All posts tagged "jackson hole food"

  • 150826Foodie
    THE FOODIE FILES: Centenarian secrets

    How to eat (and drink) your way to 100 Jackson Hole, Wyoming – The first thing you’ll notice about Norm, my friend’s dad who turns 80 this month, is the twinkle in his eye and the bounce...

    • Posted August 26, 2015
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  • Pesto is a celebrated summertime recipe, but the Jackson Hole Foodie says there’s no reason to limit yourself to just basil.
(Credit:  Annie Fenn, MD)
    THE FOODIE FILES: Beyond basil

    How to pesto-ize just about anything Jackson, Wyoming – Everyone loves pesto, right? Classic pesto, from the Italian “pestare,” which means to crush something, is a simple sauce made with fresh basil, pine nuts, Parmigiano Reggiano cheese,...

    • Posted August 11, 2015
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  • From left clockwise: Sweet corn off the cob tossed with red onion and basil; fresh sage leaves from the garden are part of an easy two-ingredient sauce; a toothsome miso butter to dress up sizzling meat, corn, and veggies off the grill. (Photo: Annie Fenn)
    FOODIE FILES: Lazy summer cooking

    Enjoy the heat with minimalist meals using farmers market finds Jackson Hole, Wyoming – Every summer, right about now, I get all lazy about cooking. I still want to make great meals, but I’d rather spend less...

    • Posted July 14, 2015
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  • Melissa Mattson is the doughnut obsessed owner of Nom Nom Doughnuts. Look for her toothsome creations around the valley this summer. (Photo: Deva Chapman)
    THE FOODIE FILES: Nom Nom means doughnuts

    New business to whip up doughy delights from a food truck near you Jackson Hole, Wyoming – For me, doughnuts are a nostalgic treat. Every Sunday growing up, my dad would take me to do “rounds” with...

    • Posted June 16, 2015
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  • IMG_1615
    THE FOODIE FILES: Standing on morel ground

    Practical tips on procuring your favorite fungus   Jackson Hole, Wyoming – Is it too early to be thinking about morel mushrooms? I think not. All we need is a nice wet spring with a little sunshine...

    • Posted April 28, 2015
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  • 092414feedme.lead
    FEED ME: Escape to Headwaters Lodge

    “Like revenge, bad pie is a dish best served cold.” – Derek Stal When Derek and I checked in for the night at Headwaters Lodge and Cabins – the new name for the Flagg Ranch lodge and...

    • Posted September 24, 2014
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  • iron_chef
    Culinary charisma

      Jackson Hole, Wyoming — The wildly popular program Iron Chef nourishes our spectator tendencies. With the clock ticking, we study contestants hastily dicing, mixing and sautéing surprise ingredients. Beads of sweat dot the food slingers’ faces...

    • Posted September 17, 2014
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  • 091014feedme.lead
    FEED ME: New chef reignites Haydens Post

    Jackson Hole, Wyoming – I couldn’t rave enough about Haydens Post when it opened inside the newly remodeled Snow King Resort last year. Its cast iron cinnamon roll ($5) is almost as good as sex. I swear...

    • Posted September 10, 2014
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  • 091014vertical.lead
    New McDonald’s farm

    An indoor greenhouse grows up in cold country and will grow more than food.     Jackson, Wyoming – Like practically all things futuristic, someone had the idea way back before we put a man on the...

    • Posted September 10, 2014
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  • Nona Yehia serves tabbouleh to eager patrons at Lemons and Parsley. Photo: Hannah Hardaway
    Pop-up panache

    A fleeting taste of Lebanon comes to Jackson Hole. Jackson Hole, Wyoming – This past weekend local architect Nona Yehia stepped out of her home kitchen to deliver an extravagant Lebanese spread at Lemons and Parsley, a...

    • Posted July 30, 2014
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