This is a Q&A with longtime chef Eric May of Midway’s Blue Boar Inn, a restaurant styled after a centuries-old European hunting lodge, right down to the antique crossbows mounted on its walls. May talks through the inn’s deliberately old-school approach — long braises and roasts over molecular gastronomy, a traditional Bavarian-style schnitzel, and lamb sourced from local Utah and Colorado farms — while also describing how the kitchen has adapted with vegan and gluten-free options without straying from its core identity. He also touches on how improved winter access via the Mayflower lift has reshaped the inn’s seasonal business, turning what was once a summer-heavy destination into a year-round one.
Written by Jeremy Pugh for Salt Lake Magazine, Jan 12, 2020.