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Show Wed/Thurs/Fri, March 21-23, 2018 The Park Record C-5 PUZZLE ANSWERS FROM PAGE C-4 Sometimes the best ingredient in a dish is trust By Monika Guendner WE’RE HIRING Blaze a new trail with L.L.Bean NOW HIRING Store Management for our Park City store We’re looking for people who love the outdoors, thrive in a fast-paced workplace and take pride in offering outstanding customer service. We offer competitive pay, a generous employee discount and holiday pay for worked holidays. Visit LLBEANCAREERS.COM Search location “Utah-Park City” to apply TANZI PROPST/PARK RECORD Good people, good food can be found at Butcher’s Although both cities may be home to several fine steakhouses, no one would argue that there are few similarities Park City and Cincinnati, Butcher’s Chop House & Bar’s General Manager Ben Hoerst’s hometown. “When it comes to winter there [in Cincinnati,] restaurant rbusiness slows down; when it .comes to winter here, it speeds dup,” he said. “I love cold weathder, so working in it, and being hsurrounded by a place where npeople enjoy winter the same way I do, is wonderful. Because din Cincinnati, everybody hates ewinter.” - Home now in Park City and mat Butcher’s, Hoerst seems to dgenuinely enjoy everything he has found here, from the coun-ty health code requiring servers ttaking off work when sick, to the creative names of the house ecocktails, (Something About -Rosemary and Miner’s Hooch ebeing among the top) created mby food and beverage director ,Jason Yelton. . Butcher’s place on Main -Street, as well as in parent Icompany Diversified Bars & eRestaurant, is to provide a fine fdining, family steak house, Hoerst said. Butcher’s serves lchoice cut beef, from high qualm e s , ity, trusted, sources, and trims the whole loins in house, so the kitchen can see exactly what kind of meat they’re receiving, he added. Chef Jose Cuellar has been with Butcher’s since its opening in 2003, creating the famous ‘Butcher’s Block’ section of the menu, as well as a selection of entrees that broadens the menu into seafood, pasta, and pizzas. With Yelton, Cuellar, and Hoerst combining their experience of fine dining, steak, and Park City’s personality and needs, Butcher’s has a strong management team, Hoerst said. That allows the restaurant’s owners Jesse Shetler and Michelle Grant to be hands off, something Hoerst takes seriously. “Jesse has got the right people in place, in his office, in management positions, everywhere. He trusts his people to make his vision possible. And when he comes in, he doesn’t [offer] anything to complain about; he sees that his restaurants are being taken care of,” he said. This is a welcome difference for Hoerst. Different restaurants in his past taught him different areas of hospitality and led to his disinclination to work in corporate eatery, where creative control is minimal, and guest interactions are largely scripted. “When you have that speech, every time a table sits next to them, and [the guest] hears the same thing over and over, it takes away from their experience,” he said. On the other hand, when Ho- erst began working at Butcher’s, he could build on the already solid staff values that embraced the guests’ experiences. “The love that this restaurant has for the level of service they provide; they actually care about their guests,” he said. “It speaks volumes to me, because I’ve inherited and built a staff that cares about the product they’re putting out, and they care about the guest experience.” Even the smallest guests seem to appreciate the effort. “Kids will make us little designs from Wikki Stix (arts and crafts molding wax the restaurant gives to young children) and they give them to the servers. That’s the kids’ way of tipping us,” Hoerst said. The back of the restaurant is filled with many of these “tips,” he added. Butcher’s has plenty of opportunity to serve guests, with a scaled-down menu served between 3 and 4 p.m., and 10 p.m. to midnight every evening, bookending when most restaurants in the area are open. “We want to make sure everybody knows they can come to Butcher’s and feel that they’re just as special as they are when they go to [higher priced] restaurants,” Hoerst said. Butcher’s Chop House is located at 751 Lower Main Street, in the Caledonian Building. Open seven days a week from 3 p.m. to midnight, with a late night menu available after 10 p.m. For information, contact them at butcherschophouse.com or 435-647-0040. #BeanOutsider We recognize the importance of diversity in creating a better world and a stronger organization. L.L.Bean is an equal opportunity employer. Your New Best Friend is Waiting for You See page B-7 for just a few of the dogs and cats available for adoption. UPCOMING 9 g JAY FARRAR DUO (SON VOLT) APR 5–7 MITCH RYDER & THE THE DETROIT DETROIT WHEELS WHEELS & APR 13–14 THE MUSICAL March 22–April 1 PARK CITY FOLLIES APR 20–29 PRESENTED BY THE ZIEGFELD THEATRE COMPANY! REDUCED PRICING THURSDAYS! MS47142 Butcher’s Chop House General Manager Ben Hoerst found a home in Utah, namely Park City, and is now serving guests at the restaurant. ParkCityShows.com |