Celebrating Locally Sourced Food | Jackson Hole From the Range

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With the leaves changing and a dusting of snow on the upper reaches of the Tetons, fall is here, and with it a sense of seasonality that remind us of our connectedness to this beautiful and bountiful valley. This fall Chef Wes Hamilton, from Couloir Restaurant, along with our community is celebrating that connection through food.

This week Chef Wes with Chef Rodger Freedman from Fine Dining Restaurant Group head to the acclaimed James Beard House in New York City to present a meal entitled From the Range, which showcases the amazing tastes of our valley. A menu highlighted by locally grown beef, steelhead trout, elk, huckleberries, and various produce from Leaping Lizard, Wyomato and Full Circle farms thoughtfully represents the Jackson Hole culinary scene to the New York media and public.

house-smoked-bison-tenderloin-couloir
Pictured above, Chef Wes Hamilton’s House-Smoked Idaho Bison Tenderloin


Upon their return to Jackson Hole this celebration of locavore food continues as the chefs join many other talented Jackson Hole cooks to host the People’s Banquet at the Center for the Arts on October 10th. As part of the Food Shift programing, the People’s Banquet is a community meal focused around sustainably sourced food, and a conversation piece about what we can do as a community to become even more conscious of how we eat, and what is in store for the future. Knowing the talent and passion in our foodie community, the future is tasting pretty good.

For more information on Food SHIFT or to purchase tickets to the People’s Banquet, click here.

*You can watch the Jackson Hole chefs in action tonight (Thursday, October 2nd) starting at 5pm the Q Roadhouse, where they will be streaming a live feed of the James Beard Kitchen. There will be food and drink specials.

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