Dottie’s Kolaches

I can’t remember the first time I heard about kolaches, but I do remember first making them myself maybe 5 or 6 years ago off an archived newspaper recipe. A kolache is a beautiful little baked pastry with choose-your-own filling. They’re labor-intensive and taste best hot out of the oven, which puts them in the same category as donuts and cinnamon buns: learn to make them, appreciate them, and then pay a professional baker to make them for you.

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When I was first making kolaches no one in town sold them. No one. And it blew my mind; who wouldn’t want a sweet dough full of cream cheese filling? Or a savory dough stuffed with cheddar and bacon and egg?

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The old-timey fillings are always the best. Cottage cheese. Poppyseed. But literally any filling is delicious and this whole concept emerged first out of necessity. If you had cherry jam in the fridge you used that. If the apricots had been plentiful then you used those.

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Lemon is always a popular filling, and it didn’t matter whether you used lemon curd or lemon pudding or lemon pie filling. Just a little homemade drizzle of powdered sugar, lemon juice and water icing on top.

And I’m pleased to say, kolache joints are FINALLY starting to crop up.

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No, it’s not the same as what your Czech grandmother could whip up (but let’s be honest, nothing will ever be that good again). But they are lovely and plentiful and in some cases, offer drive-through convenience. It’s been far too long since I ate at Dottie’s, but if you live anywhere near Heber you ought to drive over and take a look at what they have to offer.

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Be sure and order a cream cheese kolache for me.

French Fries at the Boneyard

FRENCH FRIES ONLY NEED SALT STOP

THEY STAND ALONE STOP

ROSEMARY PARMESEAN GARLIC TRUFFLE OIL ETC IS A CRUTCH STOP

SERIOUSLY STOP

END TRANSMISSION

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I got these spuds at the Boneyard, which is a very popular bar/wine bar/restaurant. Or something. There are two different menus and like four different dining areas and it’s all very confusing and I like to meet people there and arrive late so they can tell me where the hell to sit.
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But it is extremely cool inside. There are a thousand and one photo ops. boneyard_fries-2

This is one of the bars. I approve of the brick, exposed ductwork, the periscope cupholder thing at the bar bar, and those studded chairs. Lovely and comfortable. Dear saloon owners: barstools need to be comfortable. If they are not, people will not linger and order more overpriced cocktails.

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And here is another bar. The wine bar maybe? It’s a little less busy than whatever other bar I was in but those turquoise chairs and black and white checkered floor just slay me. boneyard_fries-3

The menu I think we ordered off of is a bit more uppity than the gastropub concept of the twenty-aughts. Yes there is a cheese dip but it’s walnut encrusted baked brie. Yes they have a Caesar salad but it has brussels sprouts in it.

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They brew their own iced tea, which is nice. And they served me fake sugar and Sugar in the Raw, which is less nice. Sugar in the Raw is delicious and crunchy sprinkled on sugar cookies or mixed into hot coffee. But in a cold drink you may as well just throw gravel into your cup and pretend it tastes sweet. Though I stirred my iced tea five thousand times much to the dismay of my table-mates, drinking it was bitter bitter bitter bitter gritty sweet. P.S. Saloon operators: if you serve iced tea you also need to serve finer-ground sugar.boneyard_fries-7

But it is a light, fun place to have a beverage with other adults or to blow off steam after work. There are TVs with Sports! but it’s not overwhelming. Nor is the music or overall sound level. You can come have a good time, have a conversation and leave without feeling like you need to take a shower when you get home.

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The fries are perfect, but a little difficult to get. The Boneyard sells “herbed pomme frites” which are dusted with rosemary. They also sell “house-made french fries” with truffle oil and asiago. You have to ask for PLAIN DAMN FRIES. Considering the dipping sauces, I think these ended up as the Herbed Pomme Frites without the Herbed. Just be super clear, all you want are plain french fries: potatoes cut up, fried until brown, and salted.

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AND YOU WILL BE REWARDED. These are fantastic. They are exactly the same as if you cut them up at home and fried them yourself but without all the grease in the air. Delicious. Go just for a plate of these. Go for two. Two plates of plain fries and a beer please and maybe my companions are here somewhere but I can’t find them and well, they can order their own.

Whatever you’re doing, keep it simple. And do it better than everybody else.

Lola’s Street Kitchen

A fun thing I get to do is visit a lot of open houses. A LOT. Last Wednesday I clocked 47 flights of stairs on open house day. And some days the refreshments are a pile of baby carrots, and other days they are fully catered, and on special days, with a foodtruck. This is the story of such a day.

Lola's Street Kitchen 1 At the Lodges at Snake Creek open house (this is a cool project that is finishing completion in Midway, we’ll talk about this more later), they brought in Lola’s Street Kitchen to keep everybody sustained through the tour. Lola’s is a local truck out of Heber, and you can usually find them in the Dottie’s Kolaches parking lot or the Day’s Market parking lot (check their social media for updates). Despite the tendency of food trucks to cave into overly stereotypical and done-to-death recipes*, I am still a sucker for them. Continue reading “Lola’s Street Kitchen”

Restaurant Review: Fairweather Foods in Park City

So while I work on my rundown of everything cool I saw yesterday on Open House tour, and because it’s lunchtime and that’s all I can think about, I thought you’d like to see one of the places the locals go for a cheap, healthy lunch: Fairweather Foods.

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It’s over in the Prospector area of Park City, over by Windy Ridge restaurant and bakery and a bit more over from the Boneyard bar.

(It’s a pretty convenient location for me I am just saying.)

Continue reading “Restaurant Review: Fairweather Foods in Park City”

Wasatch Brew Pub’s Fried Pickles

Fried Pickles

Hello, my name is Kristina, and I love pickled things.

I also love appetizers, so if I have a chance to sit on a patio munching on an appetizer, sipping a beer in the sunshine I’ll do it. Wasatch Brew Pub has a new chef and a new menu, including tater tots with truffle salt and fried pickles.

These are the fried pickles.

Fried Pickles

My recommendation? YES. So firstly, it’s a fried. pickle. A FRIED PICKLE.

The breading was full of dill and lovely. My batch was a bit soggy in places, but that will change from cook to cook, and it’s still a fried freaking pickle, so I’m just not concerned with it. The dipping sauce was a flavored ranch, which was fine and not a crutch, but the beauty of course is the pickle. Sharp, crisp garlic dill spear.

Get after it, people.

Christmas Dinner at Wahso

Christmas in a ski town is particularly fun. The snow is Christmas-card snow, cartoon snow, piled up on rooftops and perched on pine boughs and glowing from the lights strung underneath. The town is generally very busy, and the evenings are full of exciting meals and entertainment. My Christmas tradition means going out to dinner. This year, we went to Wahso on Main Street.
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Wahso, like many Main Street restaurants, is more on the fine dining side of the spectrum, though the dress code is “mountain casual.” Jeans and a mock turtleneck zip-top sweater are the norm but a suit jacket or heels aren’t at all inappropriate.

This time of year, all the lights at individual shops are lit, plus the town strings multi-colored lights from building to building the whole length of Main. MainStreet
For starters, we had the steamed pork belly buns and potstickers. The buns were chewy and soft, the pork belly irresistibly crispy, and the homemade pickle, well, can you ever go wrong with a pickle? The pot stickers were also fantastic, nicely shaped, perfectly cooked, and an interesting fusion-y sauce of soy and balsamic vinegar.

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For entrees, my husband opted for the New York with ginger fried rice. Wahso_Steak

I opted for the seared duck breast and duck confit. We both cleared our plates. Even my pomegranate teriyaki sauce, which is saying something because I’m usually not a fan of pomegranate seeds.
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For dessert, we had the coconut creme brulet, which was brulete-d and served in an actual half coconut shell. The tower you see is a beautiful macaroon and chocolate-dipped pokey sticks. We also sipped a whiskey and a sherry, because we are old-timey like that.
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One bottle of wine and two spirits in us, we bid goodbye to our excellent server and walked out onto the cold, crisp air of Main Street in December. People were still out and active, the neighborhood still alive and vibrant.

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And of course, the Main Street trolley was running (have I mentioned how fabulous our free city bus system is lately? It’s fabulous. Also free.) so we hopped on and rode it for a few blocks to get us closer to our home in the historic district of Old Town.

Oktoberfest at Wasatch Brew Pub

Wasatch Oktoberfest

Last night we stumbled on Wasatch Brew Pub’s Oktoberfest celebration. No, really. We went in for a beer and a burger because a barley pop and some beef fat are rarely a bad decision and started noticing bearded men with music stands coming through the door. And lots of blue and white flags. And the specials were bratwurst or beer-breaded chicken. Oktoberfest! (Oktobeer Fest, actually.)

Wasatch Oktoberfest Celebration in Park City, Utah

Continue reading “Oktoberfest at Wasatch Brew Pub”

Park City Pizza Co: Park City Restaurant Review

Park City Pizza Co

Sundays are meant for takeout. I don’t know how else to say it. I’ve usually held an open house or taken a client on a property tour in the morning, and in the afternoon I like to stock up on groceries and finish errands and by Sunday night all I want is a cocktail and for food to magically come to me. This is how I ended up at Park City Pizza Co. I’d finished two trips to Home Depot, one trip to Smith’s at the Junction (and two stops along the way to take pictures of the gorgeous fall leaves), and it was already 7:30.

Firstly, they have an excellent online ordering system. Not as charming as going in and smelling all the smells while you wait but great when you’re standing in the grocery store with a cart full of dubious choices, starving, dying for a beer. You can order, they can cook, you can get checked out, loaded up, then pick up your dinner and bail.

Secondly, it’s in a particularly cute strip mall. (Stick with me on this.) The building is relatively newer, but something in the horizontal lines, the brown, and the font of the sign feels like the late 70s/early 80s. “Vintage Ski Town” design, which is a soft spot for most of us. Inside was very family-friendly, including a stack of board games in the corner. They also had an impressive beer selection (including beers from Moab Brewery), so fun for everybody!

Park City Pizza counter

The garlic cheese bread is the stuff of memories, just exactly what you’d remember garlic cheese bread from any late 80s pizza shop. Nice chewy bread, buttery garlic underneath a stringy layer of chewy mozzarella. Even the foil sleeve for takeout felt comfortable. Nostalgic even.

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The house salad was nice. I’m a fan of more fun stuff than lettuce but they had other salad options and I chose what I chose. Be warned though: if you don’t care for diced sweet red raw onion ask them to hold it. Also the salad is ample but if you opt for a creamy dressing like I did (normally I’m a vinegar gal but ranch or bleu cheese always tickles my fancy with pizza) it will be on the sparse side.

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Wanting to stick with something less adventurous than their delicious-sounding specialty pizzas I opted for Canadian bacon and black olives. I know most pizza porn shows you a browned cheese topping, pools of pepperoni grease and giant bubbles. And I know that this looks a little, well, anemic. But don’t be deceived by appearances! The crust was thick and chewy, crispy and brown on the bottom. There was a lot of sauce, and that’s a personal decision, but I love it when they smear it all over the crust and let it brown. My only complaint about the pizza is that it wasn’t as salty as I like, but let’s face it, my diet tends on the “fast track to gout” side of things, so it was probably just perfect.

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Quite inexpensive: all of the above came to $27. All in all? A very pleasant, comfortable, tasty experience.