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Waldorf Astoria Park City

Dog Sledding

Live for snow. ™

EXPERIENCE THE NEW. With even more ski and snowboarding trails, a state-of-the-art, heated Orange Bubble express lift, doubled snowmaking capabilities, and a new, vibrant après ski scene at Ski Beach, Canyons Resort just reinvented the mountain vacation. Experience an unparalleled range of terrain, an array of world-class accommodations, a distinctive variety of cutting-edge cuisine, and exciting outdoor adventures all only 35 minutes from the Salt Lake City International Airport. Come discover the mountain everyone’s been talking about.

Terrain Park

Explore online at or call 888.CANYONS. The Farm Restaurant


Canyons Magazine Published for Canyons Resort 888-CANYONS

6 Elevations Great nights out in Park City. Five spots to

enjoy your après in style, pamper yourself and teach your kids to ski. By Melissa Fields

16 Canyons is Where it's At Canyons is BIG and here’s your guide to every section of the mountain, from runs to places to refuel. By Melissa Fields

20 Canyons 3.0

The evolution of the fourth largest ski resort in North America continues. Find out what’s next. By Roger Toll


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26 Summertime at Canyons Canyons isn’t just for riding and skiing, here’s your guide to the flip side of mountain living. By Melissa Fields

36 Locally Grown

Canyons dining features produce from local ranchers, farmers and cheese makers. Find out the stories behind the food and where you can taste unique Utah foods and produce. By Mary Brown Malouf

44 Home, Hotel Home

The Waldorf Astoria Park City is the iconic luxury condo residence located at the base of Canyons. By Marcie Young Cancio

Published by JES Publishing Publisher

Margaret Mary Shuff Editor

Jeremy Pugh Senior art director

Heidi Larsen

Associate Art Director

Josh Wangrud

production director

Damon Shorter

Contributing Writers

Marcie Young Cancio, Melissa Fields, Brad Mee, Mary Brown Malouf, Roger Toll Copyright © 2012, Published by JES Publishing 515 S. 700 East, Suite 3-i, Salt Lake City, UT 84102, 801-485-5100 No part of this magazine may be reproduced without written permission of the publisher.

Lessons aren’t just for beginners

In addition to offering a great selection of Learn to Ski or Ride Programs, Canyons Ski & Snowboard School offers a full range of group or private lessons, specialty clinics and afternoon workshops designed to improve your skills and strengthen your technique.

FoR moRe InFoRmatIon and ReSeRvatIonS, vISIt CanyonS SkI & SnowboaRd SChooL SaLeS oFFICe In the ReSoRt vILLage oR CaLL 435.615.3449.


Welcome to Canyons Resort


n b e h alf of the entire Canyons team, we’re excited to welcome you to one of North America’s premier four-season mountain resorts as we turn on the shine in 2011–2012. After nearly two years of resort-wide reinvention, our world-class accommodations are sparkling. Our menu of dining experiences has expanded to include the all-new Bistro at Canyons which joins last year’s sensation, The Farm, as part of our signature Talisker Restaurant Collection. Furthermore, Canyons’ 4,000 acres of varied terrain is better served than ever by the Orange Bubble Express, still North America’s only chairlift with heated seats. Away from the slopes, we expanded offerings for everyone; from two distinct spa experiences to sleigh rides, more live music, Zip Tour and the European-style après ski gathering that occurs daily at Ski Beach. If you haven’t heard, the best kept secret at Canyons is… summer! Start planning a return visit in the warmer months for mountain biking, fly fishing, hiking, our free summer concert series and the bluest skies you can imagine. The enhancements at Canyons have been a reflection of our guests who constantly challenge us to deliver the best mountain experience. Thank you for your support, ideas, feedback and word-of-mouth promotion—our relationship with you is truly priceless. If there is anything we can do to enhance your stay at Canyons, please let us know. On behalf of Canyons and our visionary parent company, Talisker, thank you for visiting. We hope you’ll make Canyons your home away from home, year after year.

Mike Goar Managing Director Canyons Resort



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STARTERS Farmer Bag Caramelized gala apples, candied walnuts, boursin cheese, Zoe’s honey gastrique

Grass-Fed Beef “Oxtail” Onion Soup Beehive “Barely Buzzed” cheddar cheese, French bread

Buttermilk Sous Vide Game Hen Cinnamon-scented faro, thumbelina carrots, kale, port-soaked cherries, natural jus

Dill & Peppercorn Gravlax King salmon, pickled trumpets, horseradish potato salad

Split Pea and Ham Soup Smoked ham hock, bacon-scented toast

Mustard Barbequed Chicken House-made bacon and egg potato salad, buttermilk onion rings, wild arugula

Pork Corn Dogs Zoe’s Garden honey mustard Farm Rockefeller Heirloom pork belly, spinach, aged local parmesan cheese

Warm Autumn Harvest Salad Roast squash, grilled chicories, toasted pumpkin seeds, cranberries, Slide Ridge honey vinaigrette Pickled Beet, Arugula & Feta Salad Beets, organic greens, smoked bacon vin

Colosimo Smoked Sausage Mac & Cheese Nu-Nooz maccheroni & Beehive cheddar cheese Bourbon Brined “Heritage” Pork Chop Bourbon maple mashed sweet potatoes, tomato braised black-eyed peas, Slide Ridge smoked honey jus

Crispy Braised Rabbit Leg Gold Creek cheddar grits, petite herb salad, sawmill gravy

Chopped Creminelli Salad Creminelli cured meats, fragrant citrus olives, artisanal cheese, sage dressing

“Grandma Murcko’s” Short Rib Pasties Gold Creek white cheddar cheese, sage, beef drippings


Mountain Valley Rainbow Trout Scallion potato cake, tomato jam, English pea purée, dill pollen

Braised Morgan Valley Lamb Shanks Heirloom carrots, Swiss chard, roasted eggplant

Columbia River King Salmon Golden potato gnocchi, hen of the woods, summer squash, basil bouillon

Silver Bean Espresso Rubbed Beef Tenderloin Caramelized cipollinis, braised autumn greens, Zoe’s garlic cream

Fall Squash Risotto Roast mushrooms, spinach, oregano, Gold Creek parmesan

Roast Pumpkin Soup House-made marshmallow, spiced pecans Split Pea and Ham Soup Smoked ham hock, bacon-scented toast


For reservations, please call 435.615.8080 Hours: 11:00 am - 10:00 pm Lounge open untl 11 pm nightly Menu subject to change.

Located in the heart of Canyons Resort Village and overlooking the Ski Beach, this rustic, yet refined restaurant features an innovative menu focused on locally sourced ingredients from farms within 200 miles of Park City. A welcoming lounge offers an amazing selection of wines.


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Canyons’ Spring Grüv, above left, is the biggest season end party in Utah; Spring brings with it the Canyons’ Concert Series, above right, featuring free live music at the resort base; Park City welcomes Sundance, the premier independent film festival in North America for the past 30 years, every January.

On The town What’s better than skiing or riding one of the largest resorts in the U.S.? Doing so within a stone’s-throw access to culture, cool events, and a rocking nightlife. Following are a few of this winter’s greatest hits at Canyons Resort and out and about in Park City. Park City Gallery Stroll Last Friday of the month

dancer-illusionists return with a new multimedia performance.

Stroll Main Street Galleries, 6–9 p.m.

Sundance Film Festival January 19–29

Jesus Christ Superstar December 15–31

This is the biggest rock musical event ever to play at Park City’s funky, landmark Egyptian Theatre.

This annual event is the nation’s premier showcase for independent film and Park City’s biggest wintertime party.

Santa Skis the Slopes at Canyons

Sprint U.S. Snowboarding & Freeskiing Grand Prix

December 23–25

February 9–12

Santa will shred the slopes at Canyons delivering candy treats to all the good boys and girls around.

Check out the country’s best snowboarders and skiers as they race head to head into Canyons Resort Village. A free concert follows the finals.

Canyons New Year’s Eve Dec. 31

Celebrate on the Ski Beach with a DJ and free fireworks show.

Momix’s Botanica at the Eccles Center January 14

Moses Pendleton’s creative genius and his 6

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Canyons Spring Concert Series March 3, 10, and 17; April 7

Grab a cool beverage at the Umbrella Bar and listen to some live music in the Canyons’ base area.

5th Annual Spring Grüv March 23–April 1

This celebration of spring includes the 14th annual Pond-Skimming Contest Red Bull Schlittentag (German for “sledding day”) and concerts featuring national touring acts like Los Lobos and Blues Traveller. and

AfroCubism March 10

FIBT Bobsled and Skeleton Intercontinental Cup February 2–6

The Utah Olympic Park hosts the FIBT Bobsled and Skeleton Intercontinental Cup. Watch the world’s leading bobsled and skeleton athletes whiz by at incredible speeds. or (435) 658-4200.

The Eccles Center presents this 13-piece music ensemble comprised of all-star musicians from Mali and Cuba. Want to know more? Check out for more local things to do or for a complete listing of statewide events.

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Canyons’ Little Adventures Children’s Center Outside playtime, arts and crafts, learning centers, and lots of loving care and attention are all part of Canyons’ state-licensed child care facility for children age six weeks to six years. “Each week has a different theme,” says Trisha Johnson, Little Adventures’ Director. The center also offers an optional one-hour private ski lesson for children age two and up. “The instructor comes to the center and gets to know the child before they head out on the snow and then brings them back here when the lesson is finished,” Johnson says. For more information or to book, call 435-615-3360.

tips for skiing with the kids Minimizing M e lt D ow n s

As most parents know, skiing or snowboarding with your kids is a series of highs and lows. Following are a few parent- and Canyons’ Ski and Snowboard School-tested tips for tipping the scales in your favor. Take it easy the first day. When combined, travelling over multiple time zones, sleeping in a new place, and the altitude can make that first day on the slopes a bust if kids are pushed too hard. Carry treats. Even the most threatening meltdown is typically subverted by a handful of M&Ms or Skittles.

School Is In

And not just for your kids. Bag first tracks, learn to snowboard, or finally learn to ski powder with Canyons’ award-winning Ski and Snowboard School.

To make reservations call 877-472-6306. For details about lessons, clinics and services offered by Canyons Ski and Snowboard School visit

All things to all people might be the best way to describe Canyons’ Ski & Snowboard School. Kids, of course, are a primary focus and Canyons offers instruction for children ages 2 to 14 years, staffed by certified instructors with a passion for teaching kids how to have fun and be safe on the snow. Ratios for four- to six-yearolds are a low and are typically one instructor per three students; for the seven- to 14-year-olds, one to five. And new this year is the teen program, which includes skiing or riding for 13to 17-year-olds.

There’s no reason, however, your kids should get to have all the fun. Women-specific clinics; mastering powder, steeps, bumps or the terrain park; guide services to help you explore every inch of Canyons’ 182 runs; or skiing fresh powder or meticulously groomed corduroy at dawn with First Tracks are all standard Ski and Snowboard School menu items. “Our goal is to provide the best possible experience from the moment our guests make that first phone call to book with us,” says Barry Stout, Canyons Ski and Snowboard School director.

Start late, quit early. Take advantage of your early riser’s good nature by having a protein-filled breakfast and hitting the slopes. And don’t hesitate to call it quits one or two runs after lunch. Remember: time spent playing in the snow at the kids play area at Umbrella Bar in the base area counts as family time. Or for older kids try the Zip Tour. Don’t dust your kid in the flats. Weighing only about a third of what you do, there’s no way they can keep up. Hand them the basket end of your pole and tow them to steeper ground.

Remember to have fun. The quickest way to derail your kid’s ski day is by “helping” them improve their skills the entire time you’re on the mountain together.

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Life at Canyons exists well beyond the thrills of alpine downhill. From gondola rides with the family, below, to wintry sleigh rides through the aspen groves, right.

Outside the Lift Line

Canyons’ corner of the Wasatch is ground zero for a multitude of winter recreation from helicopter skiing and snowshoeing to riding Canyons’ new zip tour or— giddyup! — taking a scenic horse-drawn sleigh ride. Explore winter beyond the ski hill at Canyons. Sleigh Rides

Canyons’ Zip Tour


Scenic Gondola Rides

Scenic 30-minute horse drawn sleigh rides through Willow Draw, complete with a complimentary non-alcoholic beverage at Red Tail Grill, are offered throughout the winter season. Add on the dinner option and get a yummy post-ride meal at The Farm restaurant. Call 888-CANYONS for reservations.

Flying is the best way to describe the adrenaline-pumping, ear-to-ear grin-inducing ride on a zip line. But rather than simply gliding along a line in a harness from point A to point B, Canyons’ Zip Tour spans two separate cables—one 675 feet long, the other 1,954 feet—carrying riders above the treetops at speeds up to 45 miles per hour (but you control the speed). Launch and land on a knoll just a short walk from the Red Pine Lodge. To reserve, call 888-CANYONS.

Slow down and take in the serenity of nature with a snowshoe tour along trails in the Red Pine Lodge area. Daytime options include a two-hour hike or three-hour excursion with lunch at Lookout Cabin. If you’re truly adventurous, try a moonlight snowshoe in the woods (headlamps provided) after the sun goes down. To book an excursion call 888-CANYONS.

Want to join your family for lunch on the mountain but your quads are telling you to take a day off? The eight-person Red Pine Gondola is open for foot passengers (at a reduced price) as well as skiers and riders. Visit one of the ticket windows or call 888-CANYONS for more information.

Express Ride to Nirvana

Want a little of the “Greatest Snow on Earth” all to yourself? Wasatch Powderbird Guides flies expert skiers and snowboarders from Canyons’ Red Pine Lodge area to special use backcountry stashes throughout the Wasatch-Cache National Forest. You’ll get six or seven pristine powder runs in famous backcountry routes and canyons including Bountiful Sessions, Box Canyon, Cascade, American Fork, Millcreek, and Northern Powder Circuit. The day begins with breakfast and orientation with WPG’s experienced guides. After skiing, you’ll be delivered back to Canyons’ for an après-ski lunch. For details and to book, call 800-974-4354 or visit


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pure shred shed A u Na t u r a l e

Multiple natural halfpipes provide one-of-a-kind playgrounds for Canyons’ skiers and riders Not all of Canyons’ sickest hits are in the Transitions Terrain Park. By virtue of the resort’s distinct topography, its huge 4,000 acres includes six natural halfpipes (i.e. creek beds) formed by the gravitational pull of water over thousands of years. The result is unique gullies with steep and high walls— a natural pipe.

Canis Lupus, the most famous of Canyons’ natural halfpipes, is accessed via the Super Condor Express lift off Upper Boa. High walls, wicked long length, and tons of wall hits are what to expect in Canis. “Toward the end the walls start closing in making you feel like you’re Luke Skywalker trying to destroy the Death Star,” says Steve Duke, Canyons’ Terrain Park manager. This gully also serves as venue for Canyons’ legendary “Canis Lupus Challenge” race, a single person kamikaze race to the bottom where the fastest time wins.

Ride in the half pipe the way nature intended, left, or kick it up a notch with an elegantly designed terrain park, top right, with features for riders of all levels including the Gong Bonk, above, a banked jump with a unique target.

Mixing It Up

Mobility and creativity keep Canyons’ Transitions Terrain Park fresh all season

Pinball Alley, located off Red Pine Road off of Tombstone Lift, is a favorite gully for beginners and low intermediate skiers and riders. It’s wide open (i.e. not too technical) with great wall hits from top to bottom. Hurricane Alley and Tunnel of Fun gullies are located off Saddleback Express. Both wind down the mountain like a snake would through your lawn, and are great fun for younger snow riders. Jonathan Cheever

“Not everyone who rides in a park is a pro,” says Steve Duke, Canyons’ Terrain Park manager. Fueled by this philosophy—that a terrain park should be accessible to most riders, not just the park rats—Duke and his staff debuted the Transitions Terrain Park last season, encompassing 63 features on just over a mile of terrain. What this means is rather than a park filled with huge, intimidating features ridden by a few and watched by many, you have a park with features for everyone. Transitions is teeming with skiers and snowboarders of all ability levels. A few of Transitions’ more unique features include the Gong Bonk, a metal gong strung at the top of a banked jump allowing riders to “… air, ching, and then land,” Duke says; the Creeper Wall, a wall with side ledges; a repurposed Volkswagen Rabbit; a lift tower from Canyons’ old Golden Eagle

lift; and the Skullcandy tube, a three-foot-diameter metal tube furnished with speakers giving riders a multi-sensory experience as they jib along the outside. “Duke rides the park everyday, keeping it fresh and making sure everything is fun to hit,” says Jonathan Cheever, U.S. snowboard team member, pro-snowboarder and Canyons Freeride Team member. Another unique characteristic of Transitions is its modular design. Most features are designed to fit together and are movable with a snowcat, meaning one day where there was a box, rail or tabletop combination, the next day the terrain park staff may have set up a rail, box, and kinked rail combo in the same spot. “As a whole we’re trying to be super creative and freshen the park frequently,” Duke says. “For everyone who rides the park, and our local riders especially, being dynamic like that is key.” c a n y o n s


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Canyons by Day or by Weekend

You choose, one day or a whole weekend. Next time spend a week!

A Weekend

day one Start out following the great day on the left. After a healthy dose of après ski, chase off first day soreness by booking a Canyons Signature Massage at Canyons Resort Spa and Health Club ( or Thai massage at the Waldorf Astoria’s Golden Door Spa ( All treatments include full spa access, so be sure to take advantage by soaking in the hot tub. In the evening, take a horse-drawn sleigh ride through the Ski Beach Area followed by dinner at the base area. A few options are: The Farm, specializing in locally sourced cuisine; Red Tail Grill, featuring a more casual setting with a southwestern-themed menu; and Alpine House, specializing in tantalizing small bites. After dinner, if you have the energy for it, take a shuttle or the free city bus into Park City for some Rocky Mountain nightlife. Dozens of bars, from thumping dance clubs to mellow sipping-a-glass-of-wine kind of places, line Main Street.

day two a day Start: Breakfast at Red Tail Grill or Slopes at Waldorf Astoria Park City, serving expertly crafted coffees, organic teas, quiches, and pastries.

At the summit glide down Mercury. Take another lap, this time taking Goldfinger to Steel Toe to the base of the Dream Catcher lift.

Ride the Orange Bubble Express. Take a warm up run on Chicane to the Tombstone lift.

Lunchtime. Ride Dream Catcher to Dream Peak’s Cloud Dine for a departure from the typical chili-cheeseburger-and-fries ski resort fare.

Off Tombstone. Intermediate: Another World; Expert: Paradise Chutes. Either take another ride on Tombstone from which intermediates gaining confidence can glide along Cloud 9 while the experts drop into Paradise Bowl. Or the experts can say “See you at lunch,” and head over to NinteyNine 90 Express to ski famed 94 Turns or Magic Lines. Meet up at the base of the Tombstone lift. Hop on the twoway Timberline Lift for a ride over to the Iron Mountain lift to explore yet another area.

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After lunch, head down Pipe Dream back to Dream Catcher. After the second ride, take Twilight from the top of Dream Catcher to Harmony. Take Sidewinder to the Red Pine Lodge. From Red Pine, take Saddleback Express ride Kokopelli to Echo. Follow the signs to Willow Draw and land back at the Ski Beach. Ahh. Belly up to the Umbrella Bar for a signature burger or beer from an extensive list.

Use Day Two to check out the north side of the mountain. Canyons 1.1-mile-long terrain park Transitions is located off the Saddleback lift. Or check out Canyons’ unique natural halfpipes: Hurricane Alley and Tunnel of Fun are located off Saddleback Express; Canis Lupis is found off Super Condor off Upper Boa. You hit it hard yesterday, so take it easy with a leisurely table service lunch at Lookout Cabin at the midmountain drop off station for the Orange Bubble Express, North America’s first heated seat quad. The views and food are outstanding. Snowshoeing or taking a ZipTour ( are great ways to get outside without strapping on a board. Come late afternoon and it’s cocktail time. Sit outside on the Ski Beach or head inside to one of the numerous après ski options in the Ski Beach and village area. Make reservations for a leisurely dinner at one of the signature restaurants within the Talisker Restaurant Collection. Talisker on Main, the award-winning flagship dining venue right on historic Main Street features New American cuisine under the purview of Chef John Murcko. Or stay close and enjoy The Farm, which offers fresh farm-to-table fare sourced largely from within 200 miles of the area.

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Cloud Dine, far left, offers ski-in, ski-out service. Guests sink into cozy chairs by the fire for a hot toddy and a great menu at Alpine House, top. If the higher-end of après ski is what you’re looking for, stop into The Farm, left, for excellent cocktails and a luxe selection of bar bites.

Favorite Après-ski Spots

Skiing in all its glory is also a lot of work. As much as we love the thrill of the downhill the lure of a sunny deck, the Ski Beach or a cozy firelit bar can turn a great day on the mountain into a great night at Canyons. Cloud Dine This high mountain ski-in, ski-out restaurant offers a new concept in resort dining with panoramic views that make every meal breathtaking. The menu features hearty options like Buffalo burgers and Sloppy Joe sandwiches plus open-faced sandwiches and all kinds of high-protein salads. Located at the top of Dream Catcher and DreamScape lifts. Umbrella Bar This classic après ski spot in the Resort Village offers 360-degree views from its unique glass enclosure and a massive outdoor deck with a perfect view of the village music stage. Along with a menu that features signature burgers, there’s also an extensive beer selection. Lookout Cabin Known for its table-served cuisine and incredible views of the Wasatch Range, Lookout Cabin offers ski-in, ski-out seated lunch, a full-service bar, and an après ski menu including the juiciest Kobe beef burger you’ll find at 9,000 feet. Mid-station of the Orange Bubble Express at the top of Short Cut lift Reservations: 435-615-2892.

Alpine House This modern American lounge located in the heart of the village features imaginative cuisine with an innovative array of diverse influences. Serving small plates and oven-fired flatbreads for après ski and dinner daily. Open late nightly. In the Resort Village at the top of Cabriolet lift. Reservations: 435-615-4828. The Farm The Farm is one of latest additions to the culinary family at Canyons. Featuring farm-to-table cuisine located in the heart of the Resort Village with spectacular

views of both the Ski Beach and mountain. Across from the base of Red Pine Gondola. Reservations: 435-615-8060. Bistro at Canyons The only gourmet kosher restaurant in a world-class ski resort, The Bistro is next door to the orthodox synagogue in Silverado Lodge. Besides dinners during the week, the Bistro offers prix-fixe traditional Sabbath dinners on Friday night and traditional Sabbath lunch on Saturdays. In Silverado Lodge. 435-6043000.

Don’t Miss Dishes

eat well

Bruges Try a Torpedo Waffle—a hot, sugar-

studded waffle stuffed with two bars of Belgian chocolate. Eat it with a cup of secret-recipe Belgian chocolate, with whipped cream. Alpine House The homey comfort of rich, red tomato soup is surprisingly jazzed up with flakes of sweet coconut and garnished with eggplant croutons. Try it with a locally brewed IPA, to play off the coconut. the farm A thick, meaty buffalo chili highlighted with the sharpness of Gold Creek cheddar cheese

crumbles pairs well with a sipping size serving of Park City’s own High West whiskey. The chocolate bar Kids and grownups will love the hefty sweetness of a Peanut Butter Cup, cocoa made with peanut butter cream, milk chocolate and hot fudge. It comes with a side of Fluffernutters. bistro At Canyons The deep-flavored broth of this soul-soothing chicken and dumpling soup is fragrant with fresh herbs. Order a glass of wine to go with it. Then, go take a nap!

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S o u l

Working Out the Kinks Two decadent base-area spas offer the relief, reward and rejuvenation after a long day on the slopes b y M e l i s s a F i e l d s

F Skiing requires muscles. Those muscles need pampering and relaxation to properly recover. Probably best to take a trip to the spa. 1 2

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o r m o s t C a n y o n s ’ visitors, spending days outdoors in Park City’s cold, arid climate is about as different from the typical carpool-driving, mouse-clicking, day-to-day existence as you can get. But that intense change of pace is what makes a ski or snowboard vacation special. Spending time in the elements produces an endorphin high you just can’t get from going to the gym. What’s good for the soul, however, can sometimes wreak havoc on the body. When pleasant post-skiing or snowboarding soreness turns into bona fide aches and pains, it’s time for a little TLC. Thankfully, two stunning spas are located just a stone’s-throw from Canyons’ lifts, offering luxurious treatments, services and facilities.

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Canyons Resort Spa & Health Club 435-615-8035,

The Golden Door at the Waldorf Astoria Park City 435-647-5555,

Ask anyone who’s paid a visit to Waldorf Astoria Park City’s Golden Door Spa—one of only five in the world—and they’re sure to tell you that, from the moment they walk through this stunning spa’s main entrance past the babbling water features and signature Living Wall, their heart rate is instantly slowed and forehead wrinkles miraculously soften. In the spirit of Golden Door Founder Deborah Szekely’s fitness and wellness model, this Japanese-inspired, worldrenowned spa is a sanctuary where guests take a few hours, an afternoon, an entire day—or several consecutive days—to shrug off the baggage of everyday life. (The Waldorf Astoria Park City Golden Door was opened on the 50th anniversary of the original Golden Door, located in Escondido, Calif.) The spa’s Asian inspired décor has a distinctly natural emphasis uncluttered by excessive décor or furnishings. Spaces within this sanctuary include the Tea Lounge on the upper level and the cozy Fireside Lounge on the lower level, where a warming potassium broth is served

from 11 a.m. on. The Golden Door’s experienced massage therapist staff recommends the Thai Massage, a combination of stretching and rhythmic compression focusing on joint tension. “Skiing and snowboarding create a lot of tension in the hips and knees. Thai massage really addresses those key points, and people who experience it say they feel much lighter and taller than when they walked in the door,” says Amy Mullen, Golden Door Spa assistant spa manager. Follow up your massage with a the Golden Door signature Szekely Wrap, a detoxifying treatment that includes a vigorous all-body brushing and steam wrap.

Yon-ka Cleansing Milk, $34; Yon-ka Lotion, $36; Yon-ka Anti-age Masque, $58; Yonka Eye Firming Cream, $47; Yonka Revitalizing Body Oil, $40

Golden Door Body Lotion, Golden Door, $14

Personable, warm, and serene best describes the intimate spa inside the Canyons Resort Spa & Health Club. “We are so excited with the prospect of pampering our guests,” says Sarah Dillon, spa director. This spa’s reception area is a destination all unto itself, filled to the brim with inviting and colorful displays of hip and comfy workout and loungewear. Jewelry and several lines of premium skin and wellness products are also available here. The truly pampered go for Yon-ka, used and retailed exclusively in Park City here at the Spa. Just off the reception area is a large and comfortable relaxation area where guests can relax between treatments, browsing magazines as they sip citrus-infused water or steaming organic tea. Treatment rooms are simple yet calming. Seasoned therapists deftly execute a variety of treatments and modalities customized for each individual guest. The Optimizer Deep Firming Facial is one of this spa’s most popular signature treatments. Administered using exclusively Yon-ka products, this rejuvenating facial drains away stress and soothes the skin after a day spent in the sun and wind. “I call the Yon-ka products we use in this facial heaven in a bottle,” says Jeka Henderson, Canyons Resort Spa & Health Club master aesthetician. “There’s no blotchiness that you get with other products, just this incredibly healthy glow.” Canyons Resort Spa is open daily from 9 a.m. to 9 p.m.; the fitness center is open 24 hours every day.

Talisker Club members can personalize their own mix of aromatherapy oils with Talisker bath salts and tub teas.

Image Skincare Vital C Hydrating Enzyme Mask, $31; Image Skincare Vital C Hydrating Anti-aging Serum, $5; Image Skincare Vital C Hydrating Eye Recovery Gel, $54; Image Skincare Vital C Hydrating Repair Crème, $34

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STARTERS Wild Mushroom Gratin Pine Nuts, Garlic Bread Crumbs, Spinach

Roasted Tomato and White Bean Grilled Zucchini, Braised Cabbage

Franks in a Blanket Steamed in fresh Dough, Tamarind 5 spice Ketchup, Apple Cider Mustard

Vegetable Bean Chili Kidney Beans, Flageolet Beans, Cumin, Oregano

Cured Salmon Juniper Berry Cured Wild Salmon Capers, Egg yolk, Egg White, Chive Sauce, Bagel Crouton Salad

Grilled Chicken Salad Romaine Hearts, Cranberry, Candied Pecans, Grain Mustard Vinaigrette

Classic Beef Slider House Made Pickles, Iceberg Lettuce, Tomato Jam

SOUPS Soup Sampling Taste of all Soups Herbed Chicken Consumme Rustic Noodle, Spinach, Brunoise Vegetable

MAINS Braised Lamb Milanese Mint Gremolata, Couscous stuffed Zucchini, Braising Liquid Mustard Crusted Wild Salmon Potato Gnocchi, Braised Belgium Endive Sous Vide Halibut Roasted Squash, Sage White Bean Puree, Leeks, Warm Smoked Cherry Tomatoes

Grilled Ahi Tuna Celery Root Puree, Wilted Spinach, Chive Sauce, Beet Chips Smoked Duck Breast Ragu of Braised Red Cabbage, Fennell, Apple, Duck Confit Game Hen Fricassee Sweet Potato Cranberry Hash Chicken Breast Piard with Grilled Legs White Asparagus, SautĂŠed Mushrooms, Herbed White Wine Pan Sauce Pastrami Sandwich House-Made Sous Vide Pastrami, Pickled Slaw, Sweet Onions, Grain Mustard, Dark Rye Prime Steak Burger Melted Onion, Arugula, Sea Salt Fries


For reservations, please call 435.604.3000 Traditional Sabbath Dinner: Friday Traditional Sabbath Lunch: Saturday Dinner: Sunday - Thursday

For guests seeking out traditional bistro fare served within strict kosher guidelines, Canyons announces the opening of Bistro at Canyons. Located at Silverado Lodge, Bistro is the first restaurant of its kind in the U.S. serving modern American kosher cuisine, including Friday Sabbath dinner, throughout the winter season.

Menu subject to change.


STARTERS TUNA PAILLARD Shaved Butternut Squash, Pine Nuts, Habanero Garlic Vinaigrette ROASTED ROOT VEGETABLE SALAD Marcona Almonds, Chicory, Infused Belgian Endive

PROSCIUTTO LAMPASCIONI Grapes, Fennel LOBSTER CARPACCIO Fennel Confit, Blood Oranges, Fennel Pollen


GRILLED HEART RIB EYE STEAK Smoked Fingerling Potatoes, Cauliflower Creamed Spinach, Chantrelle Jus EGGPLANT CANNELLONI Onion Jam, Oven Roasted Romaine LOIN OF LAMB Lemon, Garlic, Oven Roasted Broccoli with Brazil Nuts

GRILLED PEAR SALAD Watercress, Cashew Nut Butter Terrine

KING SALMON Spinach, Johnny Cakes, Spicy Tomato

BEEF & HERB SALAD Lime, Mine, Hot Chiles, Cucumber

ARCTIC CHAR Artichoke Mash, Oil Cured Black Olives, Lemon

BABY BEETS Carrots, Jicama, Dill

POACHED STEEL HEAD Zucchini & Pickled Shallot Salad, Tarragon Nage

BERKSHIRE PORK CHOP Ratatouille, Mustard Spaetzle, Dried Cranberries

SUMAC CRUSTED JOHN DORY Grilled Raddichio, Quinoa

FRICASSEE OF CHICKEN Foraged Mushrooms, Sweet Potato Gnocchi

PISTACHIO VENISON Elderberries, Smoked Cauliflower, Pistachio Emulsion

DOUBLE LAMB CHOP Eggplant, Blistered Tomatoes, Olive Oil Mash Salsify

WINTER POLENTA TART Chestnuts, Parmesan, Parsnips, Turnips

GRILLED SHRIMP SALAD Cannellini Beans, Olive Oil Confit Baby Leeks CHESTNUT SOUP Apples, Duck Confit KALE & POTATO SOUP Yukon Gold Baked Chips, Crispy Proscuitto

SLOPES BY TALISKER Waldorf Astoria Park City For reservations, please call 435.647.5566 Hours: 7:00 am - 10:00 pm Menu subject to change.

Slopes by Talisker embraces the “living well” mantra and focuses on a balance of freshness, variety, flavor and nutrition while emphasizing seasonal ingredients. The menu features both healthy and hearty options with a number of selections for those with special dietary needs. This amazing restaurant also features an impressive selection of wines.


canyons is where it’s at

Even if you ski or ride here all season long, with Canyons’ 4,000 acres at your fingertips, you’ll likely never have the same day twice.


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y now, the word is out. Canyons is serious about snow. The world-class ski and snowboard resort could not have made this clearer last season with a massive re-creation that included opening 300 new acres of terrain on Iron Mountain, introducing North America’s first heated seat chairlift, a hoppin’ Ski Beach après ski scene, a new 20-million gallon snow making reservoir and half a dozen dynamic new eateries, both on and off-mountain. Now encompassing nine mountain peaks within a jaw-dropping 4,000 acres, this Wasatch Mountains’ gem is the United States’ fourth largest—and poised to be among its greatest—ski and snowboard resorts. But unlike big resorts elsewhere in the country, getting around Canyons’ long cruisers, powder-filled bowls, manmade and natural terrain parks, and adrenaline-pumping steeps is a snap. Following is a rundown of Canyons’ seven distinct “mountain districts” complete with beta from Canyons’ insiders about navigation, where and what to eat and how to make the most of your day.

district one

Ski Beach=Launch/Crash pad

As the heart of Canyons’ energetic base area, this is the obvious place to begin (and end) your day. Lifts launching from here include the Orange Bubble Express, with heated seats and signature orange wind screen, offering the quickest access to the heart of Canyons’ massive acreage; and the eight-person Red Pine Gondola, a smooth ride to Canyons’ midmountain hub, the Red Pine Lodge. (Canyons children’s Ski and Snowboard School lessons meeting area is located at the base just adjacent to the Ski Beach in between the Gondola and Orange Bubble lifts. Adult lessons meet mid-mountain at the Red Pine Lodge.) Get there: From Canyons’ main parking area, the Cabriolet delivers you directly to the Red Pine Gondola. A short walk through the base area brings you to the Orange Bubble Express. On the snow: Ride the Orange Bubble high-speed quad to its mid-mountain exit at Lookout Peak. Here strong beginners can ski or ride Boomer, Zap, Flume and Willow Draw back to the base; intermediates and experts hit Grizzly, a double blue, or the black diamond Silverado Bowl or Super Fury back down to the Orange Bubble. Or try out Canyons’ Ski & Snowboard School Director’s Barry Stout’s favorite first-thing-in-themorning groomer, Doc’s Run. “Let the skis run!” Stout says. Or stay on the Orange Bubble to its end point—just a nine-minute ride from the base to mid mountain and 12 minutes to the top—and cruise down Main Line run to the Red Pine Lodge area. If you choose to ride the eight-person Red Pine Gondola to the Red Pine Lodge area, beginners can make easygoing laps off High Meadow chair. Intermediates and experts can also take the Saddleback Express lift to access Kokopelli or The Pines.

district two


While there is fabulous expert and intermediate terrain off the Saddleback Express chair, this area is most known for jibbing, hucking, fakies, faceplants and frontside air. In other words, the Transitions Terrain Park. Get There: The Saddleback Express quad lift runs from Red Pine Lodge area up to 9,100 feet with incredible views of the Wasatch Mountains backcountry and the Transitions Terrain Park. On the Snow: Last year Canyons unveiled Utah’s longest terrain park, a whopping

1.1-miler. The more than 50 progressive features here are divided into smaller, medium and most difficult paralleling each other allowing access to all levels of skiers and riders. The park also includes a super fun “natural” zone through the Aspens. “My favorite ski run at Canyons is the Transitions Terrain Park because I can do quick laps there all day and hit tons of features,” says Andy Partridge, 15-year-old Canyons Freeride Team member. If exploring a little intermediate powder skiing is more your cup of tea, head right off of Saddleback to The Pines. This north-facing slope has a nice,

even fall line through wellspaced trees and holds fresh snow long after a storm. Intermediates can also head right off Saddleback and ski or ride the long way around back down to Red Pine area on Kokopelli. Take a Break: Red Pine Lodge is the obvious choice for food and restrooms in this area. Or, if after a solid morning park session, you feel like treating yourself, head over for a sitdown lunch at Lookout Cabin. Get there with a quick ride on the Short Cut Lift. Or go further down Boomer to Sun Lodge, which on busy days tends to be less crowded than Red Pine. c a n y o n s


district four “Now the mountain flows right into Main Street, so to speak, right up to shops, a new restaurant on the walkway, and chairs and tables out on the snow.”

district three

Sun Peak/Super Condor

Canyons’ longest intermediate cruiser, in-bounds hiking, powder-filled chutes, Canyons’ (in)famous Canis Lupus natural halfpipe and plenty of elbowroom are all hallmarks of Canyons’ northernmost area. Get there: From the top of the Orange Bubble, cruise down Echo to the quad Sun Peak Express or further on to the four-person Super Condor Express. From Red Pine Lodge area, ride either the Saddleback quad chairlift or the Short Cut triple to access Sun Peak or Super Condor. On the Snow: Welcome to one of the most coveted areas of Canyons for intermediates and experts. Off of Sun Peak, intermediates ski the wide, often-groomed Eclipse. Experts like to duck into the trees for a powder hunt along Tree Time or Massacre. Satiate your need for speed off the Super Condor Express with a cruise along the meticulously groomed Upper and Lower Boa, which combined are almost two miles long. Or test your mettle on the half dozen double black diamond

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runs just south of the Super Condor lift, from West Boundary to Yard Sale. “On powder days, rather than waiting with the crowds at Red Pine for Ninety-Nine 90 to open, I head over to Super Condor and do lap after lap on runs like Funnel Cloud and After Shock,” says Canyons Freeride Team Member and U.S. snowboard team member Jonathan Cheever. If this super sweet lift-served terrain isn’t quite enough for you, take a hike out to the in-bounds Murdock Peak area, but be sure to get there directly: this south facing ridge can warm up quickly as soon as the sun comes out. And no trip to Canyons is complete without a turn through Canis Lupus, the resort’s most well known natural halfpipe, located off Upper Boa. Take a Break: The aptly named Sun Lodge is located just above the base of the Sun Peak Express chair. The wide deck is a locals’ favorite when the sun shines, as the crowds here tend to be not quite as thick as at Red Pine Lodge. Refuel on a new menu of healthy alternatives and traditional favorites. Visit


Almost directly in the middle of Canyons’ massive acreage is Tombstone, the six-passenger, highspeed chairlift. Experts and strong intermediates can typically be found doing laps off this lift where, because many of these runs face north, the snow stays fresh long after a storm. Get There: From Red Pine Lodge, ski or ride the intermediate Chicane to the base of the Tombstone Express. Or, from Iron Mountain, ride the two-way Timberline quad chairlift to Tombstone’s base. On the Snow: If the morning grooming report indicates Cloud 9 or Another World were groomed overnight, head directly there and you won’t be disappointed. For powder lovers, take Diamond Ridge to Paradise Chutes. Or hop off Cloud 9 and lose yourself in Escapade Woods, where nicely spaced evergreen and Aspen trees provide a healthy workout. (Don’t worry about getting lost. The length of Escapade Woods runs out into the groomed intermediate run Chicane, which leads back to Tombstone.) Take a Break: Load up on a grilled chicken sandwich or authentic Western barbecue at the outdoor Tombstone Grill, located at the base of the lift, where you’ll also find restrooms.

district five

Ninety-Nine 90 and Peak 5

Looking for that kind of Rocky Mountain skiing or riding experience written about in magazines and seen in the movies? The single and double black diamond runs in Canyons’ celebrated Ninety-Nine 90 area deliver just that and a whole lot more. Intermediate, family-style runs are the hallmark of the adjacent Peak 5 area. Get There: From the top of Tombstone take Silver Spur to the base of Peak 5 and NinetyNine 90 lifts. The Ninety-Nine 90 Express quad accesses Canyons’ highest point—9,990 feet above sea level. Experts only. On the Snow: Steep and deep is the best way to describe runs off the Ninety-Nine 90

chair, including Fantasy Ridge, Magic Line and 94 Turns. “On a powder day, I head to the north side of Ninety-Nine 90 Express through the trees to Lower East Face,” says Canyons Ski & Snowboard School Director Barry Stout. “Bring a snorkel because you will need it.” (Hint: The fastest way down to Red Pine Lodge is to take Magic Line to End Zone and finally Red Pine Road.) The Peak 5 chairlift offers gloriously intermediate tours along Upper, Middle, and eventually Lower Crowning Glory, and Sanctuary, all of which lead back to Tombstone. Take A Break: Cruise down to the base of the Tombstone lift for burgers and authentic Western barbecue at the Tombstone Grill. For indoor seating: Red Pine Lodge.

district six

Iron Mountain

Canyons’ newest 300 acres—opened in the 2010-11 season—is intermediate nirvana. The gently rolling runs here are ideal for those acclimatizing to the “Greatest Snow on Earth.” Get There: From the base of Tombstone, board the two-way, four-person Timberline chairlift, delivering passengers to the Iron Mountain Express quad. On the Snow: The long, meandering, low-intermediate Copperhead run is a great orientation to the area. Silver Streak and Mercury are wide, frequently groomed runs where you can open it up a bit. Ski down Goldfinger or Chrome Alley to the two-way Flat Iron chairlift to get back to the DreamCatcher four-person lift. Take a Break: Canyons’ newest on-mountain eatery offers a selection of healthy and hearty menu items at the 10,000-feet-above-sea level Cloud Dine. This unexpectedly hip, light-filled and colorful lodge features supersatisfying wood-fire pizzas, huge salads, homemade soups and creative flatbread sandwiches. Sure, you can still get the standard burger and fries, but why would you want to when being good is so delicious at the same time?

district seven

Dream Peak

Long intermediate runs winding through the old growth ponderosa pines and impressive million dollar homes is what’s waiting for you off the DreamCatcher and DreamScape quads and triple Day Break lift. Get There: Ski down Harmony to Day Break from the top of Peak 5. Or from the base of Tombstone, take the two-way Timberline lift to the Iron Mountain lift and then glide down Goldfinger to Dream Catcher. On the Snow: The trees in Phantasm are a great introduction to glade skiing. Alpenglow, Twilight and McDonald’s Meadow are very nice, even grade intermediate runs to warm up on first thing in the morning or after lunch. For a glimpse at how the top two percent live, take the Day Break chairlift and cruise along Winter Way, Elk Dance or Lazy Day past multimillion dollar homes in The Colony neighborhood.

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T he evol u tio n of Utah ’ s largest s k i area co n ti n u es

After a major makeover last season, Canyons continues to refine the way we mountain. B y R oger T oll


hard to imagine what a difference a year makes,” said Canyons’ Managing Director Mike Goar as he sat on the patio of The Farm restaurant during the twilight of another heavenly late summer day on the mountain. He surveyed Ski Beach with paternal pride. The makeover of Canyons’ base area was complete and summer patrons were deriving as much pleasure as their winter brethren. “Our mission is to create an extraordinary experience for our guests,” said Goar. “It’s tough to achieve and it takes a lot of attention. But comments from our guests this year, across the board, indicate that we really moved the needle. Customers cannot believe the energy they now feel in the Village compared to just two years ago.” As Goar looked ahead to the 2011-12 season, he did so secure in the knowledge that guests were finally reaping the benefits from months upon months of a massive resort-wide re-invention. Long, broad Ski Beach has become the core of the resort village, made possible by the razing of Park West era buildings and the relocation of the Red Pine Gondola. The Farm is just one of seven new restaurants that opened last year to rave reviews. And skiers and snowboarders gushed about the iconic Orange Bubble Express with its heated seats and brisk mountain ascents. Compliments flooded in all year long. It was loud, it was clear, it was laudatory. “Do you hear that group over there?” Goar asked, nodding to a nearby table c a n y o n s


where a group of 20-somethings had just ordered beers. “Looks like they’ve been biking our new ‘flow’ trails or in our skills park. It’s all way beyond our expectations. I couldn’t be happier.”

Austrians Call it “Gemütlichkeit”

The Resort Village is Canyons’ center of communal life, of gustatory pleasure, of smiles and friendship and joy: Gemütlichkeit, the Austrians call it. Every skier and snowboarder knows it even if they can’t pronounce the word. It’s that smile that lights up the face at the end of a run; the leisurely lunch on a deck under a warm winter sun. Warmth and laughter pervade, courtesy of a glass of wine. Conviviality with friends and family reigns. The Village’s restaurants — The Farm, Red Tail Grill, Alpine House, the Umbrella Bar, plus food carts and vendors —reflect this resort-wide focus on the role of fine food to spark the pleasure of camaraderie. “We received great feedback on all the restaurants, but without question the biggest hit on mountain was Cloud Dine, the new restaurant at the top of Dream Peak,” said Goar. “It had only been open a week when word of mouth had guests clamoring for a table.” On the hill, the new, 300-acre Iron Mountain ski terrain, with its long, well-groomed cruisers and 1,500 vertical feet of constant fall line, also earned kudos as Goar expected. But what he had not expected was how quickly guests ventured below Lookout Cabin into the Silverado Bowl area, ancient runs that had mostly lain dormant since early on

Above ripping turns toward the base, underneath the Orange Bubble Express, the first heated-seat chair lift in North America. Relaxation, right, are as important a part of Canyon’s mountain experience. 2 2

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when the ski area was called Park City West in the sixties. Previously served by a plodding lift, Silverado Bowl is now swiftly reached on the Orange Bubble Express, the first heated seat chairlift in North America which rockets guests to the top of the mountain in just 12 minutes. Since Talisker took control of Canyons Resort, the makeover has been dramatic, as Talisker owner and CEO Jack Bistricer promised last year. “It is a total re-creation of the ski area. When complete, it will be one of North America’s top four-season destination resorts.” For two years, Bistricer and Goar led a meticulous analysis of every detail that could make the vast natural terrain they had inherited an “extraordinary experience.” Then they rolled up their sleeves and started transforming every facet of Canyons’ 4,000 acres (one of North America’s largest ski areas!). Lifts, trails, snowmaking, restaurants, lodging, parking, customer service have been substantially upgraded. Perhaps the most dramatic and welcoming change: the completely recreated base-area.

Diamond in the Rough

A New York City native who moved to Toronto 30 years ago, Bistricer built his company, Talisker Corporation, through global investments in real estate and developments. A skier, he had a special love for St. Moritz in Switzerland, where he learned what a great ski resort could feel like. When he first visited Park City prior to the Winter Olympics of 2002, he saw enormous potential: a beautiful location close to a metropolitan center and a major international airport, three excellent resorts, the five-star reputation of Deer Valley Resort, and cosmopolitan guests with a taste for quality. Talisker’s first foray was Tuhaye, a luxury residential golf community in the hills six miles east of Park City. Next, Talisker bought the vast acreage owned by United Park City Mines, which gave the company virgin land on Deer Valley and spans all the way over to Canyons Resort. Talisker developed high-end, slope side residences at Empire Pass intermixed with generous conservation easements and ski trails. Talisker created the Talisker Club to weave together largely parttime resident owners through an impressive tapestry of four-season activities and clubhouses, both for summer and winter, golf and skiing. Talisker hired its exceptional chef, John Murcko, who brought his Park City pedigree to the private clubhouses. Murcko’s masterpieces provoked so many accolades that they opened Talisker on Main to provide the public with a taste for Talisker’s style and dedication to the human palate. Newcomers to the ski industry, Talisker emulated a mentor that knows something about quality: Deer Valley. Talisker sank deep roots there while creating some of the mountain’s most valuable real estate. Noting the size of Talisker’s investments, their long-term vision and their thoughtful approach at every stage, locals concluded that the Canadian real estate company was planning to be a market leader for a very long time. Deer Valley President Bob Wheaton saw it coming when he spoke presciently in a 2005 conversation about Talisker’s role in Park City. “They are going to be outstanding local citizens,” he predicted. “They have a real passion for excellence, which you see in their approach to

“Comments from our guests this year, across the board, indicate that we really moved the needle. Customers cannot believe the energy they now feel in the Village compared to just two years ago.” —Mike Goar, Canyons’ Managing Director

The Orange Bubble express, above, crosses over a new on-mountain reservoir that increases snowmaking ability and in the summer is a recreational pond offering pedal boating. Mike Goar, right, believes that the details make all the difference. c a n y o n s


“Let me put it this way. You find a lot of mountain resorts feed you because they have to. But we feed you because we want to. It is our passion.” —Paul Cherrett, SVP of Hospitality

design, presentation, personality and level of service. As we go forward, the ski industry has to focus on the quality guest experience more and more, in both winter and summer, including an ever-widening range of activities all year long. I think the Talisker folks will be very successful because they understand that.” Talisker jumped at the opportunity to buy Canyons in 2008. Talisker places a premium on world-class hospitality—and the snow sports, real estate, retail and entertainment fall in line. With that vision before them, the Talisker team set out to create an integrated four-season experience.

‘We Feed You Because We Want To’

Food and hospitality are essential to the new Canyons’ experience. The Alpine House, top, and The Farm, middle, are under the experienced purview of Chef John Murcko, bottom. 2 4

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“Together, Mike and I work out the details of training all of our employees,” said Paul Cherrett, Senior Vice President of Hospitality. “Thousands of hours are devoted to customer service. Whether it’s a lift operator, instructor, waiter or bellman, every employee is instilled with the same seamless level of excellence. We are the same family, so we aspire to the same high level of service wherever the guest goes.” At Canyons, Cherrett oversees all 14 restaurants, four residential hotels—including Canyons’ gem, the 5-star Waldorf Astoria Park City, which joined the Talisker family in 2010—and the Canyons Club. Returning to one of Goar’s favorite themes, Cherrett said the biggest impact we have made is in Food and Beverage. “We added seven dining options in the last year and dramatically improved the level of cuisine and service. We have also initiated some fun options that raise the bar on the interaction of guests and resort,” he said. The Farm, located at Ski Beach, is Canyons’ flagship dining experience and Cherrett’s greatest source of pride. Its changing, seasonal menu highlights inventive dishes made largely from the products of local farms and artisans. Since opening in March 2011, it has become one of Park City’s most popular dining experiences, joining Talisker on

Main and Slopes by Talisker (at the Waldorf Astoria Park City) as the cornerstones of the Talisker Restaurant Collection. Talisker on Main was named “Best Restaurant in Park City” by Salt Lake magazine—and serves as the flagship public venue of the private Talisker Club. With fine food today at the core of up-scale living, the resort has made the diversity of restaurants, menus and price points a top priority. “By pushing the limits in what we offer, we are appealing to a broader audience, including the high-end diners who don’t mind taking two hours for lunch after skiing hard all morning,” Cherrett said. “Let me put it this way. You find a lot of mountain resorts feed you because they have to. But we feed you because we want to. It is our passion.” Executive Chef John Murcko, who Salt Lake magazine named Utah’s Best Chef in its 2011 Dining Awards issue, has re-launched the restaurant in the Waldorf Astoria Park City, now called Slopes by Talisker, which will focus on a healthier, “Living Well” approach to menu items without giving up visual appeal, flavor, texture or satisfaction. The concept caters to guests of the hotel and its Golden Door Spa by offering vegetarian, vegan and gluten free dishes requested by guests with ever-increasing frequency. “It’s the way more and more people are dining today,” Murcko said. “And, yes, there will still be terrific meat dishes.” Murcko has also been key to the launch of many other restaurants at Canyons over the last year. It was his idea, for instance, to create Bistro this winter in the base area’s Silverado Lodge, which will serve fine bistro-style meals with a twist: it will be the first certified kosher restaurant at a ski resort in the United States.

New Life at the Base

The slopes, accommodations, dining and spa have all been reinvented. Now it’s time to fully integrate the Canyons Club, the resort’s “First Class” section. As Cherrett puts it, “Canyons Club provides guests a more convenient and exclusive portal to the mountain.” Week-long or season memberships offer valet parking, private lockers in the Village, and private on-mountain dining on the deck of, or inside, the cozy Yurt next to Lookout Cabin—it’s like flying first class. Bistricer is excited about the changes his team has already put into place. “We have elevated our dining offerings in a major way.” he said. “Secondly, we knew we had to bring more animation to the Village, and now the Ski Beach is just what I had hoped it would be: exciting and fun. Third, the Orange Bubble Express has become our iconic symbol. Not only is it comfortable, but by going so high up the mountain it dramatically simplifies getting from one side of the ski area to the other.” Ski Beach is buzzing with restaurants, roving food carts, lounge chairs on the snow with drink service, two beautiful lifts and a lot of skiers coming and going. Next up are enhancements to the retail area, to the left of the Cabriolet where Alpine House and the Umbrella bar now stand. Look for new stores, increased activity and a new base area day lodge with paid underground parking. “We have successfully brought the mountain into the village,” Goar said, looking out from the deck of The Farm restaurant, the sun now behind the ridgeline. “Just look around. People want to hang out here. This year, there were a lot of smiling people enjoying themselves.”

Q&A With the ‘God of Snow and Dirt’ Steven Duke has been the Terrain Park manager at Canyons for five years and debuts his best park ever this season

Q We recently had a Facebook comment from an adoring fan that stated, “Steve Duke is the God of snow and dirt.” How do you explain your excellent parks? I just love jumping! If I can do that year round then I’m in heaven. But by no means am I running the place. Q I don’t remember “Terrain Park Management” being a major in college. How did you get where you are now? You’re right, it’s not a major. Believe me, I looked for it. I had to settle on business. I figured I can make that work anywhere. While I was in school we started KAB Rails. It was kind of a party thing for us back then. We really didn’t take it seriously as a business. We would find random steel pieces, weld them together, bring them to the mountains and shred them up. Eventually, people started to take notice and, one day, our friend said we should make some rails for Brighton. We welded six rails and brought them up. They loved them and the rest fell into place. Q Let’s talk Bike Park. With the skills park set and one flow trail in place (two more to come this season), things are coming together. Fill us in on the process and what we can expect in the future. Yeah, definitely super stoked on this project. Our plan is to make Canyons THE spot for bikes in Utah. Alley Cat, the first flow trail features legit jumps, berms and drops. You can really send it. The next two High Meadow trails will be just as legit. One will

be a super long, flowy woods cruiser, and the other will be the technical north shore line. We’ll also have a fourth trail going in off the shortcut lift. This trail is going to be the flow version of single track, with the focus on natural lines and contours. We have big plans for expansion that is split up into phases. The next phase will focus on a T2B (top-to-bottom) flow trail from the Red Pine area of the resort to the base.

Q What is your philosophy when it comes to building parks? Fun. If you’re not having it then what’s the point?

Q What’s the plan for Transitions this year? Any new features you can leak to get the stoke going? We’re always bringing new features. The crew is really looking forward to expanding our wood line and the legit rail set ups. Plus, we’ve got a couple of snow jumps in mind that we want to try.

Q The ski, snowboard and bike industries basically have created their own dialect based on slang terms. What’s your favorite? Right now I’m loving the phrase: “send it.” It means ”‘don’t think about it, just go.” Q After all these years, you know Canyons better than most. What’s your favorite part about the resort? The vibe. Everyone I meet truly loves shredding. Oh, and Super Condor. That area is sick. c a n y o n s


Summer on the Mountain When the snow melts, Canyons’ 4,000 acres become a rumpus room at 8,000-plus feet above sea level By Melissa Fields

A w e l l -w o r n s ay i n g among Park City’s largely transplant population goes something like this, “I came for a winter, but stayed on for the summer.” After spending just one day here in the cool, clean, mountain air biking, hiking, having lunch on a sun-splashed patio or taking in an outdoor concert, you’ll see why it may be the snow that hooks ’em, but the summer that converts visitors into locals. 2 6

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Hiking, left, scenic gondola rides, below, and an 18-hold putting course, bottom, are among the activities that make Canyons’ a year-round destination.

The list of things to do in Park City in the warm weather months is jam packed, and Canyons’ dance card is no exception. The ZipTour, mountain bike park, MidMountain cross-country mountain biking trail, hiking only trails, pedal boating and trout fishing at the Alpine Reservoir, 18-hole disc golf course, and lunch at Red Pine Café are all accessed with a quick ride on the Red Pine Gondola. Down below in the Resort Village activities include the free Saturday Concert Series, miniature golf, shopping, spas, and a variety of dining options. Stop into Canyon Mountain Sports (Open daily, 9:30 a.m. to 5:30 p.m.) prior to any on-mountain activity for equipment, tickets, and advice. Following is the nitty-gritty on how to lose yourself this summer at Canyons. Maybe you, too, will make the conversion from visitor to local.

Mountain Biking

Park City and its environs are northern Utah’s mountain biking Mecca. Riders can traverse the rolling 8,000-foot Mid Mountain trail south from the Red Pine Lodge area through

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What Goes Up… Canyons’ new mountain bike park is the ride of your life Last summer Canyons’ debuted a series of cutting edge bike park trails accessed via the resort’s High Meadow chairlift. Different from typical cross-country single track, these three new downhillonly trails—dubbed Alley Cat, Wild Mouse and Flying Salmon—are four times as wide as a typical mountain bike trail and full of manmade jumps and wooden features. “All three are a nice even pitch, designed to be no pedal with minimal braking,” says Canyons’ Steve Duke, Terrain Park Manager. Alley Cat, the most difficult flow

trail, features several jumps, berms, and drops from top to bottom. This trail’s first feature, a mid-gap jump launch onto logs called Squirrel Catcher, sets a challenging tone and is immediately followed by an optional exit for riders in over their head. Flying Salmon, the easiest of the four, is a super long, flowy woods cruiser with tons of rollers and some berms on which riders can gnash their teeth. The intermediate Wild Mouse includes technical north shore features with lots of medium sized jumps. “With all three trails we really tried to stay true to

what the mountain has to offer,” Duke says. Canyons teamed up with wellknown mountain “gravity trail” designers Gravity Logic to design its three new trails as well as future downhill Canyons’ bike park master plans. “Our Bike Park’s next phase will focus on a Top-to-Bottom flow trail from the Lookout area to the resort base. And another phase includes a world-class downhill trail and contest venue,” Duke says. For gondola tickets and trail maps, visit Canyon Mountain Sports, (435-615-3440).

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Canyons has become a yearround resort and offers some of the most scenic and exciting on-mountain activities along the Wasatch Back. It’s all serviced by lifts and the gondola so you can drop right in to play.

neighboring Park City Mountain Resort to Deer Valley Resort. For a truly epic day, take Mid Mountain north and make the grunt up the Wasatch Crest Ridge Connector to Utah’s popular Crest Trail, traversing the Wasatch Mountains’ uppermost ridgeline all the way down to Salt Lake City. Follow the signs to Mill D to end up in Big Cottonwood Canyon, or take Lower Big Water Trail down into Millcreek Canyon. (Note: Millcreek Canyon is open to mountain bike traffic on EVEN numbered days only.) For trail maps, gondola tickets and trail advice, stop into Canyon Mountain Sports in the Resort Village, 435-615-3440.


Easiest access to Canyons’ three hiking only trails— High Meadow Loop, Tombstone, and Fantasy Ridge— is from the top of the Red Pine Gondola. It is possible to hike up from the base to Red Pine along Holly’s Trail or Ambush, but these trails see frequent downhill mountain biking traffic. For trail maps, gondola tickets, and trail advice, stop into Canyon Mountain Sports in the Resort Village, 435- 615-3440.


Flying is the best way to describe the adrenaline-pumping, ear-to-ear grin-inducing ride on a zip line. But rather than simply gliding along a line in a harness from point A to point B, Canyons’ ZipTour spans two separate cables—one 675 feet long, the other 1,954 feet—taking riders above the treetops at

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speeds up to 50 miles per hour (you control the speed). Launch and land on a knoll just a short walk from the Red Pine Lodge. To reserve, call 888-CANYONS.

Disc Golf

Canyons’ 18-hole alpine course is located mid-mountain. Public access to the course is free with the purchase of a daily gondola pass.  The front-nine holes are accessed by riding the High Meadow lift and playing downhill to the back nine which surround Red Pine Lodge.

Fishing and Pedal Boating

In summertime, the 20-million gallon snow-making reservoir at Canyons transforms into a recreational pond stocked with 500 10-18 inch Tiger Trout, one of Utah’s most popular hybrid trout species. Fish from the shore or rent a pedal boat. Bring your own tackle or rent a pole at the Red Pine Kiosk at the top of Red Pine Gondola. (Catch and release, artificial lures or flies only, barbless hooks only, and no worms.)

Family Putting Course

Perfect your putting at Canyons Resort on the all-new 18-hole family putting course located on the Ski Beach in the Resort Village. This mountain-themed course (designed like a real course) is sure to entertain the entire family. Rent top of the line Ping putters and get balls and scorecards from Canyon Mountain Sports.

Designed by awardwinning architect Gene Bates, Canyons Golf Club, currently under construction.

the facts

Status: Currently under construction Course Architect: Award-winning designer Gene Bates Par: 70 Length: 6,253 yards

High-elevation Links Now under construction, Canyons Golf Club will be a dazzling 18-hole resort course designed by award-winning architect Gene Bates. Adjacent to the Waldorf Astoria Park City and the heart of Canyons Resort Village, this unique mountainmeadow course is the one of the most anticipated new courses in the western United States. Featuring 1,000-plus feet of elevation change, the course will offer dramatic views of the Wasatch Mountains and the surrounding valleys. Mountain holes feature long views into the valley below and are characterized with

exposed rock accents and dramatic elevation changes. Meadow holes will feature sagebrush and other native plants throughout. The course will start and finish from the Grand Summit Lodge and surround the Waldorf Astoria Park City. Given its connection to the Resort Village and Canyons’ five world-class properties, the course will be ideal for guests and owners of Canyons Resort properties. Canyons Golf Club will be a resort course and will service resort guests, group guests, RVMA members, private memberships and the public.

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A n I dyllic S even D ays in the M ountains Prescription for an unforgettable summer’s week at Canyons

M o n d ay Morning Start your week by exploring Canyons’ extensive trail system. Rent a mountain bike in the Resort Village, purchase a gondola pass from Canyon Mountain Sports and head to our mid-mountain trailhead. Or hit the new bike park located at the top of Red Pine Gondola. Keep your eyes peeled for red-tailed hawks, marmots and the occasional moose. Wrap up your afternoon with a late lunch at Red Pine Café. Afternoon Hop on the Park City Transit System’s free shuttle bus and head into the Old Town Historic District. Peruse the dozens of shops, boutiques and art galleries lining Main Street. Be sure also to pay a visit to the Park City Museum for an interactive glimpse at the area’s silver mining past. Evening Now that you’ve worked-up a healthy appetite, choose from one of Main Street’s dozens of restaurants, including the award-winning Talisker on Main, named “Best Restaurant in Park City” by Salt Lake magazine.

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T u e s d ay Morning Take the adventure quotient up a notch with rafting on the Weber River, horseback riding, fly fishing the Blue Ribbon Provo River or by taking a spectacular sunrise hot air balloon ride. These excursions and more can be arranged by Canyons’ on-site outfitter, All Season Adventures (435649-9619, allseason Afternoon Head back to Canyons and work up a sweat with a game of disc golf on our 18-hole mountain course. Stop by Canyon Mountain Sports to pick-up a course map/scorecard and check-out our full line of disc golf equipment and accessories for purchase and rental. Evening Time for an amazing dinner at The Farm restaurant inside the Resort Village, featuring local farm-to-table cuisine sourced largely from within 200 miles of the area.


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W e d n e s d ay Morning Start the day on the right foot with a healthy breakfast at Slopes by Talisker inside the Waldorf Astoria Park City, sipping energy elixirs and noshing on a protein-powered frittata with local summer vegetables. Spend the rest of the morning lounging by the Waldorf’s spectacular pool. Noon Check the local pulse by browsing the Park City Farmers’ Market, held every Wednesday at Canyons, noon to 6 p.m. At the market you can grab a quick lunch and pick up local produce, flowers, baked goods, and artisan crafts. Afternoon Tee off on Canyons’ family putting course, which features illuminated holes just in case your game runs into twilight. Evening Round up a blanket, wine and cheese purchased at the Farmers’ Market earlier in the day and head to Deer Valley Resort’s free Wednesday night concert series, held from 6 p.m. to 8 p.m. Come early to get a good spot on the hill and enjoy the music, featuring local artists. If you still have some energy left, head back to Main Street for a late dinner or a nightcap.

T h u r s d ay Morning Sleep in and enjoy a light breakfast at First Tracks Café, located in the Grand Summit Hotel. Head up the gondola and go for a quick hike off High Meadow lift, passing by the midmountain alpine reservoir, where you can try out pedal boating and grab lunch at Red Pine Café. Afternoon Treat yourself to a little TLC at the Golden Door Spa in the Waldorf Astoria or the Canyons Resort Spa & Health Club, with a wide range of treatments and therapies designed to relax and rejuvenate your body and mind. Shop ‘til you drop with an afternoon spree at the Tanger Outlet Center or the shops located at Redstone Center near Kimball Junction. Or take to Main Street’s boutiques and designer shops for some retail therapy. Evening Grab an early dinner at one of the many eateries located in the Redstone/Newpark area, or take one to go and enjoy a free Newpark outdoor concert, Thursdays from 6 to 8 pm. After dinner, take a short hike up Holly’s Trail from the base of Resort Village and watch the stars come out over the Wasatch Mountains.

F r i d ay Morning Ride the two new year-round ziplines that traverse more than 2,100 feet across a deep gorge starting from Lookout Cabin, located mid-mountain off the Orange Bubble Express chairlift, and land on a knoll just below the Mid Mountain trail. Or for something a little more sedate, check out the 20 milliongallon mid-mountain reservoir for some fishing on our stock of 500 Tiger trout, nearly three dozen of which are trophy size. (Rent fishing poles from Canyon Mountain Sports, or if you bring your own, use barbless hooks and lures. No worms allowed.) Afternoon Hike up to the onmountain yurt for an amazing lunch and spectacular view of the surrounding peaks that makes Canyons Resort Utah’s largest outdoor adventure playground. Evening Head over to Newpark’s Jupiter Bowl for some “pub grub” and the most exciting disco bowling experience this side of the Rockies.

S at u r d ay Morning Rev up your metabolism with a boot camp or water Zumba class at the Canyons Resort Spa & Health Club. Or, take your workout onto the mountain with a 1.5 to 5 mile guided outdoor trail running class. Afternoon Take in a spectacular “Flying Aces” aerial show at Utah Olympic Park (olyparks. com) and marvel at the skill of the athletes as they propel down jumps into the pools below. Evening Grab a blanket, pack a picnic and a bottle of wine, and settle in at the Resort Village for free live music, presented every Saturday at 6 p.m. Night End the evening with a drink or late dinner at The Farm.

S u n d ay Morning Start your Sunday off with a hike or a mountain bike ride on one of the hundreds of miles of trails in the Park City area. Visit for more information on individual trailhead locations and maps to the surrounding areas. Afternoon Head back to Main Street for the Park Silly Sunday Market, a weekly food, craft, and performance festival held every Sunday from 10 a.m. to 4 p.m. Evening Make your way back to Canyons Resort and have a relaxing dinner at Slopes by Talisker at Waldorf Astoria Park City, which serves up delectable culinary delights inspired by the “Living Well” mantra that permeats the hotel.

Call or visit any of our Talisker Mountain Realty offices for a copy of our 2011/12 real estate guide.







W W W. T A L I S K E R R E A L T Y . C O M


The cornerstone of the Talisker Restaurant Collection, this culinary standout was named the “Best Restaurant in Park City” by Salt Lake Magazine. This restaurant focuses on sampling many distinctive regional flavors with a constantly evolving menu inspire by the fresh produce available during the changing seasons. Located on historic Main Street, Talisker on Main also offers one of the best wine selections in Park City.



PAN ROASTED DOVER SOLE black garlic oil, sunchoke & apple tartar

LEMON SOLE shellfish, linguica, pepperoncini & apple cider fumet

VEAL MARROW BONE truffled ravioli, crispy sweet breads & veal shank ragout

PAISLEY FARMS PORK RIB CHOP sugar pie pumpkin, horseradish & savory brown butter gastrique

LOBSTER HUSHPUPPIES herb salad & snowy mountain sheep’s blue cheese-crab butter

SPICE FRIED CHICKEN biscuit, black eyed peas, leg confit croquettes & cayenne butter

PLEASANT CREEK RANCH SKIRT STEAK FONDUE rockhill gruyere, torn croutons & mushrooms

SHORT RIB SHEPHERD’S PIE sweet potato, gold creek smoked cheddar & winter vegetables

BRUSSELS SPROUTS bacon, hazelnuts, high desert goji berries & pomegranates

HERITAGE VALLEY RABBIT LOIN caramelized fennel, yams, arugula & smoked date jus

ROOT VEGETABLE SALAD desert red feta, spiced pumpkin seeds & honey wine vinaigrette

PAN-ROASED ESCOLAR octopus tentacles, creminelli salami & fennel fumet

HEIRLOOM SQUASH SOUP chestnut bread pudding, truffle syrup & herb salad

BALLARD FARMS PORK TENDERLOIN pink peppercorn, black garlic spätzle & rendezvous rye apple


For reservations, please call


Hours: 5:30 - 10:00 pm

*menu subject to change with seasonality and product visibility


All smiles: Chef Murcko (center) and his team of chefs take a rare moment to relax.

Eat well, live well

The Talisker Restaurant Collection embodies Canyons’ commitment to healthy lifestyle Holistic Approach

The Talisker Restaurant Collection is part of the “holistic” setting at Canyons. It’s more than premium ingredients and the worldclass chefs. Distinctive design has created memorable dining spaces.  Family and friends are emphasized in the resort’s accommodation options and activities. Our dedicated staff undergoes thousands of hours of training. Any way you look at it, Canyons is a great place to escape to—starting with the first bite.


aising the bar on slopeside dining has been a key part of the reinvention project at Canyons. Once only enjoyed by those buying into its exclusive private club, Talisker’s culinary expertise is now available to the public via the Talisker Restaurant Collection.  The signature restaurants are Talisker on Main, The Farm, Slopes by Talisker and Bistro at Canyons.  The entire family encompasses two dozen distinctive restaurants in Park City and at Canyons, where the public can now experience the world-class service and cuisine orchestrated by Chef John Murcko. 

Life Long Love Affair

As Vice President of Food & Beverage for Canyons and Talisker, Chef John Murcko’s goal is to provide extraordinary guest and member experiences with delectable cuisine made from scratch. Murcko began his exemplary cooking career in a resort community at age 14 and went on to graduate from the prestigious Culinary Institute of America in Hyde Park, N.Y. With more than 15 years in Park City, Murcko has created a new standard for mountain contemporary cuisine. Salt Lake magazine named Murcko the Best Chef in Utah in its 2011 Dining Awards.

Feeding the Soul

When it came time to crystallize a culinary philosophy, Murcko knew it would be about more than cooking great food. To him, it’s the most minute details that

matter. Murcko has created a team of Talisker chefs who care about the environment and insist upon knowing not only where all of the organic ingredients come from, but on knowing the people who bring them that food. That’s the heart and soul behind our fresh, seasonal, locally grown cuisine: It’s food with a low carbon footprint that never travels far from the source to the table.

Back to the Source

A cornerstone of the Talisker Restaurant Collection is forming partnerships with top local farmers, working with ranchers to raise cattle, harvesting milk with local dairies, and establishing a network of greenhouses and growers for its restaurants. These partnerships allow the collection to support the incredible local Utah purveyors while also creating unforgettable food experiences for its guests. c a n y o n s


Locally Grown int e rnationa l l y

At Canyons, the best ingredients mean the best cuisine B y mary brown ma l ouf


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ustainable, local and delicious”— John Murcko’s simple food philosophy is behind every restaurant at Canyons and Talisker, from the food carts on the Ski Beach to the upscale menu at The Farm. Murcko, Vice President of Food and Beverage for Canyons and Talisker, has taken care to seek out and make friends with the finest food producers in Utah. “We care about the environment and insist upon knowing not only where all of our organic, mountain-grown ingredients come from, but on knowing the people who bring us that food,” Murcko says. “That’s the heart and soul behind our cuisine.” And so, with that heartfelt honesty and dedication to creating food with soul, we’d like you to meet the farmers, growers and food producers whose hard work provides the best possible ingredients for more than two dozen Canyons and Talisker kitchens.

Pleasant Creek Ranch is a family affair: Trent, Julie, Travis, Connor, Jessica and Colby Jorgensen. c a n y o n s


“We are raising our cattle to thrive in a no-stress environment. They spend their days grazing by the creek that runs through our property.”

Pleasant Creek Ranch owner Trent Jorgensen and (right) Travis, Jessie, Colby and Conner Jorgensen

Pleasant Creek Ranch in Sanpete County Trent Jorgensen’s whole family is involved in working Pleasant Creek Ranch with the goal of raising high-quality beef, using no hormones or antibiotics, feeding the cattle on grass and high-quality grain with no animal by-products. Jorgensen says, “We are committed to raising our cattle to thrive in a no-stress environment. They spend their days grazing by the creek that runs through our property. It’s a pretty great life.” No stress? That’s right. Jorgensen believes that a no-stress, natural life results in superior marbling, better-tasting and more tender beef. Their cattle, a cross-breed of Wagyu and Black Angus, are pampered, fed well and moved minimally. They also calve throughout the year, giving ample opportunity for the entire Jorgensen clan to be involved in the family business. The youngest Jorgensens have been known to sit with newborns in the laundry room of their family home during cold winter nights, warming the chill away from the calves with hand-held hairdryers. The cows are processed locally, where the family can keep an eye on their care, and finally, the beef is dry-aged for at least 21 days. Pleasant Creek Ranch, Pleasant Creek Ranch LLC., 86 N. University Ave., Provo, 435-851-1814.

Fr om far m t o ta b l e The Farm: Straw roasted beef tenderloin using beef from Pleasant Creek Ranch, right.

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Zoe’s Natural Garden in Layton

by ski beach Food carts are the rage across the nation—so of course, the Ski Beach at Canyons features a collection of carts serving satisfying, anytime foods. Chocolate Bar This build-your-own hot chocolate station features specialty hot chocolate including concoctions like sea-salted hot milk chocolate with a caramel drop. Drift This totally cool, high-concept concession trailer will “drift” around the mountain offering a variety of Greek dishes made right inside its retro kitchen. Umbrella Bar Gather under the big umbrella, snow or shine. The umbrella ceiling opens up and the walls drop down, creating an outdoor bar when the weather is right. Located just off Ski Beach in the Resort Village, the perfect spot for après-ski drinks and a quick bite to eat. In this après ski hub burgers are given a signature twist and an extensive beer list quenches thirst. Red Tail Grill A reminder that you’re way out west, Red Tail Grill’s Southwestern setting—a colorful barn wood wall, rustic fixtures and comfy casual furnishings—suits the menu of southwestern dishes and signature cocktails. Located at the base of the Orange Bubble Express across from Ski Beach. Alpine House Looking for something a little less rugged, a little more posh? Alpine House is your refuge. (And it’s open late every night of the week). Settle in at the illuminated onyx bar or sink into a cozy armchair by the fire.

Located in the Resort Village, this stylish dining room custom uses its elements—reclaimed oak cabinetry and antique building anchors—as art features, lent elegance with gold leaf and hand painted detailing. Don’t miss the tomato soup, made with coconut, or the wood-fired pizzas, and allow yourself a classic cocktail made with infused vodka. Bistro Utah’s first gourmet kosher restaurant has a chef-created menu that transcends food rules. Yes, a rabbi oversees the kitchen, but the food here is all embracing. Think wild mushroom gratin with pine nuts, spinach and garlic bread crumbs. Or try classic housecured salmon. Tuna tataki or smoked chicken flatbread with kale, roasted garlic, white bean and white asparagus puree. Bistro also serves a special Sabbath meal every Friday night as well as a traditional meal for Sabbath day lunch. The Farm The first fine-dining restaurant offered at Canyons features original farm-to-table cuisine that is sourced largely from farms and artisans located within 200 miles of Park City. The highly-seasonal menu celebrates Utah agriculture with inventive dishes–like Silver Bean Espresso Rubbed Beef Tenderloin with caramelized cipollinis, braised autumn greens and Zoe’s garlic cream— that focus on quality local ingredients. The design of the Canyons flagship restaurant reflects a modern twist on the unpretentious concept of a farm, expressed through the honesty of materials such as exposed wood, tile and the enormous rock bar. This is a don’t-miss dining experience, offering an authentic taste of Utah. The Farm is located off Ski Beach across from the Red Pine Gondola.

“Zoe” is an ancient Greek word meaning “abundant life” and there could not be a more appropriate name for this sustainable farm, which grows more than 600 kinds of naturally grown vegetables, fruits and herbs—over 60 percent of which are heirloom varieties. Zoe’s Garden also grows flowers, raises free range chickens (and their eggs) and heritage breeds of grass-fed lamb and beef. Everything is grown naturally, using cover crops, beneficial insects, succession planting, crop rotations and organic soil amendments. And everything is sold on a purely seasonal basis, so chefs who buy from Zoe change their menus according to the time of year, and vary them according to natural forces like heat, rain, insects and hail. Everything is picked to order, meaning that the food comes F r o m far m t o ta b le right from their fields to The Farm: Zoe’s greens are featured in a your plate at Canyons and chopped salad with farm-raised chicken and Talisker. Zoe’s Garden, 1700 salami, green leaf, red onions, farm eggs and N. Fort Lane, Layton, Utah, organic Dove Creek garbanzo beans. 801-721-8238.

Gold Creek Ranch Farms in Woodland In the summer of 2007, Alan Gold brought his wife, Debbie, to look at a ranch for sale in Woodland, Utah. Alan and his partner, Cecil, had been looking for a while and found this 300-acre plot of land on three levels, the Provo River skirting the lower level. Debbie exclaimed, “Let’s do it!” They didn’t really know what “it” was, but over time, part of Gold Creek Ranch became Gold Creek Farms, producing small-batch butter, cream cheese, cheddar, mozzarella, feta and parmesan cheese.  The partners hired Mennonites to build the large barn with the cheese factory inside, brought in goats, hens, pigs and 30 all-important Brown Swiss cows.  After taking some courses from Utah State University, head cheese chef Fernando Chavez started making cheese. But the cheese is only as good as the milk, he says, and it’s farm manager Brenton Whitaker’s job to keep the cows happy. He feeds them beer-quality grain from local breweries and hay grown in the hills above Woodland. The care pays off— their smoked cheddar has taken a prize at the American Cheese Society convention, competing against bigger, more established cheese makers. But the cheese doesn’t stop there. F r o m far m t o ta b l e Whitaker is planning to work on the Cloud Dine: Try the Pleasant Creek Farm’s goat herds. Then he plans to dig Ranch burger with smoked Gold caves so he can age cheese the European Creek Ranch cheddar cheese. way. Gold Creek Farms, 6297 E. Bench Creek Rd., Kamas, Utah, 800-517-7670.

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on the mtn Cloud Dine Picture yourself eating on the top of the world with a 360-degree panoramic view of powder-covered Wasatch peaks. Ski in for a refueling feast, then ski out and ski some more. Located at the top of DreamCatcher and DreamScape lifts, Cloud Dine features hearty, healthy options that keep guests revved for a day on the slopes, but not weighed down. Simple dishes include a Buffalo Burger, Sloppy Joe sandwich and Italian Egg sandwich. The interior is accented with invigorating colors of blue, orange and yellow to maintain the energy of a great day on the slopes.

Morgan Valley Farms Lamb in Morgan For more than 100 years, domestic lambs have grazed the mountains and valleys of Utah, producing some of the best-tasting lamb in the world. The Gillmor family has been in the sheep herding business for more than three generations, but it wasn’t until 2001 that Jamie and Linda Gillmor, owners of Morgan Valley Lamb, began marketing their naturally raised lambs to local high-end restaurants and quality supermarkets in Salt Lake City and surrounding areas. They decided to raise “natural” lamb without using antibiotics or growth hormones and chose an all-vegetarian diet—no animal by-products are in the feed. Now, Morgan Valley lamb—sweet, lean and local—is the darling of Utah chefs like John Murcko, Briar Handly, Alex Malmburg, and Stephen Musolf at Canyons and Talisker. Morgan Valley Lamb, Delta, Utah, 435-864-7298.

From far m t o tab l e The Farm: Braised Morgan Valley lamb shank with heirloom carrots, swiss chard and roasted eggplant (above) 4 0

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DreamScape & Tombstone Grills Choices abound at Canyons— one day, enjoy burgers or sandwiches at the base of the DreamScape lift and the next day, fill up on authentic BBQ at the base of Tombstone lift. Both of these restaurants are ideal spots to enjoy an outdoor picnic-style lunch and get back on the slopes quickly. Lookout Cabin At the top of Shortcut lift and the mid-station of Orange Bubble Express, Lookout Cabin is the only table-service dining room on the mountain. Give yourself a break­—your vacation is not all about skiing—­ and enjoy the scenery and the food at a leisurely pace.

Red Pine Lodge Nothing builds up an appetite like powder skiing—all of a sudden, you can eat like a college kid again. Satisfy that young appetite with selections from this menu of classic Americana, featuring all kinds of pizza, soups, sandwiches, burgers and grilled entrees. Upstairs in the Red Pine Draft House, sample Utah’s great local beers, along with other domestic beers on draft. Located at the top of the Red Pine Gondola. Sun Lodge This spacious and airy mountain lodge features hot and cold sandwiches, burgers and tasty sides. Located near the base of Sun Peak Express lift. Bruges Waffles Authentic Belgian waffles, made with yeast dough and imported pearl sugar, in several variations—like the Liege Vanilla Waffle or the Torpedo Waffle stuffed with Belgian chocolate. Top yours off with fresh fruit of the day or crème fraiche. Bruges Waffles is located next to Red Pine Lodge, at the base of High Meadow and Saddleback Express lifts.

Roberts Ranch & Gardens in Spanish Fork Roberts Ranch was originally, yes, a ranch with a barn, corrals, a large pasture and alfalfa fields. But the family always grew vegetables and herbs for their own use in a huge garden plot. Twenty five years later, the ranch is a farm—the six and a half acres in Utah Valley formerly used for horses are now blooming and bearing enough that the Roberts founded a CSA—community supported agriculture—farm. Roberts Ranch uses natural methods to enrich the soil and control pests and diseases. They plant in raised beds and use row irrigation. The farm works according to a holistic philosophy, eschewing chemicals and concentrating on keeping the soil healthy so the plants grow full of micro-nutrients. Besides vegetables and herbs, Roberts now offers natural beef, eggs, honey and even bread and granola in their CSA. Roberts Ranch CSA Farm & Gardens, 801-997-0708.

F r o m farm t o ta ble Talisker on Main: To taste Roberts Ranch try the watermelon salad with mixed greens. High Star Farms grower /intern Kendra Haterly and owner Carol Allen

High Star Farm in Kamas The tender-to-the-touch tomatoes and tiny vivid lettuces grown at High Star Farm are only sold to a few select Park City restaurants— not out of any elitist philosophy, but because fruits and vegetables of this quality can only be grown in small quantities. Besides planting the perfect seeds in the proper soil, cultivating high quality produce requires constant personal attention. High Star manager Carol Allen—who left the world of investment banking after nearly two decades—and grower Morgan Decker are dedicated to every stage of this process, nurturing a living soil in the greenhouse, high tunnels and an outdoor field. The greenhouse and the high tunnels almost double the growing season so high-quality produce—everything from arugula to leeks—is available from March to November, and picked at the height of ripeness. High Star Farms, 128 W. 280 South, Kamas, Utah, 435-783-2119.

Besides planting the perfect seeds in the proper soil, cultivating high quality produce requires constant personal attention.

Fr om far m t o ta b l e Slopes by Talisker: Try the Arugula granny smith apple salad with candied nuts, pomegranate, preserved tomatoes, sherry vinaigrette at Slopes. c a n y o n s


Mountain Valley Trout in Smithfield Rocky Mountain rainbow trout are an emblematic Western food. Native Americans and travelers alike have relished the sweet, delicate flavor of this fish since Lewis & Clark got here. These days, local farmed trout fill the human appetite without depleting our wild streams and rivers, and the Barker family knows all about it—they’ve been raising trout since 1924. These days, Leland and Karen Barker run the business and mainly focus on rainbow, but Mountain Valley also raises Brook, Brown, Tiger and Blue Rainbows. Mountain Valley Trout, 1471 W. HWY 218, Smithfield, Utah, 435-563-3647.

F r o m farm t o ta ble Talisker on Main: Pan-roasted Mountain Valley trout with arugula, broiled shishito pepper and braised fennel with tomato jam.

Karla Shelton and Martin James of Slide Ridge Honey

Slide Ridge Honey in Mendon It’s only fitting that the Beehive State should produce one of the world’s finest honeys. Slide Ridge apiarist Martin James tells his own story: “As a youngster, at the ripe old age of eight, I talked Mother into attending a class with me at Utah State University on beekeeping.” James was hooked on honeybees and honey. He and his dad built his first hives and he spent the next several years as a hobbyist beekeeper learning all he could about beekeeping. Finally, James took his hobby to the level of a full-time agricultural operation. A true family operation, Slide Ridge grew from 100 hives into 2,400 in five years with Martin’s wife, kids, parents and four siblings all helping. They truck their honeybees to the San Joaquin Valley in California to pollinate almond trees, then return in March for the Utah honey season. Slide Ridge also produces honey wine vinegar, a complex sweet-tart product prized by chefs. Slide F rom farm t o tab l e Ridge Honey, 474 E. The Farm: Open-faced local apple tart with 250 South, Mendon, Slide Ridge Honey Vinigarette and Beehive Utah, 435-752-4956. Cheddar cheese streusel pastry.

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out your door

Pat Ford and Tim Welsh of Beehive Cheese Company

Beehive Cheese Company in Ogden The story of Beehive Cheese Company is one of those latter-day inspirations: In 2005, brothers-in-law, Tim Welsh and Pat Ford, left the fast-paced world of software and real estate, seeking a simpler way of life. With help from the Western Dairy Center at Utah State University, they opened Beehive Cheese—one of the few artisanal cheesemakers in Utah. They traded in their grinding traffic commute for a walk to the creamery in the early morning, where they work with 500 gallons of farm-fresh milk from Jersey Fr om far m t o ta b l e cows at Ogden’s Wadeland South Dairy locatLookout Cabin: Alpine “Mac ’n’ Cheese” ed on 350 acres near the salty marshes, ponds featuring Beehive Cheddar. and mudflats of the mineral-loaded Great Salt Lake. They gave up briefcases and laptops for hours spent mixing and warming milk, feeling it thicken and ripen into award-winning Beehive cheddar cheeses, then devising creative flavorings like the espressolavender rub on the prizewinning cheddar Barely Buzzed. Of roughly eight different rubs, five have won recognition at They gave up national and international cheesemaker competitions. briefcases and But is it the cheese or the cheesemakers that deserve the laptops for hours prize? Welsh and Ford’s days now follow natural rhythms: spent mixing and waking before dawn to welcome new milk, feeling the tired warming milk, ache of sore muscles at day’s end and waiting months with an artisan’s patience for their cheeses to ripen. Besides ched- feeling it thicken dar (and a raw milk cheddar, Full Moon), Beehive makes and ripen into dry, aged Uintah Jack; flavored cheese curds; and Emigrant, award-winning a cross between cheddar and Parmesan. The cheese-eater Beehive cheddar is the clear winner here. Beehive Cheese Company, 2440 E. cheeses. 6600 South, Uintah, Utah, 801-476-0900.

At Canyons Resort First Tracks Café A quick stop for coffee and pastry, including organic, gluten-free and vegan choices. Located in the lobby of the Grand Summit Hotel. At the Waldorf Astoria Slopes by Talisker Further defining TaliskerCanyons mountain cuisine, the executive chef at this elegant restaurant is Clement Gelas. Gelas has created sophisticated cuisine for the Slopes dining room and a special spa menu­­—think pomegranate lacquered shrimp salad—for the Golden Door Spa. Gelas was born and raised in and has worked in kitchens all over France; his experience brings a European flair to the Utahsourced ingredients he relies on for Slopes’ menu. In Park City Talisker on Main In the heart of Park City on historic Main Street, this was the first restaurant open to the public from the prestigious Talisker brand. Its sophisticated, chandelier-lit interior is a beautiful departure from the usual rock and log ambiance of Park City restaurants, and the cuisine reflects Chef John Murcko’s philosophy of using fresh, seasonal and local products. Talisker on Main is a culinary standout and was recently named “Best Restaurant in Park City” at Salt Lake magazine’s 2011 Dining Awards.

park city originals High West Distillery 703 Park Ave., Park City, 435655-2624, Proprietor and distiller David Perkins learned all he could about making high quality whiskey back in Tennessee, then brought it home to Park City, Utah. His gastrodistillery, located in a brilliantly re-designed livery stable and house, turns out prize-winning small batch aged rye whiskey and peach vodka made with local peaches. Wasatch Brew Pub and Brewery 150 Main Street, Park City, 435-649-0900, In 1986, Wasatch became Park City’s first brewery since Prohibition. Featuring handcrafted brews and ales such as Polygamy Porter, 1st Amendment Lager, and Evolution Amber Ale, Wasatch Brew Pub and Brewery has become a staple of any visit to Park City. The menu features American classic foods like mac and cheese, buffalo burgers and Niman Ranch beef pot roast as well as international beerfriendly foods like paella, pizza and calamari.

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by the numbers

Waldorf Astoria Park City

Hotel, Sweet Home Steps from a private gondola, the Waldorf Astoria Park City is at the start and end of your days at Canyons. b y M a r c i e Y o u n g C a n c i o


t ’s e i g h t o ’c l o c k in the morning and the winter sun streams from the sky onto the frosted mountain. Roll out of bed, switch on the coffee pot and relax by the living room fireplace while the kids awaken and dress for a day on the slopes. Order a hearty breakfast from room service before the private gondola—minutes from the front door— sweeps you and the family up the hill in time to catch the first open run of the day. Yes, you can call this home. Waldorf=Astoria, an iconic name in the hotel world, has made its mark in Park City and has extended its reach to include a property with more 100 residences nestled at the base of Talisker’s Canyons Resort. Access to everything Canyons has to offer—from fine dining and the heated-seat Orange Bubble Express to chic après ski gathering spots and more than 4,000 acres of skiable terrain—the Waldorf Astoria Park City is on track to secure itself as the definitive winter home away from home. “There’s a discerning group of people who look for the ultimate luxury experience at Canyons,” says Matt Magnotta, real estate sales manager for the Waldorf Astoria Park City. “Talisker is very experience-based and focused on every 4 4

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Residences, from studios to fourbedroom suites


Age of the hand-carved wood stags in the restaurant lounge


Acres of land on which the Waldorf Astoria sits


Square footage of the building


Age of the Italian stone making up the lobby mantle


Fireplaces in the 5,000 square foot Presidential Suite


Bottles held by the wine wall at Slopes by Talisker

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The Original Waldorf=Astoria One of the most iconic hotels in the world, The Waldorf=Astoria got its start in New York City as two hotels, founded by cousins in the 1890s. Demolished to make way for the Empire State Building, the hotel was rebuilt on Park Avenue in 1931. The first to offer room service, the Waldorf=Astoria is also the namesake of the Waldorf Salad. Marilyn Monroe called it home, and countless high-society galas have graced its ballrooms. The Waldorf=Astoria is truly one of the world’s premiere hotels.

element of the guests’ experience, from the grand entry lobby all the way up the mountain. You’ll be skiing at a resort and living in a residence condo that’s run like a fine hotel. It’s a huge commitment for a developer to do that, but Talisker is no stranger to quality commitments.” Bought by Talisker in 2010, the Waldorf Astoria Park City is on the verge of impressive widespread improvements, which will elevate the already luxurious hotel to the highest of tiers. New additions to the dining and après ski environment have been unveiled for the 2011-12 ski season, and work on a championship Gene Bates-designed golf course, which will encompass the property, is now under construction, upping the warmer-weather offerings.

Mountain Living at its Finest

Though Park City offers a plethora of beautiful hotels, resorts and condos, Talisker is focused on elevating the Waldorf Astoria Park City high above any other accommodations in the region, says SVP of Hospitality Paul Cherrett. The resort, with all the offerings and amenities of a high-end hotel, doubles as a luxury residence with 104 furnished condos, ranging from cozy studios to four-bedroom spaces with fully equipped kitchens, balconies, Jacuzzi tubs and washer and dryer units. “The goal is to create the most intimate, customized lux4 6

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ury hotel and residence in Park City,” Cherrett says, noting the staff is trained to anticipate owners’ needs and to create a customized experience. “That’s where we create a point of differentiation. It feels more like a home. You get immediate and personalized recognition from the staff.” Owned by Talisker but managed by Hilton Worldwide’s Waldorf Astoria luxury collection, the déco, the décor and design of Waldorf Astoria Park City blends the tradition of the original hotel in New York City with a contemporary mountain design. Furnished with pieces by Mitchell Gold + Bob Williams and Restoration Hardware and decorated with refurbished antiques, photography taken within a 50-mile radius of Park City and wrought iron and Baccarat crystal chandeliers, the property exudes the chic touch of Waldorf within the rugged Mountain West environment. “We distinguish ourselves in a lot of people’s minds because we are more cutting edge and sophisticated,” Magnotta says. “We’re definitely a different look from the other lodges in Park City once you’re inside, but outside still sits well with the impressive mountain scenery.” Studios start at $325,000 and the largest condos peak around $2.2 million, and all HOA dues, which include cable, all utilities, maintenance and parking, are billed quarterly. Most owners, while not using the condo, will put the residence back into the rental pool and allow the management to offer it to guests wanting to stay at the Waldorf Astoria

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during their ski vacation. “People are looking for some sort of financial return on a vacation property, and it’s really appealing to be part of this resort,” Cherrett says. “It is one of the biggest benefits of owning here.”

Winter Playland

But the benefits of living and staying at Waldorf Astoria Park City go far beyond the accommodations. Access to Canyons Resort and its impressive network of ski runs is mere minutes from the lobby. The newly revamped ski locker room, where attendants store equipment and warm your boots overnight, offers a relaxing spot to gear up for a day on the slopes and connects to the shuttle, which escorts guests directly to the base of the private Frostwood gondola. “The gondola is just outside the front lobby and carries skiers steps to the Orange Bubble Express, which is the fastest way up the mountain,” Magnotta says. “You’re incredibly close to everything yet still living in more private, luxurious, and quiet surroundings.” Off the trails, Waldorf Astoria Park City offers impressive amenities like the Golden Door Spa and a heated outdoor pool complex and has also unveiled noteworthy improvements for the current season, including expanded dining options and après ski activities. The restaurant, just off the main lobby, has been renamed Slopes by Talisker and will boost the culinary offering at the Waldorf Astoria Park City to that of Talisker’s other esteemed signature dining spots, The Farm and Talisker on Main. At the same time, the Slopes menu will take a cue from the Golden Door’s “living well” mantra and offer options that meet low-calorie and dietary restrictions. To appeal to every dining need, the restaurant will offer a more casual environment in the lounge, focusing on a bistro-style menu, while a more refined setting will be offered in the main dining room. Crave Café has been unveiled in the lobby and offers guests a quick-stop spot for coffee, pastries, sandwiches and other small treats. Outside, the pool area has also benefited from a culinary boost with Scoop, a gelato and hot drink shop meant for kids and adults longing for a post-skiing sundae or hot toddy. The new additions combined with the proximity to Main

Balance at the Waldorf Bringing health and balance is key at the Waldorf Astoria Park City, and the Golden Door Spa and Slopes have teamed up with Intermountain Health to create a unique and well-rounded approach to taking care of the body and soul. Working collaboratively, experts at the spa, restaurant and medical center crafted additional, select menus offering vegan and gluten-free options. Says Paul Cherrett, Talisker SVP of Hospitality, “The concept is built around the idea of living well and how food fuels our bodies.” Street and the bustling Redstone Plaza—which includes a Whole Foods, high-end shopping, bowling alley and movie theater—places the Waldorf Astoria Park City at the hub of it all, Cherrett says. “When you look at everything happening at Canyons and the Waldorf Astoria Park City,” Cherrett says, “I honestly think we are evolving into the best resort in North America.”

Interested in owning a luxury condo at Waldorf Astoria Park City? For information visit or call 435-647-5581. c a n y o n s


pa r t i n g s h ot

1st place: Justin Olsen

Your Best Shot

This summer, Canyons asked its fans, “What is Canyons Resort to you? Is it endless powder days or buffed out single track? The Summer Concert Series or Fall foliage hikes? And they sent in a slew of photographs to answer that question.

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e r e c e i v e d i m a g e s from deep powder days and buttery single track biking, to bluebird

laps in the terrain park and enjoying the Summer Concert Series with friends. We narrowed down the selections and our social media followers weighed in. Our grand prize winner Justin Olsen, earned a Canyons’ season pass while the runners up (Kipp Martin, Kevin Toly and Nathan Vineyard) received the gift of Canyons swag.

Canyons Resort Magazine  

Canyons Resort in Park City, Utah