Deer Valley Open for Summer

Deer Valley Resort opens on Friday, June 26th for daily summer operations including lift-served hiking, biking and chairlift rides, summer lodging specials and, of course, the world-class cuisine that has put Deer Valley on the culinary map.

Ted Scheffler

June 26, 2020

Deer Valley Open for Summer

Deer Valley Resort opens on Friday, June 26th for daily summer operations including lift-served hiking, biking and chairlift rides, summer lodging specials and, of course, the world-class cuisine that has put Deer Valley on the culinary map.

During Summer 2020, Deer Valley will operate the Deer Valley Grocery-Cafe, Royal Street Cafe and the Silver Lake Snack Shack with takeaway items, outdoor seating and limited capacities to comply with social distancing practices.

Royal Street Cafe will feature al fresco dining from 11:30 a.m. to 3 p.m. daily for lunch on the scenic deck. Menu options include delectable items such as the fresh Dungeness Crab Tower with sauces of wasabi, ginger-soy and sweet chile or Yellowfin Tuna Tartare with an arugula truffle oil and lemon salad. Also available is Deer Valley’s famous Turkey Chili, panini sandwiches, their award-winning Bacon BBQ Bison Burger, entrees, salads, sensational desserts, wine, cocktails, beer and more.

Deck Dining at Log Haven

Are you looking for a little more elbow room when you dine out these days? Log Haven has you covered with their sprawling outdoor deck for dining where the birds are singing, the sun is shining, and the waterfall whispers in the back. It’s al fresco dining at its finest.

Chef Dave Jones’ tempting menu ranges from Tuna Tartare and Korean Fried Cauliflower to Roasted Poblano Chile Risotto, Achiote Grilled Salmon, Grilled Bison Teres Major Steak, and Grilled Duck Breast with pomegranate syrup. Plus, an award winning wine list and drink menu.

Tomahawk Tuesdays @ Fleming’s

On Tuesdays, couples with big appetites can indulge in Fleming’s Prime Steakhouse & Wine Bar’s Tomahwak Tuesday – dinner for two priced at $125. The three course meal includes a 35-oz. Prime bone-in tomahawk steak broiled at 1600 degrees F. paired with two salads, two side dishes and two desserts. Sounds delicious!

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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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Utah Stories

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.

Utah Stories

Better Solutions Than Spending $2 Billion on a Gondola in Little Cottonwood Canyon

A challenge to the $2 billion taxpayer funded Little Cottonwood Canyon gondola is in the works. What else could that much money be used for?
Gondola Works was the successful PR and marketing campaign that dazzled UDOT and UTA board members and gained the support of enough Wasatch Front Regional Council members to approve the overall $26 billion plan.

The overriding questions are, Why should we be putting so much energy into a $26 billion plan that only focuses on transporting mostly elite skiers up to our mountains? How does this massive investment help average Utahns?
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Beloved Salt Lake Eatery Closing

SLC Eatery is set to close at the end of September with plans for private events and pop ups to continue. Fleming’s Social Hour hosts special pricing from 4 to 6pm. Arlo is featuring a Wine Dinner to September 26th.
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The End of an Era: Farewell to Salmon at the Millcreek Senior Center

For nearly a decade, Thursdays at Millcreek, Midvale, and Draper Senior Centers meant one thing: a legendary salmon entree. But now, that cherished dish has mysteriously disappeared from the menu, leaving many wondering why. What could have led to the sudden removal of such a beloved meal? Seniors who once eagerly anticipated the meal are left with questions—and disappointment. As rumors spread and new dishes appear, the fate of the Thursday salmon remains uncertain, hinting at deeper challenges lurking behind the scenes.

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