Your winter vacation is booked at The Chateaux Deer Valley, you’re counting down the days until you’ll be hitting the slopes, and the suitcases are ready to be packed. Between ski gear, après-ski attire, and everyday wear, there is a lot to remember to bring along. Be sure you’re ready for all aspects of your getaway to Park City by properly packing all of the essentials.
When you’re out skiing all day, you’ll most likely encounter changing conditions, cold temperatures, and moisture. The best way to be prepared for all weather conditions is to layer. Start with a comfortable baselayer. A merino wool layer is a good option if you will be skiing multiple days as it wicks moisture and controls odors to keep you fresh throughout your trip. Then, add a midlayer. If the temperatures are forecasted to be pretty mild, you may only need a light vest. If freezing conditions await you, you may want something a bit more robust like a down puffy. Complete your ski outfit with a waterproof or water resistant jacket and snow pants.
After you have all your layers in order, accessorize! Neckwarmers, an extra beanie, and comfortable ski socks will help you stay warm and comfortable as you ski. Your socks should be tall, on the thin side, and comfortable. Your ski boots will help keep your feet warm and if your socks are too thick you run the risk of cutting off circulation to your toes. Be prepared for your day on the slopes by packing:
-Midlayer (down or synthetic puffy or a vest)
-Ski jacket and snow pants (waterproof or water resistant)
To save on baggage costs, unnecessary hassle, and extra time at the airport, leave your skis and poles at home and rent from the onsite rental shop, Ski N See. The shop also sells jackets, helmets, googles, and rents out ski boots so you can leave all of those at home too if need be. If you would like to bring your own gear, all you will need for your day on the slopes is:
Off the slopes
Even though you are coming to The Chateaux to ski, there are still going to be large portions of your vacation is going to be spent off the slopes. Whether you’re taking a day off at Le Spa, taking our complimentary shuttle to Historic Main Street in Park City to stroll between the boutiques, or joining us in Cena Lounge for après-ski drinks and food, you’ll need a few other items aside from your skiing clothes to be prepared for all facets of your vacation:
-Bathing suit for our outdoor heated pool
-Comfortable shoes for walking
When you are prepared with all the gear and clothing needed for a ski vacation, you can thoroughly enjoy your time on the slopes and around Park City. However, should you forget anything, there are plenty of near by shops and stores to pick up the essentials. The onsite Ski N See shop is a convenient stop top pick up your ski rentals and any forgotten ski clothing while the Le Sundry shop in the main lobby is well stocked in case you forget to pack any toiletries. Our helpful Concierge staff can recommend shops and stores for you as well to ensure that you can enjoy your time here at The Chateaux and at Deer Valley Resort.
Cold weather and falling snow make us want to cozy up after a day on the slopes with a hearty dinner. Here at The Chateaux, we're heading to Cena Ristorante & Lounge for our cold weather meals. The new 2020 winter menu has arrived and is full of delicious, savory Italian dishes. A favorite winter meal, a Sweet Potato Gnocchi paired with the classic holiday Amaretto & Ginger cocktail, is sure to warm up any winter day. Try your hand at making it yourself with the recipe below, or let our expert staff treat you to this delightful meal and cocktail in our restaurant.
Amaretto & Ginger cocktail:
Buffalo Trace Bourbon
Cock & Bull Ginger Beer
Top with Amaretto Disaronno
Garnish with a slice of lime
Restaurant Manager Jeremy Ray explains why this cocktail pairs so well with one of our favorite dishes, the Sweet Potato Gnocchi.
"The earthy flavors in the gnocchi will be accentuated by the almond in the Amaretto and the ginger in the drink. With whiskey as its main liquor, the drink dances along with the dish taking and giving flavors as they complement each other. The sage brown butter adds a richness to this dish that highlights the hazelnut's flavor and the almond is a natural complement to the hazelnut. You will find this drink is hearty enough to stand up to what the butter brings to the dish. Both the dish and the drink have an inquisitive amount of depth and complexity which you will find add new dimensions to each other with every bite and sip."
Chef Wellman at Cena Ristorante provided us with the recipe for the delicious Sweet Potato Gnocchi to warm up your evening should you choose to stay in.
Sweet Potato Gnocchi
1 each Roasted Sweet Potato
1-2 cup All-purpose flour
1 each Whole egg
2 tsp Salt
1. Wash sweet potatoes
2. Place sweet potatoes in oven at 350 degrees until tender, about 20-30 minutes.
3. Peel potatoes as soon as possible after removing from the water (without burning yourself). Be mindful that you want to work quickly so you can prepare the potatoes when they are hot. You can either push the potatoes through a ricer, or one at a time on the cutting board using the tines of a fork. Run the fork down the sides of the peeled potato creating a nice, fluffy potato base to work with. Don’t over-mash – you are simply after an even consistency with no noticeable lumps.
4. Let the potatoes cool spread out across the cutting board – ten or fifteen minutes. Long enough that the egg won’t cook when it is incorporated into the potatoes.
5. Pull the potatoes into a soft mound. Drizzle with the beaten egg and sprinkle 3/4 cup of the flour across the top. A metal spatula or large pastry scraper are both great utensils to use to incorporate the flour and eggs into the potatoes. Scrape underneath and fold, scrape and fold until the mixture is a light crumble. Very gently, knead the dough. This is also the point you can add more flour (a sprinkle at a time) if the dough is too tacky. The dough should be moist but not sticky. It should feel almost billowy.
6. Cut it into 8 pieces. Now gently roll each 1/8th of dough into a snake-shaped log, roughly the thickness of your thumb. Use a knife to cut pieces every 3/4-inch. Dust with a bit more flour.
7. To shape the gnocchi hold a fork in one hand and place gnocchi against the tines of the fork (or gnocchi board). Use your thumb and press in and down the length of the fork. The gnocchi should curl into a slight “C” shape. Set each gnocchi aside, dust with a bit more flour if needed, until you are ready to boil them.
8. Either reheat your potato water or start with a fresh pot (salted) and bring to a boil. Cook the gnocchi in batches by dropping them into the boiling water. They will let you know when they are cooked because they will pop back up to the top. Fish them out of the water with a slotted spoon ten seconds or so after they’ve surfaced. Have a large platter ready with a generous amount of arugula pesto. Toss gnocchi in melted butter with sage.
9. Top with a generous amount of fresh grated parmesan cheese and toasted, crumbled hazelnuts!
Jeremy, Chef Wellman, and the entire team at Cena Ristorante & Lounge are extremely knowledgeable and love sharing their foodie wisdom. When you dine with us at Cena, never hesitate to ask for pairing suggestions. Call (435) 940-2200 and make a dinner reservation today to savor our new winter menu and holiday dishes to warm up after your day on the slopes.
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