Chef Ryan of Riverhorse shows off his culinary excellence with a scallop over risotto and a goat cheese and artichoke stuffed pepper. Delicious!
Flying Sumo's Chef Adam served up a veggie version of my favorite the Toykyo Nacho. This taste was almost as good as the real thing, well almost.
Such beautiful presentation, my photo does not do it justice. You can barely see the beautiful yellow pepper or the amazing pickled veggies.
Very tasty and beautiful.
Chef Adam of Flying Sumo does a phenomenal Tokyo Nacho. Even if you don't come on a tour you have to go there for these. They have the crisp crunch on the bottom to match the flavorful tuna and funky sauce. For color and flavor they add chives, tobiko and cilantro. I literally dream about these at night!
Serving new American cuisine, Mustang Restaurant brought out a house made potsticker. The potsticker is crispy on the outside and chocked full of chicken and green onion on the inside. The ginger and garlic sauce is a perfect compliment to the dish.
So excited to have Riverhorse on Main on the tour. They served a deconstructed French onion soup with seared pork belly topped with micro greens. They also shared their blue corn chip encrusted sea bass. Amazing!
The ultimate compliment is when a large group like this comes back for a second year. I think we might have had more fun this year then last. I can't wait for next year.
Thank you so much,
Chef Dan of Riverhorse served an ahi tuna, with a frisse salad an halibut over dirty rice that you could live off of for a lifetime. So delicious.
Handle has started making its own sourdough bread. It's so light and fluffy. It reminds me of Despicable Me when she grabs a stuffed animal and yells it's so fluffy. Ok, so maybe you had to see it.
There is nothing better then fresh sliced bread with the hard crust and soft hole ridden inside. You know the air bubbles were baked right into the bread and it will sop up anything you put near it.
For the non seafood eaters they served a venison chop with cherry spruce beer, polenta fries (seriously if you have never had polenta fries it's time, so good!)
On the other side of the plate is a buffalo tenderloin with port wine, huckleberry compote and fried onion rings. Mouthwatering!
Wahso Restaurant served an amazing chicken curry soup.
While Wasatch Brew Pub is known for its beer, they have tasty Pub grub as well.
Vinto prepares a lovely pizza with prosciutto, melon, arugula and shaved parmesan. It's a play on prosciutto wrapped melon which gives it that light and refreshing flavor.
Thank you for visiting our website. My name is Shirin and I have lived in Park City for well over 2.5 decades now. Yes, that does mean I'm getting old :) The food tours are a ton of fun, it's one of my favorite things to do. If you think about it, the people who come on the tours want to have an adventure, want to talk about food and history and they want good food and drink. What more could you ask for. The tours just make me happy.
We hope that you enjoy the pictures of the food tours and even more so a tour.
Thank you, Shirin Spangenberg
Beautiful cold beet soup from Zoom topped with a decorative yogurt, micro greens and beet chip. This dish was so refreshing and delightful. Even those who didn't like beets enjoyed this soup.
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Chef Dan of Riverhorse prepared a duck confit and cheddar cheese stuffed poblano pepper that was tempura coated and fried. Oh my gosh, it was so decadent.
To cut the richness of the pepper he prepared a two bit piece of pork belly. Seriously is there anything better then pork belly. There goes the diet again.
He placed this delicious bite over avocado cream and finished it off with a snapdragon flower.
No I'm not kidding, it was that good!
Silver Restaurant served an Alaskan King Crab salad over a thinly sliced cucumber with refreshing honey dew melon to lighten and sweeten the taste. The watercress leaf brought color and a bit of a bite to the salad.
Riverhorse on Main served an Asian style tuna tartare atop a fried wanton and a pan seared scallop with a sweet chili sauce atop. They also had dirty rice which was absolutely delicious.
I have a feeling I will be talking a lot about Riverhorse this summer.
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Wahso has a beautiful setting.
I'm working on updating the pictures, please bear with me.
Chef Anne prepares my favorite salad. I love this salad because it has every fresh vegetable that they can think of inside, as well as, a little red quinoa. Each bite has a fun surprise of flavor and the light basil vinaigrette compliments the salad to a T.
Riverhorse is flat out amazing. Chef prepared a tuna poke served on a lovely crispy chip over a salty good seaweed salad. Speaking my language, but it didn't stop there. Over grilled pineapple he prepared a perfectly cooked blue marlin with a bit of tabiko on top. Take a look at the beautiful sear on the marlin and the grill marks on the pineapple, enough to give you chills.
Riverhorse Restaurant prepared delicious lamb chops over pappardelle pasta. Wasatch porcinis in the cognac cream sauce gives a warm earthy flavor to the chops.
An absolutely rich and wonderful flavor. i'm getting hungry again thinking about it.
Chef Adam of Flying Sumo prepared a shrimp roll with chili sauce and a little Sriracha to give this light dish a little kick.
Bite Me Pastries makes delicious truffles and brownies just for Park City Food Tours.
Locally owned & operated
We walked into Riverhorse on a cold night and were treated with the beautiful restaurant, great service and this dish. Let's start with the pork belly, fat rendered perfectly, crispy and delicious, the meat was plentiful and nicely prepared. The polenta on the bottom was rich and savory, a nice compliment to the pork. The sauce was tangy and brought the dish together. I'm telling you it was one of those dishes that you do not forget. Chef Eddie outdid himself.
Riverhorse on Main's chef Dan made a marvelous filet for us with mashed potatoes and an amazing porcini mushroom with a butter sauce to die for. Green beans, caramelized and fried onions finish off the plate. Chef Dan is amazingly talented. The only part that confused me is why they bothered with a steak knife when the meat was so tender you needed no more then a fork.
Zoom Restaurant served a mussle cioppino that was the meal of the night. The pepper and onios with the halibut and tomato sauce is enough to keep you warm all winter.
Chef Anne of Vinto
made a fun pizza for us. When you get the meat, arugula, melon and shaved parmesan in one bite, it's like a beautiful song in your mouth.
Mountain Town Olive Oil celebrated the holiday season with style. your paragraph here.