Mountain Morsels

Elevate your taste buds with these Utah resort favorites

Skiing and riding Utah’s Greatest Snow on Earth always works up an appetite. And whether you’re looking to devour a long-time favorite or the newest plate to hit the menu, here’s our list of must-eat dishes at nine of Utah’s ski resorts. We’ve also paired these bites with tips on where to find the best brews with a view.


Powder Keg’s Tonkotsu Ramen
at Powder Mountain

Tonkotsu Ramen Powder Keg
at Timberline Lodge

Affectionately called “Pow Mow” by locals, Powder Mountain is located just east of Eden, between Weber and Cache counties. Head to the Powder Keg in Timberline Lodge for all the action—including live music—and a wide-ranging selection of food, from wings and flame-broiled burgers to beer and steaming bowls of ramen. The Powder Keg’s tonkotsu ramen ($13) features loads of shredded pork, egg noodles and a hard-boiled egg to re-energize for another run in powder paradise.

Powder Mountain Resort,
6965 E. Powder Mountain Road, Eden,
801-745-3772,
PowderMountain.com


Honeycomb Grill’s Lamb Meatballs at Solitude Resort

Lamb Meatballs
Honeycomb Grill

Found on the small-plates section of both the lunch and dinner menus at Solitude’s Honeycomb Grill, the steamy lamb meatballs ($16) are the perfect dish to share as an après appetizer or a single entrée after a few rides up Apex Express. Four meaty spheres seasoned with harissa are enveloped in a tangy tomato sauce and accented with a mix of briny olives and cubes of feta. The dish is served in a cast iron pan with triangles of warm flatbread to enjoy every last hint of sauce with every bite delivering a Mediterranean taste experience to mountain diners.

Solitude Mountain Resort, 12000 Big Cottonwood Canyon, Entry 2, Solitude, 801-534-1400, SolitudeMountain.com


Silver Star Farms Smoked Short Rib for two
Goldener Hirsch Inn

Dining at Goldener Hirsch is a treat no matter the season. Whether you enjoy après in the Alpen Stube after a day skiing Deer Valley or are celebrating a special event at dinner in the dining room, Goldener Hirsch experiences are some of the most memorable. This season, Executive Chef Ryan Burnham has added a gastronomic delight to the lunch menu. The Silver Star Farms smoked short rib ($45) is designed for sharing and each melt-in-your-mouth bite will leave you craving another. The tender, slightly smoky meat has been cooked sous vide and paired with a roasted squash purée, earthy mushroom fricassee and finished with a truffle soy jus.

Deer Valley Resort, 7570 Royal St. East, Park City,
435-655-2563, GoldenerHirschInn.com


Oyster Happy Hour
RIME Seafood and Raw Bar

Located at the top of Jordanelle Gondola at Deer Valley Resort, Rime is the first-ever slopeside raw bar, serving sustainably sourced seafood to lunch and après ski diners at Deer Valley. Chef and creator Matt Harris aims to capture the romantic spirit of the sea while paying tribute to Deer Valley’s famous snowy peaks. Visit Rime Thursday through Sunday from 2 to 3 p.m. for Oyster Happy Hour where your favorite bivalves, flown in fresh each morning, are just $2.50 each.

Deer Valley Resort, 2250 Deer Valley Dr., Park City, RimeRawBar.com


Cloud Dine’s Stratocumulus Salad at Park City Mountain

The Stratocumulus Salad
Cloud Dine

You’ll find Cloud Dine at the top of DreamCatcher and DreamScape chairlifts on Dream Peak overlooking the dramatic Wasatch Range. Here you can indulge in one of their famous Cloud Dine doughnuts or tuck into more savory bistro fare such as the Stratocumulus tuna Nicoise salad ($21.75), playfully named after the cottonball shaped rain clouds. Artfully presented, the Stratocumulus features expertly seared tuna, fingerling potatoes and French green beans along with the classic hardboiled egg, greens and olives tossed with a red wine-mustard vinaigrette. During the off-season, a Cloud Dine expansion added 200 seats, so there’s nearly a 100 percent chance of enjoying a great view along with a made-from-scratch meal.

Park City Mountain, 1345 Lowell Ave., Park City,
435-649-8111, ParkCityMountain.com


Fig and Prosciutto Sandwich
The Atrium at Cliff Lodge

If a gorgeous view of Snowbird’s epic Utah powder chutes builds your appetite, look no further than The Atrium at Cliff Lodge to stoke your hunger (for lunch or freshies!). Sit down with the fig and prosciutto sandwich ($12) loaded with thinly sliced prosciutto and spread with sweet fig jam and creamy goat cheese. Fresh arugula and fire-roasted red peppers bring the final sandwich together between a locally made wheat berry ciabatta. All sandwiches are served with Kettle Chips on the side.

Snowbird Resort, Level L1, 9385 S. Snowbird Center Drive, Snowbird, 801-933-2140, Snowbird.com


Beaver Mountain Grill’s
Reuben Melt

Reuben Melt
Beaver Mountain Grill

Beaver Mountain is tucked up north in the Bear River Mountains, west of Bear Lake near the Idaho border. The Beav has been family owned and operated since it opened in 1939 and to this day treats every guest like a member of the family. That hospitality translates all the way into the day lodge and Beaver Grill, where everything from the famous Big Beav Double Bypass Burger and hearty bowls of chili in a bread bowl to street tacos and a glorious Reuben melt ($8) are all served up big and filling. The Reuben is piled high with corned beef, tangy sauerkraut, Russian dressing and Swiss cheese sandwiched between thick slices of rye and then grilled on the flattop for a warm, delicious lunch.

Beaver Mountain Ski Area, 40000 E. Highway 89,
Garden City, 435-946-3610, SkiTheBeav.com


Fireside Fantasy

Alpine dining at Deer Valley

Warm, cozy, inviting and delectable are a few of the words that come to mind when describing the ambiance and menu of Fireside Dining at the Empire Canyon Lodge in Deer Valley. Inspired by a European Alps experience, the raclettes of cheese are literally flowing as you visit five beautiful stone fireplaces.

Diners are greeted in the lobby area with the bakery station, complete with chocolate, caramel and white chocolate Grand Marnier fondues in which to dip fruits, cookies or pound cake.

The main dining area boasts two raclette stations, where half of a wheel of cheese on each stand is slowly melting on to waiting plates below. Most evenings, diners consume 100 pounds of this creamy Swiss cheese. Guests can stop at the nearby charcuterie station for a plate of baby potatoes, freshly baked baguette, prosciutto or sopressata before heading for the perfectly melted puddle of cheese.

Another fireplace offers alpine favorites such as simmering stews of Swiss veal and wild mushroom or a hearty plate of pork osso bucco. New to the menu is almond flour-dusted trout, prepared to perfection.

Save room for the two carveries. Fire-roasted leg of lamb, hung and slow cooked on the hearth is marinated and then basted in lemon and herbs. The second carvery features prime rib and New York steaks. To keep things interesting, sauces, salads and soups change from dinner to dinner. (A children’s menu, as well as vegetarian options are available).

“There really is no experience like this in Utah,” Empire Canyon Lodge’s executive chef Ryan Lloyd says. “We enjoy the challenge of keeping this dining experience to an (authentic) Alpine theme.”

As an added bonus—and unique to the Empire Canyon Lodge—a horse-drawn sleigh awaits diners outside before or after their dining experience.

Fireside Dining
Deer Valley’s Empire Canyon Lodge
9200 Marsac Ave., Ste. 306, Park City,
435-645-6632, DeerValley.com
Offered Jan. 1, 20 and Feb. 17-19
Adults, $75; children (6-11), $30; children 5 and under, free.

—Aimee L. Cook


Custom Brew for Skiers 

BrewSki Mountain LAGER from Bohemian Brewery

Solitude’s custom-crafted BrewSki has hit the big time!

Debuting in winter 2017 just in time for the ski season and Christmas, Solitude BrewSki was originally created as a one-off beer as part of Bohemian Brewery’s Brewer’Stache line.

The idea for BrewSki started when Bohemian Brewery staff shared a few beers with Staffan Ecklund and Andrew Fletcher of Solitude Mountain Resort’s food and beverage team two years ago. The team wanted to offer a winter/ski beer that was easy to enjoy on-mountain without the heavy undertones and body typically associated with winter releases. This German-style Pilsner, Solitude BrewSki, quickly rose to such popularity that Bohemian Brewery and Solitude Mountain Resort decided to release it as a standing offering at the start of the 2017-18 ski season. “In addition to BrewSki being a wonderfully light and balanced après-ski quaff, it’s got the perfect name to match Utah’s official winter pastime.” Kelly Schaefer of Bohemian Brewery says.

Propelled by BrewSki’s success at Solitude Mountain Resort last season—it outsold every other beer at the resort—the crisp and satisfying BrewSki is going even bigger this year. Pints of BrewSki with its mild, malty sweetness and floral tinged Bavarian hops will now be served from resort-branded tap handles on site at Solitude as well as at Brighton Resort, Snowbird, Alta Ski Area and Snowbasin Resort.

In collaboration with Ski Utah, Bohemian’s BrewSki is also available for sale in 12-ounce can six-packs at most grocery and convenience retail outlets throughout Utah, featuring a unique can design for four participating resorts—Solitude, Brighton, Snowbird and Alta—plus a Ski Utah can and one highlighting Bohemian Brewery.

“With our partners Alta, Snowbird, Brighton, Solitude and Snowbasin all pouring the BrewSki at their resorts, it means that tourists and locals alike will be able to enjoy a locally made quality lager beer tailored to suit their winter sporting needs,” Schaefer concludes.

—Heather L. King

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