savor: locally raised
Savory lamb legs
roast over an open hearth at Deer Valley’s Fireside Dining.
THE LOCAVORE LIST
Savor Utah’s finest eats on and off the slopes at these sumptuous selections of restaurants, grilles and bistros.
FIRESIDE DINING This signature Deer Valley dining experience at the Empire Canyon Lodge resembles a Euro-alpine fantasy created to satisfy skiers’ enormous appetites. You’ll visit five grand fireplaces at your leisure, discovering a luscious course (or several) at each. First, warm raclette–a pool of melting cheese with all the trimmings, including the resort’s housemade fig mustard. Next, simmering stews or fricassees. Another fireplace offers fire-roasted meats. In between fireplaces, there are salads and sides, including a bubbling rich mac and cheese made with Rockhill Creamery’s Gruyere. Local heroes in this adventure also include the resort’s legendary fire-roasted lamb legs from Northern Utah’s Willis Ranch, a family-owned business that dates back to the late 1800s. The resort went through more than 800 of the specially cut legs (with the trotter attached for hanging in front of the fire) last year. Deer Valley’s staff also produces its own homemade huckleberry jelly–perfect with Fireside’s short ribs. New this year, the resort’s chefs are working with Gold Creek Farms
50
skiutah.com
to make an exclusive cheddar infused with their popular fig mustard. 800-424-3337,
deervalley.com
LOG HAVEN Log Haven chef David Jones was one of Utah’s earliest proponents of local sourcing as well as his own foraging. But 18 years ago when he first arrived in Utah, it wasn’t so easy to find ingredients that measured up to his standards. Today it’s a different story, and all the more rea-
Roasted cauliflower, curried local apple gelee and Marsala-soaked raisins at Log Haven.
son to wind up Salt Lake’s Millcreek Can- yon to this historic log mansion and enjoy Jones’ Pan-Asian-influenced New American cuisine. Among dozens of other local spe- cialties, he loves to work with cheese- makers–as in smoked duck and hand-cut Serrano chile pasta with poblanos, sweet onions, and Beehive Smoked Habanero Cheddar. You might also find Gold Creek’s smoked Parmesan on organic greens from Heirlooms & More. Creminelli prosciutto and salami show up whenever the dish calls for its unctuous flavor and texture, and Utah’s high-altitude Slide Ridge Honey often takes the place of maple syrup in desserts. 6451 E. Millcreek Canyon Road, Salt Lake City, 801-272-8255,
log-haven.com
TALISKER ON MAIN Chef Briar Handley of Talisker on Main is among the most passionate of Utah chefs when it comes to sourcing local goods. Along with other chefs in the Talisker Restaurant Collection, he’s partnered with producers such as Summit County Beef and numerous organic gardeners, including those who make the
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