HEBER, Utah. — On June 14, the Wagstaff family, alongside Chef Tamara Stanger, opened the doors to Heber’s newest restaurant, The Lakehouse at Deer Creek. As the name suggests, The Lakehouse is located on the Deer Creek Reservoir and boasts a large patio overlooking the water and a spacious indoor dining area on multiple levels.
Yet, the location is only part of what makes the restaurant unique. Executive Chef and Utah native, Tamara Stanger, recently moved back from Tempe, AZ to open the restaurant, her third as Executive Chef, and she’s brought with her a passion for flavors that are so local, most locals have probably never tried them.
The Lakehouse features a variety of foraged food throughout its menu, including wild game and corn, ancient squash, wild berries, acorns, mushrooms, and freshwater mollusks. “These are prime flavors of Northern Utah,” explains Stanger. “Most will be sustainably harvested in the surrounding area.”
The Wagstaff family, owners of The Lakehouse at Deer Creek, have long wanted a restaurant in their building, which also serves as the location for the Deer Creek Island Resort. According to family representative Brad Wagstaff, “We always said if we can’t do something amazing we don’t want to do it, and Tamara is here to make something amazing.”
Sure enough, Chef Stanger’s move from Tempe was felt by many in the area. Her last restaurant, Cotton and Copper, was widely adored by the local foodie community.
What is more, as a former pastry chef, Stanger’s unique pies accumulated somewhat of a cult following during her time in Arizona. One writer for Phoenix Magazine wrote, “I’ll take a Tamara Stanger pie any way I can get it.” It’s safe to say, try the Lakehouse’s pie.
Regular service begins Tuesday, June 15th. The restaurant will be open for lunch and dinner 365 days a year. “When everyone else is closed on Sundays and Mondays, come to us,” said Brad Wagstaff to the group of onlookers at Monday’s ribbon-cutting ceremony.