The restaurant’s name was chosen in keeping with Deer Valley Resort’s rich mining history. Miners used brass tags hung on a board to check in and out of work in the mines. If a brass tag remained on the board at the end of a shift, then everyone knew to launch a search. The brass tag concept has been incorporated into the look and feel of the restaurant’s décor, menus and merchandise.
“Can I have the recipe?”
That’s what my friend said when I dropped off a container of my “take home and make at home” Deer Valley Turkey Chili for her. The package was enough for 10 people so I wrapped up some for my friend and left it on her doorstep for her family to enjoy.
“We can go one step further than that! The mix is available at Deer Valley Grocery~Café,” I responded.
Many visitors to Deer Valley Resort look forward to the turkey chili just as much as they enjoy the skiing! Being new to skiing, I didn’t really know about this tradition until I overheard several different groups of people on the chairlifts talking about how much they were looking forward to it! Once I tried the turkey chili at Silver Lake Lodge, I knew why.
Since my husband had shoulder surgery, he wasn’t able to get up to the resort so I decided to surprise him with a special treat. I brought the chili to him. Though I am not a very good cook, (I readily admit defeat in this area), even I was able to make the world famous turkey chili with the help of the special take home spice pack kit!
Here’s how it went:
Beans were soaked overnight and rinsed.
A few ingredients were purchased at the store and chopped up in (relatively) even pieces.
Browned the turkey, boiled some chicken broth on the stove, added the spices and the ingredients, simmered for a half hour or so and served. Even Nancy Anderson was able to do it!
You can pick up your Take Home Turkey Chili packages at Deer Valley Grocery~Café.
After you try it, let us know if yours was as tasty as ours!
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.
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
Well, dear reader, I have found my people. They are cheese people. Clark Norris, executive chef at Silver Lake Lodge and Corrine Cornet-Coniglio, have brought the art of handcrafted cheese to Deer Valley. And, considering I have the need to eat cheese nearly every night—sometimes as my meal—it stands to reason that I would find a certain connection with people who revel in the joy of cheese-making. Not to mention cheese-eating.
Imagine my delight when I was invited to a cheese tasting with this dairy-loving duo. And then, imagine the expression on my face when a plank of assorted cheese was set between us in a booth at Royal Street Café. Trust me when I tell you, we were the envy of every passer-by. (One skier stopped, tableside, and said, with some reverence in his voice, “Is that a thing you can order? Because I could just have that for every meal.”) Seriously, I could get used to this.
Over bite after bite of perfectly-aged and cured cheeses, we discussed the roaring success of the new-this-year Deer Valley Cheese program. The cheeses are not only served in all the restaurants, but they’re sold at the Deer Valley Grocery~Café.
“It’s all we can do to keep up with demand,” Clark admitted. “The other lodges are using Meadowlark a lot.” That would be the double-cream soft-ripened cow’s milk cheese. It’s in a white rind, and handmade in the Frence Moule a la louche tradition.
The name actually reflects the cheese’s origins. “There is always a meadowlark in the valleys of Heber and Midway, singing over the pastures as the cows graze,” he said. “This cheese is truly “terroir’—“
“Wait,” I interrupted. “Explain that term, please?”
“Terroir is the French tradition of making cheese from local cows eating local grasses,” Corrine said. “I’m very proud that we make Utah Terroir cheese, born right here.”
Corrine acquired an interest in learning the art of French cheese making as result of her former career selling cheese-making equipment. “I was traveling a lot in France and Germany,” she said. “And I just wanted to know how to do it.” Cue the career change, and she’s been making cheese for 10 years.
I deferred to the experts in choosing accompaniments for each cheese. Corrine steered me to the black walnut confit with the Blue Belle. “It’s aged over 60 days, “ she explained as she made the first cut into the new wheel. “The Blue has a mind of its own, so the first tasting is always a surprise.”
For the record, that surprise was totally pleasant. A fun fact: Every line in the blue cheese is the result of forty holes that are poked in each wheel to give the culture room to grow.
Next, we tasted some house-dried pears with the Meadowlark—firm, buttery and delicious. Then, the Moon Shadow. I can’t say, out loud, that I have a favorite among these cheeses, but this one comes awfully close. It’s ash-ripened, and while the goat’s milk is 100 percent local, the ashes are imported from France. “They are vegetable ashes from the vine leaves in the Loire Valley,” Corrine explained. I can’t stress enough how much this sort of detail makes my day. Eating a product that is hand-crafted with such care is a privilege—and it’s clear Corrine feels the same way about making it.
“I work at night when no one is here,” she explains. “Cheese doesn’t like to be stressed or rushed—me neither. And, it needs to age.”
We moved onto Provence Kid, the fresh goat cheese encrusted with Herbes de Provence. It is served in a bruschetta on the Royal Street Café menu (yum), and is the so good that if I were to be left, unattended, with a jar of this cheese, I would eat it directly out of the container in an embarrassingly brief timeframe.
Fair warning—Corrine and Clark rigidly adhere to the sanctity of the goat’s milk season. So, if you are having a hard time finding the goat’s milk cheeses in mid-February or early March, fear not—they will be back as soon as the milk supply is replenished. Trust me, it will be worth the wait.
In the meantime, pick up some of the Triple Truffle, a triple-cream Camembert-style Brie that is infused with black truffles from Umbria, Italy. Trust me, it’s not a bad way to pass the time. Creamy and earthy, it’s the kind of cheese that makes a person want to alternate bites with sips of wine.
We were all smiles at the table as we finished up our tasting—all of us noting that the experience had lifted our moods. “We don’t do this enough,” Corrine explained. “Sitting and tasting is a luxury.” And then, she said something that will now be my personal mantra:
“If you’re having a bad day, say, “Cheese.”
Well played, Corrine. Well played.
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.
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.
“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.”
- 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
For more information about Deer Valley Resort’s hand-crafted, artisanal cheese making, please visit deervalley.com
In our family, the Black and White Cookie (particularly from the now-shuttered Bruce’s Bakery in Great Neck, New York) held a revered place in the dessert galaxy. The Deer Valley Black and White Cupcake is right up there. It’s not a comparison, given the obvious cookie/cupcake distinctions. However, it has the same capacity, within its category, to create dessert nirvana.
Which is why, on a recent Sunday, we picked up four…and saved them until the next night. A simple way to turn Monday into an art form.
The other night I went to Deer Valley’s Seafood Buffet with my husband and good friends, Pete and Jolie Iacobelli. I can’t remember the last time I dined there. Not one of us left disappointed, eating at the Seafood Buffet is one of the most relaxing ways to dine. It’s a great way to catch up with friends because eating is at your own pace. You go to a food station, come back to your table, talk, and decide when you’re ready to select another station OR repeat the same station because it was so good.
Even though there is a suggested way to visit the stations, there are no specific directions or order you need to follow. We all started with the raw bar of oysters and sushi. After, I went to the grill for steamed clams and mussels. I could be completely satisfied the entire night by staying here and repeating this stop many times. It reminds me of being on the beach in the summer because when I’m on the Cape that’s all I eat. So much for ski season weight loss after eating at our Deer Valley restaurants! Heck, life is short might as well enjoy the good stuff!
I then followed with the shrimp bisque. Yummy! I think I should challenge someone to see if they can eat everything at the Buffet just once. I wanted to try the Italian soup too, but I knew I needed room for the rest of my wish list. Now this was just my plan (of course it’s always about me) ha, but Tim and Jolie followed my path. Pete went his own way. He came back to the table with his choices but with a sample of a dessert already! He continued to bring a dessert each time he returned. He is Italian after all.
I then ventured over to the entree station. I am a sushi and fish fan, and I will hands down say the Ahi tuna, seared rare, is best in town! My three dining partners concurred with thumbs up! We all repeated this station a couple of times even though we were trying to pace ourselves. Next came the carvery with duck & prime rib! What is nice are the small, tasting size portions you are given. You can eat a lot and try foods that you may otherwise not.
Finally it’s time for dessert. So many choices again, but my favorite is the Chocolate Snowball. When I find my favorites, I rarely go off course. Just like Royal Street Cafe’s tuna tacos, I can’t stay away from those!
If I haven’t tempted you to dine at the Seafood Buffet then get out and ski! Start your snow dance and see you on the slopes!
My friend Stella, age two and a half, was a little intimidated. She came to Stein Eriksen Lodge for a gingerbread adventure. To tell you the truth, I was there for the exact same reason. I met her and her Nana in the lobby to check out the huge Whoville gingerbread creation and to participate in the gingerbread house making class to bring one home to my family.
When we walked in the room, we noticed lots of kids, moms and aunties all eager to play with the cake, candies and icing. In front of each chair were gingerbread walls and a roof as well as bags of candy for decoration. Stella sat down in her chair and Executive Chef Zane Holmquist greeted her with a big smile and asked her how old she was. She looked up at the chef in the Santa hat, and around the room at the pastry chefs and the other kids and suddenly was unsure of herself. She was not even three years old so when all this attention was focused on her, her lips started to quiver like she was just on the cusp of starting to cry.
Chef knew just what to do. He gently sat down next to her and started to work on the base of her gingerbread house. He asked her to put her finger on top of the wall to hold it while he set another in place. She did comply but with a little apprehension. Once the walls were up and roof on, he did something I found very interesting. He let her lead. He simply asked her to point to where she wanted him to place the candy to decorate her house. She didn’t have to talk: it wasn’t a complex transaction. She just needed to point.
And point she did. When she pointed to the side of the house, he placed a candy in that exact spot and she was hooked! This lasted until the house had a candy corn hedge against the frame, snowmen candies adorning the house and ribbon candy shingles on the roof. He didn’t miss a beat when she wanted him to double stack candy on candy. The head chef from this Forbes Five Star, AAA Five Diamond hotel sat with this tiny girl and helped her build the house just the way she wanted to.
When they were done, and he went on to help the next child, she was beaming. She talked a mile a minute to everyone and literally danced around the room. When she got home, she talked non-stop about her gingerbread adventure as she proudly showed off her creation.
It took Chef Zane and a team of a dozen pastry chefs three months to build the Whoville gingerbread house which decorates the lobby of the Stein Eriksen Lodge. It is complete with the Grinch’s mountain hideaway (the Grinch with his little dog looking on) and dozens of marzipan Whoville figures surrounding Christmas tree in the center of their town. It only took him a half an hour to win over a little girl who will now be a lifelong gingerbread house fan.
Watch as Letty Flatt demonstrates how to make the perfect Pumpkin Pie. Perfect for your Thanksgiving dessert needs! You can find Letty’s cookbook, Chocolate Snowball, at the resort’s Deer Valley~Grocery Cafe or our online Signatures store.
You still have time to order your Thanksgiving pies or additional sides, by ordering by Monday, November 19. You can call 435-615-2400 for more information.
Bakery Thanksgiving Offerings
9” Pumpkin pie with butter pie crust $16
9” Pumpkin pie with gingersnap crust $17
9” Apple pie with cheddar cheese crust $22|
9” Sweet potato pecan pie $22
9” Chocolate silk pie $21
9” Pecan pie $21
Pumpkin pecan sweetbread $18
Cranberry orange sweetbread $18
Upside down apple gingerbread cake $21
Traditional apple pie $19
Traditional blueberry pie $19
Traditional cherry pie $19
Side Dishes made by the Deer Valley Grocery~Café
Lemon Thyme Sauce $10.50
turkey gravy, fresh thyme, lemon ~ 32oz; serves 4-6 people
Cranberry Chutney $9.75
cranberries, mango chutney ~ 16 oz; gluten free, vegan
Deer Valley Roasted Garlic Mashers $12.00
new red potatoes, roasted garlic ~ serves 4 people; gluten free, vegan
Steamed Green Beans $12.00
sautéed shiitake mushrooms, garlic-enhanced olive oil, toasted almonds
serves 4 people; gluten free, vegan
Roasted Acorn Squash $9.00
Jack Daniels, brown sugar, butter ~ serves 4 people, gluten free by request,
Homemade Struan Stuffing $9.50
fresh thyme, sage, garlic, wild mushroom, shallot
Add chicken and apple sausage ~ $12.00
serves 4 people; vegetarian by request
Please place your order by Monday, November 19, 2012, at 5 p.m.
Pick up is on Wednesday, November 21, by 6:30p.m. or November
22, by 11:30 a.m. at the Deer Valley Grocery~Café.
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
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
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.