News

  • A Jackson Hole evening at the James Beard House

    October 23, 2014

    Working in partnership with Jackson Hole Mountain Resort’s chefs Wes Hamilton and Dave Erlanson, Rendezvous Bistro Executive Chef Joel Tate, Fine Dining Restaurant Group Executive Chef Roger Freedman, Executive Pastry Chef Chad Horton and Gavin Fine presented a delectable seven-course menu at the famed James Beard House on October 2.

    Continue reading...

  • Cured by Knowledge (and a lot of love)

    February 06, 2015

    If you’ve been to The Bistro lately, you’ll notice a new focus on the appetizer side of the menu. Led by Chef Joel Tate, we’ve taken a house-cured turn, preparing meats ourselves to grace charcuterie boards and stand alone as appetizers

    Continue reading...

  • Familiar Faces: Nikki

    August 20, 2015

    In our Familiar Faces features, we are proud to shine a light on some of the veteran servers that have helped make The Bistro your home away from home for over 14 years. Today, we invite you to learn more about Nikki.

    Continue reading...

  • Rendezvous Bistro 15th Anniversary - A Celebration of Food, Drink and Community

    June 15, 2016

    After opening in 2001, we will celebrate our 15th anniversary this July with a series of food-focused events leading up to a large community party open and free to all. 

    Learn about the events here.

    Continue reading...

  • When Gavin Met Roger

    June 27, 2016

    “When I first saw Gavin I saw this kid with yellow hair walk into the Snake River Grill and I thought, ‘who is this punk?!’ Only a couple weeks later Gavin was challenging me to be better and inspiring me in my own work.” – Roger Freedman

    Continue reading...

  • The Idea for Rendezvous Bistro

    July 14, 2016

    "We knew we weren't recreating the wheel with our concept and our menu, but we wanted to make the wheel uniquely ours." - Roger Freedman 

    Continue reading...

Press

A Jackson Hole evening at the James Beard House

October 23, 2014

Working in partnership with Jackson Hole Mountain Resort’s chefs Wes Hamilton and Dave Erlanson, Rendezvous Bistro Executive Chef Joel Tate, Fine Dining Restaurant Group Executive Chef Roger Freedman, Executive Pastry Chef Chad Horton and Gavin Fine presented a delectable seven-course menu at the famed James Beard House on October 2.

The menu was inspired by the many flavors of the area and focused on locally-sourced ingredients - all paired with wine, beer and whiskey with close ties to Jackson Hole. In a sold-out showing, the evening brought together food lovers from around the country to taste culinary preparations ranging from Rocky Mountain Rainbow Trout with carrot sabayon, crispy noodles, shoots and sprouts to house-made pappardelle with elk ragu, huckleberries, juniper brown butter and toasted bread crumbs.

Several years in the making, the October 2 event offered an intimate escape to Jackson Hole. “It was a great honor to have been invited to cook at the James Beard House. James Beard’s vision and treatment of food helped shape the way we look at food today. As chefs, sommeliers, restaurateurs, it’s an honor to have our names mentioned alongside his. This event showed how we, in Jackson Hole, are doing our part to contribute to the culinary world, while also paying tribute to James Beard’s legacy,” Gavin shared.

Guests of the Jackson Hole: From the Range dinner enjoyed:
Hors d’Oeuvres
Assorted Housemade Charcuterie

Togarashi-Seared Steelhead Trout, Grilled Peaches, Pluots
with Maple, Yuzu, and Jalapeño Vinaigrette, Pressed Cucumbers

Wyoming Tomato Gazpacho

Wyoming Elk Tartare, Huckleberry Gastrique,
Idaho Gaufrette Potatoes

Fried Oysters with Wyomato Chowchow

Sausage-Stuffed Fried Olives, Leaping Lizard Farms
Sun Gold Tomato Jam

Cocktails
Roadhouse Brewing Co. Saison
The Wyoming Ginger (Wyoming Whiskey)
Jackson Hole Winery Chardonnay 2012
Jackson Hole Winery Pinot Noir 2012
Heron Pinot Noir 2011
Heron Chardonnay 2012

Dinner
Buffalo Carpaccio, Leaping Lizard Farms Greens,
Niner Estate Olive Oil, Pickled Stone Fruit
Niner Wine Estates Bootjack Ranch Sauvignon Blanc 2013

Rocky Mountain Rainbow Trout, Carrot Sabayon,
Crispy Noodles, Shoots, Sprouts
Niner Wine Estates Pinot Noir 2012

Pappardelle with Elk Ragù, Idaho Huckleberries,
Juniper Brown Butter, Toasted Bread Crumbs
Ackerman Family Vineyards Alavigna Tosca 2010

Intermezzo > Basil Nectarine Lemonade
Heron Sauvignon Blanc 2012

Lambchetta, Borlotti Beans, Mint Salsa Verde
Niner Wine Estates Bootjack Ranch Cabernet Sauvignon 2010

Smoked Wyoming Beef Short Ribs, Cherry–Chipotle Sauce, Corn, Cilantro–Lime Butter
Ackerman Family Vineyards Cabernet Sauvignon 2006

Warm Sweet Corn Fritter, Sour Huckleberry Compote, Wyoming Whiskey Ice Cream, Citrus-Ginger Gremolata
The Wyoming Old Fashioned (Wyoming Whiskey)

Photo credit: Megan Swann

Cured by Knowledge (and a lot of love)

February 06, 2015

If you’ve been to The Bistro lately, you’ll notice a new focus on the appetizer side of the menu. Led by Chef Joel Tate, we’ve taken a house-cured turn, preparing meats ourselves to grace charcuterie boards and stand alone as appetizers. Next time you’re dining with us, take special note of the tuna prosciutto, venison pastrami, duck prosciutto, sausages, grappa cured salmon and tasso ham – all prepared and cured in house. While the current focus includes these specific preparations, the sky will be the limit as the culinary team plays and experiments with new meats prepared using different techniques.

When taking on the charcuterie task, a craft Chef Tate had long admired and been interested in taking on himself, he started with the science. A week-long intensive program took Chef to the Iowa State University Meat Science Program, where he perfected a variety of techniques. Two methods that piqued his interest the most? Proper techniques on how to emulsify meat at the right temperature and the inner workings of nitrites. (Did you know: we eat more nitrites in vegetables than we do in sausage?) 

Creating charcuterie is certainly no easy task. Preparing the product is one thing, but tending to and curing each cut on the menu can be a practice in patience. The duck prosciutto, for example, is cured for one month before it ever sees the plate. The tuna prosciutto? Two and a half weeks make this appetizer ready to be sliced and served. Other selections take about a week and a half (venison pastrami), a week (grappa cured salmon and tasso ham), with the shortest curing time being two days (sausages).

Driven by a love for fermented sausages, Chef Tate has long been inspired by these miniature masterpieces and how with one bite you can taste the hard work that went into preparing a single link. Chef Tate’s preparations are no different. The passion is easily tasted in just one bite.

It’s something we like to refer to as being cured by knowledge and, of course, a lot of love. We invite you to taste his latest creations – on the menu now and expanding onto the menus as we move forward in 2015 and beyond.

Familiar Faces: Nikki

August 20, 2015

Nikki began at Rendezvous Bistro in 2005, just four years after we opened. A long-time contributor to the Jackson Hole hospitality industry, Nikki came to The Bistro after a time serving throughout the valley at places including a local BBQ spot and the Four Seasons Jackson Hole. In her first five years at The Bistro, Nikki was primarily behind the bar, after which time she brought her sweet spirit to the main dining area. Having been with us for ten years, Nikki has played a significant roll in the continued evolution of Rendezvous Bistro. 

What originally brought you to Jackson Hole?
I followed my sister out here. I'm originally from the flatlands of Arkansas and my sister showed me these pictured of the Tetons - I didn't really even know that they existed before that moment. She told me stories about what the Tetons held and it prompted me to make the move. I've been out here for 15 years now.

Do you have a favorite story from your time at The Bistro?
Our guests have become like an extension of family over the years. I remember this particularly special time when a couple who came in frequently and sat with me at the bar visited around Christmas and brought me these beautiful glass earrings. I was absolutely blown away by their kindness.
All in all, I have really loved seeing the familiar faces of our guests, being able to chat with them and learn about their lives. 

How have you seen The Bistro change since you started working with us?
I've seen The Bistro progress in a number of ways over the years. We've become even more family oriented, providing items on the menu for guests of all ages to enjoy. When we first opened, we were one of the only "fine dining" establishments in town so as town has grown, we've needed to consistently be on top of our service standards, seeing the bar and raising it, establishing ways to differentiate ourselves. What hasn't changed, though, is the feeling of home you experience (both staff and guests) when you walk through the doors. 

What do you think has been the greatest addition to The Bistro since you started?
I love that we introduced a happy hour to give our guests some love, particularly our locals, after they're done with work.

What has prompted you to stay with The Bistro (and Fine Dining Restaurant Group) for the last ten years?
It's all about this family that I work with and for; it truly is a family here. There is acceptance, caring. 

As a Bistro veteran, you've tried every dish on the menu for the last ten years. What's your current favorite dish you'd recommend time and time again?
I love the chipotle pork chop. The fresh corn is perfect for the summer season and the heat adds a great compliment to the sweetness of the corn.

Since opening in 2001, the success of Rendezvous Bistro has been due, in large part, to people like Nikki - individuals we are proud to call part of The Bistro family. It's our hope and goal that each person, whether a member of our team, a first-time guest or frequent visitor, feels part of this extended family.

We look forward to welcoming you home. 

Rendezvous Bistro 15th Anniversary - A Celebration of Food, Drink and Community

June 15, 2016

After opening in 2001, we are excited to celebrate our 15th anniversary this July with a series of food-focused events leading up to a large community party open and free to all. We look forward to having you join us to celebrate 15 years of fantastic food, drink and community. Call 307-739-1100 to reserve your seats today!



Tuesday, July 12: Food and Wine Pairing Dinner with Chef Lachlan Mackinnon-Patterson (Frasca Food and Wine) and Scarpetta Wines
Rendezvous Bistro 
Very limited seating. Reservation required. $75++ per person.
Awarded a James Beard Foundation Award and named a Food & Wine Best New Chef, chef Lachlan Mackinnon-Patterson’s culinary creations will be paired with selections from his wine label, Scarpetta Wines, in this fantastic food and wine experience.

Learn more about Chef Lachlan Mackinnon-Patterson here.
Learn more about Scarpetta Wines here

Thursday, July 14, 6pm: Food and Wine Pairing Dinner featuring the Vetri Family (chef Brad Daniels and Scott Calhoun) and Joseph Phelps Vineyards
Rendezvous Bistro 
One seating. Reservations required. $125++ per person.
This food and wine pairing dinner will marry culinary creations by chefs Brad Daniels and Scott Calhoun (from Philadelphia’s Vetri Family of restaurants) with tantalizing wine selections from the renowned Joseph Phelps Vineyards in a one-of-a-kind, multicourse dinner.

Learn more about Vetri Family here.
Learn more about Joseph Phelps Vineyards here.                  

Friday, July 15, open at 5:30pm: Joe Casey Fund Fundraiser
Rendezvous Bistro
Open for regular seating. Reservations recommended, not required.
15% of the evening’s proceeds will be donated to the Joe Casey Fund to support youth hockey scholarships. Roadhouse Brewing Co. will also release a special beer in memory of Jackson community friend, Joe Casey.

Saturday, July 16, open at 5pm: Vetri Family (chefs Brad Daniels and Scott Calhoun) and Roadhouse Brewing Co. Pop Up Dinner
Q Roadhouse & Brewing Co.
Open for regular seating. Reservations recommended, not required.
Chef Brad Daniels will take over the menu at Q Roadhouse for a night, offering delectable culinary presentations paired with Jackson Hole brewed Roadhouse Brewing Co. craft beer.          

Sunday, July 17 – 3-9pm: Rendezvous Bistro 15th Anniversary Party
Rendezvous Bistro
Open to the public! No reservations required. Free for guests.
Featuring food, drinks and music.

Reservations are currently being accepted for all evenings, except the anniversary party on July 17, which is open to the public. To make a reservation for an event at Rendezvous Bistro, call 307-739-1100. To make a reservation for the Vetri Family Pop Up Dinner at Q Roadhouse & Brewing Co., call 307-739-0700.

When Gavin Met Roger

June 27, 2016

“When I first saw Gavin I saw this kid with yellow hair walk into the Snake River Grill and I thought, ‘who is this punk?!’ Only a couple weeks later Gavin was challenging me to be better and inspiring me in my own work.” – Roger Freedman 

Roger Freedman was growing sick of life in Los Angeles. The traffic, the pace of life, but mainly the superficiality of it all. Having grown up and spent his entire life in southern California, he needed to escape the concrete jungle to an unassuming community. While still the Chef de Cuisine at Maple Drive in Beverly Hills, Roger visited a headhunter who specialized in the restaurant business, requesting that she find him a job anywhere but L.A. She called him a few weeks later with an opportunity to open a restaurant in Wyoming. “I didn’t even know where Wyoming was. I thought it was in Alaska,” Freedman admitted.

Roger opened the Snake River Grill in 1993. About a year later he got a call from a friend who knew a young Gavin Fine back in Chicago. Gavin was enrolled in Cornell University’s Hotel and Restaurant Management School at the time and wanted to move to Jackson. Roger hired Gavin to work as a line cook for him at the Snake River Grill where Gavin quickly moved through every station on the line, soaking up everything Roger could teach him about food like a sponge. 

Gavin became someone Roger could rely on because of his deep passion for restaurants and food. Roger insists Gavin could have been an incredible chef if he had stuck to working in the back of the house, but Gavin wanted to learn everything. He moved through the ranks in the front of the house at the Snake River Grill, eventually becoming the General Manager, where he and Roger genuinely solidified their partnership and established that they worked well running restaurants together.

When Gavin met Roger is the first in a series highlighting the beginnings of Rendezvous Bistro, all being shared in honor of our 15th anniversary. Follow each week for the newest installment.

The Idea for Rendezvous Bistro

July 14, 2016

"We knew we weren't recreating the wheel with our concept and our menu, but we wanted to make the wheel uniquely ours." - Roger Freedman 

When Roger Freedman left the Snake River Grill in the year 2000, he didn’t have a plan for his next move. He knew he would continue to be a chef and he knew he wanted to stay in Jackson Hole, but just like his move from Los Angeles, he knew he needed a change and wanted to pursue something bigger.

One morning, Roger was catching up over breakfast with Gavin Fine at Denny’s of all places—refined palates, indeed—with their friend Marc Hirschfield. Marc’s dad owned the restaurant at the time and the three fantasized about opening their own restaurant in that building. “Believe it or not, the space was perfect,” Roger reminisced.  

Gavin and Roger persuaded Marc to get his dad’s blessing for them to move into the building and start their own restaurant. Their goal was to create a more casual, affordable restaurant with cuisine up to the high standards that they had both helped to establish at the Grill. The two wanted all their plates to cost less than $20. 

From the restaurant’s conception at Denny’s that one fateful morning, it took one year before the Rendezvous Bistro opened its doors to the public in July of 2001. During that year, Gavin and Roger tasked themselves with dining at as many restaurants as they could to get ideas and inspiration. Roger fondly remembers trips to New York City, particularly dining at Balthazar, which loosely inspired their idea for the light fixtures and the décor. 

Throughout the year leading up to the Bistro’s eventual opening, the two could be found getting their hands dirty ripping down walls, hammering nails, and painting. They were devoted to every aspect of the restaurant’s development from the menu to the crayons on the tables. 

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