Parties for Hosting, Marshmallows for Toasting?

Pam's Plate

By Pam's Plate \ December 28 2014 \ 0 Comments

Since 1927, when the recipe for s’mores was first published in Tramping and Trailing with the Girl Scouts, the simple dessert has been a campfire staple. Today, like everything in the foodie world, the modest s’more (a sandwich of graham crackers, chocolate and marshmallow—in case you somehow haven’t had the pleasure) has been revamped and deconstructed, and been the flavor inspiration for a thousand variations on the dessert, such as s’more pies and s’more Pop Tarts™.  

Gathering around the fire is the classic après-ski activity and making s’mores only enhances the fun for everybody. I found some local, artisan ingredients so that you can take your own up a notch, or ski-in to one of many Park City spots where everything you’ll need is provided---except your roasting skills. You got to bring those yo-self.

Gourmet Goods

The Beehive State is abuzz with local artisan producers who craft everything from honey to beer. (Read More in the Ski Utah magazine 2014-15 issue). We’ve got incredible, talented pastry chefs and bakeries as well, to help us make our perfect s’more.

Chocolate: Utah has made headlines for its artisan chocolate. Instead of boring old Hershey’s (sorry, Hershey’s, I still love you), why not try a slab of Hot Mole Dark Chocolate by Millcreek Cacao Roasters? Or by Amano, a world-renown chocolatier, the Dos Rios 70% dark chocolate bar that tastes like oranges, cinnamon and clove—flavors born in the cacao bean, not added artificially. Most local chocolates can be found at any specialty grocery store statewide, but check web sites for full lists.

Amano

Chocolot

Chocolate Conspiracy

Millcreek Cacao Roasters

Solstice

 

Marshmallows: Les Madeleines Patisserie in downtown SLC is worth a visit just for the marshmallows but the place is nationally recognized for their Kouing Aman, a pastry that can hardly be explained and must be experienced. Order ahead.

 

Crackers: Also sold fresh-made at Les Madeleines, but also try Tulie Bakery, another SLC neighborhood favorite. At both places, order 3 days in advance.

 

Ski-In for S’mores.

There are a few great spots to enjoy s’mores after your last run, when you can kick back and enjoy a chocolaty-gooey treat. I could not have compiled a more concise list than my fellow local food writer, Virginia Rainey did, for Park City Magazine. One update from this article: The Montage Deer Valley, which previously offered s'mores on the patio to hotel guests only, now serves them complimentary to everyone. Yahoo! Check it out and get roasting!

About
Pam's Plate

Pamela Olson is the Ski Utah Food Blogger. Pamela Martinson Olson is a freelance writer and former executive editor of Utah Homes & Garden magazine. A native Utahn, she grew up drawn to the natural world, camping in and hiking the state’s deserts and high mountain peaks. A birdwatcher and fly fisher, she’s become a passionate skier over the last few years, seeing mountains and snowstorms in an entirely different light. Pam will be writing about food, restaurants, and aprés.