Heber Valley Life

Tag: Midway

  • Ballerina Farm Store: A Taste of Farm Life

    Ballerina Farm Store: A Taste of Farm Life

    Nestled in the heart of Midway, a new kind of café has taken root—one that blends the charm of a small-town market with the grounded beauty of farm life. The Ballerina Farm Store, founded by Hannah and Daniel Neeleman, is more than just a place to grab lunch or local produce. It’s the newest branch of their ever-growing family venture.

    Building on their online presence, the Neelemans have developed Ballerina Farm into much more than a brand. It’s a reflection of a slower, more intentional way of living; one where food is made from scratch, family is central, and hard work is a daily rhythm.

    According to Lulu Shaffer, the PR and marketing Coordinator for Ballerina Farm, Hannah and Daniel always imagined creating a place where people could “experience a taste of farm life firsthand.” After years of sharing their family’s daily routine online—from early morning milking to homemade bread and butter—the couple wanted a physical space that captured the same intentional, wholesome spirit. Their inspiration also came from traveling abroad. “Hannah fell in love with small, niche grocery stores that carried only the best of every product. The Midway store and café really became the realization of both of those dreams.”

    With this vision in mind, Midway—with its scenic mountain backdrop and European feel—was a natural choice. “Hannah and Daniel always loved bringing the kids to Midway,” said Lulu. “It’s not too far from their farm in Kamas, and they loved the small, quaint charm of the town. It was a perfect place for their first store.”

    That atmosphere is something customers feel the moment they walk in. The Ballerina Farm Store glows with warm light and is filled with rustic shelves stocked with curated goods. The comforting scent of freshly baked focaccia wafts through the air, greeting all who enter. “The goal was to create a space that feels welcoming and thoughtful—like your favorite neighborhood grocery with a little bit of magic,” Lulu explained. “Every detail was chosen intentionally. Everything here is meant to be beautiful, useful, and a joy to bring home.”

    The menu showcases that same care. It’s seasonal, simple, and ingredient-focused—built on what’s grown and raised on the farm, sourced from nearby Utah producers, and complemented by small-batch goods from around the world. Focaccia sandwiches, crisp salads, and pastries crafted each morning reflect the café’s commitment to honest food and genuine connection. “The store mirrors Hannah and Daniel’s approach to life,” Lulu said. “It’s slow, intentional, and close. It’s curated, seasonal, and practical. They’re always learning and trying new things in their own life—nothing about it is static.”

    The heart of that creativity lives in the kitchen, led by Head Chef Avery Jensen. A graduate of Ireland’s Ballymaloe Cookery School—the same intensive program Hannah and Daniel completed. Avery brings the philosophy of ingredient-first cooking to life every day. Her mornings begin before the café opens; she preps, plans, and bakes everything from scratch alongside her kitchen team. “It’s been so fun,” Avery said with a smile. “The team is incredible. Our kitchen staff is all women—they’re the hardest workers. We get more and more tasks put on us, and they just kill it.”

    Her time at Ballymaloe influenced not only how she cooks, but how she nurtures and inspires her team. “I think it’s cool to come from Ballymaloe to here and bring that ingredient-forward, straight-from-the-farm perspective into a place like this,” she said. “We prioritize sourcing local and highlighting the farmers who make it possible. They put in so much hard work—it’s rewarding to bring their ingredients to life. Everything is made daily; we don’t want anything that’s been sitting around or overly preserved.”

    The kitchen’s collaborative spirit extends beyond Avery’s leadership. Hannah and Daniel remain closely involved in shaping the menu, often brainstorming alongside Avery and her team. The brand recently brought on a recipe developer to help expand offerings. The menu changes monthly, reflecting what’s in season and keeping regulars eager to see what’s next.

    Since opening its doors, the Midway store has been met with enthusiasm from locals and travelers alike. The town’s response, Lulu said, has been “overwhelmingly positive.” “People are so excited to have a place like this in town,” Lulu shared. “Like any new addition, it brings attention and some mixed feelings, but many local businesses have shared how foot traffic has increased, and how visitors often make a day of exploring the area.”

    Of course, the café’s success isn’t just local. Ballerina Farm’s massive online following has also played a part. Fans travel from across the country—sometimes internationally—to visit the store they’ve watched take shape online. “The brand’s online audience has become a real-world community,” says Lulu. “It’s been fun to meet them in person.”

    While there’s plenty of excitement about what’s next, the team says they’re not in a rush to grow too fast. “We’d love to expand into a full restaurant concept and incorporate more food options in the future,” Lulu said. “But for now, we’re focused on doing a few things really well.” That dedication to quality and care is part of what makes the store feel so special—a reflection of the Ballerina Farm ethos itself.

    At its core, Ballerina Farm has always been about connection—between people, the land, and the food they share. “The ultimate goal,” Lulu said, “is to keep offering products and experiences that are grounded in quality and connection. Ballerina Farm is more than a business; it’s a family legacy. And that will always shape the path forward.”

    In an age of fast food and faster living, The Ballerina Farm Store feels like a breath of fresh mountain air. Every loaf of bread, every cone of ice cream, and every locally sourced ingredient carries a story—one of hard work, community, and the simple joy of slowing down. Whether it’s a traveler stopping by for lunch or a local grabbing groceries on their way home, the store invites everyone to experience a little slice of that farm life—thoughtful, genuine, and full of heart.

    More info:

    101 W Main, Midway
    ballerinafarm.com

  • Community Roots Run Deep

    Community Roots Run Deep

    Nestled in Utah’s Wasatch Back, the city of Midway is a picture of mountain serenity—white-steepled churches, tidy homes, tree-lined streets, and warm mineral springs that shimmer beneath alpine peaks. But long before it became a destination of charm and recreation, Midway began as a rugged fort—a place of gathering, defense, and determination.

    In 1859, pioneers, seeking farmland and fresh water, built homes along Snake Creek in what is now the northwest part of Heber Valley. Over the next decade, hardship and hope wove two scattered settlements together—communities that joined forces for safety and survival, eventually forming the heart of the Midway we know today.

    A Fort Between Two Settlements

    The first settlers arrived along Snake Creek in the late 1850s. The area’s bubbling hot springs, fertile meadows, and nearby forests made it ideal for both farming and livestock. The upper settlement, sometimes referred to as Mound City, was located approximately two miles upstream from the Provo River, named for the mineral mounds formed by hot springs.

    A lower settlement, known as Smith’s Grove, developed a mile and a half south of modern Midway, where John H. Van Wagoner built one of the valley’s first gristmills.

    At first, the two communities thrived independently. But as tensions rose with local Indigenous tribes in the 1860s, settlers were advised to consolidate for safety. Rather than fortify two separate enclaves, they decided to meet halfway—literally and symbolically.

    In 1866, under the leadership of Sidney H. Epperson, about seventy-five families gathered on the chosen site—midway between the two earlier settlements—and began building the Midway Fort.

    The fort’s walls were made of timber and adobe, enclosing rows of small dwellings. Within its walls were gardens, livestock pens, and a communal well. That act of unity—two settlements becoming one—gave birth to Midway’s enduring name.

    The Midway fort site, circa 1870, where two pioneer settlements joined forces for safety and community.

    Today, a monument near town hall marks the location of the fort that gave Midway its name.

    Faces of the Fort

    The names of Midway’s early settlers now read like a roll call of grit and endurance—men and women who carved a home out of the mountain soil.

    Jeremiah Robey was among the first to build along Snake Creek in 1859. Working with David Wood and Edwin Johnson, he planted the valley’s first grain crop. Their success proved that crops could thrive in this high-altitude valley—a revelation that drew more families.

    John H. Van Wagoner, builder of the lower settlement’s gristmill, became vital to the community’s food supply. His mill provided flour for both settlers and travelers, helping sustain the fort’s population through harsh winters.

    Moroni Blood ran an early sawmill and helped produce lime, brick, and “pot rock”—the porous white limestone created by Midway’s mineral springs. His efforts not only built homes but also defined the town’s visual identity.

    And Sidney H. Epperson, both leader and peacemaker, guided the community through the transition from isolation to cooperation. His influence ensured the fort wasn’t merely a wall of wood and clay, but a living experiment in unity.

    Swiss Roots and a Shared Vision

    By the 1860s and ’70s, new settlers arrived—immigrants from Switzerland who brought Alpine traditions and a spirit of community that blended beautifully with the pioneer ethic. Families named Abplanalp, Gertsch, Huber, Kohler, Probst, Zenger, Durtschi, and Abegglen made their homes near the fort.

    The Swiss recognized something of home in Midway’s mountain meadows and cool air. Their cultural influence is still felt today—in the town’s architecture, cuisine, and festivals. Together, early American settlers and Swiss immigrants forged a shared identity rooted in cooperation and craftsmanship.

    When danger passed and the fort’s defensive walls were no longer needed, families dismantled the timber structures and reused the materials to build new homes, barns, and churches. Out of necessity and thrift, they laid the foundations for a town.

    The Tools of Grit

    Frontier life in Midway required sheer endurance. Winters were long and snowy; every structure, road, and fence had to be made by hand. Families harvested logs from the canyons, hauled limestone from the springs, and dug irrigation channels through rocky soil.

    Agriculture sustained the community—wheat, barley, and alfalfa fields stretched along Snake Creek. Sheep and cattle grazed the valley floor.

    By the 1880s, settlers began utilizing the area’s geothermal waters not only for farming but also for therapeutic purposes and recreation. Simon Schneitter, an industrious Swiss immigrant, opened Schneitter’s Hot Pots, a small bathing resort that would grow into today’s Homestead Resort. Nearby, Luke’s Hot Pots became another popular attraction—now known as the Mountain Spa.

    Their vision marked the beginning of Midway’s hospitality tradition—turning natural wonders into opportunities for gathering and renewal.

    From Fort to Flourishing Town

    By 1891, Midway was incorporated as a town, marking its transformation from a defensive fort into a thriving agricultural and cultural hub.

    Sawmills, gristmills, and blacksmith shops buzzed with activity. A new schoolhouse and church were built, followed by general stores, telegraph service, and electricity. The fort’s physical walls were gone—but its spirit of cooperation lived on.

    Today, the Midway Fort’s original site is commemorated by a historic marker near Town Hall. Around it, homes, parks, and storefronts testify to generations of progress built on shared effort.

    A Legacy of Togetherness

    Midway’s history is more than a series of dates; it’s a story of connection. The settlers of Snake Creek and Smith’s Grove could have remained two isolated clusters—but instead, they chose unity.

    That decision to meet “midway” forged not only a fort but a philosophy: that community is built through cooperation.

    Today, that spirit endures in Midway’s festivals, architecture, and small-town generosity. The Swiss Days Festival celebrates the cultural blend that shaped the town, while the mineral springs continue to nourish both body and spirit.

    In the laughter of children at Town Square, in the enduring “pot rock” homes along Main Street, in the mountain air that still smells of woodsmoke and wild sage—you can feel the heart of the fort that started it all.

    Learn more: hebervalleyheritage.com

    References

    “Midway Fort Families,” Heber Valley Heritage Archives & Special Collections, hebervalleyheritage.com.

    “History Of Midway City,” Midway City Official Site, midwaycityut.gov.

    “Midway Fort Families,” Heber Valley Heritage Archives & Special Collections.

    “Midway,” Utah History Encyclopedia, Utah Education Network (uen.org).

    “History of Midway,” Go Heber Valley, gohebervalley.com.

    “Midway Fort Families,” Heber Valley Heritage Archives & Special Collections.

    “Midway,” Utah History Encyclopedia, Utah Education Network.

    “Midway Fort Marker,” Jacob Barlow, Utah Historical Sites Blog, jacobbarlow.com.

  • The Sweet Treat of Dandelion Gelato

    The Sweet Treat of Dandelion Gelato

    Meet Dandelion Gelato, the new sweet-tooth addiction-inducing shop on Main Street. The charming sign, timeless brick Main Street building, and inviting porch draw you in. But it’s the incredible gelato that keeps you there, bringing you back over and over again (speaking from experience here).

    There are, of course, incredible classic flavors (you know the kind— chocolate, creamy stracciatella, pistachio, etc.), offered alongside truly one-of-a-kind flavor blends. Flavors made all the more unique because they are created using locally sourced products, such as Hawk and Sparrow sourdough bread (yes, bread!), fruit from Stillwater Farm, and chocolate from Ritual Chocolate. Delicious non-dairy options are also available. I promise: whatever you choose, you’ll love it.

    The story of Dandelion Gelato actually starts with pizza and Matt Reschke: owner, pizza chef, family man, restauranteur, enthusiastic Midway local, and business owner extraordinaire. A passion for community is at the forefront of Matt’s work and businesses, and Dandelion Gelato is a prime example of that desire in action. During my conversation with Matt, it became clear that his deep community ties are no accident, but the result of deliberate intention.

    Expressing gratitude for how his businesses have been received by the community, Matt explained that, in a way, opening Dandelion Gelato was a way of paying it forward. Looking around on Main Street, he saw that gelato could be just what Midway needed. His goal was to create a place where people could stroll in after a meal at any of the town’s fantastic restaurants, where teens could gather after school, birthdays could be joyfully celebrated, or anyone could unwind with a decadent treat.

    Midway first caught Matt’s attention while he was in college; his pizza food truck was booked for an event in the Valais community. Known then as the “Pizza Guy,” he had long dreamed of owning his own restaurant—ideally in a location within walking distance of home. He remembers being captivated by the lush, green mountains and rolling hills that surround our valley.

    Matt and his wife, Jessica, were living in Salt Lake City when a friend told them about an old home for sale on Center Street. The house and location seemed ideal, and the couple thought it could be the perfect place to set up shop. They envisioned a restaurant where people could gather, talk, and eat really, really good pizza made with incredible ingredients. Ingredients he now strives to source within 20 miles (or even 20 feet) from the restaurant’s onsite garden, which is his “happy place,” as much as possible.

    While living and working in a rural town meant more time on the road, the Reschkes felt the improved quality of life made it more than worthwhile. Matt shares, “At any given day, you can choose to live a small-town life, or be in it.” After purchasing the building, Matt and Jessica threw themselves into what would eventually become The Pizza Yard.

    Nobody undertakes the task of starting a restaurant (never mind remodeling a historic building constructed in 1901) thinking it will be without its challenges. However, what they couldn’t possibly have foreseen was that just a few months after purchasing and beginning remodeling in September 2019, COVID-19 would pose a unique challenge.

    They, like so many of us, wondered if they would be able to make it, even before they got to flip an “OPEN” sign on the door. Recalling this time, Matt says, “We didn’t know what would happen, but it ended up that we timed it just right. Before we were even open, people were knocking on the door.” Today, The Pizza Yard keeps busy and is one of the mainstays of Midway.

    Okay, we love pizza (a lot), but it’s time to get to the gelato of it all. Once again, Matt heard through the grapevine about a space coming available on Main Street, coincidentally right across the street from the Pizza Yard. What does a person who already makes incredible pizza bring to town when a great space falls in their path? Well, incredible gelato to pair it with, of course! Something anyone can enjoy. In his words, “Gelato is just easy. You’ve already had real food, so you can just enjoy it.”

    Opening Dandelion Gelato seemed to flow naturally. The space became available, and Matt had connections making production easily feasible. A friend in Provo, who already produces their own gelato, allows Dandelion Gelato’s blends to be made using their industrial equipment. Small, specialty batches are made onsite, but the majority of their gelato is made at the location in Provo. In comparison to the Pizza Yard, Dandelion Gelato seems easy. Matt explained, “Dandelion is possible because it works in tandem with Pizza Yard.”

    Dandelion opened just before the 4th of July weekend, seizing the prime summer season. It has been building steadily and organically since then as he implements more of his plans. As the fall and winter seasons approach, expect more flavors, espresso, and a cozy fire to enjoy them by.

    So, what’s next for Matt? Hopefully, there will be a trip to Italy in the not-so-distant future to learn more about the craft of gelato at its origins. He also knows his plans are to stay here in Midway. He put it well, saying, “The more you put into a community, the less you want to leave it.”

    For Matt, the goal is not to franchise, but to focus on what he’s building, businesses and community. As Midway continues to grow, he believes the way to preserve the loved small-town feel is to “actively do things to make it feel that way… (to) create places that feel small, and small town.” Dandelion Gelato is a decadent manifestation of that ideal, and how it can respect the community it resides within simply by being there, and welcoming locals and visitors alike. So, Midway, this one’s for you!

    More info:

    25 West Main, Midway
    @dandeliongelato

  • Young, Fast, And Fearless

    Young, Fast, And Fearless

    When Alexandra Charles lines up at the start of a race, she’s not just pedaling for a podium—she’s riding for something bigger. At just 18 years old, this Midway-based athlete is already shaking up the endurance scene, one dusty trail and gravel grind at a time.

    Her journey into mountain biking started a little unconventionally. “By the time I started high school, my whole family was in the biking scene—except me,” Alexandra says with a laugh. Her parents were ride leaders, her brothers raced in the National Interscholastic Cycling Association (NICA), and she was deep into biathlon. But when the pressure to compete in biathlon outweighed the joy, Alexandra made a pivot. “I didn’t love mountain biking at first either, but the community pulled me in,” she says. Soon, she was riding with varsity girls and climbing her way to the top of the NICA field. The spark had been lit.

    That spark turned into a flame during her junior year, thanks to a YouTube video featuring professional cyclist Sofia Villafane. “She was talking about her journey—and it was filmed in Midway,” Alexandra recalls. “I pictured myself in her shoes and thought, ‘I want that.’” With that motivation, she upped her training game and hasn’t looked back.

    Now, living and training in Midway full-time, Alexandra credits the move from Los Angeles with leveling up her endurance lifestyle. Between the clean air, epic trail systems, and quiet grind of rural life, Midway offers the perfect backdrop for big dreams.

    Family-Powered Ambition

    Alexandra’s success isn’t a solo effort. Her dad serves as her coach, her mom is her nutritionist, and her twin brother? He’s her personal photographer. “It’s a unique dynamic,” she says. “But I wouldn’t be here without them.” On race days, that support turns into horsepower. “They’ve sacrificed so much—I carry that with me when I’m racing. It keeps me pushing when things get tough.”

    Making a Statement at Leadville

    Take the Leadville 100, for example. Despite not being placed in the elite wave (she started 15 minutes behind), Alexandra tore through the course, passing some of the top women in the sport. “My dad was zipping between feed zones on a dirt bike, giving me updates,” she says. “When he told me I was catching riders I’d only seen on TV, something clicked.”

    She crossed the line in 17th overall, cementing her status as a future force in the Lifetime Grand Prix. “That race was a turning point. I knew I wanted more of this.”

    Looking Ahead—and Lifting Others Up

    For Alexandra, winning the U23 Lifetime Grand Prix in 2025 is just one step. “It’s a fast track to the big leagues and a paycheck, sure,” she says. “But my real goal is competing at the highest level—however I can get there.”

    She’s already thinking about the future of the sport, and how to make it more accessible. “Support is everything. A lot of young athletes just don’t have the resources to get started,” she explains. “That’s why programs like ENVE’s Gravel Development team are so important.”

    ENVE, a leading name in cycling innovation, is bridging the gap between junior racing and the elite off-road circuit with their Gravel Development Program, which aims to offer […] “mentorship, coaching, and resources to help young riders navigate gravel racing today […]”

    As a member of ENVE’s program, Alexandra has gained more than gear and race entries. “They’ve helped me build a platform, connect with other riders, and find my voice in the sport,” she says. “They’re inspiring other brands to do the same.”

    Mindset of a Champion

    Alexandra isn’t just tough—she’s tenacious. After crashing early in the 2024 Unbound 100, she rode through a concussion and chipped tooth just to finish. “I had a goal and I wasn’t going to let it go,” she says. That grit carries through her training days, fueled by chocolate chip pancakes, kombucha, and big dreams.

    So what does success look like for someone like Alexandra? “This year: win the U23 series. Long term? Win the Grand Prix and inspire younger riders to believe they belong here, too.”

    With a racing style best described in one word—”relentless”—Alexandra Charles is carving her line in the cycling world. And she’s just getting started.

    Follow Alexandra’s journey on Instagram and keep your eyes peeled—this local star is heading straight for the elite line. @alexcharles_6 racing

  • Hole Lotta Love

    Hole Lotta Love

    Meet Mandy Wright, owner of Midway’s, Judy’s Donuts, as she tells a story of family more than she does of baked goods or the smell of freshly ground espresso. Mandy loves her mother, Judy Mantlo, like an unstoppable force, and for years desired to honor her in a public way. In 2016, she decided to renovate an old Midway house on Main Street and turn it into a shop, although she was not entirely sure what she would sell. Whatever it was, it had to embody Judy, who also had a prolific sweet-tooth.

    Mandy radiates love through her smile. She is the kind of lady who can take a heavy thing and give you a laugh about it. She speaks younger than some of her peers and takes great care in hugs. If this feels like it doesn’t do justice introducing Mandy, it’s likely because she has been around long enough to know just about everyone.

    Judy is her own story. And not a lot of people around Heber Valley knew her. When Judy would get excited, she would do a little jittery dance and exclaim “these are all of my favorites!” In the beginning, Judy’s Donuts was going to be something different: “All My Favorites.” Mandy reminisced on how much her mother loved community, her family, and something sweet to eat; how she possessed a creative prowess and motivation to see an idea through. She was known for creating with ingredients that were forgotten, old, and dispossessed. However, the story is incomplete without mentioning that she was raised with a candy shop in the family.

    Inside Judy’s Donuts, a few photos and a memento tell stories of a different time and place. Brigham City was home growing up. Opening in 1921, Idle Isle Candy was a huge part of Mandy’s childhood. It was also the formative ground that shaped Judy’s life.

    “My grandpa sold ice cream out of a wagon before he got into candy,” Mandy reminisced. “They also had sleeping porches back then so they could sleep outside during summertime. My mom remembered watching people with flashlights going back and forth in the raspberry fields, and thinking, ‘Well, they’re stealing our raspberries.’” Mandy laughed as she recalled the story.

    The Idle Isle survived World War II and the Great Depression. Always a mainstay in the community, and still in business, it holds the title as the “oldest operating restaurant in Utah.”

    Mandy shared, “Mom would practice the piano downstairs at the Idle Isle in the bowling alley and she would practice upstairs in the dining area. They didn’t have a piano at home,” She chuckled before saying, “Mom wasn’t very good [at piano]. It was fine dining.” As the story went on, it was clear that Judy was a bold lady, even as a young girl.

    Mandy continued down memory lane and shared how she and her friends would run around in sandals and drink from hoses. They’d be out all day and then she would finally go home when everyone else had to go in for the night. She’s been living that truth much of her life. Following excitement, having fun, even when she was occupied being an adult.

    Like her mother, Judy, Mandy also has a knack for taking the old and dispossessed and artistically renewing it. Judy’s Donuts is one of Mandy’s expressions. It breathes rejuvenation and purpose, as much as it breathes sweets, family, and community.

    During the renovation of the old Midway home, ideas of opening a donut shop began to percolate. Excavators dug through pot-rock to install public water and sewer main lines—not an easy chore by any means, and she took a deep dive into her personal relationships and her community. Mandy shared, “The construction process was deeply enriching to my own well-being.”

    Mandy is very open about her love for home restorations. The idea of renovating is giving the past a more profound voice in the present, something difficult to do in today’s rampantly distracted culture. And “Donuts would bring the place to life,” she concluded.

    The café bar and tables in Judy’s Donuts are made from polished, reclaimed rafters of the house’s older structure. An old bike supports the condiment bar. Antique framed, sepia tone pictures of relatives adorn the dining area, the café’s other elements tell of a time when things were a bit simpler.

    The coffee and ordering bar are wrapped in honeycomb-cut tiles. Beehives are familiar to Utah culture; however, this visual tribute represents Judy’s part in the Box Elder Bees, the team brand of Brigham City’s Box Elder High School. Memories fill the cracks of times gone by. Mandy loves to take aging characteristics and make them timeless. She has mastered it the way her mother did as the finished renovations whisper to Judy’s passions and character.

    Mandy’s childhood memories are always front and center, and in honor of her grandfather selling ice cream, Mandy recently purchased Fill’r Up’s former ice cream machine. Ice cream and donuts and coffee. Oh and “We have breakfast burrito’s too,” Mandy exclaimed. While there is no official timestamp on ice-cream production, it is bound to be yummy.

    Heber Valley may have rumors that Judy’s Donuts doughnuts are the same as those found at Chevron in Kamas, especially the humungous apple fritters. Call them donut myths. When it comes to the apple fritters, Judy’s apple fritter is a proprietary blend of delicious ingredients. Whatever the recipe, it works. The donuts and fritters are delicious, and unique. If ice cream is on the way, we have high expectations.

    Judy’s Donuts has been successful in fostering community. It’s something that Judy would love. People aren’t just coming for the donuts. You see, Judy’s Donuts couldn’t be in one of the many commercial rental spaces. It had to be a place showcasing, subtly and brightly, everything about Judy.

    More Information:
    231 E Main, Midway
    judysdonuts.com  |  @judys.donuts

     

    Photo courtesy of Eric Ramirez

  • Maya’s Mexican Food

    Maya’s Mexican Food

    Breakfast

    HUEVOS RANCHEROS
    2 HUEVOS SERVIDOS EN UNA TORTILLA FRITA CON SALSA DE LA CASA, CHILE, TOMATE, CEBOLLA Y AJO. SERVIDO CON ARROZ, FRIJOL Y CREMA / 2 EGGS SERVED ON A FRIED TORTILLA WITH HOUSE SAUCE, CHILI PEPPER, TOMATO, ONION, AND GARLIC. SERVED WITH RICE, BEANS, AND CREAM

    BREAKFAST CHILAQUILES CON HUEVOS, ROJOS O VERDES
    TORTILLA CHIPS HECHA A MANO CON SALSA DE LA CASA, QUESO MOZZARELLA, FRIJOL, REPOLLO, TOMATE, QUESO COTIJA, CREMA, AGUACATE Y 2 HUEVOS / Handmade tortilla chips with house salsa, mozzarella cheese, beans, cabbage, tomato, cotija cheese, sour cream, avocado and 2 eggs

    BREAKFAST BURRITO
    HUEVO, CHORIZO, FRIJOL, TORTILLA DE HARINA Y QUESO MOZZARELLA / EGG, CHORIZO, BEANS, FLOUR TORTILLA AND MOZZARELLA CHEESE

    BREAKFAST CHORIZO CON HUEVO
    3 HUEVOS CON CHORIZO, SERVIDOS CON ARROZ, FRIJOL Y TORTILLAS DE MAIZ HECHAS EN CASA / 3 EGGS WITH CHORIZO, SERVED WITH RICE, BEANS AND HOMEMADE CORN TORTILLAS

    Plates

    ENCHILADAS
    4 ENCHILADAS DE POLLO O QUESO MOZZARELLA EN SALSA ROJA O VERDE HECHAS EN CASA CON TORTILLAS HECHAS EN CASA SERVIDAS CON ARROZ, FRIJOL, QUESO MOZZARELLA, LECHUGA, TOMATE Y CREMA MEXICANA / 4 HOMEMADE CHICKEN OR MOZZARELLA CHEESE ENCHILADAS IN RED OR GREEN SAUCE, SERVED WITH RICE, BEANS, MOZZARELLA CHEESE, LETTUCE, TOMATO AND MEXICAN CREAM

    FLAUTAS DE POLLO
    SERVIDO CON CALDO, REPOLLO, QUESO COTIJA, TOMATE, AGUACATE Y CREMA MEXICANA / SERVED WITH BROTH, CABBAGE, COTIJA CHEESE, TOMATO, AVOCADO AND MEXICAN CREAM

    CARNITAS DE PUERCO
    SERVIDOS CON ARROZ, FRIJOL Y 4 TORTILLAS HECHAS EN CASA / SERVED WITH RICE, BEANS AND 4 HOMEMADE TORTILLAS

    CALDO MIXTO
    CABEZA DE RES Y CACHETE DE RES CON CONSOME SERVIDO CON CILANTRO, LIMON, CEBOLLA Y 4 TORTILLAS HECHAS A MANO / Beef head and beef cheek with broth served with cilantro, lemon, onion, and four handmade tortillas

    MAYA’S #1
    1 CHILE RELLENO DE QUESO FRESCO CAPEADO CON HUEVO EN SALSA DE JITOMATE, UN TAMAL SERVIDO CON ARROZ, FRIJOL Y QUESO MOZZARELLA CON 4 TORTILLAS / 1 Chile Relleno with Fresh Cheese, Battered with Egg in Tomato Sauce, a Tamale Served with Rice, Beans, and Mozzarella Cheese

    MAYA’S #2
    1 CHILE RELLENO DE QUESO FRESCO CAPEADO EN HUEVO BAÑADO CON SALSA DE JITOMATE Y DOS ENCHILADAS DE POLLO O QUESO MOZZARELLA, SERVIDO CON ARROZ, FRIJOL, QUESO MOZARELLA Y 4 TORTILLAS HECHAS A MANO / 1 CHILI PEPPER STUFFED WITH FRESH CHEESE BATTERED IN EGG, BATHED IN TOMATO SAUCE AND TWO CHICKEN OR MOZZARELLA CHEESE ENCHILADAS, SERVED WITH RICE, BEANS, MOZZARELLA CHEESE

    CARNE DE PUERCO
    CON TU ELECCION EN SALSA ROJA O VERDE, SERVIDO CON ARROZ, FRIJOL, LECHUGA, TOMATE, CREMA MEXICANA Y 4 TORTILLAS HECHAS EN CASA / WITH YOUR CHOICE OF RED OR GREEN SAUCE, SERVED WITH RICE, BEANS, LETTUCE, TOMATO, MEXICAN CREAM AND 4 HOMEMADE TORTILLAS

    Quesadillas & Quesabrinas

    QUESADILLA DE HARINA (GRANDE)
    CON TU ELECCION DE CARNE, HECHO CON TORTILLA DE HARINA Y QUESO MOZZARELLA. SERVIDA CON REPOLLO, JITOMATE Y CREMA / With your choice of meat, made with flour tortilla and mozzarella cheese. Served with cabbage, tomato, and sour cream.

    QUESADILLA DE MAIZ (SMALL)
    CON TU ELECCION DE CARNE, HECHO CON TORTILLA DE MAIZ Y QUESO MOZZARELLA. SERVIDA CON REPOLLO, JITOMATE Y CREMA / WITH YOUR CHOICE OF MEAT, MADE WITH CORN TORTILLA AND MOZZARELLA CHEESE. SERVED WITH CABBAGE, TOMATO, AND SOUR

    QUESABRINAS CON CONSOME (3pc)
    CON TU ELECCION DE CARNE, HECHO CON TORTILLA DE MAIZ Y QUESO MOZZARELLA. SERVIDA CON REPOLLO, JITOMATE Y CREMA / WITH YOUR CHOICE OF MEAT, MADE WITH CORN TORTILLA AND MOZZARELLA CHEESE. SERVED WITH CABBAGE, TOMATO, AND SOUR

    CHEESE QUESADILLA
    MOZZARELLA ACOMPAÑADO CON ARROZ Y FRIJOL

    Tacos

    TACOS
    CON TU ELECCION DE CARNE, SERVIDO CON CEBOLLA, CILANTRO Y LIMON / WITH YOUR CHOICE OF MEAT, SERVED WITH ONION, CILANTRO AND LIME

    Burritos

    BURRITOS
    CON TU ELECCION DE CARNE, HECHA CON TORTILLA DE HARINA, ARROZ, FRIJOL Y QUESO MOZZARELLA / WITH YOUR CHOICE OF MEAT, MADE WITH FLOUR TORTILLA, RICE, BEANS AND MOZZARELLA CHEESE

    Tortas

    TORTAS
    CON TU ELECCION DE CARNE, HECHA CON PAN BAGUETTE, SERVIDO CON QUESO MOZZARELLA, REPOLLO, TOMATE, MAYONESA Y SALCHICHA / WITH YOUR CHOICE OF MEAT, MADE WITH BAGUETTE BREAD, SERVED WITH BEANS, MOZZARELLA CHEESE, CABBAGE, TOMATO, MAYONNAISE AND SAUSAGE

    Sopes

    SOPES
    CON TU ELECCION DE CARNE, SERVIDO CON FRIJOL, REPOLLO, QUESO COTIJA, TOMATE, AGUACATE Y CREMA MEXICANA / WITH YOUR CHOICE OF MEAT, SERVED WITH BEANS, CABBAGE, COTIJA CHEESE, TOMATO, AVOCADO AND MEXICAN CREAM

    Drinks

    PEPSI | JARRITOS | AGUA DE HORCHATA GRANDE | AGUA DE JAMAICA GRANDE | AGUA DE PEPINO GRANDE

    Desserts

    ARROZ CON LECHE
    ARROZ CON LECHE, CANELA, AZUCAR Y VAINILLA / RICE MILK, CINNAMON, SUGAR AND VANILLA

    FRUTA PICADA

    CHOCO FLAN

    FLAN

  • The Club at Soldier Hollow

    The Club at Soldier Hollow

    Lunch Menu

    Sandwiches

    All sandwiches are served with chips and a pickle spear Sub chips for: Fries | $2 Sweet Potato Fries | $3 Small Salad | $4

    $10 – 14

    Grown up Grilled Cheese
    Cheddar, Swiss, mozzarella, bacon, and tomatoes on griddled sourdough bread

    BBQ Chicken Sandwich
    Your choice of either a pan-seared or fried chicken breast topped with BBQ sauce, bacon, grilled onions, and cheddar cheese

    Turkey BLT
    Smoked turkey breast, bacon, lettuce, tomatoes, and mayo on toasted sourdough bread

    Pastrami & Swiss
    Pastrami, lettuce, tomato, Swiss cheese, and dijonaise on rye bread

    Big Dog
    1/4 lb. grilled all-beef frank served with relish

    Vegan garden burger
    A blend of cooked brown rice, broccoli, corn, carrots, bell peppers, onions, and rolled oats

    Smash Burgers

    Served with lettuce, tomato, onion, pickle, and chips Sub chips for: Fries | $2 Sweet Potato Fries | $3 Small Salad | $4
    Add a patty | $3

    Classic
    1/4 lb. ground chuck* with the fixins’
    Add cheese | $2 Add bacon | $2

    Pastrami
    1/4 lb. ground chuck* topped with pastrami and swiss

    Mushroom & swiss
    1/4 lb. ground chuck* topped with sauteed mushrooms and swiss cheese. Finished with a streak sauce aioli

    Bbq, bacon, & cheddar burger
    1/4 lb. ground chuck* topped with BBQ sauce, bacon, cheddar, and grilled onions

    Salads

    House salad
    Mixed greens, tomatoes, cucumbers, mushroom, onions, cheese, and croutons. Served with choice of dressing
    Add chicken | $4

    Caesar salad
    Crisp romaine lettuce, croutons, parmesan cheese, and creamy dressing
    Add chicken | $4

    Just a Snack

    Buffalo wings
    Served with ranch dressing
    Eight | Twelve |  Sixteen

    Onion rings
    Served with ranch dressing

    Deep-fried pickles
    Served with chipotle aioli

    Mozzarella moons
    Served with marinara

    Hand-cut fries
    Dipping sauce avaliable upon request
    Add cheese | $2

    Baskets

    Fish & Chips
    Beer- battered cod, fries, and slaw served with tartar sauce and malt vinegar

    Chicken tenders
    Chicken tenders coated in a seasoned breading, deep-fried and served with fries, slaw, BBQ sauce, and ranch

    Shrimp basket
    Breaded shrimp, fries, and slaw served with cocktail sauce

    Beverages

    SOFT DRINKS
    Lemonade
    Arnold palmer
    ICED TEA
    Bottled Water
    COFFEE

    Breakfast Menu

    Dine in

    THE TRADITIONAL
    Two eggs* any style, potatoes, choice of bacon, sausage, or ham, and your choice of toast

    BISCUITS & GRAVY
    Two fluffy buttermilk biscuits topped with country gravy

    BREAKFAST SANDWICH
    Two fried eggs*, cheddar cheese, and your choice of sausage or bacon on toasted sourdough bread. Served with potatoes

    COUNTRY FRIED STEAK & EGGS
    Deep-fried breaded beef cutlet, topped with country gravy. Served with two eggs* any style, potatoes, and your choice of toast

    BUILD AN OMELET
    We start with three farm-fresh eggs*, and you build it how you like it. Served with potatoes and your choice of toast. Ingredients: cheddar cheese, ham, bacon, sausage, peppers, mushrooms, onions, spinach, tomatoes, and jalepeños $10 (includes one ingredient) + $2 each additional

    STACK EM’ UP
    Fluffy buttermilk pancakes served with whipped butter and maple syrup
    One | Two | Three | Four

    CINNAMON FRENCH TOAST
    Texas toast dipped in our cinnamon and vanilla egg batter and griddled golden brown. Served with whipped butter and maple syrup

    A la Carte

    TOAST
    White, wheat, sourdough, or rye
    BISCUIT

    UTAH SCONE
    Served with cinnamon butter

    OATMEAL

    2 EGGS*

    BACON STRIPS

    SAUSAGE PATTIES

    HAM STEAK

    COUNTRY GRAVY

    SALSA

    potatoes

    On the Go

    EGG & CHEESE MUFFIN
    Scrambled eggs and cheddar cheese on an English muffin
    Add Bacon or Sausage | $2

    BREAKFAST BURRITO
    Scrambled eggs, sausage, bacon, potatoes, and cheese in a tortilla

    EGG, HAM, & CHEESE BISCUIT
    Scrambled eggs, ham, and cheese on a biscuit

    Beverages

    COFFEE

    ICED COFFEE

    HOT TEA

    ICED TEA

    MILK

    CHOCOLATE MILK

    SOFT DRINKS

    JUICE
    Apple, orange, cranberry, grapefruit, tomato

  • The Pizza Yard.

    The Pizza Yard.

    The Pizza Yard is Wasatch County’s coolest hangout for spectacular pizza and even better company. A few steps off the Main drag in the heart of Midway, it’s the perfect spot to meet with friends and grab the freshest slice, served hot out of a wood-fired oven. “Pizza is just the perfect social food,” says owner Matt Reshke. “Our motto kind of just became: We’re all friends here.”

    Matt sat down with me over a margarita pizza (his recommendation). He explains, as he prepares the pizza right before my eyes, “I’ve always said you can get a good feel for a pizza place by trying their margarita pizza.” Let’s just say, I had a good feeling about The Pizza Yard from the first bite. We chatted about what got him into the pizza business. With a nostalgic smile, he recounted that he’s been cooking since he was six years old, and that his cooking has always served the purpose of bringing people together. “In college, my wife and I got married before a lot of our friends, and nobody really wanted to hang out with us anymore,” he recounts wryly, “and so I just started making pizza to lure my friends over; and then things kept getting crazier and crazier.” Even back then his backyard pizza parties planted ideas in the back of his mind for the pizzeria that exists today. The name “The Pizza Yard” is a call back to those parties with friends gathered around the table, and Matt hard at work making an assortment of pizzas; everyone grabbing a slice of each as they come steaming hot out of the oven. A painting depicting the infamous pizza parties hangs on the wall behind the pizza oven. It’s a beautiful piece they commissioned a Provo artist, and Matt’s best friend, Colby Sanford, to paint for the shop.

    Initially, Matt earned a degree in advertising, “I considered opening a pizzeria right out of school, but I figured I should go use my degree for a while.” He fondly recalls the summer he spent, about a dozen years ago, as a poor college student; selling pizzas out of the back of a 1964 VW double cab with a custom-built deck and pizza oven. Matt would show up to the farmers market not knowing what his full menu would be. He would walk around and see what everyone was offering, and then he’d figure out how to put it on the pizza right there. This made for some pretty unique and delicious creations; like a pizza with a salsa base, mozzarella, and guacamole in the middle with chips for dipping. Matt worked at an ad agency in Salt Lake for several years, but he wasn’t sure how long he wanted to stay in the ad business. When he and his wife had their two children, life took on a whole new perspective. Matt describes, “As we had kids, we thought the longer we wait, the more important it is for [our business] to be successful.” That’s when the hunt began to find the perfect spot to create The Pizza Yard.

    They bounced several ideas around before landing on the restaurant in its current incarnation. They thought about everything from a defunct factory or warehouse with enough space to drive a food truck into and fill with tables to a farm that would allow them to practice true farm-to-table dining. Matt decided that the best option though would be an old house that they would then convert into a restaurant, where it could feel like people coming over to his house and hanging out in his backyard for pizza. This brings us to the building they are in now. Matt says, “We’d always kind of had our eye on Midway, from driving through all the time, it’s just so beautiful and verdant and picturesque.” He continues, “This house is 120 years old, it has been a bunch of different things; it’s been commercial for a long time.” Matt moved his family to Midway in 2019 with every intention of opening the pizzeria quickly, when the world was shut down by Covid they took that as a sign, as Matt puts it, “If we’re going to do this, let’s just do it, right? So we took [the house/store] down to the studs, opened it up, and basically started from scratch.” His wife did all the interior decorating. When you walk in it feels like a cozy home, with warm lighting, neo-rustic decor, and lots of tables and chairs. In addition to the professional art on the wall, you can also see some of the creations other kids, including Matt’s, have contributed to the decor. My particular favorite is a piece Matt told me his daughter drew, it reads, “No stinky pizza!” Of course, if you want to have a true “yard” experience you can eat your pizza outside under string lights on warm nights. They’ve even got a yurt equipped with a wood stove to keep it nice and cozy during the colder months.

     

    As I enjoyed my margarita pizza I was curious about the rest of the menu, Matt describes The Pizza Yard’s food offerings, “I call it Neapolitan-ish, like, Neapolitan style pizza. I went and trained at the AVPN School in Italy. I say trained, it’s like a two-week intensive program where you’re making margarita and marinara pizzas for nine hours a day, just perfecting those. And I did that to have a nice foundation.” AVPN is essentially a school that teaches how to make original authentic Neapolitan pizza. The thing that Matt is most excited about is using fresh local ingredients. “That kind of became my mission while we were opening. I just became so inspired by local food,” he explains. Matt even took it so far as to call up a farmer he met at a local farmer’s market and arranged to visit her farm. He walked away from that meeting fired up about using as many local ingredients as possible. Pointing to my margarita pizza, he recounts where all the ingredients come from: the dough from Logan, the cheese from Provo, the basil another local find. “It’s funny because people see pizza and think [the big chains,] a greasy slice,” Matt describes, “and there’s like, a pretty good movement right now that’s like this artisan creation. If you use good ingredients and good stuff it doesn’t have to be bad for you.” The menu is small, a point of pride for The Pizza Yard. They offer your standard pizzas – margarita and pepperoni – but then you also have some seasonal pizzas. I shouldn’t have been surprised to hear about their sage brown butter, winter squash, and prosciutto pizza; they put 150 pounds of winter squash, gathered from several farmers, to good use. It was a big hit until they ran out of winter squash. According to Matt, the menu is going to constantly be changing. There will always be something new, made with fresh seasonal ingredients. He smiles, “It’s been so fun to see 60-year-old men who were maybe skeptical, eat the pizza and then be like, ‘Oh, this is the best pizza I’ve had in my life.’ I need to keep a tally of how many times that’s been said because that’s just the best compliment you can get.”

    The Pizza Yard officially opened its doors in September 2023 and became an immediate success. “We’re glad we opened when we did, it’s a really fun time in Midway; there are so many new families. And it was also really fun to open in the fall,” Matt posits, “I think Midway thinks it’s a winter town, but Midway is a fall town… Swiss Days is kind of the start of it, and we’re at the end of the ‘yellow brick road’ for leaf peeping. We were slammed when we first opened.” Matt muses about the infamous waiting culture that’s so prevalent at restaurants, “You’re waiting for a table, sitting down, waiting for a server, waiting for a drink, waiting to order, and waiting for your food.” The Pizza Yard jumps all these hurdles by offering a counter service and open seating, their only holdup he foresees is the additional prep needed for ingredients. They are brainstorming ideas for the busy summer months, which they imagine will be an order of magnitude busier than when they first opened their doors. Aspirationally, they would bring a second oven outside and serve margarita pizzas, majorly cutting down on prep time; any other variety of pizza could, of course, be ordered inside. They also hope to furnish guests with picnic blankets and point them towards Midway Centennial Park, about 100 feet away from the store, and then deliver pizzas to people enjoying the beautiful sunny weather. In addition to serving pizza, Matt is hoping to open their doors soon to a pizza-making class, where students would learn everything from how to make dough and sauce from scratch to how long to cook the pizza. He’s not worried about losing business this way; he’s excited about providing customers with a chance to have more intimate and fun pizza parties of their own.

    As I finished my pizza, Matt shared with me how excited he is to be starting this journey, “It’s such a dream. I come in every day. I’m like, ‘I’m doing this! I made this’… The first time my girls came in… They pulled up to those stools right there. They’re little, they barely reach up to the counter, and I just looked at them. I teared up a little bit. You’re going to grow up here.”

    I was so thrilled to meet Matt and his staff at The Pizza Yard, they’re such a friendly bunch, and it is the perfect place to make genuine connections and new friends, with the bonus of having the best margarita pizza I’ve ever had. Add that one to your tally, Matt.

  • The Sweet Life.

    The Sweet Life.

    When you first walk into Rocky Mountain Chocolate Factory Café in the heart of Midway, you are immediately greeted by a flurry of sensations. The smell of delicious fudge and caramel, made the old fashioned way right before your eyes. Display cases choc full of so many varieties of chocolate you almost give yourself whiplash trying to take it all in. No café would be complete without the aroma of hot coffee, fortunately Rocky Mountain Chocolate Factory Café serves fresh brew from Peet’s Coffee.

    n my first visit, after taking in all the sights and smells, I was greeted by Lori and Eric Rutland, owners and managers of the café. Lori gave me the chance to employ my sense of taste with a sampling of their signature Rocky Mountain Fudge. I felt like one of those proverbial kids in a candy store, only it was quite literal for me. Why should kids have all the fun?

    Lori and Eric are in so much more than just the chocolate business. With a career in Retail that stretches over thirty years, Lori explains, “Retail is just in my blood… I love the merchandising part. I’m very artistic and creative, but mostly, it’s just the people.” Lori, who graduated from BYU with a degree in marketing, goes on to describe their overall goal for opening Rocky Mountain Chocolate Factory Café, “We’re trying to create this little quaint shop, as our landlord calls it, the ‘Cheers’ of Midway.” The good news is that at the Rocky Mountain Chocolate Factory, you won’t need to sit through eleven seasons and all the “will they/won’t they” with Sam and Diane to find yourself a place “Where Everybody Knows Your Name.” Of course, the café is not a gathering place just for locals. Located down the road from the Zermatt, the Homestead, and several bed and breakfasts, Rocket Mountain Chocolate Factory Café gets plenty of foot traffic from tourists, honeymooners, and couples celebrating their anniversaries. Upon discovering the reason for their visit to Midway, Lori often gifts the couples a truffle to celebrate the occasion. Right across the street, visitors skating at the Midway Ice Rink can hardly resist a warm beverage after a cold skate in the winter. And who wouldn’t be excited for a reenergizing sweet treat during the fanfare of Swiss Days in September.

    Rocky Mountain Chocolate Factory is an international franchisor with over two-hundred-fifty Rocky Mountain Chocolate Factory locations, including the café in Midway. Only three offer food alongside chocolate. According to Lori and Eric, they are the only store in Utah that sells Peet’s Coffee. “This is not Starbucks coffee,” Lori says, “We did our research on that and decided to go with Peets.” Peet’s Coffee uses only coffee beans that are reliably sourced and free from child labor and other harmful business practices. If coffee isn’t your thing, the café also serves hot cocoa made with Rocky Mountain Chocolate Factory chocolate. They offer three types of sandwiches in the café. My personal favorite offering, though, is ice cream. Lori and Eric have partnered with Cloud Ninth Creamery, a local ice cream shop in Salt Lake, to bring exclusive flavors to the café. Eric explains, “What’s nice about going with them is we can kind of get our own flavors. I took [them] some blueberry donuts from Judy’s Donuts, and [they] put it into some lemon ice cream for us.” Lori and Eric have plenty of creative control for all the delicious confections they offer in the café. The waffle cones for the ice cream are made from scratch, with a unique variety offered each month, like red velvet in February for Valentine’s Day or green mint in March for St. Patrick’s Day.

    But what about the eponymous chocolate? There’s plenty of that, and it’s absolutely divine. At their most recent convention, Rocky Mountain Chocolate Factory made a companywide goal for store owners to help customers create moments with chocolate. “They talked about how much chocolate is involved in people’s celebrations and different parts of their life,” Lori shares, “It’s kind of changed our outlook a little bit.” Before, they had been leaning into the café angle more than specializing in chocolate. Lori expounds, “We’re sort of going more with chocolate now because it’s an important part of our life.” And they have an incredible variety to create a special chocolate moment. Everything from boxes of chocolate to all the best things dipped in chocolate, cookies, pretzels, even Twinkies! Valentine’s Day is obviously one of the busiest times of the year for them. “Our big business is chocolate-dipped strawberries,” Eric explains with a smile. “We have to dip those every day; we sold out in two hours.” But the biggest labor of love for them is their handmade fudge. They offer eight different varieties, so it’s always in demand.

    Each Rocky Mountain Chocolate Factory store comes equipped with a copper kettle and marble slab for making fudge the old-fashioned way. “Once you start mixing the fudge, you’re in it for the long haul; you couldn’t even stop to use the restroom,” Eric laughs as he demonstrates the methods they use to craft their fudge. “It’s all based on temperature, and that temperature varies a little bit from the different times of the year, depending on the weather, humidity, cool, hot, that kind of thing. Once you get it up to temperature, that’s when you pour it onto the marble slab.” After pouring the fudge, Eric adds in the ingredients: mint, nuts, caramel, and even marshmallows for the Rocky Road Fudge. Finally, he forms the fudge into an eleven-pound loaf. “You’ve got to move. It’s a quick process,” Eric says. The smell of cooking fudge wafts throughout the store and the surrounding street. The copper kettle isn’t just for making fudge — they spin massive Granny Smith apples into elaborately decorated caramel apples weekly. There’s a special window where guests can view the whole intense candy-making process. If your heart is set on a demonstration, make sure to call ahead of time to see if they are planning on making a batch the day of your visit.

    Catalog1
    2023-08-01

    Lori and Eric are excited for the future of Rocky Mountain Chocolate Factory Café. In addition to cooking and helping Lori run the café, Eric has a background in construction; describing her husband, Lori says, “He does all the hard work, he does all the construction, and all the fixing, and that kind of stuff. He’s been very supportive.” With Eric’s construction experience, they decided to double the space in the store to make more seating for customers who wish to dine in. When I asked Eric what he thought when Lori told him she wanted to start the café, Eric mused and stated, “I grew up in Farmington, New Mexico, which is forty-five minutes from Durango, where Rocky Mountain started in 1981. So, I’ve been around Rocky Mountain Chocolate since I was in high school. I thought it was a good fit for Midway.” Lori is excited about the potential for growth in Midway, “A lot of people come here just for the atmosphere, to walk around, or to eat.”

    Whether you’re a local looking for your own scene to frequent or visiting from a little farther away, you can make a special moment at Midway’s very own Rocky Mountain Chocolate Factory Café.

    Treat Yourself or a Friend! 206 W Main St Suite B, Midway, @rmcfcafemidway

  • Jerry Robert Springer

    Jerry Robert Springer

    How do I sum up one man’s life in a few short pages, especially one who has lived a life as full of adventure and service as Jerry Springer? I don’t. All I can do is capture bits and pieces – the moments in time that stand out – and hope those stories honor this man who has touched so many lives.

    Jerry’s first experience in life began with an adventure. His parents, Beryl and Tura Springer, were living in a tent cabin community near Mammoth Lakes, California. Beryl, like his father, Jeremiah (Jerry) Robey Springer, and his grandfather, Nathan Chatman Springer, was a miner, working at the Cardinal Mine in the eastern Sierra Nevada Mountains. As if being born in a mining community wasn’t exciting enough, Jerry decided to take things up a notch. Jerry Robert Springer made his debut in Bishop, CA, on January 21, 1937, right in the middle of a massive snowstorm! Getting to and from the hospital was challenging. Due to the heavy snowfall and record-cold temperatures, two neighbors tried but could not start their cars.

    Jerry recalls his mother telling him, “It was quite difficult, as big as I was, to keep getting in and out of cars. It became hilarious; in fact, by the time I got to the third car, I was laughing so hard I had tears in my eyes.’” The roads coming home from the hospital were impassible, and the Cardinal Company had to send a snow plow to clear the roads and tow the Springer’s car back to the mining camp. They were the last two vehicles to travel the canyon until mid-February. Once at their home, Beryl and several friends had to “[…] dig a snow trench and tunnel over six feet high and more than 30 feet long from the road to the cabin door.” That experience was probably not much different than the ones they would have while ‘digging out’ roads and driveways at their home base in Midway, Utah. Midway was home to several mining families, especially during the Depression. The husbands would work in California, Argentina, Mexico, or wherever they could find work, while the wives stayed in Midway.

    Although Jerry spent his early years living in various mining camps in California, Nevada, and Park City, Midway has been home to the Springer families since the late 1800s when their ancestors, Captain Cornelius A. Springer and Elizabeth (Bess) Moser Springer, first settled in the Heber Valley. Beryl purchased property in Midway (now 71 South 200 West) in 1939, eventually building a home in 1941. The home was unique because it was constructed of wooden ammunition boxes, using sawdust for insulation. Like many miners, Beryl split his time between farming and mining, and Jerry only lived in this particular home for a short time while Beryl and Tura built a home across the street. During his elementary school days, Jerry lived in Midway and spent his summers out of town wherever Beryl was mining. By the late 1940s, the Springer’s moved to Pleasant Grove, where Jerry would graduate from Pleasant Grove High School in 1955.

    Within a few years of his birth, Jerry was joined by a brother, Richard, and a sister — whom he adored — Norma Jean (Jeannie). Jeannie and Jerry shared a special bond, “She was a great gal. We did a lot of things together.” Jerry chuckles as he remembers, “We double-dated; she’d have a girlfriend that didn’t have a boyfriend, and she’d say, ‘I’ve got a brother.’” Jerry pauses for a moment before continuing, “It’s kind of hard to talk about her.” He then shared that on Christmas Day, 1956, while riding in a car with a friend, they were hit by a drunk driver, and Jeannie was severely injured. During the 1950s, ambulances looked more like station wagons. Jerry’s friend was the driver, and he let him crawl in the back to be close to Jeannie. Norma Jean Springer passed away in the ambulance while en route to the hospital in Salt Lake City, just 16 days before her 17th birthday. It was an earth-shattering event for Jerry and his family, and Christmas Day has never been the same. While the ache of loss never really leaves us, we discover how to treasure the memories of those moments and look toward the future. And Jerry had scores of moments and memories ahead of him.

    Following in his ancestor’s footsteps, Jerry began working at the mines when he was 15 as a Nipper. Jerry explains, “My father was a hard rock miner. […] He worked underground, where they had to blast, going after metals like gold, silver, and copper. I was what they called a ‘Nipper,’ that’s a person who would work with the underground miners. We’d keep them provided with water; we had to use water to keep the dust down while they drilled. We’d get the dynamite and make sure that it went down the hole, and whatever other tasks they needed.” After high school graduation, Jerry would return to California, mining near his birthplace in Mammoth Lakes to help pay for college. Jerry also worked at mines in Park City, Snake Creek, and Mayflower. He states, “We were cheap, and we were careful, and that’s what they wanted.”

    Through the years, Jerry developed a deep love and passion for education, western and local history, photography, service, and his community. This enthusiasm would help to shape the rest of his life. Jerry attended Utah State University, where he received a bachelor’s degree in sociology and a master’s in history. While attending USU, Jerry met Karen Rae Knight. Karen was from Woodland, Utah, and shared Jerry’s passion for education, service, and eventually Wasatch County. Jerry and Karen were married on March 15, 1963, and had six children: CheriLynne, Trent, Raechelle, Sarah, Hazel, and Robyn. Although the couple would later divorce, they shared an amicable relationship. One of the family’s favorite memories was when all the siblings and their spouses took a trip to New York City with Jerry and Karen. Jerry doesn’t like flying and jokingly told one of his daughters, “I’ve gone this far (70 years); why not go the rest of my life without flying.” As the adage says, ‘Love conquers all,’ and Jerry’s first commercial flight was for his kids! He shares, “It was beautiful flying over the area.” Then he chuckles, “I wish the plane tilted a little more so that we could get a better view.” Apparently, Jerry has quite a sense of humor and loves to tease. A prime example of this was when they went to see the Statue of Liberty. As they were going through security with their cameras, Jerry kept asking, ‘Did you shoot that?’ Did you shoot that?’ The fun continued as they arrived at the ferry. It was raining, and everyone was in a hurry. Each time Jerry tried to go through security, the alarms would go off. He emptied every pocket, took off his coat, and tried everything until they figured out that it was the metal clips on his suspenders underneath his shirt. Jerry recalls, “It was a fun trip.” Jerry’s children credit him for their ability to laugh when things get hard and describe Jerry as fun and spunky.

    Jerry’s ‘spunkiness’ was evident even as a young boy. His Aunt and Uncle, Pauline and Joseph Erwin, were the original owners of Luke’s Hot Pots Resort in Midway (now Midway Mountain Spa/Ameyalli Spa Wellness Resort). Both Pauline and Joe had a lot of connections in the entertainment industry. Jerry recalls, “Pauline was a hair model, and Joe played professional baseball, wrote songs, and was in movies.” The couple’s friendship with big names like Roy Rogers and Virginia Mayo helped the Hot Pots become a major attraction for Hollywood celebrities and other entertainers. And spunky ten-year-old Jerry couldn’t wait to be right in the middle of all the excitement. Jerry loved horses and was put in charge of helping with the horses at the resort. During this time, young Jerry got to meet a lot of Hollywood stars and entertainers, but Rogers and Mayo, were the ones who visited the most and remain etched in the nostalgia of Luke’s Hot Pots Resort. One of Jerry’s best memories of that time was getting to ride on a horse with Virginia Mayo.

    Horses were a big part of Jerry’s life, and his fondness for them has led to many adventures. Jerry spent numerous summers saddle-packing the Wind River Range in Wyoming, the Thorofare region of Yellowstone to the Tetons, the eastern Sierras, and the Uinta mountains. While traversing the majestic peaks and inspiring wilderness, Jerry documented his travels and took amazing photographs. Jerry has had many of his writings and photographs featured in magazines like The Western Horseman, The Intermountain Quarter Horse, and Cutter & Chariot Racing World. His packing adventures initially began while Jerry was in college. During one summer break, he volunteered at Inyo National Forest in California and recalled, “We helped with everything from maintaining trails […] and taking the general public into the mountains. We were their guides and packed with horses. We also packed for those running cattle — we called ourselves Packers. I don’t remember the year, but it was a really special time and a lot of fun for a young single kid.” Inyo was near the mine where Jerry used to work with his dad. His experience working with horses there would be the catalyst for years of volunteer work with the National Parks and the National Forest Service. In 1967, Jerry joined the Wasatch County Sheriff’s Posse. When it was discovered that Jerry owned a boat, the Sheriff asked if he would join Search and Rescue — and of course, he did. However, most of Jerry’s time with SAR would be spent on the back of his horse, Smokey. Jerry recalls, “We rode horses year-round, even in the snow. We patrolled Deer Creek Reservoir and around the lakes in the Uintas. We found a lot of drowning victims – we were pretty successful at finding them, but it was difficult to get there in time.” It was a grueling and emotional task for the men. Jerry shares, “Horses have a real sense when you are riding them, especially when we were carrying living and non-living people.” Jerry also helped others with their equine escapades. You may or may not be aware that Heber used to host cutter and chariot races, and as can be expected, Jerry was involved with those too. His favorite memories with horses involve riding with his son, Trent, as they explored the mountains and forests he loved. His excursions on horseback inspired Jerry as he combined his passion for the outdoors and history, creating hundreds and hundreds of lectures. Jerry spent 20+ years traveling with his kids to the national and state parks and forests in Utah, California, and Nevada. They would set up camp, and Jerry would present on mining, the fur trade, or national and state parks. Jerry’s children spent their summers visiting mining sites and camping all over the Sierra Nevada and Rocky Mountains. Many of them love camping because of these experiences.

    While at home, Jerry settled into his daily routines and community service projects. Jerry worked for the State Office of Rehabilitation as a Vocational Rehabilitation Counselor in Heber and later in Provo. He enjoyed working with individuals who found it difficult to get a good job due to various mental and physical struggles. Jerry shares, “We were serious about what we were doing. We made sure that they were comfortable with the work they wanted. Many of those I worked with didn’t have arms or legs, and they trusted us to help them find work.” Jerry’s brother Richard also worked as a Vocational Rehab Counselor, and the brothers found a lot of happiness and satisfaction in helping others succeed. Jerry also enjoyed success in his endeavors. He built a beautiful home for his family in the same spot where his grandparents home used to sit. And, just like he enjoyed playing on his grandparent’s large front porch as a child, Jerry’s children would enjoy the “giant front porch” of their home. Jerry’s involvement and volunteer work in Wasatch County extends generations of Springer family service. Beryl and Tura were involved with creating the Midway Boosters Club in 1947; Jerry’s grandparents and Aunt and Uncle also became members.

    While part of the Booster Club, the Springer family joined forces with the Kohler family to create a beautiful float for the first Harvest Days Parade. Six years later, in 1953, it was decided to switch the focus of Harvest Days to a Swiss theme, and Midway’s very first Swiss Days was created. Jerry’s grandfather was one of the five-person committee who oversaw the first event; Jeremiah and Lydia Springer were listed as ‘Patrons of the first Midway Swiss Days.’ The Springer’s volunteered the use of their three-acre pasture west of the Ice Rink on Town Square as a parking area until the 1980s. Naturally, Jerry would continue to be involved with Swiss Days as an adult and served as the chairman of the Swiss Days Committee for three years. He was the first chairman allowed to pick which vendors could go in the square. Jerry has fond memories of these days and remembers “[…] spending the night in a sleeping bag next to the large Swiss Days fire pit with friends to make sure nobody would fall in it.” Three of his daughters were Swiss Miss Royalty, and in 2013, Jerry was chosen as Midway’s Honored Citizen and took part in the Swiss Days parade. Jerry’s deep love for Wasatch County, especially his hometown of Midway, is apparent through his acts of service.

    Anybody can make history. It takes a great man to write it.  – Oscar Wilde

    During his lifetime, Jerry has served on committees for the Midway Town Hall Restoration Committee and the Wasatch County Fair. He was also a special appointee of the Mayor as a member of the Midway Historic Preservation Committee, and was a frequent contributor to the Midway Newsletter. Jerry has been an active member of The Church of Jesus Christ of Latter-day Saints, serving in various callings like Ward Historian, Ward Clerk, and Assistant Scout Master. Many scouts have fond memoires of their backpacking, hiking, and camping ventures. Jerry’s educational endeavors included teaching at Wasatch Junior and High schools (1963-1966), teaching History at Brigham Young University, and teaching at Elderhostel programs for BYU and UVU at the Homestead Resort in Midway, the Chateau Après Lodge in Park City, and Snowbird Lodge at Brighton. Helping others receive a good education has always been important to Jerry; Utah State University has two scholarships, one in geology and one in business, set up in the Springer name. Jerry created several historical mining displays (some permanent) for Midway Elementary, Heber Valley Senior Citizen Center, the Heber City offices, the Daughters of Utah Pioneers, the Sons of Utah Pioneers, and at the visitor centers at Jordanelle State Park and Wasatch Mountain State Park.

    Most Wasatch County residents know Jerry Springer as the ‘town historian,’ and for good reason. Jerry has spent decades compiling and collecting photos, articles, letters and notes, artifacts, memorabilia, and a plethora of other items of interest, from mining to Utah’s past and the Old West to Wasatch County’s history. Jerry meticulously arranged everything that could tell a story in the last home he built and lived in, near the property that originally hosted Luke’s Hot Pots. It is here that my family was first introduced to Jerry. While out for a drive, my husband and son passed Jerry’s home. He was outside and flagged them down — they stopped — and before long Jerry had invited them into his home. (I learned later that ‘inviting others in’ was a common event for Jerry.) Hours later the two returned home and excitedly told me about this amazing man they had just met, they showed me pictures of what I could only describe as an incredible in-home museum. I immediately wanted to meet Jerry and write his story — I had no idea what I would discover. To write Jerry’s life story would take years and fill volumes. Those lucky enough to know Jerry well are probably nodding and smiling to themselves right about now — a true testament to the lives he has touched. To say that he has had an enormous impact on Wasatch County residents and visitors would be an understatement. Many may not even realize that they’ve benefited from Jerry’s countless labors of love. When I finally had the privilege of interviewing Jerry, a few of his daughters, who live nearby, were able to join us. The one thing that stood out the most to me was the love that permeated the room. Our conversations were full of smiles, tender reflections, a few tears, and a lot of laughter. As stories were shared, Jerry would interject with comments like, “That’s alright, you can’t embarrass me,” and “I don’t know what stories she’s telling you, but there sure is a lot of laughing,” or my personal favorite, “Well, I’ve never been in Jail.” Actually, my favorite statement and moment was when one of Jerry’s daughters said, “Oh, Dad! We are so proud of you! And it’s really fun to brag about you for a little while.” With tears welling up, Jerry quietly responded, “Thank you.” Although there is a lot to ‘brag’ about, as Jerry has received many awards, honors, and accolades for his contributions and service hours, I believe his greatest accomplishments can be measured within the hearts and memories of his children.

    Recently, his children made sure that Jerry had the opportunity to visit the Springer Farms’ new farmhouse. After 86 years, Jerry has come full circle from walking in the space of the original home his great-grandmother, Matilda Robey Springer, built, and his father later grew up in, to visiting the new space his 2nd cousin, David Springer, helped design and build — a tender moment I’m sure. And one that, in typical Jerry fashion, has been documented in writing and captured with photographs. Jerry has spent his life devoted to sharing the history of places and people, and I hope that this brief but heartfelt ‘history’ of his life is, in some small measure, an honorable tribute to Jerry Robert Springer.

  • Springer Historical Home

    Springer Historical Home

    Springers and Nokes

    In January 2021, David and Kayla Springer unexpectedly met Travis and Lisa Nokes while on a retreat in Mexico. They soon discovered they both had connections to Midway, Utah. The Nokes lived and worked there, and David’s great-great-great grandfather, Jeremiah Robey Springer, was one of the original settlers. David has always dreamed of living in Midway, and after speaking with the Nokes, he began the process of purchasing the Springer Farms. Since Travis and Lisa own businesses in real estate, architectural design, and construction, it was a perfect fit for the Springer’s to enlist their help. As they worked together on potential ideas for the land, a strong friendship was formed between the four of them. There was a shared ideal among them to turn this land into something special that honored David’s ancestors and the beautiful rural community of Midway in a way that reverenced the past as it moves into the future.

    The Old Farm House

    After bringing in another general contractor, building inspector, and structural engineer, it was clear that saving the original Farmhouse wasn’t feasible. The wood framing was so deteriorated it no longer touched the old, crumbling pot rock foundation on one side of the home. After much deliberation, the decision was made to take the home down and replace it with a replica, reusing the original materials.

    Over four weeks, they carefully took the old windows, doors, brick, and siding from the home. They discovered that the back and side walls of the home were built of stacked, hand-hewn timbers. They were told by some local historians that these timbers were likely from Fort Midway, the very first structure built in the area. When Fort Midway was pulled down in the 1890’s, many local families took the timbers and used them to expand their homes. After removing much of the building materials by hand, the Springer’s prepared to remove the rest with the assistance of heavy machinery, a job that would typically take only a few hours to complete, but with consideration of the old timbers, it took a couple of days. Each timber was carefully and individually removed and set aside where they waited to become part of the new building. As the day approached for the backhoe to take the home down, Travis was surprised by the unusual level of emotional difficulty he was facing at this point in the process. On March 29, 2022, he wrote this journal entry:

    “For the past 20+ years, I have been helping customers design and build homes, buy and sell homes, and update and renovate homes. I’m now doing something that I’ve never done before. We are taking this old home down. This home was built in the 1890’s by the Springer family. Today will be the day that this tired old home finishes its work on earth. I woke up very early this morning […] much more emotional than expected, thinking about this home and the process of today.

    […] I’ve been so focused on the logistical process of taking the home down, that I hadn’t given myself a chance to think about the emotional process or implications. I thought of the excitement for the family as the home was first built and the preparations that were made to move into it when it was finally finished. The family probably envisioned all the wonderful things that would happen in the home. They probably worried about how they would pay for it. I thought about the safety and “cover from the storm” that this home has provided. The Christmas mornings, the sound of little feet coming up and down the front steps to and from school. The 4th of July celebrations, and all of the dishes done and problems solved at the kitchen sink. All the nights parents stared at the bedroom ceiling, worried and wondering about their kids. […] I am very grateful to it for the service it has provided and the memories that still will live on in the kids, grandkids, and great grandkids in the Springer family.”

    The New Farmhouse and Springer Farms

    The new Farmhouse’s footprint and basic structure are as close to the original Farmhouse as possible. The old timbers that first stood as part of Fort Midway, and then used to give structure to the Springer home, now stand in a place of Prominence supporting the front patio. Some of the original windows are inside the main floor of the Farmhouse, and the soffit of the front porch is constructed from the old wood siding. The overall goal of this project was to create a building that looks like it has stood, belonging in downtown Midway, for 100+ years. The main floor of the Farmhouse will house a home decor store: Haven Haus Co., owned by local residents Jack and Diane Nelson. The top floor will serve as a two-bedroom nightly rental, hopefully as an extension of Midway homes when more room is needed for guests and family. The vision at Springer Farms is to provide space for businesses and services needed by the people of Midway. To meet these needs, the Nokes and Springer’s plan to build three additional buildings over the next three years, adding nine retail units and 17 nightly rentals. Locally owned businesses projected to join Springer Farms in 2024 are Folk and Fable Books and a nail salon, Lueur Salon.

    Springer Farms’ goal is to preserve the charm of Midway as they create a space for this close-knit, supportive community to gather and strengthen bonds with friends and family. They are excited about the future of Springer Farms and what it will offer the Midway community over the next 120 years.

    65 N 200 W, Midway
    springerfarmsmidway.com

  • The Pizza Yard

    The Pizza Yard

    Pizzas

    $13 – 20

    Margherita
    Fresh mozzarella, organic tomato sauce, fresh basil, parmigiano reggiano.
    Hot honey
    Creminelli calabrese, housemade pickled jalapenos, fresh mozzarella, organic tomato sauce.
    Pepperoni
    Creminelli pepperoni, fresh mozzarella, organic tomato sauce.
    The green one
    Herby lemony creamy green sauce, a pile of fresh kale, fresh mozzarella.
    Sausage for the lady
    Housemade sausage, caramelized onions, fresh mozzarella, organic tomato sauce.
    Special of the day (Market price)
    Check Instagram

    Sides

    $3 – 10

    Kale Caesar Salad
    Curly kale, lemony caesar dressing, Hawk & Sparrow bread crumbs, parmigiano reggiano.
    Roasted Carrots
    Whipped ricotta with lemon and local honey, carrot top chimichurri, pistachios.
    Marinated olives
    Castelvetrano olives, lemon zest, local herbs and garlic.

    Drinks

    $3 – 5

    Mexican Coke
    355 ml, glass bottle
    Lurisia Italian Sodas
    Chinotto, blood orange, limonata, gazzosa
    Diet Coke
    12 oz.
    Taproot Sodas
    12 oz, root beer or cherry limeade.
    Ghia Aperitif
    Lime & salt, original, ginger,
    Athletic Non-alcoholic beer
    Lite, IPA, Hazy IPA
    Phony Negroni Aperitif
    It’s cute
  • Katrina Berg

    Katrina Berg

    “A man should hear a little music, read a little poetry, and see a fine picture every day of his life, in order that worldly cares may not obliterate the sense of the beautiful which God has implanted in the human soul.” – Johann Wolfgang von Goethe

    This quote is Katrina Berg’s favorite. The German poet’s words apply perfectly to Katrina’s thick, oil paint art pieces that she creates on wood while in her Midway studio. You may already be acquainted with Katrina and her work, but if you’ve never had the joy of coming across her art, it is my pleasure to introduce her and to share a little bit of her story.

    Katrina is a creative, free spirit, very in tune with the elements close to her. A creator since childhood, she was constantly drawing or building in the environment around her; creating in nature has always been Katrina’s passion. While in high school the majority of her studies were geared toward architecture. However, when she attended college, Katrina went into education — she thought it was the right choice for her at that time. Katrina graduated with a bachelor’s degree in education from Brigham Young University and then attended the University of Nevada, Las Vegas (UNLV), enrolling in their landscape architecture program.

    While in college, Katrina had the opportunity to study abroad; once in France studying French and dance, and once in Italy studying hill towns and Italian gardens. It was during these times of attending UNLV and studying abroad that Katrina would have two experiences that would change her life: she began painting after a close friend of hers gifted her a set of watercolors, and she met fellow classmate and Heber City native, Carl Berg.

    Carl was very familiar with landscape design because his father was a landscape architect that did civil engineering, here in Heber. From the very beginning, Carl was very supportive of Katrina, and his no-nonsense, practical style complimented her imaginative, creative style. They made a perfect team in their group assignment projects, so obviously they started dating and eventually were married — right before graduating. The couple started a family right away and decided to move back to Carl’s hometown to be closer to family. So, in 2005, they moved to Heber.

    Bringing the Outdoors In

    Art was extremely important to Katrina and once they were settled in Utah, she and her family started visiting all the galleries, especially the ones in Park City. She realized she definitely wanted artwork in her home and decided “I just need to paint. I just need to paint whatever I want, and put it on our walls.”

    That single thought would be the beginning of Katrina’s journey as a professional artist. Initially, she painted for fun, and at times, as a way to make her days a little brighter and more manageable. There was a calming power to the aspect of having absolute control while creating something beautiful, no matter what life hit her with. For Katrina, the act of creating and painting was very rewarding. Katrina could do what she loved while staying home with those she loved — her five children. As Katrina painted, she discovered that she really enjoyed working with oil paints and palette knives. The more she painted with them, the more clearly her style began to emerge. The unique color pallet, and the whole idea of thick paint that shines like stained glass, almost a mosaic of different pieces of light put together, really set her apart from other artists.

    Eventually, Katrina started doing art shows, meeting and supporting other artists, and participating in the local art scene, where she met Sussette Gertsch (founder of the Midway Art Association). Katrina began participating in Midway’s Plein Air Festival and has painted plenty of historical barns and homes in the Heber Valley, her way of ‘preserving them’.

    With her degree in landscape architecture, it’s no surprise that a lot of her art focuses on flowers and nature. She is still bringing the outdoors in, even if it’s not the way she had originally planned.

    A New Expression

    When Covid happened it really changed so much for Katrina, including her family and business, but most of all, her perspective. It caused a shift spiritually and culturally, and changed the way she expressed herself in and through her artwork.

    One special thing you’ll notice about Katrina’s art is her “love of not conforming to whatever is popular”. She embraces being different and her art connects to multi- generations. Most of Katrina’s pieces now have a theme, symbolism, and song title associated with them. She’s proud of her multi-artistic experience, and this is why her favorite quote is so complimentary to her art and her beliefs. Katrina says that she hopes collectors feel God’s love for them when they experience her artwork. She shares, “Each painting is created and meant for someone specific — sometimes I don’t know who that is until later — but God knows.” Katrina’s faith and beliefs are an integral part of her creative process and she credits her “Heavenly Father and Savior” for her success. Katrina says, “Every step along this art journey has been supported and encouraged by Them — all that I’ve learned in my process, style, and chosen subjects comes from Them. I couldn’t be more grateful for our Savior & Redeemer, Jesus Christ, our Heavenly Parents, and the Holy Spirit.”

    Katrina loves pushing boundaries with colors, and says that “there are a lot of ways to show depth and symbolism without it being predictable. I love surprises and unpredictability in artwork. I love making colors surprising. Art in person is so much more meaningful because of all the pieces coming together.” Her goal is to get people to experience her art in person because that’s when it comes alive, that’s how you can see the magic of the palette texture. She believes certain art is supposed to go through specific people for special reasons and she is happy to be a receiver.

    More info:certainwomenartshow.com or jkr-gallery.myshopify.com

    Collectors of Katina’s art share unexpected experiences they have with her artwork, and she is always fascinated by their stories. If you have seen Katrina’s artwork, it’s hard to miss the creatures that are in so many of her series, past and present. For her, they represent family members and friends who have passed on. She explains, “We are never alone, this journey is not meant to be alone. All these things, especially the hard things we face, are meant to be faced together.”

    It Runs in the Family

    Having an in-home art business has had an impact on Katrina’s family as well. Her five children have helped prepare and travel for shows. Her older sons make frames for her smaller art pieces, and her younger sons like to help apply gold to the frames and sometimes the artwork. Her daughter has learned the ins and outs of running a business and even started her own cookie club. Katrina sells her art from her Midway studio and usually has pieces for sale at Beljar in Midway as well.

    Katrina’s art ranges in size with the occasional oversized statement piece or large commissioned painting; however, 2022 found Katrina embarking on a ‘huge’ adventure. When Alpine Art’s director and curator, Susan Bonosconi, suggested that Katrina create an art show featuring large floral pieces, Katrina was all in! Taking inspiration from her ‘smaller’ pieces of work spanning the last 18 years; Katrina spent the majority of the year painting beautifully unique pieces for her 2023 collection.

    During the creative process, she realized her paintings held a lot more meaning and depth due to the symbolism found in the finished images. While working on the second piece in the collection, Katrina decided that the series was going to be about “Becoming”. All the lessons, growth, hardships, and enlightenment boiled down into these beautiful, larger-than-life, happy paintings. Katrina learned to use her painting as a means of processing. But chose to share only the beautiful and joyful moments on her canvas, and to hold onto those, instead of the dark and difficult, and it has been such a blessing for her. The collection focused on flowers and birds that represent joy and celebration, “and sometimes cake! Because cake itself is a celebration!”

    Katrina has a lot to celebrate. According to Alpine Art, Katrina’s ‘large-print-only’ art show, Becoming, experienced “[…] the most traffic we’ve had for a solo show.” Katrina loved working with Susan and Alpine Art and described the entire experience as wonderful.  She shares, “I have four of the remaining pieces in my studio right now, but two will be leaving soon, and that’s always exciting to see where they go to visit or stay.”

    After the show Katrina took a small break but is excited to return to Swiss Days. She explains, “There’s something about Swiss Days, something about the energy there. It’s a great way for people to be introduced to your work, and it’s such a fun environment.”

    Always creating, Katrina is currently working on next year’s art show, The Measure of Her Creation.  Katrina explains the title and theme, “The theme suggests, not only that women were created for a divine purpose, but also that women are divine creators. Through artistic expression, we hope to find a deeper understanding of our eternal role, and to impart doctrinal clarity concerning women. We seek the freedom to fulfill our divine measure as women, as individuals, and as children of God.”

    As a friend and follower of Katrina, it has been just as much of an adventure for me to witness the different phases and series of her artwork throughout the years. Looking at her past pieces, there are a lot of the same ideas and style that are in her newer pieces, but they have a refinement and easy grace to them. Katrina is a giver and a teacher; she is one of the most genuine human beings you will ever meet. She is generous with her time, gifts, and advice. She wants aspiring artists to know that sometimes artistic style can take awhile. You won’t always start out exactly where you want to be, but don’t give up, keep going, use your mistakes, and it will find you. She is humbled by how far she has come and is excited to see how much farther she can go with the process and the ongoing journey itself.

    The Measure of Her Creation Art Show will be on exhibit in Provo at the JKR Gallery. (1675 N Freedom Blvd Unit 7B, Provo, UT 84604)
    Wednesday April 24th, 2024 – Friday June 7th, 2024.
    There will be talks & special events during the exhibit.

    Visit https://katrinaberg.com/ to learn more about Katrina’s artistic and creative journey.

  • Lobby Lounge

    Lobby Lounge

    Dine in or grab dinner to go at the Lobby Lounge at Zermatt Resort Utah. Enjoy delicious wings, burgers, nachos, and more.

    *Must be 21+ to enter*

    SMALL BITES

    $2 – 5

    ZERMATT LOUNGE NUTS

    PRETZEL BITES
    served with dijon mustard

    SIDE OF BEER BATTERED FRIES

    ONION RINGS
    served with chipotle ranch

    CHIPS AND HOUSE MADE SALSA

    JALAPENO POPPERS
    stuffed breaded jalapenos, fried, with ranch

    APPETIZERS

    $8 – 14

    MOZZARELLA STICKS
    served with house made marinara

    GARLIC BREADSTICKS
    served with house made marinara

    CHICKEN TENDERS
    served with beer battered fries

    SMOKED WINGS
    choice of asian zing, dry rub, bbq sauce, or buffalo sauce. Served with ranch or bleu cheese dressing, celery and carrots.

    CAULIFLOWER WINGS
    choice of asian zing, dry rub, bbq sauce or buffalo sauce

    HILLBILLY FRIES
    beer battered fries smothered in cheese, bacon bits, smoked pork, jalapenos, and house made fry sauce

    IRISH NACHOS
    seasoned chips with sour cream, bacon bits, melted cheese, jalapenos and smoked pork

    BURGERS & SANDWICHES

    All are served with choice of seasoned chips or beer battered fries | sub mini hillbily fries $4
    $12 – 16

    BBQ PORK SANDWICH
    5oz pork, bun, pickles, onions, bbq sauce

    FRIED CHICKEN SANDWICH
    2 chicken strips, bun, lettuce, tomato, pickle, mayo. Toss chicken in: asian zing, buffalo, or bbq +$1

    CLASSIC BURGER
    8oz burger, bun, lettuce, tomato, onion, pickle. Add: bacon, cheese, or avocado +$1

    BEYOND BURGER
    8oz beyond burger, bun, lettuce, tomato, onion, pickle. Add: avocado +$1

    BBQ BURGER
    8oz burger patty, melted cheddar cheese, onion rings, bbq sauce. Served with seasoned fries or house made chips.

    MUSHROOM SWISS BURGER
    8oz burger patty, melted swiss cheese, sauteed mushrooms, sauteed onions. Served with seasoned fries or house made chips.

  • Construction Begins on Ameyalli Resort in Midway

    Construction Begins on Ameyalli Resort in Midway

    In collaboration with Deepak Chopra’s Foundation, Park City Developer begins construction on Ameyalli, a World-Class, Wellbeing Resort in Midway, Utah

    MIDWAY, UTAH — (June 20, 2023) Located on a historic site where Native Americans and later Hollywood elite frequented for the restorative powers of 28 thermal hot springs, Ameyalli is an ambitious, new resort designed to continue the sacred land’s tradition of wellbeing. Local Park City developer Charles Heath has drawn inspiration from extensive visits to wellness destinations throughout Europe to create a wellbeing-focused resort in the heart of Midway, Utah that will be like no other in the United States. Nestled against the Heber Valley’s majestic peaks amidst thousands of acres of protected open space, the multi-phased community has unveiled its first phase of 22 shared ownership residences featuring modern, organic design that pays homage to the natural surroundings. Introductory, limited time pricing for a one-eighth share is just $310,000, an incomparable price point in the Heber Valley-Park City area. Only six co-ownership shares remain in this phase, which is slated for completion at the end of 2023. Future phases of Ameyalli are to include a boutique hotel, restaurant, the Ameyalli Wellbeing Center of Excellence, and more.

    Last month, work began on Ameyalli’s infrastructure, including roads, utilities, and sidewalks. A groundbreaking ceremony, which will include remarks from Midway Mayor Celeste Johnson, will take place on Tuesday, June 27 at 4:00 p.m. at 800 N 200 E, Midway, UT 84049.

    “With the surge in popularity of the Park City area and increased recognition of the Heber Valley for its beauty, tranquility, and year-round recreation, this is the ideal location to create a world-class destination for wellbeing unlike any in the United States,” says Heath. “The initial phase of residences presents an exciting opportunity for those who love this area to be a part of Ameyalli’s limitless, alpine lifestyle from the outset. They will enjoy the privileges of vacation homeownership at a price point that no longer exists in the Wasatch Back.”

    Heath’s grand vision for Ameyalli attracted the attention of Deepak Chopra MD, FACP, FRCP, the internationally renowned pioneer in integrative medicine and personal transformation. As a result, the Chopra Foundation, his non-profit entity for research on well-being and humanitarianism, has joined forces with Heath. They will collaborate on the 50,000 square-foot Ameyalli Wellbeing Center of Excellence that will feature transformative programming centered around the globally acclaimed Seven Pillars of Wellbeing.

    Chopra says, “It is an honor to contribute to the fabric of Ameyalli’s values, community and commitment to wellbeing.  In this mature season of my life, I’m grateful to be of service and share my legacy teachings with Ameyalli’s residents and guests. Together, we are building world premier resources to improve health, happiness and—the true measure of wellbeing—joy for all.”  

    Fully furnished residences will feature natural organic, harmonious design. Each spacious home will be 2,700 square feet with four bedrooms, four baths, and rooftop observation deck. Numerous resort amenities for the residences include pools, spas, fitness center, and pickleball. Ameyalli provides on-site management of the property and comprehensive services to make owning a vacation property effortless. Ameyalli owners may enjoy their residence six to 12 weeks per year and are not limited to a specific time slot. Additionally, they can invite guests or offer their weeks for rentals. Owners can also trade vacation times among other owners to accommodate multi-week visits or use numerous residences at the same time to accommodate larger groups. Exclusive exchange privileges with other luxury resorts around the world are an extra benefit of being an Ameyalli owner. For more info, visit Ameyalli.com.

  • Baby Animal Days at Kohler’s Farm

    Baby Animal Days at Kohler’s Farm

    Nestled at the edge of Midway and at the base of our Swiss Alps doppelgänger mountains, for two enchanting spring days, Kohler’s Farm will be hosting all the babies! Everyone is invited to binge baby animal cuteness.

    Friday and Saturday April 28th and 29th from 10-6 the farm will be filled to the brim with baby goats, cows, horses, sheep, rabbits, llamas, alpacas, zebu calves, and a variety of other animals, including baby fish. Springtime on Kohler farms is a fun activity the whole family can enjoy.

    A few years ago, when their son, Russ, came back home to the farm, the Kohler family took a close look at the direction dairy farming is going in our modern world and decided to reinvent their approach to farm life. Farming can be a tricky way of life, especially when you are trying to make ends meet. Grant Kohler knew they’d have to be creative so, he invited everyone back home to enjoy the farm life. The Kohler family has been reaching out to bring all walks of people home to the farm ever since. Their goal is to help people experience the life of a farmer one little moment at a time. The best news is — you’re invited too!

    Tickets for all farm events can be purchased at the Heber Valley Artisan Cheese gift shop or online at: HeberValleyArtisanCheese.com

    The Heber Valley Farm Baby Celebration is a fun family event maxed out with activities for all. Your kiddos can have their faces painted and get all their wiggles out while bouncing in a bounce house and playing in a sand pile. Families can enjoy the crunchy goodness of Heber Valley Artisan Cheese’s famous grilled cheese sandwiches followed by a delicious ice-cream cone from the creamery. Of course you’ll want to set aside an hour or two to meander through the fields, where all the babies frolic, then mosey on down to the cow barns. Farmers and ranchers from around the Heber Valley will be there to help you pet, hold, and even feed the animals. If that doesn’t encapsulate childhood and country charm at its best, I just don’t know what would.

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    Additional activities and animal encounters are available for those who purchase a VIP ticket. Experience goat yoga with a licensed yoga instructor and baby goats, or feed a calf its bottle. As a girl who grew up on a cattle ranch, it’s my opinion that: kids (baby goats) and calves are the happiest and sweetest baby animals in the entire world! There is just something so endearing about their soft cheeks and wet leathery noises. And anyone who’s ever looked into the big brown eyes of a calf knows how they steal your heart!

    Families can also go on a hay ride and barn tour every Monday through Saturday at 11:00, if you’re not available to make it to the baby animal event. The tour lasts about 1 1/2-2 hours. There will be a tour guide to offer information and guidance all along the way. The wagon will stop by the calves for about a half hour. There are usually 30-40 head of babies. If you get lucky, you may get to see a brand-new one. The thing about dairies is that there are always a plethora of new calves. Seriously always! That’s what keeps the milk flowing year round.

    When you arrive at the cow barn you will have the opportunity to walk through and see them being milked by the robotic milkers and getting their massages. Yes, I did in fact say massages. This state of the art machinery is fascinating to both young and old. Learn how it gathers data about a cow’s production, nutritional needs, health information and more. The machines then send push-notifications to the farmers. Purdy fancy! Right?! If more people knew how technologically advanced farms are; they might be blown away. These dairymen are masters of the trade.

    Another great thing about Kohler’s Dairy is that it is home to Heber Valley Artisan Cheese! There aren’t many farms where one can experience the entire chain from the field to the fork. This is a unique opportunity, not to be missed. The end of the tour brings you to a sneak peek of the newest expansion currently under construction — the cheese tasting room — where you can look out over the entire dairy from an elevated view.

    Cheese making classes are monthly. There are two options: Mozzarella and Burrata. There is limited availability, and classes sell out quickly, so make sure to get your ticket(s) online early.

    You can always swing by the gift shop for soup and a sandwich or an ice cream. Don’t forget to pick up some cheese curd and their creatively seasoned, delicious cheeses. You’ll find products from many local vendors like jams, cookies, fudges, charcuterie boards, salsa, crackers, beef, and of course milk and cheese. Good eats, sweet treats, and all the baby animals! You’ll leave with a smile every time.

    Other exciting events happening throughout the year are Tractor Days and Howl ‘O Ween Town.

    Fun Kohler Family Facts:

    • Grant Kohler, current owner of the dairy and Heber Valley Artisan Cheese lives on the original farm purchased by his grandfather in 1929.
    • Grant’s grandfather worked in the original Midway creamery when he was a teen.
    • Gotlib Kohler, Grant’s great-grandfather was a cheese maker in Switzerland before immigrating to Midway as one of the first settlers in the area.
    • 102 acres of the farm have a conservation easement. This is one way the family chose to give back to the valley; ensuring open spaces for years to come.
    • Today, Russ Kohler is home to stay and dedicated to carry on the family way of milking cows and making cheese.
    • Kohler’s Dairy is all about family: three of their children work full-time in the family business and the other two help as often as they can.

    Farmers put in more hours, sweat, blood, and tears than they will ever be compensated for monetarily in this lifetime, but it’s a blessed way of life. Thank a farmer you ate today.

  • Hidden Peak Provisions

    Hidden Peak Provisions

    Signature Sandwiches

    $14 – 17

    American
    Roast beef, baby romaine, land of lakes American cheese, charred scallion aioli, on toasted sourdough

    Cuban
    Ham, porchetta, Swiss, house made pickle, mustard, pressed on ciabatta

    Italian
    House cured and imported meats, provolone, scallion aioli, chili spread, pickled red onion, dressed arugula, ciabatta

    Po’boy
    Porchetta, spicy Kewpie, ginger giardiniera, pickled cherry peppers, aioli, romaine, hoagie

    Roman
    Porchetta, arugula, scallion aioli, pickled red onion, Cheddar, hoagie

    Spicy Beef
    Roast beef, gabagool, American cheese, burrata, hpp hot sauce, giardineria, romaine, aioli, hoagie

    Terry
    Roasted chicken salad, pickled red onion, dressed greens, toasted sourdough

    Turkey Club
    Roasted turkey, cured bacon, market greens, avocado, pickled red onion, harissa, aioli, wheat

    Chicago
    Roast beef, giardiniera, confit peppers, provolone, charred scallion aioli, romaine, Toasted hoagie

    Dotty
    Genoa salami, mortadella, provolone, house-made chips, chili spread, mustard, dressed greens, ciabatta

    Pressy
    Roast beef, provolone, arugula, picked red onion, spicy arugula, pressed on ciabatta

    Mushroom “cheesesteak” Vegan
    Sautéed mushrooms, cherry peppers, “creamy” garlic potato sauce, arugula, pickled red onions on a toasted hoagie. I’m Vegan!!!

    Steely Dan
    Smoked steelhead trout, apple, pickled red onion, brie, arugula, aioli, ciabatta

    Tommy Salami
    Genoa salami, finocchiona, provolone, mozzarella, arugula, pickled red onion, bolognese, served warm on a hoagie

    Turkey Rachel
    Roasted turkey, pickle, Swiss, slaw, Russian dressing, rye

    Kids

    $7.50

    PB & Jelly

    Kids Meat Cheese and Bread
    Mayo, mustard, greens

    Grilled Cheese

    Henry
    lettuce, bacon, mayo, toasted on Sourdough

    Build Your Own Sandwich

    Choice of Meat, Cheese, Sauce, & Bread.

    $13.50

    Bread Selection
    Ciabatta | Sourdough | Rye | Gluten Free Naan | Hoagie | Wheat

    Cheese Selection
    Provolone | Cheddar | American | Swiss | Mozzarella | Burrata

    Protein Selection
    Cauliflower | Mortadella | Roast Beef | Turkey | Ham | Porchetta | Salami | Veggie

    Sauce Selection
    Aioli | Harissa | Cashew Cream | Mustard  | Chili Spread

    Side
    Deli Salad | House-Made Chips with Dips | Small Soup | Mixed Greens

    Additional Topping Options
    Greens | Giardiniera | Bacon | Pickle | Extra Cheese | Pickled Onions | Avocado | Diakon Salad | Pickled Veggies

    Salads Scoops

    $4-26

    Chicken Salad – Small | Medium | Large

    Spinach Ranch – Small 

    Pesto Couscous – Small | Medium | Large

    Beets – Small | Medium | Large

    Green Bean – Small | Medium

    Pasta Salad – Small | Medium | Large

    Potato Salad – Small | Medium | Large

    Quinoa – Small | Medium | Large

    Rice Noodle – Small | Medium | Large

    Spinach

    Brussel – Small | Medium | Large

    Shaved Carrot – Medium | Large

    Beans – Large

    Chickpea – Large

    Daily Soup

    $5 – 10

    Snacks

    $2 – 6

    Chips

    Whopie

    Truffle

    Deviled Egg

    Special Bread

    Drinks

    $2 – 20

    Can

    Fancy Can

    Glass Coke

    Topo Chico

    Phony Negroni

    Phony Negroni Set

    Iced Tea

    Hot Tea

    Lemonade

    Matcha Lemonade

    Small French Press

    Large French Press

    Kombucha

    Mamachari Tibi

    Vichy

    Root Beer

    Hot Chocolate

    Midway Cold Brew

    Midway Beans

  • Ice Castles

    Ice Castles

    In the early 2000s, Brent Christensen, a Pleasant Grove, Utah resident, was looking for fun things to do with his kids in the winter.

    He thought building Igloos would be a cool thing to do. What began as a fun backyard adventure quickly developed into the foundation for today’s Ice Castle masterpieces. As Christensen graduated from his backyard ice rink and ice forts to his current icy creations; his simple drive for exploration, innovation, and seeking joy in the cold winter months has also brought joy and wonder to others.

    Neighbors soon discovered Brent’s beautifully frozen sculptures, and word spread. It didn’t take long for neighbors and local news crews to start driving by his home. Motivated by the positive reactions, Christensen began thinking about expanding the Ice Castles and making them a public attraction. After approaching nearly every resort in the area, Midway’s Zermatt Resort was the only one to show interest. Luckily, the small-town charm of Midway turned out to be the perfect choice for the Utah Ice Castles.

    AJ2
    Ice
    Bryan

    Christensen’s hobby rapidly grew into a successful business, and after several seasons the company set its sights on expanding — but where? Midway has unique features that are key to the success of the Ice Castles. Cold weather is critical! But the castles also require easy access to a water source, drainage, parking, and proximity to a central metropolitan area. Eventually, the Ice Castles would find a home in four additional ‘perfectly unique’ locations: New Brighton, Minnesota; North Woodstock, New Hampshire; Lake George, New York; and Lake Geneva, Wisconsin. Brent is involved in the planning and design of each location, while a local management crew oversees the daily operations.

    Aside from thousands of guests who tour the Ice Castles each year, Christensen’s creations have also been featured in TV shows, music videos, marriage proposals, and a mass Valentine’s Day wedding in Minnesota. The Utah, Wisconsin, New Hampshire, and New York locations also offer “VIP Arctic Alcoves” that are available to rent for private functions.

    As you might imagine, building an outdoor attraction made of ice can be daunting, especially in the face of climate change and warmer winter temperatures. Regardless of the forecast, the Ice Castles crew aims to be ready with design plans and water lines by the end of October, with a goal to start building by the end of November. It takes four weeks of intensive labor to sculpt the castles, towers, thrones, tunnels, and slides. The process starts with setting up water and electric lines. From there, thousands of “icicles” are created each day, then harvested and sculpted into magical ice castles.

    The Utah Ice Castles are run by a core group of five to ten people from the Heber Valley; the remainder of the workforce is supplemented by seasonal workers and those living a nomadic lifestyle. As housing in the Heber Valley becomes more difficult to secure, it’s become a vital part of the compensation package for workers. Subsidized rental housing is provided to a number of seasonal employees who come from out of state for the winter season.

    An ideal season runs from early January through March, but the dates are completely up to Mother Nature. A December snowstorm can bring warm weather and set the crew back by a couple of weeks. Last year saw one of the shortest seasons for the Ice Castles, at only three weeks long, while the prior season lasted nearly eight weeks. I asked the founder if it was disappointing to see his work melt away after just a few weeks. His response? “It’s just part of what we do.” Truth be told, that’s what makes tickets so hard to come by, and part of what makes the Utah Ice Castles so special!

    PRO TIPS:

    • Getting Tickets: Weekend and holiday tickets sell out quickly. Sign up for the mailing list and you’ll be the first to know when tickets go on sale.
    • Dress for Cold Weather.
    • Warm Boots
    • Hat
    • Mittens or Gloves
    • Hand or Foot Warmers

    Photographed by Melissa Smuzynski

     

  • The Milk House at Homestead Resort

    The Milk House at Homestead Resort

    Slow Churned Ice Cream

    $0.79 – 6.50

    Single Scoop

    Double Scoop

    Toppings

    Hot Drinks

    $3.25 – 5 

    Sizes 8oz, 12oz & 16oz

    Brewed Coffee

    Americano Iced

    Latte

    Hot Chocolate

    Steamer

    Mocha

    Tea

    Chai Latte

    Cappuccino

    Espresso

    Extras

    $0.50 – 4

    extra shot | whipped cream | alternative milk | half & half | syrup | corn kettle chip | s’mores original | Reese’s s’mores | unreal candy | vegetable crisp

    Pastries

    $2.50 – 9

    Pink Frosted Sugar Cookie

    Daily Danish

    Frosted Cinnamon Roll

    Chocolate Hazelnut Croissant

    Old Fashioned Donut

    Scone of the Day

    Peanut Butter Brownie

    Triple Chocolate Mousse

    Giant Chocolate Chip Cookie

    Apple or Berry Tartlet

    Apple Cinnamon Muffin

    Coffee Cinnamon Crumb Cake

    Banana Chocolate Swirl Cake

    Pumpkin Vanilla Swirl Cake

    Lemon Cake

    Chocolate Thunder Slice

    Carrot Cake Slice

    Fudge per 1/4 lb

  • Heirloom Midway Common & Market

    Heirloom Midway Common & Market

    In colonial English villages, a Common was a shared piece of ground where neighbors came together to spend time together, share a meal, share their lives and have fun!

    Anyone that’s dined on Main Street in Midway understands the level of culinary caliber available for every meal. From fluffy donuts at Judy’s to Northern European-style brunch at Blue Boar Inn to authentic chile relleno and mole at Lupita’s to hearth-to-table cuisine at Midway Mercantile; the bar is high. Luckily, newcomer and dual-concept restaurant Heirloom Common & Market hits the mark.

    Housed in the building formerly occupied by The Corner Restaurant; Heirloom Common & Market opened their doors in May and is quickly becoming known for their upscale fine dinning, upstairs at Heirloom Common, and delectable wood fired Pizzas downstairs at Heirloom Market.

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    Heirloom Restaurant Group owns the restaurant and they know a thing or two about serving up great atmospheres and even greater food. Partners Kevin Santiago and Colton Soelberg have been at the helm of some of Utah’s most prosperous restaurants, chains, and food concepts. Soelberg worked his way up in the food industry from busboy to renowned cook to restaurant owner. Santiago’s entrepreneurial prowess helped ventures like Cupbop, Sodalicious, and Sweet Tooth Fairy become success stories.

    “Food is at the heart of what I love to do. I’m all about breaking bread and making memories. I love to sit in the back of a restaurant and hear the clanking of forks and people chatting,” says Santiago.

    Heirloom Restaurant Group now owns and operates a laundry list of beloved Utah County restaurants including Pizzeria 712, Communal, Station 22, Black Sheep Cafe, CHOM Burger, and Five Star BBQ. There’s a restaurant for every budget with cuisine ranging from southern to Native American fusion to BBQ and burgers.

    So, why Midway for their latest addition?

    “My wife and I always loved to visit Midway. It’s a place that many consider an escape. You can play all day in the mountains and then have all these amazing food spots to check out in Midway. We’re excited to be amongst these other amazing restaurants and become a part of the community,” said Santiago.

    Currently, Heirloom Commons and Heirloom Market offer several renowned dishes from their sister restaurants. Think: honey garlic roasted chicken from Communal, fried funeral potatoes from Five Star BBQ, and the green chile burger from CHOM. Heirloom will also offer dishes completely unique to the Midway location. “We work with some of the most talented chefs in Utah and want to use Heirloom as a place for them to experiment with new and interesting dishes,” said Santiago.

    Wondering which “floor” to visit first? Heirloom Common is perfect for an intimate date night of fine dining or a hearty, classy brunch. Start with a craft cocktail from the full bar and split the mouthwatering hog jowl nachos before moving on to the osso bucco strogonoff and fried trout. Downstairs, Heirloom Market is a prime spot to take the whole family for delicious pizza, live music, and stunning mountain views.

    Whichever you choose, you’re in for stellar service and delicious, home-grown food that is truly Utah. Cheers to that.

  • Molding a Midway Masterpiece

    Molding a Midway Masterpiece

    Midway is in the process of making a masterpiece out of a little mountain town. There is a lot to do, but the elected officials and residents are ready for it. This crucial creation begins with Midway’s general plan, which is being rewritten to ready it for the influx of people finding their way to this beautiful, once-hidden location.

    By carefully crafting its general plan, the city is attempting to protect its lifestyle and rural feel, while still providing refuge for weary travelers searching for a new home.

    Midway’s mayor Celeste Johnson explained, “The general plan is something that guides all of the decisions we make, and the state requires that we revisit it every five years. Midway’s very proactive on their general plan, and this every five year process has been pretty intense every time.”

    For this most recent review, Midway was granted a six-month moratorium on new projects, in an attempt to get in front of the exploding growth. “A moratorium is a double-edged sword,” Mayor Johnson said. “As soon as a developer finds out you’re going to do a moratorium, they’ll do everything in their power to vest before that moratorium happens. And so what you end up with is this huge workload …  and it takes months and months to get through that, and now the moratorium is over … That backlog is the other side of that double-edged sword.”

    The city dealt with the backlog when the moratorium was over, except for a continuation on what’s called a notice of pending ordinance. This means that the city has six months to complete work on about six codes. Development projects needing these codes can be approved conditionally, but must wait for the ordinances to be finalized with the city. The building is mostly on again. But that short, six-month break provided a huge opportunity for the city to gather information and organize strategies.

    General plan meetings were held in December and January; an all-inclusive survey was administered for public input; and an open house was held in March. There are ten chapters in the plan, and a committee was set up for each chapter.

    “For some of these committees, the chapter is pretty good already and they’re only going to tweak it and they’ll be done. Some of these chapters are going to need major overhauls,” explained Mayor Johnson. “Our affordable housing chapter is going to need a major overhaul. Our open space chapter was just written 2 years ago, so it’s going to need just a little bit of tweaking.”

    All of this public interest has provided Midway’s government with a clear picture of residents’ priorities for their city. “The beauty of Midway tends to just be that we want more of what we just had. Hands down, every survey, everything we’ve ever done, trails is the number one priority in this community. So we know that we’ll continue to connect our trail system and improve our trail system,” Mayor Johnson said.

    Also, some people would like to see different kinds of activities in the different parks. So, Mayor Johnson suggested that maybe instead of fixing antiquated playground equipment, the city could take that out and put some more creative options in those playgrounds, such as zip lines, and ADA-compatible options.

    Open space is another huge priority in Midway. A five-million dollar bond was passed recently, and the city has been making the most of it. They still have 1.5 million left for preserving space, after already saving almost 300 acres from development! Mayor Johnson explained, “When we use that money, we try to get matching funds and really stretch that out as much as we can.”

    Midway has been doing an amazing job making those funds last. The Kohler Dairy project cost seven-million dollars, but Midway only had to use one-million. Wasatch County and Utah Open Land provided money to complete the purchase, by gathering federal money and other grants. Landowners have been stepping in to help too. For example, Kem Gardner of the Kem C. Gardner Policy Institute owns property in Midway. When he found out the bond had passed, he approached Midway about preserving his land. One-million dollars was approved to save some of his property for open space. But after it had all been approved, Gardner offered to give the one-million back on the condition that it be used to improve the land with trails and other options for public use. “Those are the kinds of beautiful things that happen when people understand that this is a priority,” said the mayor.

    Growth is also a major issue facing the city and their crafting of the general plan. The city has about 6,000 residents now and could possibly have as many as 12,000-15,000 in the near future. But Mayor Johnson and the city council are prepared. They’ve done several innovative things to get in front of the growth and preserve Midway. Some examples are increasing setbacks to protect view corridors and putting options in place, such as rural preservation subdivisions, to encourage developers not to build out to full density. Midway’s officials have also declined the push to change the 35 foot height restriction everywhere except for the resort zones.

    Affordable housing is another issue. “That is the million dollar question,” said Mayor Johnson. “That is a national crisis … Midway specifically is looking at two things right now. One, called a fee in leu, would mean that if a developer is doing a project, they would pay a certain amount on each lot to be used somewhere in the county to create affordable housing. Another option would be selling deed-restricted property to developers.”

    Even tiny homes could play a part. “There would be some charming ways to create tiny home, European-looking villages, that would totally fit Midway,” Mayor Johnson stated. “So we would absolutely take a look at that. But we would have to adjust our code to make it work. And we’re willing to do that.” She continued, “We hope to start getting some solutions. We’re way behind the 8-ball up here on that. The growth hit us all off guard … We have elected officials who weren’t prepared, myself included, for what that means.”

    Midway has already been coming up with some ingenious ideas to protect its culture. One of the most impressive ways was how the resort tax stayed in place. The clock was ticking, and Midway didn’t have enough nightly rentals to continue as a resort town. But then, at the very last hour, a resident came up with a plan — annex the Wasatch campground into the city of Midway. The city jumped on this brilliant idea, and the resort designation survived. In the future, Mountain Spa will offer some additional nightly rentals, along with a hybrid open space conservation project — forty acres around Mountain Spa have been preserved in perpetuity for agricultural use. These lots will be sold as deed-restricted agricultural lots, again keeping Midway’s open space open.

    “We’ve done everything we can to create some boundaries that will make our growth smart and protect our view corridors … protect the feel that we believe Midway is, which is somewhat eclectic, somewhat resort, somewhat rural, somewhat agricultural, and it’s also, well, the victorian houses on main street, there’s nothing Swiss about those; that’s British. But we like that eclectic feel,” Mayor Johnson laughed. The city even created code language specifically to protect those British historic homes. If they become commercial, some requirements would be waived in an effort to discourage developers from tearing them down.

    With all of the changes taking place, Mayor Johnson had plenty of praise for the residents of Midway. “I’m very proud of how engaged Midway is as a community and how willing they are to come together and discuss options and alternatives; how willing they are to learn the facts and to find out what the limitations are that we have to work within; and that guiding volunteerism that we have here — I love that they’re willing to come forward and help with solutions.”

    This new general plan, with all of its built-in encouragement to maintain Midway as a little piece of heaven, might be just enough to create a living work of art in the Heber Valley.

  • Midway Volksmarch

    Midway Volksmarch

    “I love to go a-wandering,

    Along the mountain track,

    And as I go, I love to sing,

    My knapsack on my back.

    The Happy Wanderer – Florenz Friedrich Sigismund

    As a child I had the incredible opportunity of spending time in Germany. My siblings and I are first generation born in America; both my parents are from Deutschland. One of my favorite activities while visiting my Großeltern (Grandparents) was to go walking and hiking all over. My young imagination ran wild as we traversed hills and mountains to visit castles, churches, and historical landmarks. One of my favorite places to run and play was the forest that bordered my Oma and Opa’s property. To my delight, one day we packed the car and drove four hours to visit the Black Forest. As we walked my mother told me stories about wandering through the forests as a child; my heart beat with joy as I heard the faint Coo-coo, Coo-coo, of a Cuckoo bird — just as my mom had when she was a little girl. I listened intently to hear it again, but to no avail. Perhaps it was because they are naturally elusive or perhaps it was because my Tante Gabi broke out in a song of her own. She grabbed mine and my sister’s hands and the three of us took to the trail skipping and singing The Happy Wanderer song. During the chorus we would shout and laugh out loud, “Val-deri, Val-dera, Val-dera-ha-ha-ha-ha-ha!” Those moments are some of my most treasured memories; I didn’t know it then, but much of my childhood was spent Volksmarching.

    What is Volksmarching?

    Volksmarching is a form of non-competitive walking that was developed in the 1960s as a way for friends and family to venture outdoors and explore their communities, nature, and history. The word Volksmarch, literally translated, means people’s march. The activity became so popular that by 1968 Germany, Austria, Liechtenstein, and Switzerland formed the International Federation of Popular Sports (IVV). Among other duties, the IVV helps with the structure, sponsorship, and coordination of Volksmarching events. According to the American Volkssport Association, today more than 10,000 people across the globe participate in 7,500+ events. Traditionally Volksmarches are specific routes or predetermined trails or paths (usually 5K or 10K) that people of all ages and abilities can access and enjoy. Many people participate in various Volksmarches all over the world and have fun documenting their miles walked, and collecting commemorative pins and stocknagles (walking stick medallions). Anyone can Volksmarch and you don’t have to limit your ‘march’ to walking. The Volkssporting movement also includes bicycling, swimming, cross-country skiing or snow-shoeing, and other various activities approved by the IVV. You can go Volksmarching anywhere, but one of the best places to go Volksmarching — yes, I’m biased — is (drum roll please) MIDWAY, UTAH!

    Walk * Protect * Preserve

    Dust off your Dirndl Dresses and Lederhosen folks! Yes, it’s that time of year to grab your walking stick and start Volksmarching! Wait. What? There’s Volksmarching in Midway? Of course there is. With our ‘alpinesque’ scenery, Swiss heritage from early Swiss settlers, and beautiful Swiss influenced architecture; how could there not be a Volksmarch? If you didn’t know — now you know — and you can join the journey. The first Midway Volksmarch Festival was held in 2019; it was, and continues to be, a huge success. This year’s festival is slated for September 17th and will be hosted again by Preserve Midway and Midway Historical Preservation Committee. Preserve Midway is a non-profit dedicated to protecting Midway’s rural lands and heritage. Lori Stone, President of Preserve Midway shared, “The festival is a fundraising event to help further the preservation of Midway’s rural character — cherished by residents and visitors alike. Preserve Midway believes our open landscapes are worth saving. The pastoral Swiss themed village of Midway, like many small towns in the Rockies, is challenged by impacts from rapid urban growth. Preserve Midway wants to balance that growth by preserving open lands. Our mission is to promote thoughtful growth and provide options to landowners for preserving the rural character, open space, and heritage of Midway.”

    “I have learned, in the process of educating about land preservation, that Open space is critical for recreation and to preserve a way of life that many find meaningful. This community event is for everyone who loves Midway and the Heber Valley. We hope all will come support Preserve Midway’s mission by participating in this fun family friendly event.”   – Lori Stone, President Preserve Midway.

    Preserve Midway is an advocate for the Environmental Protection Agency’s ‘Smart Growth’ principals; and the Volksmarch Festival is a wonderful way to raise awareness about: preserving open space, farmland, natural beauty, and critical environmental areas; creating walkable neighborhoods; and fostering distinctive communities with a strong sense of place3. What better way to do that than to get residents and guests alike out walking and enjoying Midways’s open spaces and historical sites. To participate in the 2022 Midway Volksmarch Festival you can pre-register online at: preservemidway.org or register the day of at Midway Town Square beginning at 9:30 a.m. The festival will kick-off promptly at 10:00 a.m. with a gorgeous Friesian horse and other farm animals leading the way. Volksmarchers can take the self-guided “Pathways to Preservation” route which meanders past current conservation projects, including the 105-acre Kohler Dairy Farm and Midway’s historic Mountain Spa. Participants are encouraged to download the Utah Heritage Walks app to learn about fascinating historical insights while strolling through Midway. The trek ends at Midway’s Town Square which will feature live music, info booths, games, farm animals, a bounce house, awards, and food from 10:00 a.m. – 2:00 p.m. The festival will take place come rain, snow, or whatever ‘weather’ Midway throws out there — fingers crossed it’s a sunny day! Please leave your furry friends at home and bike or carpool; parking is available at the LDS church house located at 165 Center, Midway.

    Volksmarching is about bringing everyone together and learning about our heritage and the lands we are blessed to live on and around. It’s about discovering what we have in common, what is important to individuals and communities, and sharing our stories with others. I personally recommend (sometimes) walking while talking; every stocknagle on a seasoned Volksmarcher’s walking stick has a tale just waiting to be told. So, whether you’re a newbie or alumni of Midway’s Volksmarch, don’t be shy – ask, listen, share, and talk while you walk. Who knows, maybe you’ll find someone you can sing The Happy Wanderer with as you skip through parts of your journey. In between those moments take time to stroll silently; in the beauty and majesty of nature, reminiscing, and reflecting on what having open spaces means to you, offer a silent ‘thank you’ for those who have gone before, and promise to do your best to protect the legacy of our mountain valley heritage for future generations.

    Preserve Midway

    “After the success of the 2019 Open Space Bond the open space conversation changed. Playing an integral role in the effort, Preserve Midway supporters and Wasatch County taxpayers voted to pass the Bond’s open space measures. ‘Encouraging Midway City planners to preserve open space and increase pedestrian trails brought significant results,’ says Kris Ward, a founding board member. ‘In this way, the Volksmarch and Smart Growth ideals work hand in hand to support our goals.’ Preserve Midway’s advocacy and collaboration with property owners and local land trusts helped protect more than 150 acres in 2021. Rather than adding hundreds of residential homes, new infrastructure, and more traffic that threatened Midway’s rural character; the historic Kohler Dairy Farm, Mt. Spa property, and the Kem C. Gardner Midway Legacy Preserve, have been protected with conservation easements. And, thanks to overwhelming citizen support; another 100 acres are in the process of being saved from development!”

    Protecting Midway’s historic Mountain Spa property represents an ideal collaboration between Summit Land Conservancy, Midway City and Open Space Committee, Wasatch Open Land Board, Preserve Midway and private investors. Working in concert, the groups preserved open lands while dramatically reducing zoned density. The 2022 Volksmarch walk will visit this iconic and beloved property.

     

    Midway Volksmarch

    Fall Festival and Fundraiser

    Saturday, September 17, 2022  |  10:00am – 2:00pm

    Midway Town Square 75 N 100 W, Midway, Utah

    Live Music • Food Trucks • Live Farm Animals • Climbing Wall
    Bounce House • Games • Awards • Drawings for Prizes

    Don’t forget to: wear a good pair of walking shoes; don your dirndl or lederhosen; bring your walking stick and plenty of water; plan on a few hours to complete the walk; leave Fido home; have fun and enjoy all the festivities.

  • Chamber of Commerce’s Annual Christmas Gala

    Chamber of Commerce’s Annual Christmas Gala

    “The parties were bigger, the pace was faster, the shows were broader, the buildings were higher…”       – F. Scott Fitzgerald

    Come embrace the spirit of the Roaring 20’s at the Chamber of Commerce’s annual Christmas Gala this Thursday, December 2 at the Zermatt Resort in Midway! This event raises funds for the chamber to support our local businesses and promote tourism.

    Tickets are available at www.gohebervalley.com/gala and can be purchased for Singles ($60), Couples ($120), or tables of 10 ($600).

    Dinner and desert, dancing, casino-style games, and drinks are included with each ticket!

    Attire is 1920’s or formal.

    This is sure to be the event of the year!

  • Sweet Tooth

    Sweet Tooth

    Growing up in the Heber Valley, Stefanie Richardson always had a sweet tooth. After all, she had spent a lot of time hanging around her grandpa’s donut shop, Wally’s Donuts, in Salt Lake City. “He was a hard worker, and he inspired me,” she says of her grandpa. (I’m sure anyone whose livelihood was making donuts all day would put stars in the eyes of a young child.)

    As she got older, Stefanie continued to nurture her sweet tooth; taking up baking and experimenting with making different goodies to eat and to share. She never forgot about her grandpa’s donut shop, even long after he retired. Stefanie dreamed of opening up a shop like that of her own one day. She was still dreaming about it when Judy’s Donuts opened in Midway in 2019. That same year, in August — on her birthday — a friend delivered homemade chocolate roses to her, and she thought, “Nobody does this…let’s make this a thing!” Undeterred by missing the boat on her donut dreams, Stefanie saw an opportunity in those little chocolate roses and wanted to bring the art of treats and sweets to the valley in a unique fashion.

    She asked her friend for the recipe and started crafting ornate chocolate roses as gifts. Soon she added on chocolate-covered strawberries, which turned into caramel apples in the fall and themed treats around the holidays. Each holiday brought new ideas for specialized sweets, and soon — a business was born. Originally called Pebbles Goodies & Gifts, Stefanie was working up a storm, creating delightful goodies and handcrafted gifts.

    After a year and a half of working out of her home; she had built quite a following of local fans who wanted her to put something together for a birthday, holiday, or special occasion. Consistent custom orders helped her build the business, and, in the summer of 2020, she decided to move into a storefront. Just what everyone was thinking in the middle of 2020, right? Let’s take a huge financial risk and start a business! Stefanie admits that one of her biggest challenges has been launching her brick and mortar shop in the middle of the pandemic, but she says enthusiastically, “If I can survive Covid, I can survive anything!”

    The newly named Pebbles Drinks & Treats has all the favorites that her customer base has grown to love — chocolates, caramel apples, and even some of her handmade home decor — she has also added more treats to the list of delicious little goodies that she offers. Listed on her Facebook page as a “sugaring service,” Pebbles Drinks & Treats has cases filled with cookies, bars, chocolates, and more. I had the pleasure of sampling a hot cocoa bomb on a cold wintry day that left me wanting to come back again and again. The shop also offers dirty soda drinks and a full ice cream parlor (toppings galore!) featuring our valley’s own small batch ice cream, Wasatch Creamery.

    “Some days are busy; some days are slow,” Stefanie says. And she would know, because she single-handedly runs the business as her own one-woman show! She’s in the shop every day, baking away and serving up her treats to her loyal customers. Over the holidays she gets really busy and as a fledgling business owner, she doesn’t want to turn down any orders. She’s still trying to find her rhythm and figure out how to balance running her business while raising a family at the same time. One thing that is nice about having the shop — even during COVID — is that she can be at work when she’s at work and be at home when she’s at home. Having the physical divide between her business and her family has helped her be more present where she is at each time.

    On the slow days at work, Stefanie thinks about how to get the word out. Tucked away around the corner off Midway’s Main Street, the shop is in the heart of Midway, but not so readily visible for passersby. Stefanie says she’s keeping her fingers crossed that people in the valley want to support local small businesses. She has a stream of steady fans, and the shop is especially popular with the local kids. (Remember, all kids have stars in their eyes for treats!) Stefanie says that one of her favorite parts of the job is watching the kids come in and get treats. “I love to watch them as they savor what they are eating, and, as a mom, I hope that something sweet that they’re eating is making their day better.” I suppose she’s paying forward that joy that she got from eating donuts in her Grandpa’s shop all those years ago.

  • 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!

  • Süss Cookie Company

    Süss Cookie Company

    Pick your Cookie Size

    Mini
    MINI SIZE COOKIES ARE 2.5″ IN DIAMETER
    1/2 dozen | Dozen

    Classic
    CLASSIC SIZE COOKIES ARE 4″ IN DIAMETER
    1/2 dozen | Dozen

    Ask for the cookie of the Month!

    Pink Sugar Cookie

    Peanut Butter

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

    Ginger Snap

    Enjoy the holidays year-round with this rich, molasses, and ginger spice cookie. A dip into white chocolate offers the perfect balance to the spicy flavor.

    Classic 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 Joy

    Our best selling cookie! Sweet shredded coconut, almonds, and chocolate chips in a light coconut-flavored dough. Dipped in chocolate and garnished with fresh coconut.

    Cowboy

    This heart oatmeal cookie is just right for the open range. Littered with dried cranberry, white chocolate chips, coconut, and pecans this cookie will hit the spot.

    Double Chocolate Chip

    A chocolate lovers dream! Rich semi-sweet double chocolate chip dough with white chocolate chips creates a cookie sure to leave your milk brown.

    Cocamel

    Our favorite cookie is a soft shortbread cookie drizzled with chocolate, caramel, and coconut with a chocolate bottom. Your taste buds will be in paradise.

    Snicker Doodle

    A Light and crunchy cinnamon sugar outside veils the soft and buttery inside. Sprinkled with a toffee surprise in every bite.

    Lemon

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

    Marshmallow Crunch

    This seasonal superstar is here to stay! It’s covered with soft marshmallow treat, mini M&M’s, and chocolate. The textures, colors, and flavors are what make this cookie so fun.

     

    *All cookie orders must be received before Tuesday at midnight to ship the same week. Cookies ship Tuesday-Thursday. Orders received Wed-Sun are shipped the following week in the order in which they are received.

  • Simon’s Restaurant

    Simon’s Restaurant

    SUNDAY BRUNCH

    HOT PLATES

    $14 – 25

    Banana Foster French Toast
    banana bread | caramelized bananas | brown butter rum sauce | chantilly cream

    Crater Omelet
    kurobuta ham | mushroom | tomato | smoked cheddar | side of toast

    Chicken and Waffles
    buttermilk waffles | fanny’s fried chicken | spiced maple syrup | hot honey

    Cinnamon Crunch Pancake
    whipped cream cheese frosting | cinnamon spiced maple syrup

    Croque Monsieur
    kurobuta ham | gruyere | parmesan bechamel sauce | cage free egg

    Breakfast Sandwich
    kaiser bun | applewood smoked bacon | cage-free egg | hashbrown | white cheddar cheese | frank’s hot sauce

    Eggs Benedict
    poached cage-free eggs | smoked kurobuta ham | salt city bakery english muffin | hollandaise

    Chilaquiles
    corn tortilla chips | avocado | cojita | fried egg | radish | lime crema | tomatillo salsa

    Classic Steak and Eggs
    cage free eggs | chef’s cut steak | thick cut potatoes | chimichurri

    Homestead Breakfast
    two cage-free eggs | skillet potatoes | choice of applewood smoked bacon or country pork sausage | side of toast

    Tavern Burger
    cage free fried egg | brioche bun | avocado | applewood smoked bacon | LTO | secret sauce | house cut fries

    COLD PLATES

    $14 – 16

    Power Bowl
    mixed grains | blueberries | avocado | feta | spinach | pomegranate | acai dressing

    Chopped Cobb Salad
    avocado | bacon | egg | red onion | winter squash | pink lady apple | blue cheese

    Avocado Toast
    avocado | torn burrata cheese | heirloom tomato | toasted pumpkin seeds | thick cut | toasted sourdough

    BREAKFAST

    HOT PLATES

    $8 – 18

    Homestead Classic
    two cage-free eggs | skillet potatoes | choose between applewood smoked bacon or country pork sausage | side of toast | whipped butter | house preserves

    Crater Omelet
    kurobuta ham | mushroom | tomato | smoked cheddar side of toast | whipped butter | house preserve

    Chilaquiles
    corn tortilla chips | avocado | cotija | fried egg | radish | lime crema | tomatillo salsa

    Cinnamon Crunch Pancake
    whipped cream cheese | spiced maple syrup | cinnamon toast

    Breakfast Sandwich
    crisp kaiser bun | applewood smoked bacon | cage-free egg | hashbrown | white cheddar cheese | franks hot sauce

    Eggs Benedict
    poached cage free egg | kurobuto smoked ham | salt city bakery english muffin | hollandaise

    Strawberry Waffles
    buttermilk waffles | strawberry mascarpone | meringue crumble | cocoa nibs

    Apple & Oats
    rolled oats | brown sugar stewed apple

    COLD PLATES

    $8 – 15

    Homestead Scones
    honey butter | house preserves | powdered sugar

    Yogurt & Granola
    fresh berries | mountain granola | local honey comb | greek yogurt

    Avocado Toast
    sliced avocado | torn burrata cheese | heirloom tomato | toasted pumpkin seeds | thick toasted sourdough

    ADD-ON SIDES

    $3 – 6

    Applewood Smoked Bacon

    Skillet Potatoes

    Side of Toast
    wheatberry | sourdough

    Single Pancake

    Country Pork Sausage

    Extra Egg

    GF Toast

    Cup of Greek Yogurt

    Fruit Plate

    DINNER

    APPETIZERS

    $12 – 18

    Sweet Blistered Brussels
    toasted pistachios | citrus vinaigrette | pickled pink lady apples

    Whipped Goat & Nann
    local honey | toasted pepitas | figs | pomegranate aris | fresh herbs

    Homestead Charcuterie
    local farmers market cheeses | artisanal meats | pistachio cracker | preserves

    Prosciutto Wrapped Honey
    caramelized pear | brie | lavash

    SOUPS / SALADS

    $8 – 25

    House Salad
    autumn greens | grapes | drake family farms goat cheese | cucumber | toasted almonds | maple cider vinaigrette

    Elk Chili Bowl
    sourdough bowl | scallions | smoked white cheddar

    Heirloom Tomato Soup
    parmesan crostini

    Beet & Burrata Salad
    trio of beets | toasted pecans | aged balsamic glaze | raspberry crumble

    ENTREES

    $24 – 38

    Fanny’s Fried Chicken
    cornbread | creamy potato | heirloom carrots | choice of classic or hot honey

    12 oz Ribeye
    smashed fingerlings | broccolini | mushroom bordeaux au jus

    Pan Seared Salmon
    parsnip puree | roasted cauliflower | charred lemon | parsnip chips

    Butternut Squash Ravioli
    sage brown butter sauce | delicate squash | beech mushroom | crispy sage | parmesan

    Buffalo Short Rib Mac & Cheese
    3 cheese cavatappi pasta | braised short ribs | toasted breadcrumbs

    Pork Schnitzel
    dill spaetzle | braised red cabbage | mustard cream sauce | poached egg

    DESSERTS

    $12

    Vanilla Bourbon Creme Brulee
    fresh berries | amaretto pirouline

    Apple Strudel
    apple crisps | berry compote | milk house ice cream

    Swiss Chocolate Pavlova
    crisp meringue nest | chocolate mousse | sparkling saffron poached pear | toasted almond

  • Wasatch Park Cafe

    Wasatch Park Cafe

    Closed for the season

    Lunch & Dinner Menu

    FRESH GROUND BURGERS

    Dressings: ranch, Italian, 1000 island, blue cheese, or ask for additional options. Substitute fries for chips $2.50; Substitute salad for chips $2.50; Sweet potato fries for chips $3.50

    $6.49 – 15.99

    Hamburger
    1/4 lb. fresh ground beef served with chips

    Double Hamburger
    1/2 lb. fresh ground beef served with chips

    Cheeseburger
    1/4 lb. fresh ground beef, cheese, served with chips

    Double Cheeseburger
    1/2 lb. fresh ground beef, cheese, served with chips

    Bacon Cheeseburger
    1/4 lb. fresh ground beef, bacon, served with chips

    Double Bacon Cheeseburger
    1/2 lb. fresh ground beef, bacon, served with chips

    Pastrami Burger $8.99
    1/4 lb. fresh ground beef, Pastrami, swiss cheese served with chips

    Double Pastrami Burger
    1/2 lb. fresh ground beef, Pastrami, swiss cheese served with chips

    Bacon & Bleu Cheese Burger
    1/4 lb. fresh ground beef, bacon, bleu cheese served with chips

    Double Bacon & Bleu Cheese Burger
    1/2 lb. fresh ground beef, bacon, Bleu cheese served with chips

    Veggie Burger

    Tavern Battered Fish & Chips
    deep fried halibut fish fillets, served with fries, toast, tartar sauce, and salad or coleslaw
    (2) Piece Dinner or (3) Piece Dinner

    Chicken Strip Dinner
    crispy all white meat chicken fillets, served with fries, toast, and coleslaw or salad
    (2) Piece Dinner or (3) Piece Dinner

    Chef Salad
    mixed salad, ham, turkey, tomatoes, cheese, and your choice of dressing
    Full or Half

    Grilled or Crispy Chicken Salad
    mixed salad, chicken, tomatoes, cheese, and your choice dressing
    Full or Half

    HAND-CUT FRENCH FRIES

    Fries are made from fresh potatoes peeled and cut by hand daily

    DINNER

    $5.99 – 11.99

    Ham Sandwich
    ham, lettuce, mayo on your choice of bread

    Ham and Cheese Sandwich
    ham, cheese, lettuce, mayo on your choice of bread

    Turkey Sandwich
    turkey, mayo, lettuce on your choice of bread

    Tuna Sandwich
    tuna, lettuce, mayo on your choice of bread

    Pastrami Sandwich
    pastrami, lettuce, mayo on your choice of bread

    Hot Pastrami & Swiss
    hot pastrami & swiss cheese, on a hamburger bun

    Hot Ham & Swiss
    hot ham, swiss cheese, on a hamburger bun

    Swiss Reuben
    pastrami, swiss, sauerkraut, on grilled sourdough

    B.L.T.
    bacon, lettuce, tomato, mayo on bread of choice

    Super Hot Dog
    hot dog split and grilled served on a bun with chips

    Bratwurst
    bratwurst split and grilled served on a bun with chips

    Chicken Breast Sandwich
    grilled chicken breast, lettuce, tomato, and mayo, served on a bun

    Crispy Chicken Sandwich
    crispy chicken breast, lettuce, tomato, and mayo, served on bun

    Halibut Sandwich
    tavern battered halibut, tartar sauce, served on a bun

    Grilled Cheese Sandwich
    american cheese, swiss cheese, on white

    Grilled Ham and Cheese
    grilled ham, american cheese, on white

    Ham & Egg Sandwich
    grilled ham, eggs, on white toast

    SIDE ORDERS

    $0.99 – 13.50

    Chicken Wings
    Hot, Sweet and Spicy, or BBQ chicken wings
    (8) Piece OR (12) Piece

    Fries
    Regular or Large

    Cheese Fries
    Regular or Large

    Sweet Potato Fries
    Regular or Large

    Green Salad

    Potato Salad

    Cole Slaw

    Cheese

  • Cafe Galleria

    Cafe Galleria

    Appetizers

    $8 – 12

    Caprese
    fresh sliced mozzarella, sliced vine tomatoes, fresh basil, olive oil & balsamic reduction

    Bruschetta
    woodfired bread topped w/ pesto sauce, fresh tomato & basil, fresh mozzarella cheese, prosciutto & arugula

    Garlic bread
    fresh garlic bread w/ marinara sauce

    Garlic Pizza 6″ | 12″
    with fresh garlic & Asiago cheese

    Meatballs
    two homemade meatballs in marinara sauce

    Salads

    $7 – 16

    House Salad
    mixed greens, cherry tomatoes, sliced cucumber, house dressing

    Caesar Salad 
    romaine lettuce, sliced tomatoes, anchovies, parmesan cheese, croutons, Caesar dressing

    Artichoke & Mushroom salad 
    mixed greens, cherry tomatoes, artichoke hearts, mushrooms, kalamata olives, pine nuts, balsamic vinaigrette

    Pear & Blue cheese salad 
    mixed greens, sliced pear, candied walnut, blue cheese, dijon vinaigrette

    Blue Wedge salad
    fresh wedges lettuce, smoky bacon, cherry tomatoes, sliced cucumbers, & blue cheese

    Bagel Sandwiches

    $10 – 14

    Tuna
    tuna, celery, mayonnaise, tomato, onion, lettuce

    Tuna melt
    tuna, celery, mayonnaise & cheddar cheese

    BLT
    bacon, lettuce, tomato & mayonnaise

    Ham & Cheese
    Swiss cheese & ham

    Italian sausage
    Italian sausage patty, roasted peppers, roasted onions, marinara sauce, cheddar cheese & Parmigiano

    Grilled cheese
    fresh cheddar cheese & roasted peppers

    Meatball
    meatball patty, roasted peppers, galleria sauce, cheddar cheese & Parmigiano

    Caprese
    tomato, mozzarella, fresh basil, pine nut & olive oil pesto, balsamic vinegar

    Salmon
    cream cheese, smoked salmon, red onions, capers, tomatoes

    Kid’s Menu

    $7 – 8

    Mac & Cheese

    6″ cheese or pepperoni pizza

    Spaghetti

    Fettuccine Alfredo

    Entrees

    $13 – 38

    Ribeye Steak
    12-14 oz ribeye seared in herbed butter, homemade garlic mashed potatoes, and seasonal veggies

    Seared Salmon
    fresh filet of wild salmon seared in herbed butter, homemade garlic mashed potatoes w/ roasted broccolini

    Chicken Parmigiana
    oven-baked chicken breast, seasoned with traditional Italian herbs & spices, smothered in our homemade bolognese sauce

    Pasta
    homemade spaghetti, fettuccine, or angel hair w/ your choice of Alfredo marinara, white wine, or special sauced served w/ garlic bread

    • add one homemade meatball + $5
    • add oven-roasted peppers or mushrooms + $3
    • add oven-roasted sausage or chicken, ham or salami + $4
    • add buffalo sausage or shrimp + $5
    • gluten-free penne pasta + $5

    Ravioli
    buffalo mozzarella-stuffed ravioli served w/ fresh garlic bread

    Lasagna
    beef bolognese sauce, layered ricotta, parmesan & mozzarella cheeses, served w/ fresh garlic bread

    Mac & Cheese
    100% durum wheat elbow macaroni in a cheddar alfredo cream sauce, finished with fresh grated Parmigiano

    Specialty Woodfired Pizzas

    $11 – 19

    Margherita (cheese) sm  |  lg
    San Marzano sauce, mozzarella, Parmigiano, fresh basil, extra virgin olive oil

    Siciliana (Italian sausage) sm  |  lg
    San Marzano sauce, mozzarella, Parmigiano, fontina, roasted bell peppers, oregano, red onions, Italian sausage

    Americano (pepperoni) sm  |  lg
    San Marzano sauce, mozzarella, Parmigiano, pepperoni, fresh tomatoes

    Genevese (pesto chicken) sm  |  lg
    pesto, mozzarella, fontina, oven roasted chicken, zucchini, arugula, pine nuts

    Milanese (ham) sm  |  lg
    San Marzano sauce, mozzarella, prosciutto cotto, kalamata olives, fresh basil

    Quatro formaggi (four cheese) sm  |  lg
    San Marzano sauce, mozzarella, prosciutto cotto, Kalamata olives, fresh basil

    Giardino (oven-roasted garden vegetable, no cheese) sm  |  lg
    San Marzano sauce, mushrooms, assorted bell peppers, zucchini, roasted onions, fresh thyme

    Goat cheese w/ roasted peppers sm  |  lg
    mild goat cheese, roasted bell peppers, mozzarella, caramelized onions, fresh tomatoes

    Roasted mushroom sm  |  lg
    San Marzano sauce, roasted mushrooms, frontia, Gorgonzola, caramelized onions, rosemary, pine nuts

    Buffalo sm  |  lg
    San Marzano sauce, mozzarella, fontina, Parmigiano, buffalo sausage, roasted bell peppers, oregano, red onions

    Build your own Wood-fired Pizza

    Margherita base

    salami $2   |   roasted bell peppers $1   |   cotto (cooked ham) $2   |   roasted mushrooms $1   |   roasted chicken $2   |   roasted eggplant $1   |   roasted sausage $2   |   roasted onions $1   |   pepperoni $2   |   artichoke hearts $1   |   fresh tomatoes $1   |   arugula  $1   |   pineapple $2   |   jalapeno peppers $1   |   pine nuts $2   |   anchovies $2   |   goat cheese $2   |   fontina $2   |   asiago $2   |   Gorgonzola $2   |   mozzarella $2   |   roasted garlic $1   |   fresh basil $1   |   buffalo sausage $4

    Breakfast menu

    Breakfast specials

    $12 – 14

    Cast iron skillets
    potatoes & two eggs, pick any three toppings:

    Frittata
    our Italian omelet served with fried potatoes and toasted bread, pick any three toppings:

    bacon                           cheddar

    ham                              swiss cheese

    roasted sausage         roasted garlic

    fresh tomatoes           roasted bell peppers

    fresh basil                   roasted mushrooms

    mozzarella                  roasted eggplant

    goat cheese                 roasted onion

    asiago                          roasted jalapeno peppers

    add biscuits & gravy or corn beef hash instead of potatoes +3  |  add buffalo sauce + 3  |  extra toppings + 2

    Breakfast Plates

    $12 

    Two egg breakfast
    eggs cooked your way, choice of smoked bacon, griddled ham or pork sausage served w/ fried potatoes & toasted bread

    Corned beef hash
    served w/ roasted peppers, two eggs & toast

    From the Griddle

    $11

    Whole grain pancakes
    whipped butter, powdered sugar & syrup

    Pancakes
    whipped butter, powdered sugar & syrup

    Cinnamon battered french toast
    whipped butter & powdered sugar
    additional topping (+ $2 each)  |  strawberry, blueberry, blackberry, raspberry

    Cereal

    $8

    Old-fashioned oatmeal + Creme

    Granola + Yogurt

    Crepes & Waffles

    $9 – 14

    One crepe or Waffle 

    Two crepes or Waffles
    with one topping, sugar & whipped cream
    additional toppings + $2 each: strawberry, blueberry, blackberry, raspberry, Nutella, ice cream, banana, pineapple, peaches

    Wood-fired Bagels

    each $2   |   half dozen $9   |   one dozen $16

    plain                          jalapeno

    onion                        cinnamon raisin

    sesame seed            salt

    everything               asiago

    poppy seed              wheat

     

    Spread & toppings $3

    cream cheese          jelly

    veggie spread         peanut butter

    jalapeno spread     peanut butter & jelly

    hummus

    Bagels & breakfast sandwiches

    $9 – 13

    Mushroom bagel sandwich
    fried egg, swiss cheese, roasted mushroom, roasted pepper, roasted onion

    Sausage bagel sandwich
    Italian sausage patty, egg, swiss cheese & Parmigiano

    Ham bagel sandwich
    fried egg, swiss cheese & ham

    Bacon bagel sandwich
    fried egg, swiss cheese & bacon

    Salmon bagel sandwich
    cream cheese, smoked salmon, red onions, capers & tomatoes

    Beverages

    Soft drinks & juices $3

    coke   |   diet coke   |   coke zero   |   sprite   |   lemonade   |   dr pepper   |   diet dr pepper   |   unsweetened black iced tea   |   sweet green iced tea   |   apple juice   |   orange juice

    Taproot craft sodas $4

    blackberry mint   |   lemon-lime lavender   |   lemongrass ginger ale   |   root beer

    Hot drinks

    *Proudly serving artisan coffees by local small-batch roaster Pink Elephant

    Deluxe Hot coffee $5

    Drip coffee $3

    Tea $2

    Mineral waters 

    S. Pellegrino

    Topochico

    Desserts

    Cheesecake & fresh berries $9

    choice of berries:

    strawberry   |   blueberry   |   blackberry   |   raspberry

    Crepes & Waffles

    1 crepe or waffle w/ 1 topping & whipped cream $9

    2 crepes or waffle w/ 1 topping & whipped cream $14

    Extra toppings + $2

    ice cream   |   banana   |   blackberry   |   raspberry   |   pineapple   |   blueberry   |   nutella   |   peaches   |   strawberry

    Ice cream

    sm $4

    Med $5

    Lg $6

    Waffle cone + $1

    chocolate   |   vanilla   |   strawberry   |   moose tracks   |   mint chocolate chip

    Ice cream toppings + $1

    chocolate   |   pineapple   |   caramel   |   strawberry   |   raspberry   |   hot fudge   |   marshmallow cream

    Homemade bread pudding $9
    add ice cream + $2

    Tiramisu $10
    mascarpone mousse layered between espresso rum-soaked ladyfinger cookies in a cocoa dusted cream

    Molten Lava Cake $10
    chocolate souffle cake with warm liquid chocolate center served with vanilla ice cream

    Wines

    Our wine list features wineries that have history and a compelling story while practicing responsible farming and natural winemaking. We invite you to discover and experience something different. Salute!

    Mimosa   |   glass $12
    prosecco & fresh-squeezed orange juice

    Sangria   |   glass $11
    classic Spanish red wine with fresh seasonal fruit and a splash of soda

    Wines by the glass

    vintages subject to change   |   $15 corkage fee

    Whites

    Stellina Di Notte Prosecco $11
    Italy. Delicate aromas of citrus, pear, melon, lemon, and almonds. Elegant bubbles with crisp acidity and a kiss of ripe, fruits flavors

    Olivares 202 Rosado $8
    Spain (Garnacha). Fresh peach and strawberry aromas with a spicy nuance. Silky and focused on the palate, offering juicy red fruit, citrus flavors, and a touch of candied flowers

    Redentore NV sauvignon Blanc $9
    Italy. Beautiful pale yellow color with complex aromatic scents of jasmine, peach, and mint. Nuanced flavors of citrus, pears, and apples. the acidity is fresh, structured, and leads to a long, clean finish.

    Erath 2019 Pinot Gris $13
    Oregon. Aromatic and fruit-forward, scents of key lime, Anjou pear, juicy melon, and anise. Melon, honey crisp apple, gooseberry, and citrus pith linger on the round, full palate. Clean and quenching on the finish, this is a deliciously versatile sipper!

    A to Z 2019 Chardonnay $11
    Oregon. Lively nose of fresh-cut apples and distinct tropical notes (honeydew, kiwi, quince, kumquat, Meyer lemon, pineapple) with undertones of spring flowers, lemongrass, and marjoram. The juicy, vibrant palate has a touch of minerality, and a natural fruit sweetness building length and presence. Un-oaked

    Talley 2018 Estate Chardonnay $15
    Arroyo Grande, California. Aromas of lemon blossom, saline, white peach, lime rind, and almond paste. Mouthwatering white nectarine, grapefruit, golden apple, pear, and Marcona almond on the palate.

     

    Reds

    Viña Coterro 2016 Rioja Crianza $9
    Spain (Tempranillo). Lively, spice-tinged cherry and dark berry aromas are complemented by an emerging floral overtone. Juicy black currant and bright cherry flavors with a touch of vanilla. Supple tannins lend shape to a long, spicy finish that echoes the cherry and floral notes.

    Vietti Tre Vigne Barbera $13
    Italy. Ruby color with ripe red cherry aromas and vanilla. Hints of violets on the palate, it shows bright acidity and soft tannins with good integration of oak. Nice complexity and lingering cherry finish.

    Union Wine Co. Underwood 2018 Pinot Noir $12
    Oregon. Fermented in stainless steel, then aged for eight months in French oak. Generous and bright, with black cherry, currant, and baking spice on the palate, and an underlying earthy, savory base.

    Longoria 2018 “Lovely Rita” Pinot Noir $16
    Santa Rita Hills, California. Medium, dark ruby color and aromas of ripe cherries and cranberries with a hint of cola in the background. On the palate, the wine is medium-bodied with flavors of currants and plums. The moderate, dusty tannings combine with the wine’s natural acidity giving it a succulent, lingering finish.

    Twisted Cedar 2016 Cabernet sauvignon $11
    Lodi, California. Crafted by the Cedar Band of the Paiute Indian Tribe of Utah. Nuances of black cherries, plums, cranberries, spice notes, and a touch of tobacco and chocolate. Well-integrated flavors with round acidity and tannins, easy to drink

    Talley Bishop’s Peak 2017 Cabernet Sauvignon $14
    Paso Robles, California. Fresh plum, bay leaf, currant, sandalwood, and soft tannins. Aged 12 months in both French and American oak gives a beautiful toasted and vanilla character.

    Rocca delle Macie 2018 Chianti Classico $16
    Italy (Sangiovese/ Merlot) The medium intensity nose has a savory, dark red cherry, and sweety spiced cored flecked with dried herbal aromas. It’s medium-bodied with fresh, lively acidity that lifts the savory, red cherry, currant, and oak spice flavors. Soft tannins lead to an earth finish with a very good length.

    Bottle List

    SPARKLING WINES

    Stellina Di Notte Prosecco; Italy $38

    Nicolas Feuillatte NV Brut; France $85

     

    ROSE & WHITE WINES

    Olivares 2020 Rosado; Spain (Garnacha) $28

    Redentore NV Sauvignon Blanc; Italy $32

    Erath 2019 Pinot Gris; Oregon $40

    A to Z 2018 Pinot Gris; Oregon $45

    Talley 2018 Estate Chardonnay; Arroyo Grande, California $58

    Patz & Hall 2017 Chardonnay; Sonoma Coast, California $75

     

    RED WINES

    Olivares 2018 Altos de la Hoya; Spain (Monastrell / Garnacha) $36

    Vina Coterro 2016 Rioja Crianza; Spain (Tempranillo) $38

    Rocca delle Macie 2018 Chianti Classico; Italy (Sangiovese / Merlot) $48

    Castello di Monsanto 2017 Chianti Classico Riserva; Italy $75 (Sangiovese / Cannaiolo / Colorino)

    Union Wine Co. Underwood 2018 Pinot Noir; Oregon $38

    Longoria 2018 “Lovely Rita” Pinot Noir; $60 Santa Rita Hills, California

    Honig 2016 Cabernet Sauvignon; Napa, California $78

    Ornellaia 2018 Le Volte Super Tuscan; Italy $84 (Merlot / Cabernet Sauvignon / Sangiovese)

    Beer & Cider

    BOTTLES

    Anheuser-Busch Budweiser $4

    Anheuser-Busch Bud Light $4

    Squatters Hop Rising IPA $6

    Guinness Extra Stout $7

    Omission Pale Ale (GF) $6

    Red Rock Golden Halo Blonde Ale 500 ml $8

    Heineken 0.0% Non-Alcoholic Lager $4

    Angry Orchard Hard Cider 550 ml $6

     

    On Draught

    Uinta Cutthroat Pale Ale $5

    Bohemian Czech Pilsner $5

    New Belgium Fat Tire Amber Ale $5

    Bohemian Noble Hefeweizen $5

    Bohemian Sir-Veza Mexican Style Lager $5

    Uinta Hazy Nosh IPA $5

    Anheuser-Busch Michelob Ultra $5

  • Lola’s Street Kitchen

    Lola’s Street Kitchen

    SMALL BITES

    $4 – 8.95

    MELTS

    Served with garlic parmesan fries

    $9.25 – 13.95

    AVOCADO BACON MELT

    Uncured Bacon, Fresh Avocado, Goat & Muenster, Hawk & sparrow Organic Sourdough Bread

    STEAK & PESTO

    Charbroiled Tri Tip, Basil Pesto, Swiss, Organic Greens, Hawk & Sparrow Organic Sourdough.

    PORTABELLO TRUFFLE MELT

    Sauteed Portabella, Roasted Tomato, Basil Pesto, White Truffle Oil, Organic Greens, Goat & Muenster, Hawk & Sparrow Organic Sourdough 

    HAM & EGG MELT

    Natural smoked, Uncured Ham, Swiss, Hawk & Sparrow Organic Sourdough

    GRILLED CHZ
    Muenster cheese on Lola’s organic sourdough bread

    BURGERS-SANDOS-GYROS

    Served with garlic fries

    $10 – 13.95

    THE GYRO

    Cucumber, Tzatziki, Organic Greens, Pickled onions, Lola’s Organic Pita, your choice of Protein 

    FRIED CHICKEN SANDO 

    buttermilk battered and fried organic chicken breast, sweet pickles, lettuce, tomato and onion on lola’s organic potato roll. your choice of lemon aioli or spicy carolina reaper aioli.

    JALAPEÑO BACON BURGER

    Angus Beef, Uncured Bacon, Muenster, Fried Jalapenos, Lola’s Organic Potato Roll

    TURKEY AVOCADO BURGER

    Ground Turkey Patty, Fresh Avocado, Muenster Cheese, Lettuce, Tomato and Onion on Lola’s Organic Sweet Potato Roll, Garlic Parmesan Fries & Fry Sauce

    SPICY VEGGIE BURGER

    Black Bean-Brown Rice-Quinoa Patty, Avocado, Muenster, Pickled onions, Fried Jalapeno, Lola’s Organic Sweet Potato Roll

    BLUE MOON BURGER

    Angus Beef, Grilled Onions, Gorgonzola, Lola’s Organic Potato Roll 

    SALADS

    $13.95
    MANGO & CHICKEN SALAD

    Natural GF Chicken Nuggets, Fresh Mango Pico de Gallo, Shaved Parmesan, Organic Greens, Golden Raisins, Lola’s Citrus Vinaigrette (GF)

    SWEET FRENCH STEAK SALAD

    Tri tip steak, grilled onions and potato, feta cheese, avocado, heirloom tomatoes, organic greens, Lola’s sweet french dressing

    POWER BOWLS

    $10

    POWER BOWL

    Quinoa, Cucumbers, Avocado, Grilled Asparagus, Organic Green, Carrots, your choice of Protein & Homemade Dressing 

    SPECIALS

    (specials change daily)

    SAUCES & DRESSINGS

    $0.50 – 2.75

    Molasses BBQ | Carolina Reaper Aioli | 1.5oz Buttermilk Ranch | Homemade Ketchup | Ketchup | Gorgonzola | Spicy Gorgonzola | Honey Chipotle Glaze | Lola’s Fry Sauce | Lemon Aioli | Tzatziki | 3.25oz Citrus Vinaigrette | 3.25oz Buttermilk Ranch | 3.25oz Ginger Vinaigrette | 3.25oz French Vinaigrette | Carolina Reaper Sauce

    KIDS

    12 yrs & under
    Served with garlic parmesan fries

    $7.25 – 7.50

    KIDS CHZ BURGER
    Angus beef patty, American cheese on Lola’s fresh organic potato roll

    KIDS GRILLED CHZ
    American Cheese on Lola’s organic potato bread. Includes garlic parmesan fries and M&M cookie

    KIDS HAMBURGER

    SOUP

    $10.50

    BAKERY

    $3.25 – 6.50

    TRES LECHES CAKE
    Traditional Mexican Vanilla sponge cake, soaked in 3 milks, fresh vanilla frosting

    CARROT CAKE 
    Organic flour, walnuts, pineapple, coconut, carrots, Lola’s fresh cream cheese frosting

    DOUBLE CHOCOLATE BROWNIE
    Organic flour, bittersweet & dark unsweetened chocolate

    PUMPKIN WHOOPIE WITH CHOCOLATE
    Organic flour, pumpkin, Lola’s cream cheese frosting, bittersweet chocolate

    PUMPKIN WHOOPIE WITH PECANS
    Organic flour, pumpkin, Lola’s cream cheese frosting, candied pecans

    GF TOFFEE CRISP COOKIE
    GF organic namaste flour & chopped Heath candy bar, toffee, almonds & milk chocolate

    M&M COOKIE
    sugar cookie & mini M&M’s

    CHOCOLATE CHIP COOKIE
    Organic flour, unsalted butter, bittersweet chocolate

    COCONUT CHOCOLATE CHIP COOKIE
    Organic flour, unsalted butter, bittersweet chocolate, shredded toasted coconut

    COWBOY COOKIE
    Toasted oats, walnuts & semisweet chocolate chunks

    GF ALMOND THUMBPRINT
    GF namaste organic flour, shortbread cookie, toasted almonds, raspberry jam

    ORGANIC POTATO BREAD

    CHOCOLATE GINGER
    bittersweet chocolate, molasses, fresh ginger

  • Judy’s Donuts

    Judy’s Donuts

    Located in historic Midway, Judy’s Donuts is locally owned, handmade donuts & coffee shop. We proudly serve our family recipe donuts alongside our favorite coffee from Caffe Ibis.

    HANDMADE DONUTS

    Glazed Donut
    Raspberry Dream Donut
    •2019 Utah Taste Off Winner•
    Iced Donuts
    chocolate, pink, vanilla, maple
    Bizmark Donuts
    Bavarian Creme
    Jelly Button Donuts
    Maple Bar
    •2020 Utah Taste Off Winner•
    Pershing Bun
    Cinnamon with Chocolate Icing
    Fritters
    As Big as Your Face
    Caterpillar Stick
    Kid-Friendly
    Donut Holes
    Cake Donuts
    Old Fashion, Chocolate, Blueberry
    Glazed Crossaint
    Monthly Special
    Unique donut of the month

     

    Drip Coffee
    Triple Certified Organic, Fair Trade & Smithsonian bird-friendly
    Cold Brew
    Triple Certified Organic, Fair Trade & Smithsonian bird-friendly
    Espresso
    Double Shot
    Americano
    Cappuccino
    Latte
    Mocha
    Chai Latte
    Brain Boost
    Blended drip coffee, grass-fed butter, coconut oil, vanilla, honey, cinnamon, turmeric (served hot in 20oz)
    Homemade Hot Cocoa
    • Proudly serving Caffe Ibis Coffee •
    12oz 16oz 20oz

    SODA

    Signature Mixed Drinks
    Mixed with Coke Products, Mt. Dew & Dr. Pepper. 16oz 32oz 44oz.

     

  • Midway Mercantile

    Midway Mercantile

    Dinner

    Appetizers

    $3 – 17

    Mercantile Cracker Jacks
    Yes, it’s a popcorn treat with peanuts, scented with Chinese Five Spice.

    Oysters on the Half Shell
    Fresh and succulent, served individually, by the half dozen or by the dozen. Ask your server what the current market price is.

    M.M. Raclette Cheese Fondue
    traditional Swiss cheese blend, with bread and fresh veggies for dipping

    Beet Muhammara Dip
    brilliant beets blended with walnuts and mild spices, served with fresh from the hearthstone oven flatbread triangles, raw jicama and snap peas

    Hearth Roasted Bacon Wrapped Dates
    with bleu cheese mousse, sweet balsamic drizzle, and the light crunch of toasted hazelnut

    Crispy Duck Leg
    Parsnip puree, Beehive State honey

    Coconut Bathed Fresh Mussels and Cockles
    in a savory Thai-style sauce with grilled Hawk & Sparrow bread

    Salads

    $12 – 23
    Add salmon or grilled chicken to any salad.

    Sandra’s Classic
    herbs and spicy greens, lemon vinaigrette, truffle oil, topped with griddled Heber Valley Artisan Juustoleipa cheese

    Grains & Greens
    Bluebird Farm einka farro and other organic grains, hearty greens, Drake Farm goat cheese, toasted pecans, champagne vinaigrette

    Stone Hearth Caesar
    quick charred in the blazing oven, with house-made Caesar dressing and warm, house-made croutons

    Cobb Salad
    grilled chicken, bleu cheese, bacon, ham, egg, honey Dijon vinaigrette

    Winter Salad
    Parsnip puree, Beehive State honey

    Pub Fare

    Whether enjoyed at your table or at the bar, our pub fare is designed to perfectly accompany your favorite wines and spirits, or to be shared as a fun snack with friends & family.

    $15 – 22

    Chick-Chacks
    fried chicken snack with sweet, spicy gochujang sauce or buffalo wing sauce with bleu cheese
    Cheeseburger & Fries
    Midway’s Van Wagoner ground beef, topped with caramelized onion confit, spicy sriracha aioli and your choice of Heber Valley Artisan fuego verde cheese or classic cheddar
    Stone Hearth Pizza (10” Pie)
    Please choose one: 1- Fresh Tomatoes/Fresh Mozzarella/Fresh Basil; 2-Pears/Caramelized Onion/Drake Family Farms Goat Cheese; 3- Build your own three topping pie – additional toppings $2 each
    Winter Pizza
    duck confit, caramelized onions, and spinach, mozzarella & Gruyere cheeses, creamy tomato basil pesto sauce. Chase the winter blues away!
    Utah Lamb Shepherds Pie
    hearty and soul-satisfying, with hints of curry and rosemary
    Juanito’s Fish Tacos
    fresh salmon, stone hearth baked or fried with fresh salsa, siracha roasted yellow pepper aioli, in flour or corn tortillas, served with spicy slaw
    Cornflour Dusted Calamari 
    flash fried, served with siracha-roasted yellow pepper aioli

    Entrees

    $18 – 47

    Campfire Idaho Trout
    cornflour dusted, with lemon and caper butter sauce. Served with bacon-y camp potatoes and hearty, charred greens
    Fresh Hand-Made Pasta
    ask your server for today’s specialty MKT
    Lavender Orange Chicken
    we reverently reinvent the Chinese restaurant classic with house-made orange sauce, sauttéed Asian veggies and celestial sesame-lavender rice
    Panko-Crusted Fresh Alaskan Halibu
    In yellow curry, with coconut rice and spinach, topped with sensational sesame apple chutney. Gluten Free Option available, please inquire.
    JP’s Shrimp & Grits
    Blackened wild shrimp in creamy, pork-driven Bayou sauce over yellow corn grits with a side of southern greens.
    Parmigiano-Crusted Pork Tenderloin
    served on a bed of penne tossed with bacon, onions, tomatoes, capers and balsamic. Topped with sumptuous spinach aioli
    Beef Tenderloin Filet Mignon
    7 oz. filet with luxuriant mushroom reduction and potato-yam gratin layered with kale
    Daily Chef’s-Choice Cut
    NY, Ribeye, Zabutan, Wagyu Sirloin – with chef’s compound butter, potato-yam gratin, sauteed vegetable MKT
    Chef’s Vegetarian Specialty
    ask your server for details, vegan options also available

    Stone Hearth Pizza (Full Size: 15″ pie)

    Autumn House Specialty: Creamy Basil Pesto, Chanterelle and Crimini Mushrooms, Delicata Squash, Caramelized Onion and Gruyere Cheese. Add Spicy Sausage – $3
    • Build Your Own Pizza – Start with our Basic Cheese Pizza $16 Additional toppings $3 each    /    $18

    Grilled Lamb T-Bone Chops
    Paired with rosemary Dijon sauce, parsnip puree and quick-fried Brussels.

    Hearth Roasted Scottish Salmon with Dukkah
    Housemade Egyptian seasoning (warm spices, seeds, almonds and hazelnuts) on the salmon adds sublime flavor and a bit of crunch; paired with Pablo’s smashed organic potatoes and RAF spaghetti squash with heirloom cherry tomatoes & tarragon.
    Western Bison Special (Market Price)
    Midway neighbor George Hansen raised two bison for us this past year for our culinary pursuits.

    Dessert

    $6 – 10
    Tio Pablo’s Fresh Baked Pie

    Hot Fudge Sundae

    Seasonal Fruit Sorbet   

    Chocolate Mousse

    Strawberry Rhubarb Ginger Crisp

  • Blue Boar Inn

    Blue Boar Inn

    Lunch Menu

    Soup and Salad

    $10 – 14

    French Onion Soup or Chef Daily Soup

    Little Gem Iceberg Wedge (GF)
    Lardons, Heirloom Tomatoes, Smoked Blue Cheese Dressing

    Honey Roasted Pear and Bitter Greens (GF)
    Smoked Blue Cheese, Spiced Walnuts, Fig Vinaigrette

    Arugula and Parmesan Salad (V,GF)
    Fresh Squeezed Lemon, Extra Virgin Olive Oil and Toasted Almonds

    Add Grilled Shrimp Chicken, or Salmon

    Shareable

    $14 – $18

    Grilled Shrimp and Polenta(GF)
    Smoked Gouda, Tomato Beurre Blanc, Artichoke Pesto

    Bavarian Sourdough Pretzel
    Warm Ale Cheese and Grain Mustard

    Heirloom Tomato and Burrata
    With Aged Balsamic, House-Made Artisan Bread, Extra Virgin Olive Oil and Fresh Basil

    Sandwiches

    $14 – $18

    Salmon BLT
    Peppered Bacon, Heirloom Tomatoes, Arugula, Lemon Aioli, Hand Tied Onion Knot

    12 Hour Reuben
    Italian Filoni, Caramelized Onions, Horseradish, Smoked Gouda

    Grilled Portobello
    Red Bell, Pickled Onion, Avocado Hummus, Arugula

    Blue Boar Burger
    Ground Chuck, Hand Formed Double Patty, Heber Valley Cheddar, Peppered Bacon, Over Egg

    Mains

    $18 – $22

    Fish and Chips
    Battered Alaskan Cod, House Made tartar Sauce, Lemon, Steak Fries

    Classic Steak Frites
    Olive Oil Rosemary Fries, Peppercorn Demi-Glace

    Chicken Scaloppini
    Sauteed Spaetzle, Asparagus Spears, Garlic Caper Sauce

    Dinner at the Inn

    Starters

    $10-$14

    French Onion Soup or Chef Daily Soup

    Little Gem Iceberg Wedge (GF)
    Lardons, Heirloom Tomatoes, Smoked Blue Cheese Dressing

    Honey Roasted Pear and Garden Lettuces
    Smoked Blue Cheese, Spiced Walnuts, Fig Vinaigrette

    Arugula and Parmesan Salad (V, GF)
    Fresh Squeezed Lemon, Extra Virgin Olive Oil and Toasted Almonds

    Shareable

    $18 – $24

    Heirloom Tomato and Burrata
    With Aged Balsamic, House-Made Artisan Bread, Extra Virgin Olive Oil and Fresh Basil

    Grilled Shrimp and Polenta (GF)
    Smoked Gouda, Tomato Beurre Blanc, Artichoke Pesto

    Porter and Smoked Gouda Fondue
    Broccolini, Andouille Sausage, Shishito Pepper, Baguette

    Mains

    $28 – 48

    Molasses Braised Pork Shank
    Maple Rosemary Sweet Potatoes, Broccolini, Pan Jus

    Fresh Herb Roasted Salmon(GF)
    Artichoke Potato Puree, Broccolini, Charred Tomato Beurre Blanc

    Gulf Prawns and Butternut Squash Ravioli
    Roasted Brussel Sprouts, Toybox Tomatoes, Pancetta and Sage

    Sous Vide Balsamic Chicken Breast
    Parmesan Mushroom Risotto, Porcini Madeira Jus

    Breaded Pork Schnitzel
    Herbed Spaetzle, Sweet and Sour Cabbage, Sunny Egg

    Pan Roasted Idaho Ruby Trout
    Wilted kale, Fingerling Potato, Charred Tomato Butter

    Grilled Choice Filet Mignon(GF)
    Boursin Mashed Potatoes, Heirloom Carrots, Brandy, and Green Peppercorns

    Parmesan Crusted Line Caught Halibut
    Wild Mushroom Risotto, French Beans, Lemon Dijon Butter

    Creamy Polenta and Roasted Vegetables(V)
    Root Vegetables, King Trumpet Mushrooms, Winter Squash, Artichoke Pesto

     (Gratuity(20%) will be added to groups of 6 or more)

  • Discover The Bronzes Of Midway

    Discover The Bronzes Of Midway

    The following words are transcribed on the invitational bronze plaque that is part of “The Bronzes of Midway,” located in Midway’s Centennial Park. “Brigham Young encouraged the early settlers to beautify their homes and respective cities and towns, to ‘do that which will increase beauty and excellence among the people,’ and to surround themselves with the sounds of pleasing and beautiful music, together with thoughts and words that edify. He went on to say, ‘This will make us happy.’ These words and sculptures are an invitation to you, to beautify your homes and communities through the planting of flowers and trees, through neatness and industry, through music, and through your own unique gifts and contributions.”

    The Bronzes of Midway project was unveiled on August 8, 2020. It is the brainchild of the Wasatch County Centennial Committee: Jim Smedley, Florine Whiting, and Kay Probst. Kevin Watts designed the setting for the sculptures, and his son Russ executed the construction of the site. Mayor Celeste Johnson, the city of Midway, and Carl Berg supplied the landscaping. Artist Leroy Transfield created the bronze sculptures.

    Leroy was born and raised in New Zealand and, as a child, loved to draw. Dyslexia made reading very difficult, so drawing was always a safe place to flee.  Sometimes he’d get in trouble at school for filling his composition books with drawings rather than words. Leroy eventually learned to read; his passion at 14 was running, so the first book he read thoroughly was on that subject.

    Leroy began experimenting with sculpting small figures as a teen but still enjoyed drawing and might have become a painter if not for a decision that would change his destiny. While at BYU-Hawaii, he heard about an amazing sculpture teacher and program. He decided to give it a try. Leroy fell in love with the art and has been sculpting ever since.

    Leroy shared, “I work out of my studio in Orem, which is also where my wife and I raised our family. I’ve been sculpting for what seems like most of my life, about 38 years. I trained at BYU-Hawaii, and I’ve been living in Utah for 26 years. Since I’ve been in Utah, I’ve done some work for the Church of Jesus Christ of Latter-day Saints. I’ve done a number of public pieces, veteran’s memorials in Springville, Salem, Santaquin, and Orem, and other pieces for various cities in Utah, as well as sold my pieces through galleries, and completed private commissions.”

    Some of Leroy’s past projects made him a good candidate for the Midway project; including his veteran’s memorials, the bronze relief sculpture “Peace be unto you,” above the doors at the LDS Newport Beach California Temple, and eight relief sculptures for Prairie Park at Martin’s Cove in Wyoming, which depict the story of the Martin and Willie handcart company tragedy.

    Richard Oman of the Church of Jesus Christ of Latter-day Saints Church Museum had worked with Leroy before and referred him to Jim Smedley of the Wasatch County Centennial Committee. Leroy was interested in the Midway project for several reasons.

    “Midway and Heber are nice areas, and I have friends there. It’s always nice to do projects close to where your friends live and close to where you live. Also, Jim Smedley sounded like an open guy. He wasn’t just looking for a gun for hire. He explained to me what he was hoping to achieve with the project. He was interested in my thoughts and ideas about it, so I had the opportunity to draw upon my experience and skills and be creative in coming up with pieces that visually spoke the words contained within the bronze invitational plaque.”

    Coming up with the ideas for sculptures wasn’t an easy task. Leroy explained, “It was a lengthy process. Jim told me about the Brigham Young statement about the importance of beautifying our homes and neighborhoods. He gave me some poems about planting a tree and gifts that grow. He then told me what he wanted people to think or feel when they saw it [the sculptures] and how he hoped the project would impact the community.  I made quite a few sketches and small clay sculptures between 6 and 12 inches tall; some of them were simple, and others were more refined. Then I showed them to the committee, and they gave me feedback.”

    The finished project consists of three sculptures: a mother and her young son planting a tree, a girl playing the violin, and a large relief of a family under a grown tree enjoying its shade and one another’s company while the father plays the guitar. Leroy shared, “The first one I came up with was the violin player. Florine Whiting, from the committee — as a violinist herself — really liked that one. Next was the life-size sculpture of a mother teaching her young son how to plant a tree. The third piece was a large bronze golden rectangle-shaped wall piece of a family sitting under a tree. I created a sketch of this one which received a lot of good comments from the committee. Because they liked all three of these pieces, rather than just do one of them, the girl, the mother, or the family, they decided to commission all three. So, that’s how it came to be.”

    The entire project, from start to finish, has taken an incredible amount of time and effort on the part of many in our community. Anyone who has visited Midway’s Centennial Park can attest that it was all well worth it.  Leroy stated, “This was a challenging but rewarding project. I liked working with Jim, and the rest of the committee, and I liked the idea of what they were trying to create. The project actually took a long time. From the time I started on it until it was finally unveiled was eight years, so that’s quite a big chunk of my career as an artist. I didn’t spend eight years making it, but it took eight years to finally have the unveiling of it. Others had been working on it even longer, so I’m glad that it is now in place and people can enjoy it and hopefully be motivated to beautify Heber Valley and really contribute the best of themselves in their lives.”

    Leroy’s art is inspired by life, family, and community, “The ideas for these sculptures came from my experience of being a father and raising a family, we had a daughter who learned to play the violin, and we also taught our family about plants and how to work, and that family time was a top priority. When I created the sculptures, I was hoping that people would look at them and be inspired to take pride in their homes and community and beautify them. My feeling was, if we create something nice with the sculptures, then the visitors will want to go home and also beautify their own homes and neighborhoods and take pride in where they live. In addition, these sculptures have to do with the cultivating of talents, striving for excellence through your talents or chosen vocation. Also, there is the theme of family, enjoying family, and being a responsible member of a family. And the last theme is that what you do now can bless people in the future, so the mother is planting a tree with her son and then in not too many years, that tree is going to grow, and people from future generations will sit under it and enjoy it as well. These are the things I hope visitors take away when they visit the “Bronzes of Midway.” 

     

    Visit the “Bronzes of Midway”

    Midway’s Centennial Park
    77 North Center Street, Midway

     

    EXPLORE Leroy’s art

    leroytransfield.com
    Instagram @leroytransfieldart

  • Jordan Daines

    Jordan Daines

    Jordan’s studio is bright and open and full of natural light. Large paintings lean against the wall, some complete, while others are awaiting their turn. An easel sits in the corner with a canvas adorned by a beautiful array of vibrant colors coming to life as they circle around and around. To some, the looping pigments resemble tree trunk rings; others see a thumbprint or an oyster shell. One of the more substantial linear abstracts Jordan loves to tackle takes up a good portion of another wall, while a cart sits with wet paint and a variety of Jordan’s tools of choice — painting knives. Next to the cart, art books with dog-eared pages sit nearby, ready to inspire. Her husband, and best art critic, works busily at his desk drawing up architectural plans. And, of course, the studio wouldn’t be complete without one of Jordan’s signature pieces: a vibrant painting of lips smiles from the corner.

    Jordan describes herself in the words of her favorite artist Wayne Thibaud: “I am a happy artist,” and everything about Jordan, her space, and her art screams good vibes. Although Jordan’s pieces are varied, they all share some common themes. Jordan loves color! Black and white just doesn’t do it for her. “I love to paint by laying down color and reacting to it,” Jordan shares. Her work also exhibits a certain roughness. She embraces her flaws: “Imperfection is one of my strengths. I’m not trying to make a perfect piece. It has to be up to my quality of standards, but the imperfection of something and kind of the ‘offness’ or the rawness of the piece is something that I feel is specific to my work.” No paintbrushes for this painter. She loves the look and texture she can create with painting knives. She says, “It has to feel a certain way, but the more brutal, the better.”

    Jordan has loved creating since she was a child and has identified as an artist for a long time. She remembers receiving her first set of oil paints in 5th grade as a reward for practicing the piano. Jordan has had a love for oils ever since and doesn’t mind the messiness of the medium. In fact, she knows all the tricks for getting it out of clothes, and she has been known to deliver paintings that are still wet to the gallery.

    When Jordan took art classes in high school, she honed her craft with the help of an amazing art teacher who saw her potential and helped her develop as an artist. After high school, Jordan graduated from Caine School of the Arts in Logan, Utah. Soon after, Jordan and her husband headed to LA so he could attend architect school. In Los Angeles, the couple started a family, and Jordan worked as a personal trainer, all while she continued to paint. Jordan exhibited her work in a few art shows and online, but it was a chance discovery through Pinterest that opened the door for more significant opportunities. A woman in Dallas, Texas, saw Jordan’s work and loved it. She commissioned several large-scale paintings for her new gallery opening. Getting into the Dallas gallery was a huge stepping stone in Jordan’s career; it was also a big risk. She had to invest in many supplies and materials; however, her hard work and skills were rewarded. Jordan began making a name for herself through her paintings of large abstracts, hot dogs, and lips. Her fun, playful — yet artful style was getting noticed, and Jordan gained traction as a professional artist.

    Jordan and her family moved from LA to Midway in 2015, where fate led her to Colby Larsen, the owner of five Park City art galleries. Jordan was invited to feature her work in one of Colby’s galleries — Pando Fine Art. Although the gallery has a more natural mountainscape feel, that hasn’t stopped Jordan from selling her crowd favorites: lips and hot dogs. Jordan would like to keep one of her hot dog paintings to display on her wall, but she can’t keep one on hand because they sell too fast. When she started showing in Park City, Jordan began creating pieces with more organic shapes and references to outdoor scenes. However, Jordan’s work is open to interpretation. Many of her linear abstracts remind people of aspens, but Jordan has started signing them on the back so that the painting can be hung in any direction. Jordan shares, “I paint joy and what inspires me, and then people can do and see whatever they want.”

    The viewer’s reaction is very rewarding for Jordan. She doesn’t create a painting with an agenda of what she wants the viewer to see. She wants them to see whatever they are drawn to. At one of her shows, a couple from the Great Lakes area was looking at a painting and said it looked just like the road to their cabin. “That means a lot to me that they can put themselves in a place with my work that I wasn’t even trying to go to. I like them to connect with it within their backgrounds and their own experiences.”

    Jordan’s work continues to evolve, and she has no shortage of ideas or plans. As she thumbs through the books of her favorite artists, she sees more destinations her art can take her to. She has several different areas she’s explored with her paints. Her unique series cross a varied span of work. She likes to keep things moving and fresh by not restricting herself to just one area or subject. Jordan’s painted everything from hot dogs and textiles to abstract lines and packaged meat. As she’s been able to have her artwork featured in galleries, she says, “It’s moved from being one of my hobbies — which I’ve kept painting just because I needed to for my own self-creativity- to, oh, I can actually make some money off of this.”

    Jordan admits to the vulnerability that has come as she puts her work out into the world, but she says the more she does it, the less she cares what people think. She shares the advice she gives to her children: “I tell my kids everyone has to do something they’re uncomfortable with, but if you do something you’re uncomfortable with, you end up growing from it and learning from it and getting better.” And where did Jordan learn such sound advice? Her mother. She says, “I credit her because she wasn’t afraid to do something. She wasn’t going to wait around for her husband to use the power tools. Her ability to get in and do something without being afraid of messing up or failing or not making something perfect, I do credit her for that.”

    Jordan lives her life by the motto, “Create more than you consume.” However, she certainly does not believe painting is the only way to be creative. Jordan says, “As long as you’re creating, I don’t care what it is, create. She mentions several different ways creativity is expressed: singing, yard work, gardening, making food, and fitness. But there’s one thing all creative outlets have in common: “The more you produce, the better you get. Keep going, and you’ll get better no matter what.” Jordan feels that it is part of human nature to create. She says, “You’ve got to produce, you’ve got to create, you’ve got to put something out there and contribute to the world rather than just taking it all in. Everyone has creativity in them. They just need to do it.”

    “…you’ve got to put something out there and contribute to the world rather than just taking it all in. Everyone has creativity in them…”

  • 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.

  • Food of the Gods

    Food of the Gods

    Chocolate (n.)
    A delicious cure for a bad day.

    What is it about chocolate? According to Robbie Stout and Anna Davies, owners of Ritual Chocolate in Charleston, it’s a lot of things! The two business partners recently moved their chocolate-making factory and café to the Heber Valley. And they want to invite everyone to experience their unique flavors and chocolate-making process.

    The café opened for business in October of 2020 and was the culmination of a 10-year journey. Stout is originally from Midway, UT, and Davies comes from Essex, England, although her mother is American. After Anna finished University she went to Colorado to spend time with her mom. “I met Robbie, and we started talking about chocolate,” she said. “I think really it was just a progression. We had the idea in Boulder, but neither of us really knew much about chocolate.”

    Stout shared, “The first motivation was we wanted to start a chocolate company and have our own brand and have chocolate bars — because it sounded like fun. But then, immediately, when we were looking into it, we learned about how difficult the process is to make it, and how important single origin can be, and [the importance of] where you get your cacao from. We could’ve just made a brand and had somebody else make it, but there was just so much opportunity to do something different if we made it ourselves.”

    They decided to learn how to source their own cacao and create something totally different from anything else out there. “So, that’s the path we chose,” Robbie explained, “which is the difficult path, because it’s expensive to have the machinery, it’s expensive to make it, and it’s hard to source the cacao from everywhere and trust that supply.”

    Anna recalled, “We just started really small . . . in a tiny little studio, we bought some equipment, and we were just making it in our studio. It was really fun in the beginning to just have random beans that we’d mess around with.” They began with a $5.00 budget, and grew from there, eventually renting a small chocolate factory in Denver. A man at the factory taught them some basics about the process and the equipment. They have since modified the experience into their own original process.

    Stout and Davies moved to Utah because they both loved the mountains and enjoy activities such as mountain biking, Nordic skiing, hiking, and backcountry skiing. They opened a successful café and factory in Park City but outgrew it. Although the café in Park City remains open and is currently being expanded, Ritual Chocolate has moved the entire production facility to its Heber Valley location, along with a second café.

    The chocolate produced at Ritual is shipped to over 800 stores around the country, with about 1,000 bars a day heading out from the Heber Valley. The delicacies include such varied flavors as Honeycomb Toffee, Juniper Lavender, and Pine Nut Chocolate. And for a pure chocolate experience, there are single-origin bars, which allow the different flavors of regional cacao beans to shine through, such as Ecuador, Belize, and Mexico bars. Each region’s cacao beans have evolved into a distinctive taste. The Madagascar bar, for example, has natural “tasting notes” of raspberry, citrus, and peanut. The Peru bar has a floral, herbal, toasted peanuts, and stone fruit taste.

    Stout explained why the chocolate tastes are so different. “Obviously cacao doesn’t know national boundaries, but depending on where you are, the local cacao will have had its own history and relationship to people. Like in Mexico, that area was farmed for about 4,000 years with cacao, so there was selective breeding happening just through what people wanted to eat. [They would] pick from that tree and not the others because it tasted better, and [they would] plant seeds from that tree because they tasted better.” He continued, “Over time, some regions got better just because of the amount of time that people were eating cacao. Some of the more wild areas, that haven’t had as much time, still have good cacao, but it hasn’t been through that same process. And there’s been a lot of breeding now through selective breeding. There are hundreds of varieties now.”

    The owners work with several carefully selected farms to ensure that they are purchasing quality cacao from heirloom trees. They also are particular about the farming practices, using only those farms that harvest, ferment, and dry their beans properly.

    There are only about four companies making 70% of the world’s chocolate. These large companies use high quantity, but poor-quality, beans. To hide the bad flavor, the beans are over-roasted. Any nuances in the beans are then gone, so the companies will add artificial vanilla, cheap oils, emulsifiers, sugar, and milk to disguise the taste of bad cacao. This cacao generally comes from West Africa, and the only thing that matters is the weight. The farms will harvest it early, ferment and dry it quickly, and ship it off to keep the price low. The entire business model is to strip out as much bad flavor as possible using high heat and a lot of processing.

    Ritual Chocolate, on the other hand, tries to maintain the flavor of their high-quality beans. “We definitely push to have the smoothest texture that we can. . . . If anything, our process is very gentle because we’re really not trying to take flavors out, were trying to keep it all in and keep the chocolate really smooth,” said Davies. “We barely even roast the beans. It’s more like a light toasting.”

    “Our definition of success with the product itself is we want to get as much of that original flavor through our whole process into the final bar.”

    “We’re trying to not lose any of that so that people can actually taste what the cacao tastes like — which is the complete opposite goal from these bigger brands,” explained Stout.

    The name Ritual Chocolate is a reminder of history. “It was a bit of a call back to the history of cacao, and how it ties into the ceremonies and rituals that the Mayans and Aztecs used chocolate in,” said Davies. The Mayans and Aztecs made a drink with the cacao, after adding spices, maize, and water. “It was considered this really powerful drink that could give you strength and would sustain you all day,” added Stout. “When they used it in ceremonies it was also symbolic of lifeblood.” The cacao beans were even used as currency! The Latin classification name means “food of the Gods.”

    Davies and Stout want to share their love of chocolate through the new café and shop. Customers can get coffee, lunch, or a light breakfast for now. “Once Covid is not as big of a threat, we’ll open up our private tasting room here for classes and tours, where we can actually bring people in. We hope that this will be another destination in the Heber Valley for families and everyone from around the area,” said Stout.

    “We hope people will come out here to check the café out, because really we want it to be a community space,” offered Davies. “Our vision and our hope is that tours aside, in the summer if people come up here to go to the lake or they have a Saturday free that they’ll pop in and have sort of a different experience. We have fun, different offerings, and this is somewhere people can bring friends. We want it to be a destination for people.”

    What is it about chocolate? Head on over to Ritual Chocolate and discover for yourself how it’s a lot of things!

  • 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!”

  • Z’s Steak and Chop Haus at Zermatt Resort

    Z’s Steak and Chop Haus at Zermatt Resort

    To Share

    $13 – 21

    SPINACH & ARTICHOKE
    grilled baguette

    POUTINE
    bed of fries, heber valley cheese, curds green onion, peppercorn gravy

    SAGANAKI
    heber valley fried bread cheese honey lemon juice, grilled pita

    CRAB STACK
    opilio crab, spiced aioli, avocado crispy rice

    FRIED CALAMARI
    cocktail sauce, sweet chili

    SHRIMP COCKTAIL
    cocktail sauce, lemon

    POKE NACHOS
    ahi tuna, shoyu, spicy mayo green onion, sesame seeds

    FONDUE FOR TWO
    grilled baguette, fresh veggies, pickles

    Steaks & Chops

    All cuts are broiled and finished with roasted garlic butter. Served with mashed potato and a choice of one side. $34-92

    SIRLOIN

    8oz AUSTRALIAN WAGYU SIRLOIN

    14oz BONE IN PORK CHOP

    12oz C.A.B. NEW YORK STRIP

    1/2 RACK AUSTRALIAN LAMB CHOPS
    cauliflower puree | mint chimichurri | choice of side

    8oz C.A.B. FILET MIGNON

    14oz C.A.B.

    CHATEAUBRIAND FOR TWO
    16oz center cut certified angus beef sauce bordelaise | sauce bearnaise

    BEEF WELLINGTON FOR TWO
    certified angus beef chateaubriand prosciutto de parma | mushroom duxelles | puff pastry | rosemary salt sauce bordelaise | sauce bearnaise

    Soup & Salads

    $5 – 14
    add chicken 6 | steak, salmon or shrimp 10 | to any salad

    SOUP OF THE DAY
    chef selection of soup made from scratch with the freshest ingredients

    MIXED GREENS SALAD
    mixed greens, heirloom cherry tomato cucumber, red onion, croutons choice of dressing

    CAESAR SALAD
    chopped romaine, marinated tomatoes parmesan, Caesar dressing

    Z’S WEDGE
    iceberg, cherry tomato, bleu cheese green onion, bacon, creamy herb vinaigrette

    Entrees

    $21 – 32

    PENNE ALFREDO
    sundried tomato, mushrooms, spinach parmesan

    Z’S BURGER & FRIES
    z’s secret sauce, lettuce, tomato, onion house-made pickles, sesame bun

    PORK SCHNITZEL
    herb spaztle, braised cabbage, lemon caper beurre blanc

    Z’S BEEF STROGANOFF
    egg noodles, fresh herbs, parmesan

    PAN SEARED CHICKEN
    salted pork & bean cassoulet tomato chicken jus

    6oz CRUSTED SALMON
    asparagus spears, miso-soy butter sauce

    Z’S GUMBO
    crab, shrimp, andouille sausage, onions celery, bell pepper, cajun rice

    BRAISED SHORT RIB GNOCCHI
    slow braised shredded short rib homemade potato gnocchi natural jus, edamame puree roasted tomato

    6oz PAN SEARED HALIBUT
    sauteed spinach, corn vaduvan beurre blanc sauce

    Sides

    $4 – 6

    FRENCH FRIES

    GREEK FRIES

    TRUFFLE PARMESAN FRIES

    BROCCOLINI

    ROASTED ASPARAGUS

    CREAMED CORN W/ BACON

    MASHED POTATOES

    AU GRATIN POTATOES

    BRUSSELS SPROUTS W/ HONEY GASTRIQUE

    ROASTED CAULIFLOWER
    w/ chili flakes and red wine vinaigrette

    Extras & Toppers

    $2 – 22

    SAUCE BORDELAISE

    SAUCE BEARNAISE

    PEPPERCORN GRAVY

    PARMESAN CRUST

    BLEU CHEESE CRUST

    SAUTEED ONIONS & MUSHROOMS

    JUMBO BUTTERED SHRIMP

    CRAB OSCAR

    LOBSTER MAC & CHEESE

    LOBSTER TAIL

  • Free Ice Sculptures Exhibition Held in Midway

    Free Ice Sculptures Exhibition Held in Midway

    Heber Valley Artisan Cheese held their 2nd annual Ice Sculptures Exhibition this weekend. Several local businesses sponsored the sculptures being displayed. There were also two different ice carving demonstrations. The event was free to the public.

    The annual event began last year when Carolee Kohler saw ice sculpting on a Hallmark movie and thought it would be a fun idea for their farm. They are also considering a woodcarving event.

    According to Lindsey Strother, social media and events coordinator, each sculpture takes between 1-3 hours to carve. “We contacted Amazing Ice Creations back in November, and we reached out to local companies to sponsor the ice sculptures,” she said. “Yesterday morning around 9 am, they came in a massive truck and dropped them all off for us, and we set them up.”

    Along with the ice sculptures, sponsors receive a sign and canopy for the display and social media marketing. The sponsors decide what they want to have sculpted. After the event, they can take the ice sculptures and display them at their businesses. The creations normally last a couple of weeks. Some will be left in the field and can be viewed throughout the week.

    The ice this year included Olaf, company logos, animals, and other items. Darron Kingston, the sculptor, has carved ice for over 10 years with his dad. According to Kingston, “I like sculptures that give me a challenge. Here, for example, my favorite was the lumberjack.” One of his favorite past creations was a 9-foot bear.

    Grant Kohler, owner of Heber Valley Artisan Cheese, explained, “We decided to do something that was free and something that people could just get out and come and enjoy. Especially this year with Covid, it seems like Januarys are slow months. People are looking for things to be able to get outside and do.” He continued, “Businesses pay in and buy the sculptures, we have them sculpted, and then we just let people come and enjoy them.” Kohler estimated around 3,000 to 4,000 people will stop by the event.

    The dairy farm also offers cheese-making classes and tours of their new robotic barn. “The tours are everyday except Sunday,” according to Kohler. “People hayride over, intermingle with the cows, see the barn and amenities, and watch the cows be milked. The cows will literally go get milked on their own.” Tickets for the tours and other events are available on the Heber Valley Artisan Cheese website: https://hebervalleyartisancheese.com/.

  • 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.”

  • 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.

  • 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.”

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.”

  • 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.

  • Swiss Days 2020 Goes Online!

    Swiss Days 2020 Goes Online!

    Labor Day Weekend 2020 will be unusual in the Heber Valley. Swiss Days, a statewide favorite, was cancelled back in May due to Covid concerns. The massive craft, food, and entertainment event usually brings thousands to the valley each year. It is one of Utah’s largest festivals. 2020 would have been its 73rd year. However, there is still an opportunity to purchase items online from Swiss Days’ vendors.

    According to www.midwayswissdays.org, there will be a “one-time only Midway Swiss Days 2020 online vendors’ showcase.” Products from Swiss Days’ booths will be available on the event’s website. Select vendors received the online opportunity.

    Tami Van Der Veur, CEO of “Savvy Curls,” was invited to include her popular, no-heat headband curler in the website event. According to Van Der Veur, “We were so looking forward to Swiss Days and all the smiling faces and positive energy that it brings. And then, bam. As soon as we were accepted, they announced that they had to cancel this year’s event. As excited as we were to be accepted, we were equally disappointed that they shut it down.”

    Like many other Swiss Day’s vendors, Savvy Curls gets a bulk of its revenue every year from the highly-attended craft show. The event was cancelled early to give businesses as much time as possible to change course for the year. The website sales event is an attempt to help bring business to these vendors and bring products to customers.

    “Being the amazing community that they are, [Midway] was innovative enough to come up with an online Swiss Days to further support vendors,” said Van Der Veur. “We are thrilled to be a part of the online event this year. And we look forward with great anticipation to be able to participate in the regular Swiss Days next year.”

    Customers can shop 2020 Swiss Days online from August 31 to September 11 at https://midwayswissdays.org/.

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