Utah, known for its stunning landscapes and outdoor adventures, also boasts a rich tradition of apple cultivation. As fall approaches, apple orchards across the state begin offering a bounty of fresh apples, apple products, and delicious apple cider.

Here are some fascinating statistics about apples in Utah that highlight the state’s apple-growing heritage.

Apple Facts

Historic Orchards: Utah is home to several historic apple orchards that have been producing apples for over a century—celebrating the state’s long-standing apple-growing tradition. Zollinger Farm in Logan was planted in 1904 as one of the first commercial fruit orchards in Cache Valley. Today, you can get their cider slushies from August through November!

Heirloom Varieties: Some Utah orchards specialize in growing heirloom apple varieties, which are prized for their distinct flavors and historical significance.

Nutritional Benefits: Apples are a nutritious snack, rich in fiber, vitamins, and antioxidants. Eating apples can contribute to overall health, including better heart health and improved digestion.

Apple Picking: Visiting an apple orchard for a day of apple picking is a popular fall activity in Utah. Many orchards offer U-pick options, where families can enjoy the experience of selecting and harvesting their own apples.

Educational Programs: Some Utah orchards provide educational programs and tours that teach visitors about the apple-growing process, from planting and pruning to harvesting and cider making.

Apple Production in Utah

Top Producing Counties: The majority of Utah’s apple orchards are located in Utah, Box Elder, Weber, and Cache counties. These areas provide the perfect climate and soil conditions for growing high-quality apples.

Varieties: Utah apple growers cultivate a wide range of apple varieties, including McIntosh, Gala, Fuji, Golden Delicious, and Red Delicious—each with their own flavor profile and purpose including snacking and baking. Find Pyne Farms at the Park City Farmers Market on Wednesdays selling a variety of apple products produced from their 35 apple varieties grown in Utah County—including their famous apple cider.

Harvest Season: Apple harvest in Utah typically begins in late August and runs through October.

Apple Juice and Cider

Both apple juice and apple cider come from apples, but have significant differences in production, flavor, and appearance.

Apple juice often contains added sugars for a sweeter flavor. It’s typically filtered and pasteurized to remove solids and bacteria, resulting in a clear, smooth beverage. Due to pasteurization and sometimes added preservatives, apple juice has a longer shelf life and can be stored unrefrigerated until opened.

Apple cider is made from freshly pressed apples and may be unfiltered, leaving some apple solids and pulp in the drink. Cider tends to have a more complex taste due to blending several types of apples together. It’s less sweet than apple juice and is often tangy and tart.

Apple cider, both hard and non-alcoholic, continues to grow in popularity in Utah and many local orchards and cideries produce their own cider, offering a taste of Utah’s apple bounty.

Etta Place Cider in Torrey, Utah grows 81 cider apple varieties at 7,000 ft. elevation. They host apple tastings at their ranch or you can try their hard ciders and mead at Scion Cider, your favorite Utah restaurant, or find it in limited quantities at Utah Department of Alcoholic Beverage Services liquor stores.

Orchards across the state host a variety of fall festivals where you can celebrate the apple harvest and taste fresh apples and cider.

Bite Into Utah Apples

Utah’s apple orchards and cideries offer a delightful taste of the state’s agricultural heritage. From the diverse apple varieties to the rich tradition of apple cider production, there’s so much to taste and enjoy from Utah’s apple industry.

See more in the Fall Home 2024 Magazine

The post The Delicious World of Utah Apples appeared first on Park Record.

It’s a scene that always seems to come far too soon for high-elevation gardeners: the frantic nightfall effort of covering of crops in anticipation of fall’s first frost. One day, we’re harvesting tomatoes and squash and herbs more quickly than we can use them up fresh, and the next morning waking up to grey shriveled vines and the disappointment of finding veggies frozen before they even had a chance to ripen.
As Shirley Butler Bordas says of her postage stamp backyard terraced garden in Old Town Park City, “It’s a challenge here, and a small space, but I do love it.”

Fortunately, Wasatch Back gardeners — with cultivated space of any size — can extend their harvest through first frost and beyond by taking a few strategic steps, advises Wesley Crump, Utah State University Assistant Professor in Horticulture and the USU Extension’s go-to expert for gardening in Summit and Wasatch counties. He shared some tips to set gardeners up for success by planning ahead for cold-weather crops, carefully protecting the harvest, and preparing gardens now for overwintering plants.

Know Your Zone: Hardy Plant Choices for Fall Harvests

Most experienced gardeners know their U.S. Department of Agriculture hardiness zone like the back of their garden gloves. But what they might not know is that a new interactive USDA hardiness map (planthardiness.ars.usda.gov) was just released last year based upon an array of new data points collected from 1991–2020 (the last update was in 2012). “Using the map to see your exact location and its hardiness zone will be most accurate,” says Crump of the update, “but the majority of [gardeners] in the Park City area are in zones 5a–6a according to the new map.”

Additionally, it’s important to know what the rating does and doesn’t tell you to help you select plants that will persist along the Wasatch Back. Hardiness ratings are based on the average annual extreme low temperature of a particular zone, not the typical length of a season or highest warm temperatures. It’s a no-brainer that some plants are suited for long, hot summers (think melons, tomatoes, or okra), and some plants thrive in cooler temps (like peas, carrots, and dark leafy greens). Knowing your hardiness zone will help you select plant varieties that will get to harvestable size and quality to get the most out of the mountain region’s notoriously short growing season.

But don’t give up hope if your days of peppers and zucchini are numbered. “If you’re aiming to harvest baby greens like spinach, lettuce, and kale — which are just a juvenile form of the plant — September can be an acceptable time to plant,” Crump continues. Just keep in mind that younger plants are more susceptible to cold damage and will likely need frost protection. “For kale, most are very cold tolerant, so I would be selecting varieties more on personal preferences rather than hardiness,” advises Crump.

Protecting Your Harvest

When preparing for the season’s first cold snap, smaller-scale home gardeners get through isolated early freezes with easy, at-your-fingertips fixes. “Anything you have to cover the crops is better than nothing,” says Crump, “whether that be old blankets and sheets, all the way to dedicated frost cloths and greenhouse plastic.”

The most important thing to keep in mind is that there should be some type of air or other contact buffer — whether in the form of stakes, hoops, frames, or wire — otherwise direct contact with the covering can transfer cold to the plant tissue and cause damage. Also remember to remove these coverings during the day if it is sunny, especially if you are using plastic.

Some savvy mountain growers create movable gardens to take out the danger of frost exposure altogether. By planting veggies in containers as ubiquitous as a 5-gallon bucket, you can move many varietals from a sunny daytime spot to a sheltered location at night to protect them from the cold.

Gardeners looking to invest in more durable year-to-year planting solutions have many options. “Low tunnels, which can be as simple as PVC hoops covering your plant rows, are a fairly easy and inexpensive season-extension technique,” says Crump, as well as cold frames, high tunnels, and greenhouses. (See the USU Extension website for a library of fact sheets and specs for northern Utah covers: extension.usu.edu.)

What To Do Now to Get the Jump on Planting Next Spring

Unfortunately, by the time this magazine arrives in your hands, our chances of growing melons or tomatoes are long gone.

However, there’s much that gardeners can do besides throwing in the trowel until warmer weather. “September through October is a great time to plant garlic or other overwintering veggies,” Crump continues. “The idea is to get the roots started and begin to establish before the ground freezes. In our area, it’s crucial to spread a thick layer (4-6 inches or more) of mulch over the garlic before the heavy freezes begin.” Using the same before-permafrost principles, some mountain gardeners have success growing baby root veggies like carrots, beets, and radishes.

Look no further than your own property for mulch material like grass clippings, leaves, pine needles, or other organic yard waste. Just remember that most of this mulch layer should be removed when hard frosts are past in the spring, with a thin noncompacted layer remaining to help with soil moisture retention.

Another way to insulate a winter garden is by planting a fall cover crop (aka “green manure”) intended to be mulched directly into the soil after the harvest is over, such as peas, leafy greens, or buckwheat. Many experts tout the benefits of using cover crops for soil nutrient improvement, superior water retention, natural weed control, and for attracting beneficial insects year-round.

And it’s never too early to be thinking ahead for starting seeds inside to get a few weeks’ lead on spring planting. Again, referencing your hardiness zone against your selected seed packet will help you determine ideal seed-starting dates, says Crump. “Count backwards the required number of weeks from the date you want to plant outside. This will be the date you should start your seeds indoors.” For both optimal germination and growing seedlings, a weekly dose of diluted fertilizer and an artificial light source will help. “Even simple shop lights are great options,” advises Crump, though any extra light is better than none.

And until next spring, keep Crump’s advice in mind to keep things creative in the garden, no matter the challenges of your growing zone. “Try something new this year — there are hundreds of cultivars of almost every vegetable you can think of — try a few new ones to see if you can find a new favorite.​”

See more in the Fall Home 2024 Magazine

The post Fall in love with late-season gardening appeared first on Park Record.

Your home is a reflection of what you love. And love for the outdoors is at the heart of living in the Wasatch Back. So, it’s no surprise that the colors of nature remain a top design trend. From light and bright to earthy and deep, shades of green evoke serenity, harmony, and peace, making your home a rejuvenating retreat. And studies have found that seeing green, instead of evoking envy, can improve mood, memory, and inner peace.

Green is a versatile hue that fits any style. Modern aesthetics often incorporate greens with grey undertones that can function as a neutral. This is a welcome evolution, bringing depth and warmth to cool greys that dominated interior design for years. For a brighter look, pure greens or those with warm undertones make rooms feel cheerful and energetic.

Whether bold or subtle, using green in your home adds major style as it promotes well-being. Let the natural beauty of any shade transform your home into a sanctuary.

Fresh and Calm Light Shades
Lighter greens can create a sense of serenity. Neutral, misty sage looks elegant, inviting, and fresh. Colors of sea glass are popping up in spaces designed to enhance well-being.

Bedrooms and bathrooms are ideal spots for calming hues, creating an airy, bright, and relaxing feel. These shades are particularly good in areas where you want to reduce stress, and they can foster creativity and productivity, making them ideal for home offices.

Versatile and Balanced Medium Shades
Medium greens, such as olive, jade, and artichoke, add personality and balance to a space. They work wonderfully as secondary colors, especially in rooms with light or white walls, to add visual interest and contrast.

Add a splash of medium green with an accent wall (or ceiling!) in a solid color, tile, or boldly patterned wallpaper. Hang an oversized piece of art. Add a designer touch with a statement piece of furniture or an unexpected splash of color on kitchen or bathroom cabinets.

Dramatic and Cozy Dark Shades
Envelop your space in deep, dark shades of green for an intimate and sophisticated feel. A cool, deep olive or pine, rich emerald, or velvety orchard green adds luxury, depth, and drama to a room.

Deep forest shades are perfect for living, dining, and bedrooms. Or a painted wall of built-ins can elevate a home office. Make sure there’s plenty of natural and ambient light to keep the space cozy, not claustrophobic.

Bold and Bright Accent Greens
Any shade of green makes a great pop of color but bring on the brights for a high-energy vibe. Chartreuse, lime, or seafoam are playful and can create instant points of interest around the room.

When adding accents and accessories, use the rule of three: place three different items of the same color around the room to draw the eye and unify the space. Try adding vibrant artwork, throw pillows, a boldly patterned rug, or other decorative objects.

Pick Your Palette
Green offers endless color scheme options. For a tranquil space, use less contrast. Bring the energy with contrast and bold pops of color. Neutrals and natural wood tones work well with any shade. And remember to ensure harmony in undertones.
Desert-inspired decor with cactus green pairs well with shades of orange like peach, rust, and terra cotta. Transitional spaces in muted sage look great with blush, while brighter greens pair well with a multitude of pinks. Jewel tones pop with royal blue and mellow yellow. A bold, artsy vibe calls for vibrant red. Dark, moody greens lean into the drama with deep brown, navy, or aubergine, and honeyed wood tones.

Finishing Details
If green doesn’t work for your color scheme, use plants. Real or high-quality faux greenery, botanical prints, and nature-inspired artwork bring the outdoors in. Enhance the calm feel of green in the space with fresh scents like eucalyptus, pine, or green tea.

See more in the Fall Home 2024 Magazine

The post Shades of Green appeared first on Park Record.

Utah’s first and only wine storage facility, Mountain Wine Storage, is a state-of-the-art, climate-controlled facility of wine storage lockers for securely housing personal
wine collections.

“The creation of Mountain Wine Storage grew from a desire to properly care for our own personal wine collections, and we’re proud to extend the same world-class standards of care and attention to other passionate wine collectors,” explains Mountain Wine Storage Partner Bill DeLeon.

Uncorking Mountain Wine Storage
DeLeon moved to Utah last year, and like many full or part-time Summit County residents, with a significant wine collection larger than the space he had to store it. Faced with limited wine storage options, he saw an opportunity to fill a niche in the market. After extensive research and consultations, Mountain Wine Storage was born.
“This was a labor of love, born out of necessity,” he shares. “Utah is growing, and so are the needs of its residents. We’re excited to be part of that growth.”

Protected by intelligent security and 24/7 live and recorded video monitoring, Mountain Wine Storage is the equivalent of a 9,000-square-foot luxury hotel or bank vault for wine collections with a constant temperature of 55 degrees and humidity control at 60%—optimal conditions for wine preservation.

Bottle Service for Wine Enthusiasts
Mountain Wine Storage is designed to cater to a diverse clientele, from serious collectors to those with medium-sized collections. The facility offers customized services, including wine pulling and cataloging.

“We provide services to make it easier for our clients to manage their collections,” DeLeon says. Clients can have their wine cataloged using professional software, ensuring each case and bottle is meticulously recorded. They also provide white-glove service from a full-time, on-site wine concierge during business hours to help with the intake or pickup of specific bottles.

“Having someone dedicated to helping clients onboard and manage their collections is crucial,” DeLeon explains.

Cheers to Your Collection
As the wine begins to flow in, Mountain Wine Storage aspires to become a hub for wine enthusiasts in the region with the ability to receive personal shipments, hold them, or place them in customers’ lockers.

“We wanted to create a place where people could trust that their wine would be safe and well-preserved,” DeLeon concludes. “We’re here to serve the community and provide a service that was previously unavailable. It’s exciting to see it all come together.”

Whether you’re a seasoned collector or a wine lover with limited space, Mountain Wine Storage offers a reliable and professional solution to keep your collection safe and sound.

A variety of storage locker sizes to accommodate anywhere from six cases to six hundred are currently available to reserve with prices beginning at $457 per year. Visit their facility in Heber and experience the future of wine storage.

Mountain Wine Storage | 88 W. Airport Road, Heber, UT | 435-709-8448 | www.mountainwinestorage.com

See more in the Fall Home 2024 Magazine

The post Bottled Up appeared first on Park Record.

While Utah may be famous for its quirky liquor laws, those in the know look to the state as a place where you can raise a very interesting glass of wine if you know where to order. This year’s Wine Spectator Restaurant Awards gave the nod to 25 restaurants in the Beehive State—13 of them located on the Wasatch Back.

The awards bring, “increased visibility and prestige to the local dining establishments, potentially attracting more tourists and boosting the local economy,” explains Josh Hockman, Resort Director of Beverage for Deer Valley Resort.

We spoke with several of the winning restaurants’ beverage directors to find out more about their wine lists.

Wine Spectator Best of Award of Excellence Winners

Five restaurants along the Wasatch Back received the Best of Award of Excellence, bestowed to locations with hundreds of wine selections and qualify as destinations for serious wine lovers.

Courchevel Bistro

“It’s great to be recognized with the Best of Award of Excellence again this year [since 2021],” Bill White, Talisker Club Beverage Director, begins. “It’s fantastic to see so many Utah restaurants receive recognition from Wine Spectator.”

He delights in the fact that Park City is becoming known more for its fine dining than just for outdoor activities. “This community has an amazing group of chefs, sommeliers, front-of-house professionals, and restaurateurs and with the growth of the restaurant culture, I believe we are also becoming a culinary destination.”

While Courchevel’s wine list constantly fluctuates, guests will find about 460 selections at any given time. White points to Domaine des Ardoisieres Schiste, a white blend from high in the French Alps, as a defining wine for the restaurant. “When Courchevel Bistro first opened, I knew it had to be on our wine list. It’s fresh, elegant, complex, contemplative, and multi-dimensional. It’s a spectacular example of a mountain wine.”

201 Heber Ave, Park City, UT 84060 | 435-572-4398 | www.courchevelbistro.com

Yuta

Making the Wine Spectator list for the first time, Yuta restaurant in the Lodge at Blue Sky, an Auberge Resorts Collection property, popped the cork in a big way by landing a Best of Award of Excellence.

Rand Elsbree is the sommelier and wine buyer for Yuta. “Coming into wine from the world of geology, I’m most intrigued by the land and soil, or terroir, where great wine grapes are grown.”

That interest had led Elsbree to heavily lean into the state’s special ordering system, “which can bring in obscure labels from small producers and distributors. This has given access to products not yet seen in the state, or in many cases anywhere else in the country.”

Find approximately 750 bottles on the wine list at Yuta, including the Nebbiolo from Dominio De Las Abejas in Valle de Guadalupe, Mexico. “It’s a wine that never fails in creating a sense of awe in what is being achieved in Mexico, especially with Italian varietals,” Elsbree explains. “The high toned, acidity forward structure transports you to some of the best Barbaresco vineyards of Italy, with a kind of ethereal minerality and balance that is achieved with the estate’s proximity to the cooling Pacific Ocean currents. The team behind this wine is staunchly opposed to spraying any kind of chemical or artificial treatment in the vineyards and the winery, creating a very low intervention style that still oozes with finesse and classical feel.”
Elsbree concludes, “The collective effort to raise the bar on restaurant wine selections in the state is changing the perception of Utah as a place to call home for people who value curated dining experiences. Utah has a driven, creative community of wine professionals who are pushing the status quo of what wine programs have to offer in such a state-restricted environment.”

27649 Old Lincoln Hwy, Wanship, UT 84017
435-336-6420
www.aubergeresorts.com/bluesky/dine/yuta

Tupelo

Tupelo’s Beverage Director Mackenzie Wallace is proud of the restaurant’s recognition from one of the most respected authorities in the wine industry since 2019. “This award is a testament to our commitment to providing a superior wine experience, catering to both connoisseurs and casual enthusiasts alike,” she says. “It not only boosts prestige but also serves as a trusted guide for patrons seeking memorable experience with or without a pairing.”

With 364 labels and a little over 2,000 bottles in total to choose from, Wallace explains, “Every label has a place and a purpose on our list.” But she looks to Antiquum Daisy Pinot Gris because the winery “uses grazing-based viticulture that matches our values at Tupelo as well as pairs nicely with our fried chicken, and beets on the summer menu. This Pinot Gris has an extended hang time due to its altitude letting the Pinot Gris skins turn to a beautiful orangish green hue which imbues some more tropical notes unlike other Pinot Gris just down the road.”

1500 Kearns Blvd., Park City, UT 84060
435-292-0888
www.tupeloparkcity.com

Riverhorse On Main

“While Utah is renowned for its stunning mountains, exceptional snow, otherworldly southern canyons, and the endless list of activities to do here in all seasons, its culinary and wine scene may not be the first thing that comes to mind when you think of Utah or consider visiting,” says Ashley Smith, Beverage Manager at Riverhorse.
“For Utah to receive an award of this type shows that we are constantly evolving as a state and eager to grow in ways that might surprise people. Despite the liquor and wine industry being different from other states, receiving this award is a great honor and shows that even with some challenges we are still able to provide that experience which might not be associated with Utah.”

For Riverhorse, catering to guests has always been top of mind. “We go the extra mile to ensure that we can offer an outstanding and memorable experience in the restaurant scene along with the beautiful outdoors,” Smith continues.

She oversees between 225-275 labels on the restaurant’s wine list that’s adjusted to the variety of clientele in town during each season. And if she had to recommend one wine to diners? “This is an easy one for me, and I recommend it to everyone I meet. Barlow Barrouge Bordeaux style blend from Calistoga, California. I tried this wine about 5 years ago and I have loved it ever since. It continues to be one of my favorite wines that we serve. We are currently on the 2017 vintage, and it is a bold yet approachable wine. It pairs best with robust dishes but is refined enough to be savored on its own. I absolutely love this wine, it tastes like an extravagant bottle meant for special occasions, but its price is what I believe would surprise most people. It’s extremely affordable for the product that you are receiving. I have introduced it to numerous guests who eventually end up ordering their own case themselves. It is a beautiful wine that I feel everyone should enjoy.”

540 Main St., Park City, UT 84060 | 435-649-3536 | www.riverhorseparkcity.com

Two other Deer Valley restaurants round out the Best of Award of Excellence winners. Glitretind, featured on the list since 2007 with a cellar featuring 2,190 bottles and Rime Seafood and Steak with 750 wine selections and listed since 2020, both provide opportunities to raise a glass with spectacular views.

Wine Spectator Award of Excellence Winners

The Award of Excellence distinction requires a minimum of 90 bottles that represents a well-chosen assortment of quality producers and complements the restaurant’s menu in style and price. Eight Summit County restaurants made the list this year.

Deer Valley Resort Fireside Dining, Mariposa, and Cast & Cut

Resort Director of Beverage Josh Hockman, oversees the wine lists for Fireside, Mariposa, and Cast & Cut at Deer Valley Resort. He sees the inclusion of three of the property’s restaurants as recognition of their distinctive wine selections, service, and overall dining experience.

“This recognition highlights Utah as a destination for wine enthusiasts and food lovers, showcasing the quality and sophistication of its culinary offerings and underscores the growth and evolution of Utah’s gastronomic landscape.”

With 350 wines to choose from, he points to Brut Rose from Soter Vineyards in the Willamette Valley in Oregon because, “who doesn’t love a great sparkling wine!”
Hockman continues, “This is a single vineyard bottling, which is a blend of Pinot Noir and Chardonnay. The vineyard’s name is Mineral Springs, located in the Yamhill-Carlton district. This vineyard is certified biodynamic and is in the heart of Oregon’s wine growing region. I love showcasing wines from Oregon, and talking with our guests about how the Oregon winegrowing region is becoming such a strong force in the wine industry, producing world-class wines.”

2250 Deer Valley Dr S, Park City, UT 84060
435-649-1000
www.deervalley.com/things-to-do/dining

Four other Park City restaurants received this year’s Award of Excellence. Deer Valley’s Cena Ristorante at The Chateaux with 105 bottle options and newcomer La Stellina with 350 wines, as well as Edge Steakhouse with 285 choices. On the list since 1998, 350 Main Brasserie continues to be recognized for its 220 wines with a focus on California varietals.

See more in the Fall Home 2024 Magazine

The post Celebrating the 2024 Wine Spectator Restaurant Awards appeared first on Park Record.

It’s a rare treat when a hotel restaurant also becomes a local’s destination. Yet RIME, Bandannas Bar & Grill, and Courchevel Bistro each bring something special to the table—from unique seasonings and local ingredients to innovative takes on classic dishes—that make their offerings noteworthy and a culinary adventure not to be missed. Meet your next meal right here in your favorite Park City hotel.

The St. Regis, RIME

For those seeking a dining experience that connects them with surrounding landscape, RIME at the St. Regis in Deer Valley is a must-visit. This elegant eatery, with executive chef Larry Abrams at the helm since November 2023, prides itself on using ingredients indigenous to the area, offering a true taste of Utah. Chef Abrams has worked in several Michelin Star restaurants around the globe, honing his skills and taking eaters on a culinary adventure in flavors.

“My team and I offer the opportunity to pull a menu and do an ‘off-the-cuff’ cooking with no menu involved as long as there are no allergies, and we just cook for guests until they wave the white flag,” Abrams explains. “I cook a seven- to eight-course menu so they can experience the locality and the ingredients that we use here featuring our terroir out the back door and our local farmers and harvesters.”

From the local mushroom risotto to the grilled Utah lamb chops, each dish is a tribute to Utah and its agricultural heritage. The menu is thoughtfully curated to offer both familiarity and adventure, with items like braised rabbit pappardelle and ahi tuna sourced from Honolulu providing a diverse gastronomic experience. The restaurant’s sophisticated ambiance, combined with its commitment to local sourcing, makes it a standout destination for discerning diners.
2300 Deer Valley Drive, East, Park City, UT 84060

Bandannas Bar & Grill, Hotel Park City

Bandannas Bar & Grill is a culinary experience that combines the robust flavors of the Wild West with the sophisticated touch of Ruth’s Chris seasonings and shared ingredients. Located within Hotel Park City, this casual restaurant features a menu showcasing high-quality pizzas, sandwiches, and pasta options.

Signature dishes, such as the lobster grilled cheese and the Chicago steak sandwich, offer memorable enhancements to comfort food favorites. Pizza is sold by the whole pie on the dinner menu and by the slice throughout the day.

“Every dish is spectacular with a broad cross-section of dishes, and the outdoor dining area [heated and covered in the cooler months] is phenomenal,” says Michael Oren, director of food and beverage at Hotel Park City. “We recently got a license to sell wine, so come have a slice of pizza and a glass of wine.”
2001 Thaynes Canyon Dr., Park City, UT 84060

Courchevel, A Talisker Club Bistro

Courchevel, a Talisker Club Bistro is located within the historic Coal & Lumber building on Main Street, bringing the elegance of French cuisine to the mountains of Park City.
This stylish eatery, with the main dining area open to the public, offers a menu that marries traditional French culinary techniques with modern innovation, resulting in dishes that are both timeless and exciting. French/European-inspired cuisine meets the freshest local ingredients, creating a delicious dining experience that celebrates Utah’s four-season climate.

Executive chef Maria Mantilla started as a sous chef when the restaurant opened in 2000 and has worked her way up the ranks, gleaning knowledge from executive chef Clement Gelas, who is from Boege in the Savoie region of the French Alps.

“We try to make everything in-house; the menu changes with the seasons,” Mantilla says. “We use as many local ingredients as we can, from vegetables to cheese. We can accommodate any food sensitivities and diets. We want guests to be happy dining here.”

Classic French staples such as Coq au vin and French onion soup are given a fresh twist, ensuring that they appeal to contemporary tastes. Desserts, like the Gâteau Au Chocolat provide a delightful end to the meal.

Named after Park City’s sister city, Courchevel, France in the French Alps, the restaurant’s blend of rustic alpine charm and Parisian elegance, creates the perfect atmosphere for an unforgettable ski resort town dining experience.
201 Heber Ave, Park City, UT 84060

See more in the Fall Home 2024 Magazine

The post Hotel Eateries Worth a Visit in Park City appeared first on Park Record.

With the arrival of fall comes the craving for hearty, soul-warming meals. For those seeking the perfect comfort food this season, these three restaurants offer dishes that will leave you feeling cozy and satisfied.

High West Saloon

Founded in 2006 by David and Jane Perkins, High West Distillery has become a trailblazer in whiskey innovation. Inspired by parallels between biochemistry and distillation, David, a former biochemist, embarked on this venture after visiting a Kentucky distillery. The family moved to Park City, Utah in 2004, drawn by its rich Old West history and whiskey heritage. High West Distillery also holds the distinction as Utah’s first legal distillery since 1870. In 2009, they delighted whiskey and food lovers by opening the High West Saloon just off Main Street in Park City.

Chef Michael Showers revitalized High West’s eateries in 2018 with his creative flair and nearly 30 years of fine-dining expertise. Passionate about local ingredients, he designed a seasonal, farm-to-table menu that perfectly pairs with the distillery’s acclaimed whiskeys, enriching the guest dining experience.

This season, a delicious and recognizable dish is the Whiskey & Sweet Onion Gratinèe. This savory, hearty soup combines caramelized onions with the distillery’s signature Double Rye, resulting in a rich, complex flavor profile. Topped with melted aged Gruyère cheese and served piping hot, it is a comforting and satisfying dish that adds depth to the rest of the menu.

“Comfort food is a term that we love as it doesn’t just apply to big, robust, heavy foods but we believe and practice the application as our menus make people comfortable,” explains Chef Showers. “Many of our dishes re-appear seasonally as we do have a stable of dishes that are highly recognizable. We make everything our own at all High West locations, but there will be recognizable components to help guests feel more ‘comfortable’ when navigating our menus. The best example is our whiskey gratinée soup, which is our rendition of French onion. For years, we only had it on the menu in the winter as it’s very robust, but our guests started asking for it year-round, so when our clientele speaks, we listen, and now it’s an annual staple on our menu.”

703 Park Avenue | Park City, UT 84060
www.highwest.com/pages/saloon

Windy Ridge Cafe

If you’re looking for classic comfort food, Windy Ridge Cafe is the place to be. Opened in 2002 by restaurateur Bill White, the Cafe was established as a respite for locals seeking to dine away from Park City’s bustling Main Street. Over the years, it has become a beloved spot for both Parkites and visitors.

Serving lunch and dinner, the Cafe is celebrated for its warm, welcoming atmosphere and delicious comfort food offerings. Adjacent to the Cafe on Ironhorse Drive stands the Windy Ridge Bakery, completed by White in 2005. The Bakery offers fresh pastry items, specialty cakes, and hearty soups, further enhancing the culinary experience provided by Windy Ridge Cafe.

For the ultimate comfort on a plate, try the taste of Thanksgiving dinner served any time of year with the hot turkey, made with house-roasted turkey breast that’s sliced so thin and tender you can cut through it with a fork. It’s served with mashed potatoes, toasted sourdough made by Windy Ridge Bakery, savory pan turkey gravy and of course, a heaping spoonful of homemade cranberry sauce.

“It’s not about trying to reinvent the wheel or set the next groundbreaking trend to me,” says Benji Fillmore, corporate executive chef, Bill White Restaurant Group. “Comfort food should make you feel safe and nurtured—nostalgic even. That’s the magic of it. Take one bite and suddenly you’re with family and friends, home, and loved.”

1250 Iron Horse Drive | Park City, Ut 84060
www.windyridgecafe.com/#comfort-food

Hearth and Hill

Hearth and Hill offers delicious and healthy American cuisine made with locally sourced ingredients. Led by restaurateur Brooks Kirchheimer, the restaurant has been winning awards since its opening in 2018. Executive Chef Jose Morales, originally from Maracaibo, Venezuela, creates culinary experiences that transcend borders utilizing seasonal and local products when possible. Hearth and Hill delivers several types of cuisines through the eclectic culinary team, including an 80% gluten-free menu.

Start your memorable meal with one of their signature cocktails and mocktails to get a taste of what they offer. Then, for those seeking a more refined take on comfort food, Hearth and Hill serves the Tomahawk pork chop that’s seasoned and grilled to perfection, and accompanied by a side of roasted vegetables. The tender and juicy pork chop is both rich and savory, delivering a sophisticated dish that’s warm and comforting during the cooler months.

“This has been another big hit on the menu,” says Morales. “We cure a big bone pork tomahawk over a two-day process, which gives it a nice, rare consistency, and serve it with a house-made pear barbecue sauce. It pairs great with its side of fingerling potatoes, which are braised in a lemon broth and seared in a balsamic reduction. It’s probably my favorite dish.”

1153 Center Dr. | Park City, UT 84098
www.hearth-hill.com

See more in the Fall Home 2024 Magazine

The post Fall Comfort Eats appeared first on Park Record.

Autumn in Park City is a magical time, where the air is tinged with the scent of fallen leaves and the promise of cozy, comforting beverages. Now is the perfect time to indulge in rich, velvety lattes and other seasonal sips. We’ve explored the local scene to bring you the best spots to enjoy fall’s finest flavors.

Cupla Coffee
Warm up with Cupla’s Apple Cider Chai, made with organic apple cider and steamed milk. If you like a dirty chai, espresso can be added. Founded by identical twin sisters Abigail Purdie and Bethany Heath in 2018, “Cupla” means “twin” in Gaelic. All of their coffee is roasted in-house, and beans are sourced from around the world, notably Peru and Guatemala. Cupla Coffee offers a warm and cozy atmosphere, perfect for relaxing and savoring a delicious treat between mountain adventures.

1476 Newpark Blvd. | www.cuplacoffee.com

Hugo Coffee Roasters & Shop
Take yourself and your dog out for a pick me up at Hugo Coffee Roasters and enjoy coffee that makes a difference. Visit the shop, bring your pup, and try the Toasty Mocha Marshmallow Cold Brew, it’s like a s’more but better. Every Wednesday through November, Hugo’s happy hour and pup crawl open house happens from 2-5 p.m. and serves up free pup cups, giveaways, and treat samples from the Barking Cat. Hugo Coffee Roasters is a woman-owned company dedicated to saving animals through its fair-trade, organic coffee. It donates 10% of its profits to animal rescues like Best Friends, Nuzzles & Co., and Paws for Life.

Inside the Park City Visitors Center
1794 Olympic Parkway
www.hugocoffeepcvisitorcenter.com

Harvest
Try the Golden Mylk (turmeric antioxidant latte), a house made powdered mixture of turmeric, ginger, cinnamon, pepper, and coconut milk. In addition to the creative drinks, Harvest’s warm and welcoming space keeps people coming back, fostering a sense of belonging and connection with each cup. Dedicated to serving people well, they use only the finest ingredients for their food and beverages, sourced from local farmers and producers when possible.

820 Park Ave. #101 | www.harvestparkcity.com

Java Cow
Spice up your day with the macadamia cinnamon latte crafted with an espresso base, a choice of milk or milk alternative, macadamia syrup, and fresh cinnamon powder. Since 2003, Java Cow has been treating visitors and locals on Main Street. Previously known as the “Cows” ice cream shop, owner Ken Davis purchased both the ice cream shop and later the adjacent space that was a Starbucks and Java Cow was born. Enjoy a wide variety of hot or cold coffee concoctions made with Utah-owned Caffe Ibis roasts.

402 Main Street | www.javacowparkcity.com

Deer Valley Café
Relax and unwind at Deer Valley Café, formally known as Deer Valley Grocery and Café, where you can enjoy your warm beverage lakeside while taking in the breathtaking mountain views from the outdoor deck. Try the hot matcha latte made from ground green tea leaves that’s the perfect blend of smooth matcha powder blended with creamy milk, offering a unique twist on your usual coffee break. And if coffee is your jam, La Colombe is served up as the base for any of the lattes on the menu.

1375 Deer Valley Dr.
www.deervalley.com/things-to-do/dining/deer-valley-cafe

See more in the Fall Home 2024 Magazine

The post Exploring the City for Must-Try Hot Autumn Beverages appeared first on Park Record.

Late September will bring Park City to New York City as five of our mountain town’s best restaurants and chefs put on a long weekend of food events at Platform by James Beard Foundation, a destination in the Market 57 food hall.

The James Beard Foundation (JBF) is a 501(c)3 nonprofit organization that celebrates and supports the people behind America’s food culture. Platform by JBF brings together exceptional culinary talent, industry leaders, and visitors from NYC and beyond to experience unforgettable dining and educational programming.

Platform’s state-of-the-art show kitchen will be the stage for an outstanding line-up of culinary experiences spotlighting Park City’s top chefs and award-winning spirit companies from September 26-29.

“We are incredibly thrilled at the opportunity to bring Park City’s exceptional culinary talents to Platform by the James Beard Foundation,” Park City Area Restaurant Association executive director Ginger Wicks explains. “What an honor it is for our remarkably talented culinary community to be in the spotlight on such a prominent dining stage.”

PCARA is the umbrella organization that supports and promotes more than 70 award-winning restaurants in the Park City area. The Park City events at Platform by JBF will be made possible by funds received from a Summit County Restaurant Tax Grant. Sixteen PCARA members submitted applications, and a selection committee consisting of PCARA Board Members and 2 representatives of the Park City Chamber Bureau, Summit County Tax Grant, and the Utah Office of Tourism assisted in choosing the winners.

“Congratulations to our PCARA members who have been chosen to showcase their creativity and expertise, while representing our esteemed culinary community,” Wicks continues.

The schedule of events for September 26-29 include:

Riverhorse on Main and Alpine Distilling

Thursday, September 26 at 7 p.m.

Featuring dinner by Co-owner and Executive Chef Seth Adams

To complement the evening’s multi-course dinner, Master Botanical Distiller Sara Sergent of Park City’s Alpine Distilling will serve a collection of the distillery’s award-winning spirits and signature cocktails.

High West Distillery

Friday, September 27 at 6:30 p.m.

Featuring dinner by Executive Chef Michael Showers and spirits and cocktails curated by Holly Booth from High West Distillery

Courchevel and Alpine Distilling

Saturday, September 28 at 12 p.m.

Featuring lunch by Executive Chef Clement Gelas paired with spirits and cocktails from Alpine Distilling Master Botanical Distiller Sara Sergent

Tupelo and Alpine Distilling

Saturday, September 28 at 7 p.m.

Featuring dinner by Executive Chef Matthew Harris and cocktails and spirits from Alpine Distilling Master Botanical Distiller Sara Sergent

Stein Eriksen Lodge/The Stein Collection and Alpine Distilling

Sunday, September 29 at 1 p.m.

Featuring brunch by Executive Chef and Director of Food and Beverage Zane Holmquist and seasonal brunch cocktails by Alpine Distilling Master Botanical Distiller Sara Sergent
Get more information and ticket details at www.platformbyjbf.org/events

See more in the Fall Home 2024 Magazine

The post Park City’s Finest Chefs Head to New York City in September appeared first on Park Record.

In the heart of the picturesque Wasatch Mountains, you’ll find Heber, Utah, a formerly sleepy small town now filled with thriving shops and destination dining, all surrounded by outdoor activities galore. Explore this charming town that’s got something for everyone—from the Heber Creeper and chocolate tastings for families to high-end custom knives for the hunters and chefs in your life. Just minutes away from Park City, discover a day of adventure as we explore the best places to eat, play, and shop in Heber City, Utah.

Heber Valley Railroad

Best known as the Heber Creeper, Heber Valley Railroad’s historic trains offer nostalgic journeys through the stunning fall foliage and scenic beauty of Utah. Powered by steam and diesel locomotives and heated by coal, these restored vintage trains have been riding these rails since 1899.

This charming railway offers a variety of seasonal rides—from the Pumpkin Train to the North Pole Express—that will enchant passengers of all ages.
You can also hop on the Deer Creek Express for 90-minutes of breathtaking views of Deer Creek Reservoir and the surrounding mountains. This ride is ideal for a leisurely afternoon trip to soak in the autumnal beauty.

The Lakeside Limited is a 2-hour ride through south Heber Valley and around the shores of Deer Creek Reservoir for wildlife viewing. Add a boxed lunch to your trip for $15 per person.

A fall ride on the Heber Creeper is a step back in time as the train chugs along, taking you on a magical autumn adventure

450 S. 600 West
Heber, UT 84032
435-654-5601
www.hebertrain.com

Mocha Cafe

Mocha Cafe is home to Ritual Chocolate and is run by Pink Elephant Coffee Roasters owners Mitch and Kelley Baker.

Mocha Cafe also offers a unique experience with its sipping chocolate flights of Ritual Chocolate’s single-origin drinking chocolate line. Each flight allows you to savor the distinct flavors of three different chocolate origins blended by Ritual Chocolate.
“Ordering a flight allows you to taste the difference between three different chocolate origins, and it’s a really delicious, fun treat,” explains Kelley.

To complete your chocolate immersion, Ritual Chocolate tours and an array of chocolate bars are also available, alongside the delicious coffee creations, most notably the classic mocha, made from Ritual’s Mid Mountain chocolate bar and Wayfarer espresso.

2175 W. 3000 South, Suite 100
Heber, UT 84032
435-657-6920
www.ritualchocolate.com

Timber Knives

Located on Main Street in Heber, Timber Knives is a family-run business offering a full showroom where those looking for a one-of-a-kind knife can explore a wide selection of high-quality knives, cleavers, machetes, axes, and more.

The Dahl family, comprised of Bruce, Kevin, and Sam, prides themselves on fostering long-term relationships with customers as they share their passion and expertise about their products.

They provide timely knife and axe sharpening by wheel or by hand for everything from kitchen cutlery to tomahawks. And if you’re looking to personalize a gift, Timber Knives can engrave text and logos onto the steel of most blades.

Stop in at Timber Knives and let the Dahls help you discover the perfect blade for your needs.

350 S. Main St.
Heber, Utah 84032
435-315-4040
www.timberknives.com

See more in the Fall Home 2024 Magazine

The post Destination Heber appeared first on Park Record.