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
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...
read moreAspen’s Market
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...
read moreHatchet Motel
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...
read moreSpoons 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....
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Auntie Bru's Comfrey Comfort is a natural salve made with love in Jackson Hole, Wyoming. Available at 