Monday, July 23 @ 4pm
This is one of the prettiest places we go to. The Grand Tetons are spectacular in the distance, and the table is surrounded by gorgeous grasslands on every side. The Mead family has been sustainably raising cattle here for over 100 years. We will hear the family story while guests enjoy a welcome beverage. Ranch manager Otto will then take us on a slow, scenic ride by horse and wagon. We’ll arrive at the long table set in the middle of it all. Nick Phillips and Joel Cox join us once again in the Jackson Hole field kitchen. Joel studied under master butcher Dario Cecchini, probably the most highly regarded butcher in Italy. Dario participated in a memorable OITF event in Tuscany in 2011.
* Photo Credit: Neringa Greiciute