Category Archives: photo

Three Stages of Relaxation at the Montage Spa at Deer Valley

Posted on by
Reply

Kissing Monty wasn’t one of the skin care tips I picked up when I had a facial at the Montage Spa but it probably should be.  When I arrived at the Montage, I was introduced to their friendly furry mascot, a Bernese Mountain dog named Monty.  When I crouched down to greet him, I was rewarded by sloppy licks to the face. As I plopped right down on the floor, he tickled my neck as I totally lost myself in laughter.  What a wonderful way to start my afternoon of relaxation – smart too – because research shows petting a dog actually lowers blood pressure. Monty helped me easily shake off my work day and enter my first stage of relaxation.

The next stage of relaxation was the “art of spa” which I nicknamed “the pre-treatment treatment.”   Before my facial, I wanted to let go of the world, so I went early.  Secluded in the women’s lounge area, I followed their suggested “hot-cold-rest-repeat” regime.  I started with the dry sauna for ten minutes, followed by a cold deluge, then a cozy lounge chair for five minutes.

Since I am a little on the claustrophobic side, I normally can’t stay in the stream room very long. The steam room at the Montage Spa was different, however; one entire wall was glass. After the steam started filling the room, I didn’t have the usual urge to bolt.  I felt completely comfortable through the whole steam cycle for the first time in my life.  After my second cold deluge, I entered a deeper state of relaxation as I lounged on the chair.

By then, I felt like a human being again but there was more – the actual facial treatment!  I was greeted by Janelle, my esthetician who walked me to the treatment room and made me comfortable.  We started with the “art of breath” as she led through a relaxation meditation to calm my mind for stage three relaxation.  After cleansing and exfoliating my skin, she applied a whole host of healing treatments and vitamins including a local mountain honey bee populous (like super charged royal jelly) unique to Wasatch Mountains. My skin responded by lapping it up.

While my moisturizing mask did its work, and when I thought life couldn’t get any better, she treated me to a scalp massage and then surprisingly a gentle foot massage. With this, I completely relaxed and then I found myself again.  I could hear an inner voice that had been attempting to talk to me for a long time but I had so busy with life, I hadn’t been listening.

 

Deer Valley Resort is Your Mother’s Day Answer

Posted on by
Reply

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.

NASTAR National Championships

Posted on by
2

I’ve been out of town for a week and I’ll let you in on where I was. I often hear, “I haven’t seen you all year” well even if I’m not at Deer Valley, I’m always skiing! I have had the fortune of partaking in the NASTAR finals in Winter Park, CO for the last four years. No, I didn’t qualify, I’m invited to be one of seven pace setters. This entails trying to set the pace against, AJ Kitt, Jake Fiala, Doug Lewis, Ted Ligety, Picabo Street and Steve Nyman. The adventures begin Friday where we are paired up.  I was with Doug (Mr. Universal Sports) and he had me laughing the entire time (not hard to do). We start by setting our new handicap with two runs then we go to our designated race arena. Somehow Doug and I had the most courses. Friday & Saturday we took 14 runs. These aren’t free skiing, easy runs these are behind the wand race runs. Remember we are trying to beat each other, I must be getting old. We also have receptions, sponsor dinners and awards ceremonies that take hours. I’m not complaining just trying to shed some light on our busy days. Although the days are full it’s a blast to be around all these successful skiers.

(Heidi and Doug Lewis)

Some of the highlights of the weekend were seeing so many Park City families participating. Thankfully I see them at home because there is no time to catch up at the finals. I have seen one mother since being back and her comment was, “all of you are in your element, so fun to watch”. Another was my little buddy Colby Starr placing second in his age group. He was nervous on race day and I got to inspect the race course with him. I think it might have calmed his nerves. And the Sheppard family came through with bells and whistles to place two kids in their age group and top ten in the family events!

(Heidi with the Sheppard Family)

Being paired up with Doug kept me laughing and on our final run after we crossed the finish with both laid down. People asked if we were tired? No we answered” where icing our backs”! The first day the courses were soooo tight. I blew my line all weekend trying to keep up. One time was I was going so slow Doug caught up to me and asked in mid-racing “how’s that turn working for ya?” I love going to the event (as we all do) because it lets us see over 1,200 people who love the sport. We try our best to say hi to all of you. It also allows us to catch up with our fellow teammates and be silly again.

(Ted Ligety and Heidi just before pacesetting)

As I approach this next week at Deer Valley it will be the last of my season. For Spring Break were going to enjpy some sun and fun in Disneyworld! Should be interesting. I haven’t been there since I was the same age as my oldest son. I’ll understand what my mom went through. However,  I will be home in time for closing weekend and closing day. I have a feeling the last day will be a snow storm. Should we make a bet? Maybe one of the best powder days will be April 15th. I look forward to a break in Florida but excited to always close the ski season at Deer Valley.

See you on the slopes.

Fireside Dining at Empire Lodge: Not Your Typical Dining Experience

Posted on by
3

My image of fireside dining used to be a cozy table for two warmed by a gas lit fireplace, a tasty meal, and a glass of red wine – sounds wonderful but pretty typical.  Fireside dining at the Empire Lodge is definitely not typical.  When my husband and I walked in, we knew we were in store for something special.  A roaring wood burning fire in the huge stone fireplace greeted us.  The fireplace housed three pots of steaming chocolate and a pan of berry cobbler!  I immediately made a note to self – save room for dessert.

Fireside dining at Empire Lodge is distinct in that you are certainly warmed by the fire but the food is also. Inside the fireplaces, you’ll see wrought iron stands holding melting cheeses, steaming stews and potatoes, and racks of lamb.  The atmosphere of warmth with the aroma of the wood fires and the juices dripping relaxes everyone immediately.

We were seated by the fireplace with two huge blocks of cheese melting onto individual plates.  My husband had the view of the snow and mountain with the tall dark pine trees paired with aspen trees.  Every twenty minutes or so, a horse drawn sleigh slowly passed by and I’d turn to watch the sight.  I chose to sit so I could watch not just the fire and those mesmerizing blocks of cheese melting, but also the other guests and their reaction to this unusual sight.

To me, the guests seemed to fall into two distinct categories:  eager or curious.  The eager folks took the direct approach.  They stepped right up snapping photos and proceeded directly to the middle of the fireplace and didn’t even wait for the attendant to hand them a plate.  They grabbed one straight out and the host placed the hot melted cheese plate on top (using tongs!) They took the same approach with the accoutrement table.  They topped the melted cheese with potatoes, meats and mustards with wild abandon appearing that they wanted to try absolutely everything. (I fell into this camp.)

The curious guests seemed like they were almost thinking, “For me?” They approached from the side allowing the host to serve them.  They stood back and took in the accoutrement table first scanning the options and delicacies before making their choices.  I observed many pairing up different meats, mustards and chutneys selectively as if they were choosing wine pairings with courses.  This group was probably thinking to themselves, “I better pace myself so I am going to make the perfect combination.” (My husband fell into this camp.)

I don’t know which I enjoyed more – my meal or observing others enjoying the experience.  The duck, the veal and mushroom stew, roasted potatoes and the roast lamb with apple basil jelly were amazing but both my husband and I kept that dessert table in the back of our minds as we took our time and enjoyed the meal, wine and relaxation.

When we did make it to the dessert fireplace, I noticed the other diners had changed camps.  Well, it is probably better said that they joined camps – everyone was eager.  There was no apprehension or hesitation at this accoutrement table.  I heard someone say, “This is great. They have the largest plates for dessert.”

Everyone filled their plates with combinations of strawberries, bananas, pineapples, cookies, dried fruit, and nuts then chose their personal cup of steaming hot fondue.   Of course, my husband and I both chose all three—dark chocolate, caramel, and white chocolate with Grand Marnier!  Our favorites ended up being: dark chocolate for pineapple and bananas, caramel with the sugar cookies and white chocolate with the strawberries.  With the ski lodge, the horse drawn sleigh, the roaring wood fires, hearty flavorful stews and meats and the playful desserts – can’t think of a more extraordinary dinner no matter what camp you fall in.

Trip of a Lifetime Winner: Deer Valley

Posted on by
Reply

Scott Dwyer was the winner of SKI Magazine’s Trip of a Lifetime Contest to Deer Valley Resort. While flying home following the trip he was able to reflect and so kindly shared his experience with us. Enjoy!

I’m here to say that dreams really do come true and, when those dreams include Deer Valley, there is a very fine line between fantasy and reality. At times, the delineation between the two is only separated by the smile on my face and the joy in my soul.

I suppose I could qualify as the quintessential reader of SKI Magazine and fan of Deer Valley: I typically read the magazine cover-to-cover, and, prior to my first visit to Deer Valley last year, considered reading the trail map to study the terrain and amenities a mandatory night time activity. Further, I was well aware that Deer Valley was awarded the top spot in the reader rankings for the fifth year in a row and knew the exact dates the SKI Magazine Deer Valley Trip of a Lifetime entries were open.  Like many I’m sure, I submitted an entry and forgot about it.

In late December, though, my fantasy turned into reality as my email inbox glowed with the subject line “Trip of a Lifetime Winner: Deer Valley”! It took several glances to confirm it as fact and me not delusional.

It didn’t take long to fall in love with Deer Valley during our first visit, but I suddenly knew that our second visit would be infinitely more special. Sure, my wife and I looked forward to sitting in Cushing’s Cabin while gazing out over the majestic snow-covered peaks again, but imagine our delight when we discovered our award included elegant accommodations, a loaded welcoming gift basket, lift tickets, and all meals highlighted with dinners at the Seafood Buffet and Mariposa! Yes, our second visit would be special!

While all of the resort amenities were nothing short of remarkable, the highlight of our trip was meeting a bunch of really nice people. These are not just ordinary people; these are a cadre of very special people that elevated a very nice trip to a magical experience and helped us turn the resort into “Our Deer Valley.” It is impossible to mention everyone that had an impact on our trip, but some highlights include: breakfast with Communications Manager Emily Summers, meeting other members of the marketing team that had a hand in making our trip happen (thanks Terry, Ed, and Coleen!), our Mariposa waiter Jon Good, a litany of on-the-mountain hosts and guides, and ski equipment storage representatives that handled all of our gear with warmth and a smile.

How do you say thank you for something like that? I suppose a vote towards the sixth straight number one ranking is a good place to start. That is kind of a given, though, and I wanted to do something more. You see, leading up to our first visit, I became so enamored with the 30th anniversary Deer Valley logo that I decided to paint it.

(Scott’s fantastic painting for Deer Valley’s 30 Year Anniversary)

This year, though, required something more unique, so I used the view from Cushing’s Cabin as inspiration and painted a fall scene using the Deer Valley logo and a large number one. I’m proud to say that both are now in the possession of the resort and, I hope, serve as just one reminder of how special this place makes people feel.

(Scott’s latest painting)

So, on the plane ride back to North Carolina with my wife by my side, I started typing…and thinking. My thoughts were dominated by the reality that our stay at Deer Valley was really an Experience of a Lifetime, a remarkable series of events that we will never forget. And, while our vacation did many things, it certainly made me wonder how quickly we could get back, hopefully sooner than later. Until that time, I’ll be filtering through my memories of a special place and thinking of what to paint next year. For that, I’m certainly open to suggestions.

It’s My Deer Valley with Stephen Harty

Posted on by
1

We couldn’t wait to sneak down to the bakery and catch up with Silver Lake and Empire Pastry Chef, Stephen Harty. The man behind some of the wonderful desserts at the resort shares with us “His Deer Valley.”

When did you come to Deer Valley?

I started as a seasonal baker in the Snow Park Lodge in the 1995/1996 season (17 years and counting). I was a production baker working three 6 a.m. shifts, so I could get out skiing for two hours after my shift, and two 8am shifts. I had a young family so I had Tuesdays and Thursdays off to be Daddy daycare/preschool.

What does a perfect ski day mean to you?

Big POW and still snowing! I love those days when it just keeps on coming. I’ll admit I am a “crack of ten o’clock” skier so all day dumps suit me. The storms from the south that bring the biggest snow to the Sultan side of the resort are my favorite.

Where is your favorite place to eat at Deer Valley?

The Natural Buffet during lunch at all three lodges offer such a variety of unique salads, creative sides, as well as house made dressings and of course homemade breads, you can’t beat the great tastes. You do have to be creative in the way you stack your plate to get the value as well as the flavors.

What do you enjoy about baking?

The great thing about baking at Deer Valley Resort is that we do such a wide range; from artisan breads and baguettes, bulk production of cookie dough (huge amounts) and carrot cakes, small production of high end plated desserts (with all their sauces and garnishes), elaborate wedding cakes, and chocolate. I truly enjoy the variety. I enjoy the creativity and the science of baking, especially at the varying altitudes. I enjoy working with new flavors and products to keep Deer Valley baked goods at the fore front of trends. I enjoy mastering the classic recipes so we can put our own twist on them. And I really enjoy all the taste testing!

Your must have treat at Deer Valley?

17 years and 1000’s of batches of cookies and I still love the cookie dough! Plus all the chocolate that we serve.

What run is a must for every ski day?

Anything off-piste off the Sultan lift and Ontario bowl (I have some “secret stashes” in there that are good for days after a storm).

Who is your favorite person to ski with?

I have been riding chairlifts with my beautiful bride, Sandy, for 25 years. We celebrate together on our first ride up each year and I look forward to continuing for 25 more.

Can you share a recipe with us?

French Silk Pie
Yield: 1 Pies

5 oz Unsweetened Chocolate
8 oz Butter,Room Temperature
8 oz Brown Sugar
1 1/2 t  Vanilla
1 c  Pasteurized Eggs
1    10″ Brisee Shells,Pre-baked
-
Whipped cream,AS Needed
Chocolate Shavings,AS Needed
1.  Pre-bake 10″ brisee shells.  Let cool completely.
2.  Melt unsweetened chocolate over a double boiler.  Set aside.
3.  Cream butter until very soft.
4.  Add brown sugar and beat until very soft and fluffy.  Stopping to
occasionally scrape.
5.  Add vanilla extract.
6.  Add melted chocolate and mix until combined, scrapping occasionally.

7.  Add eggs VERY SLOWLY, about 1/4 cup at a time, incorporating well
after each addition.  Stopping to scrape occasionally.
8.  It will take awhile to add all of the eggs if you do it correctly.
**If you add the eggs too fast-the batter will be grainy and not light
and fluffy**
9.  When all the eggs are added divide into crusts.  Using an offset
spatula, spread to smooth out top.
10.Wrap and Chill.
11.  To Serve:  Finsh top with whipped cream pipped in a shell pattern
using medium star tip. and sprinkle with chocolate shavings.

Shane Symes’ Deer Valley

Posted on by
1

With 34 days left in the season there is still a chance to experience some of Deer Valley’s unique dining options. To help make the most of your Deer Valley experience we caught up with another employee for their expert opinion:

Meet Shane Symes, Sous Chef at Fireside Dining.

When did you come to Deer Valley?
Shane: I came to Deer Valley the winter of 1984-85. This is my 27th year.

What does a perfect ski day mean to you?
Shane: A perfect day skiing is a deep powder day off of Lady Morgan Express chairlift. I love that mountain and rarely come off it on a powder day. But on a REALLY good powder day I would actually prefer to snowboard at one of the other awesome resorts in Park City!

What is your favorite thing on the menu at Fireside?
Shane: This is one of our new dishes this year. We do a seared beef or venison medallion on top of a bacon pancake served with a homemade huckleberry jelly. We also serve this dish with a little fried quail egg and a little lemon butter.

Try the bacon pancake out for yourself!

2 Cups AP Flour
2 1/2 Cups Buttermilk
2 Eggs
1 T. + 1 t. Olive Oil
1T. + 1 t. Sugar
2 t. Baking Powder
1 t. Vanilla
1 t. Salt
1/8 cup Water
3-4 Bacon Slices
Slice the bacon up 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 just until incorporated.
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 you see bubbles forming and bursting on the top of the pancake it is time to flip. Only flip pancakes once.
Another minute or two later 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.

Who is your favorite person to ski with?
Shane: My favorite person to ski with is by myself, I really enjoy the solitude. I also enjoy skiing with my staff as we have fun together and ski everywhere.

Your must have treat at Deer Valley?
Shane: The must have treat at Deer Valley is anything that Debbie Swenerton (Snow Park Bakery Chef) makes. Mostly the peanut butter truffles and white chocolate rice krispy treats.

What run is a must for every ski day?
Shane: There are two “must” runs, Magnet and Hidden Treasure.

 

Date Night—Park City Style.

Posted on by
Reply

Saturday night, with my little one well into his second dose of antibiotics, and the big one eager to hang with Claire-the-cool-babysitter, Ski Dad and I headed out for a double date with our friends Miriam and Josh.

(Seth filling out his own prescription)

As I laced up my Sorels, zipped my fleece, and made sure my pockets were stuffed with packets of hand-warmers, I started to giggle—partly with anticipation for a grown-up night out, and partly in appreciation of the difference between dressing for date night in New York City—skirt, heels, cute-but-not-necessarily-warm top—and date night in Park City. I shared this with our friends when we picked them up a few minutes later, and Miriam said, “I know—I’m not even wearing makeup! I didn’t see the point.”

The mood in the crowd was festive, excited and very social. We ran into tons of friends—and even made a few new ones. Here I am with my new pal Mike Hale—locals know him as the star of commercials for the Acura and Chevy dealerships he owns in Park City and in Salt Lake City. We know him as a newfound friend. He immediately struck up a conversation with us, introduced us to his son (also Mike) and, yep, talked skiing. (Ok, we talked a little bit about business—he was quick to tell me I don’t have to drive all the way to Salt Lake to get my car serviced, since his shop can work on any type of car. And that his team will also wash and vacuum the car after they work on it. Which, any mom will tell you, is enticement enough!)

 

Most impressively, Mike told us how much he’s enjoying his first season skiing—on his new knee. This, my friends, was a lot different than date night chatter in New York City. And, to boot, I got my breath taken away—multiple times—by the excitement of the dual moguls competitions.

Here’s why: People crash. They cross in and out of each other’s lines. Their bumps skiing goes awry—massively awry. And then, poof! They regain their line, their balance, their mojo, just in time for the second jump near the bottom of the course, and POW! They land these killer, killer tricks. Perfectly. And it happens again and again. My favorite moment in competition was watching two US Women—Heather McPhee and Hanna Kearney—go head-to-head in the finals. Astounding, inspiring. And I can’t wait until next year.

 

 

I’m a hopelessly romantic…skier

Posted on by
Reply

I’m not really a Cupid hound.

Ski Dad and I, of course, exchange cards every February 14th. And, without fail, he brings home a bag of Conversation Hearts (only the original Necco hearts suffice for this New England girl). And while I’d like to say we downplay the day because we’re too cool for school, the fact is we are total dorks who like to mark February 24th as a special day. It’s the day we had our first date. Twenty-three years ago. We’ve been going steady ever since. Which is astonishing since I’m only 25…but I digress.

But this year, we’re doing something special to get ready for Valentine’s Day. We are, together, embarking on the Mahre Camp at Deer Valley, Feb 10-12. Because we both want to up our game—and what better way to lock in what we’ve learned than to give ourselves a rest day on the 13th (seriously, we’ll need one after three days of first-to-last chair skiing. Someone may take away our Locals’ Cards—or at least our membership in the Crack of Noon Club!), and spend the day, er, racing each other down the steeps?

Of course, no Valentine’s Day would be complete without some chocolate and bubbly. I’m voting for lunch at Royal Street Cafe, complete with the Ice Cream Sandwich and Hot Fudge, and a cocktail (St. Germain, anyone?).  Cheers!

What’s your perfect Valentine’s Day at Deer Valley?

Mother-Son Night at World Cup

Posted on by
1

World Cup Fever hit hard in my house.

So did the regular fever, which turned out to be strep—but it only derailed our mad spectating skills for one night. More on that in a minute.

No sooner had Sundance ended, than my family was plotting out our strategy to be spectators at the VISA Freestyle International . We decided that the moguls on Thursday would be my mother-son night with Lance—in part to compensate for my all-day birthday ski date with Seth earlier in the week, while Lance was busy being a third grader. Said third-grader wasted no time telling his teacher that he’d be out late Thursday at the World Cup. Thankfully, Park City teachers get it—Lance said Ms. Thompson was really excited for him.

The buildup was immense—so when we got home from karate and I discovered that little brother had a fever, I saw Lance try to mask his disappointment at the prospect of missing out on our evening. Dad, of course, saw no reason for us to change our plans—all Seth needed was one parent in the house to take care of him. Mom and brother? Redundant.

So, we bundled up and off we went. I can safely say there was nothing the kid did not enjoy about the World Cup—from the walk through the parking lot to the chairlift ride with no skis, to the hike up the bottom of Little Stick. Seeing all the kids (and some adults) sliding on their bottoms off the runout on the bottom of Solid Muldoon was a hoot, too. And then…the holy grail:  We were lucky enough to be invited to the VIP Tent, so my soup-loving boy got to enjoy a second dinner of Tomato Basil Soup and unlimited cookies.

And this kid—he may be but a yellow belt in karate, but he’s got a black-belt in events. “Mom, it’s warm in the tent, and we’re bundled up—let’s take our soup outside and eat where it’s cooler,” he said, wisely. “Plus, we won’t miss a minute of competition!”

And, of course, the competition was amazing.

In the process, I think I found the phrase that will make my kids roll their eyes in that “Mom, you’re such a dork, you always say that!” way that teenagers acquire. It is…

“You know, if you were growing up in New York City, you would not get to do this!”

Admittedly, it’s kind of a preemptive strike against the kind of groaning I have anticipated as soon as my kids figure out that my old life as an Entertainment Editor in New York City involved premiere tickets to just about every major studio release, house seats to popular Broadway shows, and concert tickets with backstage access at lots and lots and lots of teenybopper concerts. I once said to Ski Dad that I wondered if, for all the effort we put into moving to Utah and creating a certain kind of life here, if our kids would “reward” us by lusting after city life, as a sort of karmic joke. (I was the originator of that particular bit—growing up in Vermont, I pined, pined I tell you, for life in the big city. Three cities and twelve years later, I was done.)

So, yes, I went ahead and made that statement, aloud, to Lance as we got ready to watch the women’s and men’s moguls’ competition on Thursday night. Shameless.

But something cool happened. Lance got the same look of awe on his face watching the competition as he got when I took him to see American Idol Live on Tour, or the first time he watched Star Wars. He was both completely absorbed in being entertained, and impressed with what it took to make this entertainment happen. And you know what? Even though mom’s job still have the kind of perks that get us into VIP tents, that wasn’t the thing that impressed him about the experience:

“Mom, look how good they are,” he said. “I’m thinking about how hard they all worked to get here. It’s a lot of work, isn’t it, Mom?”

For once, I just shut my mouth and let the experience speak for itself.

Thanks, Lance.