March 15, 2010
Join the conversation with Dining Editor Mary Brown Malouf
06/26/09
04:06 PM
On the Table

Coming soon: Independence Day with Stein. And some others.

By Mary Brown Malouf
06/26/09 - 04:06 PM
Coming soon: Independence Day with Stein. And some others.

As a foodie, I live from celebration to celebration, because every good celebration includes a feast, and even a sad celebration is redeemed by food. Next up: the Fourth of July.

Park City is famously a wonderful place to spend our national holiday: from the rocket's red glare to purple mountains' majesty to music swelling the breeze, the setting and celebration are perfectly suited to each other. 

This year, AAA Five Diamond. Mobil Five-Star hotel Stein Eriksen Lodge offers an overnight sensation for patriots: After enjoying the 8th Annual Fourth of July BBQ served on the Glitretind deck and complimentary transportation to Park City’s parade and fireworks celebrations, come back and sleep tight in luxury. All for $125 per person, per night for a deluxe room or $155 per person, per night for a one-bedroom luxury suite (both based on double occupancy).

Hey, it's a free country. If you don't want to stay overnight, you can still go to the BBQ from 5-8 pm, enjoy live music and get free transportation to the fireworks show for $40/adults and $19/child five-12 (children under five are free). Call 435-645-6455.



 


 

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About This Blog

A lack of serious ambition, a love of cooking and a degree in Latin naturally led to a career in food writing for Mary Brown Malouf.

Her 25 years of experience has included stints as executive editor of D magazine in Dallas, Texas; executive editor at wine.com in Napa, California; and restaurant critic for The Salt Lake Tribune.

Now, she’s the dining editor for Salt Lake magazine, where she writes about the food scene in Salt Lake City and beyond. Check in regularly for the latest restaurant news, great products from local purveyors, and conversation about all things gustatory.

If you have news, tips or other information about the dining scene you'd like to share, email Mary.

 

 

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