“I tried to open the gates a bit,” he says, making a classic reference to skiing. “I considered how I like to eat, then came up with a variety of options.” Resulting menus include belly warming yet creative dishes that rely on products sourced by local farms and ranches: vegetarian pot pies, crepes, Wagyu beef, braised pork, jerk rubbed chicken. “It’s all over the board really,” Chef Mullen says. “But it’s how like to eat.”
The approach paid off. Awarded with four stars by Forbes in 2014, the Tree Room at Sundance Mountain Resort leads guests on an artful journey: Niman Ranch Pork Chop with black kale, red quinoa, hazelnuts, and chanterelle mushrooms. Heirloom Tomato & Burrata, with Chioggia beets, sunflower seeds, and fennel. Salmon garnished with roasted artichokes, prosciutto, Swiss chard, and smoked paprika sauce.
The list is as creative as the art on the Tree Room’s walls, which has been carefully curated by Sundance owner, actor Robert Redford.