Eye Candy: Togarashi-Seared Steelhead Trout with Pressed Cucumbers
Elena North-KellyElena North-Kelly
December 02, 2014
Set against the backdrop of the magnificent, snow-capped Teton Mountains, Jackson Hole, Wyoming, is a world-renowned destination for skiers and foodies alike. At a recent Beard House dinner this fall, a group of the area’s most talented chefs teamed up to design a stunning menu that showcased their favorite local ingredients. One shining example, served during the reception hour: togarashi-seared steelhead trout with grilled peaches and pluots; a bright and refreshing maple, yuzu, and jalapeño vinaigrette; and crunchy, pressed cucumbers. This vibrant canapé had diners clamoring for more—and mulling over the idea of a food-filled trip to Jackson Hole for a reprise of the region's rich flavors.
View this event's menu and details here. For upcoming Beard House dinners, check out our events calendar. Photo by Megan Swann Photography.
Elena North-Kelly is senior editor at the James Beard Foundation. Find her on Twitter and Instagram.