Summer Recipe Revival from Victory Ranch Executive Chef Adam Price

Summer is upon us at Victory Ranch, and with it comes the always-popular pool season. If you’re cooling off after a day’s adventure or unwinding in the hot tub, poolside respite pairs perfectly with delicious fare. As such, The Post Pool Grill has devised a new and exciting menu to satiate every palate.

The Post’s Pool Grill will continue to offer heart healthy options with the addition of specialty salads, including a Burrata Salad with fresh burrata mozzarella, strawberries, arugula, and a light sunflower and basil pesto dressing, as well as refreshing take on a summer classic, the Watermelon Salad, comprised of cucumber, mint, feta and a sweet lemon oil.

Executive Chef Adam Price has added several new items to the sandwiches and wraps category, ideal for poolside munching. The menu features a delicious Roast Beef Bahn Mi sandwich with house roasted, lean roast beef, pickled radish, carrots and a crisp sesame-ginger dressing on a soft French roll, as well as the Grilled Queso Fresco, complete with fresh cheese drizzled with local honey, topped with a roasted tomato pesto, arugula and grilled on 9-grain bread.

Additionally, a delicious Ahi Tuna Taco plate is comprised of three crisp won-ton taco shells filled with sashimi grade Ahi tuna, onions, cilantro, a tamari drizzle, fresh guacamole and a side salad. Like the Tuna Tacos, many of the items on this summer’s pool grill menu are gluten free or can be prepared gluten free upon request. All summer menus will also include a selection of delicious vegan dishes. If you have specific dietary needs, please let your server know and the chef will be happy to accommodate your requests.

And, since the Burrata Salad will have you crawling back for more, we’ve included the recipe below:

Burrata Salad

  • 1 ball of Burrata
  • 8 cherry heirloom tomatoes (halved)
  • 1 tbsp Sunflower-Basil pesto (recipe below)
  • 2 cup arugula
  • 6 strawberries (halved)
  • 2 tsp olive oil
  • 1 tsp blood orange balsamic vinegar reduction
  • Salt and pepper to taste

Sunflower-Basil Pesto

  • 1/4 cup raw sunflower seeds
  • 2 cloves garlic
  • 2 cups fresh basil
  • Zest and juice of ½ lemon
  • Salt and pepper to taste.  

Add all ingredients into food processor, except oil, and blend together. Slowly add oil until the paste becomes smooth and silky.

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7865 North Victory Ranch Drive Kamas, Utah 84036 435.785.5000