Local Chefs Share Savory Soups and Stews
By Corinne Hunphrey
Executive Chef Zane Holmquist delights hungry skiers with his popular wild game chili at Stein Eriksen’s Glitretind restaurant. Zane combines cubed meats – buffalo, elk, pork or wild boar
– with onions, a blend of garlic and Mexican chili powders, bay leaves, tomatoes, beef stock and coffee in this earthy stew.
Bistro 412 serves up a lovely roasted red pepper and carrot bisque with cashew cream. Oven-roasted red bell peppers, carrots, onions, garlic and celery are combined with dry vermouth and vegetable stock, then puréed to a velvety smoothness and topped with dairy-free cashew cream sprinkled with cinnamon and nutmeg for this vibrant winter soup.
Snake Creek Grill’s Chef Dean Hottle’s rotating menu of satisfying soups may include mushroom barley, or roasted pumpkin soup, made with local Cinderella pumpkins, garlic, celery and onions, puréed with a dash of cinnamon and served with a brandy cream garnish.
At the Blue Iguana, Chef Tony Cardenas fires up a zesty chicken tortilla soup. The more traditional Fideo soup is a Mexican-style version of chicken noodle soup that’s bound to chase away the winter blues.
Spice things up with Yuki Yama’s pork ramen. House-made pork broth and chicken stock is topped with Kurobuta pork belly, green onion, Kamaboko Japanese fish cake, noodles and poached egg. Their kimchee ramen is a great meat-free option, or try the lobster soba if you’re in the mood for seafood.
Another Asian option in Old Town is Shabu. Chef Valaika concocts a different Japanese hot pot every night. One recent recipe combined grilled shrimp, oyster mushrooms, fresh tuna, roasted vegetables, corn, Thai Dashi and lemon grass broth, cooked and served in a clay pot.
The Boneyard Saloon & Kitchen, a gastropub just outside the bustle of Main Street on Kearns Boulevard, features wood-fired cooking. For the utmost in comfort food, Chef Jerry Garcia whips up hearty chicken & dumplings, an old-fashioned favorite like grandma used to make!
Silver Star Café, at Park City Mountain, is the perfect spot for a cold skier’s lunch. Try the clams and corn soup – a crock of Manila clams, potato- corn broth, fresh fava beans, roasted fingerling potatoes, fresh corn, pearl onions, shaved mushrooms and charred scallions, served with crusty bread.
If you’re looking for something exotic, try Bangkok Thai’s Thom Kha. A creamy soup with chicken, coconut milk, Kaffir lime leaves, lemon grass,mushrooms and green onions, it can also be prepared vegetarian.
Ruth’s Chris Steak House stays true to its New Orleans roots by serving such classics as seafood gumbo and French onion soup. Another perennial favorite is the lobster bisque, a creamy mix of seafood stock, onion, celery, carrot, tomato, garlic, brandy, spices and chunks of fresh lobster.
Whether you’re craving classic comfort food, steaming soups, hearty chili or zesty Asian flavors, Park City has a soup stop near you!