Welcome to the FIRST in a series of Wasatch Mountain Table Dinners presented by Solitude Mountain Resort. I’m a Salt Lake City native and I never take it for granted that 10 minutes on the freeway and we are in one of the most beautiful places on earth, Big Cottonwood Canyon. When asked to attend this event and share my experience I didn’t hesitate. To be able to share a suburb meal created by one of Salt Lake City best local chefs using local, fresh ingredients served creek side is a no brainer, not to mention leaving the hot city for fresh mountain air is a must.

Upon arrival we are greeted with a fresh minty champagne apple juice cocktail served with a splash of soda water. Just what we needed to wet the whistle and enjoy with our appetizers.

We are also greeted by our friend Miss Lisa McCune, she help the owner of Solitude and host of this event Mr. Scott DeSeelhorst promote this fabulous dinner. Miss Lisa is one the power houses behind the Taste of the Wasatch.

One of the first apps was this Bruschetta of Romesco with grilled green onions and black garlic– yum. I loved the bbq flavor of the green onions it paired well with our fresh minty cocktail.These little morsels of goodness are a M&M Farm Yukon gold potato pillow with wild American Sturgeon Cavier (just a fancy name for tobiko- if you have had sushi most likely you’ve had American Sturgeon Cavier). Light, crispy- delicious! I can’t belive I only got one! (Don’t be late like us!)

I loved deviled eggs and I am happy they are en vogue again. These are Clifford Farm deviled eggs with Icicle radish, Italian summer black truffles, and chives. Creamy, and a little spicy.

There are 40 seats available for these communal dinners, the next event will be July 28, August 4, August 18 and September 15. Appetizer reception @5, dinner @6! $95 person, $125 w/wine pairings.  To make a reservation contact Deena Stevenson @801-536-5722


Meet the dream team for this event, (from left to right) Chef Mike Richey, (in the back) Kelli Bess from Slide Ridge Honey, Scott DeSeelhorst (owner of Solitude and our host), and (in front) Miss Lisa.

The perfect date, my sweetie. Bill, Billy, Master William

Here we go… Our first course, Arugula salad with cherries, roasted beets, and house made ricotta cheese. Light beets, fresh cherries, spicy arugula, creamy ricotta dressed with my new favorite ingredient Slide Ridge Honey Vinegar.


Next: My favorite of the night, Rustic maple torta with braising greens, chevre (goat cheese) caramelized onion, and balsamic, dressed with fresh mint, parsley, cilantro, olive oil and salt. I love greens and this torta was perfection, the greens were not bitter the crust was light and flavorful and the fresh herbs kept this dish light.

This was the only red served that evening and it came from Scott DeSeelhorst (the host for the evening) winery, Snake River Winery just outside Boise. I usually don’t drink red wine in the summer but this Sangiovese went perfect with the torta.

The Main Event: Wild King Salmon with snap peas, roasted eggplant, zucchini, cherry tomatoes, basil nage and corn pone. Let me say this, I have no idea how you make a corn pone BUT I will be finding out because I couldn’t get enough! I even dipped into Bill’s portion, pure fresh corn flavor! This dish was exquisite, the flavors of the season on one plate- perfection! 

Dessert: Stone fruit tart with apricot, ice cream and Bourbon caramel. I am not a dessert fan nor do I crave sweets but the tart of the apricots cut through the sweet of the caramel, so much so that it took everything I could not to lick the plate. This tart served with a nice cup of hot coffee while the sun set over the Wasatch Mountains was a great end to this unique experience.

Thanks to our local growers, manufactures, and ranchers: M&M Farm, Slide Ridge Honey, Sandhill Farm, Clifford Farm, and Mystic Salmon