Last week Allison, Cara and I had dinner at Couloir; both of them were dying to try Chef Wes Hamilton’s 2013 summer menu. Allison and Cara are the founders of Dishing Magazine, our valley’s leading foodie publication. Near the end of the meal Cara said “this is one of my favorite dining experiences in Jackson Hole, I wish I could eat here every night!” Ali and I agreed with Cara, as we sipped the last of our wine and drank in the sunset over the valley below.
We decided to have the wine pairing with the four course meal, which is definitely the best way to dine at Couloir. The sommelier, Mike Calla, has a knack for finding interesting wines that complement the dishes. Mike, like the food and Chef, are unpretentious and thoughtful in their delivery. My favorite discovery that night was the Domaine Weinbach Gewurztaminer, a French white, paired with the Alaskan Halibut entrée.
Through the progression of the meal we were excited to taste Chef’s innovative yet simple dishes. Between the three of us we sampled foie gras, locavore pasta (pappardelle with a carrot sauce), watermelon gazpacho, Cosmic Apple Farms green salad, halibut, stripped bass (photo above), Waygu beef, a trio of artichokes and more. With so many of the ingredients locally grown and made, the meal became a community affair. We tasted feta made in Idaho, beef raised just over the hill, bread baked fresh that morning and vegetables freshly picked and prepared with care. Chef Wes and his staff understand a meal is the sum of its parts, and dining at Couloir is truly an exceptional experience from the service to the food, and the view isn’t too shabby either.
For more information on Couloir Restaurant and menu click here