WYOVORE: WY Beef Weekender Recipe, Q Roadhouse Beer Dinner…Mmmmm…

Go shopping…and then go fishing. Wyo & Colo fly fishing apparel made for the fisher-person with the utmost style…Click on the picture to connect with Dead Drift Fly Fishing, proudly made in Wyoming.

Q Roadhouse event

WY Beef web ad fall 2014WY Beef Lemon Tri TipLooking for something delicious for your weekend nosh-fest? Look no further than this mouth-watering deliciousness shared by the Wyoming Beef Council…  Mmm, it’s Lemon TriTip…




1 beef Tri-Tip Roast (1-2 pounds)

2 large lemons

1 tablespoon minced garlic

2 teaspoons ground black pepper

2 pounds fingerling or small red-skinned potatoes, halved.

2 tablespoons olive oil

1/2 teaspoon salt

1. Preheat oven to 235.  Grate 1 tablespoon peel and squeeze 1 tablespoon juice from 1 lemon.  Combine lemon peel, lemon juice, garlic and pepper in small bowl; reserve 1 tablespoon for potatoes.  Press remaining lemon mixture onto all surfaces of beef roast.  Cut remaining lemon into 12 wedges lengthwise.
2. Place roast on rack in shallow roasting pan.  Do not add water or cover.
3. Combine reserved tablespoon lemon mixture, potatoes, lemon wedges, oil, and 1/2 teaspoon salt on rimmed sheet pan; toss to coat evenly.  Roast beef in 425 oven for 40 minutes.  Roast potatoes 25-30 minutes until tender.
4. Remove roast, tent with foil, and let stand 20-25 minutes.
5. Carve roast across the grain into slices, season with salt and serve with potatoes and lemon wedges.

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. http://www.beefitswhatsfordinner.com/recipe.aspx?id=4005

Bite-Sized Sweet & Spicy Beef Ribs: http://www.beefitswhatsfordinner.com/recipe.aspx?id=4532

Beef and Blue Cheese Stuffed Mushrooms: These perfectly bite-sized mushrooms are stuffed with a savory blend of Ground Beef, blue cheese and chives. http://www.beefitswhatsfordinner.com/recipe.aspx?id=4900

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. http://www.beefitswhatsfordinner.com/recipe.aspx?id=4921



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: http://www.beefitswhatsfordinner.com/recipe.aspx?id=4409

North Woods Hearty Pot Roast: http://www.beefitswhatsfordinner.com/recipe.aspx?id=405

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. http://www.beefitswhatsfordinner.com/recipe.aspx?id=197

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. http://www.beefitswhatsfordinner.com/recipe.aspx?id=1908


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: http://www.beefitswhatsfordinner.com/recipe.aspx?id=391

Beef and cream cheese bagelwich: http://www.beefitswhatsfordinner.com/recipe.aspx?id=3906


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

WY Foodie: New Recipe, Bubbly Basics + Lovejoy’s in Laramie

visit our website — the fall issue will be out in just a few days!

photo by Deb Smith

Want to learn about the basics of champagne? Kara of The Sweet Sommelier in Newcastle shared some basics of the bubbly on our Wyoming Weddings blog, but we thought it would make interesting reading for any beverage connoisseur… click here to read more! 
















A new recipe — thanks to the Wyoming Beef Council!

Spicy Grilled Ribeye Cap with Avocado-Mango Salad

Total Recipe time: 30-35 minutes

Makes 4 servings


1 to 1-1/4 pounds beef Ribeye Cap Steaks

Salt and pepper


Juice of 1 lime

1 medium jalapeño pepper, minced

1 teaspoon ground cumin

1 clove garlic, minced

Avocado-Mango Salad

1 large mango, sliced

1 medium avocado, sliced

4 thin slices red onion

1/4 cup queso fresco, crumbled


  1. Combine 1 teaspoon lime juice and remaining rub ingredients; reserve remaining lime juice for Avocado-Mango Salad. Press the rub evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 9 to 13 minutes (over medium heat on preheated gas grill, covered, 9 to 14 minutes) for medium rare to medium doneness, turning occasionally.
  2. Meanwhile, prepare Avocado-Mango Salad. Combine mango, avocado and onion in medium bowl; sprinkle with cheese and drizzle with reserved lime juice, tossing gently to coat. Season with salt and black pepper, as desired.
  3. Serve steaks with Avocado Mango Salad.


Lovejoy’s Bar & Grill in Laramie

Looking to enjoy a fine Laramie dining establishment pre- or post-game this football season? Check out Lovejoy’s Bar & Grill in Downtown Laramie, where they specialize in such deliciousness as burger + beer specials, gigantic salads, Mexican food smothered in yummy-ness, and much, much more… Catch a train whizzing by the windows and enjoy the historic flavor of Laramie’s railroad past…

Visit them online at www.elmerlovejoys.com


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

WYOVORE: Welcome to our new Wy Foodie Blog!



Welcome to our new Wyovore WY Foodie Blog! When it came to creating our bookstore magazine, we chose the name “Wyovore” because we wanted it to reflect the craving we all having for Wyoming…a craving for scenery, history, culture, recreation, food, art…basically, big open skies & adventures and THE WEST. Hence our tagline:  We are Wyovores…What do you crave?

In our new blog series, we’re going to take a look at FOOD. We’re going to introduce Wyoming restaurants to you. We’re going to bring you recipes from Wyoming sources such as the Wyoming Beef Council. We’re going to share what specials & menu changes are happening out there with Wyoming eateries. We’ll explore craft beer and all things Wyoming wine and – and – and – well, you get the idea.

We have more in store from our Wyovore blogs, that will dive away from food and into the pools of other areas of Wyoming adventure… but for now… it’s time to get your mouth watering…

To begin with — need one more summer recipe to try? Here’s one from the Wyoming Beef Council that I imagine would go perfectly with a white wine and a comfy spot at the patio…

Grilled Steak and Fresh Mozzarella Flatbread

Steak meet salad.  Salad meet pizza.  A tasty introduction has been made.


Total recipe time:  20 to 25 minutes

Makes 4 servings



1 to 1-1/4 pounds beef Top Sirloin filets, cut 1 inch thick

1-1/2 teaspoons lemon pepper

2 cups packed fresh baby spinach

1/4 pound fresh mozzarella cheese, cut into 1/2 inch pieces (3/4 cup)

2 tablespoons chopped fresh basil

1-1/2 teaspoons balsamic vinegar

4 naan breads (Indian flatbread) or pita breads



  1. Press lemon pepper evenly onto steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 12 to 17 minutes (over medium heat on preheated gas grill, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  2. Meanwhile, combine spinach, cheese and basil in large bowl. Drizzle with balsamic vinegar; toss to coat and set aside.
  3. Remove steak from grill and let stand 5 minutes. Place naan on grill; grill, covered, 1 to 3 minutes or until lightly browned, turning once.
  4. Carve steaks into slices. Top naan evenly with spinach mixture and steak slices.


Thanks again to the Wyoming Beef Council for sharing this recipe with us! If you are a Wyoming eatery or food business that would like to be featured in our blog, it’s easy to join the party — our new dining guide on our Wyovore website is an annual listing for a small fee. Visit the Altitude Chophouse & Brewery listing to see what we’ve created for them. In addition to images, text and your menu, you can share your restaurant’s latest happenings as often as you want on our food blog! What if you’re not an eatery, but still a food business that wants to be featured? No worries! Email editor@wyolifestyle.com for more details!

ON THE CALENDAR: October 5, 2012


OUR SISTER PUBLICATIONS:  Wyoming Weddingshttp://www.wyoweddings.com/ Wyovore  http://www.wyovore.com/ WYO XYhttp://www.wyolifestyle.com/WYOXY/index.html The Wyoming Woman http://www.thewyomingwoman.com/


OUR SISTER PUBLICATIONS:  Wyoming Weddingshttp://www.wyoweddings.com/ Wyovore  http://www.wyovore.com/ WYO XYhttp://www.wyolifestyle.com/WYOXY/index.html The Wyoming Woman http://www.thewyomingwoman.com/


From 5-9:30 PM at the Museum of the American West (Red Barn and Schoolhouse), enjoy music and lots of fun! Tickets $10, kids 12 & under are free.  Click here!


It’s Fire Prevention Week! Time to make sure you have “two ways out” when it comes to escaping your home in the case of a fire. It’s also a time to thank our Wyoming Fire Departments and Volunteers for all the amazing work that they do! Visit the NFPA website for more information on fire safety — and thanks to the Douglas Volunteer Fire Department for reminding us about the importance of this week!

CASPER:  Paws 2 Help Benefit Auction October 6

Paws2Help Foundation (a Casper 501c3 that helps homeless animals financially with medical care) is having an auction at John Jaap Auctioneers Saturday beginning at 10a on October 6. Click here for the link!

LARAMIE:  Fall Bridal Expo by Wyoming Weddings, October 21

Head to the UW Hilton Conference Center for our Laramie Bridal Expo — Fall Edition! 1-4 PM, with fashion shows by Mountain Valley Bridal and all sorts of information from area wedding professionals. If you’d like a booth, contact us at editor@wyolifestyle.com!

CASPER:  Wyoming Women’s Expo, October 5-6

Head to the Events Center for a great weekend of Wyoming Women’s topics and fun! Visit their website for more details – and be sure to stop by the Table Mountain Vineyards booth and the Wyoming Beef Council’s booth to say hello — and tell them we sent you!


HUNTLEY: Table Mountain Vineyards turns purple!

Harvest season is in the works at Table Mountain Vineyards in Huntley! Click here to check out some images from one of the hardest working companies in Wyoming… And stay tuned to their Facebook page for information on their upcoming TV appearance!


nacho pizza Eight inch pizza crust topped with seasoned chicken or ground beef and a drizzle of nacho cheese sauce, then baked. Garnished with crushed tortilla chips, tomatoes, olives, jalapeños, green onions and sour cream. 8.5

chicken pepperjack pasta Sauteed chicken breast, red bell peppers and sliced mushrooms tossed in a creamy pepperjack cheese sauce and served over cavatappi pasta. Garnished with fresh tomatoes and parsley. Served with your choice of a small garden salad or a cup of soup. 11.

CONNECT WITH LOVEJOY’S  facebook  foursquare   on the web


appetizer special Fried chicken livers tossed with balsamic vinegar and honey and served on micro greens. Paired with blue cheese and crostini. 7.

orange chicken Savory orange chicken breast pan seared with paprika and mustard. Served with creamy mashed potatoes and asparagus. 12.

sirloin special Eight ounce cut of Certified Angus Beef®, rubbed with cumin and garlic and topped with sauteed bell peppers, onions and avocado butter. Served with jalapeno mashed potatoes. 18.

mediterranean pizza Amber ale pizza crust brushed with olive oil and topped with salami, capicola ham, banana peppers, green onions, Greek olives, mozzarella and asiago cheese. Garnished with fresh herbs. 8.5

CONNECT WITH ALTITUDE  facebook   twitter   foursquare   on the web