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!
The Garage
Published in Chef Notes, Jackson Hole News & Guide, June 29, 2011 Shared by Chef /Owner Michael Burke The Garage White Chocolate Bread Pudding 8 oz bread pieces 3 c whipping cream 1 c whole milk 1 c white chocolate 7 egg yolks 2 eggs ½ c sugar melted butter Mix the whipping cream, milk and sugar in a large stainless steel pot over medium heat. Add the chocolate to the mix and stir until melted and smooth. In a stainless...
read moreThe 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....
read moreAmangani
Published in Chef Notes, Jackson Hole News & Guide, June 1, 2011 Shared by Chef Rick Sordahl Amangani Resort Cabernet Braised Bison Short Ribs Serves 10 10 lb bison short ribs 4 oz smoked Applewood Sunday bacon 12 oz Spanish onion, medium dice 1 leek, medium dice 4 oz celery, medium dice 3 garlic cloves 3 oz tomato paste 1½ oz flour 2 qt veal stock 2 c chicken broth 3 c ...
read more460° Bread
Published in Chef Notes, Jackson Hole News & Guide, March 9, 2011 Shared by Master Bakers Jerod Pfeffer & Ty Mack 460° Bakery If good bread is the staff of life then what is excellent, organic European-style hearth bread? It’s a ticket to happiness both in the baking and the eating. Being a huge fan of bakery breads, I haven’t bought a commercial store-bought loaf in many years. Read labels and you won’t either. Why subject anyone to mediocre quality items filled with dough conditioners, stabilizers and preservatives when you...
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Auntie Bru's Comfrey Comfort is a natural salve made with love in Jackson Hole, Wyoming. Available at 