Humbled and grateful are the two words that first come to mind after getting the chance to visit a handful of Utah farms recently. Talisker invited a group of writers and eaters for an adventure not soon forgotten.  We started in the morning and returned home long after sunset, visiting several of the farms who provide food to the Talisker restaurant, Slopes.

First, we met David, the owner of Zoe’s Garden, who told us about his vision for Utah farming and how he hoped to someday help educate more people on the best foods to grow in the area.  He showed us the wide variety of produce he was currently growing including garlic, beets, a Chinese berry that took 3 years to even get to Utah, purple asparagus, and micro radishes.  He’s growing 17 varieties of raspberries and is even experimenting with growing figs in Utah.  His passion and zeal for farming and educating shined through his presence and his produce.

We then visited Slide Ridge Honey, hearing about and seeing the factory that produces not only local honey but several honey products like honey wine vinegar and honey dessert wine.

Mountain Valley Trout was next on our stops, where we observed the life of a few fisherman and fished from the same stream from which dinner would be served.

We then ventured on to Rockhill Creamery, tasting some of the creamiest cheese I’ve ever had.  I couldn’t wait to hear what the Talisker chefs would create with these cheeses!

Our last stop was Willis Ranch at Bear Lake where we saw the peaceful hills the lambs grazed on and met the folks who cared so deeply about their flock.

Each time we gathered back into the cars, we admired the farmers we met with awe for what they do.  We started to realize the symbiotic relationship we shared.  Farmers couldn’t exist without a creative chef, who couldn’t exsist without marketers, food writers, etc., who couldn’t exist without adventurous eaters.  We had more in common than we thought.  We were all passionate about food, some about growing it, catching it or cooking it, others about writing about it and some simply eating it.  We are all a part of this local food community that is growing and thriving in Utah. And were thankful.

One thing we now know for sure, when Talisker says they use the freshest ingredients, they mean it.

– Experienced by Michael Salazar, written by Becky Rosenthal