PCStyle Winter 2019/2020

“I think of myself as a

good interpreter.

I talk really good dog.

They get me, and I get them.”

—Samantha Bednar

It all started the year she got a puppy for Christmas.
She named the Australian shepherd, golden retriever mix
Joe and started training him. “I watched movies and read
books,” she explains. She was just 13 and had no idea that
she had taken the first step on her career path. Joe was such
an awesome dog that her parents’ friend offered to buy him.
But he wasn’t for sale. Instead, they suggested that Bednar
help him train his own dog, and just like that she earned her
first paycheck training dogs.

“I was a bossy kid,” she says. “Those leadership skills were
ingrained. I should thank my brother for letting me boss him
around.” The Utah-native graduated from high school and
considered going to art school in Florida. Her parents asked
her what she really wanted to do, and she answered, “I want
to train dogs, but I can’t make any money doing that.” Her
parents disagreed.

So, Bednar enrolled in the Triple Crown Academy (now
known as Starmark Animal Behavior Center) and flew to
Hutto, Texas to attend an intensive, three-month, hands-on
training program. “We worked with rescue dogs,” she says.
“First, we learned how to teach a dog. Then we learned how
to teach a human how to teach a dog.” When she graduated
as a Certified Canine Trainer & Behavior Specialist, she was
the youngest person in her class.

In 2006, she moved to Lithia, Florida, opened her own
doggie day care center, and ran it single-handedly for two
years. “I had 40 dogs, I was doing classes, lessons, day care,
and grooming all by myself,” Bednar says. “I wanted to please
everyone. But I got fried and needed to take a break.”

When her day care closed, other day care centers who
inherited the dogs that had been to her program started call-
ing her. How had she done it? There were dogs of all breeds
and sizes, with next to no issues. She realized she had a secret
formula and, after recruiting her family to help, opened Active
K9 Training Center in Park City in 2013.

Dad helps with training, Mom helps with education, and
her brother, Mike, runs the office. It’s an impressive setup
that includes several package options with multiple levels. If
you’ve got a new puppy who needs basic housebreaking and
manners training, a pooch who needs to break a bad habit,
or are looking to take training one step further and enroll
in school, Active K9 has you covered. They offer private and
group classes as well as a Montessori dog school.

“Every class is customizable,” Bednar says. “Individual
training focuses on the dog and the owners, group training
adds a little more distraction and variety, and Montessori
makes sure they don’t learn bad habits.” n

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MOUNTAINSTYLE LIVING

COMING HOME

SMART DEVELOPMENT IN THE HEART OF CANYONS VILLAGE

WORDS Evie Carrick | IMAGES Gillian Hunter and Courtesy

WHEN BRIAN SHIRKEN MOVED TO THE UNITED STATES FROM SOUTH AFRICA IN 1983, ONE OF THE FIRST THINGS
HE DID WAS SKI PARK CITY. FAST FORWARD 36 YEARS AND I’M TALKING WITH SHIRKEN FROM HIS HOME IN PARK
CITY. HE’S HOSTING EXTENDED FAMILY AND THEY’VE JUST RETURNED FROM A BIG HIKE UP PINECONE RIDGE. THE
WEATHER IS SHIFTING INTO FALL AND THE FAMILY IS TOGETHER TO ENJOY THE FINAL SPOILS OF SUMMER.

“Park City has become a place for us to spend quality time and design—to acquire land, build and sell homes, and develop
with family and friends, and over the years we’ve created really projects like The Kimball on Main.
wonderful family traditions and rituals where friends and family
gather on a regular basis,” explains Shirken, who says he and his And eventually, it all led back to where the family’s ski his-
wife, Kirsten, often “have a house full of people.” tory began: Canyons Village.

Establishing Park City as their home away from home was Brian’s real estate company, Columbus Pacific, developed
a long time coming for the Shirkens. Their two kids—Ben and the ski-in, ski-out Apex Residences, and is now working on the
Zoe, now 22 and 20, respectively—learned to ski and board at brand-new Pendry Hotel & Residences. Pendry, which broke
Canyons Resort. The family regularly visited Park City from their ground in August 2019 and is set to open for winter 2021,
California home base, and in 2008 they took the plunge and shows off the Shirkens’ first-hand understanding of what visi-
built a home, ready to put down some roots. tors to Canyons Village want and need.

Building their own home inspired the couple—who collec- “We’ve learned a lot about the visitor experience in Park
tively have decades of experience in real estate development City over the past 20-plus years; we understand what people
are looking for when they come here as well as what’s missing.

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MOUNTAINSTYLE LIVING

Most of what we do is rooted in our own experi- “... WE UNDERSTAND WHAT PEOPLE ARE LOOKING FOR
ences,” says Brian. “Pendry is a more contempo- WHEN THEY COME HERE AND WHAT’S MISSING.”
rary version of a five-star, self-contained village
in the way it is designed, activated, and ener- —BRIAN SHIRKEN
gized by the mountain lifestyle.”

The project is also a family affair. Kirsten is
involved in all aspects of design and the duo is
putting their soul into the project, which is part
of a bigger goal to revitalize Canyons Village.
Brian explains that the Canyons Village Master
Plan led by TCFC Finance Co., Replay Resorts,
and Vail Resorts is focused on “executing the
longer-term vision for the Canyons” and that
the result will be a more vibrant, community-fo-
cused Canyons Village.

When the ski-in, ski-out Pendry Residences Community Foundation to support nonprofits
open in 2021, the six-floor, three-building con- that work on issues relating to the immigrant
temporary property will not only offer high-end community, early childhood education, and the
rentals and ownership opportunities, but will environment.
also boast a rooftop pool, spa, indoor and out-
door gathering spaces, and a handful of restau- The family’s impact on the community has
rants, bars, and shops. been persistent and evolving. Many years after that
first pivotal 1983 ski trip, the Shirkens find them-
In addition to their work on Pendry, the selves happily at home in the Wasatch mountains.
Shirkens, who now spend much of their time in “It’s been a great evolution for us,” explains Brian.
Park City, have been working with the Park City “It’s a return to where we started.” n

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PC-StyleMag.com | WINTER • SPRING 2019-2020

PARK CITY

—Desserts—

Raw ~ Vegan ~ Gluten Free

Mention PCStyle and receive 20% off your order. Order at parkcitydesserts.com or call 435.922.0059

WWW.PARKCITYPHOTOGRAPHERS.COM

Deborah DeKoff • 435.513.3814 • [email protected]
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PC-StyleMag.com | WINTER • SPRING 2019-2020

MOUNTAINSTYLE LIVING

HISTORIC PARK CITY

WORDS Evie Carrick | IMAGES Courtesy Park City Chamber Bureau

B EFORE HISTORIC PARK CITY EVOLVED INTO THE HEART OF A WORLD-CLASS SKI
DESTINATION, IT WAS THE CENTER OF A SILVER MINING TOWN TURNED GHOST
TOWN WITH MORE THAN ITS FAIR SHARE OF STORIES.
Today, the oh-so-picturesque Main Street in the center of the action. Live music,
is lined with quaint buildings (some from the art galleries, and high-end cocktails LOCAL TIPS
mining era) and surrounded by mountain are steps away, and the winter-season
views. On a stroll through Historic Park City energy is palpable. From families making “A morning stroll on Main Street with a cof-
you’ll be greeted by more than 250 shops, their way to Firewood for a cozy family fee in hand, in search of a warm and cozy
restaurants, and spas—and if you have a ski meal to ski bums sharing the day’s high- place for breakfast is a great way to start
day planned, the Town Lift will whisk you lights over a beer at No Name, Historic the day. Hopping on Town Lift for a few
onto Park City Mountain within minutes. Park City has long held the city’s heart— hours of skiing at Park City Mountain and
and its role as the community’s gathering taking the free trolley up the street (who
Guests who opt to stay and play in place is just as strong today. n likes to walk uphill in ski gear?) to a fun
Historic Park City will find themselves lunch spot. The afternoon would include a
spa treatment and browsing through col-
lections at our local shops and galleries. I’d
wrap it all up with dinner and listening to
live music at a few places along the street
as the evening ends.”

—Alison Kuhlow,
executive director at Historic Park City Alliance

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OLD TOWN JEWEL

Preserving Park City History

4 2 2 O N TA R I O AV E N U E

Built in 1905 by immigrant newlyweds Amelia Hall and Theodore Neimuth, this restored Victorian historic jewel has been home to only four
Parkite families over the past 115 years. The longest owners—and most renowned—were Ella and“Shorty”Sorenson who lived in the house
for 58 years. The nearby stairs leading to Main Street—Shorty’s Stairs—are the namesake of the beloved Park City miner.
In 2015, locals Hamilton & Barbara Easter were drawn to the property and its storied past. Their vision was to help maintain Park City’s historic
architecture by restoring the residence to its original footprint and exterior design, while adding a modern addition. Working with architect
Bill Mammen, interior designer Kay Mammen, and builder Garrett Strong of Tall Pines Construction, Barbara says she knew “the finished
product would meet our goals of beauty, function and preserving Park City’s history, the latter being most important to me.”
Nestled just above historic Main Street and steps from the iconic Shorty’s Stairs, 422 Ontario is truly part of the heartbeat of Old Town and a
must-see for the discerning buyer seeking to become part of this historic home and mountain town.

"We've enjoyed this project immensely and are excited for the
next family to love this home and its accessibility." –Barbara

FOR MORE INFORMATION ABOUT 422 ONTARIO AVENUE AND ITS RICH HISTORY,
PLEASE CONTACT JENNY ROBERTS AT 435.901.0324 OR [email protected]
OFFERED AT $3,685,000 | 3 BED, 4 BATH | 3205 SQ FT.

©2020 BHH Affiliates, LLC. An independently owned and operated franchisee of BHH Affiliates, LLC. Berkshire Hathaway HomeServices and the Berkshire Hathaway HomeServices symbol are registered service marks
of HomesServices of America, Inc. Equal Housing Opportunity. Information not verified or guaranteed.

MOUNTAINSTYLE LIVING

Shaking
Things Up

SHINING A LIGHT ON PARK CITY

“TWORDS Tiffini Porter | IMAGES Gillian Hunter
HERE’S BEING AN ENTREPRE-

NEUR, AND THEN THERE’S BEING

A WOMAN WHO IS STRIKING

OUT,” SAYS DANIELLE TURNER, REFLECTING ON

THE CHALLENGES SHE’S FACED ON THE PATH

TO HER CURRENT ROLE AS VICE PRESIDENT

AND GENERAL MANAGER AT DEERFIELD MEDIA.

“In the upper-echelons of broadcast, it can be
somewhat of a boys club, and to make yourself
heard is a challenge. You have to be willing to
trust your instincts and trust in yourself; that
you are making a contribution and what you are
saying and contributing is valid and important.”

Since Deerfield’s purchase of Park City Televi-
sion (PCTV) in 2017, Turner has found herself in
the position of carrying on the 32-year legacy of
the local media staple while working to “shake it
up, bring it to today.”

Sitting in the PCTV studio set, Turner talks
about the journey that led her from a burgeon-
ing career in the Midwest to an unexpected
move to Park City that would transform her life.

Born and raised in a suburb of Detroit,
Turner studied broadcast journalism and
English at Western Michigan University. Even
in the early days, she showed a natural tenacity
that would serve her well as an entrepreneur. “I
would say that [I have] this drive to always be
doing something, and I don’t rest on that ever,”
says Turner, chuckling, “I don’t rest period.”
She graduated college in three years, eventu-
ally leveraging a “never-say-die attitude” to
work her way into a successful media career in
Columbus, Ohio.

That’s where Deerfield Media came into the
picture.

Deerfield’s owner, Stephen Mumblow,
recruited Turner to handle corporate opera-
tions, and together they quickly expanded the
company’s reach. They acquired stations across
the country, but it soon became clear some-
thing was missing. “At the root of what we had
always wanted to do was create content,” Turner
explains, but they hadn’t found a station they
could program 24/7. PCTV turned out to be that
golden opportunity, but presented a dilemma:
Who was going to run it?
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escape THE ORDINARY
AT A different PLACE

“We realized pretty early on At Hyatt Place Park City, we do vacations differently. We offer free
that if we wanted to make Wi-Fi, roomy rooms and our Gallery Kitchen ™ breakfast for World of
this successful, we had to be Hyatt members — along with every modern comfort you deserve.
Plus, you’ll be less than 1/2 mile from Canyons Village Base at Park
boots-on-the-ground City Mountain Resort, 4 miles to Historic Main Street’s dining,
ownership.” shopping, nightlife and 5 miles to Deer Valley Resort. So go ahead,
do your vacation right and check out Hyatt Place Park City today.
—Danielle Turner
BOOK YOUR stay AT HYATT.COM
At first, Turner dismissed the idea of uprooting her two
children and moving the company headquarters to Utah. But, 4377 North Highway 224 • Park City, Utah 84098 • 435.776.1234
in the end, that’s exactly what happened. “We didn’t want to
be absentee ownership, [an] East Coast group that bought Hyatt and Hyatt Place names, designs and related marks are trademarks of Hyatt Corporation.
this mountain-town station, and now they’re calling the © 2018 Hyatt Corporation. All rights reserved.
shots from thousands of miles away. We realized pretty early
on that if we wanted to make this successful, we had to be 59
boots-on-the-ground ownership.” PC-StyleMag.com | WINTER • SPRING 2019-2020

Turner has spent the past two years working to get PCTV
out into the community—creating new programs like “Heber
Valley to Park City and Back Again.” She’s also spearheading
Deerfield Media Productions, a video production service avail-
able for hire out of PCTV’s Park Avenue studio.

It’s a lot to take on, but Turner prides herself on being
indefatigable and says she is thrilled to be providing men-
torship to up-and-coming professionals. She’s also excited to
develop content that “shines a light” on what she finds to be
remarkable about her new home—from world-class outdoor
activities, to levels of philanthropic generosity and an entre-
preneurial spirit she has never experienced before.

“I think it’s our responsibility as a community TV station to
have meaning in everything we do,” she says, inviting every-
one to join the conversation. n

WHERE TO WATCH PCTV:

• Over-the-air channel 36
• Comcast channels 17 & 102
• Live at parkcity.tv

MOUNTAINSTYLE LIVING

DEER VALLEY

WORDS Evie Carrick | IMAGES Courtesy Park City Chamber Bureau

W ITH A NAME THAT’S KNOWN ACROSS THE COUNTRY, DEER VALLEY RESORT DELIVERS—YEAR AFTER YEAR—A WINTER RESORT
EXPERIENCE LIKE NO OTHER. DEER VALLEY’S NOTORIOUS FIRST-CLASS SERVICE ENTICES SKIERS WHO ARE LOOKING FOR A CERTAIN
SKI EXPERIENCE—THE SLOPES ARE SNOWBOARDER-FREE AND ONLY A LIMITED NUMBER OF LIFT TICKETS ARE SOLD EACH DAY.
That on-mountain tranquillity paired ski-only resorts, Deer Valley features luxuri-
with Deer Valley’s five-star standard makes ous amenities including complimentary ski
for a leisurely ski vacation that’s hard to valets, mountain host tours, and overnight
top (which is why many visitors return year ski storage, as well as, groomed-to-perfection
after year). slopes, on-site childcare, limited lift ticket
sales, gourmet dining, and a large selection
“Deer Valley revolutionized the ski indus- of luxury accommodations.”
try in 1981 by being the first North Ameri-
can resort to provide the service one would Non-skiers will find themselves at home
receive at a five-star hotel,” explains Emily exploring the area’s high-end shops or
Summers, the senior communications man- holed up in a cozy cafe with a hot toddy as
ager for the resort. “One of only three [U.S.] the snow falls. n

LOCAL TIPS

“My perfect day at Deer Valley is any day I
can ski in the trees, preferably in fresh snow,
from Triangle Trees on Bald Mountain to
Centennial Trees on Lady Morgan Moun-
tain. Followed by dinner at Fireside Dining at
Empire Canyon Lodge (we were married in
the lodge so it’s become our favorite) paired
with a sleigh ride, timed just before we get
to the fondue dessert course.”

—Emily Summers,
senior communications manager at Deer Valley

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Perfect, Legendary Experiences.

In the heart of the world-class Deer Valley Resort, Stein Collection provides the finest
luxury hotels and opulent homes. With legendary skiing, award-winning dining,
and Five-Star spa services, each stay is a truly personalized experience.
For those who seek the best, there’s ONLY STEIN.

DEER VALLEY

DE E R VA L L E Y

(877) 473-4145 | www.steincollection.com | [email protected]

park city, utah

MOUNTAINSTYLE LIVING

The Ultimate
Juggling Act

FEEDING THE MASSES—WITH CLASS

AWORDS Ted Scheffler | IMAGES Gillian Hunter
S A FOOD WRITER AND RESTAURANT

CRITIC, I KNOW THAT OPERATING A

RESTAURANT IS A FULL-TIME AFFAIR.

SO I HAVE TO WONDER WHAT IT’S LIKE TO

RUN MORE THAN A DOZEN OF THEM.

Jodie Rogers knows, because that’s what she
does as the director of food and beverage at Deer
Valley Resort—overseeing restaurants, bakeries,
retail, and banquet operations and working with
outlets that range from The Mariposa, Seafood
Buffet, and Royal Street Café to the Empire
Canyon, Silver Lake, and Snow Park Lodges. And
that’s not even including on-mountain venues,
like Snowshoe Tommy’s and Cushing’s Cabin, or
the much-loved Deer Valley Grocery-Café and
Goldener Hirsch restaurant.

Originally hailing from outside of Sydney,
Australia, Rogers has been cooking most of her
life. “My grandmother used to make wedding
cakes, so I think my first experience was sticking
my finger in a fondant-covered wedding cake. I
had to hide for hours because I knew I was going
to get into trouble for that!”

Following high school, Rogers put in an appli-
cation to join the local police force. Lucky for us
and other fans of Deer Valley cuisine, she had
also applied to become an apprentice chef, and
that’s “what came up first,” she says.

Following culinary school and time apprentic-
ing in Australian restaurants and hotel kitchens,
Rogers started splitting her time between cook-
ing for a new restaurant in England and spend-
ing the ski season working in Deer Valley Resort’s
employee dining room. In her spare time, she trav-
eled to places like Thailand—a country she loves—
and took cooking classes from local experts.

After working at the 2000 Summer Olympics
in Sydney, Rogers returned to Utah and Deer Val-
ley where she was promoted to executive chef
of Snow Park and Empire Canyon Lodges. In the
spring of 2015, Rogers was appointed food and
beverage director for the resort, replacing the
retiring Julie Wilson.

Needless to say, it’s a huge job. During peak
ski season Rogers’ food and beverage team con-
sists of about 800 employees. In addition to reg-
ular resort operations there are special events
like the FIS World Championships to consider.

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During the competition, Rogers and her team pre-
pare between 600 and 800 VIP meals, plus meals
for athletes and media. All of the food is cooked
in the Snow Park Lodge kitchen and hauled via
snowmobile up to the on-mountain VIP tent. Rog-
ers stresses that “All wares can be composted and
we recycle all items that can be recycled.”

This past October, Rogers and her fellow
Deer Valley chefs Chris Gibson, Stephen Harty,
Brian Henning, Ryan Burnham, and Ryan Lloyd
traveled to New York City to cook at the presti-
gious James Beard House, an honor Rogers is
justifiably proud of.

“I have a great staff,” she says, speaking
lovingly of her employees. “I’m excited for the
future of the food and beverage department at
Deer Valley,” she adds. “There are a lot of oppor-
tunities and you’re going to see some really
good changes coming.”

Being from Australia, I had to wonder if she
sneaks Vegemite into any Deer Valley dishes.
“No,” she responded, “but I keep a jar in my desk
drawer and I don’t let anybody touch that.” n

Dining at Deer Valley

BY THE NUMBERS

• 65,000 cookies during the winter season
• 4,500 dozen oysters shucked, per season
• 5,000 lbs. of tuna
• 7,000 lbs. of king crab
• 5,000 lbs. of opilio crab
• 39,278 servings of Deer Valley Turkey Chili
• 700 wheels of raclette cheese
• 6,500 burgers during the peak winter

holiday week
• 3,000 lbs. of peel and eat shrimp
• 2,000 lbs. of clams
• 3,000 lbs. of mussels

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MOUNTAINSTYLE LIVING

CANYONS VILLAGE LOCAL TIPS

WORDS Evie Carrick | IMAGES Courtesy Park City Chamber Bureau and Visit Park City “A perfect day at Canyons Village starts with
a breakfast burrito at Murdock’s Cafe while
IT’S HARD TO COMPLAIN ABOUT A SKI VACATION, BUT IN REALITY, THERE’S you watch the village come alive from Mur-
NOTHING FUN ABOUT LUGGING YOUR GEAR—AND POTENTIALLY YOUR KIDS’ dock’s sun-soaked patio.

GEAR TOO—BACK AND FORTH OR SPENDING THE FIRST HOURS OF A POWDER After you fuel up, hop on the heated Orange
Bubble Express lift and head up the mountain
DAY SEARCHING FOR A PARKING SPOT. DURING PARK CITY’S WINTER MONTHS to tackle some of the first runs of the day.
Park City Mountain grooms over 120 runs a
CONVENIENCE MATTERS, AND WHEN IT COMES TO CONVENIENCE, CANYONS night, so there is always some fresh cordu-
roy to be found. Make sure to explore Park
VILLAGE AT PARK CITY MOUNTAIN IS HARD TO BEAT. City Mountain’s new High Meadow Park and
test your skills in one of our Adventure Alleys.
The idyllic mountain village is positioned Next, swing by the new Tombstone BBQ for
perfectly between the Salt Lake City Airport mouthwatering, homemade brisket and an
and downtown Park City. Just 35 minutes after ice cold beer.
landing, visitors will find themselves settled
into their Canyons Village home. Downtown At the end of the day, it’s easy to return to
Park City is a short 15 minute drive away and Canyons Village on the new Over and Out lift.
those looking for an adventure can get there Back home at Canyons Village, treat yourself
by traversing Park City Mountain on skis or by to a local beer at the Umbrella Bar fire pit,
hopping on the Quicksilver Gondola. while live music sets the mood in the back-
ground. Then, celebrate your achievements
The notoriously family-friendly village with a chef-driven dinner at The Farm—it’s
has everything you need for a stress-free the perfect end to a day in Canyons Village.”
ski vacation: ski-in, ski-out properties; a
centrally located ski school; restaurants, —Sarah Stutman,
shops, and bars within walking distance; brand experience manager at Park City Mountain
and a heated and covered chairlift for those
exceptionally cold mornings. n

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A Ski Day to Conquer ALL Cancers

MARCH 28, 2020

JOIN US!
REGISTER TODAY AT PINKPARKCITY.COM

Cost: $35 Per Person

Lift Ticket Not Included

100% OF FUNDS RAISED GO TO FUND CANCER
RESEARCH AT HUNTSMAN CANCER INSTITUTE

Pink Park City is a day dedicated to conquering more than just the slopes, but

also raising money for ALL TYPES OF CANCER RESEARCH at Huntsman

Cancer Institute. For the third year, Park City Mountain will be covered in pink
with pink parties, pink decorations, and hundreds of pink participants all rallying

together for a day of fun that everyone can enjoy.

QUESTIONS? Email [email protected]

@PinkParkCity @PinkParkCity

MOUNTAINSTYLE LIVING

Park City’s
Marie Kondo

TIDYING UP AND TACKLING TASKS

MWORDS Ashley Brown | IMAGES Gillian Hunter
ICHELLE POWELL, HER HUSBAND,

AND THEIR 4- AND 8-YEAR-OLD

DAUGHTERS MOVED TO PARK CITY

FROM MICHIGAN IN 2006. ALTHOUGH IT WAS

HARD TO LEAVE HOME, POWELL ADJUSTED

NICELY TO MOUNTAIN LIVING. SHE ADMITS, “I

AM STILL VERY MIDWESTERN, BUT I LOVE MY

WORK AND I LOVE THE MOUNTAINS.”

Soon after the move, Powell began brain-
storming job opportunities. While she never
wanted to work for herself, she knew self-employ-
ment was the only option. “It’s hard to be a full-
time working mom and adhere to someone else’s
schedule, plus vacations, summers, and holidays.
Who else is going to give me more than two
weeks off a year and lots of flexibility?” she says.

Since organizing came naturally to her, she
considered establishing an estate sales business.
It was an idea that came to her while cleaning out
her grandmother’s and aunt’s homes of 50 years.
“It felt fun and easy and methodical,” she says.
But when Powell began to investigate the logistics
of operating an estate sales business, she realized
that the hours were not ideal for a mother—with
much of the preparing done during the week and
weekends spent on-site working.

When Powell found the National Associa-
tion of Productivity & Organizing Professionals
(NAPO), which has over 4,000 members and has
been operating for 30-plus years, she knew she
was home. She took NAPO classes in the fall of
2007 and found validation from her peers. Pow-
ell describes NAPO as an association of “people
who can walk into a space and visualize how to
improve it with the use of creativity, minimizing
techniques, and style.”

With her newfound tools, Powell launched
Spruce Organizing on Jan. 1, 2008—ready to
help people increase their well-being through
clearing clutter and tackling goals.

Since then, her business has grown signifi-
cantly. “Since I work for myself, I can say yes
and try many of the interesting related oppor-
tunities that arise,” she explains. “Because of
the ability to shift on a dime, Spruce Organizing
now offers an array of services including orga-
nizing, personal assistant work, second home

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PC-StyleMag.com | WINTER • SPRING 2019-2020

“I think the fact that I help MKTG 118144PEACE
clients complete a project in
a timely fashion is my biggest LOCATED AT WESTGATE PARK CITY RESORT & SPA

selling point.” 3000 Canyons Resort Drive | Park City, UT
435.940.9444 | www.wgparkcity.com
—Michelle Powell 67

management, move management, project management, light PC-StyleMag.com | WINTER • SPRING 2019-2020
staging, and holiday decorating.”

While Spruce Organizing continues to expand their ser-
vices, quality remains Powell’s central focus. With 75 percent
of her client base coming from referrals, she takes relation-
ships with her clients seriously. “What I do is very personal.
I am in people’s private spaces, closets, and offices,” she
explains, noting that maintaining their privacy and trust is
paramount. “Everyone has things they’d rather not be public
or things they are not so proud of. I must be confidential and
treat people with a lot of respect and zero judgment.”

Powell’s primary goal is to provide people with peace of
mind by helping them finish challenging projects in a timely
manner. “Half of why I succeed in my job is because I reduce
the client’s workload [read: stress] and eliminate unfinished
projects,” she explains. “A lot of the time, organizing projects
take a lot more time than anticipated, and that is why I am
hired. I think the fact that I help clients complete a project in a
timely fashion is my biggest selling point.”

Getting rid of things can be difficult, so remember: If a
project is too daunting to complete—especially in a timely
manner—there’s always Spruce Organizing. n

S.P.A.C.E.

HOME ORGANIZATION TIPS FROM A PRO
• Sort everything by category
• P urge; get rid of things that you don’t need, that are

obsolete, broken, duplicates, or things that you never liked
• Assign a place based on volume
• Containerize; find containers and label for storage
• Evaluate what comes into your home and shop wisely

* S.P.A.C.E. was created by author and NAPO organizer Julie Morgenstern.

DINING

“THEY’RE FILLED WITH
INTEGRITY.”

—COREY MILLIGAN

BLADE RUNNER
STAYING SHARP IN BUSINESS AND LIFE

WORDS Darby Doyle | IMAGES Angela Howard We’re in our mutual friend Katie Eldridge’s
tiny A-frame cabin near Midway on a brisk fall
“ WE NEED TO EAT THIS MELON,” SAYS NEW WEST KNIFEWORKS (NWKW) day, preparing a meal that we’ll share with a
FOUNDER AND PRESIDENT COREY MILLIGAN AS HE LIFTS SAID ORB handful of Eldridge’s neighbors.
INTO THE AIR WITH CONVICTION, “IT SMELLS LIKE VICTORY!”
On the drive from his home base in Jackson,
Wyoming, Milligan stopped at family-run stands
along Utah’s Fruit Way—Highway 89 between
Brigham City and Willard—and arrived at
Eldridge’s cabin bearing the fragrant fruits of his
labor. Also in tow is salmon gravlax he prepared
from the haul of a recent Vancouver fishing trip,
cheeses made by a friend in Idaho, and Milligan’s
homemade prosciutto and salami from a pig he
butchered last season.

I stir up cocktails with aged gin and amaro
from Utah distillers and we pull together a
meal—with occasional interruptions to attempt
NWKW tomahawk throwing or to watch a moose
stroll across the front yard. Eventually, we all sit
down around a couple of loaded serving boards
that are perfect for evening-long grazing.

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THE NWKW ORIGIN STORY

“I always liked to cook,” says Milligan remem-
bering his job as a line cook in Jackson in the
1990s, “but I also really liked the ‘art thing’ since
childhood.”

Fascinated by the advances in ski technology
Milligan was seeing in Jackson Hole, and encour-
aged by the trend of creating beauty in every-
day objects, he partnered with an artist to build
high-performance chef’s knives with some seri-
ously sexy elements.

“I started messing around seeing if I could
make a really beautiful knife,” he says of his early
efforts. “One that was cool and functional.” He
started NWKW in a three-bedroom affordable
housing condo he shared with his wife in Jack-
son—converting one of the rooms into a work-
shop. Milligan started selling his handcrafted
knives at art shows in 1996, and the business
took off. NWKW filled the still-singular niche of
exceptionally high quality American-made chef’s
knives sold directly to customers.

Today, their knives can be found online and in
shops in Jackson; St. Helena, California (in Napa
Valley); and at their new Park City location in the
former Kimball Art Center.

Milligan steered the business through a
handful of production shops (including a Hells
Angels-adjacent warehouse in Ventura, Califor-
nia) to the company’s current 10,000-square-
foot manufacturing facility in Victor, Idaho. “It’s
the Brooklyn of Jackson Hole,” says Milligan with
a grin. “We’ve got 30 employees on board now,
and we make cool stuff.”

Understatement, thy name is Corey Milligan. n

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Tour Park City historic “Five stars. An absolute highlight...” ~ Suzanne M.
sites paired to tastes “Don’t miss it!” ~ The Roaming Gnome
of interesting wines

Saturdays from 3-5 pm
During peak winter and summer months

Must be 21 or older

BOOK YOUR TOUR
www.FoxSchoolofWine.com

HOURS: MONDAY–THURSDAY 11 AM–3 PM & 5–9 PM
FRIDAY 11 AM–3 PM & 5–10 PM • SATURDAY NOON–10 PM • SUNDAY 4–9 PM

1764 UINTA WAY, UNIT D-1 • PARK CITY • 435.565.6989
thaisogoodatkimball.com

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DINING

Chatting
With
Chatchanin

YOUNG THAI ENTREPRENEURS

TAKE ON PARK CITY

VWORDS Ted Scheffler | IMAGES Deborah DeKoff
ISIT THAI SO GOOD RESTAURANT

IN KIMBALL JUNCTION AND YOU’LL

FIND GORGEOUS, COLORFUL DECOR,

A SUPER-FRIENDLY AMBIANCE, AND, MOST

IMPORTANTLY, EXCEPTIONAL THAI CUISINE.

In addition to fairly common menu items
such as chicken satay, massaman curry, larb,
green papaya salad, and tom kha soup, you’ll
encounter dishes that aren’t so familiar, like cry-
ing tiger (grilled rib eye with a spicy roasted rice
and tamarind sauce) and khao soi, which is a tra-
ditional Northern Thai curry noodle soup served
with chicken, fried onions, lime, dried chili, and
pickled cabbage, and topped with crispy noodles
and fresh shallots.

I was somewhat surprised that the owners
of Thai So Good—Krit Lawakorn, Alpinan Sribo-
ran, Danny Vo, and Chatchanin Thanaritiroj—are
all under 30 years of age. They make up a very
impressive team of young restaurateurs who
have a clear vision. I sat down with one of them,
Chatchanin “Chat” Thanaritiroj to talk about Thai
cuisine in general and Thai So Good, specifically.

Hailing originally from the Bangkok area,
Thanaritiroj lived in Georgia and New York City
before settling in Utah. “It’s a good place to live,
with a lot of opportunities,” he says. Surpris-
ingly, Thanaritiroj wasn’t in the restaurant busi-
ness before Thai So Good. “My sister opened a
restaurant in Georgia,” he says. “I just think it’s
in our genes or something. We grew up watch-
ing our parents and our grandmas cooking, so
we learned most of the ingredients in Thai food
and the recipes.”

Quality ingredients are the secret to the
authentic flavors emanating from the Thai So
Good kitchen. For example, the restaurant’s
chef and cooks—who are also Thai—wouldn’t
think of using Italian basil in Thai dishes. “We
use Thai basil,” says Thanaritiroj, “which is like
something between mint and basil—the scent is
stronger than regular basil although the leaves
are smaller.”

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WELCOME TO THE MOST AUTHENTIC MEXICAN CUISINE
YOU’LL FIND IN ALL OF PARK CITY.

“... that’s the strength and MEXICAN OWNED AND OPERATED.

the charm of what YOU CAN LOOK FORWARD TO OUR DELICIOUS
HOUSE MADE MOLE, OUR FAMOUS SIZZLING MOLCAJETE,
Thai food is, every ingredient OR OUR SLOW ROASTED BABY BACK RIB CHILE VERDE.

complementing each other.” 255 MAIN ST • PARK CITY • (435) 649-3097

—Chat Thanaritiroj 73
PC-StyleMag.com | WINTER • SPRING 2019-2020
Thanaritiroj likes his Thai food spicy, as do I, but also appre-
ciates the complexity of Thai cuisine. “Thai food has everything:
it’s sweet and spicy, salty and sour,” he says. “These things in
balance and in harmony—that’s the strength and the charm of
what Thai food is, every ingredient complementing each other.”

When asked if there’s food from Thailand that he misses,
Thanaritiroj mentions crispy catfish stir-fried with black pepper
and other spices. “People here don’t order whole fish dishes,” he
says. “They don’t seem to like when it’s bone-in and not filleted.”

“Pad Thai, curries, and noodle dishes like pad see ew
and drunken noodles are the most popular dishes at Thai So
Good,” says Thanaritiroj. But countering my assumption that
pad Thai is a dish far too common, he says it’s a signature of
Thai cuisine if there ever was one.

“Pad Thai can be very special,” he says. “There’s a restau-
rant in Thailand with a lady chef who got a Michelin star and
is known for her pad Thai. I always want to improve on pad
Thai because it’s special.”

Regarding his new home of Park City, Thanaritiroj com-
ments on how accommodating and friendly everyone has
been to him and his partners. “We’ve had a warm welcome,”
he says. “I love it here.” n

DINING

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Tradition … With a Twist Bodacious
Bowls
A RETURN TO AUTHENTIC MEXICAN FARE
5 SENSATIONAL
AWORDS Ted Scheffler | IMAGES Angela Howard PARK CITY SOUPS
T TEKILA MEXICAN GRILL & CANTINA THE FIRST THING YOU’LL NOTICE ARE THE STUNNING
TWORDS Ted Scheffler
VIEWS OF OLD TOWN AND BEYOND FROM THE RESTAURANT’S WRAPAROUND DECK. HERE ARE FEW THINGS MORE
SATISFYING ON A COLD DAY IN
THE NEXT THING YOU’LL NOTICE IS THAT THIS ISN’T ANOTHER COOKIE-CUTTER MEXICAN THIS MOUNTAIN TOWN THAN A
PIPING HOT BOWL OF SOUP. HERE ARE
RESTAURANT. THERE ARE NO PIÑATAS HANGING FROM THE CEILING, NO SOMBREROS ON THE FIVE THAT ARE SURE TO WARM YOUR
WALLS, AND THERE ISN’T THE RIOT OF COLORS—BRIGHT REDS, ORANGES, GREENS, YELLOWS, SOUL AND SATISFY YOUR TASTEBUDS.
AND BLUES—THAT YOU SEE IN SO MANY MEXICAN-THEMED EATERIES.
PC PHO
The color scheme at Tekila is a sleek, modern simple, but authentic,” he explains. “The way Slowly simmered pho broth brimming with
black and white. And yet, the eye-catching Día de we do our red sauce and green sauce is how my fragrant scents of star anise, clove, cinna-
los Muertos (Day of the Dead) murals and decor mom cooked in Mexico and how Lily’s grand- mon, and other spices beckon true pho lov-
are incredibly vibrant—with depictions of Pan- mother cooked in her restaurants. So every- ers at this friendly Vietnamese eatery.
cho Villa, Frida Kahlo, Cantinflas, and other his- thing here is made from scratch. Nothing comes 1890 Bonanza Drive | (435) 214-7027
torical Mexican icons. from a can.”
BILLY BLANCO’S
“With Tekila, the idea was to break the tradi- The Martinezs originally came from Mexico At Bill White’s Motor City Mexican road-
tional concept of the Mexican restaurant,” says City. Lily’s grandmother owned three restaurants house, the chicken lime soup is delicioso.
owner Juan Carlos Martinez. “No mariachi hats in Mexico, but Martinez had never worked in the Tender shredded chicken in a tomatil-
and very few Tex-Mex items, and we decided to restaurant business before moving to Park City. lo-chicken broth with queso fresco, crispy
do the decor in white and black with a little silver “I started washing dishes at Chimayo,” says Mar- fried tortilla strips, and fresh cilantro make
to make it more clean and modern.” tinez. “But I said, ‘Nope. This is not for me.’ So this wintery bowl of goodness a winner.
I became a prep cook at Bistro 412 for a season 8208 Gorgoza Pines Road | (435) 575-0846
In line with breaking traditions, Martinez is before becoming a line cook at Hungry Moose
also rarely called Juan Carlos, preferring his nick- Grill. I’ve also been a restaurant busser, runner, PARK CITY PROVISIONS, BY RIVERHORSE
name, JC. bartender—pretty much everything.” The rockin’ Vegetable Ramen Bowl here is
dee-lish. It’s a melange of cabbage, heirloom
“People call the restaurant asking for Juan Martinez would go on to manage the Hungry tomato, sweet pepper, spinach, carrot, scal-
Carlos and some of our employees don’t know Moose Grill, Fuego Bistro & Pizzeria in Prospec- lion, and more, paired with ramen noodles
who they’re talking about,” he says laugh- tor Square, and Blue Iguana—learning the skills in a mushroom broth.
ing. “Sometimes I joke around and say I’m Jose he’d need to open his own restaurant. 221 Main St. | (435) 649-0799
Cuervo or Jesus Christ.”
“My wife was a waitress for a long time,” LOOKOUT CABIN
You also won’t find globs of melted cheddar says Martinez. “Being in this industry, you always Panoramic mountain views and Chef Chris
cheese atop your enchiladas and burritos. Mar- want to have your own bar or your own restau- Durfee’s locally-raised, grass-fed beef chili
tinez and his wife Lily don’t think much of the rant. And after our new baby was born we said, with roasted green chiles and Oaxaca cheese
Tex-Mex cuisine that passes for Mexican fare ‘OK, let’s do this.’ And now, here we are! It’s the make for the perfect on-mountain lunch.
these days. “We use queso fresco. We use black American dream.” n Park City Mountain | (435) 615-2892
beans and brown rice. Our recipes are pretty
BANGKOK THAI ON MAIN
Hot, sour, sweet, and spicy—it’s all hap-
pening in Bangkok Thai on Main’s tom
kha soup, a creamy concoction exotically
flavored with coconut milk, kaffir lime
leaves, lemongrass, mushrooms, galan-
gal, and scallions. It’s delightful.
605 Main St. | (435) 649-8424

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DINING

Not Too
Shabu

THE VALAIKA-TAKE
ON FREESTYLE CUISINE

SWORDS Ted Scheffler | IMAGES Angela Howard
HABU IS ONE OF PARK CITY’S MORE

ENDURING EATERIES. I FIRST REVIEWED

IT BACK IN 2004, DINING AT ITS ORIGINAL

LOCATION IN THE MAIN STREET MALL. SINCE

THEN, MUCH HAS CHANGED IN PARK CITY, AND

A BOATLOAD OF RESTAURANTS HAVE COME AND

GONE. BUT SHABU KEEPS CHUGGING ALONG,

SATISFYING BOTH LOCALS AND TOURISTS, YEAR

IN AND YEAR OUT. IT’S A TESTAMENT TO THE

TALENTED VALAIKA BROTHERS—KEVIN AND

ROBERT—WHO HAVE OWNED THE RESTAURANT

SINCE ITS INCEPTION.

The name Shabu is taken from shabu-shabu,
which dates back to Genghis Khan. It’s a dining
experience where seafood, red meat, poultry,
and vegetables are cooked right at the table in
hot broth. It’s a fun experience, and one that
guests both young and old enjoy. But there’s
much more to Shabu than shabu-shabu.

The Valaikas originally hail from Chicago.
Kevin went to business school at the University
of Illinois, while Robert (Bob) went to culinary
school at Kendall College. And how did they
wind up in Utah? “It’s the classic story,” says
Kevin. “I had one friend here in Utah. I came out
to visit and never left. That was 1989. Back then
it was cheap to live here. I remember calling my
parents and saying, ‘Hey, this place is unbeliev-
able! I’m working in a restaurant and I can make
my rent in one day!’ I worked at places [gone
now] like Pastabilities and The Barking Frog,
then helped build and manage Grappa for Bill
White, also running Wahso for him.”

Meanwhile, Bob worked for the renowned
Restaurateur and Chef Charlie Trotter in Chi-
cago prior to training with Chef Nobu Mat-
suhisa in Malibu, California. “I was the first
white guy to apprentice with Nobu,” he
remembers. Bob would go on to work with
Chef Nobu for over 10 years.

Eventually, Bob left his job and came to
Park City to open Shabu with Kevin. “That’s
how two Lithuanian dudes from Chicago wound

76
PC-StyleMag.com | WINTER • SPRING 2019-2020

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manages the front of house. WWW.FRESHIESLOBSTERCO.COM

“It’s great,” Kevin continues, “because 77
Bob isn’t overextended having to manage PC-StyleMag.com | WINTER • SPRING 2019-2020
the numbers up front, and I’m not overex-
tended trying to wear two hats and having
to control food costs.”

To my recollection, Shabu was the first
Utah restaurant to really embrace Asian-fu-
sion cooking. They called it “freestyle cui-
sine,” which is apt. Kevin says, “Bob brought
in the idea of shabu-shabu and also, influ-
enced by Nobu, a move away from buttery
French cooking toward clean Japanese tech-
niques and ingredients. We like the healthi-
ness of it. We barely use butter and cream.
And no one back when we opened was
doing full sushi plus a full menu of cooked
foods. So we found a niche and slid into it.”

What does the future hold for Shabu?
When I pose that question to Bob in the
Shabu kitchen, he says he’d like to do a
ramen and yakitori bar. Given the superior-
ity of the ramen already served at Shabu—
with broth that cooks for three days—con-
sider me sold. n

NIGHTLIFE

GOING AGAINST
THE GRAIN

THE GUY WHO FOUNDED UTAH’S FIRST BREWPUB

WORDS Ted Scheffler | IMAGES Gillian Hunter

“IF A MOTHER DID THAT TODAY, SHE’D BE ARRESTED FOR CHILD ENDANGERMENT,” SAYS GREG SCHIRF, FOUNDER OF WASATCH BREWERY
AND WASATCH BREW PUB. HE’S REFERRING TO A DAY BACK IN 1974 WHEN HIS MOTHER DROPPED HIM OFF ON INTERSTATE 94 NEAR HIS
HOMETOWN OF MILWAUKEE, WISCONSIN SO HE COULD BEGIN HITCHHIKING HIS WAY TO UTAH. SCHIRF WAS JUST 21.
“She had a nickname for me—Baby Dump- say anything. But now, today, I’d be taken away
ling—and said, ‘Honey, no one wants to pick up a school who they said was too short to play full- in handcuffs for that.”
grump. So smile when you’re out there.’ She gave back, but I played fullback anyway.”
me a kiss and was on her way. My brother had “I studied philosophy in college, not math
preceded me [to Utah] and it took me three days Did I mention he’s a bit of a contrarian? or business,” says Schirf. “So I’m sitting up one
to get here,” Schirf remembers. “I walked into Schirf says, “In 1986 I went down and said ‘I night trying to make sense of the numbers. Our
town, found him, and have been here ever since.” need an application for a brewery license.’ And I brewing capacity when we opened was about
was told ‘If you can get a federal license to brew 3,000 barrels per year. And our break-even was
Schirf had just graduated with a degree in phi- beer, you’re good to go in Utah.’ So I got the about 6,000 barrels, given our overhead. I could
losophy and a journalism minor from Marquette license and took out a full-page ad in The Park be at full capacity and still be losing.” Uh oh.
University in Wisconsin. “When I got to Park City,” Record that said: ‘Schirf Brewing/Wasatch Beers
Schirf remembers, “a significant section of Main Opening at Iron Horse Drive - Opening Party - All He continues, “That’s when I decided there’s
Street was boarded up, done and shuttered. It Welcome - Free Beer.’ I broke every law in the only one answer: a brewpub like I’d seen in Cal-
looked like Appalachia. It was perfect—we were books! We didn’t have wristbands. We didn’t ifornia. So I went down to the DABC and said,
sort of dirtbag hippies and we moved into a town have a fence. We went through nine or 10 kegs. ‘OK, I have a brewer’s license—thank you very
that we were comfortable with.” Everybody showed up. We drank beer all day. much. Now I need a brewpub license.’ And they
It was a beautiful October 25th day. The DABC said, ‘What’s a brewpub?’ And I said, ‘Well,
Schirf parlayed his journalism background [Utah Department of Alcoholic Beverage Con- that’s where you make your beer on the prem-
into a job as a reporter for a newspaper called trol] didn’t say anything. The local cops didn’t ises and sell it directly to the consumer without
The Newspaper before it merged with The Park any packaging and without any distribution’—
Record, which he also worked for. Additionally, which is kind of a brilliant business concept. And
he traveled with the U.S. Ski Team as a reporter, they said, ‘You can’t do that.’”
“But I never quite found my niche,” he says. He’d
dabbled in construction and real estate develop- Remember that thing about not telling Greg
ment, but was a homebrewer at heart—yeast, Schirf what he can’t do?
hops, and grains were always tugging at him.
“I said, ‘Well, then we’ve gotta change the
Being somewhat of a contrarian—especially law.’” And that’s precisely what happened. “I
when it came to Utah’s dominant culture—Schirf got my local representative, Glen Brown, and
laughingly says that “The fact that Utah … you know a sponsor from Price—a guy named Mike Dmi-
… was a strange state, was also engaging because trich—and we sponsored a brewpub bill. The
starting a brewery was the biggest ‘f**k you’ I could Mormons were distracted by something, and
come up with.” Keep in mind that there hadn’t been we got it passed. So now brewpubs are legal in
a brewery in Utah since the closing of the original Utah.” And today, there are dozens of brewpubs
Fisher Brewing Co. in the 1950s. in the state. Schirf adds, “Mike was a prince and
all Utah beer drinkers should pay him homage.”
“So I started a business plan,” says Schirf.
“I went to the banks and they said ‘Schirf, we As for Schirf, his company now brews 75,000
always knew you were a little special, but that’s to 80,000 barrels of beer annually, but he still
just f**kin’ stupid. You can’t start a brewery in hasn’t lost his edge. The Wasatch Brew Pub
Utah; there aren’t enough beer drinkers here.’ exterior got a makeover this summer and when
So I said, ‘Yeah, I think I’ll do that anyway,’ I visited and mentioned that I liked the color of
because I’m a hippie and I was the guy in high the new blue walls outside, he said firmly,

78 “Just don’t call it BYU Cougar Blue!” n

PC-StyleMag.com | WINTER • SPRING 2019-2020



NIGHTLIFE

Art +
Science

CATCHING UP WITH HIGH WEST’S
MASTER DISTILLER

IWORDS Tiffini Porter | IMAGES Gillian Hunter
T’S NEARING THE END OF THE WORKDAY.

THREE SMALL GLASSES OF AMBER-

COLORED WHISKEY ARE LINED UP ON

A MODEST, NO-FRILLS DESK, EACH TOPPED

WITH A THIN, GLASS COVER. FOR MOST, THIS

MIGHT BE A SIGN THAT IT’S TIME TO CLOCK

OUT AND UNWIND—MAYBE SHARE A DRAM

WITH A FRIEND. BUT FOR BRENDAN COYLE,

MASTER DISTILLER AT HIGH WEST DISTILLERY,

THIS IS THE ESSENCE OF HIS JOB.

“That’s my daily work right there, I’m final
approval,” says Coyle. “Ultimately, one person
has accountability, and that’s me—it comes with
the title—but there’s a very skilled team that
works with me all the way up to that final prod-
uct that goes out the door.”

At age 38, Coyle is responsible for new proj-
ect developments and quality assurance of High
West’s award-winning product line. He also
works as master distiller for the entire spirits
portfolio at Constellation Brands, the Fortune
500 company that bought High West in 2016.

From the outside, Coyle’s position seems
rather daunting. But watching him walk through
High West’s 30,000-square-foot distillery—
located on the picturesque Blue Sky Ranch
resort property in Wanship, Utah—it is readily
apparent that this is a man in his element.

A distillery tour with Coyle is a dizzying crash
course in the intricate process of whiskey making.
The details flow effortlessly as he describes High
West’s batch distilling method from start to fin-
ish, highlighted by a quick tutorial on the facility’s
1,600-gallon copper pot still. He finishes with a
pass through the bottling area, where he is visibly
excited to see A Midwinter Night’s Dram—a lim-
ited seasonal release—coming off the line.

“I do this work because it’s fun,” says Coyle,
tracing his enthusiasm back to his college days
when he spent all of his free time homebrewing.
He moved from Minnesota in 1999 to attend the
University of Utah and soon became “enamored
with the blend of art and science that goes into
a complex product like beer or whiskey.” That

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PC-StyleMag.com | WINTER • SPRING 2019-2020

“I do this work because OPEN 10am - 1am DAILY
it’s fun.”
BRUNCH
—Brendan Coyle LUNCH
DINNER
fascination led to a job brewing beer for Red Rock Brewery in LATE NIGHT
Salt Lake City and a master’s degree in brewing and distilling
science at Heriot-Watt University in Edinburgh, Scotland. LIVE MUSIC 7 NIGHTS A WEEK

It was while Coyle was abroad that High West founder 352 Main Street I 435-615-1618
David Perkins approached him with the game-changing idea thespurbarandgrill.com
of opening Utah’s first legal distillery since 1870. Coyle signed
on as a managing partner in 2008, just as the company was 81
getting off the ground. PC-StyleMag.com | WINTER • SPRING 2019-2020

“I am very entrepreneurial in nature,” says Coyle, thinking
back on his decision to join the audacious startup. “If you’re
going to more-or-less put success on the line with a brand
you start from the ground up—a Western whiskey brand in a
state with an alcohol stigma like Utah—I think you have to be
entrepreneurial in spirit because that’s a risk.”

Today, that enterprising attitude continues to pay off as
Coyle works to develop Constellation Brands’ super-premium
spirits strategy, with High West as a center point. A major lab
expansion aimed at creating a center of excellence for sensory
science training is underway—and that’s just the start of the
brand’s plan for growth and innovation. “It’s an amazing hey-
day right now for our industry,” says Coyle, “and I’m definitely
lucky that I get to be part of it.” n

NIGHTLIFE

Cozy Cocktails

5 OF PARK CITY’S FAVORITE WINTER COCKTAILS NORWEGIAN RESTAURATEUR IMAGES nataliazakharova©-adobestock.com and Richard©-adobestock.com
Stein Eriksen was, of course, from Norway. And at
PWORDS Ted Scheffler Stein’s Troll Hallen Lounge, the Norwegian Restaura-
ARK CITY’S RESTAURANTS AND BARS ARE BLESSED WITH SOME OF THE FINEST teur cocktail is a lovely drink to sip by the fireplace.
MIXOLOGISTS IN THE WEST. HERE ARE A QUINTET OF MUST-TRY COCKTAILS It features Linie Aquavit—a Norwegian liquor that’s
CREATED BY A HANDFUL OF TALENTED CRAFTSPEOPLE WHO KNOW HOW TO STRUT aged in Oloroso sherry casks—mixed with Domaine
THEIR STUFF BEHIND A BAR. de Canton Ginger Liqueur, Fernet-Branca, and ginger
ale, served on the rocks.
82 7700 Stein Way | (435) 645-6455
PC-StyleMag.com | WINTER • SPRING 2019-2020
DESERT ROSE
At Fabio Ferreira’s The Spur Bar and Grill, there are
a dizzying number of killer cocktails made with local
spirits. One of the most tempting is the Desert Rose.
It begins with a base of Espolon Reposado 100%
Blue Weber Agave Tequila that’s mixed with Park
City’s own Alpine “Ange Vert” Liqueur, creme de
cassis, lime and grapefruit juices, bitters, and rose-
mary. You’re gonna love it.
352 Main St. | (435) 615-1618

LA VAQUERA
Tupelo’s mixologist Trevor Brown has won Park
City’s Summer Cocktail Contest for the past two
years running. And with a drink like his clever La
Vaquera, that’s no surprise. It’s an unusual blend-
ing of High West Double Rye, Lustau Pedro Ximenez
sherry, lemon juice, house-made hibiscus grena-
dine, and dashes of Bitters Lab Habanero Lime—
garnished with edible wildflowers from Ranui Gar-
dens, orange zest, and dehydrated lime.
505 Main St. | (435) 615-7700

CHILI MANGO MARGARITA
At Deer Valley Resort’s Royal Street Café, ace bar-
tender Bonnie Ulmer never fails to innovate. One
of her more daring concoctions is the Chili Mango
Margarita. It’s an eclectic, pull-no-punches blend of
Olmeca Altos Reposado tequila, Royal Street Café’s
own five-chili blend, mango, lime, jalapeño, and
Tajin seasoning (a blend of chile, lime, and sea salt),
served up. It’s an eye-opener.
7600 Royal St. | (435) 649-1000

CHERRY BLOSSOM MANHATTAN
Brooks Kirchheimer’s Hearth and Hill restaurant is
nothing if not eclectic, with menu items ranging from
ramen and carne asada to citrus-cured hamachi. And
the drink selection is no less inventive. I’m especially
fond of the Cherry Blossom Manhattan, made with
George Dickel Rye Whisky, Wasatch Blossom Utah
Tart Cherry Liqueur from New World Distillery, Car-
pano Antica Italian vermouth, and Angostura bitters.
Try it alongside H and H’s flank steak gyoza.
1153 Center Drive | (435) 200-8840

Corporate Meetings and Private Events
Weddings • Rehearsal Dinners • Parties
Fundraisers • Corporate Meetings • Concerts
Speaker Events • Bar Mitzvahs & Bat Mitzvahs

(Venue capacity for parties of 25 to over 600)

Offerings Catering • Party Planning • Inspired
Cocktails & Mocktails • Access to Entertainment
Premium Sound & Light Packages • MultiLevel
Events at O.P. Rockwell & The Rockwell Room

Public Ticketed Events Nashville Unplugged
Acoustic Round @ the ROCK • Comedy @ the
ROCK • Pop-Up Dinner @ the ROCK

Best of 2019 Park City “Event Venue & Live Music Venue”

268 Main Street, Park City, Utah follow us @oprockwell @therockwelllisteningroom
Call Karla Olson @ 425-985-2254 or [email protected]

PCSTYLE CATALOGUE

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Good Things Will Come

TRANSFORMING A DREAM INTO REALITY

AWORDS Evie Carrick | IMAGES Angela Howard
LEXANDRA GIBSON’S CREATIONS HAVE BEEN HAND-SELECTED BY CELEBRITIES
AND FEATURED IN NATIONAL MAGAZINES, BUT WHEN I ASK THE SIEN + CO
OWNER WHAT SHE’S MOST PROUD OF, SHE DOESN’T BRING UP HER ACCOUNTS
WITH GOOP AND ANTHROPOLOGIE OR THE PRODUCTS SHE’S HAD FEATURED IN VOGUE
AND ARCHITECTURAL DIGEST. WHAT MAKES HER THE MOST PROUD IS THE FACT THAT
SHE BUILT SIEN + CO—A KNITWEAR, HOME DECOR, AND FABRIC COMPANY—LARGELY BY
HERSELF. THAT SHE DIDN’T TAKE ON LOANS OR LISTEN TO THE NAYSAYERS WHO TOLD HER
SHE SHOULD “OPEN AN ETSY SHOP” AND BE DONE WITH IT.

Instead, she transformed a beanie business But forget what you know about that thin,
pipedream into a company that supports real plasticy-feeling fabric found on most outdoor
women who are paid fair wages for their hand- furniture. Under Gibson’s guidance and aes-
icraft. The handmade, perfectly imperfect style thetic, Sunbrella was able to create a thick,
is what Sien + Co is known for, and every prod- textured fabric specifically for Sien + Co. The
uct—from floor cushions to sweaters—boasts result is a 22 fabric collection that Gibson says
the brand’s simple, clean aesthetic that has “feels like cotton and is really soft, and it has
won over the likes of Gwyneth Paltrow (who this almost handcrafted and imperfect nature
had the company do the home decor for her to it” while still being able to withstand the out-
wedding reception). doors—and that includes Park City winters.

And it all started with a trip to Nepal. “When you’re first starting out it can be
After years working for film festivals—includ- demoralizing, but for some reason something good
ing Sundance—Gibson found herself organizing
fundraising events for Silicon Valley billionaires. would always happen. And who knows what’s
“I entered this crazy world in Silicon Valley, and I going to happen next.”
didn’t like what I saw and I didn’t like how peo-
ple were treating each other,” she remembers. —Alexandra Gibson
Change was inevitable, so she booked a trip
to Nepal—a country she had always dreamed of Today, Sien + Co—which Gibson operates
visiting. From the start, the trip had the makings alongside her husband Brendan—has a recently
of a disaster: the country was reeling from the expanded storefront on Main Street and a brand-
2015 earthquake, the airline lost her bags, and new showroom and warehouse near Park City
Gibson’s then 4-year-old daughter Page was Hospital where they take design appointments
along for the ride. and custom product requests. Business may be
The result, however, was far from disastrous. booming, but everything Sien + Co has become
Without luggage, the duo’s plans were put on is thanks to Gibson’s humble willingness to put it
hold and by chance, they stumbled upon a group out there, work hard, and trust that good things
of women at a Nepali artisan cooperative and will come—in short, her entrepreneurial spirit.
were welcomed into the fold. Four days, several
pieces of knitwear, and many friendships later, “I used to tell myself I need one high-five
their bags arrived and “normal” life resumed. moment every day. When you’re first starting
But that week spent gathering with other out it can be demoralizing, but for some reason
women to create, would forever shape Gibson’s something good would always happen. And who
life. And it inspired Sien + Co, a small knitwear knows what’s going to happen next. Next year is
company that quickly evolved into a high-end going to be fun,” she says.
home decor brand that uses organic, ethically
produced wool from Peru and Argentina to cre- Gibson’s already shown what she can do
ate products woven by female artisans. when she puts her mind to it. The real treat will
And in 2018, Sien + Co started branching be getting to witness what she does next. n
out into fabrics—namely an exclusive, high-end
collection with Sunbrella, a performance fabric
company that specializes in durable interior and
exterior fabrics.

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PCSTYLE CATALOGUE

Galleries & Boutiques

MONIQUE CARR CASON RANKIN
Grandiose Haze of Twilight

Oil on Cradled Panel ~ 24 x 24 Oil ~ 48 x 36

MYTCHELL MEAD Enhancing the Traditional BILLY BRADSHAW
Streaming Consciousness Introducing the Innovative Delicate Doe
Reclaimed Wood & Metal ~ 48 x 20
307.739.1540 Bronze 2/35 ~ 70 x 14
30 King St.

HorizonFineArtGallery.com

CUSTOM IRON DESIGN FINE FIN ART
A full-service decorative iron Creating photo-realistic colored pencil and painted fly-fishing artworks.

and fabrication shop. “Swift Water Rainbow”
We specialize in working with clients Contact owner and artist Walter Foster

to create custom metal artwork, 435.200.3302
fireplace doors, handrails, TroutTales.com or
and functional amenities. Etsy.com/Shop/FineFinArt
307.413.2289

2155 N. Fish Creek,
Wilson, WY
CustomIronDesign.com

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WINTER
SCHEDULE
OPENINGS

Friday DEC. 27, 2019
Leslie Duke and
Santiago Michalek

Friday FEB. 7, 2020
Brian Kershisnik
and Dave Riley

Saturday FEB. 15, 2020
Jeff Pugh and

David Lecheminant
Friday FEB. 28, 2020

Fatima Ronquillo
and Galina Perova

305 Main Street
Park City 84060
435.649 8160
meyergallery.com

“Torso and Sparrows”
Oil on Canvas

Brian Kershisnik

PCSTYLE CATALOGUE

The Magic Mix

EARTH-CONSCIOUS SMALL-BATCH SKINCARE PRODUCTS

BWORDS Ashley Brown | IMAGES Angela Howard
ATCH TWENTY-ONE IS THE CULMINATION OF CHETT BOXLEY’S ZEAL FOR CHEMISTRY
AND HOME BREWING COMBINED WITH CHRIS REBSAMEN’S EXPERT MARKETING
CAPACITIES.
Theirs was a recipe for success that was fos- But the line’s healing properties are only
tered by PandoLabs, a Park City entrepreneurial part of its draw. latter is a choice that hurts the profitability of
community (see page 30). And it was at Pan- the company because “In essence, there are still
doLabs that Boxley first announced the creation Rebsamen points out that consumers are only 45 percent of American consumers who are
of a “killer skin cream” he formulated using hops looking for original ideas and adds that, “Com- willing to pay extra for recycled packing,” explains
and hempseed oil. It was an idea Rebsamen bining hops and hempseed oil in skincare prod- Rebsamen. However, Boxley says, “We pay for it,
encouraged Boxley to pursue. ucts is truly innovative.” In addition, Batch and it is worth it to us!” Those small, but impact-
Twenty-One’s ingredient list is good for the ful choices confirm Batch Twenty-One’s mission
“With over 30 years in the consumer pack- planet—relying on sustainable, plant-based of stewardship and quality.
aged goods industry, you know when you see crops like hempseed and jojoba oil.
something that is hot,” says Rebsamen. “Small batch means something. We are like
Boxley and Rebsamen’s commitment to sus- the craft brewer. When you make a small batch,
With that nudge, Boxley spent a year in the lab tainable business practices goes beyond ecolog- you control the ingredients that go in and con-
perfecting what would become Batch Twenty-One’s ically friendly crops. Their Re-Grained Bar Soap trol the process to make it,” says Boxley.
first line of products. The result was a selection repurposes spent brewer’s grains as exfoliants
of soap, skin cream, and shower gel made with and all Batch Twenty-One products come in 100 Batch Twenty-One is barely a year old, but
rock-star ingredients. percent post-consumer recycled packaging. The thanks to Rebsamen’s connections, products are
already available locally at Align Spa, Waldorf
“I know [hops] are beneficial from a natural “Small batch means Astoria, and The Market. In addition to online
preservation perspective. Hops are antibacterial something … When you sales, the duo says relationships with Whole
and antifungal,” explains Boxley. The antioxi- make a small batch, you Foods and other retailers are on the horizon. n
dants found in hops protect the skin against free control the ingredients
radicals (unstable atoms that can damage cells) that go in and control
and can repair skin after sun damage. the process to make it.”

With that in mind, Boxley’s mission was to —Chett Boxley
find the most effective way to get the hops deep
into the skin—which is how he discovered the
benefits of using hempseed oil as a carrier oil.

Boxley is animated as he describes the science
behind the effective combination of hops and
hempseed oil. “Hempseed oil has the same chain
length as the oils that your skin produces. Because
they are the same chain length, it penetrates
deeply into the skin and drags the hop oil with it.”

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statement footwear + apparel

shopzenzee.com

Made with for tomboys, fashionistas, rebels + lovers.
Park City Utah

PCSTYLE CATALOGUE

Galleries & Boutiques

PEARLS BY SHARI
Renowned for maintaining a vast
selection of the world’s rarest pearls,
Shari designed these Golden South Sea Pearl
and diamond earrings to be strikingly
significant, while functional for everyday
wear. The hand-matched strand features a
unique combination of her Golden, Tahitian,

and White South Sea Pearls.
435.649.6944
513 Main Street

PearlsByShari.com

JULIE NESTER GALLERY
Contemporary art that is relevant from

mountain to city.
435.649.7855

1280 Iron Horse Dr.
JulieNesterGallery.com

MEYER GALLERY
Since 1965, the Meyer Gallery offers a carefully curated collection of important

and emerging artists from the western United States.
435.649.8160
305 Main Street

MeyerGallery.com

STEVEN BEUTLER DESIGN ZENZEE
Steven Beutler Design offers archival Knit kicks and statement apparel.
modern and vintage poster prints, including
prints as large as 40 inches by 60 inches. Made with love for tomboys,
fashionistas, rebels, and lovers.
Free shipping is provided!
Poster gallery at ShopZenzee.com

StevenBeutlerDesign.com

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Full Circle Fly-Fishing Art

Begin with a hand tied fly, cast a line, wade the water and set the hook
to land your trophy fish with Trout Tales and Fine Fin Art.

Book a fly-fishing trip with TroutTales.com or send Fine Fin Art your fly-fishing photo
and they will turn your experience into a work of art.

Walter Foster, Owner F IN E F IN ART
FINE FIN ART AND TROUT TALES
(435) 200-3302
Creating photo-realistic colored pencil
& painted fly-fishing artwork.

PCSTYLE CATALOGUE

Memory-Making Fashion

PARK CITY’S BEST KEPT SECRET

EWORDS Ashley Brown | IMAGES Courtesy DiJore
VEN AS A YOUNG CHILD MARCYNE BROWN HAD A KNACK FOR ENTREPRENEURIAL ENDEAVORS—AND AS A 6-YEAR-OLD SHE
REALIZED THAT IN ORDER FOR AN ITEM TO BE DESIRABLE, IT NEEDED TO HAVE AN ASCRIBED VALUE. HER FIRST VENTURE SELLING
PUPPIES FOR $5 LAUNCHED BROWN’S LIFELONG CAREER AS AN ENTREPRENEUR.

After spending over 25 years as a military “Fashion is an outward Tucked away in the Galleria Mall on historic
wife, to a member of the Air Force, Brown expression of the Main Street, customers claim that DiJore is Park
learned to adapt and reinvent herself with City’s best kept secret.
each move. Over the years she’s founded sev- individual beauty inside.”
eral businesses, including a preschool, mar- “Fashion is an outward expression of the
keting company, and real estate office. When —Marcyne Brown beauty inside,” says Brown. “Women want to
she moved to Park City from Las Vegas, Brown follow fashion trends, but not look exactly like
established her first entrepreneurial venture in everyone else.” n
retail, DiJore.

DiJore opened in January 2015 and at first,
exclusively sold boots. From the start, Brown
worked to make DiJore a fashion hub and it
wasn’t long before the shop’s handcrafted
boots, laser-cut leather jackets, and distinctive
apparel was enticing customers who fell in love
with the unique DiJore shopping experience.

“My goal is that DiJore is one of the reasons
why people want to visit Park City,” Brown says.

And there’s a lot to love about DiJore. Walk-
ing down the steps into the boutique is like
entering a technicolor world of brightly-colored
boots and vivid scarves and jackets. DiJore only
carries products that live up to Brown’s high
standards of quality and exquisiteness. Each
shoe, jacket, purse, and piece of clothing is care-
fully curated and because of Brown’s eye for
excellence, quality, and style, DiJore is a shop-
per’s international treasure trove.

All footwear in the shop is handcrafted and
made from the highest-quality leather and tap-
estries. Many of the boots are designed spe-
cifically for DiJore and several products cannot
be found anywhere else in the United States.
Brown’s selections include pieces from France,
Greece, Italy, Turkey, and Portugal. She aspires
to “keep it special and unique for her custom-
ers,” explaining that “it takes the fun out of
shopping when you can find similar items in
the mall.”

DiJore’s exclusive high-quality clothing and
leather goods may be reason enough to visit,
but their customized shopping experience is
what draws people back again and again.

Shoppers who envision a specific pair of
boots or a leather jacket with a certain cut will
find their answer at DiJore. Many items can be
customized, and Brown relishes in helping cus-
tomers find their perfect outfit.

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A Unique Elevated Collection of Park City Gifts

Local Made Products & Sweets 435.731.8264
Local Hot Coffee • One of a kind apparel Galleria Mall
580 Main Street
Utah Gemstones & more

PCSTYLE CATALOGUE

Health & Outdoors

ALIGN SPA STIO
Voted “Best Spa in Park City” by “Park Record,” Align offers a Stio apparel is made for the epic and everyday.
calming environment, experienced team of therapists, and a number From flannels and fleece to technical trail and ski wear,
of signature treatments to leave you feeling delightfully refreshed
experience Stio mountain soul at the
and incredibly rejuvenated. Stio Mountain Studio™ located on Historic Main Street.
435.647.9300
435.214.7364
1792 Bonanza Dr. #130 556 Main Street
AlignSpa.com
Stio.com

JANS MOUNTAIN OUTFITTERS WHITE PINE TOURING
Jans’ fly shop offers guided fly-fishing trips with transportation to the Hit the trails with Park City’s favorite bike shop. Offering top
water and top-quality gear for your half- or full-day outing, tailored for mountain and road bikes for rent and sale, full bike tuning, assembly

all levels of experience. Come on out and get hooked! and fitting, and guided bike tours for all ability levels.
435.649.4949 Get into the outdoors with White Pine Touring!
435.649.8710
Corner of Park Ave. and Deer Valley Dr. 1790 Bonanza Dr.
Jans.com WhitePineTouring.com

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1515 BERGER LANE | JACKSON, WY | 307-413-2289 | [email protected] | CUSTOMIRONDESIGN.CO

PCSTYLE CATALOGUE

Island Girl Meets Mountains

BRINGING THE TROPICS TO PARK CITY

SWORDS Evie Carrick | IMAGES Angela Howard “... mountain people Skille’s work. She’s started making and selling
HE’S A MIDWESTERN GIRL TURNED have the same spirit as diaper bags in addition to her traditional beach
totes and smaller, makeup-bag sized products.
ISLAND GIRL, BUT SARA SKILLE KNEW ocean people.”
This winter, if she’s not getting to know
SHE WAS HOME THE MOMENT SHE —Sara Skille her new addition or huddled over her sewing
machine crafting 82 Degrees & Sunny creations,
ENTERED PARK CITY. you’ll find her snowkiting—a mountain-town’s
take on kitesurfing, where riders use kites to
“I literally drove here with some girlfriends and skim across open fields on skis or snowboards.
as we drove through Park City, I said, ‘I’m going to
move here,’” Skille explains. “I didn’t really know The ocean may be far away, but the modi-
anyone, but I loved the access to the mountains fied sport and Skille’s beachy creations keep her
and the access to the international airport.” connected to island life—even when she’s hap-
pily at home in the mountains. n
The latter is key, because as much as Skille
loves the mountains, she can’t help but dream
about island life (especially when the Utah win-
ter drags on). A longtime kitesurfer, she spent
years running a kitesurfing school—floating
between the Jersey Shore and the island of St.
Croix, constantly chasing the wind.

While living on St. Croix she was gifted a
sewing machine for her 30th birthday, and with
it, a new path presented itself.

“I started sewing beach bags for my girl-
friends and then I had this side business that I’d
work on in the evenings after work,” she says,
explaining that she’d sell her colorful, island-in-
spired beach bags in local boutiques and from a
table she set up near the beach. “It was a blast,
it was the real island life,” she remembers.

After she made the move to Park City in 2016,
she continued her business, 82 Degrees & Sunny,
and has started working with clients on custom
orders—like the 120 totes she made for an exec-
utive retreat or the gift bags she made for a Park
City bridal party. Skille has also worked with inte-
rior designers and on reupholstery projects.

The move from island life to mountain life
may sound like quite the shift, but Skille notes
that “mountain people have the same spirit as
ocean people” and her mission is to connect
the two by bringing some of those sunny island
vibes to Park City. And so far, the community’s
support has been monumental.

“Artists and entrepreneurs are so encouraged
in our community. Even things like PC Arts, which
helps put local creators out there. It’s wonderful,”
Skille explains. “There’s something about Park
City. You really feel like you can make it work. We
are so lucky to live in a place with people who
support people who are trying to make it work.”

And that support is key, because Skille, a
newlywed, is about to undergo another life
change: she’s becoming a mom. Her baby—
who’s due in December—is already influencing

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KAY STRATMAN

Canyon Shower ~ Watercolor ~ 14 x 20

Wasatch Twilight Timelapse ~ Watercolor ~ 16 x 24
Enhancing the Traditional • Introducing the Innovative
(307) 739-1540 | HORIZONFINEARTGALLERY.COM | 30 KING ST | PO BOX 4920 | JACKSON, WY 83001

82 DEGREES & SUNNY Alabaster & Stone ALPINE DISTILLING Arts Capsule Collection BOUTIQUE MAHOUT CATTONGUE GRIPS

DORI PRATT ELIZABETH CARRINGTON FADED CLOTH FRANKLIN WOODWORKING GYPSY MNTN SKULLS HAPPY DRAGON DESIGNS

House Forty Eight Iznat Images Karen Elizabeth Glass Linda McCausland LUCKY PENNY PRESS LYLO DESIGN

MOTHERLODE Mountain Body SAGE PRESS PARK CITY PUBLISHING PCPAA Ornaments RED FLOWER STUDIOS

RSB Designs SHARON SAMS SHINE DECK SJ3 JEWELRY SOUL POLES STEPHANIE RITCHE JEWELRY

THE SPA DR. THREADHEADS TULIPS & THYME UNCHARTED SUPPLY CO VIOLET SOLEIL YOPA BAGS

DogTown USA

HELEN KNOWS BEST

MICHAEL MCRAE 40+ ways to buy local
RITUAL CHOCOLATE
Open Daily
THE CHICKS CO. 692 Main Street, Park City UT
ZENZEE Sun-Thu 10-6pm • Fri + Sat 12-8pm

meet the makers at brandedpc.org

produced by Park City Summit County Arts Council
pcscarts.org • @pcscarts