Deer Valley Grocery~Café Summer Menu

Deer Valley Grocery Cafe, Park City, UT

Anyone who has heard the slightest whisper about Deer Valley Resort has learned it is synonymous with quality. But quality doesn’t always mean pricey, precious or pretentious.

The folks at Deer Valley know their guests well, and when it comes to dining, they know that it isn’t always about sipping champagne and cracking crab legs. Even though that is always welcome in my book. It’s about simple, delicious food served by some of the most attentive staff you’ll find in the U.S. of A. The world even.

So of course food served in a grocery store would be held to the same standards. Really? A grocery store?

Simple. Fresh. Inventive. Deer Valley nails it every time at Park City’s best kept dining secret: Grocery~Café.

Deer Valley Grocery Cafe, Park City, UT

The Deer Valley Grocery~Café was originally concepted as an easy stop for lodging guests or concert goers to pop in and gather prepared take-away meals and essentials like morning coffees while staying in the nearby condos and lodging. It has morphed into my go-to dining destination thanks to crave-worthy breakfast, lunch and now dinner eats.

While the food at Grocery~Café is amazing, the views are just as stunning.

Guests are welcome to sit indoors, or out on the large deck that overlooks ducks and standup paddleboarders coexisting in the large lake at the Deer Valley base. It’s my daughter’s favorite pastime as you’ll see in this post.

But take my advice, when the weather warrants, outside is where it’s at.

Deer Valley Grocery Cafe, Park City, UT

I had the opportunity to sit down to a menu tasting at Deer Valley’s Grocery~Café to sample their summer dinner menu. This is a big perk of my job and I relish every bite of it.

Our dinner started with homemade beet hummus and a tequila and orange cocktail. Have you tried beet hummus? This one is made in house (naturally) and is a combination of garbanzo beans, roasted beets and tahini. A perfect starter, it’s served with Deer Valley’s famous flaxseed crackers and sugar snap peas. Those crackers…so addictive.

Deer Valley Grocery Cafe, Park City, UT

Next, we sampled three newly refined items on the menu.

First, the Green Goddess Grilled Cheese with fresh mozzarella, cabot white cheddar, herb pesto and fresh arugula grilled on toasty housemade sourdough bread. I love a good grilled cheese and this one is tops as a perfect combo of cheese and flavor, still retaining it’s grilled cheese status rather than an overstuffed sandwich.

Next, the Garden Gazpacho. Heirloom tomatoes are blended with more veggies, spices and then topped with cilantro oil and sautéed shrimp. Slightly vinegar-ed bites of freshness come with each spoonful, and the garlic scape as an accents was an earthy touch.

Finally, Grocery~Café’s signature Salmon Tacos, one of the most popular dishes on the menu and rightfully so. A generous portion of salmon tops corn tortillas. It’s then topped with a tangy grilled scallion citrus slaw and roasted poblano guacamole. A little crunch comes in thanks to a sprinkling of pumpkin seeds.

And this was just the beginning.

Deer Valley Grocery Cafe, Park City, UT

Deer Valley Grocery Cafe, Park City, UT

You may have noticed a supremely stunning caprese salad at the beginning of this post. The table just about fell silent when this was presented. This salad has been served at Deer Valley Grocery~Café for a number of years but only recently was reimagined by Chef Kristine Thorslund in a stunningly new, minimalist presentation. When you have ingredients this gorgeous, why over do it? The salad is composed of local Copper Moose Farm heirloom tomatoes, sweet basil, marinated baby mozzarella, lemon mosto oil, aged balsamic pearls (I know! Molecular cooking is crazy and here’s how they do it) and blackberry tar.

Then my main course: Seared Salmon. It was almost too pretty to eat. Almost. Okay, I finished the whole thing. How could I not?

A perfectly cooked filet of King salmon that flaked at each forkful rested on a bed of chilled sugar snap pea salad, micro greens and pickled onion and was topped with green goddess pesto, crispy quinoa and more delicate micro greens. The drizzle of olive oil left the dish feeling homemade rather than pretentious. Just my style of eating.

Deer Valley Grocery Cafe, Park City, UT

A new menu item was the vegetarian Cauliflower and Quinoa Fritters and in short order was deemed a new favorite by all at the table. Ground cauliflower and quinoa are mixed with fresh herbs, Spanish red onion and lightly fried, the set on arugula and microgreens to be dressed with a lemon yogurt. If you’re watching what you eat, watch yourself easily consume this.

Deer Valley Grocery Cafe, Park City, UT

Newly appointed Food and Beverage Director Jodie Rogers was center stage at the table, sharing behind the scene stories and the ingredient list of each dish for those of us wishing to know the secrets behind the dishes. Even so, I don’t think I’ll ever be able to remake these dishes at home.

But then, why would I when I can come here and not have to do the dishes?

Deer Valley Grocery Cafe, Park City, UT

A welcome surprise dessert was served in the form of popsicles. After enjoying a rather large tasting, the cool pops were more than welcome as a light finish to the night. However, don’t think they weren’t full of flavor too.

Strawberry and Black Pepper mingled in one set of pops while Coconut Lime and Pineapple were easily licked as the other. True to Deer Valley form, the pops were served on a tray of frozen fruit and flowers worthy of any Pinterest board.

Deer Valley Grocery Cafe, Park City, UT

Chef Jodie Rogers, Chef Jodie Paris and Chef Kirstine Thorslund are busy creating a name for Grocery Café, and with food prepared and presented like this, it won’t be long before this spot isn’t much of a secret anymore.

Deer Valley Grocery Cafe, Park City, UT

Deer Valley~Grocery Café

Menus: breakfast, lunch and dinner

  • Location: Snow Park Village – base area
  • Address: 1375 Deer Valley Drive South
  • Telephone Number: 435-615-2400
  • Dining Type: Café/Deli/Bakery
  • Business Hours: 7:30 a.m. – 8:30 p.m., daily

Heidi Larsen is the creator of, the blog and online magazine featuring family friendly recipes and inspiring photography. She also photographs Deer Valley Resort’s food and fine dining when not enjoying quality time on the ski hill with her husband and 11 year old daughter. See more of what she’s crushing on at Facebook and Instagram.


Behind the Scenes: Royal Street Café Summer Photo Shoot

Royal Street Summer Deer Valley Resort, Park City UT

You look at this photo and you see a pretty girl and a handsome guy sipping away on a sunny day. And that’s all you should see.

For me, I see all of the behind the scenes work that goes into producing a photo like this one. Hours of coordination, contemplation and creativity to create a single moment in time. And when it works, and all comes together, it’s magic.

I have years and years of experience producing and art directing photo shoots, more than I’d actually care to admit given I’m just shy of my 29ᵀᴴ birthday for the umpteenth time. I’ve concepted the ideas behind the the shoots, hired photographers and stylists, scouted locations, rented studios, homes, and motorhomes, scouted models and made it all happen while staying within budget. It is probably one of the most exhaustive parts of my job because the brain goes into overload to be sure each detail is attended to for a successful outcome.

But that was then, and this is now.

These days I’ve transitioned from directing the photo shoots to being the one behind the camera making “the magic happen.” For the past three years I’ve been photographing each of Deer Valley’s restaurants, chefs and anything else I’m lucky enough to point my lens toward for use on their website, advertising and yep, even these blog posts.

Royal Street Summer Deer Valley Resort , Park City UT

Royal Street Summer Deer Valley Resort , Park City UT

As in every successful mission, it takes a village. For these shoots it always starts with Deer Valley’s tip top marketing team including Emily, Lara and Ryan who work out all of the details of where, when and what will be photographed. Next, the talented chefs at Deer Valley make my job that much easier, creating subjects that are always colorful, seasonal, drool-worthy, and that hardly ever talk—or bite—back.

This summer there are several photo shoots on our to-do list. We kicked the first off at Royal Street Café where we gathered 20 or so real-life friends of Deer Valley, spending the afternoon taking photos. Kudos to all of our real life models who were total pros and beyond patient as I made my way around the patio doing what I do which usually means making people do the same motion over and over until we get it just right.

Patience. It’s a virtue.

Royal Street Summer Deer Valley Resort , Park City UT

Royal Street Summer Deer Valley Resort , Park City UT

Here’a a sampling of me sneaking into the kiddos lunch, that turned into…

Royal Street Summer Deer Valley Resort , Park City UT

This photo of this sweet blondie with a cheesy grin. Literally. A grilled cheese grin.

Royal Street Summer Deer Valley Resort , Park City UT

Royal Street Summer Deer Valley Resort , Park City UT

This time around we were fortunate to have Deer Valley’s creative agency represented by Struck’s creative director Scott Sorenson who shared his creative vision. It was great having another creative alongside me to make decisions, create the perfect sprinkle of crumbs and decide when the shot was just right.

Royal Street Summer Deer Valley Resort , Park City UT

Royal Street Summer Deer Valley Resort , Park City UT

Scott also makes a mean clean-up guy when the beer gets spilled. I have a feeling it wasn’t his first time.

Royal Street Summer Deer Valley Resort , Park City UT

Royal Street Summer Deer Valley Resort , Park City UT

I may have snuck a fry. Or two. It’s all in the name of food styling.

A Few More Faves to Savor

Editing photos is one of the hardest parts of my job, but just like going through my wardrobe in my closet, you have to make hard choices and edit, edit, edit. Following are just the smallest sampling of a few favorites from the edits of the day’s 1,700+ photos that will be shared on the website and in upcoming advertising soon.

Royal Street Summer Deer Valley Resort , Park City UT

Royal Street Summer Deer Valley Resort , Park City UT

Royal Street Summer Deer Valley Resort , Park City UT

Royal Street Summer Deer Valley Resort , Park City UT

Royal Street Summer Deer Valley Resort , Park City UT

Royal Street Summer Deer Valley Resort , Park City UT

And now, it’s time to get back to going through the rest of those 1,700 photos. Cheers!

Royal Street Café, get more info here.

  • Location: Silver Lake Village – mid-mountain
  • Address: 7600 Royal Street
  • Telephone Number: 435-645-6724
  • Dining Type: Casual Dining
  • Business Hours: 11:30 a.m. – 2:30 p.m., daily

Heidi Larsen is the creator of, the blog and online magazine featuring family friendly recipes and inspiring photography. She also photographs Deer Valley Resort’s food and fine dining when not enjoying quality time on the ski hill with her husband and 11 year old daughter. See more of what she’s crushing on at Facebook and Instagram.


The Brass Tag Spring Special Prix Fixe Menu

The Brass Tag restaurant, located in the Lodges at Deer Valley, will be offering a spring special prix fixe menu through Thursday, June 18, 2015.

Enjoy a flame kissed prix fixe for $34 per person (tax and gratuity not included) featuring the following:

fresh Dungeness crab, haricots verts, fennel



half pound, hand pattied Niman Ranch ground beef, pancetta, house pickled onion, fresh spinach, gruyere, smoked paprika aioli

Deer Valley Brass Tag 008

heirloom tomatoes, crispy capers, Italian parsley salad

quinoa, farm egg, roasted red pepper sauce


choice of artisan gelato

Deer Valley Brass Tag 082

The Brass Tag serves the regular menu, dinner and drinks nightly as well and is located in the Lodges at Deer Valley at 2900 Deer Valley Dr. Open 4 – 9 p.m.; serving full dinner menu 5:30 – 9 p.m.

For more information on Deer Valley’s The Brass Tag, please visit the resort’s website at To follow resort happenings on social media, use #deervalleysummer.

Deer Valley Resort Appoints New Food and Beverage Director


Jodie Rogers

                                               Jodie Rogers

Deer Valley Resort announced the promotion of Jodie Rogers to director of food and beverage. Julie Wilson, Deer Valley’s former director of food and beverage for over 30 years, will be retiring from the director position and transitioning to consulting for special food and beverage projects for Deer Valley Resorts, including Solitude Mountain Resort.

Julie Wilson

                                                Julie Wilson

Most recently, Rogers served as the executive chef of Snow Park and Empire Canyon Lodges, where she handled operations for all Snow Park and Empire Canyon Lodges restaurants and food events, including breakfast and lunch in the Snow Park Restaurant and Empire Canyon Grill; cuisine for the child care and ski school programs; après-ski appetizers in the EBS Lounge, Seafood Buffet, Fireside Dining, Deer Valley Grocery~Café and The Brass Tag, as well as, all summers banquets and weddings at the resort.

“Deer Valley is known for its award-winning food and beverage operations and Jodie has been vital to this success,” said Bob Wheaton, president and general manager for Deer Valley Resort. “She is a talented chef and her contributions to Deer Valley over the years have been substantial. We are so lucky to have her continue in this new role.”

As the Director Food and Beverage, Rogers will oversee all operations and offerings at the resort’s 12 restaurants, bakery and banquet operations.

Rogers, a native of Australia, spent her first five winters at Deer Valley as the manager of the employee dining program as well as an assistant sous chef and then sous chef at Snow Park Lodge. She was promoted to Snow Park Executive Chef in December 2000, Empire Canyon Lodge was added to her responsibilities in 2002, Deer Valley Grocery~Café in 2010 and The Brass Tag at the Lodges at Deer Valley in 2014. Rogers boasts a 20-year cooking career that includes several hotels in Sydney, Australia and working as head chef at Australia’s Charlotte Pass Resort. In both 1994 and 1998 she was part of the cooking teams that took the Australian Salon Culinare, Restaurant of Champions gold medal. She successfully opened Toast Bar and Restaurant in London, England in 1999. Rogers was invited to cook on NBC’s Today Show in March of 2014.

In addition to her many roles at Deer Valley, Rogers is the co-president of the Park City Area Restaurant Association, vice chairperson for the Summit Community Gardens and volunteers for the EATS program at Park City area schools.

Rogers currently resides in Park City with her husband Michael, son Graham and daughter Remy and enjoys skiing, snowshoeing, mountain biking, running half marathons, hiking, traveling, rock climbing, and cooking with her kids. For more information visit

Park Silly Sunday Market — Always Something New

On New Year’s Eve, the year of my 50th birthday, I vowed to try something new each week for the rest of my life.

It could be something as simple as trying a new food, restaurant or museum exhibit to something a bit more daring, like giving stand up paddling a go. The “thing” itself isn’t as important as the meaning behind it — to be open to new experiences, avoid ruts and remain young at heart.

The Park Silly Sunday Market has proven to be a one-stop shop for new experiences. Despite the number of Sundays I’ve spent exploring the market, I’ve always encountered something new and exciting. You could go every week and never do the same thing twice.

PS 1

Come for the live performances:

You can find live music, yoga acts and other performances throughout the day on the stage at the bottom of Main Street.

PS 3 PS 2

Hang out in the Kids’ Zone:

Can you hula hoop? Check out the “Hoops O’Funn.”

I must admit, I haven’t tried it — I’m pretty sure the hoop would spin around me twice and fall right to the ground. But brave hula hoop dancers of all ages get out there and rip it up.

P 4

PS 5If you’re feeling daring and aren’t afraid of heights, the Kids’ Zone also features a rock climbing wall.

If you’d prefer to keep both feet on the ground and want to embrace the “silly” part of the Silly Market, get a butterfly painted on your cheek.

Shop at the eco-friendly open air market:

My latest purchase from the market is an recycled wallet and cell phone holder made from a black rubber tire tube. It’s functional and unique! (Though I haven’t noticed any black residue on my hands, I plan to keep it out of direct sunlight.)

PS 6

Additionally, many of the photos in our home of local wildlife and the iconic McPolin Barn were purchased from vendors on historic Main Street at the Park Silly Sunday Market.

Enjoy Park Silly Sunday Market from 10 a.m. to 5 p.m. every Sunday until September 21. Come to try something new or just to enjoy the silliness. For more information, visit

Savor The Summit 2014: More Than Meets The Eye

There is more than meets the eye at Savor the Summit in Park City. That is saying a lot because the event is pretty amazing. Imagine one long table stretching the length of historic Main Street, with each restaurant putting on their special decorative touches you can enjoy fine dining in the outdoors with 1,500 of your closest friends.

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The event is unique and the food is amazing but there is more!  Even if you don’t participate in the elegant meal, you can still enjoy great music and special libations at Savor the Summit.

That’s what we did this year. We made sure to go to the Spirit Garden Main Stage at the Kimball Arts Center to taste Constellation wines, Wasatch and Squatters brews and sip the signature cocktails.

Mountain Town Music did not let us down with their choice of bands for the event. Guests got their party started dancing to the funky Changing Lanes Experience.

Picture 3 Picture 4 PATWA Reggae Band closed the party with their classic and authentic sounds.

Picture 5 Picture 6

Old friends, new friends and even a few four-legged friends (at the Spirit Garden) enjoyed a celebration of summer nights in the mountains at Savor the Summit. If you were at this year’s Savor the Summit, let me know what you thought of the experience in the comments below or on Twitter at @Nancy_MoneyDiva. Here are a few more of my favorite pictures from the event. Until next time, enjoy your #DeerValleySummer.

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Akeeno Clarke’s Deer Valley Difference

Akeeno Clarke

Akeeno Clarke

New to Deer Valley’s staff, Akeeno Clarke is a culinary extern who comes to us from Jamaica. Born in Hanover, Parish of St. James, Akeeno went to culinary school in Montego Bay. He currently works as a Chef at Royal Street Café.  

JF: Why did you pick culinary school?

Akeeno: Because in Jamaica, you want to set an example for youngsters like yourself. In high school, I was actually granted a culinary scholarship to go to Spain, and I ended up working for the Grand Palladium Palace, one of the most famous hotels on the island of Ibiza. When I returned from that experience, I felt compelled to further myself professionally and to commit to a culinary career.

JF: How did you become aware of Deer Valley Resort?

Akeeno: In Jamaica, we don’t know much about skiing. I was approached by my Dean who told me about a program offered by Janus International, involving hospitality student exchange for bachelor degree graduates like me. I actually sought out this program and that’s how I was told about an opening at Deer Valley, in a state called Utah. I’d never heard about that place. The only thing they told me was to bring some warm winter clothes because it was going to be cold!

JF: Get ready for some snow!

Akeeno: That’s right, be ready for the snow. So, I looked up on the Internet, I explored the Deer Valley website and after I completed that first Skype interview, I immediately felt the love. I liked the people I talked to and I jumped on the opportunity!

JF: What did you expect when you took that job?

Akeeno: Apart from expecting some very cold weather, I was told in the interviews that the resort was ranked number one in America. I was also told in one these interviews by Chef Chris Gibson at the Royal Street Café, that everything in the kitchens is made from scratch. Their dressing, their tomato sauce and everything else are all made from scratch, from quality, fresh ingredients.

JF: Were your hopes realized?

Akeeno: When I got there, not only did everything I had imagined materialize, but my expectations were absolutely exceeded. I must commend Chris Gibson as he set the tone and shone a very distinct light on what was supposed to be done.

JF: How would you compare your previous experience, abroad in Spain, with that at Deer Valley?

Akeeno: I must say that Spain and America are two distinctly different nations. The way of doing things is also different; while the internship in Spain was very enriching, Deer Valley offered both a much more friendly and professional work place. I guess Deer Valley has been improving its services, its culture and its environment for a much longer period of time. Nevertheless, both places will have been great experiences that I will treasure for a long time!

JF: This obviously is your first season at Deer Valley Resort?

Akeeno: Yes, my very first season, but I hope the first of many more to come!

JF: Are you saying that you are hoping to return next winter?

Akeeno: Definitely, if I am given the opportunity!

JF: What were your first impressions when you began to work?

Akeeno: From the get go, the minute I arrived, Chris told me, “Jump in the kitchen!” and proceeded to show me around. While I was already getting involved, I began to pick up bits and pieces of the job, that I guess, make the “Deer Valley Difference.” The whole training was communicated to me in a very friendly manner. What surprised me the most was how everyone was treated equally, the same rules that applied to the managers also applied to the staff and whether I was hard at work or just having fun skiing, I was always treated with respect and friendliness.

JF: Precisely, let’s talk about your skiing experience. I guess you had never seen snow before you came here, right? When did you arrive?

Akeeno: That’s right; snow was new to me! I arrived on January 13, and it was cold and snowy; it had just snowed the day before.

JF: How did you learn to ski?

Akeeno: That’s surprising because when I first came here, I was shocked; I arrived from a warm country into a very cold place. I told myself, “I’ll never go skiing!”  I had heard about a couple of ski lessons that were coming up, but I never went to any of them. Then my friends, back in the kitchen, kept on telling me, “You need to go skiing, you need to come with us!” I’m talking about guys from Argentina or from the Philippines and one day someone summoned me one more time to get on skis. It’s at that moment that I finally decided to give it a try. I actually never took a ski lesson. My buddies showed me how to do it; that was it and now I’m doing it almost every day!

JF: You mean to say you’re skiing every day? That’s a fast learning curve!

Akeeno: You’re right, I’m skiing almost everyday and to my surprise I’m enjoying it very much. I love to ski!

JF: Aside from skiing, what are the most important things you’ve learned since you’ve been at Deer Valley?

Akeeno: First, I’d say that they’re a lot of different cultures in the work place. You need to be receptive to all the people that surround you. Coming from Jamaica where the culture is a lot different, in Deer Valley I needed to learn how to interact with all my co-workers whether they came from Argentina, Peru or Paraguay. Another important element of what I learned is the barrage of recipes I’ve learned to prepare. But what I learned the most has been about quality and consistency in all the meals I prepare, and my own ability to control my attitude in that high stress level job. Those are by far the most important skills I’ve learned at Deer Valley and I treasure them.

JF: Now, if you had friends who might be interested in taking a position at Deer Valley, what would you tell them are the required qualities to successfully accomplish the job and be happy?

Akeeno: As a matter of fact, when my friends back in Jamaica ask me what it would take to get a job like mine at Deer Valley, I always tell them that they must be a consistent person, they must be very punctual, they have to show up early on the job everyday. I mean they’re not supposed to be at work watching the clock, they have to be committed to their task. Much of this has to do with the high standards Deer Valley is setting. People working here have a mutual interest with what Deer Valley is trying to create and what they want to achieve for themselves.

JF: This makes a lot of sense. Now, in your view, what is so special and so different about Deer Valley Resort?

Akeeno: What’s really special about Deer Valley? As I mentioned before, it’s all the employees. They all know how to provide quality in a consistent manner. It never changes; everyone is aware of the standards Deer Valley is setting. It’s not like one day you can provide a certain level of service and a totally different one the next day. For instance the “Deer Valley Difference” is found in details like when you are about to ride the chairlift, the lift attendant brushes the snow off the seat and says, “Enjoy your day skiing!”, regardless of whether you are a guest or a resort employee. They will repeat these gestures and say something nice to you every single time; it never changes…

JF: The same measure for everyone?

Akeeno: The exact same!

JF: Akeeno, anything else you’d like to say?

Akeeno: I would like to extend my sincere gratitude to Deer Valley, its staff, its managers and all my co-workers. Thank you for accepting me and for sharing your knowledge with me. When I return to Jamaica, this will have been a life changing experience for me that I will share with every one I come in contact with. I only hope that I can keep on working at Deer Valley Resort for many more seasons!

Deer Valley Resort Executive Chef to Appear on NBC’S TODAY

Deer Valley Resort’s executive chef of Snow Park and Empire Canyon Lodges is scheduled to appear on NBC’s TODAY Thursday, March 6, 2014, for its TODAY’S Kitchen segment. For the in-studio segment, Executive Chef Jodie Rogers will showcase how to make a variety of creative pancakes, from carrot cake pancakes with cream cheese frosting to bacon, blueberry and fresh thyme pancakes.

“This is an amazing opportunity for me and Deer Valley Resort,” said Rogers. “As one of the nation’s most respected morning news programs, it is an honor to be invited on the show. I look forward to demonstrating a portion of Deer Valley’s delicious fare to millions of viewers.”

As Deer Valley Resort’s executive chef, Rogers is responsible for overseeing operations of all Snow Park and Empire Canyon Lodges’ restaurants and food events, including breakfast, lunch and bakery offerings in the Snow Park Restaurant and Empire Canyon Grill during the ski season. Rogers also oversees menus for the childcare and ski school programs, après-ski appetizers in the EBS Lounge, two of the resort’s evening restaurants, Seafood Buffet and Fireside Dining and Deer Valley’s only year-round restaurant, Deer Valley Grocery~Café. Rogers also plans all wedding and banquet menus at the resort.


Rogers’ innovative menu offerings have received notable awards and accolades, such as Park City’s People’s Choice, SKI Magazine’s best in on-mountain food and dining, America’s Top Restaurants by Zagat and Trip Advisor’s Certificate of Excellence. A native of Australia, Rogers spent five winters as an employee of Deer Valley®, serving as the manager of the employee dining program, as well as an assistant sous chef and then sous chef at Snow Park Lodge. She was promoted to Snow Park Executive Chef in December 2000. Empire Canyon Lodge was added to her responsibilities in 2002 and most recently, the Deer Valley Grocery~Café in 2010. Rogers boasts a 15-year cooking career that includes stints in several hotels in Sydney, Australia, and working as head chef at Australia’s Charlotte Pass Resort. In both 1994 and 1998, she was part of the cooking teams that took the Australian Salon Culinare, Restaurant of Champions gold medal. She successfully opened Toast Bar and Restaurant in London, England in 1999.

For more information about Chef Rogers’ TODAY appearance or for recipes and images from Deer Valley Resort’s food and beverage offerings, visit

Renowned Cheese Maker Joins Deer Valley Resort

Taking its award-winning dining to new heights, Deer Valley Resort is now offering hand-crafted, artisanal cheese produced in the kitchens of Silver Lake Lodge at 8,100 feet by renowned cheese maker, Corinne Cornet-Coniglio. All milk for the artisanal cheese comes from locally pastured cows and goats in the Heber and Ogden valleys and the specialty cheeses are served in every Deer Valley® restaurant, as well as available for purchase at Deer Valley Grocery~Café.

Deer Valley

Corinne Cornet-Coniglio, a Belgium native, joins the Deer Valley team to spearhead the creation of the resort’s signature artisanal cheeses. The Cornet family was deeply rooted in the dairy industry in Belgium. She spent decades in Europe procuring knowledge of every possible European variety of cheese, including farmstead and Abbey cheeses located in remote locations. Fluent in French, she spent a significant time in France, gaining firsthand experience with dairy farmers and cheese makers. It was there that she acquired her knowledge and passion for cheese making and goat husbandry.

Coniglio came to the United States to pursue a career in cheese making in 2002. She was the former co-owner and manager of Roubideau Farm-to-You, a fromagerie in western Colorado near Aspen. Having a genuine farmstead artisanal cheese operation, she was directly involved with raising goat livestock and running a successful goat dairy, food and agritourism marketing business. After that venture, Coniglio became the national sales director for a French cheese making company and was the ambassador covering all U.S. territories for the company and its cheese making equipment.

As a professional cheese maker, consultant, and owner of Fromages Without Borders in Utah, Coniglio has a personal mission to promote gourmet/European-type cheese in the U.S. and help companies extend their production of more European-style cheeses.


“I am thrilled to be a part of Deer Valley Resort’s fine dining experience and create beautifully mastered artisanal cheeses,” Coniglio said. “Utah’s soil, grass, weather conditions and farming techniques will create a very specific range of new Terroir cheeses that I am excited to explore with the resort.”


The five artisanal cheeses currently being produced by Deer Valley are:
    • Blue Bell – A true artisan blue made from fresh cow’s milk and aged over 60 days to creamy perfection and ripeness
    • Moon Shadow – Ash-ripened goat cheese with a bloomy white rind and firm textures, made with 100% local goat’s milk
    • Meadowlark – A double cream, soft-ripened, cow’s milk cheese encased in a velvety white rind.  Hand-made in the French moulé à la louche tradition
    • The Provence Kid – Fresh goat cheese encrusted with Herbes de Provence
    • Triple Truffle – Triple cream Camembert-style brie infused with fine black truffles from Umbria, Italy. Creamy and earthy

American Cheese Society

For more information about Deer Valley Resort’s hand-crafted, artisanal cheese making, please visit

Deer Valley Winter Menu Tasting 2013-2014

Eat all the food.

That’s my motto: Eat all the food. So, when I was invited to this year’s Deer Valley Winter Menu Tasting, I realized it was the perfect antidote to my late-autumn blues—in which my impatience for winter rears its head. I had, that morning, said to a friend, “I’m trying to overcome my grumpiness about the beautiful weather.” Because, as we locals know, the mid-Novemeber weather is a tease—a few inches of white stuff, followed by fifty degree sunny days. Gloriously sunny. It’s enough to knock the wind out of a desperate-to-ski person’s sails. Or something.

So, dining a la Deer Valley, and mentally planning my evenings out for the winter, banished all grumpiness. Which may or may not have been followed by some freshies in the next three days. I dare not take credit.

Regardless, there were so many exciting developments revealed at the menu tasting, I couldn’t help but feel excited and hopeful about the coming season.

Perhaps the best news, at least to a woman who enjoys a “cheese course” nearly every evening—even if that translates, roughly, to breaking off a bite or two of aged Gouda pulled from my stash in the fridge and warmed from a rest at room temperature for a few minutes—is this: Deer Valley now makes artisan cheese. Yes, there is a cheese making operation at 8100 feet, in Silver Lake Lodge, utilizing dairy from the Heber Valley.


You can enjoy this cheese at every restaurant at Deer Valley, but perhaps the best news is that you can purchase it to enjoy at home (or in your vacation lodging, or on the plane ride home, or in the taxi on the way to the airport), at the Deer Valley Grocery Café.

Belgian-born cheese maker Corrine Cornet-Coniglio knows her stuff. She walked me through tasting all four cheeses: Blue Belle, Moon Shadow, Meadow Lark, and The Provence Kid. Each one delighted my palate in a different, cheese-obsessed way. (Yes, I’m planning to devote another post entirely to Corrine and the cheeses.) For now, I’ll tell you that the Blue Belle is a ripened blue cow’s milk cheese, Moon Shadow is an ash-ripened goat cheese with a white rind and a firm texture that made me wonder why other cheese makers bother, Meadowlark is a double-cream soft-ripened cow’s milk cheese and The Provence Kid is a marinated goat cheese with Herbes de Provence. I was lucky enough to take a couple of these cheeses home, and served them the following night to guests. My friends conferred near-rock-star status on me, just for having introduced them to the cheese.

Dinner brought still more fun surprises, many of which were inspired by Chef Jodie Rogers and Clark Norris’ trip to Iowa over the summer, for a farmer’s appreciation dinner. Here’s a restaurant-by-restaurant guide to the new menu items:

Lemon-Black Garlic Bluenose Bass, The Seafood Buffet 


Prepared in an oolong tea and wild mushroom broth, and served with fresh basil chiffonade, this dish boasts a sustainable New Zealand blue-nose bass. It’s light, but satisfying, and the flavors are complex and rich, without being overpowering.

Porchetta – Royal Street Café


Chefs Clark Norris and Chris Gibson prepare this Niman Ranch Pork Belly in an immersion circulator at 145 degrees for a whole day. Then, they pair it with creamy Brussels sprouts (who knew?) and whole grain mustard. It’s so rich, they decided it needed to be served only in appetizer portions, but I could make a meal out of it, with a salad, easily. 

Pancetta Wrapped Monkfish- Mariposa     


This dish was a favorite on the specials menu last winter—and it was so popular, that Chef Norris and Chef Tim Gibson decided to make it a staple of the regular menu this season. With its mustard pickle burre blanc, pan-roasted frisee and chevre mashed Yukon gold potatoes, it’s a superstar of a dish. Chef Norris even shared his secret to pan-roasting the frisee—he sears an entire head of the greens in a cast-iron skillet, then places a second skillet on top of the greens, themselves, creating a crispiness through the entire bunch. 

Rose-Hip Glazed Niman Ranch Pork Tenderloin—Fireside Dining


Chef Shane Symes uses rose hips foraged from the mountain to create the glaze. Accompanied by parsnips, which are boiled in 2% milk, strained, then pureed with the retained liquid in a smoothie blender. The parsnips almost take center stage—they’re that good. 

Buckwheat Crepe and Deer Valley Brie Roulade—Mariposa        



You’d think this is so rich that you need to share it. But, to my mind, it’s so rich, I need to keep it all to myself. You have my permission to do the same. Pastry Chef Stephen Harty pairs it with champagne huckleberry sorbet, lacquered walnuts and huckleberry crunch. Seriously, you will need to swat away your dining partners’ wandering forks.


Salted Carmel Panna Cotta—Seafood Buffet


Snow Park Pastry Chef Debbie Swenerton said she was “inspired by Cracker Jack,” when she created this dessert. The milk chocolate cremoso, caramel corn cream with a cone of cashew caramel corn is going to be a runaway hit with certain members of my family, when we visit the Buffet this winter. The ski lodge version of the ballpark snack is, forgive my expression, a grand slam home run.