Utah Bites

Pumpkin Festival, Thanksgiving To-Go, and More Foodie News

Windy Ridge Thanksgiving To-Go, Pumpkin Festival at the Gateway, New Food and Beverage Leadership at Deer Valley.


Gateway Pumpkin Festival

The Gateway is hosting their first ever community-wide Pumpkin Festival just in time for Halloween! From 6-9 PM on Friday, October 29th on the Olympic Plaza, you can admire and vote for your favorite hand-carved and painted pumpkins decorated by local artists. The Gateway will have spooky tunes, pumpkin painting stations, scary good photo-ops, games, zombies lurking, about and more! To get in the Halloween spirit, bring your friends and family for pumpkin art, photo ops, and other spooky fun!

Be sure to stop by the HallPass Food Hall and other Gateway merchants to see their special decorated pumpkins, snag some spooky specials, and grab a treat! HallPass dining and drink options include SkinnyFATS, Blaze of Thunder (Nashville Hot Chicken), Beer Zombies Draft Room, CodSpeed, Graffiti Bao, and Colossal Lobster, so there is something for every appetite. 

Windy Ridge Thanksgiving To-Go

The Bill White Restaurant Group is making life a little easier this year with a Thanksgiving To-Go menu from Windy Ridge Cafe & Bakery. Use their easy online ordering system for all of your essentials. Your holiday meal and baked goods are fully cooked and ready to reheat and serve with warming instructions included.  Be sure to order your items soon before they sell out!  Order pick-up is only available on Wed 11.24.21, and all orders must be placed by Sat 11.20.21.

Options include a Turkey Dinner Meal for 4 with Sliced House Roasted Turkey, Stuffing, Mashed Potatoes, Pan Gravy, Mixed Greens Salad + Dinner Rolls. In addition, you can order a la carte sides. Choose from an array of sides like Yams, Sauteed Green Beans + Cranberry Sauce.  Plus, their same Turkey Dinner Meal sides of Stuffing, Mashed Potatoes, Mixed Greens + Gravy. Fresh baked Pies and Windy Ridge’s famous Quiche are also available to order online. To place an order or see the various Thanksgiving menu options, click here


New Food & Beverage Leadership @ Deer Valley

Deer Valley Resort has announced new leadership of their award-winning food & beverage operations. Jacob Musyt has been named the vice president of food & beverage, while Deer Valley’s own Sammie Doyle has been promoted to the director of food & beverage.


“With more than 20 years of hospitality experience, Jacob brings fresh ideas and a seasoned outlook for the future of Deer Valley’s food and beverage offerings,” said Jeremy Levitt, resort president. “Additionally, we are grateful for Sammie’s years of dedicated service with us, and we look forward to her leadership in her new director role.”

As the vice president of food & beverage, Jacob Musyt will oversee more than a dozen restaurant outlets, resort culinary teams, and Deer Valley’s banquet and catering experiences. Musyt was formerly the director of food & beverage at Waldorf Astoria Beverly Hills, following roles with Salamander Resort & Spa in Middleburg, VA, Mandarin Oriental Hotel Group in Washington, D.C., and Waldorf Astoria Park City. He studied at Johnson & Wales University in Denver with a focus on hospitality and restaurant management. 

“I am in the business of creating memories guests will cherish and last forever, something Deer Valley has been doing for decades,” said Musyt. “I’m thrilled to be back in Park City and to join the resort’s world-renowned food & beverage team and be able to provide those meaningful experiences for years to come.”

Born and raised in Salt Lake City, Sammie Doyle has been with Deer Valley since 2012. She was most recently the resort restaurant operations manager, and before her time at the resort she worked as a detox case manager for people experiencing homelessness through Volunteers of America. Married with two children, Doyle is a fitness coach, foodie, wine lover, traveler and lover of the outdoors. 

Congratulations to both Jacob and Sammie! 



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Food writer Ted SchefflerOriginally 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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