New Year’s Eve Bavarian Splendor at the Blue Boar Inn

I had the delicious opportunity of eating at the Blue Boar Inn for New Year’s Eve. The Inn featured a 7 course, European inspired Bavarian Splendor with accompanying European accordion music to ring in the New Year.

The ambiance was spectacular. There are only a few places I know of in Utah that can match such fine interior decorating. With such lovely decor, the evening became an instant hit. My favorite was the beautifully decorated Christmas tree.

The tables were wonderfully set with beautiful silverware and incredibly wonderful oil paintings in the background.

The first course was Roasted Garlic Panna Cotta with frise lettuce, sauteed mushrooms, and herb vinaigrette. This was one of my favorite courses of the evening. There were so many subtle flavors in the dish that came as a wonderful surprise at each bite. It looked interesting, the taste was unique, and it really set the tone for the rest of the courses.


The second course was English Pea Soup with fresh pea lentils, creme fraiche, and wild boar lardons. This course was also surprisingly unique in its flavoring. You wouldn’t think that pea lentils would work with wild boar, but it did. The flavor was so powerful and upfront. It was very memorable.

The third course was Pan Seared Monkfish with braised savoy cabbage, buttered yokon gold rounds, and juniper berry beurre blanc. The dish, for me, seemed to lack the surprising flavors of the earlier dishes, but it was still a great tasting fish dish.

This item was a berry smoothie to clear out all the flavors from the last three dishes and prepare us for the upcoming dishes. It was very tart and sweet. Yum.

The fourth course was roasted quail stuffed with apple and raisin compote, aged balsamic, and fresh mache. We could not believe how much delicious food we were trying in one evening, and the roasted quail was another treat. The raisins really complemented the tender meat, and we could not imagine getting three more dishes; but, they were on there way!

The 5th course was Snowy Mountain Timpanogas Peak with raspberry powder, puff pastry, and red currant jam. This was another instant favorite. I have never had anything like the raspberry powder and it was a hit. I ate the cheese and smothered it in the powder and jam for an incredible knock-out taste punch!

This was my favorite dish of the evening. It was grilled Utah elk chop & elk sausage with barley risotto, brussel sprouts, and red wine gastrique. My goodness, the sausage mixed with the risotto and brussel sprouts was a taste of heaven. The elk was fantastic and each bite could not get any better! My compliments to the chef!

The 7th course was molten chocolate cake with sour cherry-puree, sundried cherries, and dark swiss chocolate sauce. I loved the texture of the molten chocolate combined with the cake and the very sour cherry-puree. What a way to end a perfect evening!

I really want to go out of my way to recognize these fine musicians. In my opinion, they were one of the best parts of the entire evening. You could instantly tell when they were not playing (when they stopped for a break). The entire mood changed. The music was light-hearted, fun, and danceable. And we loved dancing to their beat!

At the end of the evening, the musicians had 10 volunteers from the audience line up and hold the swiss bells. When the musician pointed to one of the audience members holding the bell, they were supposed to ring the bell they were holding and stop when he pointed to someone else. Together, we all played, “It’s a Small World.” So fun!
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From all of us at Park City Daily, we wish you good times, great meals, and a very happy 2013!