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

MIDWAY, Utah (Dec. 16, 2013) —The Blue Boar Inn & Restaurant (www.theblueboarinn.com), Utah’s 2013 Best of State winner for Best European and Best Brunch in the Fine Dining category, will ring in the new year with its annual “Bavarian Splendor” celebration Tuesday, Dec. 31.

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

The special menu prepared by Best of State Chef Eric May will feature gourmet dishes. The 7 p.m. 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 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 INN & RESTAURANT TO OFFER SPECIAL THANKSGIVING DAY MENU

The Fixed-Price, Three-Course Meal to Include Butternut Squash Bisque, Roasted Turkey, and Peppered Prime Rib

MIDWAY, Utah (Nov. 18, 2013) — The Blue Boar Inn & Restaurant (www.theblueboarinn.com), Utah’s 2013 Best of State winner for Best European Fine Dining and Best Brunch category, will offer its annual Thanksgiving Day menu on Thursday, Nov. 28.

The fixed-price, three-course menu will feature butternut squash bisque with granny smith apple ravioli and baby romaine salad with bleu cheese crumbles, candied pumpkin seeds and mixed berry vinaigrette.

The main course will include roasted turkey with traditional sausage and dried cherry stuffing, chive mashed potatoes, pan gravy and cranberry sauce. Executive Chef Eric May will also prepare three delectable, less traditional Thanksgiving entrées: stuffed pork chops with apple, onion and Fontina cheese with sweet potato gnocchi and wilted spinach; red trout fillet with French green beans, navy beans, sliced almonds, and wild boar lardoons; and peppered prime rib with caramelized onion and Havarti twice-baked potato, and roasted Brussels sprouts.

Desserts will be pumpkin pie with pecan bourbon syrup and cinnamon whipped cream; apple tarte tatin featuring vanilla bean ice cream and caramel sauce; and flourless chocolate cake with berry sauce and Chantilly cream.

The Blue Boar Inn & Restaurant will offer the Thanksgiving Day menu from noon to 6 p.m. The cost is $45 for adults and $15 for children 12 and under. A full wine selection is also available. Reservations are required 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 INTRODUCES NEW WINTER MENU

Winter Menu to Include Pan Roasted Sea Bass, Sweet Potato Lasagna and Stuffed Pork Chop

MIDWAY, Utah (Nov. 11, 2013) — The Blue Boar Inn & Restaurant, Utah’s 2013 Best of State winner for Best European and Best Brunch in the Fine Dining category, now offers its 2013-2014 winter dinner menu.  

As starters on the new winter menu, Executive Chef Eric May offers classic fondue for two, made with gruyere and emmental cheeses; house-cured gravlax with hard-boiled eggs, shallots, and pumpernickel toast; wild boar Swedish meatballs; charcuterie and cheese plate; braised pork cheek with truffle scented risotto; and slow-cooked garlic buttered escargot. The soup-and-salad course includes the popular French onion grantinée; soup du jour; Blue Boar salad with white balsamic vinaigrette; seared scallops with butternut squash puree; and grilled artisan romaine, featuring roasted beets, bleu cheese mousse, and walnut brittle.

Entrées include filet mignon with herb roasted mushrooms and a horseradish cheddar fondue; seared half chicken; risotto of the day; sweet potato lasagna, featuring portabellas, roasted red bell peppers, mozzarella, pesto and roasted tomato sauces; schnitzel with a citrus beurre blanc; and stuffed pork chop with apple, onion and fontina cheese, seared polenta cake, and sage brown butter sauce. 

Winter fare from the deep includes a pan-roasted sea bass, featuring grilled eggplant, green olives, grape tomatoes and golden raisin puree; panko-crusted whole trout with braised kale, bacon lardoons, and a whole grain mustard caper cream; and herb garlic shrimp and creamy polenta.

The following sides are also offered: spatzel with gruyere, black forest ham, and caramelized onion; duck fat potato rounds; and roasted Brussels sprouts featuring prosciutto, garlic and chili flakes.

Reservations are strongly recommended and can be made by calling 888-650-1400.

 

BLUE BOAR INTRODUCES NEW SUMMER MENU, OPENS PATIO DINING

Summer Menu to Include Grilled Pork Porterhouse, Golden Beet Risotto and
Parmesan Whole Trout

The Blue Boar Inn & Restaurant, Utah’s 2013 Best of State winner for Best European and Best Brunch in the Fine Dining category, now offers its 2013 summer menu and announces the opening of its outdoor patio.

As starters on the new summer menu, Executive Chef Eric May offers the classic fondue for two made with gruyere and emmental cheeses; house-cured gravlax with hard-boiled eggs, shallots and pumpernickel toast; wild boar Swedish meatballs, charcuterie plate with wild boar salami and gruyere cheese tart; and slow-cooked escargot and pork belly with pear jam and lavender spheres. The soup-and-salad course includes the popular French onion grantinée; soup du jour; Blue Boar salad with white balsamic vinaigrette; seared scallops with cucumber ribbon and shaved fennel; and summer pearl couscous featuring wilted cabbage, dried cranberries and toasted almonds.

Entrées include filet mignon with a tarragon hollandaise sauce; seared chicken breast; golden beet risotto featuring diced asparagus and a goat cheese croquette; peppered duck breast, Holsteiner Schnitzel with German potato salad and a citrus beurre blanc; and grilled pork porterhouse with sweet potato hash and Dijon herb demi.
Summer fare from the deep includes a pan-roasted halibut with a salad of raw beets, carrots and snow peas; parmesan-roasted whole trout featuring oven-roasted tomatoes and sautéed brocollini; and shrimp and creamy polenta.

In addition to the new summer menu, the Inn has opened its outdoor patio, The Hinterhof, to guests for breakfast, lunch and dinner this summer. The Hinterhof, German for “patio behind,” features garden and mountain views as part of an open-air dining experience. The Blue Boar’s popular Sunday brunch will also be served outdoors each week.

Guests may still elect to eat at the indoor dining room throughout the summer season.
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 ANNOUNCES FATHER’S DAY BRUNCH

Menu to Feature Prime Rib and Smoked Brisket Benedict

The Blue Boar Inn & Restaurant (www.theblueboarinn.com), Utah’s top-rated bed-and-breakfast and one of the state’s most respected dining establishments, will offer a Father’s Day brunch on Sunday, June 16, from 10 a.m. to 2 p.m.

Executive Chef Eric May has created a fresh mixture of breakfast and lunch cuisine to cater to a variety of palettes. Brunch selections include prime rib and smoked brisket benedict. The Blue Boar will also offer Sunday Brunch signature favorites like its cinnamon marbled brioche French toast with sweet cream butter and maple syrup alongside a choice of ham, bacon or sausage.

The Blue Boar’s Father’s Day brunch ranges from $18 to $26. 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 ANNOUNCES MOTHER'S DAY BRUNCH

Special Menu to Feature Prime Rib, Cinnamon Marbled Brioche French Toast and Halibut with Tomato Panzanella Salad

The Blue Boar Inn & Restaurant (www.theblueboarinn.com), Utah’s top-rated bed-and-breakfast and one of the state’s most respected dining establishments, will offer a Mother’s Day brunch on Sunday, May 12, from 11 a.m. to 4 p.m.

Executive Chef Eric May has created a fresh mixture of breakfast and lunch cuisine to cater to a variety of palettes. Entrées for the occasion include halibut with tomato panzanella salad, jumbo shrimp with creamy polenta, traditional eggs benedict and prime rib.  

The Blue Boar will still offer Sunday Brunch signature favorites like its cinnamon marbled brioche French toast with sweet cream butter and maple syrup alongside a choice of ham, bacon or sausage.

The Blue Boar’s five-course Mother’s Day brunch with choice of entrée has a fixed price of $40. 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 & RETAURANT WINS FOUR BEST OF STATE AWARDS

Premier Bed-and-Breakfast and Restaurant Continues Tradition of Excellence

The Best of State organization, the premier recognition and awards program in Utah, awarded the Blue Boar Inn & Restaurant four 2013 honors.

In the Fine Dining Category, the Blue Boar was recognized for Best European and Best Plated Brunch. In the Hospitality, Travel and Tourism category, the Blue Boar received Best Inn and Best Bed-and-Breakfast honors. This is the ninth consecutive year the Blue Boar was selected for Best Bed-and-Breakfast, Best European Dining and Best Plated Brunch.

“We are truly honored to have received this recognition for almost a decade from such a distinguished organization that recognizes excellence in our community,” said Jay Niederhauser, innkeeper for the Blue Boar. “We believe these honors are a direct reflection of our executive chef, Eric May, and our employees’ commitment to providing our guests with the finest dining and lodging experience in the state.”

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

 

BLUE BOAR INN & RESTAURANT TO OFFER SPECIAL EASTER BRUNCH
 Entrees Will Include Prime Rib, Braised Lamb Shank, and Traditional Eggs Benedict

The Blue Boar Inn & Restaurant (www.theblueboarinn.com), 2012 Best of State winner for Best Chef, Best European and Best Brunch in the Fine Dining category, will feature a special five-course Easter brunch on Sunday, March 31, from 11 a.m. to 4 p.m.

Executive Chef Eric May created special dishes for the Easter Sunday brunch, including fresh seasonal ingredients and traditional Easter meats. Delicious entrees include salmon cake benedict, seared halibut, herb-seasoned prime rib, braised lamb shank, roast half duck, cinnamon marbled brioche French toast and traditional eggs benedict.  

The $40 fixed-price meal includes starters of house-baked pastries and other Blue Boar specialties. The Blue Boar also offers an award-winning wine list available after 12 p.m.

Reservations are recommended and can be made by calling 888-650-1400. For a current dinner menu, visit www.theblueboarinn.com.

 

BLUE BOAR INN & RESTAURANT TO ADD IRISH DISHES FOR
ST. PATRICK’S DAY

The Blue Boar Inn & Restaurant (www.theblueboarinn.com), 2012 Best of State winner for Best Chef, Best European and Best Brunch in the Fine Dining category, will offer Irish dishes for St. Patrick’s Day, Saturday, March 16 and Sunday, March 17, in addition to its gourmet winter menu.

The St. Patrick’s Day menu will feature Irish-influenced dishes, including traditional-style soda bread. Entrées will include corned beef and cabbage and Guinness-braised short ribs. For dessert, Chef Eric May will offer Baily’s cheesecake and molten chocolate cake with Irish cream. The Blue Boar also offers an extensive list of Irish whiskeys and beers.

Reservations are recommended and can be made by calling The Blue Boar Inn & Restaurant at 888-650-1400. For a current dinner menu, visit www.theblueboarinn.com.

 

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), Utah’s 2012 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 Monday, 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 Spiced Pork Belly, Poached Pear and Maytag Blue Cheese Salad and Roasted Whole Trout Wrapped in Bacon

The Blue Boar Inn & Restaurant (www.theblueboarinn.com), 2012 Best of State winner for Best Chef, Best European and Best Brunch in the Fine Dining category, now offers its 2012 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; and sautéed jumbo prawn and spiced pork belly with shaved manchego cheese and root vegetable risotto. The soup-and-salad course features the popular French onion gratinée, the soup du jour and the poached pear and Maytag blue cheese salad.

Entrées include filet mignon with crab cake, tarragon hollandaise and Yukon gold rounds; peppered duck breast featuring a duck confit and goat cheese rosemary crepe and blueberry compote; and roasted whole trout wrapped in bacon and stuffed with wild rice pilaf and finished with a shrimp cream sauce.

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 TO OFFER SPECIAL THANKSGIVING DAY MENU

The Fixed-Price, Three-Course Meal to Include Corn Chowder,
Smoked Black-Pepper-Rubbed Turkey and Apple Tart Tatin

The Blue Boar Inn & Restaurant (www.theblueboarinn.com), Utah’s 2012 Best of State winner for Best Chef, Best European and Best Brunch in the Fine Dining category, will offer its annual Thanksgiving Day menu on Thursday, Nov. 22.

The fixed-price, three-course menu will feature poached pear salad with candied walnuts, port-poached pear and port vinaigrette and corn chowder with shrimp croquette, micro greens and roasted red bell pepper boulis. The main course will be smoked black-pepper-rubbed turkey with traditional stuffing and pecorino mashed potatoes and a maple-glazed pork chop with sweet potato puree and green beans with tomato and bacon.

Executive Chef Eric May will also prepare two delectable, less traditional Thanksgiving entrées: pan-seared Chilean sea bass with roasted fingerling potatoes, fennel, Spanish chorizo, bell peppers, onions and tomatoes and peppered prime rib featuring Maytag blue cheese twice-baked potato and roasted brussel sprouts.

Desserts will be pumpkin pie with cinnamon whipped cream, cheese cake topped with fresh berries and crème anglaise and an apple tarte tatin with vanilla bean ice cream and caramel sauce.

The Blue Boar Inn & Restaurant will offer the Thanksgiving Day menu from noon to 6 p.m. The cost is $45 for adults and $15 for children 12 and under. A full wine selection is also available. Reservations are required and can be made by calling 888-650-1400. For more information on The Blue Boar Inn & Restaurant, visittww.theblueboarinn.com.

 

BLUE BOAR INN & RESTAURANT ANNOUNCES OKTOBERFEST MENU

The Blue Boar Inn & Restaurant, Utah’s 2012 Best of State winner for Best Chef, Best European and Best Brunch in the Fine Dining category, will feature some Oktoberfest selections in addition to its regular menu.

The Blue Boar Inn & Restaurant, which has received the Best of State award for Best European Fine Dining for eight consecutive years, will feature its Oktoberfest menu throughout the month of October. The Inn will offer the German dishes in addition to its regular menu of popular European specialties. Guests can dine on a gourmet meal while enjoying the beautiful fall colors and the scenic views from the Blue Boar Inn & Restaurant.

Oktoberfest began in 1850 as a community feast following a royal wedding in Munich, Germany, and it continues to be celebrated throughout the world in late September and early October. Reservations are recommended for Oktoberfest at the Blue Boar Inn & Restaurant and can be made by calling 888-650-1400. For more information, visit ww.theblueboarinn.com.

 

BLUE BOAR INTRODUCES NEW SUMMER MENU, OPENS PATIO DINING

Summer Menu to Include Peppered Duck Breast, Wild Boar Tenderloin and
Roasted Whole Trout

The Blue Boar Inn & Restaurant, Utah’s 2012 Best of State winner for Best Chef, Best European and Best Brunch in the Fine Dining category, now offers its 2012 summer menu.
In addition to the new summer menu, the Inn has opened its outdoor patio, The Hinterhof, to guests for breakfast, lunch and dinner this summer. The Hinterhof, German for “patio behind,” features garden and mountain views as part of an open-air dining experience. The Blue Boar’s popular Sunday brunch will also be served outdoors each week. Guests may still elect to eat at the indoor dining room throughout the summer season.
As starters on the new summer menu, Executive Chef Eric May offers the classic fondue for two made with gruyere and emmental cheeses; house-cured gravlax with hard boiled eggs, shallots and pumpernickel toast; roasted rabbit loin wrapped in prosciutto; slow-cooked escargot; and beef tartare. The soup-and-salad course includes the popular French onion grantinée; Blue Boar salad with a white balsamic vinaigrette; seared scallops with gazpacho sauce; smoked salmon with shaved asparagus, avocado and a honey vinaigrette; and soup du jour.
Entrées include filet mignon made with a tarragon hollandaise sauce; seared chicken breast; grilled polenta cake alongside a marinated portobello and fresh mozzarella; peppered duck breast with a duck confit and goat cheese rosemary crepe; Schnitzel nach Wiener Art; boneless lamb loin with a warm potato and green olive salad, green beans and anchovy vinaigrette; and wild boar tenderloin featuring goat cheese mousse.
Summer fare from the deep includes a poached halibut dressed with quinoa, edamame and zucchini and roasted whole trout stuffed with spinach and bacon.

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 TO ADD IRISH DISHES FOR
ST. PATRICK’S DAY

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 offer Irish dishes on St. Patrick’s Day, Saturday, March 17, in addition to its gourmet winter menu.

The St. Patrick’s Day menu will feature Irish-influenced dishes, including traditional-style soda bread and mussels in Guiness cream. Entrées will include corned beef and cabbage, Guinness-braised veal short rib and bangers and champ. For dessert, Chef Eric May will offer Baily’s cheesecake. The Blue Boar also offers an extensive list of Irish whiskeys and beers.

Reservations are recommended and can be made by calling The Blue Boar Inn & Restaurant at 888-650-1400. For a current dinner menu, 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 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, Blue-Ribbon Trout and Breakfast” romance package.

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.”   

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.

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.

 

 

 

The Blue Boar Inn
1235 Warm Springs Road Midway, Utah 84049
Phone: 435 654-1400 Toll Free: 888 650-1400 Fax: 435 654-6459 e-mail: Innkeeper@theblueboarinn.com