No Reservations

Somewhere between golden hour and everyone pretending dinner will figure itself out, summer food has a way of coming together. Nobody rushes inside. Something hits the grill. Plates start passing from hand to hand. Before long, there’s a table that feels exactly right—easy, generous, and worth lingering over.

That’s the spirit behind this spread: unfussy food with serious flavor, built for the kind of mountain evening that invites you to slow down and savor.

Sweet heat leads the way with grilled chicken thighs and peaches, followed by street corn that walks the line between bold and just a little reckless. Chorizo and potato tacos bring a hearty, handheld centerpiece to the table, while a juicy tomato-cucumber salad—ready in about 15 minutes—keeps the whole meal bright and fresh. Blueberry-lemon hand pies require a little planning ahead, but reward the effort with a bright, buttery sweet finish that perfectly complements a Teton sunset.

No reservations needed. No shortcuts on flavor. Just golden hour, good company, and a table nobody’s in a hurry to leave.

Summer Tomato Salad with Fresh Herbs

4-6 servings

1 pound ripe tomatoes, cut into wedges

1 pound seedless cucumbers, sliced into half-moons

1 small sweet yellow onion, thinly sliced

2 tablespoons olive oil

1 tablespoon balsamic vinegar

1 tablespoon apple cider vinegar

1/2 teaspoon salt, plus more to taste

1/4 cup fresh basil, torn

In a large bowl, combine the tomatoes, cucumbers, and onion. Add the olive oil, both vinegars, and salt, and toss to coat.

Let sit for about 15–20 minutes to let everything mingle. Just before serving, add the basil and toss again. Taste and adjust salt as needed.

Sweet Heat Street Corn

4 servings

4 ears fresh corn, shucked

2 tablespoons olive oil

1/2 teaspoon coarse salt

1/4 teaspoon freshly ground black pepper

2 tablespoons mayonnaise

2 tablespoons sweet heat BBQ sauce

Zest of 1/2 lime (plus lime wedges for serving)

1 small clove garlic, grated

1 tablespoon chopped fresh cilantro, divided

1/4 cup finely grated parmesan cheese

1 teaspoon Tajin Clásico Chile Lime seasoning, plus more to taste

Preheat a grill or grill pan to medium-high heat.

Brush the corn with the olive oil and season with the salt and pepper.

In a small bowl, whisk the mayonnaise, BBQ sauce, lime zest, garlic, and half of the cilantro. Set aside.

Grill the corn, turning occasionally to achieve even browning, until lightly charred all over, about 10-15 minutes.

While the corn is still warm, brush each ear all over with the BBQ mayo mixture and then sprinkle evenly with the parmesan, remaining cilantro, and Tajin.

Serve with lime wedges.

Homemade Chorizo-Potato Tacos

12 tacos

2 pounds Yukon Gold potatoes, peeled and quartered

1 1/2 pounds ground pork

2 garlic cloves, minced

1 tablespoon chopped chipotle peppers in adobo

2 tablespoons apple cider vinegar

1/4 cup neutral oil

12 corn or flour tortillas, warmed

Kosher salt

Chorizo Spice Mix:

1 tablespoon chili powder

1 tablespoon smoked paprika

1/2 tablespoon ground cumin

1/2 teaspoon ground coriander

Pinch ground cloves

1 teaspoon dried oregano

Bring the potatoes to a boil in a large pot of salted water. Reduce to a simmer and cook until tender, about 20–25 minutes. Drain and roughly mash, leaving some texture.

In a large bowl, combine the pork, garlic, chipotle, vinegar, 3 teaspoons salt, and the chorizo spice mix. Mix just until combined, then fold in the potatoes.

Heat the oil in a large cast iron skillet over medium-high heat. Working in batches, spread the mixture into the pan and cook undisturbed until browned and crisp on the bottom, about 4–5 minutes. Flip and continue cooking until fully cooked through.

Fill each tortilla with the chorizo-potato mixture and garnish with fresh pico de gallo and any other toppings of your choice.

Spicy Grilled Chicken Thighs with Peaches

4-6 servings

6 bone-in, skin-on chicken thighs

3 tablespoons spicy BBQ Sauce (plus more for basting)

2 tablespoons peach preserves

1 tablespoon apple cider vinegar

1 teaspoon Dijon mustard

2 cloves garlic, grated or minced

1 tablespoon chopped fresh rosemary

1 tablespoon olive oil

Kosher salt and freshly ground black pepper

3 ripe peaches, halved and pitted

Neutral oil for grilling

Pat the chicken dry. In a bowl, whisk together the BBQ sauce, peach preserves, vinegar, mustard, garlic, rosemary, olive oil, and a generous pinch each of salt and pepper.

Reserve half of the sauce for brushing over the cooked chicken and pour the other half over the chicken in a resealable bag.

Let it marinate for at least 20 minutes, or up to a few hours if you have the time.

Preheat a grill to medium heat. Remove the chicken from the marinade, letting excess drip off. Grill the chicken skin-side down until nicely charred and the skin releases easily, about 6–8 minutes.

Flip and continue cooking, basting the chicken with the reserved sauce, until glazed and cooked through (165°F internal temp), about 15–18 minutes total.

Brush the peach halves lightly with oil and grill cut-side down during the last 5–6 minutes, until grill marks appear and juices bubble.

Serve chicken and peaches together with extra sauce on the side.

Blueberry-Lemon Hand Pies

10-12 mini pies

Dough 

2 cups flour

2/3 cup unsalted butter

2 large eggs

5-6 tbsp water

Dash of salt

Filling

1.5 cups blueberries

1/4 cup sugar (extra for sprinkling over top)

1 tbsp flour

1/2 lemon, juiced

Zest of 1 lemon

Whipped cream cheese

1 tbsp unsalted butter

In a medium-sized bowl add the flour and salt and cut the butter into the flour. Once the butter has become small bits add the eggs and mix well. Add 5-6 tbsp of water till it’s not too dry and can form dough into two balls that will hold together. Cover and place in the refrigerator for 20 minutes.

Add the blueberries to a bowl and zest/juice the lemon over top. Add sugar and flour and mix well. Set aside. Preheat the oven to 350 degrees.

Generously flour a work surface. Using your first ball of dough, slowly roll the dough out to about 1/8 inch thick. Use a biscuit cutter or large glass to cut an even number of small circles out of the dough. Place the circles on parchment paper on a baking sheet. Do the same with the other half of your dough, making the same amount of circles.

Spread a small layer of whipped cream cheese as a base layer on each circle from the first dough. Use a spoon to dish out about 1 tbsp of filling on top of the cream cheese. 

Fill a bowl with water. Wet your finger and spread the water around the edge of the circles. Place the top half of the crust (circles from the second dough) on the pie and seal the edges with a fork, lightly pressing the dough. 

Melt a tbsp of butter and lightly brush the tops of the pies. Sprinkle with extra sugar if desired. Cut small slits for the pies to vent.

Add the pies to the oven and cook for 15-20 minutes or until they are golden brown. Allow the pies to cool before serving.