Online Magazine
Spring/Summer 2003
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Dining
Guide
Resort
& Canyon |
Resort & Canyon
Glitretind
Chef Zane Holmquist heads a talented crew that knows what to
do with the best ingredients available in Utah. Truffle mascarpone enhances
butternut squash soup, while Hudson Valley foie gras comes with tellicherry
peppercorns and red flame grape compote. Pastry Chef Raymond Lammers does
wonders with an Indonesian spice cake and curry ice cream. Sunday jazz
brunch is big hit. Stein Eriksen Lodge, Deer Valley, Park City, 435/649-3700,
www.steinlodge.com.
$$$$
Snake Creek Grill
A bit of the Old West was transformed into this lively and rustic
American restaurant by Barb and Michael Hill, where the babyback ribs,
fresh seafood and zesty salads are among the hearty pleasures. Also among
the favorites here are salmon cakes, sublime macaroni-and-cheese and cornmeal-crusted
red trout. For a final touch, try the black-bottom banana cream pie or
the warm peach-blueberry crisp. 650 W. 100 South, Heber City, 435/654-2133.
$$
The Tree Room
At the Tree Room, Chef Jason Knibb heads a young, talented staff
that turns out meals to match the casual western glitz of this model resort.
Current favorites include seared foie gras with rhubarb-strawberry compote,
wood-grilled buffalo tenderloin and a rabbit duo-roulade and shoulder
tart. Look for fresh combinations of game, seafood and local products
and perhaps an occasional fresh filmmaker. A warm and satisfying destination
for winter dining. Sundance, North Fork Provo Canyon, 801/223-4200, www.sundanceresort.com.
$$$$
Resort
& Canyon |
