Spring skiing-- typically the best ski conditions of the year. There's lots to anticipate- cornflower blue skies, lots of powder and … Après Ski. And, no one does it better in Park City than The St. Regis Deer Valley!
After a long day on the slopes, nothing beats an outdoor libation and great fare while enjoying views of the sunset behind the Wasatch Range, warmed by the spectacular Garden of Fire and heat lamps at the Resort’s Brasserie 7452. Try one of the St. Regis IPA's (Cousin Jack among them), or a cocktail, such as the Valley of Ashes, made by a master mixologist. Sample French Onion Soup, the 7452 Burger or Maine Lobster Roll. If the air temp has a bite to it, there is also indoor seating, socially distanced but with a noticeably energetic vibe. Brasserie 7452 in the Resort's main building is easily accessible from the slopes or via the super-luxe funicular.
If your après extends for a few hours, pair it with the complimentary nightly Champagne Sabering held every evening at dusk on the Resort's Astor Terrace. Learn about the history of opening a bottle of the bubbly with a real saber, and enjoy a taste when the bottles are opened. Show off your new skill at home!
If a romantic or celebratory event is in the offing, the Resort’s new Yurt Village is the perfect après ski destination, also serving lunch and dinner, and is located on the Resort's Ski Beach. The three Yurts feature intricate mahogany lattice work, a plexiglass stargazing dome, windows that overlook the Wasatch Range, radiant heat and are furnished in an elegant, rustic style. Yurt Village serves a tantalizing fare, including House Smoked Salmon Dill Fromage Blanc; Grand Crudité; cocktails as well as selections from the Resort’s 10,000 bottle Wine Vault. A Yurt can be reserved for two to eight people per seating.
Or, head to the always popular St. Regis Bar & Lounge, with its supple leather seating and vibrant murals depicting the history of Park City. Ask for the 7452 Bloody Mary, named for the altitude of the Resort and its most popular cocktail. The frothy red, white and green concoction is so oft-requested that a clinic is held twice a month to teach the secrets of its making. If traveling to Park City is not on your agenda this spring, you can still make the 7452 Bloody Mary at home:
The St. Regis Deer Valley 7452 Bloody Mary
Named for Elevation of Hotel
16 oz. can tomato juice
¼ cup lemon juice
¼ Cup Worcestershire sauce
¼ cornichon juice
2 tsp. Horseradish
1 tsp. Sriracha chili sauce
½ tsp. finely ground black pepper
1 tsp. celery salt
Pinch of cayenne pepper
Rub lime on rim of glass and dip in black Hawaiian salt. Fill glass 3/4. Then the green part: combine celery juice, parsley, wasabi powder, and some green apple; blend and strain, and add as foam on top. It's a no-fail crowd pleaser for brunch or après ski.