Gourmet dining on the slopes is really catching on. Here at Solitude,
Snowbird, Sundance and Park City have all realized this and have expanded their
menus over the years.
Most resorts these days are offering the skier more than the usual
hamburgers and hot chocolate and a few are even winning some national awards.
But as we all know, theres nobody in the nation that does food better than
Deer Valley.
Clark Norris, Silver Lake Executive Chef
((CLARK: "THEY'VE BEEN PAMPERED ALL DAY, THEY EXPECT THE ULTIMATE IN
DINING AS WELL AND WE STRIVE TO DO THAT, AND I THINK WE'RE DOING A GOOD JOB OF
IT. WE'RE RATED NUMBER ONE IN ON-MOUNTAIN FOOD ACROSS THE COUNTRY."))
You're looking at the best there is when it comes to ski resort cuisine,
and its at Deer Valley.
Jim Norton, Snow Park Executive Chef
((JIM: "I WOULD SAY MOST ASSUREDLY THE DINING IS WHY PEOPLE COME TO SKI
AT DEER VALLEY. WE'VE GOT A GREAT MOUNTAIN, THERES NO DOUBT ABOUT THAT, BUT
PEOPLE IF YOU ASK ANYBODY ON THE STREET IN PARK CITY AND SAY WHAT DO YOU KNOW
ABOUT DEER VALLEY THEY'RE GOING TO SAY THE FOOD'S GREAT."))
Why is Deer Valley rated number one? Listen up, here's the secret.
Julie Wilson, Director of Food & Beverage
((JULIE: "WE MAKE EVERYTHING FROM SCRATCH. WE BUY NO MADE SOUPS, WE BUY
NO FROZEN COOKIES OR FROZEN CHEESECAKES, EVERYTHING IS MADE FROM SCRATCH
HERE."))
Yep, the only thing frozen at this resort is the snow. Being number one
begins in this kitchen where these chefs proudly lead the pack.
Letty Halloran Flatt, Executive Pastry Chef
((LETTY: "THE DAY RESTURUANTS HAVE SET THE STANDARD FOR THE SKI INDUSTRY
IN THE LAST 15 YEARS. ITS NOT JUST CHILI AND HOT DOGS ANYMORE."))
So if its not the normal fare, what can you expect at the Deer Valley
resturaunts?
((JIM: "THOSE ARE BLACK BEAN ENCHILLADAS AND ARE SERVED WITH A FRESH
GUACAMOLE SAUCE."))
If that doesn't float your boat, then try the Carved Oriental Sea Bass, a
few Pheasant Dumplings or the Mushroom Risotto Cakes. And even if you can't
figure out how it was prepared, odds are you loved it anyway.
Ted Scheffler, Freelance Journalist
((TED: "THE CHEF HE DID SOMETHING WITH SUSHI THAT I CAN'T EVEN REMEMBER
WHAT IT WAS, BUT IT WAS PHENOMINAL WHATEVER IT WAS. I JUST REMEMBER IT HAD
NORI AND A WASABI SAUCE THAT WAS BEAUTIFUL."))
Suppose you're like me and have a sweet tooth? These people know exactly
what skiers want after a day on the hill.
((LETTY: "THEY LIKE CHOCOLATE AND NO ONES AFRAID OF FAT. THEY'RE
EXCERSISING IN THE OUTDOORS, BURNING CALORIES AND THEY LOVE GOOD RICH
DESERTS."))
Thats right! But does it taste as good as it looks? Even better!
((LETTY: "UH ITS NOT AS IMPORTANT AS THE FLAVOR. SO IF YOU DON'T HAVE
THE FLAVOR, THEN THE ARCHITECTURE IS ALL SHOW."))
Interestingly enough, occasionally changing menu items helps Deer Valley
stay one step ahead of the competition.
((CLARK: "AND JUST BECAUSE WE DID SOMETHING ONE WAY LAST SEASON DOESN'T
MEAN WE'RE GOING TO REPEAT THAT SAME PROCEEDURE THIS SEASON. I LET MY PEOPLE
EXPERIMENT AND BE CREATIVE. JUST BECAUSE I LIKE THINGS DONE A CERTAIN WAY
DOESN'T MEAN THERES ANOTHER EXCEPTIONAL WAY OF DOING IT."))
That creativity makes these dishes what they are today--Delicious.
((JIM: "ITS EXCEPTIONAL AT KEEPING THE CREWS ON THEIR TOES. IT HELPS
THEM FROM BEING COMPLACENT AND HAVING TO PREPARE THE SAME THING DAY IN AND DAY
OUT WITH A SET MENU."))
The customers agree, its not just the snow attracting skiers to Deer
Valley.
((JULIE: "AND WE GET QUITE A LOT OF COMMENTS FROM THE MARIPOSA SEAFOOD
BUFFET AND McHENRIES THE PEOPLE LEAVE SAYING THATS ONE OF THE BEST RESTURAUNTS
WE EVER BEEN IN IN MY LIFE."))
And for the chefs working behind the scenes, there is only one true
measure of the success...
((JIM: "THE EMPTY PLATES. THEY WIL HAVE FINISHED EVERYTHING ON THEIR
PLATE AND THEY WILL COME BACK IN AGAIN AND THEIR WHOLE SKI VACATION YOU WILL
SEE THEM TIME AND TIME AGAIN IN YOUR LINE AND THEY WILL COME UP AND GO, I HAD
THE TURKEY CHILI YESTERDAY IT WAS WONDERFUL AND I WANT TO TRY SOMETHING ELSE
CUZ IT WAS SO GOOD."))
So if you're sitting there with your mouth watering and your stomach
growling, the directions to Deer Valley are simple. Deciding what to eat,
however, is not.
((JIM: "I'D ENCOURAGE THEM TO COME IN AND SPEND A FEW DAYS AND TRY
EVERYTHING."))
(Mark) And with so many resorts realizing the importance of fine dining and
upgrading their menus, like here at Creekside at Solitude, its not hard to find
a delicious meal no matter where you go skiing.
(Susan)
Thats right Mark, and the best part about a good day skiing is in fact
sitting down for a wonderful dinner to replace those calories you just burned
off on the mountain.