Spring in Jackson Hole

The Local Burger via Dishing

The Local Burger

My husband and I have been kind of Local burger-obsessed this summer and on a quest to find the perfect combination of toppings (well, I confess, it’s probably more me than anyone).

I think we’ve gone to the bar every other week to get burgers. Gulp. Don’t tell my doctor.

And apparently, we’re/I’m not the only ones/one enamored with the custom-built burgers.

Since opening in mid-June, the Town Square restaurant has sold so many burgers that when sales hit 10,000 they decided to start a little competition. Whoever orders the 15,000th burger wins lunch for two. (As of Thursday afternoon, they had sold about 12,440.)

So what makes this burger such a stand-out? Well, if we had included it in our first issue, we probably would have called it The Homegrown Burger. Whenever Local needs beef for their burgers, chefs Will Bradof and Paul Wireman simply text valley rancher Chase Lockhart, who gets a cow (grass-fed, of course) from his family’s Lockhart Cattle Company in South Park.

Local’s chefs do the butchering in-house and grind the meat to create the quarter-pound, all-beef patty. That’s served on a Persephone bakery bun with house-made mayonnaise. Talk about knowing the source!

For $7, you can get a single (doubles are $9, and triples are $12). A buffalo burger option is $14, and the steak burger is $18 (someone told me this was the best burger she’s ever tasted).

For an additional 50 cents each, you can choose from these toppings: Cheeses (American, white cheddar, Swiss, pepper jack, Brie, Idaho bleu) Toppings (red onions, tomatoes, sauteed mushrooms, bacon, caramelized onions, jalapenos, crispy onions, fried egg, foie gras (+$3) )

So far, here’s my pick for favorite combination: Single with white cheddar, tomatoes and crispy onions. My husband goes for a single with white cheddar, bacon and tomatoes.

But we want to know before the 15,000th burger is sold: What is your favorite combo?

By Cara Rank of Dishing

Eating Healthy- Navigating the Menu at Local via Dishing

After my first workout session with a personal trainer, I looked at him with desperation in my eyes. I knew I was going to be so sore I could barely function.

His reply to my silent plea for help was, “Go home, take a cold bath, stretch, and eat lots of protein.” What a great excuse to visit Jackson’s new steakhouse, Local, and load up on protein!

I’m prone to liking Local, since I’m an employee of Trio, the sister restaurant. Working for them in a small restaurant, I know the owners/chefs, Paul Wireman and Will Bradof, well. I see all the time that they are extremely passionate about delivering a high-quality, delicious and inventive food and want every customer to leave satisfied.

Local is a contemporary take on a steakhouse, which is lucky for the healthy-minded locals and visitors of Jackson Hole.

Steakhouses can be a disaster waiting to happen for your health. Often, all starters are fried, like the classic Bloomin’ Onion, and fatty red meats are the only focus. Local, as a modern steakhouse, has the health advantages of a raw bar with oysters and tuna, lots of fresh, light appetizers and a variety of leaner steak cuts and wild game. Yes, there are 12 beers on tap, a darn good burger, trout entirely wrapped in bacon, and chicken masala served with truffle mash potatoes.
I’ve been hearing raves about these dishes all over town, but I came to eat light and load up on protein. Here’s a guide to doing the same (but if you skied all day and deserve a splurge, please, get either the pork chop with spinach, Gruyere and leek bread pudding with the sour cherry gastrique, or the ribeye for two, and write to me about it so that I can experience them vicariously.)

For Starters: Oyster shooters: Stop what you’re doing and go to Local right now and get their latest preparation of oyster shooters featuring pomegranate sorbet, carrot puree and Champagne. This light, yet lush, combo is not to be missed.

Shrimp cocktail: The tomato- and horseradish-infused shrimp is sous-vied, a cooking method of placing food in airtight bags and slow cooking them in water. This leads to juicy and flavorful shrimp, low in calories and big in flavor. The creative spin on a classic dish makes it a new favorite. Served with house-made smoked tomato and horseradish sauce, this shrimp cocktail has grown-up appeal.

Oysters on the half shell: Low in calories and fat, oysters are a great start to a meal. The salty taste of the sea and the fun of eating right out of a shell make it like an adventure vacation in an appetizer.

Prosecco: A crisp and bubbly glass of prosecco is a great pairing with many of Local’s appetizers, especially the seafood. At 80 calories a glass, it’s the perfect addition to your starter.

The Main Course:

Red wine: Local’s menu is the perfect opportunity for a nice bottle of red wine. It’s good for your heart in moderation, and good for your soul when perfectly paired with these steakhouse options. The knowledgeable staff can help you find the right bottle. I choose an Italian sangiovese and was very happy.

Seared elk medallions: One of the benefits of Jackson is access to yummy game. Elk has a fraction of the fat and calories of beef but still fulfills a red meat craving. Local’s current preparation, including a slightly crunchy coffee sear, with sweet potato puree and a huckleberry sauce is amazing. The crisp sear, with the creamy mash and bright berry flavor, is an expert combination that makes eating out worth the cost. Plus, with the sweet potatoes, you will be loading up on vitamin C and D, helping to keep you healthy and happy during these winter months.

Filet mignon: This steak delivers tenderness and flavor, skipping on fat. It does come topped with compound butter, which can easily be on the side. You have the choice of sauces, and your best choice for health is the chimichurri. This Argentinian sauce is basically parsley, garlic, olive oil, and anchovies. That’s two heart healthy sources of fat, olive oil and anchovies. The sharp flavor of the chimichurri is the perfect complement to the dense red meat.

New York strip: With slightly more fat than a filet, the strip is still an extra-lean cut of meat, but has more flavor. It delivers in decadence, but is less marbled than a cut such as the rib eye, which is a splurge.

Sides:

Sautéed spinach: Bypass the creamed option, and stick with this sauté. Ask for light oil if you really want to be good.

Vegetable hash:  A mix of butternut squash, rutabagas, cauliflower, onions and garlic, this is a great addition to any of the steaks. Seasoned with herbs de Provence, and cooked with lemon, oil and butter, this winter mix barely seems like vegetables. I didn’t even miss potatoes.

by Jessica Zelenko

Dishing Mag