Chocolate, It’s Not Just For Dessert

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Sky Lodge table one Chef Christian Ojeda
Sky Lodge Table One Chef Christian Ojeda
sky lodge mole porkAs the Natural History Museum of Utah’s Chocolate: The Exhibition comes to its last few days of display, there’s still one sweet event remaining, to toast the exhibit’s time in SLC.

At Park City’s Sky Lodge restaurant Table One, Chef Christian Ojeda has created a special chocolate menu that is both sweet and savory. The menu will run through the month of May to help highlight the exhibit at the museum. The exhibit closes on June 1 so these really are your final days to catch the exhibit and learn about chocolates remarkable history (not to mention indulge yourself too).

The dishes created by chef Ojeda use Utah’s Solstice Chocolate, which if you haven’t tried it, go buy the 70% Madagascar Sambirano right this second and thank me later. The extra special dishes available include:

chocolate glazed salmon sky lodge

Crispy Niman Ranch Pork Belly
with Madagascar chocolate mole, micro cilantro and pork jus
$16, pictured top

Chocolate Citrus Glazed Wild King Salmon
with turmeric spaghetti squash, wilted spinach, blistered heirloom cherry tomatoes and red pepper emulsion
$32, pictured middle

Chocolate Trio
with pistachio pave, cassis custard and house made chocolate drink with toasted orange marshmallows
$10, pictured bottom

chocolate trio sky lodge

Ojeda’s inspiration for the pork belly comes from his love of mole. “With my southwestern background, what a pair – pork belly and mole,” he said. “The chocolate dessert was my wife’s idea. She is our pastry consultant. Her idea was creating a unique tasting on Solstice chocolate. She takes different ingredients that draws out different textures and flavors from the chocolate.”

Sky Lodge’s Table One
201 Heber Ave, Park City, UT 84060
(435) 658-2500
www.theskylodge.com

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