Summer dining at Victory Ranch is all about the outdoor grill, delicious BBQ fare, locally-grown produce and refreshing, inventive cocktails. During a special appearance on Utah’s KSL 5 Live, Executive Chef Adam Price shared Victory Ranch’s summertime favorites, including chimichurri-rubbed Wagyu steak with rhubarb compote, grilled broccolini and an icy Mandarin Mechanic mocktail.
Chef Adam and the Victory Ranch culinary team have prepared summer dining offerings focused on farm-to-table, authentic cuisine to be enjoyed at the Freestone Lodge riverside restaurant and in the great outdoors.
Dining comes to you at Victory Ranch, whether fly fishing on the four-mile stretch of the Upper Provo River, shooting clays at the 5-stand shooting facility, stopping for a picnic lunch while mountain biking in the backcountry or floating in a pontoon boat during a family outing on the Jordanelle Reservoir. Even camping at Victory Ranch’s backcountry yurts is a culinary experience, in which a private chef can prepare a delicious campfire meal or customize a meal plan to send with you.
The summer season also features an array of special culinary events that include our Backyard Barbecues, a festive afternoon for the whole family. Gourmet burgers, ribs, and brisket are served up at different locations around Victory Ranch, from the Golf Clubhouse to The Post. At the July 4th Pig Roast, Chef Adam will prepare a succulent roast pig while the culinary team creates vegetarian dishes and all the trimmings.
As part of Victory Ranch’s year-round Freestone Friday dinner series, the Freestone Lodge will transform into a fisherman’s wharf for August’s Low Country Boil. At this family-style dinner, members will crack their own crab and feast on shellfish, sausage and corn with accompanying side dishes.
Chef Adam and the team also present wine pairings, whiskey tastings, Sunday Brunches and cooking classes for kids and adults throughout the summer season. View the full selection of members-only summer events on our 2015 Summer Calendar.
