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Savory September at Snowbasin Resort

Savory September at Snowbasin Resort

Snowbasin, UT – August 24, 2018 – September at Snowbasin Resort will be a savory month with all the food centric activities with Blues, Brews & BBQ, No Name Chili Fest, Mountain Top Brunch, a dining discovery Kombucha Social and annual dining discovery Farm to Table.

Labor Day Weekend is the perfect weekend to spend at Snowbasin Resort. Sunday, September 2nd is the largest free Blues, Brews & BBQ of the season featuring Leftover Salmon, Amy Helm, Dead Winter Carpenters, and Michelle Moonshine. The music will fill the mountain air and the Snowbasin Culinary staff smokes all the BBQ in-house so it just melts in your mouth. It’s the perfect way to spend a Sunday afternoon. On Monday, September 3rd Snowbasin hosts their annual No-Name Chili Fest where the guests get to taste, sample, and vote on their favorite chili to be highlighted at John Paul Lodge the upcoming winter. New this year, Snowbasin is opening it to public submissions as well. Public entries can fill out a form on the event page on the website. The No Name Chili Fest is a food drive for the Utah Bank. All guests are encouraged to bring non-perishable foods to fill a gondola with. A tasting ticket for adults is $15 or $13 if someone brings non-perishable food items. The tasting ticket for children ages 6-11 is $8. For every tasting ticket sold, Snowbasin will donate $2 of the sales to the Utah Food Bank as well as the food collected.

With just a month left of summer season, guests should make sure to try the most talked about brunch in Northern Utah. Start your Sunday morning off with a gondola ride to 8,900 feet to an all-you-can-eat locally sourced brunch with magnificent views of the Ogden Valley. Each week the menu changes based on the availability of local produce, so our chefs can prepare the freshest food possible. Mountain Top Brunch happens every Sunday from 10:30 am – 2: 30 pm. Reservations are recommended, especially since this is a popular summer bucket list item.

Snowbasin is offering two dining discovery events in September. The first one, Snowbasin is partnering with local Kombucha brewer, Sünnte to offer a Kombucha Social with small plates and variety of Kombucha flavors on Friday, September 14. Then the local favorite, Farm to Table dinner will be held on Friday, September 21 at Needles Lodge. Guests will take the gondola to the top to be welcomed with a 5-course meal with locally sourced ingredients from the employee garden, Sandhill Farms and Borski Farms. Guests will have the opportunity to chat with the chefs and the local purveyors about the food served at the meal.

To learn more information, please visit www.snowbasin.com or call 801.620.1000 to make reservations today.

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About Snowbasin Resort
Snowbasin Resort is an all season recreation resort located in Huntsville, Utah, less than 35 miles North of Salt Lake City. Top rated by Ski Magazine in the categories of Service, Lifts and Grooming, it has one of the easiest drives from Salt Lake International Airport as well as quick access to the Park City area and downtown Ogden. With 3,000 skiable acres and 3,000 vertical feet, Snowbasin Resort is best known for wide-open bowls, gladed runs, manicured groomers, powder stashes days after a storm and excellent service. Snowbasin Resort offers summer activities on Saturdays and Sundays, including the popular Blues, Brews & BBQ free summer concert series. Enjoy award-winning cuisine including mountaintop dining with spectacular views and magnificent day lodges. Consistently recognized as one of the best family resorts in North America, Snowbasin Resort is one of the oldest continuously operating ski resorts in the nation and is a member of the Grand America Hotels and Resorts family. Sister properties include Sun Valley Resort, Grand America Hotel, Little America Hotel (all Salt Lake City,UT), The Westgate Hotel, San Diego, CA, Little America Flagstaff, AZ, Little America, WY, and Little America, Cheyenne, WY. To learn more, visit www.snowbasin.com or call 801.620.1000.
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