Hank Shaw just so happens to be one of my favorite food writers. So when I heard he was on tour for his new venison cookbook, Buck, Buck, Moose: Recipes and Techniques for Cooking Deer, Elk, Antelope, Moose, and Other Antlered Things, I knew he had to come to Jackson Hole. And he is! Thanks to help from local gal Cindy Keresztes, we have Hank set up to sign his new book at an event at The Rose in Jackson on September 23. He and Chef René Stein will be collaborating on a very special dinner featuring venison.
People's Choice Gold Award for Best Blogger Best of Jackson Hole 2016, Planet JH
Photo: Sargent Schutt
Thank you Jackson Hole for voting me Best Blogger of 2016! I am deeply humbled and quite surprised. After all, there are so many great blogs out there on the internet to choose from! Thank you for choosing to visit mine. Here's Andrew Munz's write-up in the Planet.
Readers’ Choice Best Blogger Annie Fenn, MD (JacksonHoleFoodie.com) With tens of thousands of food blogs to choose from, Jacksonites gravitate toward Annie Fenn’s JacksonHoleFoodie.com. In fact, her blog posts are what turned the head of Planet editor Robyn Vincent, who asked Fenn one year ago to pen a bi-weekly food column, The Foodie Files (turn to page 10 for this week’s installment). Today, the column is well loved by readers across the valley.
Not only are Fenn’s blog posts intimate and well written, her photos and recipes are drool worthy. Plus, there’s a loving focus on homegrown businesses and local products, which is refreshing compared to other run-of-the-mill food blogs.
Jackson Hole Foodie has been active for about five years, and Fenn’s viewership remains loyal and constant, with views reaching as high as 2,000 per day in the summer season.
“Is that a lot?” she asked me with a nervous chuckle. Fenn’s unpretentious approach to food and blogging is rooted in her passion for the experience food can deliver. Her more than 500 subscribers are constantly treated to her insights and tips. She insists, however, that she’s not a food critic, and would rather highlight a restaurant’s culinary feats than criticize its downfalls.
When it comes to Jackson’s food scene, she loves that there’s an emphasis on food production. “People here are do-it-yourselfers,” she said. “Jackson has a real down-to-earth Western perspective on food. When I meet those people, I get really excited, and I want to write about them.”
– Andrew Munz
Beyond Morels: Foraging for Edible Plants in the Tetons: October 27, 2015
Chanterelles grow wild in the Tetons.
Hey foragers: Join me at the Teton County Library on Tuesday, October 27 at 6 P.M. as I team up with Teton Plants, a chapter of the Wyoming Native Plant Society, for a talk about the edibles in your backyard. Learn how to identify, cook and preserve not just morels but other mushrooms and greens that grow wild in the Tetons. Open and free to the public.
I'll share some of my favorite recipes made from foraged foods, like this Risotto Sotto Bosco, which looks like the "forest floor", made with morels, chanterelles, porcini, and wild currants.
Did you miss it? I've posted some of the recipes here.
Generations Farms/Jackson Hole Winery Farm to Table Dinner: September 19 and 20, 2015
Don't miss the most special food and wine event of the season: Jackson Hole Winery, our very own hometown winery, is hosting a dinner to celebrate the Generation Farms harvest and their award-winning wines. Join Farmer Matt Furney, Chef Joel Hammond of Amangani, and Chef Taylor Furset of the Rusty Parrot for a 9-course tasting menu of our unique Jackson Hole cuisine, straight from the farm. Where: Jackson Hole Winery, 2800 Boyles Hill Road, Jackson, Wyoming When: Saturday September 19th and Sunday September 20th at 5:30 pm Tickets: Contact Matt Furney at firstname.lastname@example.org, or track him down at the People's Market on Wednesdays, the Jackson Hole Farmers Market on the Town Square on Saturdays, and the Driggs Market on Fridays. A limited number of tickets are available and they are expected to sell out fast. All proceeds go to supporting the operations of Generation Farms.
Dr. Marion Nestle is the most knowledgeable person in America about food and nutrition, and she is at the top of my short list of Food Heroes. Thanks to a collaboration between St. John's Hospital Words on Wellness and SHIFT, I will be interviewing Dr. Nestle after her presentation entitled What to Eat, What to Feed your Kids, and How it Affects your Community.
Nestle gets right to the guts of Teton County's health statistics. Sure, we are a healthy lot, but we drink a little too much. Photo by David J Swift.
Dr. Nestle is a molecular biologist and holds a Masters in Public Health in Public Health and Nutrition. She is a nutrition scientist, a researcher, and a Paul Goddard Professor at New York University. She was the first person in the country to start a Food Studies program at NYU in the mid 1990s.
She is the author of many books, including What To Eat, Eat Drink Vote, Pet Food Politics, and her most groundbreaking book of all: Food Politics, which was just released in its 10th anniversary edition. Her blog, also entitled Food Politics, is the only one I read every day.
Dr. Marion Nestle answers my questions about food, health and finding a balance with nutrition. Photo by David J Swift
In a culture that is obsessed with both food and health, Nestle is a scientific voice of reason in the field of nutrition. She has devoted much of her career to stopping the marketing of junk food to children. She has helped us navigate a supermarket that is designed to sell us more calories than we need. She has tackled the problems of both hunger and obesity in America, and has taken on each iteration of the government's food pyramid with scientific facts and a good dose of humor. What a huge honor it is to meet with Marion and pick her brain about food and health.
Did you miss it? Here's a video snippet of the presentation.
FoodSHIFT, October 8-12, 2014 America's First Weeklong Sustainable FoodFest
Don't you think Jackson Hole is the perfect place to host a food festival? Me, too. That's why this year I've teamed up with SHIFT, the annual sustainability festival held each October in Jackson Hole, to bring Jackson its very own week of foodie festivities.
Butcher Derek Ellis of Ellis Custom Meats breaks down a pig on the Center for the Arts stage as part of SHIFT 2013's chef demonstrations.
Photo by David J Swift.
Chef Joel Cox does pasta like they do in Italy. Photo by David J Swift.
The Michael Pollan Interview, September 29, 2012
Yes, THAT Michael Pollan. Michael Pollan is considered the voice of the modern food movement. Bestselling author of The Omnivore's Dilemma: A Natural History of Four Meals, In Defense of Food, Food Rules: An Eater's Manual and The Botany of Desire, Pollan has been writing about nature and our food system for over twenty years.
The Teton Wellness Institute asked Pollan to speak to our community as part of their annual Wellness Festival. As a hardcore Pollan fan, I was thrilled when they asked me to interview Pollan after his presentation — Hunger, Health and Happiness: How Our Food Choices Shape Our Future.
Cooking classes, Central Wyoming College, Jackson campus
Thanks to all the enthusiastic students who attended cooking classes this year. We made tamales, rolled gnocchi, toasted exotic spices, scraped up granita, preserved lemons, grilled chiles, stuffed cannoli, baked eggplant agrodulce, blanched broccoli rabe, made a fruit soup, baked a delectable little almond cookie, and so much more. Be on the lookout for more cooking classes in the future.
I love hauling out my pasta making tools for Sicilian Cooking Classes, especially my Nonna's ravioli plaque.
My Making Pasta By Hand students made the most delectable homemade spaghetti with marinara sauce.
Karl tosses homemade gnocchi in a browned butter sauce with fried sage.
Food Lit Discussion Group, Teton County Library, Winter 2013
When Oona Doherty of the Teton County Library asked me to lead a series of book group discussions centered around food, I jumped at the chance to share some of my favorite Food Lit titles. When I asked her if I could cook recipes from the books, she said "Sure!". Our Food Lit Discussion Group was born. Free and open to the public, Food Lit will meet three times this winter starting on January 23 with the the book Toast by Nigel Slater. I'll be accompanied by my Brit buddy Carlyn Hunter, and we will learn how to make a proper English trifle. On Feb. 13 we will discuss Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef by Gabrielle Hamilton. Food inspired by Hamilton's time in Italy will be served.
Grace Chin and I served up dandelion greens with anchovy butter, burrata, and homemade orecchiete, made by hand by the group.
Did you miss it? Check out our reading list here. Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef by Gabrielle Hamilton Toast by Nigel Slater Alone in the Kitchen with an Eggplant edited by Jenni Ferrari-Adler Once you've read the book Toast, rent the movie version. We really liked it.
Handmade orecchiete with browned butter and sage from Gabrielle Hamilton's Blood, Bones and Butter.
When I finally had the pleasure of meeting chef/author Gabrielle Hamilton and dining at her restaurant Prune in New York City, I just had to tell her about our book club. About how we made her orecchiete using a single burner in a library conference room, and her dandelion greens with anchovy butter, and how we served burrata, just like she wrote about in her book.
That's me, after drinking too much Sicilian wine, and Gabrielle Hamilton, after cooking the Mother's Day shift at Prune.
Even though I had already bought her book, I bought another one just so she could sign it.