Spring Break at Deer Valley Resort

Spring weather and bluebird days in the mountains bring exceptional values at Deer Valley Resort. During the coming months, guests can experience Deer Valley’s award-winning accommodations at a fraction of its winter rates. Spring break holidays provide families an ideal time to experience a getaway tailor-made for all ages, from Deer Valley’s lodging specials and packages that offer great savings to the new Steeps & Stashes specialty clinic for adults.

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New this year, is “Steeps and Stashes,” an adult co-ed specialty clinic for strong intermediate, advanced and expert skiers. The two-day clinic takes skiers to Deer Valley’s lesser known off-trail terrain, where guests will push their limits and test their stamina. Deer Valley’s professional ski instructors help guests improve their skills, while creating lasting, memorable experiences. Included in the program is an opportunity to try a variety of skis from the resort’s Rental Shop (a Rossignol Experience Center) and a closing reception.

Family Value Package

Kids ski FREE and save 20% on lodging, lift tickets and kids’ ski rentals. With family-friendly amenities, including an outdoor pool and hot tub, free hot breakfast buffet, onsite Deer Valley Rental Shop and complimentary in-town shuttle all within close proximity to Snow Park Lodge and ski school, Lodges at Deer Valley and Silver Baron Lodge are the perfect choice for families vacationing at Deer Valley Resort. Package is valid March 30-April 6, 2014. Receive up to two complimentary child lift tickets per day and two Deer Valley ski rental discount vouchers for children 12 and under. The purchase of four adult lift tickets is required.

Late Season Package

Experience Deer Valley Resort during the late winter season period and receive 25% savings on lodging and lift tickets at a wide range of accommodations managed by Deer Valley. Package is valid March 30-April 6, 2014. A minimum of four lift tickets total must be purchased with this package. Minimum night stay is required and varies by property.

Spring Ski and Stay Package

Save 15% on lodging and lift tickets when you book your Deer Valley Resort spring ski vacation. Package is validFebruary 23-March 8, and March 23-29, 2014. A minimum of four lift tickets total must be purchased with this package. Minimum night stay is required and varies by property. This package is not offered at Black Diamond Lodge.

Spring Lodging at Summer Rates
Enjoy spring skiing at Deer Valley Resort with summer lodging rates starting at $165 per night for a hotel room at Lodges at Deer Valley and 25% off lift tickets. Valid from April 6-13, 2014. Minimum night stay is required and varies by property.
 
Stay Longer, Save More

Receive free nights lodging the longer you stay at Deer Valley Resort. Purchase six nights and receive one additional night free, purchase eight through 10 nights and receive two additional nights free, purchase 11 through 13 nights and receive three additional nights free, stay 14 nights or more and receive four additional nights free. The ‘stay six nights and receive one night free’ option is not valid March 7-22, 2014.

The following apply to all packages: At time of booking, offers are based on availability at select properties, on new reservations only and packages cannot be combined; tax and service fees not included. Purchase of daily adult lift tickets is, at times, required to obtain lodging discounts; end dates are checkout dates.

Please speak with a Vacation Planner to clarify all package details. Visit deervalley.com for additional packages or promotions.Guests can visit deervalley.com or inquire with one of the resort’s Vacation Planners at 800-558-3337 or 435-645-6528 for further package details. For a complete list of Deer Valley Resort’s 2014 spring packages, rates and restrictions, please view Deer Valley Resort Lodging & Reservations on our website.

Deer Valley’s Invisible Safety Net: Part Three

In the two previous blogs, we’ve learned from Doctor Peter Taillac and Ski Patrol’s Hylton Early about the amazing “Doctor Patrol” roaming the slopes at Deer Valley Resort, and we received some great tips for planning a perfect ski vacation. Today, they’ll share more tips aimed at enhancing your safety on the slopes.

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JF: Let’s talk about gear for a moment; what precautions should people take with their own equipment?

Hylton Early: Obviously, you want to make sure that your equipment is in good shape. You want to check that the ski brakes work properly, or if you happen to Telemark, for instance, you must make sure you have safety leashes, a requirement that is part of the skier’s responsibility code. It’s also a good idea to have your bindings checked once a season to make sure they are still properly adjusted to your boots and set to your weight, age and ability. Also if you haven’t skied on them for a season or two, it might be a good idea to have them tuned up so bases are flat and your edges are sharp enough so they respond as expected when you need them.

JF: What trends are you seeing these days in terms of skier’s injuries?

Hylton Early: In leg injuries, most are in the ligaments that surround the knee like the ACL and MCL as well as strains and cartilage tears. Lower in the list might be tibia injuries or even farther down the list, a few traumas involving the femur.

Doctor Peter Taillac: I agree, these are the most common ones. One of my pet peeves is that people have their bindings set too tight. When you fall and the skis start to twist, they twist the knee with it and, as I always like to say, either the binding is going to open or the ligaments in the knee are going to be hurt. I prefer to see the binding go! So, again, it is super important that your bindings are properly adjusted to your weight and your ability and I personally prefer to have my binding set on the low side than ending up with a twisted knee!

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JF: Like for “defensive driving”, are there similar tips that would apply to a ski day.

Hylton Early: It all starts with knowing the conditions on the mountain, reviewing the weather report and the groomed run report Deer Valley puts out everyday, so that you know what the conditions are going to be, and also are prepared for a changing weather. A run may different at 10 a.m. than it will be at 2 p.m. Don’t assume necessarily that it’s going to be the same thing. The analogy you made to driving and skiing can be very similar. It all starts with knowing the Skier Responsibility Code, making sure your equipment is in good shape, that you stop in areas that are safe and that you never forget that the skier ahead of you has always right of way.

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JF: Are these precautions enough?

Hylton Early: Probably not if you truly want to ski “defensively.” You may want to go a little bit farther, like always looking around you to see what other skiers are doing, looking all the way down the run so you can anticipate both the snow and terrain conditions as well as the skiers’ traffic ahead of you. In addition, even though skiers behind you should be mindful of what you might do, like turning to the right or to the left, it’s always a good idea to look over your shoulder to verify that you can change direction safely, and this alone goes a long way to avoiding a possible collision.

JF: What about the use of electronic devices while skiing?

Hylton Early: You want to make sure that if you need to text or call someone, you come to a full stop into a safe spot where you’re visible from above. Of course, don’t text or phone while you’re moving. If you want to listen to music – not something we would recommend as we think its best for you to hear what’s around you – keep it in an appropriate volume, or better yet, just place one ear-bud into one ear instead of both so you’re still can hear the sounds around you.

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In the conclusion of our “Doctor Patrol” series, we’ll cover more talks about safety in powder snow, powder conditions and the like. Don’t miss it!

Olympic Fever!

Did I ever tell you about the time I earned the nickname “Rocket Girl?” True story—but it wasn’t about my lightening-fast skiing (which, yes, is a skill I have in my quiver, now, thanks to some excellent coaching in my Women on Wednesdays Ski Clinic. But more on that, soon).

In the 2002 Winter Games, Jeff and I volunteered at Utah Olympic Park, in food and beverage services. (For those of you who were in the volunteer corps, we wore the blue coat.)  Jeff was mostly in the office trailer, managing the other volunteers. I, however, was driving those fun AWD buggies around, loaded with Pop-Tarts and Nature Valley bars. And, one fine evening, during the ski jumping competitions, I wore the Rocket Pack. This, friends, is a metal tank in an insulated backpack. It has a dispenser for plastic cups on the side, and a hose with a soda-gun type trigger-dispenser at one end. It was filled with hot chocolate. It weighed—well, a lot. It was, conservatively, about half as long as I am tall. Since I may be 5’1” in boots, this isn’t necessarily huge…until I put the thing on my back and went to my assigned post. I was to climb the stairs next to the jumps and serve cocoa to the judges. Hilarity ensued.

The fact is, that volunteer experience has had a lasting impact—we are, forever, “Olympics People.” I think most people in Park City, who were here, then, feel that way, too. So, as the Olympics kicked off, I got excited all over again. Truth be told, I started to feel Olympic Fever at The FIS Freestyle Ski World Cup Competition at Deer Valley, last month.

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Just approaching the venue, my friend Miriam and I were reminding each other, and explaining to my friend Kathy, what Deer Valley Resort looked like during the 2002 games. Actual stadium bleachers at the base of the venue, plus, SRO areas. Jeff and I rang cowbells as we watched the freestyle skiers throw down amazing tricks.

Even at the decidedly smaller-scale World Cup event, it’s obvious that there is a ton of work that goes into creating it. I wanted to know more, so I caught up with a few of the folks who make World Cup happen. Here, some fun facts about World Cup from Jim Bragg, Mountain Venue Services Manager, and Chris Cowan, Mountain Venue Services Assistant Manager. Study up and impress your fellow viewers with these tidbits:

It takes a village to run a venue. While there are many volunteers that work on World Cup at Deer Valley, It took about 1,200 staff hours for “Field of Play” set-up, maintenance, operations and teardown. This doesn’t include the snowmaking crew, 151 volunteers and a bevy of other “unseen” heroes that make the event happen.

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Course specs are, well, quite specific. The moguls course, per FIS regulations, has a maximum length of 300 meters. Champion runs approximately 280m. “The course the athletes compete on is defined by 10 control gates on each sideline, and is about 10 meters wide,” notes Jim.

Athletes choose their own line. “There are four ‘zipper lines’ the athletes can choose from to do their run,” says Chris.”

Building a course requires art, science, machine and muscle. “The mogul course is brought to grade and the bumps and jumps are roughed in using a winch cat. Due to the steepness of Champion ski run, a snow cat with a winch is used. After the snow cat “cut” is done, moguls are shaped by about 20 volunteers (with shovels), under the supervision of a Chief of Course and a Chief Builder,” says Chris. “Once the bumps are shovel shaped, the Wasatch Freestyle Team runs the course to complete the bumps and better define the “zipper lines”. The jumps or “kickers” are created using wooden jump forms. Snow is shoveled into the forms and mixed with water from snowmaking hydrates alongside the venue to build the “kickers.”

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Course conditions are weather-dependent. Yes, I know, that’s a bold statement of the obvious. The weather for this year’s World Cup was a mixed bag of wind, rain, snow and more wind. “The first night of competition the course was very fast, with steady uphill winds throughout the night. This hampered visibility for the athletes as well as the judges. The athletes had trouble seeing the course and the judges had difficulty viewing the athletes (especially with sporadic winds gusts),” says Chris. “On Saturday, the second night of mogul competition, wind and a few inches of fresh snow and warmer temperatures changed the conditions of the course, especially the “kickers”. These condition changes had an obvious effect on the athletes; many had trouble staying on course and with the transitions after landing tricks off of the “kicker.”

The pine bough grindings at the base of the jumps aren’t debris—they are a safety measure. “The lighting was also very flat Saturday night, so guests may have seen more pine bough grindings on the course,” says Chris. “The pine bough grindings are used on the jump landings to improve depth perception for the athletes and help them get oriented while in the air before landing an aerial maneuver off one of the “kickers”. The practice of spreading pine bough grindings or chips is also used on the landing hill for the Aerial athletes. Pine boughs are chipped and collected from the Park City Christmas tree recycle lot. Typically, 50-60 bags of pine boughs are used between both venues.“

Granddaughter’s Ski Lesson

The best ski lesson for your child or grandchild is one where you give them a kiss on the cheek and leave them to the instructor. The problem is you are just as excited about the lesson as they are! You want to be up close and personal to observe and take photos to memorialize the event.

That’s how my friends TJ and Lin felt when they set up a ski lessons for their granddaughter (and my little friend) Stella, age 3. The grandparents felt like it was important for the little one to have a positive experience right from the start. They called in Deer Valley ski instructor, Mark Shepard to teach her on her first day. Mark has a keen ability to really hone in on what a skier needs to make marked improvements. He helped TJ (a lifelong skier) make drastic improvements on the bumps and Stella’s Mom and Dad take on the blues. So why not make it three generations.

Mark was open to splitting a private lesson. The first hour, a private lesson just for little Stella and the rest of the morning went to their daughter and son-in-law (both beginner skiers.)  He started little Stella’s lesson in the lodge practicing “pizza and french fry” on aluminum pie pans (no skis yet – just with boots) until she got the concept down cold. The grandparents were quickly forgotten as Mark got right down to Stella’s eye level. Though TJ and Lin wanted to stick around, they knew better.

Photo Credit: TJ Lenahan

Photo Credit: TJ Lenahan

They also had a secret weapon – a serious telephoto lens! TJ is a wildlife photographer — an expert at quietly watching from a long distance and snapping amazing photos. He put those skills to the test for Stella’s lesson.

Here is what he observed (while in stealth mode) from way over on the other side of the run:

Mark carrying little Stella to the hill.

Photo Credit: TJ Lenahan

Photo Credit: TJ Lenahan

Practicing now with skis on.

Photo Credit: TJ Lenahan

Photo Credit: TJ Lenahan

A typical three-year-old, Stella points out an airplane in the sky during the lesson. Mark simply lies on his back to enjoy the delight of the plane with her.

In about an hour, Stella is skiing!

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Photo Credit: TJ Lenahan

The moral of the story is you can have the best of both worlds. Your child or grandchild can enjoy their lesson and you can have photos to remember the event. All you have to do is walk softly and carry a big telephoto lens.
For more information on ski lessons at Deer Valley Ski Resort, click here

I feel the need—the need for…CHEESE.

Well, dear reader, I have found my people. They are cheese people. Clark Norris, executive chef at Silver Lake Lodge and Corrine Cornet-Coniglio, have brought the art of handcrafted cheese to Deer Valley. And, considering I have the need to eat cheese nearly every night—sometimes as my meal—it stands to reason that I would find a certain connection with people who revel in the joy of cheese-making. Not to mention cheese-eating.

Imagine my delight when I was invited to a cheese tasting with this dairy-loving duo. And then, imagine the expression on my face when a plank of assorted cheese was set between us in a booth at Royal Street Café. Trust me when I tell you, we were the envy of every passer-by. (One skier stopped, tableside, and said, with some reverence in his voice, “Is that a thing you can order? Because I could just have that for every meal.”) Seriously, I could get used to this.

Over bite after bite of perfectly-aged and cured cheeses, we discussed the roaring success of the new-this-year Deer Valley Cheese program. The cheeses are not only served in all the restaurants, but they’re sold at the Deer Valley Grocery~Café.

“It’s all we can do to keep up with demand,” Clark admitted. “The other lodges are using Meadowlark a lot.” That would be the double-cream soft-ripened cow’s milk cheese. It’s in a white rind, and handmade in the Frence Moule a la louche tradition.

The name actually reflects the cheese’s origins. “There is always a meadowlark in the valleys of Heber and Midway, singing over the pastures as the cows graze,” he said. “This cheese is truly “terroir’—“

“Wait,” I interrupted. “Explain that term, please?”

“Terroir is the French tradition of making cheese from local cows eating local grasses,” Corrine said. “I’m very proud that we make Utah Terroir cheese, born right here.”

Corrine acquired an interest in learning the art of French cheese making as result of her former career selling cheese-making equipment. “I was traveling a lot in France and Germany,” she said. “And I just wanted to know how to do it.” Cue the career change, and she’s been making cheese for 10 years.

I deferred to the experts in choosing accompaniments for each cheese. Corrine steered me to the black walnut confit with the Blue Belle. “It’s aged over 60 days, “ she explained as she made the first cut into the new wheel. “The Blue has a mind of its own, so the first tasting is always a surprise.”

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For the record, that surprise was totally pleasant. A fun fact: Every line in the blue cheese is the result of forty holes that are poked in each wheel to give the culture room to grow.

Next, we tasted some house-dried pears with the Meadowlark—firm, buttery and delicious. Then, the Moon Shadow. I can’t say, out loud, that I have a favorite among these cheeses, but this one comes awfully close. It’s ash-ripened, and while the goat’s milk is 100 percent local, the ashes are imported from France. “They are vegetable ashes from the vine leaves in the Loire Valley,” Corrine explained. I can’t stress enough how much this sort of detail makes my day. Eating a product that is hand-crafted with such care is a privilege—and it’s clear Corrine feels the same way about making it.

“I work at night when no one is here,” she explains. “Cheese doesn’t like to be stressed or rushed—me neither. And, it needs to age.”

We moved onto Provence Kid, the fresh goat cheese encrusted with Herbes de Provence. It is served in a bruschetta on the Royal Street Café menu (yum), and is the so good that if I were to be left, unattended, with a jar of this cheese, I would eat it directly out of the container in an embarrassingly brief timeframe.

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Fair warning—Corrine and Clark rigidly adhere to the sanctity of the goat’s milk season. So, if you are having a hard time finding the goat’s milk cheeses in mid-February or early March, fear not—they will be back as soon as the milk supply is replenished. Trust me, it will be worth the wait.

In the meantime, pick up some of the Triple Truffle, a triple-cream Camembert-style Brie that is infused with black truffles from Umbria, Italy. Trust me, it’s not a bad way to pass the time. Creamy and earthy, it’s the kind of cheese that makes a person want to alternate bites with sips of wine.

We were all smiles at the table as we finished up our tasting—all of us noting that the experience had lifted our moods. “We don’t do this enough,” Corrine explained. “Sitting and tasting is a luxury.” And then, she said something that will now be my personal mantra:

“If you’re having a bad day, say, “Cheese.”

Well played, Corrine. Well played.

The Snow Alchemists

When you tell friends about your Deer Valley ski vacation and before you start explaining the resort famed “corduroy”, nine times out of ten, they’ll ask you: “How was the snow?”  Today, I’m spending a few moments with Scott Enos, Deer Valley Resort Snowmaking Manager, one of these experts, with a quarter of a century experience in producing man-made snow that  guarantees a unique ski experience.

JF: Before we explore the key role you play at Deer Valley, tell me, why do we need man-made snow in the first place?

Scott Enos: Man-made snow is not necessarily the snow you want to ski on, look at it as a “primer.” It’s a base layer upon which we accumulate natural snow by starting from a safe base, covering rocks, twigs and terrain irregularities. Once this layer is in place, our ski season is secured.

JF: What does it take to make snow?

Scott Enos: It takes lots of water and obviously, huge amounts of electrical power, because our snow guns all run on electricity. So with all that water, compressed air and the right temperature and humidity, you can make snow.

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JF: But how do you actually turn water into snow?

Scott Enos: You need a snow gun and we have two types of them. The first type is called “fan gun” and is used on the lower part of the mountain. It has a barrel with a large, 25 HP fan inside; this creates a column of air into which we inject water. To “seed” that water, there’s also a 10 HP compressor that transforms the mixture of air and water into a plume that turns into snow as soon as it hits the frigid air.

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JF: What’s your second type of snow gun?

Scott Enos: It’s a compressed air system that directly mixes water and compressed air. We connect it to our slope-side hydrants and both elements are mixed inside a nozzle that blows snow on the ski run.

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JF: Are all ski runs receiving the same depth of snow?

Scott Enos: Years of observation and experience, slope grade and traffic patterns define how we lay the snow. Steeper pitches, sun exposure, high skier traffic and terminal areas generally require deeper coverage than average slopes.

JF: What is the warmest temperature at which you can make snow?

Scott Enos: Technically speaking it’s 28 degree Fahrenheit. When we’re talking about snowmaking we refer to “wet-bulb temperature” which indicates the factor of humidity in the air, as opposed to “dry-bulb temperature” which is more like the actual temperature we measure. For instance when the wet-bulb temperature is 28, the dry-bulb temperature could be as high as 36 degrees. This means that high humidity conditions makes snow making less efficient.

JF: Are you saying that the output is greater when the weather is dryer and colder?

Scott Enos: Certainly! Here at Deer Valley we can pump 7,000 gallons of water per minute; which equates to about 10 million gallons per day. As the temperature decreases and the air remains dry, our volume increases to the point that we can’t move the equipment fast enough and have to reduce our water use.

JF: How has technology evolved over the past 25 years?

Scott Enos: Tremendously! Monitoring system used to be non-existent; today, we have multiple weather stations on the mountain that we monitor in real time and integrate automatically with our pumping system. Some of our fan guns are now fully automated and equipped with telemetry that allows us to control them through my office computer. Our new machines are also much more efficient; the new air-water guns have nothing in common with the old ones. Over that quarter-century it’s fair to say that our capacity to make snow has increased one hundred fold!

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JF: Early in the season, I see those big mounds of snow that you call “whales”, piled up on some runs, I often wonder “How can the snowmakers tell when they have made enough snow?” How do you measure your output?

Scott Enos: Sorry to disappoint you, but we don’t take any sophisticated measurements; Experience simply tell us “we’ve got enough snow!”

JF: Why do you let these big “whales” sit for some time before spreading them on the trail?

Scott Enos: We always let them sit for a while before we break them; they “cure,” so the excess water contained in them can fully drain out. We want snow that is consistent, without frozen water inside. We let them sit at least a day before the snow cat breaks them up and we’ll let that snow sit for another day. We take the time to make it right!

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JF: Let’s talk now about water, your main raw material. Can you tell us where your main storage facilities are on the mountain?

Scott Enos: We have several storage ponds. Three large ones are at Snow Park between the Deer Valley Plaza and our parking lots. Then, on Deer Crest, as you’re skiing down Jordanelle and pass the last bridge, you’ll see into the side of the hill a concrete station that pumps 25 millions gallons of water that we purchase from the Jordanelle Special Service District. This water comes from the Keetley mine before it’s cooled through a treatment plant, as it comes fairly warm from the ground. Finally, for the upper mountain, we have a reservoir that sits at 8,813 feet, by the Homeward Bound run. We buy this water from Park City and it also replenishes itself through the year.

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JF: So when environmentalists question the wisdom of using so much water for just making snow, how do you respond?

Scott Enos: We take water that runs in late fall and early winter and that can’t be used for say, agriculture. So, we take that water and conserve it under the form of snow so it can melt later, just like the rest of our mountain snow pack.

JF: Let’s now talk about your people, the ones who make all that snow…

Scott Enos: The snowmakers are an eclectic group of people. There’s 36 guys and girls and me!

JF: Is it all night work?

Scott Enos: More than that, it’s 24 hours a day, seven days a week. The crews work in teams, with a swing shift and a graveyard shift. The shifts start at 1 a.m. and at 1 p.m. They sign up for five days a week, weather permitting, and at any given time, we always have 12 to 14 snowmakers on duty on the mountain from the end of October through the end of January. When we’re done making snow, many crew members will be doing something else. Some are snow groomers, ski instructors, bakers or snow plow drivers, as snow-removal is another task our department handles.

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JF: What does it takes to work as a snowmaker?

Scott Enos: This type of work is physically demanding. The hours are long, the work is hard. These people have to deal with all kinds of adverse conditions; in fact, the tougher the conditions, the harder the work. It’s just remarkable that a large core group of people come back to us season after season!

JF: What do you do in summer?

Scott Enos: We prepare for the following snow season. We start implementing our capital improvements that are a yearly occurrence. Deer Valley is a resort that really understands the value of snowmaking and what it means to its guests. We strive yo make our slopes more fun to ski on, more user friendly and there is no end to our commitment to improve our guests’ experience. Good snow year or bad snow year, we keep on upgrading our systems, investing in our infrastructure that grows incrementally year after year.

JF: Since you’ve worked here 25 years, you’ve seen many different winters. Is there any relationship between natural snow and the quality of skiing?

Scott Enos: If you want to come out and ski the kind of groomed runs Deer Valley is famous for, even if it’s not a snow record breaking year, you’ll end up having a wonderful time. For instance, just now, the mountain is as good as it ever gets. We may not have knee-deep powder today, but it’s going to come soon anyway. I have a very good feeling about that!

Don’t Worry About #FOMOS (Fear of Missing Out on Seafood) at the Deer Valley Seafood Buffet

There are two distinct strategies for having a fantastic evening at the Deer Valley Seafood Buffet. The first is to enjoy your absolute favorite seafood with no restrictions. I overheard another guest planning out his evening with this in mind.

He said, while gazing at the raw oyster and sushi bar, “Wow, I could make a whole night of this!” I observed him filling up two plates of oysters with horseradish and slices of lemons and then coming back for more. With this approach, you can be in seafood bliss enjoying the dishes you love most for an entire evening.

Wine and Fire

While I respect this approach, the “fear of missing out on seafood” held me back. I wanted to try everything since it was my first time dining at the Seafood Buffet. I anticipated this reaction so I came prepared. Trying everything took a little planning and a whole lot of self-control at first.

If you want to try the second approach – a little bit of everything – here are a few suggestions:

Empty the tank before you go. Burn some calories earlier in the day. Whether it’s downhill skiing for a few hours, trying out some cross-country skiing at White Pine or snowshoeing, come hungry.

Start with appetizers at the raw oyster bar.

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Then hit the Natural Buffet to fill out your appetizers and add some salads – Pile your plate high with crab, prawns and salmon. Try a few bites of each of the salads. I have to admit I neglected to try the salads because I was so excited about the Dungeness crab. (two helpings plus one of snow crab. I know. Heaven.)

Delicacies are next at the Hot Entrée Station – When our waitress went over all the seafood specials, my thought was simply, “Yes to all.”  I wasn’t worried about which ones.  Try a bite of each!  I sampled the Honey Soy Glazed Scallops with Fresh Ginger Sauce and Pecan Crusted Sailfish among other things.

The seafood buffet is not complete without the Carvery Station.  I had Double R Ranch prime rib and potatoes. OK, mine wasn’t “a little bite,” it was a whole plate with au jus and mushroom sauce on the side.  Remember how I recommended emptying the tank?

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Wait!  We forgot the sushi bar.  This is exactly what happened to me so I went ahead and tasted a few pieces of fresh sushi at this juncture in the evening and it was wonderful.  Sushi doesn’t need to be an appetizer!

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Dessert from the bakery – Everyone will tell you to save room for dessert. No need here. There are plenty of small bites to choose from: Truffles, chocolate, mini cupcakes, and fruit parfaits if you want just a bite of dessert or something light.  If your sweet tooth is calling for something more substantial, there are choices to your heart desires. I am too embarrassed to share with you all the desserts I tried!

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My best tip of all – relax and enjoy! Slow down and take your time, you never have to fear missing out on seafood at Deer Valley Resort.

For more information on the Seafood Buffet or to make reservations, click here.

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.

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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 deervalley.com

Women on Wednesday Ski Clinic

I’m already digging Women on Wednesday. I signed up hoping to find some more confidence in my skiing, and I found myself surrounded by women with the same goal. One classmate happens to be a pal, Kellie, with whom I don’t ever get to spend enough time, so: Bonus!

WoW blog picture

Here, my “High Five” to the program, thus far:

1. Those Wednesdays are stretching out in front of me with “practice” time in-between.

2. I’ve scored Donna McAleer, my friend and sometime ski companion, as an instructor. “Can you be taught by Donna?” my husband wondered, aloud, after the first night. “She’s a good friend, you’ve known her so long.” The answer is, without a doubt, yes. “She graduated from West Point,” I reminded him. “I’ll do what she says.” Also, she loves her job, loves to ski, and is a professional, fun teacher. This, I told him, was the easiest choice in the world.

3. Including Donna and myself, there are four New Englanders in our group. I could not help myself, saying aloud to one of them, “I love listening to you speak. It sounds like home.” Wicked awesome.

4. The method to Donna’s madness is brilliant. Our first day out offered us some rather “crunchy” snow. A little firm, and some patches with thin cover. Donna would not allow us to be daunted. In fact, if we skied a particularly gnarly trail, there was no question we would ski it a second time. “You spend the first run figuring out the terrain,” she explained. “Then you spend the second run using what you learned to ski it better.” She’s so right. I am the first person to say, after a “scratchy” run, “Let’s go find some softer snow.” But it’s the wrong tactic. Skiing something twice gives you confidence. Abandoning it after one run leaves you defeated.

5, I found out how to overcome the anxiety I feel when visibility is poor: Make the next turn. This seems obvious. But if you’ve ever gotten to the top of the run and thought, “How am I going to ski if I can’t SEE?” This tip is for you: You don’t need to see the whole run. You just need to be able to see one or two, maybe three, turns ahead of where you are. One is sufficient. I found myself in low visibility, repeating a mantra: “Make the next turn,” all the way down Nabob. It’s one of those skills we all have, but don’t realize. Yes, you can ski, safely and enjoyably, in minimal visibility.