Q uiet elegance is the name of the game at Amangani, which is perched atop East Gros Ventre Butte, allowing for easy access to both Snow King Mountain and Jackson Hole Mountain Resort, where the resort has its own private ski lounge in the heart of Teton Village, just steps from the popular Bridger Gondola. Given the name itself is a combination of two words from different languages (“aman” from Sanskrit and “gani” from Shoshone) that together translate to “peaceful home,” it is no wonder the intimate escape — limited to just 40 suites and three jaw-dropping rentable residences — has a distinctly cozy vibe despite its overall grandeur. Reservations for heli-skiing to otherwise inaccessible slopes, horse-drawn carriage rides, snowshoeing, fat tire biking through National Elk Refuge and interpretive tours Amangani with some of the world’s most renowned naturalists are available at the touch of a button. The resort also offers a variety of restorative programs, including private yoga, IV, red light and oxygen therapies, Ayurveda and traditional Chinese medicine. For a unique experience, there’s even a native crystal ritual paired with a sound bath. As with Four Seasons Jackson Hole and Snow King Resort, Amangani is one of the most popular destinations for foodies in the area, thanks to the seductive Zinc Bar and the resort’s signature eatery, The Grill. Simply named by design, the restaurant highlights local ingredients, complemented by international flavors. More to Explore In addition to resorts and mountaintop activities, Jackson Hole is famously home to Granary Restaurant at Spring Creek Ranch, offering refined dining with floor-to-ceiling views of the Tetons; Jackson Hole Winery, which sits along a serene creek and makes exceptional chardonnays, pinot noirs and red blends; and a slew of art galleries, including Gallery Wild, showcasing fine art inspired by wildlife and conservation; as well as dozens of fabulous boutiques and jewelers. To learn more, visit visitjacksonhole.com . FROM THE ROAD

HECTOR CRUZ, Jocque Concepts “Holidays look different for my family every year. We like to experience different types of food. It can go from smoking a whole pig in my backyard to Mexican cuisine. One constant is my mom’s spaghetti. Nothing says home for the holidays like her spaghetti sauce made from roasted red peppers mixed with heavy cream and chicken stock to make a smooth, creamy sauce. Holidays for us are learning from other cuisines while bringing comfort dishes in as well.” DREW ANDERSON, Kai at Sheraton Grand at Wild Horse Pass “I am of Swedish heritage, and my family comes together to make a traditional Swedish meal for the holidays. My favorite dish we make is raggmunk, which is a fried potato pancake served with creme fraiche and lingonberries that we serve as a side for roasted pork. It reminds me of my childhood, because my mother always made this for me when I was sick. It is a truly nostalgic flavor that I look forward to every year.” Local chefs share their family food traditions BY SHOSHANA LEON KITCHEN DOORS Around the Holiday Table FRONTDOORS MAGAZINE | 87