The carvery station had roasted leg of lamb (they had leg roasting in front of the fire, suspended by string) and ribeye, with some wonderful sauces to complement, and the most deliciously herby spaetzl that I’ve ever had.A stew station, featuring a rich veal and mushroom stew, wonderfully tender salmon, and hand-grated rosti (ask them to pour the stew over the rosti for a nice, crunchy surprise at the bottom of your stew).A soup and salad station, featuring a beer cheese soup, beautiful gem salad, house made pretzels, and other delicious items.You then move on to the rest of the Raclette table, which contains charcuterie, potatoes, house-pickled onions, homemade mustards (don’t skip the fig mustard–it’s incredible!), and sliced baguettes. Raclette, consisting of melted Raclette cheese from the heat of the fireplace, and depositing the cheese on a plate.At our visit, the stations were as follows: Raclette stationįireside Dining is a unique setup there are five or six different “stations,” each one anchored by a large fireplace that is actively cooking some component of the meal. That tiny hut, and the rich dish, were the perfect combination to battle a chilly Swiss night. We sat down and ordered two plates of raclette and watched as they warmed up a half wheel of cheese and the scraped the melted bits onto a plate, then added boiled potatoes, cornichons, bread, and other tasty items to accompany the cheese. The raclette shack was a warm, welcome reprieve from the bitter cold evening. We tucked into one small little wooden hut, and were immediately welcomed by the warmth of a fire and the aroma of melting cheese. The park was decorated with all sorts of holiday cheer, and various vendors were scattered about. It was chilly, and we found ourselves in a park by the lake. One excursion took out to Lac Leman, where we visited an old castle and walked around Montreux (the highlight being visiting Queen’s recording studio inside of a wild casino). To enjoy the many tastes of charcuterie available at Deer Valley, visit the Seafood Buffet, Fireside Dining, Mariposa, The Brass Tag and other resort restaurants.A few years ago, my wife and I travelled around Switzerland during the holidays. It’s an acquired taste for some while an exquisite delicacy for others and sure to become a Deer Valley standard of excellence. Deer Valley’s oxtail terrineīut of all the charcuterie that Deer Valley prepares, nothing is more memorable than the oxtail terrine featuring Nimen Ranch oxtail with luscious chunks of Hudson Valley fois gras studding the terrine. It’s going to be a lot tangier, with an umami flavor-and I defy you to eat just one slice,” laughs Gibson. “We let the fermented sausage cure for 90 days. Then there’s the mortadella-a stunningly high-quality bologna with cured pancetta and peppers-and fermented sausage that involves adding a culture into the meat (similar to the process of making cheese or beer) and waiting for the chemical reaction to occur.īecause Deer Valley produces all the charcuterie they sell on property, the chefs can carefully adjust supply to demand while ensuring the meats meet the resort’s exacting standards. You’ll taste some of this expertise in Deer Valley’s spicy andouille sausage, which harkens to Louisiana, while the Spanish-style chorizo flavored with Pimentón de la Vera-the world’s best smoked paprika-tempts the palate. While classics such as prosciutto require little more than a quality muscle and then salt and time, emulsified products begin to require some finesse and talent. “A lot of restaurants do all dry-cured meats and charcuterie encompasses so much more than that-it’s the art of turning meat into something else.” “We wanted to showcase the breadth of what charcuterie can be,” he says. Sous Chef Chris Gibson, courtesy Deer ValleyĬhris Gibson, Silver Lake Sous Chef, explains the goal of the charcuterie program. And Deer Valley has curated a vast selection of cured meats served throughout the resort’s properties. With the utmost care and thought put into each of Deer Valley’s restaurants, it should therefore come as no surprise that Deer Valley runs its own charcuterie program that appears on menus across the resort.īy definition, charcuterie involves prepared meat products-such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés and confit-primarily of the pork variety. Cuisine choices at the Park City resort offer a myriad of tasteful selections-from fresh seafood at Seafood Buffet to Raclette cheese melted by a roaring fire at Fireside Dining. Deer Valley has set the standard by which resort dining in Utah is judged.
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