Christmas Eve at Powder, Churrascaria Chops, Santa at Tuscany

One of the premier fine dining restaurants in Utah is Powder, which is located in the Park City Waldorf Astoria. Austria-born Executive Chef Hermann Schaefer has breathed new life into Powder with his innovative and artistic dishes and presentations. Much of his food looks like edible art.

Ted Scheffler

December 13, 2019

Christmas Eve 2019 @ Powder

If you’re looking to dine out on Christmas Eve this season, Powder would be an excellent choice. Menu items for Christmas Eve dinner at Powder include Niman Ranch roasted lamb loin carpaccio; wild and exotic forest mushroom cappuccino; grilled swordfish; Wagyu bavette; and Vienna-style Christmas desserts.

The cost for Powder’s Christmas Eve dinner is $72/adults; $36/children 4-12. Call 435-647-5566 for reservations.

A Date with Santa at Tuscany

This Saturday, December 14th, from 12 noon to 3:00 p.m., Santa Claus will be making a stop at Tuscany restaurant – a beautiful setting in which to spend part of your holiday season.

The folks at Tuscany invite children and adults alike to join them in the time honored tradition of getting pictures taken with Santa, eating cookies and drinking hot coacoa.

The cost is $15 per person and space is limited. Reservations are required and can be made by calling 801-277-9919.

Churrascaria Chops

When you dine at Texas de Brazil Churrascaria Steakhouse, the parade of freshly grilled meats is endless: gauchos rotate from table to table offering skewered grilled meats until you say “Uncle!”

During December, in addition to the wide variety of meats already offered – ranging from leg of lamb, alcatra, filet mignon and picanha, to braised beef ribs, flank steak and more – marinated and grilled pork chops will be offered. They’re grilled to a golden brown perfection and oh-so tender and tasty.

I recommend ordering a bottle of Pyros Malbec, Valle de Pedernal, Argentina, 2016 as the perfect pairing for those lip-smacking pork chops. Phone 383-232-8070 for reservations.

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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.

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Ted Scheffler

Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine, and travel writer based in Utah. He loves cooking, skiing, music, and reading, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers. Ted is also the author of the Utah Bites newsletter, which is published in partnership with Utah Stories. Before moving to Utah, Ted lived in New York City, and numerous states in the US, as well as in various countries overseas, Spain, Japan, Canada, Brazil, and Mexico. He earned a Master’s Degree in Anthropology from the Graduate Faculty of The New School for Social Research.