My experience at Deer Valley’s Taste of Luxury Series was truly unforgettable. We got into the Brass Room, a luxury lounge at The Lodges at Deer Valley, and were greeted with the world-class hospitality that the resort’s staff are known for. Right away, I felt important. It became immediately apparent to me that this was very high class.
We started with a glass of Rosé while Deer Valley’s Vice President of Food and Beverage, Jacob Musyt, shared the story of what inspired him to begin the Taste of Luxury series and begin working with some of Italy’s best chefs. “All of you get to come here and enjoy a phenomenal dinner without having to get on an airplane and find a place to stay and getting a reservation at a restaurant—we bring that to you,” Musyt said. Then he introduced Chef Silvia Baracchi from Tuscany, the chef of the evening that this night’s installment of the Taste of Luxury series revolved around, and the chef who designed the miraculous six-course menu that we were about to enjoy thoroughly.
“I designed the menu inspired by the ambiance of the mountains,” Baracchi said in a classic Italian accent, which I found delightful. She explained how the mountains inspired the menu but how she still made sure to contrast each course with another menu item that had a style only found in Tuscany, which is a region primarily consisting of coastline and rolling hills that is known for its amazing food and wine. The ‘Deer Praline with Camaflouge’ was delicious and touched upon the mountainous, wild side of Utah while, while the ‘Zuppa Inglese’ showcased a classic, Tuscan-style desert that paired excellently with the 10-Year White Port. It was all heavenly.
After Barracchi, we listened to a winemaker from Tuscany, Valentino, who elaborated upon the six different wines that would pair with each course. Valentino shared that he was also a truffle farmer, describing the process by which he harvests truffles and how that practice had been passed down to him from his grandfather. It was all so interesting. Apart from being completely enamored by some of the best cuisine I’ve ever tried, I left feeling I had learned a lot about each dish and accompanying wine, the culture and culinary style of Tuscany, as well as the process of winemaking, truffle farming, gourmet-kitchen dynamics, and much more. It was an enlightening, delicious experience overall. Now, let’s get into the food.
Red Tuna with Passion Fruit and Cucumber
An amazing ‘Amuse Bouche’, an appetite generator. Crisp, cool, and delicious, leaving us ready for more. Paired with Cinino 2022, a sparkling rosé.
Deer Praline with Camouflage, Bay Leaf Sponge, and Fruit Berries
Savory and sweet. An excellent appetizer with a beautiful presentation. The deer was impeccable, a meat flavor I hadn’t tried before, with a unique texture. Paired with Cinino.
Egg with Pecorino Cheese and Mushrooms
A creative mix of flavors that was savory, cheesy, and amazing. The mushrooms were out of this world. Paired with Bianco 2020, a smooth white white from Tuscany.
Risotto with Red Cabbage, Parmesan Foam, and Saffron Scent
A more filling portion that was hot, a little heavier, cheese-filled, and also amazing.
Stuffed Calamarata Pasta with Duck Ragout, Etruscan Soup of Chickpeas and Chestnuts
A hearty pasta that screamed ‘Tuscany!’. Filling, savory, smooth to go down, and delicious. Paired with Rosso Tuscano 2019, a merlot from Tuscany.
Rosatenero: Beef with Peposo Sauce and Potatoes
The showcase course of the dinner in my opinion. Delicate, melt-in-your-mouth tenderloin with an amazing pepper sauce and perfectly seasoned potatoes. Paired with a Brunello di Montalcino 2017, the showcase red wine of the dinner.
Zuppa Ingleses
Literally translating as ‘English Soup’, but one of the most classic Tuscan desserts there is. Alcharmes gelato with a pastry cream topped with a chocolate/coffee sauce and paired with a bottle of Vieira de Sousa, a 10-Year White Port.
Truly, I was blown away by this experience; from the food to the wine to the people there and their beautiful stories. At one point, I stopped and peeked into the kitchen, just gazing in amazement as I watched the magic unfold. Observing the cooks was like watching a bunch of sculptors work on a commissioned statue but in a much faster, more fluid, and more mouth-watering setting. I would highly recommend the culinary experience that Deer Valley’s Taste of Luxury Series has to offer to anybody. More information on the series, including dates and pricing, can be found at the end of this article.
About Chef Silvia Regi Baracchi
Born in Perugia and raised in the heart of Cortona, Silvia Regi Baracchi proudly declares herself “Etruscan.”
From a family of restaurateurs, she has inherited a passion for good food, a sensitivity to the traditions and the art of hospitality, all-the-while with the positive energy of Il Falconiere inspiring her culinary style day by day.
Silvia boasts many culinary experiences with Chefs from around the world that have allowed her to share the cuisine of Cortona with the world and many years she has worked with the Executive Chef Richard Titi, with whom she shares a profound harmony and a constant evolution. Consistency is the concept that embraces her kitchen.
The results are exceptional ingredients coupled with cooking methods that enhance the flavors of Tuscany and the balance between quality and presentation of the dish: an awareness and understanding that will intrigue the more experienced diner and satisfy lovers of simplicity.
About the Taste of Luxury Series
Immerse yourself in an intimate gathering with Chef Silvia Baracchi during the VIP Meet and Greet Reception, enjoying passed appetizers and a welcome glass of champagne amidst conviviality. Enjoy exclusive access to mingle with Chef Baracchi before embarking on a culinary journey with her six-course dinner, paired with exceptional wines.
Hosted by Deer Valley’s Vice President of Food and Beverage, Jacob Musyt, the evening begins with a warm introduction, followed by Chef Baracchi’s remarks. Let each course be a testament to the fusion of Utah’s finest ingredients and Chef Baracchi’s Italian culinary expertise, while esteemed winemakers provide insights into the paired wines, enriching your dining experience. Events are held April 5 to 7. Ticket prices range from $295 to $350 per guest. For more information on booking an experience, visit Deer Valley’s website.
