Saturday weather came with the type of ferocity you would expect from a summertime storm in Utah, complete with thunder, lightning and wind. Despite the forecast, Recycle Utah forged ahead with the promise that the 9th Annual 100-Mile Meal would proceed, rain or shine!  Fortunately, the storm had blown over by the event’s 4:00 PM kickoff, leaving only some calm grey clouds overhead—an excellent setting to celebrate the incredible food Utah has to offer!.  

The 100-Mile Meal, benefiting Recycle Utah, has been a community favorite for nearly a decade. Its goal is to highlight the delicious side of sustainability in Park City and Summit County. Each year, the fundraiser delights attendees with a feast sourced from over 25 local farmers and ranchers within a 100-mile radius of Recycle Utah, complemented by live music and locally produced beverages.

“This is a beautiful community-oriented event that aligns with Recycle Utah’s Charter”, said one of the Co-Founders of the 100 Mile Meal, Alicia O’Meara”. “Recycle Utah educates the public on the environmental and economic benefits of eating locally. It is an event that brings people together for the good of the community and environment.”

Alicia shares the event’s origins: "As a new board member in charge of events, I noticed that previous fundraisers for Recycle Utah raised money but didn’t fit well with our vision and values. I thought the 100 Mile Meal was an event that could continue to sustain us for years to come. Also, I had a beautiful spot to hold an outdoor barbeque and so took this on as a challenge. In the end, the 100 Mile Meal seems much loved by the community. Something I’m very proud of.”

 

The 100 Mile Meal is a great opportunity to connect with the great people in the Park City community! Photo by Randi at Townlift

With around 200 attendees, many sporting cowboy boots and hats, the event returned for its second year at the Red Pine Lodge in Canyons Village. We eagerly boarded the gondola for a scenic 10-minute ride to the Lodge, chatting about the weather and, more importantly, how we’d fasted that day to make room for the feast ahead.

Upon arrival, each guest was greeted with a glass of champagne and ushered inside. The venue featured a full bar and a Local Cheese Platter and Charcuterie Board showcasing selections from Beehive Cheese, Park City Creamery, and Creminelli Fine Meats. Servers circulated with trays of delectable appetizers, including Lingua Empanadas, Trout Cake, Smoked Beef Tartare, and Stone Fruit Crostini.

Drink options ranged from beer and wine to signature cocktails such as the Cucumber Basil Smash with Alpine Distilling Vodka or Gin and a Mint Mule with Alpine Distilling Bourbon or Vodka, mixed berries, fresh mint, honey vinegar, and ginger beer.

Pacing ourselves was the name of the game, as we knew multiple courses were to come, but it was a bit of a losing battle against the delicious, aged cheese and wine.

A Local Three Course Meal

Participating farmers and ranchers are invited to donate to the 100 Mile Meal, and those that give more than $100 are given 2 seats at the table, emphasizing the mutual benefits of supporting local agriculture. Alicia underscored that the farmers and rancher’s presence at the 100 Mile Meal gives them an opportunity to share their experiences and bring a great awareness of the value of buying locally.

The event’s vision is to showcase the richness and flavor of community-sourced food, and the feast lived up to expectations. Chefs Greg Hansen, Alex Malmborg, and the Park City Mountain Resort Culinary Team pulled out all the stops across three courses.

Course One

Featuring bread and olive oil from Red Bicycle Breadworks and Loulia Greek Olive Oil Co., followed by Melon Gazpacho—a sweet and savory blend of cantaloupe, pork belly chicharron, and pickled melon rind from 44 Magnum Farm & Ranch and Tagge’s Famous Fruit & Veggie Farms.

Course Two

Served family-style, incluidng Mushroom Pasta Salad, Fried Chicken with Whipped Hot Honey (a clear favorite), Baby Back Pork Ribs with Cherry BBQ Sauce, Brisket with Spice Rub and Crispy Shallots, Smashed Roasted Potatoes, Street Corn on the Cob, and Assorted Roasted Local Vegetables.

Contributors for this course included Gracie’s Farm at Blue Sky, Intermountain Gourmet, MadSnacks Produce, Moonshadow Farm, Mountain View Mushrooms, Rustling Aspen Farm, Tagge’s Famous Fruit & Veggie Farms, Casperville Creations, Copper Moose Farm, Root Revival, Solstice Spices, Stillwater Farms, and Summit County Gardens & Eats.

Dessert

Rounding off the feast was Peach Berry Pie and Buttermilk Ice Cream from Auntie Em’s Baked Goods, Smiths Orchards, and Weeks Berries of Paradise, paired with Honey Apple-Sweet Dessert Wine from Slide Ridge.

The Value of Locally Sourced Food

It was without a doubt, a lovely evening to remember, and one that elevated the concept of what locally sourced food could taste like. Beyond being delicious, local sourcing offers environmental and economic benefits.

“Sourcing food locally reduces transportation needs, supports the local economy, and minimizes our overall footprint,” Alicia explained. “Eating locally decreases the carbon and water footprint of our diets.”

According to resources on Recycle Utah’s website, eating locally helps support small businesses and boosts the local economy. It also makes it easier for consumers to eat fresher food that doesn’t require preservatives or chemicals.

The 100 Mile Meal is an incredible time to sample local Utah fare!

Buying local food can even help save money, because of supply and demand. With so many local suppliers in and around Park City, it’s easier than ever to buy and eat local. Learn more from Recycle Utah. Thanks to Carolyn Wawra and the entire dedicated team at Recycle Utah, local food producers are connecting with community members, fostering environmental stewardship through the joy of shared meals.