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EcoFriendly Dining at Jackson Hole Mountain Resort


Posted on - 2009-06-19

Eco-Friendly Dining at Jackson Hole Mountain Resort (JHMR)
Environmental Excellence at Every Level

(Teton Village, WY. June 19, 2009) – The award-winning Couloir Restaurant, located at the Bridger Gondola summit at Jackson Hole Mountain Resort, offers world-class food, service, and atmosphere at 9,095’. Since its opening in 2007, accolades such as Vanity Fair calling it “one of the top-ten best high-altitude restaurants”, Food and Wine Magazine describing it as “the place to eat in Jackson Hole” and ranking on Condé Nast Hot Tables list, define Couloir as one of the top eating experiences in the West.

The success of the restaurant is highly due to the fresh, organic and local flavors used by Executive Chef Wes Hamilton in creating the seasonal prix fixe menu. The menu only uses free range and natural meats, sustainable fish, and seasonal fruits and vegetables from local farms in order to uphold a “farm to table” policy. Gaining influence from the pristine environment around him, Hamilton makes a conscious effort to reduce his buying radius by using products from vendors in Wyoming, Utah, Montana and Idaho. In doing this, he can assure food excellence and economic sustainability by buying from local growers, providing healthy foods and reducing the carbon footprint. 

Care lies at the core of every aspect of the menu from the constant updates to keep the menus fresh for guests to maintaining strong relationships with vendors. By committing both himself and his staff to volunteer at local farms, Chef Hamilton demonstrates his belief in the entire organic process of food. He is constantly researching the environmental practices of his vendors to ensure the most organic and eco-friendly food possible.

The organic and economically sustainable foods used at Couloir, as well as other on-mountain restaurants, are an important aspect to the overall JHMR theory of environmental excellence at every level. From the moment guests’ step off the Bridger Gondola to enter Couloir, they will sense the overall concern for protecting the surrounding fragile environment with the attention to recycled products, renewable lyptus woods and solar enhancement in the sustainable building design of the Bridger Restaurants. Check out the other eco-friendly dining points used at Couloir and other JHMR restaurants:

• Use of natural and sustainable meats from local ranches, Snake River Farms and Double R Ranch
• Seasonally designed menus to lessen the need to transport products long distances to reduce carbon foot print and fuel consumption
• Fish is fresh and wild and in accordance with the list of “sustainable seafood” provided by the Monterey Bay Aquarium in order to support fisheries that are environmentally conscious.
• Extensive use of local farmer’s markets in Jackson Hole, WY and Teton Valley, ID
• Cooking from scratch in order to invest in company chefs and staff instead of large food service companies and ensure freshness
• Supporting local producers of food products such as : Moo’s gourmet ice cream, Ballard family dairy cheese, Old Sheppard Chèvre, Snake River Farms, Stone Ground Bakery, Cosmic Apple Garden, Montana Mountain Bison
• Research into the products used by our vendors to ensure that eco-friendly ingredients and practices are used throughout the entire food process
• Restaurant staff expected to volunteer at local vendors in order to better understand the “farm to table” process

Couloir’s summer dinner service is June 18, 2009 – September 19, 2009, starting at 5:30pm. Reservations are recommended and can be made by calling 307.739.2675 or on www.opentable.com.
 
The nightly schedule is as follows:
June 18 – July 2, Thursday – Saturday
July 3 – September 7, Wednesday – Sunday
September 8 – September 19, Thursday – Saturday