THAT’S A WRAP on our 7th annual Winter Fest 2025! What a weekend, what a place, what a CELEBRATION of food and wine during three extraordinary days of events. The festival returned with a dynamic roster of local and visiting chefs, restaurants, artisans and beverage pros offering one-of-a-kind food and beverage experiences at some of Jackson Hole’s most picturesque locations.
We welcomed a star-studded roster of culinary and beverage experts including guest chef Rick Bayless and team of Frontera Restaurant Group of Chicago, IL; local chef Steven De Bruyn of Jackson Hole Mountain Resort; Andrew Minor of VINTUS Wines; Master of Ceremonies Matt Bean; Preston Van Winkle of Old Rip Van Winkle and featured spirits Wyoming Whiskey.
A portion of proceeds from the Winter Fest weekend will support Hole Food Rescue. We are honored to be able to support this incredible organization that gives so much to our community!
Thanks for joining us for an incredible few days and please see below for a day-by-day recap and a few images of the festivities.
THURSDAY, MARCH 6
WINTER GRAND TASTING
Winter Fest kicked off with an incredible night of bites, pours and beats! 350 festival-goers filled the house Thursday night for the Winter Grand Tasting presented by Snake River Roasting Co. and hosted by Jackson Hole Conference Center. We are still savoring every moment from that night!
Guests were welcomed with a custom Winter Fest glass filled with the delicious 2023 Roseblood d’Estoublon Rosé to get the night started!
The Winter Grand Tasting was a feast with Jackson Hole’s finest! 11 top local restaurants brought their A-game serving up an impressive array of signature bites while guests enjoyed a diverse sampling of over 60 wines, beers, cocktails and coffee.
Snake River Roasting Co. served up some delicious coffee drinks from their beverage cart including an incredible Espresso Martini made with their Nitro Infused Cold Brew. It was the perfect beverage to keep the energy flowing!
Our premium spirits sponsor Wyoming Whiskey was busy mixing up an incredible selection of cocktails! Some of our favorites were the Sundance Kid and the Wyoming Smash!
Guests also got the chance to learn about our inspiring beneficiary Hole Food Rescue while talking with their devoted volunteers and new Executive Director Margaret Thompson.
To cap off the night, guests lined up for the winter inspired photo booth to capture this festive evening. A night of true culinary magic in our mountain town!
BEVERAGE LIST
VINTUS | WELCOME DRINK
2023 Roseblood d’Estoublon Rosé
DELILLE CELLARS
2022 DeLille Cellars D2 Red Blend
2023 DeLille Cellars Chaleur Blanc
2021 DeLille Cellars Chaleur Estate
2021 DeLille Cellars Four Flags Cabernet Sauvignon
2022 Métier by DeLille Cellars Cabernet Sauvignon
DENNER VINEYARDS
2021 Denner Dirt Worshiper Syrah Blend
2021 Denner Ditch Digger GSM Blend
2022 Denner Mother of Exiles Cabernet
2022 Denner Theresa White Blend
JACKSON HOLE STILL WORKS
Absaroka 49 Manhattan: Absaroka Double Cask Gin 49, Dolin Rouge Vermouth, Bear Root Bitters Orange, Angostura Bitters
Ten Sleep: Great Grey Gin, Aperol, Grapefruit, Lime
Sadie’s Spa Water: JH Still Works Vodka, Cucumber, Blueberry, Mint, Lemon
JACKSON HOLE WINERY
2022 Pinot Noir, Russian River Valley, Sonoma, CA
2023 Alpine Glow Rosé , Sonoma, CA
2021 The Outlaw, Sonoma, CA
2021 Rendezvous Red, Horse Heaven Hills, WA
LUSSIER WINE CO.
2023 Chenin Blanc, “Old Vines”, Solano County Green Valley
2022 Pinot Noir, Roma’s Vineyard, Anderson Valley
2022 Pinot Noir, Golden Fleece, Anderson Valley
2022 Pinot Noir, Signal Ridge Vineyard, Mendocino Ridge
PREMONITION CELLARS
2019 Zinfandel, Sonoma, CA
2020 Pinot Noir, Russian River Valley, Sonoma, CA
PURE MADNESS
Roadhouse Brewing Family Vacation Light Lager
Roadhouse Brewing The Walrus Hazy IPA
Roadhouse Brewing Interstellar Kush IPA
Melvin Jackson Hole Lager
Melvin Star Valley IPA
Melvin IPA
Melvin 2x4 Double IPA
SILVER OAK CELLARS
2021 Timeless Napa Valley
2020 Silver Oak Alexander Valley
2022 Prince Hill, Willamette Valley Pinot Noir
2023 Twomey Sauvignon Blanc
SNAKE RIVER ROASTING CO. | Presenting sponsor
Halva Carajillo: Halva, Licor 43, Wyoming Whiskey, and Espresso
Dirty Halva Latte: Sesame, Pistachio, Ginger, Vanilla, Espresso, and Steamed Milk
Cold Brew Cot Dua: Cold Brew, Sweetened Condensed Milk, Coconut Cold Foam
Spiked Minty Hot Cocoa: Hot Chocolate, Crème de Menthe, JH Still Works Vodka
Decaf Espresso Martini: Nitro Infused Cold Brew, Baileys, JH Still Works Vodka
Espresso Martini: Nitro Infused Cold Brew, Baileys, JH Still Works Vodka
RODNEY STRONG VINEYARDS
2018 Rowen Wine Company Elevation 2040 Cabernet Sauvignon
2018 Rowen Wine Company Cooley Ranch Cabernet Sauvignon
2019 Rowen Wine Company Luxury Red Blend
2023 Davis Bynum Russian River Valley Pinot Noir
2022 Davis Bynum River West Vineyard Russian River Valley Chardonnay
2018 Rodney Strong Vineyards Symmetry Red Meritage
VINTUS | Featured Wine Partner
2021 Castello Nipozzano Riserva
2022 Tommasi Lugana
NV Marietta Cellars - Old Vine Ranch Red
2018 Juvé & Camps Pinot Noir Rosé
2021 E. Guigal Côte-Rôtie Brune et Blonde
2022 William Fèvre Domaine Chablis
WRATH WINES
2024 Wrath Saignée Rosé
2024 EX Sauvignon Blanc
2022 Wrath Fermata Chardonnay
2022 Wrath Swan/828 Pinot Noir
2022 Wrath McIntyre Vineyard Pinot Noir
2022 Wrath San Saba Vineyard Pinot Noir
WYOMING WHISKEY | PREMIUM SPIRITS SPONSOR
Poindexter: Trio American Bistro, Bartender: Hunter Wood, Wyoming Whiskey Small Batch, Lemon Juice, Honey Simple Syrup, Cinnamon, Ginger Juice, Cayenne, Dried Lemon
Lost cowgirl: Teton Tiger, Bartender: Kelsey Pederson, Wyoming Whiskey Small Batch, Cardamom Syrup, Lemon Juice, Dry Curacao, Orange Bitters, Dried Orange
Sprig & Berry Tart: The Lodge at Jackson Hole, Bartender: Drew Gilbert, Wyoming Whiskey Small Batch, Blackberry Shrub, Lemon Juice, Maple, Soda Water, Rosemary Sprig or Blackberry
The Sundance Kid: The Mangy Moose, Bartender: Kat Gentleman, Wyoming Whiskey Outryder Rye, St. Germain, Lemon Juice , Sage Simple Syrup, Angostura Bitters
Wyoming Smash: Il Villaggio Osteria, Bartender: John Smaga, Wyoming Whiskey Small Batch, Lemon Juice, Strawberry Syrup, Angostura and Orange Bitters, Dehydrated Strawberry
PHOTO CREDIT: Jay Nel-McIntosh
PHOTO CREDIT: Jay Nel-McIntosh
FRIDAY, MARCH 7
SPARKLING WINES FROM AROUND
THE WORLD
A Friday afternoon was well spent at the Four Seasons Resort & Residences Jackson Hole sipping our way through some of the world’s finest bubbles.
Led by wine experet Andrew Minor of VINTUS, guests explored exceptional sparkling wines from California, Spain, and France all scoring 91+ and each with its own unique story in the glass. A big thanks to Andrew Minor and our Master of Ceremonies Matt Bean for making this tasting as informative as it was delicous!
Truly the best way to Après in our opinion!
BEVERAGE LIST
NV Langlois Crémant de Loire Brut Reserve
2018 Juvé & Camps Gran Juvé Gran Reserva
2019 Iron Horse Vineyards Wedding Cuvée
NV Champagne AYALA Brut Majeur
NV Champagne Bollinger Special Cuvée
PHOTO CREDIT: Lindley Rust
BIG WINES, SMALL PLATES
Friday night’s Big Wines, Small Plates at Trapper’s at the Jackson Hole
Mountain Resort was one for the books! Six courses crafted by Jackson Hole Mountain Resort’s Executive Chef Steve De Bruyn - each inspired by a panelist’s personal culinary A-HA moment - paired with world-class wines and spirits.
From Chef Rick Bayless of Frontera Restaurant Group in Chicago sharing his deep love for Mexican cuisine and how a crisp New Zealand Sauvignon Blanc can pair perfectly with Enchiladas Verdes to Preston Van Winkle of Old Rip Van Winkle recalling a time he ordered his family’s bourbon on a ski trip in Colorado as he paired his 20 year Pappy with a delicious Lemony Goat Cheesecake. Every course had a story to tell and the flavors spoke for themselves.
A huge thanks to our panelists Matt Bean, Chef Rick Bayless, Jenny Klock, Andrew Minor, Griffin Post, Preston Van Winkle as well as Jackson Hole Mountain Resort, and our event sponsor Westside Wine & Spirits for bringing this incredible evening to life!
PHOTO CREDIT: Jay Nel-McIntosh
SATURDAY, MARCH 8
PAPPY HOUR
The final day of Winter Fest featured a cozy afternoon with a Pappy Van Winkle tasting where the bourbon was rare, the stories were rich, and the pours kept getting better!
Guests were greeted with a Pappy & Co. Old-Fashioned that included Pappy Van Winkle Old Fashioned Bourbon Barrel-Aged Old Fashioned Mix and W.L. Weller Special Reserve Bourbon.
Preston Van Winkle, great-grandson of the legendary bourbon maker Julian P. “Pappy” Van Winkle, Sr., walked guests through a dream lineup of the 10, 12, 15, 20, and 23 year pours - sharing lore, laughs, and the secrets behind one of the most sought-after bourbons in the world.
Big cheers to Preston Van Winkle, our Master of Ceremonies Matt Bean, event host Four Seasons Resort & Residences Jackson Hole and our presenting sponsor Greg Prugh of Prugh Real Estate for making this tasting experience nothing short of legendary!
PHOTO CREDIT: Lindley Rust
WINE DINNER AT 9000FT
How do you top off a weekend of incredible food and wine? You take it to 9000ft! Jackson Hole Mountain Resort hosted Saturday night’s dinner at Piste Mountain Bistro, and it was nothing sort of spectacular!
Michelin-Starred and James Beard Foundation Award-winning chef and Top Chef Masters champion Rick Bayless of Frontera Restaurant Group in Chicago took guests to new heights with an unforgettable multi-course dinner. The extraordinary menu highlighted dishes featuring the best of Topolobampo over the years; Chef Bayless’ award winning restaurant that presents contemporary, fine dining Mexican cuisine.
Dishes were expertly paired with wines from Andrew Minor of VINTUS. We started with a beautiful 2019 Iron Horse Vineyards Classic Vintage Brut and ended with the perfect expression of the Noval Tawny, the Quinta do Noval Tawny 10 Year Old Port NV. Each wine shined brighter than the next!
The passion behind each dish and the attention to fresh ingredients was on full display! Guests were impressed when Chef Bayless mentioned he brought Tuberous Begonias from his garden in Chicago to garnish the “Chayote En Mole Amarillo” Smoky Chayote Squash with Oaxacan Yellow Mole. This beautiful dish was paired with the 2020 Tommasi Amarone della Valpolicella Classico.
Guests were in complete awe over Chef Bayless’ “Carne Asada En Mole Negro” Grilled Prime Beef Ribeye with Oaxacan Black Mole. It took Chef Bayless 10 years to perfect this black mole recipe, which is made up of 32 ingredients, before he put it on the menu. It was paired with the 2023 Château de La Chaize Brouilly which highlighted the dish beautifully.
From start to finish our palates enjoyed a celebration of flavor!
PHOTO CREDIT: Jay Nel-McIntosh