|
|
About
Snake Creek Grill
The
creator and previous owners of Snake Creek Grill were
Michael and Barbara Hill, chef.
 Barb
Hill’s own nature couldn’t be more aptly reflected than
it is in the comfortable surroundings and fine culinary fare offered
at her own Snake Creek Grill restaurant.
Barb’s “down to earth” work ethic and cooking style
are delivered in the “fresh from scratch” menu items served
in a cozy but refined turn-of-the-century styled roadhouse.
The eclectic cooking styles she’s developed over the years are
represented nicely in a menu that’s diverse yet not imposing.
What
she’s learned throughout her extensive culinary career merges
seamlessly into one pleasing eatery that’s rustic yet elegant;
as comfortable as dining at the home of a friend’s, but inclusive
of the attention to detail and service one would expect at any fine
restaurant.
Barb’s
cooking career began as a result of her signature “roll-up-your-sleeves-and-get-it-done”
style. When working as a server at a former Park City restaurant
called “C’est Bon,” the chef failed to appear for
work one night and Barb offered to take his place. Dinner that night
was a huge success, and Hill hasn’t stpped cooking since.
A 20-year resident of
Heber Valley, Barb loves the domestic life. She enjoys raising
llamas and actively shows her propensity for organic gardening by growing
edible herbs and flowers, many of which are still features in the fare offered
at Snake Creek Grill.
Her menu offerings have been described as “comfort food with a twist,”
a “trip around the United States” and, in Barb’s own words,
“fresh from scratch.” “I like to cook what I like to eat,”
Hill says. “Fresh, seasonal ingredients are the mainstay at Snake Creek
Grill.”
“Heber is a beautiful,
rural area, yet it’s grown so much in the past years, it was ready
to accommodate a fine restaurant that hadn’t lost touch with the
casual, relaxed feel. Residents were looking for a local restaurant where
they could be regulars… a place they could call their
home away from home. Michael and I are thrilled to be able to provide
that because that’s what we’d want in a restaurant too. We want
to be treated professionally, but we want to be treated like family, too.
And of course, the food and the wine has to be wonderful. We’re proud
to offer an eclectic selection of both.”
Back to Page 1
|
