Archive for the ‘News’ Category
High West Distillery Wheels and Whiskey Fundraiser
Wednesday, April 28th, 2010Join High West Distillery for the Wheels and Whiskey Fundraiser dinner and silent auction to benefit the Bill Corliss Bike Advocacy Foundation and Cole Sport Developmental Cycling Team.
Price: $60/ticket per person (includes a free $50 bike tune!).
Purchase tickets at Cole Sport on Park Ave in Park City. Price does not include alcohol.
Silent Auction begins at 6 p.m. and dinner begins at 7 p.m.
Resort Casual Attire
Sample of Silent Auction items:
> One hour cross country ski lesson from Olympic Gold Medalist Billy Demong
> Edge Composite Wheels (road and mountain)
> Foursome at Tuhaye Golf Club
> Private Dinner and Whiskey Tasting for 10 at High West Distillery
> Weekend stay at Grand Summit Hotel in Park City
> Massages from Align Spa
> Native Eyewear
> Smith Ski Helmet
> Official Ralph Lauren 2010 Olympic Appeal donated by Gold Medalist Bill Demong
> Two nights lodging from Park City Crash Pads with two 30 minute massages
> And much more!
Call 435-901-9119 for more information.
Polygamy Porter Wins Gold in World Beer Cup
Saturday, April 17th, 2010April 17th, 2010
KSTU Fox 13
Fox 13 reports on Wasatch Brew Pub and Squatter’s win at the World Beer Cup.
Best of Utah 2010
Wednesday, April 7th, 2010City Weekly’s 21st annual roundup of (almost) everything great in Zion.
Fox 13’s Hope Woodside (Best TV Anchorwoman) and Sister Dottie S. Dixon (aka actor Charles Frost, Best Utahn) sipping like proper ladies in the Beehive Tea Room (Best Secret Rendezvous): A 13-year Best of Utah winner, a 2010 newcomer and a personal pick from the City Weekly staff.
Twenty-one years in, that’s still how we do it: You vote in around 100 categories (winners denoted by the “Readers’ Choice” star), then City Weekly adds over 300 local favorites of our own. After our distribution team strains their backs and vans delivering this fat issue, we throw a party for all included—this year, with a twist: A handful of “civilian” voters were chosen to attend our Best of Utah bash and hobnob with fabulous local celebrities.
Who says voting never pays off?
Best of Utah 2010: Food & Drink
Best Park City Restaurant
Chimayo
With such a variety of eye-popping eateries, winning the Best Park City Restaurant award is no small feat. But, through the years, Bill White’s Chimayo restaurant has been a shining star of Main Street, blending traditional Southwestern flavors and ingredients with French-American cooking techniques. The result is an award-winning array of dishes like queso fundido, green pipian seared trout fajitas, mustard seed-crusted salmon, and the wildly popular crown roast of barbecued spareribs with chipotle-pineapple glaze. Of course, no meal is complete without the signature Chimayo margarita. 368 Main, Park City, 435-649-6222, ChimayoRestaurant.com
2. High West Distillery
3. Grappa
Best Charcuterie
Spruce
As with Spruce’s sister restaurant in San Francisco, one of the specialties at Park City’s Spruce is the charcuterie, which is cured in-house, antibiotic- and hormone-free. Charcuterie selections are available as individual portions, but to sample the full range of Spruce’s amazing charcuterie, you’re better off ordering the Grand Selection that frequently includes coppa, chorizo, duck rillette, ciccioli, thinly sliced poached veal tongue, duck liver mousse and shaved pig’s ear. It’s all accompanied by toasted bread points and grainy homemade mustard. For lovers of cured meats, Spruce’s charcuterie is the bomb. 2100 Frostwood Drive, Park City, 435-647-5566, SprucePC.com
Bottoms up in Park City!
Tuesday, April 6th, 2010Salt Lake Magazine
Tuesday, April 6, 2010
Mary Brown Malouf
This week, about this time of day, I start really looking forward to Thursday evening.
The Park City Area Restaurant Association (PCARA) has invited me to help judge their annual mixology event—the Fifth Annual Cocktail Contest. The winner will be deemed Park CIty’s Signature Cocktail for 2010. Bronze medal moguls winner Shannon Bahrke will be another judge. She’ll be the young, fit one.
For last year’s winner, Deer Valley beverage maven Bonnie Ulmer used St. Germain elderflower liqueur; I tasted it at Savor the Summit.
Here’s Shannon:
The event is at Wahso on Main Street. You can’t miss it if you’re looking up.
The $10 door charge goes to benefit the People’s Health Clinic and PCARA will match up to $500.
Park City Cocktail Contest
Tuesday, April 6th, 2010Arts-Entertainment
Scene clips April 7-9, 2010
The Park City Area Restaurant Association presents the fifth annual Cocktail Contest at Main Street’s Wahso Asian Grill on Thursday, April 8, at 6:30 p.m. Participating bartenders will prepare specialty cocktails for a panel of distinguished local judges and the winning concoction will be named the official Park City Signature Cocktail for 2010. Proceeds from the event will benefit the People’s Health Clinic. Guests must be 21 years or older to attend.
Park City’s Fifth Annual Cocktail Contest
Monday, April 5th, 2010
Mixologists meet in Park City for the Park City Area Restaurant Association’s (PCARA) fifth annual Cocktail Contest. Every year, the organization awards one drink as the signature cocktail for Park City.
Libation lovers will be attending this event on Thursday, April 8 at Wahso Asian Grill (577 Main St., Park City) at the event that runs from 6:30 – 9:30 p.m. A $10 donation goes to benefit the People’s Health Clinic (PCARA matches up to $500!) and anyone over 21 is invited to attend.
Here is a look at previous year’s winners and their recipes:
2008 Winner- Kristauf’s Martini Bar’s Crisp Pear
To make your own Crisp Pear Martini, mix up the following:
• 1 oz 350 Vodka
• 1/2 oz Peach Schnapps
• Splash Pineapple Juice
• Float Cook’s Brut Champagne on top
Mix and serve in martini glass.
••••
2007 Winner -Deer Valley’s Royal Street Cafe’s Blueberry Mojito
To make your own Blueberry Mojito, mix up the following:
• 1 handful mint leaves
• 1 Tsp. granulated sugar
• Quarter wedge of lime
• 1/2 to 3/4 cup lemonade
• 1 oz. light rum
• 2 Tbsp. fresh or frozen blueberries
(1 tblsp smashed to create some juice)
• Splash of soda
• 1/2 oz. dark rum
• Sprig of mint for garnish
• Slice of lime for garnish
Ice In a tall 16oz glass, add mint leaves and sugar. Squeeze juice from the lime wedge into the glass. Mash the ingredients with the back of a spoon or a special wooden “muddler” until the mixture is fragrant. Fill glass with ice. Add lemonade until the glass is 2/3 full. Add splash of soda, then add light rum and blueberries and stir. Slowly pour dark rum into the drink so it floats on top. Garnish with a sprig of mint and lime then serve. Enjoy!
••••
2006 Winner – 350 Main’s Jupiter Cosmopolitan
To make your own Jupiter Cosmopolitan, mix up the following:
• 1 oz. orange vodka
• ½ oz. Chambord
• ½ oz. pomegranate juice
• ½ oz. orange juice
• ½ oz. straight vodka
Mix and serve in martini glass.
Don’t forget that freedom—and great cocktails—are just over the summit.
Liquor Laws Affecting Residents and Visitors
Friday, March 12th, 2010Liquor Laws Affecting Residents and Visitors
From the Department of Alcoholic Beverage Control
It’s been said that you can’t get a good drink in Utah, or even that you can’t get any kind of drink (other than water) in Utah. The Park City Area Restaurant Association would like to let you know that you can in fact get a drink in Utah– and some mighty fine tasty drinks at that! Here’s some information from the Department of Alcoholic Beverage Control to help you clarify when, where and what you can drink while visiting or living in this great state.
General Info
The sale and service of alcoholic beverages is regulated by the State of Utah. Alcoholic beverage control is a concept that Utah shares with other states and countries. Utah’s liquor laws are based on the general philosophy of making alcoholic beverages available in a manner that reasonably satisfies the public demand. In this respect, however, the state does not promote or encourage the sale or use of alcohol.
Legal Age
A person must be at least 21 years of age or older to purchase and consume alcohol in Utah.
The following is a summary of how residents and visitors to Utah may obtain alcoholic beverages.
Wine, Liquor, Flavored Malt Beverages, Beer, and Heavy Beer: Full liquor service is available in licensed restaurants, banquet and catering facilities, airport lounges, and clubs. Patrons may order liquor by the drink, wine by the glass or bottle, and beer in bottles, cans and on draft. Packaged liquor, wine, and heavy beer (over 3.2%) are available in State Liquor Stores and Package Agencies.
In restaurants with full service liquor licenses, liquor, wine, flavored malt beverages, and heavy beer (over 3.2%) may be served from noon to midnight. Beer (3.2%) is available from 10:00 a.m. to 1:00 a.m. Patrons must be dining in the restaurant in order to be served an alcoholic beverage.
In restaurants with limited service liquor licenses, wine, and heavy beer (over 3.2%) may be served from noon to midnight. Beer (3.2%) is available from 10:00 a.m. to 1:00 a.m. Limited restaurant licenses may not sell flavored malt beverages or distilled spirits.
An on-premise banquet license allows the storage, sale, service, and consumption of liquor, wine, flavored malt beverages, heavy beer, and beer for contracted banquet activities on the premises of a hotel, resort facility, sports center, or convention center. It also allows for room service in hotels and resorts. Alcoholic beverages may be sold on any day from 10 a.m. until 1 a.m.
In clubs, liquor, wine, flavored malt beverages, heavy beer, and beer may be served from 10:00 a.m. to 1:00 a.m. Clubs sell alcoholic beverages with or without food, and patrons may be served at a bar or table. Many clubs provide live entertainment. There are four types of clubs; equity, fraternal, dining, and social. Dining and Social clubs are open to the public. Equity clubs (such as country clubs) and Fraternal or Patriotic clubs are for members and their guests.
In airport lounges, liquor, wine, flavored malt beverages, heavy beer, and beer may be served from 8:00 a.m. until 12 midnight. Alcoholic beverages may be sold with or without food, and patrons may be served at a bar or table. Airport lounges are located at the Salt Lake International Airport.
Packaged liquor, wine, and heavy beer ‘to go’is sold at 37 full service state liquor stores. There are also approximately 105 package agencies that offer a more modest selection of these products. Package agencies are often located in smaller cities and towns, and in hotels and resorts for customer convenience.
Utah offers a world class wine selection at four specialty wine stores located at: 255 South 300 East, 1863 East 7000 South, and 280 W Harris Ave in Salt Lake City; and 1901 Sidewinder Drive in Park City. Several other state stores also offer expanded wine selections. Store locations, addresses, directions, phone numbers, and hours of operations can be found on our website. To locate a store, click here.
Beer
Beer establishments sell beer to customers in a variety of venues. These include taverns, lounges, cabarets, nightclubs, cafes, bowling alleys, golf courses, etc. The hours for beer sales in these establishments are 10:00 a.m. to 1:00 a.m. Beer may be purchased without ordering food, and is sold on draft and in bottles and cans. Packaged beer is also available at supermarkets, grocery and convenience stores. The maximum alcohol content is 4.0% by volume (3.2% by weight) for beer sold in taverns, beer establishments, and stores.”Taverns” are beer bars, parlors, lounges, cabarets, and nightclubs where the revenue from the sale of beer exceeds the revenue of the sale of food. Minors are not allowed on the premises of a tavern.
Private Parties
Individuals and organizations hosting private social, business, or recreational events or functions are not required to obtain a permit from the state if the event is not open to the general public, and alcohol is provided to invited guests without cost.
Metered Dispensing
Utah law requires restaurants, clubs, on-premise banquet licensees, and airport lounges to use a metered dispensing system that is calibrated to dispense no more than 1.5 ounces of primary liquor in a mixed drink. Secondary alcoholic flavorings may then be added to a mixed drink as the recipe requires, not to exceed a total of 2.5 ounces of spirituous liquor.
Wine Service
Restaurants (full and limited service), on-premise banquet licensees, clubs, and airport lounges may serve wine by the glass (5 ounces) or by the bottle.
Brown Bagging
“Brown Bagging” is a term-of-art that refers to the practice of bringing alcoholic beverages into an establishment that is open to the public for consumption on the premises. This practice is generally prohibited, however there are three exceptions.
1) A person may bring bottled wines onto the premises of a full service, or limited service restaurant or a club liquor licensee (at the discretion of the licensee) and consume the wine.
2) Alcoholic beverages may be brought onto and consumed in limousines and charter busses under certain restrictions.
3) A person may bring onto any premises, have, and consume any alcoholic beverage at a privately-hosted event (private party) that is not open to the general public
For more information on Utah’s liquor laws, please visit http://www.alcbev.state.ut.us/index.html
Meet St-Germain Elderflower Liqueur
Monday, January 11th, 2010In Section: Food & Drink Blog » Posted By: Ted Scheffler
My first encounter with St-Germain Delice De Sureau elderflower liqueur happened whilst I was helping to judge the 2009 Park City Cocktail Contest. The winning cocktail wound up being Deer Valley Resort’s St-Germain Cocktail. Since then, I’ve become quite a fan of this exotic liqueur.
St-Germain is an artisanal liqueur made from 100% fresh, wild, hand-picked elderflowers (sureau in French) picked in late spring in the foothills of the Alps. The seductive bouquet is your first hint that St-Germain is something special, with aromatic hints of honeyed pears and white peaches along with Meyer lemons. The taste is tropical and flowery — a riot of lychee, pear and Muscat notes. Here in Utah, it sells for about $34.
There are lots of nifty-tasting cocktails to be enjoyed using St-Germain, including the French Pear Martini, St-Honore 75, The Montparnasse and the East End Cooler. But the simplest way to imbibe is simply to pour St-Germain over ice, with or without a splash of soda.
Here is the recipe for the classic St-Germain Cocktail: In a tall ice-filled Collins glass, stir together 2 shots of Champagne or dry white wine, 1 1/2 shots St-Germain and 2 shots sparkling water or club soda. Garnish with a twist of lemon. Sip with Sartre alongside.
For more St-Germain cocktail recipes click here.
Foodies far and wide come to the table for Savor the Summit
Wednesday, July 29th, 2009New Haven Register
Stephen Fries
My discovery of Savor the Summit, Park City’s celebration of food and music, began while visiting my family in Florida, where a similar event modeled after Park City’s took place.
After a phone call to the event organizer in Park City, I attended the event, which is sponsored by Park City’s Restaurant Association and Jazz Foundation. The itinerary included participation in Savor the Summit’s Grande Table, interviews with many chefs and restaurateurs, a visit with the events director of the Sundance Film Festival, a visit with the caterer at the Olympic Ski Park, and a morning of horseback riding which allowed me to see spectacular scenery from a mountaintop.
Picture this: More than 1,000 guests dining on historic Main Street, literally on the street, seated at an endless table. Guests chose from 20 participating restaurants to enjoy this experience. Prices ranged from $30-$150, depending on the restaurant chosen. Seven jazz bands performed.
My host was 350 Main Brasserie, www.350main.com, where Chef Michael Le Clerc and General Manager Jeff Ward created a five-course dinner with wine pairings. The menu included:
1st course: Organic Lobster-Potato Chowder with Roasted Corn and Parmesan Croutons
2nd course: Seared Wild Alaskan Salmon with Leek Confit and Red Wine Butter and Pickled Shallots
3rd course: Double-Cut Idaho Lamb Chops With Mushroom-Caramelized Onion Jus, Cheesy Grits and Zucchini Saute
Dessert: Honey Baked Apple with Vanilla Ice Cream, Black Pepper, Caramel and Assorted Cookies.
Chef Le Clerc, a Waterbury native, has sautéed his way through some of the finest restaurants in the world. His most notable work was in the kitchen of Jamin, Joel Robuchon?s Michelin three-star restaurant in Paris. He has been featured in Bon Appetit, Food Arts, Town & Country and Rachel Ray. The 20-year chef would like to share a recipe from this menu with you and his friends and family in Connecticut:
ORGANIC LOBSTER-POTATO CHOWDER
- 2 pound organic butter
- 1 organic red bell pepper, diced
- 1 organic carrot, peeled and diced
- 1 organic yellow onion, peeled and diced
- 2 pounds organic potatoes, peeled and diced and soaked in coldwater
- 1 quart organic lobster stock
- 1 quart organic half-and-half
- 1 cup organic corn kernels, roasted
- ½ pound lobster meat, rough chopped; do not chop too fine
- ½ pound organic cornstarch
- ¼ pound organic Parmesan
- Parmesan croutons, optional
In at least a 1 ¼ gallon heavy duty, thick-bottomed pot, melt butter and sweat peppers, carrots and onions for 10 minutes on medium-high. Add potatoes, stock and half-and-half; simmer for 1 ½ hours. Add roasted corn.
Puree about half of the soup to give it some body. Return pureed soup to the main batch, re-simmer and add lobster meat.
Mix cornstarch with 1 cup water. Pour a steady stream of about half of the cornstarch slurry directly into simmering soup.
Let it come back to a simmer and check consistency; if too thin, add a little cornstarch. Season with salt and pepper. Serve with Parmesan croutons, and a sprinkle of Parmesan. Serves 8.
My itinerary included lunch at the Deer Valley Resort where I traveled on a ski-lift to have lunch. Nothing compares to dining after a scenic trip up a mountain.
Julie Wilson, the food and beverage director, ordered a tasting lunch that included the Park City signature cocktail. Bonnie Ulmer, a bartender at the Deer Valley Resort, concocted this winner of the fourth annual Cocktail Contest and which is served at many area restaurants. To see winning recipes and photos from prior years, go to www.stephenfries.com.
A visit from Letty Halloran Flatt, executive pastry chef at the Deer Valley Resort, was an added treat. Being an avid cookbook collector, I was delighted to meet Letty and receive a copy of her cookbook, “Chocolate Snowball,” which offers 125 of the resort’s tried-and-true recipes for breakfast treats, bread, cookies and ice creams as well as pies and tarts, elegant cakes and one-of-a-kind desserts a mouthwatering blend of Letty’s years of experience and her penchant for fresh, natural flavors.
CHOCOLATE SNOWBALL CAKE
- 12 ounces semisweet chocolate, chopped in ½ -inch pieces
- 1 cup strong coffee
- 1 cup sugar
- ¾ pound unsalted butter, softened
- 6 eggs, beaten lightly
Frosting
- 1.5 cups heavy cream
- 2 tablespoons sugar
- ½ teaspoon vanilla extract
- 15-20 fresh edible flowers for garnish
Put chocolate in a saucepan. Pour the coffee over, which will melt some of the chocolate. Place over medium heat; add sugar and stir with a wire whisk to dissolve the sugar and any unmelted chocolate. Add butter gradually, a dollop at a time, whisking until the butter is incorporated before adding the next dollop. This should take about 10 minutes. Remove from heat.
Slowly whisk beaten eggs into the chocolate mixture. Pour through a strainer into the foil-lined bowl. Discard any firm bits of egg that remain in the strainer. Bake 50-55 minutes, until the batter rises and a cracked top crust forms. The mixture will still jiggle, like molded gelatin. Resist the urge to bake it a little more; the butter and chocolate set up when chilled.
Let the cake cool. Fold overlapping foil over the top and refrigerate at least 8 hours, keeping the cake in the bowl. It will keep for up to a week if refrigerated and well wrapped in plastic wrap. (It is best to store the cake in the bowl, but once it is cold, you can invert the dome onto a cardboard circle- but do not remove the foil wrapper. Wrap the foil-enclosed dome in plastic wrap.) The cake can also be frozen for up to a month; thaw in refrigerator before frosting.
To frost and serve, remove plastic wrap from the bowl. (If you have taken the cake out of the bowl for storage, invert it back in the bowl.) Pull the overlapping foil away from the cake. The cake will have fallen in the center; to make the top (or what will be the bottom of the cake) flat and even, press the raised outer edges down, or trim the extra with a knife. Place a flat serving plate or cardboard circle over the bowl and invert. Gently remove the foil.
Whip cream with the sugar and vanilla until the cream comes to soft peaks that hold their shape. Put the cream into a pastry bag fitted with a large star tip. Pipe stars, covering the dome completely. If you wish, decorate with edible flowers or chocolate shavings or crystallized flowers. Makes 1 cake.
My journey also included a visit with Carin De Milo, manager of festival events for the Sundance Institute, and she asked me to assist her in bringing a visiting chef from Connecticut to the 2010 Sundance Film Festival. Stay tuned.
For more recipes from my Park City dining experiences including, Wahso, Wasatch Brewery, Shabu and Done To Your Taste caterers at the Olympic Ski Park, go to www.stephenfries.com. Here you will find highlights and a photo diary of the trip as well. I hope this column has piqued your interest in visiting Park City, Utah. By the way, Savor the Summit, Park City’s Wine & Jazz Festival is scheduled for the third weekend in June of 2010.
Contact Stephen Fries, professor and coordinator of the Hospitality Management Programs at Gateway Community College, at gw-stephen.fries@gwcc.commnet.edu or Dept. FC, Gateway Community College, 60 Sargent Drive, New Haven 06511. Include your full name, address and phone number. Due to volume, I might not be able to publish every request. For more, go to www.stephenfries.com.
