Fire & Flavor Festival
Chef Ryan Arensdorf Weekend
Aug
1
Sat
Date & Time
Aug. 1, 2026 — Aug. 2, 2026
11:30 AM — 4:00 PM
Experience Fire & Flavor Festival, where live-fire cooking meets alpine views. On August 1 and 2, Chef Ryan Arensdorf of KC Que takes the lead with Kansas City-style BBQ, featuring slow smoked meats, classic sides, and sweet cornbread. Set on Silver Lake Lawn, this weekend brings bold, fire-driven flavor to a relaxed mountain setting, where guests can gather and refuel between activities.
Throughout the lawn, discover standout culinary moments, from a showstopping eight-foot paella filled with fresh seafood and local meats to plank salmon, slow-cooked over the fire. Pair each bite with craft pours from Utah breweries and live music.
Admission to the event is free with the purchase of a lift ticket. Food and beverage are available à la carte, with each culinary station offering a $25 plate.
Throughout the lawn, discover standout culinary moments, from a showstopping eight-foot paella filled with fresh seafood and local meats to plank salmon, slow-cooked over the fire. Pair each bite with craft pours from Utah breweries and live music.
Admission to the event is free with the purchase of a lift ticket. Food and beverage are available à la carte, with each culinary station offering a $25 plate.
Aug
1
Sat
Fire & Flavor Festival
Chef Ryan Arensdorf Weekend
Date & Time
Aug. 1, 2026 — Aug. 2, 2026
11:30 AM — 4:00 PM
Experience Fire & Flavor Festival, where live-fire cooking meets alpine views. On August 1 and 2, Chef Ryan Arensdorf of KC Que takes the lead with Kansas City-style BBQ, featuring slow smoked meats, classic sides, and sweet cornbread. Set on Silver Lake Lawn, this weekend brings bold, fire-driven flavor to a relaxed mountain setting, where guests can gather and refuel between activities.
Throughout the lawn, discover standout culinary moments, from a showstopping eight-foot paella filled with fresh seafood and local meats to plank salmon, slow-cooked over the fire. Pair each bite with craft pours from Utah breweries and live music.
Admission to the event is free with the purchase of a lift ticket. Food and beverage are available à la carte, with each culinary station offering a $25 plate.
Throughout the lawn, discover standout culinary moments, from a showstopping eight-foot paella filled with fresh seafood and local meats to plank salmon, slow-cooked over the fire. Pair each bite with craft pours from Utah breweries and live music.
Admission to the event is free with the purchase of a lift ticket. Food and beverage are available à la carte, with each culinary station offering a $25 plate.
Meet The Chefs
Chef Ryan Arensdorf
Ryan Arensdorf is an accomplished Executive Chef with over 20 years of experience specializing in barbecue and open-fire cooking. He combines formal culinary training and French influence with a deep passion for grilling, smoking, and wood-fired techniques. Known for his mastery of outdoor cooking, Chef Ryan elevates every dish through thoughtful technique and a commitment to high-quality, locally sourced ingredients that enhance flavor and authenticity.
Chef David Smith
David Smith joined Deer Valley in 2025 and serves as the resort's executive banquet chef. An Ohio native, he previously served as the executive chef at Via Roma and Lago & Lago Custom events in Cleveland, Ohio. After graduating from the Columbus Culinary Institute David served in leadership roles at The Refectory and Muirfield Village Golf Club. David draws inspiration from his from his background in classic French and Italian cuisine.
Chef Sam Phelan
Raised in Mountain Brook, Alabama, Chef Sam Phelan is a culinary leader whose journey has taken him from Stowe Mountain Resort and Napa Valley’s Calistoga Ranch to Utah, including roles at Montage Deer Valley, Waldorf Astoria Park City, and Deer Valley. His cuisine blends seasonal ingredients, refined technique, and regional inspiration shaped by both Southern roots and the Wasatch Mountains.
