For the second year in a row, local restaurants came together to honor the regional producers who supply them with fresh seasonal fruits, vegetables, liquor, honey and meats. This year, the event was hosted at Montage Deer Valley with participating chefs from Stein Eriksen Lodge, Promontory Ranch Club and St. Regis Deer Valley.
The evening started off with an intimate social hour featuring Gold Creek Farms cheese, Old Town Cellars wine and a cocktail called the Alpine Press featuring Alpine Distilling’s Lafayette Whiskey. The wines and cocktail paired well with the assortment of unique cheeses and dried fruits not to mention the dripping honeycomb of honey provided by The Honey Jar.
About 40 people attended the dinner including the local producers and participating chefs at Apex Steak in Montage Deer Valley. Chef Shawn Armstrong provided an amuse of beet root deviled egg with pickled mustard seeds and speck.
Chef Zane Holmquist, vice president of food and beverage and corporate chef of Stein Eriksen Lodge, honored First Frost Farm by roasting their fall carrots topped with a carrot garam masala glaze and placed on a bed of farro ‘grits’ and cheddar.
Chef Ryker Brown, food and beverage director and executive chef at Promontory Ranch Club, followed with Utah Rainbow Trout, braised cabbage, apples, mustard, mussels and pork belly on slate.
Chef Rachel Wiener, executive sous and chef de cuisine at St. Regis Deer Valley, presented Niman Ranch Willis Family Lamb Ranch lamb rack and shank with trumpet royal mushrooms, leeks and white asparagus.
Dessert was provided by Executive Pastry Chef Steven Jones of Montage Deer Valley preparing persimmon in a myriad of ways with summer flowers, honey and white tea.
We were honored to be able to participate in this amazing evening. A special thank you to Trina Harris Photography for taking the beautiful photos for this blog. Remember when dining, chose local. There are increasingly more options at local restaurants and grocery stores for you to chose from year round.