Deer Valley Podcast, Utah James Beard Semifinalists Announced, and a New Menu at Carson Kitchen

Deer Valley’s culinary experiences are discussed on Deer Valley’s podcast, “OverHerd at Deer Valley.” James Beard semifinalists from Utah were announced recently. Carson Kitchen previews a new menu.

Ted Scheffler

January 26, 2024

New Menu at Carson Kitchen

Carson Kitchen has rolled out a bold new menu chock full of unique culinary temptations. Among them are a new Pork Meatloaf Sandwich with molasses glaze and tobacco onion; a Bok Choy Wedge Salad made with miso ranch, bacon and bleu cheese; Duck Tacos served ga pao style with basil cream; Grilled Oysters with chorizo butter and crispy onions; and Beets & Grains with goat cheese and orange vinaigrette.

Deer Valley Taste the Difference Podcast

Deer Valley Resort’s newest “OverHerd at Deer Valley” podcast – the official podcast of Deer Valley Resort – features a conversation with the Resort’s Vice President of Food and Beverage in Season 2; Episode 2: Taste the Difference with Jacob Musyt.

According to the folks at Deer Valley Resort, “Host Kaylin Richardson, a two-time Olympian and professional skier, gets the scoop on the diverse and rich culinary experiences at Deer valley from Vice President of Food and Beverage, Jacob Musyt. This season brings a host of exciting new offerings and updates, reflecting Deer Valley’s commitment to exceptional dining experiences.”

“Highlights include the reintroduction of Cast & Cut | Seafood Dining, the resort’s first 21+ retro ski bar in Silver Lake Lodge, The Sticky Wicket, and various other updates from our Food and Beverage team. Additionally, the episode will touch upon the ongoing success of The Brass Tag and Fireside Dining, a menu change at The Mariposa, and the return of salad bars at day lodges.”

Listen to the episode on Spotify by clicking here or watch on YouTube here.

Utah Nominees for James Beard Awards Announced

Utah’s dining scene is well-represented in this year’s semifinalists for the prestigious James Beard Awards, which were announced on Wednesday by the James Beard Foundation. Established in 1990 and first awarded in 1991, the James Beard Foundation’s Restaurant and Chef Awards are one of five separate recognition programs of the James Beard Awards. The awards recognize exceptional talent and achievement in the culinary arts, hospitality, media, and broader food system, as well as a demonstrated commitment to racial and gender equity, community, sustainability, and a culture where all can thrive.

Salt Lake City’s Table X Bread is nominated in the Outstanding Bakery category. Valter’s Osteria was nominated in the Outstanding Hospitality category. Utah is especially well-represented in the Best Chef: Mountain category (CO, ID, MT, UT, WY) with nominations for David Chon (Bar Nohm), Dave Jones (Log Haven), Ali Sabbah (Mazza), and Nick Zocco (Urban Hill).

Congratulations to all of the nominees and good luck heading into the finals!

events, Food & Drink, Foodie Events, Utah Bites

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.