That’s a Wrap! The 3rd annual Jackson Hole Food & Wine Summer Festival came to a close on Saturday. We celebrated all things culinary in beautiful Jackson Hole with three extraordinary days of events all while supporting Hole Food Rescue.
The festival was a perfectly mixed cocktail of exciting new events and returning fan-favorites, stirred up with Jackson Hole’s welcoming hospitality and fun flare as local chefs, mixologists, and winemakers welcomed a group of hand-picked talent to share in the celebration. Spread out among stunning locations throughout Jackson Hole, over 1200 guests enjoyed 9 events, serviced by 5 guest chefs, 30 local chef participants and over 25 beverage professionals.
Please see below for a day-by-day recap and a few images of the festivities.
THURSDAY, JUNE 20
On Thursday, we kicked off the festival with a Cooking Class hosted by Snake River Grill and taught by Chef Jeff Drew. 14 guests circled around the Snake River Grill bar for this intimate class that broke down the secrets of Sous Vide that you can use at home. Chef Drew began the class by demonstrating how to prepare the first course, which was a White Gazpacho with chicken sous vide, avocado & tomato. Guests then dove into specifics behind the Sous Vide process as chef walked everyone through the second course, which was a Buffalo Tenderloin Sous Vide with local baby carrots sous vide in carrot juice and Verjus served with a beautiful Romesco sauce. The smells filtrating throughout the room where incredible! To end the class guests enjoyed an artisanal chocolate tasting with handmade peanut butter and toasted brioche…simple yet delicious! Throughout the event guest enjoyed a beautiful pairing of wine by Folio Fine Wine Partners - Filaboa Albarino 2017 and El Vinculo Crianza 2013.
Thursday evening welcomed back local favorite Taste of Jackson Hole held atop Bridger Gondola at Rendezvous Lodge at Jackson Hole Mountain Resort. With a glass of sparkling in hand guests enjoyed a beautiful ride up the gondola where they were greeted with a custom glass to partake in an evening of delicious beverages and mouthwatering food. Guests enjoyed an array of food from 24 booths featuring local restaurants throughout Jackson Hole. Everyone brought their A game displaying their impressive culinary skills. No one went thirsty with over 20 beverage booths to choose from ranging from beer, wine and spirits. It was an incredible evening and to top things off an unexpected snow storm blanketed the top of the mountain while we kept cozy inside!
FRIDAY, JUNE 21
On Friday, we kicked off the second day with Big Wines, Small Plates presented by Westside Wine & Spirits and hosted by Rendezvous Bistro. This is one of our favorite events featuring a lively discussion and a special wine lunch with some of the biggest names in the industry. Christina Grdovic led the panel of food and beverage professionals including Chef Daniel Boulud, Chef Katie Button, Chef Mike Lata, John Lockwood of Enfield Wine Co., and Matt Hobbs of Paul Hobbs Winery. Unique and delicious food and wine pairings, a lively debate about mayo, a peek inside the panelists home fridges and secrets of the trade made for a memorable event!
That evening, three local restaurants each hosted a Dinner Series collaboration between local chefs and a guest chef to prepare the ultimate multi-course meal. Trioand guest chef Mike Lata and John Lockwood of Enfield Wine Co. came together to create a rustic and inspired menu featuring star dishes such as chef Lata’s Ricotta Gnocchi and chefs Paul Wireman and Will Bradof’s Coffee Braised Pork Belly and Mountain Saged Smoked S’more. The Kitchen and guest chef Bryan Voltaggio and Matt Hobbs of Paul Hobbs Winery joined forces for this incredible home grown meal. Some of the stand out dishes included chef Voltaggio’s Lamb Loin with harvest carrots from his garden and chef Ash Tucker and Gavin Fine’s Waygu Beef Cheek and Portuguese Sponge Cake. Last but certainly not least, Orsetto welcomed chef Katie Button and Lisa D’Adamo of Folio Fine Wine Partners to team up for an incredible Mediterranean evening. We are still dreaming of chef Josh Governale Fried Squash Blossom and chef Katie Buttons Cochinillo Asado and a dessert of Merengue de “Gin & Tonic.” These collaborations will certainly leave a lasting memory!
SATURDAY, JUNE 22
It’s the last day of the 3rd annual summer festival and a group of eager cocktail enthusiasts gathered to learn from famed Death & Co. mixologists Devon Tarby and Alex Jump at Cocktail Codex Master Class hosted by Suda. Guests learned how to mix, shake and stir the perfect root cocktail including such classics as a daiquiri, margarita, and an old fashioned. By the end of class, everyone walked away with newfound bartending skills.
Jackson’s stunning Mead Ranch was the perfect setting for SAVOR presented by First Republic Bank and sponsored by YETI, the ultimate party on a ranch! Guests were welcomed the Wyoming way with a Wyoming Whiskey, Fever-Tree club soda and lemon cocktail in a custom YETI wine tumbler. Guest dove into an incredible selection of bites from guest chefs including; Chef Adam Perry Lang, APL Restaurant, LA; Chef Daniel Boulud, The Dinex Group, NY; Chef Katie Button, Curate Tapas Bar, Asheville, NC; Chef Mike Lata, FIG, The Ordinary, Charleston, SC; Chef Bryan Voltaggio, VOLT, Frederick, MD; and local flavor from Chef Brian Laughlin, Rations, Chef Michael Britton, Piste Mountain Bistro; Lauren Gurney, Jackson Cake Co.; Chefs Roger Freedman and Jaime Perez, Rendezvous Bistro; Chefs Al Belliveau and Matt Oda, Aspens & Pearl Street Market. Guests sipped on a variety of crisp wines, stellar cocktails and cold beer while groovin' the night away to live music from the Tony Furtado Band. No western party would be complete without a fun keepsake captured from the old timey photo booth. Truly an evening to remember!
There was no better way to round out the festival than with our favorite late night event, Death & Co. Bar Takeover hosted by Glorietta, featuring Death & Co. mixologists Devon Tarby and Alex Jump showing off their skills with an incredible selection of craft cocktails. Spirits were high as we celebrated a memorable 2019 summer festival!