As part of Canyons' Spring Gruv festival, the first annual Utah Clicquot in the Snow event was held Sunday afternoon at the Farm. The widow's signature color yellow was everywhere–the awnings that shaded drinkers from the mountain sun (free signature sunglasses also helped with that), the ice buckets filled with snow and bottles of Veuve Clicquot. (Dummy bottles; I checked) free fingerless gloves handed out by the Veuve girls…

Generally regarded as one of the finest champagnes in the world, Veuve Clicquot's yellow label is not a wine that should be reserved for pre-designated special occasions. It is a wine to drink when you want the occasion to become special.

Like a gorgeous day of sunny spring skiing in the Wasatch. It just doesn't get any better than that, with a glass of perfect bubbly. Even though Canyons Beverage Director Sean Marron was wielding a broom instead of a corkscrew, he had a smile on his face.

Zeke Wray and the wrest of the Canyons' ace kitchen wranglers had concocted Veuve-worthy snacks: buttermilk fried chicken bites, bite-sized mushroom tarts and the pieces de resistance: champagne ice cream cones.

Zeke was madly stirring liquid nitrogen into a mixture of Veuve Clicquot and creme fraiche (the nitrogen freezes the alcohol and fixes the flavor), then he topped each scoop with blueberry "caviar" made with sphericized (another molecular cuisine trick) blueberry juice.

So welcome spring, Canyons style. I'm looking forward to the Clicquot arriving every spring along with the crocuses.