Skiing Brings out the Best Menu Ideas

A Ski Outing Gives Chef Jason Mitchell Menu Ideas:

Woke up this morning to at least twelve new inches of snow on my jeep! So, of cours,e I headed to the mountain (JHMR) after I dropped off my boy at school, and was not disappointed.

I got on an early gondola, which I prefer over the tram for the simple reason of the various terrain getting over to the Thunder and Sublette chairs. The fresh tracks were amazing, getting nice shots even on the late groomed runs, waist deep in some spots with super light fluffy Teton powder.

The routes I took were virgin, I was lucky enough to be up at the top of the gondola when the whistle blew for opening so I beat even the Tram to untracked stuff. The crowds were non existent this morning, and every face I saw had a smile. Bernie’s Bowl was the best it has ever been, Kissing Rock and Sugar Shack, Bird In Hand, Lower Liquor Cabinets, it was all mine!

And of course, when I feel this good I start thinking about food and the Granary Valentine’s Day menu, so it must have been time to go work, but I knew could still come out to play another day.

The sun broke later after the morning fog burned off and the folks started to show up so I finished with the Hobacks and fresh lobster tails on my mind…maybe with a petite fillet on the side, with a little Bearnaise? I’m a little old fashioned when it comes to Valentine’s Day.

Granary Chef – Jason Mitchell

Granary Chef Jason Mitchell started cooking professionally at the age of seventeen, back in 1988 in Sacramento California at an Italian restaurant called Piatti. It was an open kitchen with a wood fired brick oven, with beautiful Italian frescoes on the walls, and extensive open air eating area and wonderful tile flooring. Lots of light and good patronage, Piatti was the place to eat, watch people and be seen. I was his first experience with high volume, great atmosphere and top shelf fresh cuisine, Italian style.

Now, nearing the age of forty, after an extensive country-wide search sponsored by Spring Creek Ranch, Chef Jason Mitchell is the Executive Chef for the Granary restaurant at Spring Creek Ranch in Jackson Hole, Wyoming, where he has been extremely successful for the past three years since 2006. After stints in the Mid-west, New York and San Francisco in award-winning restaurants like The Vintage in St. Paul, The French Laundry in Yountville, The Beacon in Manhattan, The Twisted Grille in Hudson Wisconsin and the Private Chef for the Governor of Minnesota, Tim Pawlenty, he has had many of the local patrons in Teton County as his adoring fans.

Teton County boasts the wealthiest residents in the States, and the Granary clientèle caters to them all, being the place to go for fine cuisine and fantastic views of the Teton Range and the only restaurant on a Wildlife Refuge.

Chef Jason’s food has been covered in Gourmet Magazine, USA Today and Ski Magazine and has been published in A Taste of Wyoming, Favorite Recipes From The Cowboy State, available through Amazon by Farcountry Press. He will be published again in 2011 in Destinations, A Five Star Guide to Five Star Resorts, alongside such greats as Jean George, Daniel Baloud and Alain Ducasse.

Jason Mitchell is an adjunct faculty member for Central Wyoming College and currently teaches food two days a week, using the kitchen at The Four Seasons Resort in Jackson Hole, where his friend Chef Simon Purvis is the Executive Chef and another adjunct faculty member of the college. Jason is also the host of a weekly radio program on KHOL Jackson Community Radio, called The Grand Table, which covers different aspects of kitchen life, food and recipes, every Sunday morning. And Chef still finds the time to ski!

Jason is a graduate of The Culinary Institute of America, arguably the finest cooking school in the world, where in three years of hard study gained two degrees, one in Culinary Arts and one in Restaurant Management.

Jason Mitchell is a single father, his son Charlie, 12, enjoys spending time with his Dad at the restaurant and the radio station and they both are avid skiers and outdoors men. They feel very lucky to be living and working in Jackson Hole, and are very serious when it comes to giving back to their community and going that extra mile for those who need it.

Wedding Anniversary atop East Gros Ventre Butte at Spring Creek Ranch

Sharon Kuehn Celebrates Anniversary the Jackson Hole Way

Spring Creek Ranch Sleigh Ride
We celebrated our 12th wedding anniversary with a sleigh ride at Spring Creek Ranch and dinner at the Granary Restaurant.

On our sleigh ride, we were taken to the top of the butte and the views are breathtaking! We could see Sleeping Indian and the National Elk Refuge, and of course the beautiful Teton Mountains.

Our dinner at The Granary Restaurant was fantastic. The views from the floor to ceiling windows gave us a spectacular view of the sunset over the Teton Mountain Range. For dinner, my husband and I both had fillet mignon and it was prepared to perfection.

Chef Jason Mitchell came out to our table, along with the others dining that evening as well, to see if the food had been prepared to our satisfaction. The meal, the staff, and the atmosphere were perfect!

Thank you for making our special day feel as special as it did 12 years ago!