If you’re looking to escape the SLC heat and enjoy a wonderful gourmet dinner in the mountains, Park City Mountain Resort (PCMR) is a terrific choice. Last week, PCMR kicked off their new Farm to Table Dinner Series which is held monthly at Legends Bar & Grill, located on the main floor of Legacy Lodge in Park City Mountain Village.
Each dinner in the series is a five-course al fresco event held on the patio at Legends. You’ll want to bring a sweater or jacket because it actually gets a little nippy once the sun starts to set in the west. The dinners are based around the farm fresh local produce, meats, cheeses and such that Executive Chef Jared Hedrick and his team select at that week’s Park City Farmers Market, which is held at the base of the Canyons Village on Wednesdays.
I have to say I was impressed with how truly local all the fixings for the farm to table dinner my wife and I attended were. Pretty much everything on the table that Chef Hedrick cooked up, except for the wines, was produced at a local farm, ranch, bakery or cheesemaker.
The evening kicked off with the legendary Stick Bread (aka “crack” bread because it’s so addictive) from Park City’s Red Bicycle Breadworks, served with Grecian olive oil from Ioulia Olive Oil Co.for dipping. A serving of local greens from Pamaw’s Organic Farm in Heber was wrapped in shaved cucumber and served with cranberries, feta, sunflower seeds and drizzled with a delicious, light citrus vinaigrette. Crisp and dry Kim Crawford Sauvignon Blanc from New Zealand with herbal undertones was a perfect pairing for those great greens.
The second course highlighted Uintah-based Beehive Cheese Co. with a serving of Barely Buzzed Fondue. Beehive’s Barely Buzzed cheese, which has a rind rubbed with ground espresso beans and lavender, was the centerpiece of the fab fondue, served with more Red Bicycle Stick Bread, fingerling potatoes, and locally grown apple and cauliflower. A wonderfully effervescent pairing for the cheesy fondue was La Marca Prosecco from Italy.
Next up was a remarkably simple, yet sensational course which demonstrated the importance of fresh, local, high-quality ingredients. It was nothing more than a perfectly ripe apricot, grilled and served with homemade ricotta, micro greens including pea tendrils, local honey and a tangy vinegar gastrique that contrasted nicely with the sweetness of the fruit. The apricot course was paired with slightly sweet, chilled Seven Daughters Moscato.
One thing I really like about the summer dinner series at Legends is the portion sizes. They are moderate, so you don’t walk away from a five-course meal feeling food f**ked – a dining experience I’ve endured far too many times. As the saying goes, sometimes less is more. A locally produced, natural grass-fed beef short rib from Canyon Meadows Ranch was the main course, served with a small portion of creamed spinach, polenta, heirloom carrot, micro green mix, and paired with La Valentina Montepulciano d’Abruzzo. It was a wonderful dish where the tender short rib virtually melted on the tongue.
Dessert was a magnificent mascarpone mousse, playfully served in a Bell jar with blueberries, strawberries, and a graham cracker crumble “crust” with caramel powder. The delectable dessert was even more extraordinary in tandem with Domaine Rieflé Crémant d’Alsace Brut sparkling wine alongside.
The Summer Farm to Table Dinner Series at Legends Bar & Grill continues with dinners on Friday, August 18th and Friday, September 16th.The price for each dinner is $64 per person with optional wine and beer pairings for an additional $24 (which is an excellent bang-for-the buck, in my opinion). Cocktails and a la carte beverages can also be ordered from the bar and there is also live music throughout dinner. Seatings begin at 6:30 p.m. For reservations, call 435-658-5812.
Photos by Ted Scheffler
Culinary quote of the week: “I’m a huge fan and avid supporter of my local farmers market. Showing kids how foods go from farm to table is an important first step in creating healthy eating habits.” – Jennifer Garner
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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.