Philip Eitman’s Favorite Ski Resorts

As a Salt Lake City resident and avid snowboarder, Phil Eitman knows how to make the most of his winter. With close proximity to a number of resorts he is enabled to get some turns in either before or after his work day. It is a lifestyle that many snow enthusiasts yearn for: to be able to work in one’s own professional capacity yet still maintain the amount of time in snow to qualify as a daily snowboarder. With three of his favorite resorts right nearby, it’s not a tough lifestyle for Phil Eitman.


Located right outside of Salt Lake City, Brighton is a gigantic mountain that boasts lots of great snow and expert level terrain. Brighton is his closest resort, so he often buys the season pass for this mountain, despite the fact that he has to buy it separately from the Epic Pass; although he claims it is well worth it.

Park City

Recently acquired by Vail Resorts, Phil Eitman is very excited that he will have full access to Park City throughout the year. It serves as further justification for getting the Epic Pass, which once upon a time he only got so he could be a regular at his favorite resort.


Canyons is his most favorite resort by far. With the most skiable terrain of any Utah resort, Canyons boasts a wide variety of runs and unique obstacles such as natural half-pipes that bring together the backcountry people with the park riders for a unique experience.


Phil Eitman’s Tour de BBQ

Phil Eitman is a professional chef who is formally-trained and has also spent decades in the service industry as an executive chef, kitchen manager, sous chef, bartender and many other positions. A good portion of this experience comes from working in BBQ restaurants in parts of the country where it is most recognized. Now with his own catering business, each different BBQ plate tells a story of where Phil Eitman has been, and where that food is going.

Carolina Pulled Pork

Phil Eitman’s pulled pork recipe roots from his experience working in a bbq joint in the Outer Banks area. Down in that that part of the country, bbq is often cooked with a vinegar base that is spicy and tangy rather than the sweet, molasses-based sauces that are used in most other BBQ hotspots. His pulled pork is often a surprising crowd pleaser, as that region of the country’s bbq is the least heard of in the West.

Texas Brisket

When it comes to Texas BBQ, the most talked about meat is not the pork. Texans have a way of cooking their brisket to be so tender and juicy that at times it could be mistaken for Kobe beef, if only it weren’t for the delicious burnt ends that reassure anyone they are certainly eating bbq.

Memphis Ribs

After spending some time in Tennessee, Phil Eitman gained an appreciation for the molasses-style sweet sauce, and formed a recipe of his own. He brushes this sauce along his baby back ribs, which he slow cooks for over twelve hours.