Here you go: 10 Foodie Facts that will make you a better, more sustainable food enthusiast (foodist?) until it happens all over again next year.
- Bring meat to room temperature.
- Season liberally with Kosher salt and freshly ground pepper.
- Get your grill hot and clean with an oiled rag.
- Place the meat on the grill and SEAR, DON'T TOUCH until a crust has formed and the meat easily releases from the grill. Flip, repeat.
- Rest the steak and serve with a compound butter. (Here's one I like on steak.)
- Start with the freshest meat—in this case Derek cut up a recently harvested pork shoulder into 2-inch cubes, but you could use your wild game. Add enough fat to equal 20% of the total. "Most sausage is 30% fat but I like to keep my customers alive longer."
- Season the meat and let rest overnight. For mild Italian sausage, use Kosher salt, pepper, garlic, and fennel seeds.
- Keep your grinder parts in the freezer and your meat on ice; grind quickly while all is cold to prevent smearing of the fat.
- For one side of fish, pack with 2 cups chopped dill, ½ cup fresh parsley, ½ cup freshly ground black pepper, ¼ cup Kosher salt and ¼ cup sugar.
- Place a heavy pan on top of the fish and refrigerate for 2-3 days.
- Wipe off the crust and thinly slice the gravlax, preferably with a good, sharp knife (Corey has a few in his shop). Serve with fresh dill and créme frâiche.
- Soak mackerel in apple cider vinegar to cure for 5 minutes.
- Use pliers or tweezers to pick out the bones.
- Cut into 1-inch cubes and toss with lime juice, jalapeño, red onion, cilantro and Kosher salt.
- When to shake: If a cocktail contains opaque or cloudy ingredients— such as fruit juices (citrus or otherwise), egg, or cream—it should be shaken and shaken vigorously.
- Don't be a wimp: It takes a lot of effort to integrate these ingredients together. Shaking livens up a drink with air bubbles and emulsification. It agitates a citrusy cocktail creating a frothy texture on top and refreshing aroma and lightly effervescent first sip. When you shake imagine you are waking it up and not rocking/putting it to sleep.
- When to stir: If a cocktail consists entirely of transparent ingredients—spirits, vermouth, sweeteners, bitters—it should be stirred. Stirring is intended to chill and dilute the drink without adding any air bubbles. The finished drink should have the smooth mouthfeel of cold silk running down your throat.
Have you ever wondered why Snake River Brewery switched from bottles to cans a few years ago? It mostly comes down to sustainability. Cans weigh less than bottles, which means cutting semitrailer traffic by ⅔ to ship the same amount of beer. Aluminum is not only lighter, its easier to recycle. In fact, our local recycling center views aluminum as a valuable commodity. They mostly lose money recycling glass.
- Figure out how to grow food here. If you are going to import all of your food, you might as well be in Dubai.
- Teach kids how food is grown. Kids that are taught how to grow, harvest and cook food will become adults with a healthy relationship to food.
- Make sure the school meals are really terrific for kids.
Here's a clip from WRKSHRT Digital that show what it's like to bring the #2 Most Powerful Foodie in America (according to Michael Pollan in Forbes magazine) to your hometown.
Each morning of FoodSHIFT started with Local Joe—a visit to a different independent coffee shop in Jackson Hole to learn about coffee from its source. Seek out a coffee shop who buys beans directly from the farm, roasts in house, or sources beans through a company who puts sustainability right up there with the quality of the coffee.
- Ruth Ann Petroff and Hannah Daniel of Snake River Roasters contract with coffee farms who are certified organic, demonstrate Fair Trade and Bird Friendly practices. They roast their beans in Jackson Hole and serve their coffee all over the valley using rigorous brewing criteria. And, they give back locally and globally as members of 1% for the Planet and 1% for the Tetons.
- Ali Cohane of Persephone Cafe and Bakery sources beans from Intelligentsia, a company who has a Direct Trade relationship with their growers—simply put, they pay more for their beans so that coffee farmers can take care of their workers, not just with increased wages but by giving them upward mobility. They visit the farms at least once a harvest to monitor quality and best practices. Read this the next time you want to complain about coffee costing $3 a cup.
- Stacey Cash and Zach Lloyd of Elevated Grounds Coffeehouse source their beans from Snake River Roasters and other regional small-batch family-owned roasters. Their West Bank coffeehouse has become a gathering place that puts community first. They view making coffee as a service that can also double as an interesting social experiment: "The idiosyncracies of human nature are always on display", says Stacey.
- Look at the coffee and observe the viscosity and the color.
- Smell the coffee to prime your taste buds for what comes next.
- Slurp the coffee loudly by sucking as you sip—this aerates the coffee to cover more of your palate and bathe all of your taste buds, and lets the aroma travel from the soft palate up into your nose. Next time you are in JH Roasters, ask Stefan to show you how it's done.
Here's one more fun video clip from WRKSHRT Digital to sum it all up.