As an 18-year-old, Ned Brown knew that he belonged in the mountains — a place where he could find solace clipping into his bindings and making turns each day. He left Southern California and plopped down in Colorado, attending the University of Colorado in Boulder and studying business and marketing. While going to school, he
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Fifteen years ago, Hyunnam Kim Degman sat at a bus stop near downtown Jackson, waiting for her new employers to pick her up and take her to Dornan’s, where she would live and work for the summer. Degman grew up in South Korea, and she had always dreamed of visiting Yellowstone. At the bus stop
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Cultivate Café embraces opposites. Its old west-style interior, complete with original wood, elk antlers on the wall, and saloon-style doors, seems to contradict the menu’s plentiful vegan options like non-dairy jalapeño “cheese” and fried jackfruit. Owners and siblings Sky and Savanna Garnick laugh when satisfied vegan and meat-eating customers alike point out this intriguing contradiction.
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At 20 years old, Tori Arzt was making her way through Italy, where she was studying painting, when she happened upon a tiny, hidden alpine village only accessible by cable car. The art school student noticed a change, not only in the mountain hamlet’s temperature and scenery compared to the valley below, but also in
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A warm greeting from Zarina Sakai, flavorful Asian dishes crafted by Eric Sakai, and whimsical wallpaper featuring birds and baboons all contribute to a fresh, inviting ambiance when entering The Phoenix and the Dragon. Since the husband and wife team opened the restaurant in January, customers have flocked to enjoy an Asian menu of flavorful,
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Miniature, healthy greens ranging in hue from bright, electric green to deep, earth emerald sprout from soil trays, stacked together on the wooden shelves of what used to be an old water pump shed. Alex Feher, a full-time farmer at Huidekoper Ranch, transformed the lifeless old shack into a greenhouse that supplies microgreen varietals like
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The original stools and countertops from 1919 were polished to a fresh shine as Nikki and Jessica Gill reopened the doors to Jackson Drug. After nearly 17 years, the shop that was once a Jackson staple was brought back to life by the same family who opened its doors nearly a century ago. Nikki and
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Ambitious local chefs look beyond food distributors, grocery stores, and farmers’ markets to find the perfect ingredients to round out their menus. A number of local chefs find some of their prized ingredients the old-fashioned way: by foraging in the woods. Joel Hammond, executive chef at the White Buffalo Club, begins foraging when the snow
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Local restaurateurs Paul Cucchiarelli and Martin Brass faced a tough dilemma: how could they keep the original character of the beloved Teton Theater alive while innovating a family restaurant that could enrich the community in new ways? Cucchiarelli and Brass found an answer in Hand Fire Pizza, Jackson’s newest gathering place. New state-of-the-art pizza ovens
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After graduating from Montana State University with a degree in film, Arden Oksanen spent a year kayaking with friends from Park City, Utah. They planned a first creek descent in Montana’s Cray Mountains, and with the support of Teton Gravity Research, Oksanen set to work documenting the trip. Soon after, he was headed to Nepal
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At a local soccer match, Juan Morales hands out his homemade, preservative-free, no-sugar-added Naughty Fruit snacks to friends, as his family is nearby selling their famous tamales, tacos, fruit cups, and shaved ice. Recently, Juan has begun to package and sell his dried “Naughty Fruit” in hopes of sustaining his family’s business. “Being naughty is
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The Blue Collar Restaurant Group grew from the humble beginnings its name implies, and it was founded by an ordinary, average Joe—Joe Rice to be exact. “My wife Denise and I started in 1989 with basically nothing,” Rice says. “We lived above our first restaurant and did everything from cooking to dishwashing, whatever it took
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Just two miles outside Grand Teton National Park’s boundary, the National Museum of Wildlife Art perches atop east Gros Ventre Butte, overlooking the expansive 25,000 acre Nation Elk Refuge. The museum attracts visitors drawn to its collection of over 5,000 works of wildlife art, unparalleled views of the refuge, and astonishing architecture. And as
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When Gavin Fine was growing up in Chicago, he was fanatic about two things: Chicago sports teams—the Cubs and Bulls to be exact—and food. Mealtime was an important part of family life, and Fine and his parents and two brothers went out to eat often. “I loved the entertainment of food and the entertainment
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When he was young, Paulie O’Connor’s dad told him there are two career paths that will always be in high demand: mortician—because everyone dies—and the food industry—because everyone eats. He chose food. Recently, O’Connor has taken over the Million Dollar Cowboy Steakhouse that resides below the iconic bar. The restaurant has gone through many
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One glance at the pastry display in Picnic reveals candied hazelnut and Nutella banana bread, apricot and rosemary rugelach, gluten-free oreos, trail mix cookies made with 19 ingredients, chocolate chip cannoli, sundry muffins, cookies, and croissants. The enticing aromas immediately make a hungry visitor’s mouth water. With her small frame and collection of burns
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Photo Sam Negan; Skier Sam Winship