Jackson Hole, WY



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Notes from The Kitchen

Jackson Hole Gravlax

Chef Bob Schrader Bentwood Inn Jackson Hole Gravlax Wyoming Whiskey

Our extensive breakfast service each day includes, Jackson Hole Gravlax with 'all the trimmings' is just another example of the simple elegance we offer in lodging and dining.   Chef Bob has adapted his traditional recipe highlighted with Dill to create a Western version of this nordic classic - using local Wyoming Whisky, cilantro and jalapeno.  Click here for the full recipe. 

Arugula Artichoke Dip

This is one of Chef Bob’s most popular appetizers.  It’s fast, simple and perfect for entertaining.

Serves 6-8


  • ½ cup mayonnaise
  • ½ cup shredded Parmesan cheese
  • ¼ cup chopped organic baby arugula
  • ¼ cup chopped artichoke hearts, preferably organic
  • 1 tablespoon tarragon
  • 1 teaspoon minced roasted or fresh garlic

Preheat oven to 400. Combine all ingredients well.  Bake in an ungreased ovenproof serving dish for 15-20 minutes until golden brown on top.

Serve warm or at room temperature with crostini, pita or tortilla chips.   

This recipe can be doubled using same proportions.  Also, this basic recipe can be varied, so have fun changing it up.  Organic baby kale or baby spinach can be substituted or combined with the arugula.  You can leave out the artichoke hearts and increase the greens.  In the rare event of leftovers, refrigerate and use as a spread on your favorite sandwich instead of mayonnaise.

Enjoy, Chef Bob Schrader

Notes From the Kitchen
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