Vacation Dining

I can’t help it—when my friends are on vacation at Deer Valley, so am I. And thus, all reason eluded me when approaching the menu at Mariposa when our friends were in town.

You know you’re in caloric trouble when the amuse is a strawberry served in what can only be described as balsamic deliciousness. It was as rich as duck fat, without the caloric guilt. And that was, perhaps, the last nod we made toward caloric guilt.

Knowing full well none of us had room for three courses, we ordered them anyway.

Ski Dad has declared that Burrata (that wonderful, creamy-centered handmade mozzarella) at the Mariposa is the best he’s tasted. So, of course, we had some.
A bowl of the special soup didn’t disappoint, either. Nor did my Ahi appetizer. Or Ski Dad’s Ravignocchi.

As I pondered the entrees, I mentioned that the Seared Bison Tenderloin looked tasty. A remark was made that it was a low-fat, and thus sensible choice. “Yes, but the same thing cannot be said for the foie gras that comes on top…” We roared with laughter. Clearly, the caloric guilt had been embraced.

Overheard at our booth toward meal’s end? “I think I might move to the next booth to take a nap.” AND: “Yes, I’d love the rest of my veal wrapped to go—I think I’ll have it for breakfast.” The group determined that since it’s technically a Deer Valley Breakfast, and this is vacation, veal leftovers would be allowed at the morning meal.

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