2013 Corporate Cuisine Awards
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Without food, a lot of work would be left unfinished. That’s because business runs on good eats, whether it’s preparing for the day with a power breakfast or joining co-workers for a casual lunch meeting. Every year, Utah Business asks our readers to tell us about their favorite restaurants and venues for doing business—places that can wow new clients or present tasty options to fickle eaters and foodies alike. The 2013 Corporate Cuisine Award winners are the ideal restaurants to consider the next time you head to an eatery to close a business deal or need to find a place to unwind after a long day at the office.
Best Kept Secret
By Devin Felix
7700 Stein Way
Park City, UT 84060
It may seem strange that a four-star restaurant that has hosted dignitaries and business people from around the world for 30 years would be considered a best-kept secret. But the Glitretind Restaurant at Stein Eriksen Lodge has a way of making people feel like they’ve discovered something all their own. That’s due largely to the impeccable service offered to every guest, says executive chef Zane Holmquist.
Throughout the lodge, including at the restaurant, employees are willing to go to any length to fulfill guest requests. “What makes the experience here for all our clients, but particularly our business clients, is the team here that creates the experience they’re looking for,” Holmquist says.
The lodge also feels like a well-kept secret because of its location. Tucked away in the mountains of Park City at Deer Valley Resort, Stein Eriksen offers a refuge for businesses, celebrities and others looking to take care of some serious work or play in seclusion.
Holmquist describes the cuisine at the Glitretind as “an American hybrid” that incorporates both cutting-edge modern culinary techniques and traditional dishes and methods. It includes traditional Scandinavian flavors and elements that fit both with the lodge’s Norwegian theme (Glitretind is the name of a mountain in Norway) and Holmquist’s memories of his childhood in Utah as the descendent of Swedish immigrants. Whenever the season and quality allow, Holmquist uses ingredients grown in Utah, and the menu includes dishes that tap into Utah food traditions—the restaurant currently offers a version of the classic dish often known locally as “funeral potatoes.”
Holmquist likes the chance to tailor his food offerings to business groups based on their own wants and needs. “I always ask, where’s the group from? What’s the demographic of the group? And what experience are they looking for?” It’s that kind of personal attention and attention to detail that leave Glitretind customers feeling like they’ve found their own special secret.
Best Place to Impress
By Heather Stewart
370 E. 900 South
Salt Lake City, UT 84111
Out-of-towners tend to have preconceived ideas about Utah (no surprise there). Taking them to Forage will shatter those stereotypes with a culinary experience that is delectable and sophisticated—and intimately tied to Utah’s natural environment.
The multi-course meals are created with ingredients that can be found in the wild or sourced from local farms and ranches. “That’s really become the inspiration for everything we do—not just to get things locally, but to communicate the landscape and the flavors that are around us,” says Bowman Brown, chef and co-owner of Forage.
The restaurant offers a set menu that changes frequently with the seasons. “Come twice in the same month and you may not have the same dish,” he says. What can you expect? Wild and edible ingredients like thimble berries, trout, herbs, elm seed and mulberry, as well as locally produced ingredients like smoked cheddar, fermented honey and goat’s milk.
“It’s course after course of very intense flavors that we work hard to present in unique ways,” says Brown. The meal can last up to three hours, and it features “what’s really great, really special about Utah.”
The restaurant’s focus on nature-based cuisine “forces us to be more creative with our cooking, just going into the wild and seeing what’s edible,” he says. And it creates a more “focused experience” as they rule out “everything that is not the most delicious.”
Forage was founded in 2009 by Brown and Viet Pham. Pham is still a co-owner of the restaurant, but is no longer involved in running it—he’s working on a new project and spending the summer competing on Food Network Star. The two men have garnered numerous awards, including being named among the Best New Chefs by Food and Wine Magazine in 2011.