Kitchen garden supper
Pick it, cook it, eat it at a long table in the garden while the light goes.
- 5 pm to 9 pm, Thursdays
- Up to 16 guests
- $145 per guest, wine pairing 65 extra
What the day is
On Thursday evenings from June to September, chef Nora Whitcomb takes sixteen guests into the kitchen garden, picks what is ready, and cooks it in front of them on the outdoor hearth.
It starts with a walk through the beds behind the barn: eight raised rows, a greenhouse, a herb spiral and a chaotic patch of nasturtiums that ends up on nearly every plate. You pick, you carry, you wash.
Then Nora cooks four courses on the hearth and the plancha while you sit at a twenty-foot table under the string lights. It is not a demonstration and it is not a cooking class: it is dinner, with the cook talking as she goes.
The valley's growing season is about ninety days, which is why this only runs in summer and why every dish is aggressively seasonal. In early June that means greens and trout. By late August it is tomatoes, corn and stone fruit from the Idaho side.
How the day runs
- 5:00 pmThe gardenA walk through the beds, picking what is ready.
- 6:00 pmThe hearthFour courses cooked at the outdoor fire and plancha.
- 9:00 pmLast lightCoffee and something sweet as the lights come on.
Other days in the valley
Most guests take two guided days in a week and leave the rest loose.
- Winter
7:15 am to 3 pmFirst tracks ski day
Breakfast at six, the shuttle at seven, and the first tram of the morning at Teton Village.
- Summer
8 am to 4 pmSnake River fly fishing
A drift boat, a licensed guide and eight miles of cutthroat water below the Tetons.
- All year
6 am to 10 amWildlife at first light
The valley floor at dawn, with a naturalist, a spotting scope and a thermos of something hot.
Book the room, then the day
Tell the adventure desk what you want and they will build the week around the weather.
4.9 from 1,284 stays, and 61 percent of guests come back.