Talisker on Main warms a cold winter night.


LOCAL PURVEYORS


Wholesome, locally-grown ingredients make these purveyors outstanding in their field. Creminelli


most of greenhouses to supply produce in the cold months. Located in a historic building on Park City’s Main Street, the stylish restaurant showcases fresh, sea- sonal food with endlessly creative twists. Menus change frequently, but winter may bring such temptations as Zoe’s Garden Heirloom Squash Soup with a flourish of bourbon barrel–aged maple syrup and pistachio powder. Fernando’s Drunken Cheddar Fondue features Gold Creek Farms’ cheese with garlic, Maitake mush- rooms and sunchokes. 515 Main St., Park City, 435-658-5479, taliskeronmain.com


PAGO Owner Scott Evans and Chef Ryan Burnham of Pago have long pledged allegiance to all good things local and sea- sonal. This intimate neighborhood favorite in the Ninth & Ninth district of Salt Lake also boasts reclaimed materials and green building practices throughout. Evans and Burnham have cultivated their own


gardens as well as a producer network, including Pleasant Creek Ranch beef, a family-owned operation that raises its Angus and Wagyu beef on the high grasslands of the Great Basin. Chef Burnham makes the most of the well- marbled results in his 48-hour sous vide short rib with celery root confit, crispy lentil-celery salad and root beer emul- sion. You’ll also dine on Utah’s top artisan cheeses, Clifford Farm eggs and greens from Ballard, Frog Bench and Sugar House Farms. 878 So. 900 East, Salt Lake City, 801-532-0777, pagoslc.com


COLLINS GRILL Word to the wise, Alta skier: do not miss Chef Jude Rubadue’s French-inspired, locally focused lunch menu at Alta’s Collins Grill. At 9,300 feet, just below the top of the Wildcat lift, on the third floor of Watson Shelter, prepare to be transformed by her magical ways with some of the region’s best ingredients. Deep in winter, gorgeous dried Montmorency cherries from Woodyatt Farms star in a savory compote over pan- seared duck breast. These crimson gems also pop up in a sweet cherry dessert tart. Clifford Farm eggs are the basis for her legendary daily savory tarts, and Northern Utah’s succulent grass-fed Taylor Made beef and Ballard Farms’ pork sticks to your ribs in any number of incarnations. The Italian hot chocolate at Baldy Brews coffee station, just below Collins Grill, serves Utah’s famed bean-to-bar Amano Madagascar chocolate melted with a swirl of rich cream, served in an espresso cup with a spoon. 801-799-2297, alta.com


A kitchen view from Pago’s cozy bar seating.


“When I first tasted the cured salami Cristiano Creminelli makes, it was a wondrous discov- ery.”—Liz Thorpe, Vice President, Murray’s Cheese, NY, NY. Cristiano Creminelli is one of the premier salumi masters in the U.S. He came to Utah by way of Biella, Italy, bringing centuries of tradition focused on creating dry- cured, fermented salami. In Utah, he found an American version of the Biella climate. Cris- tiano starts with humanely raised, all- natural Berkshire and Berkshire-Duroc hogs and works his magic with ingredients from precious white truffles to grappa. His U.S. business was launched in the cellar of Caputo’s Gourmet Food Market & Deli in Salt Lake, but quickly grew and moved to its own salumificio. creminelli.com


Zoe’s Natural Garden


David Chen’s 27-acre garden flourishes near Layton, Utah. Chen is a master of sustainable farming and a devotee of all things natural, including the use of beneficial insects. He plans and plants to make the most of the lay of the land, taking advantage of the sun and shade and using only organic soil amendments. “I don’t grow a whole lot of one thing, but a lot of everything,” he says. A tour through the garden in spring revealed purple asparagus, tiny strawberries, rhubarb, garlic scapes, sunchokes, and baby broccoli. Turn around and he’s showing off artichokes, Siberian kale, and horseradish. In short, Zoe’s Natural Garden is a chef’s fantasy come true. zoegarden.com


Rockhill Creamery


Raw milk from beautiful Brown Swiss cows defines the flavor of Northern Utah’s Rockhill Creamery cheeses. A picture-perfect farm- stead dating back to 1895, Rockhill is the love child of owners/ cheesemakers Jennifer Hines and Pete Schropp. Every element of their 12 varieties of cheese, from the pasture to


the aging caves and a tasting room in a pre- served granary, is within shouting distance and under their daily care. rockhillcheese.com


The Greatest Snow on Earth® 51


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