Jeff’s first career was not as a lavender farmer. He and his family—Jeff, his wife Sarah, and their five children—moved around the country and the world throughout his extensive career in the consumer products industry. He worked as a C-suite executive for recognizable companies, including Procter & Gamble and Johnson & Johnson. His career gave them the opportunity to live in several cities across the U.S. and abroad.

During their time in Australia, they would rent a home in Midway each summer while visiting family in Utah. As retirement approached and they began deciding where to put down roots, Midway felt like a natural choice. They’ve called it home since 2009. They first lived in the Valais neighborhood and eventually purchased the five-acre property where they live now.

From my experience with retirees (read: my pilot father), the idea of spending the rest of your days in leisure doesn’t hold much appeal. Jeff seems to fall squarely into that category. He jokes, “I needed something to keep me out of trouble.” The result is Lonehawk Lavender—Midway’s very own bona fide lavender farm, nestled in the foothills near Soldier Hollow. It’s an extraordinary place to wander between rows of lavender, listening to the buzz of fuzzy bees, and to pick up locally produced lavender goods. Using a still purchased from a company in Oregon, they distill their own lavender essential oil on site.

The farm is primarily Jeff’s project. His wife, Sarah, spends much of her time traveling to visit their children and grandchildren, who are scattered across the country. Jeff has carefully thought through every detail—from the logo to the soil itself. The farm is terraced in tiers that wrap around the property, and the Strongs’ home is surrounded by lavender plants as well as a variety of stunning evergreen trees (another of Jeff’s agricultural ambitions, though that’s a story for another time).

Their home is beautiful and sprawling, with large, strategically placed windows that capture the best views of the property and surrounding mountains. There’s a pond, stocked with a self-sustaining supply of trout, and a newly constructed barn where they’ll process lavender for its many uses; it will also house the farm’s gift shop.

As I walk the farm, it’s a brooding, rainy early April day. The plants, trimmed back at the end of last season, are just beginning to wake for spring. Tiny, soft green leaves peek out if you look closely. At this stage, before their signature purple bloom, they bear a striking resemblance to sagebrush—the hardy native shrub that dots Utah’s landscape. They appear rugged, sturdy, and shrub-like.

Lavender’s similarity to sagebrush is part of what appealed to Jeff as he considered what to plant. He had been leasing the land for alfalfa but wanted to grow something with a broader appeal. He had four main criteria:

1. Something that would be hard work—but not too hard—so it could remain a hobby.
2. Something that would beautify the land.
3. Something with practical use and redeeming value.
4. Something that could produce value and profit.

Check, check, check, and check. As Jeff puts it, “[I chose lavender] because, once established, it’s hardy. These plants are hard to kill.” Lavender’s ability to thrive in Midway’s mountain climate, combined with its beauty (and unmistakable scent) and versatility, made it the perfect fit.

Jeff planted his first crop in 2023—1,600 plants across eight different varieties—from an organic farm outside Grand Junction, Colorado, called Sage Creations. Fitting all 1,600 plants into a Honda Ridgeline proved to be a bit of a challenge, but in true can-do fashion, he made it work. “They were just stacked everywhere!” he recalls. One can only imagine the wonderfully overwhelming scent.

The next challenge was getting them all into the ground. Jeff had just three days to plant everything and quickly realized he couldn’t do it alone. He reached out to friends, and a small army—his saving grace—showed up. Together, they planted every last one in a single evening. To speed things along, one person drilled holes with an auger while another followed behind, placing each plant.

That first year, he lost about 400 plants, largely due to irrigation and drainage issues. “[Lavender] needs very little water,” Jeff explains. “Learning that balance was hard.” Then came another challenge—one familiar to anyone with a yard. After the snow melted, he noticed small mounds of dirt running alongside his carefully planted rows. Voles had tunneled in and chewed the lavender plants down to nubs.

Three years in, Jeff is still learning and adapting. He’s working to “crack the code” on what the community wants—a process he knows will come with time and experience. With the still used to produce oil on site, he jokes, “If lavender doesn’t take off, we can always try our hand at whiskey!” In reality, much of that “code” lies in choosing which varieties—and how many—to grow. “There are hundreds of varieties,” he says, making selection a science.

Each variety serves a different purpose. Grosso—what he calls the farm’s “bread and butter”—is ideal for oil production. ‘Riverina Thomas,’ known for its massive blooms and long stems, is stunning for display. ‘Miss Katherine,’ a soft silvery pink, works beautifully for both essential oils and culinary use.

So why take on something this demanding in retirement? For Jeff, the answer is simple—and it’s also his favorite part. He loves watching people “get lost here.” As he puts it, “In our crazy, fast-paced, overstimulated, overcommitted world…nature and beautiful things make us feel better.” He wants people to “bring your heart and your brain to this beautiful place”—to experience the colors, fragrance, and calm. Visitors are free to wander, pick up a sickle, and cut their own bundle of lavender.

This season, Lonehawk Lavender’s new barn will expand production of dried bouquets, sachets, hydrosol, wreaths, and other lavender goods. The cozy farm shop will also feature products from other local makers. Jeff hopes the property becomes a gathering place for the community, with plans for a Fourth of July open house during peak bloom, yoga classes beneath the evergreens, and other events throughout the summer.

Take a little piece of calm home.
1233 S Lone Hawk Ln Midway
lonehawklavender.com

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

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.

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

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

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

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

Plates

Quesadillas & Quesabrinas

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

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

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.

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.

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