Homestead Opens Milk House and The Sunroom
For nearly 140 years, Homestead has offered a delightful mountain getaway in Midway.
“We’re honored to continue welcoming generations of locals and travelers alike to a place where mountain traditions meet modern comforts,” Erich Smith, General Manager at Homestead remarked on being ranked #18 in the 2025 Condé Nast Traveler Readers’ Choice Awards U.S. Resorts category.
Earlier this year, Homestead opened Milk House, a new ice cream and coffee shop that’s a warm, nostalgic destination fusing history and flavor in one charming location on the newly renovated property.
Originally built as a dairy facility on the Homestead’s farm property, the Milk House building has been painstakingly transformed into an inviting café that honors its roots by serving house-churned ice cream in cones or shakes along with gourmet coffee beverages, freshly made fudge and pastries and other sweets.
Inside Milk House, find a bright, welcoming space perfect for sitting to enjoy a creamy treat or morning baked good. The interior blends clean, contemporary design with rustic touches that nod to its dairy-farm past.
Locals and Homestead guests, as well as visitors to Midway, will find something sweet, cozy, or caffeinated here—one scoop, one cup, one fudge square at a time.
And just next door, Milk House customers can also sit and relax inside Homestead’s newest dining concept The Sunroom from 7 a.m. to 3:30 p.m.
In the evening, The Sunroom offers a locally inspired, shared-plate dining experience inside the newly restored Virginia House. Perfect for après-ski evenings or gatherings with friends and family, the space celebrates the history of the resort with the cozy hospitality Homestead is known for.
Dinner service begins daily at 4 p.m. and features shareable dishes like lemon and garlic hummus, local cheese and charcuterie, and wild shrimp gnocchi alla Sorrentina, paired with craft cocktails made with Utah spirits.
AJ Anderson of Handle Wins Mountain Mixer Cocktail Contest
AJ Anderson, bar manager at Handle restaurant, has been crowned this year’s winner at the Park City Area Restaurant Association (PCARA) Mountain Mixer cocktail contest.
Anderson’s “Melt” cocktail won over the crowd and a panel of three distinguished judges: Ben Usen, Regional Sales Director of La Colombe and Founder of Installation Coffee; Giancarlo Morelli, Michelin-starred chef, and Jim Meehan, James Beard award-winning author and cocktail consultant.
Their combined votes, along with audience scores, named Anderson the winner among ten talented finalists.
“I wanted to create a cocktail that was fitting for Park City—busy in the winter, busy in the summer, but not so much in the spring or fall. I wanted to incorporate all those seasons at the same time,” Anderson shares. “It starts out spirit-forward, like it warms you up in winter, then as the tropical ice cube melts, it becomes more summery.”
For inspiration and to stay up on trends, Anderson says he visits cocktail bars around Park City and Salt Lake City to see what other places have on their menus. He’s looking forward to the last Sundance Film Festival and is already coming up with ideas to create something special for that busy time in Park City.
Anderson was awarded a $1,000 cash prize, a sponsor gift basket, and well-deserved bragging rights for earning the title of this year’s Mountain Mixer Park City champion.
“I am going to do some traveling [with the winnings] during the mud season, a trip to San Diego and Portland to see some family,” Anderson explains.
