September 27, 6:30 P.M. Cocktail Party: High West Distillery Presented by Park City Area Restaurant Association
September 27, 2024 06:30 PM
Spend the Evening Sipping Distinctive Spirits and Sampling Western Fare By Executive Chef Michael Showers
25 11th Ave, New York, NY 10011, USA
Executive chef Michael Showers of High West Distillery in Park City, Utah, will host a festive evening of elevated Western Mountain 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.
General Admission: $100
MENU
Curried Egg Salad with Smoked Duke’s Mayo, Ossetra Caviar, and Brioche
Contains gluten
Bison Tartare with Black Truffle, Rosemary Hash Brown, and Horseradish
Contains alliums and gluten
Duck Fat Cornbread with Cherry–Foie Gras Butter
Contains dairy and gluten
Utah Elk Schnitzel with Aged Gruyere Spätzle, Artichoke–Parsley Pistou, and Lemon
Contains alliums, dairy, and gluten
High West Spritz> High West Bourbon, Strawberry infused Cappelletti, Club Soda, and Cinnamon Simple Syrup
Espresso Martini > High West Campfire Blended Whiskey, Zucca, Cold Brew, Cinnamon, and Strawberry-Infused Cappelletti
Old Fashioned > High West Double Rye, Angostura Bitters, and Demerara
About Executive Chef Michael Showers:
Michael Showers joined High West as the executive chef in 2018. He attended the Culinary Institute of America at St. Helena in California, then after working abroad in San Sebastian, Spain, he returned home to Seattle. Showers then headed to Montana to take the executive chef role at The Gallatin Gateway Inn, after which he moved on to The Lodge at Sun Ranch, named one of the Travel Channel’s top three eco-lodges in the hemisphere in 2007. During this time, he became certified as a Level 2 Wine Professional through the Culinary Institute of America.
Upon moving to Park City, Showers became the executive chef at the Goldener Hirsch Inn at Deer Valley Resort. Under his direction, the restaurant maintained its AAA 4-Diamond award and earned the “Best Restaurant in Park City” title from Salt Lake Magazine in 2010. After becoming corporate chef and seafood specialist for Nicholas & Co., Showers opened the Dejoria Center in Kamas, Utah in 2015 as executive chef and food and beverage director. Since 2018 he has led the High West culinary team, pairing innovative Western Mountain cuisine with High West’s award-winning whiskeys.
About Master Distiller Brendan Coyle:
Born and raised in Minnesota, Brendan Coyle was no stranger to brisk winters before settling in the mountains. He headed west in 1999 to relocate to Salt Lake City to attend the University of Utah and begin his career crafting spirits and brewing beer with RedRock Brewing Company. After several years learning the art and science of brewing specialty beers he was determined to take his appreciation to a professional level. Coyle traveled overseas to Edinburgh, Scotland where he completed a Master’s of Science in Brewing and Distilling Sciences at Heriot-Watt University in Edinburgh.
Between his passion for skiing and a love of southern Utah, Coyle was drawn back to Park City to join the High West team in early 2008. As master distiller, Coyle oversees new product development, quality assurance of each product line and their respective processes, and consistency across High West’s world-class spirits. Passionate about the distilling industry’s blend of art and science, Coyle utilizes distinctive flavor profiles and extensive blending techniques to create truly unique whiskey blends for High West enthusiasts around the world.
About Beverage Manager Holly Booth:
Born and raised in a small town in Colorado, Holly Booth combined her love for hospitality and the Rocky Mountains by finding a home in Park City, Utah. After a tenure in the financial services industry, Booth started her bartending career in 2009 at The Spruce Restaurant located inside the Waldorf Astoria Park City. She carefully developed her craft bartending skills and attended rigorous bartending programs such as BAR 5 Day in New York to further her cocktail education. Booth joined High West in 2010, ascended to lead bartender in 2011, and teamed up with then-bar director Steve Walton, who is now High West’s director of hospitality, to grow the High West bar program spanning all three locations: The Saloon in Park City, The Distillery in Wanship, and High West’s fine dining establishment, Nelson Cottage.
About Beverage Director Steve Walton:
Steve Walton began his bartending career working behind the bar in his local pub in a small fishing village in Leigh On-Sea, England. It was working at the Ship Public House where he found his passion for hospitality and his enjoyment of being behind the bar.
Walton’s love of the outdoors brought him to Park City in 2006 where he began working for Bacchus Management Group at the award-winning restaurant, Spruce. Steve joined the High West team in 2011 and soon took over co-managing the bar program. High West was soon nominated for a James Beard Award for Outstanding Bar Program for two consecutive years. After six years managing the bar, he was promoted to Beverage Director, overseeing all beverage operations for High West. Walton also founded the Utah chapter of the United States Bartenders Guild (USBG) and served as President for its first four years. He competed in the USBG World Class Cocktail competition in 2016 and was one of 12 competitors who made it to the Southwest regional finals held in Park City.
About Park City Area Restaurant Association:
The Park City Area Restaurant (PCARA) is a 501c (6) non-profit organization comprised of over 70 Park City area restaurants created to promote the uniqueness of restaurants in this majestic area of Utah. The PCARA enjoys touting cuisine with originality served up in a resort-town atmosphere that will take guests away from the mundane. PCARA believes that if someone wants great food, a carefree atmosphere and a quick escape from the ordinary, a visit to Park City for breakfast, lunch or dinner is the right choice.
Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.
James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.