In Good Taste

Get back to na­ture with sum­mer fla­vors of pic­turesque Utah,

The Progress-Index Weekend - - LIFE STYLES - By Char­lene Peters More Con­tent Now Char­lene Peters can be reached at sip­trip­per@gmail.com.

Summertime in Utah is when snow fa­nat­ics dis­band and the weather se­duces kayak­ers, moun­tain bik­ers, hik­ers and glamp­ing en­thu­si­asts.

East of Salt Lake City, the Wasatch Range pro­vides a pic­turesque back­drop to Park City. My first im­pres­sion of its Main Street, with its pro­fu­sion of 19th-cen­tury struc­tures built dur­ing the area’s sil­ver min­ing boom, was that it’s a main street on steroids. The up­hill climb to ex­plore its many re­tail shops, restau­rants and bars left me pant­ing, so I grate­fully suc­cumbed to the city’s handy, free shut­tle bus. The bus led me two miles up and down hills to the en­trance of The Peaks Ho­tel, where I checked in for two re­lax­ing nights.

Main Street sum­moned me at din­ner­time, where I perched at an open-win­dow seat in­side a restau­rant named and lo­cated at 350 Main. The essence of summertime was trans­lated through cit­rus vinai­grette splashed over or­ange slices, rasp­ber­ries and gar­den-fresh salad. From my spec­ta­tor’s seat, I sipped my Whis­per­ing An­gel rosé and im­mersed my­self in watch­ing the pa­rade of va­ca­tion­ing fam­i­lies, cou­ples and lo­cals strolling past.

My reverie was bro­ken by an amaz­ing plate of corn-on-the­cob served on a bed of or­ange-red Romesco sauce and char­treuse top­ping. So col­or­ful! The top­ping was a creamy basil aioli that sent my taste buds swoon­ing as I chomped row after tasty corn row. I swore right then and there to for­ever coat my corn-on-the-cob at home us­ing this de­li­cious recipe.

Two days later, I headed north­east to­ward Idaho, through Evanston, Wy­oming, to Gar­den City. In­trigu­ingly, this des­ti­na­tion is known for its rasp­berry shakes in locations through­out Rasp­berry Square. I sam­pled a shake at Zipz, and like all the shakes in the area, it was made with thick, soft-serve ice cream meant to be de­voured by spoon.

Aside from rasp­ber­ries, au­then­tic to Gar­den City is Bear Lake. The lake’s premier beach is about a 20-minute drive from Con­estoga Ranch; North Beach is ac­tu­ally over the Utah bor­der in Idaho. The beach at­tracts kayak­ers, stand-up pad­dle board­ers, jet-skiers and mo­tor­boaters seek­ing a spa­cious body of wa­ter whose color is rem­i­nis­cent of the Caribbean but whose set­ting is of moun­tains and woods full of wildlife, in­clud­ing cranes, moun­tain lions, black bear, deer and elk.

The best way to ex­pe­ri­ence all that Gar­den City has to of­fer is to be­come one with na­ture, and Con­estoga Ranch of­fers the ul­ti­mate in “glamp­ing.”

With plenty of op­por­tu­nity to hike, bike and swim, you’re sure to work up an ap­petite. On ranch prop­erty at Campfire Grill, Chef Vince Lib­er­ato serves up lo­callysourced beef and pork, the lat­ter smoked from a whole pig. His pork chop with deep-fried Brus­sels sprouts is a must-try for din­ner.

[CHAR­LENE PETERS PHO­TOS]

Framed by the Wasatch Range and Bear River Moun­tains, Bear Lake spans 20 miles and runs from Utah into Idaho. North Beach is in Idaho and the best spot to rent a kayak for some laid-back pad­dling in the lime­stone-stained turquoise wa­ter.

Basil Aioli on corn on the cob at 350 Main, Park City. Basil Aioli

Courtesy of 350 Main, Park City • 2 cloves gar­lic • ¼ cup packed basil leaves • 1/8 cup lemon juice • 1 egg yolk • ¼ ta­ble­spoon salt • ¼ cup EVOO • ¼ cup canola oil • 1 ta­ble­spoon ri­cotta cheese • 1 pinch mi­cro-greens Puree the basil leaves and gar­lic in the lemon juice in a blender. Add salt and eggs and slowly driz­zle in the oils. Top with crum­bles of ri­cotta and mi­cro-greens.

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