For our anniversary, we went to The Blue Boar Inn, a European - style bed and breakfast up in Midway. Perhaps the best overnight couple vacation yet. Thanks to my sister for babysitting.
The owners built the Inn out of some of the best materials, and everything feels high quality. The rooms are named after famous authors and poets. We chose the Charles Dickens room, despite his need for a good editor and a lesson from Hemingway on brevity. A great view, jetted tub, separate shower, satellite television, satellite radio, those big comfy bathrobes, and a fireplace in our room. They even gave us complimentary candies, cookies, cheese and grapes, flowers, and balloons (okay those were a bit odd) as part of our stay.
Upon arrival, I ran into the Inn's chef and asked what he would recommend from the menu. He talked to us like a friend and was highly cordial. You could tell he loved food, loved his job, and was excited about the chance to cook for us. We later understood why his restaurant has won "Best in Utah" and a 4-diamond rating for European dining since he showed up. The food tasted exquisite. You should check out
their menu (even though it changed slightly since last week)!
He cooked everything at dinner to perfection. Dinner began with a gift from the chef of Venison Carpaccio, thinly sliced meat surrounding a cream cheese and chive center. The flavors came in waves once in your mouth, a sea of flavors, each distinct and perfectly balanced. We actually ordered more of this later in the meal, even though it was off the menu, it was worth it.
Melissa enjoyed the House cured Salmon Gravlax, raw salmon with capers, hard boiled egg on a biscuit hard bread, with a bright, light flavor. David choose the lamb sweetbreads (as recommended by the chef), which could not have been improved. A crusty bread soaked in lamb broth and covered with slow-cooked lamb stomach. Not chewy or hard, it mirrored the texture of a slow cooked pot roast. Surrounded with savory spices and sweet onions, it settled in my stomach without feeling heavy.
Our sparkling pear juice and complimentary sourdough and machine cut hard oat breads carried us onto the next course, a Parmesan bibb salad. A wonderful salad, yet I think we would venture one of the soups if we went back for more.
At the main course, we followed the chef's recommendations. Melissa ate an entire leg of lamb, slow cooked and seasoned to the standards of heaven. David enjoyed the honey blackened cod more than should be humanly possible for cod. Seriously! Cod? Seriously? So yummy. The surprise of the main course was David's side. Carrots and hazelnuts pureed in a blender. Who would have thought it tasted like the best filling to a sweet-potato style pie ever. Does anyone know where to get hazelnuts???
Berry sorbet and creme brulee closed off the meal, we left perfectly filled and balanced - the sign of a true master chef, without feeling overstuffed or nauseous. Our experience there made most other resorts in Utah feel like cheap imitations of couples retreats. Worth every penny and highly recommended. Complimentary bed turn down, a library for reading, chess board, and comfortable quiet rooms.
Oh, and the breakfast is of the same caliber, and part of the price of the stay at the inn. Melissa had the Swirl Brioche French Toast and David loved the salmon omelet, made to order. Plus bacon (of course).
