ONEHOPE Wine Rock Springs Event – Help Rock Springs & Green River Food Banks!



Mix, Mingle & Make An Impact!

Bring Your Favorite Wine Glass & Come Support Rock Springs & Green River Food Banks

 via ONEHOPE Wine – April Kelley

image by One Hope Wine
image by One Hope Wine

Date:  Saturday, March 5

Time:  2-4 PM

Location:  Hampton Inn – Rock Springs (1901 Dewar Drive)

This event is for ages 21 & over. Proceeds from this event will go to help the Rock Springs & Green River Food Banks. Seating is limited so please RSVP by Monday, February 29, 2016 at or call 202.805.3611.

*At this time, only debit/credit cards will be accepted for orders placed.*

SKI WYOMING: Culinary Digs at 2 Wyoming Resorts

If you’re on the western side or the eastern side of our square state, you are in luck! There are two family-friendly resorts which both boast a variety of trail levels, recreational options …and great food!

From White Pine Ski Area — Pinedale:

White Pine

You’re invited…to come sit on our deck

From Thursday through Sunday, come GLIDE, SLIDE or SHRED down our slopes then head up to our deck. Bill Webb our backcountry/outfitter chef, has been cooking outdoors for his guests for nearly 40 years. Imagine delicious sweet Italian sausages or pork and veal bratwurst, crafted to perfection by smoking over wood and sage embers, then dropped into a warmed Panini and splattered with a mix of grilled onions and peppers. Add a dash of whole grain mustard and ketchup for a launch pad into 2016.

Ready to eat from noon, just $10 for a Bratwurst and a (domestic) beer or non alcoholic beverage.
White Pine – where there’s no room for anything but fun.
Slide down our new tubing hill ($20 or $24 for 8 rides)
Catch some air in our new terrain park
All are invited to participate in the torch light parade on New Year’s Eve.
We have foam covered LED light sticks to give away
Ride up on Little Spirit at 5:30pm – parade down at 6pm
Come and watch – it is a great way to bring in the new year.

From Snowy Range Ski Area — Centennial (near Laramie):

Snowy Range SA Brewery


Snowy Range Terrain Park

Let it snow, let it snow, let it snow! Snowy Range will be open throughout the holidays. Lifts open are open 9am – 4pm everyday. The tubing is also open for extended holiday hours!

Check out their Snowy Range Brewery onsite, and the Terrain Park!


ON THE CALENDAR: Lander is HOPPING in June – June 5-7, June 11-13!

2014_1202_WYLifestyle_web_958_460Wyo Lifestyle magazine Fall 2013.indd18b5ecd4-795b-446d-964d-7bc902da7ce8 (1)

The 2015 Lander Brewfest will be held on Friday June 12th from 5-9pm and Saturday June 13th from 2-7pm in the Lander City Park, 405 Fremont Street. Tickets and more information about the breweries and program are available at The early-bird ticket rates are $25 for a one-day pass and $45 for a full weekend pass. Tickets can also be purchased day-of for $30/$50, giving 21+ age adults unlimited access to over 70 beers from our 25+ breweries that are coming from Wyoming, Idaho, Montana, Utah, and Colorado.

“We are excited to be moving Brewfest back to City Park,” said Rose Burke, Event Coordinator of the Lander Chamber of Commerce. “In addition to the centralized and sheltered location, this year’s event will include vibrant music, excellent food, and interactive games such as Beer Trivia and the Lawn Game Olympics.” Burke adds, “And the event is open to all ages, so kids and non-drinkers are welcome for free.” Please note: as an all-ages event, Lander Brewfest coordinators require all minors be accompanied by an adult and to please leave pets at home.

Burke noted that this year’s event gives regional craft brewers an opportunity to shine and has added new programs such as “Brewer’s Corner Classes” and “You Be the Beer Judge” sessions where participants can learn more about craft beer. “Our craft brewers are really artists that create some of the best beer in the country. They have a lot to share about their trade and have a vested interest in educating beer connoisseurs,” she added. “Hopefully, we all leave Brewfest with a better appreciation of who is making good beer and continue supporting these small businesses by demanding these products at local bar taps and on supermarket shelves.”

Lander Brewfest is also hosting “Golf with the Brewers” 9-hole scramble at the Lander Golf Club, Saturday June 13th from 9am-12pm. “We have 30 of our brewers signed up and most of them are bringing some of their brews to share,” said Burke. “It should be a fun opportunity to play golf, talk with the brewers, and play golf.” Tickets are $30, available online.

Brewfest is partnering Saturday’s events with the Fremont Area Road Tour, a road bike race for all ages, levels, and distances beginning and ending at Lander City Park. June 1st is the deadline to register for the “Bike and Brew” packages:

The 2015 Lander Brewfest is presented by Fremont Toyota and sixteen additional partnering sponsors and organizations. Please thank these businesses by supporting them with your patronage.

For more information or to volunteer contact Rose Burke, Event Coordinator, Lander Chamber of Commerce:, 307-332-3892. Press release from Wind River Visitor Council


Lander Running Club June 2015

Lander Running Club June 2015 2

Lander Running Club June 2015 3


The Lander Running Club is excited to announce the first ever Sinks Canyon Rough and Tumble Trail Races to be held this Saturday, June 6th! The race will be held in the spectacular Sinks Canyon on the Shoshone National Forest, starting and finishing in Bruce’s Parking Area.


“With two race distances of 4 and 11 miles, the runs promise to challenge runners of all inclinations and abilities; both include hill climbs, swooping smooth singletrack, and technical running,” said Evan Reimondo, co-founder and coach of the LRC. “These runs feature new, world class trails in the foothills of the Wind River range, and we truly believe they will become classic trail races.” said Amber Wilson, also co-Founder and coach of the running club.


The Lander Running Club was founded in December of 2013 by Evan Reimondo and Amber Wilson shortly after they transplanted to Lander following their graduate studies at NAU in Flagstaff, AZ where they both enjoyed the sense of community, encouragement, and friendship that came with participation in the local running club there – Team Run Flagstaff. “This was an attempt to bring that sense of running community with us to Wyoming, and we’re very excited to see it growing and becoming pretty successful,” said Amber.

The Lander Running Club hosts a weekly track workout on Wednesday nights and group trail runs on Saturdays along with a growing series of races year-round. Membership in LRC is free and open to the community. Runners of all ages and abilities are welcome. For more information about the Lander Running Club or to sign up for the group’s once-weekly newsletters detailing weekly group runs and upcoming running events, visit, visit and “like” LRC on Facebook at or email Evan and Amber and

Race day registration starts Saturday, June 6th at 7am in Bruce’s parking area.

11-mile race briefing: 7:45

11-mile start: 8:00

4-mile race briefing: 8:15

4-mile start: 8:30

The Sinks Canyon Rough and Tumble Trail Races have permit approval from the Shoshone National Forest, and are sanctioned by the USATF.

— from Coach Amber Lynn Wilson,  Press Release from Wind River Visitor Council

Collared Sow Grizzly bear with two cubs along the highway near Dubois
Collared Sow Grizzly bear with two cubs along the highway near Dubois


“Bear Spray 101 How to avoid bear encounters, the proper use of bear spray and how to defend yourself during an attack,” Fourth program in the Wyoming Community Bank Speaker’s series at the Dubois Museum in the Dennison Lodge June 11, at 7 p.m.

Bear Spray 101: How to avoid bear encounters, the proper use of bear spray and how to defend yourself during an attack.

A program on Bear Spray 101 will be presented June 11 at 7 p.m. at the Dennison Lodge in Dubois. The program is the Fourth in the Wyoming Community Bank Speakers Series at the museum. The series will feature speakers and programs on the area’s culture and history at all three county museums throughout the summer and fall. The programs are free and open to the public.

The program, led by Brain DeBolt, the Large Carnivore Conflict Coordinator with the Wyoming Game and Fish Department.

The next speaker through the Dubois Museum will be at the Dennison Lodge July 9, 7 p.m. and will be a program by Mark Thompson sharing his story of life in the Dunoir Valley. This will also be a great opportunity for others to share their stories of Dubois in the past.

For more information call the museum at 307-455-2284, on Facebook at: Dubois Museum & Wind River Historical Center

Byrd Draw Trek  - Photo Credit Lary Treanor
Byrd Draw Trek – Photo Credit Lary Treanor


First program in the Wind River Visitors Council Trek Series at the Dubois Museum Saturday, June 13 at 8:30 am.

Bruce Thompson and Sally Wulbrecht will lead the trek. The trek will investigate what the rocks, plants and animal tracks have to tell us about life in the badlands canyon. Bring a lunch, plenty of water and dress for hiking on rocky trails.  The trek is free and open to the public. Meet at the Dubois Museum at 8:30am. Please call the Dubois Museum 455-2284 to register for the program.

This program is the First in the Wind River Visitors Council Trek Series at the museum. This series will feature treks on the area’s culture and history at all three county museums throughout the summer and fall.

The next activity will be a Wind River Visitors Council Trek Series through the Dubois Museum on Saturday, June 20, 9 a.m. to the Torrey Basin Petroglyphs, Limit of 12 people so call now to reserve your spot.

For more information call the museum at 307-455-2284 or on Facebook at: Dubois Museum & Wind River Historical Center  — Press Release from Wind River Visitors Council

ON THE CALENDAR: Lander Brew Fest!

Poster copy small (2)

Lander, WY — The Lander Area Chamber of Commerce will be hosting its annual Fremont Toyota Lander Brew Festival on June 13-14, 2014. For $30 (each day, or $50 both days) visitors are welcome to taste a wide variety of beer samples. Tickets are available at the Chamber of Commerce or at the festival.

The Brew Fest will be held Friday, June 13, 5-9 p.m. (adults only on Friday night), and Saturday, June 14, 2-7 p.m., at the soccer fields next door to Lander Valley High School, 150 Baldwin Creek Road. The Lander Brew Festival features “20+ brewers, local vendors, rockin’ music, and all-around great folks for a two-day brew tasting and epic taste-bud hop-dueling competition.”

There will be whiskey and wine tasting on Friday night only. Whiskey tasting cards will be for sale, 4 samples for $10. The wine tasting will be included in the cost of admission. There will also be non-alcoholic drinks available. Contact

And be sure to bring your appetite because there’ll be pizza, mexican and and lots more to keep your energy up for both days! Live music both days! Pets will not be allowed, so please keep your pet at home.

Saturday, June 14, an additional event this year includes the 1st Annual Brewers Golf Tournament beginning at 9 am at the Lander Golf and Country Club (1 Golf Course Drive). This 9-hole scramble is open for public entry ($21) and is your chance meet the festival brewers from all around the country who will be pouring beers later in the day.
The Fremont Area Road Tour (FART) will hold their ride on Saturday, June 14, and participants in the ride can get a discounted ticket into Brew Fest.  This is a Recreational Road Ride with routes from 3.5-100 miles, fully supported. Proceeds go to Injury Prevention resources to provide Bike Helmets to Kids.
Also, the Central Wyoming Speedgoat Rugby Club will compete in a match on Saturday, 1:30 p.m. at the high school soccer field, 150 Baldwin Creek Road. Come watch this exciting event and then cool down with a nice cold beer at the Lander Brew Fest!For more information about event schedules and activities, call the Lander Area Chamber of Commerce 307-332-3892,,

For a complete calendar of events go to, or to request a vacation packet, please visit us at Wind River Country or call 800-645-6233.




Winemaker’s Dinner Teams Table Mtn Vineyards + Altitude Chophouse in Laramie

click here for tickets & information on our Food + Photo Festival, May 30 & 31 in Laramie!

click here to vote for the People’s Choice in our photography competition! Voting closes May 28! 

Wyo Lifestyle magazine Fall 2013.indd

Table Mountain Vineyards creates amazing Wyoming wine, from the grapes to finished product — and you can sample their wine + a special menu at Altitude Chophouse & Brewery selected to perfectly accompany it. Join us for our Winemaker’s Dinner, part of our Food + Photo Festival, on May 30 at 6:30 PM. Tickets must be purchased ahead of time, and purchases close Thursday, May 29. Tickets are available on our website — click here!

The menu:


  • Mini crab cakes with roasted bell pepper aioli
  • Table Mountain Vineyards selection — Frontenac Gris


  • Mixed greens with fresh mozzarella, dried figs, tomatoes and balsamic vinaigrette
  • Table Mountain Vineyards selection — Cowgirl Blush


  • Penne pasta with vodka tomato cream sauce
  • Table Mountain Vineyards selection — Cowboy Reserve


  • Chicken marsala with fresh asparagus
  • Table Mountain Vineyards selection — Rooster Red


  • Chocolate thimbles filled with chocolate mousse
  • Table Mountain Vineyards selection — Cherry Rush

Wilson, WY’s Answer to the Winter Doldrums – by Liberty Lausterer

visit our website & read the current issue — Sprinter issue (Spring + Winter) will be coming before long!






























Liberty Lausterer, our guest blogger, is back with another look at life in Wyoming from a new resident’s eyes. We greatly appreciate learning what our state looks & learns like to someone new – always keeps the perspective fresh!


Wilson, Wyoming’s Answer to the Winter Doldrums

by Liberty Lausterer

As a newcomer to Wyoming I have paid close attention when someone tells me what they do to make it through these long, cold winter months. The advice has been wide and varied: take up a winter sport, learn a new hobby like knitting, take full advantage of your Netflix membership, read those books that have been on your list for eons, and be sure to take a trip to a warmer climate in April or May (a.k.a. “Get the hell out of Dodge.”). This is great advice but you may have noticed that many of these and other winter activities are solitary ones. In a sparsely populated state that is beset by hostile weather for much of the year, how does one keep from growing lonely and isolated? Where do you go in subzero temperatures to connect with other people?

Wilson, Wyoming’s answer to the winter doldrums is the Stagecoach Bar. Over the past seventy years the Stagecoach Bar has been that rare place where people from all walks of life are brought together by music and dancing. It’s the place people could stay connected to each other through snow and ice, despite frigid temps and unrelenting winds. On any given Sunday evening one can see wranglers, hippies, bikers, cowboys, ski bums, millionaires, dudes, and curmudgeons on the dance floor together. The story of how a bar became the glue that holds together an unlikely mix of people has been told by filmmaker Jennifer Tennican in her documentary “The Stagecoach Bar: An American Crossroads.”

If you are interested to learn how the history of a bar could mirror the history of an entire region (Jackson Hole) and become a powerful unifying force, Tennican’s film is worth watching. But, more importantly, if you long for an experience of authentic community in your neck of the woods, then this film will provide inspiration and a reason to head to your local watering hole.

Tennican’s documentary will be screened at the Center for the Arts in Jackson on March 14th and the WYO Theater in Sheridan on May 24th.  It will also air on Wyoming PBS in May, and on dozens of other PBS stations across the country.

WY FOODIE: New Recipe from WY Beef Council + Bin22 Jackson

visit our website & read the current issue


Looking for a fresh idea for dinner tonight? Check out this recipe from our friends at the Wyoming Beef Council! We greatly appreciate all the hard work they do promoting the advantages of beef – a Wyoming agricultural staple and the income for many of our friends & neighbors!

Mediterranean Beef and Salad Pita

Total recipe time: 25 to 30 minutes

Makes 4 servings



1 pound ground beef

1 medium red bell pepper, chopped

4 cups chopped romaine lettuce

1/3 cup crumbled herb-flavored feta cheese

1/3 cup prepared regular or reduced fat non-creamy Italian dressing or other vinaigrette

1/4 cup Kalamata or ripe olives, chopped

4 pita breads, toasted



  1. Heat large nonstick skillet over medium heat until hot. Add ground beef and bell pepper; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Remove from heat. Pour off drippings.
  2. Add lettuce, cheese, dressing and olives to beef mixture; toss to combine. Top pitas with equal amounts of beef mixture.

Test Kitchen Tips

Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef ‘doneness.’

JACKSON:  Bin 22

Bin22 in Jackson Hole reflects the sophisticated energy of New York City and the rustic elegance of the Italian countryside, all in a quaint space in the heart of Jackson. This cozy downtown addition flaunts a diverse selection of great value wines, craft beers and regional spirits unparalleled by any shop in the Valley. Adjacent to the libations lies a small grocer featuring homemade pastas, pizza dough, cheeses, salumi, ice cream and more. Venture beyond the specialty grocer and bottle shop to the intimate wine bar area and outdoor deck, open for lunch and dinner daily. Order from the extensive wine, beer and cocktail menu while enjoying Spanish and Italian style tapas and delectable desserts. Belly up to one of the community tables and get lost amidst the rustic wood surroundings or stop for a quick visit with the cheese monger pulling fresh mozzarella at the open kitchen window. Sip Wyoming Whiskey from the state’s first legal distillery, poured straight from the cask behind the marble bar. An experience for the senses, Bin22 offers a contemporary take on an old world culinary experience.

visit online  |  facebook  |  twitter  |  instagram @bin22jh


WY FOODIE: Yummy Recipes from WY Beef Council

visit our website & read the current issue

A new series of great holiday recipes from our friends at the Wyoming Beef Council! We greatly appreciate all the hard work they do promoting the advantages of beef – a Wyoming agricultural staple and the income for many of our friends & neighbors!

As we begin to think about having guests over for the holidays, we can’t help but imagine all the wonderful possibilities. When it comes time for friends and family to gather ‘round your table, our holiday recipes will delight their senses—from the smell of a roast in the oven and the taste of cranberries to the sight of a hearty breakfast after a brisk morning walk in the snow.


Appetizers like Bite-Sized Sweet & Spicy Beef Ribs and Mini Meatballs with Apricot Dipping Sauce will wow your guests and start the event off right! They’ll be the perfect pairing with fruity holiday wines.

Mini Meatballs with Apricot Dipping Sauce: are made with lean Ground Beef and can be kept warm in a slow cooker.

Bite-Sized Sweet & Spicy Beef Ribs:

Beef and Blue Cheese Stuffed Mushrooms: These perfectly bite-sized mushrooms are stuffed with a savory blend of Ground Beef, blue cheese and chives.

Beef and Couscous Stuffed Baby Bell Peppers: Tiny peppers are packed with Ground Beef, spinach and couscous for a colorful appetizer that’s easy on the waistline at only 35 calories each.



Main courses like an awe-inspiring Classic Tenderloin with Cranberry Drizzle or a comforting North Woods Hearty Pot Roast will fill the bellies around the dinner table.

Classic Tenderloin with Cranberry Drizzle:

North Woods Hearty Pot Roast:

Crumb-Crusted Top Sirloin and Roasted Garlic Potatoes with Bourbon Sauce: Is just as glorious as a more expensive roast, but is easy to prepare and a breeze to carve.

Walnut-Crusted Roast with Blue Cheese Mashed Potatoes only looks like it took you half a day to prepare. The simple walnut crust comes together quickly and the roast is placed in the oven for about two hours—the perfect amount of time to set the table.


And finally if breakfast or brunch are more your style, serve a twist on a classic breakfast pastry with Beef Sticky Buns. For those busy mornings, a quick and easy Beef and cream cheese bagelwich will cross one more thing off your growing to-do list. Not to mention, adding protein to your morning meal will keep you satisfied longer.

Beef Sticky Buns:

Beef and cream cheese bagelwich:


You can view the entire collection of holiday recipes, perfect for any dining occasion on While you’re there, don’t miss the newsroom for more story ideas.

MADE IN WYOMING: Jackson Hole Buffalo Meat Company

visit our website & read the current issue

We are thrilled to team with the Wyoming Business Council to feature a Wyoming First business every week on our blog! Wyoming First is a program that promotes Wyoming member businesses. Visit their website (click here) to learn more about this service — and if you are a Wyoming business who’s not a member, be sure to inquire about membership! There are many benefits!

This week we are featuring Jackson Hole Buffalo Meat Company of Jackson, WY

Jackson Hole Buffalo Meat Company, Dan Marino — PO Box 1770, 1325 S. Hwy 89, #110 Jackson, WY 83001 — 800-543-6325  or  307-733-7244 —

The Jackson Hole Buffalo Meat Company is based in beautiful Jackson Hole, Wyoming.  It was established in 1947 as the “Jackson Cold Storage Company.”   After 50 years of business, Jackson Hole Buffalo Meat Company was purchased by Dan Marino.   Dan has always had an interest in hunting and game processing, which led him to the purchase and business of processing buffalo and elk.  The Jackson Hole Buffalo Meat Company was fairly small and he thought he could develop and grow the company.   With a strong core of long time employee, you could definitely say this is a family business.

For 60 years Jackson Hole Buffalo Meat Company has specialized in only the finest 100% buffalo and elk meat products. Their buffalo graze naturally on open range grasslands in a ranch setting.  Jackson Hole Buffalo Meat Company supports the ranching traditions of the Great American West.  They believe in raising animals on the open range; rejecting growth hormones, steroids and antibiotics; and, Jackson Hole Buffalo Meat Company works to preserve grasslands for the next generation.

Jackson Hole Buffalo Meat Company does take custom orders.  They have a retail store in Jackson, and many stores in Jackson carry their product.  There are also stores throughout Wyoming who carry Jackson Hole Buffalo Meat Company products.    Purchases can also be made on the website at ; you can also request a catalog or give them a call at 800-543-6328.

Jackson Hole Buffalo Meat Company prices vary with the products that are sold; buffalo and elk meat range from $8.95/ lb to $40.50/lb.  They also have package deals, and there is a wide variety of gift packages and steak packages available to please almost anyone.  Jackson Hole Buffalo Meat Company products are made in the Jackson store.

MADE IN WYOMING: Petit Secret Chocolate

visit our website & read the current issue

We are thrilled to team with the Wyoming Business Council to feature a Wyoming First business every week on our blog! Wyoming First is a program that promotes Wyoming member businesses. Visit their website (click here) to learn more about this service — and if you are a Wyoming business who’s not a member, be sure to inquire about membership! There are many benefits!

This week we are featuring Petit Secret Chocolate of Jackson, WY

Laurance Perry, Petit Secret Chocolate  PO Box 6536  Jackson, WY 83002  307-690-7483

Laurance Perry brought to America a love for all things chocolate.  She wanted her two children to experience the same truffle-filled chocolate Easter Eggs she enjoyed growing up in her native Belgium.

Easter is traditionally a time of chocolate in Belgium and children are delighted with large chocolate eggs filled with chocolate goodies. Unable to find something like this here, Laurence took matters into her own hands, purchased a large, hollow egg mold; she melted chocolate and cast her first chocolate eggs. Encouraged, she cast tiny Easter characters and filled the eggs. Wrapped in a white satin bow she showed the eggs to friends and the ensuing demand created a chocolate frenzy; Petit Secret Chocolate (or PS Chocolate) was born in 2002.

With her mother’s help and Belgian chocolate recipes, Laurance created solids in unique shapes and mouthwatering Belgian truffles filled with buttery ganaches.  She soon captured the taste buds of those frequenting the bazaars and farmer’s markets of Jackson Hole where Laurance lives and works. She soon outgrew her kitchen operation and converted a barn on her property into a modern and efficient kitchen and business.

Though she appreciates her new and efficient operation, Laurance still makes her Belgian chocolate the old fashioned way; one at a time.  Each batch is carefully hand-crafted and tested by her impeccable Belgian chocolate background and memories of that perfect chocolate from the old country. Laurence is content to keep her business comfortably small, and leaves the business end to her husband Paul.  She is proud of her two sons, Will and Jack, contributors to PS Chocolate, and occasionally is even a bit surprised they still have a passion for hand-crafted Belgian chocolate.

Petit Secret Chocolate does take custom orders, as well as company logo brands.  They do handcrafted molds to accommodate any request of shapes and sizes from cowboy boots to bears.

PS Chocolate can be purchased via their web site at  The chocolate is truly worth the cost. The chocolates are 100% handcrafted and PS Chocolate does not use any additives or waxes.  These delicious concoctions are 100% Belgian Chocolate.



read our new Fall 2013 issue — with our new design!

We are thrilled to team with the Wyoming Business Council to feature a Wyoming First business every week on our blog! Wyoming First is a program that promotes Wyoming member businesses. Visit their website (click here) to learn more about this service — and if you are a Wyoming business who’s not a member, be sure to inquire about membership! There are many benefits!

This week we are featuring Sevenfold Spice of Casper









Sevenfold Spice:  JD Dotzler Casper, WY 307-251-5424

JD Dotzler received his certificate from culinary school in June 2005, and then apprenticeship in a restaurant as a chef’s assistant at a local country club.  The head chef at the country club stressed that he wanted specific dishes seasoned exactly the same every time.  JD suggested that they blend ingredients to make a base seasoning that would always be the same, to which Chef Kevin said, “What a great idea!”  That was JD’s first spice blend.  

JD also has family and friends with food allergies. He realized that there weren’t any “all natural” seasonings on the market, so he created what is now his “Master Blend.”  Those same friends and family members encouraged JD to offer his spice blends to the general public.  In 2010, Sevenfold Spice was registered as a trade name in the State of Wyoming.

Sevenfold Spice is a family business; his brother assists him with the marketing, and JD handles the development and production end of the Sevenfold Spice product line.

Sevenfold Spice acquires specialized herbs and spice powders from Savory Spice Shop in Denver, CO.  He takes bulk ingredients and blends them to specific recipes in a commercial kitchen in Casper.  The spices are MSG free, gluten free and have no preservatives.  Sevenfold Spice is pleased to offer an “all natural” product for now, and will continue to look into an organic line of spices.

Sevenfold Spice prepares custom blends as well!  Requests for “salt free” come in frequently and Salt Free Master, Salt Free Habanero and Salt Free Garlic blends are regular inventory items.  They offer two value packages: “A Best of the Best Pack” containing the top five selling spice blends; and “A Grillers Choice Pack,” which offers three blends and two grill rubs.  Customers can order any combination of spices and rubs from their website at  Sevenfold Spice also offers free shipping on all orders over $20.

Sevenfold Spice blends and rubs are offered at 8-10 retail outlets in Casper and Douglas. They can be purchased online at   The price range for 4 oz blends and rubs ranging from $6 to $8 per bottle.


Our promise…..       “Making food taste great… Naturally”


Currently Sevenfold Spice has ten spice blends and seven spice rubs.

Sevenfold Spice is all natural all the time.




WY Foodie: Recipes + Il Villaggio Osteria

visit our website & read the current issue

A new recipe — thanks to the Wyoming Beef Council!

Orange-Chipotle Skirt Steaks

Total recipe time: 30 minutes

Makes 4 to 6 servings


1-1/2 pounds beef skirt steak, cut into 4 to 6-inch pieces

2 medium oranges, divided

2 cups chopped tomatillos (4 to 5 small to medium)

1/2 cup chopped red onion

2 to 3 teaspoons minced chipotle peppers in adobo sauce

1/4 teaspoon ground cumin

1/8 teaspoon salt


Juice of 1 medium orange

2 tablespoons vegetable oil

2 tablespoons adobo sauce (from chipotle peppers)

1 teaspoon ground cumin

1/4 teaspoon ground black pepper


  1. Combine Marinade ingredients in small bowl. Place beef steaks in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
  2. Grate 1/2 teaspoon peel from 1 orange. Cut this orange and half of remaining orange into segments. Chop segments into 1/2-inch pieces. Combine orange peel and segments, tomatillos, onion, chipotle peppers, cumin and salt in medium bowl; cover and refrigerate until ready to serve. Cut remaining 1/2 orange into wedges; reserve for garnish.
  3. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 7 to 12 minutes (over medium heat on preheated gas grill, 8 to 12 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Carve steaks diagonally across the grain into thin slices; season with salt, as desired. Serve with tomatillo salsa. Garnish with reserved orange wedges.

Test Kitchen Tips

To cut orange segments, cut off both ends of orange with paring knife. Stand orange on 1 cut end and slice vertically (top to bottom) to remove peel and white pith in strips. Follow curve of orange with paring knife to remove as little flesh as possible. Cut each segment free by slicing down on both sides of surrounding membranes.


I saw this on Table Mountain Vineyards‘ Instagram & had to share… Here’s how Patrick made this summer heat-beater:  3 parts light red wine/rose’; 3 parts tonic; 1 part Campari. YUMMO!


JACKSON: Il Villaggio Osteria Offers An Italian Dining Twist

3335 West Village Road, Teton Village  307-739-4100  visit their website

In February 2008, the Fine Dining Restaurant Group brought a taste of Italy to Jackson Hole with the opening of Il Villaggio Osteria. The Osteria is located inside the Hotel Terra, the state’s first LEED certified property and only the fifth in the United States. With its 12-seat wine bar and eight seat salami bar, guests can enjoy a glass from our extensive wine list or watch as imported meats and cheeses, sourced from the country’s finest purveyors, are hand-sliced to order. House made pastas, sausage stuffed olives, beautiful wines and exquisite entrees round out the extraordinary multi-course menu.

images courtesy Fine Dining Group, Jackson Hole

For more Wyoming dining listings, visit our new online dining guide!


WY FOODIE: New WY Beef Recipe + Meet the Chef

visit our website & read the current issue

A new recipe — thanks to the Wyoming Beef Council!

Carnitas-Style Beef Tacos

Total recipe time: 45 minutes

Makes 6 servings


4 beef flat rron steaks (about 8 ounces each)

18 small corn tortillas (6 to 7-inch diameter)



Minced white onion, chopped fresh cilantro, lime wedges



1 cup prepared tomatillo salsa

1/3 cup chopped fresh cilantro

2 tablespoons fresh lime juice

2 teaspoons minced garlic

1/2 teaspoon salt

1/4 teaspoon pepper


Avocado Salsa

1-1/2 cups prepared tomatillo salsa

1 large avocado, diced

2/3 cup chopped fresh cilantro

1/2 cup minced white onion

1 tablespoon fresh lime juice

1 teaspoon minced garlic

1/2 teaspoon salt



  1. Combine marinade ingredients in small bowl. Place beef steaks and marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
  2. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  3. Meanwhile combine avocado salsa ingredients in medium bowl. Set aside.
  4. Place tortillas on grid. Grill until warm and slightly charred. Remove; keep warm.
  5. Carve steaks into slices. Serve in tortillas with avocado salsa. Top with onion, cilantro and lime wedges, as desired.

MEET THE CHEF: Matty Melehes, Sous Chef

Ever want to look into the life of a professional chef? We interviewed Matty Melehes, JH Fine Dining Restaurant Group Sous Chef, to see what makes him tick…what his favorite eats are…and his must-have recommendation for your kitchen library…

WLM: What sparked your desire to become a chef?

MM: What sparked the desire was the idea that it’s a job that can be done anywhere in the word; the ability to have a trade but also travel. I also just have a passion for hospitality. I love dining and the whole dining experience. I love surprising people with dishes. I love presenting someone with a dish, seeing them enjoy what I’ve created, leave happy and return because they trust my work and what I do. To me, it’s all about the small victories.

WLM: What’s the one thing you enjoy making the most?

Fish, or really anything that comes from the ocean, holds a special place in my heart. The possibilities are endless. You can choose one genre you’d like to base your dish in and there are so many things you can do within that genre.

WLM: If you’re sitting down to enjoy your favorite meal + imbibement, what would you pick?

My ultimate meal would be enjoying a bottle of the Joie Rose (from Canada) while sitting on the dock of the fisherman’s wharf in Granville Island, Vancouver, eating BC spot prawns raw. Basically, you just rip them in half, suck the head and squeeze the meat out. They’re only in season for a few weeks and they are amazing.

WLM: Do you have a favorite go-to cookbook at home? Or are your at-home recipes all inside your brain?

When I’m home, I don’t follow recipes. What I enjoy about cooking is taking what I have, however limited, and coming up with new creations. My favorite culinary book, however, would definitely be The Flavor Bible by Karen Page and Andrew Dornenburg. It’s an encyclopedia of ingredients that includes a wide range of ingredients from around the world and what pairs well with them. I like the book because it gives you the foundation of the ingredient and from there you can create a dish from the ground up yourself.

Thanks Matty Melehes, JH Fine Dining Group’s Sous Chef for the interview! I have to say, I’m going to take his word on the raw spot prawns… But those I’ve talked to said that he was spot on — pun absolutely intended. Thanks to JH Fine Dining Group — owners of establishments including (but not limited to!) Bin 22, Rendezvous Bistro, Q Roadhouse, Il Villagio Osteria, The Kitchen & Bistro Catering in Jackson…

visit our website & read the current issue

WY FOODIE: New Recipe + Buffalo Jump Wines from The Sweet Sommelier



A new recipe — thanks to the Wyoming Beef Council!

Grilled Onion Cheeseburgers

Total recipe time: 35 to 40 minutes

Makes 4 servings


1 pound ground beef

1 tablespoon chopped fresh thyme

1-1/2 teaspoons minced garlic

1 large white or yellow onion, cut into 1/2-inch thick slices

1 tablespoon vegetable or olive oil

Salt and pepper

4 white or whole wheat hamburger buns or Kaiser rolls, split

3 ounces crumbled or shredded cheese (such as smoked mozzarella, goat cheese, feta, blue cheese)



  1. Combine ground beef, thyme and garlic in medium bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties. Brush both sides of onion slices with oil.
  2. Place patties in center of grill over medium, ash-covered coals; arrange onion slices around patties. Grill, covered, 8 to 10 (over medium heat on preheated gas grill, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. Grill onions 15 to 20 minutes or until tender, turning occasionally and brushing with oil. (Grilling times for onions remain the same on gas grill.) Season burgers with salt and pepper, as desired. Top with cheese during the last minutes of grilling if desired to melt cheese slightly.
  3. Place 1 burger on bottom of each bun; top with cheese and grilled onions.

Test Kitchen Tips

Cooking times are for fresh or thoroughly thawed ground beef. Color is not a reliable indicator of ground beef doneness.

THE SWEET SOMMELIER:  Wines That Will Make You Jump for Joy! — images courtesy The Sweet Sommelier

We’re very excited to feature Wyoming wine tips from The Sweet Sommelier, Kara — a wine expert & event planning specialist in Newcastle, Kara knows vino! We’re excited to feature her on our food blog — catch her website here or find her on Facebook!


Denis Waitley once said, “Chase your passion, not your pension.” Like good entrepreneurs, that is exactly what Beckie Tilden and Scott Wagner did to fulfill their dream of making wine in Wyoming. This passion-filled endeavor didn’t just happen overnight. It was a labor of love that has felt some growing pains as Buffalo Jump Wines leap to success.

Before making wine a full-time business, Scott commuted to his former job…in New York City! The Powell native worked in finance and boarded the plane to Wall Street every week. After the economy turned in 2008, Scott did economic development work for Cody. During this time, Beckie (from a six-generation Meteetsee, Wyoming ranch family) was known as “Beckie Home-Eckie” since she was the middle school home economics and then the Title I reading and math teacher for a total of 16 years in Cody. Scott had been making wine for decades—literally; his first wine making experience was in his college dorm room in Utah. In April of 2011, the couple started the federal and state licensing processes to open a commercial winery in Cody. They sold the first bottle of Buffalo Jump Wine on December 8, 2011. By mid-2012, the winery was taking off so fast that it could no longer be just a part-time venture. Scott left his day job and began making wine full time. Beckie finished the school year in May of 2012 and made the decision to leave teaching. This was scary for her, but as she said, they, “Have never looked back!”

image, left:  Buffalo Jump Wines on display at a Wyoming liquor mart

Of course, one of the biggest wine-making obstacles in Wyoming is where to get the grapes. Buffalo Jump sources its fruit from different areas of California, depending on the grapes. The Cabernet Sauvignon (also made into a rose) comes from the Suisun Valley, the Sauvignon Blanc comes from Lake County, and the Chardonnay from Santa Maria. All of these grapes are chosen for their specific wine-making qualities, and the vineyards that grow these grapes have long-term contracts with Buffalo Jump. The grapes are handpicked, crushed, and fermented before the trip to Wyoming because Scott and Beckie do not yet have the facilities to do the crush in-house. Once in Cody, the art of winemaking continues. The wines are fined (removing visible particles in the wine) with vegan-friendly measures—though this isn’t necessarily advertised on the label. Some of the white wines are filtered and some also go through cold stabilization to remove certain acids and particles that might cause sediment. Few additional sulfites are added during the process. (An ironic side note to this is that Scott has a sensitivity to sulfites. His slight allergy makes for wine drinkable by others who may also have this same issue.) Wines are aged in French and American oak before they are bottled and labeled on site.

Here, Laura (University of Wyoming chemistry and molecular biology student) tests and quality controls the wine in the new production area. Alex (UW graphic design student) and Jerrod (smart phone app writer) also help run the tasting room and bottle wine.

Though the winery is growing by leaps and bounds due to passion and perseverance—Scott and Becky were just moving into a new tasting room with triple the space when I visited—there were hurdles to jump. Most of these issues occurred because Buffalo Jump was a venture no one in Cody knew the exact steps to follow for legality purposes. For instance, the city was unsure of what to do to fulfill the federal, state, and city licenses. The health inspector wasn’t aware of how harmful chlorine could be to wine at any step in the winemaking process so had to rethink the health inspection of the facility. (The winery uses acid sterilizers, which have no effect on the wine, for disinfection purposes instead of chlorine and bleach.) Scott and Beckie have even called on their Republican senator, Mike Enzi, to help them clear up a few issues with the TTB (Alcohol and Tobacco Tax and Trade Bureau). However, all of these “problems” then became positives as Buffalo Jump paved the way for other area businesses that may want to follow in their footsteps. The other difficulty faced has been marketing the wine. Let’s face it…Wyoming is a HUGE state. Scott traveled over 75,000 miles in one year promoting Buffalo Jump Wines to those around the state. Wyoming has been incredibly receptive though, as people all over have supported Scott, Beckie, and Buffalo Jump Wines.

image, left:  new winery tasting room

When I heard Scott and Beckie talk about their wines, I could hear the passion in their voices. Scott said, “We just love it!” And this love for the craft of winemaking is evident in each wine they make. The 2012 Sauvignon Blanc is a unique wine with ample lemon and melon notes, very smooth on the palette. The stainless steel fermented 2011 Chardonnay is a crisper style of Chardonnay with mineral and a hint of butter. The 2011 Cabernet Sauvignon roseis a great summer wine. Beautiful light ruby in color, it is filled with tart strawberries and just a slight suggestion of leather. (Plus, I love a single-varietal pink wine.) The 2011 Cabernet Sauvignon is filled with baked fruit, vanilla, and cedar. Aged for 16 months in French and American oak, it has smooth tannins. I also love that it is only 12.6 percent alcohol, proving that a good Cab doesn’t have to be hot with alcohol. The Petite Sirah from 2007 is one of Buffalo Jump’s reserve wines. With notes of forest floor, pine, earth, baked plum, and cedar, this is a special wine. The last regular tasting wine was the 2007 Merlot, with smells and tastes of berries, petrol, garage, berries, earth, and spice; this was a solid Merlot with a very-pleasant finish.

image, left:  the regular tasting lineup

When we finished tasting in the front tasting room, Beckie and Scott led me back to their new and improved production area for barrel tastings of some unique wines they bought when they were trying to source grapes. A winery in California was actually going out of business, yet still had wines in barrels; some needed bottled and some still needed aged. Beckie and Scott helped that winery bottle its final vintage and then purchased the barreled wines to continue aging in Cody. The wines included a 2006 Petite Sirah, a 2007 Cabernet Sauvignon, a 2005 Cabernet Sauvignon, a 2006 Cabernet Sauvignon, a 2007 Cabernet Franc, and a 2006 Petite Verdot. Scott and Beckie aren’t sure yet what path they will take with these wines, but whatever they choose to do…I want to be able to purchase these wines! The extended aging has softened the tannins while bringing out the fruit. My two favorites were the 2006 Cabernet Sauvignon (already achieving a brick-orange color with baked fruits, pepper, oak, and soft tannins) and the 2006 Petite Verdot(inky, brick-red with Fig Newton, dried fruit, vanilla, and supple tannins). These are wines I will jump at the chance to have in my glass!

image, left:  the new tasting area

“Passion is energy. Feel the power that comes from focusing on what excites you,” said Oprah Winfrey. Beckie and Scott make Buffalo Jump Wines with a true passion, and these wines are exciting for all who taste—and all wine lovers in Wyoming. The future of Buffalo Jump is also exciting as they plan to make mead (honey wine from Lovell, Wyoming honey) and a moscato; they are also looking at the possibility of opening another tasting room in Wyoming at some point and creating a wine club for customers. I have jumped on the bandwagon of Buffalo Jump Wines, a bandwagon I will be riding well into the future!

image, left:  personalized glasses at the tasting room for Buffalo Jumpers who stop in to enjoy wine

Visit Buffalo Jump Winery’s website — and on Facebook!