Visitors might not hear much about the Wyoming Culinary Institute because it's the sort of secret locals like to keep to themselves; a fun, lively little joint that carries on with an air of excitement, a restaurant that serves everything from down-home country classics to innovative haute cuisine, depending on the season and the current culinary courses being offered.
Case in point – my last visit to the WCI.
Dinner began with Indian samosas, was followed by grilled Korean pork ribs, Samaki wa Kupaka (East African fish and curry), and finally a Dill-Cured Salmon with Sweet-and-Sour Raisin Sauce from Sweden. To say that I am a fan of the WCI's international menu is an understatement. This is one of Wyoming's most unique epicurean experiences, and if you're in town on a Thursday or Friday, try your luck at booking a table – reservations are limited, and the experiences sublime.
Thursday and Friday