Nestled on 3,500 acres of mountainside in Wanship, Utah, The Lodge at Blue Sky, Auberge Resorts Collection has elevated the mountain experience with their adventure, culinary, farming and wellness experiences.

Owners Mike and Barbara Phillips started with the ranch side of things ten years ago then expanded into superior lodging and dining allowing guests to have a western experience with luxurious accommodations to put their feet up after a day of exploring the vast amenities offered.

Their love of horses prompted the Phillips family to begin a nonprofit foundation that rescues horses and other farm animals. Saving Gracie Equine Healing Foundation has recovered hundreds of horses through the years and houses fifty plus at any given time. There is a full-time veterinarian on staff and horses receive massages, acupuncture and chiropractic treatment every week.

During the summer months, people enjoy guided fly fishing (gear provided), horseback riding, sporting clays, hiking and biking. The 36,000 square feet indoor riding arena allows for riding year-round. The creativity program offers a two-hour canvas painting experience as well as plein air painting.

Hop onboard a helicopter and take advantage of the Heli-program. The Heli-program provides exclusive access to areas for skiing, fishing, hiking, yoga and meditation.

“All of our activities, and the restaurant, are open to the public, there a few that are complimentary for lodge guests,” said Tommy Clark, Director of Adventures at The Lodge at Blue Sky, Auberge Resorts Collection. “We do offer local discounts (inquire at time of booking) at certain times of the year, we would love just to get visitors out here.”

In addition to an onslaught of activities, the dining at the resort is second to none. James Beard Award-winning Executive Chef Galen Zamarra prides himself on creative, farm-to-table dishes at Yuta, (actually means ‘mountain top’ in the Ute language) utilizing seasonal offerings grown onsite at Gracie’s Farm. Each quarter, a six-course wine-paired dinner is offered in partnership with a winery.

“The cuisine is regional and based on historical influences that have come through this area over the previous years,” said Martin Fairley Director of Food and Beverage. “We are also making a drive for not only sustainability but forward-thinking to pair the food itself to the wine list. Sustainability, biodynamics and organic and are also a driving force in everything that we do here in the restaurant.”

There is also a four-course tasting menu for guests to experience various appetizers and entrées. Exclusive to Yuta, is a very unique dining program recently implemented that allows guests an opportunity to handpick items from the greenhouse and have it cooked for them that evening. Guest will enjoy their dishes seated either in the greenhouse or garden as they are sure to be mesmerized by the creativity of each freshly prepared dish.

SOURCEAimee Cook
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