1375 DEER VALLEY DRIVE
PARK CITY, UTAH 84060
(435) 615-2400
JODIE ROGERS, EXECUTIVE CHEF
Generally when you think of ski food, overpriced burgers and heartburn-inducing chili may be the first things that come to mind. Deer Valley unreservedly redefines ski resort food, bringing in some of the best chefs from around the world to feed hungry skiers well beyond their imaginations.
Deer Valley lies less than an hour’s drive from Salt Lake and provides well-groomed slopes in view of opulent hotels and private ski homes. But you don’t have to be made of money to feel grand skiing Deer Valley. Locals make their way to this Park City resort for some of the best skiing in the state married with the best ski foods you can fit on a wobbly tray while wearing awkward ski boots.
Trade a dried-out burger for a house-made bratwurst cooked just the way you like it with all the trimmings. The famous Deer Valley turkey chili station may have a line, but once you have a few bites, the hype justifies the line. The Carvery features two roasts daily served with gourmet sauces like béchamel or fresh thyme and lemon. It’s not often you combine skiing with a New York strip and one of the mother sauces. For those looking for lighter fare, the Natural Buffet is a round of endless vegetable choices, grains, legumes, fish, and greens. Go ahead and splurge on the larger salad plate.
And since you have been hitting the slopes hard all morning, you may as well hit the baked goods too. Jumbo cookies, brownies, and fresh-made desserts like the Deep Powder Carrot Cake give that extra boost of sugar to motivate a few more turns on the mountain.
While Utah boasts of a host of amazing ski resorts from which to choose, if you like a superior meal to go along with great powder, Deer Valley delivers. Ski Magazine readers repeatedly give Deer Valley top rankings in on-mountain food. Go see why.
(SERVES 8)
For the enchiladas:
3 cups roasted, diced butternut squash
2 cups cooked Anasazi beans
1 cup julienned shiitake mushrooms, sautéed in 2 tablespoons olive oil
1 cup roasted corn
¼ cup roasted pumpkin seeds
1 cup chopped cilantro
Salt and pepper to taste
8 (8-inch) white corn tortillas
1 cup grated cheddar cheese
1 cup grated jack cheese
½ cup cilantro sour cream (see below)
For the cilantro sour cream, stir together:
½ bunch cilantro, washed and chopped
1 lime, zested and juiced
1¼ teaspoons pureed garlic
14 ounces sour cream
1 teaspoon salt
¼ teaspoon black pepper
For the roasted tomatillo cilantro sauce:
6 pounds, 10 ounces tomatillos, peeled and roasted
4 bunches cilantro, washed
⅓ cup pureed garlic
¾ cup plus 4 teaspoons chopped shallots
3 pounds, 5 ounces Anaheim chile peppers, roasted, seeded, and peeled
3 pounds, 5 ounces poblano peppers, roasted, seeded, and peeled
8 teaspoons salt
4 cups water
1¼ cups (2½ sticks) butter, room temperature, cut into ½-inch pieces
To prepare the enchiladas: Preheat oven to 350°F. Mix the squash, beans, mushrooms, corn, pumpkin seeds, cilantro, and salt and pepper together, being careful not to overmix into a puree.
Top each tortilla with approximately 1 cup enchilada mix, some of both cheeses, and a dollop of cilantro sour cream.
Roll filled tortillas and place into a baking pan. Cover and bake for 20 minutes.
Remove from oven and top with the roasted tomatillo cilantro sauce and remaining cheeses. Return to oven to melt cheese over the top of the enchiladas.
Use remaining sour cream as a garnish over top of the heated enchiladas.
To prepare the cilantro sour cream: Combine all ingredients in a mixing bowl and blend thoroughly.
To prepare the roasted tomatillo cilantro sauce: In a food processor or blender, puree all ingredients except butter. Transfer to a large sauté pan and bring to a boil. Turn down heat and simmer for 20–30 minutes, stirring constantly. Turn off heat and add the pieces of cold butter to the sauce. Chill.
Sauce may be kept refrigerated for up to 5 days. Add water for proper consistency if reheating becomes necessary.