The Wasatch Mountain Table Series at Solitude Mountain Resort is back for its second year. I was invited to check out their inaugural dinner of the season and wanted to share some photos. Before I do, let me give you some details about the series. The Mountain Table is just that–a table set up creekside at the Solitude Mountain resort.
The Mountain Table seeks to emphasize locally grown and sustainable ingredients. For anyone who knows the chef behind the series, Michael Richey (formerly of Pago), this will come as no surprise. Local farmers, ranchers, and winemakers are present to tell you about their wonderful products. For example, we had Evan Lewandowski, proprietor of local winemaker Ruth Lewandowski, present to tell us all about the exciting (and challenging) things happening in the Utah winemaking scene.
Bruschetta of truffled fava beans, oyster mushrooms, and promontory cheddar
Tempura squash blossoms with housemade ricotta, spearmint, and preserved lemon
Purple mizuna with toasted almonds, Slide Ridge honey, Timpanogos Peak (this cheese is incredible), white peaches, and creamy roasted garlic vinaigrette
Hand cut pasta with hen egg, english peas, beech mushrooms, pancetta, and charred onion butter
Wild sockeye with purple top turnip, new wasatch potato, sugar snap peas, heirloom tomato, white wine and sweet basil
Bing cherry tart with buttermilk ice cream and Bourye caramel
The series runs four more dinners for 2013:
Cost is $75 per person/$110 per person with optional wine pairings. To make reservations, call (801) 536-5722 or email firstname.lastname@example.org
Be sure to bring a jacket. It goes from very warm to quite chilly in a matter of minutes once the sun sets.
Disclosure: I was an invited guest of Solitude Resort and did not pay for this meal