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Currently Browsing: Entrées

Spoons Bistro

Published in Chef Notes, Jackson Hole News & Guide, July 13, 2011
Shared by Chef /Owner Travis Brittingham
Spoons Bistro

 

Spaghetti of Zucchini

One Serving

12 oz         zucchini

2 cloves garlic

1 T sun-dried tomato oil

¼ oz fresh basil

2 oz         parmesan

2 garlic toasts (1/8 baguette, 1 T garlic oil)

Trim the zucchini on both ends, cut where the stem stops and shave the blossom end. Julienne the zucchini on a mandolin or cut by hand. Slice the garlic paper thin, starting from the tip and discarding the root. Core the tomatoes, remove the seeds and chop roughly. Julienne the basil.

Heat the oil in a saute pan over medium heat, add tomatoes and cook until they begin to break down. Add the garlic and sweat for 30 seconds. Add the zucchini and cook until al dente. Add the basil and toss to incorporate. Season with salt and pepper.

Serve in a warmed bowl topped with shaved parmesan and garlic toasts on the side.

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The lush Austrian Copper rose bush blooming adjacent to our parking place put me in a festive mood even before I stepped inside the door of Spoons Bistro in Victor. It’s a welcoming dining room, and yet on a perfect summer night we chose the front deck for our seating. The wafting aroma of Three Little Pigs from the smoker nearby certainly hypnotized us. Too bad those piggies wouldn’t be ready until the next day.

Chef Travis Brittingham’s note on the menu states, “I’m sorry to say that the pigs have gone to a design conference and will be returning soon.” That shows just a little bit about his level of spunk. This ambitious young chef is driven toward perfection. He’s going to work hard and have fun inventing both himself and some delicious food every step of the way. The pigs, as described on the menu could make anyone’s mouth water: Confit pork belly, pulled pork, SofaKingGood BBQ Sauce™ & house coleslaw with 460° bacon bread.

Brittingham prides himself on being self-taught. A stint in the army that took him from his Delaware roots to Arlington, Virginia proved influential. As he told me, “I wouldn’t have passed up that opportunity. It gave me my attention to detail. Maybe 99% of the people won’t notice. It’s that one person that counts. I’m going to put in the effort because someone will notice.” (more…)

The Kitchen

 

Published in Chef Notes, Jackson Hole News & Guide, June 15, 2011
Shared by Chef/Owner Jarrett Schwartz
The Kitchen

 

Red Yam & Turnip Hash with Red Curry

1          small yam

1         large purple turnip

½           sweet onion

1          red bell pepper

1          pasilla pepper

1 t         fresh thyme leaf

1         clove garlic minced

Cut all vegetables same size dice, saute over medium heat until tender, add garlic, saute, add thyme, deglaze with white wine.  Add red curry, heat and serve

 

Red curry

2 T          chopped ginger and garlic

Small handful each basil, cilantro, mint

24 oz coconut milk

2 oz          lime juice

2 oz          fish sauce

2 T          sugar

Saute ginger and garlic, deglaze with white wine, add the rest of ingredients, bring to boil, simmer for 3 minutes, strain. Add salt to taste.

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There is fabulous, fabulous news on the restaurant front. The Kitchen is the short answer. A more rounded explanation is this: the culinary talents of Jarrett Schwartz and his Blu Kitchen has been folded under the entrepreneurial wing of Gavin Fine and the Fine Dining Group.

When I visited with Schwartz a few days ago he shared his thoughts. “Before I opened Blu, I was very excited about having a nice little place of my own,” Schwartz stated. “I thought I wanted to be in charge of everything.”

Having been a restaurant owner on more than one occasion myself, I completely understand. There are too many tiny little decisions to make that take up too much time. It’s great to have a team. It’s less stressful to follow your strengths and let others play to theirs.

Schwartz has always strived for excellence as a chef, from his twelve year stint at Chez Betty in Park City learning French technique to the skills he learned from mentors in Latin and Japanese cuisines. He loves the minimalism of sushi and the blending of all influences into Modern American. He came to our valley as the opening sushi chef at Nikai, then opened Mizu Sushi at the Pines creating some phenomenal artistry.

Both the look and the food at The Kitchen reflect a more accessible, more relaxed environment. The food is straightforward and beautiful, artful and edible. The wine list is greatly expanded as are the beer choices. There is now a bartender to mix some specialty cocktails. It will be fun to sit on the deck on those precious summer nights and explore the choices. (more…)

New York Beef Striploin, Morel & Asparagus Salad with Peppercorn Sauce

Published in Chef Notes, Jackson Hole News & Guide, March 9, 2011
Shared by Chef Kevin Gries
Cowboy Steakhouse

(more…)

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