I survived to tell the tale! Over the recent February vacation, Tim and I took the boys to Park City, Utah where we “shredded up” the slopes for five days.
This photo was actually taken on the day we skied at Deer Valley.
Tim jokingly said I “shred carrots” better than I “shred the slopes!” Trust me when I say I took no offense to his comment. He was joking. If I had to describe my skiing, I’d have to say I’m a bit cautious. While I’m often willing to ski the expert black slopes, I prefer the easier-to-manage intermediate blues. As for Tim and the boys, a typical ski run at Park City involved a chair lift ride to the top of the mountain, a 20 minute hike across a ridge, and a three-mile ski run down steep bowls and through lush evergreens. Can you say, “hot tub?”
Josh (my 16-year old) catches some air off a ski jump. To see the boys in action, head over to YouTube to watch their Park City ski vacation video.
Tim was in charge of planning the skiing part of our vacation and I was responsible for planning where to eat. What follows are some of the foodie highlights from our Park City adventure …
Welcome to the Wild, Wild West. The High West Distillery & Saloon is the world’s only ski-in distillery and gastro-saloon.
In addition to the high-energy ambiance of High West, the other thing that wowed me about the restaurant was their effort to source ingredients from the surrounding area. This Market Salad, which I split with my 13-year old son, Simon, was made with Zoe farms chopped greens, roasted beets, watermelon radishes, shaved gold creek Cheddar, candied pecans, and a whiskey balsamic vinaigrette. We also split the Idaho Elk & Chanterelle Mushrooms for our main course. Talk about adventurous.
One night, I met up with two dietitian pals who live in Park City: Kate Geagan, author of Go Green Get Lean and Laura Cubillos from the food and nutrition communications company, FoodMinds. At Talisker on Main, I ordered the Cauliflower & Lentil Soup, the seafood special, and we shared the homemade s’mores for dessert.
At Park City, you can ski right down to the town’s historic Main Street. Tim and I took the third day off to rest our legs and the boys skied by themselves. For lunch, we met them in town (with their street shoes) and walked over to Bar Boheme, the Bar at Easy Street for lunch. I ordered the Salmon BLT with Avocado, which came with rosemary French fries on the side. The lunch inspired Janice and I to create our own version of that meal (featuring parsnip/carrot rosemary fries) which we’ll be sharing with you in the coming weeks.
Before I wrapped up this post, I had to share a photo of these cowboy books I tried on at Burns Cowboy Shop. Aren’t they gorgeous? I didn’t buy them and now I’m suffering from non-buyers remorse!