Last weekend I was able to go to the EVO Conference held in Park City, Utah and learn how to make a delicious Mountain Berry Salad. I lucked out and won a ticket from Today’s Mamma. Let me first say if I had the money I would totally be living in Park City. So, I love it there. I am a total mountain girl. I love the smells you find in the mountain. Our family usually takes a vacation to Park City every year. So, now you know how much I love Park City.
Now the main location of conference was The Canyons resort. I haven’t been to The Canyons area before, but was totally impressed. The Grand Summit Hotel is where we were located within the resort. It was beautiful and all the food I had there was fabulous! This foodie was very happy. My highlight of the whole conference was the food class. We got to go the Alpine House located within the resort. The session started off with a serving of a delicious 5 course lunch. We had a shrimp and scallop corn dog with honey mustard sauce followed by a lobster coconut and summer pea bisque. Both were fabulous. I really loved the flavor of the bisque. The coconut milk was a nice change from the usual cream used in most bisque soup.
Next, we had a yummy chanterelle mushroom and mountain berry salad.
I have never had chanterelle mushrooms before, but let me say they are divine. The salad also had a topping of a nice wedge of Beehive white cheddar cheese. Again, so yummy. For our main course we had two choices a marinated salmon with a vegetarian soba noodle sushi and pea tendril salad or a lamb shepherds pie. I went for the lamb. It was also divine. It was so tender. LOVE IT! Lastly, we had a bunch of mini desserts to devour. Apparently, I was too slow and getting dessert. I was able to sample 1 1/2 of the tiny sweet morsels. This was probably good for my waste line. What I was able to have was fabulous. I also enjoyed a refreshing watermelon punch with my meal.
After lunch, we got to break up into groups.
We were able to learn how to make a couple of the dishes we ate with the chefs from the Alpine House. I was in the group that learned how to make the salmon, sushi, pea tendril salad along with the chanterelle mushroom and mountain berry salad. The salad is the one dish I knew I could share with you and easily Realmomkitchenize the recipe for all of you.
After the cooking lesson we moved on to photography where I learned some fun tips from Helen Dujardin from Tartlette . Our food session was then finished off with a panel discussion. We heard from Helen Jane (Helen Jane), Jane Maynard (This Week For Dinner), and Stephanie Robinette (AllRecipes). This food class rocked!
I also got to spend some time with two of my favorite foodie friends too – Tina from Mommy’s Kitchen and Jamie from Jamie Cooks It Up. I wish we were able to hang out more often in real life.
So the recipe today is the Real Mom Kitchen version of the chanterelle mushroom and mountain berry salad.
Mountain Berry Salad
Real Mom Kitchen
- 1 cups button mushrooms quartered
- 1 Tbsp canola oil
- ½ cup fresh raspberries
- ½ cup fresh blackberries
- ½ cup fresh blueberries
- ¼ cup pistachios lightly roasted and chopped
- 3 cups baby lettuce mix or baby arugula
- ½ cup shredded Monterrey jack or white cheddar cheese
- 1 Tbsp shallot or onion minced
- 1 tsp garlic minced
- 2 Tbsp dijon mustard
- ½ cup white balsamic vinegar
- 2 tsp fresh oregano
- 2 tsp fresh thyme
- 1 tsp. honey
- 1 cup extra virgin olive oil
- salt and pepper to taste
- To prepare dressing, place all ingredients in blender or food processor except olive oil. Turn on blender or food processor and drizzle in olive.
- Saute mushrooms in canola oil until lightly browned and season with salt and pepper. Allow to cool.
- In a medium bowl toss cooled mushrooms and remaing salad ingredients, except pistachios.
- Add dressing and toss to coat, being careful not to over dress the salad.
- Serve on chilled plates topped with the pistachios.