"We're obviously a special occasion place for anniversaries and birthdays," said Chris Sheehan, chef of the Blue Boar Inn. "People come up here for the experience."

And Sheehan gives that to them, with signature dishes such as beef tenderloin au poivre, topped with melted gorgonzola cheese and served with garlic mashed potatoes. He specializes in artful presentations, such as a crisp potato slice embedded with a long chive, that sets off the grilled beef tenderloin. Or the cr�me br$lee's glassy sugar crust, adorned with a halved strawberry and a marbled chocolate swizzle stick.

"Some people throw on a sprig of parsley and call it good," said Sheehan. "But people want to know that the chef cares as much about quality and presentation, and it contributes to the overall dining experience."

He describes the menu as "European style, with a lot of local influences due to the fresh produce we get here from the valley."

Sheehan, who came to the Blue Boar Inn two and a half years ago, racked up the "best chef" title from the 2005 Best of State awards. He's also worked at Snowbird, Little America, the Fairmont Hotel in San Francisco and owned the Parkside Cafe in downtown Salt Lake City.

"We moved to Park City a couple years ago, and I don't want to go back to the big city," Sheehan said.

Neither does Eric May, chef of Simon's at the Homestead. Before landing at the "grand dame" of Utah inns, May spent several years cooking in high-end New York City restaurants. That's where he met his wife, Lita Muliadi, now chef at Cafe Terrigo in Park City.

"We were working 12 hours a day and traveling two hours a day to work, six days a week," said May. "So we decided to make a lifestyle change. We moved to Heber and bought a house and a dog. We actually have a real life now, and we get to spend more time together."

Simon's has the look of an airy Victorian dining room (think "Titanic" on land). One of May's favorite dishes is the Rocky Mountain lamb T-bones, highlighted by sauteed fennel, garlic, shallots, roasted tomatoes and Kalamata olives.

"I wish people would order more of the buffalo shank, it's really fabulous, but I only sell about five orders a week," May said. "Yet everyone who tries it says it's the best dish they've ever had. It's very tender."

May said he's excited that Robert Duncan will be showing his artwork at the Homestead. "He's a Midway artist who has a studio on Main Street. That's great for us because most people know who he is."