It’s My Deer Valley with Stephen Harty

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.

One Response

  1. Rowland says:

    i come back to deer valley every year (twice this year) for the blueberry pie at empire canyon lodge. my record is four slices for lunch. do you have the recipe you can pass along?

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Deer Valley Resort shared INSIDER cheese's Fireside Raclette.

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View previous comments

Tom JermannTake it from a Swiss, the portion is way too big at one time. By the time you are half way thru, the rest of the cheese is cold and rubbery. Also, we never cover our side dishes i.e. steamed potatoes or cornichons and silver onions. Sprinkle a bit of Paprika on the cheese.

3 hours ago   ·  1

2 Replies

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Hilda Leuterio GigioliAlternative, Raclette grill - smaller portion

Attachment2 hours ago
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Earth Storm JacobsNo, you suck showing that to a cheese junkie. I want, bad.

3 hours ago
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Jennifer StebenAmy 'Lore' Good this is one of our faves when we go skiing in Utah. You need this!

2 hours ago

1 Reply

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Cathi Rowland GrangerThe raclette fireplace is Wonderful!!

3 hours ago
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Eric González-PonsKwynn you won't believe this!

3 hours ago

1 Reply

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Chris TilleyThis is the most expensive cheese ever.. great restaurant though

2 hours ago
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Chalese EastmanColtan J. Eastman I'm positive we need to go here...

1 hour ago

1 Reply

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Courtney FrainMary Marisa Saffronia Jason I can't believe we missed out on this.

4 hours ago   ·  1

2 Replies

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Jeff YatesI love the fat free cheese and the veggie sandwich 🥪 was delicious

1 hour ago
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Jennifer Winus-RobinsonVicky Angerthal- put it on the list!!!!

3 hours ago

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Jennifer BawdenAlexandria Caver cheeeeese!!!!

5 hours ago   ·  1

1 Reply

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Jill Catalano TrosoI’ve been there! Amazing Raclette!

5 hours ago   ·  1
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Donna TiptonThis was as good as it looks!

2 hours ago
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Jason ErvinUmmmm You can just bring me a couple of plates of this next time you come in Jennifer Ervin!!

4 hours ago

2 Replies

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Simone AlbertRaclette Patrick Albert. We should have done this while we were there. Have to go back!

54 minutes ago
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Naomi P. DupreUMMMMM Travis Dupre!!! Date night in a few weeks???

5 hours ago   ·  1

1 Reply

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Yasmin PixtonDeer Valley Resort what restaurant do I have to book for this?

2 hours ago
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Meredith GorskiThomas A Gorski we have to do this when we go out

4 hours ago   ·  1

1 Reply

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David HolzWay to much fat

5 hours ago
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Emina DugumovicSelma and Lauren check this out if you can. 🧀🍷

32 minutes ago   ·  1
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May L. HarrisEric Harris, I think we need this...

3 hours ago
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McHale ChriswellChristian Jayhawk Chriswell this is in park city!!! I think I'm in cheese heaven

3 hours ago
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Rachel HermanStuart Herman why havent we done this?!

2 hours ago   ·  1
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Joan WakeWe could do that Douglas Wake!

3 hours ago
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