Author: Cate Murphy

  • Serving up Summer Sips

    Serving up Summer Sips

    With all the summer time backyard shenanigans and shindigs on everyone’s event calendar — be the talk of the town with these bright, beautiful, and shiny beverages.  Make sure you gather lots of adventure stories to share, because these drinks will make everyone want to stay a while.

    Snow Cone Refreshers Mocktail

    Mix —

    1 quart each of your favorite colored snow cone flavoring

    1 liter of tonic water

    Assorted fruits for garnish

    Directions —

    1. Open each quart of your favorite snow cone flavoring and pour it into glass dishes that you will be able to get an ice cream scoop into. Freeze each flavor. For fun you can use half a quart, freeze it, and then layer a different flavor on top, then freeze.
    2. Once frozen, using an ice cream scoop or shaving kitchen utensil, scoop out your desired flavor into a glass and top it with tonic water.
    3. Garnish with desired fruit.

    Mocktail to Cocktail – purchase assorted vodka flavors along with snow cone flavors. Shave plain ice and top each glass of shaved ice with your mixture of choice.

     

    Coconut Watermelon Slushy Mocktail

    Mix —

    2 cups watermelon, pureed

    2 cups coconut milk

    ½ cup chilled water

    1/3 cup of coconut cream

    2 teaspoons of almond extract

    ½ cup of sugar

    1 teaspoon of citrus extract

    Directions —

    1. Pour watermelon puree into glasses that are propped slightly on the side and freeze.
    2. Combine the coconut milk, coconut cream, almond extract and water. Shake vigorously.
    3. In a small bowl; combine the sugar and the citrus extract to flavor the sugar.
    4. Wet the rim of your glass that has the frozen watermelon and dip it into sugar mixture (optional).
    5. Top the frozen watermelon with the coconut mixture. Serve just as the watermelon starts to turn into a slushy.

    Mocktail to Cocktail – substitute the 1/3 cup coconut cream and almond extract with Bacardi’s Coconut Rum.

     

    Sour Apple Limeade Mocktail

    Mix —

    1/2 cup of lemonade

    1/3 cup of Sour Apple snow cone flavoring

    The juice of 2 limes

    The zest of 2 limes

    ¼ cup of coarse sugar

    Sprite to Taste, approximately 24 ounces

    Directions —

    1. In a pitcher, mix the lemonade, sour apple flavoring, and lime juice over 2 cups of ice.
    2. Gently pour in Sprite and mix together.
    3. On a flat surface, mix the coarse sugar and the lime zest.
    4. Using your glass of choice, wet the rim and dip the rim into the coarse sugar and zest mixture.
    5. Fill each glass with your mocktail.

    Mocktail to Cocktail – substitute the sour apple flavoring with sour apple liqueur, reduce the lemonade to 1/3 cup, and add in 2-4 ounces of your choice of tequila.

  • Springtime Sips

    Springtime Sips

    What is spring without a fancy drink to welcome in warmer weather? Early spring has the beginning of berry harvest season and the colors are divine, making any occasion cause to celebrate. After all, March comes in like a lion and your party skills should, too. Make a drink with me. Sit and chat with me for a spell. I want to hear all your news!

    Mixed Fruit Bellini Mocktail

     A Berry Burst of Flavor

    Mix –

    1/2 pint each of 3 fresh fruits in season (strawberries, raspberries, early peaches)

    1 bottle of sparkling flavored water
    (that matches the fruit selected)

    1 pint of sorbet
    (that matches the fruit selected)

    Directions –

    1. With a melon baller, place 1-2 scoopes of sorbet in the bottom of a champagne flute or glass of your choosing.
    2. Fill each glass with your sparkling water and top each glass with an assortment of the fruit.
    3. Chill in the freezer for 7-10 minutes to frost the glass before serving.

    Mocktail to Cocktail – substitute the sparkling flavored water for Moscato or other dessert wine of choice.

     

    Black Currant Herby Mocktail

    A Cool Blend of Fruit and Herbs

    Mix –

    1/2 cup black currants or blueberries

    1/3 cup for garnish

    1/3 cup of sparkling water
    (you can use flavored sparkling water)

    ¼ fine granulated sugar

    1 bottle of sparkling white grape juice

    2 sprigs thyme (sub any fresh herb)

    1 sprig sage (sub any fresh herb)

    Directions –

    1. Mix sugar, sparkling water and 1/3 cup black currants. Bring to a boil for 10 minutes. Strain and let the simple syrup cool.
    2. Add 2 heavy Tbsp. of the syrup to the bottom of the glass, sprinkle a few black currants on the bottom and top with your sparkling grape juice.
    3. Add a leaf of sage and 1 sprig of thyme to garnish.

    Mocktail to Cocktail – substitute the sparkling grape juice for your favorite champagne or prosecco.

     

    Spring Kiwi Refresher Mocktail

     A Vibrant and Refreshing Splash

    Mix –

    2 cups Kiwi, peeled and petite diced

    6-8 mint leaves

    3-4 limes, juiced

    4 tsp of granulated sugar or substitute

    2 cups of coconut water

    2 cups of tonic water

    Ice for chilling

    1 Kiwi, peeled and sliced for the
    rim of the glass

    Directions –

    1. Get 4-6 serving glasses and place approx. ½ cup of diced kiwi in the bottom. Add 1-2 mint leaves, 1 tsp of sugar, and 2 tsp of lime juice. Muddle together until well-combined.
    2. Fill each glass with ice to the top and pour equal parts coconut water and tonic until the glass is full.
    3. Place a kiwi slice on the rim for garnish.

    Mocktail to Cocktail – substitute the coconut water for a high-quality vodka.

  • Destination Spring Brunch – Chef About Town

    Destination Spring Brunch – Chef About Town

    I will be the first to admit that once Christmas is over, I have an unrealistic expectation that spring should immediately present itself. Don’t hate me Heber, but winter is not my jam. Spring brings with it holidays, baby animals, renewal, and a buzz in the air that life is beginning again after a long winter’s nap. Like any hardcore foodie, I took to our streets to figure out brunch in our slice along the Wasatch Back — pun intended.

    Meg’s Timberline Café

    Let’s talk about Meg’s! Really, let’s just talk about Meg’s. When researching brunch places, I found Meg’s and I am all for a little nook where you are instantly a regular. When you walk in, you are immediately connected to how there is a little something for everyone. The patio is lovely and my experience was perfect. I indulged in a little bit of every area on the menu, starting with the eggs benedict because honestly, how can you ever go wrong with a perfect eggs benedict? You can’t! The portions are tremendous — I did not walk away hungry at all. I highly recommend the breakfast burrito (so filling), any panini (I had the turkey, bacon, avocado), and I went to heaven when I saw the steakburgers come on a proper potato bun, as they should. Nestled just inside the Timberline Ace Hardware, I can imagine the comings and goings as hungry folks see the café and suddenly realize they need a bite. I am also sure they are relieved and happy when they are given their large to-go boxes, full of fresh, made-to-order wares fit for a king and a farmer, alike. Pop on over to Meg’s and become a regular — you’ll be so glad you did.

    Café Galleria

    If you ever need to feel elegant, no matter the occasion, Café Galleria is my recommendation for brunch in style! Sometimes, you just need to have an experience surrounded by an incredible glass of wine and a perfectly cooked egg, especially if you were a little crazy the night before — and for me, crazy is actually getting a full night’s sleep. I made a special trip to Café Galleria one weekend when I just wasn’t “feelin” life. I wanted something scrumptious, something I could count on, something new and engulfing. I found it. You all know I had to get a little bit of everything, but can we laser in on the Wood-fired Bagels and the Corned Beef Hash. Ok, it takes one tasty hash to impress me. On my first bite — I was transported back to the east coast where there is a fun little Irish Pub that served the best corned beef hash. The wood-fired bagels are delightful — I topped mine with hummus and a few of the roasted peppers from my CB-hash. Paired with a little mocktail of the Lemon Lime Lavender craft soda; my mid-morning brunch just washed over my weary soul. If you haven’t caught site of Café Galleria; they have the snow globes you see while driving down the main drag in Midway. Side note, they are always taking reservations. As any good crystal ball will tell you, I see an enchanted brunch in your future.

    Overlook Restaurant at Black Rock Mountain Resort

    Going along with my desire for spring to hurry up and get here, I am always up for a drive. The excitement of having a hidden little destination to go to, I think makes my time at the Overlook Restaurant a true Heber adventure. Do not let the call to Summit County deter you. Overlook, inside of the Black Rock Mountain Resort, is located in Heber and I can imagine the ride to be incredibly beautiful during autumn. You can heed the call to Summit County once you finish your meal. Never one to shy away from tasting as much as my tummy will allow, I dove fork-first into the Grand Marnier French Toast. Their cremé anglaise sauce was superb, simply superb! Big shout-out to my server who procured the French toast even though it is technically not on the brunch menu. I am not a huge pastry-for-breakfast fan, but this combination of humble brioche with all the toppings got me right into all the ‘feels’ of a perfect spring outing. Since I ventured up when it was sunny and bright, I also tried the steak and eggs. You can always tell the mark of a great kitchen by how they pair the technique of basted eggs with a perfectly red/pink center of beef. My steak was on-point the first try! I fervently believe the staff at Overlook would do just about anything to ensure you have a one-of-a-kind dining experience because they accommodated my crazy pairings without question. I finished my tasting with the Salmon BLT and Buffalo Cauliflower — ½ & ½ as they say, and it was the ultimate burst of winter cool with spicy spring I was looking for. Take a drive up for the stellar views and exceptional service one morning — you won’t be disappointed.

  • Winter Sips

    Winter Sips

    Winter is the perfect time of year for nostalgia and modern-day flair to come together. For me, creating elegant and tasteful drinks to share is a joy! I love reaching out to friends, old and new, with a heart-felt “Grab a drink, let’s chat!” It’s a great ice-breaker and conversation starter. Here are a few of my favorite concoctions for you to try — who knows, you might discover a new tradition to share. From my mad-genius recipe lab to your winter festivities — Happy Winter Wasatch!

     

    Winter Sangria Special

    A Refreshing, Casual Get-Together!

    Mix –

    1 Cup of White Grape Juice

    1 Cup of Cherry Juice

    3 TBSP of Simple Syrup

    1 TSP of Rum Extract

    Garnish –

    1 Orange cut into slices

    1 Green Apple, diced

    1 Cup of Red Grapes, sliced

    ¼ Cup of Berries, whole

    Mint or Rosemary leaves for glass garnish

    Directions –

    Combine the mix at room temperature and mix well. Add ½ of the garnish into the mix and refrigerate for 2 hours until chilled. To serve, pour into an old fashion glass or tumbler, spoon remaining garnish on top. Add mint for flourish.

    Create an adult beverage by adding ¼ ounce each of Brandy, Triple Sec, and Grand Marnier. Sub cherry juice for a lovely red wine or mixed wine of choice such as, Shiraz or Malbec.

     

    Winter White Wassell

    A Formal Dinner Pair!

    Mix –

    4 Cups of Spiced Apple Cider of Choice

    2 Inch of Fresh Ginger, peeled and halved

    1 Lemon, sliced

    2 Cinnamon Sticks, whole

    2 TBSP of Whole Cloves

    ½ Vanilla Bean Pod, seeded
    (or 1 TSP of pure vanilla extract)

    Garnish –

    1 Cup of Fresh squeezed Orange Juice

    1 Cup of Half & Half

    Ground Cinnamon

    Orange Rind and/or Lemon Slices

    Directions –

    Bring the mix ingredients to a boil on medium heat for approx. 10 minutes. While the mix is boiling, fill mugs with ¼ cup of orange juice and ¼ cup of half and half. Place a fine mesh sieve in a bowl and strain the mix. Ladle mix into prepared mugs and garnish with an orange rind, lemon slice, and sprinkle of cinnamon.

    Toasting with adults? Switch out the orange juice for whiskey at the bottom of each mug.

     

    Spiced Mexican Hot Chocolate

    Decadent Dessert Drink!

    Mix –

    3 Cups of Whole Milk

    3 Cups Half & Half

    ¼ Cup of Unsweetened Cocoa Powder

    ¼ Cup of Granulated Sugar

    ½ Cup of Premium Dark Chocolate Bar (We recommend Ritual Chocolate’s Offering)

    ½ TSP of Vanilla & Almond Extract

    1 ½ TSP of Ground Cinnamon

    2 Pinches of Cayenne Pepper

    Garnish –

    Whipped Cream

    Marshmallows

    Grated Chocolate

    Peppermint Stick

    Directions –

    Combine all ingredients in a heavy-bottom sauce-pan and heat on low until ingredients are well combined. Ladle into mugs and garnish as desired. This recipe can be prepared in a crockpot on low, stirring occasionally approx. 2 hours before serving.

    Spice things up by adding ½ ounce of chocolate liqueur and Kahlua to each mug.

  • Heber Valley Grub

    Heber Valley Grub

    Winter and the holidays are so incredible to me! It is a time of pure happiness where the realities of everyday life go to hybernate alongside most of Mother Nature. Slowing down with family, friends, and traditions, is as time honored as Thanksgiving dinner. It’s the souls that consume a Chef’s food that make memories, feelings, and moments that encompass a good meal. With the holidays fast approaching and the winter hibernation upon us, I have some thoughts about building memories around more than just your home table.

    Let’s Get A Bit Nostalgic

    Where I grew up in the South, mothers all over secretly competed in who makes the best pies, while Dads compared turkey-carving techniques over watching football on TV. Ah yes, the quintessential Southern Town Anywhere is still alive and well. My favorite Southern holiday tradition is the Thanksgiving block party, set-up smack down the middle of the street! We were able to pull off such amazing feasts at the end of every November because we had no snow. I also loved our progressive Christmas dinner party, where we would spend an entire Christmas Eve going from one home to the next; relishing individual courses. It wasn’t uncommon to spend two hours at each home eating, handing out presents, and reading the annual newsletter tucked into the blank Christmas card.

    I will never forget tasting bread pudding for the first time during the holidays. Each Christmas, I look forward to my annual pilgrimage in search of the most delicious bread pudding. And for your own pilgrimage this winter, may I suggest you start with a dessert . . . or two, or three. Lucky for us, we have some of the most talented purveyors of decadent desserts right along the Wasatch Back.

    My Adventures with Dessert

    For me, The Corner Restaurant is like dreaming about dessert, wishing that every piece of your dream would appear somewhere, and then walking into the doors of this elegant spot and finding your dreams have come true! Their sugar cookies are the most melt-in-your-mouth, wholesome thing I’ve had in forever and the carrot cake was simply delightful. The atmosphere helps you to slow down and take your time. I suggest snuggling up at The Corner Restaurant with your favorite warm drink and ordering one of every dessert to sample with a small group of friends. You’ll want several “tasting bites” with this much deliciousness!

    Can we chat about June Pie bakery as one of the many heartbeats in Heber that keeps us going? I did not understand the appeal of pie on a schedule until I understood June Pie’s announcements on Sundays. This is a religion for most patrons of June Pie because the old saying of “we sell out early” matches exactly my first, no joke, four attempts at snagging a pie. In my case, the fifth time was a charm, and I was finally able to get my hands on a pie to take home. I secured some coconut hand pies along with the hazel and then, just for fun, also took advantage of their berry crumble. Amazing! Such wonderful flavors and I can completely tell it is all homemade — no fillers or fake stuff in these treats. If you want the full transparent truth, I went back the next day and got the pecan and the chocolate cream. June Pie is getting close to taking pre-orders for the holidays, and I fully support you ordering from them to save you the trouble of baking this year. Be the smart relative and proudly proclaim, “I got my pies from June Pie!”

    Your visit around town, just after a warm lunch, wouldn’t be complete without slipping into the Bakery at Zermatt. Don’t be intimidated by walking into the hotel itself. Just make a beeline to the bakery. The variety of what I call the more “traditional” after meal treat is unmatched. Everything is beautifully displayed begging you to try a little nibble of everything. Really, is there any other way to eat dessert but to taste it all? The fresh fruit tart is outstanding — so refreshing and lite. The Danish was also a breath of fresh air and the chocolate drizzle on selected desserts really should be on all of them — it is that good. I left feeling like I’d just enjoyed a sweet treat with a friend — because that is truly how the Bakery at Zermatt receives you — as a friend and neighbor.

    It is no secret that the Wasatch Back has quickly become my second Southern upbringing. Heber, Midway, and the surrounding areas have embraced me and I’ve embraced them. As I reflect on the best part of what makes the Wasatch Back home for me — I find it is the community; the community table that is. I have been able to get to know you by slipping in and out of restaurants without anyone knowing why I was there. It has truly been an honor for me. I’d like to invite you to visit your community table just like I did by posting pictures of your adventures using the hashtag #HVgrub.

    I hope you find new traditions, remember cherished loved ones, and discover connections. Be bold! Get “unstuck” by using the excitement of a winter culinary experience at someplace you haven’t tried yet or visited in a while.

  • Fall Harvest Mixology

    Fall Harvest Mixology

    Fall Harvest is that special time of year where outdoor activities start to have a snap of chill in the air, and being social takes on new life indoors once the outside fun ends. The Wasatch Back has plenty of space to take your friends for a cocktail or mocktail happy hour with plenty of small bites to compliment your drinks. Our favorite places to snag a drink in this ole’ town are many, but you can just as easily make your favorite concoction at home with some ingenuity and in-season fall ingredients. Here are a few concoctions for you to try at your next gathering!

     

    The Autumn Brunch

    Fresh Stone Fruit Bellini Mocktail

    1. Peel and chill a variety of stone fruit (we love yellow and white peaches, plums in all colors, and white nectarines). You will need approximately one half cup of fresh fruit per serving.
    2. Puree in a blender until just combined. Spoon puree into the bottom 1/3 of your serving glass.
    3. Top with sparkling white grape juice or natural flavored sparkling water.
    4. Garnish the glass with your favorite fall fruit.

    To turn your mocktail into a cocktail, use your favorite champagne or Moscato wine in place of the sparkling grape juice.

     

    The Romantic Picnic

    Spiced Apple & Pomegranate Mock-Ole’ Fashion

    1. Warm ½ cup of pomegranate juice with 2 ½ cups of spiced apple cider.
    2. In a shallow dish, mix ½ cup granulated sugar with ½ teaspoon of ground ginger and ¼ teaspoon of ground clove. Wet the rim of the glass with an orange wedge and dip the rim into the sugar mixture.
    3. Pour the warm mocktail into the glass and garnish with the orange wedge using a toothpick with a cherry on top.

    To create the perfect cocktail, add a splash (1 ounce) of your favorite whiskey and a few dashes of bitters.

     

    The Autumn Dinner

    Cranberry Rosemary Martini Mocktail

    1. Freeze fresh cranberries with a few needles of rosemary in sparkling rosé grape juice.
    2. In a shallow dish, place sanding sugar with fresh rosemary, add a pinch of salt, and muddle together.
    3. Wet the rim of your glass and dip in the sanding sugar mixture.
    4. In the martini glass, place 2 ice cubes and pour equal parts cranberry juice and white peach juice.
    5. Garnish the glass with white grapes using a toothpick.

    To add a bit of ‘warmth’ to your evening add a splash (1 ounce) each of your favorite vodka and floral liqueur, such as St. Germain.

     

    Feeling more like a night on the town? Gather your friends and visit some of our favorite local haunts: The Owl Bar at Sundance, Melvin’s Public House, Afterword, Hideout Steakhouse, Midway Mercantile, The Pub at Zermatt, The Corner Restaurant, Spin Café and, The Lakehouse at Deer Creek.

  • Autumn Adventures

    Autumn Adventures

    It is hard to imagine that more could be written, said, or conveyed about The Sundance Resort. With over 50 years of history, it has a life force of its own that is well-known around the world. Reviews abound for this timeless spot along the Wasatch Back, but then again, the elegance of Sundance is its uncanny and vigorous ability to be exactly what you need, when you need it — a true chameleon while simultaneously an intimate and metamorphic experience. The nuance of Sundance is — it is always this way each time you visit.

    As the world changes all around, Sundance remains essentially the same as we imagine Mr. Robert Redford intended it to be. The lush history of Sundance leaps off of the photos you find embellishing the walls within the resort. Yet, the euphoric and intimate space between sleep and wake that no doubt we all have experienced at some point in life seems the closest way one can describe touching the ethos of Sundance. Honestly, it is more than a household name or destination — it is magical. It is a way of encountering every adjective for the word “adventure” in the English language. Sundance is excitement all year round, but one could argue it hits its peak in autumn.

    From the fall leaves illuminating the very last of our inviting summer nights; to experiencing the best of harvest ingredients within the changing menus at The Tree Room and Foundry Grill — Sundance in autumn is a treasure, expertly preserved and authentically executed — much like the actor himself who is quoted as saying, “When you get older, you learn certain life lessons. You apply that wisdom, and suddenly you say, ‘Hey, I’ve got a new lease on this thing. So let’s go.’” The resort offers an eclectic array of activities, and the vibe one gets while at Sundance is to experience them all!

    Fall is the perfect time to take a scenic walk through the colors of the changing leaves, zipline through their alpine Zip Tour, take the most picturesque chair lift ride, or stroll through the Autumn Festival that meanders through the resort. For adventure-seekers, the understated draw to the 12,000-foot sprawl of Mt. Timpanogos via the resort makes Sundance the most coveted home base to launch exploration. Horseback riding in the morning can easily turn into razor drifting up the resort trails and end with hiking to Stewart Falls. Do, please, make your way to the Sundance Mountain Outfitters shop to collaborate for your grand adrenaline rush — expertly and properly. As their tagline says, “Gearheads, we got you. Also, non-gearheads, too.” Imagine having the chance to drop your gear down and spend the afternoon at the Owl Bar, recharging, and then meeting up to fly fish your way towards sunset.

    The art of crafting the ultimate treasure hunt nature can offer in one place is not lost on those who spend even one day at the resort. One could get consumed in the cadence of every nook-and-cranny of the resort and still not discover everything there is to see. A favorite among the locals is the Author’s Series or spending the day at the Sundance Art Studio. When walking into the spaces that appear nonchalantly crafted, with the perfect filter of sunlight, it’s easy to believe the illusion that Sundance somehow organically came together. In reality, Sundance was carefully orchestrated, like the soundtrack to a Redford movie itself, to give its visitors the perfect combination of outward presentation while subliminally giving subtext to your entire visit — that won’t register until you leave. And, all of this is just the beginning.

    Move over adventure, it is time to slow down as the sun hits the tops of the reds, yellows, and oranges of autumn — the colors seem to glitter and sparkle differently in the twilight of an early supper or pre-dinner drinks on the benches that stand stalwart along the paths of the grounds. Shopping has never looked so engaging before, and dining has never felt so effortless. For the fast and casual among us, the Sundance Deli has the most amazing Vietnamese Shrimp Salad Bahn that I’m sure customers feel they could eat every day and never get tired of it. While waiting for your sandwich, you can run your fingers over the textures and richness of the singular wares of the resort. Every item for sale is carefully chosen to ensure the merchandise tells the story of Sundance, timelessly, as if generations to come will automatically know the secrets each treasure holds. No detail is overlooked, and I wouldn’t be surprised to discover that there are teams behind the scenes that take great care in collecting just the right fit for each guest that might walk through the General Store. If you need serenity while on the grounds, the spa is not to be missed. You can multi-task by drifting online while soaking in the gloriousness of meditation space within the grounds. Not to be overlooked is the Bearclaw Cabin and Creekside Café. The Bearclaw Cabin is more than unique; it is the picnic experience elevated — literally — as you sit on top of the mountain surrounded by 360-degree views of Heber and the neighboring valleys. The coolness of fall taking over the last vestiges of summer’s warmth can be felt on the mountain tops of Sundance, and while skiing is just around the corner, fall holds its own so every guest can touch the changing of the seasons in one afternoon.

    For the more luxurious in spirit, The Tree Room is unsurpassed in its fine dining offering. It has been said that good food gives the taster a moment of transportation, but great food gives the taster a memory they will treasure in privacy forever. The Tree Room has all the correct elements for shaping the visceral, rustic joy of purely beautiful food. While walking to your table, you can consume with your eyes first as you view pictures from Mr. Redford’s private art collection. Saunter to your reservation, do not run or walk. You’ll miss the once again present subtlety of the experience. Be prepared to nestle into the glow of every bite, and for the skilled foodies; you’ll recognize the old-world French technique grafted to American comfort food.

    There is never a great way to end such an adventure. In speaking to Alysha Jeppson, Marketing Coordinator for the resort, she says what makes the resort special is “A melding of sophisticated and rustic — combining elements of nature and the old west to make something truly magnificent.” Hundreds of visitors annually would agree with her. Cascading springs, boardwalks, quintessential atmospheres, and the discernible change in attitude in each room you pass makes Sundance the epitome of autumn. Summer and winter may be hailed as the best times to book your time together; however, it could be argued that autumn is the premier time to mark your calendar for a true relationship with Sundance.  Come back often, but keep space open for the clandestine, serendipitous meet-up together each autumn as both the resort and you grow timeless together.

  • The Resurgence of Upscale Dinning

    The Resurgence of Upscale Dinning

    If you were to ask chefs around Anytown, USA, pre-pandemic, how they were feeling — most would tell you, “I’m tired. I’m not sure it is worth it anymore.” Prestigious food magazines such as Food & Wine and Fine Dining have written articles over the past two years expressing the consensus that Chefs have been struggling to fight what we affectionately call “the crush”. The crush is the predominant demand to stay relevant in the ever-changing world of trends and the newest “Best Of” list that seems to take on a life of their own within the restaurant community. I am willing to bet you can ask any chef why they made the culinary arts their career space, and they would answer, “Because it’s fun and it’s the only way I know to live.” Truly, being a chef is one of the only professions you can make a career out of using both your creative and analytical sides of the brain. Chefs are wonderfully enigmatic and delightfully inventive! As we have spent summer getting reacquainted with our surroundings, Chefs have quietly been emerging from shutdown and finding their love of cooking again.

    Locally around the Heber Valley, there is a tangible feeling of renewing and resurgence happening. The secret to knowing when a chef is happy is when you see them use in-season ingredients, and with the fall harvest just around the corner (and happening now), chefs are welcoming you back with more than open arms. I took the liberty of matching my colleagues’ ques by quietly visiting their tables to taste their love languages — a gorgeously crafted and tenderly rendered meal.

    Autumn in a chef’s kitchen is the most vulnerable time of year where patrons taste the height of technique married to the freshness of Mother Nature. Nothing is truer than the meals I experienced at Afterword, The Lakehouse at Deer Creek, and Midway Mercantile. Let’s get started!

    The Lakehouse at Deer Creek is new this year, and Anissa, their front of house, is as inviting as the views. My meal was more than transformative — it has landed itself in my Top Ten Places to Eat — out of any meal I’ve had in the last ten years. I keep a running list, to be sure. I indulged in trying a bit of everything, but Chef Stanger outshines herself by letting the local and seasonal ingredients of her youth do all the talking. The Ute Blue Corn Tostadas and Farmstead Salad were heaven. For the main course, I sampled the Grilled Wild Block Island Swordfish and the Cast Iron Seared Tenderloin. My goodness, please make a reservation immediately and tell Anissa, Heber Valley Life’s Chef about Town sent you. The phrase “dining experience” does not encompass the treasure this place brings to Heber.

    Midway Mercantile was a delightful find for me. The unassuming storefront gave me an inquisitive nod when I put this gem on my list, and I’m so glad I did. I spent a fairytale evening feeling entirely “food famous” by sampling their menu. I am confident I could eat their Roasted Bacon Wrapped Dates for any meal by themselves, but the Cornflour Calamari and Olsen Lamb Shepherd’s Pie helped me understand why Midway is considered the “Little Swiss” of Utah. Authenticity probably doesn’t quite do those flavor profiles justice. My main course was sinful, really. The Scottish Salmon with hearth-roasted vegetables was the elevated version of classic comfort food and the Crusted Alaskan Halibut was fusion perfected in its little curry bath. My Heber friends — shake hands with Midway via the Mercantile for date night!

    Spending a fairytale evening in Heber is absolutely doable by way of Afterword. Located right on Main Street, Afterword feels like you are walking into a gated backyard of some nostalgic Victorian homestead during the settling of Heber itself. I did not scrimp on my experience here. Being a Southern girl, I immediately and without hesitation ordered the Buttermilk Biscuits, just because. I was not disappointed — so reminiscent of what Papa Pinky (my great-grandpa) used to bake for Sunday supper every week. Their Fire-Roasted Lamb T-Bone Bites should honestly be made into a lollipop flavor; they are that delicious, and combined with the Roasted Beets and Peas Salad, I could have stopped there. For my main dishes, I could not pass up the chance to try the Roasted Idaho Trout, of which I added the Collard Greens and the Niman Ranch Sirloin with barley risotto, in a word, melted — just melted as I tasted every bit of flavor. Chef Harris is a true star in his own right, but I can taste the likeness of Jean Georges technique, and I’m here for it.

    Summer is coming to a close, and autumn is ready to take over. Our Wasatch Back chefs are happy and feeling reinvigorated with their harvest. As a chef, changing our menus with the season is like celebrating a romantic anniversary with our culinary craft. We use fall as our hallmark card to ourselves and to you, our patrons. Go celebrate with all your favorite places in town!

  • Play Stay Dine Explore Shop

    Play Stay Dine Explore Shop

    The lost art of a “staycation” needs to be dusted off and put back into circulation, and this summer is just the time to do it!

    For most, vacation means experimenting in new parts of the world. It goes beyond discovering but rather immersing ourselves in a pocket of memories carved out in one to two-week increments.

    The Wasatch Back is incredibly fortunate to be situated within minimal driving distance of everything from a quaint bed and breakfast to a swanky 5-star resort. Throw in some incredible scenery, and what more could you ask for in terms of planning the best summer? As we envision ways to maneuver some uncertainty, what calls to most of us is a way to experience the luxury of time away from home while also participating in the escape of indulgence. No matter what your budget or inclination, a staycation is well within your reach. Here are some ideas to make staying put better than staying away.

    For The Adventure-SEEKER

    If it hasn’t escaped you, Heber Valley, with all its charm, is in a prime position to be the best adventure spot around! There are local adventure outfitters, ready to rent you recreational adventure equipment for a real “DYI Rugged” time. Check out Midway Adventure for ATV rentals, downhill mountain biking shuttle rides or river rafting.

    This level of staycation is great for the kids because they can plan and be right in the middle of the action. Make an adventure map with an “X” on each spot where you will experience all the outdoor-ing you can! There are things to do on any terrain; water, mountain trails, suspension in the air, aka ziplining, speed-racin’, riding the rails on the historic Heber Valley Railroad and so much more. Another idea is to mix it up with wilderness-type adventure and urban, too. Grab an e-bike from Slim & Knobby’s or Wasatch E-bike and ride up and down the mountain trails or Main Street.

    For The LUXURY-SEEKER
    It is no secret that where we live, we are surrounded by resorts. Places like the Zermatt and Homestead are always a great place to start. They offer amenities such as spa packages, amazing meals, and lots of activities. Consider a week stay at either location where you can enjoy something for everyone. A round of golf or snorkeling in the cave at the Homestead cannot be beaten. With the up-and-coming refresh to the Homestead, in particular, new amenities will be ready for exploring and appropriate for all ages. Pay attention to the details of the renovation. It will give you a truly modern, fresh feel to our treasured spot for adventuring. The Zermatt is as classic as ever, and if you are into taking your time, the Zermatt has luxury “slowing down” etched into every nook and cranny. The spa is world-class, and the golfing is perfectly green. Combine your relaxing rituals with views of the mountains from almost every angle, and you’ve got the perfect chemistry of elegance mixed with sophisticated fun.

    For The PEACE & QUIET-SEEKER
    There is some nostalgia and necessity in experiencing a quiet summer night at a favorite bed and breakfast. The epitome of “chill” is the name of the game. There are no shortages of sleepy little inns with charming hosts and perfectly steeped coffee in the morning. Imagine trying a cozy little jaunt every other weekend at someplace like the Heber Senator Bed and Breakfast or the Blue Boar Inn — their menu is lovely. For a feeling of “leaving” without really leaving, the Woodland Farmhouse Inn is about as charming and remote-feeling as you can possibly get. Your stay comes complete with a pasture full of horses, too!

    Wherever this summer takes you, the ideal for everyone takes just a bit of imagination and planning. Whether you are treating yourself to an essential spa day, or feeling like the great Utah explorer, John Fremont, cutting new terrain, or just taking a moment to practice being still in the wake of a breakfast table against our mountain scenery, the art of the staycation is on-deck for this summer; and we wouldn’t have it any other way.

    “There is nothing quite so delightfully mysterious as a secret in your own backyard.”

    Patrick Rothfuss

  • Chef About Town

    Chef About Town

    Keep an Eye Out For These Meals on Wheels and Grab a Bite This Summer
    Cucina Rustico · Taqueria Los Cunados · Yalla Food Truck

    There is something nostalgic about eating outside during the summer. Where I come from in the South, bare feet and something in your hand as you run through a park or sit at a ball game is the quintessential, hallmark movie moment that come to life. I think this is what I love most about tasting my way through the Wasatch Back; it reminds me that great food and good-hearted people make a community shine. Come with me as I taste my way through what I have affectionately called “My Heber Food Truck Summer.”

    CUCINA RUSTICO.

    Frank and his amazing pizza!

    If you haven’t tried Frank’s pizza at his Cucina Rustico on wheels, please immediately stop what you are doing and treat yourself. My first experience with the food truck scene in Heber was with Frank. I was new in town and wanted to get something quick. As a chef, I love mixing ingredients and flavors. As a new body in Heber, I had social anxiety over knowing where to go for a simple lunch. I found Cucina Rustico online and instantly fell in love with the array of ingredients I could mix and match on my wood-fired pizza. I ordered The Franco, but added black olives, because who doesn’t love olives, but I tell you — as soon as I put that first bite into my mouth, I was instantly transported to culinary school where my classmates and I would stay late in the kitchens making pizza and scrubbing stainless steel countertops. The power of that bite made me feel welcome; like I belonged in Heber and to the untrained eye, I’m sure I was just another customer that Frank looked at and said, “Interesting combination on your order.” But to me, as I walked back to my office, I had a few tears roll down my cheek, knowing that as overwhelmed as I felt breaking into a new job in a new city, I had a moment of feeling right where I belonged.

    TAQUERIA LOS CUNADOS

    Authenticity in every taco bite!

    A little-known fact about this chef about town (me) is that I was raised by a Cuban stepfather. I can remember at the tender age of three meeting my Abuela (Grandmother) and smelling empanadas and tacos al pastor coming from her kitchen, and how every meal was served with a very strong Cuban Café for my Abuelo (Grandfather). That memory is a reality for me every time I eat at Taqueria Los Cunados! I’m sure they don’t really know me over there, but I know them. My first dish was their fish tacos with lime. You cannot help but feel the spice in combination with the freshly squeezed lime run up into your nose as you take your first bite, and to tell you the truth, that first bite carries on with each one thereafter. Their Tacos al Pastor taste every bit as amazing as my Abuela’s, and that is saying something. Summers in Miami, inside of Little Havana where my grandparents lived, could not compare to the call of this unassuming taco truck, but please know — you can find me there ordering a little of each and every taco just because!

    YALLA FOOD TRUCK

    I might just be in love!

    Give this happy chef a great sandwich, and I just might love you forever. Enter, please, on the scene, as one of the best newcomers to the crowd, Yalla’s Food Truck with their addictive Middle Eastern cuisine. I honestly did not know where to start first when I paid them a visit. I wanted to sample it all. I tend to be a little stealthy when I try new places to eat. I want to experience everything from the food quality to the service to watching other customers order and enjoy their meals. When I first went to Yalla’s, I just people watched. Customers were genuinely enjoying their food, and there was a line to order. I noticed that no matter which side of their truck you were on, it smelled enticing, and the spices drew me in. I ordered the Sabich Baguette and Falafel Bowl. May I just mention on its own a well-deserved shout-out to…the eggplant! Oh goodness, even as I write this, my taste buds remember how delicious and perfect that eggplant was. Delightful! The falafel was tender and aromatic, as it should be — it could stand as a meal itself, but surprisingly I did not need to add anything to these delicious little treats to enhance the flavor. I became so wrapped up in my experience of tasting the food; I truly lost track of time. In this visit, I had my daughters with me, and needless to say, it was a fight even to get enough of a taste to write about it. I think my favorite cap to my jaunt into another part of the world was the Hummus. It was so creamy and refreshing — not overwhelming—all in all, a magical tasting experience for this chef.

    IT’S A WRAP!

    In the words of one of my favorite mentors in this space, Chef Thomas Keller, “A recipe has no soul. You, as the cook, must bring soul to the recipe.” In the words of this chef about town, the chefs at Yalla’s, Taqueria Los Cunados, and Cucina Rustico do just that!

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