Thursday, August 25, 2011


Strawberry shortcake at The Farm Restaurant at Canyons Resort

Last week I was invited to visit Canyons Resort's  restaurant, The Farm. Opened in February, the name says all — the goal is to use seasonal ingredients sourced from growers and artisans within 200 miles of Park City. Chef Steven Musolf said that he’s able to use about 85 percent local ingredients during spring and summer. 

Of course, come winter, it's a much bigger challenge.  Some growers and chefs who are into the "farm-to-table" trend use greenhouses to stretch Utah's growing season.  

The culinary world is moving back to the concept of “knowing where your food comes from.”  Farmers are gaining name-brand recognition, with menus  proudly listing items like Morgan Valley lamb, Pleasant Creek Ranch beef, Colosimo sausage, or Beehive cheddar cheese, which all come from right here in Utah.  I think it's a good trend for both farmers and diners. 

The Farm’s produce comes local growers such as Zoe’s Garden, High Star Farm, Tagge’s Farm and Copper Moose Farm, as well as what Musolf finds at the farmers market held at the Canyons’ lower parking lot on Wednesdays. 

Mac and Cheese
During lunch you can find a a vegetable soup brimming with corn, carrots, and zucchini.  You’ll also find an “oxtail” onion soup, which speaks to Musolf’s willingness to use the entire beef — including its tail -- rather than just the choice steaks. 

The comfort classic Mac and Cheese gets a new twist with Gold Creek white cheddar cheese (produced in Woodland, Utah) and nU Nooz Artisan Pasta(specially made by chef Kyle Lore so that sauces cling to its ridges). Yes, when you are eating "farm to table," every menu item could tell its own story. Or two.

Musolf came from Charleston, S.C. He noted that although the South has a much longer growing season, “I am finding more producers here who are into the farm to table movement.” 

Cherry cobbler with ice cream.
The menu changes with what’s ripe and in season.  Every two weeks there’s a “featured ingredient” from the farmer’s market on the menu — currently it’s Tagge's Farm Summer Corn Soup with Marjoram Froth. 

A few weeks ago, it was this rich cherry cobbler studded with plump, juicy Tagge’s cherries (Tagge’s is part of Box Elder County’s “Fruitway”.)  
Unfortunately, brand names and cared-for ingredients cost more than generics. Dinner entrees range from $18 for Summer Corn Risotto to $32 for Truffle and Onion Crusted Beef Tenderloin. 

During lunch, soups are $8, lunch sandwiches $12-13. A generous helping of Mac and Cheese is $11, or $18 with Colosimo Smoked Sausage. 

Burger Trio: lamb, beef and turkey sliders.

A “sliders” trio features three cute little mini-burgers — one made with lamb, one with beef, and one with turkey, for $15. 

Well, OK.  If we can’t afford to be a regular diner at The Farm, we can at least cook like The Farm. Musolf posts his "featured ingredient" recipes on the restaurant's Facebook page on the restaurant’s Facebook page (The Farm Restaurant at Canyons Resort). 

1 comment:

Vacation Quest said...

Really the photos of foods looking so delicious. I like to have a meal like this.