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Thanks to intrepid mountain chefs, on-piste dining has gone gourmet. Need proof? Sample the dishes below.
Pan-seared sea bass with leek and mushroom confit, chestnut gnocchi and artichoke sauceLookout Cabin
The Canyons, Park City, UT
Utah red trout with black bean succotash, tortilla-jicama salad and tomatillo salsaAllred’s
Honey-cured foie gras “French Toast” with warm pear compote, brioche and fig balsamic syrupThe Red Fox
Snowshoe Resort, WV
Roasted Potomac Highland lamb with a fresh mint marinade and cucumber-sake brunoiseTalons Restaurant
Sautéed Jalisco shrimp with tomatoes, tequila, chipotles and cilantro cream sauceChristine’s
Smoked Salmon Sampler: smoked salmon, candy salmon, salmon mousse and BBQ’d salmonAveril’s
Sun Valley, ID
Grilled muscovy duck breast with sour cherry cream and grilled eggplant.