Blue Boar Inn

SCHUTZENFEST 5K RUN/WALK SET FOR SEPT. 25 IN MIDWAY

Blue Boar Inn & Restaurant to Host Ninth Annual Run to Benefit Soldier Hollow Sports Program

The Blue Boar Inn & Restaurant, Utah’s 2010 Best of State winner for Best Bed and Breakfast, Best Inn, Best European and Best Brunch in the Fine Dining category, will host the ninth annual Schützenfest “Shoot for the Finish Line” 5K Run/Walk on Sept. 25 at 9 a.m. at Wasatch Mountain State Park in Midway, Utah. Proceeds will benefit Soldier Hollow youth cross country sports program.

The race will start at the Wasatch Mountain State Park Visitor’s Center, across from The Blue Boar at 1235 Warm Springs Road, and travel around Wasatch Mountain State Park on roads and trails. The name Schützenfest (a traditional European-style shooting party) reflects the Blue Boar Inn’s Bavarian theme, and the event is open to runners of all ages and abilities.

Runners can register for the 5K run at The Blue Boar Inn, online at www.active.com or on the day of the race at the Wasatch Mountain State Park Visitor’s Center starting at 8 a.m. Registration is $20 prior to the event or $25 on Sept. 25.

Runners will receive a long-sleeve shirt and will be eligible for a multi-prize drawing including overnight stays and dinners at the award-winning Blue Boar Inn. For more information, call The Blue Boar Inn & Restaurant at (888) 650-1400 or visit www.active.com.

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 INTRODUCES NEW SUMMER MENU, OPENS PATIO DINING

Summer Menu to Include Grilled Baby Octopus, Harvest Salad with Sweet Onion Vinaigrette and Grilled Elk “Hanging Tender” with Mascarpone Creamed Spinach

The Blue Boar Inn & Restaurant, Utah’s 2010 Best of State winner for Best European and Best Brunch in the Fine Dining category, now offers its 2010 summer menu. Fresh dishes include choice beef carpaccio with baby arugula, manchego cheese and truffle oil; heirloom tomato salad with feta mousse, olive dust and fried shallots; and New Zealand rack of lamb with lemon thyme quinoa cake, braised endive and madiera sauce.

In addition to the new summer menu, the Inn has opened its outdoor patio, The Hinterhof, to breakfast, lunch and dinner guests this summer. The Hinterhof, German for “patio behind,” features garden and mountain views in 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 capers, shallots and pumpernickel toast; lamb sweetbreads; and a charcuterie plate with wild boar salami. The soup-and-salad course includes the popular French onion grantinée, Blue Boar salad with a white balsamic vinaigrette, and soup du jour.

Entrées include filet mignon with sautéed forest mushrooms, gorgonzola dolce and spiced red wine demi; schnitzel nach wiener art with breaded pork cutlet and sautéed spatzel, lemon and caper beurre blanc; roasted balsamic portabella; and coriander-scented duck breast with glazed turnips, sweet potato, squash and zucchini. Summer fare from the deep includes seared salmon medallions with flower honey glaze, wilted pea shoots, and grilled barramundi with compressed melons, pearl onions and wild arugula.

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

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.

BLUE BOAR INN ANNOUNCES BED, BIATHLON AND BREAKFAST PACKAGE

The Blue Boar Inn Package Includes Overnight Accommodations, an Olympic Biathlon experience at Soldier Hollow, and 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, Biathlon and Breakfast” romance package.

The Inn, fashioned after a luxurious European hunting lodge, will offer guests overnight accommodations, an exciting Olympic Biathlon experience at Soldier Hollow, the 2002 Olympic venue for Cross Country Skiing and Biathlon, and a gourmet European breakfast. In addition, guests will receive a basket with homemade pastries and sparkling cider to enjoy during their biathlon excursion. The Blue Boar Inn is part of the history of the 2002 Olympics as it was host to the Liechtenstein Biathlon team, the Swedish broadcasting company as well as International Olympic Committee officials from Russia and Norway.

“The Blue Boar Inn created this package for guests who want a one-of-a-kind experience for a wedding, anniversary or special occasion,” said Sandy Niederhauser, Innkeeper. “The beauty of the Heber Valley is unmatched with its picturesque mountains and romantic setting. This package provides the best of everything with the romance of The Blue Boar Inn and the excitement from the biathlon experience, which was recommended by the New York Times as a must-do.”

The biathlon excursion, which is a combination of Nordic skiing (or biking in the summertime) and marksmanship experience, is customizable and is offered in three levels according to desired level of difficulty. The Blue Boar Inn also offers a Bed, Balloon and Breakfast package, which features a hot air balloon ride.

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