Park Silly Sunday Market — Always Something New

On New Year’s Eve, the year of my 50th birthday, I vowed to try something new each week for the rest of my life.

It could be something as simple as trying a new food, restaurant or museum exhibit to something a bit more daring, like giving stand up paddling a go. The “thing” itself isn’t as important as the meaning behind it — to be open to new experiences, avoid ruts and remain young at heart.

The Park Silly Sunday Market has proven to be a one-stop shop for new experiences. Despite the number of Sundays I’ve spent exploring the market, I’ve always encountered something new and exciting. You could go every week and never do the same thing twice.

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Come for the live performances:

You can find live music, yoga acts and other performances throughout the day on the stage at the bottom of Main Street.

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Hang out in the Kids’ Zone:

Can you hula hoop? Check out the “Hoops O’Funn.”

I must admit, I haven’t tried it — I’m pretty sure the hoop would spin around me twice and fall right to the ground. But brave hula hoop dancers of all ages get out there and rip it up.

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PS 5If you’re feeling daring and aren’t afraid of heights, the Kids’ Zone also features a rock climbing wall.

If you’d prefer to keep both feet on the ground and want to embrace the “silly” part of the Silly Market, get a butterfly painted on your cheek.

Shop at the eco-friendly open air market:

My latest purchase from the market is an recycled wallet and cell phone holder made from a black rubber tire tube. It’s functional and unique! (Though I haven’t noticed any black residue on my hands, I plan to keep it out of direct sunlight.)

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Additionally, many of the photos in our home of local wildlife and the iconic McPolin Barn were purchased from vendors on historic Main Street at the Park Silly Sunday Market.

Enjoy Park Silly Sunday Market from 10 a.m. to 5 p.m. every Sunday until September 21. Come to try something new or just to enjoy the silliness. For more information, visit www.parksillysundaymarket.com.

Martina McBride at Deer Valley Resort’s Snow Park Outdoor Amphitheater.

It’s not like we plan it in advance but it seems like the Andersons are usually among the first to arrive and the last to leave every party we attend. Fortunately for us, this habit paid off at the St. Regis Big Stars Bright Nights Concert on July 3 featuring Martina McBride at Deer Valley Resort‘s Snow Park Outdoor Amphitheater.

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Arriving early gave us plenty of time to find our seats, meet all of the folks sitting around us and pick up our picnic basket full of delicacies to enjoy.

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Have you ever seen a beautiful blue sky and felt raindrops coming down at the same time? We did. When a few sprinkles landed on us, we noticed the locals were non-plussed. They pulled out their wraps and umbrellas to cover up until it blew over — all while the sky was still a nice, bright blue color.

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It was worth the wait when Martina and her band came out and ventured away from their normal country genre to play some songs from their new album, “Everlasting.”  She sang some classics including Elvis’ “Suspicious Minds”, Sam Cook’s “Bring it on home to me,” and Etta James’ “I’ve been loving you too long.”

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Though she commented on the altitude (at 7,200 feet) and having to catch her breath, we didn’t notice it when she belted out crowd favorites, “In My Daughter’s Eyes,” “Broken Wing” and, of course, “Independence Day.”

When the concert ended, the celebration continued.  Now we were fast friends with everyone around us and we all headed to the “after party,” enjoying some treats and libations.  Joined by Deer Valley guests, band members and even a few roadies, everyone kept the party going.

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After chatting it up with friends, we looked around and noticed as usual, the Andersons were the last ones there.  As we hit the parking lot, we noted an added bonus. No traffic! The lot was almost empty!

Unless you have a babysitter to relieve or a lonely pet waiting for you at home, consider adopting our habit of enjoying every possible minute of a wonderful night out with the Big Stars, Bright Nights concerts. Make it a late night too, at Deer Valley Resort. Have you attended a concert at Deer Valley’s Snow Park Outdoor Amphitheater? Tell me about it on Twitter  or @Deer_Valley 

 

New Restaurant now Open at the Lodges at Deer Valley®

Deer Valley Resort is pleased to announce the opening of a new restaurant at the Lodges at Deer Valley. Located less than half a mile from the base of Deer Valley Resort, the Lodge’s new restaurant, called The Brass Tag, features Deer Valley-inspired comfort food, specializing in brick oven cuisine. The Brass Tag serves dinner nightly from 5:30 to 9 p.m. year-round. A full bar is also available from 4 to 10 p.m. nightly.Renowned Deer Valley Resort Executive Chef Jodie Rogers and Sous Chef Ryan Swarts oversee The Brass Tag’s delicious menu offerings. Chef Swarts started his career at the resort in 2009 as an assistant chef at Fireside Dining and Deer Valley Grocery~Café. He most recently held the positions of Fireside Dining Assistant Sous Chef and Snow Park Banquet Chef.
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Chef Swarts brings a variety of fresh and locally grown fare, as well as individual creative ideas to the menu. Sample menu items include house cured duck and parma prosciutto flatbread, cheddar truffle chive spätzle, tandoori rubbed quail, oven fired chimichurri chips and wood oven shrimp skillets.
“As one of Deer Valley Resort’s premier lodging choices, we are excited to bring Deer Valley’s renowned cuisine to the Lodges at Deer Valley,” said Julie Wilson, director of food and beverage for Deer Valley Resort. “Resort destination guests and our local residents appreciate having a variety of dining options from which to choose. The Brass Tag will provide delicious, satisfying comfort food after a hard day of playing on our mountains.”

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.07162014 052

To learn more about The Brass Tag, or for restaurant reservations, please call 435-615-2410 or visit deervalley.com.

Savor The Summit 2014: More Than Meets The Eye

There is more than meets the eye at Savor the Summit in Park City. That is saying a lot because the event is pretty amazing. Imagine one long table stretching the length of historic Main Street, with each restaurant putting on their special decorative touches you can enjoy fine dining in the outdoors with 1,500 of your closest friends.

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The event is unique and the food is amazing but there is more!  Even if you don’t participate in the elegant meal, you can still enjoy great music and special libations at Savor the Summit.

That’s what we did this year. We made sure to go to the Spirit Garden Main Stage at the Kimball Arts Center to taste Constellation wines, Wasatch and Squatters brews and sip the signature cocktails.

Mountain Town Music did not let us down with their choice of bands for the event. Guests got their party started dancing to the funky Changing Lanes Experience.

Picture 3 Picture 4 PATWA Reggae Band closed the party with their classic and authentic sounds.

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Old friends, new friends and even a few four-legged friends (at the Spirit Garden) enjoyed a celebration of summer nights in the mountains at Savor the Summit. If you were at this year’s Savor the Summit, let me know what you thought of the experience in the comments below or on Twitter at @Nancy_MoneyDiva. Here are a few more of my favorite pictures from the event. Until next time, enjoy your #DeerValleySummer.

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Deer Valley Resort Heats Up Its Summer Offerings

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When the snow melts, Deer Valley Resort reopens its chairlifts for guests looking to experience the exciting pulse of summer activities available day and night on its mountains. From the rush of a mountain bike descent through the aspens to an exhilarating hike along a ridge top to lunch served al fresco to evening concerts in the Snow Park Outdoor Amphitheater, Deer Valley® offers an unparalleled alpine escape.

Summer operations at the resort run seven days a week from June 13 through Labor Day, September 1, 2014, weather and conditions permitting. Lift-served mountain biking/hiking and scenic rides are offered from the Silver Lake Express chairlift at Snow Park, the mid-mountain Sterling Express chairlift and the Ruby Express chairlift in Empire Canyon. Summer chairlifts operate from 10 a.m. to 5 p.m. (weather permitting) and ample parking is available at Snow Park Lodge. The resort’s website provides detailed information on mountain biking and scenic ride lift ticket rates, as well as information on bike rentals, clinics and tours.

Riders at Deer Valley will find over 60 miles of twisty, fun mountain bike trails, which will challenge beginners and experts alike. Many Deer Valley trails connect with Park City’s network of singletrack, providing access to 400 miles of trails. This year, Deer Valley Resort was honored to be named the #2 Best Bike Park in the Rocky Mountains by MTBparks.com‘s Rider Choice Awards and voted Best Biking by City Weekly’s Best of Utah. This summer, the resort is moving forward with a master plan and trail design that will focus on connectivity between its three lodges and lift areas. The focus will be on upgrading trail systems to include more modern trail design.

For evening play, Deer Valley Resort brings in celebrated singers, songwriters and musicians to entertain guests at outdoor, mountainside concerts. To complement any evening concert, Deer Valley features Gourmet Picnic Baskets or Bags filled with delicious epicurean items from Deer Valley’s kitchens, with options for gluten-free, vegan, vegetarian and children’s single bag meals. The summer calendar of events features the complete lineup of outdoor concerts at the Snow Park Outdoor Amphitheater as well as mountain bike races. Beyond the resort, the surrounding Park City area provides a wide variety of activities such as golf, river tubing and rafting, boating, horseback riding, ATV adventures, shopping, dining, theaters and historical museums and tours.

With Deer Valley Resort Lodging and Reservations serving as both property manager and booking agency, guests have access to the largest selection of accommodations with the best service and availability in the Deer Valley area. Deer Valley’s expert Vacation Planners are available to help guests book one of the many summer lodging packages and plan outings and adventures tailored to their individual needs.

When the fun and excitement of summer play leaves the body famished, Deer Valley currently offers two delicious options for refueling, with a third opening in July. Royal Street Café, offering scenic deck dining, is open daily for lunch June 13 through Labor Day, September 1, 2014, from 11:30 a.m. to 2:30 p.m. Royal Street features gourmet salads, burgers, panini sandwiches, signature cocktails, beer and wine and is located mid-mountain at Silver Lake Lodge adjacent to Deer Valley’s Silver Lake Express chairlift. Deer Valley Grocery~Café serves fresh roasted coffee and espresso drinks, soups, chili, salads made with local seasonal ingredients, panini sandwiches, creative appetizer and entrée specials, freshly baked breads, desserts, cakes and other items. A selection of gourmet grocery items, house prepared take-away entrées and pizzas as well as wine, beer and liquor are available for purchase. Guests can enjoy the view and mountain air while dining lakeside on the outdoor deck, complete with comfortable deck seating, bag toss games and fishing rods. Deer Valley Grocery~Café is open year-round from 7:30 a.m. to 7 p.m. and until 8:30 p.m., June 13 through Labor Day, September 1, 2014, and is located in the Deer Valley Plaza building in the Snow Park area at 1375 Deer Valley Drive.

Deer Valley Resort is pleased to announce the opening of a new restaurant and bar at the Lodges at Deer Valley. Located less than half a mile from the base of Deer Valley Resort, Lodge’s new restaurant, called The Brass Tag, will feature Deer Valley-inspired comfort food, specializing in brick oven cuisine. The Brass Tag opens mid-July 2014.

For Deer Valley’s younger guests, ranging in age from 2 months to 12 years, the resort’s Summer Adventure Camp offers creative and challenging activities and interests that ensure campers have fun while learning and connecting with nature. Based out of the Children’s Center at Snow Park Lodge and running weekdays, June 9 through August 20, 2014, (no camp on July 4 or 24), Summer Adventure Camp features hiking, hillside playgrounds, indoor entertainment and performances, a bouldering rock-climbing wall and a full supply of craft projects, games, puzzles and more.

Deer Valley’s convenient location, just 36 miles from Salt Lake City International Airport, affords guests more time to enjoy their alpine retreat. Guests leaving either coast in the morning can be settled at the resort by early afternoon, ready for outdoor play or comfortable relaxation.

For more information on Deer Valley’s summer mountain biking, hiking, scenic chairlift rides, outdoor concerts and dining operations, please visit the resort website.

Akeeno Clarke’s Deer Valley Difference

Akeeno Clarke

Akeeno Clarke

New to Deer Valley’s staff, Akeeno Clarke is a culinary extern who comes to us from Jamaica. Born in Hanover, Parish of St. James, Akeeno went to culinary school in Montego Bay. He currently works as a Chef at Royal Street Café.  

JF: Why did you pick culinary school?

Akeeno: Because in Jamaica, you want to set an example for youngsters like yourself. In high school, I was actually granted a culinary scholarship to go to Spain, and I ended up working for the Grand Palladium Palace, one of the most famous hotels on the island of Ibiza. When I returned from that experience, I felt compelled to further myself professionally and to commit to a culinary career.

JF: How did you become aware of Deer Valley Resort?

Akeeno: In Jamaica, we don’t know much about skiing. I was approached by my Dean who told me about a program offered by Janus International, involving hospitality student exchange for bachelor degree graduates like me. I actually sought out this program and that’s how I was told about an opening at Deer Valley, in a state called Utah. I’d never heard about that place. The only thing they told me was to bring some warm winter clothes because it was going to be cold!

JF: Get ready for some snow!

Akeeno: That’s right, be ready for the snow. So, I looked up on the Internet, I explored the Deer Valley website and after I completed that first Skype interview, I immediately felt the love. I liked the people I talked to and I jumped on the opportunity!

JF: What did you expect when you took that job?

Akeeno: Apart from expecting some very cold weather, I was told in the interviews that the resort was ranked number one in America. I was also told in one these interviews by Chef Chris Gibson at the Royal Street Café, that everything in the kitchens is made from scratch. Their dressing, their tomato sauce and everything else are all made from scratch, from quality, fresh ingredients.

JF: Were your hopes realized?

Akeeno: When I got there, not only did everything I had imagined materialize, but my expectations were absolutely exceeded. I must commend Chris Gibson as he set the tone and shone a very distinct light on what was supposed to be done.

JF: How would you compare your previous experience, abroad in Spain, with that at Deer Valley?

Akeeno: I must say that Spain and America are two distinctly different nations. The way of doing things is also different; while the internship in Spain was very enriching, Deer Valley offered both a much more friendly and professional work place. I guess Deer Valley has been improving its services, its culture and its environment for a much longer period of time. Nevertheless, both places will have been great experiences that I will treasure for a long time!

JF: This obviously is your first season at Deer Valley Resort?

Akeeno: Yes, my very first season, but I hope the first of many more to come!

JF: Are you saying that you are hoping to return next winter?

Akeeno: Definitely, if I am given the opportunity!

JF: What were your first impressions when you began to work?

Akeeno: From the get go, the minute I arrived, Chris told me, “Jump in the kitchen!” and proceeded to show me around. While I was already getting involved, I began to pick up bits and pieces of the job, that I guess, make the “Deer Valley Difference.” The whole training was communicated to me in a very friendly manner. What surprised me the most was how everyone was treated equally, the same rules that applied to the managers also applied to the staff and whether I was hard at work or just having fun skiing, I was always treated with respect and friendliness.

JF: Precisely, let’s talk about your skiing experience. I guess you had never seen snow before you came here, right? When did you arrive?

Akeeno: That’s right; snow was new to me! I arrived on January 13, and it was cold and snowy; it had just snowed the day before.

JF: How did you learn to ski?

Akeeno: That’s surprising because when I first came here, I was shocked; I arrived from a warm country into a very cold place. I told myself, “I’ll never go skiing!”  I had heard about a couple of ski lessons that were coming up, but I never went to any of them. Then my friends, back in the kitchen, kept on telling me, “You need to go skiing, you need to come with us!” I’m talking about guys from Argentina or from the Philippines and one day someone summoned me one more time to get on skis. It’s at that moment that I finally decided to give it a try. I actually never took a ski lesson. My buddies showed me how to do it; that was it and now I’m doing it almost every day!

JF: You mean to say you’re skiing every day? That’s a fast learning curve!

Akeeno: You’re right, I’m skiing almost everyday and to my surprise I’m enjoying it very much. I love to ski!

JF: Aside from skiing, what are the most important things you’ve learned since you’ve been at Deer Valley?

Akeeno: First, I’d say that they’re a lot of different cultures in the work place. You need to be receptive to all the people that surround you. Coming from Jamaica where the culture is a lot different, in Deer Valley I needed to learn how to interact with all my co-workers whether they came from Argentina, Peru or Paraguay. Another important element of what I learned is the barrage of recipes I’ve learned to prepare. But what I learned the most has been about quality and consistency in all the meals I prepare, and my own ability to control my attitude in that high stress level job. Those are by far the most important skills I’ve learned at Deer Valley and I treasure them.

JF: Now, if you had friends who might be interested in taking a position at Deer Valley, what would you tell them are the required qualities to successfully accomplish the job and be happy?

Akeeno: As a matter of fact, when my friends back in Jamaica ask me what it would take to get a job like mine at Deer Valley, I always tell them that they must be a consistent person, they must be very punctual, they have to show up early on the job everyday. I mean they’re not supposed to be at work watching the clock, they have to be committed to their task. Much of this has to do with the high standards Deer Valley is setting. People working here have a mutual interest with what Deer Valley is trying to create and what they want to achieve for themselves.

JF: This makes a lot of sense. Now, in your view, what is so special and so different about Deer Valley Resort?

Akeeno: What’s really special about Deer Valley? As I mentioned before, it’s all the employees. They all know how to provide quality in a consistent manner. It never changes; everyone is aware of the standards Deer Valley is setting. It’s not like one day you can provide a certain level of service and a totally different one the next day. For instance the “Deer Valley Difference” is found in details like when you are about to ride the chairlift, the lift attendant brushes the snow off the seat and says, “Enjoy your day skiing!”, regardless of whether you are a guest or a resort employee. They will repeat these gestures and say something nice to you every single time; it never changes…

JF: The same measure for everyone?

Akeeno: The exact same!

JF: Akeeno, anything else you’d like to say?

Akeeno: I would like to extend my sincere gratitude to Deer Valley, its staff, its managers and all my co-workers. Thank you for accepting me and for sharing your knowledge with me. When I return to Jamaica, this will have been a life changing experience for me that I will share with every one I come in contact with. I only hope that I can keep on working at Deer Valley Resort for many more seasons!

Take Home Deer Valley Turkey Chili

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“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!


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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.

Jodie

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

I feel the need—the need for…CHEESE.

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.”

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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.

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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.