PCStyle Winter 21-22

Stein
Collection
The Heart of
Deer Valley

Olympic Gold Medalist Stein Eriksen stood atop
Bald Mountain with the vision to create a world-class
ski lodge in the heart of Deer Valley. Forty years
later, that dream has developed into the Stein
Collection. Providing award-winning luxury
accommodations nestled in the pristine
mountainous beauty of Deer Valley Resort.
With Utah's only Forbes Five-Star hotel and spa
leading the way, you can expect exceptional attention
to detail in each Stein Collection property.
Call today to learn more about the Stein Collection
and let us help you plan your next adventure.
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

FAMILY MATTERS We specialize in resort
mortgage lending, jumbos,
The father-daughter duo at Blackdog Builders condo hotels*, conventional,
make family part of their ethos FHA and VA. Your LOCAL

BWORDS Meredith Kluever | IMAGES Gillian Hunter mortgage specialist,
lackdog Builders (BDB) owner Todd Evans has deep roots in Park City. His
great-grandfather was a miner and Swedish immigrant who ultimately settled Loving, Living,
in Park City with Todd’s grandmother, a first-generation Parkite. After a brief Lending
hiatus away, Todd’s father moved the family back to Park City in the late ‘70s.
The Park City
After graduating from The University of Utah, empathetic, while Amanda brings energy and Lifestyle!
Todd and two fraternity brothers started vigor. That energy is key as the increase in tour-
Boardwalk Remodeling in Salt Lake City. The ism and influx of Park City transplants continues LISA LUNDQUIST
trio worked together for about 18 years, but to bring about more work. Home renovations
Todd eventually sold his shares to a partner account for a sweeping majority of BDB’s busi- Senior Loan Officer
and started BDB in April 2005. The family’s ness, however they also complete custom new
beloved black lab, Susie, inspired the company builds and commercial build outs. NMLS#268664
name and logo before passing at the age of 14. [email protected]
“Nobody can replace Susie. A lot of the guys are To help clients save money on expansions or 435.659.1390
encouraged to bring their dogs to the office so additions, Todd adopts a European mindset, 311 Main Street
that I can get my dog fix,” says Todd. pushing people to redesign the space when- Park City, UT
ever possible. He likes to rework the flow and
But Todd and Susie aren’t the only family mem- efficiency of an area rather than simply adding Veritas Funding NMLS#252108 is an Equal
bers with a hand (or a paw) in the family business. on more square feet. This way, the client can be Housing Lender. This is not an offer of credit
Todd’s daughter, Amanda Evans, oversees mar- more budget and eco-conscious, while BDB can or commitment to lend. *Veritas Funding
keting, sales, and design at BDB. The Park City focus on repurposing or donating materials to Brokers these loans.
native has been working with her dad on and off keep them out of the dump.
since she was 16 years old, and over the years the 53
father-daughter duo has fine-tuned both their From small projects and single-room remodels Park-CityStyle.com | WINTER • SPRING 2021-2022
work and familial relationship. to new builds and overhaul design, construc-
tion, and landscaping, BDB makes creating a
“Now that I’ve been doing this for over 15 years, dream space as easy as possible. With around 40
I feel like we’ve figured it out,” says Amanda. “It employees — many of them long-standing team
can be tough for sure, separating dad and boss. I members — BDB knows the importance of team-
think we do a really great job of it; we make a great work … and family.
team, and we also have a lot of fun.”
“We try to maintain a family atmosphere. We
“She’s always my daughter, no matter what,” have a Blackdog philosophy where we men-
Todd chimes in. “I don’t feel that we ever get tor one another, work together as a team,
sick of each other. We are pretty darn good at treat people with respect, have honesty, have
working and being a family.” integrity,” says Todd. “Our clients, our subcon-
tractors, and the city inspectors or the county
Todd and Amanda’s individual personalities inspectors — everybody that we work with we
help make the relationship great — they are the treat as part of the family.” n
yin to the other’s yang. Todd is methodical and

MOUNTAINSTYLE LIVING

HOUSING
& HOPE

Pat Matheson works to help
locals find housing

MWORDS Darby Doyle | IMAGE Deborah DeKoff
ountainlands Community Housing
Trust (MCHT) Executive Director
Pat Matheson knows first-hand the
challenges people face when looking for
reasonably priced housing in Park City.
“We were looking for a place that had
two bedrooms for our small family, and
literally there were only two apartments
for rent that were year-round. The rest
of them had a lease starting in March or
April that terminates in November,” he
says, noting that the apartments would
convert to nightly rentals through the
peak winter season.

Eventually, Pat and his family landed an affordable
home deed (not through MCHT). “And that’s where we
live now,” says Pat. “So, I work in affordable housing,
and I’ve lived in affordable housing in Park City.”

The Utah native became the executive director of
MCHT in May 2021 after four years with the organi-
zation. He took the reins from Scott Loomis, who
retired from the position after 20 years.

MCHT’s work is based on the belief that economic
self-sufficiency for families and individuals comes
with safe, affordable housing. Founded in 1993, the
nonprofit tackles the dual challenges of housing
affordability and availability in Summit and Wasatch
Counties (aka the Wasatch Back). Pat acknowledges
that the word “affordable” is a relative term, espe-
cially in the context of the expensive Wasatch Back
housing market.

With that in mind, MCHT’s programs focus on devel-
oping areas for “attainable” housing and supporting
a wider range of local needs — what he calls “hous-
ing equity.” Pat describes the organization’s three
programming emphases: acquisition and new con-
struction of affordable housing, assistance in secur-
ing housing and basic services, and education and
advocacy for attainable housing policies. MCHT ful-
fills housing needs through subsidized rental units
and deed-restricted housing developments.

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Park-CityStyle.com | WINTER • SPRING 2021-2022

Pat acknowledges that Park City workers priced out of living near I OWN A PIECE
Old Town face transportation challenges (especially in the win- OF THIS?!
ter) and that there are dire environmental impacts from the esti-
mated 15,000 vehicles that drive up daily from the Wasatch Front. I just bought a piece of paradise to build on.
He also notes that a mountain town’s social fabric and support
systems are eroded when the people who work there are pushed YOU CAN TOO.
out of living and recreating there.
500 yards from premier trout fishing on the
For example, within Park City’s city limits, Pat estimates that Weber River, 5 minutes from backcountry
two-thirds of single-family residences and condos are not owner four wheeling and snowmobiling, 5 miles
occupied. He points out that this sort of disparity can deterio- from the 2 million acres and 500 miles of
rate the bonds of a community, explaining how important it is to
have neighbors you know and can count on and businesses with trails in the Uinta National Forest.
access to a happy and reliable workforce that lives close by.
And only 25 minutes from Park City …
“If you ask Park City council members, one of the things you where I happen to be a Realtor.
hear is that they’re trying to keep this a ‘real town,’ not just a
resort destination with a bunch of second homes,” says Pat, Building or buying, I can help you find
echoing the concern of many locals. “In Park City, even afford- your piece of paradise.
able housing is largely occupied by white tenants who even if
they don’t have the financial means, at least have some ability LOCAL
to get their foot in the door. If English isn’t your first language BUILDER
or you work two jobs, that’s going to be even harder to try to get R E A LT O R
into affordable housing.”
JOHN WALKER 435-640-7156
One of MCHT’s most recent building projects — a 64-unit condo- [email protected]
minium development deeded for local workers — has 37 percent
ownership by Latinx families and individuals. But even with proj- 55
ects like this, “There’s still a lot more work to do,” says Pat. Park-CityStyle.com | WINTER • SPRING 2021-2022

In addition to helping Main Street and resort workers, MCHT works
in the smaller towns surrounding Park City. Pat says housing chal-
lenges are a “conundrum that rural, small towns like Kamas, Oak-
ley, and Francis are also facing right now.” Family farms are being
bought and subdivided to build million-dollar homes.

A demonstrated need for housing locals is also being tack-
led head-on in Heber, with a 49-lot subdivision prioritized for
Wasatch County’s essential workers. Pat is understandably
excited about the first phase of the development: “The buyers are
employed at Wasatch County School District as second- or third-
year teachers, are first responders like firefighters, and are pub-
lic works department employees keeping things running.”

Pat says with a grin, “It’s so cool to see the people who educate
our kids or who will save your life in a fire get a shot at owning
their own home in the community where they work.” n

IT’S ALL IN THE NUMBERS

Park City housing stats

• Average 3-bedroom apartment rental: $3,500/month*
• MCHT 3-bedroom apartment rental: $700 to $1,700/month
• Average condo sale price: $1,068,000*
• MCHT condo sale price: $265,000
• MCHT projects: 247 homes for sale + 319 rentals
• Next 2-3 years: about 100 more units
• N umber of people served: thousands since MCHT
was founded in 1993

*According to Pat Matheson, based on periodic reviews
of the Wasatch Back rental market.



MOUNTAINSTYLE LIVING

LIVING & SELLING THE
PARK CITY DREAM

Creating a life of balance and passion with Mary Ciminelli

WORDS Brooke Constance White

YIMAGES Julie Shipman and courtesy
ou know those people who seem to
truly embody a place and are essentially
synonymous with a community? That’s
Mary Ciminelli. If anyone represents and truly
lives the Park City lifestyle, it’s her.

She may be a real estate agent by trade, but you’d
be hard-pressed to find her in the office on a
powder day. She has made a habit of getting up
early to enjoy whatever sport is in season at the
time and has created a career that is full of pas-
sion and balance.

“I built my business and life around still really loving
and enjoying why I moved up here to begin with.
This is what I was meant to be doing — selling the
Park City dream because this is what Park City is
all about,” she says. “I attract the type of client who
wants to know where the hiking trails are; what’s
really ski-in, ski-out; where the best mountain bike
trails are; and where you really want to be.”

In talking with her, you’d think she was a native
Parkite, but she’s actually lived in a lot of different
places. Mary was born and raised in Buffalo, New
York, went to college in Burlington, Vermont, and
moved to Salt Lake City from California 25 years
ago. She says she still loves it as much now as she
did then.

“It’s always felt like home to me; I just love how the
mountains are right in town because I look out any
window and look up and see mountains,” she says.
“I never take it for granted. The ease with which we
can play outside and still have a career — there’s
nothing like it.”

If you’ve forgotten why you moved to Park City or
what the community has to offer, talk to Mary.
Whether it’s the summer wildflowers, taking a turn
in fresh powder, or the small-town perk of always

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“It’s always felt like
home to me …

I never take it for granted.
The ease with which we
can play outside and still
have a career — there’s

nothing like it.”

— MARY CIMINELLI

seeing someone you know at the grocery store, Mary
will remind you what makes this town so special.

“I just think this is such a cool town despite the
growing pains and what’s happening in the moun-
tain towns all over the West,” she says. “I still always
think it’s so amazing here and we’re so lucky to live
in a place like this.”

As Park City continues to grow and evolve, Mary
has become a big proponent of getting involved in
the community to leave it better than she found it.
Whether that means volunteering with a nonprofit,
getting involved politically, or being a good steward
of the land and teaching trail etiquette, she believes
every little bit helps.

“It’s so important to get educated on what’s going on
in our town and get involved in some way,” she says.
“Let’s all get back into volunteering and support our
community in any way we can.” n

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Park-CityStyle.com | WINTER • SPRING 2021-2022

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BASECAMP

THE FROIEFNSDKLIYP, FATURRORLY FACES

The Wasatch Backcountry Rescue shares what it takes to be an avalanche rescue dog

FWORDS Ashley Brown | IMAGES Angela Howard
or some, saying hello to an avalanche
rescue dog can be the most exciting
part of the ski day. The friendly faces
of these pups offer encouragement to
overwhelmed ski school participants
and people injured on the mountain. And
while avalanche dogs often bring joy and
comfort, they’re there to work. As highly
trained ski patrol members, each avalanche
dog must undergo rigorous training that
includes exposure to explosions, riding
in helicopters, and locating human scent
buried under the snow.

In Park City, the Wasatch Backcountry Rescue (WBR)
is responsible for ensuring every dog you see on the
mountain has completed the training and is ready
to save a life. As one of the oldest avalanche rescue
dog schools in the nation, WBR trains pups for all
nine major Wasatch resorts — Park City, Deer Valley,
Brighton, Solitude, Alta, Snowbird, Powder Mountain,
Snowbasin, and Sundance.

The man running the show — both on and off the
mountain — is Andy VanHouten. Andy volunteers
with WBR as the organization’s president and works
as the snow safety director and patrol manager at
Park City Mountain Resort. He’s also the resort’s ava-
lanche dog handler.

“The two jobs, patrol and WBR, overlap in so many
ways. It is a fitting combination,” Andy says.

Andy’s interest in working with avalanche dogs
began 19 years ago during his early years working on
the mountain at Park City. “It’s something I’ve loved
since my first year … I remember when I was a lift
op, before I was on patrol, loading the dogs on Jupi-
ter chair. I thought, ‘This is nuts. These dogs are the
coolest thing I have ever seen. They ride chairlifts,
snowmobiles, and helicopters.’”

So, Andy decided, “A.) I’ve got to get on patrol and B.)
I’ve got to get more into this dog thing. As soon as I
got on patrol, I started working with the dogs.”

When a ski patrol member decides to train an
avalanche dog, it requires commitment and skill.
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Park-CityStyle.com | WINTER • SPRING 2021-2022

“We bring dogs in and within minutes the escape THE ORDINARY
dogs have found the person.” AT A different PLACE

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Wi-Fi, roomy rooms and our Gallery Kitchen ™ breakfast for World of
Known as the dog’s “handler,” the patroller is responsible for Hyatt members — along with every modern comfort you deserve.
undergoing WBR training with the dog and providing the pup with Plus, you’ll be less than 1/2 mile from Canyons Village Base at Park
a home. At Park City Mountain Resort “We look for someone who City Mountain Resort, 4 miles to Historic Main Street’s dining,
has a good understanding of the job … They exhibit good deci- shopping, nightlife and 5 miles to Deer Valley Resort. So go ahead,
sion-making skills — that’s medical response, travel in avalanche do your vacation right and check out Hyatt Place Park City today.
terrain, and snow-safety skills.”
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Beginning in puppyhood, the dogs go through a rigorous educa-
tion program that utilizes WBR training methods. “Ideally, you can 4377 North Highway 224 • Park City, Utah 84098 • 435.776.1234
start to introduce the dog into resort operations around seven
weeks old. The more you can get them on snowmobiles, chairlifts, Hyatt and Hyatt Place names, designs and related marks are trademarks of Hyatt Corporation.
and helicopters, the better,” Andy explains. © 2018 Hyatt Corporation. All rights reserved.

Both the avalanche dogs and handlers undergo an 18 to 24-month 61
training that’s adapted from the Swiss “4-phase progression.” The Park-CityStyle.com | WINTER • SPRING 2021-2022
first phase begins when the pup is between 6 and 12 months old,
with a game of hide-and-seek and the reward of tug-of-war. “It’s
this huge game of hide-and-seek. To the dogs, that is ultimately
all this is, a game of hide-and-seek. We progressively make that
harder,” Andy explains.

During the next phase, the handler hides in a large snow cave
until the dog finds the handler and plays tug-of-war in the hole.
The third phase involves filling in the entrance of the snow cave
so the dog must dig to find their handler and the toy. A stranger
replaces the handler during the fourth phase.

Completion of these four phases earns the dog a Level C certi-
fication from WBR, which also offers a Level B and A certifica-
tion. When the dog can locate two avalanche victims in under 20
minutes on a one-hectare test site and pass an obedience test,
they earn a Level B or ski resort dog certification. Level B dogs
respond to avalanche incidents in or near ski resorts.

For the Level A test, the handler must demonstrate efficiency,
identify hazards, and formulate a search plan, and the dog and
team must find all victims on the one-hectare avalanche test site
in less than 20 minutes, showing physical fitness and endurance for
the duration of the rescue. A team with a Level A certification can
respond to rescue calls throughout the state of Utah.

All the hard work is evident when the dog has the chance to prac-
tice their training.

“We bring dogs in and within minutes, the dogs have found the per-
son,” Andy says. Unfortunately, it takes time for the team to get to
an accident, so sometimes the dogs recover avalanche fatalities.
Even then, the dog’s role in the search is critical. “The dogs are an
unbelievable tool to bring closure to families,” Andy explains.

While the avalanche dogs role in a recovery or search is serious, on
the mountain, their presence is a source of delight. “What we do
with the dogs on a daily basis is meet and greets. The skiing pub-
lic loves these dogs,” Andy says. “We started baseball cards … it’s
turned into a huge deal for kids to try to collect all the dog cards.”

The next time you say hello to an avalanche dog, just remember:
They’re so much more than just a friendly, furry face. n

BASECAMP

OMSANISVASEIOLNIVETOS

Volunteer-run search and
rescue team puts others first

FWORDS Ashley Brown | IMAGES Gillian Hunter
or nearly 50 years, Summit County
Search and Rescue (SCSAR) has
served the community by fulfilling
its mission to save lives. The team
operates under the Summit County
Sheriff’s Office and is on call 24 hours a
day, 365 days a year for rescues that can
last anywhere from a couple hours to
multiple days.

The volunteer-run organization relies on people like
Team Commander Kory Vernon, who donate their
time and skills to keeping people safe. Kory and his
fellow team members must attend a monthly volun-
teer training and respond to at least 50 percent of
calls. But Kory, who has been a SCSAR volunteer for
nearly 20 years, also has additional duties.

“As team commander, I am responsible for main-
taining a volunteer group of civilians to work
directly with the Summit County Sheriff’s Office,” he
explains. “I oversee personnel to make sure they are
trained, managed, and kept safe during operations.”

With upwards of 50 volunteers, the group is a model
of teamwork and skill diversity. “It is about working
together as a team. We all have to put aside our dif-
ferences, whether they be mental or physical, and
just accomplish the mission at hand,” Kory says.
“Everyone brings a skill or specialty to the table, and
we use it to get the task done.”

While each team member offers something differ-
ent, they all share a common goal: to keep the com-
munity safe and help save people’s lives.

“When you actually are there, and you get to see a
loved one or somebody that has been missing or
hurt and witness the reaction of the family or friend
when their loved ones are brought down safe … That
is the reward. That is why everyone does it,” he says.
“Until you see it and experience it, you will never
understand why people would volunteer for such a
demanding job and not get paid for it.”

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Park-CityStyle.com | WINTER • SPRING 2021-2022

For everyday expeditions.

“When we get that call, Handmade, ultralight skiing and climbing backpacks built for the mountains.
we have to deploy our teams, apocalypse-equipment.com
and we are putting our people

at risk trying to go
help someone.”

— KORY VERNON

Over the past five years, SCSAR has seen a
drastic increase in the number of people rec-
reating — and the result is more people who
need rescuing and assistance. A call to SCSAR
is not something you should take lightly, Kory
explains. “When we get that call, we have to
deploy our teams, and we are putting our peo-
ple at risk trying to go help someone.”

Unfortunately, many of the SCSAR calls come
from people who are not adequately prepared.
Kory confirms that “A lot of people are out
recreating nowadays who are not equipped
correctly, and they don’t have the experience
or the physical level to be out there.”

To keep yourself and the SCSAR team safe,
Kory asks people to make informed decisions
when recreating. His advice is to ask yourself,
“Am I going to put someone else in danger by
going out and doing this?” If the answer is yes,
stay home and rethink your plans. n

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DINING

STERLING STYLE
Father-son duo mix music, family, and food at
Sterling Steak & Lounge

WWORDS Evie Carrick | IMAGES Gillian Hunter
hen I chat with Lance and Jackson Sterling, the father-son duo behind Kimball Junction’s new
Sterling Steak & Lounge, they’re making their way back to Park City after picking up a few things for
the restaurant. Within minutes, the conversation gravitates toward food, which has always played a
central role in the Sterling family history.

Lance’s father (and Jackson’s grand- that by the time Jackson was 13 years
father) was a kosher butcher and old “I had him running our Sunday
his mother a baker. Lance grew up gospel brunches in Pasadena.” Even
on a farm before making his way to as a teen, Jackson had a knack for
the hospitality world — working as managing staff and running oper-
the director of food and beverage ations and he was only 15 when he
for Loews Hotels (including a stint started managing his father’s 2,500-
at Stein Eriksen Lodge in the early seat venues.
‘80s) before linking up with Issac
Tigrett, who co-founded the Hard You could say that running a business
Rock Café and House of Blues fran- was always in the cards for Jackson,
chises. Lance played an integral role but the opportunity came earlier
in expanding the House of Blues than expected when he found himself
portfolio, opening and eventually withdrawing from California Poly-
owning House of Blues Atlanta, later technic State University — where he
called The Tabernacle. studied economics and played foot-
ball — to seek refuge at the family
From there, Lance took his talents to home in Park City just months before
the west coast, running over 13 music the start of the pandemic. It didn’t
venues with food service in Califor- take long for Jackson to realize that
nia — including The Canyon Agoura Park City was where he wanted to be.
Hills, The Rose in Pasadena, The
Canyon Santa Clarita, and The Can- “I would come live here for a short
yon Montclair. Over the years Lance time every year while I was growing
has worked with artists like B.B. King, up. I spent a third of every year of
Willie Nelson, Etta James, Pat Bena- my life here. It’s always had the type
tar, and Rick Springfield. of atmosphere that complements my
personality. … I’ve always been active,
As Lance’s portfolio expanded, so did his family; he and his wife, I grew up BMXing, skiing, golfing, and rowing,” he says.
Caryn Sterling, raised six kids on a ranch in southern California.
His youngest child, Jackson, grew up in the restaurant world, often It was while the family was together in Park City during the pan-
being babysat on site while the rest of the family worked. “It’s called demic that Jackson sat down with Lance and presented his vision
all-hands-on-deck when it’s a family business,” Lance laughs, noting for a restaurant that would draw on the Sterling knack for pairing live
music and dining, but would elevate the food portion of the business.

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Park-CityStyle.com | WINTER • SPRING 2021-2022

“When you go to a restaurant Food photos: Jacek Chabraszewski, Simon Booth, and Nutthawut Paenthong adobestock.com©
it’s not just about the food. It’s a
perfect beginning, middle, and
end of each experience which
makes our patrons crave more.”

— LANCE STERLING

“My passion and the goal of this steakhouse is pre- can expect a top-notch menu packed with à la As they get settled into the community, the
paring a plate that gets people arguing about who carte steaks at Sterling Steak & Lounge. Sterlings are hoping to partner with local music
has the best food in Park City. My main focus is the venues — including the neighboring Newpark
food, while the live music will add something that “We have a variety of game options such as Amphitheater and Park City Live (which the
very few people have ever seen before,” says Jack- bison to prime rib and a well versed seafood family has long been involved with) — to bring
son. “I’ve always known I wanted to open a restau- menu,” notes Lance, offering a long list of cuts more talent to Park City. To support the area’s
rant, and my philosophy has always been to never of meat and a sampling of some of their inno- many nonprofits, the Sterlings offer up their
spit an opportunity in the face. As it would happen, vative sides — think lobster mashed potatoes, space once a month so organizations can use
we stumbled upon the new build in Kimball Junction shrimp cocktail, potatoes au gratin, creamed it to fundraise. “The idea is that the community
and found it to be a perfect fit. It was not only a per- spinach, lump crab cakes, and what they call supports us and we need to support the com-
fect fit for our vision, but also for what Park City was their “killer roasted garlic.” munity,” says Lance.
yearning for.”
The combination of great food and live music And since community and family are so central
The result is Sterling Steak & Lounge, a brand new creates a one-of-a-kind experience that is much to the Sterling ethos, it’s only fitting that shortly
steakhouse with live music that can seat up to 150 more than just a meal out. “When you go to a after opening, their family — which totals
people in the dining area and 80 to 100 in the lounge. restaurant it’s not just about the food. It’s a perfect upwards of 15 people — will arrive to lend a hand
In addition to occasional special guests, Sterling beginning, middle, and end of each experience and cheer them on … Sterling style. n
Steak & Lounge has a house band that plays mostly which makes our patrons crave more,” says Lance.
‘70 and ‘80s rock (think a night of Billy Joel or the
music of Elton John).

Sterling Steak & Lounge may have come about
thanks to Jackson’s vision, and he will be the man on
the ground overseeing day-to-day operations, but
Lance remains a full partner in the business. And
since the duo are both self-described foodies, you

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DINING

SLINGING SUSHI

Yuki Yama keeps quality at the forefront

TWORDS Ted Scheffler | IMAGES Angela Howard
here is certainly no shortage of outstanding dining options on Park City’s
Main Street. But for locals and visitors alike, one of the real standouts for
many years has been Yuki Yama Sushi. The place is nearly always packed —
and for good reason: Yuki Yama serves up some of the freshest and most creative
Japanese-style cuisine in the state.

Being situated in a ski town, the eatery is aptly This dish and the other menu items at Yuki Yama are
named since “yuki” translates to snow and “yama” the creation of co-owner and chef Kirk Terashima
is mountain in Japanese. There’s a mountain of and co-owner Matt Baydala. Matt, who was a man-
tempting flavors at Yuki Yama, and not all of it ager at Yuki Yama before becoming an owner, works
is sushi. If you ever have the chance, give their mostly in the front of the house, while Kirk runs the
Wagyu Beef Tataki a try. It’s a premium cut of kitchen and sushi bar alongside talented chefs Eric
beef called zabuton that’s sliced sashimi-thin and Stritter and Zach Braman. Matt and Kirk credit their
cooked right at your table on a hot salt rock. It’s partner Wilbur Sandbulte — who owns the building
one of the most delicious things you’ll ever put in Yuki Yama is housed in — for giving them the oppor-
your mouth. tunity to become business owners.

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“Yuki Yama serves up some
of the freshest and most
creative Japanese-style cuisine

in the state.”

Before Yuki Yama became the Park City mainstay it is today, it was known A FRESH FISH TALE
as Yuki Arashi and “was shutting its doors under the previous ownership,”
says Matt, referring to the business end of things and noting that “we had How fish finds its way to northern Utah
a really good, tight crew at the restaurant.”
At Yuki Yama Sushi you’ll find a frenzy of fish ranging
At the time, Matt was the restaurant manager, so Wilbur asked him to from blue striped mackerel and striped bass to tombo
show the building to prospective buyers. In response, Matt asked if he ahi, silver seabream, and amberjack. But how does all
could have just one year to try and turn the restaurant around. If it sounds this fish find its way to the landlocked state of Utah? To get
a bit like an episode of Gordon Ramsay’s “Kitchen Nightmares,” it was. some answers, I spoke with Stan Battle, a former chef and
current regional sales manager for ABS Seafood’s Salt Lake
Matt reflects, “I knew Kirk really well and knew how talented he was on City location. ABS supplies many high-end local restaurants
the food side of things. Meanwhile, I’d learned how not to run a restau- with premium fish and seafood, including Yuki Yama.
rant,” he laughs. “We asked Wilbur for one year to show him that we
were worth his investment and that the restaurant could make money. “Most of our fish and seafood is flown here five days a week in summer
So, he gave us a shot and has been incredibly kind and fair to us, even and six or seven in the winter from the San Francisco area and LA,” says
treating us kind of like his sons. It’s been a great run for the past Stan. “So, if Yuki Yama places a fish order with me on Sunday, on Monday
seven years and when he made us co-owners of Yuki Yama, Wilbur my guys in the California warehouse pull my order, cut the fish, package
gave us an even bigger percentage of the business than we had asked the fish in large ‘coffin’ boxes with temperature-controlled wrapping, take
for or expected.” it to the Oakland airport and Southwest flies our fish directly to SLC.”

Under Matt’s watchful eye, the service at Yuki Yama is second to none. The fish can be delivered to local restaurants that same day.
Ditto for the cuisine. Kirk’s creativity shows up in dishes like the Iwana
Lox, a clever take on deli-style lox in which smoked and cured pieces of Stan says when he was a sushi chef, he met many customers who were
Arctic char (aka Iwana) are served with house-cured red salmon roe and skeptical about how fish in Utah could be as fresh as it is in a Los Ange-
wasabi cream (a stand-in for classic cream cheese) and garnished with les sushi restaurant. “Almost all of that fish comes from somewhere
nasturtium leaves and lightly brushed with nikiri, a sweet soy sauce. else,” he points out. “I’m from California and people have it in their heads
that when they sit in a sushi bar in Orange County their fish is fresher
“In Utah, it’s all about sushi rolls. We try to think out of the box at Yuki because they’re by the ocean. But 95 percent of what you eat in a sushi
Yama,” Kirk says, giving credit to his fellow chefs. “To help keep chefs bar isn’t from water near you. Your yellowtail is from Australia or Japan,
motivated and keep a fire under them we collaborate to create specials generally. Tuna is going to be from Fiji or Hawaii, most likely, and salmon
beyond just sushi rolls.” Tasty examples include Suzuki Crudo, Blue Fin might be from Scotland. All of it, whether you’re in New York, Omaha, San
Tuna Tataki, and Mole Mackerel, mackerel sashimi served with red pep- Diego, or Salt Lake, has been on a plane.”
per mole.
And while getting fish in and out of LAX is a logistical nightmare that can
“Kirk really lets his guys [fellow chefs] explore and work on passion proj- take hours, Stan says it takes him “literally seven minutes” to pick up an
ects rather than saying, ‘This is my menu, and this is the way I want it.’ He order of fish from SLC. So, who has the fresher fish? Utah for the win! n
is super supportive of his team and gives them free rein,” says Matt.
69
Maybe it’s a cup-half-full situation, but when asked about the pandemic’s
effect on business, Matt is surprisingly upbeat. “It’s been a learning expe- Park-CityStyle.com | WINTER • SPRING 2021-2022
rience more than anything,” he says. “For example, for many years we
didn’t do any takeout business. We just turned it down, feeling like that’s
just not who we are. Well, we’ve learned how to evolve. We’ve become
more efficient and effective and last winter we were doing $6,000 and
$7,000 per night sometimes in to-go orders.”

During the social distancing mandates, Matt says they lost six of their
12 seats at the sushi bar and another 60 in the restaurant. But of those,
they’ve only added back 20. Matt says, “We realized that fewer seats
and fewer customers actually made our guests’ dining experience
better, with more time to enjoy themselves. And it’s also less taxing on
the staff. We’ve become a more efficient restaurant, so we’re going to
stick with this plan.” n

DINING

A QUARTER CENTURY OF FUN

Blind Dog serves up family recipes, creates community

AWORDS Ashley Brown | IMAGES Angela Howard
life near the ocean laid the foundation

for Penelope “Penn” Kinsey’s love of

seafood. “I’m an east coast girl,” Penn

says. “I was born and raised on oysters and

blue crab … I don’t remember learning how

to shuck an oyster and I don’t remember

eating my first oyster; they have just always

been in our life.”

Growing up, Penn’s grandfather owned a Delaware
restaurant called The Sea Horse, and 24 years ago
she followed in his footsteps, opening Blind Dog
Restaurant & Raw Bar and working as the executive
chef. The move was a long time coming for the clas-
sically trained chef who had been visiting Park City
since 1985.

“When the Olympics were announced, off-handedly
I was like ‘We should go out there, open a restau-
rant for the Olympics, then come back east,’” Penn
remembers. So in June of 1998, Penn came to Park
City, looked at real estate, and put in an offer that
was accepted.

Fortunately, both Penn and Blind Dog stuck around
after the Olympics, and their popularity has only
increased in the years that have followed. In the
restaurant’s original location they could seat up to
64 guests, but their current space (since late 2010)
can seat up to 500 people — 300 indoors and 200 on
the patio.

Even with such substantial growth, family remains
a pillar of Blind Dog. Penn’s favorite menu items
are those that nod to her early restaurant expe-
rience at The Sea Horse. “I love anything I can

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“Some of the best friends we have here RESTAURANTS IN TWO LOCATIONS:
we picked up at the bar at Blind Dog.” PARK CITY: 1897 PROPECTOR AVE 435.631.9861

—PENELOPE “PENN” KINSEY SALT LAKE CITY: 356 E 900 S 801.829.1032

do from the dishes [my grandfather] created when we had the ALSO OFFERING CATERING,
restaurant back east,” she says. “Our vinaigrette that goes on our FOOD TRUCK PARTIES & VENUE RENTALS
house salad is my grandfather’s recipe; the creamed spinach is
his recipe from Delaware.”

Penn’s husband plays an essential role in the restaurant as well.
“Derrick is really good at procuring all the fish,” she says. “Derrick
will make sure we are getting certain things in. He has found a lot
of great purveyors for us.” Khaki and Ketch, Penn and Derrick’s
children, are also an integral part of Blind Dog. “They don’t know
life without the restaurant,” Penn explains.

Kinship at Blind Dog extends beyond blood relations; every staff
member is part of the family. “Everyone works together really
well,” Penn says. “Everyone has a great sense of humor … Some-
times they will tease and call me ‘mom.’”

After over two decades of service, Blind Dog has made a name for
itself as a place to not only feed a seafood craving, but as a place
to find community. “Some of the best friends we have here we
picked up at the bar at Blind Dog … You start talking with people
about a bottle of wine and it goes from there.” n

WWW.FRESHIESLOBSTERCO.COM

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DINING

A FAMILY AFFAIR

60 Years of Red Banjo Pizza

WORDS Ted Scheffler | IMAGES Deborah DeKoff and courtesy

In 1962, the year that Mary Lou Toly opened Red Banjo Pizza Parlor on Main Street, “He’s a Rebel” by The Crystals was a hit,
along with Bobby Pickett’s “Monster Mash,” The Orlons’ “Wah Watusi,” and Bobby Vinton’s “Roses Are Red (My Love).” JFK was
in the White House and John Glenn became the first American to orbit the Earth. Personal computers were still at least a
decade away and Park City Mountain Resort — then a ski hill called Treasure Mountain — would open a year later.

Now in its 60th year, no one can quite remember grandfather moved from Ogden to work in the mines. kicking off a hand-tossed pizza tradition that con-
exactly why the restaurant was named Red Banjo Fast forward several decades to 1962 and his grand- tinues today. (An interesting historical note: Red
Pizza, but the name stuck. daughter, Mary Lou, took over what was a beer bar Banjo Pizza has two entrances, side by side. That’s
called the Park Tavern. She ran it as a bar until the late because, in the old days, the tavern had an entrance
Red Banjo Pizza is Park City’s oldest business and a ‘60s when she decided to add food to the mix. for men which led directly to the bar, and a separate
family affair from top to bottom. Tana Toly, who cur- entrance for women.)
rently runs the restaurant with her father, Scott, and “Pizza was becoming a trending food in America
other members of the family says that her family’s run then,” says Tana. So her grandmother started serv- They would, in later years, add sandwiches, pasta
in Park City dates back to 1915, when her great-great ing pizza, launching Park City’s first pizza joint and dishes, salads, a kids menu, and even gluten-free

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“My grandmother couldn’t have Nom Nomski’s is opening for the 2021-22 ski season at the Park City Mountain base. Your only
imagined having a business slopeside option for a breakfast grab and go style. (And the only convenient and tasty breakfast
spot in town!) Custom crepes and waffles will fuel your day pre- and apres-ski with custom options.
that would last for six decades. Open early with breakfast specials for the hardworking locals — Search and Rescue eat free!
She just wanted to make
Park City Mountain - Skating Plaza u Open 6:30 am - 4 pm or until we run out u nomnomskis.com
something for her family that
she could be proud of.”

— TANA TOLY

pizza. One of the reasons Mary Lou choose to transi- There’s a New Coffee Shop in Town!
tion from a bar to a restaurant in the late ‘60s is that
she wanted a business that everyone in her family We are proud to introduce the Garden Cafe to Park City.
could be involved in. Well, she got her wish: Tana’s
niece and nephew — aged six and eight — are sixth Visit us in our historic building amongst the plants and flowers at Park City Gardens.
generation Parkites and have already begun negoti- Offering small batch, organic coffee, specialty all-natural drinks, and delicious, locally made bites.
ations for when they’ll take over the family business.
4459 Hwy 224 • 435-800-9818 • www.parkcitygardens.com • @parkcitygardens
“My nephew,” says Tana, “likes to come in and help 73
me clear the tables when he’s not in school and he’s
already asking how much he can make per hour. And Park-CityStyle.com | WINTER • SPRING 2021-2022
my 6-year-old niece asks, ‘How many Skittles can I
get to do this?’”

Red Banjo Pizza is a rarity these days; a family-run
business in which multiple generations pitch in. On
the day that I interviewed Tana, her dad was cooking
pizzas, her brother was washing dishes, and she was
serving customers.

When asked to describe her family in one word,
Tana replies: “Grit. My grandmother couldn’t have
imagined having a business that would last for six
decades. She just wanted to make something for her
family that she could be proud of.”

Mission accomplished. n

DINING

Enjoy contemporary American cuisine and Freshies Lobster has been serving fresh Maine 11Hauz serves up their famous
craft cocktails in an upscale, mountain dining lobster to Park City, Utah since 2009. BrownStew Snapper, head on, bone in,
locale. 350 Main creates simple, classic, and
You can choose from their traditional lobster roll to tantalize your taste buds.
comfortable cuisine by using traditional or have your lobster roll spicy style, served with The taste of Jamaica surges through with
preparation techniques and local and sustainable Sriracha aioli, Mama Lil’s Peppers, and chives. flavors of scotch bonnet pepper, thyme,
and island love. The first bite will transport
food sourced right here in the Wasatch Range. The crustacean-centric menu also boasts you back to the islands. Come in and let
a variety of non-seafood items and salads.
Open daily 5 to 10 p.m. them bring Jamaica to you!
Open daily from 11 a.m. to 8 p.m.
435.649.3140 • 350 MAIN ST 435.200.8972 • 1241 CENTER DR, L140
350Main.com 435.631.9861 • 1897 PROPECTOR AVE 11Hauz.com
FreshiesLobsterCo.com

Opening for the ’21-’22 ski season, Executive Chef Ivan Villasana Salsa Del Diablo has been making small-batch
Nom Nomski’s is offering custom-styled crepes invites you to experience craft salsa in Utah since 2014. Salsa Del Diablo
only uses high-quality ingredients to make unique
and waffles at the Park City Mountain base. contemporary cuisine inspired by and delicious salsas. Salsas include authentic
Your ONLY choice for pre- and apres-ski mountain regions around the world. restaurant style, Mexican Street Corn, and Cashew
sustenance slopeside. Partnerships with local purveyors Dream, a best seller. You can find these amazing
Located on the skating rink plaza on salsas at Whole Foods, Fresh Market, The Market,
your way to the lifts! and seasonally fresh ingredients and the Wednesday Park City Farmers Market.
Open 6:30 a.m. - 4 p.m. or until we run out. play a key role in each dish.
ONLINE • IN STORES • FARMERS MARKETS
PARK CITY MOUNTAIN - SKATING PLAZA 435.647.5566 • 2100 FROSTWOOD DR SalsaDelDiabloUtah.com
NomNomskis.com WaldorfAstoriaParkcity.Com/dine

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Park-CityStyle.com | WINTER • SPRING 2021-2022

DINING

Hand harvested and cold pressed Java Cow Café & Bakery is Savor elevated farm-to-table cuisine at Yuta.
in Kalamata, Greece by our family for Park City’s favorite, go-to shop to cure For those seeking solitude,
over 200 years. Hand bottled in Park City.
Ioulia EVOO is a high quality single sourced the sudden onset of a our private dining venues provide the
extra virgin olive oil for everyday cuisine sweet or coffee and tea craving. perfect backdrop for social distancing,
and can be consumed raw as a drinking oil. Stock your home with desserts and and are ideal for diners eating alone or
breakfast pastries for guests, with their spouse, or those gathering
ONLINE - FARMERS MARKETS or pick up a box of tasty treats to delight for family celebrations or experiential
The Market at Park City
IouliaOliveOil.com your clients or employees. team-building retreats.

435.647.7711 • 402 MAIN ST 435.336.6420 • 27649 OLD LINCOLN HWY
JavaCowParkCity.com AubergeResorts.com/BlueSky/Dine

Offering amazing bar food including A New York-style steakhouse and lounge with A favorite spot for locals
our famous wings and classic “Spur Burger.” live music seven nights a week. Enjoy a truly
magical dinner of 45-ounce tomahawk steaks Versante Hearth + Bar located in the
Enjoy our comfortable atmosphere for finished tableside or a seafood tower fit to serve Peaks Hotel Park City is known for its
a full dinner or appetizers and drinks with great four. Then, move to our lounge area for uniquely handcrafted, wood-fired pizzas and
prepared dishes and live music from the ‘70s-’90s.
service and live music all night! Finish your night with a Sterling cocktail from our street breads, innovative pastas,
renowned mixologists! Open 4 p.m. - 12 a.m. and seasonal specialties, in addition to local
Open 11 a.m. to 1 a.m.
435.800.2884 • 1242 CENTER DR #100 craft beers, wines, and cocktails.
435.615.1618 • 352 MAIN ST SterlingSteakAndLounge.com
TheSpurBarandGrill.com 435.604.4012 • 2346 PARK AVE
ParkCityPeaks.com

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Park-CityStyle.com | WINTER • SPRING 2021-2022

DINING

A
MELTING
POT OF
LOCAL
BRANDS

The Market at Park City —
more than a grocery store

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Park-CityStyle.com | WINTER • SPRING 2021-2022

TWORDS Ashley Brown | IMAGES Angela Howard, Deborah DeKoff, and courtesy
he Market at Park City is more than a grocery store, it’s a venue for dozens of
local and regional products — from honey and salsa to baked goods and cake
mixes. All you have to do is spend some time perusing the aisles, keeping an
eye out for the “Utah’s Own” sticker.

At the storefront, the aroma of fresh-ground While canning, a skill carried over from the
coffee greets shoppers. pioneer days, remains.

• Originating in Ogden, Daily Rise Coffee is a brand • T agge’s Famous Fruit & Veggie Farms preserve
with a mission to “Promote Positive Energy.” The produce as jam, salsa, and pickles.
motto comes to life with Trail Mix Coffee, which
donates nearly one-third of sales to the Trails • P ioneer Valley’s jams and syrups are a symbol of
Foundation of Northern Utah. Utah’s pioneer culture.

And in the coffee aisle, beans from regional • D eer Valley Signature’s dry goods provide a
roasters fill the shelves. sampling of Deer Valley’s most popular dishes —
including stew and baking mixes.
• Park City Coffee Roaster’s fair-trade and organic
beans make up the bulk coffee selections. High-quality olive oil, cheese, and chocolate are
perfect for self-indulgence or gifting.
• Kimball Junction-based Hugo Coffee Roasters
source beans ethically and ensure every bag of • I oulia Greek Olive Oil Co. brings the ancient olive
coffee sold helps support dog rescue. oil practices of Kalamata, Greece to Park City.

• P ink Elephant Coffee Roasters, out of Murray, • P ark City Creamery uses classic European recipes
believes coffee and public lands are the perfect and their Hidden Treasure, a brie-style cheese with
marriage. truffles, won silver at the Utah Cheese Awards.

Near the front of the store, you’ll find snacks, • R itual Chocolate creates exceptional bean-to-bar
gluten-free goods, and baking mixes. chocolate, with a commitment to using the best
quality cacao in small batches.
• Park City Granola Co.’s crafty combination of granola
and trail mix — a high-protein, low-sugar treat. • S alt Lake City-based chocolatiers include Leafy
Mama Keto, The Chocolate Conspiracy, and V
• In the freezer section, you’ll find gluten-free bread, Chocolates.
buns, and treats from Good Grains Gluten-Free
Baking Co. based out of Heber. And, as you might expect from “the beehive state,”
local honey is treasured.
• Kodiak Cakes’ heirloom flapjack mix, frozen
waffles, and granola bars. • B eehive Soap and Body Care makes decadent
hygiene products using Utah honey.
• Lehi Mills relies on 100 years of milling experience
for their baking mixes. • L ocal honey from Cox Honeyland, White Lake
Farms, and Hollow Tree Honey.
• P lus, Tree Hugger Granola, Uncle Hoss’s
Crisscross Crunch, and jerky from Canyon There’s a space in the back of the store for local
Meadows Ranch. bakers to make and sell their goods.

Mexican staples pay homage to Utah’s robust • R ed Bicycle Breadworks whips up loaves of bread,
Latinx population. bake-at-home pizzas, hummus, and hot sauce.
Arguably their most-beloved item is an olive oil
• S alsas from Salsa Del Diablo feature Utah-grown and salt-basted baguette, better known to locals
veggies combined with unique flavors. as “crack bread.”

• R ico Brand out of Salt Lake sells • A untie Em’s bakery concocts their revered pies
refrigerated pinto, black, and refried beans and cookies. You’ll find staples like cinnamon
alongside corn and flour tortillas and sugar snickerdoodles and double chocolate
pre-made meals. peanut butter cookies to pies with a twist — like
Auntie Em’s saucy apple crumble and maple pecan
• Plus, other Utah-made salsas from Salsitas pie made with Alpine Distilling’s bourbon.
Mendoza and Salsa Queen.

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NIGHTLIFE

THE ULTIMATE PARK CITY
APRÈS SKI

A walking tour through Old Town’s best après spots

IWORDS Brooke Constance White | IMAGES courtesy High West Saloon and O.P.Rockwell
f we’re being honest, après ski, or the celebratory food and drink after a long day on the slopes, is half of the fun of skiing. The
tradition is believed to have started in Norway in the late 19th century before making its way to the French Alps where it got the
name après ski (after ski). It was — and is — a well-deserved reward for surviving another day out in the cold.
Après ski may be a French tradition (by way of Norway), but the practice is alive and well in Park City. To get started, head to Old Town, the
place to be for an all-out après that goes well into the evening — no driving required.

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HIGH WEST SALOON OPEN 11am - 1am DAILY

High West Saloon is a great spot to start your après ski festivities. LUNCH
Located on Park Avenue, this whiskey distillery is known for their DINNER
menu of whiskey cocktails that often take their bartenders months to LATE NIGHT
develop. Not a whiskey drinker? Ask your server for their whiskey-free
recommendation. LIVE MUSIC 7 NIGHTS A WEEK

When it comes to food, High West’s smoked wings, fish and chips, and 352 Main Street I 435-615-1618
the burger are all phenomenal. For the full experience, ask your server thespurbarandgrill.com
or bartender for help pairing a whiskey with your food.
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FLETCHER’S Park-CityStyle.com | WINTER • SPRING 2021-2022

From High West, walk an easy few blocks south to Fletcher’s on Main
Street, another local favorite. This lounge-restaurant combo is the per-
fect spot if you want to slip in somewhere that’s warm and cozy. Inside,
you’ll find an outstanding cocktail menu and locally sourced eats.

Try the spiked hot chocolate, sangria, or Japanese old fashioned and
order the table a round (or two) of the cheddar chive biscuits with
bacon jam.

THE SPUR BAR & GRILL

After paying your bill at Fletcher’s, enjoy a brisk quarter-mile walk
south on Main Street to The Spur Bar & Grill. Order a beer on tap and a
round of appetizers for the table (we recommend the warm artichoke
and crab dip), then sit back and enjoy the nightly live music before
making your next move.

O.P. ROCKWELL COCKTAIL
LOUNGE & MUSIC HALL

A few doors down from The Spur Bar & Grill is O.P. Rockwell, a historic
underground space with a Western-frontier meets Victorian-luxe feel.
Head to the cocktail lounge to pair your craft cocktail with some live
music — just keep in mind the lounge is only open evenings Thursday
through Saturday and depending on the night’s show, you may need to
buy a ticket.

NO NAME SALOON

Smack dab in the center of Main Street, just over a block from O.P.
Rockwell, is the No Name Saloon, a Park City go-to for its pub-like
atmosphere. If you haven’t eaten yet (or are still hungry) order their
famous buffalo burger and your choice of beer, wine, spirits, or
craft cocktails. n

NIGHTLIFE

A TASTE OF NORWAY — BY SLEIGH

The Viking Yurt is not your typical dining experience

TWORDS Brooke Constance White | IMAGES courtesy The Viking Yurt
he Viking Yurt is a winter dining experience like nothing else in Park City. Only open from mid-December to mid-April, the
four-hour, reservation-only event kicks off nightly with a 23-minute sleigh ride 1,800 feet up Park City Mountain Resort.
As the sleigh ascends, guests get views of the deep pine forest, ski runs and lifts, the night sky, and the sparkling lights
of Park City far below. Guests can tuck in under warm, heavy blankets and experience the journey from the open-air sleigh or
hop in the snowcat’s heated cab. (Tip from owner Joy Vik: Book your reservation around a full moon for an even more amazing
moonlit experience.)

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“It’s a thrill for a lot of people BrAeakLfLasDt SAerYve!d
to climb that elevation

in a sleigh, experience that
scenery, and be the only
people at the top of the ski

resort at night.”

— JOY VIK

Once guests arrive at the yurt, they are wel- AAllllMMaaddeeFFrroommSSccrraattcchhIInnHHoouussee!!
comed into the cozy space with a mug of Norwe- 440022MMaaiinnSSttrreeeettPPaarrkkCCiittyyUUttaahh
gian gløgg, a non-alcoholic, spiced berry drink,
and live music from the yurt’s baby grand piano. Our Story IS Your Story

Joy says that most people are surprised by how PC PCThe Soul of Park City—The Silver LiningPark City & the Wasatch Lifestyle PCPark City & the Wasatch Lifestyle PCPark City & the Wasatch Lifestyle
elegant the yurt dining experience actually is.
®
“It’s a thrill for a lot of people to climb that ele-
vation in a sleigh, experience that scenery, and ® ® ®
be the only people at the top of the ski resort at
night,” she says. “But when they come in [to the Summer • Fall 2020 Summer • Fall 2021 Winter • Spring 2021-2022
yurt], there’s an element of surprise because it’s
so much more cozy and elegant than you’d think.” SOUNDS FLAVORS THE CULTURE
of Park City
After the guests have settled in (and warmed OF PARK CITY OF MOUNTAIN LIVING
up) the Norwegian-style, six-course meal com- Winter • Spring 2018-2019
mences. At the start of each course, the chef COLORFUL CUISINE & CHARACTERS
comes out to explain what will be served. Typ-
ically, the meal includes lobster and salmon join the culture of pcstyle today
bisque, pear and watermelon radish salad,
braised short ribs, a cheese and fruit selection, “We love how PCStyle captures the essence
and marzipan and Valrhona chocolate cake. of our community footprint.”
Each visually stunning course is served using a
different natural element — the cheese and fruit —Andrea Kontos & Walter Foster, Parkites
are served on an aspen tree slab and the sorbet
palate cleanser is served in a rock that Joy car- park-citystyle.com • [email protected]
ried back from Norway.
81
“This six-course elegant dinner is a long, casual Park-CityStyle.com | WINTER • SPRING 2021-2022
European-style meal — it’s your entire evening,”
Joy says, adding that the setting is very intimate
with seating available for just 28 people. “No
one is trying to turn your table over so you can
sit back, relax, and enjoy the experience for the
whole evening.”

At the end of the night, guests take the sleigh
down the mountain, arriving at the base of the
mountain at 10 p.m.

And although the evening might sound like
something out of a storybook or fairy tale, Joy
guarantees that there are no snow monsters or
forest trolls involved.

“You’ll be enchanted with the whole experience,”
she says. “It’s something that you have to see
and take part in to understand just how magical
it all is.” n

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PCStyle Catalogue™

When you need a break from the endless
outdoor adventures found in Park City,
come explore and support the area’s
wonderful galleries and boutiques. Park City is
home to local and international art and endless
interior shops, jewelry stores, and boutiques. You
can either swing by in-person or hop online to see
the full collection.

It doesn’t matter if you’re searching for that
perfect piece of jewelry, an Italian leather jacket,
or home decor — Park City has you covered.

To see some of the area’s best galleries and
boutiques, review the following ads or flip back
through the magazine to the ads found on the
page numbers listed below.

Galleries + Jewelry

Coeur d’Alene Art Auction (page 19)
Julie Nester Gallery (page 11)
Pearls By Shari (back cover)
Mangelsen Images of Nature Gallery (page 8)
Meyer Gallery (inside front cover)

Boutiques + Beauty

Alpaca International
Apocalypse Equipment (page 63)
Baby NeeNee (page 31)
DiJore
Fringe Scarves (page 35)
Jans Mountain Recreation (page 5)
JW Bennett
MD Skin
White Pine Touring (page 21)
Zenzee

Home + Interiors

Jeff Landry Design (page 9)
Park City Blind & Design
Park City Mattress
The Bed Room Park City
Wasatch Lighting
Williams Metcalf Interiors (pages 6/7)

ONLINE CATALOGUE Mary Sinner | Avocado and Tomato Skiers
Oil on Panel | 48” x 36”

305 Main Street

mM4eP34yea53eryk5.re6.gC6r4ai4tGl9y9lae.888lr41l1ye066.6rc000oy.m•c3o0m5 Main Street

PCSTYLE CATALOGUE Embodying the essence of minimalist
design, a single lustrous Akoya Pearl
Embodying the essence of adorns a faceted 18 karat gold open hoop.
minimalist design, a single Simple yet eye-catching, slip these hoops
lustrous Akoya Pearl drops in your ears and add a captivating sparkle
gracefully from a dainty 18 karat to every occasion. Pair with our matching
gold chain. Featuring adjustable Petite Open Sparkle Bangle for a truly
sliding gold beads, you easily striking combination.
change the position of the lariat
at the front and the length of
the necklace from either side to
customize your look.

Ten lustrous multi-color South Sea Pearls are scattered across a sparkling A dainty 18 karat gold chain boasts eleven petite Akoya Pearls. Featuring
18 karat gold wire bracelet in this unique design. Featuring a one-inch an adjustable sliding chain, this necklace is perfect for stacking or wearing
extender, adjust this piece easily for different wrist sizes. Simultaneously with different necklines. Pair with our matching Petite Floating Multi-Pearl
contemporary and classic, slip this striking bracelet on your wrist to Hoops for a combination as whimsical and unforgettable as you.
enhance every outfit in your wardrobe.



PCSTYLE CATALOGUE

Western in natural with Blue Flowers
Teton band and gold mountain pin.

Western in bone, distressed with embroidered
feathers band and gold mountain pin.

Western in whiskey, distressed with
Trout band and fly fishing brooch pin.

Western in pink, hand-shaped with
Camo and feathers band.

jwbennett.com j.wbennett
435-640-6155 | 364 Main St., #2E | Entrance on 4th St., near Swede Alley



PCSTYLE CATALOGUE

DiJore is known for unique items like this Whether you like to pack light when traveling, have
buttery-soft laser-cut lambskin jacket. limited closet space or just enjoy wearing fun and
There are numerous styles to choose from unique clothing, you will love this great reversible outfit.
that can be customized for a perfect fit. Both the jacket and jeans reverse to a solid color on the
other side. There are many designs to choose from with
coordinating Italian knit tops.

Great accessories such
as this Italian leather
purse and handcrafted
Turkish bracelet can
enhance any outfit.

A cute jacket adds so much to an outfit. DiJore carries a
variety of vegan leather jackets like this crystal blue moto
one. You can also order a custom, laser-cut lambskin
jacket in many designs and lengths. Stop by DiJore for the
best selection.

Park City’s Best Kept Secret!

Unique Apparel, Laser-Cut Leather Jackets, Handcrafted Boots, Italian Purses, Jewelry, Gift Services and More.

580 Main Street (Inside The Galleria Mall) • 855-4DIJORE

PCSTYLE CATALOGUE

Vested interest—cool n’ chic in ivory cashmere Fringe benefits—added flair to our cashmere sets

True essentials—cashmere solids & sets A lovely twist—on the house dress trend Photos by Carla Boecklin / Styled by Farasha

Available at Panache, Cole Sport & studio by appointment / [email protected] / shopzenzee.com

hand
tied

+
dyed

w
love

softest cashmere
embellished details

handwork
statement imagery

shopzenzee.com

PCSTYLE CATALOGUE

Wrap yourself in luxury. Colors of the World is our exclusive collection of super
fine baby alpaca and silk, depicting the rich shades found around the world.

Cloud soft 100% baby alpaca scarves. The luxurious Alpaca Home Collection. 100% baby alpaca throws and blankets.

“Feel the gentle touch of the Andes,
wrap yourself in luxury.”

—Zia Boccaccio, Founder/CEO

Visit our signature store in historic downtown Park City at 614 Main St • 435.658.0155

SHOP ONLINE AT ALPACAINTERNATIONAL.NET

PCSTYLE CATALOGUE

Classy and playful, the Adele is a modern interpretation of The Zoe is elegant, luxurious and practical, all wrapped in one fabu-
the iconic poncho. Made of luxurious baby alpaca. lous signature piece. Made of Suri alpaca.

ALPACA INTERNATIONAL presents the largest collection of garments and
accessories, masterfully crafted of 100% luxurious ALPACA fiber.

Visit our signature store in historic downtown Park City at 614 Main St • 435.658.0155

SHOP ONLINE AT ALPACAINTERNATIONAL.NET

PCSTYLE CATALOGUE

LASER We take great pride in our ability to offer the latest
technology in rejuvenating laser treatments.
SKIN Facial treatments are medical grade, customized
and represent the foundation of “Skin Fitness.”
INJECTABLES Our expert injectors provide a level of
unsurpassed training and experience for natural results.

Welcome TO MDSKIN, WHERE B12+ Injections
Neurotoxins (Botox, Dysport)
SKIN HEALTH AND “SKIN FITNESS” Fillers (Juvederm, Restylane, RHA)
ARE A LIFESTYLE COMMITMENT. Collagen Replacement (Sculptra)
Lasers
We offer personalized plans to help you look and feel
your best. Plan components include medical-grade facial
treatments, injectables, rejuvenating laser treatments
and the most current skin tightening and body
contouring treatments available. By following
customized, long-term beauty plans, patients will
experience natural and rejuvenating results.

Founded by board-certified plastic surgeon
Bryan Gawley, M.D., MDSkin is recognized for
its 5-star experience with each and every visit.
Patients enjoy state-of-the-art treatments in a
luxurious setting from our team of top-tier licensed
professionals. We strive for clinical excellence with an
aesthetic focus from staff that are unmatched in primary
education, ongoing education and years of aesthetic
medicine experience.

You’re invited to join the skin fitness revolution
at our new Park City location!

SERVICES LIST

Medical Grade Facials
Hydrafacials
Chemical / Micro-Laser Peels
Microneedling and PRP Therapies

Lauren Mitchell, BSN, RN

Specializing in Cosmetic Injectables | A leading expert for non-invasive facial rejuvenation in Utah

Lauren specializes in a very natural approach to facial rejuvenation. With 19 years of clinical nursing experience and
over eight years of aesthetic medicine experience with a focus on cosmetic injectables. Lauren is also an aesthetic
injection trainer and holds certification in Advanced PDO Threads.
Her passion and purpose is to help her patients feel as beautiful and confident on the outside as they feel on the
inside. Lauren is leading our Park City location with her wealth of expertise - she can’t wait to meet you!

MDSKIN NEWPARK | 1242 CENTER DRIVE, SUITE 5 | PARK CITY, UTAH | 435.447.4500 | MDSKINLOUNGE.COM

PCSTYLE CATALOGUE

Luxury designer bed linens from Sferra, Matouk, Coyuchi,

Beautiful, luxurious Abyss & Habidecor bath towels and rugs.

Fine designer bed linens from Sferra, Matouk, Coyuchi, SDH, and more. Luxurious down comforters and pillows from Scandia Down & Downright.



PCSTYLE CATALOGUE