This fall, High West will head east to showcase their 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 on Friday, November 8 at 7:00 p.m.
After collaborating with five other renowned Park City chefs to cook a meal at the historic James Beard House last fall as part of a Park City Area Restaurant Association effort, High West Distillery has been handpicked. to return this year to create a pure Western Dining – and soaking up – experience for James Beard’s guest.
The crisp fall evening will feature a 5-course meal of original High West culinary creations carefully crafted to complement the distillery’s prestigious whiskey collection. The dinner menu was created by Executive Chef Michael J. Showers, whose culinary influences stem from his dining experience in the Pacific Northwest, San Sebastian, Spain and Montana before moving to Park City. . His emphasis on local, seasonal and farm-to-table cuisine is evident in the dinner and event pairings.
Space is limited, so please guarantee your reservation as soon as possible. Additional event details and ticket information are available at https://www.jamesbeard.org/events/high-west-whiskey-dinner.
Here is the recipe for the delicious macaroni and cheese, chanterelles, porcini mushrooms and truffles:
- 1 cup chanterelles, cleaned and roasted
- 1 cup porcini mushrooms, cleaned
- 2 tablespoons of chopped shallot
- 1.5 pints of cavatappi or macaroni, cooked
- 3 cups of pecorino fat cream * complete the day before
- 2 cups of grated pecorino
- 1 tablespoon of white truffle oil
- 2 tablespoons of fresh thyme, lightly chopped
- 1 piece of fresh Burgundy truffle
- Pinch of salt and pepper
- Mix the clean mushrooms with olive oil, salt and pepper and roast for 12 minutes at 375 degrees, set aside.
- In a heavy-based saucepan, heat over medium-high heat and slowly cook the shallots until translucent.
- Add the mushrooms and thyme and reduce the heat to medium.
- Stir in the cream until a bubble forms, then work in the pecorino until it is completely incorporated.
- Drizzle with truffle oil and season with salt and pepper.
- Generously grate the truffles and serve.
* For the fatty cream: Reduce 1 aq of heavy by 30% and incorporate 1 cup of pecorino, a good pinch of black pepper and let cool for at least 2 hours.
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