Utah Bites

Super Bowl Party in Park City and Valentine’s Day Offers in Ogden

Deer Valley Game Day Menu. WB’s Eatery Valentine’s Day Gift Boxes. Valentine’s Day at Stellas.


Deer Valley Game Day Menu

At Deer Valley Resort’s Grocery-Cafe, they’ve got your Super Bowl party covered. Choose from the Game Day menu of sweet chipotle BBQ or classic buffalo chicken wings, local charcuterie board, Deer Valley Turkey Chili, house made chips, salsa, artichoke dip and caramelized French onion dip. Order at diningtogo.deervalley.com and pick up by Saturday, Feb. 12, at 3 p.m. 

Spread the Love with WB’s Eatery V-Day Gift Boxes

WB’s Eatery in Ogden invites you to spread the love this Valentine’s Day with the gift of one of their unique Valentine’s Day themed gift boxes. Here’s what the generous folks at WB’s Eatery had to say. “At WB’s we’ve already done the work curating these Valentine’s Day themed boxes. Each gift box is chock-full of organic and non-alcoholic ingredients that are sure to make your loved one smile with appreciation. So, feel good knowing your Valentine is covered, and that the gift you chose is helping WB’s continue its support in the local community.”

For example, the Happy Beginnings Box contains a choice of Thomson & Scott Noughty Sparkling Chardonnay (dealcoholized), Tösst Sparkling White Tea, or Alternative Russo paired with WB’s lavender Hemp Balm and an Organic Bath Bomb. Other Lifestyle Gift Boxes include WB’s Bud Box (discrete water pipe & goods to chill) and the Potluck Box with pasta, drinks, and WB’s herb grinder. To check out and order WB’s gift boxes online, click here

Valentine’s Day @ Stellas

In last week’s Utah Bites newsletter I provided a roundup of restaurants featuring special Valentine’s Day dinners and dishes. This one slipped in just past my deadline. In Ogden, Stellas on 25th will offer a special Valentine’s menu created by Chef Geraldine on Friday and Saturday, February 11th and 12th.  

Start with an antipasti choice of octopus carpaccio, fresh Blue Point oysters, or grilled pears with prosciutto and burrata, followed by a primi course of creamy lobster risotto or osso buco-stuffed ravioli. The main course (secondi) is a choice of Chilean sea bass with forbidden rice, pan-seared lamb chops with roasted rosemary fingerling potatoes, or smoked bacon-wrapped beef tenderloin with truffled potato puree. Dessert is lemon berry mascarpone cream cake served with blueberry compote.  



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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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