Outdoor Eats

In Jackson Hole, a day outside rarely means sacrificing a good meal. Whether you’re heading out for a few hours, floating the river, or setting out on a multi-day camping trip, a little planning goes a long way toward eating well—no matter how far you’ve left town behind.

If you’re looking for maximum flavor with minimum effort, local markets have perfected the art of the grab-and-go lunch. Creekside Market remains a longtime favorite for locals who want something quick without compromising on quality—perfect for a midday break between adventures. Our favorites? The Italian Sub or Turkey Club. With chips, obviously.

Pearl Street Market and Aspens Market also make it easy to pick up provisions on your way out of the valley, offering fresh, satisfying options that pair just as well with a trailhead as they do with a scenic overlook. Our go-to order? A Chicken Salad or Caprese sandwich on 460° bread.

Everything tastes better with the Tetons in view.

The Art of the Perfect Picnic

Somewhere between a packed lunch and a full camp setup sits the perfect picnic—arguably one of the most underrated ways to eat well outdoors. Whether you’re stepping away from the river or pulling off for a scenic stop in Yellowstone, a little intention turns a simple meal into something memorable.

Start with foods that travel well: crusty bread, cured meats, good cheese, fresh vegetables, and something crunchy or pickled for contrast. Add a simple spread—mustard, olive oil, or vinaigrette—and suddenly you have a grazing spread that feels composed rather than improvised.

Balance savory with something sweet. Dried fruit like apricots or cherries, or fresh fruit like grapes, apples, or berries, adds a bright, satisfying finish. And nobody’s ever upset to see chocolate, either. 

A proper knife, small cutting board, and blanket are the essentials; napkins, hand wipes, and a plan for trash take it to the next level. The goal isn’t perfection—it’s ease: something you can unpack in minutes, linger over, and pack away just as quickly.

A cold drink doesn’t hurt, either. A crisp, locally-crafted beer from Snake River Brewing or a well-packed bottle of wine can elevate the moment—just don’t forget glasses.

Cooking With Fire

Venturing out overnight opens up an entirely different level of culinary potential. Cooking over a fire is slower, more tactile, and deeply satisfying in a way that’s hard to replicate anywhere else.

A few core tools make it easy to get started. A well-made knife—like the Tactical Outdoor Chef from New West KnifeWorks—is built for this environment, equally suited to prepping vegetables or cleaning a freshly caught trout. Add tongs, a metal spatula, and a sturdy glove, and you’re ready to go.

Start with a proper fire ring or cleared patch of bare earth, and let the fire settle into glowing coals before cooking. Flames provide heat—but coals provide control.

From there, the setup can be as simple or as involved as you like. A grill or cast-iron griddle handles everything from vegetables to meats, while a pot or kettle covers the basics—coffee, grains, or pasta. A cast-iron Dutch oven takes things further, turning a campfire into a coal-powered oven capable of stews, roasted dishes, and even fresh bread.

The easiest things to overlook? Seasoning and fats. A small kit of salt, pepper, and a few key spices can make all the difference, and don’t forget olive oil or butter. 

It doesn’t take much to create something exceptional—just a willingness to slow down and work with the fire.

And when you’re done, make sure it’s fully out. Douse thoroughly with water or dirt until no heat remains—if you can still feel warmth, it’s not out.

A Sweet Finish

No matter how well you’ve eaten, there’s something about a fire that calls for dessert. The classic s’more holds its place—but with a few thoughtful upgrades, it becomes something far more memorable.

Swap standard chocolate for dark chocolate or sea salt caramel, and trade graham crackers for shortbread or crisp biscuits. Add fresh berries or a smear of peanut butter for a richer finish.

For something more indulgent, try campfire fruit. Halved peaches or bananas, warmed over the fire and finished with honey or brown sugar, develop a natural sweetness that feels almost decadent. Wrap them in foil, nestle them near the coals, and let time do the work.

Like everything outdoors, the best desserts don’t require much—just a little creativity, a good fire, and top-caliber company.