All posts by Geraldine Mishev

  • Photo cutline: Better than regular chili and turkey with cheese are Pines’ bison chili (left) and turkey with brie and cherry chutney (right). Photo: Geraldine Mishev
    FEED ME!: Pines’ delectable donuts

    JACKSON HOLE, WYO – How had I forgotten about Teton Pines? More years ago than I care to share I frequented the Pines a couple of times a month. Not as a lady-who-lunches, but as an employee...

    • Posted December 17, 2013
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  • Buffalo cheesesteak rules Ascent Lounge’s menu Photo Geraldine Mishev
    FEED ME!: Ascent Lounge: Love at first bite

    JACKSON HOLE, WYO – I have a bit of a love affair with Four Seasons in Jackson Hole. The hotel’s Ascent Lounge is awesome. Called the Lobby Lounge until a couple of weeks ago — nothing but...

    • Posted December 3, 2013
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  • Ashton’s wayside drive-in open for apres ski noshing Photo Derek Stal
    FEED ME!: Ashton’s Frostop worth the stop

    JACKSON HOLE, WYO – For more than 10 years, I drove by the ridiculously large rotating mug of frothy root beer with the life-sized fiberglass mama and baby bear at its base without stopping. Considering there is...

    • Posted November 19, 2013
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  • The Bunnery delights with sweet, savory and buttery temptations. Photo Geraldine Mishev
    FEED ME!: Take-Out is Key to Bunnery

    JACKSON HOLE, WYO – “I don’t recommend eating this all at once,” said Tony Labbe, general manager at The Bunnery Bakery & Restaurant, as I left the downtown cafe laden with all sorts of goodies. I had...

    • Posted November 5, 2013
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  • 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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