One of the most exciting achievements for chefs and restaurant owners is cooking for or being lauded by the James Beard Foundation, one of the premiere organizations recognizing talent and achievement in the culinary arts. On Sept. 25-29, Park City Area Restaurant Association (PCARA) is hosting culinary experiences at the foundation’s newest endeavor, Platform at Market 57 food hall in New York City.
PCARA used a competitive application process to select five restaurants and two distilleries that will highlight the essence of Park City at the state-of-the-art show kitchen and educational space. Each chef will be preparing different meals at different times of the day throughout the weekend.
“We are incredibly thrilled at the opportunity to bring Park City’s exceptional culinary talents to Platform by the James Beard Foundation this September,” says Ginger Wicks, executive director PCARA. “While the five-day event will kick off with a collaborative reception with all the chefs, each will also host an individual event.”
Mountain connected with the local distilleries and award-winning chefs, all with previous experience cooking at the James Beard House, about this unique opportunity.
Clement Gelas
Clement Gelas, executive chef of Courchevel Bistro and senior director of club operations for Talisker, is attending the James Beard Foundation Platform event alongside head chef Maria Mantilla.
“I’m excited Chef Maria is coming with us,” says Gelas. “She’s a key part of the team. Together, we’ll make a big impact on the event, which will hopefully lead to more recognition. I’d love to get the word out to the Park City and Salt Lake City communities.”
The lunch menu they are preparing will have a few differences from their typical seasonal offerings but will be in line with Courcheval’s alpine bistro with a touch of French flavors. Gelas says they’re planning smoked fish rillette, a light salad, a hot dish and a small appetizer to kick things off.
As a French native, it’s second nature for Gelas to infuse both the culinary influences of his homeland and the alpine flair of Park City. “We have an amazing team that can’t wait to represent Park City in the big city,” he emphasizes.
Michael Showers
High West Distillery
Like Gelas, Executive Chef Michael Showers has been to the James Beard House twice before to show off High West Distillery, but this trip will be his first to Platform. High West has a tasting room and restaurant, The Refectory, at its Wanship location as well as High West Saloon and Nelson Cottage in Park City.
“I’m stoked,” Showers says. “I’m excited to collectively go out as part of a broader Park City representation. I don’t have a lot of nerves now, but who knows how that will change as we get closer.”
Showers has been at High West for a few years now and combines his love of traditional barbecue with classic whiskey flavors to craft menus, which can be described as quintessential western American.
High West will focus on projecting Park City’s mountain aesthetic. The alpine cuisine found on their menu during an après ski hangout is similar to what they will be offering. With food ranging from small bites to smoky flavors of meat, they will transform Platform into an après lounge.
“You know that feeling when you’re out enjoying a good après session and the vibes are high?” Showers inquires. “That’s the feeling we’re going to try and recreate. We have a great brand team that will lean into this with our menu. I’m excited to bring Park City to Manhattan.”
Ryan Williams and Seth Adams
Riverhorse on Main
Riverhorse on Main in Park City is known for its high-end dining, exquisite atmosphere and eclectic American cuisine that leans into local and seasonal flavors. Chef de Cuisine Ryan Williams is looking forward to bringing a taste of this Park City gem to Platform.
“There’s no reason to be nervous,” Williams says. “Seth Adams, the executive chef and owner, and I have been working together for almost 12 years. Between the two of us, we have over 45 years of experience in restaurants ranging from fast casual to large hotels and fine dining.”
Riverhorse will be preparing an appetizer on opening night and a multicourse dinner the following evening, focusing on new dishes from their menu. Williams and Adams plan to use a mix of Utah and local New York ingredients to create a best of both worlds scenario.
The duo has cooked at the James Beard House, and Riverhorse has hosted several celebrity chefs. “We are honored to be a part of the selected restaurants,” Williams says. “We’re also excited to bring out a secret weapon for everyone’s favorite course, dessert, so keep an eye out for that.”
Zane Holmquist
The Stein Collection
Zane Holmquist, executive chef and director of food and beverage at The Stein Collection, has cooked at the James Beard House four times for various cooking expos.
“I’m very excited about the event,” Holmquist says. “Some of the most talented chefs in Park City will get to show off what we do here to the New York City market and media. It will be fantastic recognition for everyone in our town.”
Dishes on Stein’s brunch menu will be served, along with some unique items for the Platform event. Quintessential Scandinavian flavors will be carried through foods, along with some Latin flavors that come from South American team members. Food vendors representing Utah heritage also are contributing to the menu.
Holmquist spent years traveling and cooking across the country and overseas, which led to the many flavors featured in his cooking. Quality ingredients combined with worldly flavors are his hallmark.
“This opportunity puts a nice light on Park City and how amazing our cuisine is here,” he says. “For Stein, brunch is such a big feature of what we do here. It’s a key meal to showcase because it isn’t common, so a lot of fun things will come out of it.”
Matthew Harris
Owner and head chef Matthew Harris also is no stranger to the James Beard House. He makes his way back to New York City a few times a year to visit friends and indulge in and learn from the culinary experiences there. After starting his career training with Jean-Georges Vongerichten’s New York restaurants and opening one in Atlanta, Harris was invited to bring his talents to the mountains.
“I’m super excited to go,” Harris says. “It’s exciting to be there and be cooking for everyone in attendance; even just being included in the event is an honor.”
Harris says he plans to showcase menu items that utilize foods from Utah and what chefs can do with this abundance. For example, he expects to make honey butter, elk Bolognese and hot honey parmesan part of his plans for Platform.
In addition, the dinner tupelo prepares for Saturday night will be paired with drink options from Alpine Distilling and High West Distillery. Harris also hopes to weave the spirits from these distilleries into the food portion of tupelo’s menu and to showcase hors d’oeuvres that pair well with the beverages.
SCHEDULE AT A GLANCE
These Park City events at Platform by the James Beard Foundation are open to the public. Purchase tickets at platformbyjbf.org.
Sept. 25: Park City showcase with all chefs and distillers
Sept. 26: Dinner by Riverhorse on Main
Sept. 27: Après event by High West Distillery, including cuisine and spirits
Sept. 28: Lunch by Courchevel and dinner by tupelo
Sept. 29: Brunch by The Stein Collection partnered with Alpine Distilling
SPOTLIGHT ON SPIRITS
While many people think about pairing wine with meals, why not cocktails? Especially when Park City is home to two well-known distilleries: Alpine Distilling and High West Distillery.
Alpine Distilling’s Elevated Gin is some of the most decorated gin in the U.S., notes owner and botanical distiller Sara Sergent, who is excited to represent Park City’s culinary and craft scene. “We’re delighted to be partnering with all the chefs on different craft cocktails showcasing our gin, liquors and whiskeys,” she says. “We’re planning a different cocktail with each chef.”
In addition to making spirits, Alpine Distilling operates Alpine Distilling Social Aid & Pleasure Club on Park City’s Main Street.
“It’s always great to go to New York and preach the whiskey gospel,” adds Holly Booth, beverage manager for High West Distillery. “This event is a great way to experience High West in a slightly different setting. The New York City pop-up is a fun shift of mindsets, like an après vacation in the city.”
Booth says their menu will be like what you’d find in Park City, such as hot toddies, cider drinks and cocktails that are simple, straightforward and highlight the flavors of High West’s whiskey. They also are considering a whiskey pairing as part of dessert cocktails and the welcome event.
