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Food isn’t the only reason we push ourselves to the limit when we adventure but it sure is one of them! Please subscribe to our food and recipe blog so that we can share our favorite eateries and recipes with you. Have a recipe you want to share with us or a food spot we need to try?
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Dotted with the Frostoria igloos, the pool area of the Waldorf Astoria has been transformed into a small Arctic village as this winter Waldorf Astoria Park City is debuting their newest outdoor culinary adventure, Frostoria. Experience all the magnificence winter in the mountains has to offer by dining in their new clear igloo-like structures.
With that many choices, plus three major hotels with restaurants of their own, the Deer Valley food scene can be a bit daunting to navigate. Lucky for you, we're here to help you out. With Deer Valley officially opening for the ski season this week, here is our, Foodies Guide to Ski Resort Dining the Deer Valley Way.
It's actually Anthony Bourdain Day. It was declared Anthony Bourdain day by Erick Rippert and Jose Andres in honor of the famed chef, writer, bad-boy extraordinaire, Anthony Bourdain. For those of you don't know, he was a major influence on what I've been trying to do with All About Apres.
Video Highlights: 00:20 Rich's Intro 00:30 Early apres-ski story 1:20 Begins to assemble the sandwiches 2:05 Removes the crust and cuts into bite size 2:35 wraps them in bacon 3:02 drinking Bloody Mary and frying the bacon bites 3:45 dips in maple bourbon syrup and tastes it 4:07 syrup running down hand 4:25 describes the texture and flavor 4:50 Rich signs off Download as a pdf: Fried Bacon Wrapped Bites of Peanut Butter Deliciousness Fried Bacon Wrapped Bites of Peanut Butter Deliciousness Transcript What's up everybody this is Rich from All About Après coming to you with another episode of...
I was at Mountain Creek and they had candied bacon on the menu at apres ski. When you see bacon on the menu you simply have to order it. So I did and it was phenomenal, but since that time I've been working on my own specific recipe that I've cooked up in this Apres Eats episode.
