Your Mission, Should You Choose to Accept it: Ski Season Dining Goals

Pam's Plate

By Pam's Plate \ November 11 2016 \ 0 Comments

Every year, I set my sites on new restaurants, dishes and eating experiences and hope to achieve them all. Some restaurants and dishes aren’t even new, but are new to me and most likely, new to you. Here are a few I hope to sample, to revisit, to conquer. Come along with me on Food Tour 2016!

BBQ at Brian Head

Every year, I turn my gaze south toward the Last Chair Saloon. Brian Head's owner, John Grissinger, puts love into every brisket or rack of ribs. “BBQ is my favorite subject, next to skiing of course!” Down at Utah’s southernmost resort, you’ll find BBQ made the Kansas City style (where Grissinger hails from), meat smoked low and slow overnight, served every Saturday night during ski season. It’s one meat item only—ribs, brisket, pulled pork or chicken—while it lasts. There’s no sauce on the meat, but it’s on the table. According to Grissinger, “studies have proven that good BBQ makes you a better skier.”


Ritual Chocolate Factory Tour

Picture a snowy afternoon post ski-day, with a warm mug of rich, silky hot chocolate cradled in your cozy mittens. The folks at Ritual make delicious chocolate and offer fans a chance to see behind the scenes and get an overview of the operations which ends with a tasting of each of their chocolate bars. Tours typically last an hour. $14/person

There are worse ways to start the week.

A photo posted by Ritual Chocolate (@ritualchocolate) on


Whiskey Pairing at Nelson Cottage

The folks at High West keep rollin’. After opening the world’s first ski-in, ski-out distillery in Park City, they opened The Nelson Cottage, where a prix-fixe menu is served in a communal dining setting with optional whiskey pairings. Every Friday and Saturday night, try dishes such as white onion and watercress soup with confit potato and soft-poached pheasant egg paired with one of High West’s whiskeys or grilled 90-day dry-aged prime New York steak with a roasted shallot-Barolo reduction. $75/person. Hand-selected pairings, $35. High West’s most recent addition, the distillery at Blue Sky Ranch, I’m saving for another post. Stay tuned…

Pre-fix Pre-view 🙄 @drinkhighwest

A photo posted by Lydia Joukowsky (@lyddsterr43) on


Park City Viking Yurt

When I hear Viking or Nordic, I’m all in. A four-hour mountain dining adventure that begins with a sleigh ride through the forest above Park City to the warm glow of the Viking Yurt, where long wooden tables set with candles and hefty pewter dinnerware awaits. On arrival, guests are served glogg (although it’s non-alcoholic, which I don’t get. Glogg is a Scandinavian spiced wine), then dive into a 6-course meal that may feature shrimp bisque, braised short ribs and Valrohna chocolate bread pudding. By the end of the night, we’ll be praising Ullr and recanting days of skiing glory. To get pumped up, check out the new movie "The Last King," and see Vikings on skis! $135/person. Alcoholic beverages separate.
 

Whisper Ridge Cat Skiing Adventure

Okay, okay…this goal of mine may be a little more about the skiing than the food BUT the dining promises to be amazing. My ideal adventure: After a full day of finding my own lines among the 60,000 (!!!) acres of un-touched powder in Northern Utah, I’ll return to my stylish luxurious yurt at Whisper Ridge and enjoy an exquisitely prepared meal by Chef John Simpson featuring local, seasonal foods. For $875/night, the package includes yurt lodging and cat skiing, breakfast, lunch, dinner and beverages.




Snowbasin Dining Events

Every season I strive to hit one of Snowbasin's special dining events because they do an amazing job. The Dining Discovery series is a winner, so keep your eye on the calendar for those (yet unscheduled). Meanwhile, book a seat at the Uinta Beer pairing dinner. Among a boisterous crowd in the opulent Earl’s Lodge, we’ll be served grilled Knackwurst with pickled onion jam on a toasted pretzel crostini; lamb samosas with mint chutney; macadamia crusted Ono with a papaya starfruit relish; apple brie bisque garnished with crispy pancetta; chicken paprikash---one of my favorite winter comfort foods; and cherry cinnamon dark chocolate fudge brownie with house-made vanilla ice cream. Beer pairings to come.

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.