Charcuterie Board, Powder At Waldorf Astoria (2100 Frostwood Dr, 435.647.5566, parkcitywaldorfastoria.com)
Chef Ryker Brown’s locally sourced spread satisfies that salty/chewy craving with house-cured meats and accoutrements exquisitely presented on a wooden tray—including honeycomb from his very own beehives.
Maine Mussels Mariniére, J&G Grill at The St. Regis Deer Valley Resort (2300 Deer Valley Dr E, 435.940.5760, stregisdeervalley.com)
Chef de cuisine Richard Samaniego flies mussels in twice a week for this dish, served in a fancy cast-iron Staub pot. Drenched in a delectable butter herb sauce, no mussel will go uneaten. As for the leftover broth, there’s grilled garlic toast for that.
Beef Wellington, Fletcher’s (562 Main St, 435.649.1111, fletcherspc.com)
Executive chef Scott Boberek puts a unique spin on this classic mainstay by adding inventive accompaniments: mushrooms and prosciutto are snugly wrapped in a flaky, house-made pastry with the traditional filet of beef and then topped with a tangy mustard demi-glace and parsnip purée.
Roasted Root Vegetable Stew, Deer Valley’s Fireside Dining (9200 Marsac Ave, 435.645.6632, deervalley.com)
Deer Valley Director of Food & Beverage Jodie Rogers sautés garlic, leeks, and onions, adds hearty roasted root vegetables—including sweet potatoes, parsnips, and turnips—and simmers to perfection. But it’s the pickled ginger purée, added at the end, that gives this stew its kick.
Koosharem Steelhead Trout, The Farm at Park City Mountain Resort (4000 Canyons Resort Dr, 435.615.8080, parkcitymountain.com)
Utah’s Koosharem Reservoir is known for its Steelhead, which is why chef Manny Rozehnal sources trout only from there. Truffled leek risotto, black trumpet mushrooms, and snow peas accompany this decadent fish dish, finished with preserved lemons to cut the richness.
Whiskey Caramel Pudding, HANDLE (136 Heber Ave, 435.602.1155, handleparkcity.com)
Though Chef Briar Handley changes up the menu on an ongoing basis, a constant is his whiskey caramel pudding. This unusual yet familiar dessert’s base is crafted with vanilla-infused whiskey and caramel and then topped with house-made mascarpone sauce and Chex crumble. This playful dessert ends the day on a rich but not-too-sweet note.
JAFFLZ Sky High Apple Pie (7182 Silver Creek Rd, 435.333.5233, jafflz.com)
Chef Meryl Van Der Merwe is responsible for bringing delicious Jafflz, South African pocket sandwiches, to Utah. And we’re glad she did. Her apple pie version—chock-full of fresh granny smith apples stewed with cinnamon and brown sugar and served in a sweet cinnamon swirl bread—is a homey, portable take on the American classic and an ideal way to either end a meal or accompany afternoon coffee.
Sultan, The Brass Tag in Lodges at Deer Valley (2900 Deer Valley Dr E, 435.615.2410, deervalley.com)
It took mixologist Josh Hockman over a year to perfect the Sultan, his take on the classic Hot Toddy. It starts with High West Campfire Whiskey—a blend of rye, straight bourbon, and scotch—for its complexity and smokiness. Clifford Farms honey, fresh lemon juice, and house-made orange bitters ensure a smooth, citrusy finish.
PB & Jalisco, O.P. Rockwell (268 Main St, 435.615.7000, oprockwell.com)
Inspired by his favorite sandwich—peanut butter and jelly—head bartender Christopher Panarelli concocted a cocktail that’s a dessert in a glass. Vida Blanco and Reposado tequilas form a creamy base, house-made walnut syrup adds a nutty sweetness, tawny port lends a jammy note, and a whole egg is responsible for the velvety, silky texture. Cherries and freshly grated nutmeg top off this quintessential after-dinner drink.