Latest Tweets

Follow Us On Twitter

Brighton Resort, circa 1965. Things sure have changed since then, but their love of skii... http://t.co/yMqntxOg62 http://t.co/OJ17OEtbLL

You know it's going to be a great winter with Ski Utah Pres and @GovHerbert both sporting @backcountrycom beanies. http://t.co/NwhNGpla9u

Looking for Halloween plans for the whole family? Too old for trick or treating? Get up ... http://t.co/OA1HLIBcuf http://t.co/aFms4ZWyTu

Farmville to Canyons Table: Food for Skiers

by Powderhound Cat May 29 2012 4 Comments

I'm not a foodie. I'm not even a good cook. So when Canyons invited me on an Artisan Farm Tour with Executive Chef John Murcko, I was skeptical that my palate was not refined enough. 

But I decided to take the tour, and determine why my audience (skiers), should care where Canyons gets their food.

Let me give you some background. The Talisker Restaurants aren't your typical mountain burger shacks. We are talking about Talisker on Main, a restaurant named best in Park City two years running; and The Farm, voted best new restaurant in the state, both by Salt Lake Magazine. Slopes, Bistro, Red Tail, I mean, too many phenomenal options to choose from!

Canyons Resort has seriously raised the bar with their on-slope dining options. How do I know?

Initially the first thing I experienced was Executive Chef John Murcko's passion. Even the car ride was a learning experience for me. Talking amongst the journalists and foodies on the trip, I learned his commitment goes beyond the food to the factual concept that what we eat matters. Not only should it be delicious, we want the best of the best.

Utah has a lot to offer. On our trip from a CSA (Community Supported Agriculture) to families making cheese, raising lamb and trout, and bottling honey - it changed the way I thought about food. Everything was fresh, clean, local, and I felt this connection to the purity of the concept. I was starting to look at the food in a whole new way, the way it should be!

The contemporary mountain cuisine Chef Murcko creates is exceptional. The use of our local purveyors matters. As a skier, you should put your body, your health, and even your community first. I can't tell you how great I felt after two days of this fresh, local food. I went home and couldn't bring myself to eat anything out of a box. Often we rush from a few fresh powder laps to an afternoon behind a desk where we'll end up full of unsatisfying fast food. Imagine, I thought, keeping this new mentality about eating with me this year. My body will thank me!

Yours will too. Whether you are a local or tourist, be sure to try many of the fantastic dining options we have in Park City and on the slopes of Canyons. With ever changing menus, the experience will be new, and unforgettable, every time.

Here is a link to all my photos of the journey.

Farms we visited:

Zoe's Garden

Slide Ridge Honey

Mountain Valley Trout

Rock Hill Creamery

Willis Ranch

I look forward also to the Farmer's Market at Canyons now. Starting next Wednesday June 6th through mid-October, 12:00pm - 6:00pm, you'll find me hunting for fresh, local food options. Hope I see you there, or at one of the restaurants, soon!

Powderhound Cat

Dining Planning Resorts

Powderhound Cat

About the Author

Powderhound Cat

Catherine Killfoil

Catherine Killfoil has spent the last four seasons going from rookie to expert on and off the slopes. Resorts! Park City Living! Ski Culture! Smirnoff Ice! Why they call it the White Room! Follow her to learn from her experiences (the good, the bad, and the powdery) and to see what Utah can offer every level of skier. Check out her "How To" series for the tips and tricks that everyone needs to crush winter in style.

Filter Posts By Author