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Monday, February 28, 2011 - 23:00

Showcasing Food Sourced Within 200 Miles of Park City

PARK CITY, Utah (For Immediate Release) " As a key component of Canyons' extensive re-creation, the resort announces the opening of The Farm Restaurant. The new restaurant features seasonal, modern American cuisine showcasing ingredients sourced largely from farms located within 200 miles of Park City. Under the direction of John Murcko, Vice President of Culinary Services at Talisker, the restaurant will be the cornerstone of the new culinary offerings at Canyons and raise the bar on slope-side dining.

"As the last of six new restaurants unveiled at Canyons this ski season, The Farm represents the future of dining at the resort," said Murcko. "Our team has always worked with local farmers, but now we're taking this philosophy one step further. We'll be partnering with Summit County ranchers to raise cattle, harvesting milk with local dairies, and establishing a network of greenhouses and growers to produce for us. The Farm is a great way for us to support the incredible local purveyors that surround Park City while also delivering a great new dining experience to our guests."

Located at Ski Beach across from the Red Pine Gondola, The Farm was designed by Paul Boardman, Chief Development Officer of Talisker Mountain Incorporated, and Rebecca Buchan, Principal of Denton House Design & Architecture. The concept was inspired by the clean lines of a historic barn and features local, natural and raw materials that complement its mountain setting. Through the use of simple lines, interesting textures and an engaging combination of wood, glass, stone and steel, the design of the restaurant embodies the energy and excitement of Canyons' newly re-created Resort Village and Ski Beach gathering areas, located adjacent to the restaurant. With seating for 129 inside and 110 outside, The Farm features a main dining room as well as outdoor dining and lounge areas where guests can relax in front of the fireplace and enjoy sweeping views of the mountain.

The highly seasonal menu celebrates Utah agriculture with inventive modern American dishes that focus on quality local ingredients. The dinner menu includes starters such as Short Rib & Potato Pierogi with White Cheddar and Sage ($12); Heritage Valley Chicken & Pistachio Bread Salad with Herbed Lemon & Red Wine Vinaigrette ($12); Pulled Pork Corn Dogs with Honey Mustard ($13); and Farm Rockefeller with Pork Belly, Spinach and Beehive Cheese ($12). Main dishes include Crispy Skin Chicken with Cheddar Waffles and Cider Poached Rutabaga ($26); Grilled Summit County Ribeye with Blue Cheese Mashed Potato Grits ($36); Bourbon Braised Pasture Raised Berkshire Pork with Corn Bread Stuffing & Pineapple Honey ($32); and Utah Blue Rainbow Trout with Sweet Potato Hash ($29).

Murcko and his culinary team have carefully selected each of the farms that will supply ingredients for the restaurant; the list of purveyors is expected to grow over time. Initial local Utah purveyors include:
"¢ Summit County Beef in Coalville
"¢ Roberts Ranch & Gardens in Spanish Fork
"¢ Heritage Valley Farms in Tremonton
"¢ High Star Ranch in Kamas
"¢ Ballard Farms in Smithfield
"¢ Morgan Valley Farms in Morgan
"¢ Beehive Cheese Company in Ogden
"¢ Zoe's Garden in Layton
"¢ Mountain Valley Trout in Smithfied
"¢ Canyon Meadow Ranch in Altamonte
"¢ Boldcreek Ranch Farms in Woodland
"¢ Slide Ridge Honey in Mendon

As Vice President of Culinary Services at Talisker, which owns Canyons Resort, Murcko's focus is to provide extraordinary guest and member experiences with delectable cuisine made from scratch. Salt Lake Magazine named Murcko the Best Chef in Utah in its 2011 Dining Awards. The Farm joins Talisker on Main and Spruce at Waldorf Astoria Park City in the prestigious Talisker Restaurant Collection, which brings together the company's signature dining outlets where memorable food experiences are created, one course at a time.

The enhancements unveiled at Canyons mark the most extensive on-mountain improvements made by any ski resort in North America this season. The ski resort unveiled the new "Ski Beach" gathering area, the most technologically advanced chairlift in North America, a new direct-connect gondola located in the village center, 300 acres of new terrain and new snowmaking capabilities, along with six new dining outlets this season.

The Farm will be open daily for lunch (11 a.m. " 3 p.m.), après ski dining (3 p.m. " 5 p.m.) and dinner (5:30 p.m. " 10 p.m.). The restaurant can be reached directly at (435) 615-8060.

About Canyons
Canyons, a Talisker mountain destination, offers 4,000 acres of exceptional skiing and snowboarding terrain, 176 trails, 5 world-class lodging properties including 35,000 square feet of flexible meeting space and a variety of dining options. Salt Lake City International Airport is just 35 minutes away and provides unparalleled access from anywhere in the world. For a taste of the new and exciting Canyons, go to www.theCanyons.com.


Media Contacts:

Murphy O'Brien Public Relations / 310-453-2539
Emily Peterson, epeterson@murphyobrien.com
Sarah Siler, ssiler@murphyobrien.com
Christie Stewart, cstewart@murphyobrien.com