Dishing Park City | Issue 4

cipes Get the remeal to this ! inside

SUMMER / FALL

ISSUE NO. 4

THE PERFECT PICNIC WITH LOCAL GOODIES

MAKE CLOUD DINE’S POPULAR DOUGHNUTS AT HOME THIS SUMMER PLUS: RESTAURANT LISTINGS A FOOD LOVER’S GUIDE TO GREAT DINING AROUND PARK CITY

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N O. 4 S U M M E R / F A L L Q: WHAT ARE YOUR PICNIC BASKET MUST-HAVES? PUBLISHERS, EDITORS AT LARGE EDITORS@DISHINGPC.COM

ALLISON ARTHUR MY BEST ADVICE FOR A PICNIC BASKET IN PARK CITY IS TO GRAB WINE BEFORE YOU ARE LEFT DRY ON SUNDAY! DON’T FORGET COOKIES FROM DEER VALLEY, AND MAKE AN INTERESTING SALAD DRESSING WITH OIL AND VINEGAR FROM MOUNTAIN TOWN OLIVE OIL.

CARA RANK CROSTINI MADE WITH DAY-OLD RED BICYCLE BREAD; PICKLES FROM YEE HAW PICKLE COMPANY; AND ASSORTED CHARCUTERIE FROM CREMINELLI FINE MEATS MARKET DIRECTOR

PA RT Y D É CO R B O U T I Q U E

KERRI JOHNSON

ONE-STOP-SHOP FOR SPECIAL OCCASIONS

I’VE OUTFITTED MY PICNIC BASKET WITH PLASTIC WINE GLASSES AND STEADY STICK HOLDERS FROM DEER VALLEY GROCERY AND CAFÉ. I NEED SOMEWHERE TO PUT MY WINE WHILE I EAT ALL THAT CHEESE.

W I S H P A R K C I T Y. C O M

ART DIRECTOR

TIM HUSSEY ART ASSOCIATE KRISTEN JOY COPY EDITOR SUPER COPY EDITORS LLC CONTRIBUTORS ANGELA HOWARD, LESLIE DUKE, ERIK SEO, HEATHER KING BEEHIVE DISTILLING GIN (FOR GIN AND TONICS); AMOUR SPREADS (FLAVOR PAIRED WITH WHATEVER MEAT AND CHEESE WE HAVE); CRUSTY BREAD FROM EAT MOORE BREAD OR HARMONS. JAY NEL-MCINTOSH, JENN RICE

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ADVERTISING SALES MOLLIE FLAHERTY A BOTTLE OF WINE FROM COGNITION WINERY, CHEESES FROM BEEHIVE AND CRACKERS, AND A FRUIT SALAD THAT I’VE MADE WITH ITEMS I PICKED UP AT THE PARK SILLY MARKET. BRIAN UPESLEJA I DON’T MESS AROUND AND USUALLY PACK A HUGE SANDWICH. THE PICKLE JAR WILL BE GOOD FOR THIS SUMMER’S PICNICS, AND YOU CAN EVEN ORDER A POUND OF CORNED BEEF OR PASTRAMI, JUST IN CASE. 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.

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CONTRIBUTOR SPOTLIGHT ANGELA HOWARD: PHOTOGRAPHER

Salt Lake City-based photographer Angela Howard is part of Pepper Nix’s award-winning wedding photojournalist team. Howard took the lead on many photo shoots in this issue, and we are excited to learn more about her photography and love of food.

What’s more unpredictable? Food or weddings?

I definitely would say weddings are. For weddings, it is happening that day, no repeats, no do-overs. I have to make sure I tell their story, whether or not there is a torrential rainstorm (which happens), or the power goes out for half of the reception (which has also happened), or even that the ring bearer lost one of the rings in a vineyard (which yes, has happened, but only once). That being said, food definitely has its own challenges. I can’t take too long composing my shot because I could be letting the soup create a skin or a salad wilt or a dessert melt. Many dishes need to be photographed as quickly as possible to ensure they look their very best.

What do you like about food photography?

Honestly, I LOVE food — times, like, a million. So for me, food photography is a passion project where I get to capture the artistry and beauty I see in food and indulge the fascination I have with food of any kind, whether it be something totally new or a different take on a classic. Plus, I love creating photos that show off the dishes in a way that highlights the chef’s attention to detail, skill and creativity.

We spent a lot of time with pizza on this issue.

What’s your favorite pizza and toppings?

I am a pizza non-traditionalist. I definitely appreciate a really amazing margherita, but one of my favorites is a summery pizza with thinly sliced lemons, olive oil and basil (so good!) and another favorite is more of a hearty pizza with a garlic and olive oil base, Yukon potatoes, a little bit of bacon, caramelized onion and a pesto garnish.

What are your favorite dining options in Park City?

There are so many. But I generally lean to more casual eateries, so my go-tos at the moment are Wasatch Brew Pub (I love trying their seasonal brews — the Plum Wit is my favorite) or High West, but if I’m looking for a high-end dining experience, I love Riverhorse on Main.

What is your go-to summer cocktail?

A High West lemonade or a really tart margarita on the rocks.

PHOTO BY LOGAN WALKER

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TOC

FEATURES 42~ BURN BABY BURN

Add a little char to your food for character and flavor

48~ GOURMET TO GO

Pick up some summer satisfaction

54~ ADVENTURES IN UTAH DINING

Spice things up this summer with these out-of-the-box dining options around Utah

58~ SUPER SALADS

Have a salad without settling

64~ SLICE AS NICE

There is always a pizza party in Park City

COVER: SAVOURY KITCHEN’S FRIED CHICKEN / PHOTO BY JAY NEL-MCINTOSH

DEPARTMENTS 12~ LETTER FROM THE MARKET DIRECTOR 15~ ASK FOR IT 23~ A LESSON IN: DOUGHNUTS

34~ OUTSIDE THE KITCHEN

Savoury Kitchen prepares an on-the-farm feast using just-picked produce

Learn how to make these sweet treats at home

70~ WILL TRAVEL FOR FOOD

28~ KITCHEN VIEWS

78~ RESTAURANT LISTINGS

Mountain modern kitchen

Palm Springs

PHOTO BY MIKE THOMAS

A

ll of us have heard it and many of us have probably even said it: We came to Park City for the winter and stayed for the summer.

While winter has its obvious appeal, the summer still feels a bit like a local secret. From the endless hiking and biking to the two-for-one deals and abundant free entertainment — summer here is the Beehive State’s knees.

This summer I’m on a mission.

Well, many different missions. I want to be well-fed after a long day of hiking. I want to pack an epic picnic basket worthy of envy from my blanket neighbors.

I want to go on new adventures. I want to enjoy long days and even longer meals. I want to toast the sunset and create memories. I want to know what’s in season, every season. So, with this issue, I hope that you will use the stories included to help guide you, too, to some of those aspirations.

Also, on a very personal note, this summer I get to bring my closest friends, family and soonto-be family to experience everything I love about Park City and, especially, the summer. While the main event may be our wedding, the real experience I’m hoping to showcase is Park City in its finest.

I know that our town will not disappoint, but to our family and friends reading this in your hotel room — welcome, and I can’t wait to show you what Park City is dishing up!

Cheers!

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—Kerri Johnson soon-to-be Thomas

LETTER FROM THE MARKET DIRECTOR

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READERS’ FAVORITE RECIPES FROM PARK CITY’S RESTAURANTS

ask for it

ON A RECENT STAY AT THE WALDORF ASTORIA PARK CITY, WE HAD A GREAT BRUNCH AT POWDER. WE ORDERED THE PANCAKES AS A STARTER FOR THE TABLE, AND THEY WERE SO GOOD WE ALMOST RUINED THE REST OF THE MEAL FILLING UP ON THEM. I WOULD LOVE THE RECIPE SO I CAN MAKE THEM AT HOME SOMETIME. THANKS! CHRIS LUDWIG JACKSON, WYOMING Powder’s Nutella, Macadamia and Banana Pancakes

PHOTO BY ALLISON ARTHUR

2 cups all-purpose flour 1/2 teaspoon salt 1/4 cup granulated sugar 3 eggs 1 3/4 cups buttermilk 2 tablespoons butter, melted 1 teaspoon vanilla extract 1/2 cup macadamia nuts, toasted and chopped 1 whole banana, sliced 1/2 cup Nutella In a mixing bowl add flour, salt, sugar, eggs, buttermilk, butter and vanilla extract. The mixture should be fairly thick. Pour about 1/2 cup of the mixture per pancake onto a preheated griddle and add macadamia nuts. Cook for 2-3 minutes on each side and remove from griddle. Garnish pancakes with bananas and softened Nutella.

DISHINGPC.COM | 15

PHOTO BY ALLISON ARTHUR

ask for it

WHETHER I’M HUNGRY FOR IT OR NOT, I ALWAYS ORDER THE MEATBALL AT VINTO. WHAT’S GOING ON WITH THIS MEATBALL THAT MAKES IT SO GOOD!?

THANKS, STEPH OSBORN PARK CITY, UTAH

Vinto’s House-made Meatballs Makes about 20 meatballs

1 1/4 pounds ground pork 1 1/4 pounds ground beef 4 slices white bread, crusts cut off, cut in small cubes 1 small yellow onion, diced 3 eggs, beaten 1/2 cup basil, chopped 1/4 cup fresh oregano, chopped 1/4 cup parsley, chopped, plus more for garnish 1 tablespoon kosher salt A pinch of red pepper flakes (generous if you like spicy) 1 cup grated Parmesan, plus more for garnish

Prep all ingredients and mix by hand until everything is incorporated (can also use a mixer with the paddle attachment). For best texture, do not overmix. Roll mixture into 2-ounce balls. Place on a sheet tray lined with parchment paper about 1/2 inch apart.

Bake at 350 to 375 F for 10 minutes; rotate and cook about 10 minutes more or until the internal temperature is 145 F. Cool and save for later or add to a pot of your favorite tomato sauce and simmer on low for 5 to 10 minutes until the meatballs reach 165 F. Serve with good-quality crusty bread or spaghetti. Top with Parmesan cheese and parsley.

THE BEER CHEESE FROM HIGH WEST IS YUMMY, AND I ALWAYS TRY TO RE-CREATE IT WITH A GIANT FAIL. COULD YOU HELP ME OUT WITH THE RECIPE? THANKS, LIZ SEDLER PARK CITY, UTAH High West’s Beer Cheese

PHOTO BY ALLISON ARTHUR

1 pound cream cheese 1 teaspoon Worcestershire 1/2 teaspoon mustard powder 2 garlic cloves, chopped 1 shallot, chopped Salt to taste 1/2 bottle lager (High West uses Sessions) 1 pound sharp cheddar, grated 2 tablespoons sambal 1/3 cup Silver rye whiskey 2 tablespoons chives, finely chopped Combine cream cheese, Worcestershire, mustard powder, chopped garlic, chopped shallot and salt in mixer with paddle attachment. Heat beer on stove until it comes to a simmer, and then slowly add to mixer while blending until cheese becomes soft and melted. Add cheddar cheese and sambal to mixer and blend on high speed with paddle until smooth. Finish by adding Silver whiskey and chives to mixer. Store in a sealed container in refrigerator.

PHOTO BY CARA RANK

ask for it

ON A TRIP TO PARK CITY, I STOPPED IN FOR A QUICK SNACK AT DEER VALLEY GROCERY AND CAFÉ. I’M A VEGETARIAN AND THEY HAD LOTS OF OPTIONS, BUT THE BEET HUMMUS WAS EXTRA MEMORABLE. I’D LOVE TO MAKE THIS AT HOME WHEN BEETS ARE IN SEASON! THANKS, BRIANA ROCKLER DENVER, COLORADO

Deer Valley Grocery and Café’s Beet Hummus 2 medium to large beets 1 15-ounce can garbanzo beans 1/4 cup tahini 1 lemon 1 orange, peeled and seeded 2 tablespoons mint 2 tablespoons dill 2 cloves garlic 1/4 cup olive oil Salt and pepper to taste

Steam or boil one of the beets. Let chill then peel and roughly chop. Peel and chop remaining raw beet.

Drain and rinse garbanzo beans. Add beets to a food processor and process until smooth. Add all of the remaining ingredients and process again until smooth.

Season with salt and pepper.

Keep chilled.

I’M ALWAYS ON A MILKSHAKE MISSION, AND THE SHAKES FROM BURGERS AND BOURBON ARE DEFINITELY WORTHY. HOW DO I MAKE ONE AT HOME? LINDSAY HERMAN PARK CITY, UTAH Burgers and Bourbon’s S’mores Shake Makes 4 shakes

PHOTO BY KERRI JOHNSON

4 cups mini marshmallows 2 pints vanilla or chocolate ice cream (your favorite brand) 1 1/2 cups whole milk 2/3 cup hot fudge sauce or chocolate syrup 4 squares graham crackers, crushed Whipped cream for garnish Optional: Shot of Baileys Original Irish Cream Torch or brown marshmallows in the oven. Reserve half. Place ice cream, milk, chocolate sauce, half of torched marshmallows and Baileys, if using, in blender.

Blend till smooth. Pour into glass. Top with crushed graham crackers and remaining torched marshmallows. Garnish as desired.

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a lesson in: doughnuts Park City Mountain’s Cloud Dine is open only in the winter, so the chef shared his high-altitude doughnut recipe to make these treats in the summer at home.

PHOTOS BY ANGEL A HOWARD

By Allison Arthur

L

Like many good ideas, this one was hatched over après-ski drinks. Some of the kitchen staff from Park City’s Cloud Dine were decompressing after work one day and the idea just came to them, says the restaurant’s executive chef, Greg Hansen.

“I think we saw doughnuts on a TV at the bar,” he recalls. “The next day we made doughnuts.”

Located at the top of Dream Peak at 9,270 feet, Cloud Dine is a ski-in, ski-out restaurant that offers higher-end, made-to-order cafeteriastyle dining options, open for skiers during the winter. Given that Dream Peak is the highest-elevated restaurant in Park City, the chef had to do some experimenting to get the recipe just right.

Hansen says he started with a recipe he found online that supposedly came from a disgruntled Krispy Kreme employee. Within three or four days of tweaking the recipe, he had a version he was happy with, that worked at elevation and that they use now to make three to four dozen doughnuts every winter morning.

Even though Cloud Dine doesn’t officially advertise doughnuts on the listed daily menu, the kitchen crew makes them for those in the know.

The doughnuts — which range in flavors on the whim of chefs and include crazy offerings such as sour melon, Boston cream pie, and peanut butter and jelly — always sell out before noon. If your timing is just right, you may be handed a pipinghot doughnut hole while you wait in line to order.

Hansen says the daily doughnuts are so popular among the ski patrol staff, they often have the patrollers waiting on the first batch to come off the line. “We try not to let them buy them all,” he says. “People find out about the doughnuts by word-of-mouth. It’s our little secret. If you get up by noon you can usually get a doughnut.”

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CLOUD DINE’S CHEF GREG HANSEN CAME UP WITH THE IDEA FOR MAKING “ELEVATED” DOUGHNUTS OVER APRÈS-SKI DRINKS.

(D)

&

CLOUD DINE DOUGHNUT RECIPE 1 cup hot water 1 1/2 ounces dry active yeast 6 cups all-purpose flour 6 large eggs 1 1/2 cups granulated sugar 1 1/3 tablespoons salt 1 cup shortening 4 1/2 cups scalded milk* 9 cups of flour

*To make the scalded milk, brin g milk to a boil then remove from stove and cool

•

In a small bowl add 1 cup of hot tap water (between 105 to 115 F) and the yeast. Stir together with a whisk or fork and let sit for a few minutes to activate. Add to the bowl of a mixer with a paddle attachment along with the rest of the ingredients. Mix on high until the ingredients have mostly combined.

Remove the paddle and replace it with the dough hook.

Add the flour and mix on low until all ingredients are combined (the dough should either lie flat in the bowl or climb the hook when ingredients have fully combined).

Remove dough from mixing bowl and place it in a large bowl or container that has been greased and floured. Wrap with plastic and set aside in a warm place to proof until dough has doubled in size (anywhere from 45 minutes to 2 hours). After dough has proofed, dust a tabletop with flour. Turn bowl with dough upside down on top of floured tabletop. With a large rolling pin, gently roll out dough to about a 1/2 inch thick.

Using a round cookie cutter, starting at the edge, cut out rounds side by side to get as many as you can. Next, using a small round cutter, cut holes in the center of each round. Remove holes and save.

Spray and flour proof boxes or sheet pans and place doughnuts on pans with 2 inches of space between them.

Cover and let proof at room temperature until doughnuts have close to doubled, or overnight in the refrigerator.

Heat your fryer to 325 F. Using a spatula, place doughnuts in canola oil one at a time, flipping when light gold in color.

Remove from oil and place on wire rack.

While doughnuts are still warm, using your hands, gently dip the top surface area in warm glaze and place back on rack.

It’s OK if there are small chunks of shortening remaining

• •

• • • •

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Dough will be sticky

If you don’t want to measure, this is about the thickness of your pinkie finger If you would like to make filled doughnuts simply don’t cut holes in rounds A fish spatula works best Glaze will drip down sides

ist (grammarist.com), According to Grammar sy- and Associated Pres the original dictionar e ad m a ring-shaped cake approved spelling for “DOUGHNUT.” The of dough and fried is e me popularized in th “donut” spelling beca en the doughnut chain late 20th century, wh e it commonplace.

Dunkin’ Donuts mad

VANILLA GLAZE RECIPE 1 pound unsalted butter 12 cups confectioner’s sugar 18 ounces evaporated milk 1 tablespoon vanilla extract In a large saucepan melt the butter.

Remove from heat and add the confectioner’s sugar. Mix with a sturdy whisk. Add the evaporated milk and vanilla and whisk until smooth.

CHOCOLATE GLAZE RECIPE 1 pound unsalted butter 1 pound semisweet baking chocolate 6 cups confectioner’s sugar 6 cups cocoa powder 18 ounces evaporated milk

If you want to remove all clumps, press the mixture through a strainer

In a large saucepan combine the butter and chocolate, stirring often. Remove from heat and whisk in the confectioner’s sugar and cocoa powder. Next, mix in the evaporated milk and stir until smooth.

If you’re not up for making your own doughnuts, you can now get gourmet doughnuts at Twice the Dough and mini donuts at Peace Love and Little Donuts.

kitchen views

MOUNTAIN MODERN KITCHEN PHOTOS BY ANGEL A HOWARD

A PARK CITY FAMILY RENOVATES AN OLD LOG CABIN KITCHEN INTO A CONTEMPORARY FOCAL POINT.

When Jolie and Pete Iacobelli renovated their old log-cabinstyle home in 2014, they knew they wanted the kitchen to act as the focal point of the home.

They had a list of requirements that included tons of storage and prep space, all while maintaining clean lines.

The construction transformed 28 | DISHINGPC.COM

a small galley kitchen into a large open space that is visible from most points of the home. Using a space that formerly housed a deck, they enhanced their 6,000-square-foot home through the renovation.

“The kitchen is just such a social area,” Jolie says. “I knew I wanted it to be a major focal point.”

The Iacobellis worked with

architects from Jack Thomas Associates — and drew inspiration from houzz.com (a resource for home design) — to build BY CARA their “mountain contemporary” kitchen. The plans used wooden beams, sandstone countertops, and custom metal work and cabinets.

One of the biggest design choices Jolie made was forgoing upper

RANK

THE IACOBELLIS’ GNOCCHI 3 pounds potatoes 1 egg 1 teaspoon salt 1-2 cups flour (all purpose or semolina) Peel potatoes and boil until soft. Process potatoes in food mill or ricer so there are no lumps. Combine potatoes, egg and salt. Knead mixture with your hands and begin to add the flour. The amount of flour needed is dependent on the moisture content of the potatoes. The dough should feel smooth and slightly sticky. Divide the dough into small balls and roll each piece into a long 1-inch-wide rope. Cut into 1/2inch pieces and gently roll them over the back of the fork.

Cook in salted boiling water. They will float to the top when they are done, about 2-3 minutes.

THE IACOBELLI CHILDREN HELP MAKE A STAPLE FAMILY RECIPE INHERITED FROM THEIR ITALIAN GRANDFATHER USING THE KITCHEN’S LARGE PREP SPACE AS WELL AS AN OVERSIZED CUTTING BOARD THAT BELONGED TO THEIR GREAT-GRANDMOTHER.

cabinets. “Everyone tried to talk me out of it and said I need uppers,” she says. “Visually, I didn’t want anything.”

In lieu of the upper storage, they built a large island out of walnut boards that stores many of the items that would have gone in those shelves. The island was created as a gathering place as well as an aesthetic piece: The boards run vertically rather than horizontally for a unique look. “Apparently, it’s also better for knives,” Jolie says.

While the Iacobellis have a large wine 30 | DISHINGPC.COM

(TOP) FATHER AND DAUGHTER ADD THE FINISHING FRESH PARMESAN TOUCHES TO THEIR HOMEMADE GNOCCHI. (LEFT) THE RED WOLF OVEN WAS SELECTED TO POP FROM THE REST OF THE KITCHEN, SERVING AS A FOCAL POINT. (RIGHT) AN ICE TROUGH IS PERFECT FOR CHILLING WINE WHILE THEY COOK.

THE DAILY COLLECTING OF EGGS FROM THEIR BACKYARD CHICKEN COOP IS SHARED BY THE KIDS. EGGS DON’T GET ANY FRESHER THAN THIS!

DISHINGPC.COM | 31

cellar, they also built space into the island in which they can put ice and wine bottles. This trough doubles as an eyecatching spot to serve oysters on the half shell and sashimi. A drain at the bottom allows for easy cleanup.

Jolie opted to install two ovens, both by Wolf. She chose the line because “they have a great simmer,” she says. One of the ovens is red, a design choice made so that it stands out.

The island hood, a Miele product, goes up and down so it doesn’t block the visual corridor. Two dishwashers allow for easy cleanup, especially after the rotation of kids who often come over hungry from playing ice hockey or for sleepovers.

Overnight guests are often treated to big plates of crepes and waffles, which are some of the Iacobellis’ morning specialties (along with large platters of nachos for afternoon or evening treats).

As a family, the Iacobellis often make a homemade marinara and gnocchi recipe that Pete inherited from his Italian father. They use an enormous cutting board and rolling pin that belonged to his grandmother to roll out the dough, made with eggs from their hens who live in the backyard chicken coop. The kids happily collect them daily.

“The vibe in this kitchen is family, entertaining,” Jolie says.

“The space is very open, but it promotes togetherness.”

DON’T BE FOOLED: “WC” DOESN’T STAND FOR “WASH CLOSET” AT THE IACOBELLIS’ HOUSE. RATHER, THIS IS A LARGE WINE CELLAR THEY BUILT NEAR THE KITCHEN.

outside the kitchen

ALFRESCO FRIED CHICKEN SAVOURY KITCHEN PREPARES AN ON-THE-FARM FEAST USING JUST-PICKED PRODUCE FOR A QUINTESSENTIALLY SUMMER DINNER.

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PURVEYORS

BY CARA RANK P H O T O S B Y J AY N E L - M C I N T O S H R E C I P E S A N D M E A L B Y S AV O U R Y K I T C H E N ST YLING BY SARAJANE JOHNSON SPECIAL THANKS TO DANIELLE MAFFUCCIO

CHEF JOSEPH SALADYGA is no stranger to an alfresco summertime dinner. At least a couple of times a season, he hosts whole-hog pig roasts. Those lucky enough to be invited certainly eat high on the hog. In addition to the main event, Saladyga prepares lots of sides and fixin’s, all with locally sourced, seasonal produce.

When we decided to throw an alfresco dinner last summer, we knew Saladyga and his team from Savoury Kitchen were just the guys to make it happen. We wanted the chicken fried on-site. We wanted the sides made with ingredients harvested just minutes earlier. And we wanted it all to be from Park City, or very close by.

“Savoury Kitchen always uses the freshest of local ingredients and the highest-quality products,” Saladyga says. “Everything was locally sourced, and we believe in knowing your producers so you can be sure there are no GMOs or preservatives in the food we are serving.”

Thankfully, Copper Moose Farm provided its farm stand as the venue and an abundance of fresh ingredients for the rest of the meal. The farm’s resident beekeeper gave us all tastes of the honey.

And at one point, farm manager Daisy Fair pulled carrots straight from the ground, brushed off the dirt and fed us all bites.

Along with additional products from Beltex Meats, Beehive Distilling, Gold Creek and Beehive cheeses, Dishing hosted an intimate farm-stand dinner for eight.

The ingredients, Saladyga says, let the food speak for itself. “When fresh and good ingredients are prepared correctly, the result is phenomenal,” he says.

SALT LAKE CITY-BASED STYLIST SARAJANE JOHNSON USED ITEMS THAT WORKED WITH THE ORGANIC SETTING AT THIS FARM FEAST. PIE TINS — USED AS PLATES — ARE DISPOSABLE, LOOK GREAT AND HOLD A TON OF FOOD.

CHARCUTERIE: Beltex Meats CHEESE: Gold Creek Farms and Beehive Cheese Co. GIN: Beehive Distilling CHICKEN: Mary’s Chicken (though Mary’s is out of California, Savoury Kitchen chose it because the chickens are free range and raised under humane and natural circumstances. Find local chicken at River Rock Family Farm and Utah Natural Meat.)

PRODUCE AND HONEY: All vegetables used for this dinner came from Copper Moose Farm LAVENDER: Ranui Farms ICE CREAM: Homemade by Savoury Kitchen PEACHES: Jensen Farm

MENU > ASSORTED PICKLED VEGETABLES > CHARCUTERIE AND CHEESE TRAY > HEIRLOOM TOMATO AND PANZANELLA SALAD > SOUTHERN FRIED CHICKEN > FRESH FRUIT, WHIPPED MASCARPONE AND LAVENDER SYRUP

EAT WELL AND FEEL GOOD ABOUT IT

A

fter 21 years in the culinary industry, Joseph Saladyga launched Savoury Kitchen in 2009. In the beginning, he pledged to reduce his environmental impact in every possible way. The business adopted a recycling system that would suit the heavy load a catering company produces; started a compost system for non-meat food scraps; uses compostable serviceware; and washes with a low-water dishwasher. They also work with the Weilenmann School of Discovery and Soaring Wings Montessori School to provide kids access to fresh, healthy food.

MORE FRESH PRODUCE, PLEASE

JOHNSON TURNED AN UNUSED SHIPPING PALLET INTO A DISPLAY TO HIGHLIGHT ALL THE LOCAL PRODUCERS WHO CONTRIBUTED TO THE MEAL. (TOP RIGHT) OWNER OF SAVOURY KITCHEN JOSEPH SALADYGA.

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C

opper Moose Farms sells its vegetables and cut flowers at a seasonal, on-site farm stand from noon to 6 p.m. Tuesdays and Thursdays and from 9 a.m. to 3 p.m. on Saturdays at 1285 Old Ranch Road. On the last Tuesday of every month during the season, the farm offers Tasty Tuesday — tastings paired with a guest speaker from 5 to 6 p.m. at the farm stand. Half and full farm shares, as well as flower shares, are available too.

HEIRLOOM TOMATO AND PANZANELLA SALAD 1 small loaf Red Bicycle stick bread (or your favorite rustic loaf) 1/4 cup extra-virgin olive oil, plus more for cooking 1/2 cup Kalamata olives Salt and pepper, to taste 2 1/2 pounds heirloom tomatoes 1 tablespoon shallot, minced 2 tablespoons balsamic vinegar 1/2 teaspoon Dijon mustard 2 cups baby arugula Tear bread into bite-size pieces. Lightly coat in olive oil.

SautĂŠ the pieces of bread until they have crisp edges. Add olives and a pinch of salt and pepper, and toss together.

Remove the core of the heirloom tomatoes. Using a serrated knife, slice the tomatoes to desired thickness and season lightly with salt and pepper. Next, combine the minced shallot, balsamic vinegar and Dijon mustard in a bowl, then slowly whisk in olive oil. Add arugula to the bread mixture and toss with enough of the dressing to coat the arugula.

Serve over sliced heirloom tomatoes.

HEIRLOOM TOMATOES AT THE HEIGHT OF THE SEASON ARE ALLOWED TO SHINE IN THIS CLASSIC PANZANELLA DISH.

WITH BEERS FROM SQUATTERS AND GIN FROM BEEHIVE DISTILLING, THERE WAS NO SHORTAGE OF SPIRITS ON HAND. FIND RECIPES FOR THE COCKTAILS FROM THIS DINNER AT DISHINGPC.COM.

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SOUTHERN FRIED CHICKEN For the breading:

For the chicken:

oil is heating up, prepare the breading by

4 cups flour

1 whole chicken, broken down into

mixing all the ingredients in a large bowl.

2 cups masa

breasts, thighs, wings, legs

Drain the chicken and dredge pieces

5 tablespoons garlic powder

Buttermilk, enough to cover chicken

in prepared breading. Shake off excess

5 tablespoons onion powder

3 quarts grape-seed or canola oil

breading and place in heated oil. Fry chicken in oil until it reaches an internal

4 teaspoons paprika 4 teaspoons cayenne

Soak the chicken pieces in buttermilk

temperature of 165 F. Pull chicken out of

1 teaspoon black pepper

overnight. Place oil in a soup pot. Using a

oil and place on paper towels or brown

4 teaspoons kosher salt

candy thermometer for monitoring, heat

paper bags to absorb excess grease.

oil to 325 F on your stovetop. While the

Serve hot or take cold on a picnic.

TO RE-CREATE THE LOOK OF THIS DINNER, JOHNSON SUGGESTS SOURCING PRODUCTS FROM YOUR HOME FIRST. LOOK FOR UNUSED BOWLS, CONTAINERS AND VESSELS — EVEN A METAL TIN — THAT CAN BE CLEANED UP AND USED FOR SERVING SALADS OR AS AN ICE CHEST.

IN ADDITION TO GROWING PRODUCE, COPPER MOOSE ALSO HAS HIVES AND PRODUCES A LIMITED AMOUNT OF HONEY EVERY SEASON.

FRESH FRUIT, WHIPPED MASCARPONE, LAVENDER SYRUP 1/2 cup water 1 sprig lavender 1 1/2 cups sugar 2 cups mascarpone (whipped) Fresh local peaches (or whatever is available and in season) Copper Moose honey (or another local honey) Bring water and lavender to a boil. Stir in sugar and fully dissolve, then reduce to a simmer for 5 minutes. Strain out lavender and place in bottle or jar and refrigerate. Place whipped mascarpone on plates. Slice peaches and place slices leaning on or on top of mascarpone. Lightly drizzle lavender syrup over the peaches and mascarpone and enjoy. For added sweetness you can also drizzle honey on top of the fruit.

ADOLPH’S RESTAURANT

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BURN

BY KERRI JOHNSON

BABY

BURN

BURNING DOESN’T NECESSARILY MEAN BURNT. GIVING YOUR FOOD A LITTLE CHAR ADDS CHARACTER AND FLAVOR TO OTHERWISE STANDARD DISHES.

W

e’ve all burnt food, and it probably ended up in the trash. But modern chefs are using fire to their advantage, purposely burning food to add smoky, bitter notes and enhance the complexity of dishes. Grills, open burners and handheld smokers help cooks achieve their desired level of char. And with smoke, there’s flavor. These Park City chefs have been playing with fire and are mastering the art of the char.

Look for these smokin’ good dishes at hot spots around town.

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PHOTOS BY ERIK SEO

food smoker), the aioli is robust and adds just a hint of smoke to sandwiches and other dishes.

<<

SAMMY’S BISTRO

Sammy’s Bistro is always inventive, and the kitchen staff is burning something unexpected — salad. The restaurant’s grilled romaine wedge consists of warm lettuce hearts charred on the grill with kosher salt and topped with Sammy’s four-cheese dressing, bacon, diced tomatoes and fried onion hay. It is so good, this salad stands up well next to some of the heartier dishes from Sammy’s that were featured on the Food Network’s Diners, Drive-Ins and Dives.

HANDLE

Handle is constantly changing its menu, but on it you can usually find a version of a smoked hummus with the ingredients changing based on seasonal local vegetables. To make the hummus, the chef smokes vegetables and uses those to build the base for a hummus with a smoky — almost like smoked bacon — taste. Handle serves the hummus with pickled vegetables and charred pita bread, which pleasantly complements the smoke of the hummus.

APEX

The most interesting ingredient in Apex’s signature roasted baby beet salad — surprisingly — is not the beets. It’s 44 | DISHINGPC.COM

the savory caramelized yogurt that took chef Christian Ojeda much research and development to perfect. While the recipe is a closely guarded secret, the process of making the yogurt includes caramelizing whey until it becomes a deep amber color, just before the point of burning.

Ojeda then creates a savory yogurt with the whey, which lends a salted caramel and nutty taste.

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SHABU PARK CITY

This flash-fried green bean appetizer has been on the menu since Executive Chef Bob Valaika opened the restaurant with his brother in 2003, and with good reason. It was once an accompaniment to duck, but Valaika found customers ordering plates of just the side. So he gave these green beans a permanent place on the menu as a shared starter. The beans are fried in a hot wok for a minute to achieve a slight char and blister before being washed with a sweet-andspicy miso sauce. The char adds texture and crunch and is an easy way to put fresh summer beans to good use.

LEGENDS BAR & GRILL

Legends’ smoked tomato aioli is bringing the flavor and is finding its way onto many dishes on the menu. Made with The Smoking Gun (a handheld

SHABU’S BLISTERED GREEN BEANS This recipe was adapted to work for the at-home cook.

2 tablespoons white miso paste 3 cloves garlic, minced 1 tablespoon soy sauce 2 tablespoons coconut oil (or another oil that can handle high heat) 1 pound green beans, trimmed 1 tablespoon Sriracha • Mix the miso paste, garlic and soy sauce together in a small bowl.

Set aside.

• Add the coconut oil to a medium pan and turn to high heat. Let the oil heat for a minute, then add the green beans and toss to coat them in the oil. After a minute or so, you should see small brown blister spots.

(If you don’t, turn up your heat a bit.)

Continue to cook them, tossing as necessary, until they are all blistered, about 5 minutes.

• Add the miso mixture to the browned beans and toss to coat. Let the beans sauté in the mixture for about 2 minutes before adding the Sriracha and transferring to a serving platter.

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BANDITS’ GRILL & BAR

It’s no surprise that Bandits’ makes the list for delicious smoked food. With a smoker in the kitchen, the barbecue joint uses fruit wood to stoke the embers that impart flavor into its half chicken, baby

back ribs and pulled pork, among others. Most items are slow-smoked overnight to retain their juices and stay tender while they also gain a deep smoky flavor.

Items are then finished on a wood grill to deliver the coveted char marks, which also crisps up the outside of the tender meat. Making the flavor that much better is the island barbecue rub used before cooking and the sauces used to baste just before finishing.

STATE ROAD TAVERN

With a huge smoker it had custom-built in Texas (so you know it’s legit), State

FROM THE ASHES

S

ome chefs have the hots for ash. After deeply charring anything from vegetables to wood, they’ll use the blackened parts to finish a dish with a smoky sprinkle. To create an ash powder at home, char a vegetable on the stove or grill, then place it into a tightly sealed container to allow the steam to cook through the core. Let the charred skin dry out by laying the vegetables on a resting rack overnight. Peel the charred skin away from the vegetable and put the skin into a blender or food processor and pulse until pulverized. Try adding this powder to mayonnaise with fresh lemon juice and season with salt and pepper to taste. The emulsified mayo can be used as a garnish or dipping sauce on fish or vegetables.

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Road Tavern smokes up to 600 pounds of beef, pork and chicken daily with western oak (for heat) and cherry wood (for flavor). The concept of the Kamas restaurant developed from the area’s geography, and it has proved successful.

Patrons, like moths to the flame, clamor for the brisket, made with certified Angus beef. The Burnt End Fries put those otherwise uneaten, charred brisket ends to good use. They’re served atop fries with chili and Woodland white cheddar, creating a fired-up version of traditional chili cheese fries.

BIY (BURN IT YOURSELF)

I

f you’re looking to take your vegetables to another level and enhance their flavor, try throwing them on the grill. An easy way to taste the burn in peppers, onions, eggplants and more is by cooking the vegetables on an open flame or screaming-hot electric burner.

Keep turning the vegetables until the skin is thoroughly blackened.

CAFE TERIGO

Working its own smoker behind the restaurant, this Main Street go-to features a risotto with smoked chicken for lunch as well as smoked chicken fettuccine for dinner. All items are smoked over mesquite wood. <<

COLLIE’S BAR AND GRILLE

What’s herding people to eat at Collie’s? It’s probably because half the menu is cooked in a 500-pound smoker in the kitchen.

Chef Rob Holt is mastering what he calls Bobby-Q, his personal style of barbecue that uses his house-made rub and applewood in the smoker. Try the smoked wings and you may never want wings cooked any other way. Collie’s wings stay in the smoker until they are fall-off-the-bone good.

To really taste the smoke flavor, order the wings naked (without sauce) and choose from one of four sauces for dipping.

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YUKI YAMA SUSHI

At Yuki Yama, scallops are given the smoked treatment. Chefs torch three Hokkaido scallops and place them over edamame and macadamia nut puree. But they’re not done there. Cold snow crab legs are placed on top of the scallops, and everything is hit with peachwood smoke for even more flavor. The meal is covered with a lid to seal in the smoke, then uncovered tableside.

HIGH WEST

One sip of High West’s Campfire whiskey and you’ll taste how it got its name. This sweet, spicy and smoky whiskey was born from mixing sweet bourbon and peat.

And because s’mores are supposed to be enjoyed around a campfire, try pairing this whiskey with High West’s s’mores, made with house-made vanilla marshmallow, molasses graham cracker and local Millcreek Cacao Roasters dark chocolate. <<

LOCO LIZARD CANTINA

Loco Lizard’s mole amarillo is not for the timid palate, and it’s also not for the timid chef. In a brave display, this mole is made by allowing the oil to literally burn before fresh chilies are added to begin the sauce.

The result of this daring display of cooking is a rich, complex and very hot mole sauce.

TWICE THE DOUGH

Sweets are also getting the burned treatment. Twice the Dough has elevated the doughnut from a morning treat to a gourmet dessert. The shop is topping its toasted s’more doughnut with a slathering of milk chocolate ganache, a trail of graham cracker dust and a fire-roasted vanilla bean marshmallow for toasty, gooey caramelization. The caramel crème brûlée doughnut — a tender, billowy brioche doughnut filled with tasty vanilla bean crème brûlée custard — is finished with edible gold leaf and a crackly burnt sugar topping, adding a contrasting crunch and a nutty, complex flavor.

ADOLPH’S

With the motto “If it’s not broken, don’t fix it,” chef Adolph Imboden has been running his namesake restaurant for the past two decades. He has had a series

of flaming desserts on the menu since he opened that aren’t going anywhere.

Crème brûlée, bananas foster and flambé make up the dessert menu (along with his famous chocolate fondue), and the burning is in view with a kitchen window to catch the action. He changes

the ingredients of the staple desserts based on seasonality, and a great time to try the flambé is in the summer when he uses fresh peaches from the farmers market. From farm to flambé, Adolph’s flaming desserts are the perfect finish to a hearty Euro dinner.

BY HEATHER L. KING / PHOTOS BY JAY NEL-MCINTOSH

Pick Up Some Summer Satisfaction

GOURMET TO GO AT THE ST. REGIS DEER VALLEY, NOT ONLY WILL THEY PACK YOU A PICNIC, BUT THEY WILL LEND YOU AN INCREDIBLE BASKET TOO!

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WITH SO MUCH to do outside in Park City and surrounding areas this summer, it’s easy to load up

the car with friends, family, and gear and forget the most important element of your day: fuel. But we aren’t talking trail mix and gas station rations — because Park City’s culinary choices are nearly as fantastic as the outdoor environs surrounding them. So whether your adventure is biking, river rafting, enjoying a scenic chair lift or a concert in the mountains, take along some gourmet eats wherever your destination. From build-your-own feast options to premade picnic baskets, here’s where you can pick up some delicious delicacies to go on your way to your next adventure in Summit County and beyond. :: FAIRWEATHER NATURAL FOODS :: With a focus on natural foods, including raw and vegan products, Fairweather dishes up breakfast and lunch fare such as the breakfast burrito or Asian wrap filled with brown rice, tofu, greens and a kicky sesame ginger dressing. Then help yourself at the self-service soup station while you power up with the Fairweather Funky Mountain smoothie, made with almond milk, banana, peanut butter, cacao and protein powder, or other selections from the organic juice bar. :: DEER VALLEY GROCERY~CAFÉ :: For the ultimate in preordered, all-encompassing picnic baskets, look no farther than Deer Valley Grocery~Café. The gourmet picnic basket includes an antipasto platter, Deer Valley’s Artisan Meadowlark double cream brie and a freshly baked baguette. Entrée choices range from a smoked salmon with dill caper aioli, a chilled petit fillet (cooked to medium rare) with caramelized onions and a tangy horseradish cream to honey soy-glazed tofu and tamari sesame marinated Asian noodles and vegetables. For dessert, bite into a lemon pound cake slice and salted caramel chocolate brownie pop. The gourmet picnic bag option comes in an insulated, reusable bag and features two types of gourmet wraps — tandoori curry chicken salad or a roasted vegetable ratatouille — along with a Caesar salad, cheese and crackers, chips, and cashew caramel popcorn for dessert. :: IMPERIAL MARKET :: New to the Park City Main Street food scene this summer is Imperial Market, brought to you by Riverhorse coowner and Executive Chef Seth Adams. The market/deli offers customers the opportunity to preorder entire meals online based on a rotating weekly menu. For concertgoers or larger outings, pick up platter items such as a prebuilt 50 | DISHINGPC.COM

GUESTS AT THE ST. REGIS DEER VALLEY CAN TAKE A GOURMET PICNIC BASKET WITH THEM ON A DAY’S ADVENTURE.

DEER VALLEY GROCERY~CAFÉ AND GOODIES FROM THE ST. REGIS DEER VALLEY MAKE A PERFECT PICNIC. SUNDANCE RESORT (BELOW) OFFERS MANY OPTIONS FOR A MOUNTAIN ADVENTURE AS WELL.

several cold sandwich selections are on the menu for grab-and-go ease. Glutenfree and vegan options are also available. :: THE BACK DOOR DELICATESSEN :: In traditional deli fashion, Back Door Delicatessen is a great place to stop where all diners can get exactly what they want.

With 50 sandwiches on the menu — from the simple No. 10 roasted turkey on challah to the No. 40 brie and artichoke hearts — plus the option to create your own, deciding what to eat will be your biggest decision of the day. Soups and fresh salads, such as the chicken salad or Cobb with house-made dressing from Carlucci’s, round out the bounty of choices. You can even call in your order in advance or request larger premade sandwich trays then add a few deli sides for sharing and let the picnicking begin.

charcuterie board or veggie trays. Or let Imperial Market do the prep and marinating for grilled meats and fish — then just add fire in the form of a grill.

The deli menu also offers breakfast items and five or six sandwiches plus cool icecream-based dessert items.

:: FIRST TRACKS CAFÉ :: If your plans take you to the Canyons Village area of town, drop in at First Tracks Café inside the Grand Summit Hotel for convenient coffee drinks, pastries, hot oatmeal and bagel sandwiches for breakfast. In the afternoons, hot soup and

:: SUNDANCE DELI :: If Provo Canyon is your destination, then Sundance Deli at Sundance Resort is your answer when it comes to sustenance.

Breakfast is served until 10:30 a.m., and the breakfast burrito or the Mountain Muffin with egg, bacon and cheese travels DISHINGPC.COM | 51

well. Enjoy the natural beauty of the resort from the sunny patio while sipping an ice cream shake or fruity smoothie as your filling turkey bacon avocado sandwich on seven-grain bread or chicken chipotle with pepper jack and chipotle aioli is made to order and wrapped up for your enjoyment later.

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:: MY LIQUID GARDEN :: Being both health-conscious and on the go are easy with a quick stop at My Liquid Garden. Grab a house-made nut milk for the road trip to your adventure and an acai bowl topped with ripe berries and nuts or vegan to-go meals that feature summerâ&#x20AC;&#x2122;s bounty of fresh seasonal vegetables once you arrive. If your travels involve ice and a cooler, cool off with ice pops made with organic fruit and veggie juices. :: WHOLE FOODS :: From prepared foods to fresh fruits and vegetables, the Park City Whole Foods is the place to mix and match every conceivable

DESSERTS FROM WINDY RIDGE BAKERY (MIDDLE) ARE THE PERFECT ADDITION TO ANY PICNIC OUTING. YOU CAN PRE-ORDER SPECIALTY PIES OR GRAB FROM A SELECTION OF SWEET OPTIONS.

grocery item to make your outing a success. Impress your picnic mates with a whole roasted chicken paired with the kale and Brussels sprout salad sprinkled with Parmesan and almonds and finished with a Dijon dressing. Or if sandwiches are more to your taste, try the smoked turkey and provolone with pesto spread, the fresh mozzarella with basil and tomato panini, or the grilled salmon sandwich on ciabatta with pesto mayonnaise.

:: THE ST. REGIS DEER VALLEY :: The St. Regis Deer Valley is not only known for the gorgeous views of Park City and the funicular but also the amazing cuisine throughout the property. Guests can order a gourmet take-away picnic to enjoy mountainside or anywhere your day trip takes you that’s packed just for you and ready to enjoy with all the necessities. :: SQUATTERS ROADHOUSE GRILL :: You’ll certainly need something to wash down all your gourmet bites with, so why not enjoy a local beer on a hot summer day? You’ll find Squatters and Wasatch brews on tap at the pub in Park City.

Get your growler filled (or refilled) with your choice of fresh draft beers — from Chasing Tail Golden Ale to Wasatch Polygamy Porter on nitro plus seasonals

such as Sociable Krystalweizen and more. Paired with the brewhouse hummus or edamame to go, you’ve got yourself a recipe for a great day. :: THE PICKLE JAR :: Delis and picnics go hand in hand during the summertime. A stop at The Pickle Jar to buy sliced corned beef, pastrami, roasted turkey or Swiss cheese by the pound is the perfect start to an alfresco build-your-own sandwich bar. For more premade options, perhaps chicken salad, tuna salad or the Park City salad with seared sesame-crusted ahi and wasabi vinaigrette will complete your outing.

Other deli catering options are also available with advanced arrangement. :: PARK CITY BREWERY :: Finding a one-stop shop for eats and beer to go in Park City isn’t easy, but Park City Brewery is making it super convenient to load up for any adventure. You can pick up Praise Cheezus inspired grilled cheese sandwiches at the taproom with combinations

such as Gouda and bourbon maple bacon; Swiss and blue cheese crumbles with roast beef; and jalapeños, prosciutto, cheddar and cream cheese. On your way out, grab a cold case of full-strength beer, available in the retail store and try the Trail Mix box — a variety pack of the brewery’s beer.

The box itself even doubles as the perfect campfire starter. :: WINDY RIDGE BAKERY :: Is there anything that says summer more than pie? Maybe only tarts and cakes, too.

After all the savory options for breakfast, lunch and dinner, finish your outing on a sweet note with a whole Key lime pie, strawberry vanilla bean cake or seasonal fruit frangipane tart from Windy Ridge.

Other bakery items are available on a first-come, first-served basis, and special orders can be placed 48 hours in advance.

THE PICKLE JAR CAN PREPARE SANDWICHES TO GO FOR YOU, OR JUST TAKE A SELECTION OF HIGH-END MEATS AND CHEESES AND MAKE YOUR OWN. GRAB A WHOLE ROASTED CHICKEN AND SIDE SALADS FROM WHOLE FOODS (LEFT), AND DON’T FORGET THE LIBATIONS! YOU CAN PRE-FILL A GROWLER OF WASATCH OR SQUATTERS BEER FROM EITHER WASATCH BREW PUB OR SQUATTERS ROADHOUSE GRILL.

ADVENTURES IN UTAH DINING SPICE THINGS UP THIS SUMMER WITH THESE OUT-OF-THE-BOX DINING OPTIONS AROUND UTAH

By Jenn Rice Illustrations by Leslie Duke

If you’re looking for some serious summer fun, we suggest stepping outside your dining comfort zone and exploring these adventurous dining options. From having lunch at 11,000 feet above sea level to the most elaborate Sunday brunch you’ll ever experience, these foodie alternatives will keep your palate both excited and satisfied.

An Over-the-Top Culinary Brunch Brunch with friends is always a delight, but Executive Chef Fernando Soberanis at The Grand America Hotel’s Garden Café takes Sunday brunch very seriously.

So serious, in fact, that the production consists of 14 pastry cooks and chefs who are in charge of two or three items each.

From king crab (sliced in half so you don’t have to lift a finger to get the delectable meat out) and jumbo shrimp to crepes, carving and paella stations, there is no shortage of mouthwatering options. For those looking to keep it on the lighter side,

the spread also includes a juice bar and a selection of composed salads. But the real treat (pun intended!) remains the dessert display, put on by Executive Pastry Chef Xavier Baudinet, a native of France.

Think art-like chocolate structures, jarred concoctions, cakes, tarts and basically whatever your confectionery heart desires.

Lunch at 11,000 Feet Resting at 11,000 above feet above sea level atop Hidden Peak, The Summit at Snowbird Ski and Summer Resort in Little Cottonwood Canyon is the highest yearround alpine facility in the United States.

Escape the heat and take in unobstructed views of the Uinta-Wasatch-Cache National Forest and Salt Lake Valley, all while enjoying an artisanal pizza and a cold brew outside on the restaurant’s 10,000-square-foot deck. There really is no better way to spend an afternoon, unless, of course, you take advantage of the resort’s summer activities, such as the alpine slide and mountain coaster.

A Scenic Gourmet Picnic in Southern Utah The most over-the-top way to picnic in Utah? Go all out and partake in Montage Deer Valley’s luxury Montage to Moab package, which includes a private charter

plane to Moab, guided hiking or biking adventures in Arches National Park and a gourmet picnic amid the red rocks.

And we’ll be the first to say it’s not your average lunch outing. Chef Christian Ojeda of Apex at Montage Deer Valley whips up gourmet items for the spread such as tomato gazpacho, red quinoa salad, curried chicken salad and white albacore tuna salad. “Cooking is about combining juxtaposed elements,” notes Ojeda. “When people think of dining and national parks, granola bars and homemade sandwiches typically come to mind, not a family-style gourmet meal.

What other way to experience a culinary juxtaposition than to indulge in a chefprepared meal within an extraordinary setting of a national park?”

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SUMMER’S MOST ANTICIPATED FOOD AND BOOZE EVENTS From food and wine festivals to farmers markets, and even the area’s largest outdoor dinner party, Park City knows how to throw down. When you’re out and about this summer, don’t miss out on these palate-pleasing events.

Park City Farmers Market WHAT: A farmers market offering fresh fruits, vegetables and goods from local farmers and vendors WHERE: Canyons Village parking lot off Highway 224 WHEN: Noon to 6 p.m. Wednesdays from June 1 through Oct. 26 Park Silly Sunday Market WHAT: An open-air market featuring live music, local artisans, a farmers market, local produce, a beer garden, a bloody mary bar and much more WHERE: Bottom of Main Street WHEN: 10 a.m. to 5 p.m. Sundays from June 5 through Sept. 18 Savor the Summit WHAT: Park City’s largest outdoor dinner party, featuring a celebration of chefs and restaurants with special menus and cocktail offerings WHERE: Main Street WHEN: June 18 RESERVATIONS: While tickets are not required, reservations must be made directly through the restaurant of your choice; visit parkcityrestaurants.com/ savor-the-summit for booking information Park City Food & Wine Classic WHAT: Top winemakers, master sommeliers, vineyard owners and chefs come

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Oktoberfest at Snowbird WHAT: Voted one of America’s 10 Best Oktoberfests by Men’s Journal magazine, Snowbird’s Annual Oktoberfest attracts more than 60,000 visitors and has grown to become one of the largest festivals in Utah WHERE: Snowbird Resort WHEN: Noon to 6 p.m. every Saturday and Sunday from Aug. 13 through Oct. 9

together to put on this highly anticipated event where guests get to mingle around town and taste the best wines and culinary treats WHERE: Locations around the Park City area, including High West Distillery at Blue Sky Ranch, Main Street, Montage Deer Valley and Waldorf Astoria Park City WHEN: July 7 through 10 TICKETS: Tickets range from $95 to $295; to purchase visit parkcityfoodandwineclassic.com Hops on the Hill WHAT: A summer beer event highlighting local and regional breweries and live music, with a portion of proceeds from ticket sales going toward Youth Sports Alliance WHERE: Stein Eriksen Lodge WHEN: 5 p.m. Thursdays from July 12 through Aug. 16

Taste of the Wasatch at Solitude WHAT: In celebration of Utah’s top chefs, boutique wineries and craft beer makers join forces to help fight hunger in Utah WHERE: Solitude Mountain Resort WHEN: Noon to 4 p.m. Aug. 7 TICKETS: Tickets range from $105 to $150; to purchase visit tasteofthewasatch.org With all of these epic dining escapades, finding a convenient ride is crucial to your plan.

Four Seasons Concierge is on the ground to help your Park City adventure take flight. Use its convenient app to request a ride on the fly or work with the concierge ahead to plan out your itinerary and all the details.

Breakfast in a Vintage Trolley Car The drive up Emigration Canyon is worth it alone, but add in Ruth’s Diner and you’re looking at the ultimate breakfast experience. Not only is Ruth’s Utah’s second-oldest restaurant, but the front portion of the establishment remains the original trolley car that was moved from Salt Lake City to its current location in 1949. The fluffy, moist mile-high biscuits, which are served with all breakfast and lunch entrées, are not to be left on the plate. Other popular breakfast items include the smoked pork benedict, French toast and pancakes; however, be prepared to wait in line for breakfast.

“There is typically a wait up to an hour on the weekend,” says Erik Nelson, owner of Ruth’s Diner. “The key to avoiding this is to arrive early.”

A Whiskey Dinner in a 1900s-Style Bungalow Two doors up from High West Distillery &

Saloon on Park Avenue, take a step into the past at The Nelson Cottage by High West — a 1900s-style bungalow that pays homage to Park City’s mining days — and experience spirits in a whole new light. Alongside the communal pre-fixe dinner, whiskey expert Terry Ginsberg gives guests a play-by-play on how each High West whiskey offering pairs with each course. Reservations are available every Friday and Saturday night from June 4 through Oct. 29. Check the website (highwest.com/nelsoncottage) as additional evenings may be added with demand.

A Supper Club Atop a Mountain Take a scenic lift up to Bearclaw Cabin at Sundance Resort this summer for a supper club experience you won’t forget.

The Bearclaw Supper Club is back this summer with two options to choose from.

Mingle with new friends at communal tables during the six-course chef’s seated tasting menu, or take part in the soiree, which entails heavy hors d’oeuvres and stations where chefs create special dishes. Both events include live music, so grab your friends and let loose after a long week. The tasting menu takes place on June 25, July 30 and Aug. 27, and the Supper Club Soiree on July 16 and Aug. 13.

A Cowboy-Style Barbecue Not sure where to take your out-of-town visitors for dinner? Instead of booking a reservation at a fancy restaurant, give them a taste of the Wild West with an authentic chuck-wagon-style barbecue via Rocky Mountain Outfitters in Midway.

A horse-drawn wagon sets the Western

vibe and transports guests to a cowboy village where a gourmet Western buffet is served. Chow down on grilled steak or chicken, savory Dutch oven potatoes and beans, salad, rolls, watermelon and Dutch oven cobbler. Once you’ve reached your limit, sit back and enjoy live music, cowboy storytelling and Western games under the stars.

A Dinner Adventure of Olympic Proportions Utah Olympic Park, a sports park built for the 2002 Winter Olympic Games, features dinner in different areas of the park where guests can enjoy local chefs’ cuisine and thrilling activities. The dinner and events details will change throughout the summer, but picture a dinner while watching Nordic jumpers accompanied by extreme tubing and zip lines before or after the meal. Check out utaholympiclegacy.org/park/ for dining experiences as good as gold.

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e u p s r s a ad s l Have a salad without settling.

BY KERRI JOHNSON / PHOTOS BY ANGELA HOWARD

Ordering from the greener section of the menu shouldn’t leave you feeling like you’re just having a salad. Yes, a pile of romaine topped with some grilled chicken breast is decidedly less exciting than steak frites.

But if you know where to look, you will find plenty of creative, colorful and satisfying salads in Park City. Consider these options the next time you want to make your dining companions green with envy.

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ATTICUS PARK CITY >>

onions, cucumbers and Dijon vinaigrette as the finishing touches. Warning: Once you try this salad, your salad expectations may never be the same.

Squatters Roadhouse Grill >>

Finding healthy options at an average brewpub can be difficult, but Squatters isn’t your average brewpub. The chopped tabbouleh quinoa salad comes piled high with a generous heap of quinoa along with cucumber, red onion, tomato, mint and parsley. This is served over chopped spinach and romaine with a cilantro-lime vinaigrette and a side of flatbread. Pair the salad with a Wasatch Apricot Hefeweizen to replenish (or reward) yourself after a challenging hike.

Atticus Park City

Red Rock Brewery

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lean, the filling New York strip steak salad at Red Rock Brewery will leave you feeling like you just had a great steak dinner and a great salad. Made with a 7-ounce steak topped with melted gorgonzola cheese on a bed of romaine lettuce, it also comes with garlic toast croutons, roma tomatoes, red

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Your favorite coffee, tea and book house also makes a salad worthy of its name.

The Shakespeare Salad offers a generous bed of mixed greens topped with avocado, cucumbers, tomatoes, shredded carrots, sprouts, caramelized walnuts and feta cheese, all dressed in house-made creamy balsamic vinaigrette. Add turkey, ham or chicken to create the perfect salad poetry.

This homey, French-American restaurant in a historic house on Main Street serves salads you wish your mother would have made. The poached pear, almond and goat cheese salad is light and satisfying at the same time. Made with arugula, butter lettuce and roasted beets, it’s topped with an apple cider vinaigrette. Try adding steak to make it a protein-rich meal that would gain your mother’s approval.

Bridge Cafe & Grill

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ranch dressing, homemade barbecue sauce and crisp tortilla strips. You can also sub tri tip if you want to up the ante.

Dining alfresco and munching on some leafy greens go together like summer and T-shirts. Try the Brazilian Passion Salad at the Bridge Cafe & Grill while overlooking the Town Lift and enjoying one of the best views in the heart of Park City. Fresh garden

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>> 1 cup tahini >> 2 garlic cloves tablespoon lemon juice >> 12 ounces water >> 1 tablespoon Spike seasoning >> 1 tablespoon tamari (gluten-free soy sauce) >> 1

>> 1 tablespoon parsley >> 6 ounces olive oil

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Blend all ingredients except the olive oil in a food processor. With the blade running, slowly pour in olive oil to emulsify.

If salad dressing is too thick, add more water.

Fairweather Natural Foods

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DRESS IT UP

Fairweather Natural Foods Creamy Tahini Dressing

An organic salad at Fairweather Natural Foods will leave you feeling like a green goddess (or god). Organic mixed greens are loaded with tomatoes, red peppers, cucumbers, shredded carrots, shredded red cabbage, shredded beets, avocado and feta cheese. There are few healthier options in town. For a heartier meal, top your veggies with the tuna salad or vegan chicken salad.

Bandits

Want your barbecue and to eat it too?

The barbecue chopped salad at Bandits offers a guilt-free reason to splurge on barbecue. After all, you are getting a hearty portion of mixed greens, black beans, corn, jicama, red onions and tomatoes with house-barbecued chicken. This filling salad is served with DISHINGPC.COM | 61

Wine Dive

greens are tossed with homemade passion fruit vinaigrette, red onions, grape tomatoes and potato sticks, making this salad a standout. It is also served with grilled garlic bread.

No Name Saloon & Grill

While No Name is known for its buffalo burgers, the salmon salad here won’t make you feel like you’re missing out. Made with mixed greens, cherry tomatoes, oranges, feta cheese and a raspberry vinaigrette dressing, the dish is topped with a freshly grilled piece of salmon. No Name, no burger, no problem.

This salad is incredibly satisfying, despite being served on a paper plate.

Butcher’s Chop House

There’s more on the chopping block than great cuts of meat at Butcher’s Chop House. Try the popular Chop Chop Salad with grilled chicken, mixed greens, avocados, blue cheese, grape tomatoes, hardboiled eggs, bacon and herbed buttermilk dressing.

There’s enough chicken on this salad to make it a filling dish.

Take that, steak.

Edge Steakhouse

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If you’ve dined at Edge Steakhouse, you know its version of a “house” salad is going to be anything but ordinary. The Edge Salad is made with butter leaf lettuce, endive, grilled asparagus, avocado, heirloom tomato, 62 | DISHINGPC.COM

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Taste the colors of the rainbow with Wine Dive’s distinct take on a traditional caprese salad. It’s made with burrata, homemade pesto, strawberries and edible flowers, so you may want to Instagram this beauty before you stick a fork in it. Pair it with a carafe of rosé on tap for a sublime summer bite.

501 on Main

fingerling potato chips and truffle vinaigrette. If you want to live (even more) on the edge, kick it up by adding wagyu zabuton or sous vide lobster tail.

The chef at 501 on Main selected beets from South Jordan as the inspiration for one of the restaurant’s most popular salads, the South Jordan Beet Salad. The beets are roasted and served on a bed of fresh spring mix, complemented with Grove apples, apricots, and toasted and spiced pumpkin seeds, then finished with a touch of house-made gorgonzola and lemon-cayenne dressing.

You can’t beet it.

Slice asNice THERE IS ALWAYS A PIZZA PARTY IN PARK CITY.

BY KERRI JOHNSON / PHOTOS BY ANGELA HOWARD

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HERE ARE CONFLICTING THEORIES ON WHAT MAKES A SUPERIOR PIZZA. SOME SAY IT’S THE CRUST. OTHERS CLAIM IT’S THE RATIO OF CHEESE TO SAUCE. THERE ARE EVEN SOME WHO ARGUE THE TOPPINGS MAKE THE PIE. THE OPINIONS ARE AS ENDLESS AS THE COMBINATIONS. LUCKILY, PARK CITY HAS A SLICE TO SATISFY EVERY TASTE. FROM WOOD-FIRED TO BRICK-OVEN TO HAND-TOSSED, THE PIE’S THE LIMIT.

Squeeze a few drops of lemon on a Red Banjo Special!!

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Everybody Loves the Fat Kid

Maxwell’s East Coast Eatery was started by an Italian-American family who wanted to share their love of family, food and really big pizzas. At 20 inches, Maxwell’s hand-tossed offering is one of the largest pies in town. They carefully load up these monster pies with Italian favorites and fittingly call their version Fat Kid Pizza. Try the original Fat Kid because it’s “fuh-get-about-it” good with pepperoni, spinach and ricotta.

Empire State of Pie

Claiming to be the most authentic New York-style pizza in Utah, Este Pizzeria’s newest location in Park City is becoming an area favorite. Offering more than just big, thin crusty pies, Este has also gained popularity with its extended menu, offering glutenfree pizza and the only gluten-free vegan pizza in town. They even take the challenge of dietary restrictions to new heights with their vegan lasagna pizza, made with Daiya vegan cheese, homemade marinara, vegan ricotta and homemade vegan meatballs. At Este Pizza you can be gluten-free and vegan and eat your pizza, too.

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A Tale of the Perfect Pizza Oven

Fuego Bistro researched pizza ovens relentlessly until owner Jason Crobarger found a wood-fired model that satisfied

his dreams. He then sought out local and organic ingredients, when possible, to support the community. What happened next was pizza success. The bubbly, thin-crust pies are a gourmet spin on the old classics. The Wasatch is the result of hours of Crobarger experimenting in the kitchen, mixing flavors and ingredients until he found the right combo. The honey, tomato and chipotle sauce is a trifecta of flavor, with aspects of sweet, savory and spicy rolled into one. The sauce is then topped with layers of pancetta, mozzarella, garlic, pineapple and cilantro. For something lighter, try the Jupiter, loaded with fresh spinach, sundried tomatoes, garlic, olive oil, feta and mozzarella.

Pizza in the Morning, Pizza in the Evening, Pizza All the Time Drafts Sports Bar & Grill is serving up a pie-lethora of stone hearth pizzas to please any taste for three meals a day and dessert, too.

Besides offering the popular and meat-heavy options for lunch and dinner, Drafts also wants you to start the day with pie. The breakfast pizza comes with a cracked egg, white cheddar, ham, bacon, garlic oil, spinach and cracked pepper. Still craving pizza after dinner? Try Drafts’ delectable dessert pizza. Cinnamon and sugar first dust dough, which is then baked with brownie bites and chocolate sauce and topped with cream cheese frosting and fresh raspberries.

JEAN-GEORGES VONGERICHTEN’S BLACK TRUFFLE PIZZA WITH FONTINA CHEESE > Pizza dough (use your favorite or find the recipe for Jean-Georges’ at dishingpc.com) > 2 cans truffle peelings > 150 milliliters white truffle oil > 1.5 ounces grated fontina cheese > Frisée > Your favorite vinaigrette > Chopped chives After rolling out your dough, combine 2 cans of truffle peelings with white truffle oil in food processor and process until finely ground. Season with salt and freshly ground pepper. To assemble the pizza, spread 3 teaspoons truffle sauce (reserve the rest for another use) on the dough. Sprinkle fontina cheese on top and bake until well crisped and blisters are a bit burnt. Cut into quarters and top center of pizza with a small amount of frisée dressed with house dressing and chives. *Reprinted from Market by Jean-Georges

Jean-Georges-Approved Pizza

There’s a reason the black truffle pizza is a staple on the menu at many of JeanGeorges Vongerichten’s restaurants. If DISHINGPC.COM | 67

you’ve never tasted it, then plan to order it.

This appetizer provides a balanced bite, with fontina cheese and black truffles topped off with frisée. Go ahead and order several for the table because it’s a Jean-Georges classic, and everyone will want a slice.

Small Pizza, Big Flavor

A pizzetta is a small Italian pizza, and at Cena it is hard to choose just one off the menu. Thankfully these pies are smaller in size so ordering several is just fine. The inventive wild boar sausage and Brussels sprout pizzetta is a favorite, with garlic sauce and manchego cheese. Also, don’t miss the archetype margherita pizza. While you’re at it, you might as well try the creative pancetta and egg pizzetta, which comes topped with broccolini and Gruyère cheese.

Beehive Pie

If you really want to feel like a local, head into Squatters Roadhouse Grill and order the locals-only pizza. Using only local ingredients, this pie is loaded up with Creminelli calabrese salami, Mountain View mushrooms, Beehive cheese, fresh mozzarella, Lehi Roller Mills flour and house-made marinara. Pair it with a Squatter’s Hop Rising for a meal made completely in the Beehive State.

Local’s Special

Family-owned and -operated since 1979, Davanza’s remains exactly how you 68 | DISHINGPC.COM

want a pizza joint — friendly, but not fancy, and firing out delicious slices.

Plus, the walls are made out of beer cans.

A block off Main Street, Davanza’s is a local favorite, and the pizza is served on thin, homemade crust with homemade marinara sauce. Try the Muker’s Supreme, a regular Parkite’s choice, with pepperoni, sausage, ham, ground beef, mushrooms, onions, bell peppers and black olives. For a great deal get the local’s special: two slices and a soda for $6.99.

Breaking the Rules

While the house rules at Main Street Pizza & Noodle are what you want from a pizza spot — including using homemade ingredients, making fresh dough daily and hand-tossing pies — the house pizza may surprise you. The pesto-based pie with mozzarella, garlic, sundried tomatoes and shrimp is the specialty. Shrimp and pizza may seem like an unlikely combo, but you’ll have to try it to believe that it really works.

When Life Hands You Lemons

Hand-tossing pizzas since 1962, Red Banjo Pizza is the longest-running family-owned business in Park City.

With a track record like that, the pizza has to be good. Red Banjo specializes in hand-tossed, old-fashioned and freshbaked pizzas. What may not seem so classic are the quartered lemon slices served with the pizzas — a trademark by which Red Banjo swears. Squeeze a few drops of lemon on the Red Banjo Special — a longtime favorite — with Canadian bacon, pepperoni, beef, sausage, onions, fresh mushrooms, black olives and green peppers. The acid and slight bitterness serve to bring out the flavors.

Boston Born

Born in Massachusetts, Mangia Neapolitan Pizzeria builds its pies on award-winning dough that patrons have described as “heavenly” for its light and airy texture. This Neapolitan-style whole-wheat crust serves as the ideal foundation for a variety of custom-crafted pies that feature the freshest meat and vegetable toppings, all-natural sauces and 100 percent natural mozzarella cheese. Pay tribute to Mangia’s Red Sox-nation roots and try The Yawkey Way pie, which celebrates the classic taste of Fenway Park with red sauce, sausage, white onions and green peppers.

will travel for food

BY CARA RANK PHOTOS BY ALLISON ARTHUR

PALM SPRINGS AN OFF-SEASON GETAWAY TO PALM SPRINGS, CALIFORNIA, BRINGS GOOD FOOD, WARM WEATHER AND SPA TIME.

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ALM SPRINGS, CALIF., MAY BE KNOWN FOR SCORCHING TEMPERATURES IN THE HEIGHT OF SUMMER, BUT WHEN THE WEATHER TURNS COLD AND DREARY IN PARK CITY, THIS OLD HOLLYWOOD RETREAT IS THE IDEAL DESTINATION FOR THOSE OF US READY FOR AN EXTENDED SUMMER. THE TOWN HAS EVERYTHING WE CRAVE — LUXURY SPAS, OUTDOOR ACTIVITIES AND A VIBRANT FOOD SCENE. SO PACK YOUR BIKINI AND YOUR HIPSTER T’S — IT’S TIME TO HIT UP THE DESERT.

DREAM

Avalon Palm Springs In my opinion, everything Kelly Wearstler touches turns to gold. So a stay at this quintessential resort dating to the 1930s is a must. Nestled between downtown’s main drag and the foot of the rugged San Jacinto Mountains, the walking-friendly location that Wearstler put her touch on is a desert oasis, channeling the town’s past through her take on the Hollywood Regency style. This glittering property offers 67 luxuriously appointed guest rooms and villas. Spend the day relaxing around one of three pools, take a break for an indulgent treatment at the Estrella Spa and nosh poolside from eats prepared in the on-site restaurant, Chi Chi. Vacation Palm Springs Live like a local by renting one of Vacation Palm Springs’ exquisite properties. The company manages a large selection of luxury homes with private pools (it also has smaller homes and condos) that offer something for every taste. Midcentury modern homes are widely available, but check out some with other architectural styles (most tell a story), such as the Marrakesh Oasis. This four-bedroom estate is tucked in the Historic Tennis Club — the oldest neighborhood in Palm Springs and just blocks from downtown — and was originally part of a 40-acre ranch compound belonging to a prominent U.S. manufacturing family. Today it’s lavishly appointed with custom tile and ironwork, graceful Moorish arches and authentic Moroccan fixtures. With more than 1,200 square feet of verandas and views of the San Jacinto Mountains from the private pool, this property is the ultimate home base for a week of relaxing.

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The Parker Palm Springs As soon as you arrive at this retro resort, make your way to the lemonade stand for one of its signature cocktails. Then, with drink in hand, explore the lush grounds of this glamorous property. Pathways wind through manicured gardens, leading you to outdoor fire pits, pétanque courts and a croquet course. Inside these retro walls, the 131 guest rooms and 14 villas are

well-appointed with toiletries from Hermès and Molton Brown and Jonathan Adler décor. Don’t expect to spend too much time in these chic rooms. With the property’s three pools, you can choose to soak up some Palm Springs sun or head inside to escape from it with a good soak. If you’re staying in the former residence of singing cowboy Gene Autry, then there’s no need to leave. For a hefty price, you can enjoy your own private pool.

DINE

Cheeky’s >> This local institution is popular for breakfast and lunch — and well-known for its lines of hungry design-lovers and hipsters waiting for a seat. So embrace the wait because it’s worth it for the plates of farm-fresh, locally sourced brunch and lunch items and popular cocktails. The menu changes weekly with few exceptions. You’ll always find the bacon flight, which offers tastings of five flavors, including apple cinnamon and sriracha, and the spicy bloody mary, made with house-infused vodka vegetables.

After that, you may find a riff on avocado toast, but Cheeky’s version comes with burrata, arugula and radish. At lunch, order the rotating flavor of agua fresca to wash down the fried chicken sandwich with bacon, Napa slaw, ranch dressing and crispy onions.

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Birba Owned by the couple who started Cheeky’s, this sister restaurant is quieter but still a popular outpost for locals. Choose to sit outdoors, where the patio is lined by oversize trees and lit by firelight, with outdoor fire pits, couches and a sprawling Carrara marble bar. This restaurant, situated in the Uptown Design District, is known for gourmet pizzas and an exotic cocktail list.

Begin the evening with the Heated Snake, a mix of agave tequila, triple sec, habanero simple syrup, and lime and lemon from the on-site citrus trees. For dinner, plan to

EIGHT4NINE

SO•PA

share several dishes. Start with an order of Nonna’s meatballs, made with Berkshire pork and grass-fed beef. Order a pizza and house-made beet ravioli for the table to split. There’s no better meal to tide you over while watching the models and hipsters stroll by.

EIGHT4NINE In 1954, EIGHT4NINE was the home of the Palm Springs post office. Last year it was transformed into a chic restaurant with splashes of hot pink set against a striking white backdrop. EIGHT4NINE, which feels a little like a modern take on Alice in Wonderland, is a dazzling new spot that fits right in — and perhaps raises the bar — in the Uptown Design District.

The eclectic menu features a celebration of West Coast modern American cuisine, and is equally focused on presentation and flavors. If you’re there for lunch, order

WORKSHOP KITCHEN + BAR

the lobster roll (secret: It’s also available for dinner at the backlit onyx bar). At dinner, the mushroom and Brussels sprouts toast and the lobster pot pie are not to be missed.

SO•PA Tucked within the outdoor grounds at L’Horizon Hotel, this alfresco restaurant is set among large trees that offer shade for breakfast and lunch and a romantic, string-lit effect for dinner. Reserve a ta-

ble or dine family style at the 26-foot live edge walnut communal table. Home to Michelin-starred chef Giacomo Pettinari, who honed his craft at the legendary El Bulli, this gourmet restaurant and cocktail lounge offers artfully crafted dishes and drinks. The muhammara (Turkish charred red peppers dip with roasted walnuts, pomegranate molasses, pepitas and homemade yogurt naan) will take the edge off while you decide what to order. The black quinoa with roasted hazelnuts, cranberries, apples, celery, scallions and arugula is almost too pretty to eat. Disclaimer: We enjoyed SO•PA so much, we visited twice during our stay, once for lunch and once for dinner.

Workshop Kitchen + Bar Chef Michael Beckman has been unofficially credited with spurring the transformation of Palm Springs’ dining scene DISHINGPC.COM | 73

Bee’s Knees (Ransom Old Tom gin, lemon juice, fresh honey and lemon oils) while you peruse the menu. If the apples and cheese (with sliced Honeycrisp, duck fat brioche and port salut pot de crème) are any indication, you might have a hard time picking just a handful of items to taste.

King’s Highway Formerly a Denny’s restaurant, this reimagined modern roadside diner at the Ace Hotel & Swim Club offers a cultivated menu focused on fresh, locally sourced ingredients. Chances are you indulged in one too many craft cocktails the night before, so these huge brunch platters will cure what ails you. Order a date shake for the table to split, then dive into the signature chilaquiles, with soft scrambled eggs, red chili sauce, corn tortilla chips, chorizo, chipotle crema and Oaxaca cheese, which will set you up for a long day lounging by the pool. But if you want something lighter, the sweet corn fritters with marinated tomatoes, upland cress, cumin yogurt and poached eggs are just as delicious. >>

ACE HOTEL & SWIM CLUB

with his James Beard award-winning Workshop Kitchen + Bar, which opened in 2011 in the historic El Paseo Building.

This farm-to-table restaurant blends modern architecture (27-foot cathedral ceilings and sleek concrete booths) with a menu inspired by local ingredients. A Beard recipient in 2015 for Outstanding Restaurant Design, Workshop sources its ingredients for the seasonal menu from a dozen local farms. Sip on the Prohibition-era inspired

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Shake It Up The growing area around Palm Springs is known for an abundance of dates. So naturally, these sugar-packed fruits are a great pick for a milkshake. Once blended into a paste with vanilla ice cream and milk, these fruits offer a smooth taste that’s more like a caramel shake than a fruit dessert. Almost every restaurant boasts its

own, but some to try include those from Hadley Fruit Orchards and Shields Date Garden. Tutti Frutti Frozen Yogurt sells one that is surprisingly delicious. >>

Take a Hike Centuries ago, ancestors of the Agua Caliente Cahuilla Indians settled in the Palm Springs area and developed extensive communities. Part of that is the 15-milelong Palm Canyon, which offers a number of hiking trails for any level. If you want a stroll, take the moderately graded footpath that winds down into the canyon, where you can picnic near a palm-lined stream. If you want to huff and puff, ask for a recommendation from the visitor center.

Rangers also offer guided tours if you want to learn more about the area’s history.

Ride for Free From 11 a.m. to 1 a.m. every Thursday through Sunday, the Buzz Trolley offers free transportation across town. Check the route map at buzzps.com.

Absorb Some Art Every Thursday the Palm Springs Art Museum waives its admission and lets guests in for free. While available only between 4 and 8 p.m., that’s plenty of time to browse the museum’s 28 galleries and sculpture gardens. The museum is an architecturally significant building designed by architect E. Stewart Williams at the base of Mount San Jacinto.

The permanent collection of more than 55,000 objects features art of the Americas and 20th-century California art.

BOOTLEGGER TIKI OFFERS COCKTAIL CLASSES

Mix in a Class Located in the same space as the original Don the Beachcomber restaurant that opened in 1953, Bootlegger Tiki is reviving the speakeasy tradition with classic cocktails in this intimate, dimly lit bar (there are tiki torches, of course). While this should definitely be a happy hour or late-night stop, the establishment also offers cocktail classes led by head bartender Chad Austin. He will teach you a few trade secrets and help you hone your skills, all while you get slightly tipsy.

Take It to the Streets After the art museum, head over to VillageFest. From 6 to 9 p.m. every Thursday, Palm Springs hosts this free outdoor street festival in the heart of town. Choose anything from street tacos to barbecue sandwiches to crepes from food vendors, and browse more than 200 booths offering beautiful art, handcrafted items and unique food.

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DO MORE

Backstreet Art District: Stroll through a dozen artist-owned galleries and working studios.

Uptown Design District: This retail corridor is the epicenter of Palm Springs’ midcentury modern mystique, boasting more than two dozen antiques, consignment, resale and retro galleries and boutiques housed in pedigree buildings.

Palm Springs Vintage Market: Every Sunday find merchants selling vintage, retro and midcentury modern merchandise. Here you may score old rock ’n’ roll concert T’s, a bubble chair or even an old globe. >>

Melvyn’s Restaurant: Order a cocktail in this bar located in The Ingleside Inn, a 1920s boutique hotel. Melvyn’s was a famous celebrity hangout where Frank Sinatra once had his own table. Other guests have included John Travolta and Liza Minnelli, and the owner, Mel, can still be found there sharing his personal memories of old Hollywood stars.

Desert Tasty Tour: If you are a novice foodie, this tour can help with visits to seven old-school Palm Springs stops along a three-hour, guided walking tour.

Moorten Botanical Garden: A living museum with more than 3,000 examples of desert cacti and other desert plants. The garden has been there since 1939.

FOR RECIPES FROM THIS TRIP, VISIT DISHINGPC.COM

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Tour the Architecture Palm Springs has one of the largest concentrations of midcentury modern architecture in the world. Trevor O’Donnell, who launched Palm Springs Architecture Tours after years in the entertainment industry, has such a deep knowledge of this local architecture you’d think he’s been studying it his whole life. O’Donnell’s connections to property owners have allowed him to lead a fascinating exploration of the city’s modernist homes and buildings.

Learn about the architects, builders and celebrity clients, and listen to the backstories that add life, humor and intrigue to this movement. O’Donnell will show you dozens of homes and commercial structures in this in-depth exploration.

Ride to the Sky Hop aboard the world’s largest rotating tramcar to journey up the sheer cliffs of Chino Canyon. After a 10-minute ride up 5,873 vertical feet to the top, once at Mountain Station you’ll find more than 50 miles of hiking trails. (Tip: The temperature is usually 30 to 40 F cooler at the top, so plan accordingly.) If you go in late afternoon, you can watch the sun begin to set and sip on a cocktail from the on-site restaurant. The last car down leaves at 5 p.m.

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POWDER AT WALDORF ASTORIA PARK CITY

DISHING RES TAUR ANT LIS TINGS A GUIDE TO SOME OF THE BEST PLACES TO DINE IN AND AROUND PARK CITY

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350 MAIN Casual fine dining with contemporary American cuisine Open at 5 p.m. daily | 350 Main St. 435.649.3140 | 350main.com This 20-year-old family-run restaurant is the place to go for fine dining in an upscale yet hip setting. It is located in a historic building that once housed a department store — notice the tin-pressed ceiling as you take a front-row seat to the action on Main Street or the open kitchen. Start with a signature cocktail or a bottle from the Wine Spectator-awarded list. Then order from a diverse menu of simple, classic and comfortable cuisine (local and sustainable food is sourced from the Wasatch Mountains whenever possible). The Rocky Mountain trout entrée is a local favorite, but there is something for everyone, even glutenfree diners, on this menu. The space is well-suited for all, from large groups out for a celebratory dinner to couples looking for an intimate meal by the fireplace to friends meeting up for drinks and tapas at the bar.

MENU SAMPLING PEI MUSSELS WITH CHORIZO AND FOCACCIA: SHALLOTS, GARLIC, FRESH HERBS, WHITE WINE YELLOW TOMATO GAZPACHO: NEW ENGLAND LOBSTER SALAD, BRIOCHE, LOVAGE ROCKY MOUNTAIN TROUT: BLACK BEAN AND HAM HOCK RAGOUT, SPICED SWEET POTATOES, CILANTRO, LEMON, PUMPKIN SEED CRUMBLE SHORT SMOKED MORGAN VALLEY LAMB: BLACK-EYED PEA FRITTERS, SOUTH CAROLINA BBQ SAUCE, JICAMA SLAW, BREAD AND BUTTER PICKLES ROASTED CALIFORNIA WHITE BASS: RICOTTA CAVATELLI, ENGLISH PEAS, ALMONDS, MARJORAM, ORANGE, HEBER VALLEY MILK RICOTTA

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BAJA CANTIN A Slopeside California-Mexican cocina Open daily at 11:30 a.m. | 1355 Lowell Ave. 435.649.2252 | bajaparkcity.com Since 1983, Baja Cantina has been serving affordable Mexican cuisine in a family-friendly environment at the base of Park City Mountain Resort. After a day of hiking or biking, stop in for lunch or dinner on the shaded patio or cool off inside the quaint and festive bar and restaurant. The bar is fully stocked with a large selection of tequilas and a margarita menu to match. For the daring: Try a Coronita tipped over into any margarita for a memorable (or not so memorable!) libation. Start with the cantina taquitos or chicken flautas, both local favorites, and order from a full menu of classic Mexican fare. Baja Cantina serves serve fresh fish tacos daily and also has a menu for los niños. This long-standing Park City establishment will satisfy everyone’s Mexican craving.

MENU SAMPLING ENCHILADA SANTA FE: SHREDDED CHICKEN, FRESH TOMATO, ONION, SPINACH AND CREAM CHEESE, ROLLED IN A FLOUR TORTILLA AND SMOTHERED WITH RED ENCHILADA SAUCE ENCHILADA DEL MAR: SUCCULENT CRAB AND SHRIMP WITH GREEN ONIONS ROLLED IN A FLOUR TORTILLA AND TOPPED WITH A LOBSTER CREAM SAUCE AND JALAPEÑO JACK CHEESE STREET TACOS: HOUSE-SMOKED CHICKEN BREAST IN SOFT CORN TORTILLAS WITH SHREDDED CABBAGE, FRESH PICO DE GALLO, TOMATILLO CREAM SAUCE AND QUESO FRESCO

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BANDIT S’ GRILL & BAR Classic barbecue 11 a.m.–9 p.m. weekdays, 11 a.m.–10 p.m. weekends | 440 Main St. 435.649.7337 | banditsbbq.com Find the best barbecue in the West at Bandits’ Grill & Bar. The famed familyowned barbecue destination has become a legendary spot for savory wood-fired staples in Park City, making it an ideal choice for families and friends, as well as locals and tourists alike. Enjoy rotisserie-smoked ribs and mouthwatering seafood and steaks, plus fresh salads, wraps and delicious sandwiches. For those on the go, speedy lunch specials are also available, and Bandits’ boasts the friendliest — not to mention tastiest — post-work hangout. If you’re feeding a large crowd, Bandits’ has you covered. They offer full-service catering and can accommodate parties and large groups downstairs in the Hide Out. Come hungry and leave happy.

MENU SAMPLING OLD WEST NACHOS: WOOD-GRILLED TRI-TIP OR CHICKEN BREAST, MELTED CHEESE, RANCH BEANS, SOUR CREAM, PICO DE GALLO, GREEN ONIONS BBQ CHICKEN CHOPPED SALAD: MIXED GREENS, GRILLED CORN, BLACK BEANS, JICAMA, TOMATOES, TOPPED WITH TORTILLA STRIPS, OUR RANCH DRESSING AND BARBECUE-SAUCE DRIZZLE BABY BACK RIBS: SEASONED WITH BANDITS’ RUB AND SERVED WITH YOUR CHOICE OF SEASONING HALF-CHICKEN: LIGHTLY SMOKED, SLOW-ROASTED AND WOOD-GRILLED WITH YOUR CHOICE OF SEASONING

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BIS TRO 412 Homey American bistro with French flair 11:30 a.m.–3:30 p.m. and dinner 5 p.m. to close | 412 Main St. 435.649.8211 | bistro412.com Located in a historic home on Main Street, Bistro 412 serves seasonal French dishes in a cozy American bistro setting. Chef Adam Ross has been instrumental over the years in keeping the menu fresh and the food quality high. Using sustainably raised meats, poultry and seafood, and as much locally sourced produce as possible, Bistro 412 features delicious gastronomic delights such as braised lamb shank, curried mussels, beef bourguignon and pan-seared duck. Intimate seating and French flair provide the perfect ambience for a great meal, a romantic date night or an entertaining night out with friends. During the summer months, an outdoor patio overlooking Main Street Park City provides a unique atmosphere to people-watch. Enjoy live entertainment weekly in the Bistro 412 Bar upstairs, where you can also enjoy the same delicious menu for dinner, a lighter selection and one of the largest liquor selections in Utah.

MENU SAMPLING BRAISED LAMB SHANK: SLOW-COOKED IN RED WINE, ORANGE ZEST AND CARAMELIZED ONIONS, SERVED WITH ROASTED VEGETABLES AND BISTRO WHIPPED POTATOES BEEF BOURGUIGNON: SLOW-COOKED TENDER BEEF TIPS, CARROTS, PEARL ONIONS, RED POTATOES, MUSHROOMS AND WINE SAUCE SEARED DUCK BREAST: PAN-SEARED DUCK BREAST SERVED WITH CARAMELIZED ONION, GOAT CHEESE TART AND BERRY COULIS PRIME NIMAN FLAT IRON SALAD: ARUGULA AND SPINACH DRESSED WITH A CRANBERRY AND BLOOD ORANGE VINAIGRETTE, GRILLED CIPOLINE ONION, BOURBON BUTTER WALNUTS AND BLEU D’AUVERGNE CROSTINI

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BONEYARD S ALOON & KITCHEN Gastropub offering elevated bar food Lunch and dinner 11 a.m.–2 a.m. | 1251 Kearns Blvd.

435.649.0911 | boneyardsaloon.com Boneyard Saloon & Kitchen offers a great bar and restaurant for locals looking to get off Main Street. Like most great hidden gems, this gastropub is a favorite among all types for its wood-fired cooking and elevated bar food. But it still retains its locals-only feel, with its long bar and community tables. Nestled in an old lumber yard revamped with lots of metal and wood, Boneyard prepares most of the dishes in a custom-built, wood-fired charcoal grill. Find great burgers, classic steaks and juicy ribs, with deep depth of flavor from the grill’s heat and smoke, cooked by chef Chris Parker. With a beer selection that boasts 90 varieties and uncommon craft cocktails, find anything you desire, day or night. Boneyard is also a perfect spot to watch any game, with two 75-inch big screens and four 65-inch TVs.

MENU SAMPLING PORK BELLY LETTUCE WRAPS: CRISPY RICE NOODLES, SWEET CHILI SAUCE AND A SPRINKLE OF SESAME SEEDS AMERICAN DINNER WEDGE: CRISP ICEBERG, TOMATOES, SMOKY BACON, BLUE CHEESE DRESSING BONEYARD BELLY BURGER: HALF-POUND BEEF BURGER TOPPED WITH BROWN-SUGAR-CURED PORK BELLY, ONION RINGS, SMOKED GARLIC AIOLI AND HOUSE-MADE PICKLES MARINATED FLAT IRON STEAK: SWEET ONION JAM, PEPPERCORN DEMI-GLACE, SERVED WITH FRITES BABY BACK RIBS WITH MOPPIN’ SAUCE: SIX RIBS SMOTHERED IN ROOT BEER BARBECUE SAUCE, CHILI CORNBREAD AND COLESLAW

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THE BRASS TAG AT DEER VALLEY RESORT Deer Valley-inspired, brick-oven cuisine Bar: 4–9 p.m., dinner: 5:30–9 p.m. | 2900 Deer Valley Dr. East 435.615.2410 | deervalley.com/TheBrassTag Deer Valley’s newest restaurant is the perfect place to meet friends for drinks and appetizers or to have a cozy dinner after playing in the mountains. The Brass Tag offers brick-oven cuisine at its best. Find a piece of Park City’s mining heritage with the old brass tags hung throughout the restaurant. The menu features oven-fired dishes like all-beef burgers, house-made Deer Valley artisan cheeses and freshly baked pretzels, as well as seasonal salads. A perennial favorite, the house-made chimichurri potato chips are served with Gold Creek Farms cheddar, Gruyère and bacon. Many items are served in skillets, from the curry-chorizo shrimp to the roasted beets and haricots verts. The Brass Tag offers plenty of options for gluten-free, vegetarian and vegan diners, too. Conference guests and families will be pleased to know The Brass Tag is conveniently located in the Lodges at Deer Valley in the Snow Park area.

MENU SAMPLING SMOKED PORK BELLY FLATBREAD: HEIRLOOM TOMATO, FRESH ARUGULA, TOASTED PINE NUTS, LEMON RICOTTA, MOZZARELLA BRICK-OVEN SHRIMP SKILLET: CHOICE OF WHITE WINE BUTTER SAUCE; CURRY CHORIZO, SAFFRON-ROASTED RED PEPPER OR TARRAGON PARMESAN THE BRASS TAG BURGER: HALF-POUND HAND-PATTIED NIMAN RANCH BEEF, PANCETTA, HOUSE PICKLED ONIONS, FRESH SPINACH, GRUYÈRE, SMOKED PAPRIKA AIOLI SKILLET SIDES: INCLUDING SWEET SOY ROASTED BROCCOLI AND MUSHROOMS, EDAMAME, SWEET CORN SUCCOTASH

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THE BRIDGE CAFE & GRILL American cuisine with Brazilian flair 8 a.m.–7 p.m. daily | 825 Main St. #201 435.658.5451 | thebridgecafeandgrill.com Located directly at the bottom of the Town Lift on Main Street, The Bridge Cafe & Grill boasts one of Park City’s best patios. Enjoy the open patio with umbrellas, surrounded by flowers and stunning views of the mountain — and good luck trying to not stay there all day. But luckily, if you’re a late riser (or just enjoy breakfast at all hours of the day), they serve breakfast all day.

Breakfast include classics like made-to-order omelets, eggs Benedict and a cure-all breakfast burrito. The rest of the menu features Brazilian-inspired twists on classic dishes sure to satisfy the senses as much as the ambience does. Try the house-favorite Camarao a Brazuca, Brazilian sautéed shrimp, or the national drink of Brazil, the Caipirinha, which is impossibly refreshing and tastes as if lemonade and a mojito had a love child. Whether your agenda is a scenic chair lift ride or a Main Street stroll, The Bridge Cafe is the perfect stop.

MENU SAMPLING CAMARAO A BRAZUCA: SAUTÉED SHRIMP WITH GARLIC, FRESH TOMATOES, HERBS, ONIONS, DENDE OIL AND CHILI FLAKES, SERVED WITH TOASTED GARLIC BREAD BRAZILIAN PASSION SALAD: FRESH GARDEN GREENS TOSSED WITH HOMEMADE PASSION FRUIT VINAIGRETTE, RED ONIONS, GRAPE TOMATOES AND POTATO STICKS, SERVED WITH GRILLED GARLIC BREAD BRAZUCA OMELET: MADE-TO-ORDER OMELET WITH UP TO FIVE ITEMS, SERVED WITH HOME FRIES AND YOUR CHOICE OF TOAST BRAZILIAN MOCKTAIL: LEMONADE AND SODA WATER FLAVORED WITH PASSION FRUIT, GUAVA OR STRAWBERRY

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BURGERS & BOURBON Upscale burgers with an exclusive bourbon collection 3–10 p.m. nightly | 9100 Marsac Ave. 435.604.1300 | montagehotels.com/deervalley/dining/burgers-bourbon Burgers & Bourbon offers the best of what we love about classic American cuisine.

Gourmet burgers, fresh-cut fries, hand-spun shakes (both spiked and classic) and craft spirits. The restaurant’s signature burgers are made fresh with a proprietary blend of the finest farm-raised beef, topped with a selection of local artisanal cheeses and served on freshly baked potato buns.

The extensive spirit collection celebrates America’s distillers, both old and new, whose artful techniques produce a stunning array of craft spirits. In tribute to their passion behind the craft, the bartenders serve iconic drinks inspired by old-fashioned favorites, like the Old-Fashioned, Mint Julep and Manhattan. With more than 200 bourbons and whiskeys, the collection will impress the most selective spirit aficionados. Vegetarian and seafood options are available, too.

MENU SAMPLING THE SMOKEHOUSE BURGER: BOURBON BARBECUE SAUCE, SMOKED BACON, CHEDDAR, CARAMELIZED ONIONS THE LUX: FOIE GRAS, TRUFFLE, BOURBON-CARAMELIZED ONIONS, ARUGULA THE BIG ROB: DOUBLE PATTY, BACON, CHEDDAR, TOMATO JAM, FRIED EGG THE SOUTHWESTERN: HATCH GREEN CHILE, OAXACA CHEESE, SMASHED AVOCADO AHI TUNA: BLACKENED AHI TUNA BURGER, TOMATO, ASIAN SLAW

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BUTCHER’S CHOP HOUSE & BAR Steaks, chops, seafood and a late-night menu 3 p.m.–1 a.m. daily | 751 Main St. 435.647.0040 | butcherschophouse.com If you’re looking for the place where in-the-know Park City residents go for steaks and seafood, then Butcher’s Chop House & Bar is it. Uniquely situated on Main Street and overlooking the ski bridge and Town Lift, the restaurant boasts one of the best locations in town. Butcher’s is a true chop house, so make sure to order from The Butcher’s Block, their steakhouse menu that includes your meat and two signature sides. The prime rib (12 or 16 ounces) is a popular choice. For something lighter, choose seafood, such as halibut or crab legs. Butcher’s is also an ideal choice if you like to eat late, offering a large bar menu as well as the full restaurant menu. The bar (where locals often sit for the three big TVs) stays open until 1 a.m., so you’re sure to find vibrant nightlife while you enjoy late-night dining and a wide selection of beers and cocktails.

MENU SAMPLING CRABCAKES: PAN-FRIED CRABCAKES, SERVED OVER A BED OF ARUGULA, TOPPED WITH MANGO SALSA AND CILANTRO-CREAM DRIZZLE BUTCHER’S CHOP CHOP SALAD: GRILLED CHICKEN, MIXED GREENS, AVOCADO, BLUE CHEESE, GRAPE TOMATOES, HARD-BOILED EGGS, BACON AND HERBED BUTTERMILK DRESSING STEAKS AND CHOPS: PRIME RIB, FILET MIGNON, PORK CHOP, NEW YORK STRIP, LAMB CHOPS AND MORE HALIBUT: BAKED IN A SRIRACHA-AIOLI SAUCE, SERVED WITH JASMINE-COCONUT RICE AND LIGHT STIR-FRY VEGETABLES

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CENA AT THE CHATEAUX DEER VALLEY Casual Italian restaurant with a Mediterranean flair Breakfast, après-bike & dinner | 7815 Royal St. East 435.940.2200 | the-chateaux.com/dining The family-friendly Cena Ristorante and Lounge serves up a delectable blend of cuisine and atmosphere for the finest in Park City dining. With an Italian-inspired menu and warm hospitality, this award-winning eatery strikes a scrumptious balance of comfort food and culinary sophistication. Guests can enjoy an intimate dinner or revel in an animated, multi-generational dining ambience. The lounge’s copper-topped bar with floor-to-ceiling windows and unbelievable views lends itself to lively après gatherings or lunchtime pints and pizza. Cena is open seasonally for breakfast, lunch and dinner. Room service is available from midDecember through mid-April. Alfresco dining is available in the summer season.

MENU SAMPLING SEARED ALBACORE TUNA: WATERMELON RADISH AND SABA DRESSING BEEF CARPACCIO AND ARUGULA: CRISPY CAPERS AND SMOKED PARMESAN CHEESE BOLOGNESE AND RICOTTA SALATA: POMODORO SAUCE, SWEET PICKLED PEPPERS SEARED STRIPED BASS AND GRILLED ASPARAGUS: HOUSE-MADE LINGUINI WITH BABY TOMATOES DOUBLE R RANCH NEW YORK STEAK: PANCETTA AND LEEK POTATO CAKE, AGRODOLCE SAUCE SPICED DUCK BREAST AND BLUE CHEESE RISOTTO: BRAISED FENNEL AND ORANGE FENNEL SAUCE

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COLLIE’S SPOR T S BAR & GRILL House-smoked barbecue and sports enthusiast hangout 11 a.m.–1 a.m. daily | 738 Main St. 435.649.0888 | colliesbarandgrill.com Collie’s lives up to its name as a sports bar with numerous flat-screen televisions, an inviting bar and a pool table, but the food is above and beyond what you’d expect from your typical watering hole. Almost half of the menu is house-smoked barbecue made with house rub and sauces, and it’s all smoked in a 500-pound smoker in the kitchen. The smoked brisket is a favorite, and with some luck you’ll get there in time to score some of the burnt ends before they run out. The rest of the menu feeds your cravings for great burgers, sandwiches and crispy steak fries. If you’re not there to watch a game, sit outside on the patio and enjoy people-watching or the calmness of Main Street in the summer – either way, those both go great with beer.

MENU SAMPLING SMOKED WINGS: HOUSE-SMOKED BUFFALO WINGS (BY THE POUND) WITH A CHOICE OF COLLIE’S “BOBBY-Q,” HOT, BBQ OR THAI SAUCE BRISKET: HOUSE-SMOKED THIN-SLICED BRISKET SERVED WITH TANGY BOBBY-Q SAUCE AND CHOICE OF SIDES THE WIDOW MAKER BURGER: BACON, CHEDDAR, HASH BROWNS AND AN EGG SERVED WITH HOUSE-MADE CHIPS OR FRIES PULLED PORK SANDWICH: SMOKED PULLED PORK, BOBBY-Q SAUCE, COLESLAW, FRIED PICKLES, CRISPY ONION STRINGS ON BRIOCHE

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DEER VALLEY GROCERY CAFÉ Breakfast, lunch, early supper and takeout items 7:30 a.m.–7 p.m. (until 8:30 p.m. June 17–Sept. 5) daily | 1375 Deer Valley Dr. 435.615.2400 | deervalley.com/deervalleygrocerycafe If you have a midsummer craving for the delicious cuisine that Deer Valley is known for, don’t worry, you don’t have to wait until winter for a bite. At Deer Valley Grocery~Café, you’ll find many of the resort’s famous specialties, from its turkey chili to its house-made cheeses to assorted jumbo cookies and more. Open for breakfast, lunch and early supper or takeout, this convenient spot in the Snow Park area can make your day. Start with freshroasted coffee and a hearty breakfast wrap. Mid-day, seek out a salad made with local seasonal ingredients or sandwiches like the tandoori chicken curry wrap. Finish the day with a standout sweet treat, such as the Deer Valley carrot cake. If you feel like eating at home, the selection of gourmet grocery items and house-prepared take-away entrées will give you many options.

MENU SAMPLING AVOCADO AND BEET TOAST: BEET HUMMUS, AVOCADO, SHEPHERDS DAIRY GOAT CHEESE, MICROGREENS, BLACK HAWAIIAN SEA SALT, TOASTED HOUSE-MADE WILD-RICE HARVEST BREAD DVGC BLT: NIMAN RANCH MAPLE BACON, VINE-RIPENED TOMATO, COPPER MOOSE FARM GREENS, TARRAGON AIOLI, STONE GROUND BAKERY NINE-GRAIN TOAST ROASTED CHICKEN ENCHILADA: JACK CHEESE, FRESH CILANTRO, ONION, ROASTED CHILI PEPPER AND TOMATO SAUCE, CILANTRO SOUR CREAM HOUSE-MADE ICE CREAM SANDWICHES: CHOCOLATE CHIP COOKIES, VANILLA ICE CREAM, HOT FUDGE SAUCE

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DR AFT S SPOR T S BAR & GRILL Burgers and bar food with a gourmet twist Lunch and dinner daily | 3000 Canyons Resort Dr. 435.655.2270 | draftsparkcity.com Finding made-from-scratch food at a sports bar is rare, but Drafts isn’t a typical sports bar. This gastropub at Westgate Resort gives its food a gourmet twist.

Don’t miss the Tachos, tater tot nachos covered in a smoky Gouda sauce, bacon, green onions and sour cream. Order from 10 types of wings — from the no-heat garlic-Parmesan to the spiciest ghost barbecue — plus handcrafted burgers and homemade pizzas. If you are famished after a big day on the trails, then Drafts’ Best of State award-winning burgers will hit the spot. Choose from a proprietary blend of 100 percent Angus beef, chicken, bison or veggie, and pick your bun, including pretzel, wheat or a lettuce wrap. A great kids’ menu means this place is perfect for a family night out. Featuring more than 50 beers and a fully stocked bar, Drafts is also a lively choice for watching a game on 17 big-screen TVs.

MENU SAMPLING SHRIMP TACOS: THREE WARM CORN/FLOUR TORTILLAS STUFFED WITH GRILLED CILANTRO LIME MARINATED SHRIMP, CABBAGE, HOUSE-MADE PICO DE GALLO AND DRIZZLED WITH CHIPOTLE RANCH GHOST BURGER: GHOST PEPPER BARBECUE SAUCE, SMOKED GOUDA, BACON, ARUGULA, RED ONION AND TOMATO DESSERT PIZZA: CINNAMON SUGAR DUSTED PIZZA DOUGH BAKED WITH BROWNIE BITES AND CHOCOLATE SAUCE, TOPPED WITH CREAM CHEESE FROSTING AND FRESH RASPBERRIES

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EDGE S TEAKHOUSE Urban steakhouse feel with top-quality meats and ingredients 5:30–9 p.m. Tuesday through Saturday | 3000 Canyons Resort Dr. 435.655.2260 | edgeparkcity.com Step into Edge Steakhouse, and you may feel like you’ve been transported to Chicago or New York. This upscale contemporary steakhouse at Westgate Resort brings a big-city feel to the mountains. Oenophiles will be pleased with one of the most comprehensive wine lists in Park City, with an in-house wine director to help select a bottle. Edge is all about its Snake River Farms wagyu and Niman Ranch Certified Prime aged steaks, hand-selected by chef Nick Lees and butchered in-house. You won’t find steaks like these anywhere else in Utah. His exclusive rib cap is carried only by chefs such as Wolfgang Puck and Thomas Keller. À la carte steaks are accompanied by sides like the black and white truffle mac and cheese or the Caesar salad, prepared tableside. Make sure to sample Lees’ inventive entrées like the lobster and black truffle risotto or the appetizer foie gras torchon.

MENU SAMPLING WAGYU STEAKS: 8-OUNCE ZABUTON OR 10-OUNCE GOLD LABEL EYE OF RIB-EYE PRIME BEEF: 6-OUNCE PETITE FILET MIGNON OR 18-OUNCE KANSAS CITY STRIP TABLESIDE WAGYU TARTARE: HAND-CUT WAGYU WITH EGG YOLK, CAPERS, MEYER LEMON AND FRESH HERBS PAN-ROASTED ALASKAN HALIBUT: BROCCOLI RABE, MEYER LEMON RISOTTO, LIME FOAM, CITRUS SUPREMES AND MICRO CITRUS GREENS BRUSSELS SPROUTS: CARAMELIZED SWEET POTATOES, VIDALIA ONIONS, THAI CHILI

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ES TE PIZZA New York-style pizza, Stromboli, Italian desserts and vegan options Open daily for lunch and dinner | 1781 Sidewinder Dr. 435.731.8970 | estepizzaco.com This well-known pizzeria from Salt Lake City brings its family-friendly, casual dining to Park City. Customers keep coming back for more of these big New York-style pizzas made from fresh, high-quality ingredients. Here you will find salads; makeyour-own pizzas, calzones and strombolis; and even vegan buffalo wings (served with vegan ranch dressing, too). The menu aims to please any type of eater. For meat lovers, The Vortman comes piled high with almost everything: pepperoni, ham, sausage, homemade meatballs. Choose to go vegetarian with The Green 4: spinach, tomatoes, red onions and garlic. Vegans won’t be left out, as Este offers five varieties of pies just for them. Don’t miss the breaded and baked ravioli to start, or the zeppoles (Italian doughnuts) to finish. Eat in, or take out. Either way you’ll be satisfied with well-made food, prepared by locals who know how to do it right.

MENU SAMPLING BREADED CHEESE RAVIOLI: BREADED POCKETS OF A BLEND OF FOUR CHEESES, BAKED TO A GOLDEN BROWN, SERVED WITH HOMEMADE MARINARA SAUCE ESTE SALAD: FRESH SPRING MIX, RED ONIONS, GREEN PEPPERS, TOMATOES, BLACK OLIVES, SUNFLOWER SEEDS AND GOLDEN RAISINS BBQ CHICKEN PIZZA: SPECIAL BARBECUE PIZZA SAUCE TOPPED WITH CHICKEN AND RED ONIONS TERRA PIZZA: MUSHROOMS, ONIONS, BLACK AND GREEN OLIVES, GREEN PEPPERS, TOMATOES, SPINACH, BROCCOLI AND FRESH GARLIC ZEPPOLES: A TRADITIONAL ITALIAN DOUGHNUT, DUSTED WITH CINNAMON AND SUGAR AND SERVED WITH A SIDE OF AGAVE NECTAR

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FLETCHER’S Eat, drink, lounge in a sophisticated atmosphere Open nightly | 562 Main St. 435.649.1111 | fletcherspc.com If you’re looking for a hip place that offers something for everyone, Fletcher’s should be your pick. The sleek downtown restaurant serves small plates if you just want to share some snacks and drinks. But there are plenty of main-course options for a longer evening out, too. Gluten-free? No problem. The restaurant specializes in making sure those who skip gluten don’t feel left out and offers many innovative options. The owners aim to create a restaurant and lounge dedicated to making people happy, and they have done that by providing fresh, local and all-natural dishes using ingredients from nearby farms practicing sustainable agriculture. The handcrafted cocktails won’t disappoint you, either. Enjoy them in the two upper dining floors, or in the lively lounge downstairs, where there are DJs every Friday and Saturday night. Chef Scott Boberek aims for simple but masterfully prepared meals.

MENU SAMPLING SHORT RIB GRILLED CHEESE: ROASTED GARLIC AIOLI, BEEHIVE PROMONTORY CHEDDAR, TOMATO AND ARUGULA PEANUT-CRUSTED SALMON: SWEET THAI CHILI, STICKY RICE, PICKLED CUCUMBERS AND MICROS WARM BUTTER CAKE: FRESH BERRIES, VANILLA BEAN ICE CREAM UGLY HEIRLOOM TOMATO: TOMATOES, AVOCADO, BURRATA, PINE NUTS, BASIL VINAIGRETTE AND AGED BALSAMIC PORTOBELLO MUSHROOM CARPACCIO: ROASTED PORTOBELLO, CRISPY LEEKS, FETA CHEESE, ROAST GARLIC, PINE NUTS AND MICROGREENS

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FLYING SUMO SUSHI & GRILL A taste of Japan 5:30 p.m. – midnight daily | 838 Park Ave. 435.649.5522 | flyingsumosushi.com With a warm atmosphere (and cold fish), Flying Sumo has become a favorite sushi spot for both Park City locals and tourists. Most importantly, it’s known for its great Japanese food with fresh fish and quality ingredients, mixed with home cooking and reasonable prices. Recently renovated, the restaurant is both modern and playful with an origami paper crane chandelier and black-and-white photos of sumo wrestlers covering the walls. There is a long, welcoming sushi bar and cozy tables for optimal sushi sharing. The menu features nigiri, sashimi, uramaki, hosomaki and specialty rolls as well as kitchen specials like the teriyaki bowl, Korean beef barbecue and even some options for the little sumos, including popcorn shrimp and fish and chips.

MENU SAMPLING CRUNCHY GROOVE: CHOOSE FROM SPICY TUNA, YELLOWTAIL OR SALMON WITH AVOCADO AND JALAPEÑO TOPPED WITH SPICY MAYO AND TEMPURA CRUNCHIES CHUCK NORRIS ROLL: SPICY SHRIMP, AVOCADO, CUCUMBER TOPPED WITH SALMON, JALAPEÑO AND LIME JUICE TOKYO NACHOS: GYOZA CHIPS TOPPED WITH SPICY TUNA, FLYING FISH EGGS, GREEN ONIONS AND WASABI MAYO AND SERVED WITH A SIDE OF GUACAMOLE JALAPEÑO POPPERS: JALAPEÑOS STUFFED WITH SPICY TUNA THEN TEMPURA FRIED AND SERVED WITH WASABI MAYO AND SPICY EEL SAUCE

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FUEGO BIS TRO AND PIZZERIA Affordable, family-friendly Italian bistro with wood-fired pizza Mon.–Fri. 11 a.m.–10 p.m., Sat./Sun. 5–10 p.m. | 2001 Sidewinder Dr. 435.645.8646 | fuegopizzeria.com There’s a reason why Fuego is Park City’s favorite neighborhood Italian bistro.

With affordable prices and a family-friendly atmosphere, this is the place to go for any occasion. A lunch for large groups, an evening out with the kids or even date night are all good reasons to choose this pizzeria and Italian bistro, which is always easy on the wallet. Make sure to select from one of their many pizzas, cooked perfectly crispy in a wood-fired oven. The Wasatch — with a honey-tomato-chipotle sauce, mozzarella, pancetta, pineapple and cilantro — is a favorite. If you’re looking for something hearty, the Pollo Pompeii is a house specialty — lightly breaded chicken is sautéed with sun-dried tomatoes, cream, Parmesan, spinach, mushrooms and a side of pasta. With a long list of sandwiches and salads, a full bar and a great wine selection, there is something for everyone.

MENU SAMPLING BIG ITALIAN PIZZA WITH TOMATO SAUCE, SAUSAGE, PEPPERONI, MUSHROOMS, GREEN PEPPERS, ONIONS AND WHOLE-MILK MOZZARELLA MEATBALL SANDWICH: HOMEMADE MEATBALLS AND MELTED MOZZARELLA ON A CIABATTA ROLL HANDMADE BAKED LASAGNA: A SIGNATURE RECIPE WITH LAYERS OF PASTA, ITALIAN SAUSAGE, GROUND BEEF, RICOTTA AND ITALIAN CHEESES, AND HOUSE-MADE MARINARA CHICKEN PICCATA: BREADED WHITE MEAT CHICKEN, DICED TOMATOES WITH A LEMON-CAPER SAUCE SHRIMP AND CLAM LINGUINI SERVED WITH A ROMANO WHITE SAUCE

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GLITRETIND AT STEIN ERIKSEN LODGE A legendary setting with delectable eats Daily breakfast, lunch, après-bike, Sunday brunch and dinner | 7700 Stein Way

435.645.6455 | steinlodge.com/dining Like everything else at Stein Eriksen Lodge, the Forbes four-star dining experience at Glitretind Restaurant will exceed your expectations. Experience fresh, seasonal cuisine, impeccable service and breathtaking scenery with expansive windows overlooking the mid-mountain setting – there’s no need to leave the day’s action for an award-winning meal. Dine on the deck and take in the majestic scenery or head indoors to the inviting lodge décor befitting this five-star resort. Chef Zane Holmquist focuses on seasonal menus with fresh, local, sustainable ingredients. Don’t miss Glitretind’s legendary daily biker’s lunch buffet, or stop in for Utah’s best brunch on Sunday. The restaurant also presents a renowned wine collection that tops 10,000 bottles and over $1 million in inventory, one of the largest and most varied collections in the state of Utah.

MENU SAMPLING DUCK HASH: DUCK CONFIT, POTATO PANCAKE, CRISP DUCK EGG, OAKED MAPLE SEARED FOIE GRAS: PRUNES AND FRENCH TOAST, CHAMPAGNE MAINE SEA SCALLOP: CITRUS PASTA, WATERCRESS, SAFFRON-YUZU BROTH ROCKY MOUNTAIN ELK TENDERLOIN: RYE BERRIES, SALSIFY, ROOT VEGETABLE PUREE, WINTER BERRY CRUNCH FILET OF DOUBLE R RANCH BEEF: PURPLE SWEET POTATO-PANCETTA-CIPOLLINI HASH, AIGRE DOUX, OXTAIL AND FOIE GRAS HOLLANDAISE HAWAIIAN MERO: CRISP FORBIDDEN PURPLE RICE, KABOCHA SQUASH, ASIAN GREENS, POMELO BUTTER SAUCE

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GOLDENER HIRSCH INN RES TAUR ANT Modern alpine cuisine 5–9 p.m. Wednesday through Sunday | 7570 Royal St. East 435.649.7770 | goldenerhirschinn.com Full of Old World charm, this quaint restaurant nestled in the beautiful Silver Lake area of Deer Valley offers everything you love about alpine dining (think fondue and homemade pretzels) while serving more sophisticated, seasonal options as well. The enthusiastic chef takes pride in preparing fresh, healthy dishes that are inspired by what’s available at the farmers market to make meals that will satisfy anyone’s cravings with intense flavors and unique preparations. Relax in the lovely lounge area or gather a group and take over the private dining room, which seats up to 30 guests. There is an authentic European atmosphere — a nod to the hotel’s Austrian heritage and namesake — that will leave you wanting to linger over the exquisite dinner. While you enjoy your meal, don’t miss the interesting drink and wine selection as well as the inventive desserts that will conclude your evening on a perfectly sweet note.

MENU SAMPLING ANTIPASTO BOARD: DAILY SELECTION OF HOUSE-MADE CHARCUTERIE, ARTISAN CHEESES AND PRESERVES PORCINI MUSHROOM SOUP: GOAT’S YOGURT, PICKLED BEET AND PINE NUT WAGYU BEEF BAVETTE STEAK: CHEDDAR GRITS, HEIRLOOM TOMATO SALAD AND CHIMICHURRI WIENER SCHNITZEL: FRESH HERB SPAETZLE, BRAISED GREENS AND HUCKLEBERRIES GNOCCHI: SUCCOTASH, CRISPY PORK AND GREEN GODDESS

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HIGH WEST DISTILLERY & SALOON Gastro-distillery offering tours, whiskey and Western-inspired cuisine Saloon: 11 a.m.–10 p.m. | 703 Park Ave. | Distillery: 27649 Old Lincoln Hwy.

435.649.8300 | highwest.com Now there are two locations to experience Utah’s first legal distillery since 1870.

Located next to the Town Lift, the original High West Distillery & Saloon is an intimate, family-friendly gathering place serving alpine cuisine and small-batch, mountain-crafted, award-winning whiskeys. Conveniently located a block from Main Street, the saloon is slope side and the only ski-in gastro-distillery in the world. You can also discover the joys of whiskey at High West’s newest distillery in Wanship. The 30,000-squarefoot distillery features a 1,500-gallon still and a world-class tasting room, which allows guests to get an elevated lesson on whiskey with guided tours and tastings in a picturesque setting Wednesdays through Sundays from 10 a.m. to 5 p.m. You owe a visit to both locations because: “Too much of anything is bad, but too much whiskey is barely enough.”

MENU SAMPLING SHISHITO PEPPERS: CRISPY TEMPURA-FRIED AND ROASTED SHISHITO PEPPERS WITH SPICY DIPPING MAYO BISON BURGER: 8-OUNCE BISON AND BEEF BLEND WITH PROPRIETARY SEASONING, BROILED AGED GRUYÈRE AND BLUE CHEESE, BBQ-GLAZED SWEET ONION AND CRISPY FRIED ONION, SERVED ON HOUSE CARAWAY BUN WITH HAND-CUT FRIES THE GRILLSWITH: GRILLED CINNAMON-DUSTED KRISPY KREME DOUGHNUT, VANILLA ICE CREAM AND WHISKEY CARAMEL SAUCE DEAD MAN’S BOOTS: RENDEZVOUS RYE, EL JIMADOR REPOSADO TEQUILA, LIME JUICE AND FEVER TREE GINGER BEER HIGH WEST LEMONADE: DOUBLE RYE! OR HIGH WEST 7000’ MIXED WITH SPICED LEMONADE AND POM FLOAT WITH 7000’

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J&G GRILL Modern mountain lodge in The St. Regis Deer Valley Breakfast, lunch and dinner daily | 2300 Deer Valley Dr. East.

435.940.5760 | jggrilldeercrest.com No need to travel to New York to get the famous Jean-Georges Vongerichten dining experience. J&G Grill offers his culinary excellence in a mountain setting at The St. Regis Deer Valley. With a focus on slow food and a farm-to-table experience, the chef takes pride in sourcing almost everything served within an 80-mile radius of the restaurant. Whether it’s Utah trout raised around the corner or pork raised nearby, you can be assured it’s as fresh and seasonal as possible. The restaurant offers a casual, yet upscale experience that is as well-suited for a group of friends as it is for a family. Favorites on the menu include the tuna tartare, which is caught and flown in the very same day, and the black truffle pizza, which is finished with creamy fontina cheese. This summer, enjoy the expansive mountain terrace with stunning Deer Valley views, and ask about the pig roasts every Sunday afternoon.

MENU SAMPLING TUNA TARTARE WITH AVOCADO, SPICY RADISH AND GINGER MARINADE MAINE MUSSELS MARINIÈRE WITH GRILLED GARLIC TOAST IN A FRAGRANT WHITE WINE, GARLIC AND THAI BASIL SAUCE PAISLEY FARMS PORK CHOP SERVED WITH SEASONAL VEGETABLES, CHILIES AND MINT BRAISED NIMAN RANCH SHORT RIB SERVED WITH A CARROT PUREE, GLAZED CARROTS AND FINE HERBS SALTED CARAMEL SUNDAE WITH PEANUTS AND CANDIED POPCORN DRIZZLED WITH FUDGE SAUCE

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LESPRI PRIME STEAK SUSHI BAR Market-fresh sushi, USDA Certified Prime steaks and an extensive wine list

Open daily 5–10 p.m. | 1765 Sidewinder Dr. 435.649.9696 | lespriprime.com If you have never ventured away from Main Street and sampled the sushi and steaks at Lespri, you are missing out on Park City’s best-kept secret. Lespri is a quiet refuge where you can sit back, relax and enjoy an exceptionally crafted meal. The sushi is artfully prepared in the intimate sushi bar with unique combinations and special house-made sauces infused with fresh ingredients that will delight your taste buds. If it’s a steak you’re craving, Lespri specializes in USDA Certified Prime meat. Only the top two percent of all meat ever receives this certification. The artful seasonal salads are beautiful and delicious. Don’t miss sides like Boursin-whipped potatoes and the decadent mac and cheese. The impressive wine list offers an incredible variety of choices and rare, hard-to-find bottles. Dine alfresco on the dog-friendly upper patio or get comfortable inside in cozy booths or the more social lounge area.

MENU SAMPLING MARYLAND-STYLE BLUE LUMP CRAB CAKES: SERVED WITH HOUSE-MADE CREOLE REMOULADE HAMACHI GARI ROLL: HAMACHI, CUCUMBER, SPROUTS, SALMON, LEMON, GREEN ONION AND LEMONGRASS-GINGER SAUCE USDA CERTIFIED PRIME STEAKS: 8-OUNCE FILLET, 16-OUNCE RIB-EYE, 16-OUNCE NEW YORK STRIP SIDE DISHES SERVED FAMILY STYLE: PARMESAN ASPARAGUS, SAUTÉED MUSHROOMS AND ONIONS, TRUFFLE POMMES FRITES, BOURSIN-WHIPPED POTATOES, SAUTÉED SPINACH, MAC AND CHEESE

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LOCO LIZARD CANTIN A Fresh Mexican cuisine Open daily at 11:30 a.m., Sun. brunch 11 a.m.–3 p.m. | 1612 W. Ute Blvd.

435.645.7000 | locolizardcantina.com Since 1999, Loco Lizard Cantina remains a go-to restaurant for Park City locals.

The lively atmosphere and fresh Mexican cuisine — not to mention reasonable prices — draw everyone from hungry bikers to golfers to families, large groups and couples looking for a relaxed night out. In summer claim a seat on the patio, where you’ll be served warm house-made tortilla chips and two types of salsa. Everything, from tamales to three varieties of mole, is made in-house and fresh to order — every menu item can also be prepared gluten-free. Loco Lizard serves only quality ingredients, such as wild salmon, Alaskan halibut, Gulf shrimp, rotisserie chicken and New York strip steak. Join them for lunch, dinner or Sunday brunch and try one of their amazing margaritas. Stop by to find out why this the “loco’s” favorite.

MENU SAMPLING MANGO CEVICHE: FRESH GULF SHRIMP, SCALLOPS, JALAPEÑOS, LIME JUICE AND CILANTRO, TOSSED WITH FRESH MANGO MOLE POBLANO: A DARKER MOLE WITH THE RICH ESSENCE OF CHOCOLATE, CREATED WITH A BLEND OF FIVE DIFFERENT DRIED CHILIES AND A FUSION OF FRESH INGREDIENTS FISH TACOS: FAMOUS FISH TACOS WITH CHOICE OF BLACKENED OR TEMPURA HALIBUT, SALMON OR SHRIMP WRAPPED IN HOUSE-MADE TORTILLAS, SERVED WITH CABBAGE, PICO DE GALLO, GUACAMOLE AND A SPECIAL CHIPOTLE TACO SAUCE

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MANGIA Neapolitan pizzeria using whole-wheat crust and natural ingredients 11 a.m.–9 p.m. Sun.-Thurs., 11 a.m.–-11 p.m. Fri./Sat. | 1300 Snow Creek Dr. 435.255.1000 | mangiaparkcity.com Mangia Neapolitan Pizzeria is an East Coast-born pizza joint that has grown into 10 locations in the greater Boston area, and Park City is its first stop out west. Along with a commitment to natural ingredients and pure deliciousness, the secret to Mangia’s success is its award-winning, whole-wheat pizza dough. The crust is 100 percent GMO-free, made with all-natural, unbleached and unbromated flour, and is made with no oil. The result? A light, silky and never greasy crust. The crust serves as the perfect foundation for a variety of custom-crafted pies that feature only the freshest meat and vegetable toppings, all-natural, delectable hand-mixed sauces, and 100 percent natural mozzarella cheese. Mangia is winning over its locals out west with one of the best valued lunch specials in town: two slices and a drink for just $6. Pepperoni and cheese are always available, with a specialty pizza available by the slice each week.

MENU SAMPLING THE YAWKEY WAY: THE CLASSIC TASTE OF FENWAY PARK WITH RED SAUCE, SAUSAGE, WHITE ONIONS AND GREEN PEPPERS THE TUSCANY: A SAUCELESS PIE WITH A BASE OF SHREDDED MOZZARELLA, TOPPED WITH ITALIAN-SEASONED TOMATOES, SPLASHED WITH PESTO, FRESH BASIL, A SPRINKLE OF CHOPPED WALNUTS, ASIAGO CHEESE AND CRUMBLED GORGONZOLA GARLIC KNOTS: WHOLE-WHEAT DOUGH WITH GARLIC AND PARMESAN, SERVED WITH MARINARA SAUCE BOSTON CRANBERRY AND WALNUT SALAD: A BED OF ROMAINE TOPPED WITH DRIED CRANBERRIES, TOASTED WALNUTS, CRUMBLED GORGONZOLA CHEESE AND SERVED WITH A BELLA BALSAMIC VINAIGRETTE

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THE MUS TANG Fine dining at its best Open nightly at 5:30 | 890 Main St. 435.658.3975 | mustangparkcity.com The Mustang is fine dining at its best. Here you’ll find contemporary American cuisine in a modern space with cosmopolitan flair. Chef Edgar Gonzalez whips up unexpected favorites and puts interesting culinary spins on many of his dishes.

If there’s one item not to miss, it’s the Southwestern smoked-duck chile relleno: a pasilla chile is filled with Muscovy duck and jack cheese, and served in a red ranchero sauce and a light cream reduction. But why stop there? Their Utah red trout has won Best Fish Dish in the state for two years running. It’s served in a lemon-butter sauce with capers, diced Roma tomatoes and toasted pine nuts with chive mashed potatoes and sautéed asparagus. The Mustang offers a full bar and an extensive wine list. Validated parking is a plus. Simply put, this cozy, fine-dining experience keeps locals coming back.

MENU SAMPLING CRISPY SMOKED-SALMON POTATO PANCAKE: CRISPY POTATO AND WHITE ONION PANCAKE WITH FRESH THYME, TOPPED WITH THIN-SLICED ECHO FALLS SCOTTISH COLD-SMOKED SALMON, SOUR CREAM AND FRESH HERBS FRIED UTAH SHEPHERDS GOAT CHEESE SALAD: MIXED BABY GREENS TOSSED IN A BALSAMIC VINAIGRETTE SERVED OVER GRILLED OLIVE BREAD WITH BABY RED AND YELLOW PEAR TOMATOES AND JULIENNE RED ONIONS FILET MIGNON IN A RED WINE SAUCE, SERVED WITH SAUTÉED SPINACH, A PARMESAN-CHEESE-BROILED TOMATO AND ROSEMARY-ROASTED NEW POTATOES

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NO N AME S ALOON AND GRILL Lunch, dinner and a late-night menu 10 a.m.–2 a.m. | 447 Main St. 435.649.6667 | nonamesaloon.net Beer makes you smart — at least that’s the philosophy at No Name Saloon! This Park City institution, with its award-winning buffalo burgers, offers cold brews, 17 TVs airing sports games, shuffleboard and a menu of bar-food classics. In any season of the year, this is a must-stop. No Name’s rooftop bar is probably the most popular place on Main Street (it’s even heated for when the sun goes down), offering sweeping views of town and the nearby mountains. Inside is equally as ambient with an energetic scene with the saloon-style bar, elaborate décor and good-looking staff — there’s always something to keep your eyes busy. After a day on the mountain, belly up to the bar for wings, cold beers and some of the best buffalo burgers around. Although you may come for lunch or dinner, you’re likely to find yourself back here again for late-night.

MENU SAMPLING SALOON BURGER: A “BURGERLICIOUS NINE-NAPKIN,” HALF-POUND MONSTER SERVED WITH GRILLED ONIONS, CHEESE, TOMATOES, SHREDDED LETTUCE AND MAYO NO NAME BURGER: HALF-POUND PATTY TOPPED WITH A HEAP OF CREAM CHEESE AND FRESH JALAPEÑOS, LAYERED WITH LETTUCE, TOMATOES AND TOPPED WITH CHIPOTLE MAYO GRILLED CHICKEN SANDWICH: SPICY PEPPER JACK AND GOOD OL’ AMERICAN CHEESE SERVED WITH FRESH TOMATOES AND CRISPY BACON BARBECUE PORK SANDWICH: HEAPS OF DELICIOUS SMOKED PORK, TOPPED OFF WITH CRISP BACON, BARBECUE SAUCE AND LETTUCE

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POWDER AT WALDORF ASTORIA PARK CITY Modern mountain menu driven by seasonal, local ingredients Open daily, 7 a.m.–11 p.m. for breakfast, lunch and dinner | 2100 Frostwood Dr. 435.647.5566 | parkcitywaldorfastoria.com At Powder, technique and imagination are balanced with fresh, contemporary cuisine located at the heart of Canyons Village base of Park City Resort. Chef Ryker Brown is inspired by the heartiness of the bountiful mountains of Utah to create an exceptional dining experience. Powder takes pride in sourcing as many local ingredients as possible and letting the flavor of the food shine through creative dishes such as the signature “Fried” Organic Chicken. The dishes and cocktails at Powder use honey from an on-property bee “sanctuary” (as staff members like to call the hive) that hosts over 70,000 bees or from chef Ryker’s rooftop garden that provides herbs for his dishes throughout the seasons. Have a quick bite on the deck or a lavish dinner overlooking a spectacular Utah sunset. Powder is the ideal place with fresh and flavorful menu offerings for the entire family.

MENU SAMPLING SEARED DIVER SCALLOPS: PRESERVED MEYER LEMON, PEAS, GARLIC UTAH CORN BISQUE: BACON, LEEKS, POTATO, GARLIC KING SALMON: FENNEL, CELERY, MINT, DILL, MUSTARD FRIED ORGANIC CHICKEN: UTAH CORN RAGU, JALAPEÑO, BACON, PICKLES, FENNEL WAGYU BAVETTE: CHERMOULA, DUCK FAT POTATO, KALE, SMOKED TOMATO

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RIVERHORSE ON MAIN Four-star dining in a historic Main Street building Dinner at 5 nightly; happy hour 5–7; Sunday brunch 11 a.m.–2 p.m. | 540 Main St.

435.649.3536 | riverhorseparkcity.com Riverhorse on Main is among an elite list of top restaurants in the nation and one of the oldest and most distinguished restaurants in Park City’s Historic District. As a 16-year recipient of the Forbes Travel Guide Four-Star Award, Riverhorse on Main is lauded by restaurant critics and the dining public as one of North America’s top culinary destinations and a local culinary gem.

Riverhorse was also Utah’s first restaurant to receive the prestigious DiRoNA Award. With its trendy, urban vibe, live music and historic setting in the renovated Masonic Hall, Riverhorse treats guests to an inventive array of eclectic American cuisine and uncomplicated seasonal dishes, crafted by award-winning executive chef and co-owner Seth Adams. Guests can also bring Adams’ culinary expertise into their own home: Riverhorse offers private chef and catering service for intimate parties of two, to parties as large as 200.

MENU SAMPLING HAND-CUT BUFFALO TARTARE: DIJONNAISE, FRESH HORSERADISH, EGG YOLK, CAPERS, BAGUETTE ROASTED RED AND GOLDEN BEETS: CREAMY DILL VINAIGRETTE, SUNFLOWER SEEDS, CUCUMBER, ARUGULA UTAH RED TROUT: PISTACHIO NUT CRUST, FORBIDDEN RICE, POMEGRANATE-FENNEL SALSA, WILD ARUGULA GRILLED FILET MIGNON: CABERNET REDUCTION, CHEDDAR GRITS, CRISPY ONIONS, SIZZLED GREEN BEANS TRIO OF WILD GAME: NORTH AMERICAN BUFFALO, VENISON CHOP AND ELK, SCALLOPED POTATOES, PORT WINE REDUCTION, HUCKLEBERRY

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S AMMY’S BIS TRO A Diners, Drive-Ins and Dives favorite Open for lunch and dinner daily | 1890 Bonanza Dr. 435.214.7570 | sammysbistro.com Owner Sam Harris worked as a waiter and line cook in his native town of Park City long enough to know what the locals wanted. He originally started a smaller version of the concept at the Park Silly Markets, and his food was so sought-after that he decided to open a permanent restaurant. Sammy’s has since become so popular that Diners, Drive-Ins and Dives chose to feature the restaurant on the show. The concept is to offer a varied menu that pulls influences from Thailand to Texas. The bistro can be a quick, counter-service option for lunch on the go but is equally appealing for a more leisurely dinner. The menu offers hearty salads and sandwiches alongside great shared starters. Favorites include a grilled romaine wedge with a four-cheese dressing and the barbecue shrimp, which come with grilled jalapeños wrapped in bacon.

MENU SAMPLING SOUTHWESTERN CHICKEN SALAD: CABBAGE, CARROTS, BACON, AVOCADO AND SHREDDED LETTUCE TOSSED IN BUTTERMILK-CILANTRO VINAIGRETTE AND TOPPED WITH SLOW-ROASTED CHICKEN AND CUMIN-DUSTED TORTILLA STRIPS THAI CHICKEN LETTUCE WRAPS: DICED CHICKEN STIR-FRIED WITH GARLIC, SHIITAKE MUSHROOMS AND WATER CHESTNUTS TOSSED IN A SPICY TERIYAKI SAUCE, ACCOMPANIED WITH THREE LARGE LETTUCE LEAVES AND DIPPING SAUCES NEW YORK STRIP SANDWICH: 6-OUNCE NEW YORK STRIP SAUTÉED WITH POBLANO PEPPERS AND ONIONS, SERVED ON A CIABATTA ROLL WITH SAMMY’S FOUR-CHEESE SAUCE

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SHABU Freestyle Asian cuisine Serving dinner nightly from 5 until close; reservations recommended.

442 Main St. | 435.645.7253 | shabuparkcity.com The chef at this Main Street “Freestyle Asian” restaurant was trained in the kitchen of Japanese master Nobu Matsuhisa. If you are familiar with the Asian fusion cuisine of some of his restaurants, you are sure to find similar skill and precision at Shabu. Get started by choosing a sake from the extensive list, and share a plate of the blistered green beans before you move on. The sushi is outstanding and artfully created, and there are plenty of other options if you want something warm and hearty.

Try the wagyu beef hot rock served with a ponzu butter dipping sauce or a bowl of shabu-shabu, which comes with a bento box of sauces and fresh udon noodles — a good choice for a group dining experience. The restaurant, which opened in 2004, is owned by two brothers, Bob and Kevin Valaika — who love Park City’s mountains as much as they do wowing their guests.

MENU SAMPLING BLISTERED GREEN BEANS IN A SWEET-AND-SPICY MISO SAUCE WITH CHOPPED PEANUTS SAMURAI SCALLOPS: CRISPY WONTON CHIPS TOPPED WITH SPICY TUNA, PAN-SEARED SCALLOPS, SWEET-AND-SPICY MISO BUTTER, AVOCADO, TOBIKO AND SPROUTS ASIAN COWBOY SUSHI ROLL: SPICY TUNA, CUCUMBER AND LIME TOPPED WITH CRISPY JALAPEÑO AND OCEAN TROUT, DRIZZLED WITH A CASHEW-CURRY SAUCE WAGYU BEEF: SNAKE RIVER FARMS WAGYU BEEF WITH A PONZU BUTTER DIPPING SAUCE

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THE SPUR BAR & GRILL Upscale pub food and live music in a comfortable setting Open 5 p.m. daily | 352 Main St. 435.615.1618 | thespurbarandgrill.com The Spur Bar & Grill has established itself as the go-to spot for nightly live music in the heart of Main Street. Yet before the dancing ensues, they’re serving up delicious pub eats at reasonable prices in this cozy watering hole. The menu offers daily $5 hot wings and $5 classic Spur burgers from 5 to 7 p.m. (and rotating drink specials, too). Don’t forget to order the classic garlic fries with an herb fry sauce for the table. With a friendly and memorable atmosphere, Spur plays host to live music every night to get you dancing. If your appetite is in search of good eats and good music, the Spur’s got you covered. Check the website for the music calendar and updated food and drink menus (they change often).

MENU SAMPLING RHINESTONE COWBOY FRITO PIE: PROVO GIRL PILSNER SHORT RIB CHILI, FRITO CHIPS, CILANTRO, HEBER VALLEY “FUEGO VERDE” CHEESE, LIME THE NAPOLEON DYNAMITE: PAIR OF CORN DOGS, TATER TOTS, CURRY KETCHUP, MUSTARD CRISPY POLENTA: CRAWFISH GRAVY, PICKLED PEPPERS, HEBER VALLEY ARTISAN CHEESE CURDS ELOTES: BUTTER, COTIJA, LIME, GRILLED CORN ON THE COBB, CHILE EVEN COWGIRLS GET THE BLUES BURGER: MUSTARD BBQ SAUCE, CRISPY ONIONS, MAYTAG BLUE CHEESE

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TREE ROOM Seasonal mountain cuisine in an intimate, fine-dining atmosphere 5–9:30 p.m. Tues.–Sat., 5–10 p.m. Fri./Sat. | Sundance Mountain Resort 866.627.8313 | sundanceresort.com/restaurants In 1970, Robert Redford built the first building at Sundance Mountain Resort: the Tree Room, a cabin constructed around an actual tree where he and his friends could have a great meal. Since then, the restaurant has grown but maintains its rustic, intimate atmosphere while serving some of the best cuisine in the area. Tree Room is one of five Forbes Travel Guide Four-Star restaurants in Utah. Chef David Mullen has worked for top restaurants and chefs, including Daniel Boulud and Wylie Dufresne. You’ll be impressed with his take on traditional mountain dishes, like homemade elk sausage and trout amandine (the restaurant sources locally whenever possible). With a number of private-label wines, Tree Room consistently wins Wine Spectator awards. And with décor including Redford’s Native American art collection and black-and-white photographs from his film sets, you’re in for an experience.

MENU SAMPLING SCALLOPS: CAULIFLOWER, APPLES, WALNUTS, MEYER LEMON CRÈME FRAÎCHE POLENTA AGNOLOTTI: ROASTED LAMB SHANK, SOFRITO, PEAS, BASIL GRILLED OCTOPUS: WHITE BEANS, PIQUILLO PEPPERS, MIGAS, CHIMICHURRI ALASKAN HALIBUT: MOREL MUSHROOMS, WILD RICE, PEAS, CONSOMMÉ PEPPER STEAK: BUTTERMILK MASHED POTATOES, SPINACH, MANGO CHUTNEY

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TUPELO Globally inspired with a Southern accent 11 a.m.–2:30 p.m., 5 p.m.–10 p.m. daily | 508 Main St. 435.615.7700 | tupeloparkcity.com Tupelo is Park City’s newest fine-dining restaurant, located in a stunningly redesigned historic building that reflects its food philosophy: farm-grown, specially curated, with a modern twist. Every night, chef/partner Matthew Harris tells a story through his globally inspired and artisanally sourced cuisine. The menu at tupelo is the culmination of Harris’ decades of culinary experience and passion for visiting local producers around the world, with a hint of his Southern heritage. From fresh Idaho trout to heirloom grains, every ingredient is carefully selected to offer an enlightening and memorable experience. Join tupelo in its ongoing celebration of what it loves most about food: its ability to tell a perpetual story.

MENU SAMPLING MAINE CRAB FRITTERS: HOT SAUCE BUTTER, SWEET AND SOUR OKRA, ALEPPO PEPPER AHI TUNA TARTARE: SOUS VIDE FARM EGG, SHALLOTS, CHIVE SODA CRACKER ROCKY MOUNTAIN ELK BOLOGNESE: FRESH RICOTTA, HOMEMADE PAPPARDELLE CISCO BAY HALIBUT: HEIRLOOM SQUASH SUCCOTASH, SMOKED TOMATOES, BASIL PUREE SNAKE RIVER BEEF SIRLOIN: FARRO PICCOLO, FIELD BEANS, ROASTED CARROTS, RED WINE GLAZE

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WAHSO Relaxed eclectic Asian fusion + Main Street overlook decks 5 p.m. Wed–Sun | 577 Main St. 435.615.0300 | wahso.com Look no further than Wahso for the perfect spot for drinks and delicious dinner before or after summer concerts. Imagine yourself at sunset on Wahso’s outdoor decks overlooking Main Street with a pristine mountain backdrop.

While you sip refreshing cocktail blends, snack on delectable Asian small plates and carefully crafted fusion entrées. Surround yourself inside with Wahso’s eclectic ambiance while the skillful staff dishes out the best service in Park City. For a tasty sweet treat, try the Toasted Coconut Crème Brûlée, served in a coconut shell. The unique layout of Wahso also makes it the perfect place for private parties of any size. So if your palate has grown tired of all the standards, break the monotony with a visit to this hip gem.

MENU SAMPLING STEAMED CHINESE BUNS: PICKLED CUCUMBER, SRIRACHA, HOISIN, WITH CRISP PORK BELLY, KIMCHI OR DUCK CONFIT CHILI-SEARED HAMACHI: PICKLED CARROTS, CUCUMBER, SEASON PONZU WOK-SEARED POTSTICKERS: TRADITIONAL PORK POTSTICKERS, PICKLES, SPICY BALSAMIC-SOY SAUCE PORK SHORT RIB RAMEN: KIMCHI, RAMEN NOODLES, SOUS VIDE EGG, AROMATIC BROTH CRAB CRUSTED SALMON: ROASTED FINGERLING POTATOES, WASABI CREAMED SPINACH, THREE SOY VINAIGRETTE

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WINE DIVE Lively, sunny spot for drinks and wood-fired dishes Open daily 11–2 a.m. | 1251 Kearns Blvd.

435.649.0911 | boneyardsaloon.com Anything but a dive, this beautiful new addition to the Diversified Bars & Restaurants collection is a haven on a sunny afternoon. Relax next to the open windows while you enjoy a drink and small plates with friends. Whether you choose to sit on the sunny deck upstairs (shared with Boneyard Saloon), at the open kitchen bar or next to a large, garage-door-style window seat, you will be able to enjoy a leisurely wood-fired meal. Start with a curated plate of charcuterie and cheese, which matches perfectly with one of the 16 glasses of wines on tap. With options like Guac ’n Lobster Tacos or a trio of meatballs and sauces, you can share small plates or opt for a crisp wood-fired pizza and a salad for dinner. If you are craving a burger, no worries. The full menu from the Saloon is at your disposal, too, but don’t miss out on one of the restaurant’s signature dishes, such as the roasted Brussels sprouts.

MENU SAMPLING MINI LOBSTER TACOS: CILANTRO AIOLI, MICROGREENS, CONCASSE GRATINÉ OF KIWI GREEN-LIPPED MUSSELS: ADOBO CHILI SAUCE, ASIAGO, CAVIAR PAN-SEARED GOAT CHEESE RAVIOLI: ROAST SHALLOT BROTH, SUN-DRIED TOMATOES, SWEET ONION JUS ROASTED BRUSSELS SPROUTS: SWEET CORN, PINE NUTS, PANCETTA, ASIAGO, BALSAMIC REDUCTION BAKED POTATO PIZZA: LIGHT ALFREDO SAUCE, WHITE CHEDDAR, FINGERLING POTATOES, CRISP SMOKY BACON, SCALLIONS

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YAMA SUSHI AT MONTAGE DEER VALLEY RESORT Fresh sushi in an intimate setting Open daily 5–10 p.m. | 9100 Marsac Ave. 435.604.1300 | montagehotels.com/deervalley/dining/yama-sushi/ At Yama Sushi, custom rolls and sashimi are the order of the day. This stylish dining venue at the Montage Resort features fresh sushi within an intimate setting located in the Vista Lounge. Translated from the Japanese word for mountain, Yama Sushi fittingly is slope side to Empire Mountain, which serves as a picturesque backdrop to enjoy live musical entertainment and inspired Asian fare. After a day on the mountain, start with the hamachi miso nachos and Kung Pao wings while you wait for your expertly prepared sushi rolls. The attentive servers can guide you through all the custom options, or order chef’s choice and leave it up the experts. Yama makes everything from the finest, freshest seafood around. Wash it all down with sake flight pairings or with beers from around the world. The once seasonal restaurant is now open year round.

MENU SAMPLING WASATCH: MONTAGE MOUNTAIN ALE BATTER SHRIMP TEMPURA, SPICY TUNA, SALMON, CUCUMBER, AVOCADO, CHIPOTLE AIOLI, TOBIKO SNOW MAIDEN: ESCOLAR, SALMON, KING CRAB, CUCUMBER, AVOCADO, PICKLED CARROT, RICE PAPER, WASABI AIOLI, TOBIKO YAMA: SPICY TUNA, SUZUKI, CUCUMBER, AVOCADO, YUZU-CHILI PESTO, LEMON, MICRO SHISO SIAM: SALMON, CUCUMBER, AVOCADO, TEMPURA JALAPEÑO, PEANUTS, MICRO CILANTRO, THAI CHILI SAUCE, LIME

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YUKI YAMA SUSHI Authentic Japanese cuisine and sushi bar Lunch Sat./Sun. 11:30 a.m.–3:30 p.m., dinner daily 5–9:30 p.m. | 586 Main St. 435.649.6293 | yukiyamasushi.com Looking for a classic sushi restaurant with both tradition and cutting-edge, Japanese-inspired small plates perfect for sharing? Yuki Yama is just the place.

The Main Street restaurant is a staple for locals, who often dine at the sushi bar, and a treat for visitors in town. If you are with a group, ask for the tatami room in back, which can seat up to 24 guests, or put yourself in the hands of talented Japanese chef Kirk Terashima and ask for omakase, or chef’s-choice-style dining. If you are craving a filling meal, try the homemade ramen, which takes more than a day to develop its traditional flavor. Although the restaurant specializes in melding exotic flavors and ingredients, like bone marrow, tongue and pork cheek, simpler dishes, such as pot stickers, tempura and chicken katsu, are sure to please even pickier diners.

MENU SAMPLING TEN ZARU SOBA: GREEN TEA SOBA, HOUSE DASHI DIPPING SAUCE, SHRIMP AND VEGETABLE TEMPURA THAI COCONUT SEAFOOD: JUMBO PRAWNS, SEARED SCALLOPS AND WHITEFISH, LEMONGRASS COCONUT SAUCE, THAI CHIMICHURRI ROASTED BONE MARROW: UNI SALT AND LOCAL RED BICYCLE CRACK BREAD PORK RAMEN: KUROBUTA PORK BELLY, GREEN ONION, POACHED EGG, KAMABOKO (FISH CAKE), HOUSE-MADE RAMEN BROTH MR. MIYAGI: SNOW CRAB, YELLOWTAIL ROLLED IN AVOCADO, TOPPED WITH A TUNA POKE, EEL SAUCE GREEN HORNET: SPICY TUNA, TEMPURA SHISHITO PEPPERS, AVOCADO, TOPPED WITH A CILANTRO-JALAPEÑO AIOLI

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ZOOM Innovative cuisine in a warm, casual atmosphere Lunch 11:30 a.m.–2:30 p.m., dinner 5–10 p.m. | 660 Main St. 435.649.9108 | zoomparkcity.com If there’s one spot locals always recommend, it’s Zoom. Situated at the foot of Main Street, the restaurant was opened in an old Union Pacific depot in 1995

by Robert Redford. A part of the Sundance Mountain Resort family, Zoom serves hearty, sophisticated cuisine and craft cocktails, and has one of the best wine lists in town. Enjoy seating on their prime patio adjacent to Main Street while listening to live music on Thursday and Saturday evenings. Keep an eye out for Redford himself or others. You never know whom you will see at this cozy establishment. Be sure not to miss these popular dishes: buffalo onion rings and baby back ribs, cooked all day. Zoom sources the freshest meats from the Rocky Mountains, and the seafood is ocean-to-plate in less than a day. But make sure to book a reservation, as this place is packed nightly.

MENU SAMPLING GNUDI: POACHED EGG, PICANTE SALAMI, BROWN BUTTER HALIBUT: CAULIFLOWER, HARISSA, COUSCOUS, CAPERS, HAZELNUT BROWN BUTTER STEAK TARTARE: CHIPS, QUAIL EGG, PICKLES, SPICY REMOULADE TROUT: SMASHED RED POTATOES, CABBAGE, WATERCRESS LEGUME SALAD: GARBANZO, HARICOT VERTS, BLACK-EYED PEAS, CAULIFLOWER, CITRUS VINAIGRETTE

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