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!
Energy Bars
Chef: Javier Franco Four Seasons Resort, Jackson Hole December, 2007 These bars are complimentary in the lobby of the spa and are included in picnics and flyfishing expeditions from the hotel. The recipe is often requested and shared with guests. Yield: 1 sheet pan. ¾ c granulated white sugar ¾ c light corn syrup 6 T honey 1 ¼ c smooth peanut butter zest of 1 orange 1 c rolled oats, toasted ½ c sesame seeds, toasted 1 c dried apricots, chopped 1...
read moreBailey’s Cheesecake
Chef: Jeff Raymond Cakes by Jeff December, 2007 Makes 1 10” Springform Crust: 1 ¼ c Graham cracker crumbs ½ c sugar 2 T butter Mix together and press into the bottom and onto the sides of your springform pan. Bake in a 325° oven for 10 minutes to set and harden. Filling: 1 ½ lb softened cream cheese 1 c sugar 5 eggs separated 1/3 c Bailey’s 1 T vanilla extract Mix the cream cheese until softened. Add the egg yolks and mix...
read morePastries
JH Magazine | Winter 2007 Being a pastry chef is about more than perfect endings. Pastries have their own sensibilities, their own timing. Mostly pastries are made in batches or a gigantic masterpiece commanding enormous amounts of time and attention. Pastry chefs are a part of every large restaurant or hotel kitchen, yet are a background support that quietly complements the work of producing plates for waiting diners. Sometimes they have a space of their own within the kitchen. Often they are the dedicated artists who work the odd hours when...
read moreChive Blossom Vinegar
Choose attractive, clean bottles with fitting corks. Put a favorite kind of mild, pale vinegar in a stainless pan on a medium low heat on the stove, covered. Cut to appropriate lengths, stalks of chive blossoms (or favorite herbs like tarragon or basil) and put them in the bottles. When the vinegar is hot, but not boiling, use a funnel to fill the bottles with vinegar. Cork the bottles when they have cooled. Chive blossom infused vinegar is an enhancing accompaniment to Chinese steamed dumplings or delicate vegetable salads.
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Auntie Bru's Comfrey Comfort is a natural salve made with love in Jackson Hole, Wyoming. Available at 