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Show 41 Janaury - 24 January 1995, Wasatch Canyon Reporter, Page 11 CHIC’S PLACE Avalanche Cake. This was truffle-like chocolate between layers of choco- Chic’s Place Location: Second level of Watson’s Shelter, Alta, mid-mountain on the Germania side. Times: late cake and swirled with lines of dark chocolate on top. My earlier anxiety about missing runs on a 11:30 AM - 3:00 PM daily powder After a three week dry spell the snow was finally falling. I was at Alta and granted, snowfall was more horizontal than vertical, but nevertheless it was accumulating and keeping the lift lines on Germania short. It was with some reluctance that I came from the storm. were soon changed. At the entrance, my “friend and I were greeted and encouraged to replace our ski boots with a pair of sheep’s-fur slippers from the rack of many sizes. It did not take long, changing out of our boots by the fire, to realize that we were indeed cold and hungry. Around us tables were set with linen and flowers. Place settings were simple and attractive, the likes of which one would find in a fine dining restaurant. We were in the Comy luxury, of ~"an Epicurean cottage; the difference was that we had skied to the door. We were seated at a small table on the east-facing window side of the restaurant. From here we could see through falling snow, skiers coming down Sun Spot and West Rustler. We enjoyed old photos of Alta personalities on the walls and the warmth of inside, while outside we witnessed some glorious runs, skiers disappearing and reappearing in powder followed by a comet of snow, as well as a few face plants. Our server attended to us promptly, bringing menus and telling us the day’s specials. Chic’s Place has a regular menu with a large selection of appetizers, choices of soup, salad and sandwich- es. In addition to these, _Chic’s offers daily entree specials which include three types of pasta, a veal du jour, a catch of the day, while my friend and I alternated between tastes of wine, the cake and sips of espresso. It had become clear that we were going to finish our delicious bottle of Ferrari-Carrano would in to Watson’s. shelter and walked up the stairs to Chic’s Place. I felt that a true ski bum should not be stopping for lunch on such a day, but my feelings day had all but disappeared not have to) been and (it a crime the warm, fuzzy feeling I previously had towards getting face shots was now occupied Chef Larry Petrlak and Athena Travis, manager. and a poultry du jour. What makes Chic’s place unusual is that it is a fine dining restaurant located midway on the ski moun(AiR. 2 Me, BTICES . are accordingly high but given the already steep prices of ski resort eating and the Significantly upgraded ambiance of Chic’s Place, one can honestly say, “you ‘get that for which you Appetizers range from $8.00 for an assortment of cheeses with seasonal fruit to $12.50 for the smoked Norwegian Salmon and Caviar, - We: tried the Northwest oysters which, depending on the inspiration of chef Larry Petrlak are topped differently each day and broiled in the shell. For us they came topped with cheddar cheese and salsa. Although these seemed to me to be unusual condiments, they did not over- power the oysters but rather added to their succulence. Chic’s Place offers a very nice wine list of mostly mid to high priced wines divided tic and into domes-. imported reds, a few whites blush and sparkling wines. Cordials and imported beer are also available. It was clear to us when our server recited the specials of the day that we lunch would have to have wine with our meal. We chose the Ferrari-Carrano Cabernet Sauvignon. This is an excellent wine that shows complexity without losing its subtly, and is well worth its price of $25.75. If you are planning to continue skiing (without _er chill, Chic’s offers a soup of the day as well as a French onion soup. Feeling warmed by the fire, we chose a Caesar salad instead, enjoying the strong tastes of garlic, anchovy and are sandwich parmesan. also several choices in the $9.00 - $12.00 range, but we had been lured are created on a daily basis. From the three pastas, the penne with smoked salmon initially drew my attention, but ultimately we chose the tri-colored fusili with sun-dried tomatoes and pesto. This was a colorful dish of pasta, generously mixed with chunks of sweet, sun-dried tomatoes and a wonderful coarse pesto with distinctive bites and pinenuts. of basil, other entree, we per dotted the rich sauce which was slightly sweet back outside it was still snowing, one of those vegetables saffron rice. and days when one’s last run is as good as the first. On this day, like any quality against the meaty fish. The portions are just right to satisfy but not to stuff you in case you still have plans to hike the Baldy Shoulder after day on the mountain, we had stories to tell, the best of which you just finished. lunch, or in case you want dessert. We split a generous piece of the Chocolate SA Ere a S earlier by the entree specials. There are only two regular Emirees ‘lasted on: tite Chic’s Place menu. These are Fajitas (with your choice of veggies, shrimp, chicken or venison) and -Rib Eye steak. The main portion of the entree selections (which are also the more interesting of the dishes) Bits of pep- roasted haz- ard to yourself and others) wine by the glass is also available. To tame the cold weath- There pay.” and after by the reclined position I held on the couches by the fire. When we did get garlic For ae ae 7 OPEN TO THE PUBLIC 11 ro. BV ies} 10:30PM- OFFERING EVERY SKIER’S FAVORITE FOODS: @ CALZONE- HARDY, FOR THE REAL SKER e Pizza 15”- MADE TO ORDER ® New MEXICAN STYLE NAcHas-awaro WORTHY e Enpies HiGH Hor WINGS- A Good STARTER AND VARIOUS OTHER ITEMS : *Now offering two types of beans to please your palate: Refried Pinto Beans made with corn oil (not lard) and Refried Black Beans. al. Don’ f forget to enjoy dining in our cafeteria featuring vegetarian selections such as: Black Bean Burritos, Vegetarian Pita Pocket, —— Salads, and more. Open 7:00am to 5:00pm ee Beeceie the Base of Wildcat Lift in Alta. our seriously considered ordering the poultry du jour which was chicken breast wrapped around brie and cooked in a pastry crust, but instead opted for the swordfish. The fish was covered with cracked pepper and served in a brandy cream sauce and garnished with sliced, Cae LANGR§DGE MOUNTAIN CHALET FAMILY COMING TO STAY? If you work in the canyon a your family or parents are coming to visit, then call the: LANGRIDGE CHALET inAlta. We give special rates for family of Canyon employees. Call 801 742-3011 | |