Devour Utah January 2019

VOL. 5 NO. 1 • JANUARY 2019 • MOUNTAIN FREE COPY

M O U N TA I N D I N I N G PARK CITY PUB CRAWL P. 40

HEBER VALLEY EATERIES P. 10

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Leave It to Heber

HEBER VALLEY CHAMBER OF COMMERCE

contents

Mountain Dining Issue

The Wasatch Back abounds with tasty surprises

BY DIANE HARTFORD

14 Ski-Bum Dining

30 Mountain Morsels

BY CAITLIN HAWKER AND ANNA KASER

BY HEATHER L. KING

Fueling up for the slopes as only a ski bum can

20 Yurts So Good

Mountain-top architectural wonders offer fine dining, cocktails and adventure

BY DARBY DOYLE

26 The Stars Align

Chef Amanda Pilkington proves local chefs can wow Sundance celebs

BY AIMEE L. COOK

29 Devour This Recipe Chef Pilkington’s turmeric butternut cashew soup

BY AIMEE L. COOK

4 Devour Utah • january 2019

Elevate your taste buds with these favorites served at Utah resorts

33 Fireside Fantasy

Alpine dining at Deer Valley

BY AIMEE L. COOK

36 Deer Valley Luxury Redux

Feeling flush? Check out Deer Valley’s $14 million upgrade

BY HEATHER L. KING

40 Tip-Top Touring

A Park City pub crawl pairs slopes and spirits

BY MAYA SILVER

44 Ski Kitchen Confidential

The lofty adventure of cooking three squares for hungry ski clients

BY REBECCA ORY HERNANDEZ

48 Where Ya Bean?

High-altitude coffee roasters who are scaling new heights

BY JEN HILL

52 Après Every Day

Seven iconic Utah resort bars for post-powder-day sipping

BY DARBY DOYLE

58 Sword Tricks

Champagne sabering at Park City’s St. Regis Hotel

BY JOHN RASMUSON

Devour Utah • january 2019 5

CONTRIBUTORS STAFF Publisher JOHN SALTAS EDITORIAL Editor Copy Editor Proofreader Editorial Intern Contributors

JERRE WROBLE SARAH ARNOFF RAY HOWZE CAITLIN HAWKER AIMEE L. COOK, DARBY DOYLE, JEN HILL, DIANE HARTFORD, REBECCA ORY HERNANDEZ, ANNA KASER, HEATHER L. KING, JOHN RASMUSON, MAYA SILVER

Heather L. King writes about food, travel and culture in Utah and beyond. She is the founder of Utah Ladies Who Lunch and a proud Great Dane owner.

Photographers ANDREW KOOYMAN, JOHN TAYLOR, JOSHUA TUG, KARI SIKORSKI

PRODUCTION Art Director DEREK CARLISLE Graphic Artists SOFIA CIFUENTES, SEAN HAIR, CHELSEA NEIDER

BUSINESS/OFFICE

Accounting Manager PAULA SALTAS Office Administrators DAVID ADAMSON, SAMMY HERZOG Technical Director BRYAN MANNOS

Maya Silver is a writer covering food and environment based in Kamas. She also teaches writing at the University of Utah’s Water Center. For inspiration, she usually turns to the Park City Imperial Pilsner, or a High West bourbon on the rocks with a cherry.

MARKETING

Director of Events & Marketing SAMANTHA SMITH

CIRCULATION

Circulation Manager ERIC GRANATO

SALES Magazine Advertising Director Newsprint Advertising Director Sales Director, Events Digital Operations Manager Senior Account Executives Retail Account Executives

JENNIFER VAN GREVENHOF PETE SALTAS KYLE KENNEDY ANNA PAPADAKIS DOUG KRUITHOF, KATHY MUELLER ALEX MARKHAM, MIEKA SAWATZKI

Cover photo: Diver scallops served at the Yurt at Solitude Distribution is complimentary throughout the Wasatch Front. Additional copies of Devour are available for $4.95 at the Devour offices located at 248 S. Main, Salt Lake City, UT 84101 • 801-575-7003 • DevourUtah.com Email Editor@DevourUtah.com Advertising contact: Sales@DevourUtah.com

Copperfield Publishing

Copyright 2019. All rights reserved

@DevourUtah

6 Devour Utah • january 2019

@DevourUtah

@DevourUtah

Caitlin Hawker’s writing and editing chops landed her a fall internship at Devour Utah. Not only is she wellversed at pairing red wine with books, she is a horror author, visual artist and costumer. She looks to graduate from the U of U in 2019 with a degree in history.

Jen Hill is a transplant from Bloomington, Ind. Her true calling is in community building, and she recently launched SLC Veggie Swap, a nonprofit community garden. If she’s not teaching Pilates, you’ll most likely find Hill in the garden wearing a sun hat—her hands in the dirt.

TONA tonarestaurant.com SUSHI BAR AND GRILL 2013 - 2018

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From the Editor

MOUNTAIN MANNA I

t’s January in Northern Utah. Time for a long winter’s nap? Not really.

No sooner do we recover from our December holidays than we gear up for a season of high-altitude frosty fun along the Wasatch Range and beyond. Tearing up the powder is practically a Utah birthright.

Just the opposite of hibernation, those who love the mountains arise early to push higher, farther and deeper into Utah’s dramatic alpine scenery, both to challenge their fears and celebrate dumps of waist-deep powder.

Thanks to Robert Redford and the Sundance Film Festival, we have another reason to stay awake in the winter. The annual festival planted its roots in Utah in 1985, and since then, has launched hundreds of films to national recognition and acclaim. In 2019, from Jan. 24 through Feb. 3, the festival will screen 112 feature-length films, representing 33 countries and 45 first-time filmmakers.

Following a day of epic powder adventures or film viewing, you’ll find locals, movie moguls and snow-sports devotees coming together over a high-altitude meal and the day’s highlight reel.

So, how could the writers of Devour Utah not be excited by the food scene that goes hand in hand with an international film fest and Utah’s world-class skiing? As a skier who delights in both noshing and sitting in on Sundance screenings, writer Heather L. King came up with this month’s theme. Her feature, “Mountain Morsels,” represents her favorite resort dishes that she recommends to friends heading up to the slopes.

Darby Doyle added on to King’s ideas with a crib sheet of her own, highlighting best-loved après-ski drinks at Utah resorts. She also wrote an in-depth guide to resort yurt dining, which should be a bucket-list experience for us all. Jen Hill’s story about high-altitude coffee roasting offers guidance on local roasters enriching Utah’s coffee scene.

In “Tip-Top Touring,” writer Maya Silver concludes that Park City itself, with its sloping, historic streets, mining-town character and diverse watering holes, is probably one of the best places in Utah for a pub crawl.

Not only is Park City home to distilleries, breweries and even wineries, but the city provides free bus service to many hotels and resorts—meaning there’s no need to get behind a wheel (which is all for the best because Utah tightened up its alcohol regulations effective Jan. 1).

As someone who enjoys recreating at Soldier Hollow Nordic Center, Homestead Resort and Wasatch Mountain State Park, writer Diane Hartford is excited about new eateries in the Heber Valley that should be on your radar. She features dishes from five restaurants in “Leave It to Heber” as well as in the Spread.

Ever wondered what it’s like to cater to Sundance stars or just to large families who show up to ski? Aimee L. Cook’s story on chef Amanda Pilkington and Rebecca Ory Hernandez’s feature on starting her own catering business will break it down for you.

From ski-bum dining to champagne sabering at St. Regis Hotel, we’ve stretched our arms around a wide swath of mile-high feasting. All that’s left is to put you in the frame for a starring role. Eat, drink and hit the slopes. ❖

—Jerre Wroble 8 Devour Utah • january 2019

This seductive blend of Cabernet, Zinfandel and Syrah heats up even the coldest nights!

Available at State Liquor stores.

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Devour Utah • january 2019 9

Mountain Dining Issue

e e a v L It To The Wasatch Back abounds with tasty surprises STORY & PHOTOS BY DIANE HARTFORD

his time of year, many “snow birds” fly south, but the rest of us flock to the mountains for a peak experience. Utah might be known for world-class skiing and powder snow, but its reputation for first-rate dining is on the rise, too. Throw on a puffy coat and warm boots and get your road trip on for some mountain feasting.

The Wasatch Back, or the Heber Valley, is just 40 miles east of Salt Lake City. Utah Highway 40 offers an easy drive to enjoy the smalltown enchantment of Heber and Midway, along with cross-country skiing, tubing and snow shoeing in several settings including the 2002 Olympic venue Soldier Hollow, the Homestead Resort and Wasatch Mountain State Park. Diners who come for the snow now have surprisingly sophisticated options to choose from for breakfast, lunch and dinner.

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Portobello Truffle Melt Lola’s Street Kitchen hit the scene in 2015 as a food truck and, earlier this year, they opened a brickand-mortar store on Midway’s Main Street. Chef and owner David Medina is no stranger to the food business, having grown up with restaurateur parents.

His approach uses the freshest ingredients–organic and local when possible and no GMO. Cold days call for warm, hearty meals and the portobello truffle melt ($10) hits the spot. Think grilled cheese (Muenster and goat cheese), roasted veggies and arugula drizzled with truffle oil on Lola’s housemade nine-grain bread, grilled to gooey perfection.

Lola’s Street Kitchen’s portobello truffle melt

Lola’s Street Kitchen

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24 E. Main, Midway

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435-671-3970

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LolasStreetKitchen.com

Lavender Shortbread Cookies Le Cordon Bleu-educated pastry chef Kayleigh Morton opened Belle’s Bakery two years ago, bringing classic pastries, breads and sweets to the Heber Valley following stints at the Goldener Hirsch Inn and Eva. Lavender shortbread cookies ($2.75 each) are a bakery staple—perfect for breakfast or a mid-afternoon pick-me-up with a cup of tea, hot cocoa or coffee from Park City Roasters. The cookies are buttery, baked with bits of lavender— sourced from a local grower in Heber—and pecan in the dough, then topped with a lemony glaze.

All Belle’s menu items are made from scratch daily.

Belle’s Bakery’s lavender shortbread cookies Belle’s Bakery

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734 W. 100 South, Heber

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435-300-0393

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BellesBakeryHeber.com

Devour Utah • january 2019 11

Sweets for your sweet!

801.485.1031 | 2057 East 3300 South | finecandies.com

We have moved to the newly restored to glory Historic Eagle Building.

Italian Cuisine 404 South W Temple ´ Salt Lake City, Utah 801-364-8833 ´ www.caffemolise.com 12 Devour Utah • january 2019

Mountain Dining Issue

Campfire Idaho Trout Chef/owners John and Sandra Platt and partner Paul Butler recently relocated from Seattle to the Heber Valley, bringing years of restaurant experience and the gumption to renovate a historic building in Midway. This gem of an eatery opened in 2017 as the Midway Mercantile. The popular campfire Idaho trout ($19) arrives tableside with a beautiful fillet of trout smothered in a lemon caper sauce atop potato, bacon and kale hash. This is exactly the dish you yearn for at your campsite after a day of fishing.

Midway Mercantile’s campfire Idaho trout

Midway Mercantile

Southwest Salad The Corner Restaurant, a welcome addition to Midway, opened in November. Long ago, Gene and Darlene Probst founded a now-shuttered restaurant called the Burgermeister. Their grandson, Burkley Probst, was inspired to open The Corner Restaurant with the goal of creating a community gathering spot, like that which was fostered by the Burgermeister. The Corner Restaurant’s menu has a few nods to the 1990s-era establishment, but the Southwest salad ($13) isn’t a throwback. It’s a hearty base of refried black beans topped with dressed mixed greens with cherry tomatoes and corn scattered on top that add a touch of sweetness. Creamy avocado slices, salty cotija cheese, and crispy tortilla strips add richness and texture to this tasty plate. ❖

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99 E. Main, Midway

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435-315-4151

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MidwayMercantile.com

The Corner Restaurant’s Southwest salad

The Corner Restaurant

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195 W. Main, Midway

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435-657-5494

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MidwayCorner.com

Devour Utah • january 2019 13

Mountain Dining Issue

Ski-Bum I

s it still possible to live the ski-bum lifestyle in Utah? For those passionate souls wishing to ski and travel as much as possible while working as little as possible, a lifestyle adjustment may be required, especially since northern Utah rents are now sky high and the cheapest lift tickets near Salt Lake City start at $40 for an all-day weekday pass at Nordic Valley and $45 for night skiing at Brighton.

Those actually living the life suggest selling your car, shrinking all your worldly possessions into one large suitcase (in addition to your ski gear) and finding shared lodging near your favorite mountain lift. Then, landing a job with an employer that provides a season pass, one that allows you work night shifts at restaurants or hotels. (Avoid working as a liftie or ski instructor, so you don’t miss out on powder days).

A few modern-day ski bums admit to snagging a free coffee in the hotel lobby and maybe a Danish, if it’s a fancy place.

They’ll mash ski-lodge saltines with hot sauce for a crackery lunch or throw together outdated cans of soup, beans and potatoes that not even the Food Bank accepts to make a stew.

But that’s not what this article is about. Here, the focus is on affordable, filling food. Eating well to fuel an athletic lifestyle takes effort, and honestly, some change. Once your belly is loaded with quality carbs and calories, it’s easier to conquer the slopes. Try on these satisfying and high-energy dishes, on and off the mountain.

14 Devour Utah • january 2019

’s st e r v ha H a udd l of B ow ss B dne o Go

m Dining

Fueling up for the slopes, as only a ski bum can

BY CAITLIN HAWKER AND ANNA KASER

COURTESY HARVEST PARK CITY

BUDDHA BOWL OF GOODNESS $15

Surrounded by historic buildings, Harvest shows off its passions: coffee, food and people. Want a dish packed with nutrients that doesn’t skimp on flavor? Harvest’s floor supervisor and head barista Anna Gomez recommends the Buddha Bowl of Goodness. The bowl is a blend of roasted tomatoes, pickled onions, a hard-boiled egg, ricotta, butternut pumpkin purée, fermented cabbage, avocado and a medley of seeds and nuts over brown rice with a miso-ginger dressing. “It’s unbelievable,” she says. “And we make sure that the food comes to you fast so you don’t have to wait.” (Caitlin Hawker) Harvest, 820 Park Ave., Ste. 101 Park City 435-604-0463 HarvestParkCity.com

Devour Utah • january 2019 15

Mountain Dining Issue

DEREK CARLISLE

t on Co t om’s t Bo t rlic Ga se e C he e r g Bur

GARLIC CHEESE BURGER $8.50

THE REGULATOR BURGER $15.50

ELMO’S MEATLOAF $19

The Cotton Bottom Inn 6200 S. Holladay Blvd., Holladay 801-273-9830, CottonBottomInn.com

The Bird Feeder, Snowbird Resort 9385 S. Snowbird Center Drive Snowbird, 801-933-2222 Snowbird.com

Silver Fork Lodge 11332 E. Big Cottonwood Canyon Road Brighton, 801-533-9977 SilverForkLodge.com

Located at the perfect ski-bum crossroads—Interstate 215 and Big Cottonwood Road—the family-owned Cotton Bottom is an easy, intimate stop before or after spending time on the mountain. Their famous garlic cheese burger sits at the top of their menu, for only $8.50. It answers the cravings of those 5 o’clock skiers or snowboarders seeking American comfort food and a cold beer. The Cotton Bottom Inn is as unpretentious as they come. No need to flaunt their garlic burgers; word of mouth has kept this Holladay fixture going since 1966. (Anna Kaser)

16 Devour Utah • january 2019

The Bird Feeder is a perfect Snowbird pit-stop for those on the hunt for something quick and easy. Located on Snowbird’s plaza near the tram, they specialize in food that you can savor and get right back on the lift. Try the Regulator, a signature burger named after a Park City mine shaft, and also one of Snowbird’s favorite runs. The burger is simple, with chipotle mayo, pepper jack, fried jalapeños and bacon. Bird Feeder dishes are highly customizable for the pickiest of eaters.

It’s a great stop while waiting for the next tram up to the peak. (Caitlin Hawker)

While not based at a resort, Silver Fork Lodge is true mountain roadhouse, with food and views that take your breath away. Originally built as a general store, the building was remodeled with wooden beams from the nearby Cardiff Fork Mine in the dining room ceiling. Elmo’s Meatloaf is the epitome of comfort food, based on a recipe that owner Dan Knopp used when he made it for his own family. The lunch specialty comes with a choice of fries or fluffy mashed potatoes and gravy along with a house salad—and gives you energy for night skiing at nearby Brighton Resort.

(Caitlin Hawker)

DEREK CARLISLE

oop’s C g Win lack B d mon Dia gs Win

BLACK DIAMOND WINGS WITH FRIED GREEN BEANS $10.98

Almost as small as an actual chicken coop, Wing Coop offers fresh chicken with more than two dozen imaginative sauces—all made in-house (as are the sides). Located up on the bench in the Olympus Hills Shopping Center, Wing Coop is as local as they come. They pride themselves on their signature dish, award-winning chicken wings, slathered in killer sauces such as Black Diamond (an homage to the ski-bum culture), Peanut Curry, Garlic Parm, Loco Lime, Raspberry Chipotle and more. According to Wing Coop manager Leann Hall, “The most popular sweet [sauce] is honey barbecue; as for spicy, the Black Diamond is a big favorite.” (Anna Kaser) The Wing Coop, 3971 Wasatch Blvd., SLC 801-274-9464, WingCoop.com

THE NO-NAME BURGER $14.50

STAR BURGER $7.25

For a hungry skier just down from the slopes of Snowbasin or Nordic Nestled in a century-old building Valley, sometimes only a burger will steeped in Utah history, No Name do. Shooting Star’s menu is small and Saloon started as a telegraph office and includes only burgers and a very strict is now one of the town’s most iconic “no fries” policy. Perfectly juicy and bars with the chops to prove it. One cheesy, these burgers are worth the trip, of No Name’s “saloon rules” is: Don’t featuring two juicy beef patties and a be a wimp, try the buffalo. With this Polish knackwurst. Another draw is the in mind, the No Name Burger is a 1/2 historical snapshot. The 129-year-old pound of 100 percent bison topped establishment looks like something out with cream cheese, jalapeños, lettuce, of an old Western with every type of tomatoes and housemade chipotle kooky decoration imaginable, including aioli and served on a grilled bun, the mounted head of Buck, the world’s accompanied by housemade buffalo largest St. Bernard from the 1950s. chips and salsa. If burgers ain’t your Opened in 1879, this is Utah’s oldest thing, consider another “buffalo” dish: continually operated bar, and the No Name’s finger-licking Buffalo wings.

Shooting Star has remained the same (Caitlin Hawker) for decades while the rest of Huntsville No Name Saloon & Grill, 447 Main modernized around it. (Anna Kaser) Park City, 435-649-6667 Shooting Star Saloon, 7350 E. 200 South NoNameSaloon.com Huntsville, 801-745-2002 Shooting-Star-Saloon.business.site Devour Utah • january 2019 17

Mountain Dining Issue

DEREK CARLISLE

pur’s S e Th nke n Dru ke n ic C h wic h d Sa n

BOOTLEGGING COCKTAIL $15 DRUNKEN CHICKEN SANDWICH $16

The Spur’s live music, full bar and now a signature brand of blended whiskey make it a no-brainer for après-ski fare. Made by Alpine Distillery, Spur Whiskey is the key ingredient of the Bootlegging Cocktail, served on the rocks with splashes of Carpano Antica Formula Sweet Vermouth, orange bitters and a cherry. An inspired pairing for this drink is the Spur’s Drunken Chicken sandwich, featuring tequila-lime chicken with mango guacamole, bacon, cheddar, mayo, lettuce, tomato and onion all hugged by a ciabatta roll. (Caitlin Hawker) The Spur Bar and Grill 352 Main, Park City, 435-615-1618 TheSpurBarAndGrill.com 18 Devour Utah • january 2019

SMOKED SALMON PLATTER $12

THE BIG COTTONWOOD OMELET $7.45

Thirsty Squirrel, Solitude Resort 12000 Big Cottonwood Canyon Road Building 3, Ste. D, Solitude, 801-536-5797 SolitudeMountain.com

Carl’s Cafe, 2336 Fort Union Blvd.

Cottonwood Heights, 801-943-5138

The Thirsty Squirrel couldn’t be more conveniently located for Solitude skiers and snowboarders. Located in Solitude’s village of eateries, this frugal option beckons crowds with its après-ski offerings. Appetizers, such as loaded tater tots, bratwurst, sauerkraut or—my favorite—the mouthwatering smoked salmon platter, are perfect to share with family and friends. The salmon platter features not only the smoky tasty fish but also capers, red onion, Brie and crackers.

After that amazing flavor combination, you might find you’re as thirsty as a squirrel, so wash it down with a beer from their large beer menu. (Anna Kaser)

To make the most of your lift pass, you need to start early, end late and soak up every ounce of the ski day to get your money’s worth. So, get up early, order a good carb and protein-rich breakfast and then hit the slopes. Carl’s Cafe is just the breakfast spot to make that happen. Open from 7 a.m. to 2:30 p.m., Carl’s is ready when you are, but leave your plastic at home; the eatery deals in cash and perhaps the occasional check.

Which might explain why their menu boasts gigantic specialty omelets for less than $8.

According to manager Laura Dimmitt, a favorite omelet is the Big Cottonwood with sour cream, bacon, artichoke, salsa and cheddar. Don’t like artichoke? Try the SLC or the Southerner. With only 10 tables, finding a spot can be tricky on a busy morning, however, their turnover rate is fast, so you won’t be waiting long. (Anna Kaser)

HOT TURKEY SANDWICH $15

The Windy Ridge Cafe has been a favorite of Parkites since it opened in 2002. Only a short drive away from multiple world-class resorts, Windy Ridge is known as a locals’ hangout, and their prices reflect that. With a menu designed around classic childhood comfort food, the hot turkey sandwich comes highly recommended. The turkey is cooked for 12 hours and served open face on grilled sourdough bread with mashed potatoes and gravy. Local server Bobby declared the sandwich is “better than a Christmas ham!”

(Caitlin Hawker)

dy Win af e ge C R id Turke y H o t dwic h Sa n

Windy Ridge Cafe 1250 Iron Horse Drive, Park City 435-647-0880 WindyRidgeCafe.com

JOHNNY CASH BURGER $13

The Hog Wallow Pub 3200 E. Big Cottonwood Canyon Road Cottonwood Heights, 801-733-5567 TheHogWallow.com

DEREK CARLISLE

Located at the base of Big Cottonwood Canyon, The Hog Wallow is a veritable ski bum magnet. The pub’s extensive offerings of cocktails, beers and wine are sure to warm up powderhounds after hours in stinging snow. And for food, there isn’t a single item on the menu—from macho nachos and Philly cheesesteak to a variety of burgers—that wouldn’t satisfy the hungriest shredder. One perennial favorite is the Johnny Cash Burger, piled high with onions, jalapenos, cherry peppers, bacon, provolone, BBQ sauce and Sriracha—it’s a spicy explosion of flavor not to be missed.

This inviting watering hole features a gorgeous patio and is known for its top-notch rock and folk music scene.

(Anna Kaser) ❖

Devour Utah • january 2019 19

Mountain Dining Issue

By Darby Doyle

So Good Mountaintop architectural wonders offer fine dining, cocktails and DIY adventures

Yurt dining has come a long way since Genghis Kahn and the Mongolian hordes swept down the Asian Steppes.

It’s no surprise that the distinctive silhouette of the classic yurt can now be found at destinations all over the globe, especially in mountainous regions like Utah. The circular shape and low-slung structure of traditional yurts (also called ger in Asia) are well suited to cold and windy climates. Not only were they built to withstand extreme weather from the flat grasslands of Asia to the rugged Taurus Mountains, but they were designed to be transported by a nomadic culture. Hence, the collapsible framework and foldable felt or canvas walls that can be dismantled quickly and packed into light sections distributed among a few pack animals.

Famously (or, notoriously), Genghis Khan’s

20 Devour Utah • january 2019

elaborate 30-feet-in-diameter yurt was never completely disassembled but lifted onto a large wagon platform and towed by 22 oxen from camp to camp.

And as far as dining goes, yurts were designed with extended family food preparation and comfort in mind, with the central vent of the roof peaked to accommodate a central fire pit and (in more recent times) a wood stove as the means of heat and cooking. Fortunately, for modern diners, cooking fires are more often built using wood or compressed pellets than dried yak dung or coal. For the experience of sharing a meal on-mountain with OldWorld ambiance a world apart, a Utah yurt adventure can’t be beat. Try these on for size:

The Viking Yurt

TOP TO BOTTOM: DINE LIKE A VIKING VIKING YURT AT PARK CITY MOUNTAIN

COURTESY VIKING YURT

COURTESY VIKING YURT

COURTESY VIKING YURT

COURTESY VIKING YURT

THE RED HEART SCULPTURE OUTSIDE THE YURT IS A POPULAR PHOTO OP

Since 1999, hosts Joy and Geir Vik have invited guests to participate in an exceptional mountain adventure, with a snowcat-pulled sleigh ride up the hillside followed by an elegant six-course feast at The Viking Yurt.

Park City native Joy and her Norwegian husband, Geir, developed the yurt finedining concept at the original Canyons location with inspiration from Europe’s après-ski culture. The yurt has since been relocated to its current spot on Park City Mountain at the five-way intersection where Homerun merges with the top of Crescent.

No reservations are required to ski or snowboard in for a cozy Scandinavianesque lunch, with full table service and outside seating on deck chairs on sunny days. However, the popular reservationsrequired evening sleigh-ride dinners sell out weeks in advance, where they host 40 participants nightly during the winter season for a pianist-accompanied meal.

“We want to make it a unique experience for guests every time,” Joy says, noting that many of their diners return every year. The logistics of serving dozens of guests each night on a mountaintop are complicated. “Our chefs go all-out with every course.” she says. “And they bring all the food up fresh on snowmobiles,” making sure to avoid freezer burn on the food and insulating the wine bottles. There is a limited wine and beer menu, and guests are encouraged to BYOB (corkage is included with a reservation).

After seeing a metal heart sculpture popularly used as a photo-op while skiing in France, the Viks installed a similar red heart outside the yurt this season. Having already been featured on national television as one of the West’s most romantic spots, this eminently Instagram-able addition to the experience will no doubt add to the many marriage proposals made at The Viking Yurt.

Park City Mountain Resort 435-615-9878 TheVikingYurt.com

Devour Utah • january 2019 21

COURTESY MONTAGE DEER VALLEY

Montage’s Après Lounge Yurt

Après Lounge Yurt True to the Montage Deer Valley experience, the Après Lounge Yurt ticks off all of the “finer things in life” boxes, from the luxurious Mountain Westinspired furnishings by Gorsuch to the drinks menu featuring limited-edition Veuve Clicquot Champagnes.

With a desirable ski-in location snug between the Express and Ruby lifts (you’ll spot the distinctive Veuve Clicquot yellow-hued canvas even in the heaviest powder dump), the Après Lounge yurt is open to the public throughout the winter season from noon to 4 p.m. and is accessible by foot via the Montage resort. Order Champagne by the glass ($32 and up) or by the bottle, and pair it with gourmet snacks like white truffle popcorn, cheese and charcuterie boards, and for very special guests, caviar.

If you’re really lucky, you’ll spot Montage’s Bernese Mountain Dog “Canine Ambassadors” frolicking in the snow nearby. The cozy yurt accommodates up to 34 guests and is available for private events.

Montage Deer Valley 9100 Marsac Ave., Park City 435-604-1300 MontageHotels.com/deervalley 22 Devour Utah • january 2019

Mountain Dining Issue

The Yurt at Solitude THE YURT DESSERT PLATE A SHORT HIKE TO THE YURT AT SOLITUDE COURTESY SOLITUDE

PREPPING FOR GUESTS

COURTESY SOLITUDE

COURTESY SOLITUDE

SEARED DIVER SCALLOPS

Getting there is half the fun of a Solitude yurt dinner. Meeting at the Powderhorn Adventure Center at Entry 2, guests 13 and up are fitted with snowshoes and start the lantern-lit ½-mile moderate climb up to the traditional Mongolian-style yurt.

With seating limited to 26 diners, everyone gets a great view of the chef preparing the multi-course meal on the yurt’s woodburning stove. Many guests BYOB, but a nice wine and beer menu and suggested paired wine flights are available.

True to Solitude executive chef Craig Gerome’s hyper-seasonal approach, the menu changes often, making for fun repeat visits. And, the experience has become so popular that the resort added an additional weeknight (Wednesday) to this year’s calendar.

The prix fixe evening includes the guided trip, snowshoe equipment, a gourmet four-course meal and corkage fee while the easy downhill snowshoe following such a delicious and unique meal (and yes, a few glasses of wine) makes for an unforgettable evening. Word to the wise: full moon dinners sell out fast.

Solitude Mountain Resort 12000 Big Cottonwood Canyon Road 801-536-5765 SolitudeMountain.com/village-dining/the-yurt

COURTESY SOLITUDE

TOP TO BOTTOM:

Devour Utah • january 2019 23

Mountain Dining Issue

DIY Yurt Adventure From Gooseberry Mesa outside St. George to the Bloomington Canyon in far northern Utah, DIY yurt options for self-powered excursions abound. To get the most out of a yurt adventure from a culinary perspective, I spoke with Harmons Grocers executive chef (and intrepid explorer) Evan Francois, a veteran of ski-in and snowmobile-accessed jaunts. Most yurts available by reservation have woodburning stoves and a supply of firewood available. “It’s the best way to heat a yurt and very easy to cook on,” Francois says. “Some yurts will also have propane stoves, which is a great addition if you have a large group.” He likes to pack his own small Jetboil stove for emergencies and convenience, when you just need to make coffee or tea without re-igniting the stove.

For meal prep, Francois advises doing much of the work before you hit the trail. “My first yurt trip, I packed way too much food,” he admits. “I wanted to go too big, and getting everything to the yurt was a nightmare,” not only 24 Devour Utah • january 2019

JENNY GREGERSON

JENNY GREGERSON

JENNY GREGERSON

GRIZZLY RIDGE YURT IN ASHLEY NATIONAL FOREST

for the amount of space the food took up but for overall weight considerations. Time and space savers like cutting up ingredients ahead of time and pre-cooking some components helps.

“Make a good plan,” he advises. He suggests meals that warm you up from the inside out on a cold day, such as chili, curries and, his favorite, butter chicken. “They’re easy to prep ahead and taste better the next day,” he says. A hearty breakfast potato-and-veggie hash is his go-to one-pan meal.

We agreed that the benefit of a yurt-based or hut-to-hut adventure is that most basic cooking gear (pots, pans, serving utensils) is available on-site. However, “I always bring a knife I like,” Francois says. “Everything is just easier with a nice sharp knife.” As far as his bucket-list Utah yurt adventure, Francois says Grizzly Ridge Yurt in the Ashley National Forest is a must-do: “I would love to take in that view in the middle of winter.”

For a listing of private and public yurt options and booking information, check out the online directory compiled by recreation author Lori Lee at YurtsOfUtah.com. ❖ Devour Utah • May 2018 24

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Mountain Dining Issue

“I tend to go for seasonal, healthy, with an Italian twist— contemporary food. I am superpassionate about consistency and taste,” Pilkington says. “I definitely use some of my family recipes in my cooking—risottos, arancini and pâté; I learned from my dad.”

Last year, at the Sundance Film Festival, Pilkington was the featured chef for four exclusive Oculus private parties, where, at two of the events, she served 200 people. With a small crew, she led a team of three sous chefs, her front of house person, Lydia Martinez of Elle Marketing and Events, and a small service staff on the floor. With just five days of planning, they were able to create some magic.

Chef Amanda Pilkington proves local chefs can wow Sundance celebs

Elegant champagne shooters

BY AIMEE L. COOK

26 Devour Utah • january 2019

Sundance chef Amanda Pilkington

KARI SIKORSKI

KARI SIKORSKI

Y

ou might say chef Amanda Pilkington has cooking in her blood. Since the young age of 13, while growing up in New Zealand, Pilkington worked at various restaurants, and in 2004, she and her family (her father is also a chef) opened award-winning Italian restaurant Vivo Enoteca Cucina. There, Pilkington honed her skills and later became a personal chef on private jets, satisfying her other passion for travel. Seeing the world expanded her culinary interest and skills as she learned the artistry of using ingredients from different places to create something unique and delicious.

In 2012, Pilkington landed in Park City and has been serving meals to locals and celebrities ever since.

“I was approached two weeks beforehand,” Pilkington says.

“It was the first time I had done anything on that scale by myself.

I immediately called on the best people I knew to help. We talked out every detail, created strategies and worked through everything before we even bought ingredients and went to work.”

Menus and budgets were created and submitted; then, crunchtime began. Pilkington and her crew served the vice president of Facebook, members of Black Eyed Peas and Ashley Judd, just to name a few celebrities who partook of her offerings.

JOSHUA TUG

A “chic-ski” themed VIP dinner setting

Over the years, Pilkington’s biggest complaint with Sundance was that “people come to Park City, and they bring LA,” Pilkington said. She was frustrated that they didn’t use and showcase Utah chefs. So, she jumped at the chance to personalize a seasonally crafted menu for these Sundance gatherings. “I am the type of person who will do whatever it takes,” she says.

Pilkington’s team themed the larger VIP private parties.

The first night was an ’80s ski theme where they served foods such as roast beef with horseradish cream, crispy oven-fried tater tots drizzled with Sriracha-lime crème fraiche and s’mores bites. The second VIP sit-down dinner had a chic-ski theme, where sheepskin blankets provided added ambiance. Dishes included wild-mushroom flatbread with housemade ricotta, caramelized onions and roasted garlic EVOO, Italian meatballs (made from Pilkington’s

father’s recipe) and Veuve Clicquot Demi Sec Champagne bites.

With food service at these events ranging from passed hors d’oeuvres to elegant sit-down dinners, meticulous planning and preparation were required. Martinez assisted with everything from menu creation to getting the right servers on board.

“The night of,” Martinez says, “it was my job to watch the dining room and coordinate the servers and the chefs and the timing and the speeches, making sure that everything was executed and timely. I would call out to the chefs and the servers for plating.” When people showed up with special diets they hadn’t planned for, they would create something that would fit the evening’s theme using whatever they had in the kitchen, which she says was fun and challenging. ❖ Devour Utah • january 2019 27

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Devour This | Recipe

Turmeric Butternut Cashew Soup

Amanda Pilkington’s Turmeric Butternut Cashew Soup

With Torched Marshmallow Served by chef Amanda Pilkington at 2018 Sundance events

By Aimee L. Cook

If desired, for extra creaminess and sweetness, use marshmallow fluff or homemade plain marshmallow, about a 2-teaspoon size

PROCESS

Toss the butternut squash chunks with enough olive oil, salt and pepper to coat. Roast at 425 degrees for approximately 45 minutes until golden/caramelized brown. Check after 25-30 minutes and if starting to turn a golden caramelized color flip pieces so other sides can brown.

In large stockpot or Dutch oven, set over medium-high heat, warm the coconut oil until shimmering. Add the onions and cook, stirring, until they begin to soften, about 5 minutes. Add the cashews and cook, stirring, until the onions are translucent and the cashews have turned golden, about 3 minutes. Add the fresh ginger, cumin, coriander, curry powder, fresh turmeric and stir to combine. After about 30 seconds to 1 minute, when spices are fragrant, stir in the garlic and cook for another 30 seconds.

Add the roasted butternut squash and broth and bring the soup to a simmer. Reduce the heat to low, cover the pot, and cook the soup for about 20 mins. Uncover the soup and let it

cool for 15 minutes.

Starting on slow speed and increasing to high, purée the soup in small batches, in a blender until smooth. You can also use an immersion blender (let the soup remain in the pot), but it will take longer to purée until smooth.

If using a blender, return the soup to the pot, add the coconut milk and rosemary sprigs, and cook over low heat, covered, until slightly thickened, for about 15-20 minutes.

Season to taste with salt and pepper.

KARI SIKORSKI

JOSHUA TUG

INGREDIENTS 3 tablespoons coconut oil 1 large onion, peeled and finely chopped 1 cup raw cashews 2 small cloves garlic, finely chopped 1 large butternut squash (about 2 pounds), peeled and cut into 1/2-inch dice 5 cups vegetable or chicken stock, plus additional amount to thin if soup is too thick 2 tablespoons minced fresh ginger 2 1/2 teaspoons ground cumin 2 1/2 teaspoons ground coriander 1 1/2 teaspoon curry powder A 2-3 inch piece of turmeric—grate on microplane for 1 tablespoon Kosher salt and freshly ground black pepper to taste 1 cup coconut milk, plus additional (optional) 2 sprigs fresh rosemary

TO PLATE

Place about 2 teaspoons of marshmallow in shallow serving bowl. With culinary torch, lightly torch marshmallow until caramelized. Pour soup around marshmallow. ❖ Devour Utah • january 2019 29

M M O O UN RS T A EL I N S

Mountain Dining Issue

Elevate your taste buds with these Utah resort favorites

BY HEATHER L. KING

30 Devour Utah • january 2019

Tonkotsu Ramen

POWDER KEG AT TIMBERLINE LODGE Affectionately called “Pow Mow” by locals, Powder Mountain is located just east of Eden, between Weber and Cache counties. Head to the Powder Keg in Timberline Lodge for all the action—including live music—and a wide-ranging selection of food, from wings and flame-broiled burgers to beer and steaming bowls of ramen. The Powder Keg’s tonkotsu ramen ($13) features loads of shredded pork, egg noodles and a hard-boiled egg to re-energize for another run in powder paradise.

HEATHER KING

S

kiing and riding Utah’s Greatest Snow on Earth always works up an appetite. And whether you’re looking to devour a long-time favorite or the newest plate to hit the menu, here’s our list of must-eat dishes at nine of Utah’s ski resorts. We’ve also paired these bites with tips on where to find the best brews with a view.

POWDER KEG’S TONKOTSU RAMEN AT POWDER MOUNTAIN

Powder Mountain Resort, 6965 E. Powder Mountain Road, Eden, 801-745-3772, PowderMountain.com

Lamb Meatballs

HONEYCOMB GRILL Found on the small-plates section of both the lunch and dinner menus at Solitude’s Honeycomb Grill, the steamy lamb meatballs ($16) are the perfect dish to share as an après appetizer or a single entrée after a few rides up Apex Express. Four meaty spheres seasoned with harissa are enveloped in a tangy tomato sauce and accented with a mix of briny olives and cubes of feta. The dish is served in a cast iron pan with triangles of warm flatbread to enjoy every last hint of sauce with every bite delivering a Mediterranean taste experience to mountain diners.

Solitude Mountain Resort, 12000 Big Cottonwood Canyon, Entry 2, Solitude, 801-534-1400, SolitudeMountain.com

Silver Star Farms Smoked Short Rib for two

GOLDENER HIRSCH INN Dining at Goldener Hirsch is a treat no matter the season. Whether you enjoy après in the Alpen Stube after a day skiing Deer Valley or are celebrating a special event at dinner in the dining room, Goldener Hirsch experiences are some of the most memorable. This season, Executive Chef Ryan Burnham has added a gastronomic delight to the lunch menu. The Silver Star Farms smoked short rib ($45) is designed for sharing and each melt-inyour-mouth bite will leave you craving another.

The tender, slightly smoky meat has been cooked sous vide and paired with a roasted squash purée, earthy mushroom fricassee and finished with a truffle soy jus.

Deer Valley Resort, 7570 Royal St. East, Park City, 435-655-2563, GoldenerHirschInn.com

HONEYCOMB GRILL’S LAMB MEATBALLS AT SOLITUDE RESORT

HEATHER KING

Oyster Happy Hour

RIME SEAFOOD AND RAW BAR Located at the top of Jordanelle Gondola at Deer Valley Resort, Rime is the first-ever slopeside raw bar, serving sustainably sourced seafood to lunch and après ski diners at Deer Valley. Chef and creator Matt Harris aims to capture the romantic spirit of the sea while paying tribute to Deer Valley’s famous snowy peaks. Visit Rime Thursday through Sunday from 2 to 3 p.m. for Oyster Happy Hour where your favorite bivalves, flown in fresh each morning, are just $2.50 each.

Deer Valley Resort, 2250 Deer Valley Dr., Park City, RimeRawBar.com Devour Utah • january 2019 31

Mountain Dining Issue

The Stratocumulus Salad

CLOUD DINE You’ll find Cloud Dine at the top of DreamCatcher and DreamScape chairlifts on Dream Peak overlooking the dramatic Wasatch Range. Here you can indulge in one of their famous Cloud Dine doughnuts or tuck into more savory bistro fare such as the Stratocumulus tuna Nicoise salad ($21.75), playfully named after the cottonball shaped rain clouds. Artfully presented, the Stratocumulus features expertly seared tuna, fingerling potatoes and French green beans along with the classic hardboiled egg, greens and olives tossed with a red wine-mustard vinaigrette. During the offseason, a Cloud Dine expansion added 200 seats, so there’s nearly a 100 percent chance of enjoying a great view along with a made-from-scratch meal.

Park City Mountain, 1345 Lowell Ave., Park City, 435-649-8111, ParkCityMountain.com

Fig and Prosciutto Sandwich

Snowbird Resort, Level L1, 9385 S. Snowbird Center Drive, Snowbird, 801-933-2140, Snowbird.com

CLOUD DINE’S STRATOCUMULUS SALAD AT PARK CITY MOUNTAIN

DEREK CARLISLE

THE ATRIUM AT CLIFF LODGE If a gorgeous view of Snowbird’s epic Utah powder chutes builds your appetite, look no further than The Atrium at Cliff Lodge to stoke your hunger (for lunch or freshies!). Sit down with the fig and prosciutto sandwich ($12) loaded with thinly sliced prosciutto and spread with sweet fig jam and creamy goat cheese.

Fresh arugula and fire-roasted red peppers bring the final sandwich together between a locally made wheat berry ciabatta. All sandwiches are served with Kettle Chips on the side.

BEAVER MOUNTAIN GRILL’S REUBEN MELT

Reuben Melt

Beaver Mountain Ski Area, 40000 E. Highway 89, Garden City, 435-946-3610, SkiTheBeav.com 32 Devour Utah • january 2019

HEATHER KING

BEAVER MOUNTAIN GRILL Beaver Mountain is tucked up north in the Bear River Mountains, west of Bear Lake near the Idaho border.

The Beav has been family owned and operated since it opened in 1939 and to this day treats every guest like a member of the family. That hospitality translates all the way into the day lodge and Beaver Grill, where everything from the famous Big Beav Double Bypass Burger and hearty bowls of chili in a bread bowl to street tacos and a glorious Reuben melt ($8) are all served up big and filling. The Reuben is piled high with corned beef, tangy sauerkraut, Russian dressing and Swiss cheese sandwiched between thick slices of rye and then grilled on the flattop for a warm, delicious lunch.

FIRESIDE FANTASY ALPINE DINING AT DEER VALLEY

W

arm, cozy, inviting and delectable are a few of the words that come to mind when describing the ambiance and menu of Fireside Dining at the Empire Canyon Lodge in Deer Valley. Inspired by a European Alps experience, the raclettes of cheese are literally flowing as you visit five beautiful stone fireplaces.

Diners are greeted in the lobby area with the bakery station, complete with chocolate, caramel and white chocolate Grand Marnier fondues in which to dip fruits, cookies or pound cake.

The main dining area boasts two raclette stations, where half of a wheel of cheese on each stand is slowly melting on to waiting plates below. Most evenings, diners consume 100 pounds of this creamy Swiss cheese. Guests can stop at the nearby charcuterie station for a plate of baby potatoes, freshly baked baguette, prosciutto or sopressata before heading for the perfectly melted puddle of cheese.

Another fireplace offers alpine favorites such as simmering stews of Swiss veal and wild mushroom or a hearty plate of pork osso bucco.

New to the menu is almond flour-dusted trout, prepared to perfection.

Save room for the two carveries. Fire-roasted leg of lamb, hung and slow cooked on the hearth is marinated and then basted in lemon and herbs.

The second carvery features prime rib and New York steaks. To keep things interesting, sauces, salads and soups change from dinner to dinner.

(A children’s menu, as well as vegetarian options are available).

“There really is no experience like this in Utah,” Empire Canyon Lodge’s executive chef Ryan Lloyd says. “We enjoy the challenge of keeping this dining experience to an (authentic) Alpine theme.”

As an added bonus—and unique to the Empire Canyon Lodge—a horse-drawn sleigh awaits diners outside before or after their dining experience. ❖

501 E. 900 S. SLC | (385) 202-7167 | www.traditionslc.com

Fireside Dining Deer Valley’s Empire Canyon Lodge 9200 Marsac Ave., Ste. 306, Park City, 435-645-6632, DeerValley.com Offered Jan. 1, 20 and Feb. 17-19 Adults, $75; children (6-11), $30; children 5 and under, free.

—Aimee L. Cook

Devour Utah • january 2019 33

Mountain Dining Issue

KELLY PEMBROKE

SATURDAY NIGHT BBQ SPECIAL AT BRIAN HEAD

Hardwood-Fired Pizza

NEEDLES LODGE At the top of the Needles Gondola (accessible to all guests including non-skiers/riders), you’ll find the most amazing views of the northern Wasatch Mountains, Pineview Reservoir and Morgan and Ogden valleys at 9,000 feet along with chef-driven cuisine in a chic alpine atmosphere. Pizzas fired over Utah cherry hardwood for a rustic, lightly charred presentation are what’s on order here ($5.95 per slice or $36 for a whole pizza). Toppings vary by day and can be customized on whole pizza orders, which take approximately 15 minutes from the time of payment.

Snowbasin Resort 3925 E. Snow Basin Road, Huntsville 888-437-5488, Snowbasin.com 34 Devour Utah • january 2019

Veal Paillard

SHALLOW SHAFT Shallow Shaft restaurant has been a fixture at the top of Little Cottonwood Canyon for 51 years and, like a fine wine, it just keeps getting better with age. Chef Mike Richey is featuring one of his personal specialties, veal paillard ($38), on the menu this season with whipped potatoes, braised greens and Meyer lemon brown butter. Paired with an eclectic wine list and stunning views of Alta and the Wasatch Mountains, dinner in the cozy dining room at Shallow Shaft always results in an evening full of delicious memories.

Shallow Shaft, 10199 E. Highway 210 Alta, 801-742-2177, ShallowShaft.com

Saturday Night BBQ Special

LAST CHAIR SALOON Head south to Brian Head to enjoy not only Utah’s epic powder but also its red rock vistas. Located in Dixie National Forest, Brian Head boasts the highest base elevation of any resort in Utah. You’ll also find Last Chair Saloon’s Saturday night barbecue all winter long. Head up to the third floor of Brian Head’s Giant Steps Lodge for live music (bands listed at BrianHead.com) and slow-smoked meats ($15.99). Platters of hickory-smoked ribs, pork or tri-tip plus deep-fried catfish are dished up along with a choice of two sides most Saturday nights.

Brian Head Resort, 329 S. Highway 143, Brian Head, 435-677-2035, BrianHead.com

CUSTOM BREW FOR SKIERS BREWSKI MOUNTAIN LAGER FROM BOHEMIAN BREWERY

S

olitude’s custom-crafted BrewSki has hit the big time!

Debuting in winter 2017 just in time for the ski season and Christmas, Solitude BrewSki was originally created as a one-off beer as part of Bohemian Brewery’s Brewer’Stache line.

The idea for BrewSki started when Bohemian Brewery staff shared a few beers with Staffan Ecklund and Andrew Fletcher of Solitude Mountain Resort’s food and beverage team two years ago. The team wanted to offer a winter/ ski beer that was easy to enjoy on-mountain without the heavy undertones and body typically associated with winter releases. This Germanstyle Pilsner, Solitude BrewSki, quickly rose to such popularity that Bohemian Brewery and Solitude Mountain Resort decided to release it as a standing offering at the start of the 201718 ski season. “In addition to BrewSki being a wonderfully light and balanced après-ski quaff, it’s got the perfect name to match Utah’s official winter pastime.” Kelly Schaefer of Bohemian Brewery says.

Propelled by BrewSki’s success at Solitude Mountain Resort last season—it outsold every other beer at the resort—the crisp and satisfying BrewSki is going even bigger this year. Pints of BrewSki with its mild, malty sweetness and floral tinged Bavarian hops will now be served from resort-branded tap handles on site at Solitude as well as at Brighton Resort, Snowbird, Alta Ski Area and Snowbasin Resort.

In collaboration with Ski Utah, Bohemian’s BrewSki is also available for sale in 12-ounce can six-packs at most grocery and convenience retail outlets throughout Utah, featuring a unique can design for four participating resorts— Solitude, Brighton, Snowbird and Alta—plus a Ski Utah can and one highlighting Bohemian Brewery.

“With our partners Alta, Snowbird, Brighton, Solitude and Snowbasin all pouring the BrewSki at their resorts, it means that tourists and locals alike will be able to enjoy a locally made quality lager beer tailored to suit their winter sporting needs,” Schaefer concludes. ❖ —Heather L. King

Your Neighborhood Diner!

Cottonwood Heights Cafe 7146 Highland Dr. | 801-947-0760 Open Wed-Mon for Breakfast & Lunch Closed Tuesday | 7:00am-2:30pm

New Location!

Devour Utah • january 2019 35

The Residences at The Chateaux Deer Valley

COURTESY DEER VALLEY

Mountain Dining Issue

Deer Valley Luxury Redux For those feeling flush, check out Deer Valley’s $14 million upgrade

ant to live like the 1 percent if only for the weekend? Deer Valley’s Stein Eriksen Collection has brought together a treasure trove of new fivestar luxury experiences—such as the $14 million expansion at Stein Eriksen Lodge and the new Residences at The Chateaux—that are all within reach with the simple swipe of your Amex.

The Residences at the Chateaux

Treat your entire family—or your book club—to a threebedroom luxury suite at the new mid-mountain Residences at the Chateaux, which offers 2,200 square feet of living space and access to The Chateaux Deer Valley luxury hotel facilities. Each residence features an elegant French design with a full kitchen, dining area, living area and master bedroom.

Stein Eriksen’s CEO Russ Olsen notes that they’re, “perfect for groups and families seeking a luxury home-away-fromhome experience.” Guests receive chauffeured Park City transportation and access to an on-site ski locker room, steam room and dry sauna; private owner’s lounge area, fitness center, toddler activity room, teen activity room and concierge services plus a complimentary breakfast buffet served daily in the owner’s lounge. It can all be yours for $2,267-$3,463 per night in January.

36 Devour Utah • january 2019

By Heather L. King

Stein Eriksen Lodge

How about a romantic couple’s getaway at the newly upgraded Stein Eriksen Lodge? The Winter Activity Package includes on-site resort credits of $400 for a two-night stay that can be enjoyed for spa services, ski rentals, winter activities or at the Forbes four-star Glitretind restaurant overseen by vice president of food and beverage operations and corporate chef, Zane Holmquist. Holmquist and his team strive to make as many elements as possible from scratch in-house using local ingredients—including Utah lamb—and room service is available 24 hours a day. A hearty alpine breakfast buffet is also included. Packages start at $935 to $4,694 per night, depending on room type in January.

As you bask in the classic mountain luxury that is Stein Eriksen Lodge, be one of the first guests to experience these upgrades: Champions Club: The family-friendly 3,500-square-foot entertainment center offers high-tech interactive games and a retro arcade.

First Tracks Kaffe: The new gourmet grab-and-go slopeside coffee shop serves housemade pastries, specialty coffee drinks and an exclusive Stein signature coffee blend.

Pool: This second pool has been added to the property

(801) 466-9827 | HARBORSLC.COM | 2302 E PARLEY’S WAY SLC, UT

COURTESY DEER VALLEY

Stein Eriksen Lodge

where kids can play while parents relax.

In addition, the deck of the new pool has been extended to create a more spacious year-round poolside lounge.

Ski locker rooms: Guest locker rooms are now located on the same level as the ski rental shop, Deer Valley Resort skier services and First Tracks Kaffe coffee shop.

Outdoor plaza event space: Two new fire pits, seating and heated walkways connect to the new Champions Club entertainment center.

Freestyle theater: The 57-seat movie theater features family-friendly films and sporting events. It’s also available for parties and corporate events. ❖

For more information: • The Chateaux Deer Valley & The Residences at The Chateaux Deer Valley, 877-288-2978 The-Chateaux.com • Stein Eriksen Lodge, 800-453-1302 SteinLodge.com Devour Utah • january 2019 37

Mountain Dining Issue

Main Street Social in Heber

A

shley Chapman couldn’t resist the chance to open a restaurant when a prime spot on Heber’s Main Street became available. The couple met in London while working for Gordon Ramsey but fell in love with Utah during a ski trip to Park City.

Main Street Social is housed in a beautiful Pioneer-era home the couple remodeled and renovated prior to opening their doors in 2016. The cozy dining room and bar area seats 35. The restaurant is modeled after gastropubs found in Europe and feels particularly comfortable and homey.

Try the Brussels sprouts starter that even those who say they loathe cruciferous veggies will adore. Cooked to crispy golden perfection and topped with a honey vinaigrette that lends sweetness to each bite, the vegetables are finished off with sliced almonds and sesame seeds that add to the crunchy texture.

The fried chicken sandwich is another popular dish at Main Street Social. A crispy fried chicken breast is slathered with an herby avocado ranch sauce, topped with baby greens that give it a fresh bite and pickled shallots that add a vinegary pop to cut through its richness.

The chefs change the menu seasonally and use local or regional ingredients when possible. Main Street Social has quickly become a favorite of locals in the Heber Valley to grab a bite or have a drink. Winter sports enthusiasts also should plan a stop to thaw out with hearty, warming meals after enjoying outdoor adventures. ❖ Main Street Social 98 S. Main, Heber 435-657-6534 MainStreetSocialUtah.com 38 Devour Utah • january 2019

the

Spread Main Street Social

STORY & PHOTOS BY DIANE HARTFORD

Fried chicken sandwich with fries

Sip a cold one in the bar area

Brussels sprouts starter

One of a kind items at a one of a kind store

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Steampunk, antiques, original artwork

by John Cottam Lower Level Center Court Trolley Square

Devour Utah • january 2019 39

Mountain Dining Issue

Tip-Top TOURING A Park City pub crawl pairs slopes and spirits

40 Devour Utah • january 2019

Alpine Distillery’s seven craft spirits

COURTESY ALPINE DISTILERY

F

or many of us, skiing goes mitten-in-mitten with bloody marys or glasses of Mountain Town Red. To thaw that January chill, others seek a “sweater inside”—aka a neat pour of High West Rendezvous Rye. And, by some estimations, a frothy pint of Polygamy Porter constitutes dessert.

A brave few have long established Park City as anything but a dry town, and new houses of drink have popped up over the past couple years. And if necessity is the mother of invention, then challenge might be muse of creativity. These brewers, distillers and vintners are passionate and motivated about reversing Utah’s teetotaling reputation. “It’s really fun to prove the outsiders wrong that you can’t get a drink in Utah,” explains Alpine Distilling head of experience Grayson West.

Whether you head to Park City to ski or to experience Sundance this month, here’s where to drink in the mountains, plus new, seasonal twists to look out for:

BY MAYA SILVER

Alpine Distilling: Ginning up mountain-town spirit

Alpine’s story begins in 2016 with the sun setting over Swaner Eco-Preserve—a view that effectively sparked the Preserve Liqueur, laced with black tea, blood orange and ginger. Since then, founder and distiller Rob Sergent has added several spirits to the lineup and also opened a speakeasy-style tasting room beneath 350 Main last summer. There, Alpine offers a Gin Experience: A fourcourse gin-inspired dinner that empowers guests to botanically customize their own souvenir bottle of the distillery’s Summit Gin. Another must-try is the Lafayette Bourbon, inspired by Sergent’s moonshiner granny and laced with cinnamon and apricot. You’ll never drink Fireball (and its rumored antifreeze constituents) on the lift again!

Tasting Room: 350 Main, Park City Distillery & Tours: 7132 N. Silver Creek Road, Park City, 435-200-9537, AlpineDistilling.com

High West Distillery: ‘Still’ crazy after all these years

Park City Brewery: Let’s cheer for outdoorsy beer

Saloon: 703 Park Ave., Park City, 435-649-8300 Distillery: 27649 Old Lincoln Highway, Wanship, 435-649-8300 HighWest.com

2720 Rasmussen Road, Ste. A1, Park City, 435-200-8906 ParkCityBrewery.com

The name High West is a favorite for whiskey lovers the country over. However, adding High West to your pub crawl this January comes with a caveat. During the height of Sundance, the downtown saloon is often booked for private events and, other busy weekends, you’ll spar with crowds and long waits for your rye. A better plan? Head there early afternoon on a weekday or trek up to the distillery in Wanship for a tasting. Wherever you get your High West fix this month, seek out the new Western Standard beer, a lager brewed by Ballast Point and aged in High West bourbon barrels. Lagers might be more traditionally suited to summer, but a fiery finish makes this complex brew a natural après choice.

Ski Park City or Deer Valley and you’ll likely notice another local brewery that has earned a handle at most on-mountain taps. Boldly colored and simply named, Park City Brewery takes its cues from the vibrantly hued outdoor brands so many of us in the Wasatch rely upon to play hard all winter long. Try the staff-favorite American Pale Ale or prepare yourself for the liveliest Pilsner you’ve ever sipped at a robust 7.7 percent ABV. The brewery’s taproom near Jeremy Ranch frequently hosts live music as well as their Après Ski Yoga & Beer event on Thursday evenings. Park City Brewery is also working on plans to move to a larger facility, so stay tuned for this exciting development.

Park City Brewery

COURTESY PARK CITY BREWERY

High West’s traditional 1,600 gallon copper pot still

JOANNE MILLER

COURTESY PARK CITY BREWERY

Park City Brewery’s taproom offers craft beers, free popcorn and a great après-ski vibe

Devour Utah • january 2019

41

Mountain Dining Issue

Old Town Cellars: Mountain wines you can buy (on Sunday!)

Wasatch Brewery and Squatters Craft Beers: Beer pioneers

Old Town Cellars: Get your juices flowing

Wasatch Brewery: 250 Main, Park City; 435-649-0900; WasatchBeers.com Squatters Craft Beers: 1900 Park Ave., Park City; 435-649-9868; Squatters.com

890 Main, Park City, 435-649-3759, OTCWines.com

When a couple of outsiders moved to town in the early ’80s, they looked around and wondered where all the booze was—until they just started making it themselves. These are the origin stories of more than a few of Utah’s beverage industry players, including both Squatters Craft Beers and Wasatch Brewery, which holds the honor of being the first post-Prohibition brewery in Utah. In 2002, these two brewpubs merged. “We’re just one big happy family,” laughs Matt Phillips, restaurant manager of Wasatch Brewery. With beers and locations peppering the Wasatch Back and Front, most Utahns have had a pint and chuckle at the Polygamy Porter or Provo Girl Pilsner. This winter, Wasatch Brewery, at the top of Main Street, has doubled its tap capacity to 20 and features its usual litany of seasonals, from Bobsled Brown Ale to Snowbird Session IPA, which it dreamed up last winter in partnership with the resort.

Park City isn’t the only ski town in the Wasatch. Over in Weber County, the towns of Ogden and Eden sit close to a triumvirate of ski experiences: Powder Mountain, Snowbasin and Nordic Valley. Here’s where to après in town.

42 Devour Utah • january 2019

Classic Utah gaffe: You wake up Sunday morning only to realize that you forgot to stock up at the liquor store the day before. Before you consider an impromptu Wyoming road trip, we are here to report that Old Town Cellars (OTC) can now sell bottles of wine on Sundays. “The Official Wine of Après,” as OTC bills itself, is also rolling out new wines throughout the winter and rebranding its bottles with a screen-printed design. Since Cognition Winery packed up and moved to California, this locally owned winery is officially the only one in Park City. When you visit, pair that Mountain Town Red or Snowbunny Syrah with the new local Auntie Em’s specialty pies on offer, baked with OTC wine reductions. ❖

New World Distillery: It all happens here

New World Distillery: Worth the trip to Eden

COURTESY NEW WORLD DISTILLERY

Crawl Farther

COURTESY OLD TOWN CELLARS

COURTESY WASATCH BREWERY

Wasatch Brewery: brewing since 1986

“We are a destination distillery,” New World founder Ashley Cross says. We couldn’t agree more: The awardwinning Oomaw Gin and vodka distilled from agave are worth the trip to Eden. Maximize your experience with a tour, available on Fridays and Saturdays at noon, 2 p.m., and 5 p.m., and on Wednesday evenings. From these tours, you will see that New World is the real deal, unlike a growing number of Utah “distilleries” that are really just in the bottling biz. Fermentation, distilling, aging, maturation, bottling—it all happens here. Look out for the new apple eau de vie, crafted from Paradise Valley Orchard apples, available this winter.

4795 E. 2600 North, Eden, 385-244-0144, NewWorldDistillery.com

Roosters Brewery Co.: A new location to crow about

Here’s a new mandatory stop for the list of any Utah beer lover: Roosters B Street Brewing.

While Roosters Brewery has been around since the mid-’90s, it just opened a huge new production facility and taproom with a full kitchen. B Street serves a dozen beers on tap, bottles and cans, wine and 20-some of the favorite food menu items from its other two locations. You can sample a Roosters brew on tap at Powder Mountain or Snowbasin, but stop in to B Street for the full experience, a tour, a can of blackberry cream ale, and maybe a burger, too. “Beer and skiing, that’s what winter’s all about, right?” B Street GM Brandon Bingham says. And with 19 years under his belt at the brewery, he would know.

Roosters Ogden: 253 Historic 25th St., Ogden Roosters B Street Brewery: 2320 B Ave., Ogden, 801-627-6171, RoostersBrewingCo.com

JOHN TAYLOR

“Beer and skiing, that’s what winter’s all about, right?”

—Roosters B Street Brewery’s Brandon Bingham

Cerveza Zólupez Beer Co.: Brewed to pair with Mexican food

Javier Chavez Jr. loves craft beer, but he struggled to find something that paired well with Mexican food. “So, I decided to brew my own,” says the born-and-raised Ogden native. The result is Cerveza Zólupez Beer Co. Since opening in October, Chavez has been cycling through a series of five-gallon batches of artisanal brews. Small batches mean impeccable quality, but also fast sell-outs. If you’re heading to Ogden, give Zólupez a call to find out if their cervezas are available. If they are, keep in mind you can only buy them for at-home enjoyment from Zólupez, but you can also try them next door at Javier’s Authentic Mexican Restaurant, owned by Chavez’ family.

Zólupez’ lineup features authentic Mexican flavors like cinnamon, chiles, and chocolate that pair wonderfully with winter. ❖ 205 W. 29th St., Unit 2, Ogden, 801-917-2319, Zolupez.com Devour Utah • january 2019

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Mountain Dining Issue

Ski Kitchen

C nfidential The lofty adventure of cooking three squares for hungry ski clients.

BY REBECCA ORY HERNANDEZ

BROCK GILL

Rebecca Ory Hernandez: “Much of the time, I’m the paid ‘entertainment,’ and some clients would prefer if I would drink wine and socialize with them while I work.”

S

everal Januarys ago, I was sitting in a crowded Park City restaurant eating a rushed meal with exhausted friends and their kids who had skied all day. They were in town for the Sundance Film Festival, and though our visit was memorable, the meal itself was less than we hoped for. I regretted not cooking for my friends at my home. That’s when I decided I would put my chef skills to good use and market my services to other families coming to the mountains to ski.

Since then, I’ve been fortunate to cook for families from around the world in Park City and other ski areas, including Sundance. My personal chef business (Chef on the Go) had evolved from catering, so I’d already learned what works: good quality, mostly organic, nutritionally dense comfort food prepared with care. I shop locally; prepare breakfast, lunch and dinner (with four to five courses) from scratch; and I clean it up. I love being my own boss, and I can cook quickly, thanks to my Cajun heritage and my culinary training.

I gained clients by word of mouth. Typically, the first step is an interview: I usually meet with the hostess/host to determine if we’re a good fit. I then work up a menu plan and budget with them. I create custom menus based on their tastes and provide them with a list of former clients’ favorites to choose from. It usually takes me about an hour to shop for three days of meals, which I do at local shops where I know the 44 Devour Utah • january 2019

produce is freshest.

Clients pay for the food plus pay me an hourly rate. And if I do well, I make a nice tip. My rate depends on the style of cuisine, quantity and complexity of the dishes. My most requested dishes are Deer Valley-style green chili with turkey, chicken tortilla soup, creamy broccoli/potato soup, beef Wellington or prime rib, roasted hens with vegetables, Cuban lechon and, of course, my gumbos, jambalaya, étouffées and red beans and rice—all dishes that nourish and sustain skiers.

They often tell me they go to bed with sore bodies but happy bellies.

The costs to the client are equivalent to what they would spend on meals at a family-style restaurant, though it usually ends up being more cost-effective because I also shop for wine, spirits, snacks and other sundries, saving clients multiple shopping trips.

On a long day, I put in five to seven hours. While people are still on the slopes, I’m cooking like mad—after having shopped and prepped for the meals. Juggling more than one meal at a time is essential. Typically, I’m cooking a crock of hearty soup, two entrées and five sides in tandem. The goal is to serve a hot dinner, and have breakfast, lunch and dinner ready for the next day waiting in the fridge.

I usually schlep in my own cutting boards and knives. All

too often, I walk into a palatial home, and the kitchen is stocked with those dreadful glass cutting boards and Ginsu knives.

Much of the time, I’m the paid “entertainment,” and some clients would prefer if I would drink wine and socialize with them while I work, but it’s impractical and unprofessional. I always wear a chef uniform and, although in my fantasy world I look like food writer Nigella Lawson, I don’t look all that glamorous.

Often, I’ve had guests in the kitchen with me, wanting to be a little too close to the action. Navigating hot pans in kitchens with open designs can be dangerous, especially with people hovering over my shoulder, dogs under my feet, children running around and people asking me personal questions.

Once, I turned around too quickly and an entire parchment sheet of hot canapés flew off the sheet and all over the counter, which were promptly gobbled up by the children and dogs.

Since that mishap, I request that there be no kids or pets in the kitchen while I’m working. They can line up at the counter to catch nibbles.

The funniest stories always involve liquor and the price of organic produce, not necessarily in that order. People will pay just about anything for a great glass of wine, but they balk at the price of berries in the winter. I don’t get it, but they’re the client, and they get what they want.

At the end of a job, I’m always so happy to have met new families and made new friends. I love it when family members gather around the fire in the living room to watch a game or visit. I’ll place tidbits on the table for them to snack on while I go back into the kitchen. Someone always comes to the counter and asks if they can help. It’s hard to explain: It just feels good to cook and feed people.

The most satisfying feeling at the end of the job is when someone tells me it was the catalyst that got them back into the kitchen cooking for their families again.

Food just has a way of transforming strangers into friends. ❖

Hours: 7am to 10pm • peacetreecafe.com 435-259-0101 • 20 South Main Street • Moab, Utah 435-587-5063 • 516 North Main Street • Monticello, Utah

NOW OPEN Noon - 2am Daily NEW FOOD MENU AVAILABLE LIVE MUSIC WEEKLY 1215 east Wilmington Avenue, Suite 120 | ruinslc.com

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Mountain Dining Issue

DREAMSTIME

Start the year out right with Cubanstyle roast pork

New Year’s Cuban Lechón (Roast Pork)

By Rebecca Ory Hernandez Chef on the Go-Ogden

Adapted from Ruth Kimball Hernandez’s recipe

T

his is a crowd-pleasing dish that I regularly prepare for small and large ski vacationers. I typically serve lechón with rice and black beans, along with a large 1905 Salad and French bread. The leftovers make wonderful sandwiches.

In my family, it’s traditionally served over the New Year holiday. Servings are based on the size of the ham. Allow ¼ to ½ pound per person.

INGREDIENTS

STORE ★★★★★

Bone-in, fresh ham with skin on (or have the butcher butterfly it)

CUBAN MARINADE

Fresh garlic cloves 1 teaspoon salt 1 teaspoon black peppercorns 2 teaspoons oregano Juice of 2 lemons, 2 limes and 4 oranges

PROCESS

GIFT CERTIFICATES TO UTAH’S FINEST DEVOURUTAHSTORE.COM 46 Devour Utah • january 2019

Pierce the pork several times with a knife, inserting garlic cloves every 4 to 5 inches into the ham. Pour the liquid over the ham and marinate in the refrigerator at least 2 hours (overnight is best).

Preheat oven to 450 degrees. Place the ham fat side up in a roasting pan. Place into the center of the oven and reduce the temperature to 325. Baste every hour with pan juices to roast.

Add more juice if it all evaporates. Remove the roast from the oven when the internal temperature is 155. Immediately cover with foil and let rest for 10 minutes before slicing and serving.

It’s perfectly cooked when the meat is pink to pale white in the middle and juices run clear. ❖

Wellness and beauty intertwined

Feed your soul and say yes to yourself !

MIND. BODY. SOULSTICE Jordan Landing 7138 Plaza Center Drive West Jordan, Ut 84084

801-255-3655

www.SoulsticeDaySpa.com

Fort Union 6981 S. Park Centre Drive Salt Lake City, UT 84121

Devour Utah • january 2019

47

Mountain Dining Issue

THE BEAN WHOLE’S JED MATTHEW

Where Ya

All My Life?

COURTESY THE BEAN WHOLE

High-altitude coffee roasters who are scaling new heights

BY JEN HILL

J

ohn Lynn of Park City-based Hugo Coffee Roasters remembers the days when there was little competition in the local artisan coffee industry. Individuals and commercial consumers had a handful of roasters to choose from, which meant that coffee roasters struggled to source not only quality coffees, but coffees meeting ethical standards such as sustainable growing and processing techniques as well as fair-trade practices. Since then, demand for high-quality coffee has skyrocketed.

Perhaps because more people are traveling, tasting coffees from unique regions and frequently patronizing artesan coffee shops, Lynn theorizes that people have come to expect high-quality coffee to be served at most coffee shops.

In addition, many cafés have enhanced the coffee experience using extracting, roasting and preparation methods that garner more customers. Lynn, as well as a handful of other Utah roasters, make up a welcome wave of artisan roasters enhancing the local coffee scene.

The following four bean brewers have sprung up in the past decade—each are unique, providing high-quality tastes on both sides of the Wasatch mountains. And while they are all different, a few collective ties are worthy to call out: an insatiable innovative spirit, a passionate desire to connect with our community and, of course, an undying love of the roasted bean and the fullest, most flavorful expression of it.

48 Devour Utah • january 2019

“It became my Saturday morning ritual,” Bean Whole customer Marv says while sitting up at the front table, sipping on his usual glass of nitro-infused cold brew. Marv explains that his loyalty began one Saturday morning after he came upon The Bean Whole by accident after getting a haircut at Jed’s Barber Shop in Sugar House. He noticed a “Coffee This Way” sign pointing him toward the coffee shop. Marv admits that after years of coming in for coffee, “now, they can’t get rid of me.” Marv turns toward Jed Matthew—owner, solo roaster and barista of The Bean Whole—standing behind the front counter (he’s also not the Jed of Jed’s Barber Shop). Matthew’s construction skills were responsible for the counter and the custom-built furnishings, made mostly of recycled materials.

Celebrating its eighth year in the roasting and cold-brew business, Matthew is known for getting up close and personal with his coffee roasts, pouring out beans in small cups and testing and tasting them at various timed increments. He rates many variables to determine quality, such as the region the beans are sourced from, size of the bean and high-altitude roasting considerations. Matthew’s fresh brewed nitro cold brew is on tap and can be sampled at his store in a shot glass, sake style, or else served by the glass. It’s a good, strong cold brew that tastes surprisingly smooth and creamy—no creamer or sugar needed. The introduction of food-grade nitrogen lends to its natural sweetness and subtle fruity notes.

Matthew’s custom cold brew concentrate is sold in 16-ounce glass bottles. To purchase, you need to wait until Saturday mornings between 8 a.m. and 2 p.m., because that’s the only time The Bean Whole is open to the public. You can also find his beans at Hello! Bulk Markets and Harbor Seafood & Steak Co. Beyond the intricacies of his brew, the highlight of The Bean Whole experience is getting there early enough to ask questions and learn more about sourcing and micro-roasting from Matthew, his Diedrich coffee roaster and the friendly local exchange with characters like Marv, while savoring a glassful of cold brew.

The Bean Whole 2153 E. 2100 South, SLC 801-674-4445 TheBeanWhole.com

A “pink elephant” is what people sometimes see when they’ve had too much to drink. If you blink, though, you might miss seeing Pink Elephant Coffee Roasters and Land Juicery, the upper-level boutique café along Park City’s Main Street inside Prospect apparel store and up the stairs above Billy’s Barbershop.

Launching their PC roasting business in 2014, Kelley and Mitch Baker each handle specific and integral key roles: Kelley sources beans and tends the shop as the lead barista while Mitch focuses on roasting operations.

The cafe space itself is cozy, with bright, sunny windows facing east and a menu that includes a variety of fresh, singleorigin options, many organic and from Fair Trade sources. If you’re in need of detox or wandering along Main Street seeing unusual things, Kelley recommends their Charcoal Latte.

Patrons can watch Kelley carefully measure, press and pull the espresso shot, enhanced with a small amount of activated

charcoal, and top it skillfully with their steamed milk of choice.

Pink Elephant’s Golden Milk Latte is another way to fight off the freezing cold temps of January, featuring turmeric, coconut oil, coconut milk, honey, ginger, cardamom, nutmeg, cinnamon and a dash of black pepper, with or without espresso. It’s a tasty way to warm up from the inside. From its fridge, Land Juicery offers refreshing organic cold-pressed juices made on-site. Or indulge in the shop’s scrumptious baked goods such as big soft cookies, Rice Krispy squares, and gooey dark brownies.

If a trip to Park City is not in the offing, look for their roasts at Whole Foods, Harmons Grocery, The Market at Park City, Ritual Chocolate, The Store, Copper Moose Farm and Promontory Club.

Pink Elephant Coffee Shop/Land Juicery 509 Main, Upper Level, Park City Pink Elephant Coffee at The Market The Market at Park City, 1500 Snow Creek Drive, Park City PinkElephantCoffee.com

GOOD FOR WHAT AILS YOU: PINK ELEPHANT BREWS A DETOXING CHARCOAL LATTE AND A FORTIFYING SPICY GOLDEN MILK LATTE

JEN HILL

COURTESY PINK ELEPHANT

PINK ELEPHANT’S BAKED GOODS ARE THE PERFECT COMPLEMENT TO ITS COFFEES

Devour Utah • january 2019

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Mountain Dining Issue

In October 2015, former Wall Street attorney-turned-Park City animal advocate Claudia McMullin joined forces with local coffee roaster John Lynn to take a faltering Park City coffee shop and turn it into a small-batch roasting company that benefits four-pawed friends. With a coffee house located inside the Park City Visitors Information Center, you can sip a freshly brewed Roll Over (breakfast blend) or New Trick (light roast), accompanied by freshbaked goods and deli sandwiches, while enjoying views of the Utah Olympic Park. Like it sweet? Test out Hugo’s Mocha Chocolate Latte Yaya, essentially “cake in a mug”—coffee and dessert combined.

Hugo’s roasts are enjoyed by those staying at local Marriott and Montage hotels and bags o’ beans can be purchased at multiple outlets, including Jade Market, Lucky Ones Coffee, Old Farm Pet Resort, Paw Paw’s Dog Wash, Whole Foods and more. During Sundance, look for Hugo being poured at the Chase Sapphire Lounge at 573 Main.

It’s good to know that every bag of Hugo sold supports dog rescue.

Hugo Coffee Roasters 1794 Olympic Parkway, Park City 435-655-5015 Hugo.Coffee

50 Devour Utah • january 2019

JEN HILL

A PARK CITY ORIGINAL, HUGO COFFEE IS DEDICATED TO HELPING DOGS

COURTESY HUGO COFFEE

FIVE5EEDS IMPORTS ITS FRESHLY ROASTED BEANS WEEKLY FROM AUSTRALIA

Are you buzzing yet? Should you like to savor the difference of Australian roasted beans, make sure that Five5eeds is on your radar.

Andrew and Tiffany Percy moved to Park City to train for skiing in 2015. With five children (seedlings) in tow, the couple from Melbourne, Australia, found they missed the breakfast and lunch culture at which Aussies catch up with one another. They opened their cafe to replicate the brekkies—all-day breakfast cafés—of the land down under. Their coffee beans, while not roasted in Utah, come from the venerable Coffee Mio Coffee suppliers of Melbourne, where they are roasted, sealed and shipped directly to Five5eeds on a weekly basis.

Their Outback coffee menu includes a nutrient-packed beet root latte and an on-tap nitro cold brew served up with ice cream, like a root beer float—only Aussie style. It’s hard to beat a double shot Americano freshly pressed from their highly specialized Modbar espresso machine, engineered and built in Scarperia, Italy. The Modbar is not only aesthetically pleasing to look at but also highly functional in that it allows fine adjustments when pulling shots, imperative in extracting the full spectrum from the bean for a delightful cup of joe. ❖ Five5eeds 1600 Snow Creek Drive, Park City 435-901-8242 Five5eeds.com

Celebrating a great first year

801.251.0967 33 e. 11400 s. sandy, 84070

Happy Healthy

New Year!

2 01 8

VOTED BEST SALADS

COTTONWOOD 6405 South 3000 East 801-944-8746

DOWNTOWN 680 South 900 East 801-533-8746

EVENT RESERVATIONS 801-944-8746 events@triodining.com

Devour Utah • january 2019

51

Spirit Guide

Seven iconic Utah resort bars for post-powder day sipping

Every Day

BY DARBY DOYLE

52 Devour Utah • january 2019

Hand-crafted cocktails at Sundance’s Owl Bar

COURTESY SUNDANCE

hile Europeans can claim they invented (and yes, probably perfected) après ski culture, Utahns celebrate a successful day on the slopes with equal enthusiasm and style. In our book, a great powder day is made even better when followed by a hearty snack and festive libations, especially when we’re staying on-mountain, putting off cramming ourselves onto the ski bus or biding our time before our designated driver joins the dreaded snake of traffic heading down the canyon. From ski-bum shots n’ brews specials to posh bespoke cocktails, this handful of favorite Utah resort bars welcome patrons fresh off the slopes, no need to even change your boots. (Note: most are 21-and-over establishments.)

The Owl Bar

COURTESY SUNDANCE

Healthy bar snacks and a fresh pour

No trip to Sundance Resort (celebrating 50 years this season) is complete without a detour to the Owl Bar. The 1890s-era structure was moved from its original location in Thermopolis, Wyo., and was apocryphally a favorite watering hole of Butch Cassidy and Co. It’s certainly come a long way since those gunslinger days: The original rosewood bar shines with a high gloss and comfy seating makes the space one of the state’s best examples of Old West charm married with modern resort luxury. Bar snacks are kicked up a notch here; loaded nachos or crispy fried pickles with chipotle aioli are a perfect complement to the Owl’s signature Old West Manhattan. Or, you can order a full dinner from a selected menu of Foundry Grill items. Owl Bar manager Laurie Falk Cornia says Sundays at Sundance are a local favorite, with après ski live music from 3 to 6 p.m., and they always have a lively St. Patrick’s Day party.

Sundance Resort, 8841 N. Alpine Loop Road, Sundance, 800-892-1600, SundanceResort.com

COURTESY SUNDANCE

Sundays at the Owl feature live music from 3-6 p.m.

COURTESY SUNDANCE

The historic Owl Bar was moved from Wyoming to its new mountain home

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Spirit Guide

Every Day

The Sitzmark Club

Called “The Sitz” by locals, it doesn’t get much more iconic Mountain West ski lodge than this spot that opened in 1940.

The knotty-pine furnishings, wood-paneled walls and sunken bar of Alta Lodge’s Sitzmark Club are right out of a mid-century travel poster. And getting there is half the adventure: either grab onto the Alta Lodge rope tow to be pulled up to the base of the lodge, or, from the roadway entrance, descend several flights of stairs into the lodge lobby. From there, follow the tantalizing scent of simmering hot apple cider around a corner and up another stairway to the cozy Sitzmark Club. Leaving a trail of breadcrumbs behind to find your way back is optional.

DARBY DOYLE

Nostalgia and warm cider are on tap at The Sitz

Sitzmark’s cozy setting with dramatic views

In addition to the stellar mountain views, the flickering fireplace and comfy couches are pretty hard to leave after a hard day of hitting the slopes. The bar’s rotating tap handles feature lots of local brews with prices easy on the wallet.

54 Devour Utah • january 2019

Bartender Mike Campanelli pours a warm one

DARBY DOYLE

Alta Lodge 10230 E. State Highway 210, Alta 801-742-3500 AltaLodge.com

DARBY DOYLE

Just don’t expect a raging late-night party scene at this Alta standard. “We’ve got a pretty serious skier’s crowd here at The Sitz,” bartender Mike Campanelli says. “Most people want be ready to go for first chair the next day.”

The Tram Club

Pouring for Molly Green’s wall-to-wall après-ski scene

MOLLY GREEN’S

ANDREW KOOYMAN

ANDREW KOOYMAN

It’s hard to resist Molly Green’s huge nacho platter

With its ski-bum-haunt-meets-sports-bar vibe, you’re just as likely to find a famous pro snowboarder enjoying a brew after a day of filming promos as you are to run into the liftie who loaded you on Gadzoom that morning. Tram Club owner/manager Jackie Tripp says camaraderie has been the bar’s signature going on 25 years; “Customers refer to the Tram Club as the Cheers Ski Bar, where everyone knows your name.”

In addition to a lively patio, pool tables and more than a dozen TVs showing live sports feeds and powderhound videos, the bar legendarily has the best après ski deals in Utah, with $5 drink specials and addictive spicy cheese fries. “We’re a sports bar and more,” Tripp says, which also has live après ski music Wednesday-Sunday with the exception of days when there’s a major sporting event or the resident snow volleyball team, the Spicy Cheese Fries, are playing.

Snowbird Level 1, 9385 Snowbird Center Drive, Snowbird, 801-933-2222, Snowbird.com

Molly Green’s

ANDREW KOOYMAN

Brighton’s A-frame ski bar serves up made-fromscratch pub food—and in large portions

A Big Cottonwood Canyon staple for decades, it seems like everyone ends up at Molly’s. From moms taking a bloody mary lunch break while their kids are in ski school to a bustling wall-to-wall après ski scene, this quintessential A-frame ski bar checks off all the feel-good boxes: a roaring fireplace, spectacular mountain views, lots of local brews and great bar food.

“We make everything from scratch in our small kitchen,” manager Curtis Sigoda says, including pizzas, generous sandwiches and the bar’s famously huge nacho platters.

Count on live music Thursday nights at 7 p.m. (coinciding with the Uinta Brewing ski bus night skiing partnership) and Saturday afternoons for après ski entertainment.

Looking to warm up on a particularly blustery day? Get the Molly’s Milk: Kahlua, brandy and coffee topped with a generous dollop of whipped cream.

Brighton Resort, 8302 S. Brighton Loop Road, Brighton, 801-532-4731, BrightonResort.com

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Spirit Guide

“Ski Beach” at Silver Lake Every Day

It’s a spring skiing ritual not to be missed: Slather on the sunscreen and head up to Deer Valley for a dreamy day of carving the groomers in style. Inevitably, we’ll take an afternoon break to stretch our legs, and it doesn’t get much better than relaxing on Deer Valley’s iconic Ski Beach facing the Birdseye run. Snag a beer inside adjacent Silver Lake Lodge, plop into a comfy white lounge chair, shake tangles out of your helmet-headed hair and soak up the Vitamin D to get that much-coveted goggle tan.

And if you get a case of the hangries, there’s no better cure than a burger or brat fresh from The Grill at Silver Lake. Now, this is the life.

Soaking up rays and a refreshing brew at Silver Lake Lodge

56 Devour Utah • january 2019

COURTESY DEER VALLEY MOUNTAIN RESORT

Silver Lake Lodge, Deer Valley Resort, 7600 Royal St., Park City, 435-649-1000, DeerValley.com

Snowbasin’s Cinnabar live music shows feature many local artists

COURTESY SNOWBASIN

The Corner Store

The posh and inviting Earl’s Lodge now features Murano glass chandeliers

In 1974, members of the Doilney family opened The Corner Store, leaving behind hectic East Coast lives to pursue the ski-bum lifestyle in what was then the sleepy mining town of Park City. Although ownership changed over the years (the Doilney’s came back as co-owners in 2004), The Corner Store at the base of Park City Mountain keeps the groovy feel of Park City’s pre-Olympic years alive and well, with the party flowing onto the plaza all day long. “As Park City grew into an international ski destination, The Corner Store remained a place where locals and tourists felt comfortable relaxing and telling stories of their exploits on the mountain,” James Doilney says. He points to paraphernalia on the restaurant’s walls telling the story of Park City’s changes over the years. The vibe of this locals’ favorite hangout, he says, is “peace and love.”

The Corner Store and all those who help make it what it is, he says, keep the soul of the no-longer-sleepy ski town alive.

Park City Mountain base area plaza, 1325 Lowell Ave., Park City, 435-645-8666, ParkCityMountain.com

Cinnabar’s cocktails and local brews are a consistent draw

COURTESY SNOWBASIN

EARL’S LODGE AT SNOWBASIN

COURTESY SNOWBASIN

Cinnabar

Finished just weeks before hosting the 2002 Olympic alpine downhill events, Snowbasin’s posh base lodge has some of the tastiest menus (yes, even in the cafeteria!) in the Intermountain West thanks to 15year veteran executive chef Scott Sniggs and the early influence of resort founder Earl Holding of Grand America Hotels and Resorts. Originally referred to as “The Lounge” in Earl’s Lodge, the resort recently made major updates to the room and it has been renamed Cinnabar as a nod to the cinnamon and red décor accents and original Murano glass chandelier. But even with all of this glam (and perhaps the swankiest bathrooms in the industry), a visit to Snowbasin in general and the Cinnabar in particular is never stuffy.

Resort regulars and staff are some of the friendliest in the biz, and the après scene on Snowbasin’s plaza and in the Cinnabar can’t be beat. Communications coordinator Megan Collins notes that there’s now more seating in the Cinnabar since the re-vamp, a boon during the resort’s many live music events.

“Our après music features a lot of great local artists as well as Snowbasin favorites like Kris Lager Band and Jelly Bread,” Collins says. “We always have great new cocktails to try each season as well as the crowd favorites,” like the sky-high boozy hot cocoa and a big selection of local brews and spirits. ❖ Earl’s Lodge, Snowbasin, 3925 E. Snowbasin Road., Huntsville 801-620-1100, Snowbasin.com

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Last Bite

COURTESY ST. REGIS

During the winter, the St. Regis Champagne sabering takes place daily at 5:30 p.m.

Sword Tricks

The Champagne sabering at Park City’s St. Regis Hotel is the top pop of any ski vacation

BY JOHN RASMUSON

A

ll my out-of-town visitors arrive with one overriding interest: a trip to Park City. Accommodating them over the years has resulted in a standardized, halfday itinerary. It begins with a drive-about of “No Place to Park City.” Then, once car free, an amble up and down Main Street, including a respectful pause at the Banksy art and Cow’s ice cream shop. The setting sun ends the tour on the Mountain Terrace of the Deer Valley St. Regis Hotel for a glass of wine and the sabrage ritual.

(Pardon my French!) Sabrage translates to “the ceremonial opening of a bottle of Champagne with a saber.” In other words, whacking off the top of a Champagne bottle with a sword as people watch. Or “sabering” for those who are more comfortable with English verbing.

Sabering Champagne bottles is a French tradition dating to the early 19th century. Its provenance is traceable to the Champagne House Veuve Clicquot Ponsardin in Reims (which is still in business and was designated a UNESCO World Heritage Site in 2015.) As the story goes, its owner—a 27-yearold widow—often entertained Napoleon’s cavalry officers into the wee hours. Taking to horse, they sought to impress her by sabering a bottle of her sparkling wine as they rode off.

A century later, in the day of John Jacob Astor IV, the St. Regis Hotel in New York City augmented its afternoon tea ritual with sabrage. Nowadays, more than 60 St. Regis properties around

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the world saber Champagne bottles at the end of each day.

Saber, the noun, is a bit of a mischaracterization, I think. If you scan the selection of custom Champagne sabers offered on Amazon.com, you’ll find they are more artsy, blunt-edged tools than honed-blade weapons—scaled down cutlasses evoking pirates not cavalry. The truth of the matter is that the bottle can be opened with a backhand stroke of a spatula or butter knife (or iPhone as a YouTube video demonstrates.) A Champagne bottle’s Achilles Heel is the intersection of the seam and the lip at the top of the neck. Strike it at the right angle and the resulting fracture causes the pressurized wine to blow off the corked top in a rooster tail of wine, froth and shards of glass.

It is a fine spectacle, especially at Deer Valley in the twilight, against the backdrop of Wasatch Mountains. From atop a boulder on the terrace, a bartender recounts the history of sabrage, and then 1-2-3-pop! the bottle is open in a flash of steel. It’s quick! But my visitors enjoy it and the Champagne that follows. What distinguishes it from other Salt Lake City spectacles—the Sunday morning broadcasts of the Tabernacle Choir, for instance—is the funicular that delivers spectator to spectacle: Two, glass-walled tram cars glide up and down the mountainside with a pneumatic purr. In this jaded tour guide’s view, however, the funicular is only slightly more attractive than the easy parking in the Deer Valley lot. ❖

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