Chefs from five Park City restaurants have been invited to cook a dinner at the historic James Beard House in New York City. Chefs Jodie Rogers, Deer Valley Resort’s director of food and beverage, Briar Handly, chef/partner of Handle, Seth Adams, executive chef and owner of Riverhorse on Main, Zane Holmquist, vice president of food and beverage and corporate chef for The Stein Collection, and Matthew Harris, chef/owner of Tupelo Park City will work as a team on Sept. 20 to showcase Park City’s culinary scene.
The evening will begin with Utah-centric hors d’oeuvres, including compressed Green River melon, Tupelo Farms’ sunburst tomatoes and hop-smoked Utah trout, paired with two signature cocktails from Park City’s own High West Distillery. Guests can enjoy the Little Hollywood: High West’s Double Rye with guava juice, earl grey syrup, tarragon leaves, live juice and tarragon, and the Distillery’s tried-and-true Old Fashioned of Rendezvous Rye, demerara sugar and angostura bitters with a citrus twist.
The dinner menu features smoked parsnip with granny smith apple and beet root, rabbit saddle porchetta and cider-braised rabbit leg, and 44 Farms Wagyu beef short rib. Two pre-dessert High West sippers will be served, including A Midwinter Night’s Dram and a new spirit blend revealed exclusively to the James Beard House dinner guests. Sumptuous grilled figs with goat’s milk ricotta and honeycomb will round out the evening.
The event in New York is sold out and based on the dry run that was held at Deer Valley this month, diners are in for a treat!