Alta, UT – Following the retirement in September of Chef Paul Raddon, Sam Wolfe has spent the past several months transitioning into his new role as Chef at Utah’s Alta Lodge, following 21 years in his role as the Lodge’s Sous-Chef.  Food is something Wolfe is excited about – whether eating it or serving it to others – and he believes great food can make places and experiences even more special, which is what he aims to do for guests at Alta Lodge.

Wolfe’s cuisine will place more emphasis on local sources in the Intermountain West, including Utah’s Beehive Cheese Company and Honeyville Farms, and Snake River Farms in Idaho. He’ll also be focusing on lighter soups for dinner, and new vegetarian items.

Alta Lodge Baker Jim Hilding has added new breads such as ciabatta, focaccia and house-made hamburger buns to his offerings.  The new Alta Lodge hamburger, made with natural grass-fed beef, is especially tasty with a side of the Lodge’s sweet potato fries.  Wolfe has been adding new daily specials including baby back barbequed ribs, fish tacos and mac and cheese, as well as long-time favorite specials like house-smoked pulled pork sandwich and the Alta Special, with house-roasted turkey, applewood smoked bacon and melted Brie.  And with dessert choices like chocolate decadence and almond cake, it’s easy give in to a sweet tooth.

Subtle changes have been showing up at dinner, too, to the delight of long-time guests.  New items on the menu are braised bison osso buco, pan-roasted halibut in a tomato fennel broth with chèvre polenta and grilled wagyu zabuton beef with blue cheese porcini butter.

Although busier than ever in the kitchen, Wolfe’s not one to bypass the skiing at Alta — he continues to ski nearly every day, at least for a few runs.