Ryker Brown's carrots: Farm-to-table at Powder

Eat your carrots—it’ll make your hair curly.

Eat your carrots—it’ll make you see better.

How about: Eat your carrots—they’re delicious?

Ryker Brown, chef at Powder at the Waldorf Astoria Park City, is a farm-to-table devotee. I’ve already mentioned he keeps bees on the hotel property and uses their honey in his cooking. But that’s not all.

“Look in the walk-in,” he says. “Most of the stuff in there I buy locally.”

Which makes you see clearly why these carrots are so good. Locally grown, grilled, served with Thai curry-flavored yogurt, crunchy cauliflower crumbles and basil. carrots

Mary Brown Malouf
Mary Brown Malouf is the Executive Editor of Salt Lake magazine and Utah's expert on local food and dining. She does not, however, know how to make a decent cup of coffee.

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