PARK CITY AREA RESTAURANT ASSOCIATION ANNOUNCES LOCAL CHEFS AND AWARD-WINNING SPIRITS TO HOST EVENTS AT THE NEW PLATFORM BY THE JAMES BEARD FOUNDATION IN NYC THIS FALL!
The Park City Restaurant Association will host premiere culinary experiences at the newest James Beard endeavor, Platform by the James Beard Foundation, and spotlight Park City’s top chefs and award-winning spirit companies.
Located in the brand-new Market 57 food hall, Platform by the James Beard Foundation is a state-of-the-art show kitchen and educational space for outstanding culinary arts programming. Alongside Good To Go by JBF, a unique food kiosk where innovation meets sustainable, ethically sourced, delicious food in a rotating fast-casual menu, both entities are the physical manifestation of the Beard Foundation's Good Food for Good® mission.
SCHEDULE OF EVENTS
The Park City Restaurant Association will host the following premiere culinary experiences
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RIVERHORSE ON MAIN DINNER
Thursday, September 26 | 7:00 PM
Featuring Co-owner and Executive Chef, Seth Adams, Chef Bio
Executive Chef Seth Adams and Master Botanical Distiller Sara Sergent will create an exquisite dinner experience at Platform on Thursday, September 26, at 7:00 p.m. Adams will bring his decades of expertise and eclectic American cuisine to this intimate fine dining experience. To complement the evening’s multi-course dinner, master botanical distiller Sara Sergent of Park City’s Alpine Distilling will serve a collection of the distillery’s award-winning spirits and signature cocktails.
Dining Table $170 | Internal Chefs Counter $185 | External Chefs Counter $150
About Riverhorse on Main
Best described as “an eclectic American restaurant,” Riverhorse On Main, Park City's premier dining spot since 1987, boasts an inventive genius in the kitchen and touts a long list of dining award accolades. The kitchen is home to Seth Adams, executive chef and co-owner of one of Park City's most beloved eateries. Learn More
HIGH WEST DISTILLERY COCKTAIL PARTY
FRIDAY, SEPTEMBER 27 | 6:30 PM
Spend the Evening Sipping Distinctive Spirits and Sampling Western Fare By
Executive Chef Michael Showers - Chef Showers Bio
Executive chef Michael Showers of High West Distillery in Park City, Utah, will host a festive evening of elevated Western Mountain fare and distinctive spirits from the distillery’s renowned portfolio. Inventive courses intentionally paired with High West’s flight of internationally recognized craft whiskeys and cocktails will give food and drink lovers an authentic taste of homegrown Utah cuisine.
General Admission $100
About High West Distillery
High West is honored to be Utah's first legal distillery since the 1870s and the only ski-in gastro-distillery in the world. Founded in 2006, High West is proud to be in the top 10 ultra-premium American whiskey category, with a twice nominated James Beard Best Regional Mixology program. An internationally recognized brand and the official spirit of the West.
Executive Chef Michael Showers joined High West as the executive chef in 2018. Originally from Seattle, where he attended the Culinary Institute of America in St. Helena, CA in 1995. After working as a stagiaire at the renowned 3 Michelin-starred Akelarre in San Sebastian, Spain, he returned home to Seattle and worked in the kitchens of renowned restaurants such as Campagne, Dahlia Lounge, Ponti, and Brasa, where he cooked alongside James Beard Award winners, Tamara Murphy and Holly Smith. Here, he learned the value of working with local farmers and artisan food producers, as well as the benefits of sustainable farm-to-table cooking that he still practices today. Learn More
Chef Michael will be joined by Holly Booth (world-class cocktail competition, two-year national finalist, and High West's beer manager) defines her role at High West as a creator and facilitator of memories that revolve around whiskey, cocktails, and adventure. Holly and her team aim to craft distinctive and impactful cocktails that celebrate the overall whiskey-imbibing experience and the beauty of the American West.
COURCHEVEL BISTRO LUNCH WITH ALPINE DISTILLING
SATURDAY, SEPTEMBER 28 | 12:00 PM
Featuring Executive Chef Clement Gelas and Master Botanical Distiller
Sara Sergent of Alpine Distilling
Chef Gelas Bio | Distiller Sergent Bio
Grab a few friends and head to this decadent lunch headlined by Park City’s executive chef Clement Gelas of Courchevel Bistro. Under Gelas, French and European–inspired cuisine meets the freshest local ingredients, delivering a truly unique menu tailored to the tastes of the season. Joining chef Gelas is master botanical distiller Sara Sergent of Park City’s Alpine Distilling, who will complement the lavish midday meal with a collection of her distillery’s esteemed spirits and classic cocktails.
Dining Table $95 | Internal Chefs Counter $105
About Executive Chef Clement Gelas
Born in Boege, France, located in Haute-Savoie (translated "Upper Savory") near Genève and Évian, Clement has been surrounded by tourism his entire life. He began his restaurant career in 1997, learning all he could about every aspect of the business, where he found his passion for cooking. Learn More
About Alpine Distilling
Alpine Distilling: Owner and Master Botanical Distiller Sara Sergent is the most decorated botanical distiller in the country. A “Warden Rectifier” member of the coveted London Gin Guild, her botanicals are sourced from around the world and treated to 100% vapor extraction at her proprietary formula of “proof, pressure, and speed” to craft Gin that has been awarded "Gin of the Year" in London, 4XTop Gin Distillery by USA Today, “Best in Class” at the TAG Awards Las Vegas, Double Golds at Women Wine & Spirits in London, SIP Awards California and TOP50 in New York. In addition, she has crafted botanical spirits for Rolls Royce, Stein Eriksen Lodge, St. Regis Deer Valley, Auberge Properties, and Capital One. Learn More
TUPELO DINNER
SATURDAY, SEPTEMBER 28 | 7:00 PM
Featuring Co-owner and Executive Chef Matthew Harris and
Master Botanical Distiller Sara Sergent
Chef Harris Bio | Distiller Sergent Bio
Executive chef Matthew Harris of tupelo Park City will create an evening of inspired cuisine. Stemming from his native Southern roots, Harris’s vision for his menu is derived from his world travels and personal experiences with sustainable, artisanal food producers. The night’s meal will be accompanied by master botanical distiller Sara Sergent of Park City’s Alpine Distilling, who will prepare original cocktails and serve a collection of her distillery’s award-winning spirits.
Dining Table $170 | Internal Chefs Counter $185 | External Chefs Counter $150
About Executive Chef Matthew Harris
In 2015, Matt opened tupelo Park City as Chef/Owner, which was followed in quick succession by RIME Raw Bar (at Deer Valley Resort®), the world’s first ski-in/ski-out raw bar; RIME Seafood & Steak, The St. Regis Bar, Brasserie 7452, the Terrace Café, La Stellina (all at The St. Regis Deer Valley); and Wild Ember BBQ. In his off hours, he is a true outdoorsman, summiting Mount Rainier (WA, Liberty Ridge route), Mount Hood (OR, Sandy Glacier Headwall), Cotopaxi (Ecuador), and numerous peaks in the Grand Teton range. And of course, he skis—both on-piste and backcountry. Learn More
STEIN ERIKSEN LODGE SUNDAY BRUNCH
SUNDAY, SEPTEMBER 29 | 1:00 PM
Vice President of Food & Beverage Operations, Corporate Chef Zane Holmquist
and Master Botanical Distiller Sara Sergent
Vice President of Food & Beverage Operations, Corporate Chef Zane Holmquist of Park City’s Stein Eriksen Lodge for an unforgettable brunch event. Lauded as the Famous Sunday Brunch under Holmquist, the extravagant spread at Platform by JBF will feature traditional breakfast favorites, made-to-order stations, a variety of hot and cold entrées, along with a variety of salads, starches, seafood, and housemade desserts. Master botanical distiller Sara Sergent of Park City’s Alpine Distilling will complete the ultimate brunch experience with seasonal cocktails created from her decorated portfolio of botanical spirits.
Dining Table $95 | Internal Chefs Counter $105
About Chef Zane Holmquist
The Utah native has spent over 35 years in the industry, which took him to New York, Hawaii, and California before returning to Utah. Zane joined the team at Stein Eriksen Lodge in 2000 and today oversees the food & beverage teams at the Stein Eriksen Lodge, The Chateaux Deer Valley, and Stein Eriksen Residences. Executive Chef Jonathon Millerastry Chef Jerem and Executive Py Garcia will accompany Chef Holmquist, lending their skills and expertise. Learn More
Award-winning Spirits
ALPINE DISTILLING
Alpine Distilling: Owner and Master Botanical Distiller Sara Sergent is the most decorated botanical distiller in the country. A “Warden Rectifier” member of the coveted London Gin Guild, her botanicals are sourced from around the world and treated to 100% vapor extraction at her proprietary formula of “proof, pressure, and speed” to craft Gin that has been awarded "Gin of the Year" in London, 4XTop Gin Distillery by USA Today, “Best in Class” at the TAG Awards Las Vegas, Double Golds at Women Wine & Spirits in London, SIP Awards California and TOP50 in New York. In addition, she has crafted botanical spirits for Rolls Royce, Stein Eriksen Lodge, St. Regis Deer Valley, Auberge Properties, and Capital One.
HIGH WEST DISTILLERY
High West is honored to be Utah's first legal distillery since the 1870s and the only ski-in gastro-distillery in the world. Founded in 2006, High West is proud to be in the top 10 ultra-premium American whiskey category, with a twice nominated James Beard Best Regional Mixology program. An internationally recognized brand and the official spirit of the west
Holly Booth (world Calls cocktail competition, two-year national finalist, and High West's beer manager) defines her role at High West as a creator and facilitator of memories that revolve around whiskey, cocktails, and adventure. Holly and her team aim to craft distinctive and impactful cocktails that celebrate the overall whiskey-imbibing experience and the beauty of the American West.