September 28, 7:00 P.M. Dinner: tupelo Park City Presented by Park City Area Restaurant Association

Featuring Co-owner and Executive Chef Matthew Harris and Master Botanical Distiller Sara Sergent

25 11th Ave, New York, NY 10011, USA

We are thrilled to welcome executive chef Matthew Harris of tupelo Park City for an evening of inspired cuisine. Stemming from his native Southern roots, Harris’s 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.  

Dining Table $170 | Internal Chefs Counter $185 | External Chefs Counter $150                   

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MENU

Welcome Cocktail
Smoked Old Fashioned with Alpine Distilling Black Bourbon, Cabernet Ice Wine, and Boozy Cherries

Hors d’Oeuvre
Compressed Green River Melon with Gold Creek Feta
Benton’s Country Ham Croquette with Fermented Honey
Waffles and Caviar 

Dinner
Beet and Gin–Cured Copper River King Salmon with Alpine Distilling Lemon Gin, Idaho Trout Roe, and Sourdough
Rudd Crossroads Sauvignon Blanc 2022
La Stellina's Black Summer Truffle Campanella with Crème Fraîche, Aged Parmesan, and Cracked Pepper
Rudd Crossroads Cabernet Franc 2021
Spiced Utah Elk Carpaccio with Cold Smoked Tupelo Farm Tomatoes, Miso, Pumpernickel, and Benne Seeds
Rudd Crossroads Cabernet Sauvignon 2018
Beef and Barley > A5 Wagyu Beef with Puffed Barley, Roasted Garlic Purée, and Swiss Chard
Rudd Oakville Estate Samantha's Cabernet Sauvignon 2020
Peaches and Cream > Tupelo Farm Peaches with Honey Butter Biscuit, Lavender Crème Fraîche, and Benne Seed Ice Cream

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About Matthew Harris:
Chef Matthew Harris began his culinary career with Kevin Rathbun and Pano Karatassos of the Buckhead Life Restaurant Group in Atlanta and went on to open the city’s critically-acclaimed Market by Jean-Georges, achieving four-star reviews. After training at Jean-Georges Vongerichten’s famed New York establishments, he opened J&G Grill (his second Jean-Georges restaurant) and the St. Regis Bar (at St. Regis Deer Valley) and settled in Park City for the long haul. Harris had the honor of cooking at the esteemed James Beard House in New York City, and recently opened RIME Raw Bar at Park City’s Deer Valley Resort, the world’s only slope-side raw bar.
An authentic practitioner of the principles of slow food and farm-to-table cuisine, Chef Harris has appeared on NBC’s TODAY Show, CBS’ Fresh From the Kitchen as a celebrity guest chef, and in Food & Wine, Bon Appétit, SKI, Esquire, and more.

About tupelo Park City:
Park City's newest fine dining establishment, tupelo, honors artisanal and sustainable producers worldwide. With notes of global inspiration and a nod towards quality ingredients, tupelo is sharing vibrant stories through lush, unconventional fare. Tupelo’s menu is inspired by chef/partner Matthew Harris’s world travels and personal experiences with sustainable, artisanal food producers. Tupelo Farm, Harris’s micro-farm located in Midway, Utah, cultivates seed-grown, pesticide-free produce to sustain the restaurant, and heirloom varietals including tomatoes, squash, Swiss chard, arugula, spinach, cucumbers, and rhubarb, to name a few.
Derived from the gold standard of honeys, the name tupelo reflects the adaptation of Harris’s native Southern roots to the Beehive State. Just as a hive is both vital to and dependent upon its environment, tupelo pays homage to the hyper-local, small-scale production model epitomized by bees. Like a bee that produces a complex honey by traveling from bloom to bloom, chef Harris's handcrafted cuisine is the distinct result of the farmers, fisherfolk, and artisans met during his cross-country travels.

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.

Event Policy

Reservation Policy:

All reservations are non-refundable and must be made in advance. Should the event be cancelled due to any unforeseen circumstances, including COVID-19, JBF will offer a range of options, including ticket exchanges, the option to donate tickets, or a full refund. For more information, contact platformbyjbf@jamesbeard.org.

Alcohol Disclaimer:

James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served. 

Dietary/Food Restrictions Policy:

Events at Platform by JBF are special one-night-only menus and we do not offer a la carte menus. If you have serious food allergies, we will work with the visiting chef team to do our best to accommodate but cannot guarantee that alternate options will be available for every course.