Corduroy Lunch Club at Deer Valley
Deer Valley Resort has introduced a new way to experience first tracks without the early wake-up call. Debuting earlier this month, Corduroy Lunch Club is a new midday skiing experience that gives guests access to freshly groomed ski runs at noon. Additionally, Deer Valley is introducing a new Shepherd’s Pie, available exclusively at Deer Valley East Village Restaurant. Finished with mashed potatoes groomed to resemble fresh corduroy, this signature dish is a playful nod to the new lunchtime first tracks experience.
“The Corduroy Lunch Club expands access to untouched runs for guests seeking fresh, wide-open runs later in the day,” said Deer Valley Resort President & Chief Operating Officer Todd Bennett. “This special daily offering is one more way skiers can experience new Expanded Excellence terrain, as well as the new offerings in Deer Valley East Village.”
Each day at noon, a rope drop at the Deer Valley East Village Gondola mid-station will open freshly groomed terrain, offering first-tracks access on approximately three to six ski runs daily. Guests will enjoy Deer Valley’s signature corduroy and the opportunity to be among the first on the new runs, an experience typically associated with early-morning skiing, reimagined for lunchtime. The experience will be open daily to the public with a valid lift ticket or pass.
In addition, Record Rates for Record Runs offers two more offerings to celebrate Deer Valley’s Expanded Excellence initiative and growing number of new ski runs this season: Half off half-day lift tickets and a Deer Valley Turkey Chili exclusive.
As part of the Record Rates for Record Runs celebration, Deer Valley Season Pass holders and Ikon Pass holders can enjoy Deer Valley’s signature Turkey Chili at a price tied directly to the day’s run count. Each day, the price reflects the number of ski runs open, from $1.32 when 132 runs are available, with a maximum price of $2.02 as the resort progresses toward its full 202-run expansion.
The Turkey Chili offer is available daily, only at the Deer Valley East Village Lodge and is valid for passholders who have skied and scanned their Deer Valley Season Pass or Ikon Pass that day.
Aprés Paired at PC Wine Fest
During this spring’s Park City Wine Festival, which runs from April 9 through April 11, a highlight is an event called Aprés Paired, from 5 to 7 PM on Friday April 10. The PC Wine Fest folks will take over the Pendry Plaza for an immersive tasting experience where perfectly matched flavors take center stage.
“Pairs of top Park City restaurants and world-class wineries will conspire to create incredible food-and-wine pairings that you won’t soon forget. Sip, savor, and explore as you wander from table to table discovering creative bites and exceptional pours crafted exclusively for this event. To top it off, the evening will also feature a live DJ spinning fun classic crowd-pleasers, a costume contest and après vibes.”
Featured restaurants include Aprés Pendry, Dos Olas, KITA and Arno Chocolate. Featured wineries include Piattelli Vineyards, Michael David Winery, and Caymus Vineyards, Adelsheim Winery, Gallo, and Barlow Vineyards.
Tickets are a mere $99 from now until March 11, which the price increases to $109.
Burattino Now Open in SLC
I really love brick oven pizzas. If you do, you’ll be happy to know that Burattino Brick Oven Pizza is now open in SLC in Brickyard Plaza, the first Burattino to open outside of California.
If you’re not familiar with California-based Burattino, the pizzeria specializes in thin, crunchy but chewy crust, edge-to-edge toppings, and bold, imaginative recipes such as their famous Dirty Pepperoni pizza with black olives, pepperoni, and black garlic sauce.
Obviously, I’m not alone in welcoming Burattino Brick Oven Pizza to the Beehive State. During their launch party, they baked and served up 150 extra large pizzas in two and a half hours! It’s near perfect pizza.
Feature Image: Photo Courtesy of Deer Valley Resort.
