Provisions offers tasty breakfast, lunch fare

STEPPING OUT Jackson Hole News&Guide, Wednesday, March 16, 2016 - 17
Provisions offers tasty breakfast, lunch fare
Provisions Bison Chili
T
he restaurant Provisions in Driggs, Idaho, is a
friendly, comfort-food sort of place.
The building has evolved through the decades from a gas station to a cafe to Teton Waters Ranch restaurant as an outlet for their beef.
In June 2014 there was a smooth transition into
Provisions, purchased by David Treinis, who likes
to nurture small businesses. The plan was to keep
the staff and the menu in place and the customers
happy. That is working out
very well.
In coming months Treinis
will fade out of the business,
offering the dream of restaurant ownership to chef
Juan Alcantara, who has
worked at Provisions for
half a decade.
Alcantara was born in San
Simeon Xipetzingo, Tlaxcala, Mexico. He came to JackBru
son Hole and started cooking
at the Mangy Moose in 1997. In those crazy, busy
days each of the cooks prepared three things. Alcantara was in charge of rack of lamb, meatloaf
and vegetables.
I keep thinking it’s a lucky thing for us that a
RYAN DORGAN / NEWS&GUIDE
path was formed from Tlaxcala to our valley, otherJuan Alcantara began working in the kitchen at
wise we might all be very hungry.
Provisions in Driggs, Idaho, in 2010, where he is
For 13 years Alcantara held two full-time cook- now head chef.
ing jobs. He learned as he worked under chefs at
Stiegler’s and Shooting Star. He worked for Joe tion of omelets. I was drawn to the machaca plate
Rice at some of the Blue Collar Restaurant group’s with shredded beef and lots of peppers and onions
eateries. Working at Teton Springs brought him to scrambled with eggs. It was served with yummy
Teton Valley where he and his family now live. He black beans, cotija cheese, guacamole, salsa and
has worked in the kitchen at Provisions since 2010. corn tortillas. It was pure heaven on a plate. The
He started as a line cook. Because of his skills, extensive menu includes pancakes, waffles, French
knowledge of the restaurant business and work toast and potato bowls. The bowls are scrambled
ethic Provisions runs like a clock.
egg dishes atop a mound of home fries.
“I’m different from some chefs because I actually
We managed to be there as breakfast and lunch
cook,” Alcantara told me.
overlapped. Some breakfast items are served all
He also is particular about the
day. Each day there is a special
details of training his staff. If any
lunch entree, a special half sandProvisions
one of his staff members prepare
wich and house-made soup of the
an order, it will look and taste the
day.
95 S. Main Street
same. The plates are generous
The Cuban sandwich special was
Driggs, Idaho
and tasty.
excellent. It held pulled pork, thin
208-354-2333
The front of the house is a
sliced ham, Swiss cheese, red onion, mayo and pickles on a 460° bamost hospitable environment.
7 a.m.-2 p.m. except
Both the bison chili and the
Brianna Comstock manages the
Thanksgiving and Christmas guette.
dining room. It feels like home
poblano pepper and bacon chowder
for the whole crew. They take
were so good we had a hard time
pleasure in their work and their customers. Dare deciding which recipe we wanted the chef to share.
I say that it reminds me of being at the Bunnery?
Lunch features a selection of burgers with all the
It feels local and comfortable, delicious without right stuff from bacon and guacamole to fried eggs.
being pretentious.
Specialty sandwiches include meatloaf with spicy
Hearty breakfasts include steak and eggs, eggs mayo, caramelized onions, sauteed mushrooms and
Benedict with a choice of salmon, ham, veggies cheddar on a 460° baguette. There is a Philly steak
or steak, huevos rancheros, breakfast burritos, that is bound to be dynamite. How does one choose
corned beef hash, biscuits and gravy and a selec- as the choices abound? The Reuben, the BLT on
Chef Notes
Serves many
½ cup cooking oil
10 pounds ground bison
3 chopped red bell peppers
3 chopped green peppers
3 chopped poblano peppers
2 diced yellow onions
6 ears roasted corn
3 pounds black beans, cooked and drained
1 pound secret spice blend
1 gallon beef stock
Shredded Manchego cheese to garnish
Juan’s Secret Spice Blend is a combination of these ingredients. It was like pulling teeth out of chickens to get this
list. You will have to experiment.
Brown sugar
Garlic powder
Onion powder
Paprika
Cayenne
Dried South American Peppers
Salt
Black Pepper
Roast the corn in the husks on a grill or in the oven. Saute the bison with the spice blend in the oil over medium heat
for about 10 minutes. Add the chiles and onions. Stir and
cook for about three minutes. Add the cooked beans. Cut
the corn kernels from the cobs and add to the mix. Simmer
for about two hours.
Serve with shredded cheese as garnish. Manchego is
the best. Cheddar works fine if that is what is on hand.
sourdough toast, the turkey club on whole wheat
toast, plus Juan’s mahi-mahi fish tacos.
One could choose salads and lighter fare. The
quinoa and black bean salad with marinated Portobello, avocado, beets and ginger miso dressing
sounds healthy and nourishing. The Cobb is a classic. Taco salad has lemon oregano dressing and a
side of homemade salsa.
No matter what you have to eat, a fresh housemade sugar cookie is offered with your check as a
parting gift. It is that sort of lagniappe that reflects
how Provisions is special.
Last summer they completed a fenced backyard
patio that is perfect for family celebrations and
parties. They love to be community involved and
host meetings and benefits for nonprofits, even a
small concert was held there. They look forward to
hosting many special events and dinners.
Bru, who cooks for private clients, writes every other
week about the valley’s talented chefs. Contact her
via columnists@jhnewsandguide.com.
48th Annual
EASTER EGG HUNT
Come join Tigger, Dora, Sponge Bob
and the whole gang!
Saturday, March 26th at 10 AM
Jackson Town Square
Over 5,000 eggs, all filled with toys and candy, will be
hidden and four lucky winners will go home with grand prizes!
Kids ages 1-8 are welcome!
Immediately followed by free movies
for everyone at the Twin Cinemas
starting promptly at 11:15 am
308338
For more information
call 307-733-3316
308147