Savor the Summer

Aug 29, 2017

Besides the weather and endless outdoor activities, one of the sweetest parts of summer is the fresh produce. If you don’t feel like you’ve gotten your fill of fresh local produce, luckily, there is still some summer left and plenty of summer goods. The end of August and September still deliver large bounties of fresh produce. We have also been having unusually mellow weather and have not had a frost yet which is making for beautiful vegetable, fruit, and flower growing weather.

While you can still head to one of the amazing farmers markets in town (Park City Farmers Market at CanyonsCopper Moose Farm, and the Farmer’s Market at Park Silly Sunday Market), what’s even better than preparing your own locally inspired dishes, is experiencing what our amazing chefs in town have in mind for these fresh ingredients. Our favorite farm-to-table restaurants are busy sourcing local ingredients from farmer markets and some chefs like tupelo’s Matt Harris are going to their own home gardens and even foraging wild mushrooms in Big Cottonwood Canyon to bring freshness to the table.

tupelo’s Chef Matt Harris with foraged mushrooms and tupelo’s Roasted Local Mushroom Toast.

Now is an amazing time to experience the fruits of the end of summer and here are our favorite seasonal ingredients right now and where they are being masterfully prepared.

J&G Grill

Local Sweet Corn Soup with cilantro and serrano chili

tupelo 

Roasted Summer Corn Capellini heirloom tomatoes, local mushrooms, and smoked pecorino

Chilled Summer Corn Soup avocado, tomatoes, and cucumber

350 Main Brasserie

Chilled Sweet Corn and Almond Gazpacho with striped zucchini, cherry tomatoes, and fresh herbs

Sweet Corn Shakshuka with Heber Valley eggs, warm asparagus-parsley salad, and harissa


tupelo 

Compressed Peaches with country ham, house made ricotta, chicory, and sorghum

Handle 

Peaches with green river melon, weeks berries, burrata, and balsamic 

The Farm

Peach & Burrata with heirloom tomatoes, pea shoots, pickled cucumber, dehydrated Taggiasca olives, and rhubarb vinaigrette

Fletcher’s

Peach & Green with arugula, goat cheese, vanilla and honey yogurt dressing, pistachios, and molasses

Silver Star Cafe

Fresh Utah Peach Galette with Marscarpone cheese and fresh mint

tupelo 

Roasted Local Mushroom Toast with ricotta and a sunny side up duck egg on sourdough

Handle 

Mushrooms with farri porridge and arugula pesto

Uinta Porcini Mushrooms with labenah and huckleberries 

Bistro 412 

Forest Mushroom Saute with savory French toast, brandy cream, goat cheese, and balsamic glaze

Firewood on Main

Burrata with wild mushrooms, arugula, and chimichurri


tupelo

Macerated Heirloom Tomatoes with olive oil bread, farmer’s cheese, and peaches

Firewood on Main

Heirloom Tomato Bruschetta with  basil, red onion, roasted garlic, balsamic reduction, and shaved asiago

Bistro 412 

Crab and Tomato Tower with heirloom tomatoes, jumbo lump crab, sweet chili vinaigrette, and balsamic glaze

APEX at Montage Deer Valley

Burrata Heirloom Tomato Salad with green gazpacho, roasted shallot-tarragon vinaigrette 

Deer Valley Grocery ~ Café

Caprese with Copper Moose Farm heirloom tomatoes, marinated pearl mozzarella, fresh mint, lemon mosto oil, and aged balsamic pearls

Fletcher’s

Ugly Heirloom Tomato with arugula, tomatoes, avocado, burrata cheese, pine nuts, basil vinaigrette, and aged balsamic

Powder at Waldorf Astoria

Heirloom Tomatoes with red shiso fennel, avocado, olive cracker, and herb vinaigrette