Book your company Christmas party on or before October 31 and receive 20% off the bill. Available on parties held between December 1-14. Call Paulie today for details 307-733-4790.
Stew This, Spike That Words by Jenny Walton www.biglifemag.com Published: Winter 2017 You’ve returned from the day’s adventure. Whether the backcountry beckoned from sunrise to sunset or you skied or boarded from bell to bell, it was cold and you have worked up an appetite. Now you’re probably craving something substantial to linger over [...]
Off the Hook by Kate Leahy www.foodfanatics.com Published: Winter 2017 Balsamic vinegar, fresh Italian olive oil and burrata have become so ubiquitous that it’s hard to recall when they were little-known imports. Yet Italy’s pantry remains resoundingly deep and underexposed. Maybe it’s garum—the Roman answer to fish sauce—that’s ready for prime time. Or caper leaves. [...]
Kelsey Figueroa I was born in a small town in central Iowa, and grew up on the family farm there, as well as in northern Minnesota. Ever since childhood, I wanted to be a “baker” (likely due to my robust sweet tooth). I got into the kitchen early and often. All along, I knew [...]
Top left: Not your typical steakhouse fare—watermelon salad, pumpkin seed pesto, polenta croutons, chicken skin vinaigrette. Top right: Billy the Kid is a pasta carbonara with a silky sous vide egg sauce and tons of fresh herbs. Left: Bar food gets elevated with buffalo fried quail, celery root slaw, Jackson hot sauce. Middle: The Bone [...]
Million Dollar Cowboy Steakhouse Cuisine: Prime & Choice Beef Steaks, Game, Seafood 307.733.4790 25 N Cache, Jackson Published on The Dining Guide Jackson Hole Open nightly at 5:30pm Reservations suggested Our specialty is serving mouth-watering steaks, rare game, fresh fish and side dishes purveyed from the world’s best sources. We have found some of the [...]
(Jackson, Wyo.) - The Million Dollar Cowboy Steakhouse recently reopened under the leadership of local chef Paulie O'Connor. O'Connor hopes to rejuvenate the historic restaurant with a new menu of large steaks, craft cocktails and fine wine. O'Connor's foodie roots began at the Culinary Institute of America in New York. Shortly after graduating in 1999, [...]