Hearth and Hill Introduces Drop-Off Catering Services

Hearth And Hill

Hearth and Hill restaurant, Park City’s popular new gathering spot, announces its expansion into drop-off catering, with a lengthy menu of delicious favorites and new choices.  A full breadth of breakfast specialties, soups, salads, dips, finger foods, sandwiches, wraps, desserts and a la carte selections are available.   

“Hearth and Hill’s Drop-Off Catering delivers our warm, delicious, creative menu selections to your event without you having to lift a finger,” said Proprietor Brooks Kirchheimer. “At the end of the event, you put the leftovers in the fridge, and the disposable serving vessels in the recycle, and you are done!”

The new, hassle-free service evolved from existing guests hiring Hearth and Hill for their own catering needs, and is a natural extension of the group celebrations frequently staged in the restaurant’s Private Dining Room.  Hearth and Hill’s catering services are ideal for any occasion, from business lunches and off-site work events, to baby showers and family get-togethers. 

Park City Foundation, a recent Hearth and Hill catering customer, raved about their experience: “It’s been a pleasure to come in this morning and hear all the great comments from various people about Thursday’s event. Thank you so much! The food and your staff were fabulous! Our donors and staff who were in attendance were thrilled with the event and your staff really made it easy for us. Everything was seamless. There were several comments about the yummy food and how beautiful everything was.”  

Hearth and Hill’s award-winning cuisine will delight parties and palates at any time and any place. Breakfast offerings include Vegetable Frittatas, Gravlax Platters, and Savory Bread Pudding, along with sides of yogurt, seasonal fruit, and fresh biscuits. Signature soups include varieties such as Chicken Tortilla, Potato Leek and Chipotle, and Pork Chile Verde. Classic Hearth and Hill salads, including HH Mountain, Refuel, and Grains and Seeds, are refreshing and filling. Box lunches and sandwich platters are available with hearty options such as the Cubano, PC Grinder, and Wagyu Bahn Mi. 

For appetizers and lighter fare, Hearth and Hill serves a collection of house-made dips, including Charred Onion, Smoked Trout, and Queso Fondito, with snack platters featuring locally sourced Antipasto, Crudité, and Honeycomb Rack with Strawberries. Finger food choices include both traditional favorites and Hearth and Hill specialties, such as Deviled Eggs, Crab Cakes, Mushroom and Goat Cheese Tarts, and Korean Fried Chicken Skewers. Of course, no meal is complete without a sweet finish, and guests can choose from desserts such as Coconut Lime Bars, Seasonal Fruit Pie, Flourless Chocolate Cake, and assorted flavors of Cake Pops. 

Stuart is the founder, writer and wrangler at several sites including Gastronomic SLC, Utah Now and, The Utah Review; Stuart is a former restaurant critic of more than five years, working for the Salt Lake Tribune and has worked extensively with other local publications from Utah Stories through to Salt Lake Magazine and Visit Salt Lake.