Winter in the Wasatch Back is best known for “the greatest snow on earth” and world-class ski terrain, but not every cold-weather adventure has to be extreme. For visitors who want to enjoy the season at a gentler pace or locals looking for a new way to get outside, several experiences offer quieter access to the mountains. Horseback riding along snowy reservoirs, clay shooting from a heated pavilion, and gliding under twinkling lights at an outdoor rink each bring their own winter appeal.

Winter Horseback Riding at Rocky Mountain Outfitters

At Rocky Mountain Outfitters in Midway, horseback riding doesn’t shut down when the temperatures drop. The outfitter operates on the south slope of Soldier Hollow Nordic Center, the Olympic venue from 2002 and a site slated to return for the 2034 Games. The area’s winter calm and sweeping views make it a surprisingly peaceful setting for a cold-weather trail ride.

“We are a family-owned and run business, and we’ve got some incredible horses that love what they do,” says co-owner Aspen Peterson.

Winter rides last about an hour, and although the routes shift slightly with the seasons, the experience is always scenic. In the winter, they take a lower trail to avoid deep snow, tracing along Deer Creek Reservoir and overlooking the Heber Valley.

The operation limits groups to one guide per six people, allowing beginners to feel comfortable on the trail, and before heading out, groups receive a brief introduction and riding lesson.

“Most of our guests have never ridden before, and so we take newbies all the time,” Peterson explains. “And if you’re an experienced rider, that’s great, too. I say it’s kind of a one-size-fits-all.”

And don’t worry, the horses are completely comfortable in the cold temperatures and they naturally live outdoors, Peterson continues. They don’t get cold feet like humans because their hooves are more like fingernails, she explained, so they don’t feel the chill. Plus, to better acclimate to the snow, horses grow thick winter coats.

“Their bodies know that it’s time to start growing more hair, which is actually dictated by light, not by the cold. And, as the days get shorter, their bodies know, ‘OK, winter’s coming, so we’ve got to gear up and start growing more hair.’ So they are very fuzzy right now,” Peterson says with a smile.

While the horses are happy in the cold, Peterson encourages participating humans to dress warmly and check the weather before arriving. Safety, she added, always comes first, and they may cancel or reschedule rides if the trail becomes too slick.
For those who might not ski or snowmobile, Peterson said horseback riding can be an equally memorable way to enjoy the season and enjoy nature.

“I personally love going out in the snow. It’s so pretty and such a unique experience,” she says. “Everybody thinks that horseback riding is a summer activity but it’s incredible in the winter, too.”

Visit rockymountainoutfitters.com for more information.

Heated Sporting Clays at Blue Sky Ranch

Located in the hills around The Lodge at Blue Sky and High West Distillery, the sporting clays grounds of Blue Sky Utah offer a different kind of winter adventure—one where guests stay warm while practicing an age-old sport. The course, set on 28 acres of open mountain meadow, features views toward both the Uinta Mountains and the Park City ski areas.

Open year-round, the facility includes an 18-stand sporting clay course and several heated 5-stand pavilions with wood-burning stoves. The setup is designed for all skill levels, from seasoned marksmen to guests with no prior shooting experience. Guides are assigned to every party, creating a more individualized session, and staff say that in many cases visitors have never shot a gun before.

All instructors are trained in the Percy Stanbury method, a shooting technique developed at the West London Shooting Grounds that emphasizes a steady stance and grip. The approach is meant to be accessible while also teaching skills that apply to real-world bird hunting. Targets and course layouts are designed with that in mind, offering guests a sense of the sport’s traditional roots.

Inside the heated 5-stand pavilion, guests work through scenarios that simulate live quarry. The warmth of the wood stove allows the two-hour lessons to continue comfortably even on the coldest days of the season. In line with the operation’s sustainable goals, biodegradable clay targets and ammunition loaded with paper wads instead of plastic are used, and bullet casings are all recycled.

Those who develop an interest can investigate membership, which is invitation-only and includes a tour and shooting session with a current member before consideration. Members receive access to additional stands, rentals, and guest opportunities, with half-day guest access available for a fee.

Whether you’re looking for a memorable outing with the family, or a chance to practice your aim, Blue Sky Utah’s sporting clay program is a breathtaking way to take in the vast beauty of the wild Wasatch Back.

Visit auberge.com/blue-sky/experiences/winter-sporting-clays for more information.

Ice Skating at the Resort Center Rink

At the base of Park City Mountain, the Resort Center Ice Skating Rink brings the classic seasonal pastime to the heart of the ski area. Operating daily from noon to 8 pm on weekdays and 11 am to 8 pm on weekends, the outdoor rink is open to all ages and offers a casual, family-friendly place to glide underneath strings of lights and breathe in the crisp air.

The rink frames skating as an inviting winter activity. Guests can rent hockey or figure skates for $25, with complimentary skate walkers available to help young or first-time skaters stay steady. Those who bring their own skates pay a reduced rate. Visitors are free to stay on the ice as long as they like, though leaving the facility requires an all-day pass to return later.

The setting provides a festive backdrop for both those looking to shift gears from skiing or après-ski crowds. Music plays throughout the day, and the nearby shops and restaurants offer easy breaks between laps. The facility’s Zamboni resurfaces the ice periodically, keeping conditions smooth.

Staff encourage skaters to embrace the atmosphere, whether they are practicing spins or simply taking slow loops around the rink. With no time limits and a welcoming setup for beginners, the rink aims to make skating accessible to a wide range of visitors, especially those seeking a lower-key winter experience.

Visit resortcentericerink.com for more information.

View more in the Winter 2025/26 Adventure Guide

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For Chef John Murcko of Firewood on Main, the holidays don’t have to be about elaborate meals or fussy presentation — what matters most is sharing food that brings people together.

“There’s nothing greater than having people into your home and enjoying great food,” he said. “Or coming into the restaurant,” he adds with a laugh.

One of Murcko’s favorite ways to celebrate is with a fondue night, a tradition that’s as interactive as it is indulgent. Murcko serves his fondue with steak bites, fresh fruit and crusty bread, encouraging guests to mix and match flavors as they please.

“It’s really great for families and friends to get together,” he says. “It’s not too complicated for people if you start off the process right. It’s very easy for the host once it’s made and everybody’s sitting down.”

The key, he says, is all in the technique. It starts with a base of wine, or apple cider for a non-alcoholic option, then, thicken that base with a slurry of cornstarch and water.

“When you’re emulsifying cheese into wine, you have to slightly thicken the wine to the consistency that you want your fondue to be,” Murcko explained. “If you just try to blend the cheese into the wine and the shallots and the garlic in the beginning, it will separate.”

Once the base is ready, he whisks in a balanced blend of European cheeses, using enough of the fattier cheeses to ensure a creamy finish. As the cheese is added, whisk passionately, Murcko said, which results in a smooth, rich fondue that can bubble and crisp without breaking.

A fondue pot is ideal for serving, keeping everything warm and gooey through the evening, and he recommends the ​​Swissmar Sierra Cast Iron Fondue Set on Amazon. But if you don’t have one, Murcko said a cast iron pan works just as well — it holds heat beautifully and can be reheated if it starts to cool. And for many fondue lovers, the best part is what’s left behind.

“So many of my friends and my wife love the crustiness of the cheese that cakes on the bottom,” Murcko says. “That’s people’s favorite part.”

When it comes to hosting for the holidays, Murcko said the key to pulling off a stress-free meal is having everything ready before you start cooking — the mise en place principle foundational in professional kitchens. If everything is measured, chopped, diced and sliced first, then all that’s left is the cooking part, which takes a lot of the pressure off.

But if you want a break from that responsibility, Murcko said they’re happy to host at Firewood, with winter menus and warm drinks woven through their offerings — for adults and kids too, so the whole family is happy.

Try out Murcko’s fondue recipe to wow at your next winter gathering.

Chef Murcko’s Classic Cheese Fondue
Ingredients
 – 2 cloves garlic, minced
 – 1 shallot, finely chopped
 – 3/4 cup dry white wine
 – 1 teaspoon cornstarch mixed with
1 tablespoon cold water (slurry)
 – Pinch of nutmeg, to taste
 – 16 oz Val d’Aosta Fontina cheese, shredded
 – 10 oz Emmentaler cheese, shredded

Instructions
 – In a medium saucepan, bring the garlic, shallot and wine to a gentle boil.
 – Whisk in the cornstarch slurry until the mixture begins to thicken slightly.
 – Gradually whisk in both cheeses, a handful at a time, until smooth and velvety.
 – Season with a pinch of nutmeg to taste.
 – Transfer to a warm fondue pot and serve immediately.

For dipping:
Crusty sourdough bread, tart apple slices, ripe pear wedges, sautéed mushrooms, grilled steak cubes, cooked shrimp and a mix of pickles — all perfect for soaking up that rich, melty cheese.

View more in the Holiday 2025 Shop, Dine, Play Magazine

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For Chef Pierson Shields of Matilda and Tilly’s Charcoal Chicken, holiday cooking is all about smart preparation and bold flavor. When it comes to hosting those elaborate dinners for friends and family, he’s got a few tips to make the evening run smoothly.

His top advice? Brine your bird. Whether it’s turkey, chicken or pork, Shields said soaking those proteins in a salt water mixture for a few hours will inject extra moisture and flavor that will have your guests asking for the recipe. It’s a strategy they use at Tilly’s, and for home cooks, Shields said it’ll buy some leeway if it’s forgotten in the oven for a few extra minutes.

Speaking of the oven, the other tip to make Thanksgiving and Christmas meals run smoothly is to mind the oven space.

Rather than cooking the big turkey or beef in the oven, consider using a smoker or grill for the larger items, leaving the oven racks for more of the sides.

“That’s what people run into a lot, is they put this big bird in a single oven, and then they have 5, 10 other things to cook, and they can’t. So then the bird sits out, and then the bird goes back in, and then the bird sits out,” Shields said. “Just do that bad boy outside.”

Once it’s cooked to the right color, wrap it in foil to retain the heat and preserve the flavor.

Shields said since he’s often working Christmas in the restaurant, Thanksgiving is the holiday he most enjoys, especially celebrating with Friendsgivings.

“Doing friends Thanksgivings has always been super cool because then everybody brings only their favorite dishes,” he said. “You get different people, different cultures, different food. And sometimes it just turns into some of the best meals you’ve ever had because it’s what they grew up with or it’s what they wish they had if they were with their family.”

When it comes to his favorite holiday staple, Shields said stuffing is his go-to. Think chorizo, focaccia, a bunch of veggies, plenty of herbs and baked to that crispy golden goodness. The trick with a good stuffing is to avoid soft breads like brioche that will turn to mush. To follow the meal, nothing beats a chocolate chip pecan pie, and what to do with leftovers?

“Sandwiches, all day,” he said. “That’s where we’re at. Ham, turkey, the stuffing, you got cranberry sauce on there. You can make a killer sandwich to watch a little football and hang out.”

Check out Shields’ stuffing recipe below to try it yourself this season. For those hoping to skip the at-home hassle for Thanksgiving, the chef said the restaurants will be selling meal kits for the holiday.

Chef P’s Chorizo Stuffing
– 8 cups focaccia cut in cubes (we love Levity)
– ½ cup unsalted butter
– 1 diced yellow onion large
– 1 cup diced celery
– 4 garlic cloves, minced
– 1 pound bulk chorizo (we use Tooele meat)
– 3 cups chicken stock
– 1 large egg
– 1 tablespoon chopped rosemary
– 1 tablespoon chopped sage
– 1 bunch chopped parsley
 – salt & pepper to taste

INSTRUCTIONS
 – Preheat the oven to 350°F. 9 x 13-inch baking
dish sprayed.
 – Place the bread in a large mixing bowl. 
 – In a large sauté pan, melt the butter. Add the onions and celery and cook over medium heat, stirring occasionally until the vegetables are soft. Add the garlic and cook 2 minutes more. Add the vegetables to the bread.
 – In the same pan, cook the chorizo over medium heat for 8-10 minutes, until browned and cooked through, breaking up the chorizo. Add the browned chorizo and fat to the bread cubes and vegetables.
 – Add the chicken stock, whipped egg, rosemary, sage, parsley, salt and pepper to the bread cube mixture and mix until the bread is soft and moistened. Transfer the stuffing to the prepared baking dish and bake for 65-75 minutes, uncovered, until deeply golden and crisp on top.

View more in the Holiday 2025 Shop, Dine, Play Magazine

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Charred Peak, created by HANDLE’s AJ Anderson, showcases the simplicity yet originality of the mixologist who took first place at this year’s Mountain Mixer cocktail contest. Just four ingredients, stirred not shaken, and served over one simple ice cube, Anderson describes it as a cross between a Manhattan and an Old Fashioned.

When creating the cocktail, Anderson said he was inspired by the holidays, aiming to craft something to slowly sip on while spending time with loved ones — think cozy nights by a fire during Christmastime. The use of Utah-based Waterpocket’s Notom, an herbal liqueur based on a German-style Krauterlikor, is a nod to his family heritage plus the restaurant’s dedication to sourcing local ingredients.

Notes of peppermint, galangal and dark fruit, alongside subtle nutty and smokey flavors from the chestnut syrup and bitters bring this sexy winter-weather cocktail to life. Stop by HANDLE this winter to have Anderson make it for you, or try it yourself from home with the recipe below.

Charred Peak Cocktail
by HANDLE mixologist AJ Anderson

– Alpine Whiskey – 1.5 oz
– Waterpocket Notom – .5 oz
– Chestnut orgeat syrup – .25 – .5 oz
– Charred cedar and currant bitters (Bitters Lab) – 2 dashes
Stir and pour over a large ice cube
Garnish with dehydrated citrus and burnt rosemary

How to make a chestnut orgeat syrup:
7 ounces Shelled Chestnuts
– 1½ cups Sugar white
– 2 cups Water
– ½ tsp Almond Extract
– ½ tsp Vanilla Extract
Simmer water, sugar and chestnuts on the stove for 15-20 minutes. Add almond extract then, using an immersion blender, blend until no large chunks remain. Strain then add vanilla extract.

View more in the Holiday 2025 Shop, Dine, Play Magazine

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Situated in the heart of the West, Park City has its own brand of cowboy culture woven through the fabric of this mountain town. Whether it’s sporting a custom hat, a pair of cowboy boots or a fringe-detailed jacket, this fashion guide plays with the intersection between chic and Western, and ways to add that bit of personality to each style.

Everyday Western Elegance

Studded, flared jeans — Cake
Italian leather boots — Chammomile
Fur cow bag charm — Sitka
Fox fur vest — Hyde
Handcrafted gold horse
brooch — Woodbury Jewelers
Collared long sleeve with pearled
buttons — Indigo Highway

Settling into a candlelit dinner, the glow of a fire dances against studded jeans and the golden fox fur vest. Handcrafted boots catch the light beneath the table, and a delicate horse brooch glints from under the layers — a quiet nod to Western heritage. A bag with its boot-inlay design and fur cow charm adds a touch of whimsy, bringing together a look that feels effortless, romantic and refined.

Bold Western Spirit

Italian crafted pants — Hyde
Brown leather boots — Burns
Cattleman hat with black leather band — Burns
Blue corduroy pearl button shirt — The Stockist
Southwest print jacket — The Stockist

Comfort meets confidence with this everyday look that embraces the wild west spirit. Italian-crafted pants bring a tailored edge, balanced by the rugged charm of a blue corduroy pearl-button shirt. A Southwest-print jacket adds warmth and bold color, while a cattleman hat, finished with a black leather band, ties the look together with quiet authority. It’s Western style refined for the modern man.

Pieces inspired by Park City’s Western spirit

Turquoise charm necklace — Olive & Tweed
Horse gold cuff, leather and turquoise cuff,
gold snake necklace, gold eagle necklace,
gold beaded earrings, belt — Indigo Highway
Turquoise arrowhead pendant — Woodbury Jewelers

Charm bracelet, turquoise and
gold bracelet — Olive & Tweed
Blue carved stone pendant with pearled
leather and fringe necklace — Chammomile
Silver inlay cuff, silver vintage necklace,
silver earrings — Indigo Highway
Gold horse brooch — Woodbury Jewelers

Embracing cowgirl culture doesn’t have to mean boots, fringe and bolo ties. These vintage finds and hand-crafted pieces nod to the wild west style — and your inner horse girl — in subtle, sophisticated ways.

Glamorous Après Cowgirl

Horse-pattern blouse — Olive & Tweed
Silk scarf and leather horse
bag charm — Olive & Tweed
Leather bag — Olive & Tweed
Italian leather pants — Chammomile
American lynx vest — Sitka
Pale blue hat and turquoise detailed band — Burns

After a full day on the slopes, the scene shifts from snow to sparkle. Shiny Italian leather pants catch the glow of the lodge fire, paired with pastel blue boots and a matching hat. Topped with a horse-print blouse and an American lynx vest, this is luxe cowgirl to the max. A colorful charm swings playfully from the bag, a wink of personality, as the party hums with music and champagne.

View more in the Holiday 2025 Shop, Dine, Play Magazine

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Park City’s rich mining heritage takes center stage once again as the 129th annual Miners Day celebration returns over Labor Day weekend. An annual local tradition, Miners Day is much more than just a nod to the national holiday—it’s a distinctively Park City event that honors the town’s hardworking roots while bringing the community together for a full day of festivities.

Dating back to 1896, when Park City’s miners were first given a day off to celebrate their labor, Miners Union Day later merged with Labor Day in the 1940s, giving rise to today’s Miners Day celebration. Now, nearly 130 years later, the spirit of those early laborers still echoes through town each September.

Festivities kick off in the morning with a hearty community breakfast hosted by Saint Mary’s Catholic Church in City Park with the Bark City 5K, a dog-friendly run that winds through the streets, beginning at 8 am.

One of the day’s main attractions is the playful Running of the Balls—a local twist on Spain’s famous Running of the Bulls. Instead of bulls, nearly 20,000 colored golf balls are released to race down Main Street, cheered on by crowds lining the sidewalks. Each ball, purchased as part of a fundraiser, helps support Park City Rotary Club’s Community Grants and Scholarship programs, which provide thousands in funding to local nonprofits and students.

The festive energy continues with the Miners Day Parade, winding down Main Street and along Park Avenue, culminating at City Park. There, the celebration shifts into high gear with live concerts presented by Mountain Town Music, a beer garden, sack races for kids, and a collection of food trucks offering tasty local fare. Book lovers can browse the Friends of the Park City Library’s annual Miners Day book sale at the library, with proceeds benefiting library programs.

A highlight each year is the mucking and drilling competitions—essential mining tasks that are both loud and dusty but offer an authentic glimpse into the labor that built Park City. With a $1,000 prize up for grabs, competitors demonstrate their skill at carving holes in rock and hauling muck under the hot midday sun.

Organizers recommend planning ahead for the day. Purchase golf balls to participate in Running of the Balls early at parkcityminersday.org, arrive early for the best parade and race viewing spots, and prepare for unpredictable mountain weather.

Whether you’re a longtime local or first-time visitor, Miners Day offers a lively, heartfelt tribute to the laborers who shaped Park City’s past—and a festive way to celebrate its colorful present.

See more in the 2025 Summer Adventure Guide

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When summer rolls into Park City, so does one of the town’s most beloved traditions—the Park City Farmers Market. Running weekly through mid-October, the market transforms Park City Mountain Resort’s First Time chair lift parking lot into an open-air destination for fresh produce, local flavors, and artisan craftsmanship. Every Wednesday from 11 am to 5 pm, visitors can browse an ever-changing lineup of vendors offering the best of what Utah farmers and makers have to offer.

Now in its 25th season, the Park City Farmers Market is a celebration of the local community and sustainable living possibilities. Under the careful stewardship of founder Volker Ritzinger, the market has earned a reputation for quality, offering only organic and non-GMO produce alongside fresh-baked breads, handmade jewelry, and small-batch, artisan goods. Ritzinger, the longest continuing farmers market manager in the state of Utah, has spent a quarter of a century curating an experience that keeps both locals and visitors coming back.

Beyond fruits and vegetables, the market offers something for everyone. Shoppers can find pasture-raised meats, farm-fresh eggs, natural skincare products, and specialty treats, all while enjoying the scenic mountain backdrop. 

Local artists and craftspeople add even more color to the mix, with handmade wares that make perfect souvenirs or gifts. Veterans and Indigenous artists are even invited to sell their creations without a vendor fee—a policy Ritzinger champions as a way to give back.

Ritzinger’s booth, Volker’s Bakery, sells his European-style sourdoughs, challah, and ready-to-eat pastries both sweet and savory. Weeks Berries of Paradise is always a summer highlight, with seasonal products ranging from strawberries, light-pink or yellow raspberries, and even golden currants. Park City Creamery’s booth features its buttery triple-cream cow’s milk cheeses, like creamy chèvre, all crafted locally.

For pantry staples with a gourmet touch, Ioulia Greek Olive Oil Co. provides cold-pressed extra virgin olive oils and infused varieties perfect for dressings or dipping. And don’t miss Mad Snacks Produce, known for its greens, fresh flowers, and seasonal gems like rainbow chard and garlic scapes, all grown at their high-altitude family farm.
The market also serves as a resource for local food and beverage programs, like Park City Mountain’s farm-to-table dinners, and Pendry Park City’s new farmers market-sourced dinners at their rooftop pool restaurant. Their chefs visit the market each week to source the freshest ingredients, then build a menu from there. 

Whether you’re stocking up on peak-season peaches, chatting with local farmers or simply soaking up the mountain sunshine, the Park City Farmers Market remains a vibrant tradition — and a reminder that in this mountain town, summer flavors are just as celebrated as winter slopes.

See more in the 2025 Summer Adventure Guide

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On the last Friday of each month, Park City’s Main Street comes alive with creativity during Last Friday Gallery Strolls. Hosted by the Park City Gallery Association, these monthly celebrations invite art lovers, locals, and visitors alike to explore the vibrant gallery scene while soaking in the charming mountain town atmosphere.

The events are free to attend, running from 6 to 9 p.m. With 16 participating galleries—a record number for the Association—it’s easy to identify and visit the participating galleries flying the Gallery Association flags along the five-block stretch of Main Street.
Each participating gallery curates its own artistic offerings for the strolls. Some will debut new exhibits or introduce emerging artists, while others host live demonstrations from creators hailing from across the globe. Guests often find themselves chatting with painters, photographers, sculptors, and jewelers while enjoying a glass of wine or sampling treats from local vendors.

Themed strolls add an extra layer of fun to the experience. Past highlights include the Art and Music Stroll, where select galleries partner with Mountain Town Music and the Arts Council of Park City & Summit County to feature live performances. For this event, musical acts are paired with each gallery to enhance the energy of the art on display.

Another favorite theme is the Chocolate Stroll, where local chocolatiers set up tasting tables near galleries. There’s even been a progressive bouquet event, where strollers collect a stemmed flower from each gallery they visit, building a bouquet as they go.
Beyond offering a cultural night out, many galleries use the strolls to give back to the community. Fundraisers for local nonprofits, opportunity drawings, and collaborations with other arts organizations are common sights along the route.

The upcoming 2025 stroll dates include June 27, July 25, Aug. 29, Sept. 26, Nov. 28 and Dec. 26.

With its mix of fine art, live music, sweet treats, and warm company, the Last Friday Gallery Strolls are the perfect way to celebrate Park City’s creative spirit while making lasting memories on Main Street.

See more in the 2025 Summer Adventure Guide

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Early winter mornings in the Wasatch mountains are exhilarating. When the icy air burns into your lungs before releasing, suddenly visible; when snow crunches underfoot, soft yet loud in the otherwise eerie stillness—these are phenomena only the truly adventurous discover.

For fishermen, there’s life to be found in the not-quite-frozen waters of the area’s lakes, hidden under thick sheets of ice. All you have to do is be open to the adventure.
Over the past decade, ice fishing has grown in popularity in Utah, explains Jeff Harwin, guide and owner of Utah’s Best Guides.

“I think people are looking for other activities besides skiing and move here from all over. They might have ice fishing back where they’re from,” Harwin says. “And word has gotten out—it’s really good ice fishing around here.”

Ice fishing is unlike any other fishing sport, he continues. For one, it’s best in the dead of winter.

Fishing mornings start before the sun rises, and it’s like camping in reverse. Getting to the lake around 7 am, the snowmobile or a snow dog machine are packed with the essentials: a pop-up tent, portable heater, fishing poles, bait, packed lunches, and warm drinks. Then you navigate out onto a good spot on the ice.

Ice can support human weight when it’s at least four inches thick. Because lakes don’t freeze uniformly, it’s important to check the depth as you travel, especially earlier in the season. Most good ice fishing action happens in water that’s 3 to 20 feet deep, and depending on the fish you’re chasing, gradual slopes or sharp drop-offs may be the best areas for fish.

“Have a basic understanding of what the bottom of the lake you want to fish looks like. Learn the depths at various locations and where the humps, ridges, and changes in substrate are located,” counsels Kent Sorenson, assistant habitat manager with Utah Division of Wildlife Resources. “Pairing that information with the preferences and behaviors of the fish you want to catch can really increase your catch rate.”

While this research can be done in advance with maps and GPS information, the use of sonar devices or “fish finders” can make the day-of-hunt a lot easier.

When going out with guides like Harwin, they’ll have usual spots to start. Once on the ice, they’ll use an auger to drill a hole in the ice and check for fish. If the spot looks good, the more comfortable strategy is to pop open a tent and turn on a heater— although some ice fishers will brave the elements perched on a bucket in front of their fishing holes.

Once inside the tent, Harwin continues, they’ll drill a couple more holes and then start jigging.

“We call it jigging for a trout or a perch, using the fish finder as a tool to see where the fish are and how they’re reacting to the bait,” he says.

A jig is a small lure used to catch fish, designed to mimic the natural prey and invertebrates that cold-water fish eat. Jigs come in various sizes, colors, and materials, either plastic or metal, and can also be used along with bait, Harwin explains.

Mealworms, wax worms, and even grocery-store shrimp can be used as bait depending on the type of fish.

Rockport and Echo Reservoirs in Summit County are best for trout and perch fishing, while Strawberry Reservoir in Wasatch County has kokanee salmon and trout to find. With higher water levels in reservoirs across the Wasatch Back, Harwin warns that the lakes can take longer to freeze, so it’s best to check with experts before heading out to fish.

There are also some state regulations on fishing in local reservoirs and rivers, such as daily limits on fish, which can be found on the Department of Wildlife Resources website at wildlife.utah.gov/fishing.

As a newbie, it’s best to book an experience with an ice fishing guide who will come with all the necessary gear and knowledge to make it a safe and worthwhile adventure, Harwin says. But there’s no question that it’s absolutely worth trying.

“If you’re coming from, say Florida, when’s the next time you’re going to be able to stand on a solid piece of ice, fishing in a hole you drilled? That aspect alone makes it really unique,” he concludes.

Learn more about the ice fishing trips Harwin offers on their website, utahicefishing.com.

See more in the 2024/25 Winter Adventure Guide magazine.

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Hiking is one of the most popular recreation activities in the state of Utah, with thousands of trails throughout the state’s 80 mountain ranges, five national parks, and millions of acres of public lands. Not only is hiking a rewarding way to get out of the house and into nature, it’s also virtually free.

But when the trails are covered in snow for half of the year, and with lift tickets and ski gear prices rising each season, snowshoeing is one of the best ways to access those same beloved hiking trails in the winter.

Planning a Snowshoeing Trip
Are you ready to strap on some snowshoes and walk on top of thick snowbanks? For beginners, it’s best to stick to groomed or heavily trafficked trails, where safety concerns like avalanches are low. Near Park City, there are plenty of free and family-friendly places to snowshoe.

The Historic Union Pacific Rail Trail is an easy snowshoe trail that extends 28 miles from Park City to Echo Reservoir. Near the city, parts of the trail are groomed.

Rockport Lake Trail is two miles of flat terrain with views of the lake and surrounding mountains.

Willow Creek Park has a groomed, two-mile loop for snowshoers and cross-country skiers, which also connects to Kimball Junction and the north part of Park City through designated winter trails.

Round Valley has over 700 acres of rolling hills and a network of trails perfect for beginning-to-intermediate snowshoers looking for incredible views of Park City and the surrounding mountains.

What to Wear
Don’t let the cold and snowy environment fool you, snowshoeing is an activity where you’ll quickly work up a sweat. Dressing in layers is the best way to regulate your temperature while out on a trail, shedding a jacket while you’re moving or in the sun, then making sure to put it back on when stopped so you don’t lose the hard-earned warmth.

A three-layer system is usually the best way to go on colder days. Starting with a base layer, which is the article of clothing closest to your body, that should be form-fitting, breathable, and made with moisture-wicking materials. Long sleeves and leggings are the usual option, often made with a blend of polyester, wool, or merino wool. Mid layers are best adjusted to the weather, whether hoodies for warmer days, fleece jackets on chillier days, or down puffy jackets on freezing days. The last layer, an outer layer, is meant to keep you warm and dry by keeping out wind, rain, and snow. These “hard shell” layers are usually coated with a water-resistant finish like DWR or Gore-Tex.

Also important for staying dry are the right shoes. Waterproof snow boots or hiking boots are preferable to sneakers. Wearing gaiters—waterproof ankle coverings—can prevent snow from soaking into socks and shoes. Then the usual hat, gloves, and neck gaiter are good winter accessories to bring along for warmth, especially when stopping.

Buy or Rent Gear?
For anyone looking to snowshoe throughout the winter, buying a set of snowshoes may be a worthwhile investment as it’s really the only gear you need. Pricing for brand new sets range from roughly $150 to $400, depending on brand, style, and materials.

Gaiters and poles are optional but are much needed if you plan to traverse steeper or deeper terrain.

If you decide to buy, the best way to choose the right snowshoe for you is to visit your local outdoor retailer to ask questions and try them on. A good snowshoe has enough surface area to keep body weight from sinking into snow and is also designed with traction to prevent slips. They’re often made with an aluminum frame attached to a plastic somewhat-flat deck, with a series of buckles to strap in shoes. While shoes are sized per person, snowshoe sizing primarily depends on weight. You will want to make sure the buckles are correctly fitted for foot size, too.

See more in the 2024/25 Winter Adventure Guide magazine.

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