Chefs Recommend: Daly’s at Montage Deer Valley

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Hanging out with Chef Curtis Lindley from Daly’s at Montage Deer Valley is like entering a culinary vortex. One of the most passionate chefs out there, conversations range from classic French cooking techniques to food waste and sustainability.  I had the pleasure of sitting down with him to discuss the newly renovated menu for Daly’s Pub and bridging the gap between French Bistro and American Pub fare. As I read through my notes, his stream of conscious discussion leaves a slew of topics in my notebook.  Here are the results of a whirlwind hour with Chef Curtis Lindley.

Tell me about the new menu for Daly’s at Montage Deer Valley.

You will find French Bistro style food, but elevated to the Montage standards of haute cuisine. As a CIA trained chef with a strong background in French techniques, I wanted to bring the late-night French Bistro food and pair it with the American gastro pub vibe of Daly’s. When you leave the kitchen late at night in France, chefs gravitate towards the bistros open late- serving steak frites, poached eggs and their spin on French street food.

Salad Lyonnaise with frisée, bacon, poached egg and white balsamic vinaigrette

What do you bring to the kitchen when it comes to training?

It’s so important to take the cooks I work with and develop a strong foundation in French cuisine. Learning the classical basics will make any cook a good cook and, if they move on to other ventures, I know they created that great foundation here with me at Montage. Passion for where food comes from, how we use it, respect it and where it goes is also a priority for me in the kitchen. Creating the sensory garden at Montage allows me to cultivate fresh herbs for the sauces and garnishes, and ensures a true farm to table experience.

Fried green tomato with smoked tomato vinaigrette, black-eyed peas and green tomato chutney

Let’s talk tomatoes…

Fried green tomatoes are one of those staple southern dishes that I grew up on as a kid. Taught to waste nothing, fried green tomatoes come from late harvest tomatoes that can’t ripen due to the colder nights and shorter days. Green tomatoes can be harvested early in the season, while they are still green, or later in the season when they can’t ripen. Either way, it’s a great way to utilize all produce seasonally and reduce waste. Paired with Tippah County Caviar and green tomato chutney, this is a dish reminiscent of my childhood.

Daly’s Pub should not be overlooked during the summer months. With a truly unique and inspiring menu, guests can enjoy rousing recreational pastimes such as shuffleboard, darts and vintage arcade games, or catch an exciting sporting event on one of the many flat-screen TVs. At its heart, this affable gathering spot is all about good times spent together.

Daly’s Pub & Rec at Montage Deer Valley

Bar & Games | 3-10 p.m.
Pub Menu | 5-9 p.m.

(435) 604-1532

9100 Marsac Avenue

Park City, Utah

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About Author

Eat, ride, sleep, rinse, repeat. That is Meghan's motto. If you don't spy her at a local Park City restaurant photographing, eating then blogging about an amazing local eatery, you will find her horsing around with her little Mustang pony Napoleon and black lab Dakota. A 30 year local, Meghan loves to follow the ever-evolving epicurean culture of Park City and the surrounding areas.

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