Weddings / Receptions & Family Reunions

The Inn has garnered a great reputation for events with wedding receptions a specialty. Each wedding is treated with undivided attention... whether it is a group of two or two hundred. Please take a moment to look at our wedding gallery & contact us to discuss your individual needs.

1% for the Tetons funds efforts furthering the long-term sustainability of the Teton region's extraordinary natural resources and related essential qualities. Member businesses donate one percent of their sales to 1% for the Tetons. These donations are aggregated and granted to fund projects supporting the long-term sustainability of the Tetons region.

For the Bentwood Inn, joining 1% For The Tetons was an easy decision: Our guests come to Jackson Hole because it's the most beautiful valley in the US (OK, we're biased), and 1% For The Tetons is a community effort to support nonprofits working to keep it that way.   We're proud to be a member of 1% along with 80 other member businesses in the valley.

To learn more about 1% For The Tetons click here

Chef Lee's Breakfast Toasts

Danish Toast, Swedish Toast, and the latest, created for the Bentwood Inn, English Tea Time Toast.  These are variations of the venerable French Toast.  When our guests ask what makes Danish Toast Danish Toast the answer is the chef!

In all cases I find old (not stale) baguettes work best.  The small diameter bread holds together better than sliced bread.  I generally slice the baguette into ¾ inch thick slices.  When dipping the bread into the batter you have to experiment with soaking time.  Some people like a very moist center with a nice crispy exterior.  Others like the center to be firmer. 

Danish Toast (serves 10)

·         Baguettes sliced into ¾ inch slices

·         3 eggs

·         ¾  cup whipping cream (not whipped cream)

·         Mexican Vanilla - clear (Dancy is a good brand -

        available on ebay)

·         Almond extract to taste

·         Graham cracker crumbs

·         Butter

Directions:  Blend or whip well - eggs, cream, vanilla, almond extract.  Dip or soak baguettes in batter.  Coat baguettes with graham cracker crumbs and cook in butter.  Heat should be high enough to brown the baguettes, but not so hot as to burn the butter.  You want a crispy finish.  Too much butter will make the exterior soggy; too little will not soak into the graham cracker coating.

Swedish Toast - Similar to Danish Toast recipe

·         Use Contreau, triple sac or orange extract to taste -

        use instead of almond extract.

·         Coat the baguettes with vanilla wafer crumbs -

        use instead of graham cracker crumbs.

English Tea Time Toast - Similar to French Toast recipe 

·         Use cinnamon swirl bread instead of baguettes.  If

        you can get it un-sliced, best sliced into ¾ inch

        slices.

·         Use ginger snap crumbs instead of graham cracker 

        crumbs.

·         No extract flavor.

Have fun experimenting with other combinations!