Taste of the Nation For Two Package – $499

Just got word from our lodging and culinary team:  They are offering a special weekend package for the Taste of the Nation Event. This is the finest culinary event in Utah and all the proceeds go towards enging childhood hunger – a great cause!!  Dozens of vendors from Salt Lake’s top restaurants offer amazing samples on our beautiful lawn setting. Wine pours will be available, along with unforgettable mountain views.

Package includes:
2 nights lodging at the Inn
(Fri/Sat or Sat/Sun nights)
Two 5-course dinners at St. Bernard’s
2 Taste of the Nation Tickets
4 lift passes
Enjoy our upper mountain and wildflowers
Brunch for two on Saturday and Sunday.

Call 800 748-4754 to book. 2 night stay for $499 (includes both people)

Food wine and views at the Taste of the Nation.

Food wine and views at the Taste of the Nation.

New Quad Lift!

That’s right – Solitude Mountain Resort has begun installation on Powderhorn II, a $1.5 million improvement to the lift system. This new fixed grip quad replaces the original Powderhorn double, a holdover from its mid-70s installation – albeit with an improved lift line .  Coming on the heels of last winter’s $7 million investment in two detachable express quads the resort should ski much more efficiently. That’s three new quads in just the past two years!

Powderhorn II will start from the bottom of Sunshine Bowl, travel above the Concord ski run, and end in the same location as the original Powderhorn Lift. The move to a mid-mountain starting point allows expert snowriders to make continuous laps on the upper mountain – from Diamond Lane to Sunshine Bowl – without the need to return to the base area via beginner runs. A speedy 7 minute lift ride on the new lift, as opposed to 12 on the old double, saves 5 minutes per run on some of the state’s steepest groomed terrain. Plus, the off-piste terrain in Honeycomb Canyon will still be conveniently accessed from the top of this lift.

Last winter’s new Apex and Moonbeam Express lifts introduced high speed lift access from both base areas to mid-mountain, allowing Powderhorn II to begin higher on the mountain. Accessible from all three detachable lifts, including Eagle Express, a greater on-mountain flow is achieved throughout the resort. Solitude’s goal with terrain and lift improvements, now and into the future, is to efficiently utilize pockets of terrain which are naturally separated by the layout and slope of the mountain.

Beginner and intermediate visitors will appreciate the new lift, as well, even though they may not ride it until their skills improve, as advanced and expert visitors will remain higher on the mountain, easing traffic in prime learning areas lower on the mountain. Crafting this natural segregation put visitors of like abilities in terrain conducive to their ability, creating an improved experience for all.

Note the mid-mountain starting point for the new lift - still ending at the same top terminal.

Five Course Wine Dinner at St. Bernard’s (8/1)

Limited to just 45 lucky diners, enjoy five courses of Chef Matt Barrigar’s finest seasonal dishes. Dinner is $60, with wine pairings an additional cost. Call 800-748-4754 for reservations.

Wine Dinner Menu: August 1st 2009

Appetizer

Mussel and Scallop Ceviche

Mixed with fresh cilantro, diced cucumber, grilled scallions, and citrus juices on an Idaho potato crisp

Soup

Roasted Peach Soup

Puree of fresh Utah peach topped with house-made crème fraiche and balsamic syrup

Salad

Heirloom Tomato Salad

Fresh multi-colored tomatoes, locally grown watermelon stuffed with Drake’s Family Farm chevre and drizzled with reduced Snake River Port, and tangerine infused olive oil

Entrée

Grilled Rack of Lamb

Meadowlark Farms lamb, marinated in honey, with a baby vegetable ratatouille, and a roasted fennel gratin

Or

Corvina

Pan-seared corvina with a spicy sweet corn fritter, Peaceful Belly Farms green beans, and a basil vinaigrette

Dessert

Summer Berry Triffle

Chiffon Cake layered with a medley of fresh berries, lavender infused whipped cream and cinnamon almonds, and topped with candied citrus zest