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Snowbasin Resort Offering A Weekday Foodie Experience

By Megan Collins Sun Dec 31 2017 Basin Buzz, Dining & Entertainment, Dining Discovery Events

Snowbasin Resort announces the new weekly Dining Discovery Cinnabar Experience that kicks off Tuesday, January 9th. Explore cravings and try a new item every Tuesday in the Cinnabar. Scott Sniggs, Executive Chef says, “This is a unique opportunity to bring specialized cuisine to spice up your average ski day. The series encourages guests to step out of their culinary comfort zone, amidst the comfortable environment of Snowbasin.” Each week one of Snowbasin’s award-winning chefs will develop the items and roam the Cinnabar to answer any questions and talk about the methods and ingredients.

January 9th/February 20th– Mongolian Hot Pots: Explore your cravings of Traditional Hot Pots where a simmering pot of broth is placed in the center of the table for sharing and the many ingredients are then cooked by those sharing the pot in the hot broth.  The technique dates back more than 1000 years in Mongolia to the Jin Dynasty. It’s considered a very hearty, winter time meal that fits perfectly with the spirit of Dining Discovery.

January 16th/February 27th – The Joys of Beer and Chicken Wings: Who doesn’t like beer and wings?  A match made in heaven for any dedicated fan of après ski.  Snowbasin will have special beers available for pairing and the Chefs will be busy making wings.  They plan to have over a dozen different kinds of flavors with all different spice levels; available in orders of three. 

January 23rd/March 6th – Fresh Pasta: Snowbasin’s culinary team will create a fresh home-made pasta menu that will no doubt excite your dining cravings. Pasta choices will be a ‘world-tour’ of dining bliss focused on items that many folks do not get to sample in this country very often.

January 30th – Korean Kimchi and Bulgogi: Bulgogi literally means "fire meat" made of thin, marinated slices of beef grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking. Sirloin, rib eye or brisket are frequently used cuts of beef for the dish.  Served traditionally with rice and an assortment of kimchi and marinated vegetables.

February 6th/March 13th – Tapas: Tapas, is well known throughout Spain as a ‘snack’ served hot or cold.  The Snowbasin chefs will be focusing on regional Spanish ingredients and techniques that will no doubt be a craving worth exploring.

February 13th – ‘Fat Tuesday’ Creole Cuisine: Eat hearty for Mardi Gras!  Cinnabar will host a ‘Fat Tuesday’ meal not be missed.  The Director of Dining and Entertainment, Peter Baker, will take the culinary reigns for the Cinnabar this one day to demonstrate his ‘Nola’ culinary skills.  Items to include shrimp etoufee, red beans & rice, and gumbo. 

For more information, please visit www.snowbasin.com or call 801.620.1000.

Megan Collins

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