All posts by Geraldine Mishev

  • CoverFluffy
    Viva Jaxicano! No matter the cuisine, Latinos rule local kitchens

    JACKSON HOLE, WYO – He looks like Santa Claus. Or a bear. Or maybe a Latino Santa Claus bear. Fluffy’s dark hair, thick and wavy with only the faintest hints of grey, frames a wide, white-toothed smile...

    • Posted October 29, 2013
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  • CWC Culinary School graduate, Daniel Luna. Photo by David Swift.
    Trotter highlights culinary conference

    While most cooks in Jackson get their job on the line by working their way up from dishwashing or bussing tables, there is a more formal route. “We founded our culinary program because it was needed. There...

    • Posted October 29, 2013
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  • Bin 22’s standout salad of arugula with peaches and prosciutto. 
(Geraldine Mishev)
    FEED ME! Koshu who? Hello Bin22

    JACKSON HOLE, WYO – Housemade meatball ($8), will you marry me? Spanish baked egg ($12), I hope this doesn’t freak you out coming so early in our relationship, but I love you. And vitello tonnato ($9), I...

    • Posted October 22, 2013
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  • The Yellowstone Special Burger is six inches tall. (Geraldine Mishev)
    FEED ME! Brakeman burger beyond super-sized

    JACKSON HOLE, WYO –  “I recommend compression,” said the waitress. Well, duh. The half-pound burger she placed in front of me was a good six inches tall. Joe and Patty Reed, founders and owners of The Brakeman...

    • Posted October 8, 2013
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  • The cast-iron cinnamon roll is perhaps the best sweet breakfast. (Geraldine Mishev)
    FEED ME! Haydens Post is best debut in years

    JACKSON HOLE, WYO – For those of you who never had the pleasure of drinking yourself silly at The Shady Lady, once located both literally and metaphorically in the bowels of the Snow King Resort, let’s just...

    • Posted September 24, 2013
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  • Antica Chef Alex Demmon tends to a wood-fired pizza.
    FEED ME! Pie cravings filled at Antica

    JACKSON HOLE, WYO – Crispy pancetta, charred pears, Gorgonzola, provolone, mozzarella, Parmesan, and Romano. Wild game sausage, mushrooms, caramelized onions, buffalo mozzarella, roasted garlic oil. West Jacksonites who have had only Domino’s Pizza to satisfy their pie cravings...

    • Posted September 10, 2013
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  • Traditional Ham Eggs Benedict served on a bagel.
    FEED ME! Big Hole Bagel & Bistro

    JACKSON HOLE, WYO – The plan was to hit Sun Dog Café in Victor for a tasty breakfast before a Sunday of Teton Valley adventuring. But it turns out Sun Dog has closed. Quite a while ago. Not...

    • Posted August 27, 2013
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  • Persephone’s soon-to-be infamous Croque Madame.
(Geraldine Mishev)
    FEED ME! Persephone is perfection

    JACKSON HOLE, WYO – I don’t speak French but I’m fairly certain “Croque Madame” means “the most kick-ass breakfast ever,” at least when it’s made by Persephone Bakery Boulangerie & Café ($8). Start with a thick slice of...

    • Posted August 20, 2013
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  • One of the best racks of lamb can be found at The Blue Lion. (The Blue Lion)
    FEED ME!: Nice rack! Blue Lion’s killer lamb

    JACKSON HOLE, WYO – I’ve never ordered the rack of lamb at the Blue Lion. I know, sacrilege, right? Well, not really. The Blue Lion, in a time-warped house stuck in the 1980s tucked into leafy trees across...

    • Posted July 30, 2013
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  • Seafood success in the mountains: The Shrimp and Shellfish Boil. (Geraldine Mishev)
    FEED ME! Handle Bar’s outdoor triumph

    JACKSON HOLE, WYO – I love Chef Michael Mina. Michael’s The Handle Bar opened in Four Seasons Resort Jackson Hole in December. I call him Michael because I’ve stalked, err, met him several times. Sadly, however, I’ve...

    • Posted July 23, 2013
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