FIRESIDE FANTASY ALPINE DINING AT DEER VALLEY
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arm, cozy, inviting and delectable are a few of the words that come to mind when describing the ambiance and menu of Fireside Dining at the Empire Canyon Lodge in Deer Valley. Inspired by a European Alps experience, the raclettes of cheese are literally flowing as you visit five beautiful stone fireplaces. Diners are greeted in the lobby area with the bakery station, complete with chocolate, caramel and white chocolate Grand Marnier fondues in which to dip fruits, cookies or pound cake. The main dining area boasts two raclette stations, where half of a wheel of cheese on each stand is slowly melting on to waiting plates below. Most evenings, diners consume 100 pounds of this creamy Swiss cheese. Guests can stop at the nearby charcuterie station for a plate of baby potatoes, freshly baked baguette, prosciutto or sopressata before heading for the perfectly melted puddle of cheese. Another fireplace offers alpine favorites such as simmering stews of Swiss veal and wild mushroom or a hearty plate of pork osso bucco. New to the menu is almond flour-dusted trout, prepared to perfection. Save room for the two carveries. Fire-roasted leg of lamb, hung and slow cooked on the hearth is marinated and then basted in lemon and herbs. The second carvery features prime rib and New York steaks. To keep things interesting, sauces, salads and soups change from dinner to dinner. (A children’s menu, as well as vegetarian options are available). “There really is no experience like this in Utah,” Empire Canyon Lodge’s executive chef Ryan Lloyd says. “We enjoy the challenge of keeping this dining experience to an (authentic) Alpine theme.” As an added bonus—and unique to the Empire Canyon Lodge—a horse-drawn sleigh awaits diners outside before or after their dining experience. ❖
501 E. 900 S. SLC | (385) 202-7167 | www.traditionslc.com
Fireside Dining Deer Valley’s Empire Canyon Lodge 9200 Marsac Ave., Ste. 306, Park City, 435-645-6632, DeerValley.com Offered Jan. 1, 20 and Feb. 17-19 Adults, $75; children (6-11), $30; children 5 and under, free. —Aimee L. Cook
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