Deer Valley Resort Chefs To Cook At New York City's James Beard House

DEER VALLEY RESORT; PARK CITY, UTAH (August 1, 2019) – Deer Valley Resort’s world-class culinary team will bring their award-winning alpine cuisine from the Wasatch Mountains to the Big Apple when they prepare an unforgettable dinner at New York City’s esteemed James Beard House on Friday, October 25, 2019. The James Beard Foundation (JBF) recently announced that six of Deer Valley’s culinary professionals will be cooking at the landmark James Beard House, including Food and Beverage Director Jodie Rogers, Silver Lake Lodge Executive Chef Chris Gibson, Executive Pastry Chef Stephen Harty, Snow Park Lodge Executive Chef Brian Henning, Goldener Hirsch Inn Food and Beverage Director Ryan Burnham, and Empire Canyon Lodge Executive Chef Ryan Lloyd.

Beginning with a fundraising dinner cooked by Wolfgang Puck in early 1987, the James Beard House has become a milestone in the careers of chefs including Tom Colicchio, Marcus Samuelsson, Nancy Silverton and Dominique Crenn.

“To be selected to prepare a meal at the world-renowned James Beard House is an extraordinary honor,” said Todd Shallan, Deer Valley Resort president and chief operating officer. “We are thrilled for the opportunity to have our acclaimed staff showcase their incredible talents with New York City guests for a unique Deer Valley dining experience.”

“The Beard House is absolutely delighted to be hosting this dinner, as it not only represents an opportunity for our guests to meet a group of chefs from such an enchanting place, but more to our mission, to explore the flavors, the regionality, and the impact these chefs have had on their community,” notes Izabela Wojcik, the Director of House Programming for the James Beard Foundation.

The evening will begin with a cocktail reception and canapés, followed by a five-course meal. The menu includes original, inspired creations featuring flavors of Deer Valley’s full-service restaurants, including Seafood Buffet’s Garlic Buttered Seared Scallops, The Mariposa’s Wild Mushroom Beggars Purse, Fireside Dining’s Grilled Guinea Hen Gnocchi and Goldener Hirsch’s Utah Lamb. The meal will conclude with an elegant Chocolate Trio showcasing the resort’s in-house bakery talents.

Tickets to the exclusive event are $180 per person and will be available for purchase by August 7, 2019, at jamesbeard.org/events.

To learn more about the James Beard House dinner featuring Deer Valley’s culinary team, please contact the resort’s senior communications manager, Emily Summers, at 800-424-DEER (3337) or 435-645-6522. Additional information on resort offerings, lift tickets, lodging and dining reservations is available at deervalley.com. To follow resort happenings on social media, search #DeerValleyMoment.


About Deer Valley Resort
Deer Valley Resort revolutionized the ski industry by being the first North American resort to provide the first-class service one would receive at a five-star hotel. The resort offers 21 chairlifts, 103 ski runs, six bowls, 14 restaurants, 300 annual inches of powder, three elegant day lodges, 2,026 acres of alpine skiing, hundreds of luxury accommodations and a renowned Ski School and Children’s Center. The resort proudly brings the same commitment to customer service for summer activities as it does the winter season. Summers at Deer Valley are filled with nonstop activity, such as lift-served mountain biking, hiking and scenic chairlift rides, Summer Adventure Camp for children, award-winning cuisine and music-filled evenings at our renowned Snow Park Outdoor Amphitheater. Deer Valley is one of the finest year-round vacation destinations in the world.

About the James Beard Foundation
The James Beard Foundation’s mission is to promote good food for good™. For more than 30 years, the James Beard Foundation has highlighted the centrality of food culture in our daily lives. Through the James Beard Awards, unique dining experiences at the James Beard House and around the country, scholarships, hands-on learning, and a variety of industry programs that educate and empower leaders in our community, the foundation has built a platform for chefs and asserted the power of gastronomy to drive behavior, culture, and policy change around food. To that end, the foundation has also created signature impact-oriented initiatives that include our Women’s Leadership Programs aimed at addressing the gender imbalance in the culinary industry; advocacy training through our Chefs Boot Camp for Policy and Change; and the James Beard Foundation Leadership Awards that shine a spotlight on successful change makers. The organization is committed to giving chefs and their colleagues a voice and the tools they need to make the world more sustainable, equitable, and delicious for everyone. For more information, visit jamesbeard.org; subscribe to the digital newsletter Beard Bites; and follow @beardfoundation.