Savour The Mountains

A Summit Savour the Mountains weekend. The setting in Eden, Utah is beautiful. I love the mountains in the summer.

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It was such an honor to have Michelin Star chef Haru Kishi of Summit cooking some of the recipes from my cookbook. He is so talented.

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The first meal was set up in a field among the wild flowers: one long table for 180 people. During the delicious feast the sunset, turning the entire mountain into a golden and pink hue. It was so beautiful.

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We put together a pamphlet for the event which Hendrix was excited to hand out.

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Chef Haru added some smoked trout to my Ricotta recipe- it came out delicious.

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After dinner was a big bonfire with story teller Crit Calleb. He really set the tone and put us in the mood for the weekend- connecting us through his stories to nature.

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In the morning Haru and I took everyone to the farm to collect some vegetables for lunch and collected eggs from the chicken. I taught a group how to make ice cream: We prepared a custard from the farm fresh eggs and and brought a hand churner to make the ice cream- all the kids were taking turn churning the ice cream.

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I coordinated to have a forager join the event to take us on a hike to find wild edibles. It was a great experience enjoyed by all. Liloo’s favorite were the Mountain Bluebells, a beautiful edible flower.

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I taught a group how to make homemade butter. I brought some Piima culture with me from Miami to culture the butter for extra nutrition and delicious taste. Haru, was in butter heaven.

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