Samak Smoke House was first established in 1972. In those 54 years, there have been three owners. I had the pleasure of speaking with current owners, Jen Hisey and David Witham. With 22 years under their belts, they have had the longest tenure of any owners in its history. David managed the till while Jen and I spoke over mugs of americanos on the porch in the crisp morning air.

Jen and David are both transplants to Utah from Michigan and Washington, respectively. While in their 20s, the couple was drawn here by skiing, Utah’s beauty, and abundant outdoor recreation.  They “met and fell in love on Park City Main Street.” In 2004, an opportunity came up to buy the Smoke House from family friends. They moved to Samak, settling into the cabin next door. There, they raised their two children, Genevieve and Charley. With a laugh, Jen says, “They were born here. I had them, then five minutes later it was back to work!” It literally is the epitome of a mom-and-pop shop.

When they purchased the smokehouse, neither of them had ever smoked meat before. David had spent years as a fishing guide, but smoking it was entirely new territory. They quickly discovered that mastering the craft was both an art and a science. Every batch requires time, precision, and patience, and each product, whether it’s meat, cheese, or even salt, is carefully prepared, brined, smoked, and packaged before it ever reaches the shelf. Jen explains, “It’s very labor-intensive. Every day there is something to work on out in the smokehouse.”

The recipe has remained unchanged since 1972. Everything is smoked “with real cherry wood. We never use liquid smoke,” Jen explains with a point of pride. While jerky is their claim to fame, their sandwiches, smoked cheese, smoked fish (trout and salmon), Samak Stickies (delicious little no-bake peanut butter granola balls), and smoked salt—the secret to their incredible sandwiches—are also distinctly noteworthy.

The recipe is the same, but over time Jen and David have filled every square inch of their shop with personal touches. You can see their hand in the décor, the sunflowers welcoming you in, the wall filled with pictures, and the thoughtfully curated products and keepsakes they stock. The effect is genuinely rustic, and “pretty down to earth” in Jen’s words. The power of an intentional personal touch is evident—they have never advertised! They have continued to significantly grow simply through word of mouth and the impact of their personal touches.

They aim to welcome a wide range of visitors and locals alike. “We have the best customers in the world. They are here because they want to be in the Uintas.” The Smoke House is a “destination built on tradition.” People will come for a single annual visit. Then there are the locals who come every day for a morning coffee and sandwich. Jen and David see horsemen, snowmobilers, hikers, backpackers, fishermen, skiers… the whole gamut! Their summer is by far the busiest season, but they’re still open and busy all winter. Plus, their gift boxes keep them busy during the holidays.

It’s a pace and life Jen loves.
“I love my job. It is my purpose,” she explains. She loves the relationships she has built with customers, employees, and most importantly, her family. It has very much been a family endeavor, and she “wouldn’t have it any other way.” They work hard together. Her children learned so much about what they were capable of—everything from “being able to cook their own eggs for breakfast,” to working in the smokehouse and shop alongside their parents.

Jen and David further invested in the community they love by purchasing The Notch (formerly the Bear Creek Inn), just a short distance up the road in Samak. For nine years, David primarily remodeled and ran The Notch, while Jen focused on the Smoke House with their kids. They sold the pub just before COVID, making it possible for them to buy a house in Park City, closer to where their kids, now adults, live. Tender emotions were clear in her expression as she spoke about that time with them, and the bond they grew as a result. “Raising our kids here were the most meaningful years.” She expressed that, for lack of a better word, it was an “honor” to share that time with her kids.

Recently they have begun to “think about the next phase.” For now, she’s not sure where the future will take them, but their minds are open. “[We’re] very content still doing this, until there is something that tells us we can’t…like carpal tunnel!”

With the summer still whittling away, the Uinta’s are calling. I asked Jen what she thinks is the secret to the perfect picnic in the mountains. She instantly knew just what it would be. “A park pass, which we sell here, a smoked fish picnic pack, and a double-shot Americano!” Make plans to visit this hidden gem in Samak, Utah, where you can grab the perfect picnic, breathe in the fresh mountain air, and spend a glorious day surrounded by nature’s beauty.

samaksmokehouse.com

The +7 Farm Store is a labor of love for proprietor Chelsey Leavitt. She’ll tell you the idea simply filled a need in the community. “We’re bridging the gap between people who want to buy locally produced goods but don’t know where to find them—or don’t want to spend Saturdays driving from farm to farm—and producers who have incredible products but no place to sell them.” If pressed, she’ll admit the idea had been quietly forming for years, waiting for the right moment.
The +7 name itself carries deep meaning. It began with Leavitt’s grandparents, Neal and Mary Jane Mortensen, who created the +7 beef brand by selecting the best seven genetic traits from different breeds and combining them into one superior product. That philosophy—bringing the best together—stuck with Chelsey. When the farm store became reality, the name felt inevitable.

Today, the +7 Farm Store is exactly that philosophy in action: a locally produced food hub bringing together the best of the Wasatch Back under one roof. The shelves feature locally raised beef, eggs, produce, sourdough, coffee, skincare, pottery, flowers, and art. Every item is hand-selected, with offerings shifting seasonally to reflect what’s freshest and best.

“Honor your own stories and tell them, too.” – Madeleine L’Engle

The store also solved a very real logistical challenge. Chelsey and her husband, Cliff, had spent years trying to find the right way to market and distribute their own cattle brand, L2 Ranch Beef. After they married, they began the gradual process of buying the family ranch and transitioning from a conventional operation to a direct-to-consumer model. Chelsey, who holds a degree in Agribusiness from Utah State, always knew she wanted to be a cattle rancher—but the path wasn’t straightforward.

Without a storefront, they experimented with beef shares, farm boxes, deliveries, and restaurant sales. Each model worked—kind of. “For years I was trying to figure out how to sell,” Leavitt says. “It was inconvenient, especially with four little kids. Delivery and pick-up were hard to coordinate.”

Then everything clicked. After a conversation with her sister about a sourdough business and stumbling across a video about an “honesty box” produce stand, Leavitt had an unmistakable moment of clarity. “That inner knowing—you just know. Within two months, the shed was up and running.”

The result is a self-serve experience customers love. “People enjoy being able to shop without someone hovering or asking questions,” Leavitt says. “That freedom really resonates.” It also allows Cliff to focus on ranching while Chelsey runs the business—each leaning into what they do best.

“There are only two lasting bequests…roots and wings.”
– Hodding S. Carter

What truly sets +7 apart is Leavitt herself. A natural connector, she’s genuinely interested in people’s stories and thrives on helping others succeed. When the store idea took shape, she tapped into a wide network of local farmers, makers, and artists—relationships built over a lifetime.

That entrepreneurial spark showed up early. She raised goats at age seven and ran a pet-care business in middle school. “My dad’s side of the family is all entrepreneurs,” she laughs. “It goes back generations.”

Now, all those experiences have converged. “Everything I’ve dabbled in is finally coming together,” Leavitt says. “My confidence has grown. I believe in my vision, and that makes you brave enough to do bigger things.”

The response has been overwhelming. “It’s exceeded all my expectations,” she says. “People love it. The community has embraced it. And I’m having so much fun—it’s my creative outlet.”

Leavitt’s passion for healthy, accessible, locally produced food continues to drive her forward. This spring, she and partner, Lindsey Waddoups, of Three Sprouts Flower Farm will open a second +7 Farm Store in Farmington.

When asked if she’s arrived where she wants to be, Leavitt smiles. “I’m just getting started.”

Visit +7 Farm Store at:
231 S 175 W, Kamas
plus7farm.store  |  @plus7farmstore

Speakeasy Antiques is a charming new addition to Kamas Main Street, having opened just five months ago. Before launching the shop, Marilee had a small display tucked in the back of the same building, which previously housed the handicrafts and art shop Artique. When the building went up for sale at the end of 2024, she seized the opportunity to invest in the community and town she’s come to love since moving to Utah by opening her own antiques store. As she puts it, “How crazy of an old lady am I to have a little antique shop? […] But I love it. It’s how I meet my neighbors. For me, selling antiques is fun—but meeting people is the most fun.”

Seizing opportunities is nothing new for Marilee. She has lived a full life marked by profound seasons of change—some chosen, others unexpected—but Marilee’s navigated them all through adaptability and a steadfast drive to stay engaged and keep moving forward.

Marilee was raised in Pennsylvania, and as she describes her upbringing, her family sounds like the Irish Pennsylvanian version of The Waltons. Red hair, a love of family, community, and antiques all ran deep. She had wonderful parents and two incredible Nannas. One, she says, was an “earth mother” grandmother, and the other an “antiquing grandmother”—both traits she’s carried forward in her own life.

She recalls that her antiquing Nanna would often come home with a taxi load of antiques, as she didn’t drive. On one occasion, she had a wardrobe drawer stuffed in the taxi alongside her. It turned out she had purchased an antique wardrobe too beautiful to pass up, but didn’t want the retailer to sell it out from under her. So, she snagged the drawer to ensure the wardrobe would still be there when her husband returned to retrieve the rest of it. After all, no one was going to try to buy a wardrobe one drawer down!

In time, Marilee married and had three sons. When her marriage ended (her youngest was just five), she suddenly found herself needing to return to full-time work. At the time, she was working at a department store perfume counter, but the nights and weekends kept her away from her children more than she wanted. So, she switched gears—enrolling in a master’s program and taking a job as the librarian at her sons’ school.

The schedule matching her kids was ideal, but she also thrived in an environment focused on research and student interaction. To this day, she still keeps in touch with students she knew and loved, and who knew and loved her in turn. As I speak with her, she shows genuine pride and joy in their lives and accomplishments.

During this challenging time, Marilee and her youngest son spent weekends wandering through the local antique mall, hunting for treasures to buy with their $15 of mad money. Her son delighted in finding small metal figurines, eventually building quite a collection. Inspired by those outings, Marilee decided to try her hand at selling antiques herself and opened a stall at a local shop. Before long, she took the next leap—opening her own brick-and-mortar store in Chadds Ford, Pennsylvania, called Brandywine View Antiques.

For Marilee, having and appreciating antiques is about more than just collecting old stuff. She explains, “Antiques give you appreciation for our shared history and the land around us.” In Pennsylvania, she lived in a community steeped in antiques and history. Her home was a 200-year-old farmhouse filled with antiques, idyllically situated next to an original barn in a clearing surrounded by rock walls and dense woods. When she says she has an appreciation for old things, she really means it. She now loves being able to share that appreciation in Utah, where the culture and availability of antiques are quite different.

Throughout her career, Marilee has learned just how easy it is to be misled when it comes to antiques. There’s a fine line between genuine, high-quality pieces, simply old items, and clever reproductions, and it’s not always easy to tell them apart. Over time, she’s developed a keen eye for authenticity through experience and in-depth research—a skill she credits, in part, to her years as a librarian. As she puts it, “An old piece is like a work of art.”

At Speakeasy Antiques, you can be sure you’re finding the real thing as each piece is personally handpicked by Marilee. She chooses items simply because she finds them beautiful. Her advice for anyone looking to incorporate antiques into their home is, “If you love something, it will probably work.” And it’s easy to fall in love with her shop, which is filled with countless charming treasures. When I asked what she’s most drawn to, her answer came easily—lamps. One of her favorites resembles something you might see in a national park: a tall, rectangular lamp with intricate metalwork framing milky yellow glass panes. You can even spot it glowing in the windowsill.

Marilee has helped people from all walks of life find pieces they love. Some of those pieces have even made it into movies you’ve likely seen, including The Village, which was largely outfitted by her shop in Pennsylvania. Martha Stewart, Sigourney Weaver, and the artist Jamie Wyeth (think famous JFK and Jimmy Carter portraits) have all collected pieces from Marilee. So, come visit Speakeasy Antiques, enjoy getting to know one of your neighbors, and find something to love!

Come see all the wonderful antiques at Speakeasy Antiques at 283 N Main St in Kamas

Whether you like it thin and crispy, deep and doughy, classic pepperoni or piled high with pineapple (we won’t judge), pizza is one of those magical foods that brings people together. It’s there for birthday parties, Friday night hangouts, last-minute dinners, and post-lacrosse game celebrations. In fact, pizza might just be the most loyal friend we never knew we had.

A Slice of History

Believe it or not, pizza has been around since ancient times. The Greeks and Egyptians baked flatbreads with toppings, but it was the Italians who perfected the art with tomato, cheese, and dough in Naples centuries ago. Fast forward to today, and pizza has become a global phenomenon—and a local favorite.

And here in our corner of the Wasatch Back, we’re lucky enough to have some seriously delicious options.

Follow Your Nose

In Heber, you can’t go wrong with The Junction Pizzeria & Grill, where hearty, enormous, family-style pies with St. Louis-style thin-crusts are served with small-town warmth. Mountain Mike’s Pizza brings the big flavor with crispy crusts and an all-you-can-eat buffet. Craving classic Italian? Buon Appetito Italian Bistro serves up tried-and-true flavors straight from the boot of Italy. For something different, try Quesabirria’s Mexi-Pizza—a spicy, cheesy fusion that hits all the right notes with birria beef, melted cheese, red sauce, and a variety of toppings. Or seek out Cucina Rustico’s food truck around town for a wood-fired pizza experience that boasts unique toppings (we recommend the savory balsamic peach or the blackberry pulled pork with jalapeño jelly). To die for!

In Midway, pizza gets a charming alpine twist. Café Galleria offers artisan pizzas in a cozy, cottage-like setting—or a private alpine globe during the colder months. The Pizza Yard is a great spot to grab a hot slice after a hike or ski day with friends. And for something uniquely savory, head to 1886 Grill at the Homestead and try their thin-crust, wood-fired signature pizza, The 1886, topped with red sauce, smoked sausage, pickled onion, blistered jalapeño, and gouda—bold, flavorful, and as unforgettable as the setting.

And don’t forget our neighbors to the east in Kamas. At Summit Pizza Co & Ice Cream, you can follow up your Foccacia-style (thick and chewy crust) pie with a scoop (or three) of ice cream—because life’s too short not to.

Pizza Personality Quiz

(Yes, Really)

Ever wondered what your pizza order says about you? Here’s a totally unscientific quiz to find out:

Cheese Only? You’re a purist, steady and reliable—like the trusty friend who always brings napkins to the picnic.

Meat Lover? You like your pizza (and life) hearty. You’re the first one to suggest a party and probably own a grill and smoker.

Veggie Supreme? You’re health-conscious, optimistic, and somehow always manage to bring the perfect side salad to share with friends.

Pineapple & Ham?
You’re a rebel with a sweet side. You’re not afraid to break the rules—and you probably bring your own hot sauce to add to everything. We highly recommend the local sauce crafted by Frye Provisions.

The Final Slice

Pizza is more than a meal—it’s a mood. It’s the smell that makes your mouth water before it hits the table. It’s the name that gets your tummy rumbling just at the mere mention of it. It’s the cheese pull that earns a round of applause. It’s the comfort food that never lets you down.

So next time you’re thinking of what to eat, just remember: when in doubt, pizza out.

His journey from a windowless warehouse in Charlotte, North Carolina, to a mountainside studio was anything but ordinary. It was shaped by unrelenting passion, a bit of serendipity, and a willingness to embrace imperfection.

“I was just looking for someplace to hide and paint,” Youngstrom says. “And, I wanted some windows with a view.”

He found that space in Kamas—a former barn in desperate need of repairs. With the help of his brother-in-law and support from local businesses, he transformed the dilapidated structure into a fully functional studio. Now, instead of four blank walls, he’s surrounded by an ever-changing landscape of mountains, sky, and sunsets.

Five years ago, if you’d told him he’d be fixing up an old barn with a mountain view, he wouldn’t have believed you.

From Hobby to Career

Though art now consumes his life, it wasn’t always the plan. Initially, Youngstrom pursued a degree in interior design with a focus on commercial spaces, but something about it never quite fit.

“I don’t care what color your curtains or couches are,” he recalls. “I worked in Chicago at design firms… it just didn’t do it for me.”

Painting started as a hobby—a creative outlet that became a side hustle when friends and family offered to pay for his work. A neighborhood picnic unexpectedly changed everything when he met an art rep who connected him with gallery shows in Nashville. That first show was a turning point.

From there, things escalated. His art found its way into the hands of high-profile clients, including Crate & Barrel, where he now produces anywhere from 300 to 1,500 original paintings a year. He’s collaborated with Joanna Gaines for Magnolia, worked with NOBULL designing artwork for shoes, and his pieces are available wholesale at retailers like Walmart and Wayfair.

Despite his success, he still grapples with the idea of selling his work. “It’s so hard to sell yourself. Like, it’s so hard to stand up and say, ‘Buy my stuff,’” he confesses. “Any book that starts with imposter syndrome, I’ll read it.”

The Process & The Struggle

His artistic process is fluid and intuitive—he starts multiple paintings at once, leaving them unfinished until the moment feels right. Words play a significant role in his work, a habit that traces back to his school years when, instead of sketching, he found himself repeatedly writing out the alphabet.

“When I started, I did words, and I started to listen to everybody who said, ‘He’s just doing words,’” he says. “When you start as an artist and have no idea what you’re doing, you listen to people. You’re like, ‘Oh, people don’t like the words.’ So, I listened to that and didn’t use words for almost two years, which was hard.”

Then, all of a sudden, people started asking where they went. That’s when he realized they needed to come back. Those two years weren’t wasted, though. He refined his style, learned new techniques, and when he reintroduced words into his paintings, his work resonated with people in a way it never had before.

His approach blends different materials—various types of paint, mixed media elements like concert tickets, love letters, and pages from books—anything that adds depth and storytelling to the piece.

“Every good piece of art needs something in it that doesn’t belong,” Youngstrom says. “Mess it up. Tear it, glue something weird to it. That’s where the magic happens.”

He embraces imperfection, often telling struggling artists to destroy their work and rebuild it. “Just keep playing around with it and try new things. Don’t worry about what you feel like when you mess it up.”

But for all his artistic freedom, the business side of art takes its toll. When asked if he ever feels burnt out, he responds without hesitation: “Always.”

Although he loves painting, fulfilling orders is different. “You know how they say, ‘If you love what you do, you’ll never work a day in your life?’ That’s the worst thing in the world. They should teach, ‘Instead of choosing your passion, choose your struggle.’ You’re going to struggle no matter what you do—if you can choose what it is you struggle with, and if you’re okay with that, you win.”

The reality of being an artist is full of ups and downs. “It’s hard to have 35 to 50 paintings in here that no one seems to want, but occasionally someone will come in, and one will speak to them. That’s hard on yourself. It’s hard to make things that don’t fly off the shelf or that people look at and go, ‘I could have made that.’”

Connection & Community

One of Youngstrom’s greatest joys is creating deeply personal commissions for clients. He enjoys sitting down with people, learning about their lives, and translating their stories onto canvas.

“My ideal client is someone who comes to me and wants me to make them something that means something to them,” he says. “The best art, to me, tells a story. When they get it and love it, then it means something to them, and I’m the only person I know who could have made that for them. That’s a bucket nobody could ever fill.”

He’s no stranger to storytelling—both in his art and in the community that surrounds him. Out here, in a place where the land itself is a canvas of shifting colors and seasons, stories are told as they’ve always been—over coffee, in the studio, or by a fire under the stars. And like any outdoor community, some of those stories get stretched just a little.

The fish someone caught gets a little bigger each time the tale is told. The trail they hiked becomes steeper, the adventure wilder. It’s part of the rhythm of life out here.

But love? Love is different. Love isn’t a fish story—something to be exaggerated or made up for the sake of a better narrative. It’s in the details—the way someone looks at a painting and sees a piece of themselves in it, the way an artist pours something real onto a canvas, knowing not everyone will understand.

Kent Youngstrom doesn’t paint illusions. He paints truth—sometimes messy, sometimes raw, but always real.

Despite his deep connection to his work, there’s always a vulnerability that comes with putting it out into the world. “My biggest struggle is to be as honest and vulnerable as I want to be,” he says.

Art is personal. Each time he puts something out there, it’s like exposing a little piece of himself. The worry of how he is perceived, especially by those closest to him, is an inner battle he fights each time he releases something that could be labeled controversial. But he’s learned to lean into it, embrace the nuances of life, and translate them into something meaningful.

Youngstrom takes the little things in life seriously, constantly looking at what most might see as meaningless and making it meaningful. To him, there’s beauty in the details—in the things people often overlook.

And if you ever find yourself in a conversation with him, be careful what you say—because if he likes it, he just might paint it.

Kamas Valley is home to a growing population, and once you’ve driven through, it will come as little surprise. Nestled into the valley are several towns — Woodland, Francis, Kamas, Marion, and Oakley. It can be a challenge to navigate a new area, but these itinerary ideas will help you find the local hot spots that make for a truly memorable trip.

Take a moment with me, and imagine the possibilities.

Picture yourself lacing up your hiking boots, filling your thermos, and tossing a warm blanket or sweater in the back of your car —eager to take a road trip, in search of fall colors and adventure, exploring the Kamas Valley on your way to the Uintas.

Hydration is Key

Today, you’re just passing through on your way to or from another adventure, and need to quench your thirst. You stop at one of the local drink shacks: Uinta Soda Co. or Outpost Coffee. Both are located on Main Street. The Uinta Soda Co, or “The Shack”, offers walk-up service, outdoor seating, and a pull-around line near the Ranger Station. This is particularly handy since you plan on camping and fishing and need to purchase a permit. The Shack offers just about any combination of soda Utah is renowned for, in addition to their own signature drinks sure to make people of any age smile. Outpost Coffee provides classic coffee and espresso drinks, with seasonal classics and friendly service. With plans to open a brick-and-mortar on the main drag in the next few months, you and the locals look forward to a cozy place to sit and sip.

Although drinks are a great start to any road trip, you decide you don’t want to skip an opportunity to try some of the exceptional dining found in Kamas Valley along the way.

Grab & Grub

You’ve planned ahead and made a reservation for brunch at Woodland Biscuit Company because you know they’re only open on the weekends. You drive up the winding road to the little mercantile-turned-café and experience for yourself why everyone raves about the food. After a delicious meal, you head East toward Wolf Creek Peak, and stop at one of the many trailheads right off the road. Riley’s Canyon is an easy hike that parallels a creek and has beautiful aspens that put on a show each autumn. You decide you don’t need to finish all five miles of trail, and instead want to view more foliage from higher up, so you drive to Wolf Creek Peak and stop at the scenic view areas to snap a few photos before heading back down.

It’s now dinner time, and you’re craving protein. With so many local ranches scattered around the valley, it’s no surprise that Kamas Valley serves a good burger. You head to Hi-Mountain Drug in Kamas. The family-owned drug store turned restaurant has won multiple Best in State awards for their burgers, and serves a mean milkshake or cone, made with another Best in State — Leatherby’s ice cream. If you’re lucky, you can catch one of their locally famous bison burgers (served on Fridays).

Or. . .

Perhaps today is a Friday, and you got off work early and want to break out of your routine. You head into Kamas and stop by Summit Inn Pizza for a great slice. This busy local favorite doesn’t skimp on toppings, and the crust will have even picky eaters finishing every last bite. You can order by the slice if you don’t need a whole pie, and they serve ice cream too.

Maybe you decide you want something stronger than ice cream, so you head over to the State Road Tavern at High Star Ranch. In addition to a rotating food and beverage menu, High Star offers live music, country line dance lessons, and fun events like competitive corn hole. It’s also home to the DeJoria Center, which offers world-class performing artists throughout the year, so you grab a couple friends to come with you and make a night of it.

Adventure is in the Air

You got an early start and were up at dawn for a sunrise hike or fishing trip, and now you’re wanting to explore this little mountain valley. After a coffee or breakfast at any of the previously mentioned spots, you’re ready to meander through the town and see what you can find. You stumble across an unassuming one-room building on the west side of north Main Street in Kamas, with a sign that reads “Artique” above the door. Inside is a hidden gem providing a selection of art, books, and jewelry made by local artists. These local treasures are always changing so you make a note to stop in again and again. You treat yourself, excited to see what else you can find in the area.

There are signs all over advertising everything from local farm produce and eggs to kayak rentals. You spend the afternoon stocking up, and all that driving means you need to refill your gas tank, so you stop by the Chevron and stumble upon “Utah’s Best Donut” at the Mirror Lake Station. Don’t judge this book by its cover! These donuts have won multiple awards. Grab a few for the trip home or for breakfast in the morning.

Or, it’s a weekend morning and you have no real plan in mind but want a scenic drive or maybe a hike. You pile into the car and head toward the canyon. Is it breakfast, lunch, or brunch-o’clock? Doesn’t matter at Mirror Lake Diner. They offer classic diner staples, including all-day breakfast. Once you’ve eaten your fill, you turn the corner onto the Mirror Lake Highway and grab a soda at the new Fizz shop (located where the old Dick’s burgers used to be) on the way up the canyon.

The Uinta Mountains are home to hundreds of lakes and plentiful hiking trails for every ability. You know you want some beautiful fall-foliage photos and head into the Uintas; planning to make a quick stop at the Samak Smoke House to grab a few snacks or picnic items. The Smoke House has everything you need, including award-winning jerky, nuts, cheese, and smoked fish. (It’s also a wonderful place to grab a gift basket to take home and share with friends or simply re-live your road trip.)

As you continue up the canyon, you pass a discreet sign advertising The Notch Pub, but you’re ready to get into the woods, so you make a mental note to stop by on the way back down, and head for Provo River Falls to snap some photos. The Falls left you wanting more, so you head toward Fehr Lake trailhead. It’s a short hike with a big pay-off. Measuring only one mile round-trip, the hike is easy enough for tiny legs and takes you to a gorgeous alpine lake with views of Bald Mountain.

The sun is sinking lower and someone’s belly just rumbled. It’s time to check out that restaurant you saw. Tucked down a dirt road, The Notch Pub is a family-friendly restaurant and a local favorite. They offer live music on the weekends, but you’ll need to leave the kids at home as they aren’t allowed in after 8:00 p.m.

Maybe, you’ve been up Mirror Lake Highway, and want to try something different, so you head towards Oakley. But, as you pass through Kamas, you feel a sweet tooth coming on, so you stop by Mandy-Joe’s Brownies & Bars. This brand-new bakery is owned by a local couple and specializes in cookie bars. (If you happen to miss them, they also serve a rotating selection of Mandy-Joe’s goods at The Uinta Soda Co.)

After satisfying your craving, you drive North towards Weber Canyon and spend the day at Smith and Morehouse Reservoir. Great fishing, lots of trails, and scenic views make this a favorite spot. When you’re done playing and are ready to eat, head back down the road into Oakley and you’ll find the newly renovated Oakley Diner. It’s been a local favorite for years, and with a classic diner menu and all-day breakfast, the facelift is sure to please.

Now, if you’re ready to have one last adventure before the snow hits, then roll the windows down, breathe in the crisp, fresh air, and head up to Kamas Valley. It’s the perfect place to explore, find a new favorite place, and revel in nature’s last hoorah before she sheds her glorious colors.

When Steve and Jana Smith purchased the property, they had a big vision for its future. The couple wanted it to be a gathering place for locals and tourists alike. Steve was born and raised in Kamas. After various adventures outside of Summit County, Steve returned to this area that holds a special place in his heart; calling it home once more. The Smiths put together an incredible team of people, and began renovations and plans for a new, fun community hub.

One of the key players on their team is Chef Eric May. Eric has overhauled the menu and helped with hiring a new staff. Leentje shares, “Eric’s […] been involved in the culinary scene here in Utah […] well over a decade. He has worked at the Blue Boar Inn for years and years, as well as Sundance, […] he has passion for the culinary arts, and has the same vision that Steve and Jana have.” Eric wants to offer classic diner food — but have it taste better than you can imagine — and has been instrumental in taking a vision and bringing it to life.

Guests at the Oakley Diner can expect delicious traditional breakfast fare served from 7:00 – 11:30 a.m. daily. There are plenty of ways to please your palate with options like Cowboy Benedict, Cinnamon Swirl Brioche French Toast, or the Breakfast Burrito. Lunch and dinner options are served until 9 p.m. and include salads, burgers, and sandwiches, as well as some pasta options. And not to worry — they haven’t forgotten to satisfy your sweet tooth: pie, cake, sundaes, and of course traditional and specialty milkshakes are all menu offerings. The menu also includes gluten-free options and a kids menu to please younger eaters.

Leentje says, “We’re so excited to be offering all of the diner classics that everybody loves, but also some more elevated options as well [like avocado toast], just to mix it up a little bit.” Leentje describes herself as a ‘breakfast-all-day-kind-of-gal’ so she’s excited that a few breakfast items, like waffles, will be served all day. She goes on to say, “But what I’m really excited for is the burgers and the shakes.” Leentje describes the burgers — two smashed burger patties piled on a housemade potato bun. Many of the bread items that will be served will be made in the Oakley Bakery which resides on the lower floor of the building. Lita May, wife to Eric, is heading up the bakery and has also been involved with hiring and rallying the team. The bakery will have pastries and other goodies. You’ll be able to grab a classic donut or something a bit fancier like the blueberry pancake donut with specialty toppings. The lower level of the building will also be home to a FiiZ Drinks and Oakley Roasting Company. There will be space inside to sit down and enjoy freshly brewed coffee or you can grab it and go at the drive-thru. “It’ll be fun to have those things right there in Oakley,” Leentje expresses.

Renovating the diner hasn’t come without some challenges. The diner was officially listed on the National Register of Historic Places in August of 2009. As a historical landmark, the project team has taken great care to preserve it. Leentje shares one obstacle they were mindful of: “Trying to make sure that we did justice to the history of the diner, and that we were keeping that in mind, and really capturing that essence of what it was like in its heyday back in Rhode Island.” The heavy and long winter has also caused some setbacks with construction. Leentje laughs as she says, “It’s kind of one of those things; like if you wash your car, you’re almost guaranteed it’s going to rain. If you start renovating a diner up in Oakley, you’re almost guaranteed you’re going to have a heck of a winter I guess.” With construction delays, they’ve had to push back the opening date a couple of times. The team has persevered through the disappointment knowing that the end result is going to be worth the wait. “It’s important to us that we really knock it out of the park. We want to make sure that people have a phenomenal experience when they walk through those doors,” Leentje shares.

Many people in the valley have experienced the diner in its former days. So, what changes can be expected? Patrons can get excited for a new menu complete with classic favorites. An expansion off of the back of the diner allows for far more seating. There will be outdoor seating as well. While sticking with its classic styling, the diner will also sport a new look. Leentje explains, “As cliché as it sounds, I think people are going to be really blown away when they step into the diner for the first time. It is just spectacular! They have done such a great job of capturing that classic Americana diner feeling. We have the red bar stools and the black and white tile, and it feels like stepping back in time without being cheesy. […] I think that experience and that nostalgia is just going to really blow people away.”

As Leentje has been involved heavily in preparations for the grand opening, she has had lots of conversations with people who cannot wait for those doors to open again. She knows of families who have made the diner part of their family tradition as they visit the valley during the summer. Leentje had the pleasure of speaking with a woman who was recently engaged. The woman shared that while she worked as a waitress at the diner, a certain ‘guy’ would come in often to grab a cup of coffee just so he could see her and talk to her. And, they just got engaged! Many more fun memories and moments are sure to be had in this historic yet new space. “It’s just like this little piece of magic that I think can bring the community together. I just really love that!” Leentje says. She continues, “I look forward to having the diner be a big part of the community and participate in things that make the community better and somewhere that people want to come visit; making it better for the locals and everyone in between.”

$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

$9 – 19

Smoked Wings
by the pound, choice of sauce; housemate BBQ, buffalo, hot buffalo, garlic-parmesan buffalo, Thai, sriracha soy

Loaded Pulled Pork Nachos
chips, queso, pulled pork, tomato, onion, olives, jalapeños, sour cream, salsa.

Mountain ‘Stickers
crispy fried dumplings stuffed with pork & veggies served with garlic soy dipping sauce

Coconut Shrimp
served with sweet chili sauce

Chili Cheese Fries
french fries topped with queso, chili and shredded cheese

Southwest Quesadilla
tomato, onion, green chiles, corn, sour cream & fire roasted tomato salsa add beef (+6), chicken(+6), pulled pork(+6)

Beer-Battered Onion Rings
ask for ranch, marinara or fry sauce.

Shishito Peppers
blistered, spicy shishito peppers

Soft Pretzels with Housemade Queso
served with our housemade tortilla chips

Soups and Salads

Notch Pub Chili
beef, polish sausage, bacon, beans, kidney beans, pinto beans, bell peppers, tomatoes, garlic, onions (bowl served served with homemade cornbread)

House Salad
Arcadian mix, tomatoes, parmesan cheese, choice of dressing
add chicken $6 | add salmon $10

bowl served with homemade cornbread – cup or bowl

Beet Salad*
Arcadian mix, beets, mandarin oranges, goat cheese, sunflower seeds
add chicken $6 | add salmon $10

Buffalo Chicken Salad
Arcadian mix, chicken, tomatoes, bacon, blue crumbles, buffalo, ranch

Asian Bowl
Arcadian mix, mandarins, sliced almonds, dried cranberries, chow mien noodles, teriyaki chicken, pan asian dressing.

Caesar Salad
romaine, Parmesan, croutons, tossed in Caesar dressing

Classic Cheeseburger
classic burger, choice of cheese. lettuce tomato onion pickle on side.

BBQ Bacon
burger with applewood bacon, housemate bbq, fried pickles, pepperjack.

Big Blue
burger with applewood bacon, blue cheese crumbles

The Goat
burger with goat cheese, green chiles, jalapeños

Veggie Burger
choice of black bean or vegan, choice of cheese

Choice of Cheese
american, cheddar, pepper jack, swiss, provolone, blue cheese crumbles

GLUTEN FRIENDLY BUN AVAILABLE

Sandwiches

make any sandwich a wrap for $2 – All items served with potato chips or coleslaw, upgrade to mac ‘n cheese for $3, any other side for $2.
$14 – 19

The Notch Dog
bratwurst topped with chili, cheese and onion on an amoroso’s roll

Western Philly
shaved sirloin, mushrooms, green chilies, onions, provolone, on an amoroso’s roll

Pulled Pork Sandwich
house smoked pulled pork, housemade BBQ sauce, pepperjack, on a ciabatta bun

BBQ Chicken
chicken breast, housemade BBQ, bacon, provolone, lettuce, tomato, on a ciabatta bun

Bratwurst
on an amoroso’s roll. make it a Notch Dog with chili, cheese, & onion + $2

Chicken Parmesan Sandwich
fired chicken tender, marinara, provolone, on an amoroso’s roll

Chicken Caesar Wrap
romaine, chicken, parmesan, caesar dressing, croutons, flour tortilla

Crispy Chicken Sandwich
crispy fried chicken, lettuce, pickled onions, sriracha honey mustard, on a brioche bun

Fish Sandwich
beer-battered fish, American cheese, coleslaw, tartar sauce, ciabatta bun.

Smoked Salmon Sandwich
alaskan salmon, lettuce, tomato, cajun sauce.

BLT
applewood smoked bacon, lettuce, tomato, with pesto aioli, on nine grain wheat toast.

Big Kids Grilled Cheese
cheddar, pepperjack, bacon, tomato, on a nine grain wheat toast.

Entrees

$18 – 30

Crispy Street Toastadas
four crispy fried corn tortillas with choice of chicken or beef topped with sour cream, lettuce, diced tomato, diced onion, shredded cheese and pickled jalapenos, served with fire roasted salsa

Fish & Chips
fried haddock, served with french fries and housemade tartar sauce

House Smoked Salmon
served w/ coleslaw & choice of side

St. Louis House Smoked Notch Ribs
served w/ coleslaw & choice of one additional side

14 oz NY Strip Steak
topped with beef demi-glaze, chimichurri & shoestring potatoes, mashed potatoes and choice of one additional side

Sides

$4 – 12

Potato Chips
sm | lg

Tortilla Chips
sm | lg

Fries
sm | lg

Sweet Potato Fries
sm | lg

Onion Rings
sm | lg

Side House Salad

Side Caesar Salad

Potato Salad

Cole Slaw

Cornbread

Mac & Cheese

Baked or Mashed Potato

Seasonal Vegetables

Brunch

(Sundays from 11AM – 2PM) $12

Two Egg Breakfast Plate
served with two eggs (any style), hashbrowns, nine grain wheat toast & bacon

Breakfast Sandwich
topped with american cheese, hashbrowns, applewood smoked bacon, on nine grain wheat toast

Biscuits & Gravy
biscuits made in house, smothered with our housemade sausage gravy, served with two eggs (any style) & hashbrowns

Kids 10 & under

All items (except mac n’ cheese) served with french fries, switch to potato chips or coleslaw for no extra charge, upgrade to mac ‘n cheese for 3, any other side for $2.
$7 – 8

I’m Not Hungry
burger & fries

Really, I’m Not Hungry
cheeseburger & fries

I Don’t Know
chicken tenders & fries

I Don’t Care
grilled cheese & fries

I Don’t Want That
mac n’ cheese

Just Pick Something
hot dog & fries

One might have asked, “Is the Kamas Valley too far to go for a luxury stay, a world class concert venue, or great dining?” In other words, “If we build it, will they come?” The founders and management of the property took a chance on that sentiment hoping that “If we build it, they will come!”

From an office overlooking the Kamas Valley, Mr. Tom Grimmett, Trustee for High Star, and Tom Schiemer, Director of Multi-Media, shares their insights on the 17 years of work and development that has gone into creating this one-of-a-kind destination. They also spoke candidly about what they’d like the world to know about the property, as well as what they hope their community will understand about their genuine commitment to their neighbors.

For a little back history, Tom Grimmett shares, “The High Star Ranch, with its World Class DeJoria Center, as it’s now constituted, was the brainchild of Jack and Louise Mahoney who came to the Kamas Valley after a successful career running restaurants in California.” When the Mahoney’s arrived in Kamas they found two beautiful, historic ranches that sat side by side on Hwy 32: The S Bar S Ranch, founded by John Simpson, and the High Star Ranch, owned by the Fitzgerald family. The Mahoney’s saw an opportunity and purchased the properties in 2005 which was annexed into Kamas City. Unfortunately, the real estate crash of 2008 disrupted all momentum and values plummeted. Jack Mahoney was also diagnosed with Parkinson’s disease, which severely limited his ability to manage his investment. The banks got nervous and the property was in jeopardy.
Mr. Mahoney’s good friend, Mr. John Paul DeJoria, a well-known business mogul and taste-maker for luxury brands, looked at the project to see what could be done and if the investment could weather the storm. In spite of the many risks, Mr. DeJoria acquired the property and appointed his long-time accountant, friend, and former federal banker, Mr. Tom Grimmett, as Trustee and Manager. The High Star Ranch, with all its amenities and housing, is what it is today because of Mr. Grimmett. As a resident of the Kamas Valley for over 15 years, Tom Grimmett is committed to not only overseeing and protecting
Mr. DeJoria’s investment, but also to creating something the locals can be proud of. He has been, and continues to be, determined, “to do the very best for the community” even when the vision may not always be fully understood.

An Ingenious Renovation

The vision to create something truly unique in Eastern Summit County came to fruition with the renovation of an existing hay barn. With the understanding of how music and the arts open doors, the first order of business was to transform the old building into an incredible events center. The DeJoria Center was completed early in the process and was meant to provide an intimate entertainment and event venue. It was a success and the concert venue received the prestigious, ENR Mountain States 2016 Regional Best Projects Award of Merit: Renovation/Restoration; competing against multiple remodeled projects across the intermountain west. With its stage, full lighting mechanics, video camera system, and state of the art sound system, The DeJoria Center has become a favorite destination for weddings, corporate events, and especially the concerts that host about 15 to 20 major artists each year.

Mr. Grimmett explains, “We knew that we had the distinctive challenge of building a venue in a cow pasture in Kamas, and somehow we’d have to attract people up here from Salt Lake, so it all had to be ‘above and beyond.’” Going above and beyond has paid off. In 2020 the DeJoria Center was honored with an Academy of Country Music Awards nomination for Theater of the Year. Mr. DeJoria’s name, reputation, and credibility have made it easy to entice great talent to the Kamas Valley. There are immediate advantages to performing in such an intimate space. The DeJoria Center can seat up to 1320 maximum guests, which means “even the back row is one of the best seats in the house compared to other venues.” Tom Schiemer shares, “People can come to great concerts for not a lot of money and really enjoy the close and personal performances.”

A Commitment to Kamas Valley

After The DeJoria Center was established, development of High Star Ranch began. Once it started the demand for homes in both the Thorn Creek and Spring Hill neighborhoods was instant. “We’ve sold 40 homes [in Thorn Creek] over the last 18 months. We would sell more, but we don’t have any more until we get our next plat approved by the city,” Grimmett shares. Tom Schiemer adds, “There are 8 Spring Hill Lots sold with 10 more available, then we’ll be building The Ranch Center, then the Wasatch View neighborhood.” These new custom home sites lie to the north of the DeJoria Center. Tom Grimmett explains, “There will be an HOA and design committee” to oversee the custom homes. “I want people to come out here 30 years from now and say, ‘look at these beautiful homes.’” The aesthetics of the High Star Ranch will be protected and consistent.

Mr. Grimmett grew up in a small town in Idaho and understands the challenges for locals. “When we first arrived, we understood the difficulty of seeing things change and grow […] but we continue to strive to be good neighbors as we add, not just restaurants, free summer concerts, activities, and sponsorship, but also a significant increase to the Kamas City coffers themselves through the tax base and development increase on every home built on High Star Ranch.” Tom Schiemer adds, “What I love personally, that I think is helpful for people to understand, is that out of the 1200 plus acres that we have available on High Star Ranch, only 30 percent is going to be used on building homes, and the other 70 percent of our land is in an agricultural, conservation, and greenbelt easement.” In other words, “what you see now, that we’ve already built, and those home sites presently in the works […] it’s never going to change after that. We’re not going to overtake the natural beauty of the land.” Tom Grimmett adds, “Yes, even though the original entitlements allowed us to build homes further up the mountain, we gave that away.”

Hunting, Fishing, Horseback Riding

What’s really impressive is the way that High Star Ranch has not only built a beautiful community for its residents, but it has also kept its gates OPEN. The public is welcome to come and enjoy the trails, the mountain access, the events, and activities provided by High Star Ranch and its affiliate, Rhodes Valley Outfitters. Bikers, Hikers, and Equestrians each enjoy their own set of trails, keeping the experience both customized and safe for all. “We have mountain bike trails with a brand-new parking lot just for the mountain bikers,” Grimmett continues, “They can now take the new road right to the trail head, park, and get on their bikes, going right up into the Mountain.” The canal trail will remain open to hikers and bicycles as a part of Kamas City; however, the canal company and conservation area regulations have restricted motorized vehicles. With that in mind, there are still many ways to enjoy the mountain all year long.

Rhodes Valley Outfitters

As the only licensed outfitter in northern Utah, Rhodes Valley Outfitters at High Star Ranch can lead activities and hunts in multiple areas for deer, elk, bobcat, and bear all over the state. They have a concession on a 7 mile stretch of the Duchesne River for the best fly fishing in Utah, and a concession for horseback riding on Antelope Island in addition to rides on the Kamas property. Grimmett shares, “You can do a 3-4 hour ride on a horse right at the High Star Ranch and experience amazing 360 degree views due to the altitude. You can see forever and it’ll never change. It climbs from a base of 6400 feet up to 8500 foot views in the old growth pine trees. It’s just beautiful.”

Other amenities include a new club house, pool, and fishing ponds for the residents. A vintage and specialty automobile museum, curated by local collectors, is also in the works. In addition, some winters allow for packed and groomed cross country skiing right on the property. For meals and hospitality, visitors can enjoy the menu and beverages at the State Road Tavern upstairs and the newly added Country Store and Café with made-to-order breakfasts, lunch, snacks, hot coffee, or cold drinks.

Concerts will resume again in January, and the property will continue to welcome the public through its gates for more friendly hospitality, entertainment, and experiences.

Giving Back to the Community

When asked how High Star has stayed involved in giving back to local residents of the Valley, Tom Schiemer explains, “During the summer we host a free Summer Concert Series provided by Mountain Town Music. There is also a Poker ride guided by Rhodes Valley Outfitters with a wonderful horseback tour through the property.” The High Star Ranch remains committed to creating opportunities for the public to continue to enjoy the shared space on the mountain in a variety of ways.

Tom Grimmett shares that, “We want to give [everyone] that come’s through the gates the best possible experience for whatever they come here to do. If they come for dinner, we want them to have the best food and service; if they come for a concert, we want them to have a great time; or to find a house and community to call home.” Tom Schiemer adds, “Our goal is to invite all the neighboring communities to come and see what we’ve created here and enjoy the venue, the views, and the arts.”

When asked about balancing his role as Trustee and resident of Kamas Valley, Mr. Grimmett states that, “I do feel a fiduciary responsibility to the whole valley. We’re one of the biggest businesses here. We are mindful of our community and the presence we have here.” Overall, both Grimmett and Schiemer agree that the stewardship and responsibility they have, from both a capitalistic and good neighbor view point, play a big part in every decision they make. They both share the desire to create something so spectacular that people will come from all over, but that locals will be proud of and excited about too. Perhaps, one of the most impressive things about High Star Ranch is their commitment to keeping their doors open for everyone to enjoy all they offer. Mr. Grimmett shares, “The more good we do, slowly people are being proud to have us here. The people in the valley are starting to say, ‘The High Star Ranch means something to us, and we can count on that’.