After the massive storm that dropped not just inches but feet of snow onto our mountain town over Thanksgiving, it’s officially winter in Park City, which means Dishing’s winter/spring issue is also set to flurry its way into news stands soon. But before you grab your copy, we’ve got an insider’s look at what’s coming hot off the stove, and the presses, in Issue 11.
5 Ways Wings
They may be a football fan favorite, but after a day of torching calories on the mountain, refueling and reheating with a plate full of spicy hot wings is one way to bring your A-Game to après. We’ve rounded up our five favorite spots to satisfy and satiate.
Learn why the chef at one of our favorite sushi spots is breaking the mold on workplace satisfaction and gaining a reputation for not only his food, but his calm demeanor.
Local’s Taste: Waylynn Lucas
The reality star, TV Chef and Fonut Queen has left Los Angeles to capture her roots in the west, finishing her latest cookbook, Sunny-Side Up, right here in her own Park City kitchen.
It’s not all granola and trail mix. Restaurant sustainability is a huge push for these Park City eateries. Find out who’s composting, who’s carpooling and what impact they’ve made so far.
Pasta Makes Perfect
The headliner this issue is all about that taste, ’bout that taste. And when we say taste, we mean the taste of pasta all over town. Find out who’s doing what to elevate their dish well beyond 7,000 feet.