JACKSON -- Wyoming boasts more than 11,000 farms raising a wide variety of fruits, vegetables, beef, lamb, pork, poultry, dairy products and more, so it's not surprising that the "farm to table" movement is popular with the state's chefs -- and diners. The movement supports producing fresh, sustainable food and delivering it locally to consumers who are increasingly interested in where their food comes from and how it is being raised and processed.

Jackson Hole's top chefs invite farmers to the table during the Jackson Hole Fall Arts Festival "Taste of the Tetons" on Sunday, September 11, 2011, from 11 a.m. to 4 p.m. Valley chefs, caterers and culinary students will offer generous tastes of their culinary creations at booths on Jackson's Town Square with $1 tickets available to purchase samples ranging in cost from $1 to $5.

In addition to the food booths, Taste of the Tetons will include a wine tasting, silent auction, and Howdy Pardners "Pickin' in the Park" musical entertainment by The Jackson Hole Cowboy Jubilee.

Participating restaurants for the 2011 festival include Bistro, Bistro Catering, Café Genevieve, Cascade at Teton Mountain Lodge, Couloir, e.leaven Food Company, The Garage, Gamefish at Snake River Lodge and Spa, Ignight, Il Villagio Osteria; Jackson Hole High School, The Kitchen, Million Dollar Steakhouse, The Mural Room at Grand Teton Lodge Company, Pinky G's Pizzeria, Q Roadhouse, Rustic Inn, Snake River Grill, Snow King Resort, White Buffalo Club and The Wort Hotel.

Menu items include sample-size offerings from gourmet to game, sushi to soup, with many offerings showcasing fresh, seasonal ingredients from Wyoming producers.

Several of this year's Taste of the Tetons chefs generously agreed to share their exclusive farm-to-table recipes, which have been adapted for cooks to try at home.

Jackson Hole High School Culinary Program's Italian Skewers

1 8-ounce block of mozzarella cheese

16 slices 4-inch round Genoa salami

1 14-ounce can artichoke hearts, drained and halved

1 pint fresh farmers' market cherry tomatoes

1 pint pitted Spanish olives

16 wooden skewers

1 16-ounce bottle balsamic-basil vinaigrette from the farmers' market

Juice of 1 fresh lemon

Fresh parsley sprigs

Cut cheese into 16 cubes. Wrap salami slices around the cheese cubes. Thread cheese, artichoke hearts, tomatoes, and olives alternately onto to skewers. Place them in a large baking dish.

Stir together vinaigrette and lemon juice. Pour dressing mixture over skewers; cover tightly, and chill 8 hours. Remove skewers from dish, drain lightly, sprinkle with parsley and arrange on a serving dish. 16 skewers.

(Recipe compliments of Jackson Hole High School Culinary Arts Program.)

The Kitchen's Raw Salad

For the balsamic vinaigrette:

1 1/2 cups extra virgin olive oil

1/2 cup balsamic vinegar

1 teaspoon prepared Dijon mustard

Salt and pepper

For the gastrique (thick, syrupy sauce created by reduction):

1 large beet, scrubbed and chopped

1/4 cup water

2 tablespoons balsamic vinegar

2 tablespoons sugar

Juice of 1 lemon

For the salad:

5 squash, cut in long julienne strips

5 zucchini, cut in long julienne strips

2 tablespoons chopped fresh mint

2 tablespoons chopped fresh basil

1/3 cup lightly toasted pumpkin seeds for garnish

To make the vinaigrette, combine all ingredients in a blender or food processor and blend until smooth. Reserve.

To make the gastrique, combine the water, vinegar, sugar and lemon juice in a saucepan and add the chopped beets. Bring to a boil over medium high heat and cook until the beets are tender, about 10 minutes. Cool and puree the mixture in a blender or food processor; reserve.

To make the salad, toss the julienned squash and zucchini in a large bowl and toss with some of the basil vinaigrette (you may have extra). Add the fresh mint and basil and toss gently to combine. Divide the salad among six plates and finish with a drizzle of the beet gastrique and a sprinkling of toasted pumpkin seeds. 6 servings.

(Recipe courtesy of Jarrett Schwartz, Executive Chef and Partner, The Kitchen)

Four Seasons Resort Jackson Hole Quinoa Salad

1/4 cup soy sauce

1/4 cup sesame oil

3 tablespoons lemon juice

1/4 cup cilantro, chopped

1 cup red quinoa, cooked and cooled

1 cup white quinoa, cooked and cooled

1/4 cup avocado, diced

1/4 cup diced tomatoes (preferably Wyomatoes)

Salt and white pepper

1/4 cup organic almonds, slivered and toasted

In a blender, combine soy sauce, sesame oil, lemon juice, and cilantro. Puree and emulsify; reserve. In a large mixing bowl, combine quinoas, avocado and tomato. Pour vinaigrette over the quinoa mixture and gently toss. Check seasoning and adjust accordingly with salt and white pepper. Fold in almonds just before serving. 4 to 6 servings.

(Recipe courtesy of Executive Chef Michael Goralski, Four Seasons Resort Jackson Hole)

Mural Room Red Curry Braised Short Ribs

For the ribs:

3 pounds Wyoming beef, elk or buffalo short ribs, cut in 4-ounce portions

Salt and freshly ground black pepper to taste

1/2 cup red curry paste

2 cups apple juice

6 cups water

2 yellow onions, peeled and chopped

1 bunch cilantro, chopped, for garnish

For the sauce:

1 tablespoon vegetable oil

3 tablespoons chopped garlic

2 tablespoons peeled, chopped fresh ginger

1/2 cup chopped lemon grass

4 tablespoons tomato paste

3/4 cup lime juice

3/4 cup fish sauce

1 quart chicken stock

1 14-ounce can coconut milk

3 cups roasted red peppers, drained and pureed

Preheat the oven to 375 degrees F. Season the short ribs with salt and pepper and sear them in a large cast iron Dutch oven and set aside. In a large stockpot, combine the red curry paste, apple juice and water. Bring the mixture to a low simmer and cook for 10 minutes. Pour the liquid over the ribs, top with the chopped onions and cover tightly (this is important to keep the liquid from evaporating.) Cook for 3 hours, or until fork tender. Remove the short ribs to a platter with a slotted spoon, reserving the braising liquid. Cover the ribs and cool at room temperature while preparing the sauce.

Heat the oil in a sauce pan over medium heat and add the garlic, ginger and lemon grass. Cook on medium heat for several minutes, until the garlic is fragrant. Add all the remaining sauce ingredients and cook for 10 minutes. Add the reserved braising liquid and cook on medium high heat until the mixture boils; continue cooking until the mixture thickens. Transfer the sauce in batches to a food process or blender and puree.

Place the braised short ribs back into the Dutch oven and cover with the sauce. Cool overnight in the refrigerator so the ribs can fully absorb the flavors. To serve, heat the oven to 375 degrees and reheat the ribs and sauce. Garnish with the chopped cilantro and serve with the sauce on the side. (Recommendation from the chef: Serve the ribs with steamed, coconut flavored basmati rice and freshly chopped cilantro.) 6 generous servings.

(Recipe courtesy of Executive Chef Vishwatej R. Nath, Mural Room at Jackson Lake Lodge, Grand Teton Lodge Company)

Café Genevieve's Pig Candy - Sweet and Spicy Candied Bacon

1 pound thick-sliced applewood smoked bacon, preferably from a Wyoming producer

1/4 cup brown sugar

1/4 cup white sugar

1 teaspoon dry mustard powder

1/2 teaspoon cayenne

1/2 teaspoon freshly ground black pepper

Combine the sugars, mustard, cayenne and pepper in a small bowl and mix well. The secret step, which takes some patience, is to dry the mixture to create a coating that will better adhere to the bacon. Spread it on a baking sheet tray and allow it to sit overnight. The next day, grind the mixture in a blender or processor and set aside.

Preheat oven to 225 degrees F. Dredge each slice of bacon in the coating mixture, shaking off any excess, and lay it on the rack of a roasting pan, which will allow the bacon drippings to fall into the pan and keep the bacon strips crisp. Bake for 45 to 65 minutes without turning, until the bacon is dark brown, bubbly, and crisp; watch carefully so it doesn't burn. Remove bacon slices with a spatula and serve warm or at room temperature. 4 to 6 servings.

(Recipe compliments of Chef Joshua Governale, Café Genevieve)

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Community News editor Sally Ann Shurmur can be reached at 307-266-0520; sallyann.shurmur@trib.com; read her blog at trib.com/dishin; or follow her on Twitter @WYOSAS


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