It’s My Deer Valley with Stephen Harty

We couldn’t wait to sneak down to the bakery and catch up with Silver Lake and Empire Pastry Chef, Stephen Harty. The man behind some of the wonderful desserts at the resort shares with us “His Deer Valley.”

When did you come to Deer Valley?

I started as a seasonal baker in the Snow Park Lodge in the 1995/1996 season (17 years and counting). I was a production baker working three 6 a.m. shifts, so I could get out skiing for two hours after my shift, and two 8am shifts. I had a young family so I had Tuesdays and Thursdays off to be Daddy daycare/preschool.

What does a perfect ski day mean to you?

Big POW and still snowing! I love those days when it just keeps on coming. I’ll admit I am a “crack of ten o’clock” skier so all day dumps suit me. The storms from the south that bring the biggest snow to the Sultan side of the resort are my favorite.

Where is your favorite place to eat at Deer Valley?

The Natural Buffet during lunch at all three lodges offer such a variety of unique salads, creative sides, as well as house made dressings and of course homemade breads, you can’t beat the great tastes. You do have to be creative in the way you stack your plate to get the value as well as the flavors.

What do you enjoy about baking?

The great thing about baking at Deer Valley Resort is that we do such a wide range; from artisan breads and baguettes, bulk production of cookie dough (huge amounts) and carrot cakes, small production of high end plated desserts (with all their sauces and garnishes), elaborate wedding cakes, and chocolate. I truly enjoy the variety. I enjoy the creativity and the science of baking, especially at the varying altitudes. I enjoy working with new flavors and products to keep Deer Valley baked goods at the fore front of trends. I enjoy mastering the classic recipes so we can put our own twist on them. And I really enjoy all the taste testing!

Your must have treat at Deer Valley?

17 years and 1000’s of batches of cookies and I still love the cookie dough! Plus all the chocolate that we serve.

What run is a must for every ski day?

Anything off-piste off the Sultan lift and Ontario bowl (I have some “secret stashes” in there that are good for days after a storm).

Who is your favorite person to ski with?

I have been riding chairlifts with my beautiful bride, Sandy, for 25 years. We celebrate together on our first ride up each year and I look forward to continuing for 25 more.

Can you share a recipe with us?

French Silk Pie
Yield: 1 Pies

5 oz Unsweetened Chocolate
8 oz Butter,Room Temperature
8 oz Brown Sugar
1 1/2 t  Vanilla
1 c  Pasteurized Eggs
1    10″ Brisee Shells,Pre-baked

Whipped cream,AS Needed
Chocolate Shavings,AS Needed
1.  Pre-bake 10″ brisee shells.  Let cool completely.
2.  Melt unsweetened chocolate over a double boiler.  Set aside.
3.  Cream butter until very soft.
4.  Add brown sugar and beat until very soft and fluffy.  Stopping to
occasionally scrape.
5.  Add vanilla extract.
6.  Add melted chocolate and mix until combined, scrapping occasionally.

7.  Add eggs VERY SLOWLY, about 1/4 cup at a time, incorporating well
after each addition.  Stopping to scrape occasionally.
8.  It will take awhile to add all of the eggs if you do it correctly.
**If you add the eggs too fast-the batter will be grainy and not light
and fluffy**
9.  When all the eggs are added divide into crusts.  Using an offset
spatula, spread to smooth out top.
10.Wrap and Chill.
11.  To Serve:  Finsh top with whipped cream pipped in a shell pattern
using medium star tip. and sprinkle with chocolate shavings.

One Response

  1. Rowland says:

    i come back to deer valley every year (twice this year) for the blueberry pie at empire canyon lodge. my record is four slices for lunch. do you have the recipe you can pass along?

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Deer Valley Resort's Global Athlete Ambassador, Ted Ligety, is back on skis after 10 weeks of recovering from microdiscectomy surgery. Welcome back Ted! | #DeerValleyMoment ... See MoreSee Less

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Eric HandMore impressed by the steady camera work of whoever was following him

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Matthew LivingstonShredd!! You're the best. Same run I fractured my tibial plateau on last year. Glad to see you're back. Hope I can do the same next year.

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Lori Mencarelli WalshWELCOME BACK!!! I'm 15 months post op discectomy/laminectomy and last week was my first time on skis since :)) It felt GREAT!!! Best wishes to you and your recovery'!!! Pain free is the BEST!!!

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Mitch MannWe wore the same color jacket and skied DV today as well, but our skiing form was a tad different.

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Bill PidwellAnd he even slowed down for the slow signs bottom Wasatch -- what a stud!

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Rod WoodGreat vid... Almost felt like I was on skiis just bebind him. Luv the speed Luv the feeling

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Priscilla GrahamSitting in Florida in 85 degree weather...you have no idea how good this looks!!

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Justin IrishDidn't get to see you at nationals in Colorado but I'm glad your back man !!!

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John TredentTrue carve turn, Ted is one of the best in the world.

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Tess TeurlingsTyler Teurlings they finally got around to posting this video of me from spring break

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Stephen PohlmanWizard

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Larry WeiderThat's what I look like in my head when I ski. It's better I never know what I actually look like.

2 days ago   ·  1
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Kelly DetweilerLooks good to me ☺

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Ron ReillySmooth

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Justin BrownThat guy knows his way around an edge! Awesome!! Steve Levitas Lauren Stone

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Max ScottPaul Stu Herlan you guys just missed ripping some runs with Ted

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Jeff PetersonHe recovered well! He listened to and followed the instructions of his surgery team!

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Wendy Lynne Castle SimkinsLooking good! ⛷Glad to see you are back on skis!

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Dennis BressGreat run and great camera work. :-) Kerry Rutherford

2 days ago

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Octavio BarreraEmilio Fernandez our next level of skiing for next winter 💪🏽

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Scott DillmanGo Ted. I am sure it feels really good to be carving some turns. Enjoy your regained freedom.

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Karen-Cecil ThompsonBeautiful to watch.

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Rod Wood

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Davey ClementMust be closed or no one else can afford to be there.

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Andrew NolandMichael Riley] ... I think he makes a few more turns than us... 😂

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Sunday, March 26, 2017
Deer Valley Resort has recieved over 400 inches of snow this season and still has a 101" base. You can only #SkiTheDifference for three more weeks. | Skier: Jillian Vogtli Video: Chris Morgan / Two Sherpas LLC on Sunday, March 26, 2017.
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Rose JutrasGo Jillian!! What an Ambassador!!

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Adi DeOltManon Mbd she has the same color equipment like me. And I skied there. Could it be me? 😂😂😂

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Claine CowdrickWhy end the season if there is still enough snow to ski on? Extend the season maximize profits

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Sue Mcjamesgo girl!

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Steve ZebrowskiSure didn't look anywhere near 101 inch base Saturday

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Marcela MrugalaIt was a fantastic day of skiing yesterday!

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Ken RuanoMaybe I should come up?

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Brandon BenallyCute but can she ski MOGULS as fast?

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Lori Mencarelli WalshI look just like that skiing!!! ( in my head ; )

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Lou KaltensteinWatched her cut her teeth at Holiday Valley! Go girl!

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Indy BaileyVery cool!!

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Nic ReneeAwesome skiing this year

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Sheila RoseBobby Quinn and friends!! We are still getting snow!

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Tia Allison Mittelstadt"Received"

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Elaine Lawrencer u having a good time

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Larry TallmanWhat a year and still coming.

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Kathy Meindel PalmerBeautiful. Have fun

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Tai RobinsonYeah Jillian Vogtli!

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