Deer Valley rolls out eclectic selection of winter menu offerings
Deer Valley’s Director of Food and Beverage Julie Wilson describes her staff as "family." She has worked with many of them for decades and prepping for a new winter season is old hat. But to maintain the resort’s top notch reputation, especially for its cuisine, Wilson and staff are intent on foraging for new ingredients and ideas.
"All the chefs are always looking at current trends, especially healthy trends. And sustainability is important, too," Wilson said.
Wilson oversees the food service at six locations within the resort, including the newly opened Brass Tag. Each, she said, has a unique identity from the informal sit-by-the-pond or take-out atmosphere at the Grocery-Café at Snow Park to the elegant Mariposa at Silver Lake and the European Alps-inspired Fireside Dining at Empire Lodge.
Late last month, Wilson invited a tableful of local food writers and bloggers to sample some of the restaurants’ newest offerings. It is an annual tradition that has been going on for the last 20 years, during which time she said she has seen a proliferation of food-oriented publications and online outlets.
"The goal is to get the word out and to get people excited about the upcoming season," she said.
For the receptive group around the table on Oct. 28, Wilson’s chefs were asked to cook up an old favorite or something brand new.
Guests started off with pickled Prince Edward Island mussels that will be served this winter at Snow Park’s popular Seafood Buffet, twice-baked pine roasted baby potatoes with Heber Valley Artisan cheddar cheese from the Fireside Dining menu and Royal Street café’s Bald Mountain Veggie Pizzette with almond pesto and Deer Valley’s own Capra Bella goat feta cheese.
Main courses included a whole crispy Branzino — a European seabass, which is not an endangered species as is the once-popular Chilean seabass — that is served at the seafood buffet and a baby spinach and smoked ricotta tart enhanced with a lemon ricotta cream.
From Royal Street, guests enjoyed Niman Ranch Beef Short Rib Mole Tacos with a smokey-fruity-spicy, completely original mole. The chefs also served quail saltimbocca from Mariposa and wood-smoked duck breast drizzled with choke cherry jus from the Brass Tag.
For the dessert menu, only earned by those who ski from sunup to sundown on Deer Valley’s well-groomed slopes, the food enthusiasts nibbled on Mariposa’s Limonella Salsa Verde Semifreddo (white chocolate espresso cream and a cocoa espresso streusel) and an array of petit baked items inspired by the season from the Seafood Buffet including pumpkin brioche, pumpkin tuile and Pumpkin Pot de Crème with maple bourbon cream and apple butter.
For more information about dining at Deer Valley go to: http://www.deervalley.com/Dining/WhereToEat
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