New Restaurant now Open at the Lodges at Deer Valley®

Deer Valley Resort is pleased to announce the opening of a new restaurant at the Lodges at Deer Valley. Located less than half a mile from the base of Deer Valley Resort, the Lodge’s new restaurant, called The Brass Tag, features Deer Valley-inspired comfort food, specializing in brick oven cuisine. The Brass Tag serves dinner nightly from 5:30 to 9 p.m. year-round. A full bar is also available from 4 to 10 p.m. nightly.Renowned Deer Valley Resort Executive Chef Jodie Rogers and Sous Chef Ryan Swarts oversee The Brass Tag’s delicious menu offerings. Chef Swarts started his career at the resort in 2009 as an assistant chef at Fireside Dining and Deer Valley Grocery~Café. He most recently held the positions of Fireside Dining Assistant Sous Chef and Snow Park Banquet Chef.
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Chef Swarts brings a variety of fresh and locally grown fare, as well as individual creative ideas to the menu. Sample menu items include house cured duck and parma prosciutto flatbread, cheddar truffle chive spätzle, tandoori rubbed quail, oven fired chimichurri chips and wood oven shrimp skillets.
“As one of Deer Valley Resort’s premier lodging choices, we are excited to bring Deer Valley’s renowned cuisine to the Lodges at Deer Valley,” said Julie Wilson, director of food and beverage for Deer Valley Resort. “Resort destination guests and our local residents appreciate having a variety of dining options from which to choose. The Brass Tag will provide delicious, satisfying comfort food after a hard day of playing on our mountains.”

The restaurant’s name was chosen in keeping with Deer Valley Resort’s rich mining history. Miners used brass tags hung on a board to check in and out of work in the mines. If a brass tag remained on the board at the end of a shift, then everyone knew to launch a search. The brass tag concept has been incorporated into the look and feel of the restaurant’s décor, menus and merchandise.07162014 052

To learn more about The Brass Tag, or for restaurant reservations, please call 435-615-2410 or visit deervalley.com.

Mariposa’s New Menu

One recent Thursday, Jeff and scored one of those rare mid-week nights out, sans kids. We felt like we were getting away with something. (For the record, our lovely friend Mel was watching the kids, so it’s not like we left our grade schoolers to fend for themselves.)

By the time we arrived at The Mariposa and began to peruse the menu, my suspicions were confirmed: We were getting away with something—the small-plates format, introduced this year, truly lets you explore the menu without overdoing it.

Whereas previously tasting-sized portions were available only to guests who ordered a specific tasting menu, now, guests encouraged to create their own tasting menus, customizing portion sizes at single, double or triple—to their liking and appetite. This is a great improvement over the previous setup, when pacing a meal could get awkward if some at the table ordered a tasting menu while others stuck to, say, a first course and an entrée.  Oh, and when some of us couldn’t control our urge to try it all, only to wind up with—at worst—the need to lie down in an adjacent empty booth to accommodate a food coma, or—at best—a nasty food hangover from overeating. (Or, both. Not that it ever happened to me. Or to anyone I know. Really.)

Also, I’m crazy about the fact that you can order wines by the glass in five-ounce or three-ounce pours—I love pairing food with wine, but I’m nothing if not a lightweight drinker.

I noticed that the new menu invites a lot more conversation about the food—the mood in the dining room was lively, and I couldn’t help but overhear a family of five at the next table, animatedly debating which “favorites” deserved a second-round order. A shout-out to the family at the round table next to our booth: I like your style!

Our server, Bill, was quick to point us to the menu’s newest additions—and to point out that the elderberries for the Pontack sauce on the beef short rib are harvested over the summer, from the slopes of Deer Valley. We dabbled in the familiar, and exulted in the new: Yes, there was a double-order of buratta, that decadently creamy handmade mozzarella.

The shrimp ravioli didn’t disappoint, and neither did the seared scallop with risotto. We dipped into Fresh Maine Lobster Chowder, and shared three meat dishes—Veal, Bison and Beef Short Rib. None of the flavors competed, but they all stood out from one another.

Shockingly, there was room for dessert—and here’s where it got fun: Pop Rocks Cookie. Yes, those pop rocks. Baked. Into. A. Cookie. It’s a complement piece on the Java Cone dessert (so many textures and flavors on this plate!), but honestly, it’s so much fun, I might have to call ahead next time and order a batch of the cookies, just for the surprised look I’ll get from my dining partners’ faces.