Talisker Club members rave about the private dining rooms at the Talisker Tower (serving Talisker’s Empire Pass and Red Cloud communities) and the Tuhaye Table Café (at the namesake golf community). Guests at Canyons Resort have many choices including fresh made protein-filled salads and flat breads at ski-in/ ski-out Cloud Dine (Dream Peak is at 9,200’), or
the all-new, family-friendly menu at Murdock’s in the resort village. Southwest-inspired Red Tail Grill, mid-mountain Lookout Cabin—the only sit-down, on-mountain restaurant—and the après ski hot spot, Umbrella Bar, are great options as well.
Character can be defined as who we are when no one is watching. In the world of internationally renowned luxury living, it’s hard to imagine a moment when no one is watching. Talisker Club, the private Park City club that unites four exclusive residential developments and is synonymous with a lifestyle of privileged comfort, has built its reputation on the character of each and every employee. As a result, Talisker’s integrity, devotion, and excellence can easily be seen in all their real estate offerings, in every corner of Canyons Resort, and especially in the Talisker Restaurant Collection.
Under the watchful eye of Chef Zeke Wray, Talisker’s two dozen restaurants serve up carefully prepared fresh dishes that exceed expectations with ingredients that come from local purveyors and growers. Wray has expanded the supportive circle of local natural ingredient suppliers, improved favorite dishes, and added exciting new elements to every menu.
“The culiner staff of Talisker is a tight team that fully embraces our mission of being the best at what we do,” says Wray. “It’s not enough for us to offer great food and service. We each want to be phenomenal epicurean professionals in every respect. That requires a deep passion for the culinary arts that starts at the farm and doesn’t end until we’re rewarded with an honest smile on our patrons’ faces.”
Indeed, Talisker’s busy culinary teams go above and beyond in nurturing the soulful side of cooking. Talisker on Main staff grow their own heirloom vegetables and herbs; The Farm chefs preserve and can summer’s rich bounty to offer explosive flavors on the coldest winter days; and each chef cultivates all- important relationships with local artisan producers— even delivering organic kitchen scraps to feed hand- selected livestock.
The results are enjoyed nightly at Talisker’s signature restaurants. Talisker on Main is entering its third season with two “Best of Park City” awards to boot. The seasonal menu changes frequently, but snare the Lobster Ravioli if you can. The all-new Bistro at Canyons has fused modern American cuisine, a European-inspired dining room and a kosher kitchen to dazzle diners. Where else will you find a range of cuisine from a Chili Tuna Dragon Roll to Veal Milanese? Then, there’s the epitome of the farm-to- table movement, The Farm at Canyons, where the tender savory meat of Buffalo Osso Bucco melts on your tongue.
“When your plate is set in front of you, we want your eyes to pop and your nose to draw in aromas that make your mouth water,” Wray says.