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At the North Fork of Provo Canyon, just an hour from Salt Lake City or 40 minutes from Park City, Robert Redford created Sundance, a community where recreation, the arts, and the environment thrive in harmony. Since there’s no better time to experience all the resort has to offer than in the winter, we’re going to take you on an arm-chair tour of the fulfillment of Redford’s dream.
On first approach, it’s difficult to see the guest cottages tucked into the wooded wilderness of Redford’s community located at the base of 12,000 foot-high Mount Timipanogos. The heart of Sundance is Sundance Village, complete with 95 guest cottage rooms, picturesque mountain homes, award-winning restaurants, an artisan center, and spacious conference facilities tucked into the surrounding forest. Although Robert Redford may or may not be currently in residence, his presence is felt throughout the community and his name is repeated as a sort of mantra by staff and guests alike.
Winter at Sundance offers some of the best alpine skiing and snowboarding in Utah with 41 downhill trails on 450 acres, while cross-country skiers and snowshoers tackle the 14 kilometers of trails throughout Elk Meadows Preserve, a tract of aspen groves and Alpine fields on the Sundance property. The resort offers rental equipment and instructions for all levels of expertise. There’s also a children’s Ski School program that includes all day supervision, lunch, and instruction. Group lessons are available for children over six; younger children may enroll in private lessons.
Robert Redford has been quoted to say ‘Sundance is a place where one is meant to slow down and take stock. It’s not a resort -- it’s a lifestyle experience.’
When one first finds their way from the rough-hewn pine cottages for the guests, you’ll find a recycled barn-wood building below that serves as a ‘clubhouse,’ complete with an inviting front porch, cozy restaurants, a grocery store, and a General Store. The decor throughout Sundance is southwestern with plump sofas in earth-tone fabrics, large-scale leather sofas and chairs, distressed-pine furniture, and Native American baskets, ceramics, and weavings. The buildings have been designed to blend in with the aspen and spruce-covered hills.
Keep in mind that as a person with diabetes, you will need to carry your insulin/medications with you (don’t ever pack them in checked luggage) and be sure to carry carbo snacks wherever you go. Check with your doctor before hitting the ski or snowboard slopes and make sure you’ve done you pre-skiing conditioning and exercise. As a person with diabetes, you may find that you tire more easily so make that ‘one last run’ earlier in the day and allow some rest time so that you can enjoy your evening. Always ski or snowboard with a partner who knows how to help you should you experience low blood sugars. Never ski alone, even for a short run. Check your blood sugars frequently.
Sundance is dedicated to offering healthy cuisine in all of its restaurants, thanks to the influence of Executive Chef Trey Foshee who draws his inspiration from vegetables, herbs, and fruits that reflect the foods indigenous to the region such as squash, corn, juniper berries and low-fat meats such as venison, brook trout, and distinctive grains like quinoa. We asked Chef Foshee to share some recipes with our readers. All three recipes that he provided are low in fat, certain to satisfy cravings for something delicious while sampling a bit of the flavor of Sundance. Since the recipes do not include nutritional analysis or diabetic exchanges, be sure to count your carbos.
Grilled Shrimp with Couscous Salad and Tapenade Vinaigrette
(makes 6 servings)
| 3 | cups instant couscous |
| 1 | cup sun-dried tomatoes (not packed in oil), julienned |
| 2 | cups plus 4 tablespoons fresh tomato juice |
| 1 | cup water |
| 1 | teaspoon salt (optional) |
| 1 | teaspoon white pepper |
| 2 | tablespoons extra virgin olive oil |
| 2 | green zucchini, finely diced |
| 2 | yellow squash, finely diced |
| 1/4 | cup fresh basil leaves, julienned |
| 4 | tablespoons minced fresh chives |
| 4 | tablespoons fresh lemon juice |
| 2 | tablespoons Kalamata olives, minced |
| 1 | teaspoon minced garlic |
| 18 | large shrimp, peeled and deveined |
| 2 | cups baby lettuces |
- Combine the couscous and sun-dried tomatoes in a bowl. In a 2-quart pot bring 2 cups of the tomato juice and water to a boil, add 1/2 teaspoon salt (if using) and 1/2 teaspoon white pepper. Pour over the couscous. Cover tightly with plastic wrap and let sit at room temperature for 15 minutes. Run a fork through the couscous to prevent any lumping. Reserve.
- In a medium sauté pan, heat 1 teaspoon of the olive oil until just smoking. Add the zucchini and yellow squash; sauté 3 to 4 minutes, until just tender but still brightly colored. Add this to the couscous. Add the basil, 2 tablespoons of the chives, and 2 tablespoons of the lemon juice; combine well. Season with remaining salt (if using) and white pepper. Chill completely.
- To make the Tapenade Vinaigrette, combine the rest of the lemon juice, the olives, 1 tablespoon olive oil, the 4 tablespoons tomato juice, garlic, and the rest of the chives. Set aside.
- When ready to serve, heat the remaining 2 teaspoons olive oil in a large sauté pan over high heat. Add the shrimp and sauté for about 3 minutes per side.
- On each of six plates, place a cup of the couscous, stack 3 shrimp on top of each and garnish with the baby lettuces. Drizzle the Tapenade vinaigrette around the plate.
Jerusalem Artichoke Humus with Crisp Pita and Spiced Oil
(makes 8 servings)
| Spiced Oil |
| 1 | tablespoon fennel seed |
| 1 | tablespoon coriander seed |
| 1 | teaspoon red chili flakes |
| 1 1/2 | tablespoons Hungarian paprika |
| 1 | cup extra virgin olive oil |
| Humus |
| 1 | cup dried chickpeas |
| 4 | cups water |
| 1 1/2 | white onions, peeled and chopped |
| 2 | pounds Jerusalem artichokes |
| 2 | cloves garlic |
| 1/4 | cup fresh lemon juice |
| 1/3 | cup Tahini paste |
| 1 | teaspoon Kosher salt (optional) |
| 1/2 | teaspoon freshly ground black pepper |
| Pita |
| 16 | small pita breads |
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| 1 | tablespoon coarsely chopped flat-leaf parsley |
- At least 1 day before, make the Spiced Oil. Combine all spices in a medium sauté pan and toast over medium heat until the spices give off their aroma. Place the spices in the jar of a blender and add the oil. Blend until smooth. Let the oil sit for 1 day and strain through cheesecloth. Reserve oil, discarding solids. Oil can be made up to 2 weeks in advance and refrigerated.
- Preheat oven to 350°F. In a 4-quart saucepan, combine the chickpeas, water, and onion. Bring to a boil over high heat. Reduce heat to simmer and cook 1 hour, until chickpeas are tender. Drain and reserve the chickpeas. While the chickpeas are cooking, lightly scrub the Jerusalem artichokes under running water. Place in a shallow roasting pan and roast in the oven for 45 minutes, until soft to the touch. Remove from oven and cool to room temperature. Split them with a knife and using a spoon, scoop out the white meat inside. You should have approximately 2 cups. In the bowl of a food processor combine 2 cups of the chickpeas, the garlic, and the lemon juice. Process until smooth. Add the Jerusalem artichoke meat, the Tahini, the salt (if using), and pepper. Process until smooth. Let the humus sit for 2 hours before serving to allow the flavors to meld.
- To prepare pita chips: Cut each pita into 8 wedges and lay in a single layer on a cookie sheet. Bake in preheated oven for 12 to 15 minutes, until crisp and lightly browned.
- To serve, spread the Humus out onto an attractive serving dish. Drizzle with 2 tablespoons of the Spice Oil and sprinkle with chopped parsley. Serve the pita chips on the side.
Chilean Chicken and Sweetmeat Squash Stew with Wild Rice
(makes 8 servings)
| 2 | tablespoons olive oil |
| 4 | medium carrots, peeled and cut into 1/2-inch pieces |
| 6 | celery ribs, cut into 1/2-inch pieces |
| 20 | cloves garlic, minced |
| 1 | white onion, diced |
| 2 | leeks, cleaned and diced |
| 2 | tablespoons cumin seed |
| 1 | tablespoons crushed dried oregano |
| salt (optional) |
| 2 | teaspoons ground black pepper |
| 4 | each chicken legs and half chicken breasts, bone in, skin removed |
| 4 | cups Sweetmeat squash, peeled and cut into 1inch pieces (can substitute Butternut or any other tasty orange-fleshed squash) |
| 16 | small fingerling potatoes or 2 cups large diced peeled Russets |
| 2 | cups wild rice |
| 4 | quarts chicken broth |
| 1 | white onion, minced |
| 10 | sprigs cilantro, finely chopped |
- In a 2-gallon soup pot, heat the olive oil over medium heat. Add the carrots, celery, garlic, leek, and diced onion. Cook over medium heat until vegetables soften but do not brown, about 10 minutes. Add the cumin and oregano; cook another 3 to 4 minutes. Add the chicken pieces, the squash, potatoes, and rice. Toss. Add the chicken broth, making sure it covers all the pieces. Bring to a boil and reduce the stew to a simmer. Cook for about 1 hour.
- Place the minced onion in a napkin and fold the napkin around the enclose the onion. Place under running cold water to wash out the strong onion taste. Wring the onion out until no more water comes out of the napkin. In a small bowl, combine the drained onion with the cilantro and reserve.
- To serve, place the stew in an attractive bowl; serve the onion-cilantro mixture on the side for people to season the stew with.
All recipes courtesy of Trey Foshee, Sundance
For more information about Sundance, visit their website at www.sundance-utah.com
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