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.

 

Meet the Chefs

Co-owner and Executive Chef Seth Adams with
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 for Seth Adams, executive chef and co-owner of one of Park City's most beloved eateries, and he spends a good portion of his evenings in the dining room, getting to know his guests and listening to what they have to say.

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Executive Chef Clement Gelas with Courchevel Bistro

 

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 careen in 1997, learning all he could about every aspect of the business. This is where he found his passion for cooking.

 

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Co-owner and Executive Chef Matthew Harris with tupelo

 

In 2015, Matt opened tupelo Park City as Chef/Owner, which was then 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, and the Terrace Café (all at The St. Regis Deer Valley); Wild Ember BBQ, a catering bbq concept; and most recently, La Stellina, an Italian venue at The Snow Park Residences at The St. Regis Deer Valley.

 

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Executive Chef and Director of Food and Beverage Zane Holmquist with The Stein Collection

 

Utah native Zane Holmquist is the Vice President of Food & Beverage Operations, Corporate Chef at Stein Eriksen Lodge Deer Valley. In this capacity he oversees the food and beverage teams at Stein Eriksen Lodge, The Chateaux Deer Valley and Stein Eriksen Residences.

Executive Chef, Jonathon Miller and Executive Pastry Chef, Jeremy Garcia will accompany Chef Holmquist leading their skills and expertise.

 

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Executive Chef Michael Showers with High West Distillery

 

Michael 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 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.

 

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Award-winning Spirits

Alpine Distilling

Alpine Distilling crafts four different types of premium whisky (Alpine American, Utah Straight Bourbon, Alpine Bourbon, Alpine Triple Oak) and two varieties of gin (Alpine and Alpine Lake Lily) that are 100 percent vapor extracted from naturally gluten-free, corn ethanol.

This local Utah distillery blends of Kentucky heritage distilling principles and quality grains to create award-winning spirits. Alpine has been recognized as “Gin of the Year” in London and three times in USA Today’s Top Gin Distiller. Additionally, Alpine has implemented sustainable practices that lead “Green Business of the Year” recognition from Recycle Utah.

Owner and distiller, Sara Sargent is the most decorated botanical distiller in the country. 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, 3x Top 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 Stein Eriksen Lodge, St. Regis Deer Valley, Auberge Properties, and Capital One.

 

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High West Spirits

Utah's first distillery since the 1870's, and the only ski-in gastro-distillery in the world. Located in Old Town Park City, at the bottom of Quittin' Time ski run and next to the Town Lift, High West Distillery and Saloon is an intimate gathering place serving small plates of nouveau Western fare, a full selection of fine wine and spirits, and our own small-batch, mountain-crafted, award-winning whiskeys.

High West Distillery and Saloon started with one man’s passion to make a great Rocky Mountain Whiskey. Proprietor and distiller David Perkins married his background as a biochemist, his love of bourbon and cooking, and his passion for the American West to bring the craft of small-batch distilling back to Utah, of all places.

 

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