What to Make: Versante’s Tomato Jam and Lemon Ricotta Crostini
Have you ventured over to Versante Hearth + Bar in the newly renovated Peaks Hotel yet? Word around town is they have the best pizza in Park City. In fact, ask Siri, she will tell you. There is...
View ArticleWhat To Make: Goldener Hirsch Sticky Toffee Pudding
I normally don’t have a sweet tooth; however, I have been craving ooey-goey desserts lately. I was fortunate enough to participate in the photoshoot of the Goldener Hirsch sticky toffee pudding for our...
View ArticleWhat to Make: Savoury Kitchen’s Apple-Apricot Stuffed Pork Loin
This Wednesday is girls night, and I have successfully avoided hosting, until now. The reason? Because I have to “bring it,” so to speak, when it comes to the food. There is no way that the Market...
View ArticleWhat to Make: Edge Steakhouse Hilltop Dream Cocktail
Matt Sasaki, expert mixologist at the award-winning Edge Steakhouse at The Westgate Hotel, is always dreaming up tasty libations for the discriminating diner. The Hilltop Dream is no exception. Just...
View ArticleWhat to Make: Goldener Hirsch Aromatic Shrubs
Looking for something to give your summer sips a new twist? Try a shrub. We aren’t suggesting you landscape your libation, just explore the historic drinking vinegar made popular during America’s...
View ArticleWhat to Make: Grub Steak’s Lemon Herb Vinaigrette
When a local says “Let’s go to Grub Steak” you think about three things: 1: amazing steaks, 2: amazing salad bar and 3: amazing bread pudding. I had all three the other day while lunching with a good...
View ArticleWhat to Make: Burgers and Bourbon’s S’mores Shake
Who’s got winter on the brain? Think snowy slopes, warming up by the fire, and a sweet treat. There’s still some time before the first flakes fall, so it’s still milkshake season as far as we’re...
View ArticleUnder Construction: Building the Perfect Nachos
I love nachos. The gooey cheese, the jalapeño’s, the fresh salsa, I’m pretty sure nachos represent all the food groups on one plate. The only bummer thing about nachos is, if you don’t make them just...
View ArticleRecipe for Success: Bistro 412 Bread Pudding
Bread pudding is one of my favorite desserts. If a restaurant has bread pudding on the menu, I am sure to save room for and order it. What I like about Bistro 412’s bread pudding is the presentation of...
View ArticleA Lesson In Fondue With Goldener Hirsch
Oh cheese, it should be the 7th food group all on it’s own. I will eat pretty much any kind of cheese. I have a French friend who, when he is in town, presents me with the ripest, craziest cheeses from...
View ArticleMake Me: Mindful Cuisine Butternut Squash with Prosciutto and Calabrian Chilies
Getting creative with side dishes for holiday get-togethers can sometimes be tedious. It can be so easy to grab that box of frozen mini quiches out of the freezer and call it a day. But Chef Linda...
View ArticleMake Me: Stein Eriksen Wild Game Chili
You are going to see a theme this month throughout our Make Me series. With a mild start to winter (although a solid commitment from Deer Valley and Park City with both resorts open for the ski...
View ArticleHealthy Eating with USSA Chef Allen Tran
The 2018 Olympics are a few short weeks away, and Park City hosted the Ski Jumping and Nordic Combined Olympic trials this past weekend. Playing host to elite athletes, and being New Year’s weekend, a...
View ArticleThe Sweetest Après — S’Mores!
Traditionally a campfire favorite, these Park City lodging purveyors have turned this simple kid-pleaser in to a decadent après treat for all ages. We couldn’t resist a tour of some of the best s’more...
View ArticleMake Me: The Five5eeds Experience
If you are a connoisseur of coffee, Five5eeds is your new best friend. Its high quality modular brewing system serves the Australian favorite, Coffee Mio, and people can’t get enough of the expertly...
View ArticleAprès Affection- Across Park City
Welcome back to our weekly blog series, Après Affection. Here, we round up our favorite treats for post-mountain sessions all around Park City. Whether it is thirst-quenching cocktails, or sweet and...
View ArticleMake Me: Riverhorse on Main’s Blueberry Cobbler
You don’t have to be Betty Crocker to dazzle your family and friends with your dessert skills. Nope, all you need is the wild blueberry cobbler with streusel topping recipe from Riverhorse on Main. Of...
View ArticleYou Ask For It, Dishing Delivers
One of our most popular sections of the Dishing PC magazine is our “Ask For It’s”. When I first started working for Dishing, I couldn’t believe we could get all these awesome recipes from the chefs at...
View ArticleAprès Affection: Across Park City
Welcome back to our weekly blog series, Après Affection. Here, we round up our favorite treats for post-mountain sessions all around Park City. Whether it is thirst-quenching cocktails, or sweet and...
View ArticleMake Me: Chicken and Dumpling Pot Pie
Can you imagine the goodness of a pot pie coupled with chicken and dumplings? You can have it all at Boneyard. The chicken and dumplings pot pie takes a classic duo and merges them into one hearty...
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