I just spent a few days at the most amazing place, which had an even more awesome restaurant. We were at the Boulder Mountain Lodge in Boulder, Utah. It's a tiny little town of 180 people in Southwest Utah, a few hours north of Lake Powell and Zion National Park and
right in the heart of some of the most spectacular scenery on the planet. The Lodge is lovely and peaceful—a wonderful place for R&R in the great outdoors, far from the crowds. But what really makes the place is the adjacent restaurant, Hell's Backbone Grill.
The food is truly extraordinary, especially considering the remote location and the fact that Blake Spalding and Jen Castle, the owner/cooks, are Buddhists that have forged a close relationship with the surrounding Mormon farming community to create a mecca for organic locavores. We're talking delicious organic filet mignon from cows that were raised half a mile away.
I could say a lot more, but highly recommend checking out the book that explains it all: With a Measure of Grace: The Stories and Recipes of a Small Town Restaurant, by Blake Spalding & Jennifer Castle with Lavinia Spalding, Foreword by Terry Tempest Williams. The book has gotten rave reviews and is worth getting just for the sumptuous recipes, not to mention the beautiful photography and the inspiring stories about how this place came to be. It's a good read from cover to cover. Blake is a fascinating woman who is gifted in the kitchen. I can still taste the avocado-jalapeno soup!