Now that the Thanksgiving holiday has passed, Stein Eriksen Lodge is undergoing a festive transformation. Outside, fresh snow blankets the ground and rooftops while lights twinkle on the aspens and pines. Inside, our staff is hard at work decorating the halls. Wreaths, garlands, a 32-foot tall decorated tree, and a massive gingerbread display welcomes guests as they walk into the Mountain Lodge. While all of these elaborate decorations provide the Lodge with a festive spirit, we dove a little deeper into the 18-year tradition of the making of the enormous gingerbread display.
Gingerbread making photo by: Tanzi Propst/Park Record
The theme for the gingerbread display this year was inspired by a trip our Executive Pastry Chef Jeremy Garica took to Disneyland with his family. He pulled inspiration from both the Astro Orbiter in Tomorrowland and an Atlas V Lego set he purchased for his son a while back. The theme? Retro Rocket Ship.
“Our elaborate gingerbread display has become a staple of Stein Eriksen Lodge holiday traditions for our guests, and we are thrilled to unveil our spacecraft constructed entirely of sweets,” said Garcia. “We are incredibly proud of this year’s groundbreaking display, equipped to ‘boldly go where no (gingerbread) man – or woman – has gone before.’”
It takes a lot of ingredients to construct such a monstrous display. 150 pounds of flour, 8 gallons of molasses, hundreds of eggs, 50 pounds of sugar, and 40 pounds of butter to be exact. Ginger, cinnamon, nutmeg, and cloves are added to provide the classic gingerbread smell, look, and taste. Then, Chef Garcia and his team use Royal Icing to stick everything together. According to Chef, this icing not only smells better than glue but works better too.
The construction of this year’s gingerbread display provides a new and interesting challenge to the pastry and engineering teams. The spacecraft will have a vertical construction requiring the team to build it in pieces for ease of assembly. The weight of the ship also provides an interesting challenge for set-up. After the ship is in place, Chef Garcia encourages guests to find fun and silly things on the rocket ship he has hidden.
A combination of the elaborate gingerbread display, the extravagant 32-foot decorated tree, and other decorations transform the Lodge. Here, guests are transported to a festive utopia. Join us this holiday season and see this impressive gingerbread display yourself. Book with our Holiday Activities package and spend the holiday season surrounded by out-of-this-world decorations.
December 7th, opening day at Deer Valley Resort, is quickly approaching. We had a conversation with Steve Graff, Deer Valley’s Director of Mountain Operations, to get an idea of what we can expect for the upcoming ski season. The short answer: an enhanced guest experience.
Deer Valley has invested almost $8 million this season. Most of these funds went to Steve Graff’s mountain operations team. The largest portion of these funds went to new RFID technology gates. Additionally, 25 more energy efficient snow guns and 4 new snowcats were purchased. All of these investments were aimed at providing guests with the best on-mountain experience possible.
Throughout the summer, 18 new RFID gates were installed and tested at Deer Valley’s lifts. According to Steve, it’s so far the largest resort installment Access has ever done. These gates enable skiers to go straight to the lifts and skip the ticket line if they have season passes or multi-day passes. This means less time in lines and more time on the slopes.
In addition to the RFID gates, 25 snow guns and 4 snowcats have been hard at work preparing the slopes for the upcoming season. Throughout the summer, the mountain ops team replaced thousands of snowmaking pipe to ensure the runs were ready for the winter season. According to Steve, the new snow guns enables the mountain ops team to make snow over a broader range of temperatures and more efficiently while consuming less power and energy. As mother nature allows, these snow guns have been hard at work. A few weeks ago when Park City experienced multiple days of low temperatures, the snow makers were able to complete 9 runs in one week. It’s still too early to tell how much of the resort will be open on opening day, but if we get some more low temperatures, Steve and his team will put the snow guns back to work to get even more runs ready to go.
A combination of the new snow guns and snowcats will help Steve and his team keep the mountain in top shape. As Steve puts it, “All of that just goes to making a more efficient quality product.” Deer Valley Resort is often ranked as one of the best resorts in the world, and these new mountain operations investments help to ensure that they maintain this prestigious status.
For skiers who prefer off-piste runs through the trees, Steve has good news. Over the summer, a team of 7 sawyers maintained Deer Valley’s forests. They did this to maintain the health of the forest, but as a side effect, the tree areas of the resort got a whole summer’s worth of attention. This attention opened up some new shots and cleared up existing lines for some new and enhanced off-piste skiing.
This season, real-time, digital signage was installed at every base area and ticket locations to keep things moving smoothly across the entire resort. These signs will display information on weather, grooming conditions, and lift status to keep guests better informed before hitting the slopes.
Simply put, guests at Deer Valley Resort can expect an enhanced guest experience this upcoming winter ski season. We can thank Steve and his team for their hard work and time for providing and maintaining a solid snow base and smooth groomed trails. Discover this enhanced guest experience for yourself and join us at Stein Eriksen Lodge this upcoming winter season. Book your stay with our Winter Activities package and enjoy a winter retreat with the best ski-out/ski-in access on the mountain.
The many award-winning dining experiences at Stein Eriksen Lodge rely on a diverse, multi-talented team of chefs, with Jeremy Garcia leading our fabulous pastry team. Chef Zane Holmquist, VP of Food and Beverage Operations and Corporate Head Chef, and Chef Jonathon Miller, Executive Chef, provide Chef Garcia and his team as much flexibility as they would like, allowing them to always experiment and try out new recipes and flavors.
With a range of clientele staying at the Lodge, Chef Garcia has the opportunity to create a wide spectrum of pastries to provide to each variety of guest. You can find him creating special wedding and 50th anniversary cakes, fashioning chocolate or fruit desserts for upcoming seasonal menus in one of the restaurants, or trying new flavors on the Sunday brunch buffet – something he is particularly proud of.
Chef Garcia has always loved a wide range of pastries, though French classics are probably his true favorite. He appreciates the variety of dining outlets at the Lodge. The restaurants allow flexibility to play around with modern American continental items in the Glitretind to the more relaxed, family-focused atmosphere of the Troll Hallen lounge desserts.
Before coming to Stein Eriksen Lodge, Chef Garcia worked for the Broadmoor Hotel in Colorado Springs, CO for four years. His last position there was as the Sous Pastry Chef for Restaurants at the Hotel, which included over a dozen different food service outlets. Before the Broadmoor Hotel, he was the pastry chef for The Cliff House at Pikes Peak, a boutique hotel in Manitou Springs, just west of Colorado Springs, where he worked for about six years.
Chef Garcia and his wife had been looking to move for a number of years when they were drawn to Park City due to its similarity to the towns they grew up in back in Colorado. He was also attracted to the Lodge due to its prestige within the area, and the unique challenges and opportunities he knew such a property would provide. He loves solving new puzzles and challenging himself, so he was instantly drawn to such a dynamic and exciting property. The total size of the property is, he feels, just right. It’s large enough to have a need for a diverse pastry shop, but not so large that he feels unable to make a significant impact.
“I am very proud of the staff I have on hand and the excellent work that they do. Without them, I would not be able to do anything! Their dedication to all of our guests and willingness to do whatever is necessary is truly what makes us successful.”
When not cooking up something delicious at the Lodge, he spends as much of his free time with his wife and two sons as possible. They enjoy hiking in the summer, playing games in the winter, and they also love to cook together – though he admits that at home he rarely makes pastries. He is far more likely to make some southern chicken & dumpling soup with his kids than something sweet.
Discover the many award-winning dining options during your stay at Stein Eriksen Lodge – and be sure to give Chef Garcia and his pastry team a nod of appreciation for their many fine desserts that round off each meal. It is the creativity and enthusiasm of exceptional team members like Chef Garcia who truly bring our restaurants to life.
After your wedding ceremony and festivities at Stein Eriksen Lodge are complete, the enjoyment doesn’t have to end for you or your guests. Many couples choose to honeymoon with us in beautiful Park City, and countless wedding guests stay on for a few days to take advantage of all the impressive amenities we offer and the innumerable activities in the area. Why not plan on adding some additional time with us?
Delectable Brunch Options
On the morning after your wedding you can either enjoy an intimate brunch with just your family or a private brunch in a banquet space of your choosing for all your guests to enjoy. Discover bold tastes surrounded by breathtaking mountain panoramas as you relive moments from the day before and share plans for the future. Whether you choose to relax on the impressive outdoor deck of Troll Hallen, experience our famed Sunday Brunch, or choose your own customized catering option, there is no better way to prepare for your final send-off or to start your honeymoon than to linger over one of our inspired brunch options with the people most important to you.
Park City offers an abundance of activities for all year-round. In winter, there is of course, the world-renowned skiing. Additionally, you’ll find recreational options including snowboarding, snowmobiling, and ice skating to name a few. For a truly dreamy and memorable escapade, try an old-fashioned, horse-drawn sleigh ride. Or, embrace the newest in winter sports crazes by trying fat bike riding – a fun new sport relying on the mountain bike version of snow tires.
Summer brings along plenty of opportunities for enjoyment and entertainment as well. Experience the thrill of Park City’s Alpine Slide and Summer Bobsled, explore the many attractions of the Utah Olympic Park, or enjoy the beauty of a hot air balloon ride. From boating and fly fishing to ATV riding and mountain biking, outdoor enthusiasts will love the many choices here in Park City.
Aside from outdoor and adventure activities, Park City offers an array of restaurants, eclectic shops, museums and art galleries in every season. Whether you and your guests are seeking romance, adventure or family fun, there is something for everyone to immerse themselves in.
Award-winning dining options and an impressive Forbes Five-Star spa may just offer enough of a reason to stay on after the wedding at Stein Eriksen Lodge. Oenophiles will delight in the impressive wine cellar featuring over 1,500 vintages and customizable tasting options. The appealing Champions Club offers a wide range of both old-school and high-tech arcade games for family fun. There’s even a 56-seat movie theater here for your pleasure, as well as two heated swimming pools and hot tubs to relax in.
Whether you and your guests decide to spend a few extra days or even weeks with us, every moment of your time here offers boundless opportunities for memorable moments and once-in-a-lifetime experiences. Choosing a wedding at Stein Eriksen Lodge is an unforgettable experience from start to finish.
Shorter days and crisp mornings that lure you back to bed make us want to cozy up with some warm, homemade food for every meal. Luckily, we have an award-winning restaurant here at Stein Eriksen Lodge serving delicious cuisine to fill you up on chilly fall days. Whether you want a filling breakfast, warming lunch, or decadent dinner, Glitretind Restaurant has many delicious offerings to keep your belly warm and full during the changing of seasons.
We’re enjoying a house-made Quinoa Porridge as part of our breakfast buffet each morning at Glitretind. And now you can make it at home too. Filling and full of flavor, the porridge is a delicious and comfortable way to start a cool autumn day. The quinoa and rice base keeps you satisfied throughout the morning while the almond milk and agave syrup add a touch of sweet. It’s topped with berries and dried apricots that’ll have you making this delicious fall recipe over and over all season long.
2 Cups Quinoa, 1 cup White and 1 cup Brown Rice
4 Cups Water
1 Cup Almond Milk
½ Cup Diced Dried Apricots
2 Tbsp Agave Syrup
1 tsp Kosher Salt
This simple and delicious recipe takes less than half an hour to make at home, or you can come into the restaurant and join us for our breakfast buffet. While you’re here for the food, go ahead and indulge in a night or two at the Lodge. When you book your stay with our Fall Dining package, you can choose from either a three-course dinner at Glitretind or our famous Sunday Brunch with your accommodation. Or, book with our Alpine Awakening package and receive daily breakfast in Troll Hallen for two during your stay. Call and make your booking or restaurant reservation and cozy up with some house-made food this fall season.
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