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.

Preview: Alamexo Cantina

During his travels throughout Mexico, Chef Matt Lake, owner of Alamexo, most enjoyed eating at the vibrant local cantinas. These open-air restaurants, some more boisterous than others, emphasize community and togetherness as friends and families gather around tables to share in various freshly-prepared dishes.

These memories have informed Matt’s latest culinary project: Alamexo Cantina, opening in May in the 9th and 9th neighborhood. The cantina will be the lower-key little brother to Alamexo, keeping the same attention to ingredients and the cooking process, but trading white tablecloths for bottles of cerveza and a six-foot comal.

I stopped by to taste some of Matt’s planned dishes for the cantina. I would expect nothing less than exceptional from Matt, and judging by these test plates, he’s well on his way towards that goal.

Alamexo Cantina, opening mid-May

1059 East, 900 South, Salt Lake City.

HSL

A new restaurant has opened in the old Vinto space on 2nd South in Salt Lake. HSL is endeavor #2 for Chef Briar Handly, with #1 being his wildly successful Handle restaurant in Park City. Handly has brought Chef Craig Gerome as chef de cuisine. I don’t know Handly very well, but anybody smart enough to get someone as talented as Gerome has my respect. I’m a fan of Gerome ever since I met him when he was at the helm of Annex.

I was invited to a press preview event, and the photos that follow come from said event. “New American” seems like such an overused term, however, I love the breadth in food and presentation styles that such a category provides.

The restaurant was designed in partnership with Cody Derrick at CityHome Collective, so naturally expect your dining environment to be a bit darker and cozy, with plenty of floral print wallpaper to go around. Upon entering, you are greeted by a beautiful, bright bar, lounge area, and communal table, with regular seating throughout the remainder of the restaurant.

Mark my words: get in there now, because it’s going to get harder and harder to get a table at this place as word spreads. I’m especially thrilled as it’s only a five minute walk from my house. which is both exciting and terrifying all at once.

Expect to pay $20-$30 for an entree and $10-$20 for an appetizer. 

HSL
418 E 200 S, Salt Lake City
(801) 539-9999
website