Food News March 7, 2007

Wednesday, March 07, 2007

By Melanie Stein

Stone Table sweeps Jack Daniels contest
Stone Table, the Latin fusion tapas restaurant tucked away in Grand Teton Plaza, is the recent Triple Crown winner of the Tennessee to the Tetons Winter Extravaganza.

The Jack Daniels contest asked local restaurants to incorporate the famous bourbon into a dish and create a drink using the whiskey.

There was also a shot-pouring contest.

Gustavo Sculla, head chef and co-owner, with his wife Julie Zell Sculla, created a masterful surf and turf that stole first place.

The dish included scallops flambéed in Jack Daniels topped with a Peruvian pepper sauce and a cilantro-wasabi-Jack Daniels reduction, and beef tenderloin on a portabello mushroom with huckleberry sauce with a Jack Daniels-gorgonzola reduction.

The special surf and turf, with six ounces of beef tenderloin and several large scallops, goes for $30 and will remain on the menu as long as the entrée is popular.

“We sold out of it this week end,” Zell Sculla said.

Stone Table’s “You Don’t Know Jack” drink special – a mix of Jack Daniels, Pisco Sour, passion fruit and simple syrup – also received a blue ribbon.

Finally, Zell Sculla won the shot-pouring contest. “We had to pour in a cup the perfect ounce and measure it in a jigger,” she said. “We went to the Wort for the contest and five of us tied in pouring a perfect ounce. We had to have a pour off.”

Stone Table is located at 850 W. Broadway and opens at 5:30 p.m. Monday through Saturday.

Call 732-0500 to make a reservation.


Pica’s to close for expansion project
If you’ve ever been to Pica’s around noon you’ve probably had a hard time finding a place to eat your burrito. Come late May, the wait will be over.

Pica’s Mexican Taqueria, at Buffalo Junction, is taking over the space Jackson Hole Bakery has been leasing next door, expanding its seating and kitchen areas and also its menu.

“During the lunch and dinner rush, we run out of seating really quick,” said Andy Parazette, who owns Pica’s with his wife, Danielle.

Pica’s will close on March 17 to allow for the expansion, which will increase the space by close to 700 square feet.

“We’re shooting for 55 seats,” Parazette said. “The kitchen will be a lot more functional, and there will be a whole different layout.”

Tobler Duncker Architects is helping with the remodeling and redesign, which will give a look and feel that Parazette described as rustic.

Pica’s also will serve new plated dishes such as skirt steak, chile rellenos and chicken barbacoa that will cost more, but Parazette said the restaurant will continue to try to keep prices the same for current items.

When asked about Pica’s Wilson location, Parazette said that there were no plans for expansion at this time, but added that there had been some talk.
PERMALINK:
Food News March 7, 2007 | Planet JH News Article: Restaurants And Dining

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