Mahi Mahi Tacos
Cumin-lime marinated Mahi Mahi grilled and served with cabbage, cilantro, and tomatillo aioli.
Presented on three corn tortillas with mango salsa.
We stumbled upon this restaurant in a strip center near our hotel. It was only 11am local time, yet our stomachs were growling after a five hour flight and early morning wake-up in Charlotte. I hesitated to order fish tacos since Utah is a landlocked state, but the waitress insisted they were a very popular selection. The verdict - delicious! The marinated fish with the mango salsa, a squeeze of lime, and a squirt of siracha combined for great flavors.
|Legacy Cafe at Park City Mountain|
The selections on the salad bar were quite limited, yet it was the best options given the other more traditional cafeteria options. It was filling and left me with energy for skiing.
|Bangkok ThaiPAD KHING|
Fresh Ginger Sautéed with Black Bean Sauce, Black Asian Mushrooms, Onion, and Vegetables.
Prior to the entree, I had an order of vegetarian basil rolls. They were quite good, but I was disappointed that they were served with a sweet chili sauce rather than the typical peanut sauce. The entree itself featured a plateful of vegetables in a well seasoned sauce that I'm planning to recreate at home.
Roasty Toasty Salad
Spinach, Quinoa Salad, Roasted Red Peppers, Steamed Broccoli Mix, Roasted Potatoes, Roasted Vegetables, Pick a Protein, Agave Whole Grain Mustard Dressing.
Fresh ingredients combined to make a tasty salad that satisfied my desire for a healthy lunch.
Forrest Mushroom and Artichoke Pasta
fettuccini, rosemary, thyme, wild arugula, pecorino
The restaurant specializes in wood-fired pizzas, which was what I intended to eat. However, I've had a huge craving for pasta for quite some time and couldn't resist ordering this dish. I was very happy with my choice, especially given that the pizzas appeared quite greasy.
Snow Dance Roll, Ika Salad (Marinated Smoked Squid), Jicama Slaw
The snow dance roll was spicy tuna, shrimp tempura, avocado, cucumber, and mango
wrapped in soy paper, topped with spicy tako.
|Fairweather Natural Foods|
Small Salad and Tortilla Soup
This was a small yet excellent vegan restaurant and market in one. The salad was filled with fresh veggies - mixed greens, cabbage, beets, carrots, cucumber, tomato, and avocado - and topped with a miso dressing and nutritional yeast. The soup base tasted creamy, but the chef told me the base was a puree of roasted cauliflower and onions and tortillas.
So, after all of that deliciousness, can you understand my lack of enthusiasm for returning home to hospital cafeteria meals again?