Reflecting the unique mountain ambience of its location, Park City, Utah’s Stein Eriksen Lodge conveys world-class luxury to a savvy meeting clientele. Winner of a 2011 Five-Star award from Forbes Travel Guide, AAA’s Five Diamond rating, placement on Condé Nast Traveler’s Gold List, and a Platinum Choice Award from Smart Meetings, the resort consistently scores as an industry leader. International-themed refreshment breaks with seasonal, local ingredients distinguish the catering menu.

“From its early history as a silver mining town, Park City and its mountain valley have exemplified an adventuresome, unique spirit,” says Zane Holmquist, executive chef and director of F&B operations. “Our European-style lodge captures that essence in the food and beverage program, and we put as much care and thought into our meeting break menus as we do any other aspect of F&B here. Our banquets credo is simple: make great food and don’t run out. We accomplish all that while keeping our food costs at around 18 to 22 percent.”

Stein Eriksen’s clientele is diverse, ranging from outdoor product retail and development companies to medical and banking clients. “We can accommodate groups from 50 to 300; the average group is around 125 and stays about two and a half days,” says Director of Catering and Conference Services Nancy Liepmann. “We’re fortunate in that 60 percent of our average business is repeat, and no matter how much we change up the menu, they often request the same refreshment breaks they enjoyed previously. All of our breaks are simply priced at $18, and meeting planners love that.”

Internationally themed break menus are crowd pleasers, and the number one favorite is A Little Bit of Mexico, featuring tortilla chips with housemade guacamole and salsas such as mangopineapple- habanero, along wth jalapeño poppers and Pastry Chef Ann Giles Sweisford’s cinnamon-sugar churros.

The China Town break menu offers steamed pork buns, inspired by the Hawaiian Islands’ Manapua rolls—a favorite of Holmquist’s. Along with fresh vegetarian spring rolls, these food items are sourced from a California provider. Chili sauce and Maui-sourced Aloha Soy Sauce are provided as accompaniments, and fortune cookies round out the menu.

“Having hosted Mr. John Harney of Harney & Sons Teas for a resort-sponsored tea weekend, we utilize these teas on our London-themed meeting break,” says Holmquist. “The Earl Grey, Darjeeling, Tropical, and iced tea products are excellent. Depending upon the season, we might offer tea sandwiches crafted from Utah smoked trout or perhaps Emmentaler ham—along with a freshly-prepared corn salad and local tomato relish. Our housemade tea cookies might include a shortbread variety or even a Scandinavian dried blueberry butter cookie.”

Local sausage maker Christiano Creminelli’s charcuterie is the basis of the lodge’s Euro Break, featuring a variety of artisan products such as salumi, calabrese, soprassata, milano, mortadella, and capicola. “In my opinion, these Utah sausages are the finest in the country,” says Holmquist. “Equally impressive are other break components—local Volker’s breads along with Shepherds Dairy and Beehive Cheeses such as cheddar, asiago, goat, and feta varieties. These local partnerships are very important to us.”

Custom options are available for more elaborate meeting breaks, which might include a sushi-themed afternoon selection, a seasonal local tomato tasting with international salts, or even a housemade ice cream sandwich break, complete with marble slab blend-ins. An afternoon beer tasting menu is occasionally featured as an end-ofday break, featuring local product from brewers such as Epic Brewing Company, Squatters Pubs & Beers, Wasatch Brew Pub & Brewery, or Uinta Brewing Company. Pub food including tamales, buffalo wings, nachos, or tuna tartare can accompany an educational review of Utah lagers, ales, and stouts, Holmquist says. “This break is a nice introduction to Utah beers and a fun send-off for groups winding down a meeting day.”

Nancy Fox covers food and beverage, travel, and lifestyle. A 20-year travel industry veteran based in Orlando, she has held positions with Walt Disney Attractions and AAA.

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