Savor the Summit, Park City's annual feast with the famous dinner table down the middle of Main Street, is coming up on June 23. For the next few weeks, I'll be writing blogs about the behind-the-scenes story of this fundraiser–how it started, how it's grown and how the @#!* they manage to serve dinner to 1,200 guests seated in the street.
During Savor the Summit, Main Street Park City expands to include the whole area. Restaurants in the rest of the town, like Silver Star Cafe and Farm at Canyons, and restaurants from miles away, like the ones at Deer Valley Resort, are an essential part of the party.
Deer Valley has had a table at Savor the Summit for years–the 2012 event will feature Chef Clark Norris and Royal Street Cafe,
Food and Beverage Director Julie Wilson, Restaurant Operations Manager Clint Strohl, Royal Street Manager Scott Meyers and Resort Pastry Chef Letty Flatt all work together to coordinate the menu, set-up and service at the event. Without a bricks-and-mortar kitchen to work out of, it's a complicated project and reservations are limited to 50 people. (Sorry, but it's already sold out.)
They plan a menu that can be prepped at the resort and finished on portable propane burners and grills that are set up in 350 Main's covered car port on Swede Alley.
Award-winning bartenders Bonnie Ulmer and September Bickmore are also integral to the event–Bonnie's RSC Rosemary Radler, a blend of fresh-squeezed rosemary lemonade, High West Vodka 7000 and Squatters Provo Girl Pilsner, will be served before dinner, along with the Flower and Pine, winning drink of the 2012 Park City Spring Cocktail Contest. It's a mix of Zirbenz Stone Pine Liqueur, Beefeater’s Gin and St. Germain Elderflower Liqueur and tastes just like summer in the Rockies, with a buzz.
This year's menu reflects the adventurousness typical of Deer Valley's culinary team: hors d'oeuvres are bulgogi (Korean BBQ beef )in bao buns with pickled cucumbers and red peppers and RSC crawfish bisque, sautéed tail meat and citrus cream, with a finish of chive oil.
The seated dinner starts with a yellowfin tuna tostada, grilled #1 ahi, mango-avocado salsa, southwest slaw and smoked habañero aioli on crisp corn tortillas, served with a 2010 Beringer Chardonnay, goes on to an entree of Niman Ranch beef filet in a cabernet reduction with potatoes Anna (served with a 2009 Greg Norman Estates Shiraz-Cabernet Sauvignon, Limestone Coast, Southeast Australia) and ends with a Park City rhubarb cone–an anise pizzelle with mascarpone panna cotta, rhubarb ginger sorbet and roasted rhubarb compote.
Good luck with that. It's a long, hilarious and well-oiled meal and a tilted street–I'd leave your high heels at home.
After dinner, you may want to stroll down to the Spirit Lounge before heading to the barn. Just be glad your night doesn't end with packing a van full of dirty dishes, leftovers and portable stoves and driving up to Deer Valley for a dishwashing party, like some people.