High West Distillery Invited to James Beard House

High West Distillery Invited to James Beard House

This fall, High West will head east to showcase its culinary classics paired with their award-winning spirits for an exclusive dinner.  Led by Executive Chef Michael J. Showers, the unforgettable evening will take place at the James Beard House in New York City on Friday, November 8, at 7:00 p.m. 

“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 as part of an effort by the Park City Area Restaurant Association, High West Distillery was hand-picked to return this year to create a purely High West dining – and imbibing – experience for James Beard guests. 

Michael J. Showers (High West)
Michael J. Showers (High West)

“The Beard House is absolutely delighted to be welcoming the High West team to showcase an entire evening devoted to exploring the regionality and relationship between beautifully crafted whiskey’s and the kind of rugged and elegant cuisine that best supports them, said Izabela Wojcik, director of house programming for The James Beard Foundation. “It’s an opportunity for our guests to really get a sense of place. We’ve enjoyed seeing High West’s truly fabulous whiskies pop up on chef menus from time to time but it’s the first time we have the complete story, on the plate and in the glass!”

The crisp, autumn evening will feature a 5-course meal of original High West culinary creations carefully crafted to complement the Distillery’s esteemed whiskey collection. The dinner menu was created by Executive Chef Michael J. Showers, whose culinary influences stem from his experience cooking in the Pacific Northwest, San Sebastian, Spain, and Montana before settling in Park City. His emphasis on local, seasonal and farm-to-table cooking is evident in the event’s dinner & pairings.  

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 to provide guests with a truly unique tasting experience.   

Cocktails & Hors D’oeuvres

Ginger & Duck Meatball, Whiskey Fish Sauce Caramel

Kumquat & Mustard Marmalade, High West Ash & Barley Cheddar, Crumb Brothers Rye

Porcini & Chanterelle Mac ‘n Cheese with Italian Truffle

American Prairie Compressed D’Anjou Red Pear with Sesame & Nori

High West Old Fashioned Old Fashioned

High West Rendezvous Rye, Double Rye!, Demerara, Angostura, Orange, Lemon

Wand’rin Star

High West Double Rye!, House Made Campfire Drambuie, Ramazzotti, Angostura, Grapefruit

Bread & Butter

Caraway Parker House Roll & Gold Creek Butter

Trout and Caviar

Rye Barrel Smoked Birch Springs Trout and its Caviar, Green Apple & Jalapeño

Paired with High West Double Rye!

Fried Rabbit & Waffle

Buttermilk Fried Rabbit, Malted Barley, Sorghum & Rosemary Waffle, Maple & Sweet Chile Syrup

Paired with High West Valley Tan

Autumn Harvest Salad

Pickled Acorn Squash & Beets, Smoked Date Conserve, Chickweed, XO Vinaigrette

“Corned Beef & Cabbage”

Niman Ranch Bavette, Tallow Fried Heirloom Potatoes, Creamed Napa Cabbage, Sauce Au Poivre

Paired with “Le Bouvier” Cocktail – High West American Prairie Bourbon, Cognac, Yellow Chartreuse, Fino Sherry, Orange, Cherry

Huckleberry Posset

Spruce & Late Harvest Huckleberry Posset, Brown Butter, Oat & Pine Nut Shortbread

Paired with High West Midwinter’s Night Dram

Seats are limited, so please secure your reservation as soon as possible. Additional event details and ticket information can be found at https://www.jamesbeard.org/events/high-west-whiskey-dinner.

Stuart is the founder, writer and wrangler at several sites including Gastronomic SLC, Utah Now and, The Utah Review; Stuart is a former restaurant critic of more than five years, working for the Salt Lake Tribune and has worked extensively with other local publications from Utah Stories through to Salt Lake Magazine and Visit Salt Lake.