TICKETS ON SALE NOW FOR JAMES BEARD FOUNDATION EVENTS FEATURING PARK CITY CHEFS THIS SEPTEMBER 

Award-winning chefs and spirit companies of the Park City Restaurant Association are preparing their exquisite menus and unforgettable dining experiences to share at New York City’s Platform by the James Beard Foundation this fall. Tickets go on sale today for exclusive events taking place Thursday, Sept. 26 through Sunday, Sept. 29, 2024.

“What an honor it is for our remarkably talented culinary community to be in the spotlight on such a prominent dining stage as Platform by the James Beard Foundation,” Park City Area Restaurant Association executive director Ginger Wicks said. “These highly sought-after dining events sell out quickly, and we look forward to the opportunity to host such enthusiastic patrons who are eager to experience Park City’s exceptional dining scene.”

Tickets for the following events are on sale now at platformbyjbf.org/events. 

Riverhorse on Main with Alpine Distilling

Featuring Executive Chef Seth Adams and Master Botanical Distiller Sara Sergent
Thursday, Sept. 26 | (dinner) 7 – 10 p.m.
Dining Table $170 | Internal Chefs Counter $185 | External Chefs Counter $150   

Co-owner and Executive Chef Seth Adams of the distinguished Riverhorse on Main will use his decades of expertise to influence his American eclectic cuisine at this intimate fine dining experience in New York City. 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. 

High West Distillery 

Spend the Evening Sipping Distinctive Spirits and Sampling Western Fare by Executive Chef Michael Showers 
Friday, Sept. 27 | (cocktail party) 6:30 – 8:30 p.m.
$100

Executive Chef Michael Showers of High West Distillery will host a festive evening of elevated American Western 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. 

Courchevel Bistro with Alpine Distilling

Featuring Executive Chef Clement Gelas and Master Botanical Distiller Sara Sergent 
Saturday, Sept. 28 | (lunch) noon – 2 p.m.›
Dining Table $95 | Internal Chefs Counter $105 

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-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.  

Tupelo Park City with Alpine Distilling

Featuring Co-owner and Executive Chef Matthew Harris and Master Botanical Distiller Sara Sergent
Saturday, Sept. 28 (dinner) | 7—10 p.m.
Dining Table $170 | Internal Chefs Counter $185 | External Chefs Counter $150   

Executive Chef Matthew Harris of tupelo Park City prepares an evening of inspired cuisine. Stemming from his native Southern roots, Harris’ 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.  

Stein Eriksen Lodge with Alpine Distilling

Spend an Unforgettable Sunday with Vice President of Food & Beverage Operations, Corporate Chef Zane Holmquist and Master Botanical Distiller Sara Sergent
Sunday, Sept. 29 (brunch) | 1 – 3 p.m.  
Dining Table $95 | Internal Chefs Counter $105

Vice President of Food & Beverage Operations, Corporate Chef Zane Holmquist of Stein Eriksen Lodge leads 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 house-made 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. 

About 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. 

Located at Pier 57, 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.