Blue Boar Inn

BLUE BOAR'S NEW YEAR’S EVE “BAVARIAN SPLENDOR” TO OFFER SEVEN-COURSE MEAL, LIVE BAND, MIDNIGHT ALPENHORN

The Blue Boar Inn & Restaurant (www.theblueboarinn.com), 2011 Best of State winner for Best Chef, Best European and Best Brunch in the Fine Dining category, will ring in the new year with its annual “Bavarian Splendor” celebration Saturday, Dec. 31.

The event will include candlelit dining, dancing to a live band and a midnight toast accompanied by a traditional Alpenhorn.

The Blue Boar Inn & Restaurant will offer two dinner seatings on New Year’s Eve. The special menu prepared by Best of State Chef Eric May will feature gourmet dishes. The 5 p.m. first seating will include a five-course prix fixe meal for $75. The 8 p.m. second seating will feature a social hour and a seven-course prix fixe meal for $125, which includes party favors, champagne or sparkling cider midnight toast and dancing to live music. Wine pairings are available at each seating for an additional $50.

The recommended dress for the event is mountain elegance or Bavarian charm. Reservations for the dining celebration as well as the Inn’s 12 rooms are required and can be made by calling the Blue Boar Inn & Restaurant at 888-650-1400. For more information on the Blue Boar Inn & Restaurant, visit www.theblueboarinn.com.

BLUE BOAR INTRODUCES NEW WINTER MENU

Winter Menu to Include Slow-cooked Pork Belly, Smoked Salmon with Roasted Beat Salad and Braised Kurobota Short Rib with Carrot and Potato Gnocchi

The Blue Boar Inn & Restaurant (www.theblueboarinn.com), 2011 Best of State winner for Best Chef, Best European and Best Brunch in the Fine Dining category, now offers its 2011 winter menu.

As starters on the new winter menu, Executive Chef Eric May offers the classic fondue for two made with Gruyère and Emmental cheeses; pan-seared juustoleipa cheese served with poached egg, sautéed kale and garlic chips; and venison carpaccio with manchego cheese and smoked tomato compote. The soup-and-salad course includes the popular French onion gratinée, the soup du jour and the Blue Boar salad with a white balsamic vinaigrette.

Entrées include filet mignon with green onion potato cake, grilled scallion and forest mushroom butter; Chilean sea bass featuring rock shrimp with basil, tomato and garlic on pappardelle pasta; butternut squash risotto made with radicchio, asparagus, manchego cheese and truffle oil; wild boar tenderloin with Yukon gold rounds, blue cheese mousse and huckleberry conserve; and boneless lamb loin featuring saffron risotto, roasted red bell peppers and pistachio gremolata.

Reservations are strongly recommended and can be made by calling 888-650-1400. For more information on the Blue Boar Inn & Restaurant, visit www.theblueboarinn.com.

BLUE BOAR INN & RESTAURANT WINS BEST OF STATE AWARDS

Premier Bed-and-Breakfast and Restaurant Wins More Awards Than Any Other Entity

In the judging of the premier recognition and awards program in Utah, the Best of State organization awarded the Blue Boar Inn & Restaurant five 2011 honors, more than it awarded to any other entity.

The Blue Boar Inn & Restaurant was honored with five Best of State awards for the seventh consecutive year. In the Fine Dining Category, the Blue Boar was recognized for Best Chef, Best European and Best Plated Brunch. In the Hospitality, Travel and Tourism category, the Blue Boar received Best Inn and Best Bed-and-Breakfast designations.

“These awards recognize excellence in our community,” said Jay Niederhauser, innkeeper for the Blue Boar. “We are dedicated to providing our guests with the finest dining and lodging experience in the state, and the hundreds of new and return guests we host each year are the result of our effort to uphold the highest standards.”

BLUE BOAR’S BED, BOBSLEDDING AND BREAKFAST PACKAGE PROVIDES OLYMPIC EXPERIENCE

The Blue Boar Inn Package Includes Overnight Accommodations, Bobsledding at a Winter Olympic Venue and a European Breakfast

The Blue Boar Inn & Restaurant (www.theblueboarinn.com), Utah’s top-rated bed-and-breakfast and one of the state’s distinguished dining establishments, announced its “Bed, Bobsledding and Breakfast” romance package.

The Inn, fashioned after a luxurious European hunting lodge, will offer guests overnight accommodations, bobsledding with a professional driver at the Utah Olympic Park in Park City and a gourmet European breakfast. The bobsled ride will reach speeds of up to 80 miles per hour and pull approximately five Gs of force, providing a once-in-a-lifetime experience to feel like an Olympian. Passengers ride the entire length of the Utah Olympic Park bobsled track. The Utah Olympic Park was the competitive venue in the 2002 Winter Olympics for bobsledding, luge, skeleton, Nordic-combined and ski jumping.

“This romance package provides the luxury of a charming bed-and-breakfast with a unique winter activity for an adventurous couple,” said Jay Niederhauser, innkeeper of Blue Boar Inn. “We’re excited to offer our guests this rare opportunity to experience a thrilling ride on an Olympic bobsled track while enjoying the picturesque scenery of Heber Valley.”

The Blue Boar Inn & Restaurant offers 12 elegantly decorated rooms complete with turrets, wrought-iron balconies and fireplaces. Each room is named after a famous literary figure and comes complete with pillow-top beds. The Inn is located in Midway, Utah, about a one-hour drive from Salt Lake International Airport and 20 minutes from Park City, Utah. The Inn is near four public golf courses and less than an hour’s drive from eight ski resorts.

The Blue Boar Inn offers romance packages throughout the year that feature Utah’s seasonal outdoor activities. Current packages include “Bed, Biathlon and Breakfast,” which offers an Olympic Biathlon experience at Soldier Hollow, the 2002 Olympic venue for Cross Country Skiing and Biathlon, “Bed, Blue Ribbon Trout and Breakfast,” which features a blue-ribbon trout fishing excursion on the Provo River and “Bed, Balloon and Breakfast,” which includes a hot-air balloon ride.

The “Bed, Bobsledding and Breakfast” package is available from late-December to March. For availability and prices, call 888-650-1400. Gift certificates are available for the package as well as for overnight accommodations and the restaurant.

BLUE BOAR’S BED, BLUE-RIBBON TROUT AND BREAKFAST PACKAGE OFFERS PREMIER FISHING EXPERIENCE

The Blue Boar Inn Package Includes Overnight Accommodations, Blue-Ribbon Trout Fishing and a European Breakfast

The Inn, fashioned after a luxurious European hunting lodge, will offer guests overnight accommodations, a blue-ribbon trout fishing excursion on the Provo River and a gourmet European breakfast. The Provo River is known for its blue-ribbon fishery of trophy brown, rainbow and cutthroat trout with approximately 5,000 trout found per mile along the river. The package allows guests to choose either a half or full-day guided fishing excursion.

“We created this package to offer guests an unparalleled, scenic fishing adventure to help celebrate their wedding, anniversary or other special occasion,” said Jay Niederhauser, Innkeeper. “The Heber Valley, with its striking mountains and bountiful rivers, attracts many fishing enthusiasts, so it was a natural fit to create a package that paired this popular activity with a romantic stay at The Blue Boar Inn.”

Fishing gear will be provided for the Bed, Blue-Ribbon Trout and Breakfast package. The Blue Boar Inn also offers a “Bed, Biathlon and Breakfast” package, which offers an Olympic Biathlon experience at Soldier Hollow, the 2002 Olympic venue for Cross Country Skiing and Biathlon, and “Bed, Bobsledding and Breakfast” featuring a bobsled ride at the Utah Olympic Park in Park City.

For availability and prices, call 888-650-1400. Gift certificates are also available for the package as well as for overnight accommodations and the restaurant.

BLUE BOAR EXECUTIVE CHEF AND HIS WIFE, EXECUTIVE CHEF OF YUKI ARASHI, BOTH RECEIVE BEST OF STATE HONORS

Husband and Wife Duo Represent Utah’s Finest Cuisine

The Blue Boar Inn & Restaurant’s Executive Chef Eric May and wife, Lita Muliadi, executive chef at Yuki Arashi Asian Tapas & Sushi Bar in Park City, have led their restaurants to each receive 2010 Best of State honors.
The Blue Boar was honored with four awards, including Best European Fine Dining and Best Brunch, while Yuki Arashi Asian Tapas & Sushi Bar won the Best Japanese Cuisine award.

“The Blue Boar is honored to be a part of the success that Executive Chef May and his wife have received through their culinary experience and excellence,” said Sandy Niederhauser, innkeeper for The Blue Boar. “Executive Chef May’s tremendous culinary expertise and creative input in our menu selection and preparation have led to numerous prestigious dining awards for the Blue Boar.”

Executive Chef May has just launched an innovative new summer menu that includes grilled baby octopus, harvest salad with sweet onion vinaigrette and grilled elk “hanging tender” with mascarpone creamed spinach.
For more information on The Blue Boar Inn & Restaurant, visit www.theblueboarinn.com.

BLUE BOAR INN & RESTAURANT WINS BEST OF STATE AWARDS

Best of State Honors the Midway Bed & Breakfast with Four Awards

In the judging of the premier recognition and awards program in Utah, the Best of State organization awarded the Blue Boar Inn & Restaurant four 2010 honors.

The Blue Boar Inn & Restaurant was honored with four Best of State awards for the sixth consecutive year. In the Fine Dining Category, the Blue Boar was recognized for Best European and Best Brunch. In the Hospitality, Travel and Tourism category, the Blue Boar received Best Inn and Best Bed and Breakfast.

“We’ve worked hard to consistently bring our guests the finest dining and lodging experience in the state,” said Jay Niederhauser, innkeeper for the Blue Boar. “These awards recognize that effort and we’ve seen the results through the hundreds of new and return guests we host each year.”

For more information on the Blue Boar Inn & Restaurant, visit www.TheBlueBoarInn.com

BED, BALLOON AND BREAKFAST PACKAGE OFFERS ROMANCE IN THE AIR

The Blue Boar Inn Package Includes Overnight Accommodations, 30-Minute Hot Air Balloon or Helicopter Adventure, and Three-Course European Breakfast

The Blue Boar Inn & Restaurant, Utah’s top-rated bed and breakfast and one of the state’s distinguished dining establishments, today announced its “Bed, Balloon and Breakfast” romance package.

The Inn, fashioned after a luxurious European hunting lodge, will offer guests overnight accommodations, a romantic hot air balloon or helicopter tour of the Wasatch Mountains, and a gourmet three-course European breakfast. In addition, guests will receive a basket with homemade pastries and sparkling cider to enjoy on the balloon or helicopter ride. Those on a helicopter tour can choose to add a one-hour breakfast, lunch or dinner picnic atop the mountain.

“The inspiration for Bed, Balloon and Breakfast came after receiving repeated requests from guests wanting something different and creative for a wedding, anniversary or special occasion,” said Sandy Neiderhauser, Innkeeper. “The Heber Valley with its picturesque mountains attracts many hot air balloon and helicopter enthusiasts so it was a natural fit to marry this with the romantic experience of staying at The Blue Boar Inn.”

The Blue Boar Inn & Restaurant offers 12 elegantly decorated rooms complete with turrets, wrought iron balconies and fireplaces. Each room is named after a famous literary figure and comes complete with pillow-top beds, fresh flowers, and a light refreshment plate of fruit and cheese. The Inn is located in Midway, Utah about a one hour drive from Salt Lake International Airport and 20 minutes from Park City, Utah. The Inn is adjacent to two golf courses and less than an hour’s drive from eight ski resorts.

Additional options for the Bed, Balloon and Breakfast package include a romantic high mountain picnic by helicopter, extended tours and scooter adventures. For availability and prices, call 888-650-1400. Gift certificates are also available for the Bed, Balloon & Breakfast package as well as for overnight accommodations and the restaurant.