Kosher Food Debuts at U.S. Ski Resort

PARK CITY, Utah (JTA) -- Kosher food isn't something one associates with ski resorts, and Utah isn't a place known for its Jewish population. But after Canyons, the state's largest ski resort, opened the nation's first ski-area, glatt kosher restaurant this season, the Jews came. And ate. And they were satisfied.

"Response has been phenomenal," said executive chef John Murcko, who is the vice president of food and beverage at Talisker Corp., which bought Canyons in 2008 and opened the kosher Bistro at Canyons last December. "We were at 100 percent capacity from the day we opened through the New Year's Day weekend," he said. "Word of mouth has been tremendous."

The restaurant has brought not just kosher dining to the resort town of Park City, but also an eruv and weekly Shabbat services -- at least for the ski season. The town already had a year-round Reform synagogue, Temple Har Shalom.

Murcko said the idea of opening up a kosher restaurant was to stand out. "Talisker has always sought to create the finest dining and hospitality experiences -- and differentiate ourselves from our competition," he said. "We knew that individuals and families that keep kosher would enjoy a gourmet bistro in Park City, and that locals who love fine bistro-style dining would, too. We started planning it months ago, and we are very pleased how it has come together."

Murcko traveled to New York to learn kosher cooking, while chef Zeke Wray spent time in Toronto and Los Angeles.

The cuisine is categorized as "New American Kosher Bistro." Breakfast takes a minimalist approach: bagels and cream cheese, granola, fruit and yogurt for $16. Lunch options are comprised largely of salads and sandwiches, including a kosher Reuben, grilled chicken salad and Israeli couscous on pita.

It's at dinner that Bistro really cuts loose. There also are plenty of soups -- a nice way to end a day on the slopes. The main courses include smoked duck breast with ragu of braised red cabbage, fennel, apple and duck confit and ribeye steaks accompanied by roasted squash, sage white bean puree, leeks and warm smoked cherry tomatoes.