Unsure which plants to use in your landscape conversion project?  Check out the following plant lists specific for Utah landscapes:

• cuwcd.gov/plants
• conservationgardenpark.org
• water.utah.gov/water-wise-plants
• utahplantfinder.com

Fettuccine Al Salmone Affumicato
Fettuccine served with smoked salmon, capers, and spinach in a cream and heirloom tomato sauce.

Pappardelle Al Ragù (DF)
Pappardelle pasta with bolognese meat sauce.

Gnocchi Di Patate Al Ragu
Potato gnocchi with bolognese meat sauce.

Gnocchi Di Patate Al Pesto Cremoso
Potato gnocchi with homemade creamy pesto, walnut base.

Fettuccine Gorgonzola (V)
Fettuccine with gorgonzola cream sauce.

Spaghetti Al Pesto Con Pollo
Spaghetti with creamy pesto, walnut base, and grilled chicken.

Spaghetti Primavera (V/DF)
Fresh tomatoes, garlic, mushrooms, bell pepper and zucchini sauteed in a light pomodoro sauce.

Spaghetti Ai Frutti Di Mare (DF)
Spaghetti with shrimp, clams, mussels, calamari and parsley in a spicy tomato sauce.

Spaghetti Pomodoro (V/DF)
Spaghetti with tomato sauce and basil.

Carbonara
Spaghetti with guanciale, eggs, pecorino, and romano cheese.

Salsiccia E Peperoni (DF)
Spaghetti with sausage, peppers, and tomato sauce with red pepper flakes and basil.

Fettuccine Alfredo (V)
Fettuccine in a creamy parmesan sauce.

Lasagna Di Carne
Baked layers of handmade pasta stuffed with meat bolognese and mozzarella.

Rigatoni Al Forno
Baked rigatoni with meat Bolognese sauce and gratinated with mozzarella cheese.

Spaghetti Alle Vongole
Spaghetti with littleneck clams, creamy white wine sauce, parsley, red pepper f lakes, and garlic.

Spaghetti Verdi Alla Puttanesca (V/DF)
Spinach spaghetti with capers, garlic, fresh tomatoes, Kalamata olives, sun-dried tomatoes, red pepper flakes, and Pomodoro sauce.

Fettuccine Ai Quattro Formaggi (V)
Fettuccine with four-cheese (mozzarella, blue cheese, fontina, and parmesan) cream sauce.

Alla Checca (V/DF)
Spaghetti with fresh tomatoes, sun-dried tomatoes, garlic, extra-virgin olive oil, basil, and shaved Parmigiano Reggiano.

House Made Ravioli & Risotto

Ravioli Di Ricotta E Limone (V)
Lemon and ricotta ravioli in a light tomato sauce.

Ravioli Ai Porcini (V)
Porcini mushroom stuffed ravioli with a creamy tomato, portobello and champignon sauce.

Ravioli Alla Aragosta
Lobster and ricotta-stuffed ravioli with saffron cream and lobster sauce.

Risotto Ai Funghi (V/GF)
Arborio rice with an array of wild mushrooms, white wine, parsley, and Parmesan.

Ravioli Di Salmone E Ricotta
Salmon and ricotta stuffed ravioli served in a light creamy tomato sauce with smoked salmon and spinach.

Ravioli Di Zucca (V)
Butternut squash ravioli with subtle cinnamon spices, finished with brown butter sage sauce.

Terra E Mare

Pollo Arrostito (GF)
Half a roasted chicken served with mashed potatoes, baby carrots, and brussel sprouts.

Cotoletta Di Melanzane Alla Parmigiana (V)
Whole breaded eggplant (flour-dusted) with tomato sauce and mozzarella, served with spaghetti pomodoro.

Wagyu Beef Ossobuco Milanese
Bone-In beef ossobuco slow-cooked Italian style, served with saffron risotto.

Costata Corta Con Polenta
Short rib served with creamy polenta, and Brussels sprouts.

Branzino Intero
Spineless branzino, crispy fried with herbs, roasted fingerling potatoes, Brussels sprouts, and charred lemon.

Pollo Parmigiana
Chicken parmigiana fried and baked tomato sauce, and mozzarella, served with spaghetti Pomodoro.

Hamburger Italiano
Brioche bun with an 8-ounce black Angus patty, tomato, romaine, fresh mozzarella, and pesto, topped with crispy speck. Served with wedge fries or side salad.

Rib Eye Don Galeano
American Wagyu Ribeye Eye filet served with Mashed potatoes, baby carrots and Brussels sprouts.

Skirt Steak
Prepared to your liking and served with baby carrots and brussels sprouts.

Sides

Chicken Breast

Shrimp

Filet mignon Tips

Meatballs

Wedge Fries

Side Salad (Cesar or Mista)

Risotto Milanese

Mashed Potatoes

Dolci

Tiramisu

Tre Cannoli

Affogato

Panna Cotta frutti Di Bosch

Torta Setteveli

Italian Rainbow Cookies

Appetizers

Corn Ribs
Rib shaped strips of corn tossed in chipotle lime aioli, cotija cheese.

Spinach & Artichoke Dip
Mixture of spinach & artichokes, blended with different cheeses, served with homemade garlic parmesan bread.

Chicken Wings
8 crispy wings served with side of veggie sticks, choice of buffalo sauce or BBQ sauce.

Tuna Tartare
Ahi tuna cubes tossed in a ginger house sauce, avocado, cucumber, seaweed salad, sesame seeds, molded into a tower served with crispy wontons.

Shrimp Dip
Sauteed shrimp tossed in a mushroom garlic sauce served with bread for dipping.

Spicy Chorizo Mussels
Steamed mussels in a garlic white wine sauce with Spanish chorizo. Served with crostinis.

Fried Calamari
Deep fried crispy calamari, onions and jalapenos mixed in, served with side of chipotle aioli.

Salmon Cakes
Crispy golden brown cakes filled with salmon, peppers & onions, served with side of black bean corn salsa and cajun remoulade.

Dinner Entrees

Airline Chicken Marsala
Airline chicken breast, mushrooms in a creamy marsala sauce, seasonal vegetables, garlic mashed potatoes.

Blackened Chicken Alfredo
Blackened chicken breast served over fettuccine noodles tossed in creamy homemade alfredo sauce.

Classic Italian Duo
Popular Italian-American breaded chicken cutlet pan fried, topped with marinara sauce and mozzarella cheese, served with side of classic meat lasagna.

Lobster Raviolis
5 lobster and ricotta filled raviolis, creamy Italian pink sauce, roasted red peppers. Parmesan cheese.

Shrimp and Grits
6 jumbo shrimp in a creamy cajun sauce, bacon, grape tomatoes, bell peppers, over creamy hominy grits.

Baja Shrimp Tacos
Beer battered shrimp, cheese crust, shredded cabbage, pico de gallo, chipotle aioli, fresh lime wedge.

Salmon and Farro
Grilled salmon, farro and sauteed seasonal veggies, avocado salsa, topped with a mild guajillo sauce.

Herb-Crusted Trout
Seared herb Idaho trout, garlic mashed potatoes, seasonal vegetables, lemon beurre blanc sauce.

Iberian Duroc Honey Garlic Pork Chop
Honey garlic glazed bone in pork chop, sauteed seasonal vegetables, garlic mashed potatoes.

Chipotle Pork Shank
Fall of the bone chipotle braised hammer pork shank, garlic mashed potatoes, seasonal vegetables.

Picanha Steak
12 oz top sirloin cap, garlic parmesan homemade fries, sauteed seasonal vegetables and chimichurri sauce.

Preemo Ribeye
Premium thick cut 16 oz bone-in ribeye steak locally sourced, cowboy butter, loaded baked potato, glazed carrots and broccolini.

Burgers & Sandwiches

All sandwiches served with fries

Classic Cheeseburger
$16
1/3 pound brisket chuck blend, cheddar cheese, lettuce, onions, tomato & pickles on local bun.

Preemo Burger
1/3 pound brisket chuck blend, bacon, ham muenster cheese, caramelized onions, lettuce & tomato on local bun.

Patty Melt
Brisket chuck blend patty, swiss cheese, sauteed onions, cajun remoulade, served on local marble rye bread.

Cheese Steak Sandwich
Thinly sliced steak, melted cheese, mayo, sauteed onions, peppers and mushrooms, served on local hoagie roll.

Steak Sandwich
6 oz picanha steak, gorgonzola cheese, truffle mayo, balsamic onions, arugula served on local ciabatta bread.

Turkey Brie Melt
Oven roasted turkey, bacon, melted brie cheese, caramelized balsamic onions, arugula, pesto mayo on local wheat bread.

Western Cheeseburger
1/3 pound brisket chuck blend, slow roasted pulled pork, cheddar cheese, crispy onions, house BBQ sauce, pickles, local bun.

Pulled Pork Sandwich
Slow roasted pulled pork, house BBQ sauce, pickled onions, creamy coleslaw, served on local bun.

Grilled Chicken Club
Grilled chicken breast bacon, swiss cheese, avocado, poblano pepper, chipotle aioli, lettuce and tomato on sourdough bread.

Crispy Chicken Sandwich
Crispy chicken breast tossed in choice of sauce, pepper jack cheese, ranch dressing, lettuce, tomato, & pickles on ciabatta bread.

Gourmet Grilled Cheese
Bacon, ham, cheddar cheese, swiss cheese, sliced tomatoes on local sourdough bread.

Turkey BLTA
Oven roasted turkey, bacon, lettuce, tomato, avocado and mayo, on local wheat bread.

Salads & Bowls

House Salad
Mixed greens, cucumber, red onions, grape tomato, croutons, balsamic dressing.

Caprese Salad
Heirloom tomatoes, fresh mozzarella cheese, fresh basil, olive oil, balsamic reduction.

Caesar Salad
Crisp romaine lettuce, parmesan cheese, house croutons, house caesar dressing.

Roasted Beet Salad
Roasted beets, mixed greens, fresh berries, feta cheese, almonds, raspberry vinaigrette.

Chicken Cobb Salad
Chopped romaine, bacon bits, boiled egg, gorgonzola cheese, grape tomato, avocado, ranch dressing, grilled chicken breast.

Ahi Poke Bowl
Cubed ahi tuna, house ginger sauce, fresh mango, cucumbers, avocado, sesame seeds, green onions, served over jasmine rice.

Chicken Chipotle Bowl
Sauteed vegetables, black bean corn salsa, avocado, chipotle aioli, grilled chicken breast over jasmine rice.

Teriyaki Bowl
Teriyaki chicken breast, glazed vegetables, side of teriyaki sauce, over jasmine rice or udon noodles.

Pizza

Margherita Pizza
Homemade marinara sauce, fresh mozzarella cheese, fresh basil, extra virgin olive oil.

Spicy Supreme
Marinara sauce, mozzarella cheese, ham, pepperoni, onions, mushrooms, jalapenos.

Chicken Alfredo
House alfredo sauce, mozzarella cheese, bell pepper, fresh spinach, grilled chicken.

Prosciutto Arugula Pizza
Olive oil, garlic, parmesan cheese, burrata cheese, grape tomatoes, arugula, balsamic reduction, sliced prosciutto.

BBQ Chicken
House BBQ sauce, mozzarella cheese, grilled chicken, onions, cilantro.

Hot Honey Pepperoni
Homemade hot honey sauce, mozzarella cheese, sausage, pepperoni, red onions, fresh pineapple.

The meeting will feature a presentation by Club President Mark Avery titled “Ancient Trade Routes: Kingdoms & Coins (Part II – Roman, Bactrian and Chinese Empires along the Silk Road).” The program will explore how coins helped shape commerce and culture across some of history’s most influential civilizations, offering attendees a fascinating look at the role of currency along the legendary Silk Road.

Held in the library’s Back Briefing Room on the main floor (650 E. 1200 South, Heber City), the monthly gathering welcomes collectors of all experience levels—from seasoned numismatists to those simply interested in history.

The Wasatch Coin & History Club focuses on ancient, world, and U.S. coins, tokens, artifacts, and the stories behind them. Attendees are encouraged to bring coins or historical items to share with the group, along with the stories that make them meaningful. Meetings also include prize drawings featuring coins and other collectibles.

The club regularly hosts presentations from members and guest speakers, creating opportunities to learn about numismatics, archaeology, history, and related topics. Meeting facilities include audiovisual equipment and presentation space for speakers.

Everyone is welcome to attend, including families, beginners, and lifelong collectors—”young and young at heart.”

The Wasatch Coin & History Club is supported by several regional and national numismatic businesses, including All About Coins, Coinzio, Freewater Coins, Scotsman Coin & Auctions, Ken Dorney Rare Coins, Forum Coins, Heritage Coin Auctions, Vaughn Rare Coins, and Interesting Coins.

For more information, contact Mark Avery at 615-482-9747 or popsavery1@gmail.com, or Lee McKenzie at leefmck@gmail.com.

Photo by Art Institute of Chicago on Unsplash

Join our Wasatch Citizens Academy and get an inside look at the departments and people who keep our community running every day. From public works and property taxes to the sheriff’s office and development services, you’ll learn how decisions are made and how services are delivered during this six-session program. This program is free for Wasatch County residents.

The curriculum will include information about development services, which includes planning, zoning, and building; taxes, community services, emergency services, and administrative services, and includes facility tours and meeting with county staff.

Questions? Contact Dan Fillmore at dfillmore@wasatchcounty.gov

2026 Citizens Academy Dates:

July 16: Sheriff’s Office

July 23 & 30: No classes due to Demolition Derby and Rodeo

August 6: Tax Services

August 13:  Administrative Services

August 20: Development Services

August 27: Library and Senior Center

September 3: Parks and Recreation

All sessions begin at 6 p.m. We ask that you only register if you can commit to all six sessions.

Register here

Source https://www.wasatchcounty.gov/

The annual event has become a significant draw for the region, attracting participants and spectators from across the western United States. Organizers expect the week-long competition to generate tourism activity throughout Heber Valley while showcasing the area’s hospitality, recreation opportunities, and western heritage.

The competition will culminate on Saturday, June 20, with the highly anticipated Road to the Million Championship Night. The event will feature the top Pre-Futurity Heading, Heeling, and Breakaway competitors competing for more than $2.5 million in prize money, including the opportunity to earn a coveted $1 million bonus.

Championship Night offers more than just world-class competition. Attendees will also enjoy live performances by acclaimed western entertainers Dave Stamey and Gunnar Latham, creating an evening that blends western sports, music, and family-friendly entertainment.

Gates for the championship event open at 6 p.m., with opening ceremonies scheduled for 7 p.m. at the Wasatch County Event Complex in Heber City.

Tickets are available for $35 for general admission, while children ages 5 and under are admitted free.

For residents and visitors alike, the Old West Futurity offers a unique opportunity to experience the highest levels of western equine competition while supporting an event that continues to bring national attention to Heber Valley’s rich ranching and rodeo traditions.

Additional information and tickets are available through the Old West Futurity website.

The festival will feature returning favorites including the Red, White, and Blue Parade, Main-to-Main 5K and 10K races, Freedom Trains aboard the Heber Valley Railroad, Midway’s Small-Town 4th Celebration, and fireworks over Heber Valley. This year also introduces several new events, including 1776 The Musical live production, a community mosaic art project, and a noteworthy tribute band outdoor concert at the park.

“This year’s festival is designed to be more than a Fourth of July event. It’s a celebration of America’s history, our local traditions, and the spirit of small-town patriotism that defines this valley” said Jessica Broadhead, Deputy Director at Heber Valley Tourism, Chamber, and Economic Development, and board member for the Red, White, and Blue Festival non-profit. “With the nation preparing to commemorate America250, we wanted to expand the experience and create something residents and visitors can enjoy across multiple days.”

Festivities begin Thursday, July 2, with the popular Heber Market on Main. On Friday, July 3, festival attendees can enjoy a free outdoor concert featuring American Soldier, a Toby Keith tribute band, at Heber City Main Street Park. Saturday, July 4, delivers a full day of events across the valley, including races, a parade, family activities, art exhibits, live entertainment, family-friendly trains, theatre performances, fireworks, and small-town celebrations in both Heber and Midway.

2026 Red, White, and Blue Festival Schedule of Events

Thursday, July 2

5:00 – 9:00 pm: Heber Market on Main featuring live music, food booths, and local artisans

Friday, July 3

7:00 – 10:00 pm: Free concert highlighting American Soldier, a Toby Keith tribute band

Saturday, July 4

Heber City

6:30 am: Hot air balloon activities at Heber Valley Airport

7:00 am: Main-to-Main 5K and 10K Run/Walk at Heber City Park

8:00 am: Chuckwagon breakfast and flag ceremony at Heber City Park

9:00 am: Red, White, and Blue Parade in Heber City

9:00, 11:30 am, 2:00 pm: Freedom Trains aboard the Heber Valley Railroad

10:00 am – 4:30 pm: Festival vendors and market at Heber City Park

10:00 am – 2:00 pm: Cornhole tournament and family activities at Heber City Park

12:00 – 1:00 pm: Live outdoor concert at Heber City Park

12:00 pm: Free hot dog lunch at Heber City Park

1:30 pm: Pie eating contest at Heber City Park

2:00 pm: 1776 The Musical at Timpanogos Valley Theatre

2:00 pm: Guns vs. Hoses Tug o’ War competition at Heber City Park

2:45 pm: Rootbeer chugging contest at Heber City Park

3:00 pm: Strong Man competition at Heber City Park

Midway

6:00 am: Cannon blast in Midway

7:00 am: Flag ceremony and performances at Midway Town Square

8:00 am: Pancake breakfast at Midway Town Square

8:00 am – 4:00 pm: Wasatch Plein Air Paradise art exhibit at Midway Town Square

8:30 am: Bike parade at Midway Town Square

8:00 – 10:00 pm: Utah Symphony performance at Midway Town Square

10:00 pm: Fireworks from Memorial Hill over the valley

The three-day celebration includes traditional small-town festivities and patriotic activities across the valley. Located just 45 minutes from Salt Lake City International Airport, 50 minutes from Provo Airport, and only 25 minutes from Park City, the Heber Valley continues to position itself as one of Utah’s premier destinations for summer events, outdoor recreation, and family travel. Additional festival details, registrations, and event updates are available at HeberRedWhiteAndBlueFest.com. High-res images of the day’s festivities are available here.

When Shad Stevens acquired the camp in 2024, it didn’t reopen with polished facilities or a full roster of programs. Instead, it began with something more grassroots. The first year served as a soft launch, inviting guests to stay in exchange for helping restore the property after years of neglect. It was a season of rebuilding—physically and conceptually—as Stevens and his team worked to bring the camp back to life.

Now entering its second year, Sunrock is expanding its offerings while staying grounded in its purpose. As a registered 501(c)(3)
nonprofit, the camp is built around providing access to outdoor experiences for a wide range of groups, from youth organizations and schools to families, corporate retreats, underserved communities, and even their first wedding this summer. While there has been strong demand from school and church youth groups, the vision reaches further—toward inclusivity, multi-generational connection, and opportunities for those who might not otherwise have access to this kind of environment.

The structure of the experience is intentionally designed. Groups rotate through a series of core activities that blend adventure with personal growth: time on the waterfront using canoes and paddleboards, climbing and rappelling on the rock wall, archery, cooperative games, and service projects that foster a sense of contribution and stewardship. Outside of scheduled programming, guests can explore hiking trails, fish in nearby lakes, or take in the clarity of a mountain night sky through astronomy sessions. It’s an environment meant to challenge and inspire in equal measure.

That setting is part of what makes Sunrock unique. Sitting at an elevation of 10,400 feet and surrounded by vast stretches of wilderness, the camp is intentionally disconnected—no power grid, no Wi-Fi, and limited access to the outside world. The result is an experience that encourages people to step away from digital distractions and reconnect with themselves and each other.

For Stevens, this mission is deeply personal. His career has spanned emergency services and education, from working as a firefighter and paramedic to serving as a teacher and high school principal, even spending time leading a school in China. Through every chapter, one goal remained constant: to influence young people in a meaningful way. Sunrock became the place where all those experiences converged. “I’ve lived a lot of unique experiences, but I feel like they all were leading to this, and it really is a dream come true, and I would like to spend my life there.”

That dream was shaped long before the camp itself. Stevens previously ran outdoor trips for youth groups through a for-profit version of Sunrock, traveling to places like Moab and Wyoming. Those early experiences helped him refine a model centered on what he calls adventure, discovery, and connection—three pillars that now define the camp’s philosophy. The idea is simple but powerful: by stepping into challenging situations, individuals begin to discover their strengths and limitations, which ultimately leads to deeper connections with others.

“We believe the youth are experiencing the nature deficit disorder…we work hard to help them detox and get reconnected with themselves and remember life is so much more than anything you’re going to find on a screen.”

That belief shows up in the moments that matter most. For Stevens, some of the most meaningful memories come from watching young campers push past fear—whether scaling a rock wall or jumping into a freezing alpine lake—and come out the other side with a new sense of confidence. It’s in those small but powerful transformations that the camp’s purpose becomes visible.

Just as impactful, he says, is the growth he sees in his staff. With a team largely made up of teens and young adults, Sunrock places an emphasis not just on safety training, but on personal development. Staff members are given the opportunity to lead, adapt, and serve in a dynamic environment—learning skills that extend far beyond the camp itself.

That sense of growth and legacy extends into Stevens’ own family. His two young sons are already immersed in the camp experience, learning alongside participants while beginning to take on leadership roles. For Stevens, Sunrock isn’t just a current endeavor—it’s something he hopes to pass down, creating a lasting family legacy rooted in service and the outdoors.

Looking ahead, the vision continues to expand. Plans include year-round programming with winter activities like backcountry skiing, as well as additions such as a high ropes course, zip line, mountain biking, and even equine therapy. On another level, the camp aims to host immersive experiences like Old West-style chuckwagon dinners, creating opportunities that blend adventure with storytelling and community.

Still, the future of Sunrock depends on steady growth and support. As a nonprofit, funding and donations play a critical role in developing facilities and expanding access. For now, the focus remains on strengthening the programs and building a foundation that can sustain the vision long-term.

At its core, Sunrock Adventure Camp is about more than activities or amenities. It’s about creating space—for challenge, for reflection, and for connection in a world that often feels too fast and too crowded. It’s about helping people, especially young people, step outside their comfort zones and return stronger, more confident, and more grounded than when they arrived.

Offices in Heber City thesunrockfoundation.org

Because what’s happening here isn’t just lunch—it’s a full-circle farm story sizzling on a flat top.

From Pasture to Patty (with a few plot twists)

Behind the grill is Bruce Zollinger, a cattle rancher with dirt in his DNA and just enough entrepreneurial spark to say, “What if we skipped the middleman and brought the farm straight to town?”

Bruce grew up working the land in Tremonton, where chores weren’t optional and dinner often had a first name. He later studied international agriculture at Utah State University, presumably to level up his already impressive farming instincts. But like many great stories, his took a beautiful turn—this one involving meeting Julie, his wife, partner, and eventual co-conspirator in all things cows and cuisine.

After a few seasons of figuring things out—and the hard truth that the family acreage in Tremonton couldn’t stretch far enough—Bruce and Julie pointed themselves south toward the fertile Heber Valley. There, they pieced together a living the classic farmer way: leasing ground, growing hay, and hauling steers down from the north to fatten on open pasture. It worked. It was honest. It was steady. But for Bruce, “steady” still felt like the middle of the story—not the ending. And somewhere between pasture walks and dinner table conversations, he and his creative wife Julie felt the spark—ideas starting to sizzle, the kind that just might turn a farm into something more.

The Burger with a Backstory

The idea was simple, but kind of brilliant: if you’re already raising high-quality, grass-fed beef… why not cook it, too?

And not just any beef. These cows live the good life—open pasture, no grain, no shortcuts. Fresh mountain air. The result? Beef that’s rich, flavorful, and—according to a steady stream of happy customers—borderline life-changing.

Bruce doesn’t mess around with cuts either. Nearly the whole cow (yes, really) goes into the grind. Brisket, sirloin, chuck—even prime rib—all working together in one glorious, juicy burger. It’s like a greatest-hits album… but edible.

A Family Affair (with great music, too)

The Grassy Cow isn’t just a business—it’s a family project with a side of life lessons. Over the years, Bruce and Julie’s kids have worked the truck, taken orders, flipped burgers, and learned what it actually looks like to turn an idea into something real—and tasty.

And this summer? Stick around. There will be live music drifting through the evening air, courtesy of Julie and friends. It turns a quick burger stop into a whole vibe—part backyard hangout, part small-town magic.

Grit, Grace, and a Really Good Meal

There’s something quietly rebellious about what the Zollingers have built. At a time when small farms are disappearing and open land keeps turning into subdivisions and infrastructure, they chose a different route.

They didn’t scale up.

They didn’t sell out.

They just… doubled down on doing things their way.

And somehow, that path leads straight to one of the best burgers you’ll find on the Wasatch back.

So next time you’re cruising through Heber and catch a whiff of something amazing, pull over. Order a burger. Maybe stay for the music.

Because at the Grassy Cow Food Truck, you’re not just grabbing a quick bite—you’re tasting a story that began in the dirt, was raised with care, and now comes full circle, right there in your hands (and mouth).

The Grassy Cow
55 W Center, Heber City
thegrassycow.com