Summer Fun at Victory Ranch



Estimated read time: 2-3 minutes

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Victory Ranch is a 4-season private residential community featuring modern mountain cabin homes that sits on 6,700 acres of land. The site is loaded with amenities including, dining, private fly fishing, 22 miles of trails, 18-hole Rees Jones golf course, a 5-stand shooting facility, a ski-in/out owners lounge at the base of town lift in Park City and it's best amenity is its 4,000 acres of private backcountry wilderness that owners explore by ranger rides and experience by staying the night in one of its yurts.

At Victory Ranch, Chef Adam and his team regularly cooks at Victory Ranch's Freestone Lodge, where owners/members dine daily. Chef Adam presents a weekly Friday night dinner for everyone. He also does private dining experiences for owners/members in residences at home, in the backcountry at Yurts and even riverside while people are flying fishing.

You can also experience Chef Adam's cooking at some events at Park City's Food and Wine festival - Guns & Roses, Wine & Dine and Ride & Wine.

To learn more about becoming an owner at Victory Ranch and regularly eating Chef Adam's booking go to VictoryRanchUtah.com.

Today on KSL 5 news at noon, Chef Adam Price showed viewers how to make Kobe steak with rhubarb compote and grilled broccolini, along with a fun mocktail.

Chimichurri

1C Fresh Mint Cleaned

1C Fresh Cilantro Cleaned

1T Turmeric

.5T Red Pepper Flakes

.5T Onion Powder

.5T Dijon

1T Ground Coriander

.5T Ground Cumin

2T Lemon Juice

Mild Olive Oil blend

Salt and Pepper to taste

DIRECTIONS: Place all ingredients in food processor and slowly add olive oil until desired consistency is achieved. Finish seasoning with salt and ground black pepper. This can be made in advance and kept in for up to one week in the refrigerator or canned.

Rhubarb Compote

3Qt Chopped Rhubarb

2C Sugar

1/2C Red Wine Vinegar

3C Apple Juice

Peel of 1 Lemon

Pinch Salt

DIRECTIONS: Roast covered in 350 degree oven for 1 hour. Remove cover, and continue cooking for 30 minutes more. Cool to room temp. Lightly pulse in food processor, or break down slightly with a strong whisk or fork. Finish seasoning with salt and pepper if desired. Serve chilled or at room temperature. This can be made in advance and kept for up to one week in the refrigerator or canned.

Mandarin Mechanic

1 round Muddled Blood Orange

1 sprig Muddled Mint

4ea. Muddled Blueberries

Splash Izze Clementine Soda

Glass Ice

4-6 ea. Blueberries

Mint Sprig

Blood Orange Round for Garnish

DIRECTIONS: In a strong tall glass muddle together the rind less blood orange round, blueberries and a small sprig of mint and ice. Fill the remainder of the glass with ice and add a generous splash of Izze Clementine soda. Treat with a club soda topper and garnish with 4-6 fresh blueberries, mint sprig and a blood orange wheel. Enjoy!

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