Serving Up Restaurant News


page181aThirteen Park City chefs are included in the inaugural edition of the 386-page coffee table book entitled Best Chefs America. The staff of the newly minted publication conducted more than 5,000 confidential telephone interviews with chefs across the country and used software to rank the peer-recommended winners. Nearly 4,700 chefs are included in the book.

Park City’s winners include:

Seth Adams (Riverhorse on Main)
Shawn Armstrong (Montage Deer Valley)
Shane Baird (J & G Grill)
Ryan Burnham (Goldener Hirsch Inn),
James Dumas (High West Distillery & Saloon)
Jerry Garcia (Chez Betty)
Clement Gelas (Slopes)
BriarHandly (Talisker on Main)
Zane Holmquist (Glitretind)
Bill Huffered (The Mustang)
Chip McMullin (St. Regis Deer Valley)
Clark Norris (Mariposa)
Robert Vailaka (Shabu)


Our Salt Lake choice is none other than Feldman’s Deli. The authentic, New York-style, Jewish eatery that serves up heaping sandwiches, to-die- for bagels—the award-winning, “real deal,” which are boiled and baked onsite—and a sampling of Jewish and Eastern European specialties, ranging from matzo ball soup and potato latkes to pierogis and kielbasa. The meats are special ordered from a top-secret, “famous New York deli,” which is why that quintessential half-pound of pastrami on rye summons up the old neighborhood for Big Apple transplants. The deli is open Tuesday through Saturday for lunch (11 a.m. to 3 p.m.) and Thursday through Saturday (5:30p.m. to 8:30 p.m.).


Blossoming in the face of a fickle, high desert landscape, Copper Moose Farm delivers a diverse crop of organically and biodynamically grown veggies and flowers year after year. With the pre-season help of a sizable greenhouse, the three-acre farm grows close to 50 varieties of crops, ranging from carrots and leafy greens to tomatoes and cucumbers. But thriving takes more than a green thumb. Copper Moose has a genuine commitment to nurturing not just a solid crop of eats, but also nourishing the farm’s eco- system—birds, insects, microorganisms and animals included. According to manager Daisy Fair, the farm focuses on the health of soil and strengthening the plants’ systems, using techniques such as crop rotation and compost tea rather than pesticides. The CSA (Community Supported Agriculture) shares have sold out since the farm’s first season in 2007—and a sellout is expected this summer as well. But for those not in on the CSA, there’s good news: the farm now offers monthly deliveries of floral arrangements year-round.


Where’s the beef? Right here. Thanks to Summit County Beef, not all local cows are shipped off to massive feedlots in the Midwest only to be schlepped thousands of miles back to Utah as plastic-wrapped grocery products. The non- profit supports local ranchers, such as John Blazzard (whose herd might be spotted grazing along Mirror Lake Highway), those farmers committed to raising grass-fed, hormone- free and antibiotic-free cattle. The locavore benefits: a much smaller carbon hoof-print; leaner, healthier eats for the consumer; and a meatier local economy. Aside from sampling the beef at local eateries (such as Silver Star Café or Talisker restaurants), the products can be procured through The Market at Park City or SCB’s direct sales, which range from meat “bundles” to an entire cow.


page184Have you ever tried a salad of stinging nettles? Or dined on a six-course meal inspired by local Utah sustainable ingredients? This summer, enjoy both at the Talisker Restaurant Collection. Since 2006, Talisker has provided an unmatched level of service exceptional dining experiences and innovative cuisine in private and public fine dining in Park City, Utah. Two favorite venues include Talisker on Main, which is found on Historic Main Street and was named “Best Restaurant in Park City” during each of its three years of operation; and The Farm at Canyons, which has attracted national accolades for its commitment to sustainable, regional “farm-to-table” suppliers. During the summer, each restaurant comes alive with fresh seasonal menus, inviting outdoor decks and a variety of summer cocktails and wines to savor al fresco. This year, look for inventive new menus based upon local foraging, Utah’s bountiful artisan farms and delicious house made charcuterie that reflect the culinary inventiveness of our chefs.


page185Founded last summer by advertising execs-turned-entrepreneurs Ken Kullack and Kylie Anderson, A Local Table is an online gourmet retailer with a taste for artisan-created specialties. About 60% of the products, such as Beehive’s Barely Buzzed Cheese and Creminelli Tartufo Salami, are made in Utah. All of the goodies— meats, cheeses, preserves, honey, crackers and pickles—are created by small businesses committed to “making things the right way,” says Kullack. These small-batch delicacies are made by hand, using natural ingredients and time-tested practices. And Kullack and Anderson serve up the treats—from gift baskets and party platters to outdoor concert-inspired picnic boxes—with free delivery.


Del Taco, now open in Kimball Junction, offers great tasting tacos, burritos, quesadillas, nachos and their world famous crinkle cut fries. Each of Del Taco’s items is made to order, with quality ingredients; beans made from scratch daily, real cheddar cheese, chicken grilled fresh every hour, and fresh produce all completely prepared onsite. Del Taco also serves hamburgers, french fries, shakes and breakfast items. Be sure to stop by and check out their amazing daily specials, such as Beer Battered Fish Tacos 2 for $3 or their new $4 meals.


Local celebrity Executive Chef Scott Boberek has returned to the dining scene in Park City! Chef Scott held a prominent spot in the Main Street dining scene until recently, and now his exquisite culinary creations can be enjoyed by all again at Lespri Prime Steak Sushi Bar. Those who know Chef Scott, know he has a passion for sourcing his food from local artisan purveyors and providing a unique and engaging dining experience. Lespri offers modern steakhouse cuisine highlighted by USDA Prime Certified steaks, indulgent side dishes, and market fresh sushi offerings. Chef Scott began his personal culinary journey in his hometown of Chicago Illinois, and has relished in the opportunity to work in some of the city’s most celebrated restaurants such as Spiaggia. Known for his desire to showcase simple foods with sophisticated and innovative twists, he notes; “Many chefs are constantly adding to dishes, they feel more means better. I say less is more. Just cook it right—simple and perfect”. Outside of Lespri, you’ll find Chef Scott tearing up Park City mountain bike trails, hiking or skiing. He is a true Parkite!


page186When Salt Lake City’s Rebecca Noel first heard about Dishcrawl, it was blowing up the social media feeds of her friends from Chicago, where the 29-year-old originally hails. The California-based concept seemed a dream come true for the self-professed foodie: based loosely around the idea of a bar or pub crawl, Dishcrawl participants become acquainted with the local dining scene—and each other—by sampling signature dishes at four restaurants within walking distance of the other. The catch? Diners only discover the restaurants they’ll be visiting 48 hours before the event begins. At Dishcrawl’s inaugural Park City event on historic Main Street in early spring, a sold-out crowd of 40 participants were treated to small plates of delectable dishes, highlights of which included succulent duck confit enchilada at Chimayo, and High West’s bacon-wrapped, pepperoncini-stuffed, barbeque Delta blue shrimp and signature whiskey lemonade. The Mustang’s salmon puff pastry with roasted red pepper sauce shone, as did the baby back ribs with poppy seed slaw at Zoom (which also capped off the meal with a rich and velvety raspberry chocolate mousse). Diners were wowed with the diversity of offerings and the chance to eat at multiple places in one night. “For the price of one night out, it gives you the choice to sample a lot of great restaurants,” said Park City resident David Olson. His wife Casey agreed: “I’m hungry for more!” Noel is clearly onto something. Check the Dishcrawl Park City website to reserve a spot in the next tour. $45 per person.

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