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What We're Eating

Palta Rellena

Inca Trail
It’s not often that one gets to take a trip to Peru and enjoy the country’s culinary heritage without leaving the country, much less the state. That’s exactly what happens at Inca Trail, a Peruvian restaurant lauded in Oklahoma City for producing authentic cuisine. South American staples like ceviche and churrasco are plentiful, but no meal at Inca Trail should start without the palta relleno, an avocado stuffed with a salad of shredded chicken, corn, green peas and mayonnaise. This Peruvian staple is hearty, refreshing and a perfect way to begin the Trail. 10948-A N. May Ave., Oklahoma City. www.incatrailokc.com

Tacos Mi Tierra

Mi Cocina
The Dallas-based Tex Mex restaurant opened the doors to its first Oklahoma location two years ago, and there’s rarely been an open table since. Mi Cocina is popular with those who frequent Cherry Street; the restaurant’s menu offers standard Tex Mex fare as well as modern spins on classics. From enchiladas and quesadillas to the Cocina Changa, the dishes at Mi Cocina are inventive and tasty. The Tacos Mi Tierra, street-style tacos – soft corn tortillas topped with grilled fajita beef, serranos and onions served with guacamole and pico de gallo – are authentic as they come. Enjoy the tacos with a classic margarita or the Mambo Taxi, a frozen margarita combined with house-made sangria. 1342 E. 15th St., Tulsa.
www.micocinarestaurants.com
 

Fresh Faces

Walk into any one of Tulsa's finest restaurants, head for the kitchen, and there's a good chance that the famed chef in charge started his career long ago in a nondescript strip mall far from the center of town. Back then, in a long low slouching building erected 40 years before, were a series of somnolent shops and two packed, dimly lit bars where cowboy hats and beehive hairdos were the norm. Next to one of those bars was a tiny restaurant and fish market staffed by a group of young men who went on to become the top chefs in Oklahoma. Ask any of them today about that restaurant and you'll hear fresh vivid memories of what might have been the best time of their lives.

"Bob would tell us to go to the market and pick the best fish we saw," recalls Tim Inman, chef and owner of Stonehorse Cafe. "'This fish ain't wine,' Bob would say. 'It don't get better with time.'" Bob was Bob Faulkner, and along with his wife Mary, he ran Bodean Seafood Market & Restaurant.

"Bob was the ruler," says Mary Faulkner, "and when he died I felt lost. But then I realized, I'm a mom, I know how to do that! And so I thought of all of Bodean's as my family." Working with them, agrees Inman, was like being a part of a "fantastic family."

"Great people!" agrees Tuck Curren, proprietor and chef of Biga. "They knew good food, they knew to hire the best chefs, and,” Curren adds, "they knew to give them freedom." Freedom, Mrs. Faulkner explained, to "let the creativity flow, let them express themselves through food." "They gave me room to grow, to succeed (or sometimes fail), to learn new things," says Inman. "They gave me enough rope to hang myself." Inman smiles. Tim Richards, executive chef at Bodean for more than a decade and now executive chef at Doc's Wine & Food on Brookside, is more succinct. "Bodean's made me the chef I am today."

Trevor Tack, a young man from Chickasha, has the glowing good looks of a matinee idol and the stunned bemusement of a man who suddenly finds himself in paradise. Already an experienced chef (R Bar and Main Street Tavern), he's the new executive chef at Bodean. "I'm in heaven!" he exclaims. "I'm surrounded by the world's best ingredients and people who love food." Every morning he walks through a glass door in a white modern building, the new Bodean, just across the road from that now-demolished mall. Past the lobby, with its ceiling of blown glass in the shape of waves and big tank of colorful tropical fish meant to simulate an undersea cavern, through the spacious elegant dining room where platoons of waiters are already laying crisp white tablecloths, into a vast and spotless kitchen, where rows of disciplined sous-chefs are setting up their mise en place. Just beyond is a heavy steel door that leads to the fish cutting room, where fresh whole salmon, their eyes still glistening, await their fate. Beyond that, through a tiny portal, is the market. Long rows of display cases each hold scores of gleaming filets. "The fish is completely different from yesterday," Tack marvels. "Just today we've got shipments from New Zealand, California, Alaska and Massachusetts," confirms Kieron St. Ledger, the dapper New Yorker who is Bodean's general manager.

The market is the heart of Bodean. The restaurant has developed contacts with scores of suppliers around the globe, and twice a day every day of the year (though, St. Ledger confesses, sometimes it's only once on Sundays) flights arrive at Tulsa airport bearing fish caught only hours before. There's an employee whose sole job is to pick up that shipment and deliver it. If you've eaten at any of Tulsa's better dining establishments, you've probably tasted that fish. Bodean supplies almost all of them. "Bodean is a name synonymous with quality of fish," says St. Ledger. But if you eat at Bodean, you get the best of the best. That's why Tack is in the market now. Each day, he says, I visit the "market and find the best and the brightest. I hand-pick the best for the restaurant." "When I worked there," recalls Richards, "I wouldn't touch a fish that had been frozen. All our fish came from day boats, caught that day and put on a plane." Most people don't realize that you can find some of the finest, freshest seafood right at the center of America a thousand miles from the sea. "Airplanes," Richards says, "are a real game-changer."  A salmon that's happily swimming in a remote river in Alaska one morning can be on your plate at Bodean the next evening.

Though respectful of Bodean's long and proud tradition, Tack is not paralyzed by it. "They didn't hire me to stay the same," he declares. "We've got an eye on the future."  By the time you read this, much of the menu should be updated. "My cooking style is straightforward," says Tack. "Just give me the best ingredients possible, and I let them speak for themselves. But you can't pigeonhole my style because I'm still growing. I want to get better at everything." He's come to the right place. The Faulkners have always nurtured their staff. Sous-chefs, waiters (some of whom have worked here for two decades), dishwashers – all are encouraged to improve themselves. Curren started out as waiter and ended up one of Tulsa's top chefs. They all but bludgeoned me into getting my CSW [Certified Specialist of Wine] certificate, recalls St. Ledger. They paid my tuition, they paid my wages, they even paid for a hotel room and car when I went for the exam. Now St. Ledger gives other employees weekly wine tutorials to pass on the learning. "I treat everyone with respect," says Faulkner. "Integrity is really important, too. And I have a wonderful staff, loyal and thoughtful.”

And the future? We might offer a few more land-based items, Tack says, make sure the wealth of the sea remains sustainable. We must keep abreast of changing times, he adds. "We intend to be relevant for a very long time." Meanwhile, as Tack takes over the kitchen, the Faulkners' son Taurus takes over the business. "As good as we were before," says Faulkner, "Taurus has brought so much more. I'm proud of how they are leading Bodean's next generation." She sounds energetic and confident, as well she should. "Our train track is laid down and well-traveled," she says. "No one is gonna stop that train."

In His Element

Imagine walking into a kitchen and immediately smelling the aroma of a glorious meal being lovingly prepared by your very own personal chef. This is exactly what Chef Scotty Irani’s clients experience on a daily basis.

A Sapulpa native, Irani has catered to the culinary whims of Oklahoma City residents for the last seven years as a personal chef. Before that, he owned Scotty’s, a neighborhood gourmet breakfast and sandwich shop in Nichols Hills. Although he sold the restaurant in 2006, he credits that experience, plus his supportive upbringing, with making him the chef he is today. Not only does he cook for Oklahoma City’s elite, he also has a line of spices, rubs, sauces and a podcast, called “In the Kitchen with Scotty.”

Growing up in a multi-cultural home exposed him to a wide array of food experiences. Since his father is Persian and his mom is Pennsylvania Dutch, Irani encountered everything from saffron to shoofly pie.

His father cooked more savory dishes, while his mom did the baking. He credits both of them with teaching him how to cook with love.

From an early age, he learned the art of cooking low and slow to make meat tender and bring out wondrous flavors and aromas. “My father always told me to take my time and be patient when cooking,” he says. When he cooks, Irani can hear his dad saying, “Don’t rush it.”

Irani recalls the day that he realized he wanted to be a chef. “One day when I was 5 years old, I was watching my father make breakfast. He pulled my little red step-stool up to the stove and asked me to stir the scrambled eggs. While we were cooking, I told him that I wanted to cook when I grew up. That was the first time I ever heard the word ‘chef.’

“I wrote down recipes on a Big Chief tablet. While other kids were outside playing, I was inside watching Julia Child on PBS,” he fondly remembers.

His parents further nourished his developing passion by encouraging him to make grocery lists and cook dinner.

He never wavered from the decision he made that one fateful day in the kitchen. He eventually graduated from Oklahoma State University with a degree in hotel and restaurant administration and then continued on to Johnson and Wales Culinary School in Providence, R.I.

Before returning to Oklahoma, he worked and studied in Paris, Boston, San Francisco and Destin, Fla.

“When I cook, I am constantly thinking about the people for whom I am cooking and what they would like to eat,” Irani says.

Irani’s products are available for purchase at New Leaf Florist in Oklahoma City or through Irani’s website, www.inthekitchenwithscotty.com.

Kookoo Sabzi with Walnuts and Barberries
(Persian Herbed Frittata)

1 large bunch of fresh Italian parsley, finely chopped
1 large bunch of fresh cilantro, finely chopped
1-2 large bunches scallions, green parts only, chopped (about a cup)
1 c. fresh dill, roughly chopped
1 c. walnuts, toasted and finely chopped
1/3 c. barberries, soaked in water for 10-15 minutes and rinsed a few times (if you can’t find barberries, dried cranberries are a good substitute)
5-6 large eggs
2-3 tbsp. extra virgin olive oil
1 tbsp. flour
1/3 tsp. turmeric
A good pinch of In the Kitchen with Scotty’s Cook’s Line Seasoning, or salt and pepper to taste

Preheat oven to 350 degrees. In an oven-proof, nonstick sauté pan, add olive oil to coat. Lightly sauté everything green with turmeric and season with kosher salt and freshly cracked black pepper. Allow the mixture to cool. In a large mixing bowl, combine chopped walnuts, barberries, flour, sautéed greens and remaining olive oil and pour the well-beaten egg over the ingredients. Mix thoroughly until combined. Pour the mixture back into the sauté pan and place in the middle rack of the oven, cover loosely with aluminum foil and bake for 40-45 minutes. After 20 minutes, remove the foil. Remove from oven and let cool for 10 minutes before slicing. Place the slices on a platter and serve with warmed flat bread or sesame “barbari” bread, cucumber-mint yogurt and lime wedge for a little tartness.

Dives: Greek House

Scour Campus Corner in Norman, and a wide array of eateries offering everything from chili to pancakes will likely overwhelm hungry diners. But in the 700 block of Jenkins Avenue sits a Greek eatery that has fed hungry students, game day-goers and locals for more than three decades. Greek House was one of the first ethnic eateries in Norman. When it opened its doors in 1979, it was considered exotic, a different taste and ambiance from the standard burger-and-pizza joints. Owners Angelo and Helen Dimas left their native Greece for America in the 1970s and, upon opening Greek House, cemented their place as culinary pioneers in Norman. The Dimas sold the business late in 2012, but the food remains the same. Gyros stuffed with meat, lettuce, tomato and tzatziki served with a generous portion of crispy fries is the popular meal at Greek House, though the limited menu also includes Greek salad and lamb kebabs. Be sure to bring the green, however; Greek House is a cash-only joint. 768 Jenkins Ave., Norman. 405.364.6300

The Buzz: Guernsey Park

Tucked away behind a swath of local eateries along 23rd Street, Guernsey Park isn’t necessarily hidden, but a few wrong turns are de rigueur in finding this new gem. An Asian fusion restaurant helmed by local chef Vuong Nguyen, who trained under Chef Kurt Fleischfresser in The Coach House Apprenticeship Program, Guernsey Park marries the traditional flavors of Asian cuisine with accessible food: think Chinese five-spice chicken legs served with mashed potatoes and oxtail ravioli. Curry salmon, sauerkraut fried rice and seared scallops are popular menu items. Guernsey Park also offers traditional Asian dishes with a distinct, gourmet spin. The Thit Kho Tau, a pork-and-egg dish that is traditionally braised in a caramel sauce and served with white rice, is given a modern makeover, the dish deconstructed and served with pickled vegetable garnish. The flavors perfectly represent Guernsey Park: bright, unexpected and fearless. 2418 N. Guernsey Ave., Oklahoma City. 405.605.5272

Fit for an Oil Baron

In 2002, Mathew Brainerd bought and renovated the 1200 N. Peoria building that originally housed Waite Phillips Oil Company for his Brainerd Chemical Company corporate headquarters. A decade later, when his company needed more space, Brainerd started looking around Tulsa.
“I went to the Philtower just out of curiosity because of the Waite Phillips connection,” says Brainerd. “After seeing some of the lower floors, I was taken to the penthouse, and when I saw Waite Phillips’ office, I immediately knew this is where I wanted to be.”

Brainerd secured a 20-year lease on the top three floors and started an 18-month renovation. The space had been occupied by other notable Tulsans over the decades and had undergone numerous renovations that demolished most of the original finishes. Architect Danny Mitchell was hired to get the office space up to code, but when it came to reconstructing the space, Brainerd turned to Margaret Ferrell, owner of Margaret Ferrell Design.

“Our main goal was to make the lobby and Waite’s personal office on the 21st floor as close as possible to the black-and-white photos provided by Philbrook Museum,” explains Ferrell. The other two floors were designed in the spirit of that era, but they still needed to function as a working space with office cubicles.

Waite’s office was the least changed, according to the photos, although wood paneling covered a wall of tile surrounding the fireplace, and there was wall-to-wall carpeting. Ferrell was thrilled when she discovered a small piece of original floor tile hidden under the wall-enclosed radiator, allowing her to have matching tile custom made with an old world finish by Walker Zanger. Dale Gilman, owner of Antique Warehouse by Dale Gilman, used the existing office chandelier design to create wall sconces as well as additional chandeliers throughout the space. “What impressed me the most was the reproduction of the fireplace screen,” says Brainerd. The detailed copper and bronze screen, painstakingly created by metal crafter Tom Barber, was based on a faded black-and-white, 85-year-old photo.

Ferrell searched for matching furniture but ultimately hired Bill Lawrence of William & Wesley Company in Dallas to reproduce the hand-carved walnut pieces. “Obviously, Waite didn’t have a computer on his desk, so we put Mat’s two computers side-by-side on a mechanical lift that lowers into the desk,” says Ferrell. Brainerd also requested a television; it was framed with distressed wood, and it loops historic photographs of Waite Phillips’ life and early-day Tulsa.

Some of the original items from the office were relocated to the Philmont Scout Camp or given to family members. “I looked for a reproduction of the bronze bust on the fireplace mantel, assuming it was a Nubian bust, popular during that period after the discovery of King Tutankhamun’s tomb,” explains Ferrell. She discovered the bronze on display at Philbrook Art Museum. The bust is of Waite’s wife Genevieve and was sculpted by their daughter.

There was no way to match the lobby tile exactly since the photos were in black and white, so Ferrell used the same color palette as the tile in Waite’s office. She commissioned Zanger to produce the base tile and had tile artist Ronda Roush hand-paint each of the designs with one change. The classic Native American “Whirling Log” symbol was included in the 1928 tile design. However, in the 1930s, the symbol was flipped and became known as the Swastika used by Nazi Germany. “In good conscience, I just could not use that design,” says Brainerd. So, because of Waite Phillips’ support of the Boy Scouts, the organization’s symbol was substituted.

Brainerd’s goal was to recreate the historic space as a gift to Tulsa and has welcomed visitors. Recently, a national group of Boy Scout officials toured the office, including Waite’s granddaughter and great-grandchildren.

“I still refer to it as Waite’s office,” laughs Brainerd who says he is honored to be the caretaker.
 

The Name Game

Did you ever consider how tough it must be to come up with titles for songs that don’t have any words? While some great instrumentals are blessed with names that describe them perfectly – Santo & Johnny’s “Sleepwalk,” Link Wray’s “Rumble,” Leon McAuliffe’s “Steel Guitar Rag” and Count Basie’s “One O’Clock Jump,” for instance – many others are named for arcane references or obscure in-jokes and don’t really indicate musical content.

In his long and impressive career as a fiddle, mandolin and guitar player, Tulsa’s Shelby Eicher has written more than his share of instrumental numbers. He’s also good at coming up with titles that describe the sound.

Naming his new band, however, was a different story.

“When you name a group, it’s like writing a song,” he says. “Either you have the spark idea, and it flows right out, or you say, ‘Okay, I’ll keep working on it,’” he explains. “So we spent six months or so just hammering on it: ‘No, that sounds too cheesy. No, that one doesn’t work.’
“Then, I was talking to [fellow Tulsa fiddler] Rick Morton, and he said, ‘You’re so good at naming tunes; the name always sounds like what the music sounds like.’ I said, ‘Yeah. You know when I wrote that tune “Mischievous Swing,” I named it that because it just had a kind of mischievous sound.’

“He said, ‘That’s the name of your band right there.’ I said, ‘But that’s the name of a tune.’ He said, ‘That’s okay.’”
So Eicher returned to his bandmates – sons Isaac (mandolin) and Nathan (bass) along with their contemporary Ivan Pena (guitar) – and related what Morton had told him.

“They said, ‘Well, yeah,’” recalls Eicher with a chuckle. “So I’m not going to say we were named by default, but it took a long time to figure out that, ‘Hey, we already have this name, it’s really cool, and it’s what the group sounds like.’”

The fact that the term also conjures up, in some music lovers’ minds, images of the sly gypsy-jazz virtuosos Django Reinhardt and Stephane Grappelli and their revered ‘30s outfit, the Hot Club of France is also appropriate. One listen to Mischievous Swing’s new eponymously titled CD is all you need to hear the connection. As was the case with the music of guitarist Reinhardt and violinst Grappelli, this is high-energy string-band jazz and swing, complex and arresting, fiery and sure-handed. It’s the kind of sound that comes from people who have been playing together for years, taking off into different musical directions, exploring new horizons.

Eicher, who grew up in Ohio playing square dances and other events with his parents and grandmother, got to string jazz via bluegrass, with stops in-between for western swing and Dawg music, the musical fusion created in the ‘70s by mandolinist David Grisman and his quintet.
“They used bluegrass instruments – two mandolins, a fiddle, guitar and bass – but they had jazz sensibilities,” he says of Grisman’s group. “They fused gypsy music, Latin music, klezmer and really created something unique. Around 1978, I got turned onto [the Grisman album] Hot Dawg, That had some Stephane Grappelli on it and I thought, ‘Oh, my gosh. Whoever this is, he’s way above everyone else. That was my first exposure to him – and to jazz, really.”

Eicher ultimately went to work in Roy Clark’s band, a position he would hold for many years. But his love for jazz continued unabated.

“Even when I was with Roy, I’d go play with [legendary Tulsa jazz guitarist] Randy Crook,” he remembers. “And I was studying Charlie Parker, you know. I’d meet up with the guys in the band and they’d ask me, ‘What are you listening to?’” He laughs. “They’d be listening to the commercial music, which is fine, but it was like learning to make McDonald’s hamburgers. The other way, you’re trying to be like a gourmet French chef.

“I think it was just the jazz music itself that intrigued me,” he adds. “Of course, Janet sings jazz, you know, so we always had that kind of thing going on.”

“Janet” is the well-known area vocalist Janet Rutland, who’s been married to Eicher for many years. They are the parents of Nathan and Isaac and a third son, Paul, who plays guitar as a sideline while holding down a full-time job as an academic advisor at Tulsa Community College.

“The boys and I used to just play around the house, and every now and then, as they got older, we’d do some shows with Janet,” Eicher says. “Over the years, we had kids in football, in debate tournaments, and I was working full-time with [guitarist] Mark Bruner, so there really weren’t a lot of opportunities for us to work shows together. Then the kids went off to college and we started playing together less. It’d only be on a holiday or something, or two of us would play and the others wouldn’t be here.”

Then, bassist Nathan finished his education by getting a master’s degree in jazz from the University of Central Oklahoma, and Isaac, a national championship mandolin player, returned from a stint at a college in Spain, where, his father notes, “he really started focusing on people like the Rosenberg Trio, gypsy guys who play like Django.”  Isaac also began playing regularly in Norman with guitarist Pena.

“After Isaac got back from Spain, we were kind of talking about this whole thing,” Eicher says. “Nathan’s really into jazz now, and we had a real focus, something that we really wanted to do. And we thought if we were going to do something gypsy-esque, maybe Ivan would like to do it.”

It turned out that he would indeed, and the members of Mischievous Swing began working together in earnest the last couple of months of 2012. Since then, the group has played a number of engagements, including a well-received appearance at the East Coast Django Gypsy Fest in Pennsylvania, and recorded the Mischievous Swing CD, which features one Isaac and four Shelby Eicher originals along with versions of jazz and swing classics ranging from “Honeysuckle Rose” to Dave Brubeck’s “Take Five” and Chick Corea’s “Spain.” A release party is planned for later in August at the Oklahoma Jazz Hall of Fame in Tulsa.

“I think the other influence we have besides swing and gypsy music and modern jazz, whatever that is, is Latin,” says Eicher. “Isaac’s tune, ‘Valencia,’ is somewhat Brazilian, and then we’ve done a bossa nova. And when you get to ‘Spain,’ that’s a samba rhythm. We really like the mixture of grooves.”

Although the players who make up Mischievous Swing are working musicians with other regular gigs – Shelby, for instance, continues his 17-year association with Mark Bruner in a trio with vocalist Annie Ellicott, along with leading the western-swing band the Tulsa Playboys – they can see the potential this act has to be something special. So can Roy Clark, to whom the group gave a private show in his Tulsa office.

“Roy called me the next day, and he was so excited,” Shelby says. “He said, ‘I was absolutely blown away. The musicianship and the music – I have no words to say how great it was.’ I thought that was a really nice compliment.

“I think our show’s exciting,” he concludes. “I think it’s fun to watch. And, you know, it’s always fun to play with your kids.”

For The Birds

The grassroots organization Quail Forever is aptly named. Since its 2005 launch, the Oklahoma chapter of this international organization, one of the first in the country, has worked to save and protect the game bird and preserve its habitat – not just in the short-term, but forever.

Quail Forever’s mission is to improve habitat, increase public awareness and advocate sound land management policies for quail, and all upland birds, on a local scale.

But why are these creatures, somewhat diminutive and mostly flightless, so crucial to protect?

Laura McIver, president of the Central Oklahoma ‘89ers Chapter of Quail Forever, says that these birds are more important to Oklahoma than many might realize.

“Quail actually represent a much larger ecosystem that is sadly disappearing from our plains,” McIver says.

Bobwhite quail and other prairie birds, she adds, could easily become threatened species unless action is taken.

“We are in a critical stage for quail,” McIver says. “The drought exacerbated population loss, but so many other factors are also threatening their future. There has been a tremendous loss of habitat due to things like urban sprawl, intensive farming practices, a takeover of prairie grasses by forests and grasses that don’t benefit quail.”

Luckily, Quail Forever, with its unique grassroots structure, is here to help.

McIver says that the group’s fundraising model is one big reason why she spends so much time with Quail Forever. Unlike other wildlife conservation groups, the local volunteers who raise money have control over the funds.

“So, they have a major say in where their fundraising dollars are spent,” she says.

What began as a group of only six or so dedicated group members in 2005 grew into a regular, core group of 17 board members and volunteers. Fundraising events also became larger and more involved, beginning with just one banquet a year; the group now hosts numerous events.

Founding chairman, James Dietsch adds that these events are critical to help the group reach their goals.

“[Our chapter] has already spent over $125,000 on conservation efforts and education in Oklahoma,” Dietsch says. “Our goal is to help bring back quail populations in order to preserve the heritage that has been established since the 1930s.”

One such conservation effort was the recent project in the Packsaddle Wildlife Management Area in Ellis County. McIver says that funds were used to remove several miles of fencing in order to facilitate a controlled burn, causing a wider variety of grasses and vegetation mixes to grow – a beneficial move for quail.

“The fence removal also helps hunter access and contributes to a more positive hunting experience,” McIver says.

It might seem ironic to some, but McIver says that most of the Quail Forever group are hunters.

“Hunters are actually our greatest conservationists,” she explains.

McIver points out that hunting is a great management tool, and that through the Pittman-Robertson Act, an excise tax on hunting equipment means that hunters fund most environmental conservation throughout the country.

Dietsch also says that the quail hunting heritage is a big part of Oklahoma’s history.

“Quail are native to Oklahoma and are a symbol of a healthy prairie and environment,” Dietsch says. “Quail and quail hunting in Oklahoma is a tradition that has been shared by many families for many years and it would be very disappointing to lose that tradition.”

Trendspotting

West World

Settle into your accommodations in the quaint, scenic town of Jackson, Wyo., and stroll to the heart of town and Town Square. Uniquely appointed with arches made of hundreds of elk antlers, this true heart of town is also the civic center of Jackson, and many of the eclectic and interesting shops are immediately adjacent to the Square. While much of your Jackson Hole adventure will take place outside of town, exploring Jackson itself is worthwhile.

Saturday morning, you will want to consult your individual itinerary. Two of the world’s most spectacular parks are within easy travel, so you will want to have planned how to see your preferred aspects of Yellowstone National Park and Grand Teton National Park in the most efficient time frame possible. Pick up a picnic lunch, or pack your own, and take to these unique and famed American settings. Both parks offer incredible outdoor sporting, hiking, wildlife watching, photography and more, and your park itinerary should reflect weather conditions and season. Alternate spectacular outdoor sites that might make your agenda include the National Elk Refuge with its fantastic December-April horse-drawn sleigh rides. You will have worked up an appetite by the time you return to town from the parks, so consider a hearty burger from The Bird or enjoy the upscale American cuisine at The Kitchen.

If more outdoor adventure is appealing Sunday, consider visiting Jackson Hole Ski Resort for skiing, paragliding or any of several other fun seasonal activities. Alternately, visit the Jackson Hole Museum where more than 12,000 artifacts help tell the story of the town, region and nearby national parks. The National Museum of Wildlife Art is another terrific possibility, and the RARE Gallery Jackson Hole Arts houses western contemporary art from some of the greats of the genre. Spend the rest of your day strolling the town’s galleries and shops, and complete the visit with dinner at The Spur Restaurant & Bar at the Teton Mountain Lodge or at the quaint Café Genevieve in downtown Jackson.

Stay In Style

Four Seasons Resort Jackson Hole’s 124 guest rooms and suites in a mountain retreat atmosphere provide an evocative setting, complete with a gas fireplace, residential-style furnishings, dark wood and natural stone finishes with leather insets. The ski-in, ski-out environment is amenable year-round to easily accessible outdoor sports, while scenic rooms are also equipped to permit guests to stay in touch with business interests.  www.fourseasons.com

Amangani is a luxurious resort sporting spectacular views and providing a famed level of service to guests of the 40 rooms at this beautiful mountain setting. Incredibly attentive service pairs with comfort, a beautiful pool and some of the best wildlife watching of any hotel or resort in the region. www.amanresorts.com/amangani

Rusty Parrot Lodge and Spa is a beautiful boutique setting just a few minutes’ walk from the heart of Jackson, but also seemingly miles removed from the world. Luxury and pampering abound in each of the individually appointed rooms, including the finest linens, plush towels, soft terry robes and slippers, deep tubs, L’Occitane bath amenities, flat panel satellite television and free wireless internet. www.rustyparrot.com

Hot Picks

Hold the “Hole”: Remember while speaking to people in town that you are in Jackson, Wyo. Jackson Hole refers to the greater valley area.

Llama: Wildlife and nature lovers might enjoy a day trip with Jackson Hole Llamas for a unique look at the spectacular countryside.

Spa: The Jackson area is home to a number of day spas that offer pampering and wellness in between or in lieu of vaunted local outdoor recreation.

Visit Online

www.wyomingtourism.org