Jackson Hole Food & Wine is pleased to announce the 3rd annual Winter Fest! This 3-day weekend of events will be based in Teton Village with a unique offering of experiences that are sure to delight. Join us to interact and dine with guest chefs Stuart Brioza and Nicole Krasinski, Andy Peay of Peay Vineyards, and the culinary community of Teton Village chefs, in addition to renowned winemakers, cocktail and beer experts and much more. Ski amazing terrain and then taste why Jackson Hole has become an impressive food and wine destination!

ALL ATTENDEES MUST BE 21 OR OLDER. NO EXCEPTIONS.

 
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SAVE THE DATE

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Enjoy this amazing weekend of food, beverages and more! 

FOR QUESTIONS OR ASSISTANCE PURCHASING TICKETS

CALL 307.739.8317 OR EMAIL INFO@JHFOODANDWINE.COM


THURSDAY, MARCH 12


Hosted by JH MOUNTAIN RESORT

BIG WINES, SMALL PLATES

Thursday, March 12, 6:30 - 9:30pm

Tickets: $250 ($225 for Early Bird, Ends 1/3/20)

Location: Rendezvous Lodge

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Big Wines, Small Plates is a unique dinner experience featuring a series of small plates illuminating the magical synergy of food and wine. Our illustrious panel will take you on a journey of culinary inspired memories that influenced these exceptional pairings. Chef Michael Britton of Piste Mountain Bistro will collaborate with Stuart Brioza chef team to create a fabulous tasting menu brilliantly matched with a stunning collection of wines and one outstanding bourbon!

Big Wines, Small Plates offers a unique and personal opportunity for guests to engage with the panelists throughout the evening!

PASTRY CHEF NICOLE KRASINSKI    State Bird Provisions & The Progress

PASTRY CHEF NICOLE KRASINSKI

State Bird Provisions & The Progress

BOURBON PURVEYOR PRESTON VAN WINKLE    Old Rip Van Winkle

BOURBON PURVEYOR PRESTON VAN WINKLE

Old Rip Van Winkle

VITNER ANDY PEAY    Peay Vineyards

VITNER ANDY PEAY

Peay Vineyards

ADDITIONAL PANELISTS TO BE ANNOUNCED

DINNER PRESENTED BY CHEF MICHAEL BRITTON, JH MOUNTAIN RESORT


FRIDAY, MARCH 13


COOKING CLASS

Friday, March 13, 12-2pm

Tickets: $185 ($170 for Early Bird, Ends 1/3/20)

Location: To be announced

State Bird Provisions Cookbook Included in Price


PLEASE NOTE

  • Must be 21 or older to attend any Jackson Hole Food & Wine event

  • No children or infants permitted

  • No pets permitted  

  • No ticket refunds or exchanges

  • All of our events are omnivore friendly. In order for us to allow our participating chefs full creativity, our events are not catered to vegetarians or those with strict dietary restrictions.

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Join us for a special and intimate cooking demo with acclaimed chefs Stuart Brioza and Nicole Krasinski, James Beard Foundation Award Winners Best Chef: West 2015. 

This class will demonstrate some fabulous recipes from the State Bird Provisions: A Cookbook. They will teach you some tricks of the trade that you can re-create at home. Watch, sample and then be served each recipe along with a pairing of delicious wines.


PRESENTED BY FIRST REPUBLIC

TASTE OF TETON VILLAGE

Friday, March 13, 6 - 9pm

Tickets: $165 ($150 Early Bird, Ends 1/3/20)

Location: Four Seasons Ballroom, Event is hosted by the Four Seasons JH


PLEASE NOTE

  • Must be 21 or older to attend any Jackson Hole Food & Wine event

  • No children or infants permitted

  • No pets permitted  

  • No ticket refunds or exchanges

  • All of our events are omnivore friendly. In order for us to allow our participating chefs full creativity, our events are not catered to vegetarians or those with strict dietary restrictions.

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Taste of Teton Village offers guests an exclusive chance to experience a diverse range of signature après–ski dishes prepared by the best of the West Bank’s culinary community. This walk-around tasting features 13 top restaurants serving their favorite winter inspired dishes, while multiple beverage booths pour over 75 selections of wine, beer, and cocktails. Local DJ Rocky Vertone will be spinning some tunes to get you in the Après frame of mind!

Join us for what is sure to be Jackson Hole’s premier Après–ski event!


SATURDAY, MARCH 14


PRESENTED BY HOTEL TERRA

PAPPY HOUR

Saturday, March 14, 3 - 4:30pm

Tickets: $250 ($225 Early Bird, Ends 1/3/20)

Location: Murie Ballroom, Hotel Terra


PLEASE NOTE

  • Must be 21 or older to attend any Jackson Hole Food & Wine event

  • No children or infants permitted

  • No pets permitted  

  • No ticket refunds or exchanges

  • All of our events are omnivore friendly. In order for us to allow our participating chefs full creativity, our events are not catered to vegetarians or those with strict dietary restrictions.

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Not many people have the chance to try a flight of Pappy Van Winkle’s iconic bourbons. Pappy Van Winkle was a true character and like its namesake, this bourbon whiskey is full of character – quite a remarkable whiskey.

Guests will enjoy an exclusive tasting with Preston Van Winkle of Old Rip Van Winkle Distillery, great grandson of iconic bourbon maker Julian P. “Pappy” Van Winkle.

Preston will lead attendees through a special flight of neat pours and will share stories about these acclaimed whiskies, creating the ultimate bourbon tasting!


HOSTED BY JH MOUNTAIN RESORT

WINE DINNER AT 9000FT

Saturday, March 14, 6:30 - 9:30pm

Tickets: $550 ($525 Early Bird, Ends 1/3/20)

Location: Piste Mountain Bistro


PLEASE NOTE

  • Must be 21 or older to attend any Jackson Hole Food & Wine event

  • No children or infants permitted

  • No pets permitted  

  • No ticket refunds or exchanges

  • All of our events are omnivore friendly. In order for us to allow our participating chefs full creativity, our events are not catered to vegetarians or those with strict dietary restrictions.

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An unforgettable evening awaits you featuring passionate fare from renowned chefs Stuart Brioza and Nicole Krasinski paired with exquisite wines from Paey Vineyards. Arrive via Bridger Gondola and enjoy stunning winter views from the top of the Jackson Hole Mountain Resort. This once-in-a-lifetime collaboration will be full of unexpected delights and surprises. 


THE TALENT


GUEST CHEFS

CHEF STUART BRIOZA & CHEF NICOLE KRASINSKI


State Bird Provisions & The Progress

San Francisco, California

When it comes to culinary power couples, Stuart Brioza and Nicole Krasinski are definitely among the coolest. They are the chef-owners of two of San Francisco’s most exciting restaurants: State Bird Provisions, which specializes in small plates served up dim-sum style (try the quail), and The Progress, a theatre-turned-eatery that offers a prix fixe, tasting-menu-style dining experience with plenty of quirkiness mixed in. 

With a never-ending list of accolades—including being named best chefs of the Western United States by the James Beard Foundation in 2015—their unabashed creativity and ability to offer two distinct and dynamic culinary experiences has not gone unnoticed.

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VITNER & WINERY OWNER

ANDY PEAY


Peay Vineyards

Sonoma, California

Andy started Peay Vineyards with his older brother, Nick, in 1996. Their goal was to make wines that capture the purity and unique sense of place like the great wines they enjoyed drinking from the Old World. To that end, the brothers decided it was critical for them to own and farm their own grapes in a climate much cooler than they had experienced in the New World. In 1996, they purchased an old sheep ranch on a ridge overlooking the Pacific Ocean on the extreme West Sonoma Coast - where folks said it was too cold to ripen wine grapes - and began planting in 1998.

Andy’s brother Nick runs the 51-acre vineyard and his wife, Vanessa Wong - former winemaker at Peter Michael with stints at Château Lâfite Rothschild and Domaine Jean Gros - makes the wine. In addition to working in the vineyard during harvest, Andy handles all sales, marketing, finance, and just about anything else required to spread the gospel of Peay Vineyards. Amen.

Peay Vineyards was the first to grow grapes in the northwestern corner of the West Sonoma Coast. The 50 acre vineyard lies at 600 feet elevation, 3 miles from the chilly Pacific Ocean. A cool afternoon ocean wind, our placement in the cold coastal inversion layer produced by the Pacific Ocean, and our ancient marine soils allow us to produce wines of elegance, intensity and focus.


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JHFW CULINARY DIRECTOR

DREW NIEPORENT

Owner, Nobu and Bâtard

New York, NY

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Drew Nieporent, one of America's most respected and celebrated restaurateurs, is the founder and inspiration behind the Myriad Restaurant Group, which operates Tribeca Grill, Nobu New York City, Nobu Fifty Seven, Nobu London, Nobu Next Door, Bâtard, Porsche Grille at Citi Field, and Crush Wine & Spirits. Over the last 30 years, Myriad has opened and operated over 39 restaurants around the world, including Seattle, Louisville, Providence, Boca Raton, London, San Francisco, Moscow, Citi Field, home of the New York Mets in Flushing, New York.

Nieporent's first restaurant, the groundbreaking Montrachet (1985), earned three stars from The New York Times and kept that rating for 21 years. In 2008, the restaurant reopened as Corton, maintaining its three New York Times stars and receiving two Michelin stars with chef-partner Paul Liebrandt at the helm. In May of 2014, Nieporent reopened the space as Bâtard with the help of chef- partner Markus Glocker and partner John Winterman. Earning three stars from The New York Times, New York Magazine, and a coveted Michelin star, the restaurant opened to critical acclaim. As 2014 came to an end, Bâtard landed at the top of several end-of-year lists, including the number one spot on The New York Times' list of "The 10 Best New Restaurants of 2014". In May of 2015, the restaurant won the James Beard award for “Best New Restaurant”.

 

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BOURBON PURVEYOR

PRESTON VAN WINKLE

Old Rip Van Winkle

Frankfort, Kentucky

Preston is the fourth generation member of the Van Winkle family to enter into the bourbon business.  He is the great grandson of iconic bourbon maker Julian P. “Pappy” Van Winkle, Sr. and son of current Old Rip Van Winkle Distillery President, Julian P. Van Winkle, III.   Preston grew up in the post Stitzel-Weller era of Van Winkle bourbon production, exploring his father’s bottling hall and barrel warehouse in Lawrenceburg, KY., occasionally helping with the bottling and labeling.

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Preston graduated from the University of Kentucky in 2001 and immediately started working for his father.  Initially he split time between the Louisville office and the Lawrenceburg bottling facility where he often processed bourbon for bottling and ran the bottling line as Julian had for the previous 20 plus years. 

 In 2002 the Old Rip Van Winkle Distillery partnered with the Buffalo Trace Distillery in Frankfort, KY, freeing up Julian and Preston from production duties enabling them to focus on the sales and marketing of the brands.  Preston assumed the role of Marketing Manager for Old Rip Van Winkle and has worked since then to help manage and market the Van Winkle brands.


 

FOOD WRITER

MATT BEAN

Editor-in-Chief, Sunset Magazine

Matt Bean is the Editor in Chief of Sunset Magazine and an entrepreneur advising start-ups and early-stage companies. He is the former editor-in-chief of Men’s Health. Formerly he was senior vice president of editorial innovation at Time Inc., where he led a group charged with extending the company's award-winning content. Bean came to that role from Entertainment Weekly, where he was editor. Before helming EW, Matt served as managing editor of SportsIllustrated.com, where he launched numerous digital brands, pioneered Time Inc.'s long-form content strategy, and was awarded an Emmy for his multimedia work in 2013. 

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THANK YOU TO OUR GENEROUS SPONSORS

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