Last year I visited Utah for the first time. I spent a few days in Salt Lake City for a conference, then headed south to Moab and Canyonlands for our annual Fit Foodie retreat. After only a couple of days in the state, I knew I had to return in winter to ski—Utah had officially won me over (aside from the restrictive liquor rules).
This year my family skipped most Christmas presents and chose a ski weekend in Park City instead. I’ll always choose an experience over material gifts. Big thanks to my parents Kay and Neil, Michelle and Ben, Marky, Clay, Matt, and Paul for making the weekend memorable—and we didn’t fight once. I’m also grateful to Sam and Jake, who drove down from Boise to join us with their little one, Enzo. It was so good to reconnect with old friends.
This winter has been unusual across the U.S., and Park City felt unusually warm—around 42ºF at the basin much of the weekend. The warm weather and sparse snowfall meant some runs were closed, but we still made the most of the trip.
Where We Stayed
We rented a fantastic Airbnb just outside downtown Park City. The condo had four bedrooms and four bathrooms, plenty of space for our group. It wasn’t ski-in/ski-out, but we had a great view of the slopes from the windows and a convenient bus service that drops skiers off at the mountain if needed. I loved how bright the place was and that there were so many beds—family trips are always easier when everyone has their own space.
What We Ate
In-Home Meals
To avoid high restaurant bills common in mountain towns, we cooked most of our meals at the condo. Park City has several grocery options, so we stocked up on basics right after arrival. As the designated cook, I planned dinners and breakfasts and picked up staples like eggs, oats, peanut butter, sandwich fixings, snacks, beer, spirits, and sparkling water. We prepared food for a group that varied between nine and twelve people depending on the night.
Fajita Bar: A simple crowd-pleaser—served with a mix of beef and chicken, tortillas, Spanish rice, Greek yogurt, salsa, and avocado.
Chili Baked Potato Boats: A perfect post-ski dinner. I made a double batch of chili to feed our group and topped baked potatoes with the hearty chili and cheese.
Overnight French Toast Bake: This sweet breakfast casserole was a family favorite—rich, easy to prep ahead, and ideal for mornings after long days on the mountain.
Restaurants & Bars
We didn’t visit as many bars and restaurants as planned—Park City can be pricey—yet the places we did try were excellent.
High West Distillery: Highly recommended by readers and worth the visit. They offer excellent whiskey and a solid menu—an ideal stop after skiing in town.
501 on Main: A great spot for drinks and appetizers. Everything we ordered was tasty, and they even had avocado toast on the menu—perfect for a relaxed après-ski snack.
Squatters: If you enjoy craft beer, try their apricot ale—it stood out. The food is solid too; just be warned the buffalo wings pack heat.
Miner’s Camp: A convenient slope-side bar where we grabbed drinks between runs. Expect higher prices, but it’s fun to enjoy a local beer in the mountain atmosphere.
What We Skied
I decided to buy cross-country skis on this trip. In hindsight I should have bought both cross-country and downhill skis, but I’ll wait until summer to finalize that. I’ve downhill skied most years since childhood, so I’m familiar with the sport, but Nordic skiing was newer territory for me and a great challenge.
The first two days we skied at Park City Mountain. Some in our group had Epic Passes and were able to use buddy passes, which helped on lift ticket costs. I rented downhill skis from a shop near Main Street and stuck mainly to blues and greens—I’m a cautious skier who prefers controlled runs over moguls and tight tree lines. For a Midwesterner unused to mountains, the conditions felt good; locals noted the snow was limited compared to an average year.
On the third day we traveled to Solitude for cross-country skiing at the Solitude Nordic Center. Nordic skiing at altitude is a serious workout. We tackled some challenging blue trails with steady climbs and descents—definitely a step up from classic cross-country techniques I’d used before. The route back included long uphill sections that made the day tougher than expected, but the experience improved my fitness and confidence on skis. One day wasn’t enough; I’d gladly spend another day Nordic skiing.
The highlight of the trip was time spent with friends and family. Reconnecting with Sam and Jake after two years and meeting little Enzo was a joy. I also loved relaxed evenings with my family—cooking, playing games, and skipping alarms. My dad’s cousins, who live in Park City, shared valuable local tips that improved our plans.
Takeaways and Tips
- Rent a car if possible. With a larger group, a car makes grocery runs and airport transfers much easier and can save on ride-share surge pricing.
- Consider Uber Ski if you’re bringing your own equipment and not renting a car—it’s a convenient option in the Salt Lake and Park City area.
- Buy lift tickets in advance to save money and avoid long lines at the ticket window.
- Shop at a grocery store and plan a few meals at your rental—this saves a lot over eating out for every meal.
- Pack for colder temperatures at the summit—expect it to be roughly 10 degrees colder at the top of the mountain than in town.
- Know local alcohol rules: some beers are lower ABV, and Sunday alcohol sales restrictions may apply, so plan accordingly.
That was a long recap—thanks for reading. Have you been to Park City? I’d love to hear what you enjoyed most about it.