JACKSON, WY — To say that Chef Luke Biewick, assisted by Sous Chefs Colin Hemens and Zachary Brace, has taken Country Club cuisine to the next level would be quite the understatement. The “slow food” culinary experience that is now present at the North Grille, Jackson Hole Golf & Tennis Club’s restaurant, is truly one that you need to see firsthand.
Chef Luke has a unique way of letting the food do the talking, which can only be achieved by featuring the highest quality meats and produce from our local and regional farms: Mead Ranch, Carter Country Beef, Robinson Family Farms, Haderlie Farms, Cosmic Apple Gardens, Jackson’s own Vertical Harvest, Sweet Cheeks Meats and Lockhart Ranch, just to name a few!
Whether you’re attending one of Chef’s Friday night Farm-to-Table dinners, or just a quiet night away from the crowds in town, your taste buds will start their adventure with Chef Luke’s amuse bouche, highlighting both the meal to come as well as the most recent harvests in his greenhouse and local farms. Thoughtfully sourced, ingredient-driven cuisine sums up Chef Luke’s approach to the North Grille experience. Some of Chef’s favorite amuse bouche treats: Carter Country Beef Bresaola finished with a beet puree and topped with homegrown micro arugula, or something as simple as a baby carrot from Chef‘s garden on a rye crumb; and/or Porchetta Di Testa on a homemade sourdough cracker, topped with preserved lemon and pickled vegetables (from the greenhouse of course!).
Be sure to peruse the thoughtful wine list featuring a wide variety of new and old world vintners. Feel like bringing your own? No problem, corkage is available and your server will be happy to decant it for you. Not feeling like wine? Try the North Grille’s special homemade Elderberry Martini or the popular Aperol Spritz.
While enjoying your cocktail of choice, consider the Umami rich Pork Belly from Cosmic Apple Gardens. Or for a lighter start, try a simple garden salad featuring Vertical Harvest greens adorned with recent harvests from the Chef’s greenhouse, topped with homemade buttermilk vinaigrette. On those cool summer evenings, we highly recommend the Purely By Chance Farms’ Hen Soup with homemade buckwheat dumplings and fresh veggies.
Now on to the main course! Chef utilizes whole animals from local farms and ranches with creative dishes like Haderlie Farms’ Veal Two Ways: Seared Veal Loin nestled next to a braised belly and topped with oyster mushrooms, fresh peas, and perfectly finished with natural jus. (Disclaimer: the author may or may not have been seen trying to lick the plate!) Chef’s Duck Breast embraces the cut itself and the honey glaze, baby beets, and lavender simply compliment the dish while putting the Duck Breast front and center on your palette.
For dessert… wait, you did save room for dessert didn’t you? Even if you didn’t, we’re positive you can find room for one of Chef’s homemade ice creams or sorbets. Flavors change based on the season and what is most readily available – but don’t fret, Chef and his team are also masters of preserving the season’s bounty so they can provide those delicacies year-round! The Strawberry Shortcake Sundae, made on homemade coriander shortbread and slow roasted strawberries finished with both Strawberry Sorbet and Honey Ice Cream, can easily be shared or just as easily hoarded. We won’t judge!