“The Farm” overlooking Canyon’s Resort Village and Ski Beach is the most fantastic one I have ever been to. It perfectly pairs country cuisine with sophistication. Executive Chef John Murcko creates mouth-watering dishes with locally sourced ingredients from farms within 200 miles of Park City, Utah. The restaurant calls itself rustic yet refined, and that it is! With each course out doing the other, it’s difficult to narrow down my favorites. The first is Farm Rockefeller, a delectable twist on the original oyster dish using pork belly, spinach and aged local parmesan cheese. I wish there were a dozen! Then we enjoyed the crispy braised rabbit leg with creamy cheddar grits and gravy. The meat was moist and tenderly coated with a crunchy coating. What Chef calls “Pasties”… is better known as a pirogue like you’ve never had before stuffed with short ribs, cheese and sage. Finally it’s time to dig into the entrée’s. There is a juicy medallion of espresso rubbed beef tenderloin in addition to king salmon with light and fluffy gnocchi, hen of the woods and spinach. By the time we sank our teeth into the trio of the desserts, I barely had room! But, I made space for the warm apple crisp and chocolate fudge brownie topped with a homemade toasted marshmallow. I guess we’ll have to go back!