Kathryn Ziesig | JH News & Guide
Travelers may sour over prices, a lack of flights or tight connections, but one thing Jackson Hole travelers won’t sour over is sourdough.
A local standard as fermented in the Jackson biome as the 100-year-old starter culture that the bread is baked from, the new Jedediah’s experience is being cloned in other mountain airports.
The Aspen-Pitkin, Colorado airport is using the world-famous sourdough starter from the 1800s too. Jedediah’s started service in Aspen in 2017. In 2011, Jedediah’s was also the concession provider at the Missoula Airport, but that contract has since expired.
There’s a reason Jed’s is so ubiquitous. It’s an airport staple, having moved from a popular downtown location to solely at the airport. The restaurant was redesigned this winter and opened to a new feel this spring.
The new 20-seat bar is a central feature of the Jackson Hole Airport redesign with its floor-to-ceiling views of the Tetons.
“It’s gorgeous,” said Summer Crook, operations manager for the Jedediah Corporation. “There was a lot of anticipation of getting into the new space, and then when we finally did get in there it was just mind-blowing to see all the options we had and within this greater room of the airport.”
The corporation also oversees food in the baggage claim cafe, for event catering and in-flight catering.
The new design makes the whole airport an upscale cafeteria. People can get biscuits, empanadas, salads and burgers — and a smattering of to-go food — before hopping on a flight.
Co-owner Rhea Brough said the signature bloody mary remains as popular as ever, but there are other options.
“I think the mocktails will have their own special section here pretty soon,” Brough said. “We haven’t done that yet. Although we have served Mixoloshe, which is the local mocktail in a can.”
Nearly a year ago Jedediah’s announced that Brough had invested in a controlling share of Jedediah Corporation, making her CEO.
Brough began as an entry-level employee, was made operating manager in 2006 and was a key player in the transition from the Broadway House of Sourdough in town to the current airport concession and catering configuration. It’s a multimillion-dollar niche industry that Jed’s has expanded to the Aspen-Pitkin County Airport.
Along with being the stylish concession vendor at two resort airports, Jedidiah’s handles all the in-flight catering needs at both locations. It also prepares and delivers food to Idaho’s Driggs Airport.
Thankfully, locals don’t need a Learjet to get in on the menu, as Jedidiah’s Catering and their food truck is a regular at community events like the People’s Market, Star Valley Farmers Market and Teton County Fair.
With eight managers under Brough and co-owner Mike Gierau, Crook says there are close to 40 employees now in the Jedidiah’s family, along with the summer seasonal additions.
The team has tried to think out the Jedediah’s product selection as much as it has the menus. So if you’re not checking a bag and you’re struggling to get huckleberry honey through security, don’t stress. It’s available on the other side.
“So many times, it’s ‘Oh, man, I forgot a souvenir,’ or ‘I wanted to bring something home,’ or ‘I need a snack,’ and we really do have a good selection,” Crook said. “You can pick up Wyoming Whiskey or a six-pack of Heyzeus, or buy the propeller glasses.”
Posted on JH News and Guide on April 19, 2023. Read the full article here.
