Fire & Flavor Festival
Matilda & Gozney Weekend
Jul
18
Sat
Date & Time
Jul. 18, 2026 — Jul. 19, 2026
11:30 AM — 4:00 PM
Experience the flavors of the mountains at Silver Lake, where open-fire cooking meets alpine views. On July 18 and 19, Gozney and Matilda come together to serve up an unforgettable pizza experience. Gozney’s professional-grade ovens, engineered to hit blazing temperatures over 900°F with their signature rolling flame, set the stage for Matilda’s wood-fired Neapolitan pizzas, crafted with the same passion that’s made them a local favorite among both travelers and regulars.
Throughout the lawn, discover standout culinary moments, from Chef Peter Menteer’s showstopping eight-foot paella filled with fresh seafood and local meats to Chef Sam Phelan’s plank salmon, slow-cooked over the fire. Pair each bite with craft pours from Utah breweries and live music.
Admission is free with lift access from Snow Park. Food and beverage are available à la carte, with each culinary station offering a $25 plate.
Throughout the lawn, discover standout culinary moments, from Chef Peter Menteer’s showstopping eight-foot paella filled with fresh seafood and local meats to Chef Sam Phelan’s plank salmon, slow-cooked over the fire. Pair each bite with craft pours from Utah breweries and live music.
Admission is free with lift access from Snow Park. Food and beverage are available à la carte, with each culinary station offering a $25 plate.
Jul
18
Sat
Fire & Flavor Festival
Matilda & Gozney Weekend
Date & Time
Jul. 18, 2026 — Jul. 19, 2026
11:30 AM — 4:00 PM
Experience the flavors of the mountains at Silver Lake, where open-fire cooking meets alpine views. On July 18 and 19, Gozney and Matilda come together to serve up an unforgettable pizza experience. Gozney’s professional-grade ovens, engineered to hit blazing temperatures over 900°F with their signature rolling flame, set the stage for Matilda’s wood-fired Neapolitan pizzas, crafted with the same passion that’s made them a local favorite among both travelers and regulars.
Throughout the lawn, discover standout culinary moments, from Chef Peter Menteer’s showstopping eight-foot paella filled with fresh seafood and local meats to Chef Sam Phelan’s plank salmon, slow-cooked over the fire. Pair each bite with craft pours from Utah breweries and live music.
Admission is free with lift access from Snow Park. Food and beverage are available à la carte, with each culinary station offering a $25 plate.
Throughout the lawn, discover standout culinary moments, from Chef Peter Menteer’s showstopping eight-foot paella filled with fresh seafood and local meats to Chef Sam Phelan’s plank salmon, slow-cooked over the fire. Pair each bite with craft pours from Utah breweries and live music.
Admission is free with lift access from Snow Park. Food and beverage are available à la carte, with each culinary station offering a $25 plate.
Meet The Chefs
Matilda & Gozney
Matilda is a Park City restaurant known for Neo-Neapolitan sourdough pizza, seasonal small plates, and craft cocktails. From the team behind Five5eeds, it blends high-quality ingredients with a warm, inviting atmosphere.Gozney designs and builds professional-grade pizza ovens engineered to reach temperatures over 900°F. Known for their signature rolling flame, Gozney ovens deliver exceptional performance, bringing restaurant-quality, wood-fired cooking to chefs and home cooks around the world.
Chef Peter Menteer
Peter Menteer joined Deer Valley in 2022 and now oversees the resort’s renowned culinary program. A Montana native, he previously served as Executive Chef at the Stock Farm Club in the Bitterroot Valley. After graduating with honors from The Western Culinary Institute with a Le Cordon Bleu Degree, Peter honed his skills in top Portland restaurants and later led culinary teams in Chicago, opening three restaurants as Executive Chef at major Westin and Sheraton properties.
Chef Sam Phelan
Sam Phelan brings a refined approach to regional cuisine, shaped by his roots in Alabama and along the East Coast. A graduate of the New England Culinary Institute, he began his career at Stowe Lodge in Vermont and later worked at Napa Valley’s Calistoga Ranch. In Utah, he has held culinary leadership roles at Montage Deer Valley, Waldorf Astoria, and Zermatt Resort. Now based in Heber City, Sam draws inspiration from his diverse background and enjoys time with family, golf, and gardening.
