Sundance Moët & Chandon Launch Party

Celebrate the opening of the Sundance Film Festival with Moët & Chandon Champagne at St. Regis Deer Valley’s annual launch party.

Ted Scheffler

January 19, 2024

I’m always game for anything that involves imbibing in France’s spectacular Moët & Chandon Champagne, so I am especially looking forward to a special event this weekend celebrating the launch of the Sundance Film Festival in Park City.

According to the organizers, “The St. Regis Deer Valley’s annual Sundance Launch Party with Moët & Chandon will be held at the Resort’s Vintage Room, arguably the most popular après spot in all of Park City. The Launch Party is open to St. Regis guests and the public 2:30-7:00 PM Saturday, January 20, 2024. Utah’s best, DJ Don will keep the vibe and sound lively. The St. Regis Deer Valley will serve complimentary caviar toasts to anyone making reservations and Moët & Chandon will give away its sought-after sunglasses and other logo-emblazed goodies. The Resort’s Master Mixologist Rob Dixon will saber bottles of Moët & Chandon using a REAL saber. The celebration is often referred to as, ‘‘the only party outside of Main Street during Sundance.’ Ski wear or après chic attire admired.”

“The crystal clear and heated 1600 SF Vintage Room beckons with shimmering modern chandeliers that reflect the pristine powder outside. Oysters are shucked behind a 30-foot wooden bar as expert mixologists serve signature cocktails and chefs prepare orders. Lounge and table seating are available, as are two raised VIP areas for a birds-eye view of all the activities and makes for great people watching. Food and libations can also be enjoyed on the outdoor deck and fire pit under the typically cornflower blue skies of Park City.”

“The menu was created by Executive Chef and avid skier Pierson Shields and includes Chips Crème Fraîche, Creamy Tomato Soup and Chili Bread Bowl. Moët Champagne, of course, and libations from the Winter Cocktail Menu including the most popular cocktail at the Resort, the 7452 Bloody Mary, named for the altitude of the Resort and made with Alpine Distilling Persistent Vodka and Wasabi Espuma; and the Belafonte made with Ron Zacapa 23 and St. George Spiced Pear are available. The Resort’s Signature Beers feature Cousin Jack and Main Street Mexican Lager are also available.”

Sounds like a terrific way to kick off the 2024 Sundance Film Festival. Hope to see you there!

Food & Drink, Sips, Utah Bites, Utah Stories, Wine, Spirits and Beer

Ted Scheffler

Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine, and travel writer based in Utah. He loves cooking, skiing, music, and reading, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers. Ted is also the author of the Utah Bites newsletter, which is published in partnership with Utah Stories. Before moving to Utah, Ted lived in New York City, and numerous states in the US, as well as in various countries overseas, Spain, Japan, Canada, Brazil, and Mexico. He earned a Master’s Degree in Anthropology from the Graduate Faculty of The New School for Social Research.

Food & Drink

Ruth’s Diner Marks Nearly 100 Years as an Emigration Canyon Landmark

A feisty woman, a trolley car, and a canyon. Nearly a century later, Ruth’s Diner still captures Utah’s history with its legendary biscuits, quirky charm, and loyal crowd.
Utah Real Estate

Can Regular Utahns Still Afford a Home?

Utah’s housing market may feel out of reach, but realtor and former attorney Asha Klarich believes there are still clear pathways to homeownership. From first-time buyer grants and ADUs to zoning reform and smarter financing, she lays out practical steps for everyday Utahns to break into the market.
Go Local

Utah Craft Whiskey: How Barrels and Utah’s Climate Shape Flavor

Utah’s craft whiskey scene is shaped by more than grain, yeast, and time. The state’s dry climate plays an unusually powerful role in how spirits age, intensifying the relationship between whiskey and the barrels that hold it.

Low humidity accelerates evaporation during aging, often claiming 14–18 percent of a barrel’s contents as the “angel’s share.” Unlike more humid regions where alcohol evaporates faster, Utah barrels tend to lose more water, concentrating flavor and driving proof upward over time. That accelerated interaction pulls sugars, tannins, and spice from the wood more quickly, creating whiskeys that often taste older and more structured than their age statements suggest.

To understand how Utah distillers are deliberately harnessing climate, char, and finishing barrels to shape flavor, two producers at the forefront of that experimentation — Sugar House Distillery and Spirits of the Wasatch — shared how barrel choices influence everything from sweetness and spice to texture and proof.

*The remainder of this article is available to Utah Stories subscribers and includes in-depth reporting from Utah distillers on barrel selection, aging techniques, and experimental finishes.

To access this post, you must purchase Utah Stories (Digital + Print) or 3 month free trial (Digital).
Food & Drink

Utah Fall Dining Highlights: Fleming’s, La Stellina, Hill’s Kitchen

This fall, Utah’s dining scene serves up elevated flavors and festive fun. From La Stellina’s seasonal Italian menu and Fleming’s Chef’s Signature Series to Hill’s Kitchen’s Howl-o-Ween celebration, there’s something for every palate — and even for your pup.