Jackson Hole’s annual and highly anticipated Fall Arts Festival is well underway with the Western Design Conference, Palates and Palettes tonight and Taste of the Tetons, so the #holefood focus in Jackson is high right now. It’s perfect timing for this dedicated Friday Food forum where we explore the culinary landscape of Jackson Hole all in with a spirit of excitement surrounding Jackson Hole Mountain Resort and Fine Dinging Restaurant Groups joint venture From the Range – Jackson Hole cooks at the James Beard House.
Executive Chef Roger Freedman and Wes Hamilton are partnering to bring the best of Jackson Hole’s culinary palate to New York City. Freedman’s palate has a place throughout the valley spanning from Rendezvous Bistro to Osteria and even to a little delicious and lesser-known pet ice cream project. Fine Dining’s Restaurants will be represented at Palates & Palates, tonight, September 5th the Legacy Gallery and Dwelling with all Jackson Hole Restaurants and Bistro Catering as well as to Asymbol Gallery with Q Roadhouse & Brewing Co.
If you ‘palate’ is looking for more- gear up for Taste of the Tetons on Sunday where all Fine Dining’s Restaurants will be serving the following mouthwatering food lineup:
Bistro: Seared Utah corn cake with housemade pork garlic sausage and local huckleberry
Q: Ballard Farms pork mosaic, Red Door Barn apple cider gastrique and sunchoke chip
Kitchen: Pulled buffalo slider with Korean BBQ and pineapple sambal
Bin22: Housepulled mozzarella with Winterset Farms tomatoes, basil and parmesan crackers
Osteria: Braised rabbit agrodolce with a beet and goat cheese terrine
Cream & Sugar: Mini ice cream sandwiches
Nothing wets the Sunday palate like a little sneak peek taste of what’s to come!