Savor Your Summer at the Royal Street Cafe with Deer Valley’s Signature Cocktails

 

three cocktailsWhat are your favorite memories of summer?   One of mine is a girl’s weekend (before I moved here permanently) in Park City – three California girls came in for a four-day weekend.  Dressed in short sleeved t-shirts and shorts, we rode the chairlifts from Snow Park to Silver Lake Lodge and to the top of Bald Mountain.  It was a beautiful warm summer day so we didn’t dream of bringing a light jacket!  It got chilly on the lift so the three of us huddled together for warmth.  We each pulled our arms out of the sleeves wrapping them around our waists underneath our shirts to slow the goose bumps.  When we arrived at Silver Lake, we ran into a shop and bought sweatshirts!  We enjoyed the second half of our lift ride to the summit much better and have laughed about it ever since.

On the way down, we stopped for lunch at Royal Street Café and enjoyed a lingering lunch on the deck in the full sun with our new sweatshirts draped across the backs of the chairs and Blueberry Mojitos in our hands. Now, I live here full time and always bring visitors on that very same scenic lift ride and to bask in the sun for alfresco dining on the deck.  As a local, I’ve learned to always bring a light jacket or sweatshirt as temperatures change frequently in the mountains, and I’ve also picked up a thing or two about cocktail options at the Royal Street Café.

My friends and I lucked into the Blueberry Mojito because we saw it come out on a tray to a patron sitting at a table next to us.  We said to the server, “We’ll each have one of those.”  What we didn’t know at the time was the Royal Street Café scours the farmers markets each week to choose local seasonal fruits such as raspberries and apricots and herbs such as rosemary and basil for their cocktails.  They make juices and mixes fresh each day. When we were enjoying our day in the mountains, we were sipping the freshest local fruit juices and tasting hints of freshly picked local herbs from right here in the Wasatch Mountain area.  To us, the experience was seamless but to the team at Royal Street Café, it was intentionally designed for us to really enjoy a sense of place – the mountains and the summer season.  It worked!

nancy and bonnieA lot of the inspiration for seasonal cocktails comes from lead bartender, Bonnie Ulmer, who has been a part of Deer Valley since the beginning. I had a chance to spend some time with Bonnie, observing her skills in action, chatting with her on the deck and having a taste test of the latest signature cocktail. In case you need some help deciding which drink to sip as you drape your arm over a chair sitting on the deck on a summer afternoon, here are some suggestions for making your summer cocktail decision:

sipping rosemary collinsTry this summer’s signature cocktail – Rosemary Tom Collins. If you like something a little on the tart side with the freshly made sweet and sour mix and you want to completely blow your mind with the addition of the hint of rosemary, this is the one for you.  When I tasted it, I couldn’t put it down because of the unique flavors.  You’ll notice when I snapped some photos of the drinks on the deck, the Rosemary Tom Collins had been sipped quite a bit.  I’ll admit it; it was me! You try taking just one sip and let me know how that works for you! The rosemary adds a unique sensory experience that encourages you to take sip after sip.

Experiment and go with this week’s special.  The restaurant and beverage team at the Royal Street Café all weigh in on the weekly special cocktail.  I got to try the RSC Berry Crush with Grey Goose vodka, splash of Chambord, fresh raspberries, and house made lemonade served over crushed ice.  The weekly special is one of the things Bonnie loves most about summer! She had a twinkle in her eye when she talked about plans for a cucumber and basil combination she was planning.  Whatever fruit is ripe and herbs are available, a new special cocktail is created to pair with the weekly food specials. If you want to be adventuresome and try something new, try the current creation.

mojitoGo with the winner – Deer Valley’s Blueberry Mojito.  This drink is the winner of the Park City’s Best Cocktail Award in 2007/2008 and for good reason. With the combination of mint, lime and blueberries, how can you go wrong?  People from all over the world come to Royal Street Café asking for this special drink and the recipe to take home.  Even the culinary challenged (such as me) have been able to make this drink at home with success!

Stick with the classics.  It’s fun to experiment with something new, but you certainly don’t have to!  You can order anything from a Manhattan, a High West Distillery Rendezvous Rye Whiskey, to a locally brewed lager from the Wasatch Brewery to enjoy on the deck at Silver Lake Lodge.

deck cocktailsThe diners who stop at the Royal Street Café are an eclectic group and the drink choices certainly fall right in line.  Whatever choice you decide, make it memorable. The important thing is to savor your summer and create lasting memories of your time in Park City, whether you live here year-round or you are here for a short stay.

For a peek at the menu and more information for Royal Street Café, click here.

 

 

An Evening with the Utah Symphony

I’ll admit it.  I hid the chocolate. It’s not like I needed to because there were also two pieces of lemon cake right on top of the gourmet picnic basket I carried to our blanket on the lawn at the Opera Hits concert with the Utah Symphony.  I just wanted the chocolate raspberry truffle tartlets all to myself.

You can come right out and say that’s selfish and I must be an awful person. It is all true – I can’t deny it.  But I have to say if you’d seen the desserts in the Deer Valley gourmet picnic basket, you would have done the same thing or at least thought about it.  I simply couldn’t help myself.

Food is important especially when you are enjoying an outdoor venue. I remember a few years ago, I went camping by the beach in Bodega Bay, California with my brother and sister-in-law. They invited their neighbor who brought two cans of tuna as her culinary contribution to our weekend.  I am dead serious. By the way, she also sat in my chair the entire time and I had to sit on the ice chest (but I am not the least bit bitter.)  When enjoying the outdoors, you don’t want the ordinary. You want something special.

On the lawn listening to the operatic voices of angels – the sopranos, the tenors and the opera choir backed by the full symphony orchestra, we had that something special. My husband and I lingered and enjoyed the bottle of Pinot Noir with our Brie, apples, grapes, crusty baguettes, and antipasto before feasting on a salmon steak and filet as well as the amazing lemon cake.  What a great night.

Later when we got home, he dug through the basket, found the chocolate tartlets and said, “Look, I found these for you.  You can have them both.”

“Chocolate raspberry tarts? Oh I love them. Thank you, Honey.  That is so sweet of you,” was my shy reply. He obviously didn’t know someone had hidden them in the bottom and he clearly is a better person than me.

Come on though. Wouldn’t you have done the same thing?

Deer Valley Historical Hike With Michael O’Malley

Who knew that the popular beginner run, Ontario, was named after the deepest and most prolific mine in Park City (and last to close in 1981) not a province in Canada?  Who knew that Flagstaff mountain was not named after a city in Arizona but after a mining claim from three soldiers at Ft. Douglas- a pine bough stuck in the ground with a bandana tied around it?    Well everyone who took the Deer Valley guided historical hike, that’s who.  My husband, Jay and I met the group of hikers at the base of the Sterling Express Lift at the Silver Lake Lodge to join the hike led by Deer Valley mountain host, Michael O’Malley.

Photo By T.J. Lenahan

After our first history lesson and introductions all around, we grabbed some ski poles to use as walking sticks and headed up the trail —at a brisk pace I might add.  I was a little nervous that this group would leave me in the dust but I found out later our leader was doing a “level check” to see how we stayed together.  Michael said he starts out with a “New York attitude” to gauge the group and sets his pace accordingly. I guess we all possessed some of that attitude because we ended up staying together as a group really well (probably helped by a couple from Long Island on their first visit to Deer Valley.)

Michael has been leading the Deer Valley Historical Hikes, which are free to the public, for about four years now. He shared a bit about his experience with me:

Photo by T.J. Lenahan

How did you get started as a historical tour guide?

I have to blame the women in my life!  I got volunteered.  More than 10 years ago my wife volunteered me to help Hal Compton, resident historian with the Park City Museum,  http://www.parkcityhistory.org/   for a season when he injured his shoulder. I’ve been doing it ever since.  I model my tours after Hal’s.  He is 83 years old now and still leads great tours.

Then four years ago, I got volunteered again! Jennifer Franklin with Deer Valley mountain hosts who serves on the Park City Recreation Advisory board volunteered me when the board wanted to offer free public hikes. So here I am.

What is your favorite history tidbit?

One of the most common questions I get is, “Do they still mine in Park City?” The answer is –yes! but it is not what you think. The mine shafts are drain tunnels that carry water to treatment facilities at the Jordenelle which produce the “new silver” —  water.

The route we took through the aspen groves and then on the ridge was beautiful  – is that the route you always take?

We actually have several routes — well a half dozen — we choose them based on the weather conditions.  Last year the route we just took had snow on it.  A couple of the guides and I go out the day before to check the trail conditions. Changing keeps it interesting, too. Besides we have a group of regulars (“repeat offenders” as Michael calls them) so we like to mix it up.

Which hike is your favorite?

I like hiking Guardsman’s pass past the Xfiles to the Daily chute.  It is a beautiful and peaceful hike.

What is your favorite season for hiking?

The second week in October is really great. Last year the foliage was amazing with the deep red and bright yellow colors. It is also cooler then and we don’t encounter as many mountain bikers which opens up more possibilities for the group hike.

Favorite thing about being a host?

I really enjoy showing the out-of-towners our mountain but I really love to hear when a local takes a hike and says, “I never knew that!”

Fun mining fact?

Michael showed us an “adit” then he laughingly said if you ever need a four letter word for entrance to mine shaft in the New York Times Crossword, you have it now.

We learned a lot, saw beautiful vistas and got some great exercise.  I will now look at the mountain as more than simply nature’s playground to enjoy but with a new depth that knowing the history provides.  Historical hikes are the second Sunday of the month until October 14th.  Here is a link for more information.

If you want to enjoy the beauty but don’t feel like hiking up, pick up a ticket and ride the chairlift to Bald Mountain – ride down or hike down.  We love to enjoy lunch on the deck of the Royal Street Cafe at Silver Lake Lodge afterwards — open for lunch from 11:30 to 2:30 between June 15th and Labor Day.

Deer Valley Cocktail Mixology

Last week we highlighted long time Deer Valley bartender Bonnie Ulmer. Three time Park City Cocktail Contest winner, we wanted to know the secret behind the mixology at Deer Valley.

Next time you dine with us at Royal Street Cafe and try  the daily drink special, you can be assured it contains the freshest and most local of ingredients. Each week Bonnie and the Royal Street staff search the local farmers markets for fresh fruit and herbs to incorporate into their drinks. Don’t be surprised if the mint or rosemary in your drink was even grown right here at Deer Valley or in one of our talented chef’s back yards.

“We try to stay local, whether it’s honey from Beehive Honey or whiskey from High West, we really like to incorporate that into our drink specials” says Bonnie.

Have some fresh mint lying around? Bonnie recommends trying her 2010 Park City Cocktail Contest winner her Limoncello Ginger Cocktail, available at Royal Street Café.

Cheers!

 

 

 

 

 

 

Limoncello Ginger

Yields: 1 Drink

2 Lemon Wedges

1 oz. High West Vodka

1 oz. Domain De Canton Ginger Liqueur

½ oz. Limoncello

2 oz. fresh lemonade

Ginger Ale

Fresh Mint

Procedure:

In a tall Collins glass, muddle 2 lemon wedges in a splash of ginger ale. Fill glass with ice, add vodka, ginger liqueur, Limoncello and 2 oz. fresh lemonade (Use “Simply Lemonade” if you don’t want to make fresh). Top with ginger ale and stir. Garnish with fresh mint and lemon wheel. Get comfy and enjoy!!

 

 

Bonnie’s Blueberry Mojito -Definitely Try This at Home

When I read that the Blueberry Mojito was Deer Valley’s award winning bartender Bonnie Ulmer’s  favorite drink, I thought I would try her recipe and make it for my friends.  Now I need to start by saying that the most complex drink I usually make is a rum and coke and if I want to get a little crazy, I make a gin and tonic (with a lime.) I am  often spotted pouring  a simple glass of red wine so a blueberry mojito is a tall order for me.

I tried to make a signature drink for a dinner party once.  If my life depended on it, I couldn’t tell you what drink it was. The whole thing has been erased from memory – my subconscious must have blocked it out! It turned out badly.  When my guests sipped the cocktail, their faces scrunched up like the guy on the bitter beer commercial.  They exchanged sidewards glances and then there was silence.  The only sound was the popping of corks as they switched to wine. I never tried making a special cocktail again….until now.

When our friends Harry and Michelle invited us for dinner over Memorial Day weekend, I saw an opportunity for a second chance. I offered to bring Bonnie’s Blueberry Mojito makings to kick off the season.   This was a low pressure situation for me  – it was just the four of us so if I totally messed it up, I would only  have to endure  minor teasing.  So I gathered the rum, mint, lemon aid, limes, soda and blueberries in my tote for the maiden mojito voyage.

Turns out making the drink together was a blast -Michelle and I smashed mint until fragrant, measured the rum, and tossed in the blueberries following the recipe from the blog.  After pouring the dark rum on top and tasting it, seemed like something was missing. Oops -forgot the club soda. Added a splash then more rum on top and we were good to go.

The verdict?  Best mojito ever!  Refreshing – not too minty but just right. They weren’t as pretty as Bonnie’s, of course, but everyone loved them. My husband and I even planted mint so we can enjoy mojitos all summer. I can’t wait to try the original at the Deer Valley’s Royal Street Cafe.

 

Fireside Dining at Empire Lodge: Not Your Typical Dining Experience

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

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

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.

Epic feast at the Seafood Buffet

One of the best reasons to do a specialty clinic at Deer Valley is not necessarily the top-flight ski instruction—although, that’s certainly a worthy selling point. It’s the chance that lightning will strike, and you’ll be placed in a group with interesting people you wouldn’t have otherwise met. And if you’re really, really lucky, they’ll become your friends. This certainly happened last year , when I met Stacey and Jackie and our talented, big-hearted instructor Letitia.

We’d all stayed in touch, and tried our best to plan a Women’s Weekend Redux—and we almost succeeded. Jackie had family commitments that kept her from the March weekend we’d chosen. Stacey and I, however, were in “game on” mode. Stacey’s pregame strategy consisted of quick witty emails to me that described her ski days (“found my mojo in Perseverance Bowl today!”) and accused me of leaving her in the dust after I completed the Mahre Training Center camp at Deer Valley in February.

My pregame strategy was entirely different: I invited Letitia, along with Stacey and her husband Steve, to join Jeffrey and me at Seafood Buffet on the Thursday evening before the Women’s Weekend began. I half-joked that I wanted to see to it that Letitia overate, so that she’d go easy on us in the morning. I had another thing coming.

Before we embarked on the epic feast, Letitia tried to prep us for the coming weekend. “You can’t expect the same magic we had last year in our group,” she said. “You can only hope for it. And you—” here, she turned to me—“you are probably going to land in a higher group than mine. I hear you’ve made more progress.” Stupid me, and my big mouth.

Stacey added, “I don’t want you to feel obligated to ski with me. I don’t want to hold you back.”

I tried to remind myself that I’d learned not to downplay my ability—but I really couldn’t imagine that the differences in my skiing would be that great. .

Instead of engaging in a debate, I suggested we embark on the team activity at hand—tackling the Seafood Buffet.

The great thing about this restaurant is the subtle sense of surprise.

First, whether you’re a rookie—and yes, we had what we termed a “Seafood Bufffet Virgin” at the table (Hi, Steve!)—or a veteran, you can’t help but be surprised by the abundance of choices and the quality of the food—both in taste and presentation.

Second, there are always some new items woven into the mix—on this evening, there was a runaway hit with an appetizer of a roasted tomato stuffed with warm goat cheese—and a hint of heat.

Third, no matter how hard you try to pace yourself, you will always, always surprise yourself with the quantity of food that you’re able to consume in an evening.

We chided each other over sushi—“Don’t fill up on the rice! You need to save valuable digestive real estate for the crab legs!”

Letitia uttered a maxim that is as true as the local’s rallying cry (“No friends on a powder day!”) when there’s a foot of fresh on the hill—“There’s no waiting,” she said. “When you’re ready for the next course, you go get it.”

Our Virgin was not disappointed. Neither were the rest of us.

Shane Symes’ Deer Valley

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.