Rusty Parrot Cookbook, The: Recipes from Jackson Hole's Acclaimed Lodge

Overview

Named number one hotel in the Continental U.S. and Canada by Travel + Leisure readers, World's Best Awards, 2005

World's Best Hotel Values by readers in the "Continental U.S. and Canada, Over $400" per night category
Travel + Leisure readers

The Wild Sage restaurant chosen as one of the 'Top Mountain Restaurants" in Mountain Living's Best of...

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Overview

Named number one hotel in the Continental U.S. and Canada by Travel + Leisure readers, World's Best Awards, 2005

World's Best Hotel Values by readers in the "Continental U.S. and Canada, Over $400" per night category
Travel + Leisure readers

The Wild Sage restaurant chosen as one of the 'Top Mountain Restaurants" in Mountain Living's Best of the High Country

Conde Nast Gold List The 100 Best in the World list Conde Nast Traveler

World's Best Service list Travel + Leisure

"Striking stone-and-timber lodge (31 rooms) in the center of Jackson, a short stroll from the shops and galleries of Town Square. Guest quarters feature hand-crafted wood furnishings, goose-down comforters and spacious baths.
Andrew Harper

"Best way to start a visit to Jackson Hole" Hemispheres

"An oasis of luxury that offers gourmet meals and muscle melting spa treatments" USA Today

"The Rusty Parrot serves up some of the best cuisine in the West." Seeing America First

"With deep leather chairs fronting a roaring fireplace, and appetizers from one of Jackson's top chefs, there's no reason to go anywhere else, except to your table in the town's most romantic restaurant, right in the lodge."
SNOW magazine

AAA Four Diamond 15 consecutive years Member Small Luxury Hotels of the World

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Editorial Reviews

Western Art & Architecture
More than a compilation of often decadent recipes, The Rusty Parrot Cookbook is a love letter to Jackson Hole, Wyoming. The book is rich with local insight and history; luscious landscape, wildlife and tabletop photography; and even poetry. But the recipes, all from the acclaimed Rusty Parrot Lodge in downtown Jackson Hole, are the book's bread and butter. And that is an understatement if ever there was one! Divided into sections according to season, this beautiful coffee table-sized book celebrates Western cuisine with a fresh-from-the-garden (or the field) approach. From spring's Lemon- and Herb-Marinated Buffalo Rib-Eye and Pea Shoot Salad to autumn's Charred Corn and Green Chile Chowder and North American Elk Au Poivre, the dishes featured are creative and savory, but not overly complicated. There is an entire chapter devoted to sumptuous breakfast offerings - think Grand Marnier French Toast with Blood Orange Coulis, and Flat Iron Steak and Eggs - something for which the Rusty Parrot is renowned. There is also an excellent source directory. We couldn't possibly choose a favorite recipe, but we love the fact that the book itself is a perfect blend of art and taste!
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Product Details

  • ISBN-13: 9781423603474
  • Publisher: Smith, Gibbs Publisher
  • Publication date: 6/1/2009
  • Pages: 224
  • Product dimensions: 9.40 (w) x 12.26 (h) x 1.03 (d)

Meet the Author

Eliza Cross writes about cuisine, art, architecture, green living, and other lifestyle topics for numerous publications including Mountain Living, Natural Home, and Eco Structure. The author of three books-including Food Lovers' Guide to Colorado and Family Home of the New West-she is also a senior editor for Western Art & Architecture magazine. Combining her love of cooking and design, Cross often prepares and styles cuisine for photo shoots, and has been known to teach the occasional soup-making class. A member of the American Society of Journalists and Authors, she serves on the Board of Directors for the Colorado Authors' League and lives in Centennial, Colorado, with her family.

Darla Worden, a Wyoming native, worked at a historic Wyoming inn slinging hash during college summers-which began her love of great Wyoming lodges as well as her appreciation of Western hospitality. After careers in publishing and public relations in Colorado-with stints at The Denver Post and Colorado Homes & Lifestyles magazine-Worden moved back to Wyoming and wrote her first novel, Road Shoes, which was published in 2000. She writes travel and lifestyle stories aboutWyoming architecture, lodges, artists, and craftspeople for numerous publications and owns a public relations firm in Jackson Hole, where she lives with her family.

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Read an Excerpt

ROCKET SALAD with Orange Vanilla Vinaigrette, Orange Supremes, Vella Jack Crisp, Marcona Almonds, and Sun-Dried Cranberries

This salad is full of texture and flavor, with bitter greens complemented by a sweet orange-based dressing, crunchy roasted almonds, sweet-sour dried cranberries, and a savory cheese crisp.

FOR THE VINAIGRETTE

1/2 cup fresh orange juice (reserve zest from oranges used below)

1 vanilla bean, scraped

1 shallot, peeled and chopped

2 cloves garlic, peeled and chopped

1/4 cup champagne vinegar

2 tablespoons sugar

1/2 teaspoon salt

1 cup olive oil

1 cup canola oil

FOR THE CRISP

1/2 pound Vella Jack cheese, finely grated by hand (reserve about 4 tablespoons for the garnish)

FOR THE ZEST

1/2 cup sugar

1/2 cup water

3 oranges, skin zested, fruit supremed for the garnish

FOR THE SALAD AND GARNISH

1/2 pound (about 1 cup) Marcona almonds

1 pound fresh rocket greens (arugula), washed and dried

3 orange supremes

2 ounces (about 4 tablespoons) sun-dried cranberries

To prepare the vinaigrette: place all the ingredients in a blender except the olive and canola oils.While processing on high, slowly pour the oils into the mixture until fully emulsified.

To prepare the crisp: preheat oven to 325 degrees F. Line an ovenproof pan with parchment paper. Portion the cheese into 1 x 3-inch rectangles, as thin as possible. Bake for 12 minutes, turning once. Remove from pan and let cool.

To prepare the zest: combine the sugar and water in a saucepan and bring to a simmer. Add the zest to the liquid, simmer for 4 minutes, then remove from heat and let rest in the liquid for 1 hour. Strain and place on a sheet pan in a single layer to dry and crisp.

To serve the salad: preheat oven to 350 degrees F. Roast the almonds, turning every 2 minutes for 12 minutes total; let cool and become crisp. Lightly dress the greens with the vinaigrette, divide into individual portions, and place each portion in the center of a plate. Arrange the supremed tangerines around the greens. Sprinkle the salad with almonds, cranberries, and grated cheese. Top each salad with a crisp.

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Table of Contents

Foreword 6

Acknowledgements 8

Introduction 11

Spring Surprises 34

Summer Invites 70

Autumn Arrives 104

Winter Welcomes 138

Breakfast Beckons 178

Source Directory 213

Index 217

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