Heber Valley Life

Tag: Heber City

  • Learn how to Apply for TAP TAX Art Grant Money

    Learn how to Apply for TAP TAX Art Grant Money

    In the spring of 2023, Heber City outlined a process by which two (2) advisory TAP Tax Committees were designated and established to assist the City Council and staff in the distribution of the newly approved TAP Tax for projects in the City.

    The City Council designated the existing Parks, Open Space, Trails, Trees (POSTT) Committee, and a new TAP Tax Advisory Arts Committee, as the two committees to assist in the allocation of two portions of the TAP Tax, both as recommending committees to the City Council.  The City Council makes the final determinations.

    This TAP Arts Advisory Committee will review, score and make recommendations for TAP funding grants to projects supporting the City’s Arts and Culture livelihood, (music, visual art, drama, creative writing, photography and dance, etc.).

    Application for all proposed arts and culture projects will be solicited and come from Heber City residents, non-profit businesses and City staff annually, for consideration in being awarded funding from a portion of the TAP Tax.

    Here is the 2025 Application Timeline.

    January 1, 2025 -Online Application OPEN
    January 23, 2025 –Public Workshop for this application process
    March 7, 2025 -Online Application CLOSE
    March 12, 2025 -TAP Arts Advisory Committee / City Staff Review START
    April , 2025 -Review ENDS / Committee Funding Recommendation SUBMISSION to City Council
    May -City Council Review as part of 2025 City Budget-
    June -City Council Adoption of 2025 City Budget / All applications notified of funding decisions

    TAP Tax Project Guidelines

    Supporting and promoting recreational, cultural, arts and parks facilities and programs to benefit the Heber valley community.

    These funds are meant to aid projects and program-based activities (art creation, art presentation, cultural activities, recreation facilities and capital projects, recreation programs).

    Capital Projects are supported but must be available for public use for at least 10 years following completion. This public use timeframe may vary depending upon project specifics including dollar amount, estimated useful life of the capital project etc., and will be determined before each grant award.

    • The location of the project takes place within Heber City limits
    • Projects must be completed within a period of up to 2 years of the date of funding.
    • Capital projects must be completed within 3 years of the date of funding.
    • Projects must be matched by at least 25% funding.
    • Grant awards will be distributed in two payments, 50% at the time of award and 50% at project completion and final reporting.
    • All granted funds distributed to Tap Tax grantees shall be in the form of reimbursement of their qualified costs and expenditures associated with their project.
    • Projects are required to announce and display that funding was provided by the Heber City TAP Tax Program.

    TAP/Tax funds may be USED for expenditures directly related to:

    • Collections /Exhibits: Acquisitions or public display of items that in part or are collected or exhibited.
    • Contracted Services: Services obtained through the aid or direction of a second individual or company that are directly related to the project.
    • Salaries that have a direct relation to the project (i.e. an art instructor’s time in preparing and teaching an art program).
    • General administration and overhead costs may be allowed if the applicant can demonstrate a direct relation or need to the proposed project: These administration and overhead costs are limited to a maximum of 10% of the total requested amount.
    • Marketing/Advertising: Promotion of the organization’s TAP Tax funded project/program.
    • Programs/Performance/Production: Staging of programs, performances, productions, cultural festivals.
    • Projects:  Development of one-of-a-kind or one-time physical item or one-time event
    • Travel/Housing: Travel by organization’s staff for specific projects/programs; travel and housing for performers.

    TAP/Tax funds may NOT BE USED for (this list is not exhaustive): 

    •       Accumulated deficits or debt retirement.
    •       Public schools and/or school programs or hiring of temporary or permanent staff.
    •       Lobbying or political action expenses.
    •       Scholarships, purchase awards or cash prizes.
    •       Business operations of magazines or newspapers.
    •       Activities intended primarily for fundraising.
    •       Rehabilitative or therapeutic programs.
    •       Fireworks.
    •       Rodeos.
    •       Activities that are primarily religious in purpose.
    •       Cash reserves.

    Projects will be evaluated on:

    • Quality of proposed project and complete documentation including project budget and project timeline.
    • Demonstrated community need.
    • Benefits to the community.
    • The organization’s history, ability to implement the proposed project and financial considerations.

    Evaluation Criteria

    • Quality of proposed project
      • The quality and clarity of the project goals and design
      • Completeness of project budget and timeline
      • Proposed measurement (qualitative and quantitative) that the applicant will utilize to report status and outcomes
    • Demonstrated community need
      • What is the current need of Heber City citizens that this project will address?
      • Are other projects or programs already addressing this need?
    •  Benefits to the community
      • The number Heber City residents by age, user group etc. served by the project;
      • Does this project have the potential to become an influential part of the Community experience in years to come?
      • In what tangible ways will this project benefit Heber City?
    •  The organization’s history, ability to implement project and financial considerations
      • The ability to carry out the project based on factors including the appropriateness of the budget, the resources involved, and the qualifications of the project’s personnel
      • Staffing / human resources secured to support and complete the project
      • History of past City funding

    Complete the Heber City TAP Tax Grant Application

    Training Session

    https://www.heberut.gov/392/Arts-Advisory-Committee

    TAP Arts Online Workshop
    Jan 23, 2025, 5:00 – 6:00 PM (America/Denver)

    Please join the ARTS Meeting from your computer, tablet or smartphone.
    https://meet.goto.com/804355597

    You can also dial in using your phone.
    Access Code: 804-355-597
    United States: +1 (408) 650-3123

    Join from a video-conferencing room or system.
    Meeting ID: 804-355-597
    Dial in or type: 67.217.95.2 or inroomlink.goto.com
    Or dial directly: [email protected] or 67.217.95.2##804355597

    Get the app now and be ready when your first meeting starts:
    https://meet.goto.com/install

  • Chubby’s Cafe

    Chubby’s Cafe

    Burgers

    We proudly grind in house our fresh, never frozen, Creekstone Premium Black Angus Beef.
    $4.69 – 11.99

    Classic American Cheeseburger
    American cheese, lettuce, tomato, pickles, ketchup & mustard.

    Utah Cheeseburger
    American cheese, lettuce, tomato, pickles, & fry-sauce.

    Mushroom Bacon Swiss
    Mushrooms, mushroom sauce, bacon, Swiss, lettuce, tomato & mayo.

    Bacon Ranch Burger
    Bacon, American cheese, lettuce, tomato, onion & ranch dressing.

    Chubby Deluxe
    Double patty, two slices of American cheese, bacon, grilled onions, pickles & Fry sauce.

    Jalapeno Ranch Deluxe
    Pepper jack, American cheese, ham, bacon, jalapeno, lettuce, onion, tomato & jalapeno ranch.

    Guacamole Bacon Burger
    Pepper jack, bacon, guacamole, lettuce, tomato & mayo.

    Blue Bacon Burger
    Blue cheese dressing, blue cheese crumbles with bacon, lettuce, tomato & onion.

    BBQ Burger
    Pepper jack, BBQ sauce, grilled onion, coleslaw & pickles.

    Pastrami Burger
    Pastrami, grilled onions, Swiss, mustard, lettuce & tomato.

    Hawaiian BBQ Burger
    Grilled Pineapple, Swiss cheese, bacon, teriyaki BBQ, lettuce & tomato.

    Little Cheeseburger
    American, lettuce, tomato, pickles with mayo & mustard.

    Signature Sandwiches

    $4.99 – 9.99

    Chubby Cheesesteak
    Steak with Swiss & pepper jack cheeses, mushrooms, peppers & onion, with a creamy house made horseradish beef mayo.

    Shrimp Po – Boy
    Fried shrimp, coleslaw & tomato with mild Cajun remoulade sauce.

    Reuben Sandwich
    Pastrami with Swiss cheese & sauerkraut with 1000 island dressing.

    B.L.T. Sandwich
    Bacon, lettuce, tomato with mayo.

    Pulled Pork Sandwich
    Hickory smoked pulled pork with our house made BBQ sauce.

    Carolina Pork Sandwich
    Hickory smoked pulled pork with coleslaw, pickles and house made BBQ sauce.

    Adult Grilled Cheese

    Grilled Ham & Cheese

    Chicken Sandwiches

    Our plump and juicy chicken breasts are hand breaded and seasoned with our special southern herbs and spices and fried to perfection. We can also grill any of our chicken for a tantalizing mouthwatering experience.
    $4.79 – 10.29

    Chicken Bacon Ranch
    Bacon, lettuce, onion, tomato & ranch.

    Buffalo Chicken Sandwich
    Sweet and spicy or traditional spicy buffalo sauce & blue cheese dressing, lettuce, tomato, & onion, and fresh blue cheese crumbles.

    Chicken Jalapeno Ranch
    American & pepper jack cheese with ham, bacon, jalapeno, lettuce, onion, tomato & ranch.

    Malibu Chicken Sandwich
    Honey-mustard with ham and Swiss cheese.

    Southern Crispy BBQ*
    Pepper jack cheese with coleslaw, pickle & BBQ sauce.

    Mango Habanero Chicken

    Little Chicken Sandwich
    Mayo, lettuce, pickle & tomato.

    Baskets & Wings

    $7.99 – 15.99

    3 pc Chicken Tenders

    5 pc Chicken Tenders

    3 pc Sweet Buffalo Tenders

    5 pc Sweet Buffalo Tenders

    3 pc Spicy Buffalo Tenders

    5 pc Buffalo Tenders

    Chicken & Shrimp Basket

    4 pc Halibut Basket

    5 pc Halibut Basket

    Shrimp Basket

    6 Wings

    12 Wings

    Salads

    $10.99

    Cobb Salad
    Iceberg lettuce, baby mixed greens, grilled chicken breast, tomato, onion, bacon, egg with blue cheese crumbles.

    Spicy Buffalo Chicken Salad
    Iceberg lettuce, baby mixed greens, bacon, blue cheese with choice of our Sweet and Spicy or Traditional Spicy Buffalo Sauce.

    BBQ Salad
    Chicken of pork, tomato, onions, cheddar, coleslaw & BBQ sauce

    Sweet Buffalo Chicken Salad
    Blue Cheese, Buffalo Sauce, Bacon, Tomato, Onion & choice of dressing

    Apple Cranberry Salad
    Seasonal fall through spring | Iceberg lettuce, mixed baby greens, apples, craisins, bacon, onion & walnuts.

    Kids

    $4.99 – 6.29

    Cheese Burger

    Chicken Tenders

    Mac & Cheese

    BBQ Pork Sandwich

    Grilled Cheese Sandwich

    Sides

    $3.99 – 4.99

    French Fries

    House Salad

    Baked Beans

    Beer Battered Fries

    Mac & Cheese

    Mashed Potatoes

    Scones

    Coleslaw

    Hushpuppies

  • Heber Senator Bed & Breakfast

    Heber Senator Bed & Breakfast

    Breakfast

    Breakfast is served daily from 7:30 – 9:30 am.

    French crepes

    Enjoy your choice of any one or two of our sweet or savory filled crepes made with our special homemade batter.

    Sweet crepes

    Plain
    with butter and powdered sugar

    Fresh strawberries with Nutella

    Strawberry filling
    topped with fresh strawberries and whipped cream

    Nutella and powdered sugar

    Caramel with whipped cream
    and toasted almond bits

    Apple filling
    with whipped cream and cinnamon topping

    Peach filling
    topped with whipped cream and topped with pralines

    Raspberry filling
    topped with whipped cream

    Bavarian cream filling
    topped with whipped cream

    Or create your own combination

    Savory crepes

    Le Petit Dejeuner
    Scrambled eggs mixed with crumbled bacon and Swiss cheese inside, topped with hollandaise sauce and a strip of hardwood smoked bacon

    The French
    Sliced ham and Swiss cheese inside topped with hollandaise sauce and sliced almonds

    The Montecristo
    Ham, turkey, Swiss cheese with a touch of honey mustard inside, topped with raspberry jam and powdered sugar. (Walt Disney’s favorite)

    The American
    Sauteed mushrooms and spinach with crumbled smoked bacon and Swiss cheese inside, topped with hollandaise sauce

    Egg dishes

    Omelets: three egg omelet with and your choice of bagel, croissant, white or wheat toast.

    Cheddar cheese filled,
    topped with cheddar cheese

    Ham & Cheese
    ham and cheddar cheese filled, topped with cheddar cheese

    Denver
    ham, onions and green peppers, topped with cheddar cheese

    Spanish
    mild salsa and cheddar cheese inside topped with cheddar cheese, olives and sour cream, with jalapeno jelly on the side

    Or choose your own fillings

    Eggs cooked to order

    Two or three eggs, cooked to order any style. Comes with your choice of bagel, croissant, white or wheat toast.

    Breads and cereals

    Bread
    white, wheat, bagel with cream cheese or croissant. With butter, jelly or honey

    Oatmeal
    your choice of plain, maple and brown sugar, apple and cinnamon, or cinnamon and spice

    Cold cereals
    honey oats, raisin bran, granola

    Fruits and yogurts

    Bowl of fresh fruit – melons, grapes, oranges

    Yogurt with or without granola – ask for flavors available

    Beverages

    self-serve coffee, tea, hot chocolate, milk, orange juice, apple juice, and cranberry juice available upon request.

    Please note that nuts are used in many items.

  • Groundbreaking Ceremony for the new Cemetery Building in Heber City

    Groundbreaking Ceremony for the new Cemetery Building in Heber City

    The public is invited to attend the groundbreaking ceremony for the new cemetery building in Heber City. The event will take place on Wednesday, August 28, 2024, at 10:00 AM at 680 N 550 E, Heber City.

    This ceremony marks an important milestone for the community, and all are welcome to join in this momentous occasion.

  • Thigh Guy Food Truck

    Thigh Guy Food Truck

    Food

    $5 – 14

    Spicy Chicken Sandwich
    crispy chicken thigh, sweet heat spice blend, house buttermilk sauce, pickles, pepper jack

    Classic Chicken Sandwich
    crispy chicken thigh, honey dijonaisse, pickles

    Thigh Bites
    crispy chicken thigh nuggs with sauce of choice

    Loaded Tots
    tots loaded up with feta, scallions, and house buttermilk ranch

    Tots
    extra crispy seasoned tots Thigh Guy style

    Drinks

    $2 – 5

    Rosemary Lemonade
    our homemade lemonade infused with fresh rosemary, honey and cane sugar

    Diet Coke

    Coca-Cola

    Orange Soda

    Dr. Pepper

    Sprite

    Bottled Water

     

  • Krepes & Koffee

    Krepes & Koffee

    Sweet Crepes

    $11.75 – 12.75

    Creamy Strawberry Cloud
    fresh strawberries – cream filling – nutella – topped with dark & white chocolate drizzle & whipped cream

    Cheesecake & Berries
    berries – cheesecake filling – topped with milk chocolate & caramel, drizzle with whipped cream & chocolate stick

    Salted Caramel with Biscoff Cheesecake
    biscoff cheesecake – fresh raspberries
    topped with dark & salted caramel drizzle, whipped cream & raspberry chocolate stick

    Nutella & Cream
    Nutella & cream filling – topped with white & milk chocolate drizzle – strawberry drizzle – dusting of powdered sugar

    Extra Toppings

    $1 each

    chocolate stick | Graham crackers | chocolate chips (mini) | Biscoff cookies | toffee bits | oreo

    Add ons

    $1 – 2

    banana | strawberry | raspberry | blueberry

    Croissant Sandwich

    $12 – 12.50

    Turkey Breakfast
    egg – turkey – cheese – jalapeno – stackers – mayo – mustard – tomatoes – onion

    Turkey Avocado Swiss
    turkey – avocado – swiss cheese – everything seasoning – mayo or spicy mayo

    Monte Cristo
    black forest ham – swiss cheese – turkey – topped with raspberry & dijon/yogurt spread

    Lotus Energy Drinks

    $5.75 – 7.99

    Pink Lotus (16oz – 20oz – 24oz)

    Blue Lotus (16oz – 20oz – 24oz)

    Lemonade (16oz – 20oz – 24oz)

    Drinks

    $1

    Drinks and Soda

    Hot Coffee Drinks

    $2 – 6.99

    Americano (16oz – 20oz)

    Cappuccino (16oz – 20oz)

    Flat White (16oz – 20oz)

    White Mocha (16oz – 20oz)

    Vanilla Latte (16oz – 20oz)

    Caramel Macchiato (16oz – 20oz)

    Mocha Latte (16oz – 20oz)

    Mocha Breve (16oz – 20oz)

    Espresso Shots (1shot – 2shots – 3shots – 4shots)

    Iced Coffee Drinks

    $4.75 – 6.99

    Iced Latte (16oz – 20oz)

    Iced Mocha (16oz – 20oz)

    Iced Cappuccino (16oz – 20oz)

    Iced Caramel Macchiato (16oz – 20oz)

    Affogato (16oz – 20oz)

    Frapes (16oz – 20oz)
    caramel | mocha | white mocha

    Coffee Syrups

    Extra pump $0.75

    vanilla | caramel | salted caramel | simple syrup | hazelnut | toasted marshmallow | peppermint | English toffee | Irish cream | butterscotch | orange

    Hot or Cold Drinks

    $3.75 – 6.99

    Hot Chocolate (16oz – 20oz)

    White Chocolate (16oz – 20oz)

    Hot Cider (16oz – 20oz)

    Hot Caramel Cider (16oz – 20oz)

    Chai Latte (16oz – 20oz)

    Dirty Chai (16oz – 20oz)

    Dandy Blend (no coffee) (16oz – 20oz)

    Milk Options

    $0.85

    coconut | almond | oat | half & half

    Coffee Sauces

    Extra pump $0.85

    chocolate | white chocolate | caramel | sea salt caramel

    Add-ons for drinks

    $0.50 each

    marshmallow | whipped cream | coffee whip

    Tea Drinks

    $3 – 5

    Earl Gray (16oz – 20oz)

    Chamomile (16oz – 20oz)

    Green Tea (16oz – 20oz)

    Lemon Ginger (16oz – 20oz)

    London Fog (16oz – 20oz)

    Latte (16oz – 20oz)

  • Day n’ Nite

    Day n’ Nite

    Eggs ‘n’ Whatnot

    $15-25

    Mushroom Toast
    egg, wild mushrooms, cream, shallot, arugula, pecorino romano

    Avocado Toast
    egg, avocado, tomato, arugula, pickled red onion, sourdough

    Eggs Your Way
    eggs, choice of ham, bacon, or sausage, toast, hashbrowns

    Steak ‘n Eggs
    eggs, steak, smashed potatoes, spanish-style salsa verde

    Western Omelet
    choice of meat, cheese, and veggies

    Huevos Rancheros
    eggs, pork, chipotle sauce, queso fresco, sour cream, avocado

    Omurice
    risotto, omelette, house aioli, okonomi-sauce, fried potato ribbon

    Sandwiches

    (served with fries or side salad)
    $15-19

    Chef’s Monte Cristo*
    sourdough, honey ham, swiss, jalapeno jam

    Korean BBQ Sandwich
    brioche bun, fried chicken, Korean BBQ sauce, pickled veg

    Croque Madame
    egg, sourdough, honey ham, swiss, dijon, bechamel

    Grilled Cheese
    sourdough, swiss & cheddar, candied onion

    Coffee ‘n Drinks

    House drip

    Espresso

    Cappuccino

    Latte

    Tea

    London Fog

    Chai Latte

    Hot Chocolate

    Chocolate Milk

    Orange Juice

    Apple Juice

    Smoothie

    Iced Tea

    Soft Drinks

    vanilla | hazelnut | amaretto | lavender | caramel

  • Gathering Places.

    Gathering Places.

    If you’ve driven by the old Tabernacle building in the past few months, you might have noticed and wondered about the construction work going on. Improvements, updates, and development are hotly debated subjects among Heber Valley residents, and understandably so. Progress will always be met with both support and opposition. Every resident living in the Heber Valley cherishes the small-town atmosphere, clean air, and family-friendly, world-class activities. In recent years, we have seen substantial growth, leaving many valley dwellers wondering how much longer we can hold onto the beloved small-town feeling and way of life.

    Downtown Heber has always been bustling, and it gets busier each year, to the point where many residents avoid it due to the heavy traffic. City leaders have taken notice and are striving to make positive changes. Working together, they are exploring projects to find the best possible solutions to manage downtown growth and redevelopment. Their efforts demonstrate that downtown is worth preserving and investing in. Both county and municipal government are guiding the process, with many strategic initiatives aimed at making downtown Heber City a welcoming place for residents and visitors to gather and enjoy throughout the year.

    The Wasatch Stake Tabernacle, now home to Heber City offices, has a rich and storied history. Standing since 1889, it was constructed by early settlers and members of the Church of Jesus Christ of Latter-day Saints, stone by stone, using sandstone quarried from the Lake Creek area. The construction was largely funded by generous monetary contributions from countless families in the valley.

    So, what updates and changes are coming to the Tabernacle? The iconic steeple, which has suffered wear and tear and damage from persistent feathered friends and weather, has been repaired. These repairs began before Christmas and were finalized in April. After years of silence, the steeple’s music was restored a couple of years ago, delighting holiday music lovers within a half-mile radius.

    We have already seen enhancements to our Main Street park including the current construction of the new band shell and 200 South permanent road closure for pedestrians. We’ve enjoyed the annual downtown events such as the Heber Market on Main (June-August), the Red, White and Blue Festival (July), Heber Halloween Fest (October), and Old Fashioned Christmas (December). Many of us have stopped in for a bite at the food trucks while warming up by the fire pits. Now, the old will meet the new with the addition of a playful hardscape water feature next to the Tabernacle, available for enjoyment starting this summer. This space is anticipated to become a family favorite, nestled under towering trees with plenty of space for picnics and relaxation. A re-dedication of the Tabernacle is scheduled for June 8th.

    Heber City is experiencing growing pains, with more changes undoubtedly on the horizon. While we might not embrace every scheduled improvement in our beautiful valley, we can unite as a community to celebrate our cherished gathering places and holiday traditions. Let’s raise awareness and hope with our collective voices, stay informed about what’s to come, and continue to enjoy the present in our quaint jewel of the Wasatch back.

  • Tate & Hanna

    Tate & Hanna

    Treats

    Peanut Butter Bar

    Strawberry – Homemade Ice Cream cup

    Oreo – Homemade Ice Cream cup

    Fountain Drinks

  • Jade’s Cafe

    Jade’s Cafe

    Breakfast

    Served 7AM – 11:45 AM

    Sourdough Toast
    Sourdough toast, blueberry jam

    Two Eggs
    Two eggs your way

    Breakfast Potatoes

    Bacon

    Sausage

    Quesadilla
    Scrambled eggs, mushroom, caramelized onion, cheddar, pickled peppers, cheese crust, and scallions

    Oat Pancake
    jam, house-granola, maple syrup

    Mushroom Plate
    Mushrooms, roasted pepper hash, sourdough, two eggs your way

    Steak Plate
    Steak, roasted red potatoes, sourdough, two eggs your way

    All day

    Available 7 AM – 2:30 PM

    Fruit salad

    Side salad

    Yogurt bowl
    Honey vanilla yogurt, almond and sunflower granola, berries

    Porridge
    GF oat & Chai pudding, Maple Syrup, House Granola, Berries

    Funeral Potato Rosti
    Gruyere, Crispy onions, Mornay, Sunny Egg

    Biscuits & gravy
    Sausage gravy, sunny eggs, chili oil

    Breakfast Sando
    Country Ham, scrambled egg, white cheddar, potato roll

    Carnivore
    Steak, mushroom, bacon, two eggs

    Bacon Plate
    Bacon, roasted red potatoes, sourdough, two eggs your way

    Smoked Salmon Plate
    Smoked salmon, roasted red potatoes, sourdough, two eggs your way

    Country Ham Plate
    Country Ham, Roasted Red Potatoes, Sourdough, Two eggs your way

    Salmon Rillette
    Whipped cream cheese, Smoked Salmon, Pickled Mustard, Dill Pickled cucumbers, Sourdough

    Avocado Tartine
    Chili Buratta, pickled Onion, Scallion, Everything Spice

    Apple & Gruyere Tartine
    Apple Mustard, Country Ham, Melty Gruyere

    Autumn Salad
    Smoked Walnut-Cheddar, Pickled Apple, Dried Cranberry, Bitter Greens, Cider Vinaigrette

    Kettle Chips

    Breakfast Potato

    Country Ham Side

    Side smoked Salmon

    Coffee & Tea

    Latte

    Flat White

    Cappuccino

    Cortado

    Macchiato

    Espresso

    Americano

    Cold Brew

    Mocha

    Hot Cocoa

    Chai Latte

    Tea

    London fog

    Milk

    Steamer

    Matcha lemonade

    Drinks

    Mexican coke 

    Diet coke 

    Sprite

    Sparkling water

    Orange cream soda

    Root beer

    Lemonade

    Orange juice

    Arnold Palmer

  • Timp View Café

    Timp View Café

    Our mission is to provide a welcoming and accessible dining experience for the hospital’s dedicated staff, patients, and the entire community. Whether you’re looking for a hearty breakfast to start your day, a quick and healthy lunch, or a satisfying dinner, Timp View Cafe is your neighborhood hub for wholesome, delicious food. Join us and savor the taste of good health!

    Fired up

    Pesto chicken wrap
    diced pesto chicken breast in a spinach wrap with bacon, green leaf lettuce, and tomato

    Sesame ginger salmon wrap
    sesame ginger grilled salmon in a whole wheat wrap with tomato, red onion, arugula, shredded carrots, and hummus

    Plant-based gyro
    thin sliced marinated tempeh (soybean cake), grilled and served over whole wheat pita. Topped with a plant-based tzatziki, cucumber, tomato, lettuce, red onion and feta cheese

    Chicken and cheese taquito

    Asian stir fry
    savory sweet vegetable stir fry over rice

    Smoked turkey Reuben
    smoked turkey, swiss cheese, caramelized onion, and thousand island dressing on rye bread

    Teriyaki chicken sandwich
    grilled teriyaki marinated chicken breast, caramelized onions, provolone cheese, grilled pineapple slice on a whole wheat ciabatta roll

    Build your own burger
    choose up to six toppings

    Garden burger

    Grilled cheese
    your choice of bread and cheese grilled to perfection
    choice of (two slices): cheddar, swiss, pepper jack, provolone, gouda
    choice of: white, sourdough, wheatberry, rye, GF white

    Chicken tenders
    hot and spicy chicken tenders made to order

    Tuscan garden pasta
    tender cavatappi tossed with fresh sauteed vegetables
    choice of: house-made marinara or alfredo sauce

    Hearth & Harvest

    Build your own salad
    choose up to six toppings

    Medium salad lettuce mix
    add chicken, tempeh, steak, or salmon with extra cost

    Large salad lettuce mix
    add chicken, tempeh, steak, or salmon with extra cost

    Sizzle & Slice

    Personal pan pizza
    choice of pepperoni, three cheese, chicken alfredo

  • Destination Heber Valley

    Destination Heber Valley

    This past October marked my 20th year as a full-time resident and local businessperson of the Heber Valley. The changes over the past two decades in the Heber Valley will likely represent the most drastic pivot in our community’s history. With this milestone in mind, I find myself romanticizing the literal ‘History in the Making’ that I have observed during my time in the Heber Valley.

    In October 2003, the vibe in the Heber Valley was still a bit of a 2002 Olympic hangover. The community had expected a massive change in growth and property value in the wake of the Olympic games, and it had become apparent that it wouldn’t happen as anticipated. The community was fractionally the size that it is today. Heber City was limited between South Fields Road and Mill Road, 500 N to the Crow’s foot on South Main. There was a buzz about the ‘massive’ new development called Timp Meadows that stretched Heber City from the traditional boundary of 500 E eastward to Mill Road, connecting the homes in Valley Hills in the north to Center Street in the south. This controversial development effectively coined ‘Old Town’ Heber by its construction. Timberlakes was so distant that it might as well have been in another county, and there was very little, aside from random farm properties, between the Heber Valley’s eastern bench and Heber City limits. Interlaken, Hideout, and Independence did not exist as townships. Mainly generational residents still populated Daniel, Charleston, and Wallsburg, and if you lived there, you likely knew everyone in town on a first-name basis. Midway had just started to spill outside the historical limits of the city with communities such as Dutch Fields, Valais, and Pine Canyon Road. Several cabins were up on the western bench, up Snake Creek Canyon, and the resort community northwest of the town was established, but that was about the extent of the population. Fracking was not a financially viable means of gas and oil extraction, so there was minimal truck traffic on US Highway 40 between Vernal and the SLC refineries. You could make left turns without the aid of a traffic signal on Heber Main Street. There was a healthy (and somewhat bitter) rivalry between Wasatch and Park City High School, and the teams competed against each other regularly. The Provo River Restoration Project was only 25% complete and had just started construction south of the Bunny Farm (River Road). Fishing pressure was minimal. Deer Valley Resort still had a celebrity country club reputation, and most locals avoided skiing there because they did not want to be perceived as an intermediate-ability tourist skier. I was introduced to the Heber Valley with that Olympic-era wave of move-ins and, having been western Colorado-based for just shy of a decade prior, thought I had landed in a ‘pre-John Denver’ time warp to a literal mountain paradise.

    Moving forward to 2023, the growth phenomenon predicted during the excitement of the 2002 Olympic Games has become a reality. Many have become outraged about the recent development trend in our community. This growth has been anticipated for decades. Utah’s growth is several decades behind similar western states, such as Colorado. The Utah growth trend started to gain momentum in 2006, which was stifled by the economic recession beginning in 2009. We have seen consistent year-over-year growth in the Heber Valley since 2013. The ‘work from home’ trend has accentuated the growth curve of recent years. One of the only variables that historically kept destination resort populations from exploding across the globe is the lack of financial opportunity at those locations. When one can work virtually — the option to live anywhere with internet service opens up.

    Heber Valley citizens must maintain two principles if we are to sculpt the community into its best possible outcome. The first is a grounded understanding and acceptance of the relationship between growth and decay. Secondly, we must accept an implementable vision compatible with the demands of who we are and what we want to become.

    My hometown of Saint Louis, Missouri, is a prime example of what can happen to a community when there is a lack of vision for growth or redevelopment. Saint Louis was once proudly touted as “The Gateway to the West.” The location was a hub of commerce for the westward expansion movement and carried a larger economy than Chicago, respectfully, at that time. Saint Louis hosted the World Fair in 1904, and was showcased as one of the greatest American cities for the world to observe. The city’s first significant error was siding with the riverboat trade instead of the railroad. Nevertheless, a sustainable growth trend held its course for decades. The city attracted business due to its centralized location in the nation. It became a hub for aviation. Certain populist social trends began to become policies in the late 1970’s. These policies effectively drove business away, first from the city center and then from the region. If you visit Saint Louis today, the downtown district is narrowly maintained by the support of professional sports teams, some riverfront bars, and a federally maintained national monument. Downtown’s appearance outside the ‘tourism district’ is that of a third-world nation. All growth has been pushed to the outside edges of the county for decades because the policies downtown have become so prohibitive that nobody wants to locate there. The net result is a dilapidated city center that has significant crime and poverty issues directly related to a general lack of opportunity. If a historic community is going to survive, it has to accept the correlation between economic growth and decay and create policies that encourage a healthier long-term outcome.

    The Heber Valley once had a thriving economy and was a destination getaway for residents of the Wasatch Front. This is why Heber City Main Street was once filled with drive-in restaurants and motels, and Midway with quaint nightly rentals. Our economic downturn happened in coordination with the recession of the 1970s, the improvement of the Provo Canyon highway, and shopping malls being developed in Utah County. Having ‘given up’ on the viability of local businesses, our city officials believed we could be nothing more than a bedroom community, regardless of the long-term economic implications associated with that status. They needed to service resident commuters — hence the fast food, auto part store trends, and welcoming of franchised chains that could offer outside economic subsidies to sustain a Heber location. Jobs in local government seemed to be the only way to support oneself within Wasatch County limits throughout those years. Over time, our civic visions ultimately become a reality. This is why it is so important for a community to understand and align on a logical and implementable vision.

    My professional role in the Heber Valley has allowed me to be at many discussions over visioning for the future. We have so many incoming opportunities to be grateful and excited about. However, the identity issue for most of the HV is still under considerable debate. This fact, coupled with in-progress commercial developments and the inevitable international attention that will accompany them, gives me a bit of ‘marketing heartburn.’ Still, I respect the process and welcome the discourse that comes with varied opinions. Our higher elevation identity problem is that we have so much to offer that it is difficult for our strong-willed population to unify on a single path to travel. While there are many identity assets to focus on, I would like to riff on one particular variable, given the season and circumstances.

    An undeniable and overlooked identity asset that Heber Valley has, and one that most communities would sacrifice greatly to claim, is that we are a Winter Olympic destination with an active facility and quickly becoming the hub for cross-country skiing and biathlon in the United States. US Biathlon relocated this autumn to Soldier Hollow from New Gloucester, Maine. Soldier Hollow will be the only US destination for the International Biathlon Union World Cup competition in March 2024. These events fill grandstand stadiums in Europe and are consummate sporting event parties. The discipline of biathlon exemplifies the “I’m big in Europe” t-shirt and is dramatically overlooked by US citizens. What could be more ‘American’ than guns, strength, speed, and technical excellence? We are societally missing the target on this winter sport. Biathlon is the only Winter Olympic discipline the US has never medaled, which needs to change. We must also remember that our local venue will likely host another Olympic event in 2030 or 2034. The Soldier Hollow Nordic Center facility is regularly used for training by, quite literally, the top Nordic athletes in the world, including our own US ski team. The Heber Valley is an internationally recognized winter sports destination. I challenge the Heber Valley citizens to unify on this one simple thing: learn about the Nordic disciplines and support the IBU World Cup event at Soldier Hollow Nordic Center this March. The world will be watching. Let’s show them all we know a thing or two about throwing a party.

    I love the Heber Valley. This fact is the predominant reason Heber Valley Life magazine exists. If you have taken the time to read or analyze this note, I hope you have learned a little bit about our past, and can more actively participate meaningfully in directing future growth. Better yet, if you appreciate the effort we invest every quarter to publish this collection of articles, please consider a financial sponsorship in the book or through a purchase in our online store. These little tokens, by our community, for our community, keep the project alive. Please enjoy our winter 2023 edition of Heber Valley Life magazine.

  • Crazy Goodies

    Crazy Goodies

    Menu

    $1.02 – 12.99

    tostilocos

    frozen strawberries / fresas congeladas

    chicharron en bolsa preparado

    esquites

    strawberries with cream / fresas con cremas

    raspados

    milk ice cream popsicles / paletas de hielo de leche

    chicharron de bolsa

    diablitos

    chicharron preparado

    nachos

    water ice cream popsicles / paletas de hielo de agua

    churro loco / taquiloco

    Flamin’ Hot con queso

    crazy pina

    mangonada

    beonico

    nino nieve

    paleta loca

    chamoy pickle

    ice cream

    crepes

    takis con queso

    loca strawberries

    frutaleta

    sponche / gansito

    rockaleta

    trolli

    candy bars

    frutro

    Kinder egg

    fruit by the foot

    snow cones

    nutella & go!

    Drinks / Bebidas

    $1 – 8.50

    fresh water / aguas frescas

    milkshake / batidos

    jarritos

    water

    monster

    coca cola

    coca cola mexicana

    michelagua

    perrito salado

    smoothie

    Extras Crazy Goodies

    $0.25 – 2.50

    jicama

    peanuts / cacahuates

    whipped cream / crema batida

    mayonnaise / mayonesa

    cabbage / repollo

    lime / limon

    onion / cebolla

    chamoy

    watermelon / sandia

    cucumber / pepino

    cilantro

    tajin

    corn / elote

    strawberry / fresa

    valentina sauce / salsa valentina

    tomatoes / tomates

    pineapple / pina

    coco

    sour cream / crema

    cueritos

    mango

    cheese / queso

    crushed oreos

    sprinkles

    dipping chocolate

    pulparindo

    pelon mini

    pica fresa

    paleta payaso

    lucas muelas

    Sabritas

    $3.50

    takis

    tostitos

    churritos

    hot cheetos

  • Vintage Restaurant

    Vintage Restaurant

    STARTERS

    $9 – 16

    Baked Mac & Cheese
    Fire roasted peppers, bacon, breadcrumbs.

    Chicken Wings
    Buffalo, BBQ, Mango habanero and Crazy hot. Served w/ a side of blue cheese or ranch.

    Loaded Potato Skins
    Crispy bacon, local sharp cheddar cheese topped with sour cream.

    Shrimp Cocktail Ceviche
    Fresh tomatoes, cucumber, avocado and fresh cilantro.

    Truffle Cheese Fries
    Hand-cut fries, gold creek parmesan w/ a white truffle essence.

    Vintage Onion Flower
    Crispy vidalia onion petals w/ vintage secret sauce.

    Tomato Soup
    Made w/ garden tomatoes and fresh basil.

    SALADS

    $13 – 16

    Arugula Berry Salad
    Fresh berries, creamy goat cheese, toasted walnuts w/ citrus vinaigrette.

    Caesar Salad
    Crisp romaine lettuce, tomatoes, croutons, local parmesan cheese, with traditional Caesar dressing.

    Chopped Cobb Salad
    Crunchy lettuce, tomatoes, bacon, blue cheese, hard cooked egg w/ avocado-ranch dressing.

    Garden Salad
    Tomatoes, cucumber, carrots, croutons w/ white balsamic vinaigrette.

    BURGERS AND SANDWICHES

    $16 – 18

    Bacon Cheese Burger
    Daily’s bacon and local cheddar cheese.

    BBQ Pulled Pork
    House slaw w/ sweet and spicy bbq sauce and pickled onions.

    Buffalo Chicken Sandwich
    Crispy chicken breast, house slaw, pickled onion and pepperjack cheese.

    Grilled Cheese & Tomato Soup
    Classic cheddar grilled cheese w/ a side of our home-made tomato soup.

    Loco Burger
    Fried jalapeño and guacamole.

    Philly Cheese Steak
    Thinly sliced sirloin steak, sauteed peppers, mushrooms, onions and provolone cheese.

    The Blue Burger
    Blue cheese crumbles and caramelized onions.

    The Cowboy Burger
    Crispy onions, provolone cheese, w/ sweet and spicy bbq sauce.

    The Veggie Burger
    Hand formed black bean patty and avocado.

    Turkey Club Sandwich
    Roasted turkey, avocado, bacon, and provolone cheese.

    Vintage Sunrise Burger
    Bacon, cheddar cheese, fried egg w/ vintage secret sauce.

    ENTREE

    $17 – 36

    BBQ Pork Ribs
    Side house slaw and mashed potatoes.

    Fish and Chips
    Alaskan halibut, hand-cut fries, house slaw and tartar dipping sauce.

    Ribeye
    12 oz. Angus beef ribeye, mashed potatoes, sauteed veggies, with red win demi-glaze.

    Salmon Fish Tacos
    Cabbage, grilled pineapple and tomatillo salsa.

    Steak and Frites
    8 OZ CAB flat iron steak, french fries, w/ red wine demi-glaze.

    Vegetable Alfredo Pasta
    Fettucine pasta, seasonal veggies w/ a creamy parmesan alfredo sauce.

    Vegetable Marinara Pasta
    Fettucine pasta, seasonal veggies w/ a home-made marinara sauce.

    Vintage Bowl
    Jasmine rice, sauteed veggies, avocado w/ chipotle-soy sauce.

    KIDS

    $9.99

    Kids Chicken Finger & Fries

    Kids Cheeseburger & Fries

    Kids Macaroni & Cheese

    Kids Pasta w/ Red Sauce

    Kids Pasta w/ Butter & Parmesan

    DESSERT

    $6 – 12

    Vanilla Bread Pudding
    Creme anglaise and vanilla ice cream.

    Chocolate Lava Cake
    Chocolate sauce, vanilla ice cream and fresh berries.

    Ice Cream
    Choice of vanilla or chocolate

    Toffee Cake

    Apple Tart

    SIDES

    $1 – 6

    Ranch

    Buffalo Sauce

    BBQ Sauce

    Blue Cheese

    Onion Rings

    French Fries

    chipotle sauce

    Vintage Sauce

    Side Salad

    Side Caesar Salad

    Coleslaw

    Side of Sauteed veggies

    SPECIAL OF THE DAY

    $15

    Nachos

  • Little India Fine Dining

    Little India Fine Dining

    (D) DAIRY (G) GLUTEN (N) NUTS (V) VEGAN

    APPETIZERS

    All appetizers are served with mint and tamarind chutneys

    VEGETABLE SAMOSA (G)
    pastry filled with spiced potatoes, green peas, fried

    ONION BHAJI (V)
    onion slices drenched in chickpea batter, fried

    VEGETABLE PAKORA (V)
    mixed vegetables dressed in chickpea flour, fried

    CHICKEN PAKORA
    chicken tenders dipped in a chickpea batter, fried

    ASSORTED SNACKS
    vegetable samosa, onion bhaji, chicken pakora, and vegetable pakora

    SOUPS

    SAAG SHORBA (D)
    a concoction of spinach, onions, tomatoes & cream

    TANDOORI

    A Tandoor is a clay oven in which coal is at glow at all times. Chicken and shrimp are skewered in a long skewer and grilled over charcoal, never touching the coal. Tandoori specialties are served sizzling, with onions, bell pepper, and a side of rice.

    CHICKEN TANDOORI (D)
    boneless chicken thigh marinated in yogurt & spices

    SHRIMP TANDOORI (D)
    jumbo shrimp marinated in yogurt & spices

    LITTLE INDIA PANNER (D)
    house-made cheese marinated in spices

    VEGETARIAN SPECIALTIES

    VEGETABLE COCONUT KURMA (N)(V)
    mixed vegetables in coconut milk & spices

    CHANNA MASALA (V)
    garbanzo beans cooked in an onion & tomatoes & spices

    MIXED VEGETABLE CURRY (V)
    mixed vegetables steeped in a curry sauce of onions & tomatoes

    COCONUT TOFU (V)
    tofu cooked in a curry base of coconut milk

    PUNJABI DAAL (V)
    lentils cooked with onions, tomatoes & spices

    YELLOW DAAL (V)
    whipped toor daal (yellow lentils) cooked with onions, tomatoes & spices

    ALOO GOBI (V)
    potatoes and cauliflower cooked with spices

    MATTAR MUSHROOM (V)
    mushrooms and green peas cooked with spices

    BHINDI ALLO (V)
    okra cooked with potatoes, onions, tomatoes, coconut milk & spices

    VEGETABLE BRIYANI (N)
    spiced basmati rice cooked with vegetables served with raita

    BAYGAN BHARTA
    smoked eggplant mash cooked with green peas, cream & spices

    PANEER MASALA (D)
    house-made cheese cooked with bell peppers in a cream sauce

    VEGETABLE MASALA (D)
    mixed vegetables cooked in a masala base of onions, bell pepper, tomatoes & cream

    LITTLE INDIA MUSHROOM (D)
    royal dish made with mushrooms cooked with butter base of onions & tomatoes

    MALAI KOFTA (D)(N)
    vegetable balls cooked in a cashew and cream sauce with onions & tomatoes

    SAAG PANEER (D)
    house-made cheese, spinach, cream & ground spices

    CHICKEN SPECIALTIES

    CHICKEN TIKKA MASALA (D)
    tandoori chicken breast cooked in a masala base of onions, bell pepper, tomatoes & cream

    CHICKEN COCONUT KURMA (N)
    chicken cooked in a curry base of onions, tomatoes & coconut milk

    CHICKEN MAKHANI(BUTTER CHICKEN) (D)(N)
    tandoori chicken cooked with a butter base of onions & tomatoes

    CHICKEN SAAG (D)
    chicken cooked in a cream-based sauce with spinach & onions

    MANGO CHICKEN
    chicken coated with a chickpea batter sautéed with mangos, onions & tomatoes

    PINEAPPLE CHICKEN
    boneless chicken, sautéed in a tangy pineapple, coconut sauce with potatoes

    CHETTINAD KOLEE
    South Indian dish cooked with chicken, potatoes, in an onion & pepper based sauce

    CHICKEN BIRYANI (N)
    spiced basmati rice blend cooked with chicken served with raita

    CHICKEN CURRY
    traditional dish cooked with chicken, onions, tomatoes & a curry blend

    LAMB SPECIALTIES

    LAMB BOTI MASALA (D)
    tandoori lamb cooked in a masala base of onions, bell pepper, tomatoes & cream

    LAMB COCONUT KURMA (D)
    lamb cooked in a curry base of onions, tomatoes & coconut milk

    LAMB SAAG (D)
    lamb cooked in a cream-based sauce with spinach & onions

    DHABA LAMB
    slow cooked lamb with potatoes in a curry base of onions & tomatoes 

    ROGAN JOSH (D)(N)
    lamb cooked in a cashew & cream sauce with onions & tomatoes 

    LAMB VINDALOO
    lamb & potatoes in tangy, ἀery sauce 

    LAMB BRIYANI (N)
    spiced basmati rice blend cooked with lamb served with raita 

    LAMB CURRY
    traditional dish cooked with lamb, onions, garlic, ginger, tomatoes, and curry spices

    CHETTINAD LAMB
    South India preparation of lamb cooked with potatoes, onions, garlic, ginger, tomatoes & spices

    SEAFOOD SPECIALTIES

    SHRIMP MASALA (D)
    shrimp cooked in a masala base of onions, bell pepper, tomatoes & cream

    SHRIMP COCONUT KURMA (N)
    shrimp cooked in a curry base of onions, tomatoes, & coconut milk

    SHRIMP SAAG (D)
    shrimp cooked in a cream-based sauce with spinach & onions

    PINEAPPLE SHRIMP
    shrimp cooked with pineapple, tomatoes, & coconut cream

    SHRIMP CURRY
    traditional dish cooked with shrimp, onions, tomatoes & a curry blend

    INDIAN FLATBREADS

    PLAIN NAAN (G)(V)
    flatbread baked in a tandoor

    GARLIC NAAN (G)(V)
    flatbread spotted with garlic & cilantro, tandoor fresh

    ONION NAAN (G)(V)
    Indian bread with seasoned onions and baked in tandoor(clay oven)

    PESHAWARI NAAN (G)(N)(V)
    flatbread stuffed with a mix of coconut, raisin & cashew, tandoor fresh

    PESHAWARI NAAN (G)(N)(V)
    flatbread stuffed with a mix of coconut, raisin & cashew, tandoor fresh

    Channa Roti (New!)(GF)
    special Gluten free bread made with chickpea flour and spices

    TANDOORI ROTI (G)(V)
    whole wheat flatbread, tandoor fresh

    ACCOMPANIMENTS

    CUCUMBER RAITA (D)
    a tangy yogurt sauce with cucumber & spices

    GREEN SALAD (V)
    cucumber, red onions, carrot, green chilies & spices

    BASMATI RICE (V)
    steamed fragrant long-grain rice

    PAPADAM (V)
    lentil flour wafers speckled with black pepper & cumin

    ONION SALAD (V)
    bed of spiced onions & hot peppers

    MIX PICKLE (V)

    MANGO CHUTNEY (V)

    MINT CHUTNEY (V)

    TAMARIND CHUTNEY (V)

    DESSERTS

    MANGO ICE CREAM (D)
    homemade ice cream whipped with mango pulp, vanilla & cream

    PISTACHIO KULFI (D)(N)
    homemade ice cream with pistachios, cashew nuts, cardamom & cream

    KHEER (D)(N)
    cardamom-flavored rice pudding made with milk and garnished with cashew nuts and golden raisins

    GULAB JAMUN (D)(G)
    a light pastry soaked in rose sugar syrup

    BEVERAGES

    MANGO LASSI(D)
    sweet drink blended with mangoes & yogurt

    STRAWBERRY LASSI(D)
    sweet drink blended with strawberries & yogurt

    SWEET LASSI(D)
    sweet drink blended with rose water & yogurt

    MANGO LEMONADE

    INDIAN CHAI (TEA)
    special tea boiled with milk & spices

    INDIAN COFFEE
    Indian coffee grounds seeped in hot milk

    HERBAL TEA
    green tea

    BOTTLED WATER
    still or sparkling

    LITTLE INDIA LIME
    Sweet handcrafted lime juice blended with club soda & spices

    SOFT DRINKS
    Coke, Diet Coke, Coke Zero, Lemonade, Dr. Pepper, Sprite

    GINGER BEER (Non-alcoholic)

    NON-ALCOHOLIC BEER
    O’douls

    BEER
    Taj Mahal, Lager, 22 oz., India
    Squatters Hop Rising Double IPA 5.5 (9.0% Alcohol), Utah
    Stella Artois, Lager, Belguim
    Franziskaner Hefewizen, Germany

    HOUSE WINES BY THE GLASS
    Merlot
    Chardonnay
    Cabernet
    White Zinfandel

    ask about our full wine list

  • IHC Heber Valley Hospital Welcomes First Baby of 2023 Born in Wasatch County

    IHC Heber Valley Hospital Welcomes First Baby of 2023 Born in Wasatch County

    Sawyer Ann Karinen was born at 11:39 p.m. on January 2, 2023. She is the daughter of Clara Vowels and Andrew Karinen, residents of Heber City. Sawyer weighed in at 6 lbs. 5 oz. and is 19 inches long. She is Clara and Andrew’s first child.

    “I can’t believe she’s mine,” said Clara, Sawyer’s mom. “It was a long day of almost 20 hours of labor, but she’s definitely worth it.”

    “It’s hard to put into words,” said her father, Andrew. “We’ve both worked in daycares, so we have lots of experience with kids. But they go home at the end of the day. It’s so crazy we’re taking this little one home with us.”

    Along with her first baby status, Sawyer also received a prize basket of baby goodies from Intermountain Healthcare to celebrate the birth at Heber Valley Hospital, which included generous donations from three Utah-based baby product vendors: Minky Couture; Loulou and Company; and Over the Moon.

    “It’s always exciting to welcome our first baby of the year,” said Kam Wright, Heber Valley Hospital nurse manager, women and newborn services. “They’re a darling family and it was the perfect wintery welcome for Sawyer.”

    Heber Valley Hospital is a 19-bed hospital and has been serving the Wasatch County area since 1999. More than 200 babies were born at Intermountain Heber Valley Hospital in 2022.

    Andrew Karinen_Sawyer Ann Karinen_Clara Vowels
    Sawyer Ann Karinen
    Andrew_Sawyer_Clara_Dana
  • Creekside Yurt

    Creekside Yurt

    A guided evening snowshoeing a half mile through the star lit forest of Soldier Hollow, to a warm inviting yurt. Here we will be preparing a private fine dining experience with a 4 course meal, an intimate fire, and the outdoor experience you are searching for this winter. Enjoy your evening making S’mores by the fire, or inside the warmth of the yurt with friends and family.

    Trip Details

    $185 per adult $155 per child (under 12) + tax & 20% grat

    Available Tuesday through Sunday, depending on availability

    Available December 1 – April 30, 2023. 5:30-9:30

    What trip Includes: 4 course meal, Guided snowshoeing tour, snowshoe rental, guide, park admission, gratuity for staff, hot cocoa and Tea bar & s’mores.

    Beer only Cash Bar available on site; BYO wine for corkage fee.

  • A little creativity + imagination Inspiration Haven

    A little creativity + imagination Inspiration Haven

    AmberLee Shuler has always enjoyed creating, but it wasn’t until she started taking art classes in middle school and high school that she realized just how much she loved art! Painting with acrylics, watercolors, and oils, drawing, calligraphy, she enjoyed it all. While taking calligraphy in 10th grade, her teacher encouraged her to try out pottery. At first she was hesitant. AmberLee explains, “I didn’t think I’d really like pottery, but my calligraphy teacher was also the pottery teacher and I really liked him as a teacher.” So, AmberLee signed up. “I took pottery in 11th grade and absolutely loved it! I actually had two pottery classes in 12th grade because I loved it so much.” At the same time she was also taking photography and graphic design and had decided to pursue a degree in graphic design once she graduated.

    While in college she took several art classes including, drawing, 2D art, art history, and pottery, and was well on her way to earning her associates degree when, as often happens in life, she changed her mind. Instead of earning a degree in graphic arts, AmberLee earned her bachelor’s in elementary education, and began teaching. After her first year, she took a one-year break to stay home with her son. Still thinking about art, she decided to teach a few art classes out of her house before going back to teaching school full time; which she would do for another six years.

    In early 2022 AmberLee and her husband went out on a date to a pottery studio, and that changed everything. She explains, “While we were at that class, I was like I want to do this! I want my own studio. Originally, I thought I’d just have a pottery studio, but I also wanted to do paints and other art.” The couple went to a few different art classes — just to make sure — but AmberLee was certain. She continues, “I was like, ‘Ya, this is what I want to do,’ and that just sort of started the ball rolling. This was literally like January/February of this year that I decided I wanted to take the leap; and actually open an art studio instead of just doing classes out of my house.” AmberLee laughs as she shares that once the decision was made they immediately started purchasing supplies and looking for a place. In March they found a quaint basement ‘studio’ that they renovated and by April they were opening their doors; welcoming all to Inspiration Haven Art Studio!

    What can you expect to find when you walk into the studio? A lot of inspiration, a lot of fun, and a lot of ways to create! With clay being AmberLee’s favorite medium, it comes as no surprise that she plans to have a pottery room in the back of the studio. But for now, Inspiration Haven offers art classes, paint nights, and private parties for families, birthdays, and corporate events. Combining her love for art and elementary education, AmberLee also offers 4-week and 12-week kid’s art classes for ages 3-15. AmberLee teaches the fundamentals of art and the kid’s get to explore all types of mediums. AmberLee explains, “We work with clay and pastels, we paint with watercolors and acrylics, we explore all avenues. The kids come once a week for an hour-and-a-half and we just have fun and learn all kinds of art.” At the end of the 12 weeks Inspiration Haven turns into an art gallery. “We give the kids an opportunity to have their art work displayed in a more formal setting. It’s fun for them to see their work on display with everybody else’s.” The event is open to the public so friends, family, and community members can all enjoy what they’ve accomplished.

    AmberLee has accomplished quite a bit in just a few short months and enjoys helping others fall in love with art too. For her paint nights, anyone, from expert to never touched a paint brush before are welcome. AmberLee shares, “I guide them through a painting. I teach them technique a little bit too, but it’s not necessarily a formal art class. It’s more of an opportunity to come paint a picture and have fun, have a friends or family night out and enjoy the night.” The two-hour classes are typically on Friday or Saturday night; however, you can call and set up a private party for any night of the week. You can choose a 16X20 (or request a size) painting from Inspiration Haven’s collection or, if you give AmberLee a two-week notice, you can send her a picture of the art work would like to use instead. Everything you need to create your masterpiece is provided by the studio. If you require ‘snackage’ while painting (or hosting a birthday party or event) AmberLee says, “bring the food” just let her know first and she’ll make sure there’s a table for your victuals. Her goal is to create an inviting, fun space where everyone can be inspired. When asked what artist(s) inspire her she shares, “One of my favorite artists has always been Vincent Van Gogh. I love most post-impressionism art but his has always been a favorite of mine. I love how he creates movement in his artwork and the vibrant colors he uses. I’m also inspired by my husband’s grandma and aunt. They are incredible artists and I have always hoped to paint as well as they do.”

    When you visit Inspiration Haven’s website you will be greeted with these words: Inspiring Creativity & Imagination. If you scroll down just a bit more you’ll find this quote from Vincent Van Gough: “If you hear a voice within you say ‘you cannot paint,’ then by all means paint, and that voice will be silenced.” And that is just what AmberLee is doing; inspiring all to ‘silence’ the voice that says you can’t, to use their imagination, and to create!

    Santa’s Workshop
    Saturday, December 3rd. Sign up for painting and other Christmas crafts.

    Art Student Gallery
    Monday – Tuesday December 12th & 13th 5:00-8:00 pm

    2 S Main Street Heber City, UT
    435-271-3549

    inspirationhavenart.com

  • On the Rocks Bar

    On the Rocks Bar

    Light or Shareable

    $16 – 40 

    Rich’s OG Wings
    Smoked Wings, Buffalo Sauce, Brown Butter Ranch, Celery & Carrots

    Uncle Chrisy’s Wings
    Smoked Wings, Yuzu Kosho, Escabeche, Brown Butter Ranch

    Charcuterie
    Selection Of Utah Meats And Cheese, Pickled Vegetables, Dried Fruit Assorted Nuts Or Seeds, Local Honey, House Sourdough Toast

    Fried Cheese Curds
    Heber Valley Cheese Curds, House Brown Butter Ranch And Tomato Jam

    Tempura Courgette
    Tempura Fried Squash And Squash Blossoms With Edemame Jalapeno

    Venison Carpaccio
    Rocket, Whiskey Gel, Zaatar, Lions Mane Mushrooms, Shallot Mignonette, Onion Blossoms, House Made Sourdough Toast

    Thon Et La Pomme
    Dry Aged Line Caught Pacific Yellow Fin Tuna, Apples, Pistachio, Cucumber, Apple Ponzu

    Salmon Mosaic
    Asian Pear, Watermelon Radish, Coconut Air

    Honeydew Gazpacho
    Roasted Jalapeno, Pistachio, Creme Fraiche Sorbet

    Roasted Tomato Bisque Gratin
    Gruyere, Crostini

    From the Garden

    $16 – 25 

    Little Gem Salad
    Little Gem Lettuce, Heirloom Tomatoes, Fine Herbs, Brown Butter Croutons, Truffle Vinaigrette

    Duck Confit Salad
    Arugula, Grapefruit, Macerated Blackberries, Pine Nut Brittle, Vanilla Essence

    Farm Crepe
    Park City Creamery Feta, Turmeric Crepe, Roasted Beets, Spring Onion, Sorrel, Hazelnuts

    Spring Salad
    Spring Greens, Avocado, Carrots, Macadamia Nuts, Nutritional Yeast, Brown Butter Ranch

    Pizza

    9 Inch Hand Tossed
    9 Inch Cauliflower Crust Available +$2

    $15 – 20

    Traditional Pepperoni

    Margherita
    Cherry tomato, fresh mozzarella, basil

    Prosciutto Pizza
    Pecorino Romano, Asian Pear, Arugula, Ver Jus Reduction

    Mountain Man
    Elk Merguez, Garlic Honey, Zaatar

    BBQ Chicken Pizza
    Roasted Chicken, Tomato Sauce, Mozzarella, Local Whiskey BBQ Sauce, Crispy Onions, Cilantro, Red Pepper Ranch Dressing

    Trio Sausage Pizza
    House Sausage, Italian Sausage, Andouille Sausage

    Sammies

    Served with french fries. Gluten-free bun available by request +2
    $18 – 22

    The Black Rock Burger
    Smash Burger Patties, Heber Valley Creamery Bread Cheese, Turmeric Pickles, Calabrian Chili Special Sauce, Lettuce, Tomato, Onion, Black Rock Charcoal Bun

    Smoked Trout Sandwich
    Smoked Local Trout, Cole Slaw, Macadamia Nuts, House Sourdough

    Garden Beyond Burger
    Beyond burger™patty, vegan cheese, tomato, lettuce, pickled onion, basil pesto, gluten-free bun

    Entrée’s

    $32 – 60

    Aubergine
    Roasted Eggplant, Spiced Coconut Yogurt, Spring Peas, Mint, Parsley, Fried Garlic

    House-Made Mushroom Tortellini
    Asparagus Pesto, Local Mushrooms, Champagne Ricotta, Brown Butter

    Elk Bolognaise
    Local Elk, Snake River Farm Kurobuta Pork, Fresh Pappardelle, Pecorino

    Butter Poached Halibut
    Pacific Halibut, Charred Squash, Pickled Savoy Cabbage, Chili Fumet

    SRF Bone in Pork Short Rib
    Heirloom Fremont Beans, Leeks, Harissa

    Seared Duck Breast
    Pink Oyster Mushrooms, Huckleberries, Charred Shallot, Duck Demi-Glace, Amaranth

    Steak Frites
    Snake River Farms Hanger Steak, Sauce Au Poivre, Fries

    Grilled Ribeye
    12oz Grilled Ribeye, Smashed & Fried Fingerling Potatoes, Whipped Sauce Bearnaise
    Fillet Mignon
    6oz Beef Tenderloin, Celery Root Puree, Persillade

    Sides

    $6 – 14

    Asparagus

    Mac and Cheese

    Miso Peas

    Crushed Fingerling

    Fresh Cut Fries

    House Made Bread

     

    Gluten Free = [GF]           Vegan = [V]           Tree Nut Allergy = [T]

    18% Service Charge added to Parties of 8 or More.

    *Consuming raw or undercooked meats, poultry, seafood or eggs may increase your risk of food-borne illness.

  • Quench It

    Quench It

    Custom Drinks

    Soda Bases
    Coke, Diet Coke, Coke Zero, Caffeine Free Diet Coke, Dr. Pepper, Diet Dr. Pepper, Pepsi, Diet Pepsi, Mtn Dew, Diet Mtn Dew, Sprite, Sprite Zero, Fresca, Rootbeer, Red Cream Soda, Lemonade, Lite Lemonade, Powerade Mtn Berry, Unsweetened Tea

    Syrups
    Almond, Blackberry, Blood Orange, Blue Curacao, Blue Raspberry, Blueberry, Butterscotch, Cheesecake, Cherry, Chocolate, Coconut, Cranberry, Cucumber, Grape, Grapefruit, Green Apple, Grenadine, Guava, Huckleberry, Kiwi, Lavender, Mango, Marshmallow, Orange, Passion Fruit, Peach, Peppermint, Pineapple, Pomegranate, Raspberry, Sour Attitude, Strawberry, Tiger’s Blood, Vanilla, Watermelon

    Sugar Free Syrups
    Black Cherry, Blue Raspberry, Coconut, Mango, Peach, Pineapple, Raspberry, Strawberry, Vanilla, Watermelon

    Purees
    Mango, Peach, Raspberry, Strawberry

    Fresh Fruit
    Lemons, Limes, Oranges, Maraschino Cherries, Mint

    Creams
    Vanilla, Coconut, Half & Half, Sugar Free, Whipped

    Extras
    Nerds, Gummies

    Frozen Fruit
    Mangos, Raspberries, Strawberries

    Vanilla Ice Cream

    Soda Favorites

    This is the category that started it all and is still our most popular menu section. Start by choosing the base soda you want, and then select the mixes that best suit your tastes. Then take it further by customizing from there. Quench It! is the ultimate place for people who want things the way they want them!

    Cindy
    Coke, Coconut, Vanilla & Cream

    Crankie
    Coke, Cranberry & Limes

    “O.G.”
    Diet Coke, Coconut & Limes

    Paradise Getaway
    Diet Coke, Coconut & Vanilla

    Crew
    Root Beer, Coconut & Vanilla

    Lazy Daze
    Root Beer & Cream

    Root Beer Float
    Root Beer & Ice Cream

    Strawberry Dream
    Red Cream Soda, Strawberries & Cream

    Dr. Creamberry
    Dr. Pepper, Raspberry & Cream

    Quencher
    Dr. Pepper & Coconut

    Twisted Sister
    Dr. Pepper, Cheesecake, Cherry & Cream

    V-I-P
    Dr. Pepper & Vanilla

    Creamsicle
    Sprite, Orange & Cream

    Maliblue
    Sprite, Blue Curacao, Coconut, Passion Fruit & Coconut Cream

    Quench-A-Colada
    Sprite, Coconut, Pineapple & Cream

    The Stinger
    Sprite, Blackberry & Lemons

    Beach Bum
    Pepsi, Coconut & Pineapple

    Pep in Your Step
    Pepsi, Pomegranate & Limes

    The Weekend
    Pepsi, Grenadine & Cream

    Refresh’n
    Fresca, Cranberry, Grapefruit & Limes

    Sunset
    Fresca, Blood Orange & Mango

    Whimsy
    Fresca, Coconut, Cheesecake & Strawberry

    Dew the Blue
    Mtn Dew, Blue Raspberry & Coconut

    Island Dew
    Mtn Dew, Coconut & Peach

    Key Lime
    Mtn Dew, Kiwi, Limes & Cream

    Mountain Meach
    Mtn Dew, Mango & Peach

    Summer Nights
    Diet Mtn Dew, Limes & Raspberries

    Lemon Cream
    Lemonade, Cream & Lemons

    Razzleberry
    Lemonade, Raspberry & Lemons

    Sweet Crush
    Lemonade, Peach, Raspberry & Raspberries

    Flipped Cosmo
    Powerade, Coconut & Cream

    Hey Teach!
    Tea, Peach Puree & Lemons

    Flavored Waters

    We start with filtered water–still or sparkling. Then we add lightly sweetened flavorings and fresh fruit to create something truly special. These drinks are great for when you want something special but aren’t craving soda.

    Coconut Mist
    Water, Coconut, Strawberry Puree, Strawberries & Coconut Cream

    Sippin’ Summer
    Water, Coconut, Raspberries & Mangos

    Rango
    Water, Raspberry & Mango Puree, Lemons & Limes

    Citrus Splash
    Water, Grapefruit, Lemons & Oranges

    Kesley Jade
    Soda Water, Pomegranate, 2X Raspberry Purée, Lemons & Coconut Cream

    Spa Water (the original)
    Water, Lemons & Limes

    Mojos

    Energy Drink + Mtn. Dew + Syrup + Cream. Are you feeling a little dragged down? Maybe you’ve hit that post-lunch wall. Well a quick trip to Quench It! for a Mojo may be just the kick in the pants you need. And it’s a very delicious kick.

    Monster Energy
    Original, Mango Loco, Pipeline Punch & White Ultra

    Rockstar Energy
    Original, Lemonade, Orange & Silver Ice

    Red Bull Energy
    Original, Coconut Berry, Tropical & Sugarfree

    Kids Drinks

    Kids can be incredibly picky but at Quench it! we have amazing kids’ drinks that will delight all of them. Every drink is prepared with our special touch and includes a fun topper that kids will love. And if you really big kids and adults want to order one too, that’s okay, because what happens at Quench it stays at Quench it!

    Butterfly Kisses
    Lemonade, Raspberry, Whipped Cream & Butterfly

    Fins Up
    Lemonade, Blue Raspberry, Whipped Cream & Shark

    Quench-A-Saurus
    Root Beer, Vanilla, Whipped Cream & Dinosaur

    Sonic Boom
    Powerade, Watermelon, Whipped Cream & Jet

    Toad-ally Rad
    Sprite, Kiwi, Whipped Cream & Frog

    Hot Favorites

    Almond Joy
    Hot Chocolate, Almond & Coconut

    Creme Brûlée
    Hot Chocolate & Caramel Sauce

    Melted S’more
    Hot Chocolate, Marshmallow & Graham Crackers

    Mint To Be
    Hot Chocolate & Andes Mints

    Pumpkin Spice
    Hot Chocolate, Pumpkin, & Whipped Cream

    The Whipper
    Hot Chocolate, Whipped Cream & Sprinkles

    Blended

    You won’t find a better Frozen Hot Chocolate anywhere! And we use real fruit in our smoothies so you’ll definitely be able to taste the difference. They’re perfect for a hot summer day, but we serve them year round too, so why not liven up your winter with a blended drink. Because life’s better mixed up!

    16oz Frozen Hot Chocolate

    24oz Frozen Hot Chocolate

    16oz Smoothie
    Strawberry Banana, Tropical, Wildberry

    24 oz Smoothie
    Strawberry Banana, Tropical, Wildberry

    Cookies

    Quench it! is proud to be the only drink and snack company to feature the best cookies around. Süss Cookies are handmade, gourmet cookies baked in Midway, Utah and feature some of the tastiest flavor combinations you’ll ever have. These cookies are the perfect balance of tender and crisp.

    Chocolate Chip
    Everyone’s favorite. The must have. The classic. Crisp on the outside, soft on the inside. This is the best chocolate chip cookie you will ever eat.

    Coconut
    Sweet shredded coconut, almonds, and chocolate chips in a light coconut flavored dough. Dipped in chocolate and garnished with fresh coconut.

    Cookies & Cream
    Yep! We not only put cookies ‘n cream cookies into the cookie itself, but we also top it off with more pieces. Oh and some chocolate drizzle. You’re welcome.

    Lemon
    Fresh and light! This lemon sugar cookie coated with a sour cream glazé and fresh lemon zest will make your lips pucker.

    PB Deluxe
    Smooth natural peanut butter with chocolate chips, peanut butter chips and rolled in sugar. Finished with a chocolate drizzle, you’ve found a PB cookie worth sharing.

    Samoa
    One of our favorites–a soft shortbread cookie drizzled with chocolate, caramel, and coconut with a chocolate bottom. Your taste buds will be in paradise.

    Sugar
    You know it, you love it, it’s a classic, with our Quench it twist–our signature turquoise frosting.

    Cookie of the Month
    You already know we think life’s better mixed up, so we do that with our cookies too! Each month we bring you a new cookie, so check out our social media, our menu, or ask one of our team members for this month’s flavor.

    Gluten Free
    Ambrosial Bakery’s Chocolate Chip (also dairy free!), S’mores Bar, Sugar & Seasonal

    Snacks

    Are you looking for something salty to balance out the sweet? Maybe you’re looking for something sweet to balance out the sweet! Either way, Quench It! has you covered. Our snacks are perfectly proportioned to bridge the gap between meals and will satisfy the salty or sweet tooth.

    Pretzel Bites
    Cinnamon Sugar – Parmesan Garlic – Salted

    Cool Beads
    Banana Split, Chocolate, Cookies ‘n’ Cream, Cookie Dough, Cotton Candy, Rainbow Ice

    There’s More at the Store!
    We often have much more at each store. Be sure to ask one of our friendly associates!

  • Envision Central Heber: Stakeholder Workshops on November 30

    Envision Central Heber: Stakeholder Workshops on November 30

    Envision Central Heber is an opportunity to honor the heart of our region and City. We love Heber and want to take good care of it, ensuring it will flourish now and for future generations.

    Heber is growing, and in preparation, we’re always planning. In 2020 Heber City approved the Envision Heber 2050 Vision and General Plan, which provides overall direction for the entire City. We’re now focusing on Central Heber. We’ll examine Main Street, surrounding neighborhoods, and a planned recreation and tourism district near the train station. Challenges and opportunities to explore include growth, our history, traffic, recreation, community spaces, business growth, beauty—and options and ideas you bring to the table.

    The City wants to listen and learn from residents. Together, we’ll develop a detailed plan that accommodates anticipated growth and captures community hopes and dreams. What do you imagine when you think about Central Heber? What would you enjoy doing along Main Street or in a new recreational and tourism area? How do you imagine central neighborhoods growing and continuing to mature? What business environment do you envision? As we grow, how do we harness advantages while preserving the character of Heber that we love?

    These are open questions, and we look forward to the conversation. Take part in surveys and community meetings, and plan now to share your voice! Please visit envisionheber.com as the process unfolds in the coming months.Our first community stakeholder workshop event will take place on Wednesday, November 30, 2022. We will be conducting three separate workshops to focus on the critical areas of Central Heber. All events will be held at the Wasatch County Public Library – Senior Center.

    • The first workshop targets stakeholders interested in the Recreation and Tourism District. The event will take place on November 30 between 8:00 am and 10:30 am.

    • The second workshop is intended for stakeholders interested in Heber City Main Street. This workshop will begin at 11:30 am and carry on through 2:00 pm.
    • The third and final workshop in this public input round is designed for downtown Heber City’s Central Neighborhoods. This area loosely encompasses all homes within five blocks of Heber Mains Street and Center Street.

    Please come prepared to learn, collaborate, and help find solutions to our community’s increased pressures of growth. While we may not be able to stop development in the Heber Valley, we can steer and direct the course of that growth. All materials necessary to participate in the workshop will be provided.

    SAVE THE DATE – NOVEMBER 30, 2022. We look forward to your ideas and thank you for exercising your civic rights by sharing your time and thoughts. Visit envisionheber.com for details and updates throughout the visioning process.

  • Twisted Sugar

    Twisted Sugar

    Popular Items

    $2.85 – 29

    Mix & Match 6 pack

    Lemon Raspberry Sugar cookie

    Cookies & Cream cookie

    Sugardoodle cookie

    Oatmeal cookie butter

    Mix & Match dozen

    Salted Caramel Sugar cookie

    Madster

    Lemon Tart Sugar Cookie

    Frozen Hot chocolate

    Signature Cookies

    $2.50

    Chocolate chip

    Oatmeal Chocolate chip

    Twister Sugar

    Peanut Butter

    Frosted Sugar

    Lemon Sugar

    Indulgence Cookies

    $2.85

    Crinkle Cookie

    Peanut Butter Nutella cookie

    Banana Cream

    Cookies & Cream cookie

    Lemon Raspberry Sugar cookie

    Sugardoodle cookie

    Oatmeal cookie butter

    Salted Caramel Sugar Cookie

    Chocolate Chip cookie

    Sprinkles Sugar cookie

    Lemon Tart Sugar cookie

    Twisted Sugar cookie

    Oatmeal Chocolate chip

    Peanut Butter cookie

    Caramel Sugar cookie

    Lemon Sugar

    Frosted Sugar

    Coke & Pepsi

    Coke, Diet Coke, Coke Zero, Pepsi, Diet Pepsi

    $2.75-3.37

    The Bop
    Coconut and cherry

    My Foolish Heart
    Raspberry puree and coconut cream

    Lindy Hop
    Cherry and maraschino cherries

    Jitterbug
    Mango puree, coconut and fresh lime.

    Blackout
    Raspberry puree and blackberry.

    Pure Poppy
    Blue raspberry, vanilla and vanilla cream.

    Pixie
    Peach puree, orange and cream.

    Summer Lovin
    Strawberry, coconut and pineapple.

    T Bird
    Pineapple, cherry and maraschino cherries.

    Dr Pepper

    Dr. Pepper, Diet Dr. Pepper

    $2.75 – 4

    Dr Knievel
    Strawberry Puree, Vanilla, Coconut & Cream

    Jukebox
    Raspberry, coconut and cream

    Madster
    Vanilla, coconut and cream

    Nerd Alert
    Pineapple, coconut and coconut cream

    Zuko
    Raspberry, fresh lime and cream

    Kimbo
    Peach, vanilla and cream

    Reggie
    Raspberry and fresh lime

    Huck Finn
    Vanilla and huckleberry

    Grease Monkey
    Peach puree, strawberry, and watermelon

    Mountain Dew – Diet Dew

    $2.31 – 3.62

    Kiwi Rush
    Strawberry puree and kiwi

    Bombshell
    Grapefruit, pomegranate and fresh lime

    Love Shack
    Curacao, pineapple, coconut and fresh lime

    Mad Love
    Caraco, pineapple, coconut and fresh lime

    Berry Mai Tai
    Huckleberry, blackberry, and pomegranate

    Red Dragon
    Watermelon and cream

    Rock & Roll
    Strawberry, cherry and cream

    Just Peachy
    Peach puree and cream

    Big Chill
    Mango puree and cream

    Appletini
    Green apple

    Marigold Swing
    Mango puree, vanilla and cream

    Sprite – Sprite Zero

    $2.75 – 3.81

    Stop Staring
    Peach and mango puree, coconut and fresh lime

    DA BOM
    Tiger’s blood, coconut and coconut cream

    Pink Cupcake
    Strawberry, vanilla, cupcake and cream

    Bengal’s Blood
    Mango, pomegranate, and raspberry

    Swizzle Stix
    Raspberry Puree, Coconut & Coconut Cream

    Lime Rickey
    Grape and fresh limes

    Voodoo
    Grapefruit, cherry and fresh lime

    Saturday Night Swing
    Banana, pineapple, strawberry and coconut

    Fashionista
    Lemonade, cherry and maraschino cherries

    Lulu
    Strawberry, watermelon and peach

    Peaches & Cream
    Peach puree and cream

    Lemonade, Iced Tea

    $1.87 – 3.56

    Blush
    Raspberry & Strawberry Puree & Coconut

    Shimmy
    Peach Puree, Mango & Coconut Cream

    High Society
    Strawberry & Cherry

    Knight Hawk
    Mango Puree, Coconut & Kiwi

    Arnold Palmer
    Iced tea & lemonade

    Orange Crush

    $2.75 – 3.18

    Tiger Lily
    Pineapple, strawberry and fresh lime

    Popsicle
    Mango puree and peach puree

    Trixie
    Huckleberry and raspberry

    Root Beer

    $2.75 – 4

    Root Beer Barrel
    Caramel and vanilla

    Mandie Bee
    Raspberry puree, blackberry and cream

    Retro Rock
    Orange and vanilla

    Rizzo
    Strawberry puree, coconut, vanilla and cream

    Little Crewzers

    $2.31 – 2.93

    Shirley Temple
    Sprite, cherry and maraschino cherrie

    Boogey Monster
    Sprite and green apple

    Snackle
    Lemonade, blackberry and cream

    Truair
    Root beer, chocolate and vanilla

    Flavored Water

    $2.31 – 2.93

    Fruit Lover
    Strawberry, Peach, Watermelon & Fresh Lime

    Berrylada
    Coconut, Raspberry, Fresh Lime & Coconut Cream

    Paradise Island
    Strawberry, Coconut, Peach & Fresh Lime

    Kimi
    Pineapple, Mango & Fresh Lime

    Colada Twist
    Coconut, pineapple and fresh lime

    Twisted Energy

    $5

    The Alexa
    SF Rockstar Mt Dew, Mango, Pineapple, Coconut & Fresh Lime

    Haydo
    Rockstar, Mt. Dew, Pineapple, Raspberry & Peach

    Whitster
    Red Alert, Mt. Dew, Pomegranate, Grapefruit & Fresh Lime

    Brain Blast
    Rockstar, sprite, strawberry, and lime

    All Twisted
    SF Monster, coconut & fresh lime

    Huckle Star
    Lemonade Rockstar, Lemomade, Huckleberry, and Coconut Cream

    #23
    Red Alert, mountain dew and cherry

    Twisters

    $4.60

    Frozen Hot Chocolate

    Pina Colada

    Strawberry

    Raspberry

    Lemonade

    Cotton Candy

    Twisted

    Mango

    Pinneaple

    Num Low Carb Keto – Friendly Cookies and Brownies

    $6.25

    Whoopie Pie
    Brownie base filled with a light fluffy filling

  • Los Tacos Locos Food Truck

    Los Tacos Locos Food Truck

    TACOS

    Enjoy our variety of delicious Tacos.

    Al Pastor (marinated pork), Lengua (tongue), Cabeza (head), Pollo (chicken), Birria, Barbacoa, Asada (steak), Carnitas, Chorizo (Mex sausage), Shrimp, Fish.

    $2.20 – $4.65

    Taco Regular
    Cilantro, Onion, Salsa

    Super Taco
    Choice Of meat, Cheese, Sour Cream, Guacamole, Pico De Gallo

    Taco Loco
    Deep Fried Fish Or Shrimp, Pico De Gallo, Cabbage, Special Sauce and Flour Tortilla

    Crispy Taco
    Choice Of Meat, Lettuce, Cheese, Pico De Gallo, Sour Cream

    Taco Governador
    Corn Tortilla, Cheese, Bell Peppers, Onion, Tomato, And Fried Shrimp.

    Taco Ranchero
    Corn Tortilla, Cheese, Jalapenos, Onion, Tomato, And Steak.

    BURRITOS

    Fresh, And Authentic Burritos.

    Al Pastor (marinated pork), Lengua (tongue), Cabeza (head), Pollo (chicken), Birria, Barbacoa, Asada (steak), Carnitas, Chorizo (Mex sausage), Shrimp, Fish.

    $5.75 – $10

    Kids Burrito
    Beans, Cheese

    Regular Burrito
    Choice of meat, rice, beans, pico de gallo, salsa

    Super Burrito
    Special. Choice of meat, rice, beans, pico de gallo, sour cream, guacamole, cheese, salsa

    Wet Burrito
    Choice of meat, rice, beans, pico de gallo, sour cream, guacamole, cheese, salsa

    Loco Burrito
    Special. Choice of meat, rice, beans, potato fries, nacho cheese, guacamole, sour cream, pico de gallo

    Chimichanga
    Choice of meat, fried burrito, rice, beans, pico de gallo, cheese, sour cream, guacamole

    Meat Basket salad
    Choice of meat, rice, beans, pico de gallo, lettuce, cheese, sour cream, guacamole

    Veggie Burrito

    QUESADILLAS

    Enjoy Delicious Quesadillas

    $8 – $9.85

    Chicken, Chorizo, Carnitas, Al Pastor, Lengua, Cabeza, Asada, Birria, Barbacoa, Shrimp, Fish.

    Regular Quesadilla
    Pico De Gallo, Lettuce, Sour Cream, Guacamole, And Sauce.

    Super Quesabirria
    Large Flour Tortilla. Birria, Birria, Cheese, Onions, Cilantro, Sauce, And Consome.

    SIDES

    $4 – $4.50

    Tostada De Ceviche

    Rice – Beans

    Guacamole 6oz.

    DRINKS

    $1.20 – $2.75

    can soda

    bottle soda

    Mexican coca

  • Quesabirria’s Mexi-Style

    Quesabirria’s Mexi-Style

    MENU

    $2.99 – $59.99

    Combo 1: 2 Birra Tacos and Consome
    2 Birra Tacos and Consome

    Combo 2: 2 Quesabirria Tacos and Consome
    2 Quesabirria Tacos and Consome

    Combo 3: 3 Quesabirria Tacos & Consome
    3 birria beef tacos with melted cheese and crispy corn tortilla, served with consome.

    Combo 4: 2 Quesabirria Tacos & 2 Birria Tacos
    2 Birria beef taco w/ melted cheese and 2 birria beef tacos all in a crispy corntortilla, served w/birria broth.

    Combo 5: 2 Quesabirria Tacos & Mexi Ramen
    Ramen served in consome beef broth with birria beef, and 2 birria beef tacos with melted cheese

    Quesabirria Taco
    Birria beef taco with melted cheese in a crispy fried tortilla.

    Birria Taco
    Birria beef taco in a crispy fried tortilla

    Consome
    birria au jus consome for dipping

    Mexi-Pizza
    12″ Double-layer Mexican pizza with birria beef, melted cheese, red sauce, and choice of toppings

    Mexi-Birria Fries
    Fries loaded with birria beef and melted cheese

    Mexi-Ramen
    ramen served in our consome beef broth, topped with tender birria beef.

    Birria Bowl and Tortillas

    Kids Quesadilla
    12″ Tortilla with melted cheese

    Burrito

    Quesabirrias Platter

    Carne Asada fries

    Nachos

    Pozole

    DESSERT

    $6.99

    Flan

    Tres Leches Cake

    Arroz con Leche

    SIDE

    $1.99 – 6.99

    tortilla

    Cheese fries

    french fries

    DRINKS

    $2.49 – 5

    coke

    diet coke

    sprite

    fanta

    jarritos

    topo chico

    iced tea

    water

    aguas frescas

    TACOS

    $2 – 14.49

    Carne Asada

    Pollo

    Chorizo

    Cachete

    Lengua

    Tripa

    Quesa-asada

    Frijoles Charros

    Quesa-asada combo
    2 Quesa-Asada tacos with melted cheese. Served with charro beans.

    El Jefe Combo
    2 campechano tacos, (carne asada, cheese & chorizo) Served with charro beans

    Barbacoa

    Chicharron

  • Moe’s Grill at Mountainland OneStop

    Moe’s Grill at Mountainland OneStop

    SANDWICHES & SUBS

    $4.95 – $16.99

    One Stop 4×4
    A two footer with your choice of meats, cheeses, customized to your liking Feeds people or one hungry wheeler, garnished lavishly

    Chicken Breast Sandwich
    Chicken breast topped with pepper jack cheese steamed until hot, on an onion roll dressed to your liking

    The Vegetarian
    Wheatberry bread topped with cream cheese, avocado, red onion, tomato, sprouts, lettuce, sunflower seed vinegar and oil

    Italian Sub
    Provolone cheese, ham cotto salami and mortadella, all on a French roll dressed with mayo, mustard, lettuce, tomato, red onion, vinegar, salt and pepper

    South Of The Border
    Tender slices of roast beef piled high on onion roll, dressed with mayo, mustard topped with Ortega green chili jack cheese then steamed ’til not, served with choice salad

    French Dip
    Thinly sliced roast beef with jack cheese served with potato salad

    BLT
    Bacon, lettuce, tomato on your choice of bread

    Tuna Salad Sandwich
    Tuna salad on your choice of bread, cheese and condiments

    BLTA Sandwich
    Bacon, lettuce, tomato and mayo on your choice of bread

    Ortega Club
    Bacon, ham, turkey, Ortega peppers, lettuce and mayo on your choice of bread

    Chicken Club
    Bacon, chicken breast, lettuce, tomato, pepper, jack cheese, mayo and mustard on choice of bread

    Original Club
    Bacon, ham, turkey, tomato and mayo on your choice of bread

    WARM IT UP

    $5.95-$6.49

    Italian Wrap
    Salami, provolone, lettuce, tomato, onion and pepperoni wrapped in a tortilla with salt, pepper, oil and vinegar

    Turkey-Bacon Wrap
    Turkey, bacon, lettuce, tomato shredded cheese and ranch wrapped in a tortilla

    Bacon Chicken Ranch Wrap
    Crispy chicken strips, bacon, ranch, lettuce and tomato wrapped in tortilla

    SALADS

    $5.49-$6.99

    Chef Salad
    Chopped ham and turkey, American cheese, provolone cheese

    Grilled Chicken Salad

    MEXICAN FOOD

    $1.75-$7.99

    Tacos
    Asada, al pastor, cabbage, cilantro, red or green sauce and onions

    Burritos
    Asada, al pastor, tripas, rice, beans, salsa, lettuce, tomato, onion and cilantro

    Wet Burritos
    Rice, beans, salsa, lettuce, tomato, onion and cilantro and cheese

    Quesadillas
    Sour cream, onions, tomatoes, lettuce, salsa and cheese

    Nacho Supreme
    Beans, sour cream, tomatoes, onions, cilantro and cheese

    Tortas
    Beans, queso fresco, onions, cilantro, tomatoes, mayo and salsa

    Asada Plate
    Rice, beans, meat, cheese, cilantro, tomatoes and onions

    Asada Fries

    BURGERS, FRIES & ONION RINGS

    $2.49-$7.99

    Bacon Guacamole Cheeseburger
    With choice of fries (crinkle cut, buffalo or curly) & 24oz fountain drink

    Philly Cheese Steak
    Meat, cheese, onions and mushrooms with fries and 24oz fountain drink

    Cheeseburger
    With choice of fries (crinkle cut, buffalo or curly) & 24oz fountain drink

    Mushroom Cheeseburger
    With fries and 24oz fountain drink

    Onion Rings

    Fries

  • Soup’R Cheesy Food Truck

    Soup’R Cheesy Food Truck

    Year Round Specials

    $4 – 13

    Braised Brisket
    American & white cheddar, sliced brisket, brisket sauce

    Buffalo Chicken
    pepper jack & mozzarella, sliced chicken, jalapenos, homemade buffalo sauce

    Pesto Chicken
    pepper jack & mozzarella, sliced chicken, tomatoes, pesto

    Super Cheesy Deluxe
    triple decker grilled cheese, all 5 cheeses, tomatoes, jalapenos, and caramelized onion

    Cordon Blue
    sliced chicken & ham, dijon aioli, white cheddar & mozzarella

    Tomato Soup
    cup or bowl

    Hand-cut Fries

    Build your Own

    $7

    Pick 2 Cheeses:
    White Cheddar
    American
    Pepper Jack
    Mozzarella
    Provolone

    Pick a Topping:
    Tomatoes
    Jalapenos
    Caramelized Onions

    Add a Protein:
    Bacon $3
    Ham $3
    Chicken $4

     

    Seasonal Sensations

    Grilled Cheeses:
    Sloppy Joe | Brie & Bacon | Ham & Apple | BBQ Chicken | Rodeo Burger | Philly Cheese Steak | El Cubano |
    Jalapeno Popper | Spinach & Artichoke | Pepperoni Pizza | Taco Supreme | Santa Fe

    Soups:
    Green Chile & Corn Bisque | Chicken & Corn Chowder | Loaded Baked Potato | Tortilla | Cream of Mushroom | French Onion | Chili

  • Santa Cruz Bakery & Pastry

    Santa Cruz Bakery & Pastry

    BAKERY

    Concha
    chocolate | pink| yellow | chilindrinas | limas

    Elotea de Fino
    croissant | panadero | gusano | troncos | piernas | girasoles | tostados

    Guayaba de Nuez
    almond | chocolate chip | raisins | sesame | nuez de azucar | nuez de huevo

    Nidos
    tortugas | herraduras | brocas de canela | brocas de chocolate | banderillas | cuellos | cortadillos de crema | cortadillos de fruta | yo-yo blanco | yo-yo rojo | niño envuelto

    Empanadas
    pineapple | apple | pumpkin

    Muffins
    lime | orange | almond | banana | pineapple | strawberry

    Bolillo

    Telera

    JELLYS

    Fruit Jelly with Philadelphia Cheese $35

    TAMALES & TORTAS

    Tamale
    chicken | red pork | green pork | rajas con queso (roasted poblano with onions, corn and mexican cream)

    Torta de Jamon
    Delicious ham torta with lettuce, tomato, onion, avocado, and our delicious freshly baked bread.

    DRINKS

    $2 – 3

    Coffee 12 oz

    Cinnamon coffee 12 oz

    Champurrado 12 oz

  • Buon Appetito Italian Bistro

    Buon Appetito Italian Bistro

    APPETIZERS

    13 – 19

    Calamari

    Antipasto Platter
    assorted Italian meats and cheeses accented with artichoke and olives

    Bruschetta

    Prosciutto Cream Cheese Wraps
    thin sliced prosciutto stuffed with cream cheese on a bed of fresh arugula topped with red onion curls

    Focaccia Cheese Bread

    PANINIS

    14 – 15

    All served on our mouthwatering focaccia bread with a side house salad

    Caprese Panini
    fresh heirloom tomatoes fresh mozzarella fresh basil balsamic reduction and pesto sauce

    Roasted Vegetable Panini
    portobello mushrooms zucchini squash and red peppers all roasted and topped with fresh arugula red pepper garlic aioli and juustoleipä cheese

    Chicken Parmesan
    crispy breaded chicken breast topped with our homemade marinara sauce, mozzarella, and parmesan cheese

    Italian Meatball Panini
    home-made Italian meatballs in our mouthwatering homemade marinara sauce, topped with mozzarella

    Chicken Pesto Panini

    Italiano Panini

    INSALATAS

    14 – 16

    Caprese Salad
    fresh heirloom tomatoes with delicious mozzarella fresh basil drizzled with balsamic reduction

    Slow-Roasted Beet Salad
    slow-roasted beets mixed with fresh spinach and goat cheese crumbles topped with homemade raspberry vinaigrette

    Caesar Salad
    crisp romaine lettuce with homemade croutons Romano and shaved parmesan cheese topped with homemade Caesar dressing

    House Salad
    fresh spring mix, and crisp romaine lettuce topped with olives pepercinnis salami and roasted red peppers tossed in home made Italian dressing

    Triple Berry Salad

    PIZZAS 10 INCH

    16 – 18

    Margherita Pizza
    housemade marinara sauce, fresh mozzarella fresh basil, topped with fresh garlic

    Chicken Pesto Pizza
    housemade creamy pesto cause, romano cheese, mozzarella cheese, topped with artichoke hearts, mushrooms, grilled chicken, and red onions

    Create Your Own Pizza + Add toppings
    marinara, cheese, and up to three toppings of your choice
    additional toppings are $1.99 earch
    red onions, green olives, calamata olives, fresh basil, mushrooms, pineapple, red bell peppers, chicken, pepperoni, artichoke hearts, fresh mozzarela, pancetta, goat cheese

    Pizza Puttanesca

    Arugula Salad Pizza

    Supreme Pizza

    Vegetable Pizza

    Chipotle Shrimp Pizza

    PASTA

    17 – 23

    All served with our toasted buttered focaccia bread
    *Gluten free option ask for our GF penne

    Chicken Parmesan
    fettucini with crispy breaded chicken breast, with our housemade marinara sauce, topped with mozzarella and parmesan cheese
    *vegetarian option EGGPLANT PARMESAN

    Spaghetti and Meatballs
    spaghetti topped with our housemade marinara sauce, homemade meatballs, and shaved parmesan cheese

    Pasta Primavera
    unguini, red bell peppers, zucchini squash, and oyster mushrooms topped with creamy white wine sauce

    Shrimp Scampi

    Salmon in Lemon Caper Sauce

    Four Cheese Ravioli
    four cheese raviolis topped with housemade alfredo sauce

    Pesto Gnocchi
    gnocchi topped with housemade creamy pesto sauce topped with shaved parmesan cheese

    Spaghetti Carbonara
    spaghetti with pancetta, mushrooms, peas, tossed in our housemade parmesan sauce

    Lasagna

    Alfredo Pasta

    Pasta Bolognese

    Lobster & Ricotta Ravioli

    Spicy Seafood Linguine

    KIDS

    8.99

    Kid Spaghetti and Butter

    Kid Spaghetti and Meatballs

    Kids Alfredo

    Kids Mac and Cheese

    Kids Cheese Pizza

    Kids Pepperoni Pizza

    SIDES

    2 – 10

    Side of bread

    Grilled Chicken

    Grilled Salmon

    Grilled Shrimp

    Side of marinara sauce

    Side of meatballs

    Side of pesto

    Side of white sauce

    Side Salad

    Tomato soup

    DESSERTS

    8 – 12

    Red Velvet Cake

    Tiramisu

    Layer Cake

    Cinnamon Swirl Pizza

    Sorbet

    LUNCH SPECIAL OF THE DAY

    7 – from 9.99

    Monday Any Pasta

    Soup of the Day (small bowl)

    Soup of the Day regular

  • Chamber of Commerce Christmas Gala 2021

    Chamber of Commerce Christmas Gala 2021

    The Chamber of Commerce hosted the party of the year, possibly even the decade, at their 4th annual Christmas gala on December 2nd! Two years in the making (thank you COVID), the event was planned to perfection; and made me feel as though I had traveled through time to a lively and entertaining era of 100 years ago.

    Citizens of the valley – some representing local businesses, others there for a good time, and all dressed in their best 1920’s attire- were greeted upon arrival at the Zermatt Resort by a ‘Moffia’ gangster who presented each individual with a ticket and explained the outline of the evening. Guests were then invited to the buffet tables for an incredible high class dinner that included an oyster bar, prime rib, charcuterie options, and several desserts; my favorite was the white chocolate mousse fig tart. During dinner, the BYU ballroom team showcased a few of their dances in flamboyant elegance.

    Following dinner, several awards were presented by the Chamber to well-deserving members and businesses of the community. Roonies Ice Cream was given the Business of the Year award. This local business was a by-product of the quarantine season and has taken off! Amanda Pensis, founder and owner of Boutique 1921, received the CAMS Community Partner of the Year Award. The dynamic duo of Reggan Jastram (owner of Innovative Real Estate) and Nicole Ferguson (owner of Mountain Refined) deservedly won the title of Ambassadors of the Year. Valerie Kelson of Midway was presented with the Wasatch Community Member of the Year award for her dedication and service to the community. She was pleased and surprised with the presentation and grateful to have many of her children there to witness the announcement.

    With dinner and awards finished; guests swapped out dinner plates for dancing shoes and traded tickets for poker chips. The next hour and a half or so was a constant uproar of hollers and laughter as round after round of Blackjack, Craps, and Roulette were played. Some people boogied to the sounds of the Heber Big Band, who did a remarkable job performing classic songs by Frank Sinatra and other iconic artists of the 1920’s era.

    To wrap up the evening, poker chips were exchanged for raffle tickets and a few lucky participants were awarded with incredible prizes like an overnight stay and dinner at the Black Rock Resort, a hot air balloon ride, or a gift certificate to Sundance. The Chamber of Commerce would like to thank the CAMS committee, the Zermatt Resort, and all of the local businesses who were present or donated to the incredible evening. I would like to thank them all for creating a memorable experience.

  • Merry Christmas to All…

    Merry Christmas to All…

    Heber City is hosting an Old Fashioned Christmas celebration with all of the favorite activities this Friday, December, 3rd from 6:30 pm to 9:00 pm at the Heber City Town Hall.

     

    You might get to talk to Santa or see his reindeer.

    Maybe you’ll want to decorate cookies or drink some hot cocoa.

    Perhaps a live performance filled with holiday cheer stirs up sentimental feelings.

    Cross off some holiday shopping and support some local vendors at their booths.

    Enjoy delicious food from the valley’s food trucks.

    Join in caroling and watch the City Hall tree light up (this event will happen at 8:15 pm)

     

    There will be something for everyone and the event is free to the public!

  • Heber Valley’s Historic Preservation

    Heber Valley’s Historic Preservation

    Written by Michael Moulton with Jim Ritchie

    “In the end, our society will be defined not only by what we create, but by what we refuse to destroy.” -John Sawhill

    When people ask what I am doing nowadays, I explain that I am Chairman of the Heber City Historic Preservation Commission. Inevitably they ask, “What is that?” I stumbled in answering that question to the point where I decided several months ago to write what I called a “White Paper” on all matters pertaining to Historic and Heritage Preservation just to keep me in remembrance of what I am about. I admit my main interest lies in the preservation of our heritage and culture, a big part of that being the stories of people who made us great.

    One such story that holds significant meaning to me is that of the Moulton family. My story here in the Heber Valley began when my ancestors decided to leave England with ‘almost’ eight children. The eighth child was born on the North Sea while heading for Zion. With meager belongings and a missionary blessing that promised the family they would all arrive safely in the new Salt Lake territory, the family teamed up with the Willey Handcart Company and headed west. History tells the story of how their late departure would prove to be a spiritual baptism by fire (and ice — literally) for the company’s saints. History also reminds all of us that the testimonies discovered during those devastating and difficult trials were never lost. The Moulton family made it to the sixth crossing in Wyoming before they thought the journey west was over for all of them. Prepared to pass from this world to the next; the family gathered in a grove of willows next to a river. The trees offered shelter from the freezing winds, and a few more degrees of warmth. Ready to spend their last few hours of life huddled together they waited . . . but the end never came. Miraculously the rescue party arrived the very next day. The promise that all ten members of the Moulton family would arrive in the valley alive was fulfilled. The baby boy born on the waters survived too, although it was reported that he was so thin by the time they reached Salt Lake Valley that if you held him up to the sun you could see through him! One branch of that Moulton family was sent to Heber Valley and became the great grandfather of many of us.

    All of us have a story to tell. All of us come from a culture and heritage that shouldn’t be forgotten. Whether they are happy or sad, triumphant or devastating, good or bad, we all have something to learn from them. Our culture and heritage help us to become the people we are today. Those who settled and came to our valley have changed it forever and we honor them for what they sacrificed to allow us to enjoy such an incredible place to live and raise our families.

    My good friend Jim Ritchie and I enjoy wandering through our four local cemeteries and looking at the many family and famous names that adorn the headstones. Jim says he and his wife, Carolyn, find joy in their evening strolls remembering those who had such memorable impacts on their lives. He then writes ‘entertaining’ messages to his family and friends such as: “H. Clay Cummings — Healer — Stake President — Rancher; without this man, I would have been a one-legged chicken farmer — maybe for life.” Of course, there is more to the story but these silly one-liners create an interest and desire to learn more about those who’ve gone before. Jim puts a great deal of emphasis on people from his past, those whom he learned so much from during his ‘growing and maturing’ years. He calls them his friends, family, and mentors, and credits them for teaching him and making him who he is today. For me, trying to remember the difference they made to our valley and our history is an exercise in ‘fun’. Who do you know in the cemeteries? How have they shaped you and your life? I challenge you to discover the stories of your ancestors, friends, and mentors and then share them with others. The Heber cemetery alone could keep us busy for years with historical exploration as it is loaded with names of those who changed our valley’s history. We cannot afford to forget them. I challenge each of you to seek out the names of those great men and women who helped start the amazing places like Wallsburg, Charleston, Midway, Daniels, Center Creek, and Heber that make up our beloved Wasatch County.

    Like many of you, Jim and I love History and are sold on the idea, indeed the very necessity, of preserving what we have been given to build upon for the future. Safeguarding our history involves many things; however, for this article, we teamed up to put together a brief description that explains some basic elements of Historic and Heritage Preservation efforts.

    An excellent definition of Historic Preservation comes from the National Park Service who spends a great deal of time and money preserving and showing history to the people of our Nation. “Historic preservation is a conversation with our past about our future. It provides us with opportunities to ask, ‘What is important in our history?’ and ‘What parts of our past can we preserve for the future?’ Through historic preservation, we look at history in different ways, ask different questions of the past, and learn new things about our history and ourselves. Historic preservation is an important way for us to transmit our understanding of the past to future generations.

    Heber Bank Block
    Midway Town Hall
    Abram Hatch House
    Summit Sothebys Office

    “Our nation’s history has many facets, and historic preservation helps tell these stories. Sometimes historic preservation involves celebrating events, people, places, and ideas that we are proud of; other times it involves recognizing moments in our history that can be painful or uncomfortable to remember.”

    Somebody said that we must make it possible to easily seek counsel from past generations. Our Mayor and City Council have established, by ordinance, a Historic Preservation Commission, charged to work with property owners in preserving our remaining historic buildings and with individuals of our community to preserve the stories and events of those who came before us. Perhaps most importantly, to preserve for our children and grandchildren the culture of what makes this community great —what makes it the safe place it is, and consequently, why we want to live here with welcoming arms to those who want to join us for the same reasons.

    To date, the Heber City Historic Preservation Commission has undertaken several initiatives to preserve our history; such as the development of a Historic Preservation Master Plan; formation of a Downtown Historic/Cultural District; and building several commemorative monuments and displays to honor the historic buildings we still have, and to pay homage to and remember those buildings that meant so much to our community but are no longer with us.

    As a community, the ‘Adaptive Reuse’ or ‘Repurposing’ of historic homes and buildings is an important element in the preservation of our culture and history. Wonderful examples of how this has happened and is continuing to happen can be found all over the county. Many local companies have updated and adapted older homes into offices and places of business creating profitable current usage while maintaining their historic nature. Repurposing the old Social Hall as the home for the Timpanogos Theater Company and adapting the Wasatch Stake Tabernacle into the Heber City Office Building are great examples of how we can preserve our heritage while creating new stories and history for those who will inherit this valley from us.

    The Heber City Historic Preservation Commission is in its beginning stages, and we have a lot that we want to accomplish. We will need your help. As chairman, I give this clarion call to the residents of Wasatch County; come join us! Come, share your stories, add your talents to our team, help us remember those who came before, and take part in preserving the culture and history that has made our mountain home the amazing place it is!

  • Digging up Town

    Digging up Town

    Jump back in time to the Roaring Twenties in Heber Valley. World War I and the Spanish Flu Pandemic were finally over, and the valley faced an extraordinary time of prosperity and growth. Electrical appliances, automobiles, film, telephones, and radio all revolutionized residents’ lives.

    Let’s interject running water and improved sewer systems amidst these advances. It may not sound exciting and forward-thinking in today’s day and age, but in the 1920s, mainlines of water and sewer were impressive steps into the future.

    One hundred years later and our county is once again experiencing mind-blowing growth. Wasatch County is the third-fastest growing county in the nation. Our city and county leadership is working hard to manage current development and project future conditions of the valley we know and love. In the 2019 General Plan, Envision Heber 2050, the groundwork was laid to ensure that the values of our residents are honored as growth and density in the valley exponentially increase.

    During the 1940s, it became necessary to improve the water and sewer. I shudder to share the record. Instead of installing new mainlines for indoor plumbing in new homes, it was decided to only improve, “the existing privy . . . by digging a deeper hole and installing a more comfortable seat” (Embry, Jessie L. 1996). At the time this may have seemed reasonable, but ten years later the lines needed another update. It seems that planners in the 50s finally got it right. Old Town has been relying on the foresight of those predecessors for over 70 years! However, the time has come, once again, to update and pay it forward to our future selves and children!

    For more than a century Heber’s township has consisted of an area of 121 blocks. To preserve the water and sewer to these original blocks, and prepare for expansion and increased density, the city has engaged in a project called the Old Town Water and Sewer Line Replacement Project. This project comes with an 80 million dollar price tag to replace existing lines in current city limits, and includes a projected eight-year timeline. Phase one will commence in the spring of 2022, taking two seasons for completion. This first phase consists of the area primarily east of Highway 40/Main Street. Main water lines older than 1970, and the sewer lines sharing the same roads, will be replaced. In the planning stages, town sewer lines were inspected with cameras. According to Heber City Manager, Matt Brower, several lines are, “in an absolute state of deterioration.” These lines will be replaced during phase one. The disrupted roadways will be topped with new pavement. This is not a patch job. It will be a comprehensive, well thought out, investment in our valley’s present and future.

    You may have noticed disturbances in water service over the past few years. From 2018 to the present time, there have been more than 100 water breaks. The past system design is lacking in that few turn-off valves were originally placed. Even the most minor repairs require shutting down a large number of city blocks to isolate the problem. Both reliability and service are on a decline due to the state of the current lines. Brower explains, “the pipes are so old that when one breaks it runs down the seam of the pipes and we end up having to replace half a block at a time, so the age of the pipes are saying they have to be replaced. We can’t keep it going anymore.”

    Brower believes the new pipes will have a 60-80 year life span. Get out your crystal ball and imagine what downtown will look like years from now. “We’re thinking it will be much denser with new homes and apartments. We’ll have more commercial areas downtown. We’re trying to project the next 80 years and then program that new capacity in the new lines,” he stated. Brower also shares his concerns if we are not forward-thinking, “Imagine not looking toward the future and then in 20 years having to dig up the roads because we didn’t do the right thing. …to get ready for it [the project] we have already raised water rates twice over the last year. We have already applied for a 12 million dollar grant from the state to cover the cost. This is in conjunction with some federal funding that has trickled down to the states. We have hired a lobbyist to help us maximize as much of that funding as we possibly can for the project. We have hired an engineering firm to begin designing the project. We have already applied to the community impact board for financing, and we are moving forward aggressively on about every front.”

    The purpose of phases in tackling this project is to encompass this sizable job in manageable chunks, not overwhelm the rates of service, and offer time to analyze and regroup to use the best tactics to proceed and prevail. Because of the enormity of the job and price, the first phase will be a 24 million dollar project, a much smaller fraction of the 80 million total.

    Brower shares the vision of the approach, “After [the first phase], we’ll reassess and determine what the actual cost was, figure out what we learned from phase one, and then devise a strategy for phase two. There may be additional phases but we just don’t know yet.”

    There will be a website dedicated to the Old Town Water and Sewer Replacement Project. Flyers will be distributed to all the homes affected in the first stage with information about the website, the dates of town meetings, and a hotline number. This will be a massive construction project for a few years. Stay in the loop through city meetings and the project website. Remember our city’s visionaries want to serve our community better by offering more than, “a deeper hole and a more comfortable seat.”

  • Lodgepole Grill

    Lodgepole Grill

    Breakfast

    $5.95 – 16.95

    Mountain Stack | two pancakes, two eggs & bacon or sausage

    Short stack | two homemade buttermilk pancakes with your choice of maple or blueberry syrup

    Tall stack |  three homemade buttermilk pancakes with your choice of maple or blueberry syrup

    French Toast| two slices of French toast with two eggs & bacon or sausage

    Biscuits & gravy | two biscuits smothered in homemade white sausage gravy served with two eggs & potatoes.

    Country sunrise | lightly breaded & seasoned beef steak smothered in white country gravy served with an over-easy egg & a side of potatoes

    Traditional | bacon or sausage served with two eggs, potatoes & a biscuit

    Sourdough sandwich | ham, egg & cheese sandwich served with a side of potatoes

    Skillet | potatoes, sausage, bacon & cheese topped with two eggs & a biscuit

    Burrito | ham, potato, egg & cheese accompanied by homemade green salsa & a side of potatoes

    Western omelet | three eggs, ham, onions, bell peppers & cheese with potatoes & a biscuit

    Chili cheese omelet | three eggs, tomato, onions, bell peppers & cheese smothered in homemade chili served with potatoes & a biscuit

    Ham & cheese omelet | three eggs, ham & cheese with potatoes & a biscuit

    Frittata | egg whites, asparagus, tomatoes, feta cheese & a biscuit

    Ham steak & eggs| ham steak, 2 eggs, potatoes & a biscuit

    SIDES

    $2 – 6

    Single pancake
    2 Strips of bacon
    Side of potatoes
    One egg
    Ham steak
    toast or biscuit

    Kiddos

    $6

    pancake | with one strip of bacon

    tiny traditional | scrambled egg, bacon & potatoes

    Beverages

    Coke

    Diet Coke

    Sprite

    Mtn. Dew

    Dr. Pepper

    Diet Dr. Pepper

    Rootbeer

    Powerade

    Coffee

    Tea

    Hot Chocolate

    Apple juice

    Cranberry juice

    Orange juice

    Milk

    Lunch

    $6 – 19.95

    Fish & chips | whole fillet deep fried in our signature batter served with fries

    Chicken Strips | 4 strips served with bbq sauce and fries.

    Beef fillet skewer | 8oz served seared skewers served with your choice of potato

    Chicken wing basket| 5 wings served with a side of bbq or hot sauce & fries

    Grilled ham & cheese| traditional ham and cheese grilled & served with fries

    AVALANCHE burger | topped with pulled pork, signature sauce, onion, and lettuce. Served with fries.

    Classic burger | burger with lettuce, onion & tomato. Served with fries. Add cheese for $1

    CBLT | grilled chicken, bacon, lettuce, and tomato. Served with fries.

    Mushroom burger | smothered with mushrooms, swiss cheese & onions. Served with fries.

    Bacon blue burger | bacon, blue cheese, onion, lettuce, and tomato. Served with fries.

    Summit burger | double burgers with bacon, lettuce, onion, and tomato. Served with fries

    Chili burger | smothered with chili, cheese & onions. Served with fries

    Chili bowl | homemade bowl of chili

    Bbq Pork | mouth-watering, juicy pork topped with our homemade coleslaw. Served with fries.

    Chicken enchiladas | two green enchiladas stuffed with cheese, chicken, and our homemade green sauce served with rice

    Chicken Caesar wrap | chicken caesar salad wrapped in a tortilla served with fries

    Country fried steak | lightly breaded and seasoned beef steak smothered in white country gravy served with fries

    Add a side salad to any main dish $3  |  Substitute sweet potato fries for $2 or onion rings for $3

    Kiddos

    All meals $8 | served with fries
    Corn Dog
    Grilled Cheese
    2 Chicken Strips

    Quesadilla
    Mac & Cheese

    Dessert

    $6.50 – 7.50

    Apple Dumpling | apples stuffed with yummy goodness, wrapped in homemade pastry & baked to perfection. Served warm with a scoop of ice cream

    Pie & Ice cream | ask us for the flavor of the day served with a heaping scoop of hand-churned ice cream

    Sides & Starters

    $6 – 24

    Deep-fried mushrooms

    Pulled pork nachos

    A dozen wings | 12 wings served hot or mild

    Onion rings | served with our signature sauce

    Sweet potato fries
    Cheese fries 
    Classic fries 

    Soups & salads

    $6 – 17

    Soup of the day

    Garden salad 

    Wedge salad | blue cheese, bacon crumbles, cherry tomatoes, and a hard-boiled egg.

    Cobb salad | chicken, bacon, hard-boiled egg, tomatoes, cheese, and onions

    Chicken Caesar salad

    Berry salad | arugula, feta cheese, candied pecans, berries

    add chicken 

    Dinner

    $13.95 – 23.95

    Wagyu Steak| MP 8oz local Wagyu sirloin served with vegetable, your choice of potato, and cup of soup or house salad

    Steak & shrimp | MP 8oz local Wagyu served with 6 shrimp, vegetable and your choice of potato and cup of soup or house salad

    Beef fillet skewer | 8oz served seared skewers served with your choice of potato and cup of soup or house salad

    Roasted chicken| 1/2 roasted chicken with vegetables and your choice of potato

    Country fried steak | lightly breaded and seasoned beef steak smothered in white country gravy served with mashed potatoes

    Fish & chips | whole fillet deep fried in our signature batter served with fries

    Shrimp al Pomodoro | tomatoes, basil, asparagus, garlic shrimp & white wine sauce tossed in linguine

    Chicken enchiladas | two green enchiladas stuffed with cheese, chicken, and our homemade green sauce served with rice

    Summit burger | double burgers with bacon, lettuce, onion, and tomato. Served with fries

    AVALANCHE burger | topped with pulled pork, signature sauce, onion, and lettuce. Served with fries.

    Bacon blue burger | bacon, blue cheese, onion, lettuce, and tomato. Served with fries.

    Mushroom burger | smothered with mushrooms, swiss cheese & onions. Served with fries.

    Chicken Strips | 4 strips served with bbq sauce and fries.

    CBLT | grilled chicken, bacon, lettuce, and tomato. Served with fries.

    Bbq Pork | mouth-watering, juicy pork topped with our homemade coleslaw. Served with fries.

    Add a side salad to any main dish  |  Substitute sweet potato fries for $2 or onion rings

    Kiddos

    All meals $8 | served with fries
    Corn Dog

    Grilled Cheese

    2 Chicken Strips

    Quesadilla

    Mac & Cheese

    Sides & Starters

    $6 – 24

    Deep-fried mushrooms

    Pulled pork nachos

    A dozen wings | 12 wings served hot or mild

    Onion rings | served with our signature sauce

    Sweet potato fries 
    Cheese fries 
    Classic fries 

    Soups & salads

    $6 – 17

    Soup of the day

    Garden salad

    Wedge salad | blue cheese, bacon crumbles, cherry tomatoes, and a hard-boiled egg.

    Cobb salad | chicken, bacon, hard-boiled egg, tomatoes, cheese, and onions

    Chicken Caesar salad

    Berry salad | arugula, feta cheese, candied pecans, berries

    add chicken

  • Mountain Wellness Bar

    Mountain Wellness Bar

    CAFE MENU

    Grab & Go

    $3 – 54

  • Wasatch Wagyu Grill

    Wasatch Wagyu Grill

    Tacos

    Wagyu

    Beef Barbacoa

    Lamb Barbacoa

    Wagyu Bratwurst

    Cochinita Pibil (slow-cooked pork)

    Carnitas

    Sandwiches

    Ingredients: mayonnaise, lettuce, tomato, onion, avocado

    Wagyu

    Beef Barbacoa

    Lamb Barbacoa

    Wagyu Bratwurst

    Cochinita Pibil (slow cooked pork)

    Carnitas

    Burritos

    Made with beans, rice, pico de Gallo, cheese, and sour cream

    Wagyu $15

    Beef Barbacoa $12

    Lamb Barbacoa $14

    Wagyu Bratwurst $12

    Cochinita Pibil (slow-cooked pork) $11

    Carnitas $11

    By the pound

    Includes salsa, onion, cilantro, tortillas, and avocado

    Beef Barbacoa

    Lamb Barbacoa

    Cochinita Pibil (slow-cooked pork)

    Wagyu

    Carnitas

    Deserts

    Arroz con leche

    Flan

  • Heber Valley Brewing

    Heber Valley Brewing

    ON TAP

    NOTE*  We are a small taproom and are constantly changing the beers on tap.  Call ahead to see what we have available so you aren’t disappointed!! 

    Coconut Girl

    Belgian blonde aged with shaved coconut.

    Heberveza

    Mexican style lager.

    Peach Better Have My Mango

    American sour.

    Wet Fly IPA

    Our house IPA with rotating hops.

    2-Liner Pilsner

    Bomegranate Sour

    Pomegranate infused American sour.

    Under the Radar

    Well rounded session IPA. Magnum, Chinook and Amarillo hops.

    Braambes Saison

    Belgian Saison aged on blackberries for a hint of flavor and tartness. Magnum, Tettnang and Jarrylo hops. 27 IBUs.

    HVBC Session IPA

    Session IPA. Light color, nice crisp hoppy beer. Cascade, Centennial, and Amarillo hops. 56 IBUs.

    Cöld Fusion Kölsch

    Kölsch Style Ale. Clear and crisp, goes down nice and easy! Hallertau and Tettnang hops. 17 IBUs.

    Lone Pine

    Pale Ale. Centennial hops and spruce tips make an approachable pale ale with a unique pine character. 37 IBUs.

    W.O.W. Wit

    Belgian Wit. Spicy and fruity Belgian yeast character make a nice easy drinking summer beer. Hallertau and Perle hops. 14 IBUs.

    Heber’s Hazy

    Hazy IPA. Tons of citrusy new school hops and a little bitterness for just a little bit of bite! Magnum, citra, el dorado and mosaic hops. 45 IBUs.

    Ascent Amber

    American Amber Ale. Full malt flavor with a tiny bit of roastiness. Smooth, beautiful beer! Cascade and Chinook hops. 25 IBUs.

    SoHo Stout

    The perfect balance of coffee, chocolate and roastiness. As the temps start to drop, this will be the perfect beer for you! Galena and simcoe hops. 32 IBUs.

    Oktoberfest

    American Märzen. Great beer for the fall! This larger is amber in color with nice caramel flavor. Traditional German hops.

    HIGH POINT BEERS

    When we have additional fermentation space, we like to can some high-point beers (Above 5% ABV).  These beers come and go quick, so make sure you follow us on Facebook and Instagram to see when we are releasing the next batch!

    Snake Creek

    Imperial Stout, aged in High West Whiskey barrels (annual release) 10% ABV.

    The Grunge IPA

    Medium IBU American IPA. Centennial, Crystal, Citra and Mosaic Hops.

    Electric Avenue Double IPA

    8% ABV. Crystal, Centennial, El Dorado, and Citra Hops.

    East Ridge

    8% ABV Belgian Tripel.

    Lone Pine

    6.2% ABV Pale Ale. Fresh Spruce Tips in the whirlpool, giving a distinct pine flavor.

    Citrocumulus Hazy IPA

    7% ABV. Tons of pillowy citrus character. Citra, Mosaic & Cashmere Hops

  • June Pie

    June Pie

    Pies crafted by hand and baked daily with fresh ingredients.

    Reserve your pies online to guarantee availability. We have savory pies, sweet pies and hand pies baked daily and available from 3-7pm Tuesday – Friday and 11-2pm on Saturday.

  • Lupita’s Valley

    Lupita’s Valley

    APPETIZERS

    $7-18

    GUACAMOLE
    Avocado | jalapeño | onion | tomato | cilantro | lemon juice

    CHILE CON QUESO
    Monterrey Jack | Anaheim peppers | sautéed onions | hand pressed corn tortillas

    CEVICHE
    Sustainably farmed shrimp | mango | tomato | jalapeño | lime juice | onion | cilantro | avocado | seasoned chips

    TOSTADAS DE CEVICHE
    Two crispy tortillas | ceviche | avocado | pickled onions | lime

    TOSTADAS DE TINGA
    Two crispy tortillas | shredded chipotle chicken | lettuce | sour cream | avocado | homemade queso fresco

    TOSTADAS
    Two crispy tortillas | refried beans | guacamole | shredded lettuce | sour cream | pico de gallo | homemade queso fresco
    CHICKEN +4 or CARNITAS +5

    QUESADILLA
    Jack cheese blend | flour tortillas | guacamole | sour cream
    UPGRADE TO HEBER VALLEY ARTISAN CHEESE +3
    SAUTÉED VEGGIES +2
    CARNITAS, CHICKEN, or SHREDDED CHIPOTLE CHICKEN +3
    STEAK or SHRIMP +7

    NACHOS
    Chips | black or refried beans | Jack cheeses | pico de gallo | homemade queso fresco | sour cream | guacamole
    UPGRADE TO HEBER VALLEY ARTISAN CHEESE +2
    CARNITAS or GRILLED CHICKEN +4
    BARBACOA +7
    STEAK or BIRRIA +8

    SALADS

    Dressings are all made in house:
    RANCH – BLEU CHEESE – LIME VINAIGRETTE – PASSIONFRUIT VINAIGRETTE

    $12-27

    MANGO, AVOCADO &…
    GRILLED CHICKEN or SHRIMP
    Organic spring mix | passion fruit vinaigrette

    RANCHERO
    Organic spring mix | red bell pepper & corn | avocado | tortilla strips | homemade queso fresco | dressing of choice
    GRILLED CHICKEN +4 STEAK +9 SHRIMP +10

    CAESAR
    Romaine hearts | shaved parmesan | homemade croutons | homemade Caesar dressing or dressing of choice
    GRILLED CHICKEN +4 STEAK +9 SHRIMP +10

    SOPAS

    $1-15

    POZOLE VERDE – Cup | Bowl
    Shredded chicken | tomatillo base | hominy | lettuce | oregano | lime | avocado | chopped onion | crispy tortillas

    POZOLE ROJO – Cup | Bowl
    Shredded pork | Chile guajillo base | hominy | lettuce | oregano | lime | chopped onion | crispy tortillas

    POLLO CON TORTILLA – Cup | Bowl
    Shredded chicken | tomato base | jalapeño | tortilla strips | avocado

    SPECIALTIES

    Tortilla Choice: flour, corn, or hand pressed corn +75¢
    Side combination of two: Lupita’s Spanish Rice, refried beans, black beans, sautéed vegetables
    Or upgrade +1.75: side Caesar or Ranchero salad

    $17-26

    MOLE MICHA-POBLANO
    A union of states, sweetness from Puebla and spiciness from Michoacán. Grilled or shredded chicken | Lupita’s Spanish Rice | sautéed vegetables | sesame seeds | tortillas of choice

    ENCHILADAS CATALINAS
    Three corn tortillas | shredded chicken | red chile sauce | steamed potatoes & carrots | lettuce | avocado | sour cream | onion | tomato | homemade queso fresco

    CAMARONES A LA DIABLA
    For chile enthusiasts; large shrimp | salsa a la diabla | Lupita’s Spanish Rice | refried bean | shredded lettuce | onion | tomato | avocado | tortillas of choice

    PLATOS DE ASADA
    Thin sliced grilled chicken or flank steak | baked potato or grilled opuntia cactus | spring onions | chile-toreado | lime | side & tortillas of choice

    CHILES RELLENOS – ONE CHILE | TWO CHILES
    Medium grilled poblano pepper coated in egg | Heber Valley Artisan Cheese’s Queso Fresco Verde | house tomato sauce | homemade queso fresco | side & tortillas of choice

    PUERCO CON CHILE VERDE
    Diced pork | green chile-tomato-tomatillo salsa | opuntia cactus | side & tortillas of choice

    PLATO DE CARNITAS
    Slow-braised pork | shredded lettuce | tomato| onion | lime | side & tortillas of choice

    FAJITAS

    $23-$30

    Yellow, red, and green bell peppers sautéed with red onions and your choice of mix on a sizzling skillet. Served with a side and tortillas of your choice, guacamole, and sour cream.

    grilled steak | spiced shredded beef (birria) | shredded beef | sauteed vegetables | shrimp | grilled chicken | slow-braised pork (carnitas) | slow-braised lamb (barbacoa)

    SOPES

    $12-$20

    Three thick corn base shells | refried bean | shredded lettuce | homemade queso fresco | avocado | sour cream | pico de gallo | pickled onions

    avocado | grilled steak | spiced shredded beef (birria) | shredded beef  | shrimp | spiced chicken (tinga) | slow-braised pork (carnitas) | slow-braised lamb (barbacoa)

    TACOS

    $13-$21

    Three tacos served on homemade tortillas, plated with cilantro, onion, limes, and side of your choice.

    grilled steak | shredded beef | spiced shredded beef | slow-braised pork | grilled chicken | shredded chicken | slow-braised lamb | shrimp | mahi-mahi | sauteed vegetables

    *shrimp, mahi-mahi, and sauteed vegetables are served with crema, cilantro, pico de gallo and pickled onions

    ENCHILADAS

    Three corn tortillas | Jack cheese | local cheese | red guajillo, green tomatillo, or mole | side of choice

    $11-21

    cheese | shredded chicken (pollo deshebrado) | slow-braised lamb (barbacoa) | seasoned shredded beef (birria) | shredded beef

    BURRITO

    Large flour tortilla | Spanish Rice | refried beans | Jack cheese blend | local cheese | smothered in red guajillo, green tomatillo, or mole

    $13-19

    sauteed vegetables | pork in green chile (puerco en chile verde) | slow-braised pork (carnitas) | seasoned shredded beef (birria) | slow-braised lamb (barbacoa) | grilled steak (carne asada) | shredded beef | grilled chicken | shredded chicken

    LUNCH

    Served daily from 11AM – 4 PM
    $6-$16

    CHILAQUILES
    Tortilla triangles | red chile or green tomatillo sauce | fresh avocado slices | sour cream | homemade queso fresco
    ADD EGG +3.75

    HUEVOS RANCHEROS
    Corn tortillas | house tomato & red chile sauce | two over easy eggs | fresh avocado slices | pico de gallo | sour cream | homemade queso fresco

    QUESABIRRIA
    Two handmade corn tortillas | red chile guajillo sauce | birria (seasoned shredded beef) | Jack cheese | chile toreado | lime | chopped onion | cilantro | consommé (birria broth)

    LUPITA’S CHICKEN & POTATO QUESADILLA
    Two handmade corn tortillas | shredded chicken | diced potato | house tomato sauce | Jack cheese blend | homemade queso fresco | sour cream pickled onions

    RICE BOWL

    Lupita’s Spanish Rice | black beans | pico de gallo | avocado | crema cilantro | homemade queso fresco
    $8-$14

    AVOCADO
    Aguacate

    SAUTÉED VEGETABLES
    Vegetales Salteados

    GRILLED or SHREDDED CHICKEN
    Pollo Asado o Deshebrado

    SHRIMP
    Camarón

    SLOW-BRAISED PORK
    Carnitas

    GRILLED STEAK
    Carne Asada

    SEASONED SHREDDED BEEF
    Birria (With piña mango salsa, no pico)

    SLOW-BRAISED LAMB
    Barbacoa (With piña mango salsa, no pico)

  • Shaka Shake Bowl Food Truck

    Shaka Shake Bowl Food Truck

    BOWLS

    Includes: rice, mixed veggies, meat, noodles, potstickers
    $9.49 – 16

    Grilled Chicken SM | LG
    Fire grilled Hawaiian chicken in a Korean style bowl; includes rice, mixed veggies, sautéed sweet potato noodles and topped with a vegetable pot sticker.

    Spicy Pork SM | LG
    Our one of a kind spicy pork in a Korean style bowl; includes rice, mixed veggies, sautéed sweet potato noodles and topped with a vegetable pot sticker.

    Korean Style Beef SM | LG
    Authentic Bulgogi beef in a Korean style bowl; includes rice, mixed veggies, sautéed sweet potato noodles and topped with a vegetable pot sticker.

    Two Meat Combo Bowl LG
    Your choice of any two meats; fire grilled Hawaiian chicken, one of a kind spicy pork or authentic Bulgogi beef, in a Korean style bowl; includes rice, mixed veggies, sautéed sweet potato noodles and topped with vegetable pot stickers.

    Spam, Eggs & Rice SM | LG
    Traditional Hawaiian bowl featuring Spam and eggs on a bed of rice.

    Veggies (vegetarian) SM | LG
    Vegetarian, Korean style bowl; includes rice, double mixed veggies, extra sautéed sweet potato noodles and topped with vegetable pot stickers.

    PLATES

    Includes: rice, mac salad, mixed veggies, meat

    $16 – 20 

    Pork Plate
    Our amazing one of a kind spicy pork, served on a bedding of veggies with rice and our Hawaiian Mac salad.

    Combo Plate
    Your choice of any two meats; fire grilled Hawaiian chicken, one of a kind spicy pork, authentic Korean beef, juicy and crispy chicken katsu, house rubbed fire grilled salmon(+$4) or our incredible short ribs(+$4) served on a bedding of veggies with rice and our Hawaiian Mac salad.

    Grilled Chicken plate
    Fire grilled Hawaiian chicken, served on a bedding of veggies with rice and our Hawaiian mac salad.

    Chicken Katsu Plate
    Juicy and crispy chicken katsu, served on a bedding of veggies with rice and our Hawaiian mac salad.

    Korean Short Ribs (Kalbi) Plate
    Our incredible Korean short ribs, served on a bedding of veggies with rice and our Hawaiian mac salad.

    Beef Plate
    Our authentic Korean beef, served on a bedding of veggies with rice and our Hawaiian mac salad.

    SIDES

    $3 – 4

    Mac Salad

    Rice

    Extra Meat

    6 Veg Pot

    DRINKS

    $1 – 2.50

    Korean Drink

    Soda – we offer Coke, Diet Coke, Dr Pepper, Diet Dr Pepper, Mountain Dew, and Sprite

    Gatorade

    Water

    Hawaiian Drink – Guava

  • Grassy Cow

    Grassy Cow

    Burgers

    $10.75

    THE GRASSY COW

    brioche bun

    onions/ lettuce/ tomato/ mozzarella cheese

     

    THE RODEO

    ciabatta bun

    grilled onions/ mushrooms/ swiss cheese

     

    THE ROOSTER

    ciabatta parmesan rosemary bun

    jalapeno/ lettuce/ tomato/ onion/ mozzarella cheese

     

    THE COWBOY

    brioche bun

    bacon/ lettuce/ onion/ tomato/ mozzarella cheese

     

    THE SWEET BABY JAMES

    ciabatta bun

    pineapple/ lettuce/ onion/ mozzarella cheese

     

    All burgers include our Special Sauce

  • Granny’s Drive In

    Granny’s Drive In

    Burgers

    $9-17.50

    Legendary Cheeseburger
    1/3 lb. brisket short rib patty topped with American cheese on a Salt City Baking butter glazed burger bun

    Pastrami & Swiss Burger
    1/3 lb. beef patty topped with real hardwood smoked pastrami and swiss cheese

    Western Burger
    1/3 lb. brisket short rib patty topped with smoky bacon, beer battered onion rings, BBQ sauce and American cheese

    Bacon Blue Cheeseburger
    1/3 lb. brisket short rib patty topped with delicious Blue Cheese crumbles and bacon on a Salt City Baking butter glazed burger bun

    Classic Hamburger
    1/3 pound brisket short rib patty on a Salt City Baking butter glazed burger bun. Served with lettuce, tomato, pickle and fry sauce.

    Monster Double Cb
    two 1/3 pound brisket short rib patty topped with American cheese on a Salt City Baking butter glazed burger bun. Served with lettuce, tomato, pickle and fry sauce.

    Bacon Cheeseburger
    1/3 pound brisket short rib patty topped with bacon and American cheese on a Salt City Baking butter glazed burger bun. Served with lettuce, tomato, pickle and fry sauce.

    Monster Double Bacon Cheeseburger
    Two 1/3 pound brisket short rib patty topped with American cheese and 2 layers of Bacon on a Salt City Baking butter glazed burger bun. Served with lettuce, tomato, pickle and fry sauce.

    Black bean chipotle
    black bean chipotle patty topped with avocado on a Salt City Baking butter glazed bun

    Ranch Burger
    1/3 pound brisket short rib patty topped with smoky bacon, American cheese, and buttermilk ranch dressing on a Salt City Baking butter glazed burger bun. Served with lettuce, tomato, and pickle.

    Jalapeno Pepper Jack
    1/3 pound brisket short rib patty topped with spicy jalapeños and pepper jack cheese on a Salt City Baking butter glazed burger bun. Served with lettuce, tomato, pickle and fry sauce.

    Classic Hamburger
    1/3 lb. brisket short rib patty on a Salt City Baking butter glazed burger bun

    Avocado Cheeseburger
    1/3 lb. brisket short rib patty topped with spicy jalapenos and pepper jack cheese on a Salt City Baking butter glazed burger bun

    Granny’s Triple Bacon Cheeseburger 1Lb
    The Big and Cheesy one with 3 layers of bacon, three 1/3 pound brisket short rib patties topped with American cheese on a Salt City Baking butter glazed burger bun. Served with lettuce, tomato, pickle and fry sauce

    Granny’s One Pounder
    The BIG ONE! Three 1/3 pound brisket short rib patties topped on a Salt City Baking butter glazed burger bun. Served with lettuce, tomato, pickle and fry sauce.

    Chicken

    $8.75-9.75

    Chicken Sandwich
    Crispy Chicken Sandwich served with our chicken seasoning, BBQ and Ranch dressing, lettuce, tomato and pickles.

    Big Crispy chicken basket
    four breaded chicken strips served with fries and your choice of dipping sauce

    On The Lighter Side

    $8.75-11

    Black Bean Chipotle Burger
    Black Bean Chipotle patty topped with fresh avocado on a Salt City Baking butter glazed burger bun. Served with lettuce, tomato, pickle and fry sauce.

    Avocado Ranch BLT
    Fresh avocado with crispy bacon, lettuce, tomato and ranch dressing on a Salt City Baking butter glazed bun.

    Granny’s Avocado Salad
    Delicious Boston Lettuce with tomato, bacon, sharp cheddar cheese topped with fresh avocado and in-house raspberry vinaigrette or ranch dressing.

    Buffalo Blue Chicken Salad
    Delicious Boston Lettuce with bacon, blue cheese topped with crispy buffalo chicken and ranch dressing.

    Sides

    $3.50-$13

    French Fries

    Onion Rings

    Loaded Fries
    Bed of delicious fries topped with 1/3 pound brisket short rib patty, crispy bacon, blue cheese crumbles and mango habanero sauce. You can sub for BBQ or Ranch

    Kids meal

    $6.99 – 8.50
    Choose from a plain hamburger, cheeseburger or chicken strips. Served with fries and a small soda. (Shakes are sold separately.) Please ask for additional sauces when ordering. For kids 12 and under.

    Sky-high shakes

    $4.99-$6.99

    German Chocolate

    Rocky Road

    Grasshopper

    Death by chocolate

    Mint Chip

    Butter Pecan

    Cherry Cordial

    Almond Joy

    Oreo Cheesecake

    S’mores

    Raspberry

    Delta First Class

    Chocolate Covered Pretzels

    Tiramisu

    Create your own
    choose vanilla or chocolate ice cream, and up to 3 mix-ins for a one-of-a-kind shake

    Beverages

    $2.25-$5.50

    fountain soda

    Fountain Floats

  • Armando’s Mercado

    Armando’s Mercado

    Main Menu

    Platillo de Chicharron Salsa Verde $1.99

    Burritos $7

    Torta Cubana $8.99

    Sencilla no fries $6.99

    Sencilla con papa $7.99

    Quesadillas $8.99

    Sopes $3

    Tostadas $2.99

    Caldo de res $11.99

    Carne asada $13.99

    Tacos dorados $11.99

    Chile relleno $12.99

    Pollo en mole $11.99

    Enchiladas $12.99

    Fries $8.99

    Menudo $13.99

    Camarones a la diabla $13.99

    Caldo de camaron $13.99

    Cocktail de camaron $13.99

    Mojarra $12.99

    Pupusas $3

    Birria de res $12.99

    Pozole $11.99

    Pollo en barbacoa $10.99

    Pollo en salsa verde $10.99

    Costillas de puerco en salsa verde $10.99

    Costillas de puerco en salsa roja $10.99

    Tamales (pollo y puerco) $1.50

    Elote tamales $2

    Tacos $2

  • The Junction Pizzeria + Grill

    The Junction Pizzeria + Grill

    BUILD YOUR OWN

    $8 – 25

    Cheese or 1 Topping (8″/12″)

    Cheese or 1 Topping (14″/16″)

    2 to 4 Toppings (8″/12″)

    2 To 4 Toppings (14″/16″)

    5+ Toppings (8″/12″)

    5+ Toppings (14″/16″)

    Classic Pizza

    $9- 23

    Margherita
    Basil, olive oil & fresh tomatoes

    The Combo
    Pepperoni, sausage, onions & mushrooms

    Meat Lovers
    Pepperoni, sausage & ham

    Vegetarian
    Mushrooms, onions, green peppers & black olives

    Hawaiian
    Diced ham & pineapple

    Specialty Pizzas

    $10- 25

    Supreme
    Pepperoni, sausage, ham, onions, mushrooms, peppers & olives

    Barbecue Chicken
    Barbecue sauce, chicken, red onions & cilantro

    Bleu Buffalo Chicken
    Buffalo sauce, chicken, mozzarella, bleu cheese crumbles, diced tomatoes & red onions

    Thai Chicken
    Peanut sauce, chicken, red onions, green peppers & basil

    Chicken Pesto
    Tomatoes, olives, mushrooms, mozzarella, parmesan, pesto chicken

    Burgers

    $7.50 – 12

    Hamburger
    Lettuce, tomato & red onion

    Cheeseburger
    Cheddar or Swiss cheese, lettuce, tomato & red onion

    Bacon Cheeseburger
    Cheddar or Swiss Cheese, bacon, lettuce, tomato & red onion

    El Diablo
    Roasted jalapenos, cream cheese, bacon & fancy onions

    Cowboy
    Cheddar, bacon, barbecue sauce & fancy onions

    SBD
    Bleu cheese, bacon, lettuce, tomato & red onion

    King’s Hat
    Swiss cheese, pastrami, lettuce, tomato & fancy onions

    Funguy
    Swiss cheese, grilled mushrooms, gravy & fancy onions

    Sunrise
    Cheddar cheese, lettuce, tomato, grilled onions, bacon & fried egg

    Beyond Meat Veggie Burger
    Lettuce, tomato & red onion

    Sandwiches

    $9 – 11.50

    Buffalo Chicken Sandwich
    Sliced chicken breast, blue cheese, lettuce, fancy onions, & buffalo sauce

    Sliced Chicken
    Lettuce & tomato on a buttered bun

    Chicken Club
    Sliced chicken breast, swiss cheese, bacon, lettuce & tomato on a buttered bun

    Chicken Parmesan
    Chicken, marinara sauce & parmesan cheese on an Italian Ambassador roll

    Cowgirl
    Sliced chicken breast, cheddar cheese, bacon, barbecue sauce & fancy onions

    French Dip
    Roasted beef, mozzarella & side of au jus

    Philly’s

    $12.50

    Philly Chicken Cheesesteak
    Peppers, onions, mushrooms & mozzarella cheese

    Philly Steak Cheesesteak
    Peppers, onions, mushrooms & mozzarella cheese

    Tacos

    $9

    Chicken Tacos
    Two tacos on white corn tortilla with diced onions, cilantro & lime with homemade salsa

    Steak Tacos
    Two tacos on white corn tortilla with diced onions, cilantro & lime with homemade salsa

    Quesadillas

    $10.50

    Chicken Quesadilla
    Flour tortilla, mozzarella cheese, peppers, onions & mushrooms

    Steak Quesadilla
    Flour tortilla, mozzarella cheese, peppers, onions & mushrooms

    Wings

    $11 – 20

    Buffalo Hot Sauce, Barbecue Sauce, or Garlic. Served with Ranch or Bleu Cheese dressing
    Half Order (6 Wings) OR Full Order (12 Wings)

    Salads

    Dressings: Ranch, Italian, Balsamic, Red Wine Vinaigrette, Bleu Cheese

    $7 – 15

    House Salad
    Mixed greens, tomatoes, black olives, red onions & mozzarella cheese
    Full OR Half

    Grilled Chicken Salad
    Spring mix, grilled chicken, tomatoes, red onions, mozzarella cheese

    Chicken Pesto Salad
    Spring mix, pesto chicken, tomatoes, red onions & mozzarella cheese

    Barbecue Chicken Salad
    Spring mix, barbecue chicken, tomatoes, red onions & mozzarella cheese

    Buffalo Chicken Salad
    Spring mix, barbecue chicken, tomatoes, red onions & mozzarella cheese

    Steak Salad
    Spring mix, marinated steak, tomatoes, red onions & mozzarella cheese

    Junction Steak Salad
    Spring mix, marinated steak, tomatoes, red onions & bleu cheese crumbles

    Protein Salad
    Spring mix, double chicken, tomatoes, red onions, black olives, fried eggs & mozzarella cheese

    Combos

    served with a medium soda

    French fries $3.25

    Quesadilla $7.99 – 8.99

    Sweet potato fries $3.75

    Poutine fries $4.75

    Tacos $7.25 – 8.25

    Salad combo $5 – 5.75

    Combo $4.75 – 7

    Sides

    $4.75 – 9

    French fries

    Sweet potato fries

    Cheese fries

    Poutine fries

    Cheesy garlic bread

    Side salad

    Kids Menu

    served with fries & drink  |  $7.50

    Chicken Tenders

    Cheese Quesadilla

  • Ichiban

    Ichiban

    LUNCH BENTO

    from 11:00 AM to 03:00 PM

    Beef Teriyaki $10.95

    Chicken Teriyaki $9.95

    Eel Teriyaki $10.95

    Salmon Teriyaki $10.95

    Nigiri Sushi $10.95

    Sashimi $10.95

    Tempura Shrimp Vegetable $10.95

    Sweet and Sour Chicken $8.95

    Orange Chicken $8.95

    General Tao’s Chicken $8.95

    Lemon Chicken $8.95

    Sesame Chicken $8.95

    Kung Pao Chicken $8.95

    Cashew Chicken $8.95

    Broccoli Chicken $8.95

    Chicken with Fresh Vegetable $8.95

    Beef with Fresh Vegetable $9.95

    Beef with Snow Peas $9.95

    Beef with Broccoli $9.95

    Shrimp with Lobster Sauce $10.95

    Cashew Prawns $10.95

    Prawns with Fresh Vegetable $10.95

    Szechuan Prawns $10.95

    Sweet Sour Prawns $10.95

    Kung Pao Prawns $10.95

    DINNER BENTO

    with egg drop soup, hot & soup, or miso soup & steamed white rice

    $11.95 – 13.95

    sweet and sour chicken

    orange chicken

    general Tao’s chicken

    chicken teriyaki

    sesame chicken

    beef with broccoli

    tempura shrimp & vegetable

    kung pao chicken

    beef teriyaki

    cashew chicken

    salmon teriyaki

    chicken with fresh vegetable

    lemon chicken

    broccoli chicken

    beef with fresh vegetable

    beef with snow peas

    prawns with fresh vegetable

    shrimp with lobster sauce

    nigiri sushi

    eel teriyaki

    cashew prawns

    sweet & sour prawns

    sashimi

    Szechuan prawns

    kung pao prawns

    APPETIZERS

    $3.95 – 10.95

    Gyoza (Pot Sticker) (8 pcs.) 

    Crab Rangoon (4 pcs.) 

    Egg Roll (4 pcs.) 

    Fried Cheese Wonton (8 Ppcs.) 

    Fried Jumbo Shrimp (4 pcs.) 

    Tuna Tataki 

    Mussel Shooter 

    Upside down Shrimp 

    Vegetable Tempura 

    Shrimp & Vegetable Tempura 

    French Fries 

    SOUP & SALAD

    $1.95 – 8.95

    Egg Flower Soup 

    Hot Sour Soup 

    Miso Soup

    Wonton Soup 

    Seafood Soup 

    House Soup

    Kani Salad: Crab stick, cucumber, masago, crunchy flakes & spicy mayo

    Seaweed Salad 

    Squid Salad 

    Snow Crab Salad 

    Cucumber Salad

    Dinner Salad

    CHICKEN

    $10.95 – 12.95

    Broccoli Chicken

    Orange Chicken

    Sweet Sour Chicken

    Lemon Chicken

    Sesame Chicken

    Kung Pao Chicken

    Cashew Chicken

    Curried Chicken

    Chicken wFresh Veggies

    General Tao’s Chicken

    Teriyaki Chicken

    BEEF

    $11.95 – 12.95

    Beef with Broccoli

    Beef with Snow Peas

    Black Pepper Beef

    Teriyaki Beef

    Mongolian Beef

    Garlic Beef

    Orange Beef

    SEAFOOD

    $12.95 – 13.95

    General Tao’s Prawns

    Szechuan Prawns

    Prawns with Lobster Sauce

    Prawns with Fresh Vegetable

    Sweet Sour Prawns

    Walnut Prawns 

    Three Kind’s with Spicy Sauce

    Happy Family

    Seafood Delight

    Salt Pepper Shrimp

    Cashew Prawns

    Kung Pao Prawns

    GRILLED ENTREES

    $20.95 – 24.95

    Ribeye

    New York Steak

    Salmon Steak

    Shrimp and Scallop Combination

    Lobster Tail

    UDON / LO MEIN / CHOW MEIN

    $6.95 – 10.95

    Nabeyaki Udon 

    Yaki Udon 

    Yaki Soba

    Vegetable Lo Mein or Chow Mein

    Chicken, Pork, or Beef Lo Mein or Chow Mein

    Shrimp Lo Mein or Chow Mein

    House Lo Mein or Chow Mein

    FRIED RICE

    $6.95 – 9.95

    Ham Fried Rice

    Choice of Chicken, Pork, or Beef Fried Rice

    Shrimp Fried Rice

    House Fried Rice

    Vegetable Fried Rice

    NIGIRI & SASHIMI (2 pcs)

    $3.95 

    Salmon

    Tuna

    Yellow Tail

    Crab Stick

    Octopus

    Surf Clam

    Shrimp

    Squid

    Red Snapper

    Eel

    Egg Custard

    Scallop 

    Smoked Salmon

    NIGIRI & MAKI SUSHI COMBO

    $18.95 – 28.95

    Imperial Sushi

    Chef’s choice of 10 pcs, Nigiri w/8 pcs. California Roll

    Royal sushi

    Chef’s choice 15 pcs, nigiri w/8 pcs. Spicy Tuna Roll

    SASHIMI COMBO

    $10.95 – 25.95

    3 kinds of Sashimi

    5 kinds of sashimi

    7 kinds of Sashimi

    DEEP-FRIED ROLL

    $8.95 – 12.95

    Yellowstone Roll 

    Tuna & crab stick w/ cucumber, eel sauce, mayo & sriracha

    Crazy Horse Roll 

    Smoked salmon, cream cheese & eel w/ spicy mayo & eel sauce

    Dragon Eye Roll 

    Salmon, jalapeno, masago & cream cheese w/ spicy mayo.

    Honolulu Roll 

    tuna, avocado & cream cheese w/ spicy mayo & eel sauce

    Vegas Roll

    Smoked salmon, cream cheese & avocado rolled in soy paper w/ spicy mayo & eel sauce

    Volcano Roll

    Smoked tuna, avocado & spicy crab, topped w/ crunchy flakes, tobiko, spicy mayo & eel sauce

    Ichiban roll

    Cooked shrimp, cooked craw fish & avocado, topped w/ spicy tuna, spicy mayo, cream & eel sauce.

    Tiger Eye Roll 

    Smoked salmon, cream cheese, snow crab, masago rolled in soy paper w/ eel & creamy sauce

    Dinosaur Roll 

    Riceless roll w/ crab salad, crab stick, avocado & jalapeno.

    SPECIAL ROLL

    $8.95 – 14.95

    Super Crunch Roll 

    tempura shrimp, snow crab & avocado w/ eel sauce & crunchy Flakes (10 pcs.)

    Fantasy Roll 

    Eel, spicy crab, avocado, tamago & seafood, w/ spicy mayo & eel sauce (10 pcs.)

    Fire Dragon Roll

    Tempura shrimp, spicy crab & Avocado, topped w/ eel, eel sauce, spicy mayo & tobiko

    Playboy Roll 

    Tempura shrimp, topped w/ tuna, avocado, spicy mayo & eel sauce

    Sea Dragon Roll 

    Tempura shrimp & cream cheese tipped w/ avocado, eel sauce & masago

    Sweetie 

    Tempura shrimp, tempura banana & snow crab rolled in soy paper w/ creamy sauce

    Angel 

    Tempura shrimp roll, topped w/ snow crab, eel, avocado & eel sauce

    Mars

    Tempura shrimp roll, topped w/ snow crab, tuna, avocado & eel sauce

    Butterfly 

    Tempura shrimp & snow crab rolled in soy paper, topped w/ 4 kinds fish, avocado, spicy mayo & eel sauce

    Ma Ma Mia roll

    Eel & Cucumber, topped w/ spicy tuna, spicy salmon, spicy mayo & chili dot

    Romance Roll 

    Tuna & avocado, topped w/ salmon, white tuna, eel sauce & creamy sauce

    Spider Roll 

    Soft shell crab, cucumber, masago & lettuce w/ eel sauce

    UU 

    Snow crab & crunchy flakes rolled in soy paper, topped w/ shrimp, avocado, eel & creamy sauce.

    Rainbow

    California roll, topped w/ 4 kinds of fish & avocado

    Lion Roll 

    Snow crab & avocado rolled in soy paper, topped w/ crab stick, crunchy flakes, masago & eel sauce

    Super Spicy Roll 

    Spicy salmon & crunchy flakes, toped w/ spicy tuna, spicy mayo & chili dot

    Burning 

    Baked roll w/ 3 kinds of fish, topped w/ now crab, crunchy flakes, tobiko, spicy mayo & eel sauce

    Sayonara 

    Cucumber & mango topped w/ strawberry, fruit & creamy sauce

    Lemonland 

    California roll, topped w/ salmon, lemon & ponzu sauce

    Cowboy 

    Spicy tuna, jalapeno & BBQ beef w/ eel sauce

    Jazz Roll 

    Pepper tuna & avocado w/ snow crab on top w/ creamy sauce

    Fuji 

    Special sushi w/ 4 kind of fish & avocado on top of rice

    Roll Tide Roll

    Fried salmon & cream cheese, topped w/ tuna, salmon & sriracha sauce

    Summer roll 

    Shrimp, crab stick, baby green & mango rolled in rice paper

    Lover 

    Salmon & asparagus, topped w/ tuna, avocado, eel sauce & creamy sauce

    American Dream 

    Tuna & salmon, topped w/ yellow tail & avocado

    Snow Crab Naruto 

    Rice less roll w/ now crab & avocado wrapped in cucumber w/ creamy sauce

    Black Dragon 

    Tempura shrimp, salmon, tuna & seaweed, topped w/ eel & avocado

    Hawaiian 

    Shrimp tempura, avocado & cream cheese, topped w/ mango & fish eggs

    Hello Kitty Roll 

    Spicy Tuna, cucumber & shrimp tempura, topped w/ eel, avocado & masago

    Salt Lake Roll 

    Shrimp tempura & crab meat, topped w/ avocado & crunch flakes

    Fat Boy Roll 

    Tuna, crab meat & cucumber, topped w/ eel avocado & crunch flakes

    OMG Roll 

    Spicy salmon & tempura shrimp tipped w/ eel & avocado

    Mexican Roll 

    Spicy crab, jalapeno & avocado, topped w/ spicy tuna

    Executive Roll 

    Shrimp tempura, cllantro & avocdo, topped w/tuna & lime

    50% OFF SPECIAL ROLLS

    $6.95 – 8.95

    Crispy Chicken Roll 

    Chicken tempura, lettuce & massago w/ spicy mayo on top

    Tiffany Roll 

    Deep fried California roll w/ spicy mayo

    Hot Night Roll 

    Deep fried roll w/ crab stick, jalapeno & cream cheese w/ spicy mayo

    Texas Roll

    Craw fish, beef, cream cheese, jalapeno, spicy mayo & eel sauce. Rice outside

    Black Jack roll 

    Spicy tuna & crunch w/ eel & eel sauce on top

    Pepper Tuna Roll 

    Pepper tuna, avocado, asparagus & spicy mayo

    Rose Roll

    Shrimp tempura & spicy tuna w/ spicy mayo, creamy sauce crunch on top

    Utah Roll

    Shrimp, cucumber & snow crab w/ eel sauce

    Amigo Roll

    Spicy crab, avocado & shrimp w/ tabasco sauce & crunch

    Ebi Roll

    California roll, topped w/ shrimp & lemon w/ ponzu sauce

    Beverages

    Soft Drink $2.50

    coke / diet coke / fanta orange / root beer / dr. pepper / iced tea / lemonade / sprite

    Juice $2.50

    apple / orange

    Hot or Iced Tea $2.50

  • Dragon Star

    Dragon Star

    Appetizers

    egg rolls (2) $2.95

    pot stickers (5) $5.55

    cheese wontons (10) $4.55

    butterfly shrimp (5pc) $5.55

    Soup

    egg drop soup large (no meat) $2.95

    *hot & sour soup large (no meat) $2.95

    wonton soup $2.95

    Entrees

    largest portions – most served with steamed rice

    chicken & pork

    sweet & sour chicken $8.85

    dragon star chicken breast (boneless & skinless served with tangy sauce)

    lemon chicken  $8.85

    lean tender chicken breast cooked to a crispy golden brown & topped with fresh-made lemon sauce

    sesame chicken $9.55

    golden nuggets of chicken breast cooked in a sweet, dark sesame sauce

    moo goo gai pan $7.95

    slices of tender chicken breast with mixed vegetables (broccoli, carrots, celery, green pepper, onions, zucchini) stir-fried in white sauce

    cashew chicken $7.95

    *kung pao chicken $7.95

    slices of tender chicken breast with diced vegetables & peanuts in hot & spicy sauce

    *general tso’s chicken

    golden nuggets of chicken breast cooked in a special house sauce

    *dragon star chicken $9.55

    sweet & sour chicken with a special house sauce

    *szechuan chicken $7.95

    slices of tender chicken breast with vegetables stir fried in szechuan sauce

    sweet & sour pork $8.85

    *orange chicken $9.15

    beef

    beef broccoli $8.85

    slices of steak & fresh broccoli stir fried in a hoisin sauce

    *mongolian beef $9.25

    sliced filet of beef with onion, broccoli, zucchini & carrots in hot garlic dark sauce

    *szechuan beef $8.85

    beef with vegetables $8.85

    *spicy peppered beef $8.85

    tender pieces of steak, fresh bell peppers & onions stir fried with oriental chile pods

    *hunan beef

    beef tenders & crisp green broccoli tossed in the wok with hoisin sauce & ground oriental chile pods

    shrimp

    cashew shrimp $9.85

    shrimp with vegetables $9.85

    *shrimp in garlic sauce $9.85

    *kung pao shrimp $9.85

    *dragon star shrimp $10.25

    shrimp with special house sauce

    delights of three $10.35

    beef, shrimp & chicken with vegetables

    vegetarian

    stir fry vegetables $6.95

    *vegetables in garlic sauce $6.95

    tofu with vegetables $7.35

    *kung pao tofu $7.35

    egg foo young

    chicken foo young $7.55

    beef foo young $7.55

    shrimp foo young $8.15

    *hot & spicy dishes   /   non-spicy food can be substituted at request

     

    Children’s menu

    ages 12 & under (dine in only) 

    $5.25

    sweet & sour chicken

    sesame chicken

    cashew chicken

    served with fried rice, egg roll and a drink

     

    Soft drinks

    coca cola, sprite, pink lemonade, diet coke, dr pepper, root beer

    $1.65 – free refills

     

    Other beverages

    coffee $1

     

    Rice & noodles

    vegetable fried rice $5.95

    ham fried rice $5.95

    chicken fried rice $5.95

    beef fried rice $5.95

    shrimp fried rice $6.25

    house fried rice $6.65

    steamed rice (26oz) $2.65

    steamed rice (16oz) $2.15

    Lo mein (soft spaghetti noodles)

    chicken lo mein $7.35

    beef lo mein $7.35

    shrimp lo mein $7.95

    house lo mein $8.05

    vegetable lo mein $7.35

    Chow mein (crispy noodles)

    chicken chow mein $6.95

    beef chow mein $6.95

    shrimp chow mein $7.55

     

    Lunch specials combinations for one

    smaller entree portions served with egg drop soup or hot & sour soup, egg roll & fried rice    /     11:00 am to 3:00 pm

    *general tso’s chicken $6.35

    sweet & sour chicken $6.15

    lemon chicken $6.15

    sesame chicken $6.15

    moo goo chicken $5.95

    cashew chicken $5.95

    *kung pao chicken $5.95

    *szechuan chicken $5.95

    beef and broccoli $6.15

    *szechuan beef $6.15

    *spicy peppered beef $6.15

    *hunan beef $6.15

    delights of three $6.35

    cashew shrimp $6.35

    shrimp with mixed vegetables $6.35

    *shrimp in garlic sauce $6.35

    *kung pao shrimp $6.35

    stir fry vegetables $5.15

    *vegetables in garlic sauce $5.15

    sweet & sour pork $6.15

    *orange chicken $6.35

     

    Family combinations

    Family dinner for two $17.95

                               for three $25.95

    no substitutions

    egg drop soup or hot & sour soup

    egg roll & cheese wonton

    fried rice

    sweet & sour chicken

    moo goo gai pan

    • dinner for three – add beef broccoli

     

    Family dinner for four or more $9.95 per person

    no substitutions

    egg drop soup or hot & sour soup

    egg rolls, pot sticker & fried rice

    chicken lo mein, sweet & sour chicken,

    sesame chicken, beef broccoli, fortune cookies

    • dinner for five add kung pao chicken*
    • dinner for six add cashew shrimp
    • dinner for seven add any entree

     

    Dinner combinations for one

    smaller entree portions served with egg drop soup or hot & sour soup, egg roll & fried rice

    sweet & sour chicken $8.95

    lemon chicken $8.95

    sesame chicken $8.95

    moo goo chicken $8.95

    cashew chicken $8.95

    *kung pao chicken $8.95

    *szechuan chicken $8.95

    beef & broccoli $9.15

    *general tso’s chicken $9.55

    *szechuan beef $9.15

    *spicy peppered beef $9.15

    *hunan beef $9.15

    delights of three $9.15

    cashew shrimp $9.95

    shrimp with mixed vegetables $9.95

    *shrimp in garlic sauce $9.95

    *kung pao shrimp $9.95

    sweet & sour pork $8.95

     

    no msg – all chicken is white meat

    all substitutions will be charged extra

    open Sunday for dinner only

  • Tony’s Tacos

    Tony’s Tacos

    Tony’s Tacos Mexican Restaurant

    Warm, low-key restaurant dishing out homestyle Mexican grub from tacos to smothered enchiladas.

    Appetizer

    $2.75 – 11.75

    Nachos
    beans, cheese, avocado, sour cream tomatoes & lettuce

    Super nachos with meat
    meat options: steak, chicken, roasted pork, BBQ pork, ground beef
    add $1.75 shredded beef
    meat, beans, cheese, avocado, sour cream tomatoes & lettuce

    Fresh guacamole 

    Fresh guacamole, salsa & chips 

    Chips & salsa 

    Carne Asada Fries
    chopped steak, sour cream, avocado and cheese

    Tacos

    add cheese $0.30   /   min order of two tacos of the same meat

    Street tacos $1.80

    meat, cilantro, onion

    Homemade corn tortilla tacos $2.99

    Flour tacos $3

    lettuce, tomato, cheese, and sour cream

    2 hard shell tacos $5.99

    tacos dorados / meat, lettuce, tomatoes, sour cream & cheese

    2 fish tacos $6.75

    lettuce, avocado, tomatoes, sour cream

    Meat option

    BBQ pork / pastor

    chicken / pollo

    roasted pork / carnitas

    chopped steak / asada

    ground beef / molida

    shredded beef / carne desebrada $2.25

    lengua / beef tongue $2.25

    Burritos

    add combinations with:

    • rice & beans $3.50   
    • add smothered $1.25 covered with melted cheese & salsa mild, green medium or hot

    Regular burrito $9

    with meat, rice, beans and cheese inside

    Meat option

    BBQ pork / pastor

    chicken / pollo

    roasted pork / carnitas

    chopped steak / asada

    ground beef / molida

    shredded beef / carne desebrada $2.25

    Smothered chile verde, cheese, rice & beans $10.25

    Bean & cheese burrito $7.25

    Veggie not so veggie $9

    beans, rice, lettuce, tomatoes, cheese and avocado (inside)

    Vegetarian $9

    beans, lettuce, tomatoes, avocado, bell peppers, onions and cilantro

    Tony’s burrito $9

    steak, onion, cilantro, tomatoes & rice (inside)

    Charro burrito $10.25

    steak & cheese, served with beans, lettuce, tomatoes & sour cream

    Plates

    $11 – 16.99

    Plate #1 Chopped steak
    carne asada served with rice, beans, garnish & handmade corn tortillas or flour tortillas. Choice of grilled onions

    Plate #2 Chile relleno
    filled with cheese, served with rice, beans, garnish & handmade corn tortillas or flour tortillas.
    smothered $11.99

    Plate #3 Roasted pork
    carnitas served with rice, beans, garnish, and handmade corn tortillas or flour tortillas.

    Plate #4 Al pastor
    grilled chunks of pork in a red sauce, served with rice, beans, garnish & handmade corn tortillas or flour tortillas.

    Plate #5 Bistec a la Mexicana
    a mixture of steak, tomatoes, oniones & sliced jalapeno peppers. served with rice, beans, garnish & handmade corn tortillas or flour tortillas.

    Plate #6 Sopes
    2 fried thick tortillas topped with beans, meat, lettuce, tomato, avocado, sour cream & cheese. Served with rice & beans.
    meat options: BBQ pork, chicken, roasted pork, chopped steak, ground beef, shredded beef (+$1)

    Plate #7 Enchiladas Red or Green Salsa
    corn   /   flour
    enchiladas of your choice chicken or cheese, served with rice, beans and garnish

    Plate #8 Tamales
    2 homemade tamales filled with shredded pork sauce. Served with rice, beans & garnish

    Plate #9 Flautas
    3 rolled hard shell corn flautas, stuffed with (3) chicken or (3) shredded beef. Served with rice and beans. Topped with lettuce, guacamole, sour cream, tomatoes & cheese
    Flour tortilla flautas

    Plate #10 Tony’s Tacos
    add hand made tortillas
    3 soft tacos of your choice with cilantro onions. Served with rice & beans
    meat options: BBQ pork, chicken, roasted pork, chopped steak, ground beef, shredded beef (+$1), beef tongue (+$1.50)

    Tony’s Tacos fish (3)
    with lettuce, avocado, tomatoes and sour cream

    Plate #11 Tilapia Fish
    fried whole tilapia fish, served with rice, beans, garnish & handmade corn tortillas or flour tortillas.

    Plate #12 Chimichanga
    chicken   /   shredded beef
    flour tortillas stuffed with shredded beef & cheese or chicken & cheese, fried and topped with enchilada sauce, cheese & sour cream. Served with rice, beans & garnish.

    Plate #13 Chile verde
    tender pork chunks in chile verde sauce. Served with rice, beans, garnish & handmade corn tortillas or flour tortillas.

    Plate #14 Shrimp fajitas
    served with rice, beans, garnish & handmade corn tortillas or flour tortillas.

    Plate #15 Chicken Fajitas
    served with rice and beans and handmade corn tortillas or flour tortillas

    Plate #16 Camarones rancheros
    grilled shrimp with salsa ranchera. Served with rice, beans, garnish & handmade corn tortillas or flour tortillas.

    Plate #17 Two soft flour tortilla or two hard shell corn tortillas tacos plates
    meat options: (2) chicken, (2) steak, (2) roasted pork, (2) BBQ pork

    Plate #18 Chicken breast with onions
    served with rice and beans

    Tortas

    Mexican sandwiches with lettuce, tomatoes, cheese, avocado, sour cream & beans

    meat options $8.75: BBQ pork, chicken, roasted pork, chopped steak, ground beef,

    add shredded beef (+$1), french fries (+$2.50), rice and beans plate (+$3.50)

    Soups

    $12.99 – 14.50

    Tripe soup
    menudo served with handmade corn tortillas or flour tortillas

    Menudo
    handmade corn tortillas or flour tortillas

    Shrimp soup
    Mexican style shrimp soup with fresh vegetables served with rice and beans and handmade corn tortillas or flour tortillas
    extra shrimp $17.50

    Side order

    $1.99 – 10.99

    Refried beans with cheese

    Mexican rice

    French fries

    One tamale
    served with lettuce, tomato & sour cream

    One chimichanga
    chicken $7   /   shredded beef $7

    One chile relleno
    add smothered

    Quesadilla with meat
    meat options: BBQ pork, chicken, roasted pork, steak, ground beef, shredded beef (+$1.75), add combination (+$3.50)

    Quesadilla

    Big Cheese Quesadilla
    add meat 6.00 more

    2 Sopes
    meat options: BBQ pork, chicken, roasted pork, steak, ground beef, shredded beef (+$1.75)

    2 Enchiladas
    cheese or chicken

    Three hand made corn tortillas

    Three flour tortillas

    Little amigos

    under 12 years old only | choice of: beans, rice or french fries

    Kids meal with soft drink $7.50

    cheese quesadilla

    2 corn tortilla soft tacos
    meat option: steak (2), chicken (2), roasted pork (2), or ground beef (2)

    beans & cheese burrito

    1 taco with onion, cilantro, rice and beans
    meat option: steak, chicken, roasted pork

    1 flour tortilla taco
    comes with lettuce, tomato, cheese and sour cream
    meat option: steak, chicken, roasted pork

    Chicken Strips

    Tostada – Taco salad and house salad

    $5 – 11.50

    Meat option

    BBQ pork / pastor
    chicken / pollo
    roasted pork / carnitas
    chopped steak / asada
    ground beef / molida
    shredded beef / carne desebrada

    Tostada con carne
    topped with beans, lettuce, tomatoes, cheese, avocado & sour cream

    Taco salad 

    House salad 

    Beer

    domestic $4.25

    Budweiser, bud light, imported $4.25

    tecate, corona, dos xx, modelo, michelada $5.50

    Beverages

    $2.50 – 2.75

    Horchata, Jamaica (hibiscus) 

    Soft drink
    coke, diet coke, dr. pepper, lemonade, sprite

    Jarritos any flavor 

    Mexican coke 

    Dessert

    $3.75 – 4.75

    Flan Mexican custard

    3 leches cake

    Daily lunch specials $11.99

    no substitutions   /   complementary chips & salsa served with orders over $14   /   10:30 am – 3:00 pm Monday to Friday 

    Monday

    Tostada Plate, served with rice and beans
    meat options: carnitas, asada or pastor

    Tuesday

    2 Flour Tacos American Style. Meat options: carnitas, asada or pastor

    Wednesday

    mini burrito
    meat options: carnitas, asada or pastor

    Thursday

    Two Enchiladas
    meat options: carnitas, asada or pastor

    Friday

    Tony’s Tacos. Meat options: carnitas, asada or pastor

  • Taquería Los Cuñados

    Taquería Los Cuñados

    Homemade Mexican Food” Steak, Chicken, Marinated Pork, Braised Pork, Beef Tongue, Intestine, Spicy Pork Sauce, Pork Skin, Beef Stew, Fish, Shrimp.

    HOUSE SPECIALS

    $4.99 – 17.99

    • Mole Dona Lila
      With rice and Mole
    • Chile Verde
      Pork in Tomatillo Sauce with Rice and Beans
    • Chile Rellenos
      2 Chile Rellenos with Rice and Beans
    • Fajitas De Pollo
      Grilled Chicken, Bell peppers, onions.
    • Kimy’s Fajitas
      Grilled Chicken, Steak, Shrimp with Bell Peppers & Onions
    • Camaronillas
      Three Shrimp Empanadas, Salad & White Rice
    • Carlito’s Shrimp
      Shrimp in Spicy Sauce with Rice & Beans
    • Don Pablo’s Shrimp
      Shrimp in Garlic Sauce with Rice, Beans & Salad.
    • Camarones Rancheros
      Comes with Rice, Beans & Salad
    • Mojarra Frita
      Fried Tilapia with Rice, Beans & Salad.
    • Quesabirrias
      Three Quesabirrias with Consome
    • Sopes
      Any meat, lettuce, onions, tomato, cheese & salad
    • Flautas
      Lettuce, tomato, cheese, sour cream & medium salsa.
    • Huaraches
      Any Kind of meat, lettuce, black beans, cactus, queso fresco, special sauce.
    • Gorditas
      Chicharron, onions/cilantro, lettuce & cheese.
    • Tostadas
      (Tinga or Picadillo) lettuce, cheese, tomato, special sauce, queso fresco & sour cream.
    • Chilaquiles
      Green or Red Sauce
    • Enchiladas Michoacanas
      (Chicken) Cannage, sliced tomato, jalapeno, special sauce, sour cream, topped with cheese.
    • Natalie’s Sushi
      (Mexican Sushi) Fried sushi with steak, chicken, shrimp, cream cheese & cucumber.
    • Regular Enchiladas
    • Torta
      Any Meat: lettuce, tomatoes, onion, avocado, cheese, jalapeno.
    • Taco Salad
      Any Meat: rice, beans, lettuce, pico, sour cream & guacamole.
    • Taco Salad
      Any Meat: rice, beans, lettuce, pico, sour cream & guacamole.

    TACOS

    With Cilantro, Onion, Sauce, and Salad ( Cabbage, Tomato, Carrots, Onion).

    BURRITOS

    $10.99 – 13.99

    • Regular Burrito
      Any meat, rice, beans, cilantro, onion, pico, red salsa, salad, sour cream, cheese.
    • Super Burrito
      Any Meat, rice, beans, cilantro, onion, pico, red salsa, salad, sour cream, cheese, guacamole.
    • Veggie Burrito
      Veggies, rice, beans, pico, salad, red salsa, guacamole, sour cream, cheese.
    • Burrito Mojado (Wet Burrito)
      Any Meat, rice, beans, cilantro, onion, pico, avocado salsa, sour cream, cheese, green or red salsa.
    • Chile Relleno Burrito
      Rice, beans, Pico, Salad, red salsa, guacamole, sour cream, Poblano pepper deep-fried w/egg butter stuffed with cheese.
    • Shrimp Fajita Burrito
      Shrimp, rice, beans, cilantro, onion, pico, salad, red salsa, sour cream, guacamole.
    • California Burrito

    QUESADILLAS

    $11.25 – 13.99

    • Regular Quesadilla
      Veggies, pico, red salsa, sour cream, guacamole, salad.
    • Super Quesadilla
      Regular Quesadilla choice of meat.
    • Shrimp Quesadilla
      Regular Quesadilla with Shrimp

    NACHOS

    $10.99 – 12.25

    • Regular Nachos
      Bean, cheese, pico, guacamole, sour cream, red salsa, jalapenos, salad.
    • Super Nachos
      Regular Nachos with your choice of meat.

    APPETIZERS

    $5.50 – 6.99

    • Ceviche Tostada
      Cooked in lime juice or raw.
    • Mango Ceviche
      Cooked in lime juice

    SIDE

    $1.50 

    Chips & Salsa

    KIDS MENU

    $4.99 – 7.95

    Kids Quesadilla
    Cheese Quesadilla

    Bean and Cheese Burrito

    Fish & Chips

    Kids Nachos
    Choose your meat

    Kids Meat Quesadilla
    Choose your meat

  • The Hub Cafe

    The Hub Cafe

    The Hub Classic Breakfast

    Our bread, cage-free eggs, bacon, & sausage are sourced from local farms & suppliers right here in Utah.
    Served until 1:30 pm

    All egg dishes are served with toast & your choice of Potatoes O’Brien or Hashbrowns

    $8 – 25

    Belgian Waffles
    buttery waffles topped with warm maple syrup & powdered sugar. Berries n’ whipped cream

    The Hub’s Breakfast Daily Special
    chef’s creation of the week

    Steak & Eggs
    steak and sunny side-up eggs

    Biscuits & Gravy
    thick, house made western biscuits topped with country gravy & two eggs your way

    The Hub’s Mix-n-Match
    the 1-1-2 upgrade. Choice of waffle, crepe, pancake or brioche French toast. Served with two eggs any style & your choice of smoked bacon, ham, sausage.

    Ham Steak Breakfast
    bone-in ham steak, two eggs your way

    Avocado Toast
    two poached eggs, guacamole and fresh tomato on Salt City artisan toast. Topped with fresh salad with white balsamic dressing

    The Hub’s Monte Cristo
    a ham & Swiss cheese sandwich dipped in egg batter and fried. Served with housemade orange marmalade jam

    Breakfast Country Fried Steak
    house breaded country steak fried and topped with your choice of brown or country gravy and two eggs, any style

    Buttermilk Pancake
    three big buttermilk flapjacks with butter and maple syrup. Served with berries n’ whipped cream

    French Toast
    Salt City thick sliced and fresh baked brioche sprinkled with powdered sugar. Served with berries n’ whipped cream

    The Hub’s The Classic
    three eggs any style and your choice of bacon or sausage – berries n’ whipped cream +$3

    Breakfast Sandwich
    two fried eggs, American cheese and your choice of bacon or sausage on fresh ciabatta roll. Berries n’ whipped cream +$3

    Chilaquiles
    corn tortilla chips with salsa roja, cotija cheese, avocado, tomato, guacamole and sunny-side-up eggs

    Huevos Rancheros
    crispy fried corn tortilla layered with black beans, tomato, guacamole and topped with sunny side up eggs

    Oatmeal
    oatmeal with brown sugar, topped with fresh berries

    Utah Scone Breakfast

    $12 – 15

    The Hub’s Scone Benedict
    our famous Utah Hub Scone topped with two poached eggs and country ham. Served with your choice of hashbrowns or potatoes O’Brien

    Scone n’ Gravy
    our famous Utah Hub Scone topped with two scrambled eggs and covered with country gravy

    Eggs Benedict

    $15 – 17

    Classic Eggs Benedict
    two poached eggs with country ham topped with hollandaise. Served with your choice of hashbrowns or potatoes O’Brien

    The Hub’s Benny
    two poached eggs, tomato, avocado and spinach topped with hollandaise. Served with your choice of hashbrowns or potatoes O’Brien

    The Skillets

    $16 – 18

    The Campfire Skillet
    a hot skillet of sausage, bacon, chorizo, onion, bell peppers, potatoes, cheddar cheese & eggs

    Loaded Veggie Skillet
    a hot skillet of potatoes, onions, bell peppers, mushrooms, spinach & two eggs your way

    The Hub’s The Cowboy Skillet
    a hot skillet of bacon, potatoes O’Brien, cheddar cheese & three eggs your way

    Omelets

    Served with hashbrowns or potatoes O’Brien
    $15 – 18

    Denver Omelette
    Bell pepper, onion, country ham and cheese

    Tex-Mex Omelette
    hatch green chili, black beans, fresh pico de gallo, avocado and cheese

    The Hub’s Forest Omelette
    butter sauteed mushrooms, roasted tomato, country ham & melted Heber Valley Aged Snake Creek Cheddar

    Philly Cheesesteak Omelette
    Sirloin steak, diced bell pepper, onion, mushroom and cheese

    Lots of Meat Omelette
    rich, all-meat omelette stuffed with bacon, ham, sausage, green onion & Heber Valley White Cheddar

    Veggie Omelette
    seasonal vegetables sauteed & topped with avocado

    Build your own omelette
    pick four toppings from egg whites, mushroom, green onion, ham, bacon, peppers, tomato, sausage, cheese, onion & avocado

    Crepes

    $15 

    The Hub’s Sauteed Mushroom & Ham Crepe
    butter sauteed mushrooms, ham, green onion, eggs & locally sourced Heber Valley Aged Snake Creek Cheddar roller in a crepe & topped with housemade hollandaise sauce

    Strawberry, Banana & Nutella
    sliced banana and strawberries with nutella spread. Topped with fresh whipped cream

    Berry Crepe
    whipped cream, berry compote & raspberry coulis

    Southwest Crepe
    south of the border chorizo, ripe avocado, fresh pico de gallo, egg and locally sourced Heber Valley Fuego Rojo Cheddar rolled in a crepe and topped with housemade hollandaise

    Veggie Crepe
    seasonal vegetables sauteed with pesto, egg and local Heber Valley cheese, rolled in a crepe and topped with housemade hoillandaise

    Apple Cinnamon Crepe
    served with whipped cream & caramel

    Extras & Sides

    $3 – 6

    Utah Scone with cinnamon butter

    English Muffin

    Artisan Toast

    Buttermilk Biscuit

    Berries n’ Whipped Cream

    Bacon

    Sausage

    Chicken Apple Sausage

    Turkey Bacon

    One Egg

    Hashbrowns

    Potatoes O’Brien

    Kid’s Breakfast

    Served until 1:30 pm
    For kids 12 & under and seniors 55 & older
    All other ages can order from the kids menu for an additional $5

    Beverage

    $2 – 3

    Coca – Cola | Diet Coke | Coke Zero | Lemonade | Dr. Pepper | Diet Dr. Pepper | Sprite | Squirt | Hi-C Fruit Punch

    Hot Chocolate | Orange Juice | Apple Juice | Tomato Juice | Milk | Chocolate Milk

    Kid’s Breakfast

    $6 – 8

    The Hub’s Breakfast Bento Box
    one scrambled egg and your choice of pancake or French toast, bacon or sausage, juice box or milk & a side of fresh berries & cream

    Mini Pancakes
    three mini pancakes with whipped cream & fresh berries

    Kid’s French Toast
    french toast with whipped cream & fresh berries

    Kid’s One Egg Breakfast
    one scrambled egg with hashbrowns & your choice of bacon or sausage

    Lunch at The Hub

    As with all our menu items at The Hub, we have carefully refined & honed our lunch selection. Please enjoy our expertly crafted salads, juicy burgers & gourmet sandwiches made with a focus on great quality & fresh Utah ingredients.

    Starters

    $13 – 20

    Tacos
    three corn tacos with cilantro, cabbage, pickled onions, pico de Gallo, avocado & topped with cilantro crema. Choice of chicken, steak or shrimp

    Crispy Pickles
    with tartar sauce

    Shrimp Ceviche tostada
    tostada topped with marinated shrimp in lime juice, tomatoes, cucumber, avocado & cilantro

    Crispy Calamari
    with tomato sauce and lemon

    The Hub’s Chicken Wings
    crispy chicken wings with our choice of BBQ, sweet Thai chili, mango habanero, garlic parmesan or classic buffalo hot sauce

    Spinach Artichoke Dip
    served with sourdough crostini

    Soup

    $5 – 9

    Soup of the Day
    fresh every day, straight from the chef’s kettle

    Corn Chowder
    creamy corn chowder. A Hub favorite

    Salads

    $9 – 21
    add to any salad chicken, steak, salmon or shrimp

    Brussels Sprout Salad
    brussels sprouts pedals, bacon, fresh blueberries, almond and queso manchego with white balsamic dressing

    The Hub’s Cobb Salad
    house smoked chicken on top of bacon, egg, tomato, blue cheese, green onion and fresh avocado. Served with creamy pesto ranch dressing

    Grilled Skirt Steak Salad
    romance lettuce topped with blue cheese crumble, cherry tomatoes, bacon, crispy onion & blue cheese dressing

    The Hub’s Chef Salad
    spring mix greens covered in cucumber, tomato, green onion, carrot, sliced egg, bacon, ham, turkey and cheese

    House Salad
    crisp field greens topped with carrot, red onion, cucumber and garden heirloom tomato. Your choice of dressing

    The Hub’s Caesar Salad
    fresh romaine tossed in homemade Caesar dressing, seasoned croutons and topped with freshly grated parmesan

    Sandwiches & Burgers

    $15 – 28
    all sandwiches come with your choice of house fries, sweet potato fries or a small house salad

    French Dip Au Jus
    slow-roasted prime rib topped with Swiss cheese. Served with a side of Au Jus

    Hatch Green Chili Sandwich
    hatch green chili & Heber Valley pepper jack cheese top roast beef with horseradish cream on grilled sourdough

    The Hub’s Heber Valley Triple Grilled Cheese
    Heber Valley Snake Creek cheddar, queso fresco, and Swiss layered with bacon and avocado between fresh brioche and cast iron grilled to perfection

    Grilled Chicken Sandwich
    served with lettuce, tomato, onion, Snake Creek Cheddar and classic Hub sauce

    Crispy Buffalo Chicken Sandwich
    crispy white chicken breast in Frank’s RedHot & topped with Heber Valley Wasatch Back Jack cheese. Dressed with lettuce and tomato

    The Hub’s Patty Melt
    a local ground beef patty on grilled rye bread with Hub house sauce, grilled onion and fresh mushrooms

    Classic Hub
    classic turkey, ham, bacon and Heber Valley cheese on your choice of fresh artisan bread

    Steak Frites
    grilled citrus marinated skirt steak. Served with fries

    Navajo Tacos
    homemade scone topped with chili, onion, lettuce, tomato, cheese & sour cream

    Fish n’ Chips
    beer battered Halibut, coleslaw, cajun tartar sauce & crispy chips

    The Hub’s Country Fried Steak
    house battered steak with country sausage gravy & served with fries

    Corned Beef Reuben
    slow cooked corned beef, thinly sliced and piled high in Heber Valley Swiss cheese, topped with sauerkraut & Hub sauce

    The Hub’s Classic Hub Burger
    local ground beef burger grilled to order. Topped with Heber Valley Snake Creek Cheddar, lettuce, tomato, onion, pickle and our own Hub sauce

    Diablo Burger
    local ground beef burger grilled to order with roasted jalapeno, Heber Valley pepper jack, Tabasco sauce, onion & chipotle mayo

    The Hub’s Bacon Cheese Burger
    local ground beef burger grilled to order and topped with melty Heber Valley cheddar cheese, thick-cut bacon, lettuce, tomato, onion, pickle, and classic Hub sauce

    Habanero Bacon Jam Burger
    our house made habanero bacon jam, Pepper Jack cheese & dressed with lettuce, tomato, onion & Hub sauce

    Philly Cheesesteak
    sirloin puck grilled with peppers, onions, and mushrooms, topped with your choice of Heber Valley cheese on a soft, chewy hoagie roll.

    Steak Sandwich
    topped with caramelized onion, fresh arugula, tomatoes, Heber Valley emmental cheese & creamy horseradish sauce

    Cedar Plank Salmon
    served with rice pilaf & seasonal vegetables

    Fried Halibut Sandwich
    fried halibut with tartar sauce, tomato, lettuce & red onions

    Extras & Sides

    $3 – 6

    Utah Scone with cinnamon butter

    Small House Salad

    Small Caesar Salad

    French Fries

    Sweet Potato Fries

    Kid’s Lunch

    For kids 12 & under and seniors 55 & older
    All other ages can order from the kids menu for an additional $5
    All kids dishes except Past & Mac n’ Cheese are served with your choice of fries, sweet potato fries or fresh berries. Kid’s steak, grilled chicken & kid’s salmon can pick two sides. Mashed potatoes available after 4:30 pm

    Beverage

    $2 – 3.5

    Coca – Cola | Diet Coke | Coke Zero | Lemonade | Dr. Pepper | Diet Dr. Pepper | Sprite | Squirt | Hi-C Fruit Punch

    Hot Chocolate | Orange Juice | Apple Juice | Tomato Juice | Milk | Chocolate Milk

    Kid’s Lunch

    $6 – 12

    Chicken Tenders
    chicken tenders served with your choice of regular or sweet potato fries

    The Hub’s Kids Burger Sliders
    two all-beef sliders served with cheese, lettuce, tomato, onions, pickles and our famous Hub sauce with your choice of regular or sweet potato fries

    Grilled Cheese
    grilled cheese served with your choice of regular or sweet potato fries

    Kid’s Pasta
    your choice of butter, cream sauce, or marinara

    The Hub’s Kid’s Steak (pick two sides)
    green beans | mashed potatoes | baby carrots | french fries | sweet potatoes fries | fresh berries

    Grilled Chicken (pick two sides)
    green beans | mashed potatoes | baby carrots | french fries | sweet potatoes fries | fresh berries

    Kid’s Salmon (pick two sides)
    green beans | mashed potatoes | baby carrots | french fries | sweet potatoes fries | fresh berries

    Dinner

    Starters

    $5 – 20

    Soup of the Day
    fresh every day, straight from the chef’s kettle

    Charred Brussels
    beautifully charred with bacon and balsamic glaze

    Crispy Pickles
    with tartar sauce

    The Hub’s Tacos
    three corn tacos packed with cilantro, cabbage, pickled onions, pico de Gallo, avocado & topped with cilantro crema. Choice of chicken, steak or shrimp

    Bavarian Pretzels
    served with locally sourced Heber Valley beer cheese

    The Hub’s Corn Chowder
    creamy corn chowder. A Hub favorite

    Spinach Artichoke Dip
    with sourdough crostini

    Crispy Calamari
    with tomato sauce and lemon

    The Hub’s Chicken Wings
    crispy chicken wings with your choice of BBQ, sweet Thai chili, mango habanero, garlic parmesan or classic buffalo hot sauce

    Shrimp Ceviche Tostada
    tostada topped with marinated shrimp in lime juice, tomatoes, cucumber, avocado & cilantro

    Salad

    $9 – 21
    add to any salad chicken, steak, salmon or shrimp

    Caesar Salad
    fresh romaine tossed in homemade Caesar dressing, seasoned croutons and topped with freshly grated parmesan

    Raspberry Pomegranate Salad
    a spring mix  salad topped with feta, pecan, red onion, pomegranate and tomato with sweet raspberry vinaigrette

    Grilled Skirt Steak Salad
    romaine lettuce topped with blue cheese crumble, cherry tomatoes, bacon, crispy onion & blue cheese dressing

    BLT Salad
    warm, thick bacon, crisp lettuce, tomato and red onion served with creamy bleu cheese dressing

    Brussels Sprout Salad
    roasted Brussels sprouts, bacon, dried blueberries, almonds and queso manchego with white balsamic dressing

    House Salad
    crisp field greens topped with carrot, red onion, cucumber, and garden heirloom tomato. Your choice of dressing

    Housemade Pasta

    $18 – 20

    Chicken Fettucine
    Creamy white sauce with grilled chicken and green onion. Served with garlic bread

    The Hub’s Rigatoni Alla Vodka
    rigatoni, peas and bacon in a creamy vodka tomato sauce. Add chicken or shrimp for an extra cost

    House Pasta of the Week
    ask your server about the chef’s pasta special

    Chicken Parmesan
    breaded chicken covered in housemade tomato sauce and served with housemade pasta & garlic bread

    Big Ole’ Bowl of Mac n’ Cheese
    house pasta with melty local Heber Valley cheese. Topped with bacon and green onion. Add chicken or steak for an extra cost

    Burgers

    $14 – 17

    Black Bean Burger
    served with tomato, red onion, lettuce, avocado and housemade Hub sauce

    Habanero Bacon Jam Burger
    our house made habanero bacon jam, pepper jack cheese & dressed with lettuce, tomato, onion & Hub sauce

    The Hub’s Burger
    locally sourced beef grilled to order and served with lettuce, tomato, onion, pickle and Hub sauce. Served with fries. A Hub classic

    Mushroom Burger
    sauteed mushrooms and onions, dressed with lettuce, tomato, and Swiss cheese & Hub sauce

    Sandwiches

    $15 – 17

    Hatch Green Chili Sandwich
    hatch green chili & Heber Valley pepper jack cheese top roast beef with horseradish cream on grilled sourdough

    The Hub’s Patty Melt
    a local ground beef patty on grilled rye bread with Hub house sauce, grilled onion and fresh mushrooms

    Classic Club
    classic turkey, ham, bacon & Heber Valley Cheese with lettuce, tomatoes & onions on your choice of fresh artisan bread

    The Hub’s Heber Valley Triple Grilled Cheese
    Heber Valley Snake Creek Cheddar, queso fresco, and Swiss layered with bacon and avocado between fresh brioche and cast iron grilled to perfection

    Corned Beef Reuben
    slow cooked corned beef, thinly sliced and piled high with Heber Valley Swiss cheese, topped with sauerkraut & Hub Sauce

    Entrees

    $20 – 35
    Proudly locally sourced Heber Valley Certified Angus Beef

    The Hub’s Wagyu Sirloin Steak
    a beautifully marbled 8oz Wagyu Sirloin Steak planted with potatoes, crisp green beans and a side of chimichurri

    Crispy Boneless Chicken Thighs
    crispy heirloom potatoes, asparagus tips, oven-dried tomatoes & chicken Au jus

    Braised Short Ribs
    Heber Valley cheddar cheese grits & roasted baby carrots

    14 oz Cajun Ribeye
    cajun ribeye served with chipotle peewee potatoes and seasonal vegetables

    New York Strip
    thick, 140z Certified Angus Beef Steak with a side of creamy mashed potatoes and charred Brussels sprouts

    The Hub’s Country Fried Steak
    house battered steak with country sausage gravy, mashed potatoes and crisp haricots

    14oz Bone-In Pork Chop
    grilled bone-in pork chop served with mashed potatoes, seasonal vegetables and brown gravy

    Cut of the Week
    ask your server about the chef’s select cut of the week

    The Hub’s Prime Rib
    served every Friday and Saturday

    Seafood

    $22 – 40

    The Hub’s Cedar Plank Salmon
    served with rice pilaf and seasonal vegetables

    Pan Seared Halibut
    pan seared halibut with braised fennel, roasted potatoes and a riesling orange sauce

    Fish n’ chips
    beer battered halibut, coleslaw, cajun tartar sauce & chips

    Chilean Sea Bass
    juicy sea bass seared with lemon, garlic, herbs and butter. Served with Israeli couscous and wilted spinach

    Extras & Sides

    $3 – 6

    Utah Scone with cinnamon butter

    Small House Salad

    Small Caesar Salad

    Asparagus

    Mashed Potatoes

    Crispy Garlic Mashed Potatoes

    Roasted Carrots

    Wilted Spinach

    Specialty Beverages

    Always free refills on coffee, tea and soft drinks
    No refills on specialty beverages
    $6

    Heber Mule
    ginger beer with raspberry. Topped with sliced lime

    Wallsburg Cream Soda
    orange cream soda, pomegranate and rimmed with sugar

    Midway Punch
    blueberry, lavender, basil and lemon in seltzer

    Root Beer by the Bottle
    classic ice cold Root Beer. No refills

    Ginger Beer
    classic ice-cold Ginger Beer. No refills

    Park City Paloma
    strawberry and grapefruit in squirt soda and topped with sliced lime

    Sour Patch Kids
    watermelon and blackberry in sweet lemonade

    Welcome to Paradise
    pineapple, jalapeno and lime rimmed with Tajin

    Refreshing Raspberry Pomegranate Spritz
    pomegranate with mint, blueberry & blackberry

  • Meg’s Timberline Cafe

    Meg’s Timberline Cafe

    Breakfast served until 11 am

    served with your choice of tater tots or fresh fruit

    $9.75 – 12

    western burrito
    scrambled bled whole eggs, ham, bell peppers, red onion & swiss cheese

    southwest burrito
    scrambled whole eggs, chorizo sausage, avocado, salsa, black beans & corn with Cheddar Jack Cheese

    classic burrito
    scrambled whole eggs, crispy potatoes, bacon, sausage, sauteed onions & peppers with cheddar jack cheese

    oh my gulay!
    scrambled whole eggs, crispy potatoes, mushrooms, butternut squash, red peppers, caramelized onions, avocado & Roma tomato with cheddar jack cheese

    biscuits n’ gravy
    homemade country sausage gravy over buttermilk biscuits with two eggs any style

    Breakfast served all day

    served with tots after 11AM
    gluten free bread and buns available +$1.50

    $6.50 – 11

    quiche of the day

    parfait
    greek yogurt & granola topped with fresh fruit

    avocado toast
    thick sliced whole grain bread, smashed avocado, smoked salmon & hard boiled egg with everything bagel seasoning

    Meggs n’ cheese muffin
    choice of: bacon, sausage, ham or Canadian bacon with two fried eggs & cheddar cheese on a jumbo English muffin

    eggcentric muffin
    two fried eggs, cheddar cheese, avocado, tomato & caramelized onion on a jumbo English muffin

    Paninis

    served with choice of fries or Timberline chips
    gluten free bread and buns available +$1.50
    upgrade to any salad for +$2.50

    $9 – 14.50

    The Move in – half / whole
    carved ham & hard salami with fresh mozzarella, tomato & pesto aioli

    Mount Timp – half / whole
    roasted turkey with tomato, bacon, avocado & garlic aioli

    Reuben – whole
    pastrami, aged Sauerkraut, Swiss cheese & thousand island dressing on Rye bread

    Cordon Bleu – whole
    grilled chicken with rosemary ham, swiss cheese & dijonnaise

    Veggie Heaven – whole
    butternut squash, red pepper, caramelized onion, mushrooms & tomatoes with mozzarella cheese & pesto aioli

    Burgers

    served with choice of fries or Timberline chips. Upgrade to any salad for +2.50
    $12.50 – 13.50

    6OZ STEAKBURGER ON A POTATO BUN
    swiss or cheddar cheese, served with lettuce, tomato and red onion

    ALASKAN SALMON BURGER
    swiss cheese, avocado and cajun remoulade, served with lettuce, tomato and red onion

    VEGAN BURGER AVAILABLE

    premium cheese: blue cheese, mozzarella, or feta +1

    toppings:
    +2.25: bacon, canadian bacon
    +1.50 gluten free bread and buns
    +1.25 avocado
    +1: mushrooms, jalapenos, pineapple, fried egg, sauerkraut

    Salads

    add chicken $4.50 |  add blackened shrimp $6.50
    dressing choices: balsamic vinaigrette, house ranch, blue cheese, chipotle ranch, herbed vinaigrette, or thousand island

    $7- 14

    HOUSE – half / whole
    shredded carrots, red onion, tomato, cucumber & croutons

    SOUTHWEST – half / whole
    black beans, corn, avocado, tomato, red onion, cheddar jack cheese & tortilla strips

    GREEK – half / whole
    feta cheese, kalamata olives, cucumbers, tomato, red onion & pepperoncini’s

    POWER BOWL – half / whole
    red quinoa, blueberries, butternut squash, avocado & sliced almonds

    COBB – half / whole
    Hard Boiled Egg, Roma Tomato, Bacon, Avocado & Blue Cheese Crumbles

    Kids meals

    all kid’s meals served with fries & fountain soda

    $7 – 10.75

    mac n’ cheese

    grilled cheese

    hot dog

    cheeseburger

    ham or turkey & cheese melt

    Sides

    $3 – 7.25

    french fries

    tater tots

    timberline chips

    cup of chili

    cheese fries

    chili cheese fries

    Sauces

    $0.50 2 oz ramekin

    house ranch, chipotle ranch, barbecue fire-roasted red salsa, tomatillo salsa, sour cream

    Franks & Brats

    all beef or natural casing brat served with choice of fries or timberline chips. Upgrade to any salad for $2.50
    gluten free buns available + $1.50

    $11 – 12.50

    Signature timberline
    sauteed peppers, onions & mushrooms with cheddar cheese sauce

    Chili con queso
    beef & bean chili with cheddar cheese sauce

    Empire
    aged sauerkraut & spicy brown mustad

    All American
    raw white onion & relish

    Hot Drinks

    12 oz, 16 oz and 20 oz available

    $2.25 – 5.25

    drip coffee

    americano

    cappucino

    latte

    cafe au lait

    breve

    mocha

    macchiato

    caramel macchiato

    chai

    tea

    steamer

    hot chocolate

    Extras

    $0.65 – 1

    soy milk | almond milk | oat milk | coconut milk | whipped cream | heavy cream | syrup | extra shot

    Cold Drinks

    16 oz, 20 oz and 32 oz available

    $3 – 7

    iced coffee

    americano

    latte

    mocha

    macchiato

    caramel macchiato

    chai

    orange juice

    fountain soda

    Flavors

    vanilla | vanilla sugar free | caramel | caramel sugar free | hazelnut | cheesecake | lavender | coconut | blueberry | cherry | blackberry | raspberry | pomegranate
    Seasonal: peppermint | gingerbread | pumpkin spice | butter pecan

  • Tacos El Güero

    Tacos El Güero

    Breakfast

    Served all-day
    $10.99 – 17.99

    Breakfast Burrito
    Flour tortilla, scrambled eggs and your choice of hash browns or rice and beans, with your choice of meat or vegetarian

    Huevos Rancheros
    Two corn tortillas on the bottom of two eggs, cooked to your liking, topped with red sauce, served with side of rice and beans

    Chilaquiles with eggs
    Chilaquiles with eggs served with rice and beans. Optional onion, cilantro and/or cream

    Egg Plater (Mexican Style)
    Two scrambled eggs with your choice of meat (bacon, sausage, chorizo or ham). Served rice, beans and corn tortillas

    Chilaquiles Tradicionales
    Traditional Chilaquiles served with rice and beans. Optional onion, cilantro and/or cream

    Chilaquiles with Eggs & Meat
    Chilaquiles with eggs & meat, served with rice and beans. Optional onion, cilantro and/or cream

    El Guero Favorites

    $2.75 – 15.99

    TACO
    Your choice of meat, topped with onion and cilantro (carnitas, fish and shrimp also topped with tomato.)

    BURRITO
    Your choice of meat with rice, beans and cheese. Sour cream, guacamole and tomato on top of shredded lettuce served on the side.

    SMOTHERED BURRITO
    Your choice of meat with rice, beans, cheese and smothered with green or red sauce. Sour cream, guacamole and tomato on top of shredded lettuce served on the side.

    CALIFORNIA BURRITO
    Your choice of meat, rice, beans and cheese with french fries inside. Sour cream, guacamole and tomato on top of shredded lettuce served on the side.

    CHIMICHANGA
    Your choice of meat, beans, cheese. Sour cream, guacamole and tomato on top of shredded lettuce served on the side with rice.

    TORTA
    Your choice of meat with lettuce, cheese, tomato, onion, guacamole and cilantro.

    TORTA DE AHOGADA
    Toasted torta filled with choice of meat, lettuce, cheese, tomato, onion, guacamole and cilantro, drowned in chili pepper sauce.

    TORTA DE MILANESA
    Toasted torta filled with thinly pounded beef cutlet coated in breadcrumbs and fried until golden brown and crispy, with cheese, onion. cilantro, tomato and guacamole.

    QUESADILLA
    Grilled flour tortilla filled with cheese and your choice of meat. Sour cream, guacamole and tomato on top of shredded lettuce served on the side.

    GORDITA
    Crispy corn cake split stuffed with refried beans, lettuce, tomato, cheese, sour cream, guacamole, cilantro and your choice of meat.

    HUARACHE
    Oval corn masa cakes with refried beans, lettuce, cheese, sour cream, guacamole, onion, tomato, cilantro and your choice of meat.

    MULITA
    Two thick homemade corn tortillas stuffed with melted cheese, your choice of meat, onion and cilantro.

    SOPE
    Refried beans, lettuce, cheese, sour cream, guacamole, onion, cilantro and your choice of meat.

    TACOS DORADOS POLLO WITH CONSOMÉ
    Five crunchy chicken or potato tacos with cheese, lettuce, cucumber, onion, avocado and sour cream. Served with a side of chicken consomé.

    QUESABIRRIA TACOS WITH CONSUMÉ
    Three shredded beef or birria tacos with cheese, onions and cilantro. Served with a side of beef consomé.

    QUESA TOSTADA DE BIRRIA WITH CONSUMÉ
    Tostada with birria, melted cheese, onions, tomato and cilantro. Served with a side of consumé.

    TORTA BIRRIA WITH CONSUMÉ
    Toasted torta with birria, melted cheese, onions, and cilantro. Served with a side of beef consumé.

    CALIBIRRIA BURRITO WITH CONSOME
    Broth. Toasted burrito stuffed with shredded beef (stewed in spices) and french fries. Served with a side of dipping

    CALI BIRRIA BURRITO WITH RAMEN
    Broth. Toasted burrito stuffed with shredded beef (stewed in spices) and french fries. Served with a side of dipping and Ramen

    PAMBAZO
    Bread dipped and fried in red guajillo pepper sauce filled with potatoes with mexican sausage, lettuce, sour cream and cheese

    El Guero favorites plates

    $3.49 – 33.99

    PLATE #1 (CHILES RELLENOS)
    Delicious pasilla peppers stuffed with cheese and simmered in our red sauce. Served with rice, refried and choice of flour or corn tortillas.

    PLATE #2 (CARNE ASADA)
    Grilled steak served with rice, refried beans, roasted jalapeno & green onion, lettuce, tomato, sour cream, guacamole and your choice of flour or corn tortillas.

    PLATE #3 (COSTILLAS DE PUERCO)
    Pork ribs slowly cooked in its own juices with red sauce and spices. Served with rice, refried beans and your choice of flour or corn tortillas.

    PLATE #4 (FAJITAS)
    Your choice of meat with special sauce, grilled onions & bell peppers, served with rice, refried beans with cheese and your choice of flour or corn tortillas.

    PLATE #5 (ROLLED TACOS)
    4 rolled crispy tacos filled with beef or chicken and topped with cheese, served with rice and refried beans. Sour cream, guacamole and tomato on top of shredded lettuce served on the side.

    PLATE #6 (ENCHILADAS SUIZAS)
    Two hand-rolled beef, chicken or cheese, enchiladas with tomatillo cream sauce and melted cheese inside and out. Served with rice and refried beans.

    PLATE #7 (CARNITAS)
    Pork roast in a citrus marinade, served with rice, refried beans and your choice or flour or corn tortillas. Onion and cilantro on the side.

    ENCHILADAS MICHOACANAS
    5 fried corn tortillas simmered in our chile guajillo sauce, topped with cabbage, carrots, onion, potatoes, jalapeno and crumbled cheese. Your choice of chicken thigh or steak.

    TOSTADA
    Crispy corn tortilla topped with refried beans, cheese, lettuce, onions, sour cream, guacamole and your choice of meat. Carne asada, chicken, spicy pork, shredded beef or ground beef.

    SUPER FRIES
    Baked Mexican Street Fries with melted cheddar cheese, sour cream guacamole, onion and cilantro, with your choice of meat. Carne asada, chicken, spicy pork, shredded beef or ground beef.

    SUPER NACHOS
    Crispy tortilla chips covered with cheese, beans, guacamole, sour cream, and tomato with your choice of meat. Carne asada, chicken, spicy pork, shredded beef, or ground beef.

    TACO SALAD
    Lettuce served in a hard shell taco bowl, topped with beans, cheese, onions, cilantro, guacamole, and sour cream with your choice of meat. Carne asada, chicken, or ground beef.

    VAMPIRO
    Crispy corn tortilla topped with your choice of meat, melted cheese, onion, and cilantro.

    MOLCAJETE
    A combination of beef, chicken and shrimp simmered in green sauce with (2) Mexican onions, (2) jalapeno peppers and melted cheese. Served with flour or corn tortillas.

    POZOLE
    Traditional Mexican soup made with hominy-style maiz, pork and dried chiles with a side of cabbage, onion, and cilantro. Served with tostada.

    MENUDO
    Traditional Mexican soup made with cow’s stomach in a homemade broth with chili pepper base. Served with corn or flour tortillas.

    Mariscos (seafood)

    $5.49 – 16.99

    CAMARONES A LA DIABLA
    Spicy deviled shrimp, served with french fries and rice. With sour cream, guacamole and tomato on top of shredded lettuce served on the side.

    CAMARONES AL MOJO DE AJO
    Mexican garlic shrimp served with french fries and rice. With sour cream, guacamole and tomato on top of shredded lettuce served on the side.

    MOJARRA FRITA
    Fried whole tilapia fish served with rice and french fries. Served with rice and refried beans and sour cream, guacamole and tomato on top of shredded lettuce served on the side.

    CEVICHE TOSTADA
    Ceviche choices: pescado (fish), camarón (shrimp) and/or pulpo (octopus).

    COCTEL DE CAMARÓN
    Shrimp cocktail served with cucumbers, avocado, onions, tomato and cilantro. Saltine crackers and tostada on the side.

    COCTEL DE CAMARÓN Y PULPO
    Shrimp and octopus cocktail served with cucumber, avocado, onions, tomato and cilantro. Saltine crackers and tostada on the side.

    CALDO 7 MARES
    Seafood soup with bell peppers, tomato, onions and cilantro, served with tortillas of your choice.

    CALDO DE PESCADO
    Fish soup with bell peppers, tomato, onions and cilantro, served with tortillas of your choice.

    CALDO DE CAMARÓN
    Shrimp soup with bell peppers, tomato, onions and cilantro, served with tortillas of your choice.

    Sides

    $0.75 – 4.99

    GUACAMOLE
    MEXICAN RICE
    PINTO BEANS
    CORN TORTILLAS (5)
    FLOUR TORTILLAS (4)
    CHIPS

    Kids meal

    $5.99 – 9.99

    All kids menu come with fries

    KIDS BACON CHEESEBURGER
    KIDS CHEESEBURGER
    KIDS HAMBURGER
    KIDS CHICKEN TENDERS
    KIDS QUESADILLA

    Beverages

    Mexican sodas

    $2.49 – 3.49

    Mexican Coke – Mexican Orange Fanta – Mexican Jarritos – Sangria – TopoChico – Fountain Drink

    Desserts

    $5.99 – 6.99

    Churros (3)

    Vanilla flan

  • Holiday Lanes

    Holiday Lanes

    Burgers & sandwiches

    Hamburger

    Cheeseburger

    Bacon Cheeseburger

    Sea burger

    Chicken burger

    Big Will

    Ham & Cheese

    BLT

    Footlong

    Tuna

    Grilled cheese

    Chicken hoagie

    Malibu

    Philly sub

    Chix basket

    Strips & fry

    Strips & salad

    Half strip

    Chili burger

    Chili dog

    Turkey burger

    Gr. hickory chix

    Chicken club

    Fish & fry

    BBQ beef sandwich

    Corn dog

    Salads

    Green salad

    Chicken salad

    Chef salad

    Sides

    Fries

    Onion rings

    Taco

    Soup

    Chili

    Shrimps basket

    Deserts

    Cones

    Freeze

    Floats

    Sundae

    Banana split

    Coffee

    Hot chocolate

     

  • Back 40

    Back 40

    LUNCH

    STARTERS

    $5 – 16

    Intent to Dine
    house-made potato chips

    Charred Onion Dip
    house-made potato chips

    White Cheddar Bacon Mac N Cheese
    Heber Valley Creamery white cheddar, bacon, caramelized onions, breadcrumbs

    Chili Cheese Fries
    hand-punched fries, beef chili, scallions, pickled jalapenos, sour cream, cheddar cheese

    Chicken Wings
    house-made buffalo sauce or honey BBQ with parmesan ranch

    Country Fried Shrimp
    chipotle aioli

    Farmers Choice Soup
    Cup $5/Bowl

    Circle Bar Beef Chili
    ground chuck, pinto beans, bell pepper, stewed tomatoes, sour cream, cheddar
    Cup /Bowl

    Buffalo Chicken Lettuce Wraps
    fried chicken tenders tossed in buffalo sauce, blue cheese crumbles, blue cheese dressing, pico de gallo, butter lettuce

    SALADS

    $11 – 23

    Garden Salad
    fennel, baby greens, tomato, cucumber, carrot.  choice of dressing

    Scottish Salmon Salad
    baby greens, fennel, apple, walnut, jalapeno goat cheese, citrus mustard vinaigrette

    Iceberg Wedge
    cherry tomato, bacon, avocado, garlic croutons, hard-cooked egg, blue cheese crumbles, choice of dressing

    Beet Salad
    arugula, quinoa, roasted beets, sliced almonds, jalapeno goat cheese, beet chips, champagne vinaigrette

    Veggie Wedgie
     “Beyond Meat” meatless burger, iceberg wedge, onion, tomato, arugula, quinoa, tahini sauce

    Blackened Ahi Tuna Salad
    Arugula, carrots, bell pepper, red onion, wontons, avocado, sesame ginger dressing

     Add chicken $7, beef $11, salmon $11, tuna $11, shrimp $11 or “Beyond Meat” $10 to any salad

    LUNCH PLATES

    All sandwiches come with a choice of parmesan parsley fries, sweet potato fries or a salad
    $15 – 30

    BACK 40 BURGER
    Local organic grass-fed beef, lettuce, tomato, caramelized onions, pastrami, special sauce, Heber Valley Creamery jalapeno bacon cheddar cheese

     CIRCLE BAR BURGER
    Local organic grass-fed beef, lettuce, tomato, cheddar, sesame seed bun 

     BEYOND 40 BURGER
    “Beyond Meat” meatless burger, lettuce, tomato, caramelized onions, cheddar, special sauce 

     PASTRAMI & SWISS
    Marble rye bread, special sauce, swiss, cabbage

     ROAST BEEF DIP
    Hoagie roll, caramelized onion, swiss cheese, horsey sauce, au jus 

    KICKIN CHICKEN SANDWICH
    Spicy fried chicken, cheddar, spicy pickles, onion, lettuce, chili oil aioli 

    CHICKEN SANDWICH
    Grilled chicken, swiss, guacamole, bacon, tomato, butter lettuce, chipotle aioli

     ROADHOUSE TACOS
    Chicken $14, Shrimp $16, or “Beyond Meat” $16
    Cabbage, pico de gallo, guacamole, corn tortillas

     GREEN ENCHILADAS
    Tomatillo salsa, chicken, guacamole, cheese, lettuce, onion, sour cream, pico de gallo

     LINGUINI AND MEATBALLS
    Local organic grass-fed beef house-made meatballs, marinara, parmesan, parsley, toasted roll

     STEAK FRITES
    8oz local organic flat iron, crisp potato, pico de gallo, chimichurri, grilled asparagus 

     AHI TUNA POKE BOWL
    Jasmine rice, edamame, avocado, radish, ginger, scallion, spicy mayo, ginger soy sauce 

     SEASONAL VEGETABLE PLATE
    Sauteed zucchini, yellow squash, spinach, red onion, asparagus, eggplant, carrots, broccoli, quinoa, field greens with jalapeno goat cheese and balsamic glaze 

    Add chicken $7, beef $10, salmon $11, shrimp $11, or “Beyond Meat” $10

    SIDES

    $1 – 6

    Parmesan Parsley French Fries

    Sweet Potato Fries

    Daily Vegetable

    Asparagus

    Coleslaw

    Side Salad

    Side Meatballs

    Jalapeno Goat Cheese

    Blue Cheese Crumbles

    Pastrami or Bacon

    Toasted Roll

    Extra Dressing

    BBQ Sauce or Hot Wing Sauce

    Pico de Gallo or Mango Pico de Gallo

    Roasted Pineapple Salsa

    HOUSE-MADE DESSERTS

    $5 – 9

    Old Fashioned Peach Cobbler **

    Oatmeal Berry Crisp **

    Triple Chocolate Brownie with Caramel **

    Gluten-Free Cheesecake with Fruit Puree

    Crème Brulee with Fresh Fruit

    Flourless Chocolate Torte

    Bowl of Vanilla Ice Cream

    ** served a la mode**

  • The Lakehouse at Deer Creek

    The Lakehouse at Deer Creek

    Dinner

    Graze

    $13 – 28

    DUCKFAT FRYBREAD SCONES
    Native American-inspired Frybread with a side of Seasonal Berry Butter.

    BURRATA + BREAD PLATE
    Sourdough Bread, Fresh Burrata, Pickled Cherries, Sumac, Basil

    BARBACOA TACOS
    Braised Beef, Cotija, Shaved Radish, Avocado with Pickled Onion and Cilantro in Corn Hard Shell Tacos

    SPANISH MUSSELS
    Chorizo, Fresh Garlic & Fennel, Diced Tomato, Heavy Cream, White Wine. Served with a side of grilled sourdough bread.

    CAULIFLOWER TACOS
    Chorizo Butter Sauce, Candied pecans, Urfe Biber, Cauliflower, Served with Tortillas. Corn Tortillas upon request

    LOBSTER NACHOS
    Lobster Claw and Knuckle, Wonton Chips, Gruyere, Cheese Sauce, Black Olives, Pickled Fresno, Peppers, Pickled Onions

    Entrements

    $8 – 11

    ROASTED BABY CARROTS
    Carrot Puree, Pistachio Gremolata, Creme Fraiche

    RACLETTE POTATOES
    Sliced Raclette Cheese, Roasted Fingerling Potatoes

    SIDE SALAD
    Local Mixed Greens, Peperoncino, Garbanzo Beans, Pickled Red Onion, Baby Heirloom Tomato, White Balsamic Vinaigrette

    BONE MARROW MASHED POTATOES
    Lakehouse Signature Recipe

    BRUSSEL SPROUTS
    Sweet Chili Glaze, Crumbled Goat Cheese

    Feast

    $15 – 65

    CHICKEN PICATTA
    Airline Chicken, Lemon Caper Sauce, Grilled Broccolini

    CASHEW CRUSTED HALIBUT
    Lemon Cous Cous, Beurre Blanc Sauce, Lemon Oil, Grilled Peach

    GRILLED BRANZINO
    Mediterranean Sea bass with Matbucha Sauce, Chermoula and Pickled Peppers Served on Dressed Arugula.

    WASATCH RIBEYE STEAK
    Fresno Pepper Chimichurri, Bone Marrow. Mash Potatoes, Blistered Shishito Pepper

    FILET MIGNON AU POIVRE
    Roasted Fingerling Potatoes, Caramelized Onion, Grilled Asparagus, Peppercorn Sauce

    HONEY LAVENDER PORK CHOP
    Root Vegetable Puree, Roasted Brussel Sprouts, Bacon Lardons, Honey Lavender Glaze

    MUSHROOM AND SPINACH CANNELLONI
    Truffle Cheese Sauce, Rosemary Parmesan Focaccia

    OSSO BUCO
    Braised Veal Shank, Red Wine Demi Glaze, Bone Marrow Mashed Potatoes

    SHORT RIB BURGER
    Thick Cut Bacon, Caramelized Onion Heber Valley White Cheddar, and Arugula with Truffle Aioli

    PB BURGER
    Bison Burger, Peanut Mousse, Heber Valley Artisan Cheddar, Arugula, Tomato, Bacon Jam on a Pretzel Bun Served with Frites

    CRISPY DUCK BREAST
    Blackberry Gastrique, Fresh Fig, Fresh Blackberries, Whipped Sweet Potatoes with Meringue and Candied Pecans

    KALE SALAD
    Butternut Squash, Fresh Orange, Golden Raisins, Toasted Almonds, Feta Cheese, Maple Bourbon Vinaigrette

    WEDGE SALAD
    Romaine Hearts, Bacon, Heirloom Cherry Tomatoes, Avocado Salsa, Blue Cheese, Buttermilk Dressing, Breadcrumbs, Pickled Onion

    Steaks

    Served with frontier steak sauce and entrement choice

    $22 – 115

    WESTERN EYE WAGYU FILLET

    TERRA RANCH WAGYU FLATIRON

    GRASS-FED COWBOY RIBEYE

    CAULIFLOWER STEAK

    Kids

    $10

    Kid’s burger
    cheese, lettuce, tomato, tots

    Chicken bites
    with veggies sticks and tots

    Honey dipped corndogs
    (10) with tots

  • Heber Leadership Academy

    Heber Leadership Academy

    For those dreaming of getting more actively involved and developing a stronger network in our community, a rewarding leadership opportunity has come to fruition. The City of Heber and the Chamber of Commerce have joined together to create Heber’s first Leadership Academy.

    What exactly is it? The Heber Leadership Academy is a group of 20 individuals from the community who have the opportunity to gather together and learn leadership skills from several impactful leaders. The team will discuss community-related hot topics and will come to better understand the needs and dynamics of the city. But don’t worry, it is not all talk. They get to practice what they are learning by completing a project to enhance the city. Dakota Mahan, Heber City Manager Assistant, shares that the goal of the program is two-fold: “It allows for people to, number one, expand their leadership skills and qualities because they will be meeting with leaders in different fields. And two, they will gain a better understanding of issues that surround the valley.”

    In August, applicants were selected based on work experience, community involvement, and leadership goals. The leadership team will meet one Thursday of each month to learn from various leaders, problem solve, and create a positive impact. The Heber Leadership Academy held their first meeting in August and will finish up in May with a graduation ceremony. Over the next nine months, the group will hear from leaders in law enforcement, government, public health, and education, to name a few. Mayor Kelleen Potter has many hopes for the participants. She says, “I hope people who attend this program will find a deeper understanding of both the city government and just how things work in our community. I hope they will be inspired and motivated to want to participate and also to be ambassadors.” Mayor Potter also desires for this group to help dispel misinformation and create solutions.

    One of the highlights for the group will be their opportunity to complete a project in the community. Mahan says, “One of the main parts of the program is to allow the participants to have a class project where they identify a need in the community and work to solve or alleviate that issue.” Similar programs have been working to accomplish great things in other places. Heber has drawn from other city’s leadership academies to develop a program they feel will best meet the needs of our citizens and our city. According to Mahan, in another city with a similar program, the group saw a need for a dog park. The individuals worked together to get the resources needed to make the dog park a reality. Mayor Potter says she doesn’t have any preconceived ideas of what this project will be for Heber. She really wants it to be an idea generated by the group so that they have real ownership and the opportunity to lead out in the task they choose to complete.

    Mayor Potter is excited to see this program help people better understand local government. She also feels that this academy has the ability to help unite us as a community and to create a better dialogue: “ . . . I feel like it elevates the conversation in our community from one of divisiveness and attacking to taking the realities that we’re facing and figuring out what are the best solutions for this community.”

    If this sounds like an opportunity you would like to be a part of, and you missed enrollment, don’t worry. Enrollment will open up again next summer. This will be an ongoing program that will continue to benefit our community and build leaders. For those wanting to get more involved in the community, opportunities abound. While the Heber Leadership Academy is a nine-month commitment, there are other chances to make a positive impact without as much time to dedicate. Mahan suggests getting involved in one of the many organizations that benefit the city. The Heber Valley Chamber of Commerce is a great place to get started if you want to network, strengthen your business, and gain training. Community Alliance for Main Street (CAMS) works to improve Main Street. The Wasatch Community Foundation is the largest non-profit organization in Heber striving to build healthy families and relies completely on volunteers. Citizens can also work to stay informed by tuning in to city council and town hall meetings. Our involvement counts. Mayor Potter says, “I believe that the more people who understand what’s going on in local government, the better candidates, the better elected officials, the better solutions we will have to problems.”

     

    INFORMATION ONLINE:

    envisionheber.com/leadership

  • Close To Home

    Close To Home

    How often do you think about where your food comes from? We’ve become a civilization of packaged foods, freeze-dried, vacuum-packed, hands-off food options everywhere. With just a few clicks on a keyboard, and doorstep delivery, it’s possible to get spices straight from India in the same box as small farm-made jerky from Tennessee. I contrast this with having grown up with beautiful home-cooked meals from my Italian grandmother; using fresh-picked tomatoes, herbs, and zucchini from the garden, I learned to appreciate high-quality foods at an early age. Nothing compares to homegrown and farm-raised.

    The Heber Valley is home to several local farms where families and small businesses enjoy the freedom and lifestyle of working with the land and nature to create wonderful foods for locals — without sending their food on a long trip through trucks and warehouses. When we buy local it benefits our economy by keeping money in the community, employing local families, reducing the cost of transporting goods, and the enjoyment of fresher products straight from farm to table in a shorter time. Family farms operate as small businesses where accountability and quality are vital to their success.

     

    Heber Valley Milk and Artisan Cheese

    With shorter growing seasons in the higher elevations, Heber Valley is well suited to dairy and beef farming over vegetables and produce. As such, Heber Valley is home to many individual cattle ranchers and a few dairies such as Heber Valley Milk and Artisan Cheese. Farms like this allow the community to interact with and experience this direct source of milk and cheese products. Their website declares their values and interest in sharing the farm lifestyle with others. Providing others with a memorable experience is at the heart of Heber Valley Artisan Cheese. For nearly 100 years, the Kohler family has been producing premium milk. In 2011, the family built a new creamery and began using their farm’s milk to handcraft and age artisan cheese.

    This is a great example of what many modern farmers are doing to bring consumers into the joy of farming by providing tours, classes, cheese tasting, and activities that promote quality farming while showing the direct benefits to the community.

     

    Blue Canyon Farms

    With a sea of fragrant, purple flowers, Blue Canyon Farms has brought the gift of peace in the form of flowers; lavender being well known traditionally for its ability to relieve stress and anxiety the moment the fragrance meets the limbic part of the brain for both humans and animals. Not only do they sell bunch lavender and buds but also lavender-based products such as bath bombs, essential oils, soaps, and more.

     

    Redmond Heritage Farms

    This organic dairy farm is dedicated to supplying high-quality raw milk to those who are seeking the most simple and optimal foods. Redmond tests and tracks the nutritional value of their milk over time, updating data each quarter. “This allows us to make decisions that produce the highest quality milk while balancing sustainability and animal health. Our passion is clean nutrient-rich milk from healthy and happy cows.”

    Phil Hinson from the farm stated “We create farm to table consumer goods and have done it for 15 years.” He said he was led to organic dairy farming in order to create sustainable, locally sourced products. “We use only sustainable farming practices that are eco-friendly and try to elevate the human experience. We wish more people knew about our restaurants.”

    Redmond has created the optimal model of both farming the product and then sending their goods into the market through their restaurants across the state. They also produce six varieties of raw cheese and hand-gather eggs from truly free-range chickens. In addition, they offer pasture-fed beef and pork products.1 These values are really important to those monitoring animal-based industries and local farms who seem to be responding to public interest. Farmers have the responsibility to provide a high quality of life and simple kindness to the animals that serve them and many have taken up the call to educate the public on just that.

     

    Why Family Farms are Better than Factory Farms

    One only has to spend a little time on social media to find many family farms using the medium to reeducate more people about the actual practices and quality of life they are providing for their animals. TikTok users @iowadairyfarmer and @ventureholsteins share daily videos and photos of their farm and challenge other farms to do the same using the #dairyfarmersunited to show their happy, healthy cows.

    In the past, farm families have stayed out of the discussion, too busy running the farm; which lead to them losing their voice. Today social media has changed that. Now that more farms are transparently sharing their practices, it is easier for consumers to distinguish between family farms and factory farms, where animal welfare is secondary to profits. Family farms tend to be more connected to their animals and each life matters more as those animals’ lives are directly tied to the livelihood of the family that cares for them.

    When asked about this challenge, Phil Hinson of Redmond Heritage Farm replied “Our milk comes from healthy, pastured cows who eat real food. Our cows have constant access to pasture and enjoy fresh green-grass and sprouted barley, dry hay, Redmond Real Salt, and Redmond Clay.” Kohler Creamery also supports this idea stating, “The secret to Heber Valley Artisan Cheese is premium milk – the perfect base for cheese making. These happy and healthy ‘gals’ provide the best-tasting milk because of their superior care. The cows are grass-fed and roam free. The Kohler family has also excluded corn and other GMO feeds from their cows’ diet as requested by their local raw milk customers.” None of the cows volunteered to leave the pasture for comment.

     

    What Businesses Can Do To Support Small Farms

    Grocery stores and restaurants can purchase straight from the farm to offer high-quality foods establishing a local trade that keeps more money in the community. Many farmers get involved by simply creating a cooperative relationship with other farms and vendors to help each other get in front of more consumers. Redmond Heritage Farm has purchased a milk truck to bring their farm-fresh raw milk, raw cheeses, pasture-raised eggs, beef, bone broth, raw kombucha, and other products to markets outside the valley as well as for local sales.

    As farmers reach out, a responsive community can invite them to bring booths or trucks to their events as well as offer shelf space to local farmers in grocery stores and smaller gift stores.

     

    How Can You Support our Local Farms?

    Look specifically for items marked “Locally Sourced” or “Farmed Locally” and make purchases that support both the merchant and the farms to encourage collaboration. Another modern method of supporting small farms is simply to connect and follow them on social media where they can hear about specials and offerings directly from the farmers to expedite sales and move products faster.

    Subscription-based farming has allowed many small family farms to create a sustainable and predictable income using the perks of modern Social Media and Content Marketing. One great example of farm-to-table is Ballerina Farm, in neighboring Kamas Valley. They raise Heritage Beef and Pork and provide subscriptions to beautiful Meat Boxes delivered right to your doorstep. In this case, consumers know exactly where the meat was sourced from and the wonderful family that works so hard for their animals and the consumer. Ballerina Farm is managed by its namesake, Hannah Neeleman (Mrs. Utah America 2021), her husband, Daniel Neeleman, and their six children. Hannah creates beautiful video montages of their daily life on the farm and has even won over many professed Vegans who approve of the happy home provided to their animals.

    All these farms and the dedicated families that run them are inspiring others to get back to the source and support local small businesses and rural livelihoods in a very direct way. Consider your plate at your next meal and ways that your family can explore more delicious options from right here in our community.

    Bon Appetit!

  • 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.

  • Life Is Better On Two Wheels

    Life Is Better On Two Wheels

    The leaves crunch under-tire as the crisp air greets and awakens your senses. Fall in all its colorful splendor is finally here! And, what better way to welcome autumn than with a bike ride in good company?

    Slim and Knobby’s Bike Shop has been hosting group road and mountain bike rides for the last few years. On Tuesday mornings and Thursday evenings, a group of road bikers makes their way around the valley by riding in a big clockwise loop. Making mostly right turns Thursday evenings, they’ve dubbed their ride; Thursday Night Rights or TNR. For both morning and evening rides they divide into two different skill levels; A group and B group. Ron Yerrick, the manager of Slim and Knobby’s, playfully differentiates between the two as “a fast and furious group and a chill posse.” It really is a group event though, with everyone starting and finishing together, so while the A group gets in some extra sprints and mileage, the B group takes a little shortcut. They occasionally mix it up by riding to Woodland for a visit to The Woodland Biscuit Company or to Kamas for some Chevron donuts. The general schedule, weather permitting, is Tuesday at 6:30 am and Thursday at 6:00 pm, meeting in front of Slim and Knobby’s on Main Street in Heber.

    For those who crave the challenge of mountain biking, WOW Wednesdays are in full swing. Slim and Knobby’s provides a shuttle at the Pine Canyon parking lot to take bikers to the top of the Wasatch Over Wasatch trail. The WOW trail works great for hosting a party of riders with each group typically having around 15-20 mountain bikers. It’s not uncommon to have as many as 50 people show up for the beautiful ride through our mountains.

    Why join up with the biking crowd? For Bob Emmett, a leader and instigator of the road rides, the social part of it and sense of community are his favorite. He has watched the group slowly grow from 3 people to 30 people in just four years. He says, “If there’s [sic] 30 people there every week [some old, some new], that means I know 50 people because of the ride.” He loves that he has been able to build so many friendships through biking. He shared that he can pretty much walk into any store in Heber, see a shaved pair of legs, and know it is most likely a friend he has made biking the roads of the valley.

    If you are considering riding with the gang, but feel a little intimidated as a new biker, Ron Yerrick has some great advice for you: “Just come out and do it. We’re very accepting. The B group is a no-drop group so everybody goes at the same pace as the slowest rider. It’s fun. They’re insightful. You get to learn a lot.”

    The group rides generally start up the first of April and go through October, and possibly later in the year if the weather allows. So dust off your old bike or grab your sweet mountain bike and go hit the roads and trails!

     

    GEAR UP FOR YOUR NEXT RIDE!

    Call Slim & Knobby’s 654-2282 or check the I Ride Heber Facebook page.

  • 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

  • Born in Scotland Stitched in America

    Born in Scotland Stitched in America

    If you’re one of the brave men and women who regularly don this delightful article of clothing, then you may have heard the saying, “It takes a real man to wear a kilt.” It’s a phrase often spoken — in a comical attempt at sounding Scottish — in our home every time our son wears his kilt — which is pretty much every day! In 2019 we adopted a new saying, one that jumped out from the tag on a newly acquired Commando Kilt from Sport kilt. “A man in a kilt is a man and a half!”

    My son’s obsession with kilts began years ago — before we’d met James Ansite or heard of his amazing kilt shop. Unable to find an affordable kilt for my highland adventurer to romp around in, we settled on seven yards of a bright orange flannel plaid material and constructed our version of the Grand Kilt — it was awesome! He lived in that thing. We eventually forked out some dollars for a very nice traditional wool kilt for special occasions (only he wore that as often as he could too). Then one glorious day, we heard that a kilt shop had recently landed practically in our back yard — our happy camper was overjoyed. I, on the other hand, was nervous that my son would now feel inclined to sell a kidney on the black market to support his habit. Our first visit to Sport Kilt alleviated my worries — the kilts are amazing, well made, and affordable, and — the best part — my son discovered a friend with whom he shared many interests.

    James Ansite was 17 when his kilt adventure began, “I wanted a kilt real bad, so my dad and I made one together. This was back in 1996, and there were no kilt companies with websites; I didn’t know the first place to start. We pulled out the ping-pong table from the garage, laid out the fabric, and used my grandma’s sewing machine.” James’ couldn’t have known his life was about to change — he was just thrilled to be wearing his homemade kilt.

    “I was wearing it around as a teenager, and all my friends thought it was really cool and wanted one too. So we made a few for my friends. We were all racing bikes at the time and would use the kilts to change out of our bike shorts after a race. The cycling community really took after it, and our kilts became one of the best selling products in VeloNews, which was a cycling catalog back in the late ‘90s.”

    James also discovered the Highland Games scene and set up shop along the West Coast during the events. He explains, “It was a perfect fit for the Highland Games community because they needed kilts that were a lighter weight that they could compete in, that didn’t take months to get, and wasn’t as expensive as a $500 kilt made in Scotland.” While all this was going on they started the first website for Kilts, Sportkilt.com. “. . . and here we are twenty-five years later,” James laughs.

    For the past twenty-five years, James has enjoyed creating everything from the Great Kilt to the modern kilt to his latest evolution — the hiking kilt — for Men, Women, and Children. Sport Kilt features 70 different tartans, some traditional, others designed by James, and a spattering of custom plaids. If you can imagine it, Sport Kilt can create it! “We’ve reproduced some of the oldest Scottish family tartans like the Wallace and McDonald. We’ve also designed tartans for states and counties, teams, clubs, families, and various individuals who want something to represent their heritage or just to be different. We created a tartan for the city of Long Beach, CA, and had it approved by the city council and registered in Scotland. With modern-day tartans, the colors can represent whatever you want. For Long Beach, we used blue for the aquatic capital of the US and gold for the 49ers; we had the plaid woven and made into kilts. I’d like to design one for Wasatch and Summit Counties — it would be neat to design now that we are here. Utah has its own tartan, which would be neat to get. We have California, Hawaii, and Nevada. It’s fun to do regional tartans.”

    When it comes to picking a tartan, if you don’t already have your own, James’ advice is, “If you don’t have any Scottish ancestry, just pick a tartan that calls out to you. No one’s going to be offended if you’re wearing their tartan. I’ve worn all seventy tartans that we carry, and I’ve never had a Gordon come up to me and say, ‘hey, you better be a Gordon’; if anything, they are flattered that you like their tartan.” If you’re feeling creative, you can always work with James on designing your unique pattern or purchase material and send it his way. He explains, “We try to order in bulk to keep the price around $69. When we add a new tartan, we like to be fairly certain that we can sell at least 100 kilts in that tartan. So we are looking for tartans that have mass appeal. People can also send us their own material. We need about five yards to build a custom kilt; we can do pockets, belt loops, whatever they want. People send us wild material all the time; animal prints, sports teams, comic book characters, you name it. That is our niche here —providing kilts that are good quality and a lot of fun!”

    Speaking of fun, James has taken the traditional, modern-day kilt, as we’ve come to know it, and added a creative twist. Breaking away from the traditional wool and belt, Sport Kilts are made with their custom brand of cloth, and you can order them with belt loops or — wait for it — Velcro! I know, amazing, right? James explains, “Our flagship material is an eight-ounce poly rayon that we have specially made for us. It holds a pleat well, feels like very fine wool, but doesn’t contain any wool, so it’s hypoallergenic and breathable. It’s great for being active.” Taking the kilt along for the ride into the 21st century, James’ latest evolutions of the kilt include his hiking and comfy kilts. “For our hiking kilt, we use microfiber, like board short material, that dries quickly and packs down small. People have worn them in ultra marathons, for fly-fishing, paddle boarding, rafting, surfing, and to hike the Appalachian trails.” According to Sport Kilts website, “Wearing our lounge kilts [Comfy Kilt] is like wearing PJ’s without the hassle of stepping into flannel pants. Made of super-soft 100% cotton flannel, it’s hands-down the most comfortable kilt in the world.”

    All of the kilts, except for the Commando Kilt, are made in-house — right here in Heber. When asked why the move to our valley, James replied, “The driving force was for my kids. I wanted them to have more opportunities to get outdoors. Growing up in Southern California, we were lucky to see snow once or twice a year; watching my twins play in the snow this winter was amazing. I want them to experience the seasons and see moose, and deer, and things like that that I didn’t get to do when I was younger. I’m trying to give them a more nature-inspired lifestyle.” James and his family love it here and are grateful for the support they have received from the community; they’re also enjoying getting to know their neighbors. James has particularly enjoyed getting to meet one of his customers, who just happened to live here in our valley. “There’s a cowboy chef in town named Skinner who wears our kilts every day. We talked on the phone when we were in CA, but now that we are here, he’ll pop over in the afternoon, and we’ll shoot the breeze. He’s a great guy and we’ve become good friends.”

    I highly recommend ‘popping’ over for a visit too — and don’t forget to ask for a tour of their backroom! Their huge bolts of fabric, oversized cutting tables, sewing machines, sergers, and racks and racks of finished kilts is a sight to see. While 99% of Sport Kilt’s business is done online, they love having people drop by to visit. Although you can just walk in for custom designs, James says it’s best to call first to make sure they’re available. I suggest you call just to listen to the message on their voice mail — it is awesome!

    “You can buy a kilt from off the rack, or we can tailor your kilt to fit you specifically. We take your shape and size into account when we build your kilt, so it fits perfectly.” James stated that “. . . talking with our customers is always so fun because they are interested in sharing their heritage and history with us; we learn something new and interesting about Scottish and Celtic history almost every day.” James continues with a bit of pride in his voice, “There are all types of reasons why people want to try a kilt for the first time. Our customers are unique individuals; not everyone can have the guts to wear a kilt — it definitely takes some guts — especially the first time. But, once you realize that everyone wants to talk to you, and people smile when you wear it, you get more comfortable and realize how fun it is. It’s a great conversation starter. People want to ask about the tartan you’re wearing, or your ancestors, where they are from, and it leads to all kinds of great discussions.”

    Sport Kilt offers traditional kilts, formal kilt packages that have everything one needs for a black-tie event or wedding, and the basics to get started, which include the original sport kilt, and all the accessories to go with it — sporrans, kilt hose, flashes, and Skean Dhu’s (a small knife worn in the kilt hose, you should look it up it has an impressive history). The great thing about kilts is that you can dress them up or down.

    If you like being a little rebellious and have yet to experience wearing a kilt — now’s the time! Whichever kilt you choose, and regardless of how you wear it, there’s no denying that, in James’ words, “There’s something freeing and different about wearing a kilt that people love.”

    A short history of the Kilt.

    Léine: 12 Century & earlier.
    A léine is a simple tunic that was worn long by women and to the knee by men. By the 16th century, people began to show off their wealth by wearing longer, more elaborate leine’s. Of course, no tunic is complete without an accessory, specifically, a large swath of woolen material to wrap yourself with on cold misty mornings. This mantle was called a plaid in Scotland and a brat in Ireland and was very likely made from a checkered cloth or tartan (which literally means checkered); these ‘tartans’ were not associated with any region or family — that wouldn’t happen until the 18th century.

    The Great Kilt: 16th to 17th century.

    In Scots Gaelic plaid originally meant blanket — at a certain point, people began to gather these plaids into folds and belt them about their waist, throwing the rest of the material up and over their shoulders to be worn in a variety of ways – and walla! The Great Kilt was born! The belted plaid, as it was also called, is still worn today by many celebrating their heritage. Traditionally these magnificent mantles were seven to nine yards long and were used as blankets, tarps, tents, and a myriad of clever things one can do with loads of fabric. But let’s face it, after a while, all that ‘stuff’ can be heavy and tedious to deal with.

    Phillabeg: 17th century.

    Soon, the top part of the Great Kilt was tossed aside to make room for the ‘Little Kilt’ or Phillabeg, which was basically the lower half of the belted plaid. The phillabeg was not tailored; it was just a shorter length of cloth, gathered loosely into folds, and belted at the waist, and is what most people see in artist renditions during the mid-to-late seventeenth century. The first tailored kilt, and what we now know as the kilt, was first introduced in the 1790s.

    And now, to address the myth of the tartan. Historians agree that there were no ‘clan tartans’ or ‘region tartans’ until the end of the 18th century.

    The Dress Act of 1746 made the wearing of “the Highland Dress” — including the kilt — illegal. During the Proscription (up until 1782) an exemption was made that allowed the kilt to be worn by the Black Watch regiment — enter the Black Watch tartan. In 1782 the law was repealed, and two years later, the Highland aristocrats set up the Highland Society of Edinburgh, leading to the labeling of tartans with names of towns, districts, and eventually families. In the year 1800, there were approximately 100 ‘named tartans,’ and according to the Scottish Register of Tartans, there are over 4,000 registered tartans today — although only about 500 of them have ever been woven.

    Should you ever find yourself in want of wearing a great kilt you can jump on over to sportkilt.com and watch a video of how one would do so.

  • Emergence Art Contest

    Emergence Art Contest

    Inspired by Our Home Town

    The majestic and varied landscapes of Wasatch County have inspired artists from across the globe since the early pioneers first settled here. Today our valley’s mountains, rivers, fields, farms, and skate parks are inspiring a whole new generation of young artists.

    The year 2020 brought about a lot of change for everyone — in Wasatch County, a group of PTA presidents representing the district’s elementary, middle, and high schools, decided to change things up a bit too. After much deliberation and discussion, it was decided that Wasatch County would break away from the Parent-Teacher Association and create their own Wasatch Parent Network — the only thing holding them back was the PTA Reflections program. For those unfamiliar with Reflections, it is a nationally recognized art contest. The WPN wanted to make sure that students in Wasatch County could continue to participate in art competitions. So they rolled up their sleeves and went in search of ways to offer challenging opportunities for K-12 artists.

    During a district meeting, it was mentioned that the Wasatch Center for Advanced Professional Studies (CAPS) was creating a website for their art contest — Emergence. Emergence’s goal is to help, “Grow Young Artists.” The contest’s art categories include 2D drawings, paintings, graphic designs, and photography in addition to 3D works like pottery and sculptures. This seemed like a perfect match. Angie Neuberger, President of the Wasatch High Wasatch Parent Network shared, “It really came down to the Wasatch County School District, the CAPS program, the Wasatch Parent Network, and Heber Valley Life Magazine, working together to create this amazing art contest. The hardest part was that each student could only enter one category — so they had to decide if it was going to be a painting or a photograph or whatever they liked best.”

    Once submission and contest rules were decided things began to move fast. Open to all students in grades K-12 in Wasatch County School District the contest was announced in March with all entries being due just after Spring Break in April. Angie laughed as she shared, “We had 175 entries this year — our first year — which was just great and kind of a crazy time too. It was a bit tricky trying to find judges but we were really thrilled with the response from the students and those who volunteered to judge. We had six judges; all from the community and all involved with art in some way.”

    The judges had a blast and said that it was really difficult to choose; however, they all mentioned that their favorite part of the process was reading the descriptions of the artwork. The theme for the 2021 Emergence art contest was “My Home Town”. The artists’ works, words, and how they related to the theme puts into perspective just how unique and amazing our home town is.

    Angie explained that “I feel like with Reflections we couldn’t do anything like this, each school was always on their own – with this [Emergence] we all came together and we made it better.” Angie also shared that, “the way the Wasatch Parent Network, Wasatch County School District, the CAPS program, and Heber Valley Life came together to highlight the arts was just so amazing. I am so appreciative of the support everyone has given us to do our own thing. I love the name Emergence and everything that it encompasses . . . I just think the kids were so great with creating artwork that they are passionate about

    Spring by the stream
    TOP WINNER – GRADE 9-12

    HANNAH BERRETT

    Spring by the Stream

     Hannah Berrett loves creating art with graphite, but when it came time to decide which of her pieces to enter in the Emergence art contest, she decided not to play it safe.

    “I had already been working on a landscape painting, my first, and I put so many hours into it, and I was just super proud of it. I loved the story about how it was of one of my really good friend’s backyard here in Midway — and that it fit so perfectly with the theme.”

    Hannah is Wasatch High School’s Visual Arts Sterling Scholar; during her interview, she was able to talk about what a privilege it was to represent Wasatch High School, her community, her painting, and the Emergence art contest. Hannah says that she is grateful her art teacher told her about the contest and how honored she was to win and be able to present and be recognized by the school district. “I’ve done Reflections before, but it was always a little confusing; I think that this [Emergence] was awesome. It was really cool that it was more personal, and they focused more on the talent within our community instead of being a big competition.”

    Hannah developed a love for art while drawing with her grandpa, Kay Watson, who is most famous for his artwork created for the Church of Jesus Christ of Latter-day Saints. Hannah seems to be following in her grandfather’s brush strokes as she recently started a business painting all sorts of things like movie posters, album covers, and whatever people want on their shoes. The most unique thing she has been asked to paint was a skateboard deck.

    Hannah loves creating for others and shared, “My favorite part of doing artwork is when people ask me to do commissions because I love being able to not only work on the artwork but work with the people in my community. I love being able to learn more about them and being able to express something that they want into a piece of art, and it’s just amazing seeing their reactions. I get videos and pictures, and I just love it.”

    Moving forward, Hannah plans to become an Art Therapist and will be attending the University of Utah next year, where she will double major in Psychology and Visual Arts.

    A Kid in the Park
    TOP WINNER – GRADE 9-12

    LILY CHILD

    A Kid in the Park

     As an eventer in the world of Equestrian sports, Lily picked up her mom’s Pentax and started snapping photos of horses and people riding — and something happened. She found a new talent and a new passion.  Completely self-taught, Lily has been experimenting with all types of photography for the past six years. This year she enrolled in film photography — her first time taking a photography class.

    Lily’s recent obsession has been photographing her friends who skateboard. When she heard about Emergence, she knew exactly what she wanted to do. She explains, “. . . with the theme ‘My Home Town’ I wanted to highlight this little community we have here in Heber Valley. We all see the skateboard park as we drive by, and there are always lots of little kids there during the day, but at night all the big kids come out to play, and it’s so fun! We’ve got some seriously good skaters here . . . everyone is so nice and supportive of each other no matter their level . . . it’s such a fun vibe!

    Her photo titled, A Kid at the Park represents one of the more important parts of ‘My Home Town’ for Lily. “This picture is of Crew, who I’ve been best friends with since second grade. So that was just really cool that it won.” She continued, “I really enjoyed Emergence. I feel like it’s more community-centered and that the students get a little more recognition for their work and for whoever won. I think that it is cool that they are putting us in the newspaper and the magazine and that we got to go to the district office. I thought that it was really awesome that they did that for us.”

    So, what does Lily want to do next? Well, she’s got some pretty big plans. Lily says it best, “One of my all-time dream jobs would be to be a photographer for National Geographic or an outdoor adventure brand like Patagonia or The North Face. It would take me to cool places and give me the opportunity to meet such cool people and to be able to capture it all with my camera . . . it would just be awesome.”

    Simple Elegance
    TOP WINNER – GRADE 9-12

    KATIE HENDERSON

    Simple Elegance

    Katie Henderson moved to Heber when she was in 8th grade and was not too excited about living here. Katie loves to ride horses and housed her horse at a barn in Northfield. Katie shared, “I was going out to Northfield five days a week, and one day there was this blizzard, it was the coolest thing. It was so simple but so beautiful, just the prettiest thing you could ever see.” She captured the moment on film and knew it was the photo she wanted to enter for Emergence.

     “I’ve done photography all through high school and fell in love with it, so I took every single photography class there was offered at Wasatch. I’m in AP studio art right now for photography, I saw the fliers up at school, and my photography teacher told me that he thought it would be perfect for me. I take photos of Heber all the time. I probably have 100 sunset photos of Timpanogos alone. I just take photos whenever I can, and I just thought it [the photograph] fit so perfectly.”

    When asked if she used any type of sepia or grayscale filter, Katie said, “No, I didn’t use anything. It was just contrasted that morning; it was crazy cool how black and white it really did look.”

    “I’ve done Reflections throughout my life, and the thing that I loved about this contest is that it was very community-oriented and I saw that this was something special we could do close to home, and it was personal to every single person in the valley. I thought that was cool.” She also enjoyed presenting her artwork to the school board, “It was really special getting that extra boost of ‘Yay!’ from the Principle and Vice Principle and board members.”

    Katie’s photograph titled Simple Elegance represents more than just a beautiful day in our valley. Katie explains, “I’ve come to adopt that theme myself – My Hometown. Because starting from not wanting to move here to this being my favorite place in the world. I think that it is really special that I found that simple elegance about Heber that I find so amazing.”
    Katie will be attending Utah State University in the fall and shared, “I would love to at least minor in photography and get a good base there and see where it takes me.”

    Cicily Larson
    TOP WINNER – GRADE 6-8

    CICILY LARSON

    It’s a Good Life

    This painting represents how I live a good life and the beauty we all can enjoy as we slow down in life to look up. Looking up at the sky brings perspective on where we stand. One of my favorite parts about living in the Heber Valley is God’s canvas is all around me! I love how the mountains draw a line in the canvas separating the Earth from the Heavens. I love how climbing the mountains makes me feel closer to the sky as well as the Son.”

    “Art enables us to find ourselves and lose ourselves at the same time.”

    Thomas Merton Tweet
    Naomi Hansen
    TOP WINNER – GRADE 6-8

    NAOMI HANSEN

    Natural Beauty

    “Many people like to see the attractions of a town. I, on the other hand, choose to illustrate the sights that cannot be man-made. Midway is a natural wonder and I want people to realize that through my drawing.”

    MILLIE TAYLOR
    TOP WINNER – GRADE 3-5

    MILLIE TAYLOR

    Coming Home

    “This is a picture of my home town with the most beautiful tall mountains. I like coming home to Midway because it has pretty scenery and sunsets. The painting represents how I feel when I come home after being gone.”

    Mackenzie Howard
    TOP WINNER – GRADE K-2

    MACKENZIE HOWARD

    Rainbow Ice

    “I did a picture of my family at the Ice Castles in Midway at night time. My favorite thing to do in my home town is to visit them every winter. They are so pretty at night with the rainbow colors all over them. I really like going on the slides, walking through all the tunnels, and seeing the new things they can build. It’s a special thing about our town because people come from all over to see it, even my cousins and grandma and grandpa.”

    Every child is an artist, the problem is to remain an artist once they grow up.

    Pablo Picasso Tweet
    A huge shout out to our Judges

    Jordan Daines

    Colby Larsen

    Ella Ballsteadt

    Justin Bowen

    Quinn Calder

    Liz Sprackland 

     

    Huge Congratulations
    top winners

     

    K-2         | MACKENZIE Howard

    3-5          | MILLIE Taylor

    6-8          | CICELY Larsen

    9-12       | HANNAH Berrett

    9-12       | KATIE Henderson

    9-12       | LILY Child

     

    The top seven winners in each category will have their artwork on display for one year at the Wasatch County School District’s Office located at 101 E 200 N, Heber City.

  • Heber City Mayor gives State of the City Address

    Heber City Mayor gives State of the City Address

    Heber City Mayor Kelleen Potter gave her State of the City address in a live broadcast on March 10, 2021. Beginning with a short video, she displayed a quote from the Salt Lake Tribune that stated, ‘For the second year in a row, Heber ranked No. 1 for growth among the country’s smaller ‘micropolitan areas,’ with populations between 10,000  and 50,000.” 2020 estimates put Heber’s population just above 18,500. By 2050, projections have over 30,000 people living within Heber City’s limits.

    Mayor Potter started out by discussing Heber’s history. She told the story of Chief Tabby and settler Joseph Murdock, who signed a treaty of friendship in 1867.

    An overview of Heber’s current financial state was presented and several challenges were mentioned. These included Covid and the significant increase in cost of living. According to Potter, the MLS showed only two Heber City active listings under $600,000. “This is a significant challenge. As housing prices continue to increase faster than salaries, we have to consider what happens in the future when our workforce can’t afford to live here,” she said.

    Potter also discussed dealing with growth, traffic, and the demand for homes in Heber City.

    In addition, the mayor explained some issues and solutions for the North Village area, parks and the cemetery, and local trails, the airport, and the bypass.

    She quoted Stephen R. Covey, saying, ‘The best way to predict your future is to create it.’ “Our solutions to these problems are not reactive. We’re not waiting for things to happen to us, but we are being proactive and planning for the future,” she stated.

    The mayor mentioned several requirements the City would like to include for developments annexing in from the North Village. These include cluster development, more open space, dark sky requirements, parks and trails, and a required donation to help preserve the North Fields.

    Mayor Potter also announced a new citizen leadership program to teach about how the City functions. The program is planned to start in the fall, with more information to come.

    “In following the earliest Heber example set by our original local and move-in, Chief Tabby and Bishop Murdock, we must continue to welcome newcomers, find common ground in our shared humanity and deep love of the Heber Valley, and work through our differences to coexist in peace and prosperity,” she stated.

    A video of the entire speech is available at https://www.heberut.gov/321/State-of-Heber-City.

  • 2020 Year-End Real Estate Market Recap

    2020 Year-End Real Estate Market Recap

    I know, I know! Why would we want to revisit 2020 when we are so glad to be over it and pushing ahead for a better 2021? I don’t know about you, but I want my rear-view mirror to have cute little bobbles dangling from it instead of my assortment of face masks.

    Regardless, 2020 as it pertains to Utah Real Estate is something to marvel at. It’s nothing like we have ever seen. Low available inventory, record home sales, record sold prices, and exponential homebuilding increases.

    Utah has had the fastest growth rate over the last decade (April 2010 thru July 2020) per the U.S. Census, and 2020 didn’t slow us down.

    Have you noticed an influx of California license plates? Well, our new neighbors are coming from places like California, New York, and Chicago. I myself am a transplant. I was a Broker in Brentwood, California, lived in LA and Orange counties for over 13 years, then Uptown Dallas for 4.5 years before making my permanent home in our beautiful state of Utah. I have to admit that when I would hear about Utah, I didn’t understand the attraction. Then I spent more and more time here and realized it is addicting! I am all about lifestyle. I sell homes but more importantly, if I am doing my job well, I pinpoint my client’s vision of what their perfect way of life looks like as it pertains to their new sought-after surroundings. We can be attracted to many styles of living, but new areas open up unique possibilities with more ways to dream.

    For those that have lived in Utah a long time, especially here in the Wasatch Back, you may be asking yourself, “How do we co-exist with these transplants moving in droves to our state?” How will they change the dynamics here? Well, I hope they do what I did; learn to appreciate the rich history of our area. Strive to preserve it, its legacy, and the incredible men and women who shaped it. Don’t try to change it. It’s so cliché-ish for a big city person to see a local mom-and-pop shop on Main Street in Heber and maybe snicker a little or wonder why Target hasn’t bought it out yet! Okay, maybe I have even done that. However, when you get to know the local business owners and their incredible stories, that’s when the magic really happens. That’s when you grow a bit of pride in your new home. There are so many nuggets of gold to discover if you allow yourself to explore and see your new home with less judgment and more appreciation.

    HIGHLIGHTS

    • U.S. homebuilding and permits increased solidly in November
    • Housing starts rose 1.2% in November
    • Single-family starts have increased for 7 straight months & hit the highest level since April 2007
    • Building permits increased 6.2% in November with multi-family housing projects rising 19.2%
    • Homebuilding has surged 12.8% on a year-over-year basis
    • The housing market is defying showing economic growth, thanks to pent-up demand & historically low mortgage rates

    Information provided by: https://www.cnbc.com

  • Painting With Inspiration

    Painting With Inspiration

    When talent is cultivated and risks are taken masterpieces are created. When those masterpieces are discovered and treasured by millions worldwide – that is something truly extraordinary. Greg Olsen knows what it is to cultivate and take risks – to create his own inimitable path. Sharing his talent for art Greg Olsen has created something truly extraordinary as his masterpieces continue to inspire lives around the world.

    ARTISTIC FOUNDATIONS

    Olsen grew up in the rural town of Iona, Idaho. There were no art galleries or museums there, so he credits some of his artistic talents to the family genes. His mom painted landscapes, and his dad worked with graphics. He also has uncles, cousins, and a brother who are artists. Olsen enjoyed being in the outdoors. He lived next to his grandparents’ farm and would spend his time sketching the barn and the animals. “Because there was not a lot of stuff to do for entertainment, I think drawing just became a form of entertaining myself,” he said. In high school, he had an exceptional art teacher who was very influential for many students. “He was really impactful, and I was lucky to have him,” Olsen remembered. After high school, he attended Utah State University and studied illustration. While at USU he met his wife, Sydnie Cazier. Eventually, he left school and took a job as an in-house artist, creating signs and murals and whatever else was needed.

    A casual lunch with an old friend one day would leave a lasting influence. The friend asked him, “If you could do whatever you wanted to do, what would that be?” Olsen replied, “Really, I’d like to just quit my job and paint whatever I want.” His friend inquired how much the Olsen’s rent was. When he stated that his rent was only $197 a month, the friend told him that it would never get any easier to focus on art. Realizing they’d never have rent that low again Greg and Sydnie made a life-changing decision. “He kind of got us psyched up, and I quit my job and just started painting. We’d saved enough to live for maybe a couple of months without income.”

    This friend’s father was a wealthy doctor, who also wanted to encourage Olsen’s art. He offered to host an art show for him. “I painted like crazy, and I framed up all my old college art assignments,” Olsen said. “They got all their friends and neighbors, you know, ‘please show up for this poor kid. You don’t have to buy anything, just come and be a body here!’ And it was a really nice show.” Olsen recalled that they printed up some nice invitations and had refreshments catered. “We sold enough to pay for those nice refreshments and nice invitations, and that was it,” he laughed. “I probably had 40 or 50 things, but they were weird things, like school assignments. Not something most people would want to put above their sofa in their house! It was a depressing week after that show. I thought, ‘What have I done? I’ve quit my job!’”

    But, unbeknownst to Olsen, the wheels were already turning. A week or so later, he received a call from someone who had seen his work at the art show. The man offered him a commission. Olsen took it on, and that sent him down a new path for the next decade. He did commissions and all sorts of paintings. He moved to Arizona for five years and spent some time painting western art. Eventually, he partnered with a publisher and began doing prints. “That helped because our income wasn’t dependent upon just selling every original that I painted,” explained Olsen.

    One of his biggest motivations to get through the first part of his career was the fact that there was absolutely no backup plan. He told of a time when nothing was selling, and his house was nearing foreclosure. He considered getting a “real job.” He and his wife went to the grocery store to buy a newspaper, and they looked through the want ads. “After about half an hour doing that, we realized I wasn’t qualified to do anything! So, Syd said, ‘Well, get back in there and paint something that will sell.’
    Somehow it worked out, but, you know, those were scary times,” he recalled.

    He laughed; however when talking about his beginnings. “My first studio at home, after I was married, was the kitchen table. And then it progressed to the baby’s bedroom. I built a partition 7 feet high in the middle of the bedroom, and I painted a fairy tale scene on one side for the baby. The other side was a 4×8 foot cubicle that was my studio. And if I was working late hours at night, and the baby was asleep, I had a giant quilt that I’d put over the top so the light wouldn’t wake the baby. So, I was in this little fort, like I’d make as a kid. And that was my studio!”

    DIVINE OPPORTUNITIES

    In 1988, another influential moment transpired. The couple now had four children; the youngest was 6 months old. A friend, who had purchased some paintings, asked if Olsen could get a babysitter. He said he could, thinking the friend wanted to go to dinner. Instead, Olsen and his wife were invited to go to Israel with the other couple. “They wanted to take Sydnie and me with them, and they would pay for the whole thing,” said Olsen. “We couldn’t have afforded to go. My friend said, ‘I think you need to see that part of the world. It might influence your art,’” Olsen remembered. “Going over there really did have an influence on me.”

    While on the trip, Olsen climbed the Mount of Olives. This sparked the idea for one of his most popular paintings, ‘O Jerusalem.’ “I painted it in our windowless, unfinished basement in Provo. There were cobwebs and stuff, and I had little light bulbs hanging from the ceiling. And I was okay there,” he said. “But then I had a collector come to see some paintings. He was a big Amway rich guy from Alpine, and he had gold chains and rings and drove a huge Cadillac, and he wanted to see some work. So, I took him downstairs into this basement. The ceiling was low, and our oldest daughter had just been given a rabbit from her boyfriend . . .  and if you don’t change a rabbit cage every day . . . so there’s this rabbit hutch in our basement with this,” he laughed. “Anyway, I took him down to look at some paintings, and he asked how much one was, and he just looked around like ‘what do you do with the money, buddy, cause this is like a dungeon.’ He didn’t buy anything. He left, and afterward, Syd said, ‘Greg, maybe you need to think about looking a little more professional.’” After that, they built a studio behind the house in Provo.

    Although Olsen knew his galleries wouldn’t carry religious paintings, he painted them anyway. “It kind of took on a life of its own. I didn’t say, ‘I want to be a Christian artist,’ but it was just fascinating subject matter to me.”

    Olsen also continued to create Western art, in addition to paintings of families and children, based on his own life at the time.

    On a whim, his publisher selected one of Olsen’s Christian “inspirational pieces” to print – and it sold out. The publisher was thrilled and started a whole new division to produce Christian art! That first successful Christian painting set Olsen on a path to touch the lives of people around the globe. “I grew up with images of Jesus that were a little harsh, and that just wasn’t my concept. So, I was trying to do something that was a little more approachable, and maybe that resonated with some people,” Olsen explained. “I’ve used 10 or 12 different models as a starting point. You know, someone I can dress in a costume and pose and light a certain way. And then, I use my own thoughts and feelings, and creativity to morph that model into what I think of as a symbol of, in this case, Jesus. So, I don’t consider myself portraying him even accurately,” he continued. “I try to capture my feelings about that subject and hope that other people won’t get too caught up in the definiteness of my brush strokes. I hope it will just be a springboard. If they’re a Christian, they can still think of Him [Jesus] in their own personal way.”

    Olsen admitted that his spiritual subject matter can be a bit overwhelming at times. “It’s so daunting. How do you do justice to what people think of as a divine subject matter?” He told about a time he felt “paralyzed” from attempting to portray something that was so beyond the capabilities of his regular tools and supplies from the art store. “And then I had this real peaceful thought come to me one day, which was like, ‘Greg, just relax about it. Just have fun. Give it your best shot. You’re never going to create the perfect painting, so you might as well just have fun each day when you stand in front of that easel. And if you’re enjoying it, there will be somebody somewhere who might also enjoy it.’ And that was enough for me. And since then, I’ve tried to just enjoy what I do.”

    Fortunately, there are people everywhere who also enjoy his art. But Olsen doesn’t take credit for the emotions his paintings evoke. “In this genre, you get extremes. Some people are irate that you would try to portray Jesus, and it’s really gratifying if someone connects to it. But I’ve learned a long time ago to try not to take criticism too personally, or praise too personally,” he said. “My mom would like everything I did, and half the time she’d be wrong, you know, it just wasn’t that good. And then there are people who will never like what you do. I’ve had to separate myself a little bit from that.” Olsen continued, “We all like a pat on the back or to hear a nice story that something’s been helpful, and I really do appreciate those. But I think sometimes, especially with pieces with Jesus in them, people bring a lot more to the piece than I could actually put into it. In other words, it may just trigger a special experience in them that maybe has more to do with them, than the image they’re looking at. Because someone else can look at the same image, and it has a totally different effect.”

    He explained further. “Music, for example, kind of just sweeps you away and takes you wherever it wants you to go. I mean it’s so immediate. In painting, I’ve noticed, the person has to slow down. They kind of have to give something to the piece, their time, some mental energy, some thoughts, ponder it a little bit. And if people are willing to do that, then it often gives back in some way. Or it is a vehicle to have a unique experience. But I think that often says as much about the viewer as the artwork.”

    His personal favorite is a painting he created for himself of his wife, Sydnie. “It’s kind of a sentimental favorite because, as well as I knew her, I hadn’t ever spent days painting her and just looking at her. She posed for me live, and it was an intimate thing to just stare at her all day long, and we had nice conversations. Modeling’s hard, so she’s actually painted as though she’s asleep because she was asleep some of the time,” he laughed.

    ART AS LIFE

    Through the years the Olsen family has grown. They now have 6 children and 17 grandchildren. After raising their family in Provo, they wanted to find a new place to call home. While searching for their perfect place, Sydnie told Greg she’d ‘know it when she sees it’. It’s no surprise they chose the Heber Valley. They have lived here for several years now, and they love it. “We’ve just thoroughly enjoyed it here,” Olsen said. “Everyone’s been so nice. And the energy is different. If you drive up the canyon from Provo, which has become so busy, and you come out of the canyon, it’s like my blood pressure goes down. It’s just felt wonderful to be here.”

    Our valley’s unique environment has seeped into his artwork. “Moving into this studio has kind of changed my color palette because I have more light here than I’ve had before,” he explained. “In Provo, we were right up against the mountains, but so close that we didn’t see a sunrise for 30 years. We had trees, and I could never really see the sky. . . . Here it’s changed that. I’ve noticed my color palette has changed from kind of earthy, Rembrandt tones to brighter.”

    His innovative studio also includes one special feature that is a favorite of the grandkids. “When I was a little kid, we had big cottonwood trees, and we always had a rope swing in them,” he said. “When I was planning this studio, I knew it would have really high ceilings,” Olsen added a swing in the middle of the studio that stretches down from the over-25-foot-high ceiling. “We made the swing high enough to clear the furniture, and I put in this little step. And I do get in it occasionally. It just releases endorphins, ‘cause I just start grinning and feel goofy, like a kid. And I can look at my paintings, and it allows me to get close, and then far back.” He even has a little bucket swing he can swap in when the youngest grandkids visit.

    Olsen is appreciative of all those who have helped him to achieve success, especially his wife, Sydnie. “Syd has been wonderful!” he said. “If I would be down, she would be up, and we helped each other. We’ve had lots of people be very helpful and generous, and collectors have been so supportive. I still pinch myself; because nobody needs art like they need food or anything like that, so I kind of marvel that they’ll spend their hard-earned dollars to help my family.”

    When asked if he has any advice for young artists, Olsen said, “I think I’ve had the most enjoyment just kind of following my heart, doing what I like to do. So, if someone has artistic interests, pick a subject matter you enjoy that’s fulfilling for you. Try to learn your craft as best you can, but then just do it,” he encouraged. “I mean, I was not always great at art. The first grade I got in my high school art class was a C minus. And I was all depressed about that, but I just stuck with it and just always believed that if I worked hard, that some good things might happen. So, practice, practice, practice. Get sketchbooks and fill them up and find some heroes in the artistic field . . . and practice emulating them.”

    So where does he go from here? Greg Olsen has already achieved the kind of accomplishments that most artists only dream about. “I spent one summer,” he said, “where I’d get up early and start working on something, and I’d say at the end of the day I’m going to sign my name, and it’s done. And I did a whole series of pieces like that, and I had a blast that summer. I’m thinking now I might like to try something just for fun again.”

  • Goochy Goo BBQ

    Goochy Goo BBQ

    Ten years ago Heatherly Stanley bought her husband Steve a smoker — because smoking meat was a bit of a hobby — and he wanted to see what he could do. And, oh boy, did he discover what he could do! Steve became a master of the BBQ! Fast forward to today and you’ll find Steve and Heatherly are still smoking up a storm. The dynamic duo’s restaurant, Goochy Goo BBQ, is a local favorite right on Main. But it didn’t happen overnight.

    What do a hobby, an intuitive wife, a grandchild, and the desire to serve, have to do with one of the most popular restaurants in Wasatch County? Put your feet up, kick back, and let me tell you.

    Steve Stanley loved smoking meats as a hobby. Smoking is a similar process to barbequing — if you were to take your thirty-minute meal and turn it into an all-day event. The process involves cooking the meat at a lower temperature for a longer time over a specific wood. Steve explained, “You can use any wood, but we use fruit woods like cherry or apple to create a sweeter flavor.” The longer you smoke it the more flavorful the meat is. “That’s why it says on our sign, ‘smoked low and slow.’ It’s a process.”

    Heatherly understood Steve’s desire to experiment and do more with his passion, so she intuitively bought him a smoker. Now Steve would be able to go ‘hog wild’ with his meat-creations. You know the saying, “If you bake it — they will come”? Well, Steve ‘smoked it — and they came!” At first, the Stanley’s were asked to cater a few events, but you can’t keep that much goodness to yourself, and word travels fast in our small town. Things were about to get busy for this hardworking couple. While participating in the Heber Valley Market Steve and Heatherly were asked if they’d like to cook for The Church of Jesus Christ of Latter-Day Saints Pioneer Trek. They said yes, of course, and packed up their smoker for its first service project.

    Pioneer Trek is a summer activity where Latter-Day Saint youth, leaders, and families, reenact the journey of the Pioneer hand-cart companies in the late fall and winter of 1856. Dressed in Pioneer clothing, they pull, push, and trek their way through various landscapes, in rain, shine, or the occasional snowstorm, for several days to a week. It is not an easy, laid-back vacation; it’s a lot of work, and there are moments of literal blood, sweat, and tears. And not just for those walking. Just visualizing the Stanley’s doing all the prepping, cooking, and clean up of full hearty meals three times a day for 100+ people for a week makes me tired! The Stanley’s loved their experience! Their sweet service-oriented souls even drove into town one particularly hot and windy day to purchase fifteen watermelons for their Trek family. This commitment, desire to serve, and genuine love for others, is easy for anyone who knows them to see and is probably the unseen extra ‘ingredient’ that helped them as they began their next Trek into the unknown world of ‘restauranteers’.

    After Trek the Stanley’s jumped right back into the ‘smoke of things’ catering large events, feeding school districts and employees of Home Depot, and attending local events, just to name a few. Speaking of names. By this time it became apparent that the next step for the Stanley’s was to go into the business of BBQ. Neither of them had any experience in this arena. Heatherly was and still is an Early Childhood Special Education Teacher for Wasatch County School District, and Steve was an Assistant Director of Engineering in the field of Hospitality. Steve decided to quit his full-time job and the two of them created Goochy Goo BBQ. The name holds a special place in the Stanley family’s hearts. When Steve’s grandson, Tyson, was three years old he would tickle his grandpa under his chin, and giggle while saying, “Goochy goochy goo!” Steve laughs as he shares, “My kids and grandkids started calling me Daddy Goochy and Grandpa Goochy. When it was time to name the business, it was really simple. Goochy Goo rhymes with BBQ, so it was a natural fit!”

    The couple invested in a trailer and created their first menu and home for Goochy Goo BBQ. “We had to find a place to prep all the food for the trailer. We created a partnership with Ridley’s to produce and sell out of their Midway location. We got so busy there that we had no time to take the trailer out.” Steve said. In a short time, the Stanley’s went from attending Swiss Days to moving into their new space, connected to the Chevron on Main, in August of 2020. “It’s one of the things that just fell into place,” Steve says.

    Steve and Heatherly now create meals for thousands. Steve is living his dream barbequing all day long and into the evening. “I smoke meat for fourteen hours a day. I’m usually at the restaurant from seven in the morning until nine in the evening.” Everything is made in-house and the recipes are created by Steve himself. “We make our own meats, rubs, sauces — I don’t make the ketchup though,” Steve laughs. “We usually smoke our meats overnight and they are ready for the next day,” says Steve. “When we sell out, we’re out — it’s not like I can go in the back freezer and cook more up.” At times they do sell out, and it happens more often than not. This is because each item on their menu features Steve’s meats: from his nacho-like Scoops to the Hot Mess to his Signature Sandwich, each one is created by hand using the freshest ingredients. The servings are also huge and most of the time people will eat half and the rest will go home for a midnight snack.

    Steve and Heatherly have created a name and reputation for themselves and not just here in Utah. Steve shared a story about a couple of ‘foodies’ who visited Goochy Goo from Idaho and Texas. They told him that they had stopped for a bite to eat after reading some of the stellar reviews the restaurant had received. Steve sat down with them and chatted, like he tries to do with every customer, and got to know them. “People really love his personality,” Heatherly says, “One of my nephews said, ‘did you know Steve has a six-hour aura? Like, you just feel really good after you’ve been around him and it continues with you for the next six hours.’” If they could bottle up Steve’s personality and make it into a restaurant — they’ve done it. Steve says their goal is for people to feel comfortable with coming over, getting a good meal, and relaxing. “We want to create a fun, nice place where people feel at home the moment [customer’s] walk through the door of our restaurant…that’s one of the things we love about this place,” Steve said about his new location.

    The location has been great and the restaurant has grown rapidly from its grand opening in August to now. This has created amazing learning opportunities and developments for growth for the business and the menu. The couple has learned so much about how to run their business while offering an evolving menu at a reasonable price. “It can be difficult smoking meats. If you’re doing it for your home, you can babysit and play with it. However, when you take it to a commercial level, it’s more complicated. It’s a constant challenge to keep the quality up while making it profitable. We are still new to it and hope people are understanding. Our goal is to keep moving along, improving, and making our customers happy.”

    Steve and Heatherly have a lot of ideas and goals for Goochy Goo BBQ. They recently started expanding their menu by adding street tacos, and continue to ensure they create a menu that caters to everyone; including options of gluten-free to keto. In the near future expect to see a breakfast menu featuring all of the smoked meats mixed with your breakfast favorites, and a drive-thru to optimize guest convenience. “One day at a time, one idea at a time,” Steve says about their upcoming changes. When asked what the big-picture future of Goochy Goo BBQ is, Steve’s response was quick: “Everyone’s dream is to have a big…whatever. I don’t care if I have three hundred Goochy Goo’s out there. My dream is to have something to leave my kids.”

    TAILGATING SEASON

    In case you’re wondering what happened to the food trailer, well — as soon as the weather turns warm and Steve sets up his outdoor grill, people come from near and far to get one of his gourmet burgers.

    Alongside his hype-worthy burgers, his BBQ menu is in full swing. Goochy Goo draws events that are worth stopping by; including many exotic car shows and other community events throughout the summer.

    MUST TRY

    Goochy Goo’s most popular burger is the Goochy’s Peanut Butter Burger. Loaded with pickled onions, bacon, cheese, peanut butter, and a few extra special and secret ingredients, it’s a specialty people have claimed to dream about.

  • Golf in the Wasatch

    Golf in the Wasatch

    Once again, it’s that time of year. The remnants of the black snow are melting leaving odds and ends of buried treasures, or bits of trash on the curbs. The birds chirp a little louder in the mornings. And blades of grass are popping up along the fairways. It’s Spring. It’s golf. It’s time.

    “Golf…is the infallible test. The man who can go into a patch of rough alone, with the knowledge that only God is watching him, and play his ball where it lies, is the man who will serve you faithfully and well”. – P.G.Wodehouse

    Perhaps you were lucky enough to spend the winter with John Paupore, the Director of Golf at Red Ledges. While Red Ledges is a private course, the winter indoor school he runs is open to everyone. The school offers both group and private instruction, and a variety of clinic programs. During the colder months you can stay warm and enjoy the scenery while you practice your shots inside; hitting balls through two garage doors that are open to the snow-covered course.

    John, a golfer since his dad put a putter in his hands at the age of seven, is feeling the opening day magic start to build. While a day on the course in spring is particularly weather-dependent, John has a smile in his voice as he talks about the start of a new season as a “rebirth of everything.” February is when everyone starts to get ready for it all to begin again. He is ready.

    There will be a concern about carts this Spring. As sanitation and safety have come to the top of everyone’s list, the four golf courses in the Heber Valley — Red Ledges, Soldier Hollow, Wasatch State Park Golf Course, and The Homestead — have all adopted special procedures to ensure golfers are comfortable.

    Chris Stover, the golf pro at Wasatch Park, knows golfers are concerned about COVID. He emphasizes Wasatch is in compliance with all state guidelines. He believes “going down the rabbit hole” to revamp his business model during last year’s pandemic season has paid off for both patrons and staff. Masks are on when in the building but not mandatory on the course. Carts are washed and sanitized; tee times are spread out to allow golfers to be at safe distances while waiting to tee off.

    Spring brings a new crop of golfers to the Heber Valley courses. While there are always familiar returning golfers, Chris Newson, pro at Soldier Hollow, thinks he will see more golfers this season as everyone has spent the winter cooped up. While the courses in Wasatch County regularly see destination-oriented golfers and those coming from Salt Lake City, Chris anticipates welcoming a new crop of golfers looking to escape the indoors. Work will be starting soon to get both the Gold and Silver courses at Soldier Hollow in shape. For those unfamiliar with the courses; Soldier Hollows Gold Course is a mountain course with significant elevation change throughout the course and within each hole. The Silver Course is a more open, parkland-style course with shorter and wider fairways, and an amazing view of Mount Timpanogos.

    Not only is spring a time to work on your swing, but it is also a time to see old friends and do a little of everyone’s favorite winter sport “bench golfing”. Spring fever ramps up as the PGA Tour starts, and once the winter weather breaks it is full speed ahead.

    Soldier Hollow is a public State-run facility and follows all guidelines and mandates issued by the State for a safe and fun environment. While 2020 was a year in flux, Chris is confident that his teams are well-prepared to meet the new season.

    The start of the golfing season provides a wonderful opportunity to go shopping for: new shirts, new clubs, new shoes and of course a new golf hat. Mike Jurca, head golf pro at The Homestead, is looking forward to the pro shop, cart barn, and locker rooms, receiving a face-lift in the near future. New ownership in the last 15 months has committed to setting The Homestead apart from other public courses. Their goal is to create a high-end experience at a reasonable price for the public course golfer as well as provide a high-end resort experience for guests.

    Even though the weather is hit and miss, Mike says the phone starts ringing towards the latter part of winter. Golfers are looking for opening dates or trying to secure that first tee time before the spring green has sprung.

    How do those greens stay so beautiful? While many of us are still on the ski slopes, the golf courses are getting ready for a spring opening. The main ingredient is not the grass seed. It is the fertilizer and, of course, Mother Nature’s contribution — water. Lots of water. Should everything turn brown, they can always paint. Yes, paint. Many golf courses use paint to deliver better fairway playing conditions while avoiding overseeding and reducing their consumption of water, fertilizer, fuel, and other resources.

    “As you walk down the fairway of life, you must stop and smell the roses, for you only get to play one round.” – Ben Hogan

    You don’t have to go to the Masters in Augusta, GA to smell the roses or view one of the greatest landscaping gifts we’ve ever been given. Each year the majesty and natural landscape of Wasatch County becomes a mecca, drawing thousands of golfers from around the world — this is their place of choice.

    Golf is a game of integrity. And bonding. Friendships made on the green have lasted for decades and lifelong golfing partners have been created on every course. Business deals are solidified. And special bonds between family members are formed.

    It’s Spring. It’s golf. It’s time.

    Time to reconnect and renew. Time to take a lesson. Time to get out on the fairways, take off that mask, and shout “I love this game!”

  • Community Reinvestment Agency

    Community Reinvestment Agency

    A city is most often defined by its Main Street. It’s the calling card. Most likely, anyone driving through Heber City will see Main Street. So, what sort of impression does Heber’s Main Street give? Quaint? Peaceful? Industrial? Busy? Is it a gathering place? Or is it a place people want to get through quickly? Many community members and leaders would love to create a more memorable Main Street. Heber is an amazing place, with a rich and interesting history. The people here are welcoming and thoughtful. The location is downright stunning. It’s obvious that word has gotten out. But is Heber City’s Main Street drowning in the influx of traffic and growth and even just years passing by? Is it too late to save Main Street? Many don’t think so.

    Heber’s Main Street still has a lot going for it. There are historic buildings, beautiful pieces of art, flower boxes, an amazing city hall, a city park, and so much more. Most importantly, there is a community surrounding it that cares. According to their website, The Community Alliance for Main Street was created “to restore and improve our beloved historic Main Street for our current residents and future generations.” Chairperson Tom Stone believes, “Main Street is the heartbeat. It’s the first impression. Today? It’s not what we want it to be. But it’s happening. Things are moving forward. People are noticing. Why is it going forward now? Because people see the potential. People want to be a part of it.”

    But where does the money to help Main Street come from? Main Street improvements cannot come to fruition without a method of funding. There is a way. Communities nationwide have used a funding mechanism called a Community Reinvestment Agency, or CRA. CRA’s are not unusual. They have already been utilized in multiple Utah cities including Moab, Ogden, Eagle Mountain, Salt Lake City, Sandy, and many more. It is a proven viable economic tool, especially useful for older downtowns needing a little reinvestment.

    FUNDING REVITALIZATION

    In Utah, the Neighborhood Development Act was originally created in 1969 to address concerns of urban infrastructure decline. Since that time, the law has continued to evolve into Utah’s current Title 17C, the Community Reinvestment Agency Act. The Act allows a municipality or county to create an Agency, which is a separate legal entity. This agency enters into agreements with other taxing entities, such as the school district or the County. They all agree that any property taxes arising from new development or improvements within the redevelopment area will be reinvested back into the same area. However, before this can happen, a base year value is established, based on the current taxes. In this way, the partner entities will continue to receive the original taxable base value throughout the project. The funding for reinvestment only comes from any increase in tax value. As the money is reinvested; that area increases in value. The reinvestment continues for a predetermined amount of time.

    Chamber of Commerce Director, Dallin Koecher, explained, “It is not taxpayer-funded, in the sense that it’s not even a new tax. It’s not even a new assessment. It’s just that, as the value of those properties increases, we’re going to take that increased value and reinvest.”

    According to Heber City Mayor Kelleen Potter, “One of the greatest things about a CRA is we do not have to put in any more tax dollars. It’s not going to cost [the public] one more dollar. But we’re going to have better developments and better opportunities come into the city because of the CRA.”

    “The CRA is a win-win for the City, the County, and the school district,” explained Heber City Manager Matt Brower. “Not only does the CRA allow us to reinvest in the downtown, but it also allows the school district to continue generating new tax dollars. And, by the way, when the CRA goes away in about 20 years, [the school district] will be the beneficiary of all the new tax increment that was gained during the life of that CRA.”

    AN INFUSION OF LIFE

    A recent Heber City newsletter stated, “Heber City is preparing a plan to facilitate preservation and redevelopment efforts in the downtown area and the area along 6th West, from Midway Lane to the Heber Creeper.”  Using the award-winning Envision Heber 2050 plan as a guide, the CRA would provide funds to achieve the community ideal. “The Envision Heber 2050 plan is amazing because it entails 18 months of intensive public input,” said Brower. “The plan really encapsulates what the public wanted for the future [of Heber City].” Brower continued, “Without the CRA, the downtown will continue to age and will continue to become blighted. We need to re-energize the downtown to fulfill its best days yet. To do that, we want to utilize the CRA, because the CRA is going to allow us to reinvest in the downtown.”

    Preserving the history and future of Heber City Main Street is dependent on funding. Mayor Potter described the issues at stake. “When I go to conferences or meet people and I tell them that I’m the mayor of Heber, so many people say, ‘It’s such a cute little town. It’s so quaint, and the Main Street is so charming.’ There are just some buildings that are getting old and need a little touch up, and sometimes for our business owners, the margins are really tight.” She continued, “Hopefully, with the CRA, we can help these businesses who have sacrificed and made our community what it is, but don’t have the money to redo a building or redo a facade on the front of a building. We’re really hoping to maintain the feeling of our old Heber and create that look and feel that we all love. The CRA will be an opportunity for us to do that—to keep going with the parts that we love and help fund some of the things that maybe aren’t doable without it.”

    A CRA is a well-known and often-used tool that has played a key role in revitalizing older downtowns across the country. Heber City Main Street certainly has as much to offer, and opportunity is knocking.

  • 5A State Swim Meet Held at Wasatch Aquatic Center

    5A State Swim Meet Held at Wasatch Aquatic Center

    The 5A State Swim Meet was held at the Wasatch Aquatic Center this weekend. The championship event was originally scheduled to occur at Brigham Young University. However, a few weeks ago, due to Covid concerns, BYU decided not to hold the meet at its pool this year. Wasatch stepped in, and the 5A meet was moved to Heber City. Since Wasatch is a 5A team, they were able to compete at home.

    Wasatch Aquatic Director Dennis Tesch believes it means a lot to the Heber Valley community to have the state championship here. “We built this pool to hold big swimming meets. We built it to be fast and to hold lots of teams. I think to the community it means that we love our sports, and we want the sports of Utah to come to the valley and have a great time.”

    Since the meet was moved last minute up the mountain, it could have caused issues with other coaches. However, according to Tesch, the 5A coaches “knew it’s a good pool. They knew we could host a meet.”

    The Wasatch Aquatic Center was built by the school district only a few years ago. It was created to replace the outdated high school pool, and an activity area for the public was included as well. “It’s a district pool, so of course district events like this are first,” explained Tesch, “and then we want to do youth sports, and it’s been great for the public use too.”

    Olympus High School won first place in both the boy and girl swim meets. Wasatch High School, however, did well, winning second and third in multiple individual races. Their highest ranking was Jayden Hicken’s second place finish in the 50 freestyle event.

    “They’re swimming very well,” said Tesch. “[Head coach Shawn Marsing] has been impressed with the swims. The team is placing high, and it’s been a good meet for them.”

    Though the public was unable to attend this year, the swim meet was broadcast online. The coaches are hoping for more public involvement next time. Tesch stated, “We hope to continue to do these, and we hope in the future the community can come and watch, instead of just watching through the tv. It would be a lot of fun.”

  • Heber City Announces Parking Ticket Forgiveness Initiative

    Heber City Announces Parking Ticket Forgiveness Initiative

    It’s tough work driving a snowplow. When everyone else is staying in, they are going out in the worst weather. The plows are there earlier than the commuters trying to keep the roads clear, even while it’s still snowing. And it’s almost impossible to clear the roads well when cars are parked along the street.

    That’s why it is against City Code to park on the street when plowing is necessary. But some are surprised about the regulations. In fact, Heber City police have given over 300 tickets in the past few weeks for parking on the street during and after snowstorms!

    Heber City has now announced a Parking Ticket Forgiveness Initiative. The Police Department is willing to forgive the citations from now through February 22nd at 5:00 p.m. Those with parking tickets can bring 5 non-perishable, non-expired food items to the Heber City police building, the Heber City Public Works building, or the Heber City Building. The food should be presented along with the parking ticket, and the parking citation will be forgiven. All food will be donated to local food banks.

    “You may bring more food items. You may bring food items if you don’t even have a ticket,” said Mayor Potter in her weekly Facebook message. She also reminded everyone to “drive safe, and don’t park on the streets during the snow.”

    For future reference, the Heber City Municipal Code reads, “Beginning November 15th of each year and terminating April 1st, it is unlawful to park or leave parked any vehicle upon the City’s paved portion of the street or within five feet thereof under the following circumstances:

    1. When there is any amount of snow on the street;
    2. When it is actually snowing or within twenty-four hours thereafter; or
    3. The street has not been plowed since the snow fell.”

    Any vehicle that is parked in violation of this rule may be impounded. (10.16.040)

    In addition, in section 10.16.070, Heber City prohibits many other types of parking on public streets at all times. These include trailers, boats, farm equipment, construction vehicles, dumpsters, off-highway vehicles, campers, etc.

  • Dairy Keen

    Dairy Keen

    Famous hamburgers

    Our burgers are famous across the state of Utah. They are created from scratch with fresh beef and a delicious bun.

    train burger
    ham, melted Swiss and American cheese, special sauce, tomato, lettuce, pickle

    bacon cheese burger
    crisp bacon, melted American or Swiss cheese, ketchup-mustard sauce, lettuce, tomato

    guacamole Bacon Swiss
    1/4 lb. Hamburger, Crisp Bacon, Swiss, Ranch Dressing, Lettuce, Tomato, Guacamole

    ranch cheese burger
    ranch dressing, melted American or Swiss cheese, lettuce, tomato

    cheeseburger
    melted American or Swiss cheese, ketchup-mustard sauce, lettuce, pickles

    Jr. cheeseburger
    ketchup-mustard sauce, melted American or Swiss cheese, lettuce, pickles

    bacon cheese w/ Ranch
    1/4 lb. Hamburger, Crisp Bacon, American or Swiss Cheese, Ranch Dressing, Lettuce, Tomato.

    double cheese burger
    melted American or Swiss cheese, ketchup-mustard sauce, lettuce, pickles

    Specials

    Ham & Cheese
    Hot Sliced Ham, American Cheese, Miracle Whip, Lettuce, Hoagie Bun

    Turkey Avocado

    Fish & Fries Dinner
    3pc Tavern Battered Cod, Fries, House-made Tartar Sauce, Coleslaw, Roll

    Turkey Breast
    Turkey Breast, Miracle Whip, Lettuce, Tomato, Hoagie Bun or Wheat Bread

    Taco
    Flour Tortilla Shell, Seasoned Hamburger, Lettuce, Cheese, Ketchup/Hot Sauce

    Grilled Cheese
    Gluten Free Option is Available

    Sea Burger
    Breaded Cod Fillet, House-made Tartar Sauce, Coleslaw

    Sides

    No meal deal is complete without a side of your choosing!

    french fries
    onion rings
    tater tots
    sweet potato fries
    side salad

    Chicken

    Not everyone likes beef all the time. That’s why we offer delicious breaded chicken served grilled or crispy!

    chicken fillet sandwich
    breaded chicken breast fillet, Miracle Whip, lettuce

    spicy chicken guacamole sandwich
    breaded chicken breast fillet, Swiss cheese, ranch dressing, lettuce, tomato

    chicken supreme sandwich
    breaded chicken breast fillet, ham, Swiss cheese, mustard sauce, lettuce

    Chicken Strips 2pc All White Meat

    Grilled Club Car Sandwich
    breaded or Grilled Chicken Breast, Bacon, Swiss Cheese, Ranch, Lettuce, Tomato

    Chicken dinner 4pc All White Meat
    4pc All White Chicken Strips, Fries, Coleslaw and your Choice of Sauce

    Salads

    we offer a wide variety of salads that are available daily or offered as a seasonal specialty

    chef salad
    turkey breast and ham

    garden salad
    Romaine Iceberg Blend, Broccoli, Carrots, Tomatoes, Zucchini, Yellow Squash

    Crispy Chicken or Grilled Chicken Salad
    Chicken Fillet, Romaine Iceberg Lettuce, Broccoli, Croutons, Tomatoes, Zucchini, Yellow Squash

    Strawberry Grilled Chicken
    grilled chicken, fresh strawberries, feta cheese, candied walnuts, house-made strawberry vinaigrette

    taco salad
    seasoned hamburger, shredded lettuce, grated American cheese, tomatoes, salsa all in a crisp flour tortilla bowl (add grilled chicken)

    Salad Dressings
    Famous Ranch, Thousand Island, Blue Cheese, Fat-Free Ranch, Lite Italian, Raspberry Vinaigrette

    Drinks

    With our Coke Freestyle Machines you can mix and match your favorite soft drinks to make over 100 different combinations.

    Coca-Cola Freestyle
    Coke, Diet Coke, Caffeine Free Diet Coke, Dr. Pepper, Hires Root Beer, Sprite, Diet Sprite, Orange, Lemonade, PowerAid.

    Slushies
    cherry, grape, lemonade, pina colada, lime, strawberry daiquiri, blue raspberry, tiger’s blood, ocean commotion, green apple

    Fresh limes

    Ice Cream

    Our Ice Cream is famous across the country. Our Shakes specifically have won best in the state of Utah 17 times!

    Ice Cream Shakes
    Our famous ice cream shakes are made with our homemade ice cream recipe which can be ordered thick or thin.

    Sundaes
    Toppings, Black Berry, Blueberry, Boysenberry, Caramel, Cherry, Chocolate, Hot Fudge, Jumbleberry, marshmallow, Pineapple, Raspberry, +.75c & Strawberry +.49c

    More Shake Flavors
    Flavors: OREO®, Oreo Mint, Chocolate, Caramel, Coconut, Mint, Pineapple, Cherry, Orange Dreamsicle, Peanut Butter, Hot Fudge, Jumbleberry, Blueberry, Boysenberry, Marshmallow, Piña Colada, Dr. Pepper®, Chocolate Chip, Cherry Chocolate, Chocolate Marshmallow, Cake Batter, Horchata, Coffee, Mocha, Macchiato, Root Beer, S’mores, COOKIE DOUGH, FRESH STRAWBERRY, REESE’S PEANUT BUTTER CUP®, Banana Cream Pie, Fresh Banana, Heath Bar®, ButterFinger®
    Malt Powder

    Banana Split
    Ice Cream, a Banana, and your choice of two toppings.

    Ice Cream Cones
    Vanilla, Chocolate, Swirl, Sherbet, or Sherbet Swirl. Chocolate Dipped Ice Cream Cones are also available.
    Small | Medium | Waffle

    Toppings
    Blackberry, Blueberry, Boysenberry, Caramel, Cherry, Chocolate, Hot Fudge, Jumbleberry, Marshmallow, Pineapple, Brownie, Raspberry, Strawberry

  • Free Rapid Covid-19 Tests offered in Heber

    Free Rapid Covid-19 Tests offered in Heber

    TestUtah will be providing free Covid-19 Rapid Antigen tests in Heber City. The drive-through tests will be available on January 11 from 8:00 am to 3:00 pm and January 12 from noon to 7:00 pm. The testing center is located at the Wasatch County Events Center. The Antigen tests can be completely processed in only 15-20 minutes.

    These tests will be provided free to anyone, regardless of symptoms or insurance. Anyone interested in participating in the free testing should go online to www.testutah.com. Participants are asked a short series of questions regarding possible symptoms and exposure. They will then be able to register for a test.

    The TestUtah initiative is sponsored through Silicon Slopes, in partnership with the State of Utah and private corporations. The goal of the initiative is to “dramatically increase the rate of COVID-19 testing” by providing free tests to all Utahns. All testing and equipment is provided by the State of Utah. However, many of the staff members are working as volunteers. In addition to Silicon Slopes, several other companies have also contributed, including Qualtrics, Domo, and ATL Technology.

    Wasatch County School District is encouraging members of the community to take advantage of the free testing. A recent post on the District’s Facebook page read, “As we wind down from the holiday break, we hope this free testing opportunity will help quickly identify new cases and prevent the spread of COVID-19 in our schools.” Free testing is always available to students at a site on the West Campus near Wasatch High School.

    According to TestUtah, “Widespread testing is a proven, effective way to combat the spread of COVID-19.” Testing across Utah enables greater tracking and containment of the virus. This will “help stem the spread of COVID-19, to get us back to normal as quickly as possible.”

  • Nutcracker Tea Raises Money for Children’s Justice Center

    Nutcracker Tea Raises Money for Children’s Justice Center

    The Wasatch Dance Center Foundation’s Nutcracker Tea was held December 3–5 as a fundraiser for the Children’s Justice Center (CJC). The foundation normally puts on several benefit performances of the Nutcracker each December. They brought in $14,500 for the CJC in 2019. This year, the full-length show was unable to be performed because of Covid-19 restrictions.

    Instead, the Nutcracker Tea became a bigger, more involved production, with Zermatt Resort donating their Bernese Event Center. The group performed a 35-minute Nutcracker ballet with narration. The Nutcracker Tea also included sweets and a fun Christmas atmosphere for the four performances. Approximately 800 people attended.

    Accommodations were made at the event to protect against Covid-19. Tables were spaced apart, and patrons were able to purchase seating for an entire table to keep familiar groups together.

    Several sponsors participated in staging the event, including Lee’s, Kneaders, Suss Cookies, and Spin Café, along with many others. “We’re so grateful for the sponsors to be able to make it happen like it did,” said parent volunteer Corine Cook. “The community came through for us and helped us make it pretty awesome. This year’s event raised even more money than usual for the Wasatch County CJC.

    The Children’s Justice Center is a child-friendly interviewing facility set aside for abused or otherwise mistreated children. Interviews are recorded and given to law enforcement and child protection workers. Referrals are made for follow-up services. Aid is also considered for those in need of aftercare services.

    According to Kenna Jones, Director of the Wasatch County CJC, “It’s just a team effort to help the kids through that process. . . . It’s a one-time thing, where everyone comes to the child, instead of the child going a whole bunch of places to relive the trauma.” Last year, the CJC interviewed about 100 children. Currently this year, about 160 cases have already been processed through the Wasatch County center.

    The Children’s Justice Center cancelled their popular gingerbread fundraiser this year. However, in addition to the Nutcracker Tea donations, the center also received a grant from the Heber City CARES funds to help with operating costs for this year.

  • Heber Valley Tree Lightings are Set to Kick Off the Holidays this Weekend

    Heber Valley Tree Lightings are Set to Kick Off the Holidays this Weekend

    It’s been a long year for everyone, but the 2020 Christmas Season has finally arrived. Midway City and Heber City have both announced their tree lighting ceremonies. All are invited to attend.

    Midway City’s tree lighting event is on Saturday, December 5th. It is held annually at the Midway Town Square. There will be ice skating all day, beginning at noon. Patrons can skate for $5.00 by bringing a donation of 2 cans of food for the local food bank. Children 5 and under are free with a paying adult, according to the ice rink website. Food trucks open at 6:00 p.m. for those wanting to purchase a meal. Peanut and candy bags will be distributed from the gazebo at the event. At 6:30 p.m., the tree lighting and fireworks will begin.

    The Heber City Tree Lighting Event and Old-Fashioned Christmas Celebration is scheduled the day before, on Friday, December 4th. It is a free event and will include Christmas music, food trucks, caroling, a special guest, and the tree lighting. All activities begin at 6:00 p.m., and the tree lighting occurs at 6:15 p.m. It is held annually at the Heber Bank block and around the City Building.

    “The tree lighting is a magical setting that brings our families and communities together. It has become a family tradition for us to kick off the holiday season,” said Heber Valley resident, Steve Anderson. “Throughout December, we have this magnificent icon that I love seeing as I drive into the valley at night. It really sets the mood for a Heber Valley Christmas.”

    Both city events are held outside, and warm dress is strongly encouraged, as the weather is expected to have highs in the 40’s and lows in the teens. Masks are also requested.

  • Home Decor

    Home Decor

    Be honest. Is there anyone out there who hasn’t watched HGTV and wished they could work the same magic in their own home?

    Can you identify your home’s style? Is it Modern, Contemporary, Rustic, or Traditional? Whether you live in a charming dollhouse, a mansion, or buying or building a new home — we can all use a little help.

    For most of us, the thought of hiring an interior designer is a daunting task. We do not want to hear what is wrong with our palace or how much it will cost to create our vision. Choosing the furniture, the carpet, or the right accent pieces takes time, which we don’t have. And talent — which can only come from years of experience.

    If you’re looking to create “living that reflects your own personality” or “a breathtaking home,” the Heber Valley offers two unique opportunities: Spruce Personalized Décor and Mountain Refined Interior Design Furniture and Flooring. You can refresh or redo without breaking the bank and with the confidence of working with experienced design professionals.

    Mountain Refined has owner Nicole Ferguson at the helm, doubling as head designer. She credits her parents with her business acumen and her interest in design, having spent hours at the store as a child. The Heber furniture store has been her family’s business for over 30 years.

    Newcomer, Jennifer Mangum, opened Spruce Personalized Décor, located in a restored 1872 home in Midway, two years ago — offering her design services as well as furniture and accent pieces. While the COVID crisis played havoc, forcing many local retailers to close, Jenn is quick to point out that her saving grace was the ability to continue her work as an interior designer.

    During COVID, many furniture and fabric pieces have been difficult to secure due to problems with offshore production, adding a new set of challenges. Careful planning has provided Mountain Refined’s Nicole with the ability to sell off the floor, bypassing the typical 6-12 week wait. The addition of a large warehouse allows a choice of pieces for customers looking for a quick turnaround as the holiday seasons approach.

    Mountain Refined has increased the number of cash and carry accessories; and offers fun seasonal items available for a quick, happy pick-me-up. Nicole and her team are focused on making your home your sanctuary. A 15,000 square foot show-room, filled with a curated selection of high-quality home furniture, makes Mountain Refined the largest retail store in the Heber/Park City area. Nicole also credits the blessing of strong community support and the tremendous love that helped her get through the three months she was closed due to COVID.

    Whether one is purchasing a bedroom suite or a dining table, Mountain Refined’s team of talented designers share the common goal of working together. Their goal is “to create living that reflects your unique personality.” Take a virtual tour and be enthralled with the variety of offerings.

    Jenn Mangum, an East Coast transplant most recently from Arlington, Virginia, believes her bright yellow business is one of the anchors at the top of Midway’s Main Street. One of the oldest homes in Midway, Spruce’s transformation to a retail space, included refinishing original floors as well as the original shiplap. It is full of eye-catching treasures easy to imagine in your home. Jenn calls the corner, where the 2,000 square foot house sits near the Bakery and the Corner restaurant, a “happy place.”

    Aside from a wide selection of furniture in a beautiful showroom, Spruce Personalized Design features not only Jenn’s years of design expertise but that of an additional three designers. “It all comes down to trust,” when discussing the relationship between client and designer. When asked where Spruce starts with a new client, Jennifer explains how she begins with a design questionnaire, which allows her to get into what people want. Spruce’s website showcases designs that can be translated into any style of home.

    Jenn is adding a new addition to the fourth corner of her happy place. Kringle, a 1,500 square foot store, promises to be Christmas all the time — a “shoppe” designed as a Christmas wonderland. When the opportunity to purchase the building across the street presented itself, Jenn’s vision for a Christmas store became a reality. Planned to be filled with fun, and good wishes, Kringle will not only be a destination for December needs but will also carry merchandise specific to holidays like Easter, Thanksgiving, and Valentine’s. It’s where every day is a holiday. Kringle is soon to become a year-round destination shopping treat for both locals and visitors.

    We’ve spent enough time in our homes during 2020. Just a little change may brighten up the rooms we’ve stared at for months. Two ladies, two stores, a multitude of ideas. Who needs HGTV?

  • A Legacy Lived and Loved

    A Legacy Lived and Loved

    On a sunny August morning, Renee Fitzgerald Johnson sat outside the house she was born in while passersby honked and shouted at her. I know it sounds horrible, but it wasn’t. It was quite the opposite. Renee was celebrating her 95th Birthday! Her children and grandchildren had decorated her front lawn with brightly colored letters, numbers, and balloons. Announcing to all that today was a special day, and the beautiful woman waving was an amazing lady who’s lived an extraordinary life.

    Ida Renee Fitzgerald was born to Avis Luella Bonner and Benjamin Athel Fitzgerald on August 14, 1925. She was two when Charles Lindbergh made the first solo non-stop transatlantic flight, four when the great depression began, and fourteen at the start of World War Two. As a young woman, she witnessed the inauguration of John F. Kennedy, Rev. Martin Luther King’s ‘I have a dream’ speech, and man’s first steps on the moon. And, she has watched the transformation of Wasatch County through the years. When asked about how much our valley has changed, Renee responded with a simple, “Not a lot.” Her sweet answer testifies to the fact that, for Renee, the important things haven’t changed that much. Although much-loved grand-parents, parents, siblings, spouses, and friends may have passed, Renee is surrounded by friends, family, and memories, and they are what hold her heart.

    Bonner Corners

    Renee’s earliest memories of family and friends are centered on living with her maternal grandmother, Sarah Eliza Bronson Bonner, or Ma Bonner — as everyone called her. Ma’s husband, Renee’s grandfather, was William Bonner, the son of Margaret Edmondston and George Bonner who found their way from Ireland/Scotland to Provo Valley (now Midway), Utah around 1861. William and his older brother, George, were taught how to work from a young age. When ore was found in the nearby mountains, the two of them obtained a contract to supply timber for the Ontario Mine. Their business grew quickly and was very prosperous. The two boys shared their success with their parents and future families by building three beautiful homes. One for their parents (completed in 1876), and one for each of them and their brides-to-be (completed in 1878). Built on three corners of Midway’s first East and Main streets, the area became known as Bonner Corners.

    On January 24, 1878 William married Sarah Eliza Bronson and George married Phoebe Annette Alexander in a double wedding ceremony in the home they built for George and Margaret. Afterwards each couple walked across the street to their respective homes to continue the celebration. According to family history it was quite the shin-dig. “Many guests were present and after the ceremony an elaborate banquet was served at both homes that had been built and completely furnished [as a wedding gift] for their brides, [and] dancing filled the evening.” 1

    Designed and built by local master builder and architect, John Watkins, the three homes — with their red brick exterior and ornate white Gothic revival trim — quickly became known as the Gingerbread Houses. In 1879 the brothers built Bonner Brothers Mercantile (now Midway Mercantile Restaurant) on the corner across from George’s home to the west of their parents — completing the four Bonner Corners.

    Renee shared, “I remember going over to the store [Midway Mercantile] with Ma [Bonner] nearly every day. We’d go over and Ma would visit with everyone in town.” Renee’s grand-daughter, Kim Powell, interjects, “So you were there forever!” The two laugh, apparently Ma Bonner liked to talk — a lot. Still chuckling Renee told her, “I would just get so tired, and I’d say, ‘Ma, is it alright if I go home and she’d say yes you can.’” Like most young girls growing up in the 1920’s Renee enjoyed playing dolls with friends, but she also liked helping Ma Bonner around the house. She preferred to stay inside rather than explore outside. Renee loved Ma’s house. She explained, “It was a nice home, and it was always clean, and I enjoyed that.” Her son, Jeff Johnson, and Kim both add that as Renee grew and started her own family she was an impeccable housekeeper and kept an immaculate home.

    The mercantile remained one of Renee’s favorite places to be throughout her young life. “I liked it because there were always people there that I knew. They were always so friendly and we would talk and talk — even though I couldn’t get Ma out of the store and I’d go home — it was fun.” Her voice is full of emotion as she expresses, “I enjoyed Ma’s place so much.”

    Going Home

    When Renee was five years old, it was time to go back home to Heber, her parents, siblings, and school. She attended Central Elementary School, built in 1892; the school was open for 110 years — closing its doors in 2002. The school was demolished in 2016, and the Heber Valley Police and Public Works building now occupies the ground where the school once stood. Renee’s school years are full of fond memories. “I loved school. I just loved it. I worked hard but it was all fun. I remember [one of my teachers] Mr. Giles, and he was pretty strict. He didn’t put up with any nonsense. He was the only one like that, but I really liked him. I had some good teachers, and they helped me a lot.” Renee liked all of her classes and said that she couldn’t recall having a favorite.

    Renee was the fourth of seven children (five boys and two girls) Luella and Athel raised in the Heber home Renee lives in now. There were three bedrooms and one bathroom, Renee’s voice is cheerful as she shares, “But you know, it worked out well, I don’t know how we did — but we made it work.” When Kim asked Renee if she got along with her siblings she said, “I never remember a fight.” Jeff replied, “I don’t think I’m buying that.” I say if after 95 years you don’t remember sibling squabbles you’re remembering the right stuff. Renee remembers never wanting for anything. Kim shared, “I think [the] family was not incredibly wealthy but they were well off, with the store and the sheep — they owned a lot of property — and ran the livestock.” William operated the livestock business full-time — raising purebred horses and cattle, while George ran the Mercantile.

    Renee and Kim both shared stories that Luella passed down to her posterity. Stories of traveling to school in a horse-drawn sleigh, wrapped in thick blankets with hot bricks at her feet, gliding over snow so high the sled went right over fence lines. Or when Luella was fourteen, and they cleaned the house for weeks and wore their Sunday best, in preparation for the night when they would turn the lights on in Midway for the first time during the fall of 1909, are treasured memories that continue to link generations. When Kim relates Luella’s words, “At the moment all of the lights came on in the house, [I] felt that heaven could not possibly be as beautiful and bright,” Renee becomes emotional remembering her mother and the heavenly, magical feelings her story always evokes.

    Renee reflects on her time in Midway and Heber with affection, “Those were happy days,” happy days making a life. Renee recalls waiting to eat till the men came in from taking care of livestock and being one of the first families to own a car in the valley. She remembers making fudge and penuche, dancing and singing around the Christmas tree that sat in the middle of the room — lighted by real candles, and Christmas Pageants with cousins. She talks about spending time at the Ranch House in Woodland engaging in water fights (no one was immune including Luella — everyone got wet) and herding sheep. These are just a few of the life events Renee has experienced. Perhaps one of her favorite memories is ironing day. Luella did all the laundry on Mondays, and on Tuesdays she did all the ironing. Athel would always buy her a box of chocolates for ironing day. “If we would come in [the house] on Tuesday when she was ironing, we’d all sit down and have chocolate.” You can hear the fondness in Renee’s voice as she reminisces about her time growing up in the valley, “I loved those days — it was special.”

    Then one day Renee met a boy.

    World War II and Life with Dean

    Dean Johnson was a year older than Renee and at first she didn’t think too much of him other than he was a good friend of her brother, Don. When World War II began Dean and all five of Renee’s brothers left to join the war effort. Renee’s father, Athel, was sick with fear and anxiety, years later when he succumbed to Cancer, Luella said that it was the war and the worry over his boys that made him ill and caused the cancer. Renee remembers her father fondly as she shares, “I wanted a Junior Prom dress, so Mother and Dad and I went down to Salt Lake to get it. I picked the most expensive one.” She laughs, “[Mother] said no, but dad said yes, and [we] got it. It [the trip] was so fun.” Renee loved her dress. “The dress had strawberries on it. It was really unusual, no one else had one.” She pauses for a moment before continuing, “Oh, I take that back. One other girl had strawberries on her dress and I was quite upset.” Renee, Jeff, and Kim all laugh together as they remember and imagine better days during the war.

    After the war Dean returned to Heber and he and Renee started dating. They soon fell in love and when Dean finished his service in the Navy, the two tied the knot on June 28, 1946. They had three children; Valerie, Wesley (Wes), and Jeffrey. “They are very nice kids, of course this is a mother speaking.”

    Both Dean and Renee come from big sheep herding families; soon after they were married the couple moved to Fountain Green in Sanpete County to run sheep. Like everyone, Dean and Renee experienced both ups and downs throughout their marriage but they found their rhythm and worked well together. Renee took pleasure in cleaning, while Dean enjoyed cooking. “Dean was the cook and never used a recipe. He was a phenomenal cook . . . and Renee made the best candy.” Dean loved gardening and Renee loved Japanese Bunka Embroidery. They were both hard workers and wanted to create a loving home for their children. Jeff shared that his parents’ support always meant so much to him and his siblings. “Mom and Dad always supported us in everything . . . every football game, every rodeo, everything . . . no matter how far away.” That support extended to their grandchildren as well. “They would be to everything they possibly could; concerts, soccer games, even if it meant sitting in the car as they got older.” Kim said. Renee added, “We loved it! We loved going to those games.” Jeff chuckles, “You could always tell where Renee was sitting, she was the loudest, and she always let the refs know if they made a mistake.”

    Through the years the family has lived in Fountain Green, Orem, and Mountain Green. Renee worked for Browning Arms for 20 years, she also worked at ZCMI and did a little tutoring at the schools. Jeff recalls watching the moon landing on their black and white TV in their Orem home. When he asked his mom what she thought when man landed on the moon, Renee quipped one of the best responses I’ve heard, “Oh, I thought that was a pretty exceptional thing, how often does that happen!”

    Renee’s personality draws you in from the get-go and like Ma Bonner, Renee loves to talk to people. Kim said, “Funny thing about her [recent] birthday; I took her out so she could see the sign, and she was having so much fun waving at people that she didn’t want to come in.” Renee waved and visited with neighbors from 10:00 – 8:00 Friday and Saturday. “It was fun! You don’t get many experiences like that and I’m just fortunate to have good grandkids.”

    Coming Home

    When Luella passed away in 1990 she left the house to Renee. In 1993 Dean and Renee’s lives came full circle as they returned home to Heber. Renee still lives in the house she was born in, the house she grew up in, the house she loves. On February 23, 2015, her beloved Dean passed away. Most of the neighbors she knew who used to live here have all passed away — Jeff and Kim believe that there are only two others from Renee’s class that are still living. Kim says, “She’s got really good neighbors who look after her.” Renee feels blessed and grateful to have such great neighbors, children, and grand-children. “My kids are so good. Kim [my grand-daughter] lives right here, my son Jeff is sitting right now with me on the couch — it is wonderful. I have a lot of really good grandchildren, they keep me up on things, and it helps a lot.” Kim and Jeff agree with Renee’s sentiment, “We always have so much fun when we get together.”

    “Everyone always asks what Renee’s secret to longevity is.” Kim chuckles. “I always attribute it to just eating as much chocolate as you want, because Renee inherited her mother’s love of all things chocolate!” When asked what her favorite kind is; Renee sweetly says, “Chocolate Chocolate, not the dark stuff, I want the good stuff.” Renee has lived a beautiful, fulfilling 95 years, and looks forward to many more. In three simple sentences, Renee sums up what I think we all hope for, “It was a really fun life. I just enjoyed every bit of it, and even now I enjoy talking about it. Talking to you kids about it — it’s just delightful!”

  • Take It Outside

    Take It Outside

    In 2010, Allison Page had an epiphany. When stressed or overwhelmed, a day on the trails with her girlfriends or a walk outside on her own was what helped her most. Realizing her best thinking and problem solving was done when she was outside walking, she began formulating a business plan, and TrailTalk® was born. The idea and now one of the company’s leading taglines is this: “taking therapy off the couch and onto the trail.”

    On the other side of the country, in Baltimore, therapist Megan Perry was sitting in a dark office with no windows, wondering what other options were out there. She began searching and discovered an innovative idea out of Park City: the opportunity to own a TrailTalk affiliate. After one trip, her first-ever visit to Utah, Megan was in. She and her husband moved across the country from Baltimore to call Heber home. When asked what drew her to TrailTalk, Megan stated, “This idea of walking and talking, not just being outdoors, but having that movement piece, could really elevate people’s experience with therapy and maybe make it even more productive than just sitting on the couch.”

    Megan had often wondered why we tend to compartmentalize physical health from mental health. Incorporating the outdoors and movement with mental health sessions just seemed to make sense. Combining the two has the power to enhance the whole therapy experience. Megan shares, “The theory and concept behind TrailTalk is to increase the integration of physical health with mental health . . . to give people more access to mental health therapy, and to take the stigma away from it.”

    How does taking therapy to the trail promote physical and mental health?

    Bilateral stimulation: Walking creates a rhythmic left-right motion that helps process traumatic memories or events and feelings. Walking can help us generate new ideas.

    Vitamin D: Getting out in the sunshine provides your body with the much-needed benefits of Vitamin D. In addition to numerous health benefits, Vitamin D is vital for regulating absorption of calcium and phosphorus; it promotes a healthy immune system, protects your teeth and bones, and improves the body’s resistance against certain diseases.

    Exercise: Activity and movement improve mood and burn calories.

    New Experience: Being in a different or fresh environment helps us stay curious and explorative.

    Practicing Mindfulness: Hearing birds chirping, leaves rustling in the breeze, and a stream gurgling down the hill provides an enjoyable scenario to practice being present and grounded.

    While hitting the trail is an excellent option for many, it’s not the right fit for every person or every kind of therapy. If an office visit is more conducive to a client’s needs, TrailTalk also has an office-on-wheels option. Their TrailTalk vans are equipped with a comfortable, quiet space to sit and converse.

    You may wonder if TrailTalk could be a good fit for you. Therapy is a wonderful option for people dealing with life crises: grief, life transitions, anxiety and depression, trauma, etc. However, therapy can also be largely preventative in nature. We see a doctor for our yearly health exam and a dentist for our biannual cleanings. We might visit with a financial planner to get our budget figured out and retirement in order, or a personal trainer to get our exercise regimen just right. Why not make a tune-up visit with a therapist to consider the state of your relationships or your progress on personal goals? Therapy is great for those who need to repair and heal, but it can also be approached from a wellness model to help people “thrive rather than just survive.” It’s for people who are working to be more authentic. It’s for people who feel stuck and can’t quite pinpoint why. It’s for people who find the same problems continually resurfacing in their relationships. Really, it’s for people seeking personal wellness in all aspects of life. Megan shares, “If you just feel like you’re not making the progress that you want, that’s when it’s time to come in and have someone who’s trained to see those patterns take a look.”

    How can trained professionals help? A therapist can help you identify where you may be stuck. They can offer ideas and resources, steps you can take, and areas where you might want to try a different approach. They can help you to see something from a new perspective and give you the tools you need to problem-solve in your own life. Sometimes all it takes is a couple of sessions to empower clients to move forward with clarity in an area they find challenging.

    One area that many of us find challenging is gracefully getting through the long winter months. Winter can genuinely challenge our mental health. Megan has several ideas that promote prime mental wellness during the coldest season:

    Get sunlight and Vitamin D: Even though Utah gets cold, we still get a lot of days with sunshine. Make an effort to get outside and catch some rays, even if it means bundling up. Getting sun is our most important natural source of Vitamin D. You may want to talk to your doctor about supplementing with Vitamin D as it can be difficult to get enough during the winter months. Megan says, “People think they have to go out and do a 10-mile hike. You just need to walk around the block.” Any outdoor activity is fine; just get outside every day!

    Socially engage: If we start feeling a little depressed, it’s easy to isolate ourselves socially. We have to push against that. Megan’s advice: “Send that text. Do that game night. Go to that dinner. Sometimes when you get depressed, you don’t feel like it, but doing something is always better than doing nothing.” She adds that our efforts to socially engage are critical to preventing or decreasing the severity or intensity of depression.

    Exercise and sleep: Getting your heart rate up and blood pumping can boost your mood and improve your mental state. A good wind-down routine at night can help set you up for a good night’s sleep, especially if you suffer from anxiety. Megan uses a cell phone analogy: “If you leave all your apps open all day, your battery is dead. You have to close out all the different apps constantly, so your phone stays charged. And your brain is the same way. If you go through your whole day and do no processing, by the end of the day, you’re on complete overload; then, you’re going to just sit there and think about stuff.” If this describes you, this next tip can be incredibly helpful.

    Take mini mental breaks: Try to take little pauses throughout your day. When you feel an emotion, pause and recognize what caused that feeling. Confront it. It’s easy to live our days completely over stimulated and constantly multi-tasking. Sometimes it’s helpful to slow down and do something mindfully without distraction. Doing this allows us to quiet the mind. Megan shares an example of how to do this, “If you’re washing the dishes, just wash the dishes. What does it smell like? What does it look like? What does it feel like?” If mindfulness feels foreign, it may be helpful to be guided through it a few times. Headspace is a great app to help you get started.

    This year of uncertainty is almost over. It has given us an incredible opportunity to lean in rather than resist. Megan shares some pertinent advice as we contemplate the changes we want to make in the coming year, “Go ahead and take that step. If people are anxious about making a change, perhaps that’s a sign that they need to back up and make it smaller and . . . more manageable.” Her closing words of advice to carry you through the new year, “Take your values and vision and align it with action. Actions don’t have to be grand, and they don’t have to be huge. It’s just picking something. Something is better than nothing.”

  • Things to Do in 2021

    Things to Do in 2021

    Covid restrictions may change the way we gather and participate in events, but that shouldn’t stop us from living our best lives in 2021. When in doubt, get outside!

    It’s never been more important to support our friends and neighbors that operate small businesses. Not sure if they are open to the public or holding that special event you like to attend each year? Check in with them to see what requirements they may have for attendance. After all, we’re in this together. Let’s show each other how much we care.

    Best selling author, Gretchen Rubin and her sister and screen-writer, Elizabeth Craft, offer tips on being happy in their top-rated podcast “Happier.” Years back, this witty twosome offered up a whimsical way to celebrate goal setting and living your best life throughout the year. They challenged listeners with a fun spin on a bucket list and New Year’s resolution. The approach was this, create a list of things you would like to accomplish in the upcoming year — or conveniently check the boxes here that interest you. When you write it down you become more committed. I have had these yearly lists for awhile now and have to admit, they have stretched me in my adventures.

    I hope to become a runner, purchase a few pieces of jewelry symbolic to me, begin my Masters program, take more walks, carefully consider nature and my surroundings, and take more one-on-one outings with my children.

    The world we live in today may feel a bit different than it did just a year ago. Lucky for us, we live in an amazing place!

    Now go get started!

     

    Family-Friendly Things To Do

    Eat Out:
    or eat in with curbside pickup. Try a new restaurant monthly or even weekly. There are more than 52 places to eat in the Heber Valley!

    Bowl A Strike:
    visit holiday lanes for a game night out.

    Take A Hike:
    did you know that we have year-round beginner, intermediate, and expert hike and bike options all around the valley?

    Ice castles:
    Bundle up and celebrate the magic of glowing ice sculptures and structures.

    Small Town Christmas:
     The holidays get festive each year with Swiss Christmas, The Creche, and the Christmas Festival for the Children.

    Ice Skating:
    Visit Midway’s small-town outdoor ice rink and sip a cup of hot cocoa.

    Light Hunting:
    Kick-off holiday seasons in the warmth of your car and see festive light displays.

    Ride The Rails:
    Themed train rides on the Heber Valley Railroad are always a big hit with the family or visitors from out of town.

    Local Flicks:
    Enjoy a night out at the movies with real movie theatre popcorn. We have two historical theatres here in Heber.

    Friday Night Lights:
    Attend a local high school sporting event. Go Wasps!

    The Show Must Go On:
    Theatre productions happen year-round in the valley. Check out Timpanogos Valley Theater and High Valley Arts for their schedule.

    Sleepover In The Outdoors:
    You don’t need to travel far to spend the night in the great outdoors. Visit one of our local campgrounds and be sure to reserve in advance.

    Stargazing:
    Celebrate our dark skies at Wasatch Mountain State Park.

    Visit A Working Dairy:
    From autumn hay mazes and pumpkin patches, to cheese making classes and baby animal days, there is always something engaging happening at Heber Valley Artisan Cheese.

    Heber Market On Main:
    Thursday evenings all summer long you’ll find friends and neighbors at the Heber City Park for live music, vendors and food.

    Boots, Chaps And Cowboy Hats:
    The Wasatch County Fair, Demolition Derby, and Rodeo are some of the biggest events in the valley each August. No cowboy hat required.

    Swiss Tacos Anyone?
    Midway’s Swiss Heritage is celebrated each Labor Day weekend with Swiss Days. Pageants, craft booths, food, live music and a parade.

    Sheepdogs:
    K-9 athletes and competitors flock to the valley each Labor Day weekend for the Soldier Hollow Classic Sheepdog Competition.

    Salmon Run:
    Did you know that we have Kokanee salmon in our local Strawberry Reservoir? In the fall, you can see them spawning right next to the board walk at the north end.

    Cascade Springs:
    Take the short drive up to a natural spring. There is a beautiful hiking path, boardwalk and tons of photo ops!

    Wagon Or Sleigh Ride:
    Haunted wagons and horse-drawn sleighs are so much fun with the whole family.

     

    Service-Minded Things To Do

    Yard Cleanup:
    Help out a neighbor in need. Rake their leaves, mow their lawn, shovel their snow. You never know how much it may matter to them.

    Take Out The Trash:
     A full trash bin can be extremely heavy for an injured or elderly neighbor to move. Lend a hand and take it out to the curb and/or back in from the street.

    Share Your Love For Nature:
    Invite a friend or neighbor to go for a walk along the river and breathe in a little fresh air and perspective.

    Donate:
    Some of our incredible opportunities include: Sub 4 Santa, Shop With A Cop (Christmas).

    Food Drive:
    Hold a food drive and donate to the local food pantry to help fight hunger in our community.

    Read To A Child:
    Open their world to new possibilities through literature.

    Get Involved:
    There are plenty of good causes to affiliate with in the valley. Choose one!

    Perform:
    Play an instrument or read for the elderly in our local rest homes or care facilities and scatter a bit of sunshine.

    Write A Thank You:
    Heartfelt thank you cards, written to local service providers can bring joy in an otherwise stressful day.

    Foster Or Adopt:
     Our local shelter, Paws for Life is a no-kill shelter and is always looking to find fur-ever homes or temporary homes for their animals.

    Babysit:
    Volunteer to babysit for a young couple so they can get out on a much-needed date night.

    Relief Supply Drive:
    Gather and donate materials for a Native American community. (Lynn Epperson: 435-671-5839).

    Beautify:
    You don’t need to adopt a highway to clean up trash along a road or street. See something? Take action.

    Climb:
    Hike Memorial Hill and pay respect to those who sacrificed in service of our country.

    Give Blood:
    Sign up with the American Red Cross and donate at a local blood drive.

     

    With A Friend Or A Date

    Moonlight Snowshoeing:
     There are organized hikes throughout the winter. Check out Friends of Wasatch State Park for a schedule.

    Romantic Train Rides:
    Hop aboard one of Heber Valley Railroad’s finest cars and revel in the Chocolate Lover Train or Hot Summer Night Ride.

    Staycation:
    You don’t have to go far to feel like a tourist. Spend a night at one of our local resorts, get room service and sleep in.

    Horseback Riding:
    Local outfitters offer riding opportunities year-round. Saddle up and take to the trails.

    Treasure Hunting:
    Rise early and scour yard sales and thrift shops for treasures.

    Visit The Library:
    Discover a great novel, movie, or a magazine, get hot chocolate on the way home and cozy up in your favorite blanket.

    Break Out The Lederhosen:
    Bottoms up at the annual Oktoberfest hosted by Heber Valley Brewing Company.

    Paddle Into The Sunset:
    Pick up a paddle board, canoe or rental boat and head to our local reservoirs for a day out on the water.

    Namaste:
    Perform sun salutations in the fragrance of sage brush hills with an early morning yoga trek.

    Hot Air Balloon Ride:
    Elevate your perspective and see Heber Valley from 4,000 feet. It’s amazing!

    Plein Air Paradise:
    Feast your eyes at the summer’s most beautiful event, hosted by the Midway Art Association with a painting contest, art exhibition, and sale.

    Sunrise On Timp:
    Set out early to summit Mt. Timpanogos and watch the sun come up over the grandeur of our little valley.

     

    Adventure Junkie

    Soldier Hollow Biathlon Experience:
    Discover the thrill and challenge of firing a precision rifle on an Olympic-calibre range. Private group sessions are available, winter and summer.

    Mountain Bike:
    Spin your wheels on one of our year-round trails! Rentals and sales are available at local outfitters.

    Fly Fishing:
    The fish eat all year so the fishing’s on! Book a local guide to show you the sweet spots.

    Tee Time:
    With over 90 holes of golf in the valley, you have no excuse but to get out and hit a few balls.

    Ski/Snowboard:
    New to winter? Take a lesson and learn to enjoy one of Utah’s most popular winter sports.

    Snowmobile:
    Safety first! Learn how to get outside and enjoy winter in the Wasatch with one of our local guided tours.

    ATV/RZR Rides:
     Go for a drive on a back country dirt road to explore our local mountains.

    Rock Climbing:
    A dangerous sport in the outdoors, or you can keep it safe and visit our indoor climbing wall — The Crag.

    Scuba Dive:
    The only warm U.S. destination to dive is right here at the Homestead Crater. Learn to dive and get certified!

    A River Runs Through It:
    Provo River is a great place to raft. We recommend a local outfitter for safety’s sake.

    Tubing:
    Snow is a fast, slippery surface for rocketing down the hill. Visit Soldier Hollow for rope-towed access to the best slopes in the valley.

    Ready? Aim. Fire!
    Big Hollow Shooting Range is open to the public at no charge. They specialize in pistol and rifle range shooting.

    Zipline:
    Glide through the fresh air on Zipline Utah at Deer Creek State Park.

  • Memorable Michael McLean

    Memorable Michael McLean

    Michael McLean is an extremely-gifted, world-renowned composer, musician, playwright, author, and filmmaker. His larger-than-life personality and life experiences surely make him one of a kind. He’s spontaneous, funny, gracious — and he calls the Heber Valley home.

    “I wasn’t born in Heber, but I got here as soon as I could,” explains McLean, who partnered with a good friend in 1984 to acquire 21 acres in Daniel. “People who’ve lived here, I’m convinced, when they die and go to heaven, nothing’s changed except they can have all the Trainburgers and shakes they want, and they won’t put on weight,” he proclaims.

    A Christmas Classic

    Of all his many accomplishments, McLean is best known for creating the enduring and powerful Christmas musical The Forgotten Carols. This story was created right here in the Heber Valley 29 years ago and has grown and evolved, only getting bigger and better over the years with performances across the country.

    “The Forgotten Carols has always been, for me, the gift that keeps on giving,” says McLean. Last year he was excited because of the rewrite and reimagined changes that were made. “It’s given me a new reason to get up every morning and learn how to tell this story in a way that’s deeper, more hopeful, more fun, and more relevant in these times where so many are crying, ‘I cannot find my way at all.’”

    The show seems to resonate with people because of its real-life application and truth. The story is about a nurse who hasn’t felt much of anything for a very long time and meets a patient who claims to have been around for thousands of years. This patient goes on to share personal stories of various people not typically remembered in the nativity story.

    McLean reflects, “I see myself in the characters and their ‘forgotten carols.’

    “I’m like the innkeeper who turned away Joseph and Mary. I’m not a bad guy; I’m just so busy that I miss things that truly matter.

    “I’m like the shepherd who fell asleep that first Christmas and missed everything — and the only way I know about it is the feeling I get from hearing others tell me about it.”

    Because the characters and their stories are so relatable, this Christmas classic makes audiences truly connect and reflect on the holiday’s true meaning.

    “I think that might be happening for those who have made The Forgotten Carols a tradition. They see themselves in the story, and it helps them remember what they’ve forgotten about the holiday,” McLean supposes. “I also think that the response to The Forgotten Carols is that it is unapologetically about Jesus — about seeing His birth and feeling ‘the magic in the air’ that comes when this story is told.”

    “I’ve got to say, I don’t know how it’s possible to tell the same story so differently and have it feel more familiar than ever.”

    A Tradition Saved

    Because of the current conditions of COVID, this year’s performance of The Forgotten Carols will be more memorable than ever. Through miracles of timing, venues, grants, positive COVID tests, among others, The Forgotten Carols can still be a part of many family Christmas traditions. Last year’s script changes were inspired for that time and even more so for today. It will be shown at movie theaters across the country as a recorded live production of one of the most touching performances ever done at Heritage Theater in Cedar City, Utah, with a masked live socially distanced audience. Because it was filmed using 15 camera angles, The Forgotten Carols will be better than ever. Think of it in the same category as Disney+’s debut of Hamilton. Michael McLean calls this the “No excuses” tour as it will be more accessible than before — something that defies the pandemic.

    A Different Kind of Christmas Star

    Throughout McLean’s storied career, he has had countless memorable moments and special performances. However, one of his most treasured experiences was working with Jimmy Stewart, the legendary actor who played George Bailey in the Christmas classic, It’s a Wonderful Life.

    In his own words, McLean tells what he learned from the star:

    “Back in 1980, I was lucky enough to produce a television show called Mr. Krueger’s Christmas starring a truly world-famous person: James Stewart, Academy Award-winning actor, and my hero. In the time I worked with him, I noticed how he handled his fame.

    People came up to him out of nowhere to meet him, shake his hand, get an autograph, tell him their story, and their connection to him or one of his legendary films. It was utterly amazing how gracious and kind and personal he was with everyone who interrupted his day. I asked him how he was able to do it, and he told me that he believed every one of those people were his partners.

    They had paid for his house in Beverly Hills, got his kids through college, gave him a chance to do the work he loved — and that he owed it to them to show his gratitude for their encouragement and support of him. He then added, ‘If I’m not up to treating everyone that way . . . I stay home.’

    I never forgot that, and when somebody recognizes me and wants to make a connection, I think of the most famous person I ever worked with and try to follow his example.”

    It’s a Wonderful Life in Heber valley

    Just like everyone, McLean’s life has not been without challenges and trials. He’s endured failures and frustration; tackled fears and hopelessness. He battles depression. He’s grateful to have survived a nine-year faith crisis, and for the lessons he wouldn’t have learned any other way. He knows it’s the people around you that make life wonderful.

    There’s a little piece of the Heber Valley in everything he does. He explains, “I am crazy about Wasatch County. I love, love, love living here and want who I am and my work to reflect positively on the gift I’ve been given of being among you. As much as the spectacular surroundings fill my soul and inspire me every day, it’s the people I’m lucky enough to live around that remind me who I hope to become.”

    The Forgotten Carols film will be released starting November 19 and playing at The Avon Theatre in Heber. Find more info online at forgottencarols.com.

  • Serendipity

    Serendipity

    There is something magical about the Heber Valley. It draws people. Visitors, unintentionally searching, find their way here and stay. They become a part of what makes this community so distinctive.

    Angelo Querciali and Carolina De Martino, owners of the Northland store on heber city’s Main Street, were settled in Patagonia, Argentina, a region at the southernmost tip of South America. Now, through their own amazing and unique path, they also have become part of the story of Heber Valley.

    Retail and Relationship Beginnings

    Growing up in Carolina’s family, outdoor retail was life. Carolina’s mother owned an outdoor retail store, and her father had his own brand. Her mother suggested a good friend and client who lived in Tierra de Fuego to help grow the brand. Carolina tried to make an appointment with the business owner. When she finally arranged the appointment, Angelo didn’t even show up! Instead, he sent his brother. Carolina was frustrated and called Angelo again to arrange a meeting. He didn’t want to meet, and she recalled telling him, “Tell me when, because I have the ticket in my hand.” Finally, they met and then started dating soon after. Just six months into their relationship, Carolina got a job in Angelo’s factory and moved to his city. After a year, they were married.

    They had a nice life in Argentina. “We had a lot of things we don’t have here — like our farm. Every weekend we went to the farm. We have a house there, horses, ATV’s, everything to play around with,” said Angelo. The couple was growing a very successful business together, with 15 locations in Argentina, another in Chile, and several franchises.

    Wandering Home

    “Because we had the business, we started coming for the outdoor retail show that used to be in Salt Lake City for the last 12 years. And every time we came up here for work, we took a few weeks to drive all over the Northwest.”

    “We flew to Seattle,” said Angelo, “and then we drove down here, and, honestly, we stopped in Park City by accident for lunch. We started walking . . . and I was telling my wife, ‘This looks like the land where I lived when I was a kid’ . . . We felt so comfortable.”

    They were a day ahead of schedule, so they spent the night in Park City. The next night, they had a hotel reservation in Salt Lake. But they didn’t want to leave. So, they called the Salt Lake hotel, canceled the reservation, and then drove to the convention from Park City each day.

    The couple began traveling to Utah every summer and winter for different retailer shows. “We loved Park City,” said Angelo, “so we started staying there for months every time we came. One day, we came [to Wasatch County] through the mountains and ended up in Midway.”

    While driving around Midway, they came across an open house. “We stopped to look at the house, you know, we were just curious,” said Angelo, “and then we just started looking for houses. In two weeks, we bought the one across the street!”

    “We fell in love with Midway. We bought the house seven years ago,” Carolina added.

    The Midway house served as their vacation home. But each time they came back, their children would beg them to extend the trip. Angelo was regularly rescheduling the airplane tickets to allow for more time here. “We tried to go home [to Argentina] but would end up extending the tickets,” explained Angelo. “Every time we changed the tickets, it was harder to go back. Nobody wanted to go back.” The family decided to move to their Midway vacation home, so they put their papers into the Embassy.

    Expanding the Operations

    While they were waiting, they participated in a show with Northland, which was their leading brand. They mentioned their upcoming move to the owner, and he was excited to have them represent the brand in the U.S. The Northland store in Heber City is now the only location for Northland products in the United States.

    Carolina and Angelo have known the family behind the Northland brand for a long time. “They are owned by a father, son, and daughter,” said Angelo. “They play around in the Alps in Austria all the time . . . It’s a unique brand, very European, with extremely good prices and quality. The prices are really affordable.”

    “Northland is a super complete brand because, on the one hand, they offer very technical apparel for high-performance mountaineering [and other sports]. They also have fashion outdoor apparel for every day,” Carolina explained. “Northland has all these beautiful things that transition super well.”

    They planned to open a small showroom in Midway to start a national distribution for Northland. But then they began considering opening a retail shop. They looked in Heber, but they couldn’t find a store they liked. They eventually found a location in Park City at Redstone. “We had all the papers ready,” recalled Angelo. “Our architect had already done all the plans for the store.”

    Persistent Providence

    A year before, Carolina had found a house on Heber City’s Main Street that she wanted to rent. But it wasn’t available. “It might happen,” she’d said hopefully. Right before signing the Redstone contract, Angelo was driving down Heber’s Main Street and noticed a man putting a sign on the house to announce its availability. Angelo chased the man as he drove off. When he caught up to him, he told him to take the sign off because they wanted the house. “The next day, I called the [Park City] guy and said, ‘You know what? Let’s cancel.”

    Angelo explained the decision. “This is the place we like. This is the kind of life we wanted when we moved here. I think we’re a very lucky couple because sometimes you move because you have to leave your country or because you need to move for a job. You cannot really pick the place. I think we’re very lucky we have the chance to really pick out the place we want to be, and not because we have to.”

    Angelo, Carolina, and their kids are enjoying their new life in the Heber Valley. “We feel super comfortable,” said Carolina. “We love the people, and they are super nice. There are also a lot of options in this valley to have fun, like mountains, lakes . . . we really love it.”

    “We’ve been here for a year already, and we have friends and people that have always helped us from day one,” said Angelo.

    Growing the Community

    Being a part of the community is important to them. One of their main goals is to help develop Main Street in Heber. “I think our main challenge is to try to change the minds of the people to know that they can shop local now. They are not used to it,” said Carolina. “In the next month, I know more stores are coming, and we all have to see what we can do to remind the people [to shop local]. Of course, you can always buy Amazon, but at least give us a chance first.”

    They are excited about the direction Main Street is taking. “If everyone contributes to that goal that the Mayor and the people in the city government are working towards, it will be great. It’s going to be an amazing Main Street,” said Angelo. “I think they have a great plan, and we want to be a part of it.” Carolina agreed. “We really feel part of the community. We are very into taking care of the valley.”

    Although the Heber Northland store is up and running, the couple’s 15 stores in Argentina, and additional stores in Chile are still open. They have 120 employees there, and over 50% have been with the company for at least 20 years. “We are a family business,” said Angelo. “We take care of our employees and our customers very well.” Angelo spends 7-12 hours a day keeping everything running smoothly in Argentina, while Carolina runs the store here. Although he used to alternate spending two weeks here and two weeks there, COVID required that he learn to run the business remotely, for which he is thankful. He enjoys spending much more time now with his wife and children. His future plan is to visit only four times a year and keep the house in Argentina for holidays.

    Quality Offerings

    Whether here or in South America, Angelo and Carolina want their business to be about quality. “It’s going to be quality, and it’s going to be affordable for the quality,” explained Angelo. “We try to give the best price we can.” And after 35 years in the outdoor industry, they know what they are talking about.

    “One difference between other companies and us is that we spend our lives at the stores. We’re proud of what we do. We’re very picky, and we have good, close relationships with the brands. Everything we get, we buy it ourselves,” said Angelo.

    Some of the other brands sold at the Northland store include Birkenstock, Roxy, Quiksilver, 686, and Dare2B Skiwear. They also offer smaller, unique brands, such as Dakota Grizzly, Vela, and Sherpani. Overall, the store mostly sells outdoor apparel, with lots of casual fashion. They like products that can be worn in multiple environments. “This valley is very open to that. You can go to a super high-end restaurant, and you’re still a little outdoorsy,” said Carolina.

    Store manager Thom Chamberlain, who decided to sell his house and move to the valley after a 3-day vacation here, explained that the Heber store focuses on an “active outdoor lifestyle — not only just full activity — but also après fashion. So, after you get done with hiking, skiing, biking, you can still wear our clothing for the bar or club or whatever.”

    Angelo and Carolina are pleased with their brands and their store. They are excited to bring these products to the people in Utah and, eventually, distribute them all across the U.S. But they plan to stay here. Even with all their worldwide travels, they feel very thankful to be here in the Heber Valley. As Angelo put it, “It’s an amazing place to live. There are not too many places like this in the world. Believe me. We’ve been everywhere.”

  • Wasatch Community Foundation

    Wasatch Community Foundation

    In recent years Wasatch County has undergone a tremendous amount of change. As the people who live in this beautiful valley we’ve had to take a deeper look at what we, the community, care about. American author, and huge proponent for community, Margaret J. Wheatley once said, “There is no power for change greater than a community discovering what it cares about.” I believe, during this ever-changing process of discovery, one thing has remained consistent; we care about each other. We care about community. Because we know what we care about — we, the community of Wasatch County, are capable of great change! We are capable of lifting others up regardless of our differences. We are capable of building a community that is better each day than it was the day before. We are capable of being the good we want to see in the world.

    Our community has always strived to serve, so — it’s no wonder that for years Wasatch County had numerous organizations trying to fill the needs of our residents. It’s also no surprise that so many would want to volunteer; donating their time, services, goods, and money; but to which organization? And how did one make sure that their donations were going to help those within Wasatch County? What if you wanted your donations to go towards supporting a specific group or project? And, what if you were the one that needed assistance — which organization did you go to for help? The process seemed overwhelming for many donors and confusing for recipients. In 2005 a group of dedicated volunteers set out to create an easier path, forming the Wasatch Community Foundation. The foundation’s goal is to connect residents who want to donate, to residents in need — from the community, for the community.

    According to their website, “Wasatch Community Foundation is . . . the largest all-volunteer, non-profit organization in Heber Valley.” Cassandra Smith, Director of Marketing, shared, “This is an all volunteer organization. We all live in Heber Valley; we all handpicked Wasatch County as our destination for living, we are all very committed to keeping our community as a place where people feel welcomed and can enjoy and feel safe and happy, and that goes for everyone that lives here.” Cassandra’s voice is full of emotion as she expresses the passion board members share for those living in Wasatch County, “We know that healthy families make happy communities and we want . . . the people in our community to feel welcome, and heard, and lifted, and loved . . . this foundation is a way for us to help, a way for us to give back.”

    The mission of Wasatch Community Foundation is to advance the well-being of Wasatch County residents by uniting community resources and programs through the following pillars: Human Services, Health, Education, Recreation, and Arts. According to Tom Fowler, Board Chair and Health Pillar Chair, “There is a chair for each one of those pillars. They each have their own committee that has established their own vision and mission statement to establish their objectives.” Over the last fifteen years WCF has grown and changed to better serve the community’s needs. One of those changes is the implementation of the five pillars. Cassandra explained that, “These pillars were not decided on a whim. We spent a lot of time discussing and researching, and made our decision very carefully. [Using the philosophy of Maslow’s Hierarchy of Needs] we started at the very bottom; everyone needs food and shelter; moving up you need an education and a job, and we have those things covered in our education and human resources pillars; then continuing to entertainment [the Recreation and Art pillars], which actually helps to self actualize people as they move up Maslow’s Hierarchy of Needs. We use the pillars to match each of those stages as your developing into a self actualized individual and a happy healthy family.”

    If you visit the Wasatch Community Foundation’s website (ourwcf.org) the first thing that greets you are the words; “Happy, Healthy Families Make Extraordinary Communities” written in bold letters and scrolled across a photo of two smiling faces. This simple sentence conveys the ethos of the foundation and everything WCF strives to do. In their earlier years, Jim Richie (one of WCF’s founders) and the foundation were instrumental in spearheading the UVU satellite campus, and helping to fund the Heber Valley Dialysis Center, and the Recreation Center. Through the years the foundation has also played an integral part ensuring that everyone who lives in Wasatch County has the basic necessities to be healthy. WCF partners with groups like Friends for Sight, Community in Action, CCPC, CCPC Heber Valley, St. Mary’s of the Assumption, St. Lawrence Church, Wasatch County School District, and others to provide dental, vision, hearing, and wellness exams and follow-ups to children who are returning to school without health insurance, food services to community members, students and their families, and cold-weather clothing to those in need. Recently the foundation brought together three of five different Christmas gift programs and created one program. Marilyn Fowler, Director and Admin, shared; “What it did was stop redundancy and competition for funds, allowing those events and programs to be more successful and more unified.”

    Unification is the goal and perhaps one of the best examples of this is Wasatch Community Foundation’s Thanksgiving Dinner. This annual event strives to bring everyone in the community together — and they mean every one! From the Mayor to the current Rodeo Queen, to the police and banjo strumming cowboy bands, to senior citizens and your neighbor, your next-of-kin, and you! WCF works together with the hospital, health clinic, and high school to provide a free hot meal and fun-filled evening to anyone in the community who wants to join in. The dinner is held in the high school auditorium and the amazing high school chefs cook all the food. The foundation takes care of all expenses involved so that there is no cost to the high school. Tom gives the run-down; “We have the police there, giving away stuffed animals so that the kids become familiar with them. We have a photo booth to take pictures. The hospital provides shots, blood pressure testing, and other tests. We have a coat and glove drive for people to bring in coats, pants, gloves, hats, and it’s all separated by size. People can come in and get supplies for their kids. It’s a huge success. We have one or two of the Cowboy Poetry bands come and play the whole time, people get up and dance and have a lot of fun.” At first, the idea was to provide a meal for residents unable to enjoy a family Thanksgiving dinner but as plans progressed the foundation decided they wanted it to be “a celebration so that people from all walks of life would come.” A celebration where anyone, regardless of their situation, could feel welcomed, heard, lifted, and loved.

    Ending on that note would be lovely; but much like the Grinch in the children’s story by Dr. Seuss who took, “. . . the Who’s feast . . . pudding . . . roast beast . . . cleaned out the ice box as quick as a flash [and] even took their last can of Who hash.” COVID crept into our community and quick as a flash our lives changed. Many of our residents lost jobs or had to close their businesses, our children could no longer attend school, we were told to stay away from our elderly, and eventually each other. The necessities of life were suddenly in short supply; many questioned how they were going to pay their mortgage or rent, how were they going to purchase food. While the run on toilet paper may have provided comic relief to some — the reality was — most were nervous about what this pandemic meant and what the future would hold. Everyone in our community suddenly became in need of something. Along with other organizations and individuals, Wasatch Community Foundation did what they do best — they went to work making connections with those in the community who could give and those in our community who needed to receive. The foundation partnered with CCPC and St. Mary’s to raise over $130,000 for Wasatch County residents needing help to pay rent, mortgages, utilities, etc. Marilyn had a huge impact on the program as she worked tirelessly finding families (through the school district and other sources) and helping connect them with St. Mary’s. Families were vetted, and lenders were asked to reduce payments, a one-time payment of $500 was then sent directly to the business. Over 200 families in Wasatch County were served through this collaboration. As COVID continued into the summer months the schools were concerned about the logistics of getting lunches to those students, using the school lunch program, who lived far away. The foundation stepped in and as Marilyn described, “We said, ‘Okay — we’re going to take care of that!’ [With the help of many volunteers] we distributed over 2,200 lunches to students that couldn’t make it to the schools. Our [local] restaurants got involved too. John Platt owner of Midway Mercantile Restaurant and our Human Services Chair, Renee [Burkley] worked together; John called the restaurants and every week one or two restaurants would provide hot meals for fifty families! Each of these restaurants would make the food and deliver it to the food pantry, families had to have a card, and they would pick up their food. This program was a great help to our valley.”

    Helping our valley is what Wasatch Community Foundation is all about and although some events, like the Thanksgiving dinner, have gone the way of the ‘Who hash’ for a season; they will return. This year the foundation will be collaborating with CCPC to provide turkeys and a bag of additional Thanksgiving dinner items to families in our valley. Moving forward the foundation has great things planned. Tom stated, “The foundation can do big things for this valley and I think that we have the right board and structure to allow us to focus on projects, programs, and events in specific areas in this valley.” Projects like developing new trail systems, building an art center and an ice-rink, programs like developing a Trade School opportunity for High School students in collaboration with UVU, or a yearly community meet-and-greet event for businesses, non-profits, and community members, are just a few of the ideas residents have shared they’d like to see within our valley. Wasatch Community Foundation’s goal is to bring the people and organizations needed to make these desires a reality together. Tom explains, “The foundation helps with unifying groups and helping in whatever capacity is needed. We support all of Wasatch County — we have a broad approach as to how we meet our mission through our pillars.”

    Wasatch Community Foundation’s motto says it best; “Happy, healthy families create extraordinary communities.” Wasatch County is extraordinary because as a community we know what we care about — we care about each other.

  • Tourism in Heber Valley

    Tourism in Heber Valley

    Paul and Cameron Phillips are a father and son duo who own and operate Strawberry Bay Marina on Strawberry Reservoir. They represent the second and third generation of the Phillips family to run the family-owned business. Since the mid-1970s, when Paul’s father started the company, the father and son team have grown the business to serve the over 2 million visitors that come to recreate at Strawberry Reservoir each year. Today, the Phillips operate a fleet of boat rentals, guided hunting and fishing trips, a 21-room lodge, snowmobiles, and maintain four marinas on the lake. For them, running a business in the tourism industry is about sharing their love for the outdoors with their guests.

    “My father instilled a love for the outdoors in me,” said Paul. “I am an entrepreneur at heart, and we created a business around the things we love to do. I love helping our guests create memories.”

    Operating a family business that has spanned multiple generations has its tough spots, but for Cameron Phillips, Paul’s oldest son, working at the marina has become a passion that started when he was just 14 years old. “I started as a boat boy, cleaning the boats as they came in, and now I love to work with the public and help solve problems around the business,” said Cam.

    The father and son team love working together; their example seems to be contagious as a few more of Paul’s boys have decided to follow in the family’s footsteps, along with Paul’s brother, Jon, and a few of his sons. The Phillips hope is to keep the company in the family and continue giving their guests and new visitors that authentic outdoor experience.

    Before a business can become multigenerational like the Phillips’, it has to start with an idea, an entrepreneurial spirit, and a passion for the experience. Wilderness Access Outfitters is a relatively new business in the Heber Valley tourism sphere. Bryan and Kate Silvey have just completed their fourth summer. Like the Phillips, the Silvey’s had a passion for the outdoors and took the leap to make their passion a business. Bryan said Heber Valley became the perfect location for them to start their business because of the valley’s convenient access to many outdoor experiences.

    “It took us ten years to find the perfect spot, but the Heber Valley is the perfect location with the right climate, community feel, and access to the outdoors for us to open our business,” said Bryan.

    The Silveys and the Phillips’ experiences are just two examples of the hundreds in the tourism industry working hard to share their passion. Whether it’s the outdoors, history, art, food, or any of the plethora of things that draw visitors to the Heber Valley, these business owners want to share their love for their passion with others.

    From single-person startups to large-scale hotels, all these players in the Heber Valley tourism industry add up to create a substantial positive benefit for Wasatch County residents.

    Tourism is one of Wasatch County’s major commodities. According to the Kem C. Gardner Institute, in 2018, visitor spending reached $109 million in Wasatch County. That spending generated $16.6 million in local taxes with an additional $4 million in taxes in indirect spending. This represents sales, restaurant, hotel, and other tax revenue to the cities and county. That equates to about $1800 in tax relief per household in Wasatch County.

    As an industry sector, tourism accounts for nearly nine percent of the labor force in the county. Wasatch County saw the value of tourism on our local economy this year as the COVID pandemic wreaked havoc. During the height of the economic shutdown, Wasatch County unemployment skyrocketed to 17 percent during April, more than double the unemployment rate during the recession a decade earlier. Many of those jobs were in the leisure and hospitality industry. Those were families who lost employment as visitors didn’t feel safe to travel. However, as things improved, many were able to go back to work and even had a successful summer. As of August 2020, Wasatch County’s unemployment dropped down to just over five percent, only a few percentage points above the three percent unemployment in February 2020.

    Heber Valley attracts millions of visitors every year. With a beautiful landscape and easy access to three state parks, national forest land, Strawberry Reservoir, and much more, people come from all around Utah and from across the country to visit. Between community events such as the Sheepdog Championship, Swiss Days, Cowboy Poetry, the state parks, and Strawberry, Wasatch County sees about four million visitors annually. With a population of 35,000, the community needs this visitation to help sustain the businesses, restaurants, and activities the residents enjoy. For the Silveys, Phillips, and many restaurants, most of their guests are from outside the county, which brings in new dollars to the economy.

    As the Heber Valley continues to evolve, so will tourism. This industry isn’t without its challenges. Different regions around the state are experiencing an abundance of visitors in which tourism has created congestion, infrastructure issues, and strain on resources. As more people come to experience the great outdoors, it will take collaboration, open conversations, and a strong vision to help protect what makes this place a tourism draw to avoid and mitigate these future obstacles. The future of tourism is bright, and if done correctly, Heber Valley will continue to be an exciting place for visitors and residents alike.

  • Avalanche

    Avalanche

    Avalanche, it’s a sleeping giant in the snow, waiting below the surface like a troll under the bridge. Be on top of your game this winter. Avoid avalanche danger at all costs, and be prepared.

    You need to be “street smart” and “snow smart” in the backcountry. Tyler St Jeor, professional Ski Patrolman and current patroller with Wasatch County Search and Rescue filled me in on the conditions that lead to avalanches. What happens is this; the snowpack gets grumpy with rapid temperature change. Strong winds can also move tremendous amounts of snow, stripping it from windward slopes and depositing it on the mountain’s leeward side, forming dense, stiff slabs of snow. Imagine a precarious stack of folded laundry or a house of cards. The wrong shift of weight or misplaced addition, and it all comes toppling down!

    Some of the most likely days for avalanches to occur are those following heavy snowstorms. The snow needs time “to become comfortable in its own skin.” St Jeor understands waiting can be challenging. “As an individual who enjoys snowmobiling, I realize how tempting those beautiful days following the big storms are. The air is crystal clear, and the snow looks amazing. However, consider the new weight load the snowpack is trying to adjust to. Be smart and give it a little time.”

    Early season snow or infrequent storms also lead to potentially unstable layering; as thin snowpacks tend to be structurally weak, the snow turns into a pile of sugary crystals, or what avalanche experts call facets. The slope angle defines avalanche terrain. Slopes 30°- 45° are considered avalanche territory. As the slope increases, so does the danger. The gravitational force increases with the slope (Weed, T. (n.d.) Steepness. Utah Avalanche Center. utahavalanchecenter.org/blog/16386). Don’t forget, the area below these slopes is not always safe either; they may be connected to other dangerous slopes above or adjacent to where you’re riding. Having the ability to identify avalanche terrain and the knowledge to travel through that terrain safely becomes imperative to survival in the backcountry, even on a “low danger” day. There is always danger in certain areas. Avoiding those areas entirely on high hazard days becomes the best practice for survival and safety.

    How can you learn to identify avalanche terrain? The best and most responsible level of instruction is hands-on, intensive training held right on the mountain. The most responsible thing to do is to spend time with a professional on-site. To find local offerings check the utahavalanchecenter.org.

    Craig Gordon has been a forecaster with the Utah Avalanche Center for 20 years. He explains, “Avalanche accidents don’t happen randomly; it’s not like getting struck by lightning. There’s a great deal of science involved . . . before loading up your gear, check-in with the Utah Avalanche Center and get the latest forecast. Remember — avalanches are incredibly violent events, and nearly 1 in 4 people are killed by trauma — getting slammed into trees or carried over cliff bands. Even if you’re prepared, if you trigger a slide and need to use your rescue gear, it means you screwed up. If you’re caught and buried, you can’t just pop out of the snow because avalanche debris sets up like concrete in just a second or two; you can’t even wiggle your fingers. That means you’ve got to have all the rescue gear, and you have to know how to use it. It’s the only chance to find your partner under the snow.” Gordon continued with, “Let’s face it, even the best rescues have sad endings. So your best offense is a good defense; simply avoid getting caught in the first place. Your local avalanche forecast gives you all the tools you need to safely navigate the mountains and get a great day of riding in. But avalanche avoidance — that’s the big-ticket item.” Before heading to the backcountry, always ask yourself this question; what is today’s avalanche forecast in my area? And discover the answer first before going out on your winter excursion.

    Take someone with you! Four is a good, reliable number. If the group gets too big, risks increase, and communication becomes difficult. Buried alone, you won’t stand a chance. Be smart and take a partner or two that are trained. Remember, in the event you end up on the bottom of the pile, you’re entrusting your life to your buddies. Choose wisely.

    Absolute MUST HAVES:

    • Shovel
    • Avalanche Transceiver
    • Probe

    It is IMPERATIVE that you wear these items ON YOUR BODY. The avalanche transceiver must be worn under your coat, close to your chest. The shovel and probe should be in a sturdy backpack. Too often, snowmobilers will store their gear in their tunnel compartment. During the event of an avalanche, they may become separated from their sled. At that point, the tools are of no use.

    Avalanche Transceiver: A transceiver, also referred to as a beacon, is a device worn on each person in a party that continuously emits a radio signal. If an individual becomes a searcher, they switch their transceiver to the receiving setting. This action stops their transceiver from emitting a signal, and it now becomes a receiver for radio signals of victims in the vicinity. Transceivers should be checked for functionality, both as receivers and emitters, before every ride. Be sure to change out your transceiver’s batteries once they reach 50%. The transceiver’s search function drains batteries fast. Lithium batteries are an absolute NO GO! Only alkaline batteries should be used. Extra batteries should be part of your avalanche essentials included for every ride.

    Shovel: This is an essential tool with multiple options. Consider the style of your shovel as you invest. It should always be metal. St Jeor is emphatic that plastic isn’t allowed on the hill with his Search and Rescue crew. They break. It’s like trying to dig yourself out of jail with a plastic spoon! Shovels must fit entirely in your pack. If it is not a good fit, you risk losing it during your ride; especially in case of an avalanche, this life-saving tool could be torn from your pack (Delatado, N. (2020, January 13). The Best Avalanche Shovels for Portable Use. Retrieved October 09, 2020, from backyardboss.net/best-avalanche-shovel-reviews). You may feel that a shovel is too cumbersome and heavy to haul with you. However, the weight range is generally between 1-2 pounds, not a considerable burden at all when the cost of saving a life is in the balance (evo (n.d.). How to Choose an Avalanche Shovel. Retrieved October 10, 2020, fromevo.com/guides/how-to-choose-avalanche-shovel).

    Probe: This is the tool that determines the exact location of an avalanche victim. According to the Utah Avalanche Center, the most popular length is 279 cm long. This also happens to be the minimum length of probe you should ever invest in. Probes come in various lengths and are either aluminum or carbon. Remember, speed is the most critical factor. Be sure you can use your probe effectively (evo. (n.d.). How to Choose an Avalanche Probe. Retrieved October 16, 2020, from evo.com/guides/how-to-choose-avalanche-probe).

     Good to HAVES:

    •  Air Bag
    • Personal Locator
    • 2-Way Radio
    • Basic First Aid Kit
    • Food
    • Water

    Wear appropriate outdoor winter clothing! Shovels, probes, and beacons may save you if you’re buried, but they won’t protect you from the elements of the winter climate. The cold is real. The cold and wet may be unrelenting, and hypothermia can become your next problem, avalanche or not.

    Airbag: This handy device has a ripcord attached to a pack. If you hear that unmistakable rumble, the airbag can be deployed. Large airbags help bodies stay near the top of the rubble. St. Jeor compares it to being a “big chip in the bag.” Just as the big potato chips stay close to the surface of your chip bag, you stand a better chance of rising to the top of the debris and chunks of snow when attached to a deployed airbag.

    Personal Locator: Personal locators have direct locator technology and are a much faster and more reliable way of signaling for help than making a phone call. Pushing the SOS button sends an exact geo-tagged location directly to local search personnel.

    2-Way Radio: Good old walkie-talkies may be the best way to communicate with your party. Communication is paramount when working together in locating and accounting for your crew.

    Basic First Aid Kit: Knowledge of basic first aid skills and a simple set of first aid tools come in handy in countless situations. Materials for splinting are important must-haves as breaks and fractures are common. The top medical needs to address in avalanche rescues are airways and bleeding.

    Food and Water: Calorie boosting foods and water are always vital to have on hand when traveling or participating in outdoor recreational activities. Remember, once victims are secured, keeping them in the best condition possible for retrieval and travel is essential. This includes being well nourished and having sources of hydration.

    If you hear that distinct whoomph and the earth feels like it’s falling away from you — you’ll only have a nanosecond to do some quick thinking. Instantly, you are at the mercy of Mother Nature. Ideally, you have a game plan playing in your head before you even step foot on the slopes. Trees can be your best friend or worst enemy, depending on the stage of the game you encounter them. If you’re lucky enough to be next to a tree, immediately grab a hold. It is very likely to secure you through the slide and save your life. However, if you are moving with the avalanche and come in contact with a tree at the force of the slide, that tree is likely to be your demise. Experienced riders may be able to “ride it out” or make it to the side, out of the avalanche’s path. St Jeor says to deploy your airbag at once and do everything in your power to stay on top. “Fight like hell, swim, keep your head on top of the snow.”

    Here are the facts:

    In the event you’re lucky enough to escape the destruction yourself, you should know that right away, a clock begins to tick. In most cases, without an air pocket, you have about 10 minutes of survival time to save individuals buried.

    1.  One person take charge.
    2.  Get a headcount. How many searchers and how many victims do you have.
    3.  It now becomes a “resource management game.”

    Searchers MUST switch their transceivers to search mode. Otherwise, their signal emission will interfere with the search, and they cannot receive a signal for the victims.

    Use your personal locator now! DO NOT go call for help. The ugly truth is that unless rescuers are on the mountain with you, they will not make it in time to retrieve a live body. You are the rescuer! Search and Rescue can help get you off the mountain once you have located and unburied the victims. They will not be there in the crucial 10 minutes you have to find survivors.

    Quickly scan the area for visual clues. You may see a glove, a ski, a sled. Check to see if any of the items are still connected to a person. If the person is not with the item, leave it where it is to document the scene. Keep searchers paraphernalia from cluttering the search area. Items not belonging to the victim can confuse the hunt.

    Be aware that avalanches flow like water. Follow the “flow line” after the last seen point to find your victim. Immediately begin a beacon search to pinpoint your person. If the area to search is small, have others in the search party ready probes and shovels. If you have a vast area to cover, get several transceivers in a pattern to search simultaneously. Systematic searches where muscle memory can kick in and searchers are familiar with their gear are far more successful than unpracticed searches, which is why it is imperative to have training and practice. Practice keeps you prepared. Practice saves lives.

    Once the beacons do their job, it’s time for probes. Begin probing until you have a strike. When you have a strike, LEAVE THE PROBE IN and get shoveling. Shoveling is the most time-consuming step. Once your buddy’s out, if they are unconscious, the first thing you need to check is that you are in a safe location, preferably out of the snow, then check their airway. If they are wearing a helmet, get it off, and clear their mouth of any snow packed in by the force of the slide. Breathing and bleeding are going to be your top priorities to address — in that order. CPR is a back-pocket skill you may need. At this point, it is time to make that phone call, if you didn’t already push a button on a personal locator. Remember, your friend will probably be in shock and need to be kept as warm and dry as possible.

    Be on top of your game this winter and remember: Prevention is paramount. Get trained. Get supplied. Get a plan. Then, get out there and have fun!

  • Booming Real Estate

    Booming Real Estate

    Utah ranked number one in Best Economies Nationwide.

    Utah has the highest Employment growth in the Nation.

    (https://247wallst.com/special-report/2020/08/25/the-states-with-the-best-and-worst-economics-4/1/)

    Utah ranked as the second happiest state and ranked number one for community and environment and work environment.

    (https://wallethub.com/edu/happiest-states/6959)

    The questions over the housing market linger, but the fact of the matter is there has never been a better time to sell, buy, or refinance.

    In early March 2020, we all received a crash course on COVID, whether we liked it or not. As quarantine, business shutdowns, and required masks became the new norm; it became abundantly clear how reliant we all truly are on each other. Assessing the four necessities of life became front and center: food, water, clothing, and shelter (and apparently toilet paper).

    For most, the worry of whether their job would be considered “essential” was front and center. For me, as a Real Estate Agent, I certainly had this concern. In an industry that already ebbs and flows, a pandemic could have unheard-of consequences for the industry. Initially, early Spring Real Estate went on hold. All phone calls stopped, sellers began to take their homes off the market, and renters stopped paying their rent. Clients pulled out of escrows, deeming it a win to walk away from $10,000-$15,000 earnest money rather than risk the possibility of losing out on a lower price point later. Everyone was trying to predict the future to know what the housing market would do. In my industry, though, we don’t predict the future; we just do the best with what’s happening to the market at the moment.

    And for that moment, it paused. However, when Utah moved from Red to Orange, the Real Estate Market, especially that of the Wasatch Front, was an unforeseen boom.

    Some of the “consequences” of COVID actually brought about some amazing silver linings for the state of Utah. These silver linings led to a housing market perfect for buyers and sellers:

    There was a new realization that people could productively work virtually from anywhere. Avoiding other people and crowded areas was the new norm. Many in big metro cities saw Utah, with its booming economy, historically low unemployment rates, a backdrop that rivals the best in the world — and according to a recent article in Utah Business, a now cleaner air quality — as a top spot to relocate to. (https://www.utahbusiness.com/air-apparent-improving-utahs-air-quality)

    Interest rates dropped to an all-time low. Interest rates on a typical 30- year mortgage dropped (and currently remain) well below 3%. Many areas are seeing a record decrease in inventory, which creates a very competitive market. If you are purchasing a home, expect to be one of multiple competitive offers and expect your closing to be longer than usual. Some lenders are asking for 45 plus days to close a new loan. Lenders are flooded with business, and many are focusing primarily on refinancing existing loans versus new loans. However, there are competitive lenders out there. Ask a Real Estate professional for assistance in locating them.

    Many Utah schools planned to reopen come fall, which perked a lot of interest in the late summer months! Schools reopening became especially attractive to residents of states like IL, NY, and CA who have stricter COVID policies in place. Even within our own state, people in the more congested areas of Utah had Wasatch and Summit Counties on their radar for potential moves.

    There is no doubt that the events of 2020 will go down in history books and the suffering that COVID caused right along with it. However, one thing that never fails is Utah’s resilience.

  • Taste The World At Global Grill

    Taste The World At Global Grill

    In a time when people are traveling less, the Heber Valley has a new little gem providing a huge variety of worldwide flavors. Global Grill is just that — a global food experience unmatched in the area. Their slogan “Come Taste the World” says it all.

    The unique menu is listed by the type of food, but also by origin. Patrons can order a bowl from Japan, India, Indonesia, or Cuba. Pasta dishes are available from Italy, Argentina, Thailand, and Mexico. Burritos are listed from four different areas of Mexico: Cancun, Zacatecas, Michoacán, and Sonora. Burgers celebrate ingredients from Korea, America, Mexico, and Persia. And there is a variety of multicultural kids’ meals and desserts too. There are even daily specials to add a little more flavor, from Polynesia, Greece, and the Gulf Coast!

    Owners, Rick and Elizabeth Moreno created the concept, and the menu, specifically for the Heber Valley. They looked at what was already available in the area, and they decided to create something entirely different. “I created the menu this way because I can see people two to three times a week,” explained Rick Moreno. “Today, you may want an authentic Mexican burrito, but tomorrow you may want Indian food.” The same idea applies to an office lunch setting. “They come in, and they can get a burger, and they can get pasta, and everyone’s happy,” said Moreno.

    The Moreno’s are well-versed in the restaurant business. “I’m a chef,” said Rick. “My background is in restaurant executive management. My family has had restaurants since 1951 back in California.” Moreno also worked for large companies, such as Hilton Corporation, to gain even more experience. He also created restaurants, menus, and bars for casinos in Montana before moving here.

    Elizabeth has been working in restaurants since 1999. She was a sous-chef at the former Mayan restaurant in Sandy. In fact, that’s where they met. Rick was creating recipes and consulting for the massive, cliff-diver restaurant.

    “[The Mayan] could seat a thousand people, and had three levels of kitchens,” Rick recalled.

    One night, Elizabeth was the kitchen supervisor over multiple cook lines. The restaurant was so big that they had eight cooks for each line, so 24 cooks total. The servers were complaining that the food service was getting slow. Finally, Elizabeth went to the cook line, moved all the cooks out, and started preparing the food by herself. Rick shared, “The servers were saying, ‘tell her to slow down. We can’t keep up with her!’”

    “They needed their food right away, so that was my mission,” laughed Elizabeth. Originally from Sonora, Mexico, Elizabeth learned from Rick’s mother, who ran a restaurant in California, and shared her recipes with Elizabeth. She has also worked for Chevy’s and Café Rio.

    The couple lived in Utah during the 2002 Olympics, and during that time, Rick created the restaurant Guru’s Cafe with two partners in Salt Lake. They eventually had four locations. His original recipes were used at the restaurants. The Food Network even did a show on Guru’s, where they showcased one of Rick’s recipes.

    Recently, the Moreno Family was living in Montana until they unexpectedly relocated to the Heber Valley last year. They had planned to move to Texas, moved their RV there, and then went back to Montana to pack. The couple’s older daughter was already living in the Heber Valley, and they decided to stop for a visit on the drive back to Texas. While visiting here, the Moreno’s found their current restaurant location and decided to stay. They created the Global Grill, opened in December 2019, and then the COVID pandemic hit. While it has slowed down the business, Global Grill is going strong. The food is full of variety and flavor, and the portion sizes are huge. Rick explained, “I did [large portion sizes] purposely because I wanted to make sure that,  everyone’s getting the value for their money. And most people take part of it home.”

    He continued, “We also have family meals. People can call us every day and ask for an Indian family meal, burrito, or whatever. We have two sizes; small is for four to six people, and large will feed ten to twelve.”

    “Just like our portions for our bowls,” Rick said, “We made sure that our family meals are huge.” Value for the money is a priority for the Morenos. “I hate to go somewhere and get a little disappointed with the food portions.”

    It’s not only the portion sizes that keep bringing people back. The food is all made fresh, in-house. And many of the recipes can be modified for those with dietary concerns. 90% of the menu can be served gluten-free, and 50% can be made vegan. They will also have alcohol available soon.

    The food variety found at the Global Grill is unmatched. “Besides our core menu, we feature other countries as specials,” Rick explained. “We do Russia one day, and we do stroganoff, and then we do Swedish meatballs. On Saturdays, we do Polynesian. Every Tuesday is Taco Salad, and Thursdays is the Greek Gyro Platter…Fridays is the Captain’s Platter.” said Rick.

    In addition to the meals, the Global Grill has two core desserts; tiramisu and tres leches cake. However, they also have other desserts available, such as chocolate tres leches, cheesecake, carrot cake, and tropical bread pudding. “The main ones are always tres leches and tiramisu, but I change sometimes,” explains Elizabeth. One day, Rick suggested that Elizabeth offer to make whole cakes, and “now she makes so many of those cakes!” said Rick. “It’s like a bakery too!”

    The Global Grill also does catering, but not just this menu. “Because of my background in large casinos, I can do anything. Literally, we can do carving stations or whatever. We can do any country and anything that they want,” Rick explained. “I’ve catered from 15 people to 1000 people.”

    The Global Grill fills a niche that the Heber Valley has been missing. And the Morenos are confident that the concept would be a success in other places too. They are preparing to create additional locations for the unique restaurant. Rick shared, “Right now, we’re ready to license them. If someone wanted to do one in Park City, or somewhere else, they could.”

    “We’re still trying to do that uphill climb because of COVID, but we see the light at the end of the tunnel,” said Rick. “We are very thankful for the support they’ve given us here in Heber. Everyone’s responded really well to the food, and the locals here have been good to us. They keep coming in and supporting us, and we want to say thank you. We appreciate that. Especially being the new guys.”

  • Wasatch Women in Business

    Wasatch Women in Business

    When Ida Sapp was a new mother, her daughter became very sick. She was underweight, experienced severe allergies, and her skin was raw from eczema. Ida took her to numerous doctors, naturopaths, and homeopaths, begging each to determine what was wrong with her child. “She just got sicker and sicker,” Ida explains. “At one point, she couldn’t walk because she didn’t have skin on her legs. When she was seven, she started showing memory problems, which was really concerning.” Discouraged and desperate, Ida took her daughter to a chiropractor who also worked with energy healing. The chiropractor pushed on her daughter’s belly and rubbed his hands over her head — then he sent them on their way. What happened next felt miraculous. Almost immediately, Ida’s daughter could walk again, and within ten days, her skin was completely clear. Her digestion improved, and Ida’s seven-year struggle was finally over as her daughter’s health began to improve consistently.

    Whatever this was that healed her child, Ida had to find out more about it. What she discovered was the deep and fascinating world of energy work. After delving into her research and exploration, Ida felt called to work in the field, helping others who were struggling, just like her family had been for so long. She researched several modalities, ultimately finding that what resonated with her the most was The Body Code technique.

    The Body Code is a particular form of energy work that relies on the principle that everything is energy. We are supposed to experience emotions, learn from them, and then let them go. Sometimes, these emotions become “stuck,” and these unprocessed emotional energies manifest in real problems with our health, relationships, and careers. Anyone who has ever experienced stress headaches or gotten an upset stomach from nervousness knows how emotions can appear as physical problems in the body. The Body Code focuses on correcting imbalances in our subconscious that create barriers to moving forward in our lives. Ida found her passion in helping people break through those barriers to become the best version of themselves. After a few years of studying and practicing, Ida became a certified Body Code Coach.

    We have all wanted to make significant strides in life. We yearn for better health, more enriching relationships, and a stronger sense of balance in our lives. Yet, for many of us, these goals frequently feel like dreams on the horizon, just out of reach, and we don’t know how to make them a reality. If you’ve ever felt like you’ve had unmet expectations (oooooh, me!) or like you’re a bit stuck where you are (also me!!), you may be struggling with breaking past blocks in your subconscious that are holding you back from reaching your potential. If given the opportunity to have someone step in and give you the boost you need to correct your energy imbalances and live a more empowered life, would you take it?

    Well, I did! Despite my skepticism for anything that falls heavily into what I call the “woo-woo, New Agey stuff,” I agreed to let Ida work on me — and you know what — it works! In the year since I began doing Ida’s Body Code sessions, I have made some pretty significant changes. Here are just a few; I was able to unload a project taking a great deal of energy and causing a large amount of stress in my life. I broke through some financial barriers that I couldn’t have imagined a short time ago — I bought a bigger house, doubled my income, and got out of debt. And I found more clarity about what I want — and what I don’t want — in my life.

    I’m not the only client of Ida’s who has had success; another client of Ida’s had been suffering for almost twenty years from back pain and severe arthritis due to two broken vertebrae that hadn’t healed properly. She worked with Ida for two months, and, in that time, her back pain decreased tremendously. Her mobility increased to a point where she finally felt like she had her quality of life back.

    When another client’s marriage was affected by her chronic headaches, insomnia, heavy feelings of despair, and deep emotional anguish, she began taking the Body Code sessions. After working with Ida, she finally started sleeping again, her headaches subsided, her marriage improved, she found a new job, and has a newfound joy for life. Now her husband is working with Ida, too! These are the stories that inspire Ida every day and make her excited about her work.

    One of the reasons why I believe Ida is so good at what she does is because, as fulfilling as her job is, balancing her work with raising a family is something that she struggles with too. She gets her clients. She understands them. Ida works out of a shed in their yard that her husband converted into an office, and she tries to fit all her hours in while the children are at school. “There are also the normal daily requirements of cooking, cleaning, shopping, and running the kids around,” she says. “Some days, I feel like a taskmaster instead of an ally and champion to my children. I have had to work hard to build intentional, relaxed time with my children into my day.”

    Seeing her clients make radical transformations is what keeps Ida going. She loves being able to watch people make positive changes in their lives due to her work. Knowing how hard it is to look for answers and come up empty-handed, she is excited to offer people an opportunity to affect real change in their lives. Ida has expanded her business to include coaching, which allows her to increase her Body Code sessions and use her breadth of knowledge to support clients in moving forward and achieving significant growth. “I love seeing people empowered,” Ida says. “Lately, I have been working with several women who are at a crossroads in their lives. The transformation that takes place and the sense of empowerment that they gain over a short period of time has been very rewarding.”

    To learn more about Ida Sapp and her work, visit idasapp.com.

  • Holiday Traditions

    Holiday Traditions

    The crisp fall air brushes against our mountains, painting them with vivid oranges, yellows, and reds. Cornstalks rustle, and the nutty smell of squash, burning ditches, and cinnamon awaken our senses. Autumn arrives, ushering in anticipation for the Holidays — and the foods that come with them.

    Food sustains life and nourishes our bodies, but food also sustains cultures and nourishes our identities. Food is generally at the center of all we do. Foods are symbolic in our religious rituals and associated with specific celebrations. Our food preparation can be sacred, an exact science, a lesson in chemistry, or just some good ole’ fashioned fun — with a pinch here and a dash there! Creating delicious dishes binds friends and families together — or, if you’re on a cooking show, it can turn into a hellish-battle!

    Conversations, stories, history, and heritage are shared — traditions are passed down, and new ones are created — all while we gather around food.

    As we prepare to enter the Holiday chaos, it might be fun to learn a bit about the foods used in celebrations around the world. We invite you to sit back, relax, read for a moment — or two — then take a deep breath, exhale, and prepare to dive into whatever your Winter season looks like (don’t forget to pack a snack).

    While some people carve pumpkins for their October 31 celebrations, residents of Oaxaca, Mexico, are preparing to celebrate Noche de Rabanos (Night of the Radishes). This tradition takes place on December 23 and has been practiced for over a century. Large radishes (upwards of six pounds) are grown and harvested specifically for the event. The radish artists can spend days creating and carving their masterpieces, many of which display nativity scenes, animals, or Mayan imagery. The best radish carver can receive a cash prize worth thousands of pesos (hundreds of USD).(https://www.wvpublic.org/news/2018-12-20/holiday-food-traditions-are-as-much-about-connection-as-eatin)

    The week-long celebration of Kwanzaa (December 26-January 1) is full of dancing, singing, gift exchanging, and culminates in a large feast. Catfish, collards, macaroni and cheese, jerk chicken, gumbo, and accras (Caribbean fritters), have become traditional foods used during the festivities. (https://www.africa.upenn.edu/K-12/Kwanzaa_What_16661.html)

    The Feast of the Seven Fishes is a Southern Italian tradition celebrated on December 24. Whether you’re celebrating in North America or Italy, you won’t find seven specific types of fish being served. Think of it more as a seafood celebration. Typical fish used include: baccala (salt cod), frutti di mare (shellfish), capitone (eel), calamari (squid), scungilli (conch meat) and vongole (clams). Fried vegetables are also a popular accompaniment to the fish. Traditionally, the feast takes place in the morning’s early hours, after midnight mass. “Then it’s time for dessert, which may include biscotti, panforte, pandoro, and panettone.” (https://www.italiarail.com/food/feast-of-the-seven-fishes)

    Worldwide, it is Jewish tradition to eat matzah on Passover, and apples dipped in honey on Rosh Hashanah. During Chanukah (Hanukkah), eating traditional oily foods such as latkes (fried potato pancakes) topped with applesauce or sour cream, and sufganiyot (deep-fried doughnuts) or other kinds of fritters, is in homage to the miracle of the oil that burned for eight nights instead of one. (https://www.chabad.org/holidays)

    Midnight snacking takes on a whole new meaning if you are celebrating New Year’s Eve in Spain. Apparently, eating one dozen grapes at midnight isn’t just a tradition — it’s a serious superstition. On Noche Vieja (Old Night), it is customary to stay at home until the clock strikes twelve. Families and friends gather around their bowl of lucky grapes (uvas de suerte) and wait to hear the chimes ringing from the Real Casa de Correos in Madrid (broadcasted via television across the country). The bells toll twelve times — one for each month. With each chime, you ‘pop’ a grape into your mouth — and probably try not to choke — or laugh. If you eat them all, you will have good luck in the new year. (https://www.donquijote.org/spanish-culture/holidays/nochevieja/)

    This next dish sounds delish! Lechón (Spanish for roasted suckling pig) is one of the most popular dishes in the Philippines and many Latin American countries. The pig is usually stuffed with lemongrass, tamarind, garlic, onions, and chives; it is roasted on a large bamboo spit over an open fire. Lechón is traditionally served whole on a platter at celebrations like weddings and Christmas. It is often served with a thick, rich liver sauce cooked with sugar, fresh herbs, and vinegar. (https://www.tasteatlas.com/lechon) I don’t know about you, but all this talk of food is making me hungry!

    If you need to stop reading and make a food run — go for it — I get it! There are a few more unique victuals to share, but then I think we should go to work on creating our own traditional cuisine and get some food in our bellies!

    Onward — we go!

    In many European countries, you will see processions of girls dressed in a white dress with a red sash, wearing a wreath with candles upon their heads, singing, and carrying Saffron Buns in celebration of St. Lucia on December 13. In Greece, many fast before the holidays, and when Christmas arrives — they go all out — after they break their fast. One of the more popular traditional foods served is Melomakarona, a sweet, honey-soaked cookie topped with ground walnuts. Of course, there’s always the traditional Plum or Figgy Pudding from the UK, Danish Kransekake or Almond Wreath Cake, and all the marzipan, chocolate, red cabbage, and roasted goose from Germany. In Australia, Christmas and New Years are smack dab in the middle of Summer! They celebrate by throwing whatever they feel like on the barbie (grill for the rest of us mates) and enjoying seafood, cold cuts, alcohol, pavlova, and trifle, just to name a few, along with a challenging game of cricket. Here’s an interesting tidbit. According to BBC, for 40 plus years, many Japanese families have gathered around a KFC ‘Party Barell’ for some finger-licking-good chicken as part of their Christmas celebrations — bet you didn’t see that one coming.

    Food is an extension of who we are. Regardless of culture or religion, food is an integral part of life celebrations across this beautiful globe we call home. Food unites. Where ever you are in the world, and whatever you celebrate or don’t celebrate, whether you’re honoring a generations-old tradition or creating new ones; this winter season, we invite you to come, gather — eat and enjoy!

    Gather your kids, friends, and family to discover different cultures and the food they eat. Try out a few new recipes, and prepare them together. Participate in a festivity you’ve never celebrated before. Eat new foods. Share and create a new tradition!

  • A Different Look at Healing

    A Different Look at Healing

    A community is a place for people with common interests. Being a part of a community can give validation and support to its members. The Sacred Nature Apothecary is striving to create its own community in the Wasatch Back. This group centers around a search for wellness and an interest in alternative medicines, such as cannabidiol (CBD). For Elena Yanez, the owner of the apothecary, this new community is a way to help others find relief.

    The shop held its grand opening in September of 2020. It takes the place of a previous CBD store, but Yanez plans to create much more than just a store. “I hope that we can create a community around hemp and CBD, and people can really get relief and joy from the products that they’re using.”

    Yanez has plenty of other things on her plate too. Aside from opening the store, she works in mortgages and refinances, she also runs a down payment assistance fund. She grew up with parents who were real estate investors. When her stepdad joined her family, she learned a lot about the retail business. Yanez followed in the family footsteps with real estate and retail. Then, about 15 years ago, her parents got into the dispensary business in Northern California, and she started learning more about alternative medicines, especially hemp.

    Although some might believe hemp is the same as the marijuana plant, Yanez explained that there are two different plants, although they are cousins. THC is what can induce psychotropic or euphoric effects. While THC is high in marijuana, the hemp plant has only a .03 THC level, which is much lower. In fact, hemp is not known to cause the negative effects of its cousin plant. Yanez explained, “There are no negative side effects with CBD. You’re just totally clear. There’s not that cloud that you can sometimes get with other things, like you could with another pain medication even.”

    Members of Elena’s family run the first hemp lab licensed in Utah, so it was a natural discussion for Yanez and other family members to talk about the possibility of creating a business around CBD when the hemp bill was passed in Utah in 2018.  Elena has always wanted to live in the Heber Valley. She has a lot of family here in Heber, her son was born in Wasatch County, so having her business here was a perfect fit.

    Although she spent most of her childhood living in Sugarhouse, in the Salt Lake area, Yanez moved to Northern California during the summer before her 9th grade year. “Most people, you’d think, would really feel connected with where they went to high school. No, I’ve always tried to get back here,” explained Yanez. “So, the minute I could, I did. Right out of college, I moved back here with a friend on a whim. No matter where I go, I always want to be back here.”

    That’s one reason she chose the name “Sacred Nature Apothecary.” According to Yanez, “That’s how we feel when we come to Heber . . . I remember the first time I drove into Heber. I remember thinking, ‘Oh my gosh. I feel like I’m driving into the commercials from the Hidden Valley Ranch [salad dressing]. It’s an amazingly beautiful place. There’s nowhere else really like it. Everyone is just so nice and connected. And I feel like there’s such a sense of community.”

    That’s her plan with the Sacred Nature Apothecary — to create a community within a community. “I feel like there are so many people out there that are in the same boat that suffer from anxiety or pain or something to do with their neurological system . . . It’s just kind of overwhelming for people to go through this and feel like they’re not being heard or that they have to jump through hoops for care,” she said. “What I really was focused on was creating a welcoming environment for people to come in and learn about products. Maybe they didn’t even know something like CBD would benefit them.” She even carries hemp products to help dogs with health issues.

    Many of her customers come in for pain management, looking for an alternative to prescription medication. “They don’t want to be on the prescription medicines anymore. They’re not working for them anymore, or they just don’t like how they make them feel.” According to Yanez, CBD products can help ease pain without the side effects found in many prescription medications.

    Yanez has so much confidence in the products she sells, that she guarantees everything. “If something doesn’t work for them, they can come in and find something that does,” she said.

    What Is CBD?

    Cannabidiol (CBD) is extracted from the hemp or cannabis plant. It does not produce intoxication.

    Is It Legal?

    House Bill 3001, also known as the Utah Medical Cannabis Act, was passed in 2018, and legalized CBD oil containing 0.3% THC or less.

    The Sacred Nature Apothecary focuses on local companies and products. Yanez explained that hemp is heavily regulated in Utah. “In Utah, everything has to be sent to a lab to get third-party tested, so everyone can see what exactly is in the product and how strong the CBD is. Sometimes, in other markets, there are products that are coming from overseas, and maybe it’s not fully regulated by the FDA or they don’t know what farms the plants are coming from.” Yanez has personal relationships with all her brands, and she knows where they are grown and processed. “Pretty much every product that we carry in this store is locally grown, sourced, processed, and the owners are actually local to Utah.”

    The apothecary also carries Native American jewelry with turquoise and semi-precious earth stones from a tribe in New Mexico and metal art from local artist Rob Palmer. “It looks like something out of Restoration Hardware,” added Yanez. For Christmas, she will have additional items such as other herbs and teas, tea sets, books, golden milk, turmeric, and crystals.

    Elena is grateful to all those who’ve helped her on her journey, “The apothecary wouldn’t be without my mom Elena Larson, and my Step Dad Vince Lera, they’ve always been so supportive and confident in my wild ideas. From a young age they taught us about business, markets, and investments. My Dad, John, and Stepmom, Ramona, who always managed to teach my siblings and I to never forget who we are and why we’re here, Karin and Jeff Mounteer of Heber, are my bonus parents, who have always been there for my son Maverick and I — our rock through thick and thin. And all of our amazing CBD and Brand partnerships, whom together through compassion, education, and using high quality natural plant ingredients and processes, are helping to build a community dedicated to creating alternative and holistic medicines. We are so excited to share our products and knowledge with others.”

  • Ritual Chocolate

    Ritual Chocolate

    The Factory Cafe

    by Pink Elephant Coffee & Ritual Chocolate

    BREAKFAST

    $4 – 9

    Granola
    simply Elizabeth Granola served in a bowl with steamed milk, cold milk or yogurt and topped with honey

    Avocado Toast
    mashed avocado with lemon, olive oil, and Maidon sea salt on sourdough Hawk & Sparrow Toast

    Sourdough Toast
    Hawk & Sparrow sourdough bread with butter & jam

    SMOOTHIES

    $7 -8

    Super Berry
    Strawberry, banana, blueberries, almond milk

    Super Greens
    Spinach, banana, mango, almond milk

    Super Muscles
    banana, 100% Ritual Chocolate, peanut butter, oats, almond milk

    +1 add protein powder to any smoothie

    LUNCH

    $7 -10

    Grilled Cheese
    Caputo’s Old English Cheddar on Hawk & Sparrow bread. Served with jam

    Ham & Cheese
    Caputo’s Old English Cheddar and Olympia Provisions Sweet Ham on Hawk & Sparrow Bread. Served with jam

    BAKED GOODS

    $3.5 -4.5

    Ritual Brownies

    Tea Cake
    assorted offerings from Handmade by Lenka

    Chocolate Chip Cookie
    housemade with Ritual 65% chocolate

    Banana Bread
    by Auntie Em’s Bakery

    COFFEE

    $3.50 – 6

    Espresso

    Macchiato

    Cortado

    Flat White

    Latte

    Americano

    Coffee

    Pourover

    Cold Brew

    Chai Latte

    Matcha Latte

    Tea

    Add +1:
    housemade syrup | oat/almond milk | extra shot

    CHOCOLATE

    $4.25 – 5.25

    2oz Sipping Chocolate

    4oz Sipping Chocolate
    choose from Madagascar, Belize, Ecuador, Peru, Mid Mountain

    Hot Chocolate

    Mocha

    Chocolate Milk

    Iced Drinking Chocolate (V)

    FLIGHTS

    $14 – 17

    Sipping Chocolate

    Chocolate Bars

  • Don Pedro’s

    Don Pedro’s

    APPETIZERS

    $5.95 – 14.45

    Super Nachos
    your choice of chicken, ground beef or picadillo

    Cheese Nachos
    crispy chips with melted cheese

    Guacamole Dip
    fresh ripe avocados blended with tomatoes, onions, cilantro and spices

    Spicy Queso Dip
    blend of cheeses mixed with chipotle peppers and milk. Topped with pico de gallo

    Quesadillas
    flour tortillas stuffed with your choice of chicken, ground beef or picadillo, cheese. Served with guacamole and sour cream. Add carne asada +2.50

    Chicken Taquitos
    flour tortilla stuffed with chicken, rolled and deep fried. Garnished with tomatoes, cotija cheese, sour cream and guacamole

    Carne Asada Fries
    golden fries, perfectly grilled carne asada, melted cheese, pico de Gallo, sour cream and guacamole

    Appetizer Sampler
    taquitos rancheros, chicken taquitos, cheese quesadilla and queso dip

    MEXICAN FAVORITES

    $13.45 – 14.45

    Sizzling Fajitas
    chicken, steak or marinated pork

    Taquitos Rancheros
    3 corn tortillas, stuffed with shredded beef, rolled, and deep fried. Topped with tomatoes and cotija cheese. Served with rice, beans, sour cream and guacamole

    Fajita Quesadilla
    your choice of chicken, steak or marinated pork. Served with rice, beans, sour cream and guacamole

    Tacos Al Carbon
    2 soft grilled tacos. Your choice of chicken, steak, or marinated pork. Served with rice, beans and guacamole

    Flautas
    crispy flour tortillas stuffed with shredded beef or chicken. Topped with cotija cheese and tomatoes. Served with rice, beans, sour cream and guacamole

    LOS MARISCOS (seafood Dishes)

    $16

    Camarones a la diabla
    succulent shrimp and vegetables slowly cooked in a spicy red sauce. Served with rice and tortillas

    Arroz con mariscos
    your choice of shrimp, scallops or both, sauteed in tomato sauce with mushrooms and vegetables. Served over a bed of rice and topped with melted cheese and tortillas

    VEGETARIAN DISHES

    $14

    Vegetable fajitas
    mix of steamed vegetables served sizzling with rice, beans, sour cream, guacamole, pico de Gallo and tortillas

    Vegetable burrito
    fluor tortilla filled with a mix of steamed vegetables. Served with rice and beans

    Vegetable enchiladas
    mix of steamed vegetables wrapped in 2 corn tortillas, smothered in our special sauce. Topped with lettuce, tomatoes and cheese. Served with rice and beans

    LAS TOSTADAS

    Crispy fried corn tortilla layered with your choice of filling covered with shredded lettuce, cheese and tomatoes.
    Make it deluxe: add sour cream & guacamole +3.75
    $12 – 13.45

    Refried Beans & Picadillo

    Beans & Ground Beef

    Beans & Chicken

    Beans & Guacamole

    Two shrimp ceviche tostadas
    raw shrimp cooked in lime juice mixed with chopped tomatoes, onions, cilantro, cucumbers, salt & pepper. Served on a crispy corn tostada. Topped with sliced avocado.

    SOUPS AND SALADS

    $7.95 – 14

    Green Salad
    fresh romaine lettuce topped with tomatoes, carrots, onions and cheese (choice of dressing)

    Chicken Caesar Salad
    tossed caesar salad topped with seasoned chicken breast, cheese, tomatoes & croutons

    Shrimp Salad
    sauteed shrimp. Served in a crispy tortilla shell. Topped with lettuce, cheese and tomatoes

    Taco Salad
    your choice of chicken, ground beef or picadillo. Comes with your choice of dressing.

    Shrimp Taco Salad
    sauteed shrimp. Served in a crispy tortilla shell. Topped with lettuce, cheese & tomatoes

    Fajita Taco Salad
    choice fajita steak, chicken, pork or shrimp

    Fajita Salad
    choice fajita, steak, chicken, pork or shrimp

    Menudo

    Tortilla soup
    hot and hearty chunks of tender chicken breast and fresh avocado are teamed up with tortilla strips and shredded cheese in a chicken broth

    EGG DISHES

    $13.45

    Huevos Rancheros
    3 eggs fried sunny side up, smothered with ranchera sauce and covered with cheese. Served with rice, beans and tortillas

    Huevos Con Chorizo
    spicy Mexican sausage mixed with three fresh scrambled eggs. Served with rice, beans and tortillas

    Machaca
    Sonora-style shredded beef, scrambled eggs, chopped green peppers, onions and tomatoes

    Machaca Burrito
    a soft flour tortilla filled with shredded beef and scrambled eggs cooked with onions, peppers and tomatoes

    Chorizo burrito
    a soft flour tortilla filled with spicy Mexican sausage and scrambled eggs. Topped with ranchera sauce and melted cheese

    LOS BURRITOS

    $14

    House burrito
    filled with your choice of grilled chicken or steak, rice, rancho beans and sour cream. Topped with green tomatillo sauce and avocado slices. Served with rice and beans inside

    Burrito Especial
    loaded with ground beef, rice and beans. Topped with lettuce, tomatoes, cotija cheese and sour cream. Served with rice and beans inside

    Burrito blanco
    filled with chicken, rice and rancho beans, smothered in our white creamy sauce. Topped with melted Monterey Jack and sour cream. Served with rice and beans inside

    Carne asada burrito
    filled with flame-broiled skirt steak, onions and pico de Gallo. Topped with Mexican red sauce and melted cheese. Served with rice and beans on the side

    Fajita burrito
    your choice of chicken, steak or marinated pork. Served with rice and beans inside

    Burrito verde
    chunks of tender pork cooked in our verde sauce. Served with rice and beans on the side

    POLLO (Chicken Dishes)

    $14.45

    Pollo Asado y mas
    marinated char-broiled chicken breast. Served with a ground beef enchilada, rice, beans and warm tortillas

    Pollo a la crema
    strips of chicken breast with mushrooms cooked in a rich cream sauce. Served with rice, beans and tortillas

    Arroz con pollo
    tender strips of chicken prepared with fresh mushrooms. Served on a bed of rice with melted cheese and smothered in our own special sauce. Comes with a choice of flour or corn tortillas. Served with rice and beans

    Mole poblano
    strips of chicken breast cooked in a delicious, sweet-spicy sauce made of chile pods, sesame seeds, peanuts, cinnamon, chocolate and spices. Served with Mexican rice, beans and warm tortillas

    Pollo ranchero
    strips of chicken breast cooked with onions and bell peppers in a zetsy tomato sauce. Served w/ Mexican rice, beans and warm tortillas

    LAS CARNES (meat dishes)

    $14.45 – 49.95

    Carne Asada y mas
    fillets of skirt steak flame-broiled to your liking and served with chicken enchilada, rice, beans, guacamole and tortillas

    Parillada (for two)
    includes: grilled chicken breast, carne asada, shrimp wrapped with bacon, cheese quesadillas, salsa, rice, beans, tortillas sour cream and guacamole

    Molcajete Supreme
    chicken and steak sauteed in our ranchera sauce with our pico de Gallo, mushrooms and cactus, topped with melted cheese, sliced avocado and delicious skewer of shrimp. Served in “the Lava Rock”, with rice, beans and tortillas

    Molcajete
    delicious bowl of chicken and steak strips. Sauteed in our zesty ranchera sauce with mushrooms and pico de Gallo. Served with avocado slices, rice, beans and tortillas

    Chile Verde
    chunks of tender pork cooked in our verde sauce. Served with rice, beans and tortillas

    Steak a la mexicana
    strips of flank steak cooked with onions, bell peppers and our ranchera sauce. Served with rice, beans and tortillas

    Carnitas
    braised pork served in small pieces. The meat is cripy on the outside and juice and tender on the inside. Served with rice, beans, chopped onions, cilantro, salsa and tortillas

    ENCHILADAS

    $14.25 – 16

    Enchiladas de la Casa
    2 corn tortillas stuffed with your choice of cheese, chicken, ground beef or picadillo. Smothered with red sauce, topped with fresh onions, oregano and cotija cheese. Served with rice, beans, sour cream and guacamole

    Enchiladas a la Crema
    2 corn tortilla stuffed with chicken, smothered in our special white cream sauce and melted cheese. Topped with green onions. Served with rice and beans

    Enchiladas Rancheras
    2 corn tortillas rolled and stuffed with cheese, ground beef, chicken or picadillo. Smothered with ranchera sauce. Topped with tomato and onions. Served with guacamole, sour cream, rice and beans

    Mole Enchiladas
    2 corn tortillas stuffed with chicken, smothered in our authentic mole sauce and melted cheese. Served with rice and beans

    Enchiladas Suizas
    2 corn tortillas stuffed with your choice of cheese, chicken, ground beef or picadillo. Topped with a delicious green tomatillo sauce and melted Monterey Jack cheese, garnished with sour cream. Served with rice and beans

    Enchiladas Mazatlan
    2 flour tortillas stuffed with shrimp and smothered with our cream chipotle sauce. Topped with Monterey Jack cheese. Served with rice, beans and sliced avocado

    Seafood Enchilada
    2 corn stuffed with crab meat, shrimp, fish and scallops. Topped with a rich chipotle sauce and served with sour cream, guacamole, rice and beans

    LOS POSTRES (Desserts)

    $7.25 

    Deep-Fried Ice Cream

    Churros

    Sopapillas

    Vanilla flan

    Funnel Cake Fries

    DRINKS

    $3.50 – 5.50

    Coke, Diet Coke, Coke Zero, Root Beer, Dr. Pepper, Diet Dr. Pepper, Orange Fanta, Lemonade, Sprite, Ice Tea, Coffee

    Jarritos Mexican Soda (assorted flavors)

    Sangria

    Horchata – no refills

    Juice and milk

    Pina Colada and Margaritas (Non alcoholic)

  • Heber City’s Envision 2050 General Plan Receives Prestigious Award

    Heber City’s Envision 2050 General Plan Receives Prestigious Award

    Heber City is gaining some state recognition for its Envision 2050 plan. The Utah Chapter of the American Planning Association (APA Utah) recently presented Heber City with a High Achievement Award for the innovative community plan.

    The APAUT award recognizes planning excellence. “It’s a really important thing for us to celebrate great plans . . . and to learn from those award winners,” said Chapter President Ted Knowles.
    According to the Envision Heber website, “Envision Heber is a once-in-a-generation opportunity to contemplate the long-term goals of our city and imagine the future we want for ourselves, our families and our neighbors.” The plan was created using feedback from the community through public meetings, community open houses, workshops, and public surveys. Heber City’s new General Plan was then based on the input.

    An award ceremony was held over Zoom on Wednesday, October 21, 2020. Several local officials and committee members were in attendance.

    Heber City Planner Matt Brower stated, “This is quite an amazing award for Heber. We’re so honored to receive it for Envision Heber 2050. Never has a city undertaken such a comprehensive effort to outreach and try to garner as much input as we possibly could from the community.”
    Morgan Brimm, head of the Awards Committee, read a prepared statement about the plan. “Heber City Envision 2050 recognizes that Heber City is at a crossroads with significant growth along the Wasatch Back. The city, the general plan steering committee, residents and consultants worked together to create a thorough public involvement process to ensure that the general plan captures a vision that represents Heber’s values and hopes for the future.”

    Brower added, “As everyone knows, great things can’t happen without great people. Without [the City Council’s] vision . . . this would not have happened, and my hat’s off to them for supporting this.”

    The Envision Heber 2050 plan is available here: https://envisionheber.com/.

  • The Great American Food Truck

    The Great American Food Truck

    CHICKEN

    $14 – 18

    Nashville Hot Chicken
    Our delicious Tenders, we give the Nashville Hot treatment and kick it up a bit with the spices. This Nashville classic is a little spicy and a little sweet for a perfect, flavorful balance. Comes with your choice of two sides and a dinner roll.

    Grilled BBQ Chicken Quarters
    The choice of white or dark meat is easy, then you need to choose between a zesty dry rub or sweet honey BBQ sauce. Grilled to perfection, all choices are finger lickin’ good, some of the best BBQ chicken around these parts, we guarantee it. Comes with your choice of two sides and a hawaiian sweet roll.

    Homemade Chicken Tenders
    Our signature dish, these plump, juicy, premium Chicken Tenders are the “Star of the Show”. Hand-battered tenders, fried ‘til crispy golden brown. Comes with your choice of sauces, Buffalo, Mississippi Honey BBQ, Garlic Parmesan, Spicy Bourbon, Sweet Teriyaki or Sweet Chili. Then add your choice of two sides and a hawaiian sweet roll.

    Nashville Hot Chicken Tender Sandwich
    Two Nashville Hot Chicken Tenders served on a ciabatta bun with mayo, pickles and tomato. Oh boy, this is good, so go ahead and get your spice on. Comes with fries.

    Chicken Tender Sandwich
    Two Chicken Tenders served on a ciabatta bun with mayo, pickles and tomato. Simple and classic, we’ll let the Chicken do the talkin’. Comes with fries.

    Chicken & Waffles
    Our take on this classic. Two light fluffy waffles with two chicken tenders and our version of a spicy, maple butter “Comeback sauce”. A delicious choice anytime of the day.

    SANDWICHES

    $15 – 16

    Brisket Sandwich
    Brisket Sandwich, we stacked the brisket high then splash on a bit of sauce, sweet, mild or zesty, your choice. Comes with fries.

    Nashville Hot Chicken Tender Sandwich
    Two Nashville Hot Chicken Tenders served on a ciabatta bun with mayo, pickles and tomato. Oh boy, this is good, so go ahead and get your spice on. Comes with fries.

    Chicken Tender Sandwich
    Two Chicken Tenders served on a ciabatta bun with mayo, pickles and tomato. Simple and classic, we’ll let the Chicken do the talkin’. Comes with fries.

    SIDES

    $4 – 9

    Fries
    A basket of our signature fries

    Choice of additional sides with a meal or sandwich
    Creamed Corn, Rodeo Beans, Sweet Southern Coleslaw or a Small order of french fries

    DESSERTS

    $6 – 9

    Ice Cream
    Bubble Gum, Chocolate, Cookie Dough, Mango, Mint Chocolate Chip, Oreo, Vanilla Bean and Wildberry Cheesecake. Served in a cup. Cones available on request.

    Cheesecake Roll
    Crispy outside, cheesecake inside. Just go for it, you won’t regret it, it is simply delicious.

    DRINKS

    $2 – 4

    Bottled Soft Drinks
    Coke, Diet Coke, Mountain Dew, Diet Mountain Dew, Sprite, Dr Pepper, Diet Dr Pepper, Root Beer and occasionally some other choices too.

    Bottled Water

    Monster Energy Drinks

    ASK IF WE HAVE THESE TODAY

    $11 – 17

    Jumbo Chicken Wings
    Big, plump Chicken Wings lightly battered and fried, then sauced or sauce on the side. Our delicious sauces are Buffalo, Mississippi Honey BBQ, Garlic Parmesan, Spicy Bourbon, Sweet Teriyaki or Sweet Chili. Comes with fries.

    Boneless Chicken Wings
    Starts with Boneless Chicken Wings lightly battered and fried, then sauced or sauce on the side. Our delicious sauces are Buffalo, Mississippi Honey BBQ, Garlic Parmesan, Spicy Bourbon, Sweet Teriyaki or Sweet Chili. Comes with fries.

    Chicken Nuggets
    Chicken Nuggets come as a basket battered and fried served on a bed of fries with your choice of sauce on the side. (yes it is real chicken nuggets from the chicken breast)

  • New Cascade Springs Road is Now Open!

    New Cascade Springs Road is Now Open!

    The road to Cascade Springs, in the mountains above Midway, is now open and much safer. The Central Federal Lands Highway Division (CFLHD), Wasatch County, the United States Forest Service, and Utah State Parks have been working together since 2019 to make some dramatic improvements to the roadway. The road was closed throughout the summer but recently reopened to traffic. According to the Federal Highway Administration, although the road is open, construction will continue through October. Visitors are advised to watch for work crews and anticipate delays.

    Cascade Springs is “a large artesian spring with naturally-terraced cascades and pools,” according to the U.S. Forest Service website. “Over seven million gallons of water flow through the springs each day.” Cascade Springs is extremely guest-friendly, with boardwalk trails, bridges, benches, and signs. Some areas are handicap-accessible, and restrooms are provided. Wildflowers, trees, and other vegetation are abundant around the springs.

    Cascade Springs Road can be accessed through Midway City. The newly-improved road stretches from the boundary of Wasatch Mountain State Park all the way to the Alpine Scenic Loop Road. On the western half of the road, the project included pavement rehabilitation. For the eastern half to Midway, however, work included “complete roadway reconstruction, including slope and roadway stabilization, guardrail, retaining walls, minor roadway realignment to straighten curves, and drainage enhancements,” according to the Federal Highway Administration’s Project Description. The eastern road before construction was a dirt and gravel roadway, with no guardrails and huge drop-offs.

    The new road provides safer and more reliable access to the Cascade Springs recreation area. It also enhances the entire Cascade Scenic Drive. The improvements cover approximately 12 miles of mountain roadway.

    For more information on the Cascade Springs Scenic Drive or the Cascade Springs Recreation Site, contact the Pleasant Grove Ranger District of the Uinta National Forest at 801-785-3563.

  • Ribbon-Cutting Ceremony for New Mural

    Ribbon-Cutting Ceremony for New Mural

    A ribbon-cutting ceremony was held today, officially announcing a new mural on Main Street. The artwork is on the north side of the visitor center. It depicts many of the outdoor recreation opportunities available in the Heber Valley. This mural is only the first installment of many to come through the Heber City CAMS’ Art in Public Places Initiative. It is a collaborative effort between Heber City, the Heber Valley Chamber of Commerce, and the Community Alliance for Main Street.

    Tom Stone, Chairperson of CAMS, opened the ceremony. He said that 18 different artists submitted to create the mural. Artist Jason Quinn was eventually chosen to paint the first mural, setting the standard for those to follow. Stone discussed an ongoing question that Heber City has been asking: “Who are we?” Heber City has a rich history, which includes agriculture, pioneers, cowboys, swiss heritage, and many other potential identities. He suggested that the question the city could be asking instead is “who do we want to become?”

    “Heber has things other cities would die for,” said Stone. “It is the coolest place to live ever.” He proposed that Heber be recognized as an outdoor sports destination and a place to gather. The mural depicts some of the many outdoor sports available here, including fishing, cross-country skiing, mountain biking, and others. Improving Main Street creates a ripple effect throughout the Heber Valley. “We want to make our best first impression,” Stone explained. “People want this,” he said, mentioning comments he has received about the firepit gatherings, food trucks, and Christmas Tree lighting ceremony.

    The artist, Jason Quinn, a native of Heber City, was unable to attend. His comments were read, however, explaining how he desired to “generate emotion in the community.”

    Heber City Mayor Kelleen Potter then explained the purposes behind the initiative. It is hoped that creating this artwork on Main Street will bring tourism to downtown businesses, improve and enhance Main Street, and promote public gatherings. Mayor Potter then announced the next phase of the initiative, which will be a mural on the south wall of the bank building. Tom Stone will be sponsoring the mural. He will also be creating a gathering and eating space in that area. “Heber has no better cheerleader than Tom,” said Potter.

    Stone cut the ribbon for the official ceremony. The group is now turning their focus to Phase Two of the initiative.

    More information about the Community Alliance for Main Street is available at https://hebercitycams.org/.

     

  • Heber City Creates Main Street Banner Ordinance

    Heber City Creates Main Street Banner Ordinance

    The Heber City Council recently updated the city’s policy regarding banners posted on Main Street’s light posts. This was partially in response to an emotionally-charged, split opinion among local residents concerning Pride banners, which have been allowed on the City’s light posts for the past two years.

    Heber City Council Member Ryan Stack, an attorney who has worked as a public prosecutor since 2007 and has served on a Utah Supreme Court Advisory Committee, explained why the change was necessary. “Last year’s conversation regarding the Pride banners included several mentions about possible [negative] reply banners.” Because, from a legal standpoint, the old banner policy created a “limited public forum,” the City would not be able to regulate content, and any banners, no matter what they said, would have to be allowed to hang on the City’s light posts.

    The City Council was concerned about possible response banners being used to “infuriate and offend” people on both sides of the issues. Legally, Heber City “would have to allow any . . . banners, even those submitted by well-known hate groups . . . clearly designed to inflame and disrupt,” explained Stack. If the City reserved the right to choose which private speech was allowed, it would be discriminating against other free speech. A legal “slippery slope” would be created, meaning that the City would be obligated to allow all private banners.

    The City Council opted, instead, to reserve the city-owned light poles as a space for the City to promote its government-run events, rather than open them up to all possible private messages. Stack said that his vote for the new ordinance was only meant to protect Heber City from potential liability. From a legal perspective, the only way to guard against perceived favoritism is to allow all public speech or allow none, according to Stack. “This is a sensitive issue,” he continued, “and I understand the need to redraft our banner ordinance has been misunderstood by some as an attack on the Pride banners. This is not the case.”

    Heber City Mayor Kelleen Potter added, “It’s important to recognize this policy applies only to banners hung by the City on poles in our downtown. This does not affect private citizens’ or businesses’ ability to hang a Pride flag if they desire.” She continued, “I recognize for many in the LGBTQ community and allies, this policy is a painful loss after enjoying celebrating the Pride banners for the last two years. I encourage everyone who recognizes the value of those banners to come together and figure out how we can be more supportive of our vulnerable LGBTQ community members.”

  • Heber to Hold Public Open House

    Heber to Hold Public Open House

    Heber City will be holding an open house on Wednesday for public review of recommendations from the Parks and Trails Committee. The public is invited to attend virtually over Zoom. The meeting will begin at 6pm and again at 7pm, August 26, 2020. The public open house sessions will be recorded and available for viewing afterwards on the Heber City website.

    The city has been working with an outside consulting organization, Landmark Design, to create a vision for the city’s future parks. They met in January 2020 to begin the project. An advisory committee was then created, including public officials and members of the community, to discuss different options. Landmark Design analyzed current parks and future projections for growth. The committee later discussed ideas presented and, together with the consultants, created a plan. It is designed to meet recreational desires, while maintaining open space and an interconnected parks and trails system. According to Landmark Design, “the plan is intended to be synergistic with the Envision Heber 2050 general plan and will propel Heber towards achieving a world-class park system for the community.”

    Now the city wants public input on the draft master plan before the process continues. The document is available online, and the public open house gives members of the community an opportunity to discuss the draft master plan.

    The Zoom meeting ID is 822 9565 9118, and the passcode is 276398. A copy of the preliminary plan is available here:

    https://ldi-ut.com/images/project-docs/Heber-Parks/20-0820%20Heber%20Parks%20MP%20DRAFT%20for%20WEB.pdf

     

  • The Show Must Go On!

    The Show Must Go On!

    The Timpanogos Valley Theater (TVT) is opening its 2020 production of Joseph and the Amazing Technicolor Dreamcoat today. It will run in the evenings on Wednesdays, Fridays, and Saturdays from August 12-22. All evening performances will begin at 7:30 pm. Saturday’s shows will also include an 11:00am matinee.

    The show was originally scheduled to run in May, but it was postponed due to health concerns. TVT determined in early July that a modified, outdoor performance might be a possibility. Outdoor, socially-distanced rehearsals were held beginning in July, and the show has become a reality. In addition to talented actors, performances will also feature the Heber Valley Children’s Choir. Even the One Stop dinosaur is jumping in on the action, with a rainbow coat and groovy hair, created by Heber City resident, Christine Chappell.

    The production will be held on the lawn, just south of the Main Street historic city building. Audience household groups will be distanced from each other and from the stage. Facemasks will be required, except while seated in individual, socially-distanced groups. The theater will not be selling concessions, but food trucks will be nearby. Also, sanitizer stations and temperature checks will be used. For additional safety, high-risk individuals may enter and be seated 50 minutes prior to the show.

    The 90-minute show will be performed concert-style to increase safety of the cast members and others. Tickets are $10 per person, or $50 total for groups of 6-8 people. They may be bought online in advance and early purchases are highly encouraged. Tickets may be purchased at the door through Venmo or with exact change, but capacity will be limited, and the shows may sell out.

    The Timpanogos Valley Theater Company has been in operation since 2001. Its focus is family theatre, and, especially, on bringing youth and adults together for quality productions.

    For more information, go to  http://www.timpvalleytheatre.com. 

    Photo credit: Timpanogos Valley Theater Facebook Page

  • Art Murals coming to Heber City

    Art Murals coming to Heber City

    CAMS’ Art in Public Places Initiative kicked off this week by launching the first of several huge murals in Heber City. The Community Alliance for Main Street (CAMS) partnered with Heber City and the Heber Valley Chamber of Commerce to create the artwork. According to Mayor Kelleen Potter, the murals are “an investment in our downtown. Data shows investing in downtowns brings back great returns, often $3 for every dollar spent.”

    The inaugural mural will be on the north side of the Heber Valley Visitor’s Center at 475 N. Main Street. It will be visible to the approximately 15,000 cars that pass through daily. An estimated 30% of these drivers are visitors to Heber. The finished mural will be about 27 feet across and 8 ½ feet high.

    Local artist Jason Quinn was selected out of 15 muralists to complete the initial artwork. The artist spent a month planning the mural. He said it will probably take him another month to finish it. “They wanted to put something here that would identify . . . or send a message of who Heber is, and what they are aspiring to be,” said Quinn. “So as people come into town, the first thing they see is what Heber is proud of. . . . Everything they offer here [recreationally] is world-class. I think what [Heber] would like to do is point out that there are a lot of reasons to slow down and take it in.”

    The initiative will produce 6 to 12 murals, with at least one being completed per year. Tom Stone of CAMS explained, “We are going to have different locations. We have a couple private businesses that have donated their space that will put up some other murals as well. . . .We are getting top-notch, high quality people to come in and do the murals.”

    Mayor Potter added, “I think you’ll see some things from our history, from our future, from our present. It’s going to create a feeling.”

    More information about the Community Alliance for Main Street can be found at https://hebercitycams.org/

  • Utah Lt. Governor Spencer Cox Visits Wasatch County

    Utah Lt. Governor Spencer Cox Visits Wasatch County

    The lieutenant governor and GOP gubernatorial candidate Spencer Cox, along with his running mate Utah Senator Deidre Henderson, stopped by the Spin Cafe in Heber City on Wednesday to meet with local residents. The event provided an opportunity for Cox and Henderson to discuss issues important to Wasatch County. Cox also visited the Kohler Dairy Farm earlier in the day.

    A native of rural Fairview, Utah, Cox has made it a goal to visit each of Utah’s 248 cities and towns during his campaign for governor. He currently continues to reside in Fairview, commuting 200 miles almost every day to work in Salt Lake City. One of his main priorities is strengthening rural economies.

    Cox discussed the growth-related challenges that rural Utah is facing and emphasized that infrastructure must be in place ahead of growth to manage growth more effectively. “There are a couple of things that are really important, and one is we want to maintain our quality of life, … and when infrastructure precedes growth, the quality of life stays high. Where growth precedes infrastructure, the quality of life goes down,” according to Cox. He added that the type of growth and where it happens is also important. “For example, we need localized opportunities,” he stated. However, Cox mentioned that the ability to work from home more, due to the COVID pandemic, has had its own benefits. “That is one way to change growth patterns,” he suggested.

    When asked about the balance between strengthening rural economies and preserving open space, he said that “the best way to preserve open space is to work with agriculture and make sure that our agricultural communities can succeed.” He mentioned the many dairy farms that used to be in the Heber Valley, of which there are very few left. “There are things we can do to preserve [those lands] for future generations and keep farming happening. . . . Making sure food is produced [in our state] is critical, and that’s one way to preserve open spaces.” Cox said that they are working with the agricultural community to incentivize farming, thus encouraging land to be passed down to later generations without being developed.

    COVID-19, mental health, and education funding were also among the many topics discussed at the event. To learn more about the lieutenant governor’s initiatives for Utah, go to: https://ltgovernor.utah.gov/

  • Red Light, Green Light, GO!

    Red Light, Green Light, GO!

    One of the city’s busiest intersections is becoming much safer. A new traffic light is being added to 100 South and 300 West. This road is also State Highway 113 and is managed by the Utah Department of Transportation (UDOT). The department has been doing a “warrant study” to determine if there was a need in that location, and their analysis showed that the stoplight was necessary to maintain the safety of the road. UDOT is also adding left-turn lanes on 100 South and crosswalks in all four directions.

    “These added safety features just make that intersection safer for everyone who uses it,” said UDOT spokesperson Geoff Dupaix. “It makes it a lot more traffic and pedestrian-friendly.” This intersection is currently used for school crossing and is also a main connection point between Heber and Midway.

    This area has an interesting potential future. The area is zoned as R-3, with an RC Overlay Zone. An R-3 zone is generally located near the main city area, and can have single-family homes, but also apartments and community facilities. Usually, commercial business is not allowed. However, the RC Overlay Zone provides some additional uses for the area. This residential/commercial overlay corridor runs along 100 South, from 100 West to 100 South.

    The RC Overlay is still primarily residential, but it allows for limited types of businesses. Any commercial use, however, must maintain a residential look through small, individual, historic-looking buildings. Currently, the only business on the intersection is the Heber Senator Bed and Breakfast, housed in the 1902 Joseph Murdock home.

    According to Dupaix, future possibilities were not a factor in this particular situation. However, UDOT is constantly collecting data on all their state roads to measure how well their transportation system is working. The new stoplights should be in operation on Monday.

  • A Colorful Display Of Heber City Unity

    A Colorful Display Of Heber City Unity

    Heber City has officially put out its welcome mat for the summer! This past Saturday, the Community Alliance for Main Street (CAMS) organized its Heber City Annual Spring Planting. CAMS has made its mission to “restore and improve our beloved historic Main Street.” The non-profit is required to work with the significant limitations of being on a state highway, but Main Street is still the face of Heber City to visitors, and CAMS is working towards supporting local businesses and Heber’s economy by creating a unique and charming corridor.

    Business owners along Main Street have previously had the responsibility of maintaining the planter boxes along the street, but this year Heber City Municipal has taken a larger role by tilling the boxes and adding a new water-wise drip system. Also, the boxes were mostly redone to create a more uniform look, although a couple of them still retain their former unique character. The old boxes had not been officially updated since the Utah Olympics in 2002. The planters are now overseen by Head Gardener, Chris Keeling. She has been working with Dairy Keen for years and has now joined with CAMS and Heber City to prepare and oversee the Main Street boxes throughout the season.

    According to CAMS Chairperson, Tom Stone, analysis of other cities has shown that flowers, greenery, and trees on main streets are a major draw for communities. He says that along with creating a better perception of the town, beautifying Main Street helps local businesses by creating an inviting place where people will want to gather and shop. For this reason, the partnership between Heber City and CAMS is mutually beneficial with shared goals to improve the city, visually and economically.

    “I’ve been involved with this for about 15 years,” Stone explains, “and never had we had the city leadership, both City Council level, City Manager, and the Mayor be this heavily interested and putting in the time and effort to make sure we succeed together”. Stone says there is much more to come, such as murals around town and a water feature. “We need more people and volunteers,” says Stone. “Main Street is our first impression. . . . There are a few of us doing a lot, and I think if there were a lot of us doing a few things, we would have even greater things coming.”

    The local volunteers who planted flowers on Saturday created a beautiful reminder of the good that can come from community involvement and effort.

  • Melvin’s Public House

    Melvin’s Public House

    Appetizers

    $1.50 – 8.99

    Cheese fries
    topped with cheese sauce

    Chili cheese fries
    topped with Melvin’s meat chili, cheese sauce, and jalapenos

    Loaded fries
    topped with bacon, cheese sauce, sour cream, and chives

    Fries

    Pickle fries

    Cup chili

    Side gravy

    Poutine (or Disco Fries if you’re from Jersey)
    fries with deep-fried cheese curds, beef gravy & chives

    Nachos
    tortilla chips covered with cheddar cheese sauce, onions, jalapeños, olives, tomatoes
    add chili or chicken on top

    Cheese curd

    O-rings
    house-made beer battered onion rings

    Cauliflower
    deep-fried, medium-spiced cauliflower. Served with carrots, celery and a side of ranch or blue cheese

    Deep-fried cheese curds $6.99

    Side cheese sauce

    Wings

    $14.99

    Wings to go
    Choose one flavor per order, or order plain with sauces on the side. Served with carrots, celery and a side of ranch or blue cheese.

    sauces: plain sauce on side | mild | medium | hot | hiccup | hot BBQ | BBQ | blackened | garlic | teri | sweet thai | parm | Korean BBQ | garlic pam dry | garlic parm

    dips: ranch | blue cheese

    Burgers

    $11.99

    Burger
    Topped with lettuce, tomatoes, onions and pickles on a brioche bun. Served with fries, or upgrade your side.

    Bean Burg
    Topped with lettuce, tomatoes, onions and pickles on a brioche bun. Served with fries, or upgrade your side.

    Grill Chx
    Topped with lettuce, tomatoes, onions and pickles on a brioche bun. Served with fries, or upgrade your side.

    Crispy Chx
    Deep fried and topped with lettuce, tomatoes, onions and pickles on a brioche bun. Served with fries, or upgrade your side.

    Sandwiches & Salads

    $3.49 – 14.99

    Chx Parm

    Philly

    Chx Fingers

    The Club

    Big Dog

    Kid Dog

    Brat

    BLT

    Reuben

    Caesar

    Wedge

  • Goochy Goo BBQ

    Goochy Goo BBQ

    Entrees

    Brisket | Pulled Pork | Chicken | Andouille Sausage
    $8 – 16.50

    Hot Mess
    baked potato, butter, choice of meat, cheese, bacon, green onion, southwestern ranch

    Goochy Sundae
    Goochy’s homemade mac-n-cheese, bacon, cheese, green onions, BBQ ranch. Choice of meat: brisket, andouille sausage, pulled pork, or chicken.

    Rib Plate
    Four ribs with your choice of side.

    Signature Sandwich
    Toasted bun, raspberry pepper jelly, red onions, pickles. Choice of meat: brisket, andouille sausage, pulled pork, or chicken.

    Goochy Combo – One Meat
    Choice of 1 meat: brisket, pulled pork, andouille sausage, or chicken. (Add $2 for each serving of brisket or pork). Choose one side

    Goochy Combo – Three Meats
    Choice of 3 meats: brisket, pulled pork, andouille sausage, or chicken. (Add $2 for each additional serving of brisket or pork). Choose one side

    Goochy Scoops
    Fritos Scoops, House made Queso Sauce, Baked Beans, Choice of Meat, Cheese, Green Onions, Bacon, Spicy BBQ Sauce, BBQ Ranch, Pepperoncini, Jalapenos, and Sour Cream

    Street Tacos
    SOLD INDIVIDUALLY: Two warm corn tortillas, choice of meat, minced red onion, queso fresco, Goochy’s Own cilantro lime dressing, chopped cilantro.

    Smoked Brisket Chili Bowl
    Goochy’s own smoked brisket chili served in a bread bowl topped with, cheese, green onions, and sour cream

    Salads

    $12.50

    Garden Bowl
    Mixed greens, shredded cheese, red onions, grape tomatoes, carrots, Craisins, choice of meat, bacon, and choice of dressing

    Sides

    $3 – 6

    Baked Beans
    Coleslaw
    Mac-N-Cheese
    Potato Salad
    Baked Potato

  • Cucina Rustico

    Cucina Rustico

    Appetizers

    $7 – 13.50

    meatballs in marinara
    house-made meatballs with our marinara sauce served with bread
    (upgrade to garlic cheese bread for +$3)

    Fire Roasted Tomato Basil Soup – small 8oz | large 12oz
    made with fire-roasted tomatoes comes with a loaf of our house-made bread. Upgrade to garlic cheese bread for $3

    Bread

    $6.50 – 8.50

    Cheese Bread
    Garlic Cheese Bread from our House made Bread, our Signature Garlic Oil, and Mozzarella. Cheese.
    or
    Pesto Cheese Bread from our House made Bread with Garlic oil, Pesto, Mozzarella, and topped with Bacon.
    Garlic Cheese Bread | Pesto Cheese Bread with Bacon

    Pizzas

    $10 – 16.50

    Alfredo Fresca – Regular | No Red Onion
    Alfredo Sauce, Mozzarella Cheese, Prosciutto, and Red Onions- kissed with fire and topped with Arugula dressed with Lemon Juice and Garlic Oil, sprinkled with Parmesan Cheese.

    Big Red – Sweet Baby Rays | Famous Dave’s Devil’s Spit (Spicy Hot) | No Red Onion
    BBQ Sauce, Mozzarella, Chicken, Cheddar, Red Onion, Kissed with fire and topped with cilantro.

    Margherita
    house-made red sauce, fresh basil, mozzarella, EVO, sea salt (V)

    Bianca Fresca – Regular | No Goat Cheese, add Mozzarella
    garlic oil, goat cheese, prosciutto, kissed with fire and topped with arugula, dressed with lemon juice, garlic oil, Parmesan cheese

    Mediterranean Veggie – Goat Cheese | Mozzarella
    garlic oil, goat cheese, artichoke hearts, fresh grape tomatoes, kalamata olives and drizzled with pesto sauce (V)

    Sophie
    garlic oil sauce, mozzarella, fresh rosemary (add sea salt and cracked pepper to enhance the flavor profile) (V)

    Sausage & Caramelized Onion
    red sauce, mozzarella, Italian sausage, caramelized onions

    Pepperoni & Rosemary
    red sauce, mozzarella, pepperoni, Parmesan, fresh rosemary

    Pesto Chicken – Regular | No Pesto Red Sauce | Red Sauce, Pesto when Finished
    Pesto, Mozzarella, Chicken, Tomato, Kalamata Olives, Artichoke Hearts, and Red Onion.

    Build your Own Pizza
    Choose sauce, Cheese, and toppings

    Big Butt
    Same as the Big Red except we use House smoked pork shoulder instead of chicken.
    Sweet Baby Rays | Famous Dave’s Devil’s Spit (Spicy Food) | No Red Onion

    Cheese Pizza – Regular | Elevated
    Our famous crust topped with Red sauce and Cheese. Elevated version add garlic oil and sea salt (If your really feeling bold add Calabrian Peppers. (One of my favorites!))

    The Franco
    garlic oil, gorgonzola, sausage, bacon, caramelized onion

    Blackberry Buzz
    Mozzarella, Blackberries, Pulled Pork, Pepperlane Blackberry Buzz Preserves and topped with fresh basil.

    Blackberry Sweet
    Mozzarella, Blackberries, Sweetened Condensed Milk, topped with fresh Basil

    Caprese
    Garlic Oil, Mozzarella, Fresh Basil, Cherry Tomatoes, and drizzled with a balsamic reduction.

    Four Cheese Pesto – Regular | Red Sauce
    Pesto, Mozzarella, 3 cheese blend of Ricotta, Romano, and Parmesan. If you like a rich, creamy, cheesy, salty, garlicky, and absolutely wonderful pizza…this one’s for you!!!

    Massimo – Pepperoni | Sausage | Both
    Red Sauce, Mozzarella, Pepperoni or sausage, Mushrooms, Green Pepper, Onion, and Olives

    Hog Heaven – Regular | No Honey
    Red Sauce, Mozzarella, Pepperoni, Sausage, Bacon, House Smoked Pulled Pork, then drizzled with Habanero Honey.

    Calabrian
    Red sauce, Mozzarella, Meatballs, Calabrian Chile Peppers and Parmesan Cheese.

    Chicken Alfredo
    Alfredo Sauce, Mozzarella Cheese, Chicken, Bacon, Rosemary, and Garlic Oil.
    Regular | Add Calabrian Peppers

    Il Italiano
    Red Sauce, Mozzarella, your choice of mild or spicy Soppressata, Calabrian Chilies, Red Onion, and drizzled with Hot Honey

    Seasonal Pizza

    $12.50 – 14.50

    The Great Pumpkin
    Pumpkin, Fontina Cheese, House Made Spicy Italian Sausage, Caramelized Shallots, Crispy Sage, Stracciatella, and drizzled with Hot Honey.

    Dutch Apple Pie
    Homemade apple pie filling, covered with a crunching topping.

    Sandwich

    $10.50

    Meatball Sandwich
    house made bread with meatballs, marinara and mozzarella

    Pasta

    $10.50

    Spaghetti with Meatballs
    Spaghetti with marinara and 2 House made meat balls

    Sausage Penne
    Penne pasta with marinara and house made Italian sausage covered with mozzarella and baked in the wood oven

    Fettuccine Alfredo with Grilled Chicken
    Fettuccine with Alfredo sauce, grilled chicken, and topped with Italian parsley

    Dessert

    $6.50 

    Cannoli

    filled with classic cannoli cream covered with mini chocolate chips and sprinkled with powdered sugar

    Drinks

    • San Pellegrino sparkling fruit drinks
    • bottled water
    • Coke products

    On the side

    $0.50 – 1

    Balsamic
    ranch
    marinara
    habanero honey

  • Chick’s Cafe

    Chick’s Cafe

    Dinner Specialties

    $11.75 – 16.75

    Deep-fried Jumbo Shrimp (4pcs)

    Fried Chicken

    Pork Chop (2pcs)

    Roast Beef USDA Choice

    Roast Pork

    Hamburger Steak

    Fresh Utah Rainbow Trout

    Grilled Breaded Halibut
    served with lemon wedges and tartar sauce

    Calf Liver

    Steaks

    Sausage patty, bacon or ham

    $4.25

    one egg

    $2.00

    two eggs

    $3.00

    biscuit & gravy

    $3.00

    hash browns

    $3.00

    homemade scone

    $2.95

    cinnamon toast

    $2.95

    homemade cinnamon roll

    $4.00

    cereals

    Cold Cereal

    $3.25

    Old Fashioned Oatmeal

    $4.25

    burritos & biscuits

    breakfast burrito

    ham, sausage or bacon $9.95

    two biscuits & gravy

    $7.75

    one biscuit & gravy

    $5.50

    pancakes

    Regular or buckwheat pancakes. Served with butter and syrup.

    Tall stack

    (3) $5.75

    short stack

    (2) $4.50

    kids mickey mouse pancake

    $2.50

    one pancake

    $2.75

    french toast

    three slices

    $5.75

    two slices

    $4.75

    kids french toast

    with two slices of bacon $5.75

    salads

    Served with scone and choice of dressing: Thousand island, bleu cheese, French, Italian or ranch.
    Salad bar only served on the weekends.

    Chef’s salad

    $9.75

    Crispy chicken salad

    $9.75

    soup, salad & scone

    $9.75

    salad bar

    $8.75

    salad bar & soup

    $9.75

    sandwiches

    Served with mashed potatoes, gravy and salad.

    hot beef or pork

    $10.25

    hamburger

    $10.00

    cheeseburger

    $10.25

    hot chicken fried steak

    $10.25

    Cold beef or pork

    served on plain or toasted bread with potato chips and pickles  $8.50

    grilled cheese

    served on plain or toasted bread with potato chips and pickles  $5.00

    grilled ham & cheese

    served on plain or toasted bread with potato chips and pickles  $8.50

    BLT

    served on plain or toasted bread with potato chips and pickles  $8.50

    breaded chicken patty

    served with French fries, salad and tartar sauce  $10.00

    grilled chicken breast

    served with French fries, salad and tartar sauce  $10.00

    fish patty

    served with French fries, salad and tartar sauce  $10.00
    with cheese, add $.25

    burgers & such

    Served with chips.

    hamburger

    $6.50

    cheeseburger

    $7.00

    add fries $1.50

    Served with salad and fries.

    double hamburger

    $9.50

    double cheeseburger

    $9.50

    chicken strips

    (3) $10.00

    halibut strips

    (3) $11.25

    kids chicken strip

    $6.50

    kids chicken strip

    with fries $8.50

    chick’s famous specialty

    Served with mashed potatoes and brown gravy, soup, salad and a scone.

    chicken fried steak

    $11.75

    dinner entrées

    Served with mashed potatoes topped with brown gravy, soup or salad and a scone.

    pork chops

    (2) $14.75

    fried chicken

    $13.25

    roast beef

    USDA Choice $13.25

    roast pork

    served with applesauce $13.25

    hamburger steak

    $11.75

    fresh rainbow trout

    boned half-pound served with lemon wedges and tartar sauce $16.75

    grilled breaded halibut

    served with lemon wedges and tartar sauce $16.75

    deep-fried jumbo shrimp

    (4) $16.75

    calf liver

    with onions or bacon $12.75, with both $13.75

    steaks

    All steaks are graded USDA Choice.

    T-Bone Steak

    $16.75

    ribeye steak

    $16.75

    Top sirloin steak

    $15.00

    senior menu

    Served with soup or salad, choice of potato and a scone.

    pork chop

    $10.25

    chicken fried steak

    $10.25

    hamburger steak

    $10.25

    Desserts

    homemade slice of pie

    $4.75

    homemade cinnamon roll

    $4.00

    sundae

    $4.75

    ice cream

    $2.75

    float

    $4.75

    milkshake

    $5.50

    malt

    $5.75

    ask about our daily specials!

  • Bagel Den

    Bagel Den

    Bagels

    Made Fresh All Day, Every Day

    each $1.99

    half dozen $9.49

    half dozen with one tub of cream cheese $12.99

    dozen $15.29

    dozen with two tubs of cream cheese $22.99

    Variety:

    • asiago
    • blueberry
    • chocolate chip
    • cheddar jalapeño
    • cinnamon raisin
    • cinnamon sugar
    • egg
    • everything
    • French toast
    • garlic
    • multigrain
    • onion
    • plain
    • poppy seed
    • pretzel
    • pumpernickel
    • salt
    • sesame seed
    • whole wheat

    Bagel with:

    $2.99 – 4.29

    cream cheese
    butter
    peanut butter  (contains nuts)
    jelly
    peanut butter and jelly (contains nuts)
    Nutella (contains nuts)
    honey
    hummus
    avocado

    Cream Cheese Flavors:

    • bacon scallion
    • blueberry
    • garden veggie
    • honey almond (contains nuts)
    • onion and chive
    • plain
    • strawberry
    • jalapeño

    Breakfast

    Made with fresh-cracked grade A large eggs or egg whites on your choice of bagel. Elevate your sandwich by adding any flavor cream cheese +0.89
    Cheese choices: Cheddar, Pepper Jack, Provolone, Swiss
    $4.99 – 9.29

    Egg & Cheese

    Egg, Bacon & Cheese

    Egg, Ham & Cheese

    Egg, Sausage & Cheese

    Carnivore
    egg, bacon, ham, sausage and two slices of cheese

    Egg & Lox
    egg, lox, tomato, onion, spinach and onion chive cream cheese

    Vegetarian
    egg, fresh spinach, tomato and avocado

    Cali
    egg, bacon, avocado and tomato

    Mexicana
    egg, sausage, pepper jack and jalapeño cream cheese

    Lunch

    Served on your choice of bagel variety with chips, fruit cup or seasonal deli salad and a pickle. Elevate your sandwich by adding any flavor cream cheese +0.89
    $7.49 – 11.29

    COLD

    Loaded Club
    ham, turkey, roast beef, provolone, lettuce, tomato, onions, mayo & mustard

    Nova Lox
    lox (smoked salmon), cream cheese, capers and onion

    Turkey, Bacon & Avocado
    lettuce, tomato, onion and mayo

    Club
    ham, turkey, bacon, cheddar, lettuce, tomato, onion and mayo

    Roast Beef & Provolone
    lettuce, tomato, onion, mayo & mustard

    Veggie
    lettuce, tomato, onion, cucumber, spinach, avocado and hummus

    Chicken Salad
    lettuce, tomato and onion (contains nuts)

    Tuna Salad
    lettuce, tomato and onion

    Ham & Cheese
    lettuce, tomato, onion, mayo and mustard

    Turkey & Cheese
    lettuce, tomato, onion, mayo and mustard

    BLT
    bacon, lettuce, tomato and mayo

    HOT

    Chicken, Bacon & Ranch
    cheddar, lettuce, tomato and onion, served hot

    Buffalo Chicken
    lettuce, tomato, onion, blue cheese or ranch, served hot

    Chicken Cordon Bleu
    ham, Swiss cheese, lettuce, tomato, onion, mayo and mustard, served hot

    Roast Beef & Onion
    2 slices provolone & horseradish mayo

    Pizza
    cheese or pepperoni

    Mac & Cheese

    All-natural, New York White Cheddar, Cavatappi Pasta
    Cup $5.99 | Bowl $7.49

    Drinks

    $2.50 – 5.75

    All espresso bar drinks available hot, iced or frozen.
    Almond milk, soy milk, coconut milk & oat milk +0.75

    Coffee & Tea (12 oz. | 16 oz. | 20 oz.)

    Latte (12 oz. | 16 oz. | 20 oz.)

    Flavored Latte (12 oz. | 16 oz. | 20 oz.)
    flavors: Vanilla, Sugar-Free Vanilla, Hazelnut, Seasonal

    Mocha (12 oz. | 16 oz. | 20 oz.)

    White Chocolate Mocha (12 oz. | 16 oz. | 20 oz.)

    Black & White Mocha (12 oz. | 16 oz. | 20 oz.)

    Caramel Macchiato (12 oz. | 16 oz. | 20 oz.)

    Cappuccino (12 oz. | 16 oz. | 20 oz.)

    Americano (12 oz. | 16 oz. | 20 oz.)

    Chai Latte (12 oz. | 16 oz. | 20 oz.)

    Hot Cocoa (12 oz. | 16 oz. | 20 oz.)

    Steamer (12 oz. | 16 oz. | 20 oz.)

    Cold Brew (16 oz. | 20 oz.)

    Smoothies

    $5.50 – 6.25

    (16 oz. | 20 oz.)

    strawberry banana

    mixed berry

    peanut butter and banana (contains nuts)

    tropical fruit

    green

    Catering menu found on thebagelden.com

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