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!
White Buffalo Club
Published in Chef Notes, Jackson Hole News & Guide, January 25, 2012 Chef Will Gahagen White Buffalo Club / 160 West Gill Avenue / 307-734-4900 Spicy Mussels Serves 2-4 as an appetizer ¼ c olive oil 1/3 c medium diced pancetta 2 medium sized shallots, small dice 2 cloves garlic, sliced or minced 1-2 small Serrano chiles, depending on spice preference 2 lbs PEI Mussels, cleaned and rinsed 1-2 T unsalted butter Salt and pepper to taste 1 T parsley and chives, chopped Thick slices of baguette, for moppage… In a thick-bottomed...
read moreThe Wort Hotel
Published in Chef Notes, Jackson Hole News & Guide, January 11, 2012 Chef Scott Rutter The Wort Hotel The Wort Hotel’s Famous Corn Chowder ¼ lb bacon 1 yellow onion, chopped 2 stalks celery, chopped 2 carrots, chopped 2 c fresh corn 1 c white wine 1T minced garlic ½ t dill ½ t thyme Flour to thicken 2 T chicken soup base or bouillon powder 2 qt water 12 red potatoes quartered and par cooked ¼ to ½ c heavy cream White pepper and salt to taste Cook bacon slowly until crisp, drain and crumble. To bacon pan, add crumbled bacon,...
read moreBetty Rock Pizza Rocks
Published in Chef Notes, Jackson Hole News & Guide, September 21, 2011 Shared by Chef /Owner Marc Hirschfield Betty Rock Café Perfect Pizza Sauce – Betty Rock Café A scaled version of pizza sauce at Betty Rock. ¼ c olive oil 2 large yellow onions, sliced thinly 8 cloves garlic 28 oz can whole peeled tomatoes, San Marzano or organic 6 oz can tomato paste 2 t dried basil 2 t dried oregano 1 t black pepper 2 t salt, or to taste ½ t crushed red pepper flakes In a medium saucepan add olive oil, onions, one teaspoon of salt and garlic...
read moreSaigon Café in Driggs
Published in Chef Notes, Jackson Hole News & Guide, September 7, 2011 Shared by Chef Joseph Byers Saigon Café 260 N. Main Street, Driggs, Idaho 208-354-0171 Serving lunch M-F and dinner M-Sat Chicken Skewers with Sweet Chili Glaze Makes about 20 skewers 2 pounds boneless, skinless chicken breasts 2 tablespoons fish sauce 2 tablespoons soy sauce 2 tablespoons light olive oil 2 tablespoons honey 3 teaspoons sesame oil 3 cloves garlic, minced 2 green onions, chopped 1 teaspoon fresh ground...
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Auntie Bru's Comfrey Comfort is a natural salve made with love in Jackson Hole, Wyoming. Available at 