Step away from the chili and chips. There’s no reason to fill up on tired après-ski food when you can indulge your foodie cravings as easily on the slopes as off.
Ski resorts are upping their gourmet offerings, whether it’s with wild turkey burgers and nachos made with wagyu beef, or bringing a twist on the chicken-and-waffle trend to the slopes.
Après ski dining highlights
Goldner Hirsch » 7570 Royal Street East, Deer Valley Resort, Park City; www.goldenerhirschinn.com/
Of course, you’ll need to make time to carve a few more turns on the hill. These aren’t New Year’s resolution-friendly foods. One chef describes his dish made of fives types of cheeses as a "gut bomb."
Here are some new or notable dishes worth heading up the canyons for.
The Montage Deer Valley hotel recently opened a slopeside restaurant called Burgers & Bourbon — there are more than 100 bourbons and whiskeys at the bar — featuring several local ingredients.
Made with the on-site butcher’s blend of beef, the burgers can be topped with local Gold Creek Farm cheddar, chili, bacon and bourbon barbecue sauce ($15-$22), and served on potato buns made by Salt Lake City’s Pierre Country Bakery.
Or branch out and try the organic ground turkey patty slathered with herb tzatziki ($16), or splurge with the $32 Lux, which is topped with foie gras, truffle and bourbon caramelized onions. Rosemary sea salt, sweet potato and truffle parmesan fries come with made-in-house fry sauce.
"Our guests at Montage are coming from all corners of the country and the world, so we like to present something that really speaks to Utah," says Montage spokesman Dan Howard. "One would expect that Utah would know how to make a burger. There’s something about our cowboy culture."
And nothing completes a culinary trip to Utah like a shake. The restaurant’s signature shakes, made with Heber Valley Dairy ice cream, include roasted s’mores and "ginormous chocolate cake." Each of the six flavors ($6) comes with an adult beverage spike for an additional $10.
The only inn and restaurant at Deer Valley owned by a local (Spence Eccles), the Goldener Hirsch offers two new indulgent items: a lamb stroganoff ($21) on the lunch menu and a Utah version of the Canadian dish poutine ($19) on the après-ski menu.
The stroganoff is made with Morgan Valley Lamb shanks and a wild mushroom confit, house-made crème fraîche and house-made pappardelle pasta. It’s been so popular the kitchen staff struggles to make enough noodles.
Chef Ryan Burnham calls it a "sexed-up" mountain dish. "It’s not this overflowing bowl of pasta. You’re not going to need to take a nap. You can still get out and bounce around on the slopes."
The poutine also calls for braised Morgan Valley Lamb and a reduced liquid made from the lamb that serves as the gravy, which, along with Beehive cheese curds and Goldener Hirsch’s four-cheese fondue blend, tops crispy frites.
"It’s an over-the-top gut bomb that you would have with beer and a hot tub nearby," Burnham says. "When you’re up here, you do kind of everything to the extreme. You push yourself out on the hill, you endure the elements. It’s just kind of a reward at the end, or sometimes the middle."
Canyons executive chef Zeke Wray introduced three dishes this ski season. The chicken ‘n’ waffle tacos, available at The Farm restaurant on the après-ski menu ($16), features maple-glazed chicken wrapped in a house-made waffle taco shell and served with buttermilk custard and local greens.Next Page >
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