SnowSquawk: 12 Days To Deer Valley Seafood Buffet
The countdown began promptly at 9:47 a.m. on a Sunday. That’s when I first read those fabulous words on the meeting agenda: Farewell Seafood Buffet. Our week-long meeting was being held in Park City, and the final reception and dinner was hosted at Deer Valley Resort.
I suppose many us examine and re-examine our life’s purpose from time to time. Once I read those words, my life had a new and immediate purpose: to stuff a reef’s worth of goodness into my belly at Seafood Buffet. It was now just 12 days, nine hours, and 13 minutes away.
Deer Valley has been putting on Seafood Buffet for more than 30 years, since only its third season of operation in 1983. The spread is featured Thursday through Sunday evenings in Snow Park Village.
“Seafood Buffet has become a guest tradition, we are seeing kids who visited in our first few years now bringing their own kids each season,” says Julie Wilson, Deer Valley’s food and beverage director.
Wilson adds that Seafood Buffet is a favorite among large groups and multi-generational families that often have individual dietary needs. During our meeting our small group took care of business, and fortunate for us, our business includes ample amounts of skiing and snowboarding. Most of our discussions occurred in groups of four or less, and in 10 minute intervals.
We talked about new gear and equipment, modern techniques and strategies, sales and marketing, and emerging markets. In the end our group further proved two of our founding principles. You can effectively conduct a business meeting one chairlift ride at a time, and that taking a run creates the perfect segue for moving on to the next agenda item: Talk shop, slay powder, repeat.
Yet with every agenda item we tackled, two words continued to echo in the chambers of my cerebrum: seafood buffet. It was a low, slow repeating murmur in my head. It was a nurturing, soulful voice, and it reassured me that the time when I could set my taste buds free to streak naked through a Utopian delight of delectable salt water meat was drawing ever nearer. Seafood buffet was now just eight hours and 52 minutes away.
While others were chatting, my mind’s eye painted a picture of the feast to come. I envisioned an endless bounty of shrimp, scallops, clams, and fresh crab legs with their arms dangling and bent at the wrist as if to say, “Let’s dance.” I let about a dozen of those sweet appendages do the Cha-Cha right down into my belly.
Deer Valley’s Seafood Buffet definitely lives up to what you might expect. The unquenchable spread includes house-smoked salmon, seared Ahi tuna, and two types of crab legs and oysters that are flown in daily. In this situation, I’m not sure why one would bother with salads or appetizers, but they are also there, as are carving stations waiting to load up your plate with roast duck and prime rib.
Wilson says the menu changes each week, and Deer Valley’s chefs prepare unique appetizers and entrees using only sustainable seafood. What’s more is that there are many good reasons for skiers and snowboarders to pig out on seafood.
Wilson shares with us that seafood is a great source of several key vitamins including Niacin (Vitamin B3), Vitamin B6, Vitamin B12, and Vitamin D. Vitamin D is important for bone health, particularly important for skiing and snowboarding. Meanwhile Vitamin B12 is crucial for getting oxygen to tissues and is only found in animal products. Interestingly, vegan and vegetarian athletes can be at risk for anemia unless they eat B12 supplements, according to The Academy of Nutrition and Dietetics.
The choice between supplement and seafood buffet is not a difficult one for me. In fact, I’d call it a no-brainer, and while it’s too early to pinpoint the exact moment in time, the countdown to my repeat performance at Deer Valley’s Seafood Buffet has already begun.
Photo: Deer Valley's Seafood Buffet (Deer Valley)