Canyons, Utah’s largest ski resort, has 4,000 acres of terrain, and your plan is to ski it all. In one morning you’ve managed to tackle bowls, woods and a chute that you vowed to never ski again. Before taking another run, you need to refuel with a proper sit-down lunch – a hearty vegetable soup and a steak and egg sandwich with horseradish cream, caramelized onions and poblano relish. Sound good?
Head to the ski beach at the base of the mountain and check in at The Farm, a cozy new spot where you can settle into a comfortable chair, flip up your boot buckles and participate in a locavore dining experience that recently won the honor of “best new restaurant in Utah” by Salt Lake Magazine.
Tucked behind walls of tall glass windows in Canyon’s newly redesigned base village, The Farm features a modern, barnlike interior with walls of stacked stone, wood floors, beamed ceilings, plush red upholstered chairs and colorful artwork. While its striking design is enough to lure you from the slopes, the restaurant’s true attraction is the skillfully crafted cuisine prepared by executive chef John Murko.
Murko, who also heads the award-winning Talisker on Main restaurant in Park City, believes that the “heart and soul of good cooking lies in using fresh ingredients,” a statement stamped on the restaurant’s menu. His partnership with local farmers, all within a 200-mile radius of Park City, allows him to showcase Utah agriculture – everything from fresh meats and produce to local trout, artisan cheeses and honey.
While the menu changes frequently, diners can expect a range of creative items, including starters such as a grass-fed beef “oxtail” onion soup and crispy braised rabbit leg with Gold Creek cheddar grits, petite herb salad and sawmill gravy. Dinner items include braised Morgan Valley lamb shanks with heirloom carrots, Swiss chard and roasted eggplant, and Utah blue rainbow trout with sweet potato hash. The Farm also boasts one of Park City’s most extensive wine lists, featuring a serious selection of organic and biodynamic wines.
The Farm is open daily for lunch (11 a.m. to 3 p.m.), après ski dining (3 p.m. to 5 p.m.) and dinner (5:30 p.m. to 10 p.m.). For more information, call: (435) 615-8060
Whit Cook is the Founder/Publisher of GoodLife Report (GLR), a lifestyle website geared towards men and women who like unique products and experiences. GLR editors have written for prominent publications and web sites including Wine Spectator, Cigar Aficionado, Travel+Leisure, Conde Nast Traveler, Huffington Post, Men’s Journal and Pursuitist.