Park City Chefs Headed to Platform in NYC

This news regarding some of Park City’s most talented chefs just landed. According to the Park City Area Restaurant Association (PCARA), they “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. Executive Chef Clement Gelas with Courchevel Bistro, Executive Chef Michael Showers with High West Distillery, Chef Carlos Segura with Pendry Park City, Co-owner and Executive Chef Seth Adams with Riverhorse on Main, Executive Chef and Director of Food and Beverage Zane Holmquist with The Stein Collection, and Co-owner and Executive Chef Matthew Harris with tupelo Park City will present their finest dishes and cocktails at events in New York City September 2024. In addition, High West Distillery and Alpine Distilling will feature the spirit component of the events.”

“We are incredibly thrilled at the opportunity to bring Park City’s exceptional culinary talents to Platform by the James Beard Foundation next fall,” Park City Area Restaurant Association executive director Ginger Wicks said. “Congratulations to our PCARA members who have been chosen to showcase their creativity and expertise, while representing our esteemed culinary community.”

“Events at Platform by the James Beard Foundation will be made possible by funds received from a Summit County Restaurant Tax Grant. Sixteen PCARA members submitted applications, and a selection committee consisting of PCARA Board Members and representatives of the Park City Chamber Bureau, Summit County Tax Grant, and the Utah Office of Tourism assisted in choosing the winners,” according to PCARA. 

According to the James Beard Foundation, “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.”

New Fall/Winter Menu @ Log Haven

Chef Dave Jones, Sous Chef Todd Hoffee and the Log Haven culinary team have released a sparkling new menu with a number of tempting new dishes for fall & winter. 

A terrific new appetizer is Jalapeño Queso Fresco Crab Cakes and in the salad department there’s a Baby Kale Salad on the menu with toasted pecans, smoked cheddar cheese, dried cranberries, and creamy maple dressing. 

I loved the clever take on traditional carbonara: Risotto Carbonara with speck, peas, pecorino and egg yolk. Meat lovers will enjoy the Seared Porcini-Crusted Filet with Madeira sauce, mascarpone whipped Yukon potatoes, haricot verts, hazelnuts, pickled currants, and Point Reyes Blue compound butter. There’s also a new Grilled Elk Striploin with spaghetti squash, yam fingerlings, whipped goat cheese, and pomegranate-Port reduction. 

Fish and seafood fans will want to check out the Togarashi Seasoned Tuna with pan-fried udon noodles, scallions, chili crisp, tempura Maitake, blistered shishitos, and yuzu ponzu sauce, as well as Chef Jones’ Dill Pressed Salmon with roasted Tokyo turnips, carrot butter broth, beluga lentils, smoked olive vinaigrette, and cow’s milk Feta. In addition, there is a new vegan entree of Stir-Fried Jasmine Rice and Tempeh with kimchi, market vegetables, and cashews, finished with Log Haven’s own blended stir-fry sauce.   

Deer Valley Thanksgiving Class & Takeout Feast

The Deer Valley Resort culinary team invites you to “Spice up your Thanksgiving table with a dash of culinary creativity! Join us for a Thanksgiving themed class and learn how to whip up sides and salads that steal the show. From innovative twists to timeless classics, it’s a dance of flavors that will make your holiday feast shine.” The Thanksgiving Sides and Salads at Deer Valley Resort takes place on Sunday, November 19 from 3:30 to 5:00 p.m.

Or, if you’d prefer to have the pros do the kitchen work, you can “Relax and savor Deer Valley’s hassle-free feast, featuring succulent roasted turkey breast, mouthwatering sides like green bean au gratin, wild mushroom stuffing, and creamy baked mac and cheese, along with tempting desserts. Whether you’re hosting a gathering or enjoying an intimate dinner, Deer Valley has you covered.”

“All orders are available for pickup at the Deer Valley Café, ensuring that you can focus on creating cherished moments with your loved ones while we take care of the culinary delights.”

“Please place orders by 3:30 p.m. on Monday, November 20, 2023. Orders will be available for pick up on Wednesday, November 22, 2023.”