Deer Valley Resort to Host U.S. Freestyle Championships

The U.S. Ski and Snowboard Association has announced Deer Valley Resort as the site for the 2014 USANA U.S. Freestyle Championships held Friday, March 28, through Sunday, March 30, 2014. Deer Valley’s World Cup venue will host U.S. athletes coming together for the final event of the 2013-2014 season to battle it out for the title of U.S. Champion. The Championship event, originally scheduled to take place at Heavenly Valley, CA, will include moguls, dual moguls and aerials.

“Deer Valley® is pleased to be able to step in and host the U.S. Freestyle Championships for our partners at the U.S. Ski Team,” said Bob Wheaton, president and general manager for Deer Valley Resort. “We are excited to showcase the athletes right on the heels of the 2014 Winter Games and offer our guests a chance to see them compete live.”

Leading the team for the championship event in moguls are Deer Valley sponsored athletes, 2010 bronze medalist Bryon Wilson and his brother, 2014 Olympian Brad Wilson (both of Butte, MT). Two-time Olympian Ashley Caldwell (Ashburn, VA) will lead the aerials team, along with Olympian Mac Bohonnon (Madison, CT), who finished fifth in Sochi. Deer Valley Resort is one of the world’s most renowned freestyle venues, having played host to the World Championships twice and is a perennial stop on the FIS Freestyle World Cup tour.“Deer Valley is the preeminent venue worldwide in freestyle skiing and will provide the platform for a great conclusion to the Olympic season,” said Calum Clark, vice president, events for USSA.

 2014 USANA U.S. Freestyle Championships Schedule 

  • Men’s and women’s moguls qualifications and finals will take place Friday, March 28 from 9:55 a.m. to 3:50 p.m. 
  • Men’s and women’s aerials qualifications and finals will be held Saturday, March 29  from 11 a.m. to 2 p.m.
  • Men’s and women’s dual moguls finals will finish the event on Sunday, March 30 from 11:40 a.m. to 3:10 p.m. .
 All events during the 2014 USANA U.S. Freestyle Championships are spectator-friendly and free to the public. A complete schedule of events can be found on Deer Valley’s website.

Deer Valley Resort Launches On-Mountain Interactive Mobile App

Deer Valley Resort has partnered with CarteScape, Inc., a San Diego-based mobile development company, to launch a customized mobile ski app that provides guests with a range of resort navigation, resort services and social media features.

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Available now on both iOS and Android platforms, the Deer Valley® app includes GPS navigation with augmented reality and an interactive map. Users can search runs, lodges, chairlifts and more from the app.

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Users are able to record the statistics of their ski runs, tracking both vertical distance and speed measurements. The beautifully designed app has social media integration, allowing users to share photos and run statistics on Facebook and Twitter. Users can also find friends on the mountain.

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An e-commerce component allows for easy purchase of lift tickets before arriving at the mountain and allows skiers to contact Ski Patrol with the touch of a button.

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“Deer Valley Resort makes guest service its top priority, which is why we are constantly looking for the best ways to provide guests with convenient and up-to-date technological offerings,” said Bob Wheaton, president and general manager of Deer Valley Resort.

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Features and enhancements will be released though upgrades throughout the season. For more information on the Deer Valley ski app, visit the resort’s website at deervalley.com/app

As Seen on the TODAY Show

Deer Valley Resort’s executive chef of Snow Park and Empire Canyon Lodges appeared on NBC’s TODAY Thursday, March 6, 2014, for its TODAY’S Kitchen segment. For the in-studio segment, Executive Chef Jodie Rogers showcased how to make a variety of creative pancakes, from carrot cake pancakes with cream cheese frosting to bacon, blueberry and fresh thyme pancakes.

Today

Deer Valley Resort Pancakes

Makes about 10 four-inch pancakes

Basic Pancakes Mix

  • 2 cups all purpose flour
  • 2 ¼ cups buttermilk
  • 2 eggs
  • 1T + 1t olive oil
  • 1T + 1t sugar
  • 2 teaspoon baking powder
  • 1 teaspoon vanilla
  • 1 teaspoon salt
  • 1/8 cup water

Serve with blueberries, chocolate chips, butter, banana butter, berry compote, vanilla whipped cream, maple syrup, powdered sugar

Deer Valley’s Carrot Cake Pancakes

  • Makes about 10 four-inch pancakes
  • 2 cups all purpose flour
  • 2 ¼ cups buttermilk
  • 2 eggs
  • 1T + 1t olive oil
  • 1T + 1t sugar
  • 2 teaspoon baking powder
  • 1 teaspoon vanilla
  • 1 teaspoon salt
  • 1/8 cup water

1 cup fresh peeled carrots, Fine-Grate (lay on a baking sheet to air dry for approx. 15 minutes)
½ cup dried carrots, Fine-Grate (for garnish) To prepare the dried carrot: Spread the fine-grated carrot on parchment paper and slow roast at 300 degrees for approximately 20 to 30 minutes.

¾ cups toasted walnuts, chopped (save ½ for garnish)
2 tablespoons ground cinnamon

Directions:

Make the basic Pancake recipe

In a separate bowl, mix the dairy, egg, oil and vanilla. Pour the wet ingredients into the dry ingredients and stir together.

Take ½ of the batter and add in the grated carrots and ½ of the toasted walnuts and cinnamon

Over medium heat, pour the pancake batter onto the pan.

Once bubbles form and burst on the top of the pancake it is time to flip. Only flip pancakes once.

After another 3-4 minutes, the pancake is cooked. Remove onto a plate and either eat, or place the plate in the oven on warm to keep the pancakes hot until you are finished cooking all of them. (Tip: these pancakes take longer to cook due to the extra moisture from the carrots)

Serve three pancakes stacked with dried carrots and walnuts sprinkled on top

Top with Deer Valley’s Cream Cheese Frosting

 Cream Cheese Frosting

Yield: 2.5 pounds

  • ½ lb butter, soft
  • 2 lb. cream cheese
  • ¼ teaspoon vanilla
  • 1 pinch of salt
  • 1 ¼ lbs powdered sugar

Tip: If butter is not smooth before adding cream cheese – there will always be lumps

Directions:

Beat Butter until very soft and smooth. Scrape sides several times so that no lumps remain. (Very important)

Add cream cheese, beat well – scrape again several times so that cream cheese and butter are very smooth but do not overbeat.

Add vanilla and salt

Add powdered sugar

Mix 1 minute on first speed

Scrape bowl well and mix on third speed for about 30 seconds

Don’t overbeat as it tends to make the frosting runny

Deer Valley Resort Bacon, Blueberry and Fresh Thyme Pancakes

Makes about 10 four-inch pancakes

Start with Deer Valley’s Basic Pancakes Mix

  • 2 cups all purpose flour
  • 2 ¼ cups buttermilk
  • 2 eggs
  • 1T + 1t olive oil
  • 1T + 1t sugar
  • 2 teaspoon baking powder
  • 1 teaspoon vanilla
  • 1 teaspoon salt
  • 1/8 cup water
  • Add:
  • 3-4 bacon slices
  • 8 sprigs fresh thyme
  • 1 pint blueberries
  • Whip cream mixed with lemon juiceand fresh thyme to taste

Directions:

Slice the bacon into small pieces and fry it over medium/high heat until it is the crispiness that you desire. When finished drain on a paper towel.

While the bacon is cooking, mix the flour, sugar, baking powder and salt into a bowl

In a separate bowl, mix the dairy, egg, oil and vanilla

Pour the wet ingredients into the dry ingredients and stir together

Over medium heat, pour the pancake batter onto the pan

Immediately after you pour the batter, sprinkle a hand full of bacon bits onto the pancake. You could mix the bacon directly into the batter, but I have found that you get better distribution if you sprinkle it on this way.

Once bubbles form and burst on the top of the pancake it is time to flip. Only flip pancakes once.

After minute or two, the pancake is cooked. Remove onto a plate and either eat, or place the plate in the oven on warm to keep the pancakes hot until you are finished cooking all of them.

Top with lemon thyme whip cream

Elderberry Compote Pancake Syrup

  • 3 ½  pints of berries (elderberries
  • 1 pint fresh (or frozen) strawberries- washed, trimmed and sliced
  • ¼ cup water
  • 2 tablespoons granulated sugar
  • ½ pint fresh blackberries
  • ½ pint fresh blueberries
  • ½ pint fresh raspberries
  • 1 splash of Grand Marnier
  • 1/8 teaspoon Vanilla Extract
  • Honey to taste

Directions:

Combine water and sugar in medium sauce pan.

Cook while stirring until sugar is dissolved and syrup is clear.

Add ½ berries and honey

Cook until berries are soft

Remove from heat and add Grand Marnier and Vanilla extract

Put remaining berries in another pan

Pour syrup over berries and mix lightly so as not to break up berries

Chill overnight

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Deer Valley Resort Executive Chef to Appear on NBC’S TODAY

Deer Valley Resort’s executive chef of Snow Park and Empire Canyon Lodges is scheduled to appear on NBC’s TODAY Thursday, March 6, 2014, for its TODAY’S Kitchen segment. For the in-studio segment, Executive Chef Jodie Rogers will showcase how to make a variety of creative pancakes, from carrot cake pancakes with cream cheese frosting to bacon, blueberry and fresh thyme pancakes.

“This is an amazing opportunity for me and Deer Valley Resort,” said Rogers. “As one of the nation’s most respected morning news programs, it is an honor to be invited on the show. I look forward to demonstrating a portion of Deer Valley’s delicious fare to millions of viewers.”

As Deer Valley Resort’s executive chef, Rogers is responsible for overseeing operations of all Snow Park and Empire Canyon Lodges’ restaurants and food events, including breakfast, lunch and bakery offerings in the Snow Park Restaurant and Empire Canyon Grill during the ski season. Rogers also oversees menus for the childcare and ski school programs, après-ski appetizers in the EBS Lounge, two of the resort’s evening restaurants, Seafood Buffet and Fireside Dining and Deer Valley’s only year-round restaurant, Deer Valley Grocery~Café. Rogers also plans all wedding and banquet menus at the resort.

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Rogers’ innovative menu offerings have received notable awards and accolades, such as Park City’s People’s Choice, SKI Magazine’s best in on-mountain food and dining, America’s Top Restaurants by Zagat and Trip Advisor’s Certificate of Excellence. A native of Australia, Rogers spent five winters as an employee of Deer Valley®, serving as the manager of the employee dining program, as well as an assistant sous chef and then sous chef at Snow Park Lodge. She was promoted to Snow Park Executive Chef in December 2000. Empire Canyon Lodge was added to her responsibilities in 2002 and most recently, the Deer Valley Grocery~Café in 2010. Rogers boasts a 15-year cooking career that includes stints in several hotels in Sydney, Australia, and working as head chef at Australia’s Charlotte Pass Resort. In both 1994 and 1998, she was part of the cooking teams that took the Australian Salon Culinare, Restaurant of Champions gold medal. She successfully opened Toast Bar and Restaurant in London, England in 1999.

For more information about Chef Rogers’ TODAY appearance or for recipes and images from Deer Valley Resort’s food and beverage offerings, visit deervalley.com

Spring Break at Deer Valley Resort

Spring weather and bluebird days in the mountains bring exceptional values at Deer Valley Resort. During the coming months, guests can experience Deer Valley’s award-winning accommodations at a fraction of its winter rates. Spring break holidays provide families an ideal time to experience a getaway tailor-made for all ages, from Deer Valley’s lodging specials and packages that offer great savings to the new Steeps & Stashes specialty clinic for adults.

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New this year, is “Steeps and Stashes,” an adult co-ed specialty clinic for strong intermediate, advanced and expert skiers. The two-day clinic takes skiers to Deer Valley’s lesser known off-trail terrain, where guests will push their limits and test their stamina. Deer Valley’s professional ski instructors help guests improve their skills, while creating lasting, memorable experiences. Included in the program is an opportunity to try a variety of skis from the resort’s Rental Shop (a Rossignol Experience Center) and a closing reception.

Family Value Package

Kids ski FREE and save 20% on lodging, lift tickets and kids’ ski rentals. With family-friendly amenities, including an outdoor pool and hot tub, free hot breakfast buffet, onsite Deer Valley Rental Shop and complimentary in-town shuttle all within close proximity to Snow Park Lodge and ski school, Lodges at Deer Valley and Silver Baron Lodge are the perfect choice for families vacationing at Deer Valley Resort. Package is valid March 30-April 6, 2014. Receive up to two complimentary child lift tickets per day and two Deer Valley ski rental discount vouchers for children 12 and under. The purchase of four adult lift tickets is required.

Late Season Package

Experience Deer Valley Resort during the late winter season period and receive 25% savings on lodging and lift tickets at a wide range of accommodations managed by Deer Valley. Package is valid March 30-April 6, 2014. A minimum of four lift tickets total must be purchased with this package. Minimum night stay is required and varies by property.

Spring Ski and Stay Package

Save 15% on lodging and lift tickets when you book your Deer Valley Resort spring ski vacation. Package is validFebruary 23-March 8, and March 23-29, 2014. A minimum of four lift tickets total must be purchased with this package. Minimum night stay is required and varies by property. This package is not offered at Black Diamond Lodge.

Spring Lodging at Summer Rates
Enjoy spring skiing at Deer Valley Resort with summer lodging rates starting at $165 per night for a hotel room at Lodges at Deer Valley and 25% off lift tickets. Valid from April 6-13, 2014. Minimum night stay is required and varies by property.
 
Stay Longer, Save More

Receive free nights lodging the longer you stay at Deer Valley Resort. Purchase six nights and receive one additional night free, purchase eight through 10 nights and receive two additional nights free, purchase 11 through 13 nights and receive three additional nights free, stay 14 nights or more and receive four additional nights free. The ‘stay six nights and receive one night free’ option is not valid March 7-22, 2014.

The following apply to all packages: At time of booking, offers are based on availability at select properties, on new reservations only and packages cannot be combined; tax and service fees not included. Purchase of daily adult lift tickets is, at times, required to obtain lodging discounts; end dates are checkout dates.

Please speak with a Vacation Planner to clarify all package details. Visit deervalley.com for additional packages or promotions.Guests can visit deervalley.com or inquire with one of the resort’s Vacation Planners at 800-558-3337 or 435-645-6528 for further package details. For a complete list of Deer Valley Resort’s 2014 spring packages, rates and restrictions, please view Deer Valley Resort Lodging & Reservations on our website.

Renowned Cheese Maker Joins Deer Valley Resort

Taking its award-winning dining to new heights, Deer Valley Resort is now offering hand-crafted, artisanal cheese produced in the kitchens of Silver Lake Lodge at 8,100 feet by renowned cheese maker, Corinne Cornet-Coniglio. All milk for the artisanal cheese comes from locally pastured cows and goats in the Heber and Ogden valleys and the specialty cheeses are served in every Deer Valley® restaurant, as well as available for purchase at Deer Valley Grocery~Café.

Deer Valley

Corinne Cornet-Coniglio, a Belgium native, joins the Deer Valley team to spearhead the creation of the resort’s signature artisanal cheeses. The Cornet family was deeply rooted in the dairy industry in Belgium. She spent decades in Europe procuring knowledge of every possible European variety of cheese, including farmstead and Abbey cheeses located in remote locations. Fluent in French, she spent a significant time in France, gaining firsthand experience with dairy farmers and cheese makers. It was there that she acquired her knowledge and passion for cheese making and goat husbandry.

Coniglio came to the United States to pursue a career in cheese making in 2002. She was the former co-owner and manager of Roubideau Farm-to-You, a fromagerie in western Colorado near Aspen. Having a genuine farmstead artisanal cheese operation, she was directly involved with raising goat livestock and running a successful goat dairy, food and agritourism marketing business. After that venture, Coniglio became the national sales director for a French cheese making company and was the ambassador covering all U.S. territories for the company and its cheese making equipment.

As a professional cheese maker, consultant, and owner of Fromages Without Borders in Utah, Coniglio has a personal mission to promote gourmet/European-type cheese in the U.S. and help companies extend their production of more European-style cheeses.

 

“I am thrilled to be a part of Deer Valley Resort’s fine dining experience and create beautifully mastered artisanal cheeses,” Coniglio said. “Utah’s soil, grass, weather conditions and farming techniques will create a very specific range of new Terroir cheeses that I am excited to explore with the resort.”

 

The five artisanal cheeses currently being produced by Deer Valley are:
    • Blue Bell – A true artisan blue made from fresh cow’s milk and aged over 60 days to creamy perfection and ripeness
    • Moon Shadow – Ash-ripened goat cheese with a bloomy white rind and firm textures, made with 100% local goat’s milk
    • Meadowlark – A double cream, soft-ripened, cow’s milk cheese encased in a velvety white rind.  Hand-made in the French moulé à la louche tradition
    • The Provence Kid – Fresh goat cheese encrusted with Herbes de Provence
    • Triple Truffle – Triple cream Camembert-style brie infused with fine black truffles from Umbria, Italy. Creamy and earthy

American Cheese Society

For more information about Deer Valley Resort’s hand-crafted, artisanal cheese making, please visit deervalley.com

Deer Valley Resort Announces Special Take-Away Menu for Super Bowl Sunday

Just in time for the big game, the resort has announced a take-away menu guests can order from and pick up at Deer Valley~Grocery Café for their Super Bowl parties. 

Super Bowl to-go menu options include:

    • Chilled cooked shrimp
    • Chilled Dungeness and Opilio crab legs
    • Housemade tortilla chips and salsa fresca
    • Purple, sweet and russet potato chips with caramelized onion and balsamic dip
    • BBQ and cilantro lime glazed pork ribs
    • Buffalo-style chicken wings
    • Pulled pork sliders
    • Mini cup cakes
    • Assorted half-size cookies
    • Assorted brownies and bars
    • Mini chocolate éclairs
    • Cashew caramel corn
    • Football shaped sugar cookies

Additional information and pricing for the take-away menu items can be found at deervalley.com. Orders may be placed by calling 435-615-2400. Orders must be placed by 5 p.m. Saturday, February 1, and picked up at the Café by 7 p.m. Sunday, February 2, 2014.

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Deer Valley Grocery~Café serves fresh roasted coffee and espresso drinks, soups, chilies, stews, salads made with seasonal ingredients, Panini sandwiches, creative appetizer and entrée specials, housemade breads, desserts, cakes and other freshly baked items. The café also offers daily soup, sandwich and salad specials. A selection of gourmet grocery items, house prepared take-away entrees, as well as wine, beer and liquor are available for purchase.

Deer Valley Grocery~Café is open daily from 7:30 a.m. to 7 p.m. and located in the Deer Valley Plaza building at 1375 Deer Valley Drive, Park City, UT 84060.

EBS Lounge Featuring Live Musical Events.

Deer Valley Resort’s EBS Lounge, a favorite après-ski destination, is featuring live musical events throughout the winter season on Saturdays, Sundays and holidays from 3 to 6 p.m. Located on the upper level of Snow Park Lodge, EBS Lounge is home to three talented musicians this winter: Michael Rogers, Alicia Stockman and Ché Zuro.

Michael Rogers brings his musical talents to Park City, where he is a Professor in Music for his company, Musician Builders. Rogers not only performs as a dueling pianist, he also teaches, composes, arranges and operates his own music studio. He grew up and attended schools in Massachusetts and is a graduate of Wesleyan University in Middletown, CT. Rogers has performed as a dueler for many years at Salt Lake City’s Tavernacle, as a solo act and also with a number of popular bands throughout the country. His performances are one-of-a-kind and never cease to thrill audiences and his counterparts.

Alicia Stockman hails from the beautiful Swiss-themed mountain town of Midway, UT. It was there that she formed her love of country and folk music. Stockman now resides in Park City, where she can be found playing music at various venues around town or in neighboring Kamas, Heber and Hanna. She is a solo singer and guitarist, known for her acoustic covers and is also a member of the lively Bonanza Town band.

Ché Zuro is a singer, songwriter and multi-instrumentalist. After seeing The Rolling Stones on TV and deciding she wanted to be just like Keith Ricards, Zuro’s parents complied. At just 9 years old, Zuro received her first electric guitar. Growing up in a musical family, Zuro never officially “learned” to sing; singing in tune to the radio, a capella or fighting family members over who got to sing the harmonies was a common place occurrence. Over the years, Zuro has worked with many groups and artists, singing, playing, touring and recording. Her touring has taken her all over the country as well as internationally and her music has been acquired for film and TV libraries. She has been called the hardest working woman in rock and roll.

Named in honor of Deer Valley’s founder, Edgar B. Stern, Jr., Edgar’s Beer and Spirits Lounge offers a large selection of draft and bottled beers, fine wines and cocktails, including Edgar’s favorite drink, the Edgartini, for après-ski enjoyment. Guests can also cozy up with delicious appetizers while watching sporting events or ski movies on the big screen TV. Outside, the large deck offers great views of Deer Valley Resort—a perfect way to remember a fun day on the slopes.

Eric Schramm Photography 2013
For more information about Deer Valley Resort’s EBS Lounge and its live music schedule, please visit the resort’s event calendar or contact resort. To follow resort happenings on social media, search #skithedifference.

FIS Freestyle Ski World Cup Returns to Deer Valley



WC Crowd_1756The world’s best aerial and mogul skiers return to Utah this winter to compete in Deer Valley’s 2014 FIS Visa Freestyle International World Cup. Held January 8 – 11, 2014, the World Cup features two disciplines: moguls and aerials. This marks the 15th year of international and elite competitions hosted at Deer Valley, including the 2002 Winter Olympic Games, two World Championships and 12 World Cups making the resort an esteemed venue for the freestyle community.

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“We couldn’t be more excited to have the FIS Freestyle Ski World Cup return to Deer Valley for another year,” said Bob Wheaton, president and general manager for Deer Valley Resort. “Champion and White Owl ski runs prove to be the perfect venue for these world-class skiers, as well as for the thousands of spectators that turn out for this favorite annual event.”

Expected to compete in the 2014 World Cup are two Deer Valley-sponsored athletes and ambassadors, Bryon and Brad Wilson. With longtime roots in Park City, this brotherly duo, both of whom are members of the US Freestyle Ski Team, have accomplished a lot in their short tenure as Ski Team athletes. Bryon won the bronze medal at the 2010 Olympic Games in Vancouver, B.C. and Brad has climbed his way up the World Cup rankings. Together, the two are looking forward to furthering their success on the slopes of Deer Valley Resort.

Eric Schramm Photography 2013

“It’s an honor to support the Wilson brothers on their path to World Cup and Olympic gold,” said Wheaton. “Bryon and Brad are extremely talented athletes and great ambassadors for freestyle skiing. It means a great deal that they have chosen to represent Deer Valley and consider us their home training mountain.”

The World Cup celebration will kick off with a free concert featuring Big Head Todd and the Monsters on lower Main Street in historic Park City on Wednesday, January 8, 2014, from 7 – 9 p.m., with a fireworks show immediately following.

_MG_8727All competitions will be held at night under the lights at Deer Valley. Men’s and women’s mogul events are scheduled on the Champion ski run on Thursday, January 9, and Saturday, January 11. Men’s and women’s aerial events will be held on the White Owl ski run on Friday, January 10. Finals for all disciplines will take place in the evening, with a fireworks display concluding each night. Each discipline will also be filmed and televised on NBC and NBC Sports Network airing Saturday, January 25, 2014.

 

All events during the 2014 World Cup are spectator-friendly and free to the public. A complete schedule of events can be found on the Deer Valley Website here.

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Join the conversation on Facebook, Twitter, Instagram and all of the Deer Valley social media platforms. Use the hashtag #DeerValleyWC to share your videos, pictures and comments with other fans. Get excited about this years event by checking out the recap from last year here.

 

 

Holiday Happenings

The holiday season is about spending time with family. Deer Valley Resort’s holiday events have become beloved annual traditions for visiting guests, the Park City community and locals alike. Are you new to Park City? Come create lasting memories with our fun, free and family friendly activities throughout the holiday season.

Join us to celebrate Christmas with Santa Claus on Tuesday, December 24, 2013. The jolly old man will jingle around the Snow Park Lodge area at the resort base from 9 to 11 a.m., and then from noon to 1:30 p.m. in the Silver Lake Lodge (mid-mountain) area. Guests are invited to bring a camera and have their picture taken with St. Nick during his visit.

Christmas Day

Come be amazed at Deer Valley’s annual Torchlight Parade Monday, December 30, 2013, at dusk (approximately 6 p.m.). Deer Valley’s renowned ski school will dazzle guests with torches, synchronized skiing and all sorts of “illuminating” moves. While you will want to see it in person to truly appreciate the performance, you can watch last years Torchlight Parade here.

The parade descends down Big Stick ski run on Bald Eagle Mountain and is best viewed from behind Snow Park Lodge, where complimentary hot cider and cookies will be served. Get here early to make sure you have a good view and plenty of refreshments.

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The holiday season is also about good food. Deer Valley has 11 restaurants open during the holidays with options perfect for either an intimate dining experience or large-group fun. See the Deer Valley website for full descriptions of cuisine and restaurant hours.

Do you spend the holidays on the slopes? We would love to hear about your family holiday traditions in the comments below.  Also be sure to share your holiday photos with us on our social media platforms with the hashtag #SkiTheDifference.

Happy holidays from Deer Valley Resort!   .

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