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Elevate your taste buds with Guest Chef Thursdays at St. Bernard’s. Over (at least) the next 4 weeks, a who’s who in the Salt Lake City gastronomic scene will be treating diners to five unforgettable course in Solitude’s quaint alpine village. Imagine your favorite dishes from restaurants you know and love…now, picture them fireside at 8,000 feet.  It’s true what they say, you know: Food does taste better when cooked at altitude!

Here’s the lineup:

2/11-Vienna Bistro’s Chef Froddy Volger is obsessed with freshness, and the European Alpine Cuisine he has brought to the heart of Salt Lake City is made from scratch daily.

2/18 Chris Durfee and Justin Shifflett lead the kitchen at Metropolitan Restaurant, and are the geniuses behind the restaurants handcrafted, fresh, and seasonal New American Cuisine.

2/25 Scott DeSeelhorst, former chef of the Yurt / Roundhouse & proprietor of Snake River Winery. A throwback Southwest fusion menu.

3/4 Lugano chef/owner Greg Neville, awarded Best Chef by Salt Lake Magazine, creates and recreates seasonal menus that thrive on locally grown organic produce and the freshest ingredients.

Reservations are strongly encouraged, as St. Bernard’s is a small, intimate restaurant.  801-517-7717

$65 prix-fixe. Wine pairings extra.

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Do you consider yourself a fan of sushi?  If so, a mountain resort outside Salt Lake City might not be the first place you’d think to find good sushi.  The whole land-locked and high elevation thing probably plays a part in that.  But if you’re going to let some little things like that get in the way of trying Hungry Tuna Sushi at The Thirsty Squirrel, then you should take your fan-dom, roll it up and toss it, because you’re missing out on the best thing since chopsticks!

Every Friday, Saturday and Sunday from 3-8 PM, Solitude Mountain Resort’s resident sushi chef, Clayton Wall, rolls out a menu that is changing the Cottonwood Canyons après ski scene.  From rolls of all shapes and sizes, to the delicious miso soup and edamame, you’re sure to find something that will tickle the taste buds.

At this point you’re probably waiting for a recommendation on what roll to get, and possibly an in-depth review of the ingredients and flavors.  But I’m not a food critic, and even if I was I wouldn’t want to over inform you about something so simple and delicious.  Just take my word for it and go with the signature Solitude Roll . . . or the Honeycomb Roll . . . or the Voltaire Roll.  Actually, try one of each.  Missing out on any one of these rolls would be a shame!

Hungry for more reviews? Stay tuned to this blog for more installments of “A taste of Solitude.” That’s right, this was just the first blog of many to feature the wide array of dining options found only at Solitude Mountain Resort.

Posted by Joe under Dining
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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 1^st 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

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The Thirsty Squirrel’s food menu continues to improve each winter. Last winter food was upgraded from your classic pub fare of nachos and nachos grande to include quesadillas and warm artichoke dip, as well as potato skins and hummus.

This season, however, the Squirrel has kicked it up a notch by bringing in Hungry Tuna Sushi. Seriously, what could be better than a pitcher of beer or a glass of wine, some edamame, followed by one or two of at least a dozen roll choices?  Besides having the game on (which the Squirrel has covered with large flat-screen TVs) - not much, really.

Two dedicated sushi chefs craft hand rolls on Friday, Saturday and Sunday afternoon and evenings.  Starting off with either warm miso soup or fresh edamame and the adult beverage of your choice, you begin to realize this is not your ordinary apres ski.

Moving on to rolls, the “Solitude,” a decadent creation of Salmon, Creme Fraiche, Lemon Zest, Avocado and Sesame Seed which your taste buds will thank you for.  The Sunrise roll mixes Salmon and Tuna, along with Sprouts, Flying Fish Roe and Avocado in an Eel Sauce, which adds a ton of extra flavor.

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Food and eating just so happens to be one of my favorite sports. Oh, you say, eating is not a sport. Well, I beg to differ. You need a good gameplan, know your limitations, match your entrees and sides, and most importantly, follow through and finish. Ok, so the sports analogy is a bit weak there, but one thing that is not weak is Creeskide’s new chef Matt Anderson and his menu.

A few of us popped into Creekside for some wood-fired pizzas, gourmet burgers and hearty salads. It is certainly a skill trying to get Creekside’s burger, piled high with beef, avocado, bacon, and onion rings on a fresh bun into the finite space one’s jaw allows. Needless to say, the food was all cooked and presented perfectly - some of it looks so good, you don’t even want to eat it, just admire.  Once those aromas hit, however, taste buds and instinct take over.

Don’t miss Creekside’s new menu this winter - it is perfect for lunch or dinner. Friday and Saturday evenings feature a special holiday buffet menu through December, yet another reason to stop by or make and extra drive up the hill. The menu can be found here.

2 burgers piled high

Creekside's gourmet presentation.

When the moon hits your eyes, like a big pizza pie.

Posted by Nick under Dining
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