OUR STORY
Created by foodies, for foodies, since starting its flagship publication in Jackson Hole, Dishing magazines have expanded to multiple communities. In each of these areas, Dishing offers residents and visitors entertaining information about local restaurants, food and chefs. From well-traveled and well-fed foodies to a kitchen novice who rarely challenges his or her palate but likes to eat out for convenience, Dishing provides easy, approachable content and mouthwatering photographs.
From the bi-annual print publications to a website providing a comprehensive calendar of events, recipes, video content and restaurant listings, Dishing prides itself on being the first to publish local restaurant information and food-related news. Dishing was born from a love for food: a love to eat at restaurants around the globe, a love to cook and a love to talk about eating and cooking. If you align with any of these approaches to food, you will LOVE Dishing and the information it provides on restaurants and dining! A word of caution: you’re certain to be hungry for the next issue when you’re through with the current one.
DISHING FOUNDER
Growing up in the foodie mecca of Charleston, S.C., Allison Arthur made Jackson Hole her home over 20 years ago. She started Dishing to highlight the impressive dining scene in the valley. During her marketing and publishing career, she worked for Four Seasons Jackson Hole, Snake River Sporting Club and the Jackson Hole Guide. She also dabbled in professional cooking, as a caterer for dozens of events. She wrote a food column for the Jackson Hole News&Guide for more than 10 years. Allison’s favorite question is, “What have you cooked lately?” and she spends as much time as she can traveling to other foodie destinations. She never measures (even when she’s baking) and rarely follows a recipe. She firmly believes in not skimping on butter and salt. She shares a home near Snow King with her husband, Brian, and a rescued Great Dane, Odin.