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Next Pastry Cert starts March 12
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Deer Valley Catering

Planning An Event & Need Deer Valley Catering?

Have the Park City Culinary Institute cater your next event!

Deer Valley Catering… Whether you’re looking to host an apres ski party after a great day on the slopes and summer trails, or celebrate a special occasion, Park City Culinary Institute is here to help you impress your guests, no matter what the season.

deer valley catering roomWhether you’re in the mood for a Japanese Kaiseki or an Indian-inspired Gluten Free Vegan night under the stars, we offer a broad range of Chefs and International Cuisines to entertain your family and friends, and create a memorable evening.

Our venue at the Deer Valley Club, located just off the slopes of Deer Valley Resort comfortably seats 96 guests, and as many as 240 using our patio which can be covered with a heated tent.

We also cater offsite, and come to your location anywhere in the state of Utah.

Our experienced event planners can help you design a unique culinary experience here in Park City. Please call us for more information on Park City catering at (435) 659-5075. Read some testimonials here from some past events we’ve hosted.

Sundance Film FestivalPark City Catering with Park City Culinary Institute

Looking for a great Park City Event Venue and Deer Valley catering for your private party or event during the Sundance Film Festival? Consider the Park City Culinary Institute facility at the Deer Valley Club in beautiful Silver lake Village.

Our chefs will create a custom menu for a multiple course meal. Come taste some of the best food in a unique dining environment.

Please call us for more information about hosting your Sundance event complete with Deer Valley catering and the Park City Culinary Institute (435) 659-5075

Deer Valley Catering Sample Dishes and Menus

Carrot Ginger Soup

Asparagus Salad, Creminelli Prosciutto
Shaved Gold Creek Farms Romano Sherry Vinaigrette

Baby Gem Salad with Radish and Cucumber

Utah Goat Cheese Mouse on Profiteroles

Roasted Eggplant and Tomato on Crostini

Ahi Tuna Tartar on Cucumber with Tabiko Caviar

Saffron Aioli Crab Cake


Roasted Tilapia Grapefruit Buerre Blanc

Organic Breast of Chicken

with Corn Relish and Herbed Potatoes

Grilled Cold Water Tiger Shrimp with Mango Salsa

Atlantic Salmon with Pearl Cous Cous and Asparaus

Fresh Utah Trout

Lamb Loin Gremolata, Tabouleh, Mint

Beef Bourguignon Mushroom, Pearl Onions, Bacon, Potato


Warm Chocolate Lava Cake with Raspberry Coulis

Strawberry Napoleon

Sabayon with Seasonal Fruit

Mixed berries in Cinnamon cup with Utah Honey Yogurt Dressing



Tour of Middle East

Salad Shirazi
Cucumber, Tomato and Red onions Tossed in Lime Vinaigrette

Hummus and Baba Ganoosh with Grilled Pita and Olives

Lamb Shish kebab with Sumaak

Vegetable Kebabs with Cous Cous

Tour of India

South Indian Cabbage Salad
Shredded Cabbage with Carrots and Broccoli

Saag Masala
Stewed Spinach with Butternut squash and Garbanzo Beans

Aloo Channa Masala
Curried Potato and Organic Chick Peas with Tomato

Cumin Scented Basmati Rice and Grilled Naan

Mango Chutney and Coriander Chutney

Tour of Persia

Salad e Fasl
Greens with Feta Cheese, Walnuts and Tomatoes

Marinated Grilled Chicken Kebab with Cucumber and Yogurt Dressing

Roasted Mushroom and Artichoke Skewers with Tamarind Vinaigrette

Saffron Rice and Persian Flat Bread

Tour of Indonesia

Napa Cabbage Salad with Cilantro and Orange

Vegetarian Spring Rolls with Scallion-Ginger Dressing

Chicken Sate with peanut Butter Glaze

Wok Seared Vegetables in Coconut Curry Sauce

Tour of Tunisia

Tunisian Salad
Iceberg Lettuce with Feta Cheese, Olives and Mint

Marinated Grilled Eggplant and Peppers with Cucumber and Yogurt Dressing

Roasted Mushroom and Beef Skewers with Tamarind Vinaigrette

Saffron Cous Cous and Grilled Flat Bread

Tour of Morocco

Golden Beets and Pomegranate Salad

Vegetarian Spinach Pie with Cheese crust

Chicken Tagine with Apricots and preserved Lemons

Cous Cous Pilaf with Almonds

Tour of Turkey

Stuffed Grape Leaves with Minted Rice and Lemon

Lamb Kebabs with Peppers and Broiled Tomato

Spinach and Artichoke Dip with Pita Bread

Aged Basmati Rice and Yogurt

Tour of Asia

Chilled Noodle Salad with Coriander, Carrots and Peanut-lime Vinaigrette

Spicy Stir-fry Vegetables with Cashews, Garlic and Ginger

Tofu and Chicken Lettuce wraps in Plum Glaze

Fried Rice with Vegetables



Family Style Antipasto
Marinated Grilled Spring Vegetables with Local Cured Meats

Amuse Bouche
Chilled English Pea Soup, Salmon Roe, Crème Fraiche

Frisee with Asparagus, Fennel and Tarragon Vinaigrette

Classic Chateaubriand

Champagne Granite

Cheese Course
Assorted Artisan Cheeses, Quince, Local Breads and Aged Balsamic Gastrique

Dessert at the Fire Pit
Artisan Pink Salt Chocolate S’mores with Housemade Caramel Marshmellows



Tuna, Yellowtail, Salmon, Amberjack
Fluke, Tsuma, Wasabi, Soy Sauce

Unagi Kushiyaki
with Scallions on Skewers

Wagyu, Scallop, Maitake
Miso Butter, Yakiniku Tare

Charsiu Pork, Boiled Egg
Spicy Pork Broth

Chirashi Zushi
Uni, Ikura, Flaked Crab, Cucumber
Wasabi Mayo, Soy Glaze

Bubbie’s Mochi Ice Cream