High West Distillery is heading east this November. The famous distillery will showcase its culinary classics paired with their award-winning spirits for an exclusive dinner. Led by Executive Chef Michael J. Showers, the dinner will take place at the James Beard House in New York City on Friday, November 8th, at 7pm.
“It is an absolute honor to prepare a meal at the renowned James Beard House,” High West Executive Chef Michael J. Showers said. “We are thrilled to bring High West’s unique alpine cuisine and a selection of our finest spirits for guests to imbibe, savor and enjoy.”
After collaborating with five other renowned Park City chefs to prepare a meal at the historic James Beard House last fall, High West Distillery was hand-picked to return this year to create a purely High West dining and imbibing experience for James Beard guests.
The autumn evening will feature a range of High West Distillery cocktails and hor d’oeuvres, followed by a 5-course meal.
Hor d’oeuvres served will include an American Prairie Compressed D’Anjou Red Pear with Sesame & Nori, and Ginger & Duck Meatball with Whiskey Fish Sauce Caramel.
Cocktails will be the High West Old Fashioned Old Fashioned: High West Rendezvous Rye, Double Rye!, Demerara, Angostura, Orange, Lemon; and Wand’rin Star: High West Double Rye!, House Made Campfire Drambuie, Ramazzotti, Angostura, Grapefruit.
“[For the menu], we want to take our version of hospitality in Park City and bring it to Manhattan,” says Showers.
Chef’s culinary influences stem from his experience cooking in Seattle, Spain, and Montana before settling in Park City. He had the pleasure of working with James Beard Award-winning chefs in Seattle. Chef Showers was also at Montage Deer Valley for two years. His emphasis is always on local, seasonal and farm-to-table cooking.
“Once we distilled the menu (pun intended), we came up with something that we are really excited about and very proud of,” adds Showers.
Courses will include a Fried Rabbit & Waffle: Buttermilk Fried Rabbit, Malted Barley, Sorghum & Rosemary Waffle, Maple & Sweet Chile Syrup; and “Corned Beef & Cabbage”: Niman Ranch Bavette, Tallow Fried Heirloom Potatoes, Creamed Napa Cabbage, and Sauce Au Poivre.
Lastly, dessert will be a Huckleberry Posset: Spruce & Late Harvest Huckleberry Posset, Brown Butter, and Oat & Pine Nut Shortbread.
Steve Walton, High West Beverage Director, and Arianne King, Whiskey Ambassador, have chosen a mixture of cocktails and spirits that pair perfectly with Chef’s delicious creations.
Tickets to dinner are $140 per person for members and $180 for non-members.