Sliders from Snowbasin’s Cinnabar Lounge. We dare you to stack ’em this high.


comfort food


SATISFYING SKI DAY MEALS


When it’s time to refuel, nothing stacks up to the classic, hearty dishes we know and love.


by Pamela M. Olson | photos by Austen Diamond W


orldwide, every culture has its comfort foods, nostalgic dishes that warm the belly with ample carbs, high calories and simple ingredients and create a toasty feeling in the soul because of their sentimental value. Statistically, men prefer foods like casseroles and soup, while women lean toward chocolate and ice cream. In Italy it’s all about lasagna and gnocchi; in Britain, they tuck into a plate of bangers and mash. A nourishing potage


in Indonesia is soto ayam…basically chicken soup. We all really want the same thing: comfort. In Utah’s mountain culture, we take comfort food seriously. After hours crushing the slopes, we navigate toward food that not only replenishes, but acts like a warm blanket. It needs to be hot, tasty and preferably dripping with cheese or sauce. Winter comfort food needs to soothe and satisfy and charge our bodies for more action on the slopes.


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