Savor an Interactive Dining Experience at Deer Valley’s Seafood Buffet

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You may not typically associate fresh seafood with skiing, but Deer Valley’s Seafood Buffet shows that this can be a winning combination. During the ski season from Thursday through Monday evenings, the Snow Park Lodge’s dining room transforms into a massive buffet with a raw bar, seafood specialties and more.

While visiting the vast buffet is an interactive experience in itself, an upcoming event will give guests an even more up-close and personal seafood experience. On March 22, Deer Valley’s Seafood Buffet will host “From Ocean to Table,” an educational dining event.

During the evening, chef Tom Yang will demonstrate the preparation of whole fresh fish from Hawaii, New Zealand and Japan. You’ll watch as he uses Albacore and Big Eye Tuna, Ora King Salmon, Ocean Trout, Hamachi and more to create a selection of sashimi, tataki, poke and maki rolls. He’ll also discuss the variations and differences in these fish as he creates the dishes.

Tickets are $100. Reserve your spot by calling 435-645-6623 or visiting the website.

Haven’t had a chance to visit the seafood buffet yet? You’re in for a treat. On a recent night when we dined there, we quickly learned that the Deer Valley team doesn’t skimp on the details. The displays were all gorgeous, and we were excited to try everything. One tiny but telling detail was the homemade flavored butter, served with fluffy challah bread.

I especially loved the poké bowl bar. I chose the fresh ahi tuna with spiced shoyu and macadamia nuts, and I topped it with crispy wontons, cucumber salad and shiitake mushrooms. Another highlight was the Thai fish stew — a creamy, curry-like concoction with lots of flavor and fresh cod. The ribs, served with a choice of sauce, were also a surprising hit! We also enjoyed slurping down oysters from both the east and west coast.

Although by this point I’d already had about seven courses already, when it came time to choose an entrée, I went with the maple ginger-glazed salmon, served alongside roasted butternut squash and Brussels sprouts. My friend chose the honey soy-glazed sable fish with jasmine rise, and also tried the shrimp lo mein with stir-fried veggies. And somehow we digested our food just enough to enjoy some of the treats from the dessert bar — I can never turn down freshly baked Deer Valley cookies!

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About Author

Locke Hughes is a freelance journalist currently based in Park City, who used to live in NYC until the mountains called. She believes long hikes and hot yoga — as well as wine and delicious food — play an important role in a happy life. Follow her outdoors and eating adventures on Instagram @lockehughes.

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