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.

The Just Because- Cupcakes

Posted on April 5, 2013 by Bari Nan Cohen

Certain things simply create a special occasion. The Black and White Cupcake at the Deer Valley Grocery Cafe is one of those things.

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 Sun Shines on the EBS Lounge

Posted on March 22, 2013 by Josh Spiker

In the early days of winter it is easy to cope with the darkness and bitter temperatures through the wonders of powder skiing. After not skiing for so many months early bedtimes are no problem, the rest welcome and satisfying. We dine and sing our way through the holidays, all the while dreaming of February face shots and seamless groomers. Mid-winter finds us celebrating the milestones of our favorite future ski champions. Your child’s first true carve, and their exuberant laughter as they veer off trail for every powder patch they see mark the days of January. By the time of late February storm cycles our legs are strong, our spirits sated, and imaginations nearly refilled for another season.

Then the most magical experience in all of life begins; the tulip and Lily of the Valley bulbs stir just beneath the surface of the soil, the sun warms the breeze as trout begin to rise and swirl more often, and the familiar scents of spring flow through long shuttered windows.

Skiing in the sunshine of spring is not a continuation of the previous three months, not the same thread that wove our lives together in mittens and heavy coats. It is a new skin worn under sleeveless vests and sunglasses, embellished with cold beverages and decks filled with people randomly looking at the mountain, at the sun, and smiling.

Spring at Deer Valley is the time to stand atop the Champion bump course across from your lifelong buddy, like two teenagers in ’69 Camaros revving your engines at the same stoplight. Both of you looking all the way down the street to the deck of the EBS Lounge, knowing that somewhere down there a pretty girl is briefly looking up the hill, knowing you have only this one shot at glory.

And when the light turns green you both drop, accelerating through the same bumps that Brad Wilson burned down on his way to his first career World Cup podium in February. Your rhythm is just right, your pole plants just right, and in the back of your mind you already hear the sound of après applause from the EBS deck – just before leaning back ever so slightly.

Spring at Deer Valley, on the deck of the EBS, is a time and a place to give cheers to your best friends, to rub your knees and look back up the mountain at the bump line you almost had. To smile in the sunshine and wistfully hope for a few more face shots before summer, before next year when those high fives from fellow skiers on the deck will be yours.

~ I think I was supposed to be writing a bit more specifically about the menu and atmosphere of the EBS, but an hour basking on its deck last week caused my overactive imagination to free float through the crowd, and imagine what their day and winter must have been like. With live music on the weekends and an outstanding drink menu, including a simple yet delectable martini created by founder Edgar B. Stern, be assured you can satisfy your après spirit in comfort and style this spring. Cheers!

Apres Ski at Montage Deer Valley

Posted on March 5, 2013 by JF Lanvers

Dan Howard has been Director of Public Relations for the Montage Deer Valley, located in Empire Canyon, ever since the establishment opened up to the public three years ago. We wanted to know more about the Montage’s Après-Ski options that are made available to its guests and day-visitors, and we asked Dan to provide us with an update of what happens at his hotel when the ski day comes to an end…

What is the meaning of Après-Ski at Montage?

It means everything to us. Montage was recently named the number one family-friendly hotel of any resort in the world, and our Après-Ski program is one of the reasons we have been recognized in that way.

Are you saying an “Après-Ski Program?”

Yes, we have eight activities that really fall into that category at Montage. Again, we’re a family-oriented, multi-generational resort. The family generally skis together and Après-Ski together at Montage and all of these activities are geared to everyone, from the youngest to the oldest.

Can you start with traditional Après-Ski that includes food and beverages?

Although Après-Ski isn’t limited to food and wine, I will start with that category and introduce the Apex Restaurant that is easily accessible from the mountain. It’s located directly above Compass Sports and features a large wrap-around terrace, perfect for blue-bird days, with Adirondack chairs circling a large fire-pit. We have some wonderful foods available including a lunch menu until 3 p.m. followed by a bar menu that runs until 5:30 p.m. when the dinner menu begins. To accompany our delicious bar menu we have two beers that are brewed for us locally by Wasatch Brew Pub, the Montage Mountain Ale, on tap, and the Monty Belgian White Ale, in bottles, that is named after Monty, our Bernese mountain dog. We also offer our extended wine list and local whiskey.

What else is available?

Right below Apex near Compass Sports, we’ve added a new popular option, the Beach Haus, that is also a children favorite. There, we’re grilling bratwursts, hamburgers, cheeseburgers, right on the mountain, and people can ski-in and stay in their ski boots while making just a fast stop if they wish to still keep skiing.

What happens if some guests, not staying at Montage, have so much fun that they miss the last Ruby Express chair at 4 p.m.?

If guests are enjoying Après-Ski so much and find themselves still with us at 6 or 7 p.m., on the “wrong” side of the mountain from where they’re staying, we’ll gladly take them home. We have complimentary transportation, and we’ll take them to Silver Lake, Snow Park or even Main Street, wherever they came from, within Park City, we’ll take them there.

Is there live music available anywhere at your hotel?

Yes, we do! It begins in the Apex from 12 to 4 p.m. and we have speakers for those outside on the patio can also enjoy the music. At 4 p.m., it moves into the Vista Lounge. (Here’s a tip: the Lounge fills up between 5 and 7 p.m.) The Lounge features a roaring fireplace and live music, the menu is Asian entrees, served in a relaxed lounge setting with a huge variety of signature drinks. Vista is wonderful because it’s a true family gathering place, a giant living room; it’s our largest space and the classic Après-Ski lounge.

Is there a place where guests can get light fare?

Yama-Sushi near the Vista Lounge is perfect for that. It opens as early as 4 p.m. It’s another great option for Après-Ski that offers signature rolls, nigiri, Japanese beers and sake pairings. As you probably know, “Yama” means mountain in Japanese. Then from 4 until 5 p.m. each day, we offer complimentary marshmallow s’mores for guests staying at the hotel and everyone can roast the s’mores on the open fire-pit, next to the Vista Lounge.

Do you have outdoor Après-Ski activities too?

Yes, we have the Powder Park, our own tubing park. Even though it starts at 11 a.m. it is another after ski favorite. Access to the park is complimentary to our hotel guests. It’s a fun Après-Ski option for kids who still want to play in the snow and it’s always a perfect complement to roasting s’mores at the end of the ski day.

What else is there for kids and their families?

The other family gathering place is the Daly’s Pub and Rec, on the lower floor of the resort. There, we offer four bowling lanes, billiards, English darts, a nostalgic video game arcade and the more modern, Wii Lounge. Fresh pizzas made from scratch and other pop foods are served and are perfect for families that choose to hang out in what is the most popular section of the whole hotel.

Does your famous Spa also participate in Après-Ski activities?

As you perhaps know, ours is the largest spa in Utah. It’s also a place where guests can enjoy their Après-Ski experience with food and wine served right in this indoor, mosaic spa pool. Lots of people are looking to this unique spa experience after a long day on the slopes. Guests can pick between the whirlpool, the swimming pool or even book a spa treatment. While our spa doesn’t offer family hours during the day, our guests’ families are always welcome from 6 to 8 p.m. in the spa pool.

Any other Après-Ski options?

Oh yes, I almost forgot; there’s Buzz, our coffee, hot-chocolate and tea quick-stop. There, you can find homemade sweets from our pastry kitchen and it’s where our resident beekeeper offers his honey production that is available along with some hand-made gelato. Buzz is located alongside the retail promenade, a wonderful shopping area complete with designer jewelry and extraordinary fashions which completes in high-style the Après-Ski cornucopia at Montage.

What happens to Après-Ski at Montage when winter is over?

When the ski chairlifts close, Montage becomes a family camp as the days grow longer. One of the first things that changes is that s’more-time goes from 4 and 5 p.m., to 8 and 9 p.m. in the summer months around our camp fires that remain a daily, year-round routine, and then Compass Sports converts from ski shop into a mountain bike shop. We’re the only official demo center from BMC Swiss mountain bikes and guest can try them all on Deer Valley’s trails.

What other activities do you offer outside of winter?

Compass Sports becomes the recreation hub for 30 different activities that are offered to families in the summer and in the fall as long as the sun is up. Activities cover soccer, croquet, badminton, complimentary archery lessons on the front lawn, now that the tubing park has long melted. When the sun goes down we also offer star-gazing, a non-winter activity, that gives the opportunity to urban guests to discover a sky and some constellations that are almost impossible to observe from any large metro areas.

So, are you magically turning Après-Ski into Après-Sports as soon as the snow melts?

Absolutely, you can say it; the end-of-day fun never stops at Montage!

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.

Stein Eriksen Lodge Takes Their Gingerbread (and Their Guests) Seriously

Posted on December 27, 2012 by Nancy Anderson

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.

I wish I had thought to ask him of which accomplishment he is the most proud.

My gingerbread creation

December 25 Tradition

Posted on December 26, 2012 by Bari Nan Cohen

A long time ago, in a galaxy far, far away (the much-fabled East Coast), Jeff and I had a December 25 tradition—spending the day at the movies and dining on Chinese food. It was, to this Jewish family, nearly sacred. Our Park City tradition involves a full ski day at Deer Valley, including breakfast. I couldn’t wait.

However, I was so excited to get to breakfast that I left the house without my typical double-check of the contents of everyone’s ski bags. (I blame Betty the Bichon Frisee, who camped out on the ski bags as if to dare us to leave the house. Still, I was so distracted by the threat of her wrath that I blame her for what happened next.)

I know that my husband is an adult, and can check to see if his gloves are in the bag—but I’ve made this my domain, and I dropped the ball. We discovered this as we unloaded the bags at the resort, so he doubled back to Jeremy Ranch for the gloves, while I went in with the kids to order breakfast.

We have a few folks we count on seeing—including The Perkins family. (If I tried to explain the many ways this family matters to ours, we’d be here all day, and I wouldn’t get to type a single word about the skiing.) Suffice it to say, they are dear, dear friends, and we look forward to standing in line at the breakfast grill with them every year. This year, we noticed that we’re not the only folks who know that Deer Valley has the best breakfast menu in town. The giveaway that it wasn’t a skier’s-only affair: A little girl in a red taffeta party dress and Mary Janes, her mom in cute jeans and high-heeled leather boots.

“That little girl is definitely not skiing,” quipped Lance.
“But she looks so cute, it doesn’t matter,” I countered.

Cold Eggs Benedict (Jeff’s—I ordered anyway, not sure if he’d be back in time to do it himself) could not ruin our day. The kids dug into their breakfast choices—Belgian Waffle for Lance, Froot Loops for Seth (they are a near-delicacy in our house, so rare is the appearance of sugary cereal in our cupboards.), and, eventually, so did Jeffrey.

What followed: hours of bluebird day skiing, running into more good friends in the lift lines, and a chance encounter with Ruby the Raccoon. Seth challenged her to a race, but her human companion suggested they simply take a run together. I should add that I’d been trying to get Seth to follow my turns all day, to middling effect—but for Ruby? The kid made perfectly carved parallel turns. Go figure.

All day, the kids (and we) had been anxiously keeping tabs (via text and flight tracker software) on our friends’ progress from Miami. Finally, just before last chair, they appeared—suited up and ready to ski. What followed was more laughter than one could hope for in a single ski run, as we reacquainted the Florida kids (two of whom spent their earliest years in Park City) with the sport. (And a special shout-out to Lisa Palmer-Leger for capturing these priceless memories with her camera.)

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!

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