FORBES.COM highlights the charm of the culinary scene in Jackson Hole along with a spotlight on Jackson Hole Food & Wine.
“To celebrate how much the local restaurant landscape has developed in recent years, Jackson Hole Food & Wine was founded. The three-day event, which kicked off in the summer of 2017, takes place twice a year: in the winter – the last one was held February 28 through March 2 – and in the summer. (Tickets for the upcoming festival in late June, which chef Daniel Boulud will be headlining, will be available online April 15.)”
Of Jackson Hole Food & Wine, acclaimed chef Richard Blais says, "This is one of the most hospitable festivals I’ve ever been to.”
At this past winter's festival, guests learned how to whip up cocktails with Alex Day, owner of Death & Co.
“And what make Jackson Food & Wine a destination in of itself, and stand out from the rest? The incredibly warm, personable, and familiar vibes. “I don’t want it to be huge,” says Katrina Ryan, the festival’s president and co-founder. “I want it to stay intimate.” Richard Blais, the acclaimed guest chef and owner of California’s Juniper & Ivy and Crack Shack, echoed the same sentiment at Wine Dinner at 9000 Feet, one of the five main events: “This is one of the most hospitable festivals I’ve ever been to.” Even better? Some of the proceeds benefited Hole Food Rescue, a local non-profit committed to reducing food waste and insecurity “to keep perfectly edible food out of landfills and in the bellies of people,” says Hannah Cooley, the organization’s Director of Programs and Partnerships.”