By Mary Frederiksen
SLOPES Restaurant at the Waldorf Astoria Hotel in Park City, Utah, is not to be missed!
While on a recent trip to Salt Lake City, a concierge at our hotel suggested SLOPES in the Canyons area of Park City as a wonderful dining spot. We drove there and experienced one of the best dinners we’ve ever had.
The property is breathtakingly beautiful. The head waiter/captain, Ryan Michelson, guided us on our journey through the food and wines. I’ll be focusing on the food for this blog but, let me just say that the wines Glen and Ryan chose were awesome!
We ordered two starters. I enjoyed a salad of a display of baby beets, baby carrots, olive oil-braised jicama and frisee, served with a pistachio-dill pesto. Glen slurped up his roasted cauliflower soup Romanesco with truffle aroma, fermented garlic and hazelnut oil.
We enjoyed a glass of 2008 Patz & Hall Chardonnay and another of Frog’s Leap Sauvignon Blanc with our starters. (Not sure about the Frog’s Leap vintage; things got a little fuzzy toward the end of our repast.)
Artisan breads arrived next, with warmed olives and homemade goat cheese spread.
The chef then offered us a delectable amuse bouche of roasted tomato soup.
For my main dish, I ordered a special offering of the chef: Scottish Salmon with spicy tomato jam, Tuscan vegetable sauté, artichoke puree and black olive sauce. The accompanying Tuscan vegetables were a selection of red bell pepper, eggplant, broccoli rabe, fennel, mushroom and cipollini onion. This dish paired very well with the 2010 Belle Glos “Meiomi” Pinot Noir, a wine crafted from grapes grown in three California coastal counties (Monterey, Santa Barbara and Sonoma).
Glen enjoyed another special offering of the chef for his main dish: braised short ribs with cassoulet. While I do not recall all the nuances of this dish, I do remember hearing hums of delight while it was rapidly consumed. A glass of 2009 Seghesio “Old Vines” Zinfandel was the perfect complement.
Our dessert course was a stunning dish that we both declared better than the beignets we’d enjoyed years ago at Cafe du Monde in New Orleans. These cinnamon and sugar beignets were offered with spiced hot chocolate, crème anglaise and raspberry coulis dipping sauces.
All of the dishes were artfully prepared, elegantly presented, and utterly delicious.
We contentedly drove back to our hotel in Salt Lake City and settled in for the night, thankful that we had taken the time to discover this wonderful place.
Check out the hotel’s website for all of the latest, and stop in when you’re in the neighborhood. You will not be disappointed.