Cheers to Summer at Deer Valley

September Bickmore and Bonnie Ulmer of Deer Valley Grocery~Café, produced the winning cocktail last month at the Park City Cocktail Contest when a panel selected this original cocktail, “Flower & Pine” as Park City’s “Signature Cocktail” for spring and summer 2012.

We met up with Bonnie Ulmer to find out what makes summer in Park City so great and to share a recipe for one of Deer Valley’s signature cocktails.

When did you come to Deer Valley?

I was one of the originals. Starting as a bartender and cocktail waitress at the Après Ski lounge, I started opening day in 1981. I have been making drinks here ever since.

What is a perfect summer day to you?

I usually have Sunday and Mondays off. We wake up early to get a little wakeboarding or waterskiing in on the Jordanelle or Deer Creek. On Sundays we make our way over to the Park City Silly Market for a while and then head back to the closest body of water for paddle boarding. We usually round the day off with a BBQ and of course a couple cocktails.

What is your favorite thing on the menu at Deer Valley Grocery~Cafe?

Ben Stevens, the chef at Grocery~Café makes the best Panini’s. I love to sit and eat on the deck.

What is your most memorable concert at Snow Park Outdoor Amphitheater?

My favorite concert at the Snow Park Amphitheater had to have been Lyle Lovett. He was married to Julia Roberts at the time and all my friends and I kept trying to see if she was in the crowd somewhere.

Your must have treat at Deer Valley?

My favorite dessert has to be the McHenry’s Frozen Lemon Meringue Pie served at Royal Street Café.

What is your favorite cocktail?

Blueberry Mojito.

Biggest misconception about Utah liquor laws?

I have so many bar patrons surprised you can actually get a drink in Utah. Some of our cocktails, with liquor flavorings have as much as two and half ounces of liquor in them.

We asked Bonnie to share the recipe to her favorite cocktail, the Blueberry Mojito. It makes a great cocktail to enjoy over the Memorial Day weekend.

Cheers!

 

 

 

 

 

 

 

 

Deer Valley Blueberry Mojito

Yields: 1 Drink

Ingredients:

1 handful mint

1 tsp. granulated sugar

Quarter wedge of lime

½ to ¾ cup lemonade (preferably not from concentrate)

1 oz. premium light rum (Bacardi Silver brand suggested)

2 Tbsp. fresh or frozen blueberries (one tablespoon smashed to create some juice)

Splash of soda

½ oz. premium dark rum (Myer’s brand suggested)

Sprig of mint (for garnish)

Slice of lime (for garnish)

Ice

Procedures:

-  In a tall 16 oz. class, add mint leaves and sugar. Squeeze juice from the lime wedge into the glass. Mash the ingredients with the back of a spoon or a special wooden “muddler” until the mixture is fragrant. Fill the glass with ice.

- Add lemonade until the glass is 2/3 full. Add splash of soda then add light rum and blueberries and stir.

- Slowly pour dark rum into the drink so it floats on top.

- Garnish with a sprig of mint and lime, serve.

 

 

 

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.

Thanksgiving in the Bakery

Thanksgiving Day? How about Thanksgiving LIFE?

Living in Park City is an exercise in daily gratitude… for my life. That I am raising two boys with a love of the mountains, a love of skiing, alongside a spouse who appreciates it as much as I do is a gift. It’s always touching and amusing to hear the “I’m Thankful For…” moments at our Thanksgiving table, because they may include things like, “fresh powder,” and “new skis,” and “Star Wars Lego sets!” which perfectly offset my emotional mush ball moment of praising the virtues of each of my children—I’m generally overwhelmed with gratitude for their health, their dad’s, my own, and all eight of my children’s grandparents and two great-grandparents. The blessings are plentiful—and it feels like bad luck to count them.

However, it doesn’t escape me that the blessings are many outside my home as well. Like the fact that I get to make friends with likeminded folks—from my ski-buddy-moms to Deer Valley’s celebrated pastry chef, Letty Flatt.

Yesterday, I walked into the buzzing Snow Park Bakery, and found four bakers hard at work. Letty took time out of the pie-making rush to introduce me to her hardworking team–-including a new-to-DV baker, Sung Yup (favorite Thanksgiving tradition: “Playing football with my friends.”) Given that the team had 58 pies on order when I arrived (and 60 when I left, since my contribution to Thanksgiving dinner is ordering the pies), the hands were much-needed.

Letty (favorite Thanksgiving Tradition: “Skiing Snowbird on fresh powder.” Deer Valley, of course, doesn’t open til December. See below for Letty’s DV favorites.) was quick to offer me a ginger snap cookie—made from the gingersnap pie crust she uses for the pumpkin pies. “The recipe is my sister-in-law’s,” she told me. “Gingersnap crust and orange zest in the filling. Look, Dana is rolling out gingersnap crust over there, Sung Yup is working on regular crust—wait, let’s get your order, now.”

What’s amazing to me about Letty, who has worked at Deer Valley since Day One, is that she isn’t frenetic in her demeanor. Everything is organized, matter-of-fact. “I like people, so I like the bakery when there are about five people, each with their own project, each with our own space,” she said, reaching for a bowl of cream that was poised to go into a test wedding cake for a bride and groom. “But some days, we’re so busy we have six or more crammed around the work stations.”

Back to my pie order—she and Debbie who heads up the Snow Park bakery operations, gently guided me to their favorites.

“You should try the Apple-Cheddar pie, it’s something special,” said Debbie.

“No pumpkin?” Letty wondered, as if to say WHY?

“Chocolate silk,” I said. “It will make my eight year-old so happy.”

“He’s the one who likes the chocolate cup at the Seafood Buffet, right?”

Letty’s love for people is evident in her recall of certain people’s dessert preferences.

Nervous my family would revolt at the idea of cheese invading their favorite pie, I ordered a simple apple pie, instead. Still, as a Vermonter, the idea of some cheddar in there was appealing.

Debbie then handed me a wrapped-up bundle of Snow Park Bakery dog treats. “It’s Bark City,” she said. “We bake for the whole family here.”

Needless to say, I was very popular when I arrived home later that night. Letty had sent me off with a care package of Deer Valley cookies. Once all were plied with treats, I floated the idea of the Cheddar Apple Pie. The notion was greeted with a resounding, “Yum!” I made a note to call Debbie the next morning and change my order. And when I did, she didn’t laugh—she sounded, however, utterly pleased.

And, dear reader, I did not leave without getting Letty Flatt’s Deer Valley

Ideal ski day: “I’m with my husband, of course, and there is 8” minimum of fresh powder. We’re on the first chair. We ski Empire, because it has the best snow—it’s the only part of the mountain that gets the Lake Effect snow from Salt Lake City. And we go, go, go until about 11:30And then home.”

Crack of Noon Club: “We have very social ski days, too. We meet friends, but we compete to see who can arrive the latest.”

Favorite food: “The whole wheat crust pizza at Silver Lake—it’s vegetarian, and I love it.”

Favorite DV indulgence: “Mariposa’s desserts. And, I have to say, I tend to always gravitate toward the Seafood Buffet. We have guests who will go there more than once during a vacation, so we make sure to mix up the menus a couple of times a week.”