As excitement builds for ski season, we’re also getting stoked for the incredible food we get to dig into before, during and aprés hitting the slopes.
As usual, Deer Valley‘s variety of restaurants deliver a delicious array of cuisines, dishes and drinks to satisfy hungry skiers. Recently, we got a sneak peek at the unique offerings that Deer Valley chefs have been crafting for this season’s menus. From guinea hen and gnocchi to king crab and caviar, there’s something on the list to suit every taste.
This year, the chefs have put extra effort into developing dishes that use sustainably and locally sourced ingredients. There’s been a big push for a more environmentally friendly approach to food buying, says food and beverage director Jodie Rogers.
Look for locally sourced foods to appear on the menu this year, including Gold Creek Farms cheese, Copper Moose Farm greens, Silver Star Farms short rib and local elderberries, as well as spirits such as Salt City Vodka and Alpine Distillery whiskey.
Keep reading for a few more highlights from Deer Valley’s new winter menus.
Mariposa: king crab and caviar
Located in Silver Lake Village, The Mariposa has been rated the #1 restaurant in Utah by Zagat—and their new appetizer certainly lives up to the hype. Designed to pair perfectly with champagne, a light and fluffy sweet corn flan is topped with Alaskan king crab, caviar, roe, popped sorghum and miso powder for a salty and sweet starter.
Fireside: grilled guinea hen gnocchi
A quintessential winter pasta, this new special for Fireside Dining features Meyer lemon and fresh thyme gnocchi, crispy pancetta, cured egg yolk, fava beans, slow-roasted tomatoes and a creamy smoked Gouda sauce. The guinea hen was perfectly cooked and juicy, and provided a hearty protein to pair with the pasta. We were licking the bowl with this one.
The Brass Tag: house-made bison meatloaf
If you’re a meat and potatoes lover, you’re in luck with this dish. The bison meatloaf is moist and delicious, and it’s paired with creamy buttermilk mashed potatoes, crisp onions and a tasty baby arugula salad.
Royal Street Café: macaroni and cheese, three ways
New this year, Royal Street Café will offer a variety of macaroni and cheese entrées. Pictured above is the lobster mac, made with Maine lobster and Gold Creek Farms Pimento Bay cheddar. We were pleasantly surprised at the amount of lobster chunks in the dish. You can also choose from a white cheddar macaroni and cheese, as well as one with Niman Ranch bacon and raclette cheese, inspired by Fireside Dining.
Goldener Hirsch: Silver Star Farms short rib
Don’t let the winter season go by without ordering this from the award-winning Goldener Hirsch restaurant. The smoky, tender short rib has been cooked in the sous vide for 14 hours, and is served with fall squash, Matsutake mushrooms, celeriac, burgundy truffles and truffle-soy jus—a mouthwatering combination.
