SLM Nov/Dec 25

Heartwarming Family Tradition

December

Elevate Your Real Estate Experience

NOVEMBER/DECEMBER 2025

ON THE COVER

We tapped designer Leslie Schofield for her tips of the trade to setting a holiday scene. Candles. Sparkle. Greenery. Find it all on p. 56.

FEATURES

56 HOME FOR THE HOLIDAYS

BY SPENCER WINDES

Leslie Scho eld lives by one rule when hosting a holiday gathering: more is more. Artisan ornaments, intentional tableware and nostalgic decor—here’s what every host should have this festive season.

62 MARK HOFMANN

40 YEARS AFTER

BY SPENCER WINDES

Four decades ago, forger Mark Hofmann set o two deadly bombs in downtown Salt Lake City. e third explosion was meant for a man named Brent Ashworth. is is his story.

70

HUT TO HUT

BY MELISSA FIELDS

Wood- red sauanas, untracked powder and warm camaraderie—tour Utah’s backcountry like never before courtesy of the Western Uinta Hut System.

NOVEMBER/DECEMBER 2025

17 the hive

BY SALT LAKE STAFF

Meet The Brotherhood of Santas, a dedicated troupe of Christmas entertainers. Plus, community Las Posadas celebrations and holiday glam tips from beauty experts.

BY SALT LAKE STAFF

Take a luxe retreat to Jackson Hole, or test your grit with uphill skiing.

81 around the state

BY SALT LAKE STAFF

The Santa Run 5K kicks of holiday celebrations in Ogden. And, what’s the deal with Deer Valley’s east side expansion?

87 on the table

BY LYDIA MARTINEZ

The time for indulgent dining is now. Upgrade your winter feasts with gourmet meal kits, caviar bumps and Frenchinspired cuisine.

100 After Dark

BY AVREY EVANS

Party-pleasing cocktails and elevated barware.

109

Social Pages

BY SALT LAKE STAFF

Craft Lake City hosts the largest local-centric gathering of art, and Eat Drink SLC serves up two nights of nibble, sips and swirls.

112 last page

BY JEREMY PUGH

It’s a Christmastime tradition in Utah. Seeing ‘the lights’ at Temple Square.

individually

Send address corrections to Salt

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THE MAGAZINE OF THE MOUNTAINWEST

EXECUTIVE EDITOR

Jeremy Pugh

MANAGING EDITOR

Spencer Windes

CONSULTING EDITOR

Marie Speed

ASSISTANT EDITOR

Avrey Evans

ON THE TABLE EDITOR

Lydia Martinez

WRITING CONTRIBUTORS

Melissa Fields, Heather Hayes, Blakely Paige, Jaime Winston

ART DIRECTOR

Chelsea Rushton

GRAPHIC DESIGNER

Kimberly Hammons

PHOTOGRAPHY

Adam Finkle, Natalie Simpson, Miesh Frampton

PRODUCTION MANAGER

Luis Henriques

DIGITAL EDITOR

Avrey Evans

DIRECTOR OF SALES

Kent Wiggans

SALES & MARKETING EXECUTIVES

Janette Erickson, Justin Dunkley, Mat Thompson, Phil Redd

OFFICE MANAGER

Jodi Nelson

PRESIDENT & PUBLISHER

Margaret Mary Shuff

GROUP EDITOR-IN-CHIEF

Christiana Lilly

CONTROLLER

Jeanne Greenberg

EXECUTIVE EDITOR OF LIFESTYLE PUBLICATIONS

Brad Mee

PUBLISHERS OF Boca Raton

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Salt Lake magazine

Utah Bride & Groom

Utah Style & Design

Greater Boca Raton Chamber of Commerce Annual

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Salt Lake magazine is published six times a year by Utah Partners Publishing, Ltd. The entire contents of Salt Lake magazine are copyrighted and may not be reproduced without the expressed written consent of the publisher. Salt Lake magazine accepts no responsibility for the return of unsolicited manuscripts and/or photographs and assumes no liability for products or services advertised herein. Salt Lake magazine reserves the right to edit, rewrite or refuse material and is not responsible for products. Please refer to corporate masthead.

Seasonal Vertigo

EVERY YEAR, THIS PARTICULAR ISSUE

gives us, the magic elves who make Salt Lake Magazine, seasonal vertigo. This is our holiday issue, but we started putting this together in August, when it’s 95 degrees out and you haven’t even thought about starting your holiday shopping. But for us, Christmas comes early and right now, as I write this, in October, we’re already having, as Clark Griswold famously shrieked, “the hap, hap, happiest Christmas!”

We’re setting holiday tables and lighting the candles with designer Leslie Schofield, who talked with us about all the ingredients that go into setting the perfect holiday table (“Home for the Holidays,” p. 56) and found out what kind of “tree person” Leslie is (spoiler: real). And to fill those gorgeous place settings, we’re sharing a list of over-the-top delivery services that can deliver gourmet delights to your door (“A Luxe Holiday Feast,” p. 92).

As goes the holidays, so comes the winter. We get into a snowy state of mind with outdoors writer Melissa Fields. In this issue, Melissa takes us on a high-mountain backcountry skiing adventure in the Uintas and explores a newly launched guided trail system that

links a series of cozy huts (and even a sauna) at each stop (“Snowy Solitude Found,” p. 70).

We introduce you to the local chapter of the International Brotherhood of Real Bearded Santas and invite you to take the Sacred Oath of Santas (“Bearded Brotherhood,” p. 26). And with the major league baseball playoffs on in the background, I’m musing about my fond memories of childhood visits to see the lights at Temple Square (“The Lights, p. 112.”) See what I mean about seasonal vertigo? But you are in the future, as you read this, it’s November and you still haven’t done any of your holiday shopping. Better get on that.

Happy Holidays from the elves at Salt Lake magazine.

Jeremy Pugh, Executive Editor

BY CHRIS

WE’RE ON OUR FINAL

APPROACH

PHASE 4 OF YOUR NEW SLC IS WELL UNDERWAY! HERE’S WHAT YOU CAN EXPECT BY FALL OF 2026:

• An extension of Concourse B consisting of approximately 317,000 sq. ft on three levels

• A total of 16 new gates—first five gates to open in fall 2025, followed by 11 additional gates in fall 2026

• New restaurants and retailers, including &Go SLC, Art of Aesthetics, Good Earth Markets, Hudson, Utah National Parks Store, Aubergine Kitchen, Einstein Bros. Bagels, Moab Brewery, Monarca, Moochie’s, Mr. Charlie’s Chicken Fingers, and Swig

The final phase of your new SLC is landing in 2026. We can’t wait for you to experience the completion of the first new U.S. hub airport built in the 21st century!

MORE FLIGHTS TO MORE DESTINATIONS

MORE SHOPS AND RESTAURANTS

MORE PLACES TO PLUG-IN MORE GATES

LYD I A’S

FOODCRUSH

The Aurora Crudo at Junah

BY LYDIA MARTINEZ

WHAT IS A FOOD CRUSH?

Here’s the scoop: I spotlight dishes I can’t stop thinking about—the ones that linger in the best way. ey might be a awless classic, wildly creative or so simply good they live rent-free in my mind. Like any crush, they show up uninvited, o en and with intensity. ey’re always worth seeking out.

Junah, a Japanese/Italian fusion restaurant, opened quietly but is emerging with fanfare. Its menu blends Mediterranean methods with Japanese ingredients in a rich tapestry of avors that shouldn’t work, but do. e dishes, like the decor, are subtly luxurious and vibrant. Owners-chefs Felipe Oliveira and Hiro Tagai also own the lauded ramen and izakaya spot, Koyote.

Now to my current crush: the brightly vibrant and aptly named Aurora crudo. Part sashimi, part Sicilian crudo, and stylistically reminiscent of a Mexican aguachile, the dish comes on like the dawn and ends like a sunset. Crudo, meaning “raw” in Italian, has its roots in coastal towns and is traditionally dressed with olive oil and citrus.

At Junah, the crudo is made with thinly sliced shimaaji, also known as striped jack.

WHEN YOU GO

e shima-aji is served swimming in a bowl with a sweet-tart champagne vinaigrette and citrus juice highlights. It could almost be called a deconstructed ceviche. Dollops of foam top each composed bite, hailing back to the sh’s oceanic origins. Golden-crispy garlic chips add texture and a touch of heat. Finally, dots of salmon roe oat around as bright orange popping accents.

e wine list at Junah is concise yet well-curated. I highly recommend pairing a glass of rosé to match the color palette and the spirit of the crudo.

A very typical sushi sh, it is sliced much thinner than typical for sashimi, almost like a carpaccio. It’s rm, sweet, buttery, and has a clean nish.

Paper-translucent slices of fennel add a fresh, anise-like note, while a few feathery green fronds resemble seaweed in the bowl. Mandarins, carefully supremed, are bright orange half-moons and add a touch of “Aurora” to the dish.

If you want to build a fusion-y small plate meal, order the goyza-shaped ravioli. Don’t let the shape fool you; they are 100% Italian in avor, with a brown butter demi-glace and lled with a Parmesan cream. Crispy Parmesan fans nest on top for bling. Add the glazed maitake mushrooms. Cushioned in a cloud-like garlic potato foam, the mushrooms are crispy, sweet and sticky, served with shaved cured egg yolk on top for a salty, umami nish, with fried capers for a briny contrast.

AN OLD CHESTNUT(CRACKER)

How did Ballet West become the ‘Home of America’s Oldest Nutcracker’?

BY JEREMY PUGH

THE NUTCRACKER

BALLET IS AN AMERICAN HOLIDAY

TRADITION up there with Santa, Coca-Cola, Stockings and Red Ryder BB Guns. Utah’s Ballet West, however, lays claim to being the “Home of America’s Oldest Nutcracker”™, so emphatically so that the company has trademarked the phrase. And, it also happens to be the most commonly known and beloved arrangement.

Pyotr Ilyich Tchaikovsky debuted e Nutcracker in 1892; the music he composed was lauded, but the rest—the actual performance, choreography and staging—was widely considered a op and was, well, what with the Bolshevik Revolution and two World Wars and all, forgotten.

Ballet West’s founder, Willam Christensen (Mr. C, as he is a ectionately known), worked with George Balanchine, who introduced him to Tchaikovsky’s score.

something to laugh about, something to cry about and something that would knock their socks o . His Nutcracker has warm family appeal, laughter and technical artistry.” e company brought in more child dancers, who (as a bonus) brought their parents to performances. “Mr. C thought, ‘let’s bring the children, get the young dancers involved with their families’, and families involved the box o ce,” Bruce says. “He knew that if there were children in the show, the family would come.”

Bruce danced many of these roles as a child in the early years of the production. Now, each year between September and December, as e Nutcracker readies for another season, he can be found in rehearsal, guiding the newest crop of young performers. Every leap, turn and gesture is a living echo of Ballet West’s founder and of the ballet that journeyed from obscurity to its place as a treasured American holiday tradition.

I enjoyed being around the older dancers and all the other kids. And wow, the curtain went up and the spotlight hit us, I thought I was the star of the show.”

BRUCE CALDWELL

“Mr. C spent an evening listening to the score with Balanchine and his Russian ballet mistress, who both carried childhood memories of the ballet,” relates Bruce Caldwell, Ballet West Rehearsal Director and Archivist. “ e ballet mistress started showing him the steps, and the next year he did his rst production.”

Christensen’s choreography and staging updated the ballet for a post-war audience hungry for a positive, comforting escape.

“Mr. C had a throwback sensibility,” he says. “It came from his vaudeville days, he knew an audience needed

WHEN YOU GO

BALLET WEST’S THE NUTCRACKER Nov. 28 through Dec. 27, 2025

Capitol Theatre ︱ 50 W. 200 S., SLC For tickets and details, visit balletwest.org.

JAZZ TIME STEVE WILLIAMS WITH BEHIND HEADLINES THE BOTH SIDES AISLE OF THE ...all previously heard on KCPW in Salt Lake City

Las Posadas is For Everyone

A Salk Lake library brings the popular Mexican-born holiday celebration to the whole community.

BY SPENCER WINDES

PHOTOS COURTESY OF LAURA MARONE

THE CHAPMAN LIBRARY IN SALT LAKE had transformed the traditional Mexican Christmas ritual into a celebration for everyone.

Las Posadas is a holiday celebration popular across Latin America. Based on the story of Mary and Joseph looking for shelter during the birth of Jesus, it usually involves a procession from house to house like a band of carolers, with the posada party being refused twice before being given entry and feted with traditional decorations (farolitos, poinsettias, papel picado, star-shaped piñatas) and food (tamales, bizcochos, churros, hot chocolate).

Although religious in origin, posadas are celebrated as a wider community gathering of culture and family. At the Chapman Branch library in Salt Lake, where 50% of the patrons speak Spanish as their first language, the posadas celebration is entirely secular, but based on the universal story of an unhoused couple desperately seeking a home for the night.

speak celebration is entirely secular, but unhoused the

We spoke with Chapman’s Children’s Librarian Gracie Mora, who started the event a decade ago.

“Las Posadas came about 10 years ago. I grew up in El Paso, Texas. I was a part of it, I played the part of Mary. We would do it nine days in a row, starting on December 16th. We’d go to the different parts of the neighborhood, asking for shelter.

let us in and give us tamales, a piñata. We

The third house was the one that would let us in and give us tamales, a piñata. We would do the chants.”

“We call it a cultural, traditional, family program. What I did for the library, I wanted to bring it so that the community can get together. Not just the Hispanics, but for everybody. I want to have Las Posadas, because it’s the inn. It’s something we are giving. We welcome people. I started seeing that maybe this program will work here. We can introduce it to those who don’t have it. Like Cinco de Mayo and those kinds of celebrations.”

program will work here. We can introduce those chants outside, people sing, and we have hot

“I wanted to do the chants asking for shelter. We cannot get away from those. People like the procession. We do the chants outside, people sing, and we have hot chocolate and cookies. We have performers and traditional dancers. It’s a fiesta where we gather people to come together. People see the togetherness, the community engagement, talking to each other.”

“The holidays are just so busy anyway, with a lot of commercialism. I think that this program will bring them to spend some peaceful time together. You think about unsheltered people. We don’t turn people away. There are people who are unsheltered who come. We give them what we have.”

“Looking for housing, it’s a universal story. We see it around us. Every day, people are asking for shelter. We’re trying to welcome everyone.”

Dancers with Westside Dance Utah have helped celebrate Las Posadas.

center around children.

WHEN YOU GO

LAS POSADAS CELEBRATION CHAPMAN LIBRARY BRANCH ︱ 577 S. 900 WEST, SLC

WHEN: FRIDAY, DEC. 12. There will be a procession, traditional dances, a piñata for the kids and hot chocolate. All are welcome.

’TIS THE SEASON TO SPARKLE

Beauty tips and tricks to sweeten your holiday look this season

BY AVREY EVANS

SHORT OF TRANSFORMING into a walking Christmas dessert, local MUA Kali Chris has a few suggestions to elevate your holiday glam routine. The first? Go for the sugar plum pout. “I don’t think a red lip will ever go out of style, and if a true red isn’t for you—sub in for a berry tone to achieve the same drama.”

See more tips from Chris, below.

• “We’ve been moving in a ‘less is more’ in the hair world. A simple low bun or easy twisted updo can easily elevate your look.”

• Skin prep is crucial during the winter season, Chris recommends using exfoliating pads and a collagen face mask to achieve a hydrated, dewy makeup base.

• Don’t shy away from multi-use beauty products, one of Kali’s go-tos is the Dior Backstage Glow Maximizer Face Palette (available at Sephora and Ulta).

• You can’t go wrong with a dramatic cateye, but Chris suggests subbing out black eyeliner for brown and smudging it into the waterline for added drama. “Pair it with a natural lip liner and a gloss.”

• If you’re looking to hire a full-on holiday glam squad, book your professionals A.S.A.P. “As soon as you get your party details arranged, reach out to a hair and makeup artist so you have first pick of their schedule.”

1. The inks Vinyl Cream high shine lip stain, 416chili provocation, $48, yslbeautyus.com 2. DIOR Backstage Glow Maximizer, $54, sephora.com

3. TOM FORD Gel Eyeliner Pencil, Cocoa - Brown, $51, sephora.com

Bearded Brotherhood

The holiday performers who keep the spirit of Christmas alive all year

BY AVREY EVANS | PHOTOS COURTESY OF UTAH SANTAS

TO JOIN THE INTERNATIONAL BROTHERHOOD OF REAL BEARDED SANTAS, you have to love Christmas. It helps if your chin is dressed in the trademark of St. Nicholas— a stark-white, u y beard—but the only steadfast requirement for members is a commitment to spreading holiday cheer.

e local chapter, or Utah Santas, comprises more than 50 Christmas performers who revere their cra as an art form—and all of them proudly wear their REAL Santa beards all year long.

e Utah Santas meet several times a year to talk shop. ese meetings cover everything from beard and suit care to how to pose for the camera, to marketing tips and guidelines for working with children with disabilities. “ ere is so much experience and love in this group; they’ve made me a better Santa,” says Dave Techmeyer, AKA Santa Dave. Head of Communications for the group, and a working Santa for nine years, Dave’s love for the community runs deep. roughout the working season, the Mr.

and Mrs. Claus performers are in constant contact, sharing gigs and asking for advice. If a sleigh breaks down or Rudolph falls ill, the Santas can count on their fellow bearded brothers to step up and ensure each holiday gathering gets a visit from Father Christmas.

Of course, the ethos of the Utah Santas runs far deeper than the individual success of their businesses. Each mall appearance or holiday party booking is an opportunity to keep the spirit of Christmas alive—especially in the hearts of kids. “I love the ability to see the magic in a young child’s mind when I can give them one more year of believing in Santa Claus,” says Santa Dave. “ e conversation we have about their dreams and fantasies is truly magical. Adults don’t o en have that same sparkle in their eyes.”

Book your own Santa by visiting the Utah Santas’ Instagram or Facebook page, and visit utahsantas.com to find every Utah Santa member.

TAKE THE OATH OF SANTA CLAUS

The Utah Santas recite the Oath of Santa Claus at every assembly:

“I will seek knowledge to be well versed in the mysteries of bringing Christmas cheer and goodwill to all the people that I encounter in my journeys and travels. I shall be dedicated to hearing the secret dreams of both children and adults. I understand that the true and only gi I can give, as Santa, is me. I acknowledge that

WE ALWAYS STRIVE TO BRING THE SPIRIT OF CHRISTMAS, EITHER RELIGIOUS OR SECULAR, WITH US TO WHATEVER WE ARE DOING.”

some of the requests I will hear will be di cult and sad. I know in these di culties there lies an opportunity to bring the spirit and warmth, understanding and compassion. I know the ‘real reason for the season’ and know that I am blessed to be able to be a part of it. I realize that I belong to a brotherhood

and will be supportive, honest, and show fellowship to my peers. I promise to use ‘my’ powers to create happiness, spread love and make fantasies come to life in the true and sincere tradition of the Santa Claus legend. I pledge myself to these principles as a descendant of St. Nicholas the gi -giver of Myra.”

MOUNTAIN SOLIDARITY

Utah Ski Patrollers Carve a Path for Organized Labor

BY CHRISTIE PORTER

DPARK CITY

PROFESSIONAL SKI

PATROL 2025

CONTRACT WINS

Starting wage +$2/hr.

Avg. wage +$4/hr.

(+$7.75 for tenured patrollers)

+ Wage parity

+ Education package

URING PEAK SKI SEASON, with lift lines stretching hundreds of people deep, Park City Mountain Resort ski patrollers announced the first strike of its kind in modern memory on Dec. 27, 2024. The skiing public rallied in support for mountain workers, chanting in lift lines, “Vail, pay your workers,” even as the strike added complications to their ski vacations. The strike stretched for 12 days until Vail Resorts, which owns Park City Mountain, came to a deal with the Park City Professional Ski Patrol Association.

+ Parental leave access its mountain

With the strike, Park City patrollers negotiated a raise for their safety specialists, “the people that we rely on to perform safe avalanche control and get the mountain open safely,” says Allison Bagley, the president of Park City Professional Ski Patrol Association. ey had found their members would see pay raises in their rst few years on the job, but increases petered out over time, compressing their wages and leaving no incentive for veteran patrollers to stick around. e expertise possessed by those tenured patrollers is vital on the mountain. “We need people who have the institutional knowledge to open and run everything safely. at’s something the company can’t provide for us,” says Bagley. “ at comes only from people who have been working there year a er year and see the snow, see the snowpack and have all that knowledge.”

In addition to highly specialized, the day-to-day work of ski patrollers is strenuous and dangerous, “whether that be responding to a critical patient who’s injured on the mountain, or throwing explosives above the tree line in a storm at avalanches,” says Ryan Dineen, a labor organizer with United Mountain Workers, which represents ski industry union workers across the Mountain West, including Park City and Breckenridge,

where Dineen is a ski patroller. At Park City and Canyons, at any given time, there could be as many as 10,000 people on the mountain—people that ski patrollers are responsible for. “We’re running calls throughout the day, and there’s also always projects to be done and other work to maintain all of the terrain,” says Bagley.

Now that the 2025-2026 ski season is upon us, the scenery looks a little di erent from last year. “We have a lot of changes in our contract that we’re going to implement,” says Bagley. “I’m really hopeful that things will be changing for the better, and it’ll open up a lot of opportunities for everyone.” For Vail’s part, a er stock prices took a dive during the strike and some Park City skiers led a class-action lawsuit for not informing resort-goers of the hobbled operations, the company appointed a new CEO in May of this year. e board ousted Kirsten Lynch a er three years on the job and brought back former CEO Rob Katz.

Park City ski patrollers’ win has been felt by union workers throughout other industries as well, which Dineen witnessed while attending the annual convention for Communications Workers of America. “We’re carrying ourselves a little bit di erently,” says Dineen. “ ere’s a bravado in the room, almost. We’re learning that our value is only going to be acknowledged if we do it ourselves rst.”

In August, Park City Mountain’s bike patrol workers petitioned to unionize. ey will join their ski patroller counterparts a er their vote on Aug. 28. Park City’s li maintenance union also reached its second two-year agreement with Vail in August. Solitude’s ski patrollers unionized and struck a deal with their employers in July of this year, securing a 10% increase to their base pay.

“Organizing workforces is the most powerful way to make your voice heard,” says Bagley, who believes they never would have secured the same gains in pay and bene ts without unionizing. “Without those protections under labor law, the company

could have retaliated against us, and we wouldn’t have been safe to show our solidarity or speak up for issues that we were seeing in our workplace.”

Dineen points to Starbucks and Amazon as two “shining examples” of retaliation against workers who have tried to unionize. It’s a legal right that grows more di cult to exercise with the issuance of anti-union executive orders on a federal level and the passage of laws like the embattled H.B. 267 in Utah.

As a larger labor movement ghts to gain momentum around the country, it seems ski patrollers have had particular success. Dineen notes that ski patrollers have a possible advantage.

thing called ‘a vending machine union,’

“We have this kind of inherent trust in each other. We forge our relationships in a crucible of intense experiences,” he says, observing that an Amazon warehouse worker might not have the chance to even get to know the other people on the oor. “So we already have the muscles of solidarity.” ere are some takeaways for workers across other industries, however. “ ere’s a thing called ‘a vending machine union,’ where people pay their dues and aren’t very involved,” explains Bagley. “It’s your union and you’re ghting for your livelihood as well as your co-workers’. Make sure you’re educating yourself and participating as much as you can, because whatever you put in is what you get out of it.”

“ e community was extremely supportive of us, which was the only way we were able to pull any of this o ,” says Bagley. While the ski patrollers picketed outside of Park City Mountain Resort for nearly two weeks, community supporters kept them fed every day. Before the strike, the union strike fund had raised around $30,000 to sustain patrollers while they withheld their work so they could still pay bills and support their families. By the end, the fund had raised over $300,000. “Every single person on that picket line was able to be paid their normal wages during that strike,” says Bagley.

Bagley hopes the community will continue to show up for other unions ghting for fair working conditions, as well.

“We were able to ratify our contract, but there’s always still more to accomplish and we’re always still ghting.“

And, if you have the chance, it doesn’t hurt to tip your hat to mountain workers.

“When you ski by the person bumping chairs, say ‘good morning,’ say ‘hi,’ say ‘thanks,’ say ‘have a great day,’” says Dineen.

“ at’s why I love working at Park City and being part of the union. Everyone loves their job and cares about each other so much, and that’s how we have power in our union,” she says.

Still, unfair labor practices cannot be overcome in solidarity alone.

“If you see one of us out there, let’s have a conversation. Just that support and acknowledgment goes really far for us and it fuels our day-to-day.”

A ‘Community Champion’ Looks Back…and Forward

Get to know one of Utah’s most influential behind-the-scenes citizens

BY HEATHER HAYES ︱ PHOTOS COURTESY OF SCOTT ANDERSON

DURING THE 1990S, as a young executive at Zions Bank, Scott Anderson bristled at a market survey that asked consumers to personify the institution. e answer was cutting: “A middle-aged, white, balding man who drives a Cadillac and lives in a gated community.”

“ at was not the bank I recognized and not one I’d want to work for,” he recalls. For Anderson, the lesson was clear: if Zions Bank was going to thrive, it needed to look more like the communities it served.

As a young executive at Zions Bank in the 1990s, Anderson quickly rose through the ranks, becoming the CEO less than a decade later.

How’s “retirement” going?

Less than a decade later, he became president and CEO. ough he’s quick to de ect praise, colleagues credit him with transforming the bank into Utah’s dominant commercial lender with a mammoth-sized community footprint to match. Under Scott’s direction, Zions backed causes that few expected from a buttoned-down banker: a racial equity compact, clean-air initiatives and the founding of groups like the National Women’s Leadership Institute and the Utah Hispanic Chamber of Commerce.

“As non-executive chair of Zions, I’m still engaged with the bank and the community. Retirement has actually given me the freedom to take on new opportunities and passions.”

What passions?

with Scott to nd out what he’s been up

ough unassuming and egoless by reputation, Anderson became a kind of power broker anyway— mentoring politicians, advising governors and serving on more than 90 nonpro t boards. A er 25 years at the helm, he retired last spring to a part-time chairman role. But in Salt Lake circles, he’s still known tongue-in-cheek as “Utah’s unelected governor”—a bridge-builder whose in uence extends across race, religion, business and politics. We sat down with Scott to nd out what he’s been up to over the last year, and what’s next.

“I’ve joined new boards, including cochairing (with David Cumming) the Great Salt Lake Alliance to ensure that the lake has a future and that it never dries up. I’m also involved with the Sutherland Institute and the City Strong Foundation. On a personal note, I’m passionate about growing food and I’m intrigued by soil—we have a little farm in Huntsville, and now I’m the proud owner of a tractor. We’ve harvested everything from tomatoes to pumpkins.”

Why step down as CEO a er 35 years?

“Gail Miller inspired me. She’d recently stepped down as chair of the Larry H. Miller Company.

She said, ‘Scott, it’s time to give other people a chance to lead and spread their wings,’ and I thought, ‘you know, she’s really right.’ She reminded me that leadership means giving others room to grow. My stepping down allowed Paul Burdiss, our new CEO, to bring fresh purpose and innovation. It’s been gratifying to see.”

“I REALLY DO BELIEVE THAT ‘ALL ARE CREATED EQUAL…ENDOWED BY A CREATOR WITH LIFE, LIBERTY AND THE PURSUIT OF HAPPINESS.’ I THINK THIS IS WHAT’S TRULY MADE AMERICA GREAT.”

SCOTT ANDERSON

You’ve also been a leader on climate and conservation.

“A lot of people have thought that the ‘le ’ owns the environmental movement, that you can’t join it if you’re a conservative. People get caught up in the power of words, and the word ‘climate,’ like the words ‘diversity’ or ‘inclusion,’ has become politicized. I want to take politics out of our environment, because I think everyone should feel empowered to support conservation. We all deserve to breathe clean air or enjoy a healthy Great Salt Lake.

I think they are a mirror of our stewardship and our commitment to sustainability. I mean, if the lake dries up, nothing else matters—our economy, our community, our ecosystem. Stewardship and responsible growth can coexist if we work across party lines. at’s why I serve with bipartisan groups like the Hatch and Sutherland institutes.”

And your work on diversity, equity and inclusion?

“I really do believe that ‘All are created equal…endowed by a Creator with life, liberty and the pursuit of happiness.’ I think this is what makes our country great, but I believe America ful lls its

promise only when everyone has access to education, housing, jobs and healthcare.

Utah, remarkably, still o ers that mobility—highest household income (adjusted for cost of living), lowest poverty rate and a broad opportunity to join the middle class. at’s what an inclusive economy looks like, and I push every organization I join to pursue it.”

Advice for Utah’s next generation of leaders?

“I see what they’re accomplishing—this generation—and they seem to have a greater desire to give back. ey want to be successful, of course, but they also really want to serve others. I see so many that are doing so much—from redesigning what Salt Lake will look like to helping raise those le behind.

My advice to this next generation would be: never stop dreaming, but also never stop working. You can’t make dreams your master; you have to be willing to take the risk involved to move forward. Don’t be afraid of change, and don’t be afraid to do what’s right.”

Holiday 2025 GIFT GUIDE

Alpha Coffee

111 S. MAIN STREET, SLC

801-810-2170 | IG @ALPHA.COFFEE

Highly rated craft coffee served at two inviting locations, with a non-profit give-back program. Alpha Coffee offers innovative drinks and local goods. Veteran and Woman coowned since 2010.

O.C. Tanner Jewelers

15 S. STATE ST., SLC

801-532-3222 | IG @OCTANNERJEWELERS

Let your love shine bright this season with a brilliant gift of diamond jewelry inspired by winter skies and shimmering constellations. The Starry Night collection is destined to dazzle.

Cache Toffee Collection

CACHETOFFEE.COM

863-333-5453 | IG @CACHETOFFEE

Whatever your taste, there’s a Cache Toffee for you. Sample six varieties of our purely irresistible toffees in Cache Toffee Collection’s gorgeous one pound sampler box. Each triangle box has a different flavor of our buttery, creamy/crunchy toffee. A perfect gift for any season, any reason!

Old Town Cellars

408 MAIN ST, PARK CITY 435-649-3759 | OTCWINES.COM

Park City’s premier wine destination. Discover new favorites at a tasting or host an unforgettable private event. We’re more than a bar. Bonus: We make our own wine.

Holiday

Red Butte Garden

300 WAKARA WAY, SLC

801-585-0556 | IG @REDBUTTEGARDEN

Discover a curated selection of locally made treasures and botanical-inspired gifts you won’t find anywhere else. From fine designer bags, and sun hats to wind chimes, seasonal home décor, and more. Don’t miss our Holiday Open House & Art Fair, December 6–7, where you can save 10% on all Gift Shop purchases.

Sugar House Distillery

2212 S. WEST TEMPLE, SLC

801.726.0403 | IG @SHDISTILLERY

SLC’s award-winning Sugar House Distillery crafts grainto-glass spirits, including rum, vodka, a range of exceptional whiskeys and a new line of delicious canned cocktails for holiday entertaining.

2025 GIFT GUIDE

St. Regis Deer Valley

2300 DEER VALLEY DR., PARK CITY

435-940-5700 | IG @STREGISDV

Indulge in a rare retreat at The St. Regis Spa, where expert therapists craft a bespoke escape for two within the serene elegance of our couple’s suite.

This Is The Place Heritage Park

2601 E. SUNNYSIDE AVE., SLC

801-582-1847 | THISISTHEPLACE.ORG

You’ll find one-of-a-kind gifts from Utah’s Own, a source for world-renowned iconic brands and so much more. Discover curated collections of Native American jewelry and Jelly Cats! We are open seven days a week, offering free parking and shipping to destinations worldwide.

EXECUTIVES WITH HEART

The American Heart Association is proud to celebrate leaders who are passionate about the health and wellbeing of our community. These executives have completed the challenge of raising or donating $5,000 or more to help advance health and hope for everyone everywhere. Each dollar donated and raised means more research, more people trained in lifesaving CPR, more medical breakthroughs and more champions for equitable health. Congratulations!

Holidays in the Tetons A Non-Skier’s Guide to Holiday Magic in Jackson Hole

No skis? No problem. There’s plenty brewing in Wyoming’s winter wonderland.

BY LYDIA MARTINEZ

THE FAMILY SKI TRIP over the holidays is a postcard-perfect tradition. But what about those of us who just aren’t born to shred? In Jackson Hole, you don’t have to ski to enjoy the holidays. The mountain town, tucked in the Wyoming Tetons, still offers plenty of holiday magic. From epic snow landscapes, steamy spas, cocktails by the fireplace, and joining the slope crew for après-ski cowboy-style, you can enjoy Jackson Hole without ever touching the lifts (except maybe to get waffles).

NO 1. STAY: TETON MOUNTAIN LODGE & SPA

Ready to settle in? Start your cozy stay slope-side at Jackson Hole Mountain Resort (JHMR) at the Teton Mountain Lodge, which has plenty of rustic holiday charm. With roaring stone fireplaces, timber accents, and comfortable rooms, you can cozy up in the jetted tub or wander down to a

late breakfast while the rest of the fam hits the slopes. Since the Lodge is part of the larger resort, there are plenty of restaurants, bars, shops, and activities available. You can even enjoy a sleigh ride or book a dogsled tour if you’re feeling adventurous.

Visit: tetonlodge.com

NO 2. EAT:

WAFFLES AT 10,450 FEET

Even if you don’t ski, join the family on the aerial tram up to Corbet’s Cabin, perched at the top of the resort. On a clear day, you can see for miles; on a snowy day, you can see three feet in front of you. Either way, bundle up. Wander over to the little mountain shack of a restaurant and enjoy Corbet’s cult-favorite wa es. ey mix and match avors like breakfast maestros, pairing things like peanut butter and smoked bacon, mixed berry compote and whipped cream, and cookie butter, drizzled with caramel and topped with powdered sugar. For my money, the best is the wa e with brown sugar butter. While you’re there, why not get a hot chocolate to warm up? And since you’re not skiing, make it a Mexi Cocoa with tequila and Kahlua. Wave the skiers o and take the tram down, sugared up and happy.

Visit: jacksonhole.com/dining/ corbets-cabin-waffles

M E C C A C A F É

After years of rolling up to weddings, markets, and mountaintop moments, we kept getting the same question: “Do you have a brick and mortar?”

Well… now we can finally say: We do!

Welcome to the next chapter of Mecca our new brick-and-mortar café collab with Blue Copper Coffee, tucked inside Industry Coworking Space, right next to Slackwater Pizza! We’ve taken everything you love about our mobile bars and poured it into a new space to gather

This café is a love letter to everything we ’ ve poured on the road house-made syrups, locally roasted espresso, floral teas, and drinks crafted with wild herbs and fresh ingredients. Now, you’ll find it all under one roof—alongside tasty snacks and the same adventurous spirit we ’ ve always been about Thanks for being part of our journey!

NO 3. STARGAZE: SNOW KING OBSERVATORY & PLANETARIUM

Located at the top of another peak is the Snow King Observatory & Planetarium. Ride the gondola at night to reach this mountaintop destination—the only one of its kind in the United States–at 8,000 feet. Inside the planetarium, small groups enjoy immersive guided star shows about winter constellations and night sky phenomena. Expert staff will help you use the observatory’s telescope for clear, direct views of stars and planets, with zero light pollution, enhancing your experience.

Visit: snowkingmountain.com/ mountain/snow-king-observatory

NO 4. RELAX AND RECHARGE: SPATERRE AT TETON MOUNTAIN LODGE

After your day of relaxing by the fire, nothing will reinforce the calm like a trip to the day

spa. SpaTerre is on-site at Teton Mountain Lodge. With massages, facials, bath rituals, a tranquility lounge, eucalyptus sauna and salt chamber, a visit to the spa can be an allday experience. Don’t miss the rooftop hot tub with 360 views of the mountains and the contrast of cold air and hot water. It feels like soaking in a snow globe.

Visit: tetonlodge.com/teton-village-spa

NO. 5. EFFORTLESS APRÈS:

SPUR RESTAURANT & BAR

Meet up with the snow crew for lateafternoon nibbles at the Spur Restaurant and Bar for a rustic après ski. Sip an oldfashioned and grab a happy hour small plate or two from 3:30 to 5:30 p.m. The Spur Board is enough for several people to share and includes two cured meats, two cheeses, pepperoncini, whole grain mustard jam, pickled blackberries and grilled sourdough. Or get the steak frites and treat it like an appetizer. Nothing like getting fries for the table that happen to come with steak. Linger by the fireplace with a hot toddy.

You don’t have to be a tyke like this to take lessons and learn how to ski.

Visit: tetonlodge.com/spur-restaurant Bonus:

If you’re skipping the slopes because you’re new to skiing (like me!), consider scheduling a small group or private lesson. You can rent gear on-site, and your instructor will even help you get on and o the lift. Your pro will patiently help you through all the nuances of staying upright while sliding down a mountain on a pair of sticks. You’ll get step-bystep instructions as you learn how to move on skis, balance and manage turns and stops. Your instructor will give you tips, watch your technique and help you overcome beginner’s mistakes. After the lesson, you may enjoy skiing enough to want another go.

UPHILL SKIING? REALLY?

Tips for honing your backcountry technique before stepping out of bounds

BY MELISSA FIELDS

Backcountry Practice

Thanks to the thoughtful peeps at the Utah Avalanche Center (utahavalanchecenter.org), most aspiring backcountry skiers and snowboarders are aware of the safetyrelated boxes they need to check before heading into the backcountry, including taking an AIARE Level 1 course or equivalent. But once you get your alpine touring setup, rather than bee-lining it from the chairlifts to the out-ofbounds goods, here’s where you can practice your skills on groomed slopes:

• Brighton Resort, Great Western and Millicent 4:30 p.m. to 8 a.m. Check the conditions page at brightonresort.com for the current uphill status.

• Park City Mountain, Homerun from the bottom of First Time to the Angle Station, 6 p.m. to 8:30 a.m., beginning in midDecember, conditions permitting. For details, visit the resort’s uphill travel policy page on parkcitymountain.com or text “uphill” to (435) 244-1769.

YOU MIGHT HAVE SEEN THIS PHENOMENON a er the chairli s stop running: A pack of skiers out on the resort slopes, with headlamps, going up instead of down. Uphill skiing, also called skinning, is both a workout and a way to enjoy the slopes at no cost—a er all, what goes up must come down.

But it’s not as simple as pointing your skis toward the top of the mountain. ere’s a technique to doing this well, and the skills you will learn aren’t just for climbing the groomed slopes. ey also work for anytime you might want to ski out of bounds. It pays to spend a little time on the groomers perfecting those critical backcountry skiing skills, like kick turns and transitioning. So says ski mountaineering athlete, founder of Silverfork SkiMo (silverforkskimo.com) and USA SkiMo Head of Sport, Sarah Cookler. “It just makes for a more pleasant experience in the beginning if some e ciencies are learned and practiced beforehand in a more controlled environment, like on groomed resort runs,” she says.

e key to skinning , Cookler explained, is always keeping the entire bottom of your ski in contact with the snow. Instead of picking up your feet to make your way uphill, a la

hiking, engage both your quads and your core to slide each alternating ski up the slope. Practicing this without poles will emphasize using your core to maintain balance. “Instead of just heading straight up the hill along the fall line, practice going diagonally along the hill to build ankle stability,” she says.

When you do add poling back in, work on aligning the toe of your uphill-moving, front ski boot with your forward arm’s pole-plant while leaning forward to maintain momentum. “Overreaching the pole plant is a good way to decelerate and use too much energy,” she says.

e kick turn—a move required to round a switchback—is one of the hardest ski touring skills to master. Techniques Cookler recommends for consistent and e cient kick turns are this: make a half-slide past the end of the downhill switchback before kicking and moving your uphill ski over to the opposite switchback; and when you’re ready to make the kick, which is intended to li the shovel, or toe-end, of your uphill ski up and over the snow surface, keep that uphill leg straight as you li it behind you and then

kick. is creates the ick you need to get the shovel of the ski clear of the snow and easily over to the opposite skin track. “ e best advice I can give here is repetition and, again, practicing it without poles will really help you nail it,” Cookler says.

Personal preference rules the order of operations for transitioning or switching from uphilling to skiing. But the step-bystep process Cookler teaches her athletes is “Put your poles down, place your boots in ski mode, rip (remove) your skins, click into your rear bindings, grab your poles and go,” she says. “ is sequence works well for skimo skis, where the skins are attached only at the tip of the skis. Find a sequence that works for you and your particular gear and practice it.”

While there’s certainly much more to learn once newbie ski tourers step into the backcountry, investing in a few days of inbounds prep can make the di erence between, as Cookler put it, “holding up the rest of the group or freezing while you fumble through a transition, and sipping your tea while you wait for your friends to catch up to you at the top of the skin track.”

• Solitude Mountain Resort, Sunrise area, 4 p.m. to 10 p.m. Free uphill travel pass required. More details at solitudemountain. com/landing-pages/ uphill-travel.

• Snowbasin, various designated routes, 4 to 8 a.m. and 9 a.m. to 3 p.m. Free uphill travel pass and free daily uphill ticket required. Check the conditions page at snowbasin.com for current uphill status.

• Powder Mountain; on Lefty’s Ski Canyon, James Peak, Lightning Ridge and Baldy during open hours only; lift ticket or pass required. Visit powdermountain. com/mountain for details.

• Beaver Mountain, allowed on designated routes with a Winter Uphill Access Pass. Visit the uphill tra c policy page at skithebeav.com for details.

• Cherry Peak , allowed daily from 4 a.m. to 8:30 a.m. Get current uphill travel status on the Mountain Conditions Page at skicpr.com or by calling (435) 200-1234.

• Eagle Point Resort, on Big Horn run, visit eaglepointresort.com/ backcountry for details.

For a complete list of Utah resort uphill policies, visit utahavalanchecenter.org/ education/resort-uphilltravel-policies.

Our mountain doubled. So did the magic.

Utah’s premier ski-only destination. deervalley.com.

ASK THE EXPERTS

WITH SO MANY NEW ARRIVALS IN UTAH, IT GOT US THINKING.

We field so many questions from readers wondering where the best, well, everything is. Folks are looking for more than food and fun (our specialty). They need places to live, cars to drive, solutions for their business. So we asked some of our favorite partners to share their expertise and advice for newcomers and longtime locals. Enjoy!

Deep Roots Harvest | Spark Solutions Group

Spark Solutions Group

FOR MANY BUSINESSES, sending invoices is the easy part and getting paid is where the frustration begins. That’s where Spark Solutions Group comes in.

Founded as a family business in 1974, Spark is now co-led by Jason Cowan, who grew up in the company and has spent 30 years helping businesses streamline how they get paid. Today, Spark Solutions Group specializes in technology services for any business that accepts payments, from CPA’s and bookkeepers to landscapers and plumbers.

What sets Spark Solutions Group apart isn’t just the technology, it’s the service. “When you call, you’re not sent to a third-party automated system,” Cowan says. “You get a real person who knows your business and is ready to help.” Spark invests time in building strong relationships with clients, understanding their operations and tailoring solutions to fit their needs.

Spark simplifies payment processes, helping clients add additional features and functionality while continuing to use their existing accounting systems like QuickBooks. One misconception Cowan often sees is that large businesses always have high processing or transaction fees, and they feel there is nothing that can be done about it. This is where Spark really shines; with their services, they can help clients save a significant amount of money.

“These accounting systems are purposely designed to make the client feel that it’s a ‘take it or leave it’ situation. We help you understand that is not the case.”

Another advantage of working with Spark is their mindfulness. The team will assist in onboarding and training, enabling clients to start accepting payments and recognizing revenue immediately. “We’re not only here during implementation, we’re your partner for the long haul. We want to help you integrate these new processes and break out of the ‘we’ve always done it that way’ mindset.”

Spark offers free business analyses to show companies how they can save money and get paid faster. For Spark Solutions Group, service isn’t a slogan–it’s the heart of the business.

5107 S. 900 East, Ste 100, SLC (800) 338-9319 sparksolutionsgroup.com

Instagram: @sparksolutionsgroup

Deep Roots Harvest

JUST ACROSS THE UTAH BORDER in Mesquite, Deep Roots Harvest has become a destination for those seeking quality cannabis and a welcoming experience. Step inside and you’ll be greeted by a team known for friendliness, knowledge and genuine care.

Store Manager Robert Dehn has built a culture where every customer feels at home, from the moment they’re welcomed by security to the time they connect with a highly knowledgeable budtender.

“Our budtenders are our secret weapon,” Dehn says. “They really get to know our customers and guide them to the products that best fit their needs.”

Reviews consistently praise the staff for their expertise and the focus on training ensures that every team member is equipped to educate and support.

Affordability and quality go hand in hand at Deep Roots Harvest. Medical discounts, loyalty rewards and veterans programs make products accessible, while a skilled buying team sources premium cannabis at fair prices. A certificate of analysis is available upon request for every product, providing transparency about how it was grown and tested.

For those new to cannabis, Dehn emphasizes starting low and slow. Customers are encouraged to keep a journal of their experiences to discover what works best for their specific needs.

“Education is everything,” he explains. “We take the time to explain products, effects and responsible consumption.”

Current favorites among customers include ratio gummies that give customers more control over their dosages, and rosin pressings, a solventless process where the cannabis is washed in an ice bath and then pressed.

With expansions underway–including a merger with Vireo Growth, the parent company of Wholesome Co. in Utah–Deep Roots Harvest is growing right alongside the industry. Though stigma remains, Dehn is optimistic about the future. A potential federal rescheduling could open access nationwide, making cannabis more widely available and creating opportunities for DRH to bring its trusted approach to customers across the country.

From seed to sale, Deep Roots Harvest is setting the standard for approachable, high-quality cannabis in Mesquite.

195 Willis Carrier Canyon, Mesquite, NV

702-345-2854

Hosting FOR THE THE

HostingHolidays

The key to perfect holiday decor is remembering who it’s for

BY SPENCER WINDES

LPHOTOGRAPHY BY

NATALIE SIMPSON/BEEHIVE PHOTOGRAPHY

ESLIE SCHOFIELD of Leslie Schofield Studio designs homes all year round, but she loves decorating for the holidays. She invited us into her home to share tips on setting the perfect holiday table. We spoke to Leslie about how she makes the holidays at home unforgettable.

What makes a holiday table setting?

“I think a holiday is the time when you get to go all out. If you are entertaining, you are entertaining for your friends, your family, the people you love most and you should make it memorable and special. Normally, I’m ‘less is more’, but during the holidays, more is more— candles and greenery and sparkle. If you love color, bring your color in. Bring pieces that mean something to you. In the end, it’s always about the people. The most important thing at your table is the people and the memories you make.”

How about festive decorations?

Can you overdo it?

“To each his own. I probably tend to keep the other areas simpler. But when I’m entertaining, I want to make sure the bar’s done well, I want to make sure the table’s done well, I want to make sure my tree shines and sparkles, and then I want the other areas not to be overdone.”

Controversial question: fake tree or real one?

“I’m diehard real tree! We buy our tree every single year. The thinner the better—

we like the sparse skinny tall ones that aren’t too perfect, but with plenty of room to hang ornaments. I’m a white lights person—I love my tree to sparkle.”

What can you do if you’re on a budget to make things pop?

“You can do what I did for the first 10 years of marriage: make a lot of ornaments! You can do beautiful things with ribbon. If you want to get really old school, you could spray paint popcorn silver and gold, string it for a little sparkle.”

Leslie always tries to create a mix of high and low, new and old.

1. 6’ Roswell Mixed Pine Garland, $68, Modern Display; 2. Casa Alegre Stoneware Dinner Plate (Set of 6), $240, available at eu.casaalegre.com; 3. Baccarat Mille Nuits Flutissimo Flutes, $ 750, O.C. Tanner Jewelers, octannerjewelers.com; 4. Brown wine glass with gold rim, price unavailable, The Old Flamingo, follow @theoldflamingo; 5. Carson Ebonized Wood Charger plates, $25, Crate and Barrel, crateandbarrel.com; 6. Linea Dinner Plate and Fjord Salad Plate by Michael Wainwright, $45/$40, michaelwainwright.com; 7. Academy 5-Piece Place Setting in gold, $95, Ralph Lauren Home, ralphlauren.com; 8. Mason Handwoven Cotton Fringe Placemats in natural - Set of 4, $78, Pottery Barn, potterybarn.com.

...In the end, it’s always about the people.

The most important thing at your table are the people and the memories you make. “ ” the memories you make.

1. Large cake stand, $320, Montes Doggett, O.C. Tanner Jewelers; octannerjewelers.com; 2. Pedestal No. 165, $ 74, O.C. Tanner Jewelers, octannerjewelers.com; 3. Cake Stand No. 807, $320, available at octannerjewelers.com; 4. Olive oil cake , $48, Tulie Bakery, tuliebakery. com; 5. Stainless steel condiment bowls , $229, O.C. Tanner Jewelers, octannerjewelers.com.

Run the Gamut: high to low

“We’re lucky in Salt Lake because we have Target, Crate and Barrel, Williams Sonoma, but you can also go to the Garden Store. Then you can go to O.C. Tanner! But there are also second-hand stores, like Capital City Antique Mall. One set of glassware on my table is from The Old Flamingo in Millcreek. It’s set right next to Baccarat crystal from O.C. Tanner. My chargers are from Pottery Barn, and I have my husband’s grandmother’s china. Try to combine— high and low, new and old.”

Decorate with what you already have

“Buy one new thing a year. Since my kids were little, I’ve collected Christmas books. We’ll have stacks of holiday books that we can read from.

That’s a fun way to decorate that you can build on. My holiday table is a collection of years.”

Color is back

“I think people love color right now. They want vibrant things, beautiful things. If I look across the board at my clients, most of them love color. But rather than follow a trend, I say follow your heart.”

What do you love most about this season?

“I get to create something beautiful for my family to enjoy, and for my friends to enjoy a sense of comfort, love, warmth and tradition. I do it with clients all year long, but I get to bring it home on the holidays. I love to decorate as soon as Thanksgiving is over. You only get it for a month! Utah really celebrates the holidays. I love the Christmas lights. Downtown is amazing, it’s magical. I always try to go see the lights.”

It was a perfect autumn day in Salt Lake City—cool and crisp, with a cerulean October sky above a workaday Wednesday.

The third bomb exploded in a blue sports car parked just north of Temple Square, badly injuring one man.

TWO OTHER BOMBS HAD ALREADY KILLED TWO.

WITNESS THE

That third bomb was, likely, meant for a man named

WITNESS

BY SPENCER WINDES

BEFORE THAT, OCTOBER

FOUR DECADES AGO, there had never been a deadly bombing in Utah. But in 1985, bombs were on everyone’s mind—an Air India 747, a restaurant in Madrid, the Frankfurt airport, a Paris cinema, all had been bombed. at fall, it seemed the chaos of the world was nally coming home. e rst explosion had killed Steve Christensen, a businessman and historic documents collector, at his o ce. e second was meant for Gary Sheets, Christensen’s erstwhile business partner, killing his wife, Kathy, instead. e third had injured Mark Hofmann, a rare documents dealer who had pressing business with Christensen and the highest leaders of the Church of Jesus Christ of Latter-day Saints.

Rumors swirled about the bombings: were they ordered by disgruntled investors in Gary Sheets’ nancial services company, or part of a wave of extremist political violence that had broken out across the West? Did they have anything to do with the shocking historic documents that Hofmann had been brokering to the LDS church?

Within hours, suspicion fell on Hofmann when a bomb expert declared that the story he had recounted from his hospital bed was incompatible with the evidence. He was lying. But why? e real story, that would become clear before the eyes of a captivated city, would reveal Hofmann as one of the country’s

most notorious document forgers, a conman caught in a nancial house of cards under intense pressure he hoped to relieve with the deadly explosions.

THE DOUBTER

e key context to Hofmann and his crime spree is the mania for historic documents that arose in the 1970s and ’80s, especially in Utah.

e Bicentennial was reminding Americans of their founding; Indiana Jones was in the theaters, stirring imaginations with tales of lost treasure. New discoveries were rewriting history, and parallel to this, the ambitions of talented forgers reached new heights. A German magazine spent a fortune on the forged Hitler diaries. In Paris, you could unknowingly buy a fake Rodin, in New York a fake Pollack, in Mexico City a fake Aztec artifact. In Utah, you could buy a fake letter from Mormon prophet Joseph Smith, forged by Mark Hofmann. Ken Sanders knows all about it. He has dealt in old books and documents in Utah for 50 years. He had a front row seat to the frenzy that gripped the collector community.

“There was something in all fields of collecting,” Ken says from the basement of his used bookstore, a treasure chest of Utah memorabilia. “People have always collected books, but now we’re talking about ephemera. There just became this consciousness—there are other people, weird people like me, who

Mark had given him a powerful tool he could use to share his beliefs in the divine origins of Mormonism—he could bear witness to how these documents strengthened his faith.

Hofmann starts shopping around the salamander letter, recasting Joseph Smith’s story about the origin of the Book of Mormon. The LDS church would acquire the letter and publish it in April 1985.

are into antique Utah whiskey jugs, letters, photographs, etc.”

Sanders knew Hofmann, who had approached him with items he was peddling. He would like to be able to say he was onto him from the jump, but hindsight is easy.

“I met Mark Hofmann one time,” he recounts. “We were oil and water. We didn’t get along. I believe he gave up on me because…I wasn’t so smart or anything, but I wasn’t a believer.”

In the collecting community, Sanders says, fraudsters o en pass o forgeries with a subtle psychological technique called a nity fraud, which uses relationships based on, say, a shared membership in a church to build trust.

“I’m not saying that a nity fraud is unique to Mormonism, but boy howdy does it work well here,” Ken explains. “We are the pyramid scheme capital of the known universe. ere’s something about Mormonism that creates this gullible nature... there’s a suspension of disbelief. Mark Hofmann exploited that. Was he a master forger? Not in my book. He forged to the level he needed to fool you, and not one penny harder.”

Ken points out that it was the LDS collector community itself that guided Hofmann to ideas for what to forge. He became adept at guring out what people wanted and giving it to them. “What I’ll never understand is that none of us, none of us, myself included, questioned him,” he says, shaking his head. “ is is crazy,

Pinprick holes left by FBI examiners trying to discover Hoffman’s techniques. It was two local investigators who cracked the case.

A forged Joseph Smith letter, dated June 17th, 1844, thought to have been one of the last letters written by the prophet from Carthage Jail.

THE CLEANER

because he accelerated. What he was nding… those of us legitimately in the trade, it’s a nd of a lifetime, of your career. All of a sudden, he goes from every few months to every few weeks to every other day. No one could do that. None of us should have believed him.”

Richard Turley was a newly minted lawyer when the bombs went off. Then a phone call.

“I was sitting in my o ce in downtown Salt Lake City when I got a random call,”

Turley says. “ e person on the phone said he was calling on behalf of an undisclosed principal. He started saying, ‘I understand you’re interested in church history.’ I said ‘yes.’ He started asking me questions. At the end of the conversation, he hung up. Since everybody in the city at the time was talking about Hofmann and the bombings and church history, I wondered, does this have any type of connection? I was working for the church by January 20th, 1986. e rst day of work (at the LDS Church Archives), I entered a crime scene.”

Turley sets the scene: An archive full of detectives, forensic experts and lawyers combing through boxes usually only explored by historians, seeking a motive for murder. Among Utah’s scholarly experts there was a divide, but they mostly sided with Hofmann. How could this goofy guy fool them? - MARCH 1985 - - JUNE

receives an unsecured loan of $185,000 from First Interstate Bank, on the recommendation of LDS General Authority Hugh Pinnock. The loan is for the purchase of the McLellin collection.

Eventually, two document experts, George rockmorton and Bill Flynn, noticed some microscopic cracking on the ink in many of the fakes produced by Hofmann. ey had their smoking gun.

Turley was the guy the church brought in to clean up the mess and examine the errors that led to it all. He impressed Ken Sanders with his reforms. “ e church learned a lot from it,” Ken says. “ ey’re much more sophisticated now. We all are.” Turley and his team eventually identi ed about four dozen suspect documents from Hofmann, who had had almost unlimited access to the archives. at loophole was closed.

Richard Turley later wrote a book about the case (Victims: e LDS Church and the Mark Hofmann Case, University of Illinois Press, 1992) and has thought long and hard about Hofmann’s motives.

“I think he loved to push back against any kind of authority,” he says. “It gave him a sense of power. And I think he had this sort of perverse desire to twist history.

“Mark Hofmann was a good forger. But he was a great conman.”

THE COLLECTOR

e Japanese Shinto concept of tsukumogami holds that historic objects can develop a unique kami, or spirit. Today, Brent Ashworth, sitting in his collectibles shop in Provo amongst his

many, many possessions, looks like a man communing with the spirits. Amongst Butch Cassidy’s gun, Ava Gardner’s dress, and a bible from the May ower, Ashworth sits in Brigham Young’s rocking chair and pulls out pieces from his most unusual collection: evidence from the Hofmann saga.

Ashworth was, with the possible exception of the LDS church, the largest purchaser of Hofmann’s forgeries. Maybe

The fi rst day of work (at the LDS Church Archives), I entered a crime scene.

RICHARD TURLEY

it’s his way of dealing with what happened, but Brent has spent years collecting further evidence from Mark’s life. Many of these items are deeply personal—Hofmann’s LDS missionary diary, an angry letter he once wrote to God, the plastic bracelet he wore in the hospital under the alias of Michael Sullivan. Hofmann’s passport. His LDS temple recommend. A printed list of items from a deal between the two men, singed from the ames of the third bomb. He has even kept cashed checks he had written to Ho man.

Mark’s seduction of Brent started with an expressed desire. “I was collecting for 20 years, and all of a sudden I heard about this Hofmann guy.” He told Mark that he hoped to acquire a letter in Joseph Smith’s hand. “Oh, I happen to have one,” Mark replied. eir relationship began.

“I loved LDS history,” Brent explains. “I’ve always felt like there is a duty to hand it to future generations. I’ve donated thousands of items to the church.” Brent estimates that he spent about a half million dollars with Mark. He was a successful lawyer at the time, but it was a lot of money. He took out loans and strained his family budget.

He was all in.

In Brent, the conman found his ideal victim. The forged letter from Joseph Smith’s mother that he sold to Brent was “faith-affirming,” an early piece of evidence of Smith’s prophetic role. Brent went on the road, appearing at LDS congregations, where he would show the letter. Mark had given him a powerful tool he could use to share his beliefs in the divine origins of Mormonism—he could bear witness to how these documents strengthened his faith. What Brent wanted, Hofmann “found.”

Later, Hofmann would lie about many things. He would, in a bid for sympathy, claim he’d meant to kill himself with the third bomb, but the evidence points to Brent as the target.

at morning when the rst two bombs went o , Mark called the Ashworth house. He spoke to Charlene, Brent’s wife. Brent wasn’t home, but he would habitually meet with Hofmann on Wednesdays at the Waldenbooks store downtown. Hofmann, a er missing Brent’s return call, had gone to their normal spot, but Brent didn’t show up. His wife had expressed misgiving about his traveling into the city where bombs were exploding. So he blew o their meeting and ate pizza with Charlene. Sometimes, Mark would have something to show Brent in his car, and they would climb in together to view it. e theory is that Mark was going to have Brent pick up the bomb, set with a motion trigger, killing him and providing an excuse for not delivering the McClellin collection, a trove of (nonexistent) documents that Hofmann was expected to deliver at LDS church headquarters that a ernoon. Hofmann could then claim they were destroyed. When Brent didn’t show, somehow, Mark triggered the device himself.

Like all good conmen, Hofmann understood motivation. He understood Brent’s desire to hold close the talismans of his heroes. He understood the fear of the brethren, the leaders of the LDS church. Hofmann’s forgeries cast doubt on o cial church history: a patriarchal blessing in which Joseph Smith set aside his son, not Brigham Young, as the church’s future leader, a contract hiring Smith to dig for treasure, and, most famously, the Salamander Letter, an account of the coming forth of the Book of Mormon. e letter spoke of a white salamander emerging from

a re, a far cry from the church’s narrative of an earnestly praying Joseph visited by the glorious angel Moroni, whose image is cast in gold and sits on the top of today’s LDS temples.

Hofmann spoke to Gordon B. Hinckley, the church’s de facto head, about the possibility of these documents falling into the hands of “the enemy.” He would convince the church to buy them, sometimes directly, sometimes through a proxy. He would then leak the existence of the document, thus forcing the church to release it to the public, both embarrassing the church and authenticating the forgery. If the Prophet was willing to acquire it, it must be legit, right?

For a while, it was a hell of a racket.

THE WITNESS

When Brent speaks about Mark, it’s still with the disoriented shock of betrayal. He wonders that he stayed hooked—his wife, who had grown wary of Hofmann, tried repeatedly to warn him. Even in those late October days, with the whole scheme collapsing around Mark’s ears, Brent’s tattered faith remained. e Sunday before the bombings, Mark stood on Ashworth’s porch and handed him a check. Brent asked if the check, this check, a er so many others, was nally good. Mark looked him in the eye and told him it was. e check bounced.

It was a mundane detail that nally convinced Brent of Mark’s guilt. He was with the Salt Lake police, looking at the

5/7:

5/22:

papers recovered from Mark’s car. Like all collectors, Brent relied on sales guides. When a new guide landed, it was Christmas morning—you tore the wrapper o immediately. Mark had several such guides in the trunk of his car, still in their packaging.

at’s when Brent knew.

“Gee, he’s not who I thought he was.” Brent realized. “ e rst thing we do is open our catalogs and mark them up.

is guy was not a collector.”

Ashworth speaks with hard-earned wisdom about himself these days.

ere’s a lot of guilt, not about being fooled by Hofmann, but about how his choices inadvertently hurt other people. Most of all, about his son, Samuel.

In the a ermath of the bombings, Brent and Charlene took a weekend out of town to escape from the stressful situation. ey le their kids with family. It was a rule that you didn’t ride your bikes on Sunday, but with their parents gone, the boys went out, and 6-year-old Sammy was struck by a car. He would later die of his injuries.

“I was supposed to protect him. I’m the one who’s always felt guilty. As we were sitting by him one night in the hospital, I was praying, ‘Why don’t you take me?’ But that’s not how it works.”

Five days a er his son’s death, Brent would testify at Hofmann’s preliminary hearing. Hofmann’s attorney said that, due to the tragic circumstances, he wouldn’t cross-examine Ashworth, but reserved the right to recall him to the stand. e lead prosecutor con dently

predicted that the defense wouldn’t call him back. “You were throwing javelins at their client for two solid hours,” he said..

“I was just telling the truth about our dealings. By then, I knew he was a forger and a killer. Yeah, I probably took a little of my anger out on him. But I spoke very freely about the crap I put up with.”

e testimony of Hofmann’s frauds, forgeries, and deceit laid out a clear case for motive. at winter, Mark Hofmann would negotiate a deal, confessing to his forgeries and bombings. He was sentenced to life, with no parole.

- MAY 1986 - - JANUARY 1987 - - JANUARY 1988 -

Was he a master forger? Not in my book. He forged to the level he needed to fool you, and not one penny harder.

KEN SANDERS

THE PRISONER

Today, Mark Hofmann sits at the Central Utah Correctional Facility down in Gunnison, prisoner number 41235. He’s rumored to enjoy playing chess. He’s taken religion classes. Brent Ashworth hasn’t seen him since he testi ed in court.

At the heart of the Hofmann case was the very human desire to possess, to collect, to own. Now, approaching the end of his journey, he wonders what’s next for his treasures. He wonders especially about the Hofmann material that he’s gathered around him. Will the state want it? e church? A university? A private collector?

Mark Hofmann, dealer in collectibles,

forger, conman and mad bomber, will likely never leave prison. He will never touch again these items that the witness against him still owns. Hofmann’s shadow is there, though, 40 years a er he assembled his bombs, a er he wrapped the one meant for Steve Christensen in nails, a er he waited on the bench at Crossroads Mall for Brent Ashworth, a er he eventually gave up and blew himself up in a car parked one block from Temple Square.

Learn more: e book, Show & Tell: A Unique Journey rough History by Traci McFarland Fieldsted (Eborn Books, 2024) is a biography includes chapters on Ashworth’s dealings with Hofmann. It is available at ebornbooks.com.

PHOTO CREDITS:

P. 63: BY ADAM FINKLE; P. 64: LEFT TO RIGHT)COURTESY OF UNIVERSITY OF UTAH’S J. WILLARD MARRIOTT LIBRARY, BY ADAM FINKLE; P. 65: (ABOVE) BY ADAM FINKLE, (BELOW, LEFT TO RIGHT) BY ADAM FINKLE, COURTESY OF THE WITCHITA EAGLE/NEWSPAPERS.COM, BY ADAM FINKLE,COURTESY OF EL PASO TIMES/NEWSPAPERS.COM; P. 66 (LEFT TO RIGHT): COURTESY OF THE STANDARD STAR/NEWSPAPERS.COM, THE DAILY SPECTRUM/ NEWSPAPERS.COM, ADAM FINKLE, UNIVERSITY OF UTAH’S J. WILLARD MARRIOT LIBRARY; P.67: (ABOVE)BY ADAM FINKLE, (BELOW, LEFT TO RIGHT) BY ADAM FINKLE, COURTESY OF EAST OREGONIAN/ NEWSPAPERS.COM; P.68: (BELOW, LEFT TO RIGHT) UNIVERSITY OF UTAH’S J. WILLARD MARRIOTT LIBRARY, THE DAILY HERALD/ NEWSPAPERS.COM, (ABOVE) BY ADAM FINKLE ; P. 69: BY ADAM FINKLE

SO SO SNOWY SNOWY

LITUDE LITUDE

FOUND FOUND

Untracked powder, cozy sleeping quarters and warm camaraderie, courtesy of the new Western Uinta Hut System.

BY MELISSA FIELDS

AS MY HEART RATE STEADIED, I took in my surroundings and felt a bit disoriented. I’m used to looking from the Wasatch Range toward the Uinta Mountains—but on this clear and breezy March day, I was standing atop the Uintas’ 10,000-foot crest, gazing back toward more familiar territory: Big and Little Cottonwood Canyons and Park City.

I’D MADE IT TO THIS REMOTE HIGH POINT ON BACKCOUNTRY SKIS, powered by my own effort—but not my own navigation. That came courtesy of Inspired Summit Adventures (ISA), a Park City-based guide company. As I caught my breath, I took in the snowfrosted trees and untouched slopes around me. Though the 2024–25 winter had started slowly, snowfall rebounded to slightly above average across Northern Utah, helping drive more than 6.5 million visits to the state’s 15 ski resorts—the third-busiest season ever, according to Ski Utah. Yet on this sunny day in the Uintas, looking from that untouched, alpine wilderness into the bustling Wasatch, I stood with just five companions—and no one else in sight. This scene occurred on day three of ISA’s newest offering: a four-day guided hut-to-hut backcountry ski adventure using the Western Uinta Hut System. ISA’s owner and head guide, Shaun Deutschlander, began dreaming about a series of backcountry huts in Utah’s east-west trending Uinta Range soon after moving to Utah to begin her guiding career in the early 2000s. And then when she launched ISA over a decade ago, she began working in earnest toward making that dream a reality. “I was inspired by the immersive experiences I’ve had on hut skiing trips in Canada,” Deutschlander says. While backcountry yurts are not unheard of in Utah (see “For Do It Yourselfers”), before the Western Uinta Hut system launched last winter,

Plans call for the Western Uinta Hut System to include five yurts by winter 2027.

PHOTO CREDITS:

P. 70-71: COURTESY OF WESTERN UINTA HUT

SYSTEM/RE WIKSTROM

PHOTOGRAPHY; P.72: MAP COURTESY OF INSPIRED

SUMMIT ADVENTURES; (ABOVE) BY WES SHIREY; P. 73-77: COURTESY OF WESTERN UINTA HUT

SYSTEM/RE WIKSTROM PHOTOGRAPHY

groups of huts designed for multiday, guided backcountry skiing, snowboarding, hiking and biking were not connected.

Deutschlander’s vision spans a series of five huts, all within 6 or so miles of one another, tucked deep into the Uintas’ backcountry, connected by 96 miles of existing hiking and mountain biking trails in the summer and 100,000 acres of backcountry skiing and riding routes and runs in the winter. She purchased and rebuilt the existing Castle Peak Yurt in 2021, and then added the Smith and Morehouse Yurt, tucked into the pines along the creek at the namesake reservoir’s south end, in late 2024. The system’s three remaining yurts are in development with a completion target set for late fall 2027.

Like most of ISA’s adventures, my Uintas hut-to-hut trip began at the outfit’s Pinebrook neighborhood headquarters. Following a gear check and some excited chatter, mostly about the fantastic snow conditions, our group of six loaded our personal gear and food into a trailer with the snowmobiles we’d use over the next four days. We got on the road around 9 a.m. and arrived at the trailhead 30

minutes later. There, Deutschlander led a game of Tetris to balance all our gear and food in the snowmobile toboggans we used to transport all our stuff to the trip’s first stop: Castle Peak Yurt, our home-away-fromhome for the next two nights.

A pair of Salt Lake City ski buddies cobbled together the original Castle Peak yurt just off its

Extras for an Unforgettable Hut-to-Hut Backcountry Ski Trip

Thinking about booking your own multiday backcountry ski trip? Then you probably already know the must-haves: beacon, shovel, probe and the right layers to keep you warm and dry. But once you’ve got the basics covered, there are a few extra items that can make your adventure not just more comfortable, but a whole lot more fun, too.

1

Down booties, like Outdoor Research’s Tundra Trax Booties, make yurt time much more comfortable (for everyone) than hanging out in your stinky ski socks.

2

Days packed with vigorous exercise and fresh air go a long way in getting an excellent night’s sleep, except when you’re sharing sleeping quarters with six of your best ski buddies. Tip the odds in your favor with a sleep mask (Alaska Bear Natural Silk Sleep Mask) and earplugs (Mack’s Slim Fit Soft Foam Earplugs).

3

There’s more than a 1,500-foot elevation difference between ISA’s Castle Peak and Smith and Morehouse yurts, meaning the champagne powder you may get to ski up high could be a bit sticky down low. Avoid the dreaded snow buildup on your skins with Back Diamond’s Glop Stopper skin wax.

4

5

Privacy is in short supply in a yurt, and so if you’re shy about baring it all to your posse, a changing poncho, like the one by Nomadix , is not only useful for keeping your privates private, but a nice cover-up to wear to and from the sauna.

6

A headlamp with red light function, like the Black Diamond 400 Headlamp, is a more respectful way to light the pages of your book and navigate middle-of-the-night trips to the outhouse.

7

Turn the last night in the backcountry into a dance party by tucking a surprise into your pack: a portable disco ball, deck of cards, colored wigs, a flask of High West whiskey, a game of Twister anything that will turn your final night in the backcountry into a hootenanny

The skinning, or skiing uphill with skins, part of backcountry skiing is a sweaty endeavor, even in cold temps. Wearing a shell glove with glove liners, like Rab’s Flux Liner Glove, allows you to cool off your hands without going completely bare.

3 1

4

namesake 10,234-foot summit back in the early aughts. I never visited the yurt’s fi rst iteration, but I will say that the yurt Deutschlander and her staff erected where it once stood may have spoiled me for all others.

The pleasant aroma of freshly cut wood greeted us as we walked through a breezeway and over the yurt’s threshold. Th ree comfy futon bunks, strewn with coordinating throw pillows, line the far side of the room, with one Rumpl Puff y blanket hung from each bunk frame. The space is also furnished with a well-outfitted kitchen, framed by metal art Deutschlander commissioned to protect the yurt’s wall from the six-burner cooktop. A woodstove, topped with a pizza oven, is tucked in near the door. And, in the center of the room, an eight-person dining table and chairs are arranged over an Aztec-print rug.

Deutschlander gives us a quick tour of the yurt and surrounding area, pointing out the wood-fi red sauna (yes!!), WAG (Waste Alleviating Gel)

Inspired Summit Adventures

2025-26 season guided and catered tours of the Western Uinta Hut System are $685 per person, per day for five-nine guests or $735 per person, per day for three-four guests. inspiredsummit.com

Call (435) 640-4421 for pricing for two or fewer guests. The hut-to-hut gear and food transfer fee is an additional $750 per guest.

bag outhouse (ISA practices Leave No Trace principles, always, transporting out all waste generated on its guided trips); and a roped off area where we all took turns collecting snow to melt for drinking and cooking. Then we booted up, performed a beacon check and

realized a major benefit of this guided and catered trip (aft er the fantastic guides and the skiing, of course): getting access to the snowmobiles we used to get into the yurt to get to the start of each of our ski tours. Over the next 36 hours, we fall into a soul-rejuvenating pattern of ascending through snowflocked pines and along wideopen ridgelines; fun, low-angle powder skiing; eating tasty food; and plenty of laughs. Early on the morning of day three, Deutschlander rushes into the yurt from the guide quarters, positively giddy with news: it had snowed a half foot overnight and the Utah Avalanche Center had issued a moderate-to-low avalanche risk forecast for the Western Uintas—in other words, perfecto conditions. We quickly ate breakfast, packed our bags for the porters to take down to the Smith and Morehouse yurt, and

suited up for the trip’s signature day: a 6-mile traverse up and down through some of the most spectacular mountain terrain I’ve ever seen, a landscape where we’d not see another person all day. By early afternoon, we reach the 10,647-foot summit of Sunset Peak, the vantage point I described at the beginning of this story. From there came the highlight of the day: skiing a run Deutschlander named Chaise Lounge, a wide-open, long and perfectly pitched slope that would likely be rated intermediate if it were within a resort boundary. It felt like I was floating along a field of feathers as I skied its gloriously long fall line. At the bottom, I was greeted by hoots, hollers and lots of

The mood is downright festive when we slide into the Smith and Morehouse yurt a couple of hours later. The porters, who moved our bags and remaining food down from Castle Peak while we skied all day, have also left chips and salsa on the table inside the yurt, outfitted as a carbon copy of the higher yurt, minus the sauna. Beers, dinner

In the morning, the trip’s final day takes on a slower pace as we pack our gear for the last time before going for a short final tour into the surrounding hillsides. And then the time to head our separate ways comes way too soon. We exchange firm hugs, fueled by a bonding unique to spending days moving through the mountains together, and say our goodbyes. As last winter became spring and then summer, I found myself daydreaming often about the Uintas’ jaw-dropping scenery, sweet solitude and how my face hurt from so much laughing with those I traveled there with … and coming up with a way to make that trip happen all over again this winter.

For Do-ItYourselfers For Do-ItYourselfers

A guided and catered trip is not the only way to experience the Western Uinta Hut System. Do-it-yourselfers can rent either yurt from Inspired Summit Adventures (inspiredsummit.com) following a pre-trip training and in-person orientation.

Other yurts in Utah available for rent without a guide include:

Powder Ridge Ski Touring:

Offers backcountry yurt rentals in the Bear River Range near Logan. powderridgeskitouring.com

Bear River Outdoors

Recreation Alliance:

Maintains six yurts in the Lily Lake Recreation Area, nearby cross-country and backcountry skiing, located south of Evanston on the north slope of the Uintas. brorayurts.org

Grizzly Ridge Yurt:

Located at 9,200 feet above sea level, north of Vernal in eastern Utah in the Flaming Gorge National Recreation Area. recreation.gov

Millcreek Canyon’s

Big Water Yurt:

Skiers and snowshoers can rent through Millcreek Canyon, Salt Lake County Parks & Recreation. saltlakecounty.gov

Other Utah Yurt Locations:

The Soldier Summit Yurt is in Spanish Fork Canyon, and the Monte Cristo Yurt, near Ogden and Logan. utahyurt.com

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Around the State

OGDEN IS LIT

From the festive parades to the raucous Santa Run, Utah’s Second City goes all out for the holiday season. The pinnacle, of course, is the annual Christmas Village that, according to one Ogden Booster, “feels like a miniature Hallmark movie.” Our Ogden correspondent, Jaime Winston, runs down all the ways that Ogden is lit during the holidays, p. 84.

AROUND THE STATE PARK CITY

THE HILLS ARE ALIVE— AND GROWING AT DEER VALLEY

The resort’s east side expansion will make it the fourth-largest in the country

BY HEATHER HAYES | IMAGES COURTESY OF DEER VALLEY

DFROM GROOMERS TO GNAR

EER VALLEY HAS LONG BEEN KNOWN as Utah’s boujee ski resort—gourmet restaurants, upscale lodging, celebrity sightings, short lines, accommodating “mountain hosts” and no snowboarders. True, boarders can’t shred at Alta, either, but not for purposes of poshness.

Where Alta’s known for big mountain skiing with a rough-and-tumble vibe, Deer Valley compensates for mostly low-pitch beginner and intermediate runs by offering an experience of impeccable service and style. Snowboarders just don’t fit the resort’s “tailored ski experience”. Utahns in the skiers-only camp have encountered a stark choice: Are you a hardcore skier who prefers to pack a lunch for the li just to claim rst tracks (Alta)? Or is your mojo more…fur hats and let mignon (Deer Valley)?

With Deer Valley’s new expansion, the resort says you can tear it up and still enjoy the finer things—meaning you may want to ditch the sack lunch. (Have you tried the turkey chili?) It’s expanding faster than your après-ski waistline, going beyond whitegloved service and real hand towels in the bathrooms with its massive East Village expansion. Doubling its skiable acreage to make it the fourth-largest ski resort in the nation, Deer Valley promises a new load of diverse and challenging pistes.

With stunning panoramas of the Wasatch, stretching from upper Big Cottonwood peaks to Mount Timpanogos, and overlooking Heber Valley, Park City and Jordanelle Reservoir, the resort plans to open seven of the 16 new li s during the upcoming 2025-2026 season; when the expansion is nished, which should happen over the next

couple years, Deer Valley will boast 3,000 additional acres for a total of 135 ski runs.

“We haven’t been known for big mountain skiing like Alta or Snowbird, but we are introducing some new topography to Deer Valley with excellent steeps, glade skiing and more expert terrain,”

Deer Valley’s Riley Elliott explained as we toured the expansion with Senior Construction Manager Mike Walker and Superintendent of Li s, Pete McKinnon.

Pete pointed out the new Keetley Express, a cozily encased six-seater bubble li , which takes skiers from the East Village base (with 1,200 new parking spots) to an array of runs overlooking Jordanelle Reservoir. e east side gondola will reach the Park Peak Lodge, where adrenaline junkies can now hunt down thousands of feet of vertical with access to long fall lines for “skiing on steroids,” according to Mike.

WHAT HAPPENED TO MAYFLOWER?

Deer Valley’s East Village wasn’t always part of the family. Most of the area was part of Mayflower, a resort dreamed up by Extell Development Company. Deer Valley held just a sliver of the mountain, accessed by gondola. Fast-forward five years and Deer Valley didn’t just dip a toe in—they went all in, turning Mayflower into the centerpiece of a bold new expansion.

But developing thousands of acres of skiable terrain on a ckle, eastern-facing stretch of mountain isn’t easy. Deer Valley isn’t worried, according to Mike, who says they plan to use 1,200 snow guns when Mother Nature needs a nudge to transform the o -muddy mountain into a village of sparkly white.

“We’re bringing in 200,000 feet of pipe, four new snowmaking hub houses, and pumping in water from Jordanelle and also from a 10 million gallon reservoir at the top,” he says.

SHOP, DINE, STAY

Why go to all the trouble on such a bothersome stretch of mountain? e resort can think of a few thousand reasons beyond expanded terrain. e destination village is the real showpiece. Featuring a massive “ski beach,” skating rink, luxury hotels, 32 dining spaces and 40 storefronts, the resort is adding 300,000 square feet of new space.

And what about Deer Valley’s O.G. luxury lodging and dining? (Think: the Stein Eriksen collection). Not to worry, it’s undergone a glittering refresh and sits centrally located, offering expansive rooms, gourmet dining and breathtaking mountain views.

e resort says it will further amplify its premium experiences as well, like “ski with a champion” (pay a few thousand bucks and you can ski with a former Olympian), or “Taste of Luxury” (a prix- xe ne dining series prepared by celebrated chefs).

WHAT ABOUT LOCALS?

As an IKON pass-holder who loves snatching some time at Deer Valley each winter, all this talk of ‘elevated experiences’ had me worried. Naturally, I was left with one burning question: Can I still use my IKON pass at Deer Valley?

“ e answer is yes,” says Riley. “We plan to continue honoring the IKON pass and prices will remain similar.”

I’m holding you to that, Deer Valley.

By the Numbers

NEW TERRAIN

• 7 new lifts

• 81 new runs

• Deer Valley wide

• 31 chairlifts

• 4,300 skiable acres

• 203 runs

NEW LIFTS FROM THE EAST VILLAGE

• East Village Gondola (10-person gondola)

• Pinyon Express (6-person bubble chairlift)

• Revelator Express

• Galena Express

• Neptune Express

• Pioche Express

• Vulcan Express

Ogden is the place for holiday cheer

BY JAIME WINSTON PHOTOS COURTESY OF VISIT OGDEN

SANTA’S WORKSHOP MAY BE AT THE NORTH POLE, but you only need to drive 40 minutes north to see hundreds of Santas sprint down the street as Ogden City kicks o the Christmas season.

Along with the Santa Run, a race where runners don Santa suits, Ogden hosts the Holiday Electric Light Parade and turns on the lights for its Christmas Village, featuring miniature holiday-themed cottages, the Saturday a er anksgiving, Nov. 29.

Visit Ogden Director of Marketing and Communications Taylor Hartman says the events bring the biggest crowds to the downtown area yearly. “Our local partners, our city o cials, the general public and the amazing diverse families that make Ogden home can enjoy this,” he said. “If you drive a bit north, you’re going to be able to enjoy that with your family.”

Go to visitogden.com for speci c times and locations.

THE FIRST VILLAGE

Jerry and Maxine Green brought their 5-year-old son, Tommy, to see the Christmas parade in 1961, but noticed Tommy’s disappointment when it ended so quickly. Jerry, chairman of the Ogden Retail Merchants’ Committee, dreamed up a new event that wouldn’t be as fleeting: a village of Christmas-themed cottages. While the original cost estimate was $25,000 (a lot for the time),

the idea still caught on. It took a village to raise a village, as donations poured in and local businesses and community members pitched in to build it in time to accompany a half-hour parade the following year. The Christmas Village has become a tradition each year at the Ogden Municipal Garden.

INSIDE THE VILLAGE

“When the Christmas Village comes to our community, the entire municipal garden is filled with small lanes and houses, each with a different theme, and it just feels like a miniature Hallmark movie that children can explore,” Hartman said. Past cottages, sponsored by local businesses and organizations, have depicted themes like a North Pole nature center, an elf police station and Ogden’s sister city, Hof, Germany. Every Christmas Village home also includes a hidden tree ornament. “It’s like a real-life game of I Spy,” Hartman said.

SHINE A LIGHT

Ogden hosts its Holiday Electric Light Parade, including various floats, vehicles and performers incorporating holiday lights, just before a ceremony to turn on the Christmas Village lights. Things get even brighter as fireworks fill the night sky.

RUN, SANTA, RUN

Before the parade and the village lights go on, you can join hundreds of Santa Clauses for a 3.1-mile run on Washington Boulevard. Hartman says you may “BYOSS” (bring your own Santa Suit), but one is included with registration. Kids 8 and under run free with a registered adult.

On your run, stop and catch your breath at a milk and cookies station. While it’s all in good fun, Santas can be competitive. Hartman recalls one particularly fast Santa, holding his hat with his beard billowing behind him, hastily lapping around his redsuited counterparts.

HOLIDAY ENTERTAINMENT

It doesn’t end on the Saturday after Thanksgiving. The Christmas Village is open until New Year’s Day, and performers take the nearby Ogden City Amphitheater stage throughout the season.

...IT JUST FEELS LIKE A MINIATURE HALLMARK

—Taylor Hartman

SEASONS

The Caviar Comeback

The It-Girl Ingredient Right Now

BY LYDIA MARTINEZ

CAVIAR ISN’T JUST BACK it’s the star of the moment. It’s popping up everywhere, from local menus and casual snacks with potato chips and fried chicken to glamorous martinis crowned with a caviar ‘bump.’ Even your neighborhood grocery stores are stocking it almost year-round.

irty years ago, caviar stood as a symbol of opulence, less celebrated for culinary creativity and more for its status, evoking scenes of black-tie events, delicate crystal utes, and exclusive cocktail parties. When featured in a 00s movie, it o en signaled a character’s wealth or villainy. ink of Meg Ryan scolding Billy Crystal in When Harry Met Sally, her tone brimming with disapproval: “What is that? What are you doing? You’re taking all the caviar. at caviar is a garnish.”

Caviar is anything but a garnish. It is a culinary powerhouse. Salty little pearls of brine that pop and mellow out to a buttery, almost creamy mouthfeel. Di erent varieties of caviar have distinct avors, from nutty, grassy, mushroomy, earthy, anything but shy. e word umami is tossed around all the time these days, but caviar is the epitome of that extra-sensory savory dash that just makes things taste “extra.”

Here are some local spots that highlight caviar in creative ways on their menus.

Puff y Potatoes with Truffle & Caviar + Parmesan Infused Ice Cream with Caviar at Bambara

Puffy tater tot-esque potatoes are just the vehicle—it’s the caviar that steals the show. Perched atop crisp, cheesy stacks with a hint of truffle, the pearls add a luxe pop that takes bar food into indulgent territory. Dunk it all in Chef JV’s fried egg aioli and you’ve got a bite worth obsessing over.

Competing for the best bite I’ve had this year is a playfully inventive sweetand-savory dessert that appears on the menu sporadically. Parmesan ice cream topped with caviar is a finale of pure decadence. What began as a clever use of

leftover cheese rinds has evolved into a fusion of silky, salty, and unexpected flavors—think the pop of sea salt on caramel, but with swagger.

VISIT: bambara-slc.com

NOLA-style Fried Oysters with Caviar at Adelaide

Buttermilk-fried oysters served on the half shell set the stage for a playful contrast—crisp, briny seafood, plush horseradish hollandaise, a hint of sweet smokiness from candied bacon and, crowning each bite, a spoonful of caviar. The caviar blends seamlessly with the buttery hollandaise, creating a layered, luxurious mouthful—an ideal one-bite indulgence.

VISIT: adelaidesaltlake.com

WHERE TO EAT

A select list of the best restaurants in Utah, curated and edited by Salt Lake magazine

SALT LAKE CITY & THE WASATCH FRONT

Alpha Coffee–7260 Racquet Club Dr., Cottonwood Height, alpha.coffee. A veteran and Woman-Owned coffee company, Alpha Coffee adds a new coffee stop to consider on your way up or down the canyons.

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Arlo –271 N. Center St., SLC. arlorestaurant. com. Chef Milo Carrier has created a destination in a charming house at the top of the Marmalade neighborhood. A fresh approach and locally sourced ingredients are the root of a menu that bridges fine and casual dining, sophisticated and homey.

Asian Star–7588 S. Union Park Ave., Midvale. asianstarmidvale.com, asianstarrestaurant.com. The menu is neither frighteningly authentic nor Americanized. Dine-in and takeout available. Dishes are chef-driven, and Chef James seems most comfortable in the melting pot.

The Bagel Project–779 S. 500 East, SLC; 1919 E. Murray-Holladay Rd, Holladay., bagelproject.com. “Real” bagels are the story here, made by a homesick East Coaster. There’s no New York water to make them, but these are as authentic as SLC gets.

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Bambara –202 S. Main St., SLC. bambara-slc.com. The menu reflects sustainability and the belief that good food should be available to everybody. Prizing seasonally driven dishes sourced from local farmers, they turn out dishes with a community-minded sensibility.

Braza Grill–5927 S. State St., Murray; 1873 W. Traverse Pkwy, Lehi., brazagrillutah.com. Meat, meat and more meat is the order of the day at this Brazilianstyle churrascaria buffet.

Bricks Corner–1465 S. 700 East, SLC. brickscornerslc.com. Bricks is the sole purveyor of Detroit-style pizza in Salt Lake City. Baked in a steel pan and smothered in cheese, some might think it resembles a lasagna more than a pizza. You’ll want to come hungry.

Café Madrid–5244 S. Highland Dr., Holladay. cafemadrid.net. Authentic dishes like garlic soup share the menu with port-sauced lamb shank. Service is courteous and friendly at this family-owned spot.

Café Med–420 E. 3300 South, SLC. medslc.com. Get the mezzes platter for some of the best falafel in town. Entrees range from pita sandwiches to gargantuan dinner platters of braised shortribs, roast chicken and pasta.

Cafe Niche–779 E. 300 South, SLC. caffeniche.com. The food comes from farms all over northern Utah, and the patio is a local favorite when the weather is fine.

Café Trio –680 S. 900 East, SLC. triodiningslc.com. Pizzas from the wood-fired brick oven are wonderful. One of the city’s premier and perennial lunch spots. Be sure to check out their weekly specials.

Caffé Molise & BTG Wine Bar–

404 S. West Temple, SLC. caffemolise.com. The old Eagle building is a gorgeous setting for this city fave, with outdoor dining space and much more. Sibling wine bar BTG is under the same roof. Call for hours.

La Caille–9565 Wasatch Blvd., Sandy. lacaille.com. Utah’s original glamour girl has regained her luster. The beautiful grounds include a greenhouse, grapevines and vegetable gardens, all supplying the kitchen and cellar.

Carlucci’s Bakery–314 W. Broadway, SLC. carluccisbakery.com. Baked goods plus a few hot dishes make this a fave morning stop. For lunch, try the herbed goat cheese on a chewy baguette.

Carmine’s Italian Restaurant–2477 Fort Union Blvd., SLC. carmines.restaurant. Carmine’s has a robust menu of Italian classics, including housemade pasta, Neapolitan pizza and a wine list expansive enough for picture-perfect pairings.

Listings

Cucina Toscana –282 S. 300 West., SLC, . toscanaslc.com. This longtime favorite turns out Italian classics like veal scaloppine, carbonara and a risotto of the day in a chic setting.

Curry in a Hurry–2020 S. State St., SLC. ilovecurryinahurry.com. The fast service and fair prices make the Nisar family’s place a great take-out spot. If you opt to dine in, there’s always a Bollywood film on.

The Dodo –1355 E. 2100 South, SLC. thedodorestaurant.com. A venerable bistro and SLC classic. It’s nice to know where to get quiche. The smoked turkey sandwhich is a favorite. Ask for the off-menu Dirty Bird Salad, a greener version of the sandwich. Also do order the pie for dessert.

Eggs in the City–2795 S. 2300 East, SLC. eggsinthecityslc.com. Hip and homey, this Millcreek breakfast joint is best known for its array of unique benedicts, imaginative skillets and delicious huevos.

Eva’s Bakery–155 S. Main St., SLC. evasbakeryslc.com. A smart French-style cafe and bakery in the heart of downtown. Different bakers are behind the patisserie and boulangerie, meaning they each get the attention they deserve. Go for classics like onion soup and croque monsieur, but don’t ignore other specials. Leave with at least one loaf of bread.

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Casot Wine + Work– 1508 S. 1500 East,SLC. casotwinework.com. In a town with many places that want to be neighborhood bars, Casot is the real deal. Located in the 15th and 15th hood, this small wine bar features a Spanish-forward list from Pago’s Scott Evans.

Chanon Thai Café–278 E. 900 South, SLC. chanonthaislc.com. A meal here is like a casual dinner at your best Thai friend’s place. Try curried fish cakes and red-curry prawns with coconut milk and pineapple.

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Felt Bar & Eatery–341 S. Main St., SLC, feltslc.com. Appropriately named after the building where it resides, Felt’s menu is a wonderful mix of classic and more experimental cocktails, shared plates, filling main dishes and bar bites. The Filet and Marrow Tartare is a must.

Finn’s Cafe–1624 S. 1100 East, SLC. finnscafe.net. The Scandinavian vibe comes from owner Finn Gurholt. At lunch, try the Nordic sandwiches, but Finn’s is most famous for breakfast (best Benedicts in town), served until the doors close at 2:30 p.m.

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Copper Common–111 E. Broadway, SLC. coppercommon.com. Here, owner Ryan Lowder took inspiration from the high-end side of NYC nightlife. Oysters are on the menu and the cocktails are on the highest of ends, but it’s the food that put Copper Common over the top.

Cucina –1026 E. 2nd Ave., SLC. cucinawinebar.com. Cucina has added fine restaurant to its list of descriptors—good for lunch or a leisurely dinner. The menu has recently expanded to include small plates and substantial beer and wine-by-the-glass lists.

Five Alls —1458 Foothill Dr., SLC. fivealls.com. Five Alls offers a unique dining experience in a romantic, Old English-inspired location that overlooks the valley. The name is in part a reference to the menu’s five courses.

2025 DIN I NG AWARD Franklin Avenue–231 S. Edison St., SLC., franklinaveslc.com. The menu offers intelligent, well-executed plates. There is a burger (a Wagyu burger, actually) but Dungeness crab as well, and a rotating menu of specials that will delight. The stellar bar program (it is a bar, after all) must certainly be mentioned and experienced.

Go all out at The Après Lounge at the Montage Deer Valley

If you want the champagne and caviar experience, there is no better place than Deer Valley. After hitting the slopes, pop into the cozy lounge for a post-ski snack of local wagyu tartare served with Siberian caviar, truffle vinaigrette, quail egg, potato crisps, smoked pine nuts and shaved black truffle. Or get the gold-plated hamachi with caviar, gold leaf and whipped crème fraîche. Want to really kick back like an ’80s Wall Street mogul? Get the 1876 Burger (with a $1,876 price tag). e description reads, “A true homage to our Utah roots. is is more than a meal, but rather a complete culinary and

The 1876 Burger’s $1,876 price tag includes a full evening culminating in a custom-hat fitting. Plus caviar.

The Après Lounge yurt is decorated every year in a different Veuve Clicquot theme. Cheers!

Don’t ski? Don’t sweat it! The Après Lounge is accessible to all guests at the Montage Deer Valley.

2025 DIN I NG AWARD Harbor Seafood & Steak Co.–2302 E. Parleys Way, SLC. harborslc.com. A much-needed breath of sea air refreshes this restaurant, which updates their menu frequently according to the availability of wild fish. A snappy interior, a creative cocktail menu and a vinecovered patio make for a hospitable atmosphere.

Himalayan Kitchen–360 S. State St., SLC; 11521 S. 4000 West, South Jordan. himalayankitchen.com. Indian-Nepalese restaurant with an ever-expanding menu. Start the meal with momos, fat little dumplings like pot stickers. All the tandoor dishes are good, but Himalayan food is rare, so go for the quanty masala, a stew made of nine different beans.

Hong Kong Tea House & Restaurant–565 W. 200 South, SLC. hongkongteahouse.yolasite.com. Authentic, pristine and slightly weird is what we look for in Chinese food. Tea House does honorable renditions of favorites, but it is a rewarding place to go explore.

HSL –418 E. 200 South, SLC. hslrestaurant.com. The initials stand for “Handle Salt Lake”—Chef Briar Handly made his name with his Park City restaurant, Handle, and now he’s opened a second place down the hill. It splits the difference between fine and casual dining; the innovative food is excellent and the atmosphere is convivial. The menu is unique—just trust this chef. It’s all excellent.

cultural experience. Begin with an elevated burger unlike any other including: a5 wagyu steak, golden osetra caviar, tempura king crab & asparagus.” Sounds amazing, right? en, comes the second part of the experience which “will take you to Burns Saddlery established in 1876, the oldest, family-owned western retailer in the world, where you will create your own custom hat.”

Caviar and a hat. How can you go wrong?

VISIT: montage.com/deervalley/dining

Indochine–230 S. 1300 East, SLC. indochinesaltlake.com. Vietnamese cuisine is underrepresented in Salt Lake’s Thai-ed up dining scene, so a restaurant that offers more than noodles is welcome. Try broken rice dishes, clay pots and pho.

Kathmandu–3142 S. Highland Dr., SLC. thekathmandu.net. Try the Nepalese specialties, including spicy pickles to set off the tandoor-roasted meats. Both goat and sami, a kibbeh-like mixture of ground lamb and lentils, are available in several styles.

Kaze–65. E. Broadway, SLC. kazesushiut.com. Small and stylish, Kaze has plenty to offer, with very fresh fish and inventive combos. The food is beautiful and the variety is impressive. A sake menu is taking shape and Kaze is open until midnight.

King’s Peak Coffee–412 S. 700 West, SLC; 592 W. 200 South. kingspeakcoffee.com. All of King’s Peak’s coffee is sourced direct from farmers or reputable importers. The result is better coffee.

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Kimi’s Chop &

2025

Oyster House

– 4699 S. Highland Dr., SLC. kimishouse.com. A high-style, multi-purpose restaurant: It’s an oyster bar, a steakhouse, a lounge. However you use it, Kimi’s makes for a fun change from the surrounding pizza and beerscapes, with dramatic lighting, purple velvet and live music.

Kobe Japanese Restaurant–

3947 S. Wasatch Blvd., MillcreekSLC. kobeslc.com. Mike Fukumitsu, once at Kyoto, was is the personality behind the sushi bar and the driving spirit in the restaurant. Perfectly fresh fish keeps a horde of regulars returning.

SIGNATURE

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A LUXE HOLIDAY FEAST WITHOUT THE GROCERY STORE RUN

BY LYDIA MARTINEZ

From seafood paella to cassoulet and caviar— These sophisticated kits turn your home into a fine dining destination. The holidays are stressful enough without braving the crowds at grocery stores or running around to multiple shops to gather all the ingredients for an extra-special holiday meal. Gourmet and experiential meal kits to the rescue. They deliver big flavor and everything you need to channel your inner chef—no reservations or crowded parking lots required.

D’Artagnan – Cassoulet Kit

Launched in 1985 by Ariane Daguin to collaborate with American duck farmers and bring their products to market, they have grown to be the most renowned gourmet food purveyor in the United States. Famous for providing humanelyraised duck and game as well as imported culinary delights from around the world, especially France.

Create your own home-made cassoulet. (But make it easy and just order a kit.)

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Koyote–551 W. 400 North, SLC. koyoteslc.com. A wide selection of traditional Japanese dishes, including ramen, okazu and washoku. They offer a variety of vegetarian and vegan options. The showstopper is the Karage wings.

Krua Thai–212 E. 500 South, SLC., kruathaiut.com. Curries and noodle dishes hit a precise procession on the palate—sweet, then sour, savory and hot. There are dishes you should try: bacon and collard greens, red curry with duck, salmon with chili and coconut sauce.

Left Fork Grill–68 W. 3900 South, SLC. leftforkgrillslc.com, leftforkgrill.ipower.com. Every booth comes with its own pie shelf. No matter what you’re eating—liver and onions, raspberry pancakes, meatloaf— save room for pie. Tip: Order your pie first in case they run out. Now serving beer and wine.

Log Haven–6451 E. Mill Creek Canyon Road, SLC. log-haven.com. Salt Lake’s most picturesque restaurant, the old log cabin is pretty in every season. Chef David Jones has a sure hand with American vernacular and is not afraid of frying, but he also has a way with healthy stuff. He’s an expert with local and foraged foods.

2025 DIN I NG AWARD Manoli’s–402 E. 900 South, SLC. manolison9th.com. Manoli and Katrina Katsanevas have created a fresh modern approach to Greek food. Stylish small plates full of Greek flavors include Butternut-squash-filled tyropita, smoked feta in piquillo peppers and a stellar roast chicken.

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Matteo –77 W. 200 South, SLC. matteoslc.com. This family-run Italian joint’s mission statement: “Food. Wine. Togetherness.” The menu is inspired by comforting recipes passed down through generations of Matteo’s family and perfected by Chef Damiano Carlotto.

2025 DIN I NG AWARD Mazza –1515 S. 1500 East, SLC. mazzacafe.com. Excellent. With the bright flavor that is the hallmark of Middle Eastern food, Mazza has been a go-to for fine Lebanese food in SLC before there was much fine food at all.

Millcreek Café & EggWorks–3084 E. 3300 South, SLC. millcreekcafeandeggworks. com. This spiffy neighborhood place is open for lunch, but breakfast is the game. Items like a chile verde-smothered breakfast wrap and the pancakes offer serious sustenance.

My Thai–1425 S. 300 West, SLC mythaiasiancuisine.com. My Thai is an unpretentious mom-and-pop operation—she’s mainly in the kitchen, and he mainly waits tables. But in a lull, she darts out from her stove to ask diners if they like the food. Yes, we do.

2025 DIN I NG AWARD Nomad Eatery–1722 Fremont Drive, SLC. nomad-eatery.com. Nomad Eatery has reopened inside the Uinta Brewery. Find perfectly crafted classic American cuisine with a craft brew to pair. An oasis for the west side.

Nuch’s Pizzeria –2819 S. 2300 East, Millcreek. nuchspizza.com. A New York-sized eatery (meaning tiny) offers big flavor via specialty pastas and wonderful bubbly crusted pizzas. Ricotta is made in house.

Oasis Cafe–151 S. 500 East, SLC. oasiscafeslc.com. Oasis has a New Age vibe, but the only agenda is taste. Lots of veg options. The German pancakes are wonderful, It’s evening menu suits the space —being both imaginative and refreshing.

Oh Mai–850 S. State St.,SLC; 3425 State St., SLC; Other Utah locations. ohmaisandwichkitchen.com. Fast, friendly and hugely flavorful—that sums up this little banh mi shop that’s taken SLC by storm. Pho is also good and so are full plates, but the banh mi are heaven.

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Oquirrh–368 E. 100 South, SLC. oquirrhslc.com. Little and original chef-owned bistro offers a menu of inventive and delicious dishes—whole curried lamb leg, chicken confit pot pie, milk-braised potatoes—it’s all excellent.

Osteria Amore–224 S. 1300 East, SLC. osteriaamore.com. Modern Italian in the Federal Heights neighborhood. Their patio is perfect for summer dining.

Padeli’s–30 E. Broadway, SLC; 2975 Clubhouse Dr., Lehi. padelisstreetgreek.com. Classic Greek street fare, but these excellent souvlaki come in a streamlined space. The perfect downtown lunch.

Passion Flour Patisserie–165 E. 900 South, SLC. passionflourslc.com. A vegan-friendly cafe with lattes and a variety of croissants. They also make deliciously moist custom cakes for any occasion.

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The Pearl–917 S. 200 West, SLC, thepearlslc.com. A hip space serving craft cocktails and Vietnamese street food. The menu has items like banh mi sandwiches, caramel pork belly and chicken pho.

ere is nothing more French than cassoulet, the bean and meat stew from the Southwest of France. It is perfect for a showstopper anksgiving centerpiece if you’re over turkey. But sourcing the ingredients is di cult. e D’Artagnan Cassoulet Kit ($239) comes with everything you need for dinner for 12, including the special clay pot. You get: duck leg con t, duck & Armagnac sausage, garlic sausage, ventrèche (salt-cured pork belly), the haricot tarbais beans, duck and veal demi-glace, and duck fat. Plus step-by-step instructions. Your guests will leave delighted and satis ed.

ORDER: dartagnan.com

Taylor Shellfish Farms –Paella Kit

Family-owned, Taylor Shellfish has a great reputation for being the best in the business. And they will overnight deliver right to your door. The sofrito, rice, saffron, and best of all, seafood come in the paella kit ($105) from Taylor Shellfish Farms and Matiz, making for a Spanish-style feast that is perfect for Christmas Eve. The kit includes Totten Inlet mussels, manila clams, and wild-caught blue gulf shrimp, as well as a paella pan. You’ll be surprised how easy it is to make at home, with step-by-step instructions. Add the Taylor’s Raw Bar Experience ($150) for a full Feast of the Seven

Fishes vibe. You’ll get three varieties of oysters (Kumamoto, Shigoku, Paci c Petite), a shucking knife and glove, mignonette, Tabasco and lemon.

ORDER: taylorshellfishfarms.com

Tsar Nicoulai Caviar –Tasting Sets

Tsar Nicoulai is a US-based company that sustainably harvests caviar, with farms in California and eco-certified partners abroad. Their caviar is harvested, cured with salt (and no preservatives), and shipped straight from the farm. The flavor is extra buttery and smooth.

Nothing says New Year’s Eve like a caviar party. Imagine bumps and martinis at midnight instead of just champagne. For intimate parties, consider their thermal bag gi set ($300), which includes 1 oz each of estate, select, and reserve American caviar. It comes with a mother-of-pearl spoon, bilini, crème fraîche, and a thermal caviar tote, perfect for travel. If you’re feeling extravagant, get the mosaic 5-1 oz tasting ight box ($650) with classic and golden caviar added to the mix.

ORDER: tsarnicoulai.com

Paella has a well-deserved reputation for being an intimidating dish for beginners. Simplify with a mail-order kit of ingredients.

Per Noi Trattoria–3005 S. Highland Dr., SLC. pernoitrattoria.com. A lchef-owned red sauce Italian spot catering to its neighborhood. Expect casual, hands-on service, hope they have enough glasses to accommodate the wine you bring, and order the spinach ravioli.

Porcupine Pub and Grille–3698 E. Fort Union Blvd., Cottonwood Heights. porcupinepub.com. A lodge-inspired apres ski spot and gathering place for a hot meal and a cold beer after a day on the mountain.

Provisions –3364 S. 2300 East, SLC. slcprovisions.com. With Chef Tyler Stokes’ bright, fresh approach to American craft cuisine, Provision strives for handmade and local ideals executed with style and a little humor.

Rodizio Grill–600 S. 700 East, SLC. rodiziogrill.com. T he salad bar offers plenty to eat, but the best bang for the buck is the Full Rodizio, a selection of meats—turkey, chicken, beef, pork, seafood—plus vegetables and pineapple, brought to your table until you cry “uncle.”

Roots Café–3474 S. 2300 East, Millcreek. rootscafeslc.com. A charming little daytime cafe in Millcreek with a wholesome, granola vibe.

2025 DIN I NG AWARD Rouser–2 S. 400 West, SLC. rouserslc.com. Rouser sparked into the scene in the old Union Pacific Depot, now the new Asher Adams hotel. Keeping with the theme, they boast charcoal-flavored moments across the menu.

Royal India –10263 S. 1300 East, Sandy; 55 N. Main St., Bountiful. royalindiautah.com. Northern Indian tikka masalas and Southern Indian dosas allow diners to enjoy the full range of Indian cuisine.

Ruth’s Diner–4160 Emigration Canyon Rd., SLC. ruthsdiner.com. The original funky trolley car is buried by the beer garden in fine weather, but Ruth’s still serves up diner food, and the patio is the best. Collegiate fare like burgers, BLTs and enchiladas rule here. The giant biscuits come with every meal. The chocolate pudding should.

Sake Ramen & Sushi Bar–8657 Highland Drive, Sandy. sakeut.com. Sake has a focus on modern interpretations of classic Japanese Dishes, from fresh, bright sushi to umami-drenched ramen.

The Salt Republic–170 S. West Temple, SLC. A modern eatery with a focus on healthful and hearty dishes from local ingredients, prepared in the kitchen’s rotisserie and wood-fired oven.

Sauce Boss Southern Kitchen — 877 E. 12300 South,Draper, saucebosssouthernkitchen.com. The menu embodies nostalgia, Southern comfort and Black soul food at its best. The focus is on authentic flavors, quality and the details: Red Drink (a house-made version of Bissap), real sweet tea, crunchy-crust cornbread, fried catfish, blackened chicken wings and collard greens.

Sawadee Thai–754 E. South Temple, SLC. sawadeethaiutah.com. The menu goes far outside the usual pad thai and curry. Thai food’s appeal lies in the subtleties of difference achieved with a limited list of ingredients.

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Scelto– 849 E. 9400 South, Sandy. sceltoslc.com. When it comes to stylish suburban dining, Scelto is there. The wine list is very Italian with some nice splashes of French. The beef ragu is simmered for hours, the most important part of a good lasagna.

Settebello Pizzeria –260 S. 200 West, SLC. settebello.net. Every Neapolitan-style pie here is handshaped by a pizza artisan and baked in a wood-fired oven. And they make great gelato right next door.

Silver Fork Lodge–11332 E. Big Cottonwood Canyon Rd., Brighton. silverforklodge.com. Silver Fork’s kitchen handles three daily meals beautifully. Try pancakes made with a 50-year-old sourdough starter. Don’t miss the smoked trout and brie appetizer.

Siragusa’s Taste of Italy–4115 Redwood Rd., Taylorsville. siragusas.com. Another strip mall momand-pop find, the two dishes to look out for are sweet potato gnocchi and osso buco made with pork.

Skewered Thai–575 S. 700 East, SLC. skeweredthai.com. A serene setting for some of the best Thai in town—perfectly balanced curries, pristine spring rolls, intoxicating drunk noodles and a well-curated wine list.

Slackwater Pizza–684 S. 500 West, SLC. 209 24th St., Ogden. slackwaterpizzeria.com. The pies here are as good as any in SLC. Selection ranges from trad to Thai (try it), and there’s an excellent selection of wine and beer.

SOMI Vietnamese Bistro –1215 E. Wilmington Ave., SLC. somislc.com. Vietnamese and Chinese food and cocktails at this stylish Sugarhouse restaurant. Crispy branzino, pork belly sliders, and braised oxtail are some of the highlights to the menu.

Spencer’s–255 S. West Temple, SLC. spencersslc.com. The quality of the meat and the accuracy of the cooking are what make it great. Beef is aged on the bone, and many cuts are served on the bone—a luxurious change from the usual cuts.

Stella Grill–4291 S. 900 East, SLC. stellagrill.com. A cool little arts-and-crafts-style café, Stella is balanced between trendy and tried-and-true. The food comes with moderate prices. Great for lunch.

Stoneground Italian Kitchen –249 E. 400 South, SLC. stonegrounditalian.com. This pizza joint has blossomed into a full-scale Italian restaurant with chef Justin Shifflet making authentic sauces and fresh pasta. An appealing upstairs deck and a full craft bar complete the successful transformation. Oh yeah, they still serve pizza.

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Table X–1457 E. 3350 South, SLC. tablexrestaurant.com. A trio of chefs collaborate on a artisanal menu—vegetables are treated as creatively as proteins (smoked sunchoke, barbecued cannelini beans) bread and butter are made in-house and ingredients are the best. Expect surprises.

Takashi–18 W. Market St., SLC. takashisushi.com. Takashi Gibo earned his acclaim by buying the freshest fish and serving it in eye-popping style. Check for specials like Thai mackerel, fatty tuna or spot prawns, Some of the best sushi in the city

Tandoor Indian Grill–3300 S. 729 East, SLC; 4828 S. Highland Dr., Holladay; 1600 N. Freedom Blvd., Provo. tandoorindiangrill.com. Delicious salmon tandoori, sizzling on a plate with onions and peppers like fajitas, is mysteriously not overcooked. Friendly service. Thai Garden–868 E. 900 South, SLC. thaigardenbistroslc.com. Paprika-infused pad thai, deepfried duck and fragrant gang gra ree are all excellent choices—but there are 50-plus items on the menu. Be tempted by batter-fried bananas with coconut ice cram.

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Urban Hill–510 S. 300 West, SLC. urban-hill.com. The menu is seafood forward with inspiration from Southwest cuisine. Its wood-burning flame grill is unique, and the ember-roasted carrots with salty feta and red chili sauce are a winner. Save room for dessert.

Veneto – 370 E. 900 South, SLC. venetoslc.com. Named after the region in Italy that inspires its cuisine, Vento is the passion project of Marco and Amy Stevanoni. The space is tastefully ornate and deliberately small, designed to create intimate, convivial dining experiences. Marco curates the wine list to pair with the exquisite cuisine on the plate, which focuses on the Veneto Region, where Marco was born.

Vertical Diner–234 W. 900 South, SLC. verticaldiner.com. Vertical Diner boasts an animal-free menu of burgers, sandwiches and breakfasts. Plus cocktails, organic wines and coffees.

Woodbine Food Hall & Cocktail Bar–545 W. 700 South, SLC. woodbineslc.com. A cornerstone of the Granary District, Woodbine has a full liquor license with a 21-and-over bar up front and on the roof. Inside the hall beer and wine is available. The Hall has spaces for up to nine establishments.

Yoko Ramen–473 E. 400 South, SLC. yokoslc.com. More ramen! Utahns can’t seem to slurp enough of the big Japanese soup—Yoko serves it up for carnivores and vegans, plus offers some kinkier stuff like a Japanese Cubano sandwich and various pig parts.

Zao Asian Cafe–400 S. 639 East, SLC; 2227 S. Highland Dr., SLC; Other Utah locations. zaoasiancafe.com. It’s hard to categorize this pan-Asian semi-fast food concept. It draws from Thai, Vietnamese, Chinese and Japanese traditions, all combined with the American need for speed. Just file it under fast, fresh, flavorful food.

Zest Kitchen & Bar–275 S. 200 West, SLC. zestslc.com. Zest has sophisticated vegan cooking plus a cheerful attitude and ambience fueled by creative cocktails. Pulling flavors from many culinary traditions— the menu is all vegan and changes frequently.

PARK CITY & THE WASATCH BACK

350 Main–350 Main St., Park City. 350main.com. This mainstay cafe on Main Street is seeing another high point. With Chef Matthew Safranek in the kitchen, the menu is a balanced mix of old favorites and soon-to-be favorites like Five Spice Venison Loin in Pho. Amazing. Baja Cantina –1355 Lowell Ave., Park City. bajaparkcity.com. The T.J. Taxi is a flour tortilla stuffed with chicken, sour cream, onions, cheese and guac.

Big Dipper–227 Main St., Park City. bigdipperpc.com. The Big Dipper brings in a little old world and a little new, serving up old-world inspired French dip sandwiches that have a modern spin.

Billy Blanco’s–8208 Gorgoza Pines Rd., Park City. billyblancos.com. Motor City Mexican. This is a theme restaurant with lots of cars and motorcycles on display and a 50-seat bar made out of toolboxes.

Blind Dog Grill–1251 Kearns Blvd., Park City. blinddogpc.com. The kitchen offers imaginative selections even though the dark wood and cozy ambience look like an old gentlemen’s club. Don’t miss the Dreamloaf, served with Yukon gold mashed potatoes.

The Blue Boar Inn–1235 Warm Springs Rd., Midway. theblueboarinn.com. The restaurant is reminiscent of the Alps, but serves fine American cuisine. Don’t miss the award-winning brunch.

Chimayo –368 Main St., Park City chimayorestaurant.com. Bill White’s prettiest place. Reminiscent of Santa Fe, but the food is pure Park City. Margaritas are good, and the avocado-shrimp app combines guac and ceviche flavors in a genius dish.

Freshie’s Lobster Co.

–1915 Prospector Ave., Park City; 356 E. 900 South, SLC. freshieslobsterco.com. After years as everyone’s favorite stop at Park Silly Market, Freshie’s has a permanent location selling shore-to-door lobster rolls year round.

Ghidotti’s–6030 N. Market St., Park City. ghidottis.com. Evokes Little Italy more than Italy, and the food follows suit—think spaghetti and meatballs, lasagna and rigatoni Bolognese. Try the chicken soup.

Grub Steak–2093 Sidewinder Dr., Prospector Square, Park City. grubsteakparkcity.com. Live country music, fresh salmon, lamb and chicken, and a mammoth salad bar. Order bread pudding whether you think you want it or not. You will.

2025 DIN I NG AWARD Handle–136 Heber Ave., Park City. handleparkcity.com. Chef-owner Briar Handly offers small plates with excellent sourcing. There are also full-meal plates, including the chef’s famous fried chicken.

2025 DIN I NG AWARD Hearth and Hill–1153 Center Dr., Park City. hearth-hill.com. This cafe serves lunch, dinner and weekend brunch, focusing on bright, approachable American dishes with a kick.

Kuchu Shabu House–3270 N. Sundial Ct., Park City; 2121 S. McClelland St., SLC. kuchushabu.com. The second shabu-style eatery in PC is less grand than the first but offers max flavor from quality ingredients.

Lush’s BBQ –7182 Silver Creek Rd., Park City. lushsbbq.com. Tennesee-inspired BBQ you won’t soon forget. Think sharp vinegar with a hint of citrus and just a touch of sweetness. Fresh off the smoker, you’d be hard pressed to find better ribs, brisket or pulled pork.

2025 DIN I NG AWARD Rime Seafood & Steak–2300 Deer Valley Dr. East, Park City, St. Regis, Deer Valley. srdvdining.com. Acclaimed Chef Matthew Harris heads the kitchen at this simply brilliant restaurant at the St. Regis—meticulously sourced meat and seafood from his trusted vendors, perfectly cooked.

A French Brasserie at Elevation: Main Street Park City with a Parisian Flair

Le Depot isn’t just French-inspired. It’s French-executed— with care, craft and no small amount of butter.

BY LYDIA MARTINEZ | PHOTOS BY ADAM FINKLE

MAIN STREET IN PARK CITY IS MAGICAL

DURING THE HOLIDAYS.

e old wooden buildings are dusted with snow like powdered sugar over gingerbread houses.

e street is lit up with Christmas lights, adding snowglobe re ections over the street. e mountains frame the scene, an ever-constant reminder of the mining-town-turned-ski-town locale. And yet, when you step into Le Depot, close your eyes, and take a bite, you are transported to a neighborhood Parisian brasserie.

e beautifully historic building was completed in 1886 for Union Paci c as its train depot, ticketing o ce, storage for baggage and freight and was even the station master’s private residence for over 90 years. e building itself is quintessential American frontier. But if you’d told me I was on Rue Montorgueil, I’d believe you. Le Dépôt captures a French brasserie experience that’s almost impossible to replicate outside of France—except here, apparently.

“Authenticity for me is important because it’s one of the things I feel like people miss when they make French food,” Chef Zamarra says. “ ey just don’t have the passion or the love of history for it. When I was living in France, I got really into reading old books about chefs and travel writers. Even if they were writing about food from more than 100 years ago, I just loved the tradition. And so that’s a lot of what the menu is built on— honoring that technique and history.”

e food is stunning, the ambiance is mountain chic, and delightful nooks abound for enjoying food and company. “I think it’s foolhardy to try to be something for everyone. But I do want Le Depot to be a restaurant where people can experience it in di erent ways,” explains Chef Zamarra.

From Paris to Park City: The Chefs Behind the Menu

Operated by James Beard Chef Galen Zamarra, with Executive Chef Thomas Bernard, and Executive Pastry Chef Cassidy Cabel, Le Depot is sophisticated with the unfussiness of a neighborhood restaurant.

“You can blow it out with seafood towers and let mignon, or you can pull up to the bar for a burger and a beer. We built it to feel like a place for the community.” at includes maintaining the original charm of the building. “We kept the footprint exactly the same— it’s been like this since 1890,” Zamarra says. “ ere’s something special about that. e rooms have their own personalities, which allows us to o er people di erent experiences: a bustling

dining room, a cozy bar and private events upstairs. You can choose your own adventure, but at the end of the day, it’s just dinner. It should be fun.” Dining at Le Depot is indeed fun. In addition to the house menu, there is a bar menu and a French wine and cocktail menu. e shared plates are perfect for an après-ski, passing them around

Royal Street Café–7600 Royal St., Silver Lake Village, Deer Valley Resort, Park City. deervalley.com. Don’t miss the lobster chowder, but note the novelties, too. Royal Street’s version of a wedge salad adds baby beets, glazed walnuts and pear tomatoes.

Sammy’s Bistro –1890 Bonanza Dr., Park City. sammysbistro.com. Down-to-earth food in a comfortable setting.Why aren’t there more Sammy’s in our world? Try the bacon-grilled shrimp or chicken bowl.

Shabu– 442 Main St., Park City, shabuparkcity.com Cool new digs, friendly service and fun food make Shabu one of PC’s most popular spots. A stylish bar adds to the freestyle feel.

Sushi Blue–1571 W. Redstone Center Dr. Ste. 140, Park City. sushiblueparkcity.com. Asian-American flavors permeate Bill White’s sushi, Korean tacos, crab sliders and other fusions, including the best hot dog in the state, topped with bacon and house-made kimchi.

2025 DIN I NG AWARD Tupelo –1500 Kearns Blvd., Park City. tupeloparkcity.com. A homegrown dining fav that deserves a visit. The menu features favorites carried over from Tupelo’s inception, like the Idaho Trout and famed buttermilk biscuits with butter honey, as well as newer dishes such as the grilled cauliflower steak with herb-chili pesto.

Wasatch Bagel Café–1300 Snow Creek Dr., Park City. wasatchbagelandgrill.com. Not just bagels, but bagels as buns, enfolding a sustaining layering of sandwich fillings like egg and bacon.

Windy Ridge Bakery & Café–1755 Bonanza Dr., 1750 Iron Horse Dr., Park City. windyridgebakery.com. One of Park City’s most popular noshing spots—especially on Taco Tuesdays. The bakery turns out desserts and pastries for Bill White’s restaurants as well as take-home entrees.

Woodland Biscuit Company–

2734 E. State Hwy. 35, Woodland, Park City. woodlandbiscuitcompany.com. Breakfast is the real deal here so pile on the bacon and eggs. If you sleep late, burgers, sandwiches and tacos are good too.

NORTHERN UTAH

Hearth on 25th–195 Historic 25th St., Ogden. hearth25.com. A great setting for some of the most imaginative food in Ogden. Hearth bread, espressorubbed yak, killer stroganoff—too many options to mention here—this is a destination restaurant.

Maddox Ranch House–1900 S. Highway 89, Perry, 435-723-8545 maddoxfinefood.com. Angus beef steaks, bison chicken-fried steak and burgers have made this an institution for 50 years.

2025 DIN I NG AWARD

Table 25 –195 25th St., Ogden. table25ogden.com. A bright space in Downtown Ogden with a patio on 25th Street. The menu includes Spanish mussels and frites, ahi tuna and a classic cheeseburger.

Union Grill– 315 24th St., Ogden, 801-6212830. uniongrillogden.com The cross-over cooking offers sandwiches, seafood and pastas with American, Greek, Italian or Mexican spices.

the table. e grand seafood tower is a showstopper with a rotating cast of seafood, including both East Coast and West Coast oysters, clams, lobster tail, shrimp, sea bream ceviche and scallops, each dressed. e clams came dabbed with a French pistou (similar to pesto, minus the nuts and cheese), remoulade with endive, aioli, cocktail sauce and mignonette. e bread basket itself is worth mentioning; the bread is good, but the salted, cultured French butter is phenomenal. e tartare de boeuf (beef tartare), served with cornichon pickles and cured egg yolk for added saltiness and umami, is also amazing. e dishes ebb and ow with the seasons, but foie gras, frog legs, marinated mushrooms and warm soups appear in the winter.

“I’m excited to bring in fondue and raclette this winter—not just as dishes, but as experiences. I want people to come in a er skiing, put their gear by the door, and have something warm and special. We had a taste of that last year with our soup sou é, a pu pastry–wrapped broth featuring tru e and vegetables. It’s theatrical. It’s comforting. It’s delicious.”

Executive Chef omas Bernard brings global experience to the table. “I started as a chef in France. I learned how to cook mostly in Monaco,” he says.

“ en I worked in Courchevel, a ski resort. A er that, I came to the U.S.—Los Angeles rst, then Montana, Miami and Dallas. I was an exclusive private chef. But I missed the energy of a restaurant.”

Voila! Le Depot. A cerebral chef with a talent for blending tradition with classic ingredients and playful plating, Chef Bernard, along with Chef Zamarra, has given considerable thought to a seasonal menu for a mountain town. “Le Depot is a French brasserie, but we change our inspiration with the seasons. In winter, I pull from Paris—rich dishes, classic sauces, food that feels good a er a day on the mountain,” says Chef Bernard. “In summer, it’s more like the South of France—Mediterranean, lighter, fresher. It’s food that ts the sun.”

WHEN YOU GO

LE DEPOT | PARK CITY

660 Main Street, Park City ledepotpc.com

The seasonal menu at Le Depot is designed with a mountain town in mind, hearty dishes with alpine inspiration.

To maintain the authenticity of the restaurant, the team collaborates with high-quality purveyors. “We have good suppliers who import from France,” says Chef Bernard. “All our cheeses and charcuterie are French. We also bring in French spices, vinegars—little things that add up to real avor. It’s those details that make a di erence.”

Given that, guests will be surprised at the value of quality to price. “We try to keep our prices reasonable, even with the work that goes into each dish,” he adds. “I want to serve food I’d be happy to eat—and happy to pay for. It should be beautiful and made with care, but still accessible. Even the people working up and down the street should be able to come in and enjoy it.”

The cocktail program at Le Depot features a spotlight on champagne.

PROVO & CENTRAL UTAH

Chom Burger–45 W. 300 North, Provo; 496 N. 990 West, American Fork. chomburger.com. Colton Soelberg’s (Communal, etc.) low-key high-end burger place infusing high-quality ingredients into America’s favorite sandwich. Inexpensive, innovative and delicious burgers and shakes, as we have come to expect from Soelberg who has a knack for elevating comfort food.

2025 DIN I NG AWARD Foundry Grill and The Tree Room–8841 Alpine Loop Dr., Sundance Resort, Sundance. sundanceresort.com. The Tree Room is known for its seasonal menu and memorable decor, including Robert Redford’s kachina collection. The grill serves comfort food with western style. Sunday brunch is a mammoth buffet.

Strap Tank Brewery–596 S. 1750 West, Springville; 3661 Outlet Parkway, Lehi, straptankbrewery.com. Strap Tank provides a muchneeded watering hole to the people in Utah County and points south. Reliable American fare and plenty of beers on tap.

SOUTHERN UTAH

Anasazi Steakhouse–1234 W. Sunset Blvd., St. George. anasazisteakhouse.com. Diners cook their own steaks and seafood on volcanic rocks at this stylish spot that also serves up cocktails.

Angelica’s Mexican Grill–101 E. St. George Blvd., St. George. angelicasmexicangrill.com. A bright Mexican eatery serving up traditional street food in a cozy space.

2025 DIN I NG AWARD Basalt–1500 E. Black Desert Dr., Ivins. blackdesertresort.com. The high quality is apparent in every detail from table settings to space design to the food that came on the plate. This is an acorn determined to be a mighty oak.

Bear Paw Café–75 N. Main St., St. George. St. George’s favorite breakfast and lunch cafe for more than 25 years! Serves breakfast at anytime of the day. Don’t forget to try the belgian waffles, hand-crafted pancakes, french toast and fresh crepes.

Canyon Breeze Restaurant

1275 E. Red Mountain Cir., Ivins. redmountainresort.com.

Red Mountain’s Canyon Breeze Restaurant has spectacular views and outdoor patio seating. The menu focuses on whole foods, local meats, homemade baked goods and desserts made from scratch.

Hell’s Backbone Grill–20 N. Highway 12, Boulder. hellsbackbonegrill.com.

Sets the bar for local, organic food in Utah. They garden, forage, raise chickens and bees, and offer breakfasts, dinners and picnic lunches.

Painted Pony–2 W. St. George Blvd., Ste. 22, St. George. painted-pony.com. The kitchen blends culinary trends with standards like sage-smoked quail on mushroom risotto. Surf and turf has a twist— tenderloin tataki and chile-dusted scallops.

Peekaboo Canyon Wood Fired

Kitchen–233 W. Center St., Kanab. peekabookitchen.com. Complementing Best Friends Animal Sanctuary, this casual eatery serves vegetarian cuisine—artisanal pizza, local beer, craft cocktails and a rocking patio.

The Pizza Factory–2 W. St. George Blvd., St. George. stgeorgepizzafactory.com. The original St. George Pizza Factory, founded in 1979, is one of the city’s main attractions. It was born of a desire to create the perfect pizza parlor, where friends and family could come together over a slice or a whole pie.

Red Rock Grill at Zion Lodge–1 Zion Lodge, Springdale. zionlodge.com. Try eating here on the terrace. Enjoy melting-pot American dishes like smoked trout salad with prickly pear vinaigrette. And you can’t beat the red rock ambience.

Sakura Japanese Steakhouse & Sushi–81 N. 1100 East, St. George. sakuraut.com. The Hibachi side of the restaurant gives both dinner and a show in one, but if you’re shy about open flames, Sakura also offers tasty sushi rolls.

Tifiny’s Creperie–567 S. Valley View Dr., St. George. tifinyscreperie.com. Enjoy the cozy dining room and the comforting, casual French cuisine, featuring classic sweet and savory crêpes.

Vermillion 45–210 S. 100 East, Kanab. vermillion45.com. Who would expect a fine restaurant with a French chef in Kanab? But here it is, and it’s excellent.

Whiptail Grill–445 Zion Park Blvd., Springdale. whiptailgrillzion.com. Tucked into an erstwhile gas station, the kitchen is little, but the flavors are big—a goat cheese-stuffed chile relleno crusted in Panko and the chocolate-chile creme brulee.

2025 DIN I NG AWARD

Xetava/ The Rusted

Cactus–815 Coyote Gulch Court, Ivins. therustedcactus.com. Blue corn waffles for breakfast and lunch are good bets. But to truly experience Xetava, dine under the stars in ecoconscious Kayenta. For a full bar and more tasty bites, visit The Rusted Cactus, also on-site.

Statement-Making Whiskey

Decanted whiskey makes a warm centerpiece on your holiday home bar

BY AVREY EVANS ︱ STYLING BY LESLIE SCHOFIELD PHOTOS BY NATALIE SIMPSON/BEEHIVE PHOTOGRAPHY

WARMING WHISKEYS FROM LOCAL DISTILLERS

• High West Rendezvous Rye

• Beehive Distilling Straight Bourbon

• Clear Water Distilling Wednesday Whiskey

• Alpine Distilling Lafayette Bourbon

WINE LOVERS HAVE BEEN USING DECANTERS FOR CENTURIES —why shouldn’t your favorite bourbon receive the same care and showmanship? is gathering season, give your guests a home bar centerpiece that delights their eyes and taste buds. Start by selecting a non-leaded crystal decanter and matching rocks glasses—be wary that most vintage crystal sets contain a higher proportion of lead oxide. If you’re going to be storing whiskey for more than a few hours, make sure your decanter has an airtight seal to prevent oxidation and evaporation. A er properly rinsing the decanter, use a funnel and ll halfway with your whiskey of choice.

Fizz the Season

5 DO’S AND DON’TS FOR POPPING BOTTLES

The soundtrack of the Ber months is popping corks and clinking glasses, here’s our top tips to buying, serving and enjoying Champagne during your holiday celebrations.

DON’T: BUY WITHOUT READING THE FINE PRINT

Champagne labels convey the brand and grape varietal, but they also indicate the sugar amount. Brut Nature Champagnes contain the least amount of residual sugar, presenting a bone-dry palate and unique varietal terroir. For a sweeter dessert pairing, look for Champagne labeled Demi-Sec, which balances acidity with a medium-sweet profile.

BAR GUIDE

The Aerie–9320 Cliff Lodge Dr. Ste. 88, Snowbird Resort, 801-933-2160. snowbird.com

Floor-to-ceiling windows mean drinkers can marvel at nature’s handiwork while feasting from the sushi bar. The menu is global with live music some nights.

Back Door On Edison –152 E. 200 South, SLC, 385-267-1161. backdoorslc.com. This watering hole from the owners of Laziz Kitchen serves Lebaneseinspired bar bites and has a promising cocktail menu.

Bar Nohm–165 W. 900 South, SLC, 385465-4488. barnohm.com. Bar Nohm is more of a gastropub than a sit-down restaurant, with a cocktail menu and Asian fusion sharing plates.

Bar X–155 E. 200 South, SLC, 801-355-2287. barxslc.com. This was the vanguard of Salt Lake’s new cocktail movement, serving classic drinks and creative inventions behind the best electric sign in the city.

Beer Bar–161 E. 200 South, SLC, 385-2590905. beerbarslc.com. Ty Burrell, star of ABC’s Modern Family, co-owns Beer Bar, which is right next to Bar X. It’s noisy, there’s no table service, but there are 140+ brews to choose from and a variety of wurst.

The Bayou– 645 S. State St., SLC, 801-9618400. utahbayou.com. This is Beervana, with 200plus bottled beers and even more on draft.

Beerhive Pub –128 S. Main St., SLC, 801364-4268. @beerhive_pub. More than 200 beers domestic, imported and local—with a long ice rail to keep the brew cold, the way Americans like ’em, are the outstanding features of this cozy downtown pub.

BTG Wine Bar– 404 S. West Temple, SLC, 801-359-2814. btgwinebar.com. BTG stands for “By the Glass” and though BTG serves craft cocktails, specialty beer and good food, the pièces de résistance are the more than 75 wines by the glass.

Casot Wine + Work–1508 S. 1500 East, SLC. 801-441-2873. casotwinework.com. In a town with a dearth of neighborhood bars, Casot is the real deal. Located in the established 15th and 15th hood, this small wine bar is a welcome addition featuring a Spanish forward list from Pago’s Scott Evans.

Contribution Cocktail Lounge –170 S. West Temple, SLC, 801-596-1234. For an escape from the hustle of downtown, pop into the Salt Lake City Hyatt Regency hotel’s cocktail lounge, to enjoy a small bite or a drink from the thoughtful cocktail menu.

Copper Common–111 E. Broadway #190, SLC, 801-355-0543. coppercommon.com. Copper Common is a real bar—that means you don’t actually have to order food if you don’t want to. But on the other hand, why wouldn’t you want to? This bar has a real chef.

The Cotton Bottom–2820 E. 6200 South, Holladay, 801-849-8847. thecottonbottom.com

Remember when this was a ski bum’s town? The garlic burger and a beer is what you order.

Dick n’ Dixie’s – 479 E. 300 South, SLC, 801-994-6919. @dickndixies. The classic corner beer bar where cronies of all kinds gather regularly to watch sports, talk politics and generally gossip about the city and nothing in particular.

AFTER DARK BAR GUIDE

DO: USE PROPER TECHNIQUE WHEN POURING

A seasoned holiday host doesn’t waste a drop of bubbles on an overflowing glass. To avoid foaming, tilt the glass at 45 degrees as if pouring a beer— hitting the side of the flute will allow the bubble to disperse and dissipate. Fill the glass half full for a more consistent sipping experience, and top off frequently.

DON’T: SERVE YOUR CHAMPAGNE TOO COLD.

Champagne served too cold will numb taste buds and dampen the full range of aroma and complexity. Instead of giving your bubby an ice bath after opening, keep the bottle at room temperature. The sweet spot for serving Champagne is between 42°F and 50°F, depending on bottle age and type. A vintage cuvée, for example, should be served between 53.5°F and 57°F.

DO: OFFER A NON-ALCOHOLIC ALTERNATIVE FOR YOUR GUESTS .

Tracey Thompson, President and CEO of local wine brokerage Vine Lore, suggests Zilch Brut Bubbles made from California grapes that aren’t fermented, so there’s zero lingering alcohol in the bubbles.

DON’T: PAIR CHAMPAGNE WITH OVERPOWERING DISHES

The four cardinal flavors that pair exceptionally well with Champagne are: salt, fat, acidity and umami. Truffle fries, oysters, and even pepperoni pizza make great accompaniments to Champagne’s high-acid composition. Avoid spicy dishes and strong garlic flavors, which will only overwhelm the palate.

Baccarat Champagne flutes. $750. Available at O.C. Tanner Jewelers, octannerjewelers.com

East Liberty Tap House– 850 E. 900 South, SLC, 801-441-2845. eastlibertytaphouse.com. Half a dozen beers on draft and 20 or more by the bottle, which rotates regularly. The menu does clever takes on bar food classics.

Flanker– 6 N. Rio Grande, The Gateway, SLC, 801-683-7070. flankerslc.com. A little bit sports bar, a little bit nightclub and a little bit entertainment, with a parlor and bowling alley, private karaoke rooms and a golf simulator.

Franklin Ave.–231 S. Edison Street, SLC, 385-831-7560. franklinaveslc.com. A swanky restaurant and bar by the minds of Bourbon Group. The food is multicultural fusion with roots in modern American.

Felt Bar & Eatery–341 S. Main St., SLC, feltslc.com. Appropriately named after the building where it resides, Felt’s menu is a wonderful mix of classic and more experimental cocktails, shared plates, filling main dishes and bar bites. The Filet and Marrow Tartare is a must.

The Gibson Lounge– 555 S. Main St., SLC, 801-258-6000. grandamerica.com. Grand America’s inimitable style is translated into a cushy but unstuffy bar, the antithesis of the current hipster style. You can actually wear a cocktail dress to this cocktail bar.

Gracie’s– 326 S. West Temple, SLC, 801-819-7565. graciesslc.com. Play pool, throw darts, listen to live music, kill beer and time on the patio and upstairs deck.

Green Pig– 31 E. 400 South, SLC, 801-532-7441. thegreenpigpub.com. Green Pig is a pub of a different color. The owners use eco-friendly materials and sustainable kitchen practices. The menu star is the chili verde nachos with big pork chunks and cheese.

Hive 435 Taphouse– 61 W. St. George Blvd, St. George, 435-619-8435. hive435taphouse.com. Providing a service to the St. George nightlife scene, Hive 435 also serves up live entertainment, gourmet pizza, sandwiches and favorite cocktails.

HK Brewing Collective– 370 W. Aspen Ave., SLC, 801-907-0869. hkbrewing.com. Before the HK Brewing taproom, there was Hans Kombucha, a womenfounded and queer-owned brewery. Now they’re slinging ‘booch-cocktails, local spirits, beer, cider and small bites from their taproom and lounge.

Ice Haus–7 E. 4800 South, Murray, 801-266-2127. icehausbar.com. Ice Haus has everything you need from a neighborhood bar: a wide selection of pub fare, regular entertainment and plenty of seating in the beer-hall inspired location. The menu has great vegan options.

Lake Effect–155 W. 200 South, SLC, 801-532-2068. lakeeffectslc.com. An eclectic bar and lounge with a fine wine list and full menu. Live music many nights.

Laurel Brasserie & Bar– 555 S. Main St., SLC, 801-258-6708. laurelslc.com. Laurel Brasserie & Bar’s food focuses on classic European cuisine with an American approach. Open for breakfast, lunch and dinner, but the real star is the Happy Hour menu.

Lucky 13 135 W. 1300 South, SLC, lucky13slc.com. Known for their heaping burgers and intriguing shot selection, Lucky 13 also offers classic fried dill pickle spears. Order with secret sauce and pair with a buttery chardonnay, bright prosecco or crisp lager—you’ll thank us later.

Oyster Bar– 48 W. Market St., SLC, 801-3224668. marketstreetgrill.com. The nightlife side of Market Street seafood restaurant, the Oyster Bar is a place to begin or end an evening, with an awardwinning martini and a dozen oysters.

The Pearl–917 S. 200 West, SLC, @thepearlslc

The Pearl is a hip space serving craft cocktails and Vietnamese street food. The menu has items like banh mi sandwiches, caramel pork belly and chicken pho.

Post Office Place–16 W. Market St., SL,. popslc.com. Post Office offers craft cocktails, multicultural small plates and the largest selection of Japanese whisky in the state. Ask for a “special delivery” if you’re up for a boozy adventure.

Prohibition–151 E. 6100 South, Murray. prohibitionutah.com. Located right outside the city, this 1920s-inspired hotspot takes you back in time to the roaring twenties.

Quarters Arcade Bar – 5 E. 400 South, SLC; 1045 E. 2100 South, SLC. quartersslc.com

Nostalgic for all those Gen Xers and gamer geeks, Quarters features retro gaming, pinball and a game called Killer Queen, only one in Utah.

Sayonara – 324 S. State St., SLC, sayonaraslc.com. Neon adorns enclosed booths, scenes from anime project on the walls and the bar serves up highballs and Japanese microbrews. It’s like someone picked up a bar in Tokyo and placed it right here in SLC.

Scion Cider Bar–916 Jefferson St., SLC. scionciderbar.com. Cider has often taken a back seat to its more prevalent siblings, wine and beer, but not at Scion. It’s another favorite bar in the Central Ninth.

Seabird Bar & Vinyl Room–7 S. Rio Grande, The Gateway, SLC. seabirdutah.com. A great little locally owned bar in the Gateway with great views, Seabird features a fun little patio, friendly bartenders and plenty of style.

The Rest and Bodega – 331 S. Main St., SLC, bodegaslc.com. The neon sign says “Bodega;” drink a beer in the phone booth-sized front or head downstairs to The Rest. Order a cocktail, settle into the book-lined library, take a booth or sit at the bar.

The Shooting Star–7350 E. 200 South, Huntsville, @shootingstarsaloon. More than a century old, this is gen-you-wine Old West. The walls are adorned with moose heads and a stuffed St. Bernard.

Thieves Guild Cidery 117 W. 900 South, SLC, thievesguildcidery.com. In the Central 9th neighborhood, this cidery has put in the work to develop experimental cider and meads fit for an adventurer with a period-fantasy aesthetic to match.

Varley– 63 W. 100 South, SLC, varleyslc.com. A craft cocktail bar and lounge situated right next to its companion restaurant The Ivy. The modern aesthetic pairs well with a classic cocktail and conversation.

The Vault–202 S. Main St., SLC, bambara-slc. com. A quintessential hotel bar with big windows overlooking pedestrian traffic. Special cocktails may be themed to what’s on stage across the street at Capitol Theatre.

Batch It

Tricks of the trade to simplify your holiday beverage creations and keep the conviviality going at your seasonal celebrations

BY AVREY EVANS

PICTURE THIS: You’re hosting a holiday get-together with all your favorite people. The menu is set, lights are hung and the tree is trimmed in all its glory. But when cocktail hour comes around, you find yourself chained to the bar cart, stirring martinis and reminding Uncle Bob for the fourth time: “No, we don’t have Rumple Minz.” Save yourself the trouble this holiday season by premaking a batch of partypleasing cocktails. We’ll show you the way.

BATCH IT: Krampus Manhattan

This black Manhattan variation will warm even the grinchiest of holiday guests. In place of sweet vermouth, this recipe calls for Sfumato Amaro; a smoky Italian liquor made from Chinese rhubarb. To emulate the dilution that would occur through stirring, add neutral filtered water.

INGREDIENTS

• 18 oz Rye whiskey of your choice

• 9 oz Sfumato Rabarbaro Amaro

• 3 oz filtered water

• 18 dashes Angostura bitters

• 18 dashes orange bitters

METHOD

Combine all liquids and store in the fridge (Note: Amaro will become slushy if kept in the freezer). When ready to serve, measure out 3 oz in a chilled Nick & Nora glass. Zest with a lemon peel and discard, then garnish with brandied cherries and enjoy.

BATCH IT: Winter Sangria

Who says sangria belongs to summer? This coldweather red wine punch can be batched days in advance—the more time for those lovely winter fruits to infuse, the better. Select a dry red wine based on your preferences; we recommend an Argentine Malbec or Spanish Tempranillo, and infuse it with seasonal fruits like persimmons, oranges, pears and pomegranate.

Wakara Bar– 480 Wakara Way, SLC. One of the few bars on the east bench, Wakara serves craft cocktails and hosts live music, trivia nights, liquor education and even, occasionally, drag queens

Water Witch–163 W. 900 South, SLC, waterwitchbar.com. Three of Utah’s leading bartenders join forces in this charming tiny bar. Whether you want a classic drink or a cocktail customdesigned to your taste, this is the place to belly up.

Whiskey Street– 323 S. Main St., SLC, whiskeystreet.com. This stretch of Main was once dubbed “Whiskey Street” because it was lined with so many pubs and bars. A 42-foot-long cherry wood bar encourages you to bend the elbow.

Why KiKi– 69 W. 100 South, SLC, whykikibar.com

A tropical beach-themed club invites you to get away from it all. Enjoy a fruity drink in a tiki glass (or bowl!) or shake it on the dance floor. Don’t miss Taco Tuesday or the drag shows.

Zest Kitchen & Bar–275 S. 200 West, SLC, zestslc.com. Zest offers hand-crafted fresh juice cocktails with the same emphasis on local and organic ingredients as the food.

Beers & Brews

Bohemian Brewery–94 E. 7200 South, Midvale, bohemianbrewery.com. Enjoy the lagers beloved by Bohemian’s owners’ Czech forebears, following the ancient Reinheitsgebot or German Purity Law.

Bewilder Brewing– 445 S. 400 West, SLC, bewilderbrewing.com. In a building decked out with an awesome Trent Call mural, Bewilder Brewing has house-made sausages and a beer list that skews toward traditional German styles.

1500 E Black Desert Dr. Ivins, UT 84738 BlackDesertResort.com

SCANDINAVIAN & AMERICAN CUISINE SINCE

1952

Desert Edge Brewery–273 S. Trolley Square, SLC, desertedgebrewery.com. Decades of experience sets Desert Edge apart from all the others. This classic Salt Lake bar (and restaurant) continues to innovate its brews.

Epic Brewing Company–

825 S. State St., SLC, epicbrewing.com. Epic became Utah’s first brewery since prohibition to exclusively produce high-alcohol brews when it opened in 2018. Enjoy them at the brewery two ounces at a time or take some to-go seven days a week.

Fisher Brewing Company–

3 20 W. 800 South, SLC, fisherbeer.com. Fisher takes its name from a brewery originally founded in 1884, but the brews and low-key atmosphere are strictly right now. One of the few in town that has cask ale occasionally.

Grid City Beer Works–

333 W. 2100 South, South Salt Lake, gridcitybeerworks.com Grid City does triple-duty as a pub, brewery and restaurant. They also triple the ways they serve their one-of-a-kind beers—cask, nitro or CO2.

Hopkins Brewing Company–1048 E. 2100 South, SLC, hopkinsbrewingcompany. com. If you like craft beer served with a focus on sustainability, “The Hop” could be your new favorite watering hole. The vibe fits the Sugar House scene with frequent live music.

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AFTER DARK BAR GUIDE

INGREDIENTS

• 1 bottle of dry red wine

• ¼ cup brandy

• ¼ cup Grand Marnier

• 1 sliced orange

• 1 sliced pear

• ½ cup pomegranate seeds

• 2 sliced persimmons

METHOD

Add fruits to a large pitcher and lightly muddle; toss in a few dashes of ginger or cinnamon for some extra holiday aromatics. Add all liquids and stir. Store in the fridge for at least 2 hours. When you are ready to serve, pour into wine glasses and top with effervescent ginger ale.

BATCH IT: The Pre-tini

Serving martinis is a must at any holiday party, but pre-diluting them ahead of time will save you the headaches and wrist fatigue. Make one version with gin, and another with vodka to appease all manner of martini snobs. And if you want to go the extra mile, arrange a garnish board with several variations of olives, cocktail onions and lemon twists. You might even throw in a few wild cards, like caper berries, Botija olives and gherkin pickles.

METHOD

Add 4 parts spirit to 1 part water to mimic the dilution achieved through stirring. Add the bottle to the freezer and rest in an ice bath when ready to serve. On your martini bar cart, chill a bottle of vermouth, Lillet and olive brine so guests can customize the martini to their liking.

Kiitos Brewing– 608 W. 700 South, kiitosbrewing.com. Kiitos brews are on several menus around town. But if you stop by the brewery to taste, you can play pinball, too.

Level Crossing Brewing Company– 2496 S. West Temple, South Salt Lake; 550 S. 300 West, SLC, levelcrossingbrewing.com. A welcoming bar and community-minded gathering place for trivia and board game night and, of course, hand-crafted beer and wood-fired pizza.

Mountain West Cider– 425 N. 400 West, SLC, mountainwestcider.com. With handcrafted ciders ranging from dry to sweet, all named for Utah’s iconic natural features, the people at Mountain West Cider know their craft and their community.

Park City Brewing–764 Uinta Way #C1, Park City, parkcitybrewing.com. Their core beers are brewed in Park City. The brewpub is kid-friendly, making it the perfect family après spot.

Prodigy Brewing–25 W. Center Street, Logan, prodigy-brewing.com. A family-friendly brewpub, Prodigy serves an upscale twist on classic brewpub fare and beers.

Proper Brewing Co.– 857 S. Main St., properbrewingco.com; 1053 E. 2100 South, SLC, craftbyproper.com. From the same proper folks who brought you the Publick House, Proper Brewery and Burgers hugely expands the brewing capacity of the original.

Red Rock Brewery–254 S. 200 West, SLC, redrockbrewing.com. A longtime favorite for tippling and tasting, the pub draws on 45 recipes for its rotating selection.

RoHa Brewing Project–30 E. Kensington Ave., SLC, rohabrewing.com. A friendly local taproom in the heart of Salt Lake’s Ballpark neighborhood. This taproom offers a variety of draft and high-point beer, cider, wine, canned cocktails and spirits.

Roosters Brewing Co.–253 25th Street, Ogden, roostersbrewingco.com. A local favorite in the heart of Historic 25th Street in Ogden, Roosters Brewing Co. offers both a comfortable dining experience in their restaurant and a 21+ tap room.

SaltFire Brewing–2199 S. West Temple, South Salt Lake, saltfirebrewing.com. Located in a distilling and brewery hub of South Salt Lake, SaltFire brings tongue-in-cheek labels of its tasty craft brews.

Salt Flats Brewing Co.–

2020 Industrial Circle, SLC, saltflatsbeer.com. Born in a garage—the Garage Grill to be exact—Salt Flats’ drinkable beers each takes its name from racing and motorsports culture.

Shades Brewing–1388 S 300 West , SLC, shadesbrewing.beer. A mom-and-pop brewery supplying many local restaurants, check the website and stop by their tap room.

Squatters/Corner

Brew Pub –

147 W. Broadway, SLC; 2110 Highland Dr., SLC, saltlakebrewingco.com. The original breweries merged to form Utah Brewers Cooperative and are now in the hands of Salt Lake Brewing Company. Squatters and Wasatch are the most-visited watering holes in Salt Lake.

Talisman Brewing Company–

1258 Gibson Ave., Ogden, talismanbrewingco.com. At Talisman’s friendly tap room, you can stay and drink or pick up beer to take home. Patrons are welcome to bring their own food or order from a nearby restaurant. Dog friendly.

TF Brewing–936 S. 300 West, SLC, tfbrewing.com. Brewmaster Kevin Templin has a long history in Salt Lake’s beer scene. Enjoy his meticulously made German-style beer and don’t miss game night.

Uinta Brewing Company–

1722 S. Fremont Dr., SLC, uintabrewing.com. Founder Will Hamill says, “We make beer. Period.” Uinta produces certified organic beers and beer in corked bottles.

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AFTER DARK BAR GUIDE

BATCH IT: The Utah Nog

You might hate to love it, but eggnog is a holiday sipping staple for a reason. In Utah, we love the custard-like concoction so much—we named a town after it. Just southeast of Capitol Reef, Eggnog is a desolate little town where the ‘nog isn’t just a beverage, it’s a state of mind. And if you aren’t up for making it from scratch, Rosehill Dairy is a local dairy farm in Hyrum that makes and even delivers eggnog during the holidays. Visit rosehilldairy.com for more info.

INGREDIENTS

• 4 oz Rye Whiskey or Cognac

• 4 oz Disaronno Liquor

• 16 oz Rosehill Dairy Eggnog

METHOD

Mix liquids and pour into a chilled punch bowl. Set out a ladle, rocks glasses and nutmeg powder for garnish.

Rosehill Dairy has been operating since 1972, their holiday product is a beloved neighborhood beverage.

Spice up eggnog toppings with candy cane shavings, star anise, or gingerbread.

LOCAL DISTILLERIES

A selection of Utah-based distilleries. Call ahead to confirm tasting room hours and availability for tours and private tastings.

• Alpine Distilling—7132 N. Silver Creek Rd., Park City, alpinedistilling.com.

• Beehive Distilling—2245 S. West Temple, South Salt Lake, beehivedistilling.com.

• Clear Water Distilling Co.—564 W. 700 South, Ste. 401, Pleasant Grove, clearwaterdistilling. com.

• Dented Brick Distillery—3100 S. Washington St., South Salt Lake, dentedbrick.com.

• Eight Settlers Distillery—7321 Canyon Centre Pkwy., Cottonwood Heights, eightsettlersdistillery.com.

• High West Distillery—27649 Old Lincoln Hwy, Wanship, highwest.com.

• Holystone Distilling—207 W. 4860 South, Murray, holystonedistilling.com.

• Moab Distillery— 686 S. Main St., Moab, moabbrewery.com.

• New World Distillery—4795 2600 North, Eden, newworlddistillery.com.

• Ogden’s Own Distillery– 615 W. Stockman Way, Ogden, ogdensown.com.

• Outlaw Distillery–552 W. 8360 South, Midvale, outlawdistillery.com.

• Proverbial Spirits–4175 Forestdale Dr., Park City, proverbialspirits.com.

• Salt Flat Spirits—2020 Industrial Cir., SLC, saltflatsspirits.com.

• Simplicity Cocktails—335 W. 1830 South, SLC, drinksimplicity.com.

• Sugar House Distillery—2212 S. West Temple, #14, SLC, sugarhousedistillery.net.

• Vintage Spirits Distillery— 6844 S. Cottonwood St., Midvale, vsdistillery.com.

• Waterpocket Distillery—2084 W. 2200 South, West Valley City, waterpocket.co.

Be Social

faces and fun from around the beehive state

The 17th Annual Craft Lake City DIY Festival Presented By Harmons

Aug. 8-10, 2025 • Utah State Fairpark

The 17th Annual Craft Lake City DIY Festival Presented By Harmons is Utah’s largest localcentric celebration of art, music, science and technology. Featuring more than 500 local artisans, vintage vendors, foodies, youth entrepreneurs, performers and STEM exhibitors, the DIY Festival showcases the best of Utah’s creative community. Hosted each August at the Utah State Fairpark, it’s the ultimate celebration of all things handmade in Utah.

The 17th Annual Craft Lake City DIY Festival Presented By Harmons

Aug. 8-10, 2025 • Utah State Fairpark

1 Hondo Booth, Esmé Booth 2 Tanner Waite, Siah Collins 3 Tiana Young, Calvin Tucker

4 Camille Nugent, Tobias Ledbetter 5 Lee Newhaller, Chad Berry 6 Acadia Herbst

One Burton Grand Opening

June 11, 2025 • South Salt Lake

Photos courtesy Red Head Marketing

New York City and Salt Lake City developer Abstract Development hosted the Grand Opening of One Burton—a visionary, mixed-use development in South Salt Lake’s new Downtown District—on Wednesday, June 11, 2025. More than just a place to live, One Burton was designed to attract residents drawn to creativity, design, and community. It adds to South Salt Lake’s artistic spirit with art at every turn. Inside, a private gallery anchors the experience, while outside, a four-panel butterfly mural by renowned French artist Mantra connects Main Street to the rear facade, celebrating native Utah species and elevating the neighborhood’s public art.

1 Leadership Teams & Project Teams from ABSTRACT Development Group, Jacobsen Construction & Architectural Nexus

Eat Drink SLC

Sept. 10 & 11, 2025 • Tracy Aviary, SLC Photos by Austen Diamond Photo + Film @austendiamondphoto

Now in its 11th year, Eat Drink SLC welcomed more than 800 guests for two nights in September at the Tracy Aviary. Thirty-six food and drink vendors provided the menu for patrons to nibble, nosh, sip and swirl the evening away while enjoying live music. The event also raised $55,000 for three local nonprofits: New Roots, Tracy Aviary and SB Dance. For more information, visit eatdrinkslc.com.

1 Oquirrh Co-Owner Angelena Fuller, Executive Chef Andrew Fuller, Breyn McCormick, Igor Legname 2 Team Vine Lore , Andrea Salazar, Tracey Thompson, Pauline Sargetakis, Amanda Plummer, Julia Dehring 3 Ed Cable 4 Provisions Executive Chef Tyler Stokes 5 Curbside Theatre, Arielle Hassett, Kate Losser, Nora Price

‘The Lights’

Nothing says Utah at Christmas like the lights at Temple Square

BY JEREMY PUGH

Bright Future

Since 2019, Temple Square has been undergoing a massive renovation that stemmed from important upgrades to the seismic safety of Temple. While construction has limited access to some areas in previous years, new sections have been reopened. This year, the Main Street Plaza, o ce building plaza, and the new gardens north of the Tabernacle will be open. The project is to be done next year with the full grounds and Temple reopening fully in 2027.

FEW THINGS ARE A MORE certain sign that you are, in fact, a Utahn than possessing memories of walking through Temple Square’s annual Christmas lights display. Around here, the display of thousands of lights central to the holiday season is so central that it is, in fact, known simply as “the lights.” As in, “When are you going to see the lights?” Or, like a New Yorker talking about the Van Wyck Expressway during rush hour: “What? You’re trying to drive through downtown at this hour? You know you’re gonna hit ‘the lights’ tra c.”

e memory goes like this. You are likely a very little person, bundled up like Ralphie’s brother in A Christmas Story, moving through the most people you have ever been around in the slow slogging pack of your family. You’re whole family. We’re taking mom, dad, cousins, aunts, heck, even grandma made it out for another year.

“You have to go,” your mom tells you. “It might be grandma’s last year.” Which is your rst existential dilemma. “What did she mean by ‘last’ year?” But there’s no time to explore the intricacies of mortality because you need to “get your little butt in the car now!”

But wowza! Every teeny twig of every tree on Temple Square is blazing with lights. Christmas hymns play around the grounds, lending a solemn, important air to the occasion. Grandma is smiling at you, telling you stories about her rst experiences seeing the lights, lighting up as she sees you light up.

At the center is, of course, the Nativity, the focus of a timed show that goes o like Old Faithful every half hour as the manger and creche are lit with a spotlight and a booming, sonorous voice pronounces to the Wise Men:

Fear not: for, behold, I bring you good tidings of great joy, which shall be to all people. For unto you is born this day in the city of David a Savior, who is Christ the Lord. Mind. Blown. You even forget for a moment your theories about what’s in that big box under the tree. (Hopefully, Legos.)

Dad has a thermos of cocoa. As you sip and hold back your brother from his repeated attempts to escape into the crowd, you notice that everyone you love and who loves you is happy and full of that Christmastime joy that becomes more and more elusive as we age, and becomes imprinted in your mind. is, you now understand, is Christmas.

The Diamond of Legend.