Hungry? Thirsty? We hope so, because you're going to want to take a big bite out of Utah. And to go with it, perhaps a few swigs of our award-winning small batch liquor and microbreweries.
Our chefs are as focused on what's "local" and as farm-to-table savvy as chefs anywhere—year 'round. Northern Utah's artisan cheesemakers have put Utah on the culinary map, winning worldwide competitions and accolades. The same goes for one of the country's most revered Italian salumieres who likens Salt Lake's air to his Italian alps, so don't be surprised to find some local prosciutto on your plate. True, we're landlocked, but these culinary masters also know exactly how to tap their sources worldwide and reel in every imaginable kind of seafood at Salt Lake International Airport the day it's caught.
The depth and breadth of the wine cellars at our ski resorts is nothing short of stellar. Our brewmasters can barely catch their breath between craft beer festivals and award ceremonies. Utah's High West Distillery, the first since the 1800s, has knocked everyone's socks off with all the award-winning whiskey and vodka created in its Park City headquarters.
From skier's breakfast buffets to après ski and pristine sushi rolled by masters, we promise—you won't stay hungry—or thirsty for long in Utah.