These once-in-a-lifetime events are expected to sell out, so reservations are highly encouraged as soon as possible.

Taste of Luxury featuring Chef Massimo Bottura

December 16 - 18, 2022
The next course in Deer Valley Resort’s Taste of Luxury series features 3-Star Michelin Chef Massimo Bottura for an exclusive VIP meet-and-greet reception and six course dinner on the evenings of December 16, 17 and 18, 2022, in the world-class resort’s Fireside Dining restaurant at Empire Canyon Lodge.

Each guest will also receive a luxury gift from KJUS Ski/Golf wear valued up to $450.

VIP Reception + Dinner | $2,250
Dinner Only | $1,800

The Taste of Luxury dinners are a Chef's Tasting Menu, dietary restrictions and aversions will be considered but menu adjustments may not be possible. Tax and gratuity are not included in the price
An innovator and restauranteur for more than thirty years, Chef Massimo Bottura has consolidated his reputation as one of the world's most innovative culinary figures. His internationally renowned three-Michelin-starred restaurant, Osteria Francescana, was nominated number 1 in The World's 50 Best Restaurants list in 2016 and for the second time in 2018.
  • VIP attendees will enjoy a meet and greet reception with Chef Massimo before dinner. Massimo will be signing cookbooks as guest sample and savor small bites paired with wine from DAOU Family Estates and full bar service. Wines up to $800 in value will be served.
  • VIP package includes reception and dinner
  • VIP Meet & Greet Starts at 6 p.m.
  • The six-course dinner will include some of Massimo’s favorite dishes including his grandma’s secret pasta recipe. All guests will enjoy Dalla Terra wine pairings and live jazz music
  • Dinner starts at 7:30 p.m.
  • All guests will receive an exclusive gift from KJUS Ski/Golf wear valued up to $450.
Italia
The Italian kitchen teaches us that ordinary ingredients often give life to the most extraordinary dishes. This dish celebrates the power of the humblest ingredients to surprise and delight. Bread and tomato, the backbone of the Italian kitchen, are transformed into a dashi broth of tomato water, bread, Mediterranean herbs and Parmigiano Reggiano cheese crusts. The same ingredients are reinvented yet again as a Neapolitan pizza in the shape of a French macaron.

Walking in the countryside
Winter in Emilia is all about taking strolls in the Modenese countryside, exploring the undergrowth. Taking a walk up on the foothills and among the snowy canopy of oak trees, we can catch a glimpse of the valley below and the Ghirlandina bell tower, verdant pockets of shade where mushrooms and truffles grow. This dish tells the story of the landscape through its ingredients: tosone cheese, Urbani winter black truffles and sautéed porcini mushrooms.

The crunchy part of the lasagna
Chef Bottura mischievously re-invents the Emilian lasagna recipe while remaining faithful to his childhood memory of stealing the burnt corners from his grandmother Ancella’s labor of love. A sheet of crunchy, tri-color pasta balances on a hand-chopped meat ragù and an airy béchamel, like a bird about to take flight.

Beautiful, psychedelic, spin-painted veal, charcoal grilled with glorious colors as in a painting
A tribute to English artist Damien Hirst’s spin-painted canvases, this beef filet takes on the Tuscan tradition of grilled meat without lighting a flame. The meat is brushed with vegetable charcoal for a faux-grill effect, and then cooked at low temperature to preserve essential proteins. It is dressed with creamy potatoes, purée of orange and yellow peppers, a red beet reduction and extra aged Villa Manodori balsamic vinegar from Modena.

Think green
In Emilia, Parmigiano Reggiano rests on centuries of history; past present and future, the passage of time marked by seasons. Imagine walking through the Emilian countryside in winter, the fields covered in fog and snow, the cows sheltering from the cold to feed on wheat and hay. Think green is an apple granita with plums and caramelized oats, topped with hay-infused milk, apple vinegar, roasted cauliflower cream and barley malt syrup.

Oops… I dropped the lemon tart
This dessert calls attention to the poetry of imperfection. Lemon zabaglione, verbena sorbet and fragmented pie crust meet candied bergamot, savory capers, dried oregano, and hot pepper oil in praise of Southern Italy, a place that is broken but never without emotion.
Questions?
Skier & Summer Services
Contact Center
888-754-8477 | 435-645-6648
skierservices@deervalley.com
8 a.m. - 5 p.m., daily

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The Taste of Luxury Series is offered December 16 - 18. Please select an event date.
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