Sophisticated Living Indianapolis

JUL-AUG 2017

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Page 38 of 147 37 Après-ski is a communal part of the Park City lifestyle, and options abound along Main Street. But for savory spreads culled from Utahan charcuteries and cheesemongers, house-made sweets and wines that have been blended and bottled in town, a cozy corner by the fire in the grand living room back at the Washington School House can't be beat. You see, another ace the hotel has up its sleeve is the culinary trifecta of chefs Ernesto Rocha (executive breakfast chef ), Callie Varner (pastry chef and après-ski fare artist) and Kyle Hirsch (on-call private dinner chef ). Rocha's hearty mountain breakfast menu is served each morning, with Varner's daily après-ski eats set out every afternoon starting at 4PM. And with 24 hours notice, Hirsch can curate a private dinner for groups large or small that'll knock your ski socks off. Ours boasted a belly- warming carrot ginger bisque made with coconut milk and cilantro, a baby arugula salad with cucumber ribbon, candied walnuts, sweet pickled parsnip, Gold Creek feta and a honey pear vinaigrette, and a perfectly seared bone-in filet mignon with a mustard bourbon demi-glace served with Yukon potato au gratin and heirloom carrots. (Hirsch's menus change frequently depending on what's in season and can be customized around any dietary restrictions.) Exploring Park City's growing culinary scene is part of the fun, and the 24-hour concierge at Washington School House is happy to dole out dining recommendations. For lunch on the mountain, we liked e Farm, a slope-side restaurant at Canyons Village where one can fuel up on bison chili and organic winter lettuces and herbs in a heated yurt overlooking the Red Pine Gondola. If snowshoeing Wasatch Mountain State Park followed by an afternoon of shopping Main Street is more your speed, break up the day by popping into Riverhorse Provisions' noshery for a bowl of healthy grains and kale or house-made soups. Park City's restaurant with the biggest buzz right now is Handle, helmed by award-winning chef Briar Handley. Its menu of creative yet comforting American cuisine (think buttermilk fried chicken and roasted sunchoke risotto) and shareable small plates (try the smoked Idaho trout and buffalo cauliflower) is driven by the seasons, and Handley prides himself on sourcing local and regional ingredients at the height of freshness. e bar's rustic-chic vibe and ruggedly inventive cocktails like the Rattlesnake—a stiff pour of High West double rye with absinthe and egg-white foam that's branded with an "H" drawn in Angostura bitters—are added incentives for a visit. Speaking of libations, Park City's cocktail culture has significantly matured over the last few years. New on the scene is Old Town Cellars, a private label winery that sources fine wines from top wine growing regions around the world and then blends and bottles on site. (Washington School House is a fan and always has its seasonal varietals in rotation at the hotel.) And High West Saloon, located next to the Town Lift base—the only ski-in gastro-distillery in the world—is a local gem just a stone's throw from the hotel. Doctor's orders: Request one (or two) of the house's signature Dead Man's Boots cocktail—Rendezvous rye, reposado tequila, fresh-squeezed lime juice, simple syrup and Fever Tree ginger beer over chipped ice—and you'll forget about the residual pain in your shins from hours of powering through fresh powder. Sleep, ski and repeat. sl Washington School House Hotel, 543 Park Ave., Park City, Utah; 435.649.3800. For mountain information, visit e Old Town Cellars philosophy merges the art and culture of professional wine making with the mountain town lifestyle of Park City.

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