By now, all you #holefood foodies out there who follow, have interest, and regularly indulge in the Jackson Hole food scene, may have heard that Couloir’s Chef Wes Hamilton and his Sous Chef Chef Dave Earlson will be joining Fine Dining Restaurant’s Chef Rodger Freedman at the illustrious James Beard House this fall for a day and evening of Jackson Hole-focused cooking. It’s a rare opportunity for two of Jackson’s most talented chefs to come together bringing food ‘From the Range’ of Wyoming to the Manhattan’s Lower West Side.
So, now, for one day-only, Jackson enthusiasts, including media along with James Beard House members, can forgo the famous gondola ride to the celebrated restaurant and can instead experience the naturally-inspired flavors of Wyoming via taxi, foot or bus straight to the Beard House on October 2.
Anyone who has had the pleasure of loading Couloir’s gondola and been swaddled in a warm blanket knows that the unique experience of rising to the stunning restaurant at 9,095′ is only matched by the quality of the food and service. Executive Chef Wes Hamilton adheres to a sustainable policy, promising that the majority of his ingredients come from a 250 mile radius to ensure fresh and natural flavors and to source superior products from local purveyors. At Jackson Hole: From the Range, that radius will travel thousands of miles to NY, NY for foodies to enjoy a rare opportunity to effectively visit Couloir at one of the most esteemed culinary institutions in America. Diners will truly experience the tastes of Couloir and Jackson Hole at it’s finest.