Our evening at the James Beard House

10/16/2014

Working in partnership with Jackson Hole Mountain Resort’s chefs Wes Hamilton and Dave Erlanson, Fine Dining Restaurant Group chefs Roger Freedman, Joel Tate, Chad Horton and Co-Owner Gavin Fine presented a Jackson Hole-inspired seven-course menu at the famed James Beard House on October 2.

The menu highlighted the many incredible flavors of the region and focused on locally-sourced ingredients. Each course was paired with wine, beer or whiskey with close ties to Jackson Hole. In a sold-out showing, the evening brought together food lovers from around the country to taste culinary preparations ranging from Rocky Mountain Rainbow Trout with carrot sabayon, crispy noodles, shoots and sprouts to house-made pappardelle with elk ragu, huckleberries, juniper brown butter and toasted bread crumbs.

Several years in the making, the October 2 event offered an intimate escape to Jackson Hole. “It was a great honor to have been invited to cook at the James Beard House. James Beard’s vision and treatment of food helped shape the way we look at food today. As chefs, sommeliers, restaurateurs, it’s an honor to have our names mentioned alongside his. This event showed how we, in Jackson Hole, are doing our part to contribute to the culinary world, while also paying tribute to James Beard’s legacy,” Gavin shared.

Jackson Hole: From the Range presented:
Hors d’Oeuvres
Assorted Housemade Charcuterie

Togarashi-Seared Steelhead Trout, Grilled Peaches, Pluots 
with Maple, Yuzu, and Jalapeño Vinaigrette, Pressed Cucumbers

Wyoming Tomato Gazpacho

Wyoming Elk Tartare, Huckleberry Gastrique, 
Idaho Gaufrette Potatoes

Fried Oysters with Wyomato Chowchow

Sausage-Stuffed Fried Olives, Leaping Lizard Farms 
Sun Gold Tomato Jam

Cocktails
Roadhouse Brewing Co. Saison
The Wyoming Ginger (Wyoming Whiskey)
Jackson Hole Winery Chardonnay 2012
Jackson Hole Winery Pinot Noir 2012
Heron Pinot Noir 2011
Heron Chardonnay 2012

Dinner
Buffalo Carpaccio, Leaping Lizard Farms Greens, 
Niner Estate Olive Oil, Pickled Stone Fruit
Niner Wine Estates Bootjack Ranch Sauvignon Blanc 2013

Rocky Mountain Rainbow Trout, Carrot Sabayon, 
Crispy Noodles, Shoots, Sprouts
Niner Wine Estates Pinot Noir 2012

Pappardelle with Elk Ragù, Idaho Huckleberries, 
Juniper Brown Butter, Toasted Bread Crumbs
Ackerman Family Vineyards Alavigna Tosca 2010

Intermezzo > Basil Nectarine Lemonade
Heron Sauvignon Blanc 2012

Lambchetta, Borlotti Beans, Mint Salsa Verde
Niner Wine Estates Bootjack Ranch Cabernet Sauvignon 2010

Smoked Wyoming Beef Short Ribs, Cherry–Chipotle Sauce, Corn, Cilantro–Lime Butter
Ackerman Family Vineyards Cabernet Sauvignon 2006

Warm Sweet Corn Fritter, Sour Huckleberry Compote, Wyoming Whiskey Ice Cream, Citrus-Ginger Gremolata
The Wyoming Old Fashioned (Wyoming Whiskey)