Snowshoeing to Fireside Dining

Posted on April 17, 2013 by JF Lanvers

As this winter season ended, we wanted to try one more great snow activity: a snowshoe tour at dusk just before a delightful dinner at Fireside Dining at Empire Canyon Lodge! Marrying these two activities is almost like taking a trip through nature that miraculously leads directly to some old-world mountain setting.

Because of the changing snow density, spring season snowshoeing always entails more workout than during mid-winter and after a strenuous trek all the way to the bottom of the Daly Chutes, we returned to the Empire Lodge where a true “mountain feast” was awaiting us at Fireside. I have a soft spot for Raclette and took full advantage of this high-energy, Swiss delicacy while reminiscing the good old days when I still was living in the Alps.

After one generous serving of Raclette and its delectable accompaniments, the beef medallions was definitely my favorite main entree, along with a nice serving of “haricots verts” (these fine French green beans, sauteed the Gallic way…) This wonderful dinner was crowned by some tantalizing desserts inundated with melted caramel, white and black chocolate. These wonderful dishes made us forget the effort we had just produced while strapped to our snowshoes and almost succeeded in restoring us to full strength, ready for another round of snowshoeing under a moonlit sky!

That first – and only – snowshoe tour of the day was led by Justin, who works for All Seasons Adventure, Dear Valley’s on-site, independent activity provider. Before dinner, I spent a few moments chatting with Justin and here’s what he had to share about snowshoeing at Deer Valley Resort.

How long have been guiding snowshoeing tours?

I’ve been guiding for 4 1/2 years, snow-shoeing the whole time and guiding in a number of other activities.

What kind of special skills – if any – are required to snowshoe?

Nothing in particular; just go out and do it. We cater to any fitness and skill levels. From beginners to the most advanced and ambitious snowshoers.

What’s a good time to go snowshoeing?

You can do it during the day, morning, afternoon, dusk or evening, by star-light. We can organize a dinner snowshoe like tonight at Fireside, or hike over to Silver Lake Lodge and go to the Mariposa, Royal Street Cafe, Glittertind or Goldener Hirsch.

Do you provide lights for these evening outings?

We do. A lot of time we don’t need them, as the moonlight or even starlight is usually sufficient, but we have lights in case there’s some cloud cover.

What happens if your guests are into stargazing or astronomy?

We actually have a device that you can point at the stars and that uses a laser and GPS locator which can tell you what star you are looking at.

How long does a typical snowshoe tour last?

Usually one hour and forty-five minutes to two hours, but we can do them as brief as 45 minutes or as long as four hours.

Can guests cancel the outing when snow is falling hard and there’s too much snow?

If it’s snowing, it’s generally a wonderful time to be out snowshoeing. If the snow fall is significant, we make sure our guide stays ahead of the participants to pack down the snow. If the weather is simply too harsh, the outing maybe canceled and there’s no-cancellation fee to the guest.

Where are you taking your guests?

It depends a lot on what they like. Often times the trails are through the trees but we can go off-trail, through powder or just stay on the packed trails. A lot of our trails offer a wonderful diversity, so we’ll just pick an itinerary based upon our guests’ needs and desires. Our main concern is to keep everyone safe within the constraints of avalanche conditions…

Is snowshoeing a family activity?

Absolutely! Younger kids may have a harder time with it, but it works perfectly for anyone from about six or seven years old up until … indefinitely. We have had octogenarians take a tour with us!

Do you have gear to fit everyone?

Yes, we offer a full range of sizes in snowshoes and poles.

How should people dress?

We normally recommend that people wear snow-pants, dress in layers on top, have sunglasses, gloves, a hat and wear sunscreen on sunny days. We can provide over-boots which are like a Cordura gaiter that cover the whole foot in the case guests don’t have good shoes and can cover their tennis shoes to keep their feet dry.

How long in advance do we have to book a tour?

During the busy season, like Christmas, Sundance Film Festival, Presidents’ Day week-end, 48-hours in advance is recommended. Other times, we can get people out with just two or three hours notice!

Can special event be combined with your snowshoe tours?

Definitely. We can cater to our guest’s needs to create a custom tour however they’d like it. We’ve done anything from a 50year old birthday party to even marriage proposals; you name it!

How can we reach you and where are you located at Deer Valley Resort?

We have a desk at the Snow Park Lodge that is staffed from 9 a.m. to 3:30 p.m. everyday during the ski season. If you need to contact us on the web our address is allseasonsadventures.com or you can reach us by phone at 435-649-9619.

**Snowshoe tours and Fireside Dining will start again in December 2013. Please call to make reservations after Labor Day.

Dining with Friends at the Seafood Buffet

Posted on February 28, 2013 by Heidi Voelker

Where do I begin or where do I stop? Well, it’s easy to know where to stop at Seafood Buffet- the selection of desserts, but how you get there is a different story.

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!

Mariposa’s New Menu

Posted on January 2, 2013 by Bari Nan Cohen

One recent Thursday, Jeff and scored one of those rare mid-week nights out, sans kids. We felt like we were getting away with something. (For the record, our lovely friend Mel was watching the kids, so it’s not like we left our grade schoolers to fend for themselves.)

By the time we arrived at The Mariposa and began to peruse the menu, my suspicions were confirmed: We were getting away with something—the small-plates format, introduced this year, truly lets you explore the menu without overdoing it.

Whereas previously tasting-sized portions were available only to guests who ordered a specific tasting menu, now, guests encouraged to create their own tasting menus, customizing portion sizes at single, double or triple—to their liking and appetite. This is a great improvement over the previous setup, when pacing a meal could get awkward if some at the table ordered a tasting menu while others stuck to, say, a first course and an entrée. Oh, and when some of us couldn’t control our urge to try it all, only to wind up with—at worst—the need to lie down in an adjacent empty booth to accommodate a food coma, or—at best—a nasty food hangover from overeating. (Or, both. Not that it ever happened to me. Or to anyone I know. Really.)

Also, I’m crazy about the fact that you can order wines by the glass in five-ounce or three-ounce pours—I love pairing food with wine, but I’m nothing if not a lightweight drinker.

I noticed that the new menu invites a lot more conversation about the food—the mood in the dining room was lively, and I couldn’t help but overhear a family of five at the next table, animatedly debating which “favorites” deserved a second-round order. A shout-out to the family at the round table next to our booth: I like your style!

Our server, Bill, was quick to point us to the menu’s newest additions—and to point out that the elderberries for the Pontack sauce on the beef short rib are harvested over the summer, from the slopes of Deer Valley. We dabbled in the familiar, and exulted in the new: Yes, there was a double-order of buratta, that decadently creamy handmade mozzarella.

The shrimp ravioli didn’t disappoint, and neither did the seared scallop with risotto. We dipped into Fresh Maine Lobster Chowder, and shared three meat dishes—Veal, Bison and Beef Short Rib. None of the flavors competed, but they all stood out from one another.

Shockingly, there was room for dessert—and here’s where it got fun: Pop Rocks Cookie. Yes, those pop rocks. Baked. Into. A. Cookie. It’s a complement piece on the Java Cone dessert (so many textures and flavors on this plate!), but honestly, it’s so much fun, I might have to call ahead next time and order a batch of the cookies, just for the surprised look I’ll get from my dining partners’ faces.

The Double Life of Snow Park Restaurant

Posted on December 18, 2012 by Josh Spiker

Snow falling slowly to the ground is transcending and full of magic. A blanket stitched together one fat flake at a time, it smooths the sharp edges of the world offering a more tender landscape to the senses. Few things are more inviting than the best snow on earth, and few places more than Deer Valley. Under a dark Utah sky and through the lights of the Snow Park Lodge, my friend Kate and I walked toward the Seafood Buffet last night, all smiles after several days of great skiing.

I had come to lunch last week at the Snow Park Restaurant, enjoying New York Strip with béarnaise, Seared Scallop Florentine, and a piece of cheesecake that was, as Will Ferrell says, “Scrumtrulescent.” The Scallop Florentine is easily one of my new favorites. I am almost certain that it is meant to be served over pasta, but with scallops that tender and a simmering sweet sauce I couldn’t let anything get in their way.

Instructors from the Deer Valley Ski School were enjoying lunch a few tables away, hands gesturing in smooth arcs and deep angles like pilots talking about turns and maneuvers carved out of the sky. Like many Mondays at a ski mountain everyone was very relaxed and in no hurry. I browsed the food, taking note of the house made bratwurst and gourmet pizza for my next day visit. When I was asked to come back for Seafood Dinner I readily agreed.

As we were seated for dinner the restaurant was relaxed, guests mingling at the tables and serving stations. I was immediately drawn to the Natural Buffet, specifically the Opillio crab. I may live in the Wasatch now but was raised in Maryland. Hardly a crab has gotten by me over the years. After living near the southern tidewaters for the past several years Kate naturally leaned toward the fresh shucked oysters, and steamed clams and mussels. As we began to eat it occurred to me that few foods encourage sharing like seafood. Take two or more people with a passion for sustainable gathering from the sea, and the conversation will travel up and down the coasts of the country.

Our talk was punctuated with trips to the sushi bar and carving station (Double R Ranch prime beef!) along with our server recommended sable fish and ahi tuna.

After nearly an hour of talking and eating we made a last foray, standing at the bakery trying to make the most difficult decision of the evening. Chocolate raspberry torte and coffee finished us, the mesmerizing spell of a great meal slowly receding. Several inches had fallen while we were inside, promising a great day to come and capping a wonderful evening.

Make reservations for yourself and some friends online or by phone at 435-645-6632. If you can, take a friend who has never been to Deer Valley before. The look of contentment on their face at the end of the evening is almost as rewarding as the meal itself. Thanks to Ryan and the rest of the staff of the Snow Park Restaurant for an outstanding meal.

Winter Menu Tasting

Posted on December 3, 2012 by Bari Nan Cohen

Pre-Season Training

I’ve been doubling up on workouts at the gym—not really to get my ski legs on, because we all know the only real way to do that is to ski. For me, these workouts are insurance—that I can eat lunch with impunity. (And by “impunity” I mean taking a no-holds-barred approach to toppings on my Turkey Chili.) I make no secret of the fact that I ski for lunch—and that I’m ever-grateful that Deer Valley turns ski cuisine into high art. But, friends, I think they have outdone themselves.

A few weeks ago, I had the great good fortune to attend a sneak preview menu tasting for the Deer Valley restaurants. The first surprise (and there were many) was that the restaurant in Snow Park Lodge underwent a significant remodel in the off-season. Most noticeably, the beverage stations—once located at center stage in the middle of the buffet lines—have been relocated to a wall, skier’s left as you enter the buffet area. It’s easy to use during the ski day, and easy to hide behind a curtain when the restaurant is transformed, four evenings a week, to the Seafood Buffet.

At center stage is an expansive Natural Buffet station, which will double as a raw-bar/chef’s station for the Seafood Buffet. Oh, and speaking of bars—there is a beautiful new bar just to the right of the stairs to the second level of dining. By day, it’s a full-service espresso bar, where you can order your caffeine fix in any number of combinations. By night, at Seafood Buffet, it’s there for the graceful service of cocktails. Naturally, I I started my evening here, with a glass of Reederer Estate, Brut, sparkling wine from Anderson Valley, California, poured by Mariposa manager Scott Myers.

Chefs from each restaurant at Deer Valley, presented the new menu items they’d spent the summer perfecting. (I know, I know, I have a very rough job.) I tried everything—and now I will present your restaurant-by-restaurant guide to the best-bet bites.

Seafood Buffet

If you haven’t tried this restaurant, this is your year. Two standout dishes were added to the menu, one as a “bite,” the other as an entrée.

The bite: Seared Wagyu Beef on a duck-fried Yukon gold potato chip with bacon and caramelized onion jam. Abandon all hope of stopping at just one. There is something about the duck fat in this dish that makes the rest of the ingredients pop.

Garithes me Domato Kai Feta. It would have never occurred to me to prepare shrimp with Feta cheese. Which is why I am not a chef. The broth is light—lemon, chives and fennel. The heirloom cherry tomatoes (from Copper Moose Farm and from farms in Wyoming) are cooked just enough to enhance their natural sweetness. The feta provides a tart measure that plays against the sweetness of the tomatoes and the shrimp.

Royal Street Café

The full-service restaurant in Silver Lake Lodge is one of my favorite stops. From the cocktails to the menu that’s so delightfully varied that it almost demands we order in concert so no dish goes untasted. If you must choose, take a break from your usual edamame appetizer and bite into the Tomatillo and Jalapeno crusted Calamari Frito. I had to try several, as I was trying to decide whether I preferred dipping them in the poblano aioli or the red chili cocktail dipping sauce. Jury’s still out. I’ll have to go to RSC post-haste for further research.

Known for inventive sandwiches, Royal Street won’t disappoint meat lovers—aside from the fact that they have to choose between three new and delicious sandwiches: the Maple Bacon BBQ Bison Burger (the bacon is cured and smoked in-house, the bison is ground fresh, daily) the House-smoked Pulled-Pork sandwich, and the Bulgogi and Bao Bun. This Korean-seasoned beef cheek is probably my favorite—plenty of heat, with an undertone of sweetness. And you can order it in a lettuce wrap, too.

Deer Valley Grocery Café

Sous Chef Adam has been at the Grocery Café for just a few months, but he’s already upped the ante on the menu, by adding some excellent après ski options. Roasted Pepper Fondito, Salmon Rillette and Smoked Tomato Blue Crab Dip. Here’s a tip—try them all, and ask the team at the café to heat a few take-home entrees for you while you enjoy appetizers on the deck. You won’t be sorry.

Fireside Dining

For a restaurant that cooks all of its food directly from the hearths in the dining rooms, you would not expect fish. But Chef Shane Symes presented a Juniper Berry Crusted Walleye with a house-made thyme ricotta cheese, balsamic pearls and a lemon-whey sauce that I might have happily enjoyed as a dessert if it didn’t pair so nicely with the fish.

Mariposa

I’ll find any excuse to dine at Mariposa—but I’ve often found it hard to choose between dishes, then over-ordering and then feeling that I’ve overindulged by meal’s end. In fact, once, we took our friends Florida Keys Girl and Guy to dinner there, and Keys Girl found herself so stuffed that she retreated to an empty booth to lie down. Well, I’m happy to report that we can sample the menu with impunity, as Executive Chef Clark Norris and Sous Chef Tim Carpenter have transformed the entire menu into small-plate style—you can still order entrée-sized portions, if you wish, but choosing a variety of bites is encouraged. Don’t miss the Niman Ranch Beef Short Rib with Pontack Sauce and chevre mashed potatoes. The hidden gem of the dish was the fried smoked shallot—which had been smoked on oak from Chef Norris’s property. And since you asked, I’ll tell you about Pontack sauce: It’s an English elderberry sauce with a slightly sharp sweetness that plays beautifully against the beef. Executive Chef Norris harvests the berries off the slopes of Deer Valley. I defy you to find a more local dish.

At this point the meal, having enjoyed more than a bite of everything—plus some lovely paired wines—I learned a delightful new phrase: Cheese Course Slider. Seriously.

Executive Pastry Chef Letty Flatt, and Snow Park Pastry Chef Debby Swenerton did not disappoint, serving up the Brown Butter Pineapple Upside Down Cake with coconut-lime mascarpone cream. You’ll find this dessert at Seafood Buffet—and you’ll taste the influence of Swenerton’s Hawaiian vacations.

Believe it or not, we had more dessert: Chai gianduja ice cream, hibiscus sorbet and carmelized pear ice cream from Pastry Chef Steve Harty at The Mariposa.

I left the tasting confident in two things: I won’t have any shortage of amazing dining options this winter—and I’m going to have to ski harder for lunch. Bon Appetit!

Deer Valley Grocery and Cafe – Nature at Your Doorstep

Posted on July 5, 2012 by Nancy Anderson

When you live in Park City, you live right in the center of paradise. To a mountain lover like me, Park City is the most beautiful place on earth. So when I am inside working on a stretch of long days in my home office, I go a little stir crazy. Last week was one of those weeks. I didn’t see the light of day with what seemed like an endless stream of projects. At the end of four intense days, I asked my husband, Jay, to get me out of the house, even if it was just for a drive. Well, he had a better idea. He drove me directly to the Deer Valley Grocery ~ Cafe for a relaxing dinner on the deck.
I’d had breakfast inside the cafe last winter and loved their strong coffee and hot oatmeal with what seems like a hundred condiments piled on top – brown sugar, sliced almonds, raisins, etc. but I had never been there for dinner so I took my time in ordering. Jay immediately went for the made-to-order cheeseburger when he saw the grill outside on the deck. I had much more of a challenge with the tapas menu.

Clayton, our waiter, explained they have about twenty different small plates -tapas- which they constantly rotate. The six I had to choose from all sounded wonderful – there were chicken lettuce wraps, smoked duck empanadas, Brussels sprouts with bacon and shallots, short ribs, grilled asparagus, etc. You can see my dilemma. With some help from Clayton, I settled on the duck empanadas and added a Caesar salad.

We grabbed our silverware, two glasses of water, our little number, and headed out to the deck. In the evenings, the entire deck is shaded so every table is a prime location. We chose a table in the corner overlooking the pond and adjacent to pots overflowing with flowers. When we sat down, Jay looked at me and said, “I had no idea this place was so nice!”

We love historic Main St. but the cafe had a whole different vibe to it. Nature was at our doorstep. Fish were jumping, mallard ducks were swimming by, and egrets were on the shoreline stalking their evening meal. We were informed the pond is often frequented by moose wandering in for an early evening swim, and osprey circle and dive for fish.

To our delight, Clayton walked out with a tub of breadcrumbs and gave us quite the show as he dropped them one by one into the water. We watched fish versus ducks in what I dubbed, “The Battle of the Breadcrumb.” The ducks were often the victors but the fish gave a valiant fight as the jumped on top of each other sometimes coming completely out of the water to get closer to their treats.

When our dinner arrived, we scrambled back to our table. A waitress brought out a tray of condiments that included local mustards. She was kind enough to leave it for Jay so he could sample them to his heart’s desire. The empanadas were delicious and the salad was the kind of Caesar I like, which I can only describe as “Caesery.” Even though we were stuffed, we opted for the bread pudding with caramel sauce anyways. We knew we couldn’t eat the whole thing so we took the rest home after eating a couple of delicious bites.

Sitting on the deck after a glass of wine and a delicious meal, I felt reconnected with the paradise I love. With the fish jumping, ducks swimming, and a slight breeze kicking in, the deck started filling up with more patrons and Jay smiled as he overheard someone say, “I had no idea this place was so nice.”

The Deer Valley Grocery ~ Café is open daily from 7:30 a.m. – 8:30 p.m. and is located in the Deer Valley Plaza building at 1375 Deer Valley Drive, Park City, Utah.

For more information and a sample menu click here.

Park City Date Night

Posted on July 3, 2012 by Bari Nan Cohen

I got my first sunburn in Park City on a date night with my husband, the first Wednesday we lived here, in 2001. Yes, I said a sunburn, at night. It was my first glimpse that life at 7,500 feet was going to be even more of a change than I had expected.

By now, I’m a pro. So when I headed out for date night with Jeff last Saturday night to Royal Street Café’s table at Savor The Summit, I was prepared. To wit: in addition to a cute dress and lipgloss, I did a generous application of sunscreen, and made sure I had a cute hat for the occasion—thank you, gold, sparkly cowgirl chapeau—and big, glam shades.

Savor The Summit, you see, is a dinner party for the whole town. Restaurants set up long tables that span the length of Main Street, with a band rocking out at Miner’s Plaza, across from Cows.

And, because of the “mixer” style of the evening, there’s a chance you’ll get to spend time with new friends amidst the many familiar faces. Which is, I’m happy to report, exactly what happened to us. We not only enjoyed Deer Valley’s newest cocktails, Flower and Pine and Rosemary Radler, mixed and served by the resort’s award-winning mixologist, Bonnie Ulmer, but we got to indulge in some fun new preparations of Royal Street Café culinary faves—gazpacho shooters? Yes, please. Crawfish Bisque? But, of course. Ahi Tostada? Yummmm.

I’m proud to say, our table was an enthusiastic participant in the street-long “wave” that happened several times during the evening—and, because I’m competitive in all things, I made sure to give a friendly chide, via Tweet, to the adjacent table of Chimayo diners, whose “wave” was, to my expert eye, a bit, ahem, lackluster. We can’t all be awesome, though, can we?

Thrillingly, the evening has had many, wonderful, summery social aftershocks. I swiftly planned a walk with my friend Leslie Thatcher, KPCW’s news director, who’s still rehabbing her knee after surgery, and a “rookie” bike ride with Park City Magazine Editor Kristen Case—because, yes, eleven years in, I’m still a beginner. I’ll report back on the success of these and other summer adventures. For now, I’ll leave you with this very strong suggestion for your summer vacation planning: Save the date for Savor the Summit 2013.

A New Experience: Savor the Summit

Posted on July 2, 2012 by Nancy Anderson

“Try fifty two new things” was last year’s New Year’s resolution. I chose it because I noticed that as people get older, they tend to get stuck in their ways and I didn’t want that to happen to me.

When Emily Summers, communications manager at Deer Valley Resort (and fellow blogger) invited me to “Savor the Summit”, I didn’t let her know that I had absolutely no idea what it was. I just moved here less than a year ago and previously only came to Park City for the Fourth of July and a week in August so I never even knew about “Savor the Summit”.

Even so, I immediately replied to Emily with a “Yes …plus guest” figuring it would be another new experience. Also with the words “savor” and “summit” in the title as well as “Royal Street Cafe” being associated with the event, I figured the night would be something special.

I was not disappointed. When my husband, Jay, and I stepped on to Main Street, we saw what must have been the world’s largest dinner table with white linen table cloths, sparkling crystal glasses, and crisp folded napkins stretching from the top of Main Street as far down as I could see. What a sight! When we made our way to the Royal St. Cafe table, Emily greeted us with a huge smile, introduced us all around and showed us our places.

Being a transplant from California, I pay close attention to the wine. I am not a wine snob by any means but I might be mistaken for one. You see, I love the “nose” on a wine. To sip a wine without swirling it and putting as much of my face as possible into the glass to breathe in the aroma seems like a waste to me. I’d be missing the best part! You can see how someone observing me might think that I am some kind of wine expert but I am far from that. I simply enjoy the olfactory experience. Before taking my first sip, I am sure to take my time and enjoy the bouquet the vintner has prepared.

Imagine my excitement when the Royal St. Cafe served a 2009 Etude Pinot Gris from the Carneros region in the Napa Valley. It had a wonderful fruit filled nose and a crisp taste that went well with the seared tuna tostada. No one at our table noticed me swirling and sniffing because they were all taking photos of the presentation of this first course and then, of course, tweeting the photos to their followers.

Our meal was only interrupted by two other things – the landing of a large butterfly on our centerpiece and a crowd wave which I assume was started by the Wasatch Brewery at the top of Main St. Even though we were seated at an elegant meal, the wave seemed completely natural and our whole table participated enthusiastically.

After that, my attention was once again drawn the wine – a 2009 Greg Norman Estates Shiraz-Cabernet Sauvignon from Australia. After enjoying my wine ritual, I was brought back to reality when the Niman Ranch Beef Filet with Cabernet reduction sauce, farmer’s market vegetables, foraged royal trumpet mushrooms, and crisp potato anna was served. I noticed there was music everywhere and the balconies up and down the street were full of people enjoying their own libations as well as observing the Grande Table from above.

I don’t remember who gave me the idea a year ago to try fifty two new things but it was a good one. That openness to new experiences and celebrating life put me in touch with my spirit of adventure. I was open to my husband’s suggestion to moving to Park City and of course to attending a very special event like no other – Savor the Summit.

Deer Valley Cocktail Mixology

Posted on June 7, 2012 by Emily Summers

Last week we highlighted long time Deer Valley bartender Bonnie Ulmer. Three time Park City Cocktail Contest winner, we wanted to know the secret behind the mixology at Deer Valley.

Next time you dine with us at Royal Street Cafe and try the daily drink special, you can be assured it contains the freshest and most local of ingredients. Each week Bonnie and the Royal Street staff search the local farmers markets for fresh fruit and herbs to incorporate into their drinks. Don’t be surprised if the mint or rosemary in your drink was even grown right here at Deer Valley or in one of our talented chef’s back yards.

“We try to stay local, whether it’s honey from Beehive Honey or whiskey from High West, we really like to incorporate that into our drink specials” says Bonnie.

Have some fresh mint lying around? Bonnie recommends trying her 2010 Park City Cocktail Contest winner her Limoncello Ginger Cocktail, available at Royal Street Café.

Cheers!

Limoncello Ginger

Yields: 1 Drink

2 Lemon Wedges

1 oz. High West Vodka

1 oz. Domain De Canton Ginger Liqueur

½ oz. Limoncello

2 oz. fresh lemonade

Ginger Ale

Fresh Mint

Procedure:

In a tall Collins glass, muddle 2 lemon wedges in a splash of ginger ale. Fill glass with ice, add vodka, ginger liqueur, Limoncello and 2 oz. fresh lemonade (Use “Simply Lemonade” if you don’t want to make fresh). Top with ginger ale and stir. Garnish with fresh mint and lemon wheel. Get comfy and enjoy!!

Deer Valley Resort is Your Mother’s Day Answer

Posted on May 8, 2012 by Emily Summers

It may be “shoulder season” here at the resort but Deer Valley can be the perfect choice for your Mother’s Day gifts and celebrations.

Deer Valley Grocery~Café will be having a special menu this Sunday, May 12 for Mother’s Day. Enjoy deck dining and Deer Valley Specialties from 7:30 a.m. to 6:30 p.m.

While you’re at the Grocery~Café enjoy some of our signature items while dining in or take them to go.

For the diehard Deer Valley Moms we have great gift ideas, such as logo wear, jewelry, blankets, etc. available online and at our Deer Valley Signature’s Store located on 625 Main Street, Park City, UT. Open daily from 11 a.m. to 5 p.m.

You can also purchase many more Deer Valley items and our entire gourmet food line online.

Deer Valley Resort gift cards are also available in-store or online and can be redeemed for any Deer Valley amenity.

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