In addition to its family-friendly programs, Grand Hyatt Deer Valley will welcome the new year for adults on Jan. 2 at Hidden Ace with a beer-and-fondue event designed to spotlight Utah producers while giving 21-plus guests a festive sendoff to the holiday season.  Running from 5 p.m. until mid night, the gathering will feature a specialty fondue crafted with local ingredients, a lineup of Utah beers and live entertainment from 8 to 11 p.m. The hotel’s full menu will remain available throughout the evening. The concept was developed under the leadership of Shayla Phillips, the property’s programming and culture manager. The event reflects her broader initiative to bring more community-minded programming to the hotel while also offering a dedicated adults-only experience during one of the busiest weeks of winter tourism. “I think one of the biggest things that’s super important to me when it comes to structuring an event is — obviously, we cater to a lot of travelers here — but honing in on the people that bring us business year-round, not just seasonally,” she said. Phillips previously worked for Thompson Hotels, a Hyatt lifestyle brand known for hyper-local cultural programming. She said that ethos continues to inform how she builds events in Park City. “Their whole concept is locality, bringing the community in, and a lot of my events were very much focused on the local community,” she said. “It’s something that I personally have a huge passion for and something we’ll integrate more into here, but definitely it’s my own little compass that I’m after.” She added that centering small and local businesses is a priority, especially for an event that caters specifically to adults. Although fondue and local beer have long been featured on the hotel’s menu, this is the first time it will anchor a dedicated event. “We’ve always had fondue. We’ve always had local beer on our menu, but (now we’re) really highlighting that particularly for the travelers who are coming in and getting a taste of what Utah has to offer,” Phillips said. Executive Sous Chef Alessandro Silvestro developed the property’s fondue using cheeses from Heber Valley Creamery, selecting a lemon-sage cheddar paired with Utah hazelnuts. He said the combination captures both alpine tradition and the region’s natural flavors. Silvestro noted that sage is not only a local ingredient, but also an aromatic link to his own Italian Alps upbringing and the surrounding Wasatch vegetation. “We have the Sage Mountain close to here, and that’s another thing very similar to my house; there are a few little mountains full of sage,” Silvestro said. “I think that the aroma and smell of the sage is really the right flavor to the fondue.” In addition to local cheese, Silvestro also incorporates a dark local beer directly into the fondue base to add more depth of flavor. “You melt the cheese with some kind of alcohol, usually, and the traditional one is with the white wine because otherwise it’s too thick. The beer and the cheese, pretty much that’s the two ingredients we use,” he said. “The dark beer is a little bit more bitter, and cheddar in general is a mild cheese, so the dark beer helps a little bit to get that fondue flavor.”  Hidden Ace has always had fondue on its menu, and while it gives that distinctive high-mountain experience, it’s a labor of love for the chefs.  “The technique, it’s a little bit particular because you put the warm beer in the cheese very slowly, so it probably will take one hour to do it to avoid breaking the sauce,” Silvestro explained. But the work is worth it. Originally from Milan, Italy, and surrounded by the Alps culture, the chef said the communal nature of fondue makes it a fitting après-ski dish. The fondue at Hidden Ace is served with dipping options like focaccia and grapes. Credit: Park Record file photo by Clayton Steward “I think fondue, in general, is more culture than the cheese in particular. To me, that makes the dish. That’s what we try to spread, to have that culture, to have the fondue, to share their plate together with the family and have their moment to get a little bit more warm from the cold weather outside,” Silvestro said. “It’s the moment to share something together. And that’s where the idea is coming from.”  The dish will be served with dipping options like focaccia, grapes, apples and pears  — a nod to an old Italian saying: “Al contadino non far sapere quant’è buono il formaggio con le pere.” “‘Never show the countrymen how good the cheese is with the pears,’” Silvestro said.  In addition to the fondue, the Jan. 2 event also highlights the curated selection of Utah beers served at Hidden Ace, thoughtfully selected by the Grand Hyatt Deer Valley beverage team. All the canned beers are sourced locally, except for its non-alcoholic option, the team said. “When curating our beer list, our team visited breweries across the state, tasting a wide range of offerings before selecting the ones that best complemented our menu and reflected the flavor profile we wanted to share with guests,” the team said.  They added that the state’s craft beer scene continues to gain momentum, something the property can show out-of-state or even international guests. “Utah’s beer scene is thriving, driven by a passionate community of microbrewers who are constantly experimenting and elevating their craft,” said the team. “From crisp lagers to bold IPAs, the variety and creativity coming out of local breweries make it an exciting time to celebrate and support Utah beer.” Reservations for the evening are recommended and can be made at hiddenacedv.com. 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