Luna’s Kitchen brings cold-pressed juice into the fold
Wondering what happened to that cold-pressed juice bar at Prospector Square? A merger between Luna’s Kitchen and High Vibes/Guest Haus Juicery brings new life to the Park City-made juices.
Luna’s Kitchen, the only all-gluten free eatery in Park City, will now be home to the variety of fresh juices, smoothies and açaí bowls once offered at Guest Haus in Prospector, and soon these products will undergo a Luna’s rebrand.
The merger was a decision stemming from mutual respect.
“We had always talked about how we could collaborate and work together more closely, because we have a similar ideology around fresh foods, health, balance and things like that,” said Jennifer Sutton, founder of High Vibes Juicery, formerly known as Guest Haus.
Stacy Smyth, owner of Luna’s Kitchen, agrees: “It was a perfect accompaniment to what we do, on the healthier side of things … bringing her (juices) in was so exciting for our clientele.”
For the two women, it seemed to solve two birds with one stone.
“It felt like it rounded out a piece, where people may be asking (Stacy), ‘Oh, I wish you guys did juices and smoothies,’ and people would ask me, ‘Oh, I wish you did more healthy meals,'” said Sutton.
High Vibes, started at the end of 2020 and moving into their space at Prospector in 2021, was Sutton’s response to a gap in the Park City market for a wellness bar. After three years, Sutton decided to move back into a personal career with more corporate-style opportunities, but wanted to find a way for the juices to live on and continue to serve its loyal buyers. In the end, Luna’s seemed like the perfect fit as they shared a lot of the same customers, she said.
“Everybody’s so excited because they can come here and they can continue to get juices and smoothies and bowls, but they can now access everything that Stacy was already offering,” said Sutton.
For Smyth, the merger is a mix of emotions — exciting and overwhelming. But she agrees, it makes perfect sense.
Smyth, raised in Park City and now raising her own family in Midway, is passionate about food and the role it plays in sustainability. After years in the hospitality industry and having worked at Luna’s for three years, she acquired ownership in December 2020. Since then, Smyth has continued to create “a safe space for individuals that could not normally dine out,” she said.
Her approach to food is research driven, she said, ensuring their products have no trace of gluten. “I’m not going to put anything in our guests’ mouths that I wouldn’t put in my family’s mouths. Gluten free can be tricky,” said Smyth. “It takes a lot of time and effort to do what we do, and we take a lot of pride in what we do.”
Luna’s has all kinds of food offerings, from light snacks to pop-in-the-oven meals, ready made salads, soups and sauces and an extensive bakery case of sweet or savory treats. For dine-in or take out, they also serve house-made flatbread sandwiches and pizzas, made with as many local ingredients as possible.
While still using up the Guest Haus/High Vibes branded juice bottles, Smyth has some time before deciding on a new branding strategy, whether the juices will be called “Luna’s” or something else.
In the meantime, she’s been able to fully take on Sutton’s dialed-in recipes, which already align with Luna’s healthy model.
Using a cold-pressed juicing method, the drinks are able to retain their nutrients best. These health benefits are one of Sutton and Smyth’s main reasons for juicing.
“It’s really about balance, health and what tastes good. Giving people a nice range of flavor profiles and health benefits that they can choose from,” said Sutton.
Separation is normal, they say, and the juices will stay fresh for five days.
“We’ve been rotating a little bit between about six flavors right now. I always try to have a green on the shelf along with a fruit and root,” said Smyth.
Still playing around with what works for buyers, Smyth plans to offer apple cider in the fall, nut-milks in the winter and add juice cleanse programs in the near future. To eliminate waste, she also hopes to incorporate the left-over pulp from the juicing process in her baked goods and maybe even in dog-treats.
After helping with the transition, Sutton will fully step away, on to her next endeavor managing wholesale for a different company.
For Smyth, Luna’s Kitchen is starting an exciting new chapter.
“I’m just super excited to be, literally, a one-stop-shop … You have your breakfast bites … your lunch, you can grab dinner on the way out. You have your juices and smoothies if you need something quick and cleansing. So we have a lot of options,” said Smyth.
Juices and all other gluten-free bites can be purchased at Luna’s Kitchen at 1400 Snow Creek Drive Unit L, next to The Market, or ordered online for pickup or delivery (through UberEATS). Luna’s will also be participating in the Bark City Festival on Oct. 1 and you can learn more at their website, lunaskitchenparkcity.com.
In previous years, Alpine Forestry crews slashed and piled about 1,500 piles over roughly 30 acres of land on Treasure Hill. Conditions permitting, teams hope to burn around 200 more piles over the coming weekend.
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