We couldn’t wait to sneak down to the bakery and catch up with Silver Lake and Empire Pastry Chef, Stephen Harty. The man behind some of the wonderful desserts at the resort shares with us “His Deer Valley.”

When did you come to Deer Valley?

I started as a seasonal baker in the Snow Park Lodge in the 1995/1996 season (17 years and counting). I was a production baker working three 6 a.m. shifts, so I could get out skiing for two hours after my shift, and two 8am shifts. I had a young family so I had Tuesdays and Thursdays off to be Daddy daycare/preschool.

What does a perfect ski day mean to you?

Big POW and still snowing! I love those days when it just keeps on coming. I’ll admit I am a “crack of ten o’clock” skier so all day dumps suit me. The storms from the south that bring the biggest snow to the Sultan side of the resort are my favorite.

Where is your favorite place to eat at Deer Valley?

The Natural Buffet during lunch at all three lodges offer such a variety of unique salads, creative sides, as well as house made dressings and of course homemade breads, you can’t beat the great tastes. You do have to be creative in the way you stack your plate to get the value as well as the flavors.

What do you enjoy about baking?

The great thing about baking at Deer Valley Resort is that we do such a wide range; from artisan breads and baguettes, bulk production of cookie dough (huge amounts) and carrot cakes, small production of high end plated desserts (with all their sauces and garnishes), elaborate wedding cakes, and chocolate. I truly enjoy the variety. I enjoy the creativity and the science of baking, especially at the varying altitudes. I enjoy working with new flavors and products to keep Deer Valley baked goods at the fore front of trends. I enjoy mastering the classic recipes so we can put our own twist on them. And I really enjoy all the taste testing!

Your must have treat at Deer Valley?

17 years and 1000’s of batches of cookies and I still love the cookie dough! Plus all the chocolate that we serve.

What run is a must for every ski day?

Anything off-piste off the Sultan lift and Ontario bowl (I have some “secret stashes” in there that are good for days after a storm).

Who is your favorite person to ski with?

I have been riding chairlifts with my beautiful bride, Sandy, for 25 years. We celebrate together on our first ride up each year and I look forward to continuing for 25 more.

Can you share a recipe with us?

French Silk Pie
Yield: 1 Pies

5 oz Unsweetened Chocolate
8 oz Butter,Room Temperature
8 oz Brown Sugar
1 1/2 t  Vanilla
1 c  Pasteurized Eggs
1    10″ Brisee Shells,Pre-baked
–
Whipped cream,AS Needed
Chocolate Shavings,AS Needed
1.  Pre-bake 10″ brisee shells.  Let cool completely.
2.  Melt unsweetened chocolate over a double boiler.  Set aside.
3.  Cream butter until very soft.
4.  Add brown sugar and beat until very soft and fluffy.  Stopping to
occasionally scrape.
5.  Add vanilla extract.
6.  Add melted chocolate and mix until combined, scrapping occasionally.

7.  Add eggs VERY SLOWLY, about 1/4 cup at a time, incorporating well
after each addition.  Stopping to scrape occasionally.
8.  It will take awhile to add all of the eggs if you do it correctly.
**If you add the eggs too fast-the batter will be grainy and not light
and fluffy**
9.  When all the eggs are added divide into crusts.  Using an offset
spatula, spread to smooth out top.
10.Wrap and Chill.
11.  To Serve:  Finsh top with whipped cream pipped in a shell pattern
using medium star tip. and sprinkle with chocolate shavings.