Named after the Uinta Mountains, this beer label is ubiquitous on taps in Park City. In the past few years, it’s made its way to restaurants and “brewtiques” throughout New York City, and is one of just two Utah brews available here, according to Ted Kenny, owner of Top Hops beer merchants on the Lower East Side. Try the intensely flavored Detour Double IPA, which combines four varieties of hops, or the unique barley wine, an ale that improves with age. Uinta’s take is “a very nice representation” of the style, says Kenny.
Available at Top Hops, 94 Orchard St., 212-254-4677; and Craft, 43 E. 19th St., 212- 780-0880
Gabi Porter
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As an 8-year-old growing up in Salt Lake City, Joel Clark sold his mother’s hand-milled flapjack mix in lunch sacks stacked in a red wagon. Now the family recipe is sold in supermarkets across the country. “We use a wheat flour that’s milled in a 106-year-old flour mill, and it’s really amazing,” Clark, now 38, says. “We haven’t been able to find anyone else who can mill it quite like that — in such a way that gives it a light taste, not gritty like a lot of other whole-grain products.”
Available at Food Emporium locations throughout the city, thefoodemporium.com
Brian Zak
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Despite its Mormon roots, Park City, Utah, has long since relaxed its liquor laws, allowing local distillers to make use of the area’s renowned drinking water. “[If] you don’t have great-tasting water, you can’t make good whiskey,” says Terry Ginsberg of High West Distillery, whose whiskey is sold at popular bars in Brooklyn and downtown Manhattan. “Here in Utah, we drink our snowmelt . . . we’re lucky because it goes down to a deep limestone aquifer in the valley, [which gives it] a great taste.”
Available at Pork Slope, 247 Fifth Ave., Park Slope, 718-768-7675; and Death & Co., 433 E. Sixth St., 212-388-0882
Gabi Porter
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This Utah-based creamery owned by two brothers has become the go-to source for smooth cheddars to use in mac ’n’ cheese all around Park City, but its flavored fromages — like Barely Buzzed, a unique espresso and lavender hand-rubbed cheese with subtle notes of butterscotch and caramel (below) — has New York cheesemongers chattering. It’s “an amazing flavor experience: definitely unique and unforgettable!” enthuses Beth Griffenhagen of Murray’s Cheese.
Available at Murray’s Cheese, 254 Bleecker St.; 212-243-3289
Gabi Porter
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The Creminelli family has been making salami in the Italian Alps for centuries, and in 2005, Cristiano Creminelli set up shop in mountainous Utah, where the conditions are similar. “The climate in Salt Lake is really dry, so I can work within the traditional environment for making salami,” says Creminelli. Its award-winning wild boar salami is seasoned with cloves and juniper berries, while the more traditional Finocchiona Italian salami is perfect for snacking, and pairs well with strong cheeses.
Available at Eataly, 200 Fifth Ave., 212-229-2560
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Mined from an ancient underground seabed in central Utah, this is not your average pearly powder. It “has a beautiful speckled pink color and a delicate, sweet salt flavor,” says Real Salt’s Darryl Bosshardt. “Once you experience it, it makes it hard to enjoy any other salt again.” No wonder several restaurants at Park City’s swanky Deer Valley Resort swear by it.
Available at Whole Foods locations throughout the city, wholefoodsmarket.com
Brian Zak
