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Nov 23, 2011
07:07 PM
A Walk In The Park

A Taste of the Season

A Taste of the Season


Let’s face it. Even though Thanksgiving isn’t quite here, the eating season is already upon us. Crisp temperatures and grey skies foreshadowing snowstorms get us thinking about (or actually making) warm comfort foods like soups, stews, roasted meats and gooey baked goods. Nothing gets me more excited about winter cuisine than the annual menu tasting at Deer Valley Resort, held for some very lucky members of the media. In the gleaming kitchen mid-mountain at Silver Lake Lodge, we gather around the table as Deer Valley’s chefs cook, eat and talk so proudly about their newest creations for the upcoming winter season it’s as though they were their beloved children. The amazing food and beverage staff shares their passion for creating in the kitchen, and tells us about the inspirations for their new dishes and some of the great back stories behind them.


The seared venison dish to be served at Fireside Dining this year is served not only with a house-cured lamb bacon pancake, pan-fried quail egg, whipped lemon-chive butter and a pinot noir demi-glace, but with elderberry jelly. The Deer Valley chefs themselves had been out wandering the acreage of Deer Valley’s slopes for weeks before, picking the elderberries themselves. Apparently, the slopes known for their groomed-to-corduroy perfection are also rich in one of nature’s most delicious little treasure.

And the hominy in the Lobster Pozole (to be served at Seafood Buffet this year) …  it was house made by Deer Valley chefs with corn they bought at the Salt Lake farmer’s market (a pallet of it). Sixteen Deer Valley food and beverage team members spent an entire afternoon shucking a pallet of corn. It was frozen and will be used throughout the winter for delicious recipes such as this.

The resort invested this year in a new and expensive, but sure-to-be-well-used grinder for charcuterie. The restaurants have been serving more and more of it, and this year the selection is growing, with a much enjoyed sampling for our party of muffuletta, Spanish chorizo tortilla, truffled prosciutto wrapped pear and more.


Other favorites of the evening were the pheasant pot pie appetizer to be served at Seafood Buffet; the Roasted Chicken Breast Picatta with pan sauce of lemon, white wine, capers and dill served with homemade spinach pappardelle and roasted butternut squash, to be served at Royal Street Café;  a tomatillo crusted sturgeon fillet (from the Columbia River) with sauces of roasted red pepper and black bean and a salad of frisée, chayote, local sweet corn, heirloom cherry tomatoes; and the milk chocolate crémeux tart, served with salted caramel, yuzu (with a flavor that’s a cross between mandarin orange and grapefruit) and a dainty sesame cracker.

If your appetite and your creative juices are inspired after reading this, you’ll be glad to know that Deer Valley and its 11 restaurants open for the winter season on December 3, so get ready to indulge!


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