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!
Thai Barbeque Chicken
Chef: Ken Wolfe January 2007 This recipe is also good for pork chops or tenderloins. Makes 1 gallon 10 oz fermented black soy beans 10 oz chopped fresh garlic cloves 10 oz chopped fresh ginger root 2 oz Thai red curry paste ½ c Sambol Olik Chili paste 2 ½ qt. Hoisin sauce, 1 80 oz can 2 ½ c ketchup 2 ½ c light soy sauce 2 ½ c balsamic vinegar 1 ½ c toasted sesame oil 5 c chicken stock Combine all ingredients. Marinate for an hour and...
read moreBarbeque
Teton Home & Living | January 2007 Barbeque is extremely popular these days. It seems to be a growing trend in our local restaurant scene and our own backyards. One of the newest and busiest local restaurants is Q Roadhouse Barbeque in Jackson Hole on Teton Village Road. The longstanding, successful Knotty Pine bar and restaurant in Victor, Idaho has added a grand new smoker that is enhancing patrons dining experience. It’s no wonder this savory, succulent style of cooking is filling our bellies and our imaginations. The rich, complex...
read morePasta al Melone
Published in Chef Notes, Jackson Hole News & Guide, August 2004 Shared by Chef Camille Parker Restaurant: Nani’s This pasta dish from Giuliano Hazan’s The Classic Pasta Cookbook has been offered at Nani’s for several summers. Although we sometimes have to talk our patrons into trying it, it’s usually hard to talk them into ordering anything else once they have tasted it. One customer recently sent us an email saying, “Did we have pasta with cantaloupe or was it just a wonderful dream?” 4 T butter 1 medium...
read moreCold Tomato & Orange Soup with Fresh Melon
Published in Chef Notes, Jackson Hole News & Guide, August, 2004 Shared by Chef Steve Fralin Restaurant: Alpenhof Serves 6 – 8 Makes about 12 cups 1/4 C Olive Oil 1 White onion, diced 3 Shallots, minced 2 lbs. Fresh tomatoes, diced 1 C Sweet white wine 2 qt. Vegetable stock or water 4 Oranges, flesh only, diced 1 C Fresh orange juice Salt and white...
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Auntie Bru's Comfrey Comfort is a natural salve made with love in Jackson Hole, Wyoming. Available at 