Snowbasin Celebrates 75 Years in Style

By Pam's Plate Dec 30, 2015
Locals, guests and Snowbasin diehards were treated to an epic evening of dining, dancing and a dose of history.
Snowbasin Celebrates 75 Years in Style

From its luxurious day lodges to dynamite Olympic-tested runs, Snowbasin is known for going big. On December 18th at its 75th Anniversary Gala in Earl’s Lodge, this northern Utah resort upheld this reputation. From first sip to last dance, with lots of stories in between, Snowbasin pulled out all the stops for guests of this sold-out event.

The night began in the Cinnabar with tastings of a Uinta 75th Anniversary beer, and a barrel of George Dickel Reserve Whiskey bottled exclusively for the occasion. Served any way you preferred, bartenders had also prepared select cocktails with the liquor, including the Ward 8, a refreshing concoction of Anniversary Dickel, citrus juices and grenadine. Tony Holiday and the Velvetones played live their brand of funk and jump blues.

While servers passed amuse bouche to the cocktail-hour crowd, dressed in everything from ski-resort casual to black-tie attire, Snowbasin offered a raw bar of oysters with three mignonettes, sashimi and a trio of ceviches, including my favorite wasabi yuzu scallop.

It took a few gongs of the dinner bell to pull guests away from the pop-up museum, a curated collection of historic photos, articles, lift stubs and awards. Local legends who have been skiing “The Basin” for decades gathered for photos in an original chairlift and made time to visit the Audio Booth to put memories of their best skiing days on record.  

When revelers did finally deign to dine, all were treated to kabocha squash bisque with crispy parsnips and a smoked olive oil drizzle; a frisee salad with arugula, edible flowers and Champagne vinaigrette; and a butterknife-tender duck bacon-wrapped Wagyu tenderloin with a coffee-infused butter. Executive Chef Scott Sniggs  and Executive Sous Chef Aric Glanville knocked it out of the park. During the meal, were entertained by stories of the old days from locals including Keith Rounkles, owner of a favorite Ogden Canyon eatery, The Oaks.

The dessert spread was fun and delicious, including maple bananas foster with cinnamon ice cream and the resort signature French toast bread pudding.

Utah Swing Orchestra, a 16-piece band played throughout the evening and capped the night, while swirling dancers filled the floor. If not for the Murano chandeliers, the fine linens and grand setting of Earl’s Lodge, it felt like the 1940s, when big dreams for this big mountain began.