Last weekend, Recycle Utah held its fourth annual 100 Mile Meal at a private farm in Oakley. Proceeds from this event, generously sponsored by Gallery MAR and Park City Mountain Resort’s Epic Promise program, allow Recycle Utah to educate over 5,000 students and process over 3.5 million pounds of materials a year.
The purpose of Recycle Utah’s 100-Mile Meal is to help spread their mission to empower people to lead sustainable lives. Where you purchase your food from makes a big impact on the environment, according to Recycle Utah. As a result, choosing to purchase food from within the Utah foodshed reduces the number of “food miles” you consume, benefits the local economy and supports smaller, more sustainable agriculture.
Although sheets of heavy rain greeted guests when we first arrived to the farm, the clouds quickly cleared just in time to reveal a gorgeous, cool summer sky and an evening to remember. The abundant dinner featured local wine from Old Town Cellars, beer from Uinta Brewing, and custom cocktails created by Alpine Distilling. (P.S. Did you know Alpine hosts a four-course gin tasting dinner? Learn more HERE.)
The dinner consisted of five delicious courses — all sourced from farms or producers within a 100-mile radius of the Recycling Center in Park City. The dishes were prepared by PCMR’s executive chef Alex Malmburg and his culinary team. Keep reading a taste of the locally sourced goodness guests enjoyed at this year’s 100-Mile Meal.
The hors d’oeuvres included smoked Utah trout and potato croquettes, and pork belly sliders with blackberry mustardo, along with an abundant tray of Beehive cheeses.
The first course of the evening was a deconstructed chicken and dumpling soup with local summer veggies and herbs. These ingredients came from local suppliers Utah Natural Meat and Milk, Zoe’s Garden and Tagge’s Famous Fruit & Veggie Farms.
As a second course, we enjoyed a pasta and summer greens salad with honey wine vinaigrette and feta. These delicious ingredients were sourced from Ranui Gardens, Slide Ridge Honey, Clifford Farms, Gold Creek Farms and Ioulia Olive Oil, which is 100% kalamata Greek olive oil, bottled in Park City.
For the entree, we had a delicious stone-fruit-braised beef brisket courtesy of Bill White Farms, deconstructed ratatouille from Tagge’s and Zoe’s Garden, as well as mashed potatoes with olive oil and roasted mushrooms, made with Mountain View Mushrooms and Ioulia Olive Oil.
And it wasn’t over yet. Dessert was sweet Utah corn cake, made with Kodiak Cakes, along with a raspberry compote from Tagge’s and buttermilk ice cream, courtesy of Wasatch Creamery.
Want to be included in next year’s feast? Watch the Recycle Utah website for more details to come out about next year’s 100 Mile Meal — tickets for this year’s event sold out!