Guests of Recycle Utah’s 2022 100 Mile Meal fundraiser will only have to travel as far as Oakley to enjoy a night of live music, lawn games and a five-course dinner prepared by Park City Mountain Resort chefs.

Tickets for the event, scheduled for Saturday, Aug. 6 and for adults ages 21 and older, are now available at recycleutah.org. 

“Registration is open right now, but it is selling out pretty quickly,” said Addison Marr, Recycle Utah communications and development director.
The evening will start with cocktails at 5 p.m., and dinner will be served at 6 p.m., according to Marr.

“Through an Epic Promise grant from Vail and sponsorship from Gallery MAR, we are able to have their chefs donate their time to put on this unique event,” she said. “The meal will be determined on the ingredients we’ll be able to acquire, but all the food will be sourced within a 100-mile radius of Recycle Utah’s recycling center.”

Recycle Utah works with Tagge’s Farm, based in Perry, and 3 Springs Land & Livestock in Oakley, which utilizes regenerative agriculture, a system centered around topsoil regeneration and biodiversity.

“The chefs come up with the base of the meal, and they adapt to what we can get,” Marr said. “Without these local farmers, none of this could happen.”

Even the drinks are provided by Alpine Distilling and Red Rock Brewery, both in Park City.

“This is a very local and sustainable event, and it’s all about eating seasonally within the Utah food shed,” Marr said. “Living every day as sustainable as you can is something we really support at Recycle Utah.”
The 100 Mile Meal, which Recycle Utah presents annually, is also the nonprofit’s biggest fundraiser of the year, according to Marr.

Proceeds from the ticket sales will benefit Recycle Utah’s operations and programs, she said.

While the event’s location t will be revealed when people register, anyone who is interested in taking a private bus from the Recycling Center to the venue and back should email Marr at outreach@recycleutah.org.

Lastly, the 100 Mile Meal is not a black-tie event, Marr said.

“It’s what we call ‘Cowboy Boot Casual,’” she said. “So people can come comfortably and enjoy a night playing games, eating dinner and raising funds.”

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Park City Creamery is officially the “big cheese” of the Wasatch Back.

Owner, founder and turophile Corinne Zinn, who has crafted handmade artisan cheeses since 2018, was presented the Small Business of the Year Award by the Salt Lake Region Small Business Development Center on Monday in an award ceremony at the creamery headquarters, 1200 W. Lori Lane, Unit A-3, in Heber.

The award was given based on Zinn’s dedication to her craft in making European-style cheese from the milk of cows and goats that live in the high-altitude Midway region, said Jim Herrin, director of the Salt Lake Region Small Business Development Center, which provides free, individual management advising and other assistance to small businesses.

The SLSBDCenter is hosted and partially funded by Salt Lake Community College and is part of the Utah Small Business Development Center Network, according to Herrin.

“We are a program of the U.S. Small Business Administration and funded by the state of Utah and the colleges and universities that host our 14 centers,” he said. “That’s why we provide our services at no cost.”

Herrin has worked with Zinn since the beginning and has seen the effort she puts in to make her company successful. 

“She’s run it well, and it still has a lot of potential,” he said.

Zinn is honored and surprised by the award because the Park City Creamery was one of about 500 small, local businesses in the running.

“It was amazing, and I am proud and excited for me and my team,” she said.

Although Zinn founded Park City Creamery in 2018, she has made her own cheese for nearly 20 years.

“I’m from Europe, and I was missing my favorite cheeses when I moved to the U.S.,” she said. “I used to organize wine-and-cheese pairings in Belgium, and you can find cheese stores on every corner of every street in Belgium, especiallyBrussels.”

Some of the pairings Zinn presented included cheeses and wines from Spain, Italy and France before moving to Colorado via Connecticut.

“I was always looking for some good cheeses and just couldn’t find the variety of what I had in Europe,” she said. “There were a lot of wineries in Colorado, so there were some good local wines but nobody was making cheese. So that’s where I started.”

After completing cheese-making training in France and Germany, Zinn began making her own cheese from goats that lived on her farm in Colorado.

“My cheese was distributed to restaurants in Aspen, Crested Butte and some of the ski resorts,” she said.

When Zinn moved to Utah, she worked as the cheese maker at Deer Valley and created a cheese consultant company.

“Deer Valley was fun because it was skiing in the morning and making cheese in the afternoon,” she said with a laugh.

As a cheese consultant, Zinn wanted to help local farmers create different local cheeses.

“I thought maybe they would be interested in making more European-style cheese,” she said.

Zinn left Deer Valley in 2017 and officially started Park City Creamery with the idea to make cheeses that relied on the local terrior — the natural environment such as soil, topography and climate.

“You have those beautiful Wasatch Mountains and our own biodiversity in grass and flora that the cows and goats are eating,” she said.

The cows and goats who provide the milk for Zinn’s cheeses live on Heber Valley Farm, 20 minutes away from the creamery.

“What’s very special about the farm is that the cows are in the field, and crossing the field is a hot spring,” Zinn said. “So the cows are eating the grass that is fed by the spring, and they are also drinking that rich mineral water.” 

In addition, Zinn uses the mountain air in her aging cages.

“The air that is pumped into our cages is unique because we’re at a high altitude,” she said. “That makes a difference in the affinage or refining process.”

Zinn creates her own cheese recipes.

“Since I trained in France and Germany, I knew exactly what I was looking for,” she said. “I focused on my own taste because I won’t make a cheese that I don’t like, and I keep in mind what my customers may like.”

Park City Creamery cheeses are available at the creamery but can also be found in Park City at  The Market Park City and Copper Moose Farm; Lee’s Market, Heber Valley Farm in Heber; Caputo’s, Harmon’s and Liberty Market in Salt Lake City, as well as local restaurants throughout the state.

“We also are at the Park City Farmer’s Market every Wednesday at Canyons,” she said.

Over the years, Zinn’s products have won multiple Utah Cheese Awards and Best of the West Cheese Awards.

“The cheese we make is authentic, handmade artisan cheese, and the biggest awards are from our customers and chefs from high-end restaurants who have given us their approval and have been using our cheese for years,” she said.

Some fans of Park City Creamery were introduced to Zinn’s cheeses at various fundraisers for local nonprofits.

“We have made cheese boxes for their auctions,” she said. “It’s a good way to support local organizations and get our name out.”

Park City Creamery’s hours are usually from 9:30 a.m.-6 p.m., but since the company is still pretty small, it’s best that customers call before visiting.

“Sometimes restaurants will call us for cheese emergencies, and we still do our own deliveries,” Zinn said. “So people should call to make sure we’re here.”

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Summer is here, and to celebrate, Goldener Hirsch, Auberge Resorts Collection, kicked off its Goldener Summer Market.

The event runs from 1-4 p.m., Saturdays through Sept. 3, and it is filled with a weekly menu of small bites, drinks and games, said Meghan Godin, Goldener Hirsch, Auberge Resorts Collection, experience curator.

“This came out of a playful conversation with our former vice president of food and beverages where we brainstormed in January of what the year ahead would look like,” Godin said. “It is based on guinguettes, which are French outdoor open-air market, and that idea evolved into the Goldener Summer Market.”

The public can register to attend the market, which is preferred, by visiting aubergeresorts.com/goldenerhirsch/experiences/goldener-summer-market, but tickets will also be available at the gate.

In addition to the culinary menu, “playful” beverages and a cocktail menu, the market will also offer local brews and wines, she said.

“There will also be an array of outdoor games so people can connect and gather in a really beautiful place,” Godin said. “The games will be traditional backyard offerings — cornhole, life-sized Connect Four, ring toss and Jenga.” 

All ages are welcome to the Goldener Summer Market, said Alyssa Alexander, director of marketing of the Auberge Resorts Collection that oversees the inn.

“It’s about celebrating how beautiful the mountains can be in the summer and showcasing the culinary arts of our executive chef, Nicolas Lebas, who will create a new menu every week,” she said.

No market will be complete without pop-up retail partners, who will rotate throughout the season, Godin said. (see accompanying list).

“There are so many great local vendors that offer everything from jewelry to local juices,” she said. “It is important for us to uplift local businesses and partners, who are doing interesting things.”

Topping off the weekly experiences will be live music performed by local artists, Alexander said. “Our live music line-up is curated by Utah Live Bands, and while the performances lend to the entertainment factor, it feels good to support local partners, including musicians and artists,” she said.

Rachel Zembraski, a member of the Murphy O’Brien public relations team that represents Goldener Hirsch, Auberge Resorts Collection, said the Summer Market would highlight the hotel’s summer beauty.

“The hotel is such a unique and special place, and every time I’ve been to Park City or Deer Valley, especially in the summer, there are so many people outdoors celebrating the season,” she said. “So I think this event will invite people from the community into the doors of Goldener Hirsch.”

In the case of inclement weather, the staff will make appropriate adjustments, Alexander said.

“Since the market takes place outside right by the restaurant, I imagine we’ll Invite people inside,” she said. “So it will be an indoor summer market for that day.”

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By Bob Payne

Sure, a Styrofoam ice chest and a card table might do. But for a backyard gathering that people will remember, why not put together a bar that’s a conversation piece?

With the necessary tools, skills, and building permits, creating a backyard bar that wouldn’t look out of place at a Caribbean resort is possible. There could be a polished hardwood bar top, swimup bar stools (pool required, of course), and a pass-through serving window connected to the kitchen.

However, it makes more sense for most homeowners to focus on a bar’s essential elements: glass storage, bottle display, places to sit, and perhaps a sign reading “Bar Open.” Often, you can create what you need from household and flea-market items that began life as something else.

Upcycling 101
You will find that a bookshelf can display bottles as well as it can books. The inside of a media console, where an old TV used to reside, will nicely accommodate a wine rack. And the work surface of a potting bench is ideal for assembling mixed drinks, especially if the assembly includes chopping mint or slicing a lemon. Getting the pieces ready can take little more than adjusting shelves and adding a fresh coat of paint or varnish.

Just remember that your bar will be exposed to the elements, even if on a covered patio. Make sure the coating is exterior grade and, to improve adhesion, roughen up the original surface with sandpaper before applying. And if people still don’t see that you’ve done more than haul an old dresser out into the backyard? Add a cutting board, corral bottles and glasses on pretty trays, lay out your bar tools, give a shake to your ice bucket,
and confidently announce, “Drinks are served.”

Make it permanent
If the bar is meant to stay outside all season, you’ll want to add features such as lighting (battery-powered LED string lights are popular) and seating, which can be as simple as a bench or a couple of kitchen stools. The most essential item, depending on your location, may be a shade or awning. One caution with sun or rain protection is to make sure it is firmly secured, such as a triangle sunshade that’s attached with eye-nuts to trees or building corners. Better yet, if possible, set up the bar under a gazebo, pergola, or solid patio roof.

Roll ‘em
If you only need a temporary bar setup for something like a Fourth of July barbecue, you’ll want elements that are easy to move and store. A bar cart is an obvious solution. Almost anything with wheels or rollers will work, but an old-style wooden market cart, once commonly used by vegetable and flower vendors, is a sure bet for keeping the party, and the conversation, rolling. Look for them on sites such as eBay and Wayfair. Again, if it needs painting, use exteriorgrade paint for durability. To better secure items on
the cart, add one or two deep baskets or trays and attach stemware holders
underneath a shelf. The holders are available at most hardware stores and are usually easy to attach.

The big chill
Hosting a big celebration calls for keeping large quantities of wine, beer, and soft drinks cool. Party tubs made of copper or stainless steel are popular, but even the largest hold perhaps a dozen standard drinks or
6 bottles of wine. Hosts of large gatherings have gotten creative, and we’ve seen beverage coolers that started life as washtubs, wheelbarrows, wine kegs, birdbaths, concrete fountains, wooden troughs, and little red wagons. Way out in the country, we’ve even seen the loader on the front end of a bulldozer pressed into use. For any of the above, line the vessel with plastic, and keep some ice separate, just for drinks.

Among the most comment-generating drinks and ice vessels are actual small boats, one type so popular for this purpose that it has a special name: the booze canoe, or, in some regions, the beer canoe. You take a standard canoe, firmly berthed on dry land, and fill it to match the size of your guest list. Eighty guests, for example, would require about 1,000 pounds of ice, beer, booze, and other drinks. For insulation, line the inside of the canoe with a layer of Styrofoam sheeting, available at stores such as Office Depot and Lowe’s. And for safety, once the ice has melted and the booze is gone, don’t let guests attempt to launch the canoe into the water.

For more ideas, read the complete HOME Summer 2022 e-edition, here.

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by Kirsten Fox

I love time on my deck during the summer, and these are some of the wines I enjoy when the air is still, it’s hot even in the shade, and I’m debating once again whether I should install air conditioning.

A Vinho Verde from Portugal Broadbent Vinho Verde, Vinho Verde, Portugal, $12 Vinho

Verde is slightly effervescent, so while it’s not as bubbly as sparkling wine, it is super refreshing, low in alcohol, and light on your palate. The flavor profile is citrusy, a bit of melon and some high acidity …like a nice crisp lemonade that someone added some bubbles to. This is the perfect alternative to a gin and tonic, especially if there’s seafood on the menu.

A Rosé from Park City Old Town Cellars Rosé, Park City, Utah, $19
The latest rosé blend from Old Town Cellars reminds me of
one of your cool friends …the one who is super easygoing, has a quick wit, and is a little mischievous. It is made from 98% Pinot Gris from Oregon, plus (and here’s the tricky part) 2% Tempranillo from Washington that’s been aged in old whiskey barrels. You get citrus, a little floral, and that
cool hint of smoke on the finish.

Beaujolais from France Stephane Aviron Moulin-A-Vent Vieilles Vignes, Moulin-A-Vent, Beaujolais, France, $25
One of the lightest, food-friendly red wines, Cru Beaujolais (a more complex, serious wine than Nouveaux Beaujolais) is even better a little bit chilled. Why chill a red? Besides the fact that it will be nicer to drink in the heat, when you chill red wines, it amplifies your perception of the tannins, that grippy, cat-tongue feel in your mouth. With flavors that range from red cherries to strawberry, you get a cool summer wine with enough grit to stand up to the take-out food you’re ordering to avoid the kitchen.

Kirsten Fox is the executive sommelier at the Fox School of Wine in Park City.

To read the complete Park City HOME Summer e-edition, click here.

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by Ysaac Ramirez

Even in Palm Springs when it reaches 120°F degrees in the summer, we still like to grill out. We just grill later in the evening when the sun has dropped behind the mountains. I’m a big fan of any grilled root vegetable or squash salad in the summer months. It’s also a great addition to the protein of your choice.

SALAD INGREDIENTS
2 straightneck (summer) squash
2 zucchini (summer) squash
1 English cucumber
Mint
Sliced almonds
Easter egg radishes
Most grocery stores have these squashes but I encourage you to source from your local farmers market. They usually carry a larger variety and some heirloom squash.
Wash squashes and the cucumber and cut them in half long ways. Place
on a platter and season with salt, pepper, and olive oil.
Using either a charcoal or gas grill, get the temperature up to around 500°F. This seems high, but you want to get good char marks and to cook them fast.
Place the squashes and cucumber on the grill, cut side down, and cook for 2 to 3 minutes. Flip and cook for another 2 to 3 mins. You are looking for nice grill/char marks. They will still be a little firm, but that’s okay, they will continue to carry-over cook once you let them rest. You do not want to overcook them or you will end up with a soggy vegetable, and nobody
likes that.
Once they are cooled down cut them to any size that you feel comfortable
with. At the restaurant we cut them into an oblique shape.

SPICED YOGURT INGREDIENTS
1 cup Greek style yogurt (we use a local one from Straus Farms)
1 ¾ tsp. ground turmeric
2 tsp. kosher salt
¼ tsp. ground cayenne
½ tsp. ground ginger
1 ½ tsp. fresh lime juice
Place all ingredients in a mixing bowl and whisk until everything is well incorporated.

SHALLOT VINAIGRETTE INGREDIENTS
About 3 Tbsp. finely chopped shallots
½ cup aged sherry vinegar (regular sherry vinegar will work)
2 tsp. Dijon mustard
1 ½ tsp. prepared horseradish
½ tsp. finely chopped fresh
thyme leaves
¼ cup very good olive oil
salt and pepper
Place shallots, sherry vinegar, Dijon mustard, horseradish, and thyme leaves in a small mixing bowl. Whisk until everything is incorporated. Slowly add the olive oil and whisk until it is incorporated. Season with salt and pepper. This will be a broken vinaigrette, but that is what we are looking for.

TO ASSEMBLE SALAD
Place squash and cucumbers in a mixing bowl. Stir the vinaigrette and add it to the vegetables, adjusting seasoning to your preference. Spread the spiced yogurt on the bottom of a bowl or plate, and spread out into a circle. Place the dressed vegetables on top of the yogurt. Finish with fresh torn mint leaves, thinly sliced radishes, and almonds.

To read the complete Park City HOME Summer 2022 e-edition, click here.

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A high-summer dinner party that won’t make you sweat

Even in the mountains there are days when the temperature soars, the sun blazes, and just the sight of an oven can make you perspire. So consider Ysaac Ramirez. The chef honed his skills in restaurants throughout the steamy southern U.S., and now presides over 4 Saints, an award-winning rooftop lair at the Kimpton Rowan hotel in the desert oasis of Palm Springs, California.

When the thermometer hits 110°F and civilians retreat to mist-cooled pools and air-conditioned lounges, Chef Ramirez and his crew head into the kitchen.

Ramirez has learned that by adjusting his menu, sourcing local ingredients, and staying hydrated, treating your guests to a delicious evening while keeping your cool is a breeze. Here’s how.

Ditch anything hearty

Common sense? Maybe. But you’d be surprised how many people serve their tried-and-true lasagna in the middle of July. Chef Ramirez says he won’t think twice about taking one of 4 Saints’ best winter dishes, stuffed quail with cornbread, off the menu in advance of the heat. “When I cook for winter it’s stick-to-your ribs fare, which is the last thing you want when it’s 110° outside. We’ll change that up for something refreshing that won’t weigh you down.”

But give the people what they want

Even in the thick of summer, Chef Ramirez says his guests won’t stop ordering his cornbread. Which is fine — he maintains his variety is delicate enough to serve on a scorcher of a day. “It’s very light and fluffy, not as dense as other cornbread. We use heirloom cornmeal flown in from South Carolina, and continually whip it with eggs and buttermilk to incorporate more air.” Just do your baking in the morning, before things heat up.

Adjust your serving sizes

Thanks, perhaps, to its Rat Pack legacy, Palm Springs is a steak town 365 days a year. But rather than the gigantic tomahawk you’ll see spilling over 4 Saints plates in winter, Chef Ramirez likes to serve a 6 oz. petit filet in warmer months, accompanied by plenty of greens.

Keep it simple

When you’re lucky enough to get your hands on great produce — in summer, Chef Ramirez has his trucked in from the Santa Monica farmers’ market — treat it with simplicity and respect. “Here’s how I like to eat in summer: Get a great tomato, add some cucumber, finish it with red wine vinegar and a little salt. With the best produce you’ll do a little cooking here and there, but not much. Focus on the types of ingredients you can get, and let them direct your menu.”

Lighten up on the drinks

Whether you call it your pool wine, patio wine, or picnic wine, Chef Ramirez recommends switching from heavier varieties to a sprightlier sip in summer. “I really like piquette, a low-alcohol wine made from the second pressing. It’s super-tart, a little sweet, and has a bit of fizz.” Also called farmer’s wine or poor man’s wine, piquette doesn’t weigh you down and makes sense during a long afternoon of grilling and chilling. Cocktail-wise, Ramirez considers any drink that incorporates prosecco to have a summery sensibility.

Bring on the berries

Childhood summer memories can inspire some of the best dessert creations. “I love anything strawberry,” says Ramirez. “You remember those little Strawberry Shortcake bars from the Good Humor truck? I used to eat those like crazy as a kid, and now I ask my pastry chefs to make a play on that taste. It takes me right back.”

Don’t be afraid to cheat

Cooking a multicourse meal with all the sides can be daunting any time of year, but Ramirez says there’s no need, particularly when it’s hot out. “Nowadays grocers are employing a lot of high-end executive chefs, and their deli sections are full of very good handmade foods. You can cook up a protein at home, then serve it with a pasta salad or a grain salad you pick up at your local store.”

Grill your garden

To get Chef Ramirez really excited about summer cooking, ask him about salad for dinner. “I love grilled vegetable salads — squash, carrots, fennel, maybe a combo of raw and grilled. Toss it all with a little acid and Parmesan on top, and that’s a meal in itself. “When I was in Memphis we did open-fire cooking, and we grilled everything. The biggest surprise I took away from that was radishes. Coat them with a little olive oil and salt and pepper, and toss them right on the coals. You take them off the fire, rub off the skin, and they taste like little bits of pineapple. Really!”

The Great Spice Debate

Some food experts swear that because they make people sweat, spicy foods actually cool down your body. In the right environment — one with very low humidity and plenty of ventilation — the sweat beads that form on your skin evaporate quickly, leaving you cooler. The downside, of course, is that sweating isn’t particularly pleasant. Count Chef Ramirez as one of the non-believers. “I’m not into sitting around a table with a bunch of people who are sweating, and in any case I don’t cook heavily on the spice side.” His strategy: “Drink water! Lots and lots of ice water is the best way to make it through a restaurant shift or dinner prep at home.”

To read the complete Park City Home Summer e-edition, click here.

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Beethoven Festival Founder Leslie Harlow is looking forward to showcasing the works of Bach, Teleman, Poulenc and Fauré during the last Chamber Music at the Eccles Center of the spring season.

The concert, which will start at 3 p.m. on Sunday, will open with keyboardist Pamela Palmer Jones performing a prelude and fugue by Bach, Harlow said.

Palmer Jones, a professor of music at the University of Utah, performs regularly as pianist and harpsichordist with several of Utah’s finest performing ensembles, including the Vivaldi Virtuosi, Ensemble Iris, Salt Lake Symphony, and Utah’s newest professional chamber orchestra, Sinfonia Salt Lake, she said.

“For Sunday’s concert, Pamela will play the prelude on the piano, and then she’ll turn around and play the fugue on the harpsichord,” she said. “She’s bringing a really nice harpsichord for the concert, and the change of color in the music will be very striking.”

In addition to Jones’ performances, cellist Richard Jones will also play some additional Bach solos, Harlow said.

Jones is a Jacobs School of Music Premier Young Artist Award winner and a finalist in the Kuttner String Quartet Competition, she said.

The two solos will set the stage for the rest of Sunday’s concert that will continue with Georg Philipp Teleman’s Trio Sonata for Clarinet, Viola, Keyboard and Cello, according to Harlow, who, along with her husband Russell, will join Palmer Jones and Jones, respectively on viola and clarinet.

“This piece is usually written for two violins and a keyboard, but we do our own versions,” Harlow said. “I like the combination, because there’s contrast between the piano and viola voices. It’s really lovely.”

Wrapping up the first half of the afternoon will be Francis Poulenc’s Sonata for Clarinet and Piano.

Poulenc wrote the work in memory of Arthur Honneger, who played with him in the chamber ensemble Group Les Six, active between 1916 and 1923.

Sunday’s concert will feature three movements — Allegro Tristamente, Romanza and Allegro Con Fuoco, performed by Russell Harlow and Palmer Jones.

“This is one of my favorite sonatas for clarinet and piano,” Leslie Harlow said. “Pam and Russ have played it a number of times, and I get to sit back and enjoy it. It’s so gorgeous.”

After intermission, the concert will conclude with Gabriel Fauré’s Trio Opus 120 for Clarinet, Viola and Piano.

The three movements — Allegro ma non troppo, Andantino and Allegro vivo, will be performed with clarinet, viola and piano, Harlow said.

“This was one of the last works that Fauré wrote, and he wrote it in a very interesting key,” she said. “It’s modal and includes the locrian mode, so it sounds very contemporary, but at the same time it’s incredibly lyrical and romantic. The combination of piano clarinet and viola provide a unique tambor, and I think people will enjoy that.”

The musicians have recorded this work at the University of Utah’s Libby Gardner Concert Hall prior to COVID-19, Harlow said.

“It’s in our editing cue, along with some other recordings,” she said.

The recordings were engineered by Michael Carnes, who developed the reverb algorithms for Harman Kardon, a company that specializes in home and vehicle audio sound systems, Harlow said.

“We recorded the music and then the pandemic happened,” she said. “So we still have to do the edits and mixes with him.”

While the Harlows wait for a good time to work with Carnes again, they have other pieces of music ready for release.

“These will soon come out on CDs because most of the classical world still listens to CDs,” she said. “We’re also looking at vinyl because there is a resurgence of vinyl, and we will also release the music online.”

In the meantime, the Park City Beethoven Festival is working on its summer schedule.

“We will perform our first Chamber Music in the Park concert with Mountain Town Music on July 18, and we are waiting to see which dates are available to us through the Park City Institute,” she said. “Once we hear, we will be able to schedule the different musicians who are waiting to perform with us.”

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When Summit Community Gardens opens its petals for the season this weekend, the community can bet its Dinners in the Garden series is ready to bloom.

The seeds of the dinners, which will celebrate its third season, were planted during the onset of the coronavirus pandemic in 2020, said Executive Director Sloane Johnson.

“We used to have one huge fundraising dinner that attracted more than 400 people in the Garden, but with COVID, we had to come up with something different,” she said. “So we started hosting smaller dinners with themes that showcased different local restaurants.”

The public’s response was overwhelmingly positive, Johnson said.

“These dinners have been successful in not only raising money for the garden, but for us to provide amazing experiences for our community,” she said.

Summit Community Gardens plans to offer seven dinners this season, according to Johnson.

“We have six confirmed, with one being for our members,” she said.

The first, Persian BBQ in the Garden, which is for ages 21 and older, will be held June 9 and will feature Chop Shop Park City, Johnson said.

The evening will feature Salad Shirazi, Joojeh Kabab, Koobiden Kabob and side dishes, topped off with a Persian dessert and cucumber and rosewater martinis,” she said.

The night will feature live music by Ryan Walsh and an opportunity drawing, Johnson said.

“This will all be buffet style, and people will be able to walk around the garden and see what we do,” she said.

The next dinner, “Cena en el Jardin,” is a family-friendly event on June 23, complementing the Latino Arts Festival that will run June 20-26 in various venues in town, Johnson said.

The dinner, provided by Ramirez, will be accompanied by arts and crafts, folkloric dance, music and poetry from Latino cultures from around the world, she said.

“This will also be presented buffet style,” Johnson said. “People will get to walk around the garden and participate in different activities.”

Summit Community Gardens’ Members Dinner, which will be announced soon, features a Dutch Oven dinner with Sofia Mileti.

“Sofia has a lot of experience with camping and cooking,” Johnson said. “Her father, Otto, who used to own Mileti’s Restaurant, specialized in Dutch oven and passed those skills down to her.”

The next public Dinner in the Garden will be Aug. 4 and will feature beekeeper McKay Joice.

“McKay, who has more than 10 years of experience with bees, collects honey from around the world, and she plans to create a charcuterie board and offer these tastes of honey,” Johnson said. “She will also show us how the honey tastes differently based onhow the bees work and what they eat.”

The event will also feature Alpine Distilling, which will create the evening’s cocktails.

“There is a limited amount of tickets, so we suggest people register quickly,” Johnson said.

Families will have another chance for dinner with Family Night in the Garden on Aug.11.

Summit Community Gardens will partner with Davanzas and feature music programmed by Mountain Town Music.

“This is one of our most fun nights in the garden,” Johnson said. “It’s held at the end of our summer camps, so kids can bring their parents and show them what they did. We’ll also do some fundraising with an opportunity drawing and auction.”

Johnson said there would be two dinners in September. The first will be another dinner presented by Chop Shop Park City.

“It’s our end-of-the-summer barbecue. And while we haven’t finished all the details, it will take place when our garden is most beautiful,” she said.

The other September dinner will feature the restaurant Nosh, Johnson said.

“We will add that when we get it all set up,” she said. “I know it will be fun because we know people love Nosh.”

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Summit Community Gardens opens this weekend with a two-day celebration that will include seedling sales and free classes about water and composting.

Hours for Saturday, May 21, will run from 1-4 p.m., and Sunday’s hours will run from noon-4 p.m., said Program Manager Carmen Bachofen.

“The classes are totally free, and people can come as they are whenever they want,” she said.

Garden administration felt hosting classes about water quality and water management was pertinent to the drought situation that faces Utah, Bachofen said.

“We want to make sure folks are educated and understand how to best use water and what goes into good water quality,” she said. “It will be a great time. We’ll have some kids activities, seedlings for sale and some food available.”

Summit Community Gardens’ opening weekend will also set the stage for its “Born from Corn” programs, made possible through a partnership with Artes de Mexico en Utah.

Artes de Mexico en Utah is a nonprofit that builds communities and strengthens a sense of belonging through cultural connections found through the appreciation and creation of art, Bachofen said.

“They do wonderful work throughout Utah, and we’re excited to partner with them,” she said.

“Born from Corn” is a project that seeks to share what corn means to the indigenous peoples of the Americas with the Park City Community, according to Bachofen.

“We hope to foster an increased cultural understanding and a deeper appreciation of the main agricultural crops, traditions and knowledge, and various needs of the groups in North America and Mesoamerica,” she said.

Summit Community Gardens plans to do that through a series of three free, family-friendly workshops, Bachofen said.

The first will be the “La Milpa” planting at 5 p.m. on Friday, May 27, in the garden.

“La Milpa is a Mayan tradition of planting squash, beans, and corn — main staple foods of Mesoamerica — in the same field, so there is no crop separation,” she said. “Beans provide nutrients to the soil. Beans can wrap around the corn, and squash can line the garden bed. So it works in a symbiotic and holistic way. This is something new to us, and we encourage people to participate.”

Kids are especially encouraged to attend the event with their families, Bachofen said.

“They will get readily involved in planting seeds and learning about the growing process,” she said. “We will also have a (representative) from Artes de Mexico who is knowledgeable and trained in the traditions of this planting. She will give a blessing that will honor the seeds and lands.”

The next program will be in July, and it will examine the importance of food, Bachofen said.

“It will be about the cultural ties regarding food and how we relate to the food we eat,” she said.

The last program will be held in September, and it will surround the “La Milpa” harvest,

“We encourage the community, especially those who planted in the spring, to return for this event,” she said. “They’ll get to pick the food they helped plant, and we’ll eat together as a community.”

Early on in the Artes de Mexico en Utah partnership, Summit Community Gardens engaged third graders at McPolin Elementary School, Bachofen said.

“They learned about ‘Born from Corn,’ Mesoamerica, identity and tradition,” she said. “They also did art projects based on what they learned, and we are displaying that art in our promotions and on our website.”

Summit Community Gardens discovered Artes de Mexico en Utah through a program hosted by the Wasatch Community Gardens in Salt Lake City, Bachofen said.

“They did some fantastic work, so when we began to think of a natural and authentic way to engage Park City, and work with an organization that already had ties with our Latinx community, we kept thinking about them,” she said.

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