Planners looking for a place to stage an unforgettable executive retreat or an immersive incentive experience need look no further than the Goldener Hirsch Inn. The AAA Four Diamond property offers an authentic taste of Austria in Park City, Utah.
Goldener Hirsch Inn is situated in the heart of Deer Valley Resort’s Silver Lake Village, 35 miles east of Salt Lake City. Quaint and romantic, the European-inspired boutique hotel has 20 spacious guest rooms, each of which are appointed with imported, hand-painted furniture, antiques and objects d’art. Most guest rooms boast wood burning fireplaces and private balconies with views of mountain peaks. Luxurious amenities include Frette linens, feather bed toppers and thick down comforters.
A Taste of Austria
Public spaces are equally charming. Alpenhorns (the long instruments seen on Ricola cough drop commercials) and pictures of deer (Goldener Hirsch translates to “golden deer”) adorn the walls.
Electronic key cards are nowhere to be found at this traditional hotel. Room keys are attached to jumbo-sized brass rings and arranged in cubby holes behind the hand carved front desk. The property, which is modeled after the 600-year-old Hotel Goldener Hirsch in Salzburg, Austria, feels like it was built long ago, even though it was constructed in 1990. Since 1992 it has been owned and operated by the philanthropic Eccles family, whose Utah roots date back to the late 1800’s.
The centrally-located property boasts a small, European-style sauna. Spa and salon services can be arranged in guest rooms, or at a nearby partner property. During winter, guests enjoy easy access to on-mountain activities.
Planners can take advantage of several meeting spaces. The comfortable 1,200-square-foot boardroom can accommodate 25 and includes an AV screen and speakerphone for conference calling. Other communal spaces include a private dining room that can seat 35; a lounge with a wood burning fireplace and full-service bar that can seat 25; and the restaurant that can fit 110 for a banquet or reception. In the warmer months, guests can spill out onto the pleasant, flower-filled decks.
The skiing outside of Goldener Hirsch Inn is world-class; and so is the dining inside. In the Bavarian-inspired dining room, Chef Ryan Burnham dishes up contemporary Alpine cuisine with a seasonal American spin.
The AAA Four Diamond Goldener Hirsch Inn Restaurant has been a Wine Spectator award-winner every year since 1995, and was rated No. 2 of Ski Hotel Restaurants in North America by Conde Nast Traveler. Breakfast is complimentary for all guests; and cookies and hot chocolate are served every afternoon. In the tradition of fine European hotels, the service is superb.
House specialties include authentic Weiner schnitzel, spaetzle, porcini mushroom soup and apple strudel. But Goldener Hirsch Inn Restaurant is particularly noted for its famous cheese fondue. The tasty dish is served in a communal pot with an attractive tray of bread and fruits.
Here is the recipe, courtesy of “From the Restaurants of Park City, A Mountain Town’s Cookbook,” by Lauren Nadler (Park City Publishing, 2016). The beautiful book can be ordered on amazon.com.
Goldener Hirsch Cheese Fondue
- 1 cup dry white wine
- 2 cloves garlic, minced
- 3 oz. Appenzeller cheese, grated
- 2 oz. Emmentaller cheese, grated
- 2 oz. Vacherin cheese, grated
- 1 oz. cave aged Gruyere cheese, grated
- 1 oz. Kirsch
- Small pinch, nutmeg
- Salt & pepper to taste
- 2 Granny Smith apples, sliced or cubed
- ½ broccoli
- Baguette, cubed
- Corn starch and water slurry
In a fondue pot, warm the white wine with the garlic over medium heat. While this is heating, make your slurry by mixing equal parts of water and cornstarch. Blend well and set aside.
To the fondue pot, slowly add the cheeses, Kirsch and salt & pepper. Increase the heat to melt the cheese. Add the slurry slowly (an ounce at a time) until you have stabilized the mixture to the desired consistency, so it does not separate.
Serve the fondue with crusty bread, broccoli and Granny Smith apples. Or dip lemony potatoes, sliced bratwurst or even schnitzel when those are on hand.
Recipe serves 2-4 people.