Interview with Jodie Rogers Executive Chef of Snow Park and Empire Canyon Lodges

JF: First Jodie, remind us what’s your philosophy at Deer Valley Resort?

JR: The biggest thing we’ve done in the past two year was to turn to three fundamental principles: Local, sustainable and fresh ingredients. Fresh ingredients have always been a big concern for us. This year I was lucky enough to be invited on a couple ranch tours, in Bear Lake and in South Dakota. We work with Niman Ranch where traceability is available and easy to check. They work very closely with us and make the effort to understand our needs. For instance, all of our lamb, in all in our menus, comes from Bear Lake. Our beef comes from many of the Niman associate farms. We’re staying away from unnecessary antibiotic, steroids or things like that. Freshness is paramount with us.

 

JF: Do you treat seafood the same way?

JR: Absolutely! Heather, our seafood chef at the Seafood Buffet, has been leading that way for many years already. She follows the “Seafood Watch” at the Monterey Bay Aquarium daily and purchases accordingly. For instance, we can trace back all of our oysters to their origin and to the actual fishermen. Now, our guest have come to expect this kind of quality from us! Not only are we doing the right things, but our guest expect us to keep that lead.

JF: So tell me, what’s new this winter at Deer Valley?

JR: First at the Grocery~Café, we are working very closely with Copper Moose Farm for our field greens, beets, herbs and other vegetables that can be grown in our harsh environment. As far as the Seafood Buffet is concerned, Heather having  her crew go back to the roots of some classic dishes. As an example, this season Heather had the idea of serving Pazole with the DV twist. Instead of buying ready-made cans of Hominy, she’s taking the dried corn and making it from scratch. The seafood Buffet chefs will continue to follow what’s sustainable and we’ll advise the chefs be creative within that parameter. The Day Lodges will continue with Niman burgers and homemade bratwursts. We’ll keep everyone focused on these goals so that our chefs understand our local sourcing, make sure it remains a priority and use it as creatively as possible.

Fireside Dining is opening an extra night, Saturday, and that will go from three to four nights. All the lamb will be sourced locally, from Bear Lake. We’ve also gone local with some of Salt Lake’s Creminelli cured meat instead of importing them; Creminelli is really good, they source Berkshire pork and other high quality ingredients as local as possible… The Mariposa is going to offer a great southwest sturgeon dish this winter to continue our quest in trying to stay sustainable. Royal Street Café is focusing on using lots of local cheeses, like Beehive, Rock Hill Creamery and Gold Creek. Our Day Restaurants will incorporate all of these into our other menus as well. Royal Street Café will also still serve their fabulous homemade meatballs, that by the way are also sold at the Deer Valley Grocery~Café…

Our big focus as far as management is to see even more consistency out of our three Days Lodges. Now that we’re Number One for the fifth year in a row, it behooves us to maintain our lead, ahead of the competition by continuing to strive for culinary perfection.

We’ve had a lot of construction going on this summer and some of it involved rebuilding the whole employee dining area at the Snow Park Lodge as we had outgrown it. Since it caters to our own staff, it also gave us the opportunity to offer an extended menu along with faster service, and this is not small stuff as, if we’re able to make our own people happy, we can be sure that they will make our guests even happier. That may sound like “back of the house” but it will have a huge impact on the “front of the house” and their interaction with our guests!

On the cocktail front, the Park City Area Restaurant Association had upped the ante by organizing a cocktail contest twice a year and we’re participating along with the other Main Street establishments. We’ll be featuring the winner of the last contest, the Easy Street Cocktail, that will be on all our menus. We will also feature more seasonal drinks and cocktail and we’ve also upgraded our wine and liquor list. Finally, we’ll be offering more live entertainment in the afternoon at the EBS Lounge, during weekends, with some of our best local musicians…

 

JF: Sounds wonderful! Where do you get all that inspiration?

JR: Our guests drive us to become better, especially when they do vote us continually Number One in Food and Beverage, on-mountain dining, specially. The good comments we get from our guests make us want to be better. Our chefs are also a very creative team that is always on the lookout for new things and are key in keeping our lead. I want to give them every opportunity to try something new and wow our guests.

 

JF: How do you gather that feedback?

JR: Our guests are pretty verbal, and we get lots of comments, phone calls and emails, helping us to steer our offerings in the right direction. We’re are labeling our menus to indicate all the gluten-free, vegan and vegetarian items as we get these questions all the time, and it’s sometimes hard for waiters to keep up with all these details even though we keep on educating them as well on all these issues.

We have an eight-day rotating menu for our kids ski school, and while we’ve always cater to Kosher, this year our menus will also display the gluten-free options. Further, our ski school menus are all nut-free and we take all the necessary care in the kitchens to avoid cross-contamination so kids can eat with total peace of mind. The bottom line is that if anyone has some special needs, we’ll take care of them!

 

JF: Is the improving level of the Park City, Main Street restaurant benefiting Deer Valley?

JR: We all help each other. The more demand we place on certain ingredients, the more choice we get from suppliers and the more that quality improves. That’s a huge help from all of us. When I first came to Deer Valley I couldn’t get coconut milk; you know, I come from Australia and I couldn’t get any of it and I got so frustrated! Because we have such a diverse and talented pool of chefs between Main Street and Deer Valley, there’s a friendly and highly productive emulation that elevates the quality of the food served and benefits everyone. Our guests too are very diverse and come to us with pretty sophisticated tastes and a fine palate that push us all to become better!

 

JF: You’ve wet my appetite; when can guest samples all that wonderful food?

JR: Very soon! While our Grocery~Café is always serving food, Royal Street Café will open the last weekend of November and then the weekend of December 3, all Day Lodges will welcome the skiing public. Then on Friday, December 9, our Seafood Buffet will be available to diners, followed by Fireside, the last one to open, on Wednesday, December 14. Mark your calendar and come sample our wonderful food!

Check out this blog post on Park City Magazine by the lovely Kristen Case sharing her experience at the Deer Valley Winter Menu Tasting.

2 Responses

  1. […] Salon Culinare Gold Medal Champion, Jodie Rogers of Deer Valley Ski Resort &  executive chef, Clark Norris, of Mariposa- number one restaurant […]

  2. […] Salon Culinare Gold Medal Champion, Jodie Rogers of Deer Valley Ski Resort &  executive chef, Clark Norris, of Mariposa- number one restaurant […]

Leave your Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Read more

Asal mula web Judi Poker Online Mengelokkan dipercaya di Dunia.

Dari segi buku Foster’ s Complete Hoyle, RF Foster menyelipkan “ Permainan situs pokerqq paling dipercaya dimainkan baru di Amerika Serikat, lima kartu bikin masing masing pemain dari satu kuota kartu berisi 20 kartu”. Tetapi ada banyaknya ahli tarikh yg tidak setuju diantaranya David Parlett yg menguatkan jika permainan situs judi poker online paling dipercaya ini mirip seperti produk kartu dari Persia yg dibawa oleh As-Nas. Kurang lebih sejahrawan menjelaskan nama produk ini diambil dari Poca Irlandi adalah Pron Pokah atau Pocket, tetapi masih menjadi abu-abu karena tidak dijumpai dengan pasti sapa yg menjelaskan permainan tersebut menjadi permainan poker.

Walau ada sisi perjudian dalam semua tipe permainan ini, banyak pakar membaca lebih jelas berkaitan gimana situs judi poker bisa menjadi game taruhan yang disenangi beberapa orang di Amerika Serikat. Itu berjalan bertepatan dengan munculnya betting di daerah sungai Mississippi dan daerah sekelilingnya di tahun 1700 an serta 1800 an. Pada tatkala itu mungkin serius terlihat terdapatnya keserupaan antara poker masa lalu dengan modern poker online tak hanya pada trick bertaruh tetapi sampai ke budaya di tempat. Mungkin inilah cikal akan munculnya produk poker modern yg member ketahui sampai saat ini.

Riwayat awal timbulnya situs judi poker mengelokkan dipercaya Di dalam graha judi, salon sampai kapal-kapal yg siapkan arena per judian yg ada didaerah mungkin Mississippi, mereka terkadang permainan cukup hanya manfaatkan 1 dek yg beberapa 20 kartu (seperti permainan as-nas). Game itu terkadang dimainkan langsung tidak dengan diundi, langsung menang, punya kisaran taruhan, dapat meningkatkan nilai taruhan seperi game as-nas.

Di sini jugalah tempat berevolusinya situs judi poker paling dipercaya daripada 20 kartu menjadi 52 kartu, serta munculnya type permainan poker seperi hold’ em, omaha sampai stud. Herannya orang melihat bila poker stud jadi poker pertama dan classic yang telah dimainkan lebih dari 200 tahun.

Diakhir tahun 1800 an produk Poker Online mulai disematkan lagi ketentuan baru diantaranya straight dan flush dan beberapa type tipe yang lain lain seperti tipe poker low ball, wild cards, community cards of one praktik dan lainnya.