FIVE Things to Know about Dining at the NEW Solitude

By Pam's Plate \ November 2 2015

Last week, a few members of the media and blogosphere were invited to a private dinner at Honeycomb Grill at Solitude Mountain Resort to sample a sliver of what’s in store for us this season. The event was organized by the Wasatch Mountain Food & Wine Society, a group no one had heard of that has been quietly gathering and sipping since 1982, “pushing the envelope with the DABC” one member whispered and organizing cool events like this one, bringing cult-winemakers and award-winning writers like Randal Grahm of Bonny Doon to Salt Lake City, far from his relaxed terrior of Santa Cruz. Grahm had never been here before and said the Utah liquor laws seemed both “Kafkaesque and Byzantine.” From one rebel to another Mr. Grahm, we get along just fine. And by the way, your wines are amazing.

1. The biggest news about dining at Solitude—just in case you haven’t heard because you’ve been on an island as a contestant on “Survivor” for the past year—is that the resort is now owned by Deer Valley, which is a win for food lovers. Year after year, Deer Valley is top-rated for dining and there’s every indication that management will bring its A-game to its new property. Also, as at Deer Valley, Solitude is committed to using local ingredients whenever possible.

2. New Director of Food and Beverage Andrew Fletcher is coming over the pass from Empire Lodge at Deer Valley where he ran Fireside Dining, a perennial favorite. He’s been with Deer Valley since 1998 and is a Culinary Institute of America grad and food artist. From the tasting the other night, Fletcher enjoys playing with classic elements and calling them something new, like enrobing a salmon fillet in translucent slices of potato and placing it on a bed of “white gazpacho,” simply almonds, onions and garlic cooked and pureed with salt and pepper.

3. The old Roundhouse, a mid-mountain restaurant that had seen better days has reincarnated as a Himalayan-style mountain hut. Cuisine will include lentil dahl, naan, butter chicken, Everest curry with mangoes, onions and tomatoes; and lamb Rogan Josh with Bear River lamb cooked in a sauce of yogurt, tomatoes, cashews and spices. Fletcher says the menu will be on the “cheaper side” and include a lot of vegetarion options. If that doesn’t motivate you to check it out, how about karma? A percentage of the sales will be donated to world-wide mountain relief efforts. Namaste.

4. You should put dinner at Honeycomb Grill on your “must-do” list (I haven’t seen the lunch menu yet; it’s still being finalized). How can you resist Beehive Cheddar fondue? Poutine with mustard pork and Heber Valley Cheddar curd? Black Canyon elk chili? Wood-fired cioppino?

5. The apres-ski menu—what I’ve seen of it—at St. Bernard’s looks tasty. Cozy up to a roaring fire and enjoy whiskey-caramelized onion dip with house-made chips or “bacon & eggs:” deviled eggs with bacon lardon, smoked paprika and garlic bread crumbs.

From what I have sampled and knowing the reputation of Deer Valley’s staff, I have all the faith in the world the dining at Solitude is going to be amazing and can’t wait to get up there and try it. Oh yeah, there's plenty of going on at Solitude besides food. Like new lifts and other cool upgrades

Bring on the snow!

 

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