Food & Drink

Drag Bingo, New Chef at Lodge at Blue Sky, Brighton’s First Mid-Mountain Restaurant

Matrons of Mayhem and Drag Queen Bingo on March 3. The Lodge at Blue Sky announces a new executive chef; Guillermo Tellez. Brighton Ski Resort now has a mid-mountain restaurant at the base of Snake Creek lift.


Drag Bingo, Tacos & Beer Church

The fabulous folks at Club Try-Angles and hosts the Matrons of Mayhem invite guests 21 and over to enjoy Drag Queen Bingo for charity, as well as tacos, beer and cocktails. 

On Sunday, March 3, 2024 the Matrons of Mayhem will host Drag Bingo, Tacos & Beer Church at Club Try-Angles bar with Tacos Daddy Taco Truck selling scrumptious food, ice cold beer & cocktails, and “Maybe even a drag performance or two.” 

The bar opens at 2:00 pm and bingo begins at 3:00 pm. Bingo cards are $5 each (good for 7 games). 

New Lodge at Blue Sky Chef

The Lodge at Blue Sky, Auberge Resorts Collection, has announced the “welcoming of Guillermo Tellez as Executive Chef. A Mexico native and the first recipient of the James Beard Foundation’s Felipe Rojas-Lombardi Award of Achievement for Hispanic Chefs, Tellez will usher in a new era of culinary excellence at the resort’s reputable signature restaurant, Yuta.”

According to The Lodge at Blue Sky, “Originally hailing from Hidalgo in Michoacan, Mexico, Tellez discovered his passion for cooking early on and earned his degree from the Kendall College for Culinary Arts and Madeleine Kammen’s Professional Cooking School for American Chefs. With over 30 years of culinary experience, Tellez has left his mark on various distinguished restaurants, including Charlie Trotter’s New York Sodexho, Executive Dining Concepts, Red Owl Tavern in Pennsylvania, and Flora Farms in Baja California’s San Jose Del Cabo.”

Joe Ogdie, General Manager of The Lodge at Blue Sky, expressed excitement about Tellez’s appointment, stating, “We are thrilled to welcome Guillermo Tellez as our new Executive Chef. With his impressive experience and deep understanding of farm-to-table dining, he will lead our talented culinary team and collaborate closely with the onsite farm to expand our epicurean offerings.”

“Tellez, known for his passion for organic plants and humanely raised animals, will work closely with Lynsey Gammon, the property’s Director of Farming, who employs regenerative methods at the onsite Gracie’s Farm. Together, they will collaborate on the menu’s conception, drawing inspiration from the farm’s abundant harvest of greens, garlic, tomatoes, root vegetables, honey, and herbs, among other seasonal produce.”

“I am honored to oversee the acclaimed culinary team at Blue Sky and bring a fresh perspective and innovative menu to our guests,” said Guillermo Tellez, Executive Chef at The Lodge at Blue Sky, Auberge Resorts Collection. “Our commitment to sustainable practices and culinary excellence remains a top priority, and I am looking forward to showcasing the unique flavors of the Wasatch Mountain Range.”

Brighton’s First Mid-Mountain Restaurant

Skiers and snowboarders visiting Brighton Resort in Utah will now be able to enjoy a classic mountain dining option with the opening of Snake Creek Lodge and its on-site restaurant, Sidewinder. Located mid-mountain at the base of the Snake Creek lift, the new facility offers cozy respite from the slopes and a large patio to accommodate hungry skiers and riders. 

According to the folks at Brighton, “Snake Creek Lodge’s Sidewinder restaurant presents a contemporary take on comfort food crave-worthy after a few runs down the mountain. The menu is highlighted by several variations of smash-style burgers, including signature creations like the Snake Creek Smash with Swiss cheese, buttermilk and chive ranch, and sautéed mushrooms. Vegetarian and vegan options are also available upon request.”

Guests can complement their handhelds with an order of tater tots smothered in Sidewinder Sauce – the eatery’s secret house sauce inspired by Utah’s classic fry sauce. “We wanted to create a lively, family-friendly atmosphere where hungry skiers and riders could refuel with quality food they’d crave,” said Jared Winkler, Director of Marketing for Brighton Resort. “Our smash burgers and signature sauces are true Brighton style, and the new lodge offers families a warm place to stop for a break without having to go to the resort base.”

Sidewinder is open daily from 8 a.m. until 11 a.m. for “grab-and-go” meals, and then from 11 a.m. until 3 p.m. with their full smash burger menu. In addition to Sidewinder, Brighton offers several other new culinary offerings this season, including a new chef and fine-dining menu at Milly Chalet, and a new hot dog stand, Doyle’s Dogs. Other resort improvements this season include a new 6-person chairlift, Crest 6, which replaced the Crest Express quad.

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