Inside Empire Canyon Lodge, a quartet of massive stone fireplaces flickers around hanging legs of lamb and wheels of raclette cheese. Wood smoke drifts through bare aspens outside as dusk settles into Park City’s high canyon.

Fireside Dining has been part of Deer Valley’s winter lineup for 25 years, built around a simple premise: let fire, not the clock, set the pace of dinner. Offered on winter evenings at the base of Daly Chutes, the meal replaces traditional seatings and coursed service with open hearths, self-guided stations and food designed to hold over heat.

The concept draws from European alpine lodges, particularly Swiss raclette houses, where dinner stretches long after the lifts close and guests return to the fire as they please. Instead of ordering from a menu, diners move through stations at their own pace, beginning with soups, salads and stews before returning for hearth-cooked staples.

Raclette sits at the center of the format. Wheels of cheese melt slowly over the fire, scraped onto potatoes, bread and cured meats when ready rather than when a server arrives. The approach favors foods that benefit from heat and time – stews that deepen, cheeses that soften and carved meats that rest before slicing. A carving station anchors the room, with lamb and bison prepared to withstand the rhythm of open flames rather than a fixed service schedule.

According to Deer Valley, Fireside Dining began as a seasonal experiment inspired by alpine winter traditions and has remained intentionally consistent. The kitchen is currently overseen by Fireside Chef Aurora Macias, who has been involved with the program for 10 years. While menu details shift, the core structure – open fire, shared space and self-paced movement – has changed little.

Getting there is part of the evening. Depending on weather and appetite for cold, guests reach Empire Canyon by snowshoe, by horse-drawn carriage for an additional fee, or by car via Marsac Avenue. Dinner reservations are required and available Wednesday through Sunday from 5:30-10 p.m., booked online. The prix-fixe menu costs $124 per adult and $48 per child.

At the end of the night, as the last plates are cleared and the flames curl low, the lodge settles into a quieter glow.