Chef Galen Zammara relocated from New York City’s Mas Farmhouse (which used locally grown & sustainably raised foods) to the stunning mountain resort, The Lodge at Blue Sky in Utah.
Here, Zammara created a “modern mountain” menu which incorporates the exquisite produce, honey, and eggs grown in the onsite regenerative farm. The fish and meat are sustainably raised and locally sourced when available.
Everything we tried was perfection: perfectly balanced, plated, and inspired. I had the best beet salad of my life (and I’ve had many) which was made of three kinds of beets, grapefruits, and burrata, all grown & made onsite. The tenderloin was beyond tender and sourced from regeneratively farmed local cows. The dessert we chose, a unique variation of the Australian Pavlova, used their farm-grown basil and strawberries and was as delicious as it was creative.
Looking out over the infinity pool, grass-covered roofs, and mountains, the views alone would be worth the 30 minute drive from Salt Lake City (and 20 minutes from Park City). Fortunately, the food is as elevated as the scenery.