Locally Sourced Foods Are Catching On.

Snowbasin Executive Chef Scott Sniggs (l) with Executive Sous Chef Aric Glanville. Credit: Harriet Wallis
Snowbasin Executive Chef Scott Sniggs (l) with Executive Sous Chef Aric Glanville.
Credit: Harriet Wallis

At Snowbasin, Utah, chefs have embraced locally sourced meats including beef, lamb and elk, vegetables, cheeses and honey. Their dinner creations get rave reviews. Every bite comes from less than 50 miles away.

Other resorts also find that local fare makes sense. Ask around in your area to learn which resort restaurants are going local. It’s a win-win for all: the farmer, rancher, restaurant, and you ,the diner.

For Snowbasin, it’s an environmental decision. The resort concentrates on working hand in hand with local suppliers throughout the year. “If I can find it locally, I source it there,” said Executive Chef Scott Sniggs.  ” I want to support and showcase what’s around us.”

Local resident John Borski is a Julliard-trained ballet dancer turned organic farmer who supplies the resort with garden fresh vegetables.

“When I lived in New York City, I paid a fortune for fresh produce. But apples fell off my grandmother’s tree here in Utah, and she threw them away,” he said. “I was looking for something that wouldn’t require an entire ballet company!” He’s passionate about working his four-acre organic farm. “I’m out before daylight digging up potatoes by flashlight to deliver them fresh,”  he said.

Dinner with a view at Snowbasin's mid-mountain restaurant. Credit: Harriet Wallis
Dinner with a view at Snowbasin’s mid-mountain restaurant.
Credit: Harriet Wallis

Likewise, Wes Crandall, a young rancher in a plaid shirt and cowboy hat, raises the locally famous Morgan Valley lambs. They’re also organic—open range, grass fed with no steroids, no hormones, and no antibiotics.

Restaurants that use locally sourced foods might offer you a new experience for your dining pleasure. Bon appetite.

Snowbasin, located near Ogden, was the 2002 Winter Olympics venue for the men’s and women’s downhill, super G and combined ski races. It offers specialty dining events throughout the year.

 

Organic spinach, carrots and lamb topped with a wildflower. Credit: Harriet Wallis
Organic spinach, carrots and lamb topped with a wildflower.
Credit: Harriet Wallis

One Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

*