The first bathroom includes a walk in shower, while the second bathroom provides a shower/tub combo for any little ones. The third bedroom includes a bunk bed with additional floor mattresses. Two of the bedrooms include queen beds, roomy closets, and beautiful views of the lake. With 3 bedrooms and 2 baths you will have plenty of space to share. Within 45 min drive of downtown Spokane you will find yourself close enough to be connected but far enough away to enjoy yourself. The owner will use the upper level from time to time, but most often you will find yourself alone. This family owned lake house is separated into two levels with the lower level being totally for your personal use. Bring your camera, favorite book, and loved ones to fully enjoy this wonderful location. The dock and beach may be personal, but the views and memories are made to be shared. Also included is a floating dock directly in front of the house. Being on the north side of the lake, and a south facing property you will have ample sunshine to enjoy.
The house sits within 100 feet of the waterfront and your personal beach. After all, this is where the dialogue between food and culture really begins-at the table.Private, serene waterfront property on beautiful Deer Lake. Stanger invites you to sit down and enjoy a warming pot pie over conversation.
“It’s one of the top heritage foods that gets us through the winter months.” “Pie is the oldest food there is,” she notes. As a former pastry chef, Stanger considers savory pies one of her specialties, and they’ll be featured on the menu along with shared, family-style plates. “People take more time to eat when it’s cold outside,” she says. “I love funeral potatoes,” she explains, “and they’re about as Utah as it gets.”įor winter, heartier foods will appear at the Lakehouse. That includes iconic local dishes like funeral potatoes, which are crowd-pleasing and heartwarming. “Instead of comfort foods from other places, let’s focus on things found here,” she says. “Let’s rediscover the foods that started this place.”īy reintroducing the lay of the land, Stanger hopes to show diners that they can’t always get what they want, when they want it-a habit that can engender a lack of appreciation for food that’s abundant from a specific area. “There was so much that this valley produced back in the day,” she adds. “People in Utah were all fish eaters at one point,” she notes fish came from the Great Basin area, and people trekked to the lake to eat. (Calling it American fare would, she feels, be a disservice to Utah’s food culture.) Her focus is on reviving food that indigenous peoples and early pioneers ate. Stanger sums up The Lakehouse at Deer Creek’s food in three words: Utah heritage cuisine. I want to tell the story of everything that has happened in Utah. The terroir of the area has so much to do with the food we should be eating. “I want to tell the story of everything that has happened in Utah.” “The terroir of the area has so much to do with the food we should be eating,” she adds. Stanger didn’t want it to be just another restaurant, but rather a showcase for ingedients prevalent in our own backyard. “It was something that I just needed to do,” she says about coming back to Utah to help open the Lakehouse, despite doing so in unpredictable times. Stanger landed at The Lakehouse at Deer Creek in Heber City ( 43, ) after the acclaimed Cotton & Copper in Tempe, Arizona-which she co-owned-shut down due to the pandemic. Raised in a ghost town in central Utah, she grew up foraging and using what was abundant on the land-a life skill that would later put her on the map as one of the most visionary chefs in the country. Chef Tamara Stanger is no stranger to the Beehive State.
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