New Year’s Dining

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Seafood Buffet, Deer Valley

Check out some of the dining options around SLC and Park City to ring in the new year.

Oasis Café

Oasis Cafe will greet revelers this New Year’s Eve with a special four-course prix fixe menu from 5 p.m. Chef de Cuisine Efren Benitez’s creative menu includes starter options of ahi tartare or soy-sauce-infused tofu. Second course options of heritage mixed green salad with smoked bacon and a silky shrimp bisque tempt diners, while entrée selections of lobster bucatini, pan-seared filet mignon, honey chipotle glazed chicken breast and curried wild mushroom couscous round out the meal.

Diners can cap off their New Year’s Eve meal with a choice of espresso chai cheesecake, poached saffron pear with ginger gelato or a delicate pineapple upside down cake. Cost is $50 not including suggested wine pairings, alcoholic beverages, tax or gratuity.

Brunch will be served on New Year’s Eve from 8 a.m. – 2:30 and lunch will be served prior to 5 p.m. Reservations are highly suggested and can be made by calling 801-322-0404 or visiting www.OasisCafeSLC.com.  Oasis Cafe is located at 151 South 500 East in downtown Salt Lake City.

New Year’s Day brunch at Oasis Cafe is also a favorite with locals. It’s loaded with traditional breakfast dishes, soups, salads and sandwiches. Brunch is ala carte and will be served from 9 a.m. to 2:30 p.m. with lunch served from 2:30 to 5 p.m. and dinner from 5 to 9 p.m.

Oasis Café will only be open from 8 a.m. until 3 p.m. Christmas Eve serving the regular brunch menu and then will be closed in the evening and on Christmas Day to allow their employees to enjoy the holidays with their families.

George (Formerly Finca)

 

Current Fish & Oyster

Chef Alan Brines and his culinary team are excited for Current Fish & Oyster’s New Year’s Eve celebration. His four-course menu is available from 4 until 10 p.m. on Dec. 31. Diners choose one selection from each course. First course options include a trio of oysters, crab cake, wagyu beef tartare or local burrata. Second course selections include an apple and barley salad, silky crab bisque, a house salad or Current’s famous clam chowder. For the main course, diners can choose from Current’s signature branzino, black cod, pan roasted sea scallops, Double R Ranch New York steak, Mary’s organic chicken or roasted cauliflower. Dessert options abound from pastry chef Amber Billingsley: orange semolina cake, chocolate torte or her famous gelato and sorbet selections. Wine selections by Mike Fayad will be presented tableside.

The cost per person for the four-course dinner is $75 and does not include beverages, tax and gratuity. “We are excited to ring in the New Year with our guests,” said General Manager Ryan Mickelson “This is a great opportunity to introduce some special menu offerings, guest favorites and some terrific wines that pair perfectly. We also want to thank everyone for a terrific year.”

Current Fish & Oyster will be open Christmas Eve for lunch from 11 a.m. until 4 p.m., and dinner from 4 until 8 p.m., serving the regular dinner menu plus some specials. Current will be closed on Christmas Day to allow their employees to enjoy the holidays with their families. Current will be open on New Year’s Day for dinner starting at 4 p.m.

 

Stanza Italian Bistro

Stanza Italian Bistro & Wine Bar’s celebrated chef Jonathan LeBlanc is proud to present a special four-course dinner on New Year’s Eve to be served from 5 until 10 p.m. The cost is $70 per person and does not include alcoholic beverages, tax or gratuity. Reservations are highly recommended and can be made by calling 801-746-4441, info@stanzaslc.com or by visiting www.stanzaslc.com.  Stanza is located at 454 East, 300 South in Salt Lake.

Stanza will be open for Christmas Eve lunch and dinner, closed on Christmas Day and open for dinner only on  New Year’s Eve from 5 p.m. They will be closed on New Year’s Day to allow their employees to be with their families.

Stanza’s New Year’s Eve menu includes an amuse bouche of Alaskan halibut pâté. Starter selections include a silky Australian Lobster bisque, lump crab and heirloom tomato, veal and prosciutto polpette or winter burrata. Main course entrée and pasta selections include a dry-aged New York strip, red crab agnolotti, Snake River Farms porchetta, quail bucatini, or scallops.

Desserts by Salt Lake’s favorite pastry chef Amber Billingsley include a Meyer lemon panna elderflower panna cotta, pecan pie cannoli or raspberry semifreddo. General Manager Keith Foust’s knowledgeable service staff will guide diners through the best wine and craft cocktail pairings for each course.

Oak Wood Fire Kitchen

 

Café Niche

Café Niche on 300 South will be hosting a special four-course New Year’s Eve dinner celebration from 5 until 10 p.m. Chef Andy Morrison’s menu includes: a “first bite” of her famous sour cream and onion deviled egg; second course choices of cheesy cauliflower soup or roasted asparagus with lemon and local Romano; an intermezzo of seasonal granita; entrée selections of scallops and grits, pomegranate braised lamb shanks, pretzel-crusted chicken, horseradish flank steak or wild mushroom mac and cheese. For dessert, diners can choose between a chocolate peanut butter Bundt cake or Luxardo cherries jubilee cheesecake. 

Cost per person is $55 and does not include beverages, tax or gratuity. Wine pairings will be offered tableside. Reservations are a must and can be made by calling 801-433-3380 or by visiting www.caffeniche.com.

Holiday Hours: Café Niche will open on Christmas Eve for brunch from 9 a.m. until 3 p.m. serving the regular menu and closed for dinner. They will be closed on Christmas Day all day to allow their employees to spend time with their families.

New Year’s Eve open for dinner only from 5 until 10 p.m. On New Year’s Day, Niche will be open for brunch from 9 a.m. until 3 p.m., closed for dinner, and will be open again for regular business on Wednesday, Jan. 2, 2018.

Table X

New Year’s Eve is no exception when it comes to Table X’s commitment to serving sophisticated, modern cuisine with seasonal ingredients. Recently recognized by Salt Lake City Weekly for creating some of the city’s most innovative cuisine, the restaurant’s three chef-owners are collaborating on a special tasting menu to wow their guests’ culinary senses. The December 31 celebration features a seven-course tasting menu for $85/person (wine pairing – $35/person; non-alcoholic beverage pairing – $20/person). It will include Hudson Valley Foie Gras with blueberries preserved from the Table X Garden and Morgan Valley Lamb with sun chokes. The restaurant is now accepting reservations at www.tablexrestaurant.com or call 385.528.3712.

“We love helping our guests welcome the New Year with our cutting-edge, artfully presented cuisine,” says Nick Fahs, one of the chef-owners of Table X. “The evening is designed for those seeking a more elevated, sophisticated way to close out 2018 while appreciating our seasonal approach to dining and sampling new dishes in a stylish, modern setting.”

The seven-course tasting menu also features house made items such as burrata cheese and sourdough bread, Clifford Farm soft egg with fermented mushrooms and farro porridge, Pacific Stripped Bass, and Persimmon & Drakes Farm Goat Yogurt Parfait.

Provisions

 

 

Park City

Element

For those looking for a truly special New Year’s Eve, Element is offering a four-course prix fixe prepared and served at home. Surf-and-turf with braised short ribs and lobster tail is the star attraction – with an option of shaved black truffle – plus diners’ choice from six appetizers that include seared tuna tataki or duck confit, a choice of Caesar or peppery green salad, and dessert of ugly fudge cake, Mexican chocolate mousse or orange vanilla sponge cake.

 

Escala Provisions Company Restaurant at Hyatt Centric Park City

Adults $100 per person, Children (6-11 years) $40

Children (5 years and under) $10

Prices do not include beverages, tax or gratuity

Specials at Fireside Dining for New Year’s Eve include a selection of salads and soups including the Little Gem Salad, House-Pickled Beets, Antipasto, Roasted Brussels, Sprout Panzanella Salad, Chickpea Soup and Lima Bean Stew. Dinner specials include Wild Boar Schnitzel with smoked hibiscus jam, roasted gala and granny smith apples, Almond Flour Dusted Trout with sea beans and caramelized shallot thyme sauce, Veal and Wild Mushroom Stew with crimini, hen of the woods, shiitake, chanterelle and oyster mushrooms, accented with fresh rosemary and lemon, Hand Grated Rösti Potatoes with fresh thyme, housemade fresh herb cream, Fire Roasted Leg of Lamb with rosemary jus, Juniper Rubbed Prime Rib with roasted garlic béarnaise, fresh herb au jus, horseradish cream, Purple Potato Gnocchi with roasted thyme wild mushrooms, Seahive Cheddar and miso butter and Roasted Butternut Squash with fresh pomegranate seeds, sweet potatoes and baby kale.

 

Goldener Hirsch

The AAA Four-Diamond restaurant will be offering specials in addition to its regular à la carte menus, including selections such as Maine lobster, 22-ounce dry-aged bone-in ribeye, Maui Nui Axis venison, foie gras with burgundy winter truffles, and a selection of domestic and imported caviar with traditional accompaniments

Grub Steak

NYE: 3-course prix fixe, $79.75 per guest

Park City’s beloved steakhouse is serving a sumptuous three-course dinner for NYE.

For New Year’s Eve, choose between the Caesar, wild rice and mushroom soup, or the salad bar, followed by surf-and-turf of herb-roasted striploin with a forest mushroom demi glace and Maine lobster tail. Dessert is a classic: chocolate lava cake with vanilla ice cream and fresh berries.

The Mariposa 

$160 per person. Wine pairing available for an additional $65 per person

To celebrate the new year, enjoy Osetra Caviar with roasted corn flan and king crab, puffed sorghum and yuzu, Chestnut Soup with warm winter vegetable salad, wild mushroom spiced orange espuma, Char Sui Boa with Niman Ranch beef, black garlic-soy and radish baby bok choy.  Selections also include Cassoulet with sucking pig, toulousian sausage, flageolet bean and roasted duck, Veal Chop with sweet potato risotto, picked peaches and verjus.  The dessert is a Citrus Rum Baba with Valrhona white chocolate mousse and blood orange caramel champagne pomegranates.  A vegetarian menu is also available.

 

Powder at Waldorf Astoria

New Year’s Eve: Five-course prix fixe, $95 per person

Powder’s famed New Year’s Eve celebration returns. The evening opens with caviar blini and oyster, followed by a choice of yellowfin tuna and scallop tartare or beets and goat cheese. Enjoy porcini mushroom consommé and a champagne intermezzo, then an entrée of either venison and veal loin or Chilean sea bass, followed by NewYear’s Surprise for dessert featuring Tahitian vanilla, fromage blanc and raspberries.

 

Seafood Buffet

Adults $75 per person, Children (6 – 11 years) $30 per person

Children (5 years and under) complimentary

Deer Valley’s Seafood Buffet will feature a special New Year’s Eve dinner offering appetizers such as Niman Ranch baby back ribs with cilantro glaze or housemade ancho and agave BBQ sauce, Niman Ranch braised beef short ribs with roasted mushrooms, caramelized onions, housemade brown sugar cured bacon, Littleneck Clams and PEI Mussels with white wine, garlic, tomato and housemade focaccia crostini, Beet Cured Aractic Char Crostini with horseradish cream cheese, crispy shallots and everything flavored baguette and Grilled Shrimp and Crispy Grit Cake with roasted tomato salad, Gold Creek Farms feta and mint and lemon chimichurri.  Featured soups will include Carrot Ginger Bisque, Lobster and Fennel Chowder and Curried Cauliflower.  Hot specialties offered will include Honey Soy Glazed Sablefish with ginger rice and orange ginger sauce, Pan Seared Sea Bass with tomato, eggplant, artichoke and caper ragout with crispy chickpeas, Crispy Skinned Ora King Salmon with pesto whipped potatoes and lemon compound butter, Lobster, Crab and Uni Risotto with roasted mushrooms, sweet peas and sherry vinegar, Sea Scallops seared to order with truffle crème fraiche and black garlic aioli and Ahi Tuna seared to your taste. A selection of desserts will also be included in the evening’s special menu.

 

News from Park City and Deer Valley

Two new restaurants are making their debut this season in the Park City area, and an impressive new gingerbread display has been erected at the Stein Eriksen Lodge. Read on to find out more.

Hearth and Hill

Hearth and Hill, a 192 seat upscale casual restaurant will open its doors on December 16th. Brooks Kirchheimer, the former manager of Daly’s Pub at Montage Deer Valley and Sundance’s Zoom restaurant, is the proprieter, with Mia Yue (formerly of Firewood and High West) as the GM. Chef de Cuisine is Adam Walker (formerly of Handle and Yuki Yama). The restaurant is located in Kimball Junction and will offer an eclectic selection of food, such as a daily gyoza selection, hamachi crudo, seasonal soups of the day, ramen, burgers, Korean fried chicken, Utah trout, and filet mignon. Sounds intriguing!

The restaurant has a full bar, a large patio, and a 36-seat private dining room. The restaurant will be open year-round for lunch and dinner, and offers takeout.

1153 Center Drive, Newpark Retail Center (between Jupiter Bowl and Best Buy). More information at www.hearth-hill.com

Korean Fried Chicken

RIME Raw Bar

Matt Harris, chef/owner of Tupelo Park City, is opening RIME Raw Bar, the world’s first ski in/ski out seafood and raw bar. RIME opens December 20th, and will offer an oyster happy hour ($2.50 oysters from 2-3pm). The menu includes ahi tartare, chowder, crudo plates, chopped salad, lobster rolls, French dips, tacos, and more, along with a selection of various beers, sparkling wines, reds, and whites.

With a tagline of “Where Powder Meets Chowder,” it’s already off to a great start in my book.

RIME is located at the top of the Jordanelle gondola, and is open Thursday through Sunday, 11am – 3pm.

Find out more info at their site: https://www.rimerawbar.com/about/

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Viking Gingerbread Display at the Stein Eriksen Lodge

The incredible pastry chef team at Stein, led by Executive Pastry Chef Jeremy Garcia and Corporate Chef Zan Holmquist, have done it again, creating a huge Viking ship made out of gingerbread. The ship features a 13-foot candy cane mast, and 8-foot dragon figure, and 9 feet of gingerbread stretching from bow to stern on each side.

The ship features hundreds of pounds of fresh-baked gingerbread, fondant, cookies, and candy.

“Our annual gingerbread display is one of my favorite ways to impress our guests during the holiday season,” said Jeremy Garcia, Executive Pastry Chef at Stein Eriksen Lodge. “The level of creativity and passion for such an enormous display – entirely constructed of pastries – is a testament to our team’s dedication to ensure the holidays spent at Stein Eriksen Lodge are an unforgettable experience.”

The display is located in the Mountain Lodge at Stein Eriksen. For more information, see their website.

 

Deer Valley’s New Winter Menus

You’d be hard pressed to find higher quality dining at any ski resort in the country than the culinary selections at Deer Valley. Not only does their food blow away most other resorts’ offerings, they also compete with some of the state’s best restaurants, period. Don’t believe me? Their contemporary cuisine restaurant, Mariposa, was recently named by Zagat as Utah’s best restaurant. Not best ski resort restaurant. Best restaurant. From coffee and baked goods at Deer Valley Grocery Café, fresh sustainably-sourced seafood at the Seafood Buffet, brick oven cuisine at The Brass Tag, or their AAA Four Diamond restaurant, Goldener Hirsch, Deer Valley always sets themselves apart from the rest of the ski world with their culinary offerings. 

The resort recently rolled out their new winter menu for the upcoming ski season, and I was able to attend a media tasting event to check out their new offerings. Although the famous chili and incredible baked goods will of course remain on the menu, a variety of locally-sourced and environmentally-conscious ingredients have found their way on the various menus across the resort.

See the photos below to get a small glimpse of the resort’s newest offerings. Not shown are the Silver Star Farms wagyu short ribs, with fall squash, Matsutake mushrooms, celeriac, burgundy truffles, and truffle-soy jus from Goldener Hirsch. It was the best plate of the night.

From Fireside dining: grilled guinea hen, meyer lemon and fresh thyme gnocchi, crispy pancetta, cured egg yolk, fava beans, slow roasted tomatoes, and smoked gouda cream sauce.
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The Seafood Buffet will offer a variety of West Coast oysters, accompanied with espelette, pineapple ginger, cucumber melon, and tobasco.
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Pastrami smoked salmon with roasted garlic and dijon aioli, from Seafood Buffet
Alaskan king crab poached in butter, vanilla bean, and thyme. Puffed sorghum. Yuzu-cured tobiko and three other types of caviar.
Mac and cheese featuring local Gold Creek Farms Pimento Bay cheddar. Royal Street Cafe.
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Bison meatloaf with buttermilk mashed potatoes, crisp onions, baby arugula, and espagnole. From The Brass Tag.

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Baked Alaska Flambé from Fireside Dining. With elderberry ice cream using elderberries foraged on the mountain, pistachio shortbread, and Grand Marnier flambé.
Chai Creme Brulée
This one blew my mind. A 20 layer butternut schichttorte with a vanilla brandy glaze and apple cider caramel. The chef dehydrated butternut squash then milled it into a flour.

Shoulder Season in Park City

Some people call it shoulder season. Others call it mud season. Park City locals call it “we finally have our town back” season. And Wasatch Front locals call it “get great hotel and restaurant deals, and avoid the crowds” season.

Way back when I was a kid, I remember my family heading up to Park City in the fall. We’d check out the Autumn Aloft, and then head over to Main Street to walk around and absorb the sights and smells of fall in the mountains. Leaves changing colors and crisp air combined to make it a magical time.

Now, even though I’m a little bit older, fall in Park City holds the same special feeling. And best of all, the summer crowds have gone back to work and school, and the winter ski crowds haven’t yet arrived. It’s a chance for local restauranteurs to catch their breath, take some time off, and enjoy the city without having the accelerator pedal jammed all of the way to the floor.

For locals on the Wasatch Front, the shoulder seasons are a great opportunity to find hotels at a great discount (some priced 25-50% lower than their winter rates). Many restaurants also offer locals deals during this time in order to keep their tables full. Tupelo, for example, offers a five course tasting menu for a bargain price of $49. Optional wine pairing is an additional $25. You don’t see that kind of deal during the ski season.

On a recent weekend, we stayed a couple days at the Stein Eriksen Lodge in Deer Valley. This hotel is ideally located at the base of the Silver Lake and Sterling Express lifts, providing easy access for those adventure seekers who aren’t too interested in riding bikes or hiking uphill. Not interested in taking a lift? No problem. There is easy access to dozens of public hiking/biking trails that will take you all over the mountains if you wish. One of my personal favorites is the Mid Mountain trail, which will take you all the way over to the Canyons resort if you are looking for a big adventure. Being on the trails in the fall with the leaves changing colors is really something special, and one of the reasons I love Utah so much.

Of course, one of the reasons it’s called the “mud season” is that you have to be prepared for all types of weather. It is Utah in the mountains, after all. Our hiking and biking plans were quickly derailed when the mountain received about eight inches of snow during our weekend stay. No problem–we fired up the in-room fireplace, headed off to the hot tub, took a dip in the pool, and relaxed in the room.

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Then off to Sunday brunch at the Glitretind we went, which was absolutely phenomenal. Fellow diners and our servers were so good to our little baby, and the buffet offers something for everyone. Seafood, salads, chicken, prime rib, crèpes, waffles, eggs benedict–you name it, and it was probably there. And their dessert table is ridiculous, and featured an aspen tree centerpiece made out of chocolate.

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For dinner, we hopped down off the mountain and headed into a small strip mall next to The Market at Park City. I was thrilled to discover that one of my favorite Mexican restaurants, Tarahumara, has opened a second location in Park City. The original Tarahumara in Midway is always packed, but I think that the Park City Tarahumara may still be a hidden gem, because it was not very busy. The carne asada, carnitas, and enchiladas were all excellent. And of course they have their famous salsa bar with what must be 30+ different delicious salsas.

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So if you’re crunched on time, budget, or just want a quick getaway, I’d suggest taking a look at a Park City/Deer Valley vacation. You can enjoy Main Street without the crowds, fill your belly with delicious food at a reasonable price, and perhaps upgrade your hotel accommodations from what you normally budget for. It’s a delicious and affordable getaway.

I was an invited guest of Stein Eriksen Lodge and the Glitretind restaurant. Opinions are my own.

Stein Eriksen Lodge’s Corporate Chef Zane Holmquist Awarded Chef of the Year

On Tuesday, May 16, 2017, the Utah Restaurant Association, in partnership with Devour Utah magazine, hosted their 2017 Utah Restaurant Industry Awards Gala naming Corporate Chef Zane Holmquist of Stein Eriksen Lodge as Chef of the Year.

The annual award ceremony has honored food service professionals for the last 30 years, and past winners are among the elite of restaurant professionals. Award recipients are nominated by their industry peers.

“What an honor it is to receive this award among such talented company in Utah’s restaurant industry,” said Holmquist. “My team and I are so passionate about the dining experience we’re able to provide our guests, and I am incredibly grateful to be part of the Stein Eriksen Lodge family who allows me to do what I love every day.”

Holmquist joined the Stein Eriksen Lodge team in 2000 and was promoted to Executive Chef in 2001 and Corporate Chef in 2016. In 2005, Holmquist was invited to showcase his work at the renowned James Beard House and was the recipient of the Governor’s Culinary Artisan Award. He has made appearances on NBC’s TODAY Show, Sirius Radio’s The Martha Stewart Show, ABC’s Good Things Utah, Park City TV and Park City’s KPCW radio program. Holmquist’s cuisine has been featured in publications such as SKI Magazine, Bon Appétit, Gourmet, Sunset Magazine, Food Arts, Salt Lake Magazine and City Weekly.

Other Park City award winners included tupelo, High West Distillery, and Stein Eriksen Lodge’s Glitretind Restaurant who earned the prestigious “Taste Utah” award, recognizing their successful contributions in Utah business and their value as members of Utah’s restaurant community. All award recipients, including Holmquist, will be featured in the July issue of Utah Business magazine.

Beyond the state level, Glitretind Restaurant recently received national recognition for earning Wine Spectator’s Best of Award of Excellence, an award the restaurant has earned consistently since 2007. The award recognizes wine lists that “display excellent breadth across multiple winegrowing regions, typically offering 350 or more selections. These restaurants are destinations for serious wine lovers, showing a deep commitment to wine, both in the cellar and through their service team.” Click here for the Glitretind Restaurant listing.

Park City Food and Wine Classic Tickets on Sale

Tickets are now available for the 13th annual Park City Food & Wine Classic from July 6 – 9. Utah’s Wasatch Mountains will welcome internationally-known chefs, vintners, sommeliers, brewers, and distillers to offer an unforgettable experience of food and wine tastings, cooking demonstrations, and live music paired with access to world-class mountain recreation including hiking, mountain biking, cycling, fly fishing, and more.

The Classic kicks off July 6 with Wine on the Mountain, an exclusive event to sample exquisite culinary creations, spend one-on-one time with wine experts, and enjoy live music in an intimate setting at Montage Deer Valley. Historic Main Street’s Stroll of Park City takes place July 7 with offerings from Park City’s extensive collection of award-winning restaurants and local retailers. Stroll VIP tickets allow guests to enjoy 30 extra minutes and skip the lines. The Toast of Park City on July 8 features an impressive selection of premium wines, beer, spirits, and gourmet food purveyors, along with live music on the lawn of the DeJoria Event Center near the Uinta foothills. Toast tickets include complimentary round-trip transportation from Park City.

Tickets can be purchased online at parkcityfoodandwineclassic.com. Be sure to check the website frequently for updates on additional culinary events as they are confirmed for this year’s Classic.

Event proceeds benefit the People’s Health Clinic, a nonprofit healthcare provider that serves uninsured individuals and families in Utah’s Summit and Wasatch counties.