Deer Valley Resort Opening Saturday, December 6, 2014

Deer Valley Resort will open for the season on Saturday, December 6, 2014 with nine chairlifts and 10 ski runs, on two mountains.

016 Deer Valley Resort Birdseye View

            Chairlifts Scheduled to Open:

  • Burns
  • Snowflake
  • Carpenter Express
  • Silver Lake Express
  • Homestake
  • Sterling Express
  • Wasatch Express
  • Judge
  • Viking

2014/2015 Early Season lift ticket rates:

                      Full Day                     Half Day

Adult               $92                             $77

Senior             $66                             $56

Child               $58                             $48

Deer Valley’s The Mariposa restaurant opens on Friday, December 5 for the season. Savor a variety of dishes and explore the world of flavors from The Mariposa’s small plate menu. The restaurant will feature a limited special throughout the first two weeks of the resort’s 2014-15 winter season. Diners who purchase two small plates will receive the third one free from December 5 to 19, 2014. Each item is a tasting size portion, inviting you to comfortably enjoy multiple selections. No coupons are necessary. Reservations required; please call 435-645-6715 or visit deervalley.com.

Deer Valley Mariposa

Deer Valley will be hosting the Deer Valley Celebrity Skifest on Birdseye ski run at noon on Saturday, December 6 and Sunday, December 7. The annual event benefits the Waterkeeper Alliance. Come cheer on your favorite stars and Olympic athletes.

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Restaurant Opening Dates:

Deer Valley Grocery ~ Café – Open Year- Round, 7:30 a.m. – 6:30 p.m.

The Brass Tag – Open Year-Round, 3 p.m. – 10 p.m. (Dinner from 5:30 to 9 p.m.)

The Mariposa – Friday, December 5, Open Tuesday through Sunday, dinner only, 5:45 – 9 p.m.

Silver Lake Restaurant – Saturday, December 6, Open daily for breakfast and lunch.

Snow Park Restaurant – Saturday, December 6, Open daily for breakfast and lunch.

Seafood Buffet – Friday, December 12. Dinner only, 6:15 – 9 p.m. Open Thursday through Sunday.

Royal Street Café – Friday, December 12 for lunch Friday, December 19 for dinner. Open daily for lunch, après ski and dinner 11:30 a.m. – 8 p.m.

Empire Canyon Grill – TBD.

Fireside Dining – Friday, December 12. Wednesday through Saturday, dinner only, 5:45 – 9 p.m.

EBS Lounge – Saturday, December 6 for wine, beer, cocktails and appetizers.  Live music on the weekends. Open daily, 2:30 – 6 p.m.

Snowshoe Tommy’s – Saturday, December 6 for Turkey Chili, sweets, espresso drinks, and hot and cold beverages. Open daily, conditions permitting, 9:30 a.m. – 3:30 p.m.

Wine Pairings at The Mariposa

This month we caught up with Clint Strohl, Resort Restaurant Operations Manager, to get the insider tips into pairing wines with some of the favorite menu items from The Mariposa.

Warm Caramelized Onion and Gruyere Tart:

The caramelized onions and the muscat reduction add subtle layers of sweetness to this dish which can be complemented by an initially sweeting tasting but dry finishing light white wine. We are currently serving Domaine Weinbach ,Reserve Personelle, Gewurztraminer, Alsace France 2009

Tomatillo Crusted Sturgeon Fillet:

With nearly a pyramid of flavor profiles contained in this dish a paired wine must not cover or clash with any of them. Sauces of roasted red pepper and black bean add earth and mild spice to the sturgeon. Add in the crisp green freshness of frisee, a layer of sweetness from the local sweet corn and a touch of acid from the heirloom tomatoes. Considering these many flavors over time we have learned that Pinot Grigio from northern Italy is at once no heavier in weight than the dish and at the same provides a wine with equally deep flavors and intensity. We are currenly serving Livio Felluga, Pinot Grigio, Fruli, 2010

Wild Mushroom Beggars Purse:

To the same degree that the above dish is a challenge to pair the beggars purse is a dream with touches of fat coming from the cheese and the purse itself.  This touch of fat is complimented with earthy richness of the mushrooms and hints of beaujolais fruit and acidity in the sauce. For some time we have enjoyed serving somewhat earthly light pinot noirs from Burgundy with this dish. Currently we are serving Vincent Girardin, Les Santenots, Volnay 2008

Bear Lake Lamb Chop:

Many of our guests know that indian spices and in this case masala are tough to impossible wine matches, (masala chicken and lamb are classic Indian preparations), However Clark keeps it all in balance with this lamb preparation. The lamb chops are seasoned lightly with masala while being seared. The lamb itself is tender and succulent. The pan sauce brings additional richness to the dish. The pan roasted cherry tomato and its richness allow us to serve a slightly bigger wine than might be expected. We are currently serving Shafer Vineyards, “Relentless” Napa 2007. “Relentless” is a Syrah, Petit-Sirah blend.

The various desserts:

We are currently serving a Pedro Ximenez Sherry produced by Alvear of Andalucia Spain. It is their Solera 1927. The taste of this wine quite complex with dark caramel, maple syrup, dates, prunes, and hints of coffee and dark chocolate. It is an exquisite and warming sweet wine that goes great with nearly all of Letty and Steve’s dessert

Valentine’s Dinner at The Mariposa

I’m no romance expert, but I’m sure people gaze adoringly into each other’s’ eyes at Fireside Dining at Empire or Seafood Buffet. But to my mind, the sure bet for a romantic night is The Mariposa. Consider it the Valentine’s Day dinner destination of romantic skier-types (and non-skier-types) alike.

It’s one of the few restaurants in Park City with underground parking—so, ladies, you can safely bust out the cute shoes for a night out.

Plus, every time I eat dinner at Mariposa, it feels like Valentine’s Day, or my anniversary.  I’m not the only one who thinks of the warm candle-lit room with the crackling fireplace as Romance Central. I’ve witnessed a marriage proposal in that room.

And, frankly, you can check your brain at the door when you go to Mariposa—it’s impossible to make a bad choice on the menu. But the best part is, you don’t have to make a choice. There are two tasting menus—one vegetarian and one that’s decidedly carnivore-friendly—complete with flawless wine pairings. I have it on good authority that the restaurant manager and the sommelier have personally taken (more than) one for the team and opened bottle after bottle to make sure the pairings are just right.

Shades of Deer Valley

Yes, you can get everything at Deer Valley. Even goggles in bulk!

The must-have item for some guests during the Sundance Film Festival were the Smith IO and IO/S frameless goggle. I know this, because I had a group of clients in town who just had to have 15 pair. They had three days of skiing at Deer Valley (plus, one night dining at Mariposa) on the agenda—and the goggles were a crucial element.

Trouble is, no one store in town had the right combination of sizes and colors to make it work. While standing in one store, where they had a handful of pairs to sell us, I called Shades of Deer Valley. The incredibly friendly and helpful Charne took my call and scoured inventory to make sure we had access to every pair in stock. My pal Jill (with whom I don’t ski nearly frequently enough, but whom I adore immensely), who happened to be working in the store that day, took photos of the goggles with her iPhone, and sent them to me—client approval a must.

And, most importantly, Jill and Charne greeted us with big smiles, waving off my “apologies” for wiping out their stock. Never fear, they assured me, the next shipment was a day away. Which is a good thing, because my birthday is next week and I really want a pair of those goggles.

Dinner at The Mariposa

Each mountain range has its summits and among them, there’s always a towering giant that dwarfs the rest of the peaks.  The same is true for great mountain dining. Without a doubt, if Rocky Mountain Dining were like a formidable chain of mountains, The Mariposa at Deer Valley Resort would be its Mt. Everest….

Dining at The Mariposa doesn’t take the courage or skills required for a seasoned mountain expedition though. It’s conveniently located at Silver Lake Lodge, mid-mountain, but the short winding road that leads to its door guarantees both a quick and easy access from the valley below. Inside, a rustic, yet very elegant decor, along with an attentive and expert staff, greets the diners.

Last Friday night, my wife and I made the trip up to this pinnacle of fine dining and both had a wonderful time. Our table was tucked into a quiet corner near the fireplace and still provided us with a full view of the restaurant’s beautiful dining room.

We began by sharing a new appetizer, the Fruits de Mer, which consisted of a selection of ahi, crab, scallop and oysters that all blended beautifully and were the perfect prelude for preparing our taste buds for the delights that would follow.

We then sampled the Burrata salad with fresh basil and cherry heirloom tomatoes, along with some fresh mozzarella and baby arugula, all seasoned with a delightful olive oil and balsamic dressing that was fresh, light and delicately savory.

For the main course, we couldn’t resist the appeal of the Seared Bison Filets that were seasoned with foie gras, cipollini onions, St. André cheese and accompanied by a wonderful gratin as well as a marvelous wine sauce. This beautifully lean meat was fabulously cooked and was nothing short of exquisite. This was the crowning moment of the evening, the very top of this culinary Everest!

For wine, we picked an Alexana Pinot Noir, from Oregon, which we found light, yet bursting with fine tannins, a “finish” that never ceased and that proved perfectly balanced for the menu we had composed.

To prepare us for our descent, we selected the special Deer Valley cheesecake and the flan, accompanied with macarons and amaretto crème anglaise. They both were delectable and completed a wonderful evening that, we felt, took us even higher than Mt. Everest, right up to Cloud Nine!

Reservations can be made by calling 435-645-6632, between 9 a.m. to 9 p.m. daily.

Vacation Dining

I can’t help it—when my friends are on vacation at Deer Valley, so am I. And thus, all reason eluded me when approaching the menu at Mariposa when our friends were in town.

You know you’re in caloric trouble when the amuse is a strawberry served in what can only be described as balsamic deliciousness. It was as rich as duck fat, without the caloric guilt. And that was, perhaps, the last nod we made toward caloric guilt.

Knowing full well none of us had room for three courses, we ordered them anyway.

Ski Dad has declared that Burrata (that wonderful, creamy-centered handmade mozzarella) at the Mariposa is the best he’s tasted. So, of course, we had some.
A bowl of the special soup didn’t disappoint, either. Nor did my Ahi appetizer. Or Ski Dad’s Ravignocchi.

As I pondered the entrees, I mentioned that the Seared Bison Tenderloin looked tasty. A remark was made that it was a low-fat, and thus sensible choice. “Yes, but the same thing cannot be said for the foie gras that comes on top…” We roared with laughter. Clearly, the caloric guilt had been embraced.

Overheard at our booth toward meal’s end? “I think I might move to the next booth to take a nap.” AND: “Yes, I’d love the rest of my veal wrapped to go—I think I’ll have it for breakfast.” The group determined that since it’s technically a Deer Valley Breakfast, and this is vacation, veal leftovers would be allowed at the morning meal.

Mariposahhhhhhhhhh

Mariposa, located in Silver Lake Lodge is, hands-down, my favorite fine dining experience in Utah. 

And believe me, I love fine dining, so I’m someone whose opinion you’d be wise to trust. Just ask Ski Uncle, who is one of those guys who likes to try to customize a menu, frequently asking a server to ask the chef to modify a recipe into flavorlessness. And, ultimately finding himself disappointed with the result. I don’t allow this fussiness on my watch. We’re out to dinner, buddy. The guy in the kitchen trained for years just so we can enjoy a great meal. Go with it. 

Ski Uncle and Aunt, plus another favorite couple, were our companions at Mariposa this weekend. Ski Uncle started to order his Seared Bison with the sauce on the side—but not without glancing my way to see if I was paying attention. I was. I gave him the look. I took over his order, noting to our fantastic server, “He’ll enjoy it as the chef prepares it, regardless of what he’s telling you.” Ski Uncle smiled in surrender. Wine was poured, toasts were made. Food was served.

I can’t possibly single out the best items on the menu—as Ski Uncle noted during the evening, “everything is a ten, right?” Right. 

Not the least of these “10” items is the atmosphere—which offers a relaxed elegance that suits a chatty group of friends as easily as a family or a couple with a nervous groom-hopeful (yes, more than once, we’ve dined at Mariposa only to see a proposal offered and accepted, a sparkly bauble admired in the perfectly dimmed light). In fact, when Big Guy was about 18 months old, we went to Mariposa for my birthday. And ordered—wait for it—the tasting menu. With the wine flight. While Big Guy, already in possession of a sophisticated palate, enjoyed a lovely fish entrée, and—when the novelty of dinner wore off—a giant ice cream sundae. My stroke of genius that evening? Asking for a demitasse spoon with that sundae, so my child would be well-occupied for the duration of the evening. The staff was smart enough to seat us in a quieter corner upstairs, but every person who was seated near us greeted us with a wan smile—as if to say, Geez, we want to be sporting, but we got a sitter, and everything—but in the course of the evening made a point to approach us with admiration and wonder: “Our kids would never sit for such a meal. What have you done to achieve this?” Rookie parents that we were, we decided to take credit, bask in the compliments and accept them as though we had actually earned them. Ha. Sure, we took him out to restaurants regularly, so he knew the drill. But he’s also one of those firstborn kids. The kind who make you falsely confident in your parenting, so that the joke’s entirely on you when your second kid is, um, spirited.

As you may have gathered, the spirits of our kids these last few days left us eager to go to Mariposa among grownups. And it was like a mini vacation, each course offering flavors that had everyone at the table insisting the other try a bite of whatever they’d ordered. The menu at Mariposa makes you feel like a genius, because you can’t order wrong.  Actually, you can—if you skip dessert, you’ll miss the point. And if you don’t order Letty Flatt’s very famous Chocolate Snowball, well, people, I have no further use for you.

 The service is, of course, exemplary. The hostess greeted me by complimenting my demeanor. “Wow, you are so cheerful.” One would think that cheer is a given, but it’s nice to be recognized for it. The table was set to perfection, the plates cleared, bread refreshed and silverware replaced with a graciousness that isn’t present at every establishment. You are made to feel like a guest, not a “diner.” It makes all the difference, and allowed some of us to feel so comfortable that “we” (read: Ski Uncle) were ordering extra servings of whipped cream by meal’s end.

I’ll let Ski Dad’s photography tell the rest of the story. I’m too tired to say another word.