I’m going to admit it, my job is not too shabby. Never do I have a bad meal, and very rarely a bad experience. This weekend was no exception. The invitation to the Wasatch Mountain Table Pigs and Pinot event at Solitude Mountain Resort was extended to Dishing by Deer Valley Resort. How could I say no? Driving over Guardsman’s Pass from Park City to Solitude (less than 45 minutes, a very scenic drive), gave us ample time to appreciate the wildflowers, still blooming in the high altitude. Once we arrived at Solitude, we were greeted with a cold flute of Piccini prosecco from Italy. It was starting to look like a very good evening.
Passed hors d’oeuvres including Beltex Meats, Nduja sausage crostini with pickled mustard and heirloom tomato, and cucumber gazpacho shooters were provided as guests mingled on the lawn of The Inn at Solitude. Nestled in the heart of Solitude’s pedestrian village, and next to Big Cottonwood Creek, all senses were piqued while the weather couldn’t have been better with a light breeze and plenty of “pot guts” to entertain and amuse.
Niman Ranch was present and, in fact, showcased their pork products in the dishes throughout the evening. The highlight was theirpProsciutto, lot 1 leg 3. This means it was the third leg produced in lot 1 of their prosciutto production. Hanging for 12 months and hand-rubbed with Sicilian sea salt, this was a delicacy worth waiting for. Niman Ranch is committed to following their meats. Check out #nimanontherun on Instagram and follow the leg.
Niman Ranch began in the early 1970s on an 11-acre ranch in a small coastal town just north of San Francisco. The cattle were raised using traditional, humane husbandry methods and given wholesome all-natural feeds. Today, the Niman Ranch network has grown to include over 720 independent farmers and ranchers across America. At Niman Ranch, they follow the Never-Ever Natural philosophy meaning that their animals are NEVER given antibiotics or artificial hormones. Ever. Plus the animals are fed a 100 percent vegetarian diet.
As the sun slowly set over the green-blanketed mountains of the Wasatch Front, guests were indulged with epicurean delights artfully paired wines chosen by Mark Coggan of Foley Family Wines.
Gougéres, Parmesan and Gruyere, Iberico Lardo and Slide Ridge Honey paired with Roth Estate Sauvignon Blanc, Alexander Valley, 2014.
Burrata and Utah Peaches, Niman Ranch Prosciutto, Popped Sorghum, Aged Balsamic and Farm Radish paired with The Four Graces Pinot Grigio, Willamette Valley, 2015
Seared Diver Sea Scallops, Manila Clams, Smoked Potato and Leek Velouté Guanciale Paired with Four Graces Pinot Grigio, Willamette Valley, 2015
Fennel Rubbed Rack of Pork, Wood Oven Baked Zurzun Idaho Beans, Braised Spring Onions, Chicories, Natual Jus paired with Chalone Vineyard Pinot Noir, Monterey, 2013 and Chalk Hill Pinot Noir, Sonoma Coast, 2013
Maple Panna Cotta with Utah Peach Cream
Make sure to follow Solitude Mountain Resort on social media, and check their website for upcoming events this summer. You won’t want to miss the next unique opportunity to dine under the shadow of the grand Wasatch Mountains and experience epicurean delights offered by the unique farm to table relationships built by Solitude and the Deer Valley Team.
