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The Resort: Jackson Hole
The Chef: Wes Hamilton
Couloir's grilled cheese sandwiches (pictured) are made with halloumi from the Ballard Family Dairy in Idaho, while the Kobe beef comes from Snake River Farms (at the summit of Bridger Gondola; 307-739-2675; four-course prix fixe, $89). When Hamilton isn't in the kitchen, he's on the slopes or in Teton Village:
SKI "On a monster powder day, I love to get on the first tram and right into Tensleep Bowl. But I also love skiing with my four-year-old daughter. The new groomers in Casper Bowl are perfect for us."
APRÈS "Wool and Whiskey is a high-end men's boutique with fashionable stuff I dont wear, but the secret here is the small bar in the back pouring classy whiskies and my favorite gin, Hendricks [7652 Granite Ridge Loop Rd.]."
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