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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.
1C Fresh Mint Cleaned
1C Fresh Cilantro Cleaned
.5T Red Pepper Flakes
.5T Onion Powder
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.
3Qt Chopped Rhubarb
1/2C Red Wine Vinegar
3C Apple Juice
Peel of 1 Lemon
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.
1 round Muddled Blood Orange
1 sprig Muddled Mint
4ea. Muddled Blueberries
Splash Izze Clementine Soda
4-6 ea. Blueberries
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!