Dishing Park City | Issue 5

dish ng WINTER / SPRING

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ISSUE NO. 5

PARK CITY

Get Lemo this Lave n recipePound Cnder inside ake !

LEARN HOW TO MAKE FONDUE FROM THE GOLDENER HIRSCH + FIND OUT WHAT'S NEW THIS WINTER AT APRÈS-SKI

A FOOD LOVER’S GUIDE TO GREAT DINING AROUND PARK CITY

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Discerning taste: It’s what we do.

Engel & Völkers is one of Europe’s most recognized real estate brands. We specialize in the sale and leasing of premium residential property, commercial real estate, yachts and aviation around the globe. Engel & Völkers is part of a culture that appreciates fine living and discerning taste.

Our reputation among the high-end segment of buyers and sellers have given us the ability to become the first real estate company in the world with a specialized division dedicated to the sale of historic properties. These include classical mansions, castles, palaces and cloisters throughout Europe.

While we continue to reach new heights in the super-prime real estate markets, we never lose sight of the roots of our success. We continue to value the knowledge, service and network we use to assist each and every client we serve and to achieve their highest real estate aspirations.

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©2016 Engel & Völkers. All rights reserved. Each brokerage independently owned and operated. Engel & Völkers and its independent License Partners are Equal Opportunity Employers and fully support the principals of the Fair Housing Act. All information provided is deemed reliable but is not guaranteed and should be independently verified. If your property is currently represented by a real estate broker, this is not an attempt to solicit your listing.

DE E R VA L L E Y

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N O. 5 W I N T E R / S P R I N G

Q: WE WROTE ABOUT, BUT ARE NOT PARTIAL TO, ITALIAN DESSERTS IN THIS ISSUE. WHAT IS YOUR FAVORITE SWEET TREAT IN PARK CITY? PUBLISHERS, EDITORS AT LARGE EDITORS@DISHINGPC.COM

ALLISON ARTHUR WE HAD DINNER LAST WINTER AT HIGH WEST SALOON AND ORDERED THE GRILLSWITH. IT IS A GRILLED KRISPY KREME DOUGHNUT WITH VANILLA ICE CREAM AND A WHISKEY CARAMEL SAUCE. PERFECTION.

CARA RANK I AM A SUCKER FOR AN AFTERNOON PICK-ME-UP, AND THOUGH IT’S NOT TECHNICALLY A DESSERT, THE EDGAR ALMOND TEA LATTE AT ATTICUS COFFEE AND TEAHOUSE IS A SWEET, WARM AFTERNOON TREAT. ART DIRECTOR

TIM HUSSEY ART ASSOCIATE KRISTEN JOY COPY EDITOR SUPER COPY EDITORS LLC CONTRIBUTORS CARLA BOECKLIN ANYTHING BY AUNTIE EM’S PARK CITY. DIVINE PIES AND COOKIES! KELLY HALPIN, ANGELA HOWARD, HEATHER L. KING, JAY NEL-MCINTOSH, NINA RESOR, ERIK SEO, BRIAN UPESLEJA EVERYTHING AT VESSEL KITCHEN IS GREAT, BUT SINCE IT’S ON THE HEALTHIER SIDE, I DON’T MIND INDULGING AFTER I EAT. THE COCONUT MACAROON IS AMAZING. ADVERTISING SALES MOLLIE FLAHERTY WE HAD A FANTASTIC DINNER AT J&G GRILL AT ST. REGIS AND ALL THE DESSERTS WERE AMAZING. I ALSO LOVE THE ICE CREAM AT JAVA COW.

BE SURE TO FOLLOW US: FACEBOOK DISHING PARK CITY INSTAGRAM DISHINGPC TWITTER DISHINGMAGAZINE DISHING LLC IS COMMITTED TO DOING OUR PART TO PRESERVE THE ENVIRONMENT. THAT’S WHY WE CERTIFIABLY REFOREST EVERY TREE WE USE IN PRODUCING THIS MAGAZINE. VISIT OUR WEBSITE TO LEARN WHERE WE PLANTED AND FOLLOW THE GROWTH OF OUR TREES.

From burgers to banh mi, we’ve got you covered

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CONTRIBUTOR SPOTLIGHT HEATHER L. KING: WRITER

Heather L. King is a freelance writer who often specializes in food for Dishing and Devour. She is the restaurant critic for The Salt Lake Tribune and the founder of the Utah Ladies Who Lunch. Follow her on Instagram: @slclunches. We asked for her thoughts on food in the winter, and here is what she had to say.

What is your après-ski routine?

I’m typically always looking to beat the crowds wherever I go, so I tend to start après around 3 p.m. unless the snow is beyond phenomenal. My top picks are the Alpen Stube at Goldener Hirsch Inn at mid-mountain Deer Valley for pretzels, poutine and fondue, or Tupelo on Main Street for a chicken-fried steak slider and a Grown Up Hot Chocolate.

Since you live in Salt Lake City, what are your top recommendations for dining there?

Because of Salt Lake’s winter inversion, it’s often more bonechillingly cold here than in Park City. I combat the frigid temperatures with soup, and you’ll find me hunched over a bowl of steaming broth of some sort on a weekly basis (if not more often) all season long. Asian favorites are pho from Oh Mai, tonkotsu ramen from Kobe Sushi and kow soi at Chabaar.

What is your morning routine?

Elegant breakfasts and leisurely weekend brunches are my favorite. Lounging with a spicy bloody mary while I first enjoy a hearty omelet and then move on to the seafood course is my ideal morning excursion. Stein Eriksen’s Glitretind is a spectacular choice.

Since Sundance is such a crazy time of year, do you have any secret getaway spots to recommend?

Truthfully, I stay as far away from Park City as I possibly can during Sundance. Most restaurants on Park City’s Main Street are booked for private parties or filled to the brim during Sundance, so your best bet is to hit spots out of downtown like Deer Valley, Montage, Park City resort and Kimball Junction.

There are several Italian hot spots in Park City.

Do you have a favorite?

Grappa has been the host to many memorable events in my life — my 25th birthday and my bachelorette dinner on the patio overlooking Main Street. Vinto’s suggestion of adding gray sea salt to my gelato some years ago was a palate-changing event.

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TOC

FEATURED STORIES 32~ ITALIAN DESSERTS

Divine Dolce

38~ DO YOU APRÈS? Après-Ski in Park City

COVER: EMILY WHITE’S LAVENDER LEMON POUND CAKE / PHOTO BY CARLA BOECKLIN

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DEPARTMENTS 13~ ASK FOR IT 21~ A LESSON IN: FONDUE

Goldener Hirsch’s Executive Chef Ryan Burnham demonstrates how to make cheese fondue

27~ KITCHEN VIEWS

Washed in White

45~ IN THE KITCHEN WITH

61~ APRÈS WITH ATHLETES

48~ OUTSIDE THE KITCHEN

64~ WILL TRAVEL FOR FOOD

57~ MESSED MANNERS

72~ RESTAURANT LISTINGS

John Murcko

Champagne Days

Hammered and Hungry: Take off your beer goggles and get a clue

Tom Wallisch

Lobs-Touring Through Maine

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READERS’ FAVORITE RECIPES FROM PARK CITY’S RESTAURANTS

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BILLY BLANCO’S IS ONE OF MY FAVORITE SUMMER SPOTS IN PARK CITY. IT DOESN’T GET MUCH BETTER THAN LISTENING TO LIVE MUSIC ON THE OUTDOOR PATIO WHILE SIPPING THEIR DELICIOUS MARGARITAS. I WOULD LOVE TO GET A MARGARITA RECIPE TO BE ABLE TO SHOW OFF AT MY NEXT DINNER PARTY. THANKS! ABBY CHAMPAGNE PARK CITY, UTAH Billy Blanco’s Pimp My Ride Margarita For the pineapple-habanero mix: 1/2 pineapple, skin on 1/2 teaspoon smoked habanero peppers, diced 2 tablespoons white sugar 1 cup fresh cilantro, chopped For the margarita mix: 1 cup simple syrup 1 cup water 1/2 cup agave nectar 1 1/2 cups fresh lime juice 1 cup fresh lemon juice

PHOTO BY ALLISON ARTHUR

For the margarita: 1 1/2 ounces tequila 1 ounce Cointreau 1 teaspoon pineapple habanero mix Margarita salt Lime wedges Slice a pineapple into rings about 3/8 inches thick. Grill pineapple rings, then remove skin, and slice and dice until you have pineapple bits a little smaller than the size of a pea. This should yield about 2 cups of diced, grilled pineapple. Mix with the smoked habanero peppers, sugar and fresh cilantro. Keep refrigerated.

To make the mix, stir all ingredients together and set aside. To make the margarita, fill a cocktail shaker with ice, add tequila, Cointreau, pineapple habanero mix and 5-6 ounces margarita mix. Shake all ingredients and empty shaker into a salt-rimmed 16-ounce glass.

Garnish with a lime wedge.

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ask for it

A FRIEND TOLD ME HOW DELICIOUS THE BREAD PUDDING WAS AT BISTRO 412, AND BEING A FAN OF THE DESSERT, I HAD TO TRY IT. THE CHOCOLATE ON TOP MELTS INTO THE WARM PUDDING, AND IT DIDN’T DISAPPOINT. I WOULD LOVE THE RECIPE SO I COULD MAKE IT AT HOME. THANKS! DOTTIE FORESTER CHARLESTON, SOUTH CAROLINA Bistro 412’s Bread Pudding

PHOTO BY ALLISON ARTHUR

2 3/4 cups heavy whipping cream 3/4 cup sugar 1 vanilla pod, split 6 eggs 6 croissants, cubed 1/2 cup blueberries 1/2 cup white chocolate Chocolate ganache (optional) Simmer cream, sugar and split vanilla pod for 5 minutes. Let cool and discard vanilla pod.

In a separate bowl, whisk eggs while slowly adding the cream mixture. In a big mixing bowl, add cubed croissants, blueberries and white chocolate. Pour cream over croissants and completely combine. In a greased and floured muffin tin, portion bread pudding.

Cover with plastic wrap and aluminum foil.

Cook in a water bath for 35 minutes at 350 F. Top with a scoop of chocolate ganache.

P H O T O B Y J AY N E L- M C I N T O S H

I SAW THE MOST DELICIOUSLOOKING CREAMED CORN ON DISHING PC’S INSTAGRAM ACCOUNT. I KNEW I HAD TO GET THE RECIPE. WOULD YOU MIND TRACKING IT DOWN FOR ME? JASON MCGEE JACKSON, WYOMING

Edge’s Cream Corn 1/8 cup shallots, cut to brunoise Dash olive oil 1 1/2 cups fresh corn, cut from the cob 1/4 cup heavy cream 1/4 cup Boursin cheese Salt and pepper to taste 1 tablespoon chives, finely chopped

In a small pan, sauté shallots on medium heat with a dash of olive oil until caramelized. Add corn and continue to heat thoroughly for about 3 minutes. Add cream and Boursin cheese, and mix well. Bring to a simmer and cook down for roughly 5 minutes until the sauce coats the back of a spoon. Add salt and pepper to taste. Finish with fresh chives.

P H O T O B Y J AY N E L- M C I N T O S H

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I DINED AT RIVERHORSE ON MAIN OVER THE WINTER, AND WHILE ALL OF THE MEAL WAS SPECTACULAR, THE BLUEBERRY COBBLER WAS AMAZING! I WOULD LOVE TO HAVE THE RECIPE SO I CAN SHARE IT WITH FRIENDS AND FAMILY. THANKS! MOLLY CROCKER PARK CITY, UTAH

Riverhorse on Main’s Wild Blueberry Cobbler With Streusel Topping For the filling: 1 tablespoon canola oil 3 pounds (8 pints) fresh blueberries 4 teaspoons lemon zest 4 teaspoons lemon juice 1/2 cup sugar 2 tablespoons cornstarch 2 teaspoons salt

For the streusel: 1/2 pound butter, softened 1 cup brown sugar 3 cups flour 1 teaspoon cinnamon, ground 1 teaspoon salt In a large saucepan, heat the oil for 1 minute. Add the blueberries and sauté for 3 minutes. Add the remaining filling ingredients and combine thoroughly. Cook for 2 minutes.

Remove from heat and cool mixture. Using a mixer with a paddle attachment, combine all streusel ingredients until mixed thoroughly. Using an 8-ounce, shallow baking dish, spoon 1 cup of filling into the dish. Top each cup of filling with a 1/2 cup of streusel topping. Bake for 12 minutes at 350 F until golden brown. Top with vanilla ice cream if desired.

MY MOTHER COULDN’T GET OVER HOW DELICIOUS THE JASMINE RICE AT BUTCHER’S CHOP HOUSE WAS. I’D LIKE TO GET THE RECIPE TO GIVE TO HER! THANKS, JILL ROSSI PANTO FITCHBURG, MASSACHUSETTS

PHOTO BY ALLISON ARTHUR

Butcher’s Chop House Jasmine Rice 4 cups jasmine rice 4 cups water 1/2 can coconut milk 2 tablespoons sugar 1 teaspoon salt Butter (optional) Combine all ingredients (except butter) and and pour into an oven-proof pan.

Cook for 40 minutes at 450 F. Add butter to taste.

PHOTO BY ALLISON ARTHUR

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I DON’T CONSIDER MYSELF A DESSERT PERSON. I’M USUALLY TOO FULL AFTER MY ENTRÈE TO EVEN THINK ABOUT ORDERING DESSERT. BUT THERE IS ONE PLACE IN TOWN WHERE I ALWAYS ORDER DESSERT (AND SOMETIMES GO JUST FOR DESSERT) — FLETCHER’S! THEIR BUTTER CAKE IS AN ABSOLUTELY AMAZING, MELT-IN-YOUR-MOUTH EXPERIENCE. I WOULD LOVE TO GET THE RECIPE! THANKS, ALEX LOWE PARK CITY, UTAH

Fletcher’s Butter Cake

Note: You will need individual pastry molds for this recipe.

For the cream cheese layer: 1/2 pound cream cheese, room temperature 1/3 cup sugar 1 whole egg 1 tablespoon flour 1 tablespoon sour cream 1/2 teaspoon vanilla extract For the batter: 1 cup butter, softened to room temperature 1 1/3 cups sugar 2 whole eggs 2 egg yolks

1 tablespoon vanilla extract 1/4 teaspoon orange zest 1 1/2 cups flour 1 teaspoon salt 1 teaspoon baking powder For the topping: Vanilla ice cream ( for serving) Fruit syrup (Fletcher’s uses raspberry and orange) Fresh fruit Whipped cream Heat oven to 325 F. To make the cream cheese layer, combine all ingredients (except butter) and in a mixer until smooth. Set aside. To make the cake batter, blend the softened butter and

granulated sugar together in a larger mixer on high speed for about 1 minute until smooth.

Add eggs, yolks, vanilla and orange zest. Mix for another minute. In a separate bowl sift together flour, salt and baking powder, then add to the wet ingredients and mix for 1 minute.

Butter the inside of the mold and line bottom with parchment paper. Then place 3/4 cup batter in each mold and top with 1/2 cup of cream cheese layer. Bake for 38 minutes at 325 F. When ready for dessert, microwave cake on high for 1 1/2 minutes.

Serve with toppings of choice.

I LOVE A GOOD MOSCOW MULE, AND WHEN I TASTED THE THAI VERSION AT YUKI YAMA LAST SUMMER, I WANTED TO LEARN HOW TO MAKE IT AT HOME. I EVEN BOUGHT THE COPPER MUGS, SO I WOULD LOVE TO GET THE RECIPE. THANKS, BRIAN UPESLEJA JACKSON HOLE, WYOMING

PHOTO BY BRIAN UPESLEJA

Yuki Yama’s Thai Mule

1 1/2 ounces Ketel One Vodka 1 1/2 ounces Momokawa Silver Sake Juice of 1/2 lime 5 mint leaves 6 ounces Cock’n Bull Ginger Beer Lemon grass stalk, for garnish Shake first 4 ingredients in a shaker with ice, then pour into a copper mug. Add ginger beer and stir. Garnish with a fresh lemon grass stalk.

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a lesson in: fondue

Goldener Hirsch’s Executive Chef Ryan Burnham demonstrates how to make cheese fondue.

By Allison Arthur

DISHINGPC.COM | 23 PHOTOS BY ERIK SEO

G

ood fondue is reliant on the ingredients.

“Fondue is all about the cheese,” says Ryan Burnham, executive chef at Goldener Hirsch. “If you don’t have great cheese, you aren’t going to have great fondue.”

At the Goldener Hirsch, the chef doesn’t just use good cheese. He sources and imports exceptional European cheeses for the 3,500 or so orders of fondue the kitchen whips up during winter.

To make the prep quicker on the 50 pots of fondue produced daily in peak season, Burnham begins prepping by grating more than 1,000 pounds of cheese in November so they can get ahead. “It gets so absurd that I stop counting,” he says of trying to keep up with the demand during the holidays. “It kind of feeds off itself. First one person orders it, then you get the smell, then everyone has to have it.”

The recipe Goldener Hirsch uses has been a staple

T R AY C O U R T E S Y R O O T ’ D

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in the Austrian restaurant and hotel as long as anyone can remember. The recipe has been passed down from former chefs, and Burnham hasn’t changed the longtime favorite dish since he took over the kitchen four years ago. The accoutrements change a little bit with each season, but the perfect blend of cheeses has stayed consistent throughout the years. While it’s almost a “must” in the winter, Burnham says they sell a lot of the dish in the summer as well.

“I think it’s pretty simple,” says the chef of making fondue. “Start with great cheese, get the ratios right, and get the slurry right.”

Burnham says the tradition of making fondue is one he encourages at home. “The act of it is very communal — people sitting around a pot of hot cheese and griping about the holidays.” Follow his tips, tricks and this recipe to create this decadent dish at home.

GOLDENER HIRSCH’S EXECUTIVE CHEF RYAN BURNHAM HAS PUT HIS SIGNATURE ON MOST OF THE MENU AT THE RESTAURANT HE HAS LED FOR FOUR YEARS, BUT THE FONDUE RECIPE HAS STAYED THE SAME AS LONG AS ANYONE CAN REMEMBER.

&

STARTING YOUR FONDUE WITH EXCEPTIONAL CHEESE IS ESSENTIAL TO THE FINISHED PRODUCT.

SPECIAL EQUIPMENT NEEDED: • FONDUE POT These pots have a heavy bottom to retain and sustain a high heat without burning the food.

• MATFER SPOON This material handles high heat well and also is nonporous and germ resistant.

• A MICROPLANE ZESTER FOR GRATING FRESH NUTMEG AND GARLIC Be careful with the nutmeg. Burnham calls it a “grandma spice,” meaning if you can discern the flavor, you have used too much.

TIPS AND TRICKS:

icker Tip: It melts qu ently. and more consist

• • Mix the slurry into the cheese an ounce Start with grated cheese.

at a time until you get the desired consistency. The slurry mixture is very important.

You use it to thicken and stabilize the Tip: If the mixture cheese mixture. Use too much and the gets too thic fondue becomes too thick, and too little you can th k, in out by adding it and it is not thick enough. a

little more wine .

• Look for a specific consistency to the cheese

mixture to know when it’s done. You want it to look creamy and homogeneous, not greasy and broken or too thick.

• Practice makes perfect. Fondue is like anything in cooking: “You don’t learn until you mess something up,” says Burnham.

• Feel free to adjust the recipe to your taste or substitute other semi-firm, meltable cheeses.

GOLDENER HIRSCH CHEESE FONDUE

Serves 2-4 people 1 cup dry white wine 2 cloves garlic, grated 3 ounces Appenzeller cheese, grated 2 ounces Emmentaler cheese, grated 2 ounces Vacherin cheese, grated 1 ounce cave-aged Gruyère cheese, grated 1 ounce Kirsch Small pinch nutmeg Salt and pepper to taste 1-3 ounces slurry (equal parts water and cornstarch) In a fondue pot, warm the white wine with the garlic over medium heat. Add the cheeses, Kirsch, nutmeg, and salt and pepper. Increase the heat to melt the cheese.

Add the slurry slowly (an ounce at a time) until you have stabilized the mixture to the desired consistency. ain color Tip: You are looking for a cert ), (best described as a creamy ivory where no separation and bubbles every esy lava” Burnham describes it as “che . when the mixture is ready to serve

DIP IN

T

he origin of fondue began in Switzerland during the 18th century as a creative way to use aging cheeses and breads during the winter, when there was limited access to fresh food. The melted cheese would make the stale bread softer and thus, reduce waste. It became more commonplace during the 1930s when the Swiss Cheese Union ran a marketing campaign designed to increase cheese consumption. The word “fondue” comes from the French word “fondre,” which means “to melt,” and has since been used to reference many other types of fondue, including meats, chicken, seafood and chocolate.

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738 Lower Main St. Park City, UT | 435.214.7241 www.atticustea.com | Open at 7AM EVERY DAY

HISTORIC PARK CITY

THE HEART OF PARK CITY Historic Park City is the heart and soul of our mountain town and the epicenter of all that is fun and wild. Home to over 200 unique restaurants, shops, galleries, theatres and businesses, Main Street is the trailhead to your mountain town adventure. historicparkcityutah.com

kitchen views

WASHED IN WHITE PHOTOS BY CARL A BOECKLIN

THE OWNER OF WISH AND HAUTE HOSTESS GIVES A HISTORIC PARK CITY HOME A MODERN MAKEOVER. When emily white began renovating her 1904 historic home on Park Avenue, she wanted a fresh start. She purged many of her belongings — keeping only what she absolutely loved — and decided to go with a white palette for the house.

“I was really inspired by a trip to Scandinavia: Sweden, Norway and Denmark,” she says. “I wanted to live in white.”

With the help of design-savvy friends, hours on Pinterest and contractors Gardner & Boswell Construction (the team behind the Washington School House Hotel), White planned a BY CARA total gut and remodel of the old home. “I was kind of a copycat,” she says. “I asked the contractors, ‘Can you make the hotel my house?’”

The end result — 27 months later — is

a clean, simple, but luxurious home that shows off White’s few and most beloved possessions. There is a place for everything.

“My goal was to only have what I RANK loved and what I needed that could be in plain view,” she says. “If I had to hide it away, then I didn’t need it.”

One item she did need? A black Lacanche range, imported from France and the focal point of her kitchen. The self-professed DISHINGPC.COM | 27

Francophile designed the kitchen around the range. She also wanted to design a kitchen in which none of her appliances were stainless steel.

To do that, she opted for a white SubZero refrigerator, and the same façades for her dishwasher and mini wine fridge.

Her custom cabinets are adorned with antiqued brushed brass pulls, which accent the range, and topped with Caesarstone counters (less expensive and easier to clean than marble).

White opted for open shelving to give the appearance of a larger space.

“It gives it an airy feel,” she says. “I didn’t need lots of storage that would go unused because I didn’t have things to store.”

Simple styling tricks let her keep the shelves organized and attractive.

Foods are immediately unpackaged and stored in matching glass containers.

Her dishes, commissioned from a potter in Los Angeles, are a cohesive mix of white, gray and silver.

White also commissioned a custom kitchen table with a wood slab she found in Heber and a forged steel base. The table is the site of family meals, craft projects (the benches open up to store her children’s art ABOVE: UNABLE TO FIND A FAUCET IN THE EXACT FINISH SHE WANTED, WHITE BOUGHT THIS ONE AND THEN HAD IT REFINISHED IN SALT LAKE CITY TO MATCH THE ANTIQUED BRUSHED BRASS IN THE REST OF THE KITCHEN. RIGHT: OPEN SHELVING GIVES THE SMALL KITCHEN A ROOMIER APPEARANCE WHILE ALSO LETTING WHITE SHOW OFF SOME OF HER FAVORITE PIECES, LIKE THESE DISHES SHE HAD CUSTOM MADE.

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RIGHT: THE LACANCHE RANGE TOOK THREE MONTHS TO TRAVEL FROM FRANCE TO PARK CITY. FEATURING THREE OVENS, IT HAS BEEN A CHALLENGE TO USE, WHITE CONCEDES. BUT SHE’S LEARNING. BELOW: WHITE SAYS KEEPING HER SHELVES TIDY IS KEY TO HAVING THIS GLASS-FRONT REFRIGERATOR AND HER GLASSES AND DISHES IN PLAIN SIGHT. SHE DOESN’T PURCHASE ANYTHING THAT HAS TO BE HIDDEN.

supplies) and dinner parties.

Don’t let the small space fool you, though. This seasoned entertainer (White owns the party store Wish and is a party planner under the name Haute Hostess) regularly transforms the space for larger parties, such as a dinner for 18 last year to benefit the annual Red, White & Snow event.

Although nearly everything in the kitchen is new, White did leave the old brick coal chute, which adds texture and is a nod to Park City’s mining heritage.

“People told me I shouldn’t have brick in a wood house,” she says. “But I told them I’m doing it anyway.”

RECIPE: LAVENDER LEMON POUND CAKE WITH LAVENDER BUTTERCREAM >> ipe White adapted thisnorec ma.

So sam illi W om fr For the cake: 3 cups cake flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1/4 teaspoon salt 2 sticks unsalted butter 1 1/2 cups sugar 1 tablespoon dried lavender flowers 4 eggs, lightly beaten 1/2 teaspoon lemon extract 1 cup plain yogurt 1 tablespoon lemon zest, finely grated For the buttercream: 1/2 cup egg whites 1 cup super-fine sugar 1 pound unsalted butter, cut into small pieces 1 teaspoon dried culinary lavender, finely chopped 1 teaspoon vanilla extract Fresh lavender, for garnish (optional)

Have all the cake ingredients at room temperature. Position a rack in the lower third of an oven and heat to 325 F. Grease and flour a 10-cup Bundt pan; tap out excess flour. To make the cake, over a sheet of waxed paper sift together the flour, baking powder, baking soda and salt; set aside. In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until creamy and smooth, about 30 seconds. Add the granulated sugar and lavender and continue beating until light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs a little at a time, beating well after each addition, then beat in the lemon extract. Reduce the speed to low and add the flour mixture in 3 additions, alternating with the yogurt and beginning and ending with the flour. Beat each addition until just incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. Using a rubber spatula, fold in the lemon zest. Spoon the batter into the prepared pan, spreading the batter

so the sides are higher than the center.

Bake until the cake begins to pull away from the sides of the pan and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes.

To make the frosting, mix egg whites and granulated sugar together, and place over a double boiler with boiling water. Stirring constantly, heat the mixture until the sugar is completely dissolved. Once the sugar is dissolved (and mixture is hot to the touch), pour the mixture into an electric mixer and whip on high speed until a mediumstiff peak meringue is reached. On low speed, add butter (one piece at a time) until all butter is in the meringue.

Once the butter is fully incorporated, turn the mixer up to a medium speed setting. With a spatula, scrape the sides to avoid large chunks of butter not being incorporated. Buttercream is done when light, fluffy and fully incorporated. Fold in lavender and vanilla.

FIND THESE GILDED DISHES AT WISH, A PARTY DÉCOR BOUTIQUE IN REDSTONE CENTER THAT WHITE OPENED IN 2016 AFTER SPENDING YEARS AS A SUCCESSFUL PARTY AND EVENT PLANNER.

Divine Dolce

Try one of these Italian desserts next time your sweet tooth screams for something! BY HEATHER L. KING

THE ITALIANS have long

known how to savor every moment of life. From tomatoes to wine to cheese and meats, nothing makes the palate sing like the thought of Italian cuisine — particularly desserts. This winter, cozy up with a decadent treat offered by many of Park City’s finest restaurants.

Whether Italian in design or merely an inspiration for a masterpiece, we salute you, dessert. Mangia!

GRAPPA

At the top of Main Street, Grappa has been delighting guests with Italian favorites for years. Classic tiramisu or a shareable cookie plate featuring amaretti, pignoli and almond Florentine are popular options, but the almond affogato offers coffee and dessert all in one. A shot of hot Lavazza espresso is poured over house-made cherry almond gelato and served with amaretti cookies, almond butter cake and biscotti. Warming and wonderful.

CORTONA ITALIAN CAFE

Cortona Italian Cafe is the place to find house-made gelato in Park City. Taught by a gelato master from Bologna, Italy, Cortona’s gelato makers produce nearly 20 flavors to choose from — everything from salted caramel and basil olive oil to pistachio and amaretto. Pair your favorite gelato with an Italian coffee or simply as a sweet ending to a rustic Italian meal in Kimball Junction.

THE MARIPOSA

Deer Valley’s The Mariposa has long been known for its desserts, and the tradition continues this season with a limoncello semifreddo. Featuring Meyer lemon mousse, a white chocolate espresso ganache and a honey chimichurri, executive pastry chef Stephen Harty explains, “It’s the right balance of bitter and sweet with the kick of espresso.” Harty was ILLUSTRATIONS BY KELLY HALPIN

DISHINGPC.COM | 33

inspired to make the dessert mint/basil/ honey chimichurri sauce after he enjoyed the oven-fired chimichurri chips at The Brass Tag. “It was so good I had to create a dessert to use it on,” he recalls.

ESTE PIZZA

While the pizza at Este is decidedly New York, its origin is certainly Italian. After enjoying your savory slice, calzone or Stromboli featuring house-made and hand-stretched dough, follow it up with a sweet ending. An order of zeppoles at Este 34 | DISHINGPC.COM

will deliver airy, delicious doughnut holes dusted with cinnamon and sugar. Dip these traditional Italian nuggets in the side of agave nectar for a sweet treat you’ll want to share with friends and enjoy again and again.

HANDLE

Located on lower Main Street, Handle has been making a name for itself since opening with inventive small plates, but with the addition of pastry chef Alexa Norlin in 2016, you can expect Handle’s desserts to start making their own waves, too. This season, she’s playing with a traditional “grandmother’s tart” (torta della Nonna) but has chosen to fill it with chocolate pastry cream and replace the traditional garnish of pine nuts and powdered sugar with pecans.

BUONA VITA

Although Buona Vita’s dessert menu is filled with Italian favorites like cannoli, sorbet and tiramisu, you might want to peruse the hot drinks on the dessert menu before deciding where to spend your calories.

Warm up with the Cafe Sicilian — a cafe Americano spiked with rum and coffee liquor. Or how about the coffee amaretto filled with Amaretto Di Sarrano, chocolate liquor and espresso topped with whipped cream?

GHIDOTTI’S

Owner Bill White opened Ghidotti’s to resurrect some of his

mother’s cooking traditions and memories from their childhoods.

Look for classic Italian specialties throughout the menu — with the best examples found in the dessert category. You’ll recognize tiramisu, house-made gelato and, of course, cannoli. These crispy fried cannoli shells are filled with a delightfully smooth lemon-ricotta cream, pistachios and Amarena cherries for a memorable end to any meal.

POWDER There about in the Local

are many things to love dining at Powder, located Waldorf Astoria Park City. cheese and charcuterie DISHINGPC.COM | 35

boards, fancy hot chocolates, not to mention the desserts.

Be sure to save room for the restaurant’s butterscotch pudding — a rich, creamy pudding based on an Italian favorite, the budino. The salty caramel pudding is studded with chocolate cookies and topped with whipped cream and a butterscotch drizzle. Perfecto!

THE MUSTANG

The Mustang might be famous for its hearty entrées such as the grilled veal chop, lamb shank and chicken piccata, but it’s just as easy to kick back with friends at The Mustang and enjoy something on the sweeter side, too. Found on the dessert menu, the toasted fennel panna cotta punches up a traditional Italian offering with caramelized apples, a mixed berry compote and a house cookie for crunch.

FUEGO

A great place for the winterloving family, this community-focused pizzeria offers affordable Italian cuisine using local purveyors whenever possible. Away from the hustle and bustle of Main Street, enjoy wood-fired pizzas, pastas and sandwiches, and then round out your meal with shareable desserts of gelato or the ever-popular tiramisu in this neighborhood bistro.

TUPELO PARK CITY

The darling of Main Street since it opened last winter, Tupelo has brought back a customer dessert favorite — the sticky toffee pudding with Earl Grey ice cream — but is excited about the newly devised Tupelo tiramisu as well. It features Dented Brick rum, Pink Elephant coffee and a surprise layer of passion fruit curd. Pastry chef Shirley Butler has kept the essence of this quintessential Italian dessert but raised the bar with the tangy curd and a cocoa bean on top.

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POWDER AT WALDORF ASTORIA PARK CITY

APRÈS-SKI

YOU APRÈS?

DO

APRÈS-SKI IN PARK CITY

BY HEATHER L. KING

B

oasting the “Greatest Snow on Earth,” Park City lays claim to some of the best après-ski opportunities as well. After a long day of powder runs or bluebird conditions, there’s nothing better than pulling off your helmet and boots and taking in the day over some calorieladen snacks and a decadent cocktail.

We’ve got you covered, whether you’re enjoying your post-ski day on or off the mountain.

POWDER RESTAURANT, LOCATED INSIDE THE WALDORF ASTORIA PARK CITY, OFFERS AN “ELEVATED” APRÈS-SKI SCENE.

DISHINGPC.COM | 39

FESTIVE DRINKS AND SNACKS CAN BE FOUND AT THE BRASS TAG.

P H O T O C O U R T E S Y D E E R VA L L E Y R E S O R T

ON-MOUNTAIN APRÈS

There are only two ski resorts in Park City, so you might think there would be a lack of on-mountain dining spots for après-ski, but when those resorts are Deer Valley and Park City, you couldn’t be further from the truth.

GOLDENER HIRSCH INN

Located near mid-mountain at Deer Valley Resort, Goldener Hirsch Inn 40 | DISHINGPC.COM

offers a bit of Austrian charm tucked in around larger resort properties. Après at Goldener Hirsch is a well-guarded secret spot defined by its traditional cheese fondue served with apples and bread for dipping. Hot pretzels and an ever-changing yet always interesting antipasto board delight locals and first-time visitors alike.

Warm up on the inside and out with friends seated around the wood-burning fireplace along with Bohemian brews on tap.

MONTAGE

Ski in from Deer Valley to Montage to enjoy a host of après activities as part of Montage’s après-ski program. Gather around the fire pit for s’mores at 4 p.m., or try The Après Lounge & Beach Club — a bright yellow Veuve Clicquot yurt where you can sip Champagne and snack on caviar and tuna tartare. The bar menu inside at Apex runs from 3 to 5:30 p.m., while Asian specialties can be found in

the Vista Lounge. At Montage, there isn’t a question of what to do for après-ski; it’s more about which adventure to partake in.

ST. REGIS DEER VALLEY

St. Regis offers on-mountain access in that you can ski in but then take the funicular down the mountain to be delivered practically to your car. Start your après at the hot chocolate bar while waiting for the Champagne sabering that happens every day at 5:30 p.m. on the Mountain Terrace surrounded by the Garden of Fire. Then, hit J&G Grill for the signature bloody mary — the 7452 Mary, which refers to the altitude of the hotel and features a wasabi and celery espuma, cayenne pepper and black lava salt. You’ll find plenty of appetizers, soups, salads and sides to devour as well.

a kicky mole aioli. Or share a skillet full of oven-baked wings coated in jalapeño honey mustard and served with a side of buttermilk dressing.

ST. REGIS DEER VALLEY

THE BRASS TAG

Drop all your ski gear in your car in the lot, change into cozier clothes if you like, and then walk across the street to The Brass Tag inside the Lodges at the base of Deer Valley Resort. Après begins at 4 p.m., featuring brick-oven cuisine like fresh baked pretzels with a fig mustard dipping sauce or the avocado fries amped up with

Head to Powder — located at the Canyons Village side of Park City resort in the Waldorf Astoria — at the end of the day for après-ski at Powder Lounge. Settle in with Powder’s own signature beer, Pow Day, brewed locally at Park City Brewing Company, while munching on more upscale items. Menus from past winters have included delicacies like duck fat tater tots with black truffle aioli. Be sure to ask about their over-the-top hot chocolate, too.

LEGACY LODGE

After your final run on the slopes, head to Legends Bar & Grill, on the ground floor of Legacy Lodge at the base of Park City resort. Fill up with grilled chicken nachos or the warm spinach and artichoke dip while you recount the day’s adventures.

If you’re looking for a family-friendly après-ski locale, find PayDay Pizza on the

TROLL HALLEN AT STEIN ERIKSEN LODGE

Troll Hallen Lounge inside Stein Eriksen Lodge at mid-mountain offers daily live entertainment during ski season to which you can add breathtaking views of Deer Valley’s runs and always memorable cuisine. Long-standing favorites like the garlic cheese fries and Stein’s Burger lend themselves perfectly to pairing with seasonal drinks — all enjoyed around the fire. For a special treat, try Chef Zane’s Swedish meatballs and smashers with lingonberry jam.

POWDER

STEIN ERIKSEN LODGE

second floor of the lodge for pizza by the slice or pie along with spicy wings and warm pretzels.

TUPELO

HIGH WEST

Technically a ski-in location from Park City resort’s Quittin’ Time ski run, High West’s original location next to Town Lift will be packed most days as the sun sets on the mountains. Kick off your evening POWDER AT WALDORF ASTORIA PARK CITY

DRAFTS AT WESTGATE

with the Dead Man’s Boots — a cocktail featuring Rendezvous Rye, tequila and ginger beer — as you munch on a warm pretzel with whiskey beer cheese or jalapeño-studded deviled eggs. Or try the whiskey flight with four of High West’s most popular pours.

DRAFTS

Ski right up to this comfortable spot, located in Canyons Village in the Westgate hotel. With six types of wings, soups, burgers, pizzas, and even lobster rolls, Drafts has it all. Wash it all down with a huge selection of beers on tap. The tatchos (think nachos made with tater tots instead of chips) are a crowd-pleaser.

OFF-MOUNTAIN APRÈS

If your après adventure directs you off the mountain, head into Park City proper to enjoy a night on the town, taking note of après-ski deals that are available without reservations.

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Head to the middle of Main Street for a special après-ski menu from 2:30 to 5 p.m. every day in the upstairs bar area at Tupelo. Après cocktails include an Earl Grey hot toddy, the Grown Up Hot Chocolate with whiskey and ancho chili, and the spiced Red Barn cider with Dented Brick rum. Warm up with hearty bites like the grilled pimento cheese and country ham paired with creamy tomato soup or a chicken-fried steak slider topped with pepper gravy and pickles.

THE BRIDGE CAFÉ & GRILL

If you’re looking for après-ski with a view, then ski right into The Bridge. It’s located at the bottom of the Town Lift on Main Street, so you’d be hard pressed to find a better location. Stunning views, all-day breakfast and Caipirinhas. Settle in for a hearty sandwich or fish tacos and watch the skiers come in for the afternoon. On blue bird days, kick up your ski boots outside and relax with a good beer.

BONEYARD

Looking to skip the hustle and bustle of Main Street? Then pop into Boneyard Saloon off Kearns Boulevard for woodfired gastropub fare. Sample from 90 varieties of beer, and catch up on a game on the big-screen TVs. Across the hall is the Wine Dive, which has 80 different bottles on hand plus 16 varietals on tap. Pair all these beverages with small plate bites or appetizers ranging from pork belly lettuce wraps to four-cheese mac and cheese.

Your favorite bar and grill just got bigger.

OPEN 10 A.M.–1 A.M. DAILY | 352 MAIN ST. 435.615.1618 | THESPURBARANDGRILL.COM

BAGELS BREAKFAST LUNCH SANDWICHES SMOOTHIES COFFEE/ESPRESSO & MORE

W W W. P C B A G E L S . C O M TW O CO NV E NIE NT L OC ATI ON S

KIMBALL JUNCTION

QUARRY VILLAGE

435 731 8177

435 655 0913

IN THE

KITCHEN

AFTER WORKING FOR OTHERS AND STARTING MANY MAIN STREET RESTAURANTS, THE CHEF RETURNS TO PARK CITY TO OPEN HIS OWN.

PHOTOS BY ANGEL A HOWARD

IT’S

easier to ask John Murcko for a list of restaurants in Park City where he hasn’t worked as a chef. This list might be shorter.

The longtime Park City chef was an integral part of shaping the culinary scene in town, having helped opened restaurants such as The Farm, Grappa, Chimayo and Talisker on Main, to name a few. Murcko also cultivated many chefs in the area who have gone on to be executive chefs at places such

WITH

JOHN MURCKO as the Goldener Hirsch and Handle.

At 47, he is about to, for the first time, try his luck at running his own restaurant. Firewood will open this winter on Main Street, in the spot that

/ BY Allison Arthur /

was formerly Cisero’s. The two-story, 9,000-square-foot building will be a concept restaurant, playing off of one of Murcko’s passions, cooking over an open flame. After a complete remodel, Firewood has an entirely new look, and a fresh, local menu to go along

with it.

With an emphasis on local ingredients and seasonal produce, Murcko plans to lure customers in with the smell of an open fire, and please them with a menu full of dishes with an emphasis on smoked, grilled and flame-broiled items.

We sat down with Murcko to find out more about him, his restaurant and his recent return to Park City from a stint in Sun Valley, leading the resort’s food and beverage team in an effort to revamp its culinary program.

DISHINGPC.COM | 45

FIRST, HOW DID YOU GET INTO COOKING?

I started cooking at age 14. I worked in the kitchen of a family restaurant on Mackinaw Island. The owner did everything from scratch and let me help him cook. I learned the basic cooking principles and how to prep.

AFTER YOU ATTENDED CULINARY SCHOOL AT THE CULINARY INSTITUTE OF AMERICA, YOU MOVED AROUND FROM HOTELS AND CITIES BEFORE LANDING OUT WEST. WHAT MADE YOU DEEPEN YOUR ROOTS IN PARK CITY? I love the mountains, the proximity to

everything, the desert, and we have such close friends here. (Murcko is married with two children.)

YOU WORKED IN PARK CITY FOR MANY YEARS, THEN MOVED TO SUN VALLEY TO RUN THE RESORT’S 19 FOOD OUTLETS. WHAT ARE A FEW OF YOUR FAVORITE PLACES TO EAT THERE, AND WHY? Roundhouse because it’s got the best views in the world overlooking the Sawtooths. Enoteca because they have a wood oven. And Trail Creek because of where it is set and it’s rustic.

AT FIREWOOD, YOU WILL COOK MOST OF YOUR FOOD ON A WOOD-FIRED OVEN WITH FIVE DIFFERENT CHAMBERS. HOW WILL YOU TRANSITION CHEFS WHO ARE USED TO GAS AND ELECTRIC?

It is difficult. There are two things you have to be in control of: the fire and the food. You have to learn to work the fire at the same time you are also watching the food. It is a whole new skill.

WHAT ARE THE MOST INTERESTING INGREDIENTS YOU GRILL?

Anything off the pastry menu, like grilled fruits. Roasting things on the fire can really change the flavor.

WHAT IS THE MOST TECHNICALLY DIFFICULT FOOD TO GRILL?

Anything with a higher moisture content that is delicate, like fish, is the hardest.

One trick I have is to pack fish in clay and bury it in the coals.

WHAT ARE YOUR THREE FAVORITE INGREDIENTS?

Any kind of mushroom. I love the balance and acidity of citrus. And lamb.

IN YOUR OPINION, WHAT MAKES A RESTAURANT SUCCEED?

There are three key factors that make a great restaurant: ambiance, service and food. They all have to be in balance, and the ambiance has to fit the food.

WHAT IS YOUR FAVORITE DAY-OFF MEAL?

I love to cook at home. I love to make tacos because I like spicy food and bold flavors.

BEST THING ABOUT HAVING YOUR OWN RESTAURANT, AFTER RUNNING SO MANY AND WORKING FOR A LARGE COMPANY?

The last 15 years things got so big, and I got further away from what has really kept me in this business — the creative side and the cooking. I am not tied into an office with management and reports. I am now doing more of the day-to-day and cooking again.

outside the kitchen

CHAMPAGNE DAYS

BY DISHING STAFF

48 | DISHINGPC.COM

WHEN WE DECIDED we wanted to go glam for our next Outside the Kitchen, we knew exactly where to go. Tucked among the forested slopes of Deer Valley Ski Resort, Montage Deer Valley is synonymous with luxury. With last year’s unveiling of the ultimate après with their Après Lounge & Beach Club, we knew we had to throw an extravagant post-skiing party for which Champagne and caviar were de rigueur.

Christian Ojeda, chef de cuisine of Apex, is no stranger to the luxe life. With an impressive culinary background highlighted by his experience in many highly acclaimed luxury hotels and restaurants, he uses his distinctive blend P H O T O S B Y A N G E L A H O WA R D SPECIAL THANKS TO GORSUCH FOR PROVIDING THE ATTIRE

THE YURT AT MONTAGE IS OPEN EVERY DAY DURING THE SKI SEASON FROM NOON TO 4 P.M. YOU CAN ALSO RENT IT FOR SPECIAL EVENTS.

of classic European, progressive American and Southwestern culinary expertise to deliver the best of the best. We asked him to prepare the perfect après menu experience — shareable food items that pair well with Champagne.

“I want food to be approachable, but at the same time, refined,” Ojeda says. “The food we serve is simple and well-executed and meant to pair perfectly with the Champagne offerings.”

The yurt’s décor is also upscale and cozy. The interior furnishings were designed by renowned mountain lifestyle brand Gorsuch, creating a truly unique slope-side experience that resembles the classic European après atmosphere. And we like Montage’s definition of cozy: ultrachic with fine art, fur galore, a custom wood bar and enough pillows to make it hard to get back up. Comfort never looked so good.

The lounge is the ideal stop to warm up and enjoy a glass of Champagne while taking in breathtaking views and savoring inspired dining options from the resort’s culinary team.

You can stop in and sip every day from noon to 4 p.m. throughout the ski season. It is located in Empire Village, directly behind the resort with direct access to Ruby, Empire and Lady Morgan ski lifts.

BLACK TRUFFLE PARMESAN POPCORN SERVES 2

1 cup popcorn, popped 1/4 cup unsalted butter, melted 2 tablespoons quality black truffle oil 1 cup grated Parmesan cheese Coarse salt and freshly ground black pepper Place the popcorn in a large bowl. Add the butter and truffle oil and toss to coat. Add the Parmesan cheese and season with salt and pepper; toss to combine.

KOREAN CHILI LIME POPCORN SERVES 2

1/8 teaspoon garlic powder 1/8 teaspoon onion powder 1/2 teaspoon Korean chili powder 1/8 teaspoon dried lime zest 2 tablespoons canola oil 1/2 cup white popcorn kernels 1/2 teaspoon popcorn salt, divided

50 | DISHINGPC.COM

Mix all spices together.

Heat canola oil in a large pot over medium-high heat. You can test if the oil is hot enough by dropping a kernel in and seeing if it pops. Pour popcorn kernels into the hot oil; season with half the popcorn salt. Stir to coat. Cover the pot with a sheet of aluminum foil. Poke about 10 holes into the aluminum foil using a knife. Cook popcorn until all the kernels are popped, 5 to 10 minutes. Remove pot from heat; sprinkle popcorn with remaining popcorn salt and spice mix. Toss to evenly coat.

GORSUCH NOT ONLY DECORATED THE LOUNGE BUT ALSO PROVIDED CLOTHING FOR THESE MODELS.

PAN-SEARED SKUNA BAY SALMON For the lemon beurre blanc: 2 shallots, finely sliced 2 tablespoons fresh lemon juice 4 tablespoons dry white wine 1 tablespoon sour cream 1 cup cold butter For the salmon: 4 tablespoons vegetable oil 2 6-ounce portions Skuna Bay salmon or Scottish salmon, seasoned with salt and white pepper 1 tablespoon butter 1 ounce Calabrese salami, thinly sliced 2 large Yukon Gold potatoes, cooked through and rough chopped 4 stems Broccolini, blanched in salted water for 2 minutes In a medium saucepan over medium heat, sweat shallots slightly (no color). Then add the lemon juice and wine. Continue simmering the mixture for 3 to 5 minutes, until it reduces and thickens slightly. Add the sour cream to the glaze, and simmer for an additional 1 to 2 minutes. Turn heat to low, and then add the butter, one cube at a time, allowing each piece of butter to fully dissolve before adding the next one. When the last of the butter has just melted, remove the pan from the heat, and strain out the shallots, if desired. Set aside. To prepare the salmon, heat oven to 375 F. In a large ovenproof sauté pan, over medium-high heat, coat pan with 4 tablespoons of vegetable oil. Once the pan is hot, gently place salmon in the sauté pan, presentation side down. Place pan in the oven for 7 to 8 minutes or until the internal temperature reaches 125 F. In a separate pan, over medium-high heat, sauté Calabrese, potatoes and Broccolini with a small amount of butter for 2 to 3 minutes or until hot. When serving this dish, pour the lemon beurre blanc over the salmon, and serve with the Calabrese, potatoes and Broccolini mixture.

DISHINGPC.COM | 53

LOBSTER CORN CHOWDER SERVES 4

1 onion, sliced 1 leek (white part only), sliced 3 garlic cloves, chopped 6 ears corn, kernels removed and cobs reserved 2 cups frozen corn kernels 1 cup white wine 1 russet potato, peeled and diced 3 quarts lobster stock (or lobster bouillon) 2 cups heavy cream

CHRISTIAN OJEDA IS MONTAGE’S CHEF DE CUISINE AT APEX. HE HELPED PREPARE ALL OF THE FOOD FOR THIS SPECIAL PARTY.

54 | DISHINGPC.COM

In a large pot, sweat onions, leeks and garlic until translucent in color. Then add corn kernels, frozen corn and cobs into pot. Add white wine, and reduce liquid by half of the volume. Then add russet potatoes and lobster stock. Cook for 15 minutes. Remove the cobs, add the heavy cream and season to taste.

Blend until smooth.

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messed manners

HAMMERED AND HUNGRY TAKE OFF YOUR BEER GOGGLES AND GET A CLUE

I L L U S T R AT I O N BY A DA M L A R K U M

BY NINA RESOR In addition to this highly esteemed column that I write for Dishing magazine, I also write real stories in magazines — yes, stories for which I have to do actual research and interview people. It’s hard. Anyway, as I was writing this column and my deadline was rapidly approaching, I was like “What am I going to write about?” Note to self, don’t agree to do two stories with the same deadline ever again. You are way too lazy for that.

But as I was writing about pizza, I found myself trying to remember the last time I was at Maxwell’s. I couldn’t recall exactly when it was because it was a while ago, but I do know that: A, I was not sober; B, some girl tried to poach our order of wings (oh no, you didn’t); and C, I ate, like, seven pieces of pizza and 12 of those wings after we cleared that little situ-

ation up. But don’t worry, I got a Diet Coke … because that was magically going to make up for the 7,000 calories I just consumed in food and alcohol.

Oh, the late-night drunken feed. A revered and time-honored tradition … and perhaps/without a doubt the reason I gained the freshman 45 … I mean 15. During the heyday of my drinking career, I had some epic drunken feeds, and pizza and wings were kind of my go-to’s. I like to think that I left some of that behavior back in college … or more realistically, in my late 20s, but truthfully, that is only because I don’t drink anymore. Shocking, I know, but true. Someone recently suggested that I stop drinking, so I did. (And when I say “someone,” what I really mean is the state of Utah, and when I say “suggested,” what I really mean is mandated in a written le-

DISHINGPC.COM | 57

WHILE THE DRUNKEN FEED IS NO ONE’S FINEST MOMENT, I FEEL LIKE THERE IS A RESPECTABLE WAY YOU CAN GO ABOUT DOING IT.

gal document.) I’m sure you can hazard a guess on what the situation leading up to that decision was.

While the drunken feed is no one’s finest moment, I feel like there is a respectable way you can go about doing it. For instance, the aforementioned incident at Maxwell’s when the dumb chick tried to steal my wings would be disrespectful.

Homegirl, please, you know that order wasn’t yours. I may be drunk, but I’m not blind. Back off, or I will cut you.

Similarly disrespectful, the only time I ever stole something intentionally, I was drunk in a pizza place in New Haven, Conn., at 3 a.m. and blatantly took a stromboli off the counter. I thought I was

58 | DISHINGPC.COM

being super smooth and that no one saw.

The guy at the cash register, however, absolutely did, but he probably took one look at me and the fine form I was in and was, like, “Just take it. You clearly have enough problems.” And he was right. Because I exited the restaurant and walked directly into a street sign. Karma can be a real bitch.

So, in order to avoid whatever the equivalent of that street sign is for you, here are some tips on being respectful when you’re drunk and hungry and how to navigate situations that may arise the following morning: • Remember that you are not as pretty or as funny or as smooth as you think you are, so don’t try to use any of that to your advantage. When you left the house, yeah, you probably did look cute, but now it’s 2 a.m. You are slurring your words, and the alcohol has given you a lazy eye. The sober bartender or restaurant employee is not going to give you anything for free. He or she doesn’t think you’re cute or funny.

You’re just annoying, and they want you to go home.

• Don’t get between a drunken person and her wings. Nine out of 10 times, it won’t end well.

• Don’t judge yourself too harshly when you wake up with crumbs in your bed and your head almost inside a pizza box. Congratulate yourself on what you did well

in that situation. If there is any food left in the box (unlikely), nice job! You didn’t eat the entire pizza, so that means you are only, like, 95 percent overeating. And it could be worse. Instead of an empty pizza box in your bed, it could be that drunken, lax bro from the bar whom you’ll have to kick out in half an hour. (I went to college on the East Coast. I’ve heard that happens sometimes.)

• Wait your turn. I know you’re hungry, but so am I, and so are the six other people in front of you. I get that you’re drunk, but I think you still know how a line works.

• When you’re hammered and hungry, any combination of foods is acceptable.

Chicken salad on vanilla ice cream. General Tso’s chicken on cheese pizza. Whipped cream on English muffins. Skittles in the microwave. Personally, I have not tried all of these, but they have all really happened, and somebody did, in fact, eat them.

• If the late-night scene is a mess in a particular restaurant, don’t get mad if your order takes a little longer than usual or the wrong item arrives. The people who work there have a room full of drunks to deal with. Cut them some slack. As long as you get something, it is going to be OK. When I am intoxicated, wings, pizza, french fries — essentially any type of food that has more than 500 calories per serving — it’s all pretty much the same.

• Silverware and plates are optional. So is eating something directly out of your fridge in front of the open door.

• Don’t steal or try to dine and dash.

There are plenty of cops and angry restaurant employees eager to chase down an obnoxious drunk, and the occasional street sign to stop you on the way out.

APRÈS WITH

ATHLETES:

TOM WALLISCH

PHOTOS PROVIDED

THIS NEW COLUMN IN DISHING TARGETS PROFESSIONAL ATHLETES IN THE AREA TO FIND OUT WHAT THEY LIKE TO EAT AFTER THEY PLAY. Tom Wallisch is a professional freeskier, an X Games gold medalist and a fan favorite. He has called Park City home for the last six years. His current project with his team of friends is Good Company, which delivers a new kind of ski movie by releasing short films on iTunes as the action happens, without the wait. We wanted to know how Wallisch and his crew hit the food scene in Park City, from breakfast to après and everything in between.

WHAT IS YOUR FAVORITE BREAKFAST SPOT IN TOWN?

I’m always on the go in the morning, rushing to the mountain or out on a filming trip, so to-go is a must! Park City Bread and Bagel is one of my favorite places to grab a breakfast sandwich and cup of coffee. They have a large variety of bagels to make your sandwich with, so go crazy and try something interesting.

INTERVIEW BY KERRI THOMAS WHAT IS YOUR GO-TO ORDER THERE?

I always order the Sunrise breakfast sandwich with sausage. That’s just my type of sandwich, though I switch up the bagel a lot. I’ll have it on an everything bagel if I want it to be simple, but often I’ll get wild with a chocolate chip bagel or Asiago/ jalapeño. Who knows?

DISHINGPC.COM | 61

IF YOU PLAN TO BE ON THE MOUNTAIN ALL DAY, WHAT DO YOU EAT FIRST TO KEEP YOUR ENERGY HIGH THROUGH AFTERNOON?

Before a day on the mountain, I usually try to eat a big breakfast. Loading up for a long day generally starts with an eggbased meal of some sort. If I’m really feeling crazy, I’ll load up with an order of French toast.

WE WANT TO GET OUR SPIRITS UP IN THE WINTER. WHAT’S YOUR FAVORITE PICK-ME-UP DRINK?

Any type of Irish coffee for sure. Coffee, liquor, whipped cream … Yum. It’s a pickme-up, warm-up and loosen-up all in one. In the winter, High West always has an option or two, and when I’m on the hill at Park City, Pig Pen Saloon offers a couple fun choices to keep the day going. I definitely recommend their XO patron Irish coffee.

DO YOU HAVE AN APRÈS ROUTINE?

If I am shredding Park City all day, one of my favorite après spots is Baja Cantina.

Great Mexican food (get the flautas) and great drinks (get the CoronaRita).

IF YOU HAVE A HANGOVER, YOU GO TO …?

Maxwell’s! Especially on Saturday or Sunday because they have a bloody mary bar and great pizza to help soak up all the booze from the night before!

really, plus Tabasco for spice and garnish with many a pickle.

a slice of pizza. Why not go “all the way up!”

WHAT DO YOU PUT IN YOUR BLOODY FROM MAXWELL’S BAR SELECTION?

DO YOU HAVE A FAVORITE ON (PARK CITY) MOUNTAIN PIT STOP?

AND FOR A NIGHT OUT ON THE TOWN — WHERE DO YOU EAT AND DRINK?

I always add as many pickles and meats as possible. They pour the vodka and let you add the toppings and spice. Pepperoni, beef jerky, any meat, 62 | DISHINGPC.COM

I’m not one to usually take a break while I’m out on the hill skiing, but if I need a snack during the middle of the day I’ll head up to the Summit House and grab

High West is amazing for food and a cocktail to start the night off. Then, upstairs at Bistro 412 is where we spend most of our time drinking.

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Gourmet noshery, market, and cafĂŠ at the historic Imperial House.

Meet, eat, and treat yourself to a high-quality selection of gourmet food, espresso, and more.

221 Main Street, Park City, UT 84060 | 435-649-0799 Open daily 7:00 am to 7:00 pm | RiverhorseProvisions.com

Inquire about Riverhorse Catering, Private Chef & Event Venues: events@riverhorseparkcity.com General inquiries: provisions@riverhorseparkcity.com Follow us on Instagram: @RHprovisions

will travel for food

BY CARA RANK PHOTOS BY ALLISON ARTHUR

LOBS-TOURING THROUGH MAINE DISHING EDITORS HEAD TO “VACATIONLAND” TO SAVOR ALL THE COAST HAS TO OFFER FOR FOOD AND FUN.

E

VEN THOUGH I AM MARRIED, I AM NOT ASHAMED TO ADMIT THIS: I PICKED UP A MAN IN A BAR. ELI WAS HIS NAME, AND AS HE SLIPPED INTO THE BAR STOOL NEXT TO ME AT EARTH AT HIDDEN POND, I MADE CASUAL CONVERSATION.

“It’s your lucky night,” I said to him.

“Why? Because I get to sit next to you?” he said.

“No, because you got a seat at this restaurant without a reservation. You’re lucky you’re alone.”

“I’m going through a divorce.”

I seized the opportunity without a sympathetic beat.

“Oh really. So, there’s this food truck we heard about,” I said. “They have six different types of lobster rolls. We were going to get three for the two of us, but if you come, we can get all six! You

should join us.”

And just like that, we had a date. He even paid. This trip to Maine was off to a good start …

Food lovers know that Portland, Maine, is one of America’s new culinary darlings. But Dishing Co-Publisher Allison Arthur and I wanted to eat our way through other parts of Vacationland (Maine’s affectionate nickname). There was really only one requirement for our summer vacation: to eat as much lobster as we could during our six-day trip. Read on to find out how we fared on our trip to the sea.

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Slow Down by the Sea Cape Elizabeth is about five miles south of Portland on the southern coast but has the feel of a distant seaside retreat.

Upon rolling in to this handsome inn, we dropped our bags, borrowed a cribbage board from the friendly hotel staff and settled into wicker chairs for a cocktail in the salty, misty air.

The town dates to 1604. Its craggy shoreline and pristine undeveloped beaches extend 12 miles into open ocean forming the entrance to Casco Bay. The area is known for its famous lighthouses — one of which is featured in Edward Hopper’s timeless painting Lighthouse Hill — as well as its bird sanctuary and family farms.

Inn by the Sea, an eco-friendly resort, offered us the first taste of the quintessen-

BE ON THE LOOKOUT FOR PROTECTED WILDLIFE ON YOUR NATURE STROLL. THE INN’S 5-ACRE GROUNDS FEATURE A DESIGNATED WILDLIFE HABITAT, A CERTIFIED MONARCH WAY STATION AND A BIRD SANCTUARY.

tial Maine experience. The white-shingled resort may look like a traditional coastal escape, but don’t be fooled: This property was built with recycled materials, has electric car charging stations and is heated with biofuel and solar panels.

We started mornings with coffee on those same wicker chairs, before strolling the mile-long sandy beach that fronts the hotel.

While we were there just a few days too early, the fields of the neighboring farm were about to burst with its strawberry harvest. Guests are allowed to pick a handful and bring them to the chef at the onsite restaurant, Sea Glass, to use in their breakfast. Instead, we skipped the fruit and started in on the first task of the day: a three-egg omelet exploding with lobster meat (a whole tail in one omelet) and a lobster Benedict. Just for good measure, we ordered a side of blueberry pancakes because the second food Maine is known for is its blueberries. And we couldn’t miss those, right?

Sea Glass serves three meals a day, so there’s really no need to venture beyond the Inn’s property. Executive Chef Steve Sicinski sources products using the bounty

from local farms and, of course, the sea. He has a particular focus on underutilized seafood fresh from Maine’s coastal waters. We preferred to dine outside, where we could watch lobster boats bobbing in the sea a few hundred feet away.

After breakfast and a second workout (to make room for a lunchtime lobster roll), there really were no requirements, and the options were plentiful. Lounge around the lawn scattered with Adirondack chairs. Hit up the first LEED-certified spa in the state for a marine-inspired treatment.

Make s’mores by the fire pit.

CHEFS HAND-PICK BABY PEA SPROUT TENDRILS FOR THE SIGNATURE CHOPPED SALAD (AS WELL AS BABY BEAT TOPS, CILANTRO AND SPICY MIZUNA) FROM A MICROGARDEN INSIDE THE SEA GLASS KITCHEN. THEY GROW IN FLATS AT ARM’S LENGTH FROM THE CHEF THANKS TO THE WORK OF SACO FARMERS WHO PLAN AND DELIVER THESE TEENIE GREENIES. THE PROGRAM TEACHES PEOPLE WITH DISABILITIES TO GROW PRODUCE IN A SUSTAINABLE WAY.

<< Catch Your Own You can’t truly experience Maine — or appreciate your lobster meal — without venturing out on a working lobster boat and hauling in your own lunch. Portland’s Lucky Catch takes guests out on the waters of Casco Bay for a hands-on guided tour through the daily routines of a Maine lobsterman. Guests help haul up the traps and bait them, all while cruising past picturesque lighthouses, historic Civil War forts and a cluster of rocks that is home to seals. Tours last for 80-90 minutes, and any lobsters trapped can be purchased for wholesale boat price. If you don’t have a pot at your rental, take the catch across the pier to Portland Lobster Company for a fresh lobster dinner. We paired ours with a local Allagash Brewing Company White.

A Day at the Beach Sure, packing your own beach meal is easy, but at the Tides Beach Club on Goose Rocks Beach there’s no need to get sand in your sandwich. Guests of this luxe beach hotel — or guests from nearby Hidden Pond — can post up in comfy yellow chairs and order lunch from the restaurant menu (options are limited) on the beach. Or, head inside (reservations recommended) for a meal in the Tides’ ocean-deco dining room. The dinner menu is served all day and utilizes Maine ingredients such DISHINGPC.COM | 67

TIDES BEACH CLUB

as freshly shucked oysters, fiddlehead ferns and ramps. Pair any dish with one of the signature cocktails prepared with house-infused liquors.

The El Diablo (chargrilled, jalapeño-infused tequila mixed with blood orange juice) was a favorite. In summer, sit on quaint front-porch rocking chairs for “Sunday Funday,” which offers live music, small plates and happy hour specials. If you’re visiting the Tides, you don’t even need to find a local ice cream parlor. With ice cream housemade daily, satisfy your sweet tooth with flavors like salted caramel, blueberry cheesecake and nut crunch.

<< Foodie Fest Summer is festival season in Maine.

There’s one for strawberries, one for clams and even one for Moxie (the official soft drink of Maine). If you’re going, make sure to check out the Kennebunkport Festival. The six-day event draws Maine’s best chefs, artists, musicians, wine purveyors and beer makers for dinners, tastings and more. Wood Fired, a coursed, family-style dinner, drew 12 chefs from across the state to prepare their own course, all cooked 68 | DISHINGPC.COM

TIDES BEACH CLUB’S WATERMELON COSMOPOLITAN 1/2-1 CUP FRESH WATERMELON CUBES 2 OUNCES VODKA 1 OUNCE LIME JUICE 1/2 OUNCE CRANBERRY JUICE 1 OUNCE COINTREAU LEMON WHEEL MUDDLE THE FRESH WATERMELON IN THE BOTTOM OF A COCKTAIL SHAKER UNTIL IT’S MOSTLY LIQUEFIED. ADD IN SOME ICE, VODKA, LIME JUICE, CRANBERRY JUICE AND COINTREAU. SHAKE WELL AND THEN STRAIN INTO A MARTINI GLASS. GARNISH WITH A LEMON WHEEL.

over a wood fire. Inside a rustic, candlelit barn, chefs prepared dishes such as bo ssam smoked pork, grilled soft-shell lobster and asparagus with snail vinaigrette.

Rest Your Head << The Kennebunkport Resort Collection offers every type of accommodation for every type of traveler. Their number of inns, resorts or hotels can accommodate any size, style or budget. Hidden Pond comprises a series of quaint cottages nestled into a birch forest. Here, the day starts with coffee and pastries brought to your cottage, before you set off to explore. Hike on one of their nature trails, take a cruiser bike to Goose Rocks Beach or enroll in a watercolor class. If vegging out is more your speed, curl up in a blanket on your private porch and read a book, or lounge on a comfy chaise by the pools. Later, you can wander to the gardens, pluck some ripe tomatoes for a snack and pick a bouquet of flowers for your cottage (the potting shed offers a variety of vases for your arrangement).

On the other side of Kennebunkport, and just a five-minute drive or short bike ride from the center of town, the Cape Arundel Inn & Resort boasts unparalleled ocean views. Perched above the rocky Atlantic Ocean coastline in a neigh-

borhood of stately summer mansions, the property offers breathtaking views and a spacious lawn complete with Adirondack chairs. This historic bed-and-breakfast is the only oceanfront inn in Kennebunkport offering a 180-degree view of the Atlantic Ocean (and the Bush compound nearby). Make sure to ask for a room with a balcony overlooking the sea.

The Lodge on the Cove is a bright and modern property that brings a whimsical approach to the classic, relaxed Maine experience. This refurbished motor lodge has a retro chic feel, all while being hidden away in a wooded cove (itâ&#x20AC;&#x2122;s still a 15-minute walk or an even shorter trip on complimentary cruiser bikes). Rent a kayak to take out when the tide allows, and enjoy outdoor Ping-Pong, cornhole and evening bonfires. Hit up the Tiki-style bar while lounging at the pool, and stick around for live music and happy hour in the afternoons.

TIDES BEACH CLUB

Fill Up Rarely do I repeat a meal on vacation. Yet after having what is undoubtedly the best VIEW FROM CAPE ARUNDEL INN & RESORT

PLANNING A VISIT? CHECK OUT THESE FOODIE FESTIVALS. SOUTH BERWICK STRAWBERRY FESTIVAL > SOUTHBERWICKSTRAWBERRYFESTIVAL.COM MOXIE FESTIVAL > MOXIEFESTIVAL.COM MAINE POTATO BLOSSOM FESTIVAL > FORTFAIRFIELD.ORG/POTATOBLOSSOM

YARMOUTH CLAM FESTIVAL > CLAMFESTIVAL.COM MAINE LOBSTER FESTIVAL > MAINELOBSTERFESTIVAL.COM WILD BLUEBERRY FESTIVAL > MACHIASBLUEBERRY.COM HIDDEN POND

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CRAFTING AT HIDDEN POND

salad I have ever tasted for dinner at Earth at Hidden Pond, I ordered it again the next day for lunch (to accompany a lobster roll, of course). This combo of broccoli greens and kale, topped with early-season herbs and flowers, lime-serrano vinaigrette and spicy peanuts, was so flavorful it beckoned to be eaten twice. One, just to taste it again, and two, to try and figure out just what all the rare herbs and leaves used actually were. At Earth, Executive Chef Justin Walker focuses on “farm to fork” cuisine. A just-picked heirloom tomato, local lobster caught fresh that day, cocktails made from herb-infused spirits.

In addition to local meats and seafood, ingredients are used from one of two on-site organic gardens as well as the 17-acre farm that Walker and his wife, Danielle (Earth’s general manager), call home. (Reserva-

OCEAN

tions are necessary here; don’t even try to go without one unless it’s really early to sit at the bar.)

You’d be hard-pressed to find a more scenic restaurant than Ocean at Cape Arundel Inn & Resort. This French-inspired restaurant is flanked by large windows overlooking the sea, and no matter where your table is in the restaurant, a spectacular view awaits.

This Kennebunkport classic draws locals like the Bush family, who are known as regulars (their compound is just down the road). We started with chickpea fries served with pimentón mayonnaise before diving into the local catch of the day.

Here, chef Pierre Gignac focuses on native Maine delicacies from the sea and fresh

BITE INTO MAINE

vegetables, all in a refined, nautical setting that you’d expect from a stately seaside resort. Tip: If you’re staying on the property, you can enjoy a full à la carte breakfast in the restaurant.

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(Lobster) Rolling With the Homies A classic lobster roll is simple: fresh, tender meat on a toasted, buttery hot dog bun.

But then the debate comes in: mayo or butter? We say why choose? Bite Into Maine — a small food truck with the picturesque Portland Head Light lighthouse in Fort

FOR RECIPES FROM THIS TRIP, VISIT DISHINGPC.COM

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Williams Park as the backdrop — serves six styles of lobster rolls, which means you don’t have to decide. Order Maine style with light mayonnaise and fresh chives or Connecticut style with hot butter. But if you have a hard time deciding, the Picnic style includes a layer of coleslaw, hot butter and a dash of celery salt. Other selections include wasabi mayo, curry mayo and chipotle mayo. And if you want to try all six varieties? Heed our advice, and simply pick up a man in a bar to share them with you.

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An Unforgettable Park City Experience Located in the heart of Park City, on Main Street.

Let your senses go wild.

540 Main Street Park City, UT 84060 | 435-649-0799 | RiverhorseParkCity.com Open Daily at 5 pm | Sunday Brunch 11am â&#x20AC;&#x201C; 2pm | Reservations strongly recommended

a new Riverhorse experience 221 Main Street, Park City, UT 84060 435-649-0799 Open daily from 7:00 am to 7:00 pm RiverhorseProvisions.com

Gourmet noshery, market, and cafĂŠ at the historic Imperial House.

Inquire about Riverhorse Catering, Private Chef & Event Venues: events@riverhorseparkcity.com

Meet, eat, and treat yourself to a high-quality selection of gourmet food, espresso, and more.

General inquiries: provisions@riverhorseparkcity.com Follow us on Instagram: @RHprovisions