What: Ring in 2013 with a sumptuous evening buffet featuring a lavish raw bar with fresh seafood, flavorful roasted meats carved to order, and a kids buffet perfect for the little ones. Award-winning artist Rich Wyman provides live original rock piano and powerful vocals to mark the occasion. A champagne toast is included in the pricing of the event. Menu highlights include:
Herb Roasted Tenderloin of Beef with Natural Jus & Ragout of Wild Mushrooms
Garlic Crusted Leg of Lamb with Mint Glace & Rosemary Jus
Kid’s Buffet: Chicken Tenders, Mini Sliders, House Made Macaroni and Cheese, Broccoli, Tater Tots, and Decorate-Your-Own Cookies
Pricing:$109 Adults; $39 Children under 12 years of age
Escala Provisions Company is located at 3551 N. Escala Ct. in Park City. For reservations, contact Escala Provisions Company at (435) 940-1234 or visit www.OpenTable.com. For more information, visit the Hyatt Escala Lodge website at www.escalalodge.hyatt.com.
Note the beehive theme throughout the restaurant: the lights are designed to look like bees
My favorite dish of the evening. Jumbo lump crab cakes, smoked jalapeño aioli, preserved lemon vinaigrette
HUGE portion of roasted chicken and pancetta mac and cheese
Day boat scallops with citrus aioli, pear and sour cherry relish
Braised short rib ravioli. My wife’s favorite
Provo River trout with crab and citrus couscous and lemon and chive nage
I call this the Flintstone. Braised Willis Farm lamb shank, parmesan whipped potatoes, haricot verts, blood orange gremolata
Cranberry brioche bread pudding, vanilla bean anglaise and maple cream
I was invited to try out the “new” restaurant at the Hyatt Escala at The Canyons resort, Escala Provisions Company, or EPC. I put new in quotes because technically the restaurant’s been around for a year, but went through a major overhaul and rebranding a few months ago. The interior was completely redone, and the AAA Four Diamond Hyatt brought in one of their chefs from Atlanta to reinvigorate the menu and start a new, exciting chapter at the hotel.
The design of the restaurant seems to be classy and refined, yet down to earth. Granite tables, fancy fireplace, and heavy silverware are complemented with servers in casual jeans and shirts, and a friendly, welcoming attitude. I felt really comfortable dining here.
Chef Jesse McDannell grew up in New York, and has spent time cooking at various restaurants inside and outside the Hyatt brand. As we talked throughout the evening, he mentioned that up until a year or so ago, Hyatt corporate had fairly tight control on the menu offerings at all of their restaurants, but then decided to allow the chefs to run their own restaurants and choose what goes on the menu. This shift has allowed Chef McDannell the opportunity to focus on what is important to him: high-quality ingredients sourced as locally as possible. Provo River trout, Cox honey, Pierre Country Bread and local vegetables are some of the local ingredients used throughout the menu.
Please click the photos to see the accompanying captions to get an idea of our meal. But let me just say: I was so impressed with everything that came out of the kitchen. My favorites from the evening: jumbo lump crab cakes, chicken and pancetta mac and cheese, pan seared scallops, short rib ravioli, and the Willis Farm braised lamb shank were incredible. For dessert, if you’re looking to hit your sweet tooth (or really terrify your doctor at your next blood sugar test) go with the s’more cake or the cranberry brioche bread pudding.
Portions are very generous. My wife and I could have easily shared a couple appetizers and left feeling satisfied.
You can check out my full set of photos on my Flickr page.
EPC is open for breakfast and dinner. Don’t forget the crab cakes.
