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The Farm, located at Canyons Resort in Park City, has been recognized as a top 25 restaurant in the state of Utah. The restaurant earned a spot in the highly competitive annual Salt Lake Magazine Dining Awards. The Farm is one of only two restaurants in Park City to receive the recognition.
Chef Steven Musolf showed KSL how to make the top selling salad on the menu: Butternut squash and Brussels sprout salad.
INGREDIENTS:
- one butternut squash, peeled with seeded bulb removed for another use.
- 2 tbs butter
- 1 sprig of fresh sage
- 1/2 cup dried cranberries
- 1/2 cup toasted and seasoned pumpkinseeds
- 4 cups of thinly sliced Brussels sprouts
- 1 head of radicchio cut into quarters
- 1/2 cup of grapeseed oil
- 1/2 cup olive oil
- 1 cup of local honey
- 1/2 cup of sherry vinegar
- 1 minced shallot
- 1/2 cup of diced, rendered bacon
- salt and pepper to taste
DIRECTIONS:
Cut butternut squash into 1/4 inch discs. Melt one tbs butter with sage in a small saucepan.
In a mixing bowl, toss the squash with the butter until evenly incorporated. Place the squash on a lined sheet pan and season with salt and pepper. Bake at 400 degrees for 10 to 15 minutes or until lightly browned. Refrigerate squash until completely cool.
Lightly coat the radicchio with olive oil and season with salt and pepper. Grill the radicchio until lightly charred on both sides. Refrigerate until chilled.
Prepare the vinaigrette by processing the vinegar, honey, oils and shallot in a high speed blender. Place squash and radicchio in a 350 degree oven for 8 minutes.
While the squash and radicchio are heating, place one tbs of butter in a large sauté pan over medium high heat. Sauté the bacon and Brussels together until the sprouts begin to brown. Season with salt and pepper.
Remove all products from heat and carefully assemble each dish by placing one butternut disc alongside a wedge of the radicchio. Spoon over the warm Brussels sprouts and bacon. Sprinkle pumpkinseeds and dried cranberries over each dish. Complete the dish by drizzling the honey vinaigrette over the radicchio and Brussels. Serves about 4 people.
The Farm is located in the heart of Canyons Resort Village and overlooking the Ski Beach. The Farm features an innovative menu that focuses on ingredients sourced from local and regional farms and artisan purveyors. The restaurant offers a vast selection of wines, including over 250 bottles that snagged a 2013 Award of Excellence from Wine Spectator.
For more information on The Farm and Canyons Resort, please visit www.canyonsresort.com.
Photo Credit: Canyons Resort
