Photography: Courtesy Powder at Waldorf Astoria Park City
Photography: Courtesy Powder at Waldorf Astoria Park City

Elegant resort dining is a fine catch at home.

Park City, Utah, is a dream winter destination, and there might not be a finer resort to enjoy the snow and skiing than at the base of the Canyons ski area at the Waldorf Astoria Park City. Even the resort’s standard guest suites are luxurious. And then there are the bi-level 4-bedroom suites offering 2,000 square-feet comfort featuring a gourmet kitchen with stainless appliances, granite counter tops, a dining area, and dishware. The spacious living room is outfitted with with queen-sized sofa bed, and a total of six fireplaces, including one on the balcony, keep guests feeling pampered.

The luxury continues at Powder, where executive chef Ryker Brown and staff serve an excellent menu rooted in local, seasonal ingredients — a taste of which you can now have at home.

Pan-Seared Utah Trout With Braised Cabbage, Beets, Mussels, and Apples

(Serves 4)

Braised Cabbage

1 tablespoon canola oil
1 head purple cabbage, julienned
1 cup red wine vinegar
½ cup agave nectar
Salt and pepper, to taste

Beets and Mussels

2 pounds baby yellow beets
4 tablespoons canola oil
Salt and pepper, to taste
5 sprigs fresh thyme
4 tablespoons butter
1 pound mussels


4 6-ounce trout fillets
Salt and pepper, to taste
¼ cup canola oil
4 tablespoons unsalted butter
4 thyme sprigs
1 Granny Smith apple, julienned

For the cabbage: Heat sauté pan on medium heat and add canola oil. Sauté cabbage for 5 minutes. Add remaining ingredients and cook on low heat for 1 hour.

For the beets and mussels: Heat oven to 250 degrees. Place beets in a 9-by-13-inch pan, drizzle with 2 tablespoons canola oil, and season with salt, pepper, and thyme. Cover with foil and roast beets in oven for 3 hours or until tender. Allow to cool, and then peel beets by using a cloth to wipe off skin. Cut beets into quarters.

Heat a sauté pan on medium-high heat. Add 2 tablespoons canola oil and 4 tablespoons butter. Add beets and mussels and cook until mussels open. Remove from heat. Remove the meat of the mussels and discard the shell. Season to taste.

For the trout: Season trout fillets with salt and pepper. In a cast-iron skillet, working in 2 batches, heat 2 tablespoons of canola oil until it shimmers. Lay 2 fillets skin side down and cook until skin is golden brown and crispy. Flip over and add 2 tablespoons butter and 2 thyme sprigs. Baste with melted butter until just cooked through. Transfer to a plate and discard the thyme.

To plate: On individual serving plates, place beets, mussels, and cabbage in center and lay trout fillets on top. Garnish with sliced apples.

For more information on Powder at Waldorf Astoria Park City or to make reservations, visit

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