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Utah ski resorts upping their gourmet dining offerings

Dining » Utah ski resorts shifting toward gourmet offerings.



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The Umbrella Bar debuted the Scone Burger, inspired by Utah’s love of fry sauce and fried bread. It’s a beef patty served on a rosemary-infused scone and house-made fry sauce ($12).

And the Red Tail Grill created a massive burrito called the 4,000-acre (named for the amount of skiable area at the resort), described as a 2 ½-foot-long "natural halfpipe" stuffed with braised chicken, pork carnitas or beef ($32). Sharing with six to eight friends is recommended.

At a glance

Après ski dining highlights

Canyons Resort » 4000 Canyons Resort Drive, Park City; www.canyonsresort.com

Goldner Hirsch » 7570 Royal Street East, Deer Valley Resort, Park City; www.goldenerhirschinn.com/

Burgers & Bourbon at Montage Deer Valley » 9100 Marsac Ave., Park City; www.montagedeervalley.com

Snowbasin » 3925 E. Snowbasin Road, Huntsville; www.snowbasin.com

Solitude » 12000 Big Cottonwood Canyon, Solitude; www.skisolitude.com

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"The point of these dishes is to have fun," says chef Wray. "We have the ability to serve people having the time of their lives and the goal is to help the experience stand out."

Snowbird

It’s not a seasonal dish, but it is delicious, says Emily Moench of The Aerie’s new Lobster and Corn Fritters small-plate addition ($12). Lobster cooked in brown butter is dredged in a mixture of local Beehive Promontory cheese, cornmeal, buttermilk and eggs, and the fried result is topped with a mix of local Slide Ridge honey and truffle oil.

They’re a play on the corn fritters executive chef Ken Ohlinger ate in his home state of Nebraska.

And the Pork Terrine ($14) combines kurobuta pork paté from Snake River Farms, bourbon gelée (a fancy Jell-O) and cornichons (small, tart pickles). "It’s a big, rich, hearty comfort food. Perfect for after skiing all day," says Moench.

Snowbasin


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Buried in the Needles Lodge’s lunch menu is a real treat, says Jason Dyer, Snowbasin’s spokesman. While the resort has long had a bratwurst, this year the sausage ($9.50), along with sauerkraut and grilled onions, is served on a roll made of pretzel dough, "just to mix it up," he said. "Everybody has a hot dog. Everybody has some form of bratwurst. It’s like the snow. We all have great snow. What are those little twists that separate us from the rest?"

Another relatively new standout dish is the Udon Noodle Bowl at Earl’s Lodge ($13), he says. Beef, chicken, tofu or shrimp is served in hot lemongrass broth with fresh vegetables.

Solitude

This resort launched a new restaurant concept called the Last Chance Southwest Grill, which offers fresh-tossed salads made to order along with Southwestern fare like grilled steak tacos and Killer Nachos, served with house-made chile verde.

"We wanted to be able to offer different food options so it’s not all just cheeseburgers and french fries," said spokesman Dave DeSeelhorst.

The Honeycomb Grill also changed its menu. Look for the D pizza, made with San Marzano tomatoes, burrata, a fresh Italian cheese, prosciutto and arugula ($15).

Deer Valley Resort

Don’t forget dessert. New at Deer Valley Resorts is a Cracker Jack-inspired salted caramel panna cotta, served at the Seafood Buffet, at Snow Park Village. The milk chocolate cremoso (a puddinglike dish) with caramel corn cream served in a cocktail glass with whiskey-smoked sugar coating the rim, alongside a cone of cashew caramel corn, is decadent and delicious. The dessert is part of the $64-a-plate buffet. But if you’re not interested in indulging in dinner entrées at the buffet like the lemon-black garlic bluenose bass (made of oolong tea and wild mushroom broth and New Zealand bluenose bass), you may have luck buying the dessert à la carte at the Deer Valley Grocery Cafe, which includes the panna cotta in its dessert rotation, for $7.

Another excellent option is the buckwheat crêpe and brie roulade, served at Mariposa at Silver Lake Village ($13). Deer Valley has started making its own cheeses including the brie used in this dessert as a mousse. It’s glazed with a huckleberry, muscat wine and beet juice sauce and topped with a pink huckleberry crunch.

"It’s really delicious," promises Stephen Harty, pastry chef at Silver Lake and Empire Canyon Lodge.

features@sltrib.com



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