Beware. After this stop, another form of transportation maybe required. At Park City Mountain Resort, at the end of a run aptly christened "Quittin' Time," I find High West, the world's only ski-in/ski-out gastro distillery. Here, Chef James Dumas fuses classic techniques with local flavors to concoct contemporary Western fare offered on small plates. Best of all, he creates his own spirits: small-batch whiskeys and vodkas that evoke the refueling salooncentric hospitality of the Old West and this bygone boomera mining town, now the hub for three major ski resorts and the site of the Sundance Film Festival, (highwest.com) I take off my skis and stay a spell, finding a seat amid reclaimed wooden walls gleaned from the Great Salt Lake Trestle Bridge of 1904. And, then I order up a shot or two. Just to warm up, you understand.
Park City's food scene rivals skiing - Austin-American Statesman
January 20, 2013