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Chef Notes

 

Jackson Hole Recipes, Restaurant Reviews and Cooking Tips

In August of 2004, I was invited to write the Chef Notes column for our local weekly newspaper Jackson Hole News & Guide. During the busy summer and winter seasons, the entertainment section Stepping Out publishes the bi-weekly column featuring a special event or a new restaurant, chef or menu. It is torture to be compelled to dine at our wonderful local eating establishments. It’s a true sacrifice on my part, but only for my waistline. Enjoy!

 

Jenny Lake Lodge

Posted by on Aug 24, 2011 in Chef Notes, Restaurant Reviews | 0 comments

Published in Chef Notes, Jackson Hole News & Guide, August 24, 2011 Shared by Executive chef Vishwatej R Nath Jenny Lake Lodge Lavender Infused Panna Cotta Serves 6 2 T         water 1 ¼ t         gelatin powder 2 c         whipping cream ¾ c         milk ¾ c         vanilla yogurt 1 t         vanilla extract ½ c         sugar ½ T         lavender buds   Heat milk just to boiling and drop in the lavender buds. Remove from heat and let infuse until the milk cools to...

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Aspen’s Market

Posted by on Aug 10, 2011 in Chef Notes, Restaurant Reviews | 0 comments

Published in Chef Notes, Jackson Hole News & Guide, August 10, 2011 Shared by Chef Joel Cox Aspen’s Market   Dustin Varga’s Mustard Spiked Brussels Sprouts 3 lb Brussels Sprouts, washed and trimmed 2         red bell peppers, cleaned cut in thin strips 4 cloves garlic, minced 3 T          butter 3 T          stone ground mustard juice of 1 lemon, or to taste 3 T          EVOO ¼ c          white wine (optional) 1 t          chili flakes 3 T          salt In a large...

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Hatchet Motel

Posted by on Jul 27, 2011 in Chef Notes, Restaurant Reviews | 0 comments

Published in Chef Notes, Jackson Hole News & Guide, July 27, 2011 Shared by Chef Ron James Hatchet Motel   Hatchet Resort Beef and Buffalo Chili Serves many. Freeze some for later. 2 c olive oil 2 chopped red bell peppers 2 chopped green bell peppers 2 chopped yellow bell peppers 3 chopped white onions 1 c minced garlic 4 c Anaheim chilies 3 lbs ground beef 1 lb ground buffalo #10 can plum tomatoes #10 can kidney beans #10 can black beans 3 small cans tomato paste 1 c cumin 1 c chili powder ½ c salt ½ c black pepper ½ c paprika ½...

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Spoons Bistro

Posted by on Jul 13, 2011 in Entrées, Chef Notes, Restaurant Reviews | 0 comments

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....

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