Maybe because my final dress fitting is Friday and I’m “trying” to not stuff my face every opportunity I get, but I haven’t been able to stop thinking about food lately. And with exactly 2 weeks until Ryan and I leave for Wyoming, I really can’t stop thinking about the food in Jackson Hole. Especially, the food we’re going to have at the wedding! Jackson Hole is famous for having some of the most amazing chefs and restaurants in the country. Culinary experts have descended upon Jackson Hole to share the art of their trade, and have made the Jackson Hole dining experience one not to forget. There is a remarkably diverse assemblage of Jackson Hole restaurants, from coffee and breakfast shops to simple family-style cooking to the latest in nouveau French cuisine.
Back in February on our whirlwind weekend wedding trip to Jackson, Ryan and I did a tasting with our caterer, Bistro Catering. We had heard amazing things about Bistro, and just looking over their extensive and impressive menu (I mean like 4 pages of hors d’oeuvres) I was sure we made a good choice…I just wasn’t sure how we’d ever decide what to serve! Everything sounded amazing.
Ryan and I are very lucky because we have nearly identical taste in food, so we almost always like the same things. And we usually have the same gripes about food at weddings: the portions are tiny and overcooked, the vegetarian option is terrible (and I always feel like a jerk giving my plate back to the waiter and having to ask for it), and you never get a choice about what you want to eat. So, we decided to fix that problem. First of all, we wanted to give our guests plenty of entrée options to choose from. Not everyone likes chicken. Not everyone likes beef. Choices are good! We knew wanted to stay true to our location and give our guests a taste of the Wild West, so we decided to go with local Jackson Hole mountain cuisine for the main entrees (rainbow trout, bison and chicken). We made sure portion size was appropriate for hungry mountain appetites. We were also happy with the vegetarian option, and we even added a few additional vegetarian hors d'oeuvres as well. And since our entrees were relatively basic, we got a little fancier with the hors d’oeuvres we picked out. Everything we tried was amazing! It was so hard to narrow down the choices. Ryan and I decided to silently each pick our favorites and (since we have identical tastes) we ended up picking the exact same items! Easy as pie.
Ryan and I are very lucky because we have nearly identical taste in food, so we almost always like the same things. And we usually have the same gripes about food at weddings: the portions are tiny and overcooked, the vegetarian option is terrible (and I always feel like a jerk giving my plate back to the waiter and having to ask for it), and you never get a choice about what you want to eat. So, we decided to fix that problem. First of all, we wanted to give our guests plenty of entrée options to choose from. Not everyone likes chicken. Not everyone likes beef. Choices are good! We knew wanted to stay true to our location and give our guests a taste of the Wild West, so we decided to go with local Jackson Hole mountain cuisine for the main entrees (rainbow trout, bison and chicken). We made sure portion size was appropriate for hungry mountain appetites. We were also happy with the vegetarian option, and we even added a few additional vegetarian hors d'oeuvres as well. And since our entrees were relatively basic, we got a little fancier with the hors d’oeuvres we picked out. Everything we tried was amazing! It was so hard to narrow down the choices. Ryan and I decided to silently each pick our favorites and (since we have identical tastes) we ended up picking the exact same items! Easy as pie.
So, here is OUR mountain menu for the reception:
Passed hors d’oeuvres
Elk Eggrolls with Ponzu Sauce
Crab Cakes with Remoulade
Caramelized Onion and Smoked Gouda Quesadillas with BBQ Creme Fraiche
Spicy Tuna Tartare, Crispy Wonton
Artichoke Tartlets, Truffle Creme Fraiche
Salad
Mozzarella, Tomato and Basil Napoleans, Crostini and Crisp Arugula
Entrees
Grilled Trout with Lemon Caper Butter, Grilled Asparagus and Mashed Potatoes
Roasted Bison Strip Loin with Bordelaise Sauce, Horseradish Mashed Potatoes and Grilled Asparagus
Ricotta and Spinach Stuffed Chicken Breast with Soft Polenta and Grilled Asparagus
Wild Mushroom and Summer Vegetable Saute over Soft Polenta
Elk Eggrolls with Ponzu Sauce
Crab Cakes with Remoulade
Caramelized Onion and Smoked Gouda Quesadillas with BBQ Creme Fraiche
Spicy Tuna Tartare, Crispy Wonton
Artichoke Tartlets, Truffle Creme Fraiche
Salad
Mozzarella, Tomato and Basil Napoleans, Crostini and Crisp Arugula
Entrees
Grilled Trout with Lemon Caper Butter, Grilled Asparagus and Mashed Potatoes
Roasted Bison Strip Loin with Bordelaise Sauce, Horseradish Mashed Potatoes and Grilled Asparagus
Ricotta and Spinach Stuffed Chicken Breast with Soft Polenta and Grilled Asparagus
Wild Mushroom and Summer Vegetable Saute over Soft Polenta
Not bad, right? :) We’re so excited (and hungry)!!
Do you want to make real cowyboy Wyoming food at home? I bought this cookbook while I was in Jackson last year and it's got some really great recipies. You have to try the Blue Corn Tortilla Soup and the Scallops with Frizzled Spinach, Carrots, and Citrus Beurre Blanc. Amazing! I'd love to give each of you a copy of this cookbook in your welcome bag, but unfortunately, we didn't win Powerball. However, you can get it in nearly every gift shop in Jackson, as well as online. Give it a shot!
