Deer Valley Makes Cheese | Wine | Salt Lake City | Salt Lake City Weekly
DONATE
We need your help.

Newspapers and media companies nationwide are closing or suffering mass layoffs since the coronavirus impacted all of us starting in March. City Weekly's entire existence is directly tied to people getting together in groups--in clubs, restaurants, and at concerts and events--which are the industries most affected by new coronavirus regulations.

Our industry is not healthy. Yet, City Weekly has continued publishing thanks to the generosity of readers like you. Utah needs independent journalism more than ever, and we're asking for your continued support of our editorial voice. We are fighting for you and all the people and businesses hardest hit by this pandemic.

You can help by making a one-time or recurring donation on PressBackers.com, which directs you to our Galena Fund 501(c)(3) non-profit, a resource dedicated to help fund local journalism. It is never too late. It is never too little. Thank you.

Eat & Drink » Wine

Deer Valley Makes Cheese

Also: Not-so Common Copper

by

comment
art18879.jpg

Deer Valley Says Cheese!
In addition to making baked goods, charcuterie, jams, mustards and more from scratch, Deer Valley Resort (2250 Deer Valley Drive South, Park City, 435-649-1000, DeerValley.com) is now producing its own cheese, following the hire of cheesemaker and Belgium native Corinne Cornet-Coniglio. Growing up in a Belgian dairy family, Cornet-Coniglio spent decades learning about and making cheeses in Europe, including abbey and farmstead cheeses. Most recently, she was the national sales director for a French cheese company following her time at a fromagerie near Aspen, Colo. called Roubideau Farm-to-You. She’ll be making artisanal cheeses at Deer Valley Resort using milk from locally pastured goats and cows in the Ogden and Heber valleys. “Utah’s soil, grass, weather conditions and farming techniques will create a very specific range of new terroir cheeses that I am excited to explore with the resort,” said Cornet-Coniglio.

Not-so Common Copper
There is absolutely nothing ordinary or common about the The Copper Onion’s newest venture, Copper Common (111 E. 300 South). Located next door to The Copper Onion in the space that was previously Plum Alley, Copper Common is a terrific new bar with an intimate, speakeasy-like vibe. It’s the bar that Copper Onion owner Ryan Lowder wanted to open in that space originally, but due to a lack of liquor license, he created Plum Alley instead. Now that he’s got his license, there isn’t a shred of Plum Alley to be found in the beautifully redesigned (by Rachel Hodson) space. (But don’t worry, Plum Alley fans, that restaurant will resurface in a new location.)

As for Copper Common, it’s an inviting, upscale bar with craft cocktails, imported beers, a good wine list and food worthy of the Copper Onion name. The menu ranges from bar snacks like gran biscotto ham, smoked pork rillettes, deviled eggs, tuna tartare, oyster shooters and chicken croquettes, to mid-size and larger plates with offerings such as duck-neck ragu, lobster spaghetti and steamed cod with dashi. There’s also a list of innovative cheese and chocolate tastings with suggested drink pairings. Quite uncommon.

Quote of the week: Food is symbolic of love when words are inadequate. —Alan D. Wolfelt

Tags