NEW FINE DINING RESTAURANT OPENS ON PARK CITY'S MAIN STREET

December 8 2015

PARK CITY, UTAH (December 8, 2015) — With the Grand Opening slated for Dec. 10, 2015, tupelo is the newest fine dining establishment to make its mark on Park City's renowned culinary scene. A new creation from acclaimed chef Matt Harris, tupelo will feature globally inspired, artisanal cuisine crafted from sustainable and locally sourced products. 

Located in the heart of Park City's historic Main Street in a three-floor, 1925 building, tupelo features such products as fresh Idaho trout, natural Bear Lake lamb, heirloom Sea Island beans and housemade ricotta. Each ingredient is carefully chosen to offer a vibrant, enlightening experience for diners, with dishes ranging from 48-hour braised veal cheek with parsnip puree to crispy marble potatoes with indulgent bone marrow butter. With a wine cellar that retains its original cast iron boiler and a fully stocked craft cocktail bar, tupelo values merriment and warmth as much as it does refined cuisine. 

“Opening tupelo in Park City is the crowning achievement of years of dedication to my craft,” said Matt Harris, chef and partner of tupelo. “I've traveled the world over to meet small-scale and artisanal producers to glean their techniques firsthand and I've always been an avid proponent of slow food and farm-to-table cuisine. Our menu recounts the stories experienced along the way, with a nod to sustainable production in every dish.” 

The name 'tupelo' is derived from famed tupelo honey, native to the American Southeast. Tupelo trees bloom for a brief, spectacular moment and the delicate honey produced from their sunburst-shaped blossoms is considered the gold standard of honeys. Tupelo honey is a labor-of -love, as is Chef Harris' relentless exploration of food terroir. Park City's tupelo reflects the adaptation of Chef Harris' Southern roots to the Beehive State and is inspired by the hyper-local, small-scale production model that bees epitomize. 

Chef Harris refined his talent and rose to head chef positions in major culinary empires, such as Jean-George Vongerichten, and Kevin Rathbun and Pano Karatossos' Buckhead Life Restaurant Group to name a few. He has appeared on CBS' Fresh From the Kitchen as a celebrity guest chef and in Food and Wine, SKI, Esquire and more. 

Complimenting tupelo's expertly crafted fare, the restaurant itself features exposed brick, pickled hardwood floors, ample atrium-style lighting and an ambiance-enhancing color palette of bold mustards, elegant plums, refined midnight greys, earthy cream, sage and blue tones. Glass shaded bulbs, sleek leather chairs and live-edge wood herald elements of both 20th century industry and modern farmhouse complete the look. 

To learn more about the grand opening of Park City's tupelo, contact Christa Graff with Graff Public Relations, LLC, at 435.640.7921 or christa@graffpr.com. Additional information, hours of operations and reservations are available at tupeloparkcity.com

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ABOUT TUPELO

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. Located at 508 Main Street in a three-story, 1926 historic building in the heart of Park City, Utah, tupelo’s menu is inspired by Chef/Partner Matthew Harris’ world travels and personal experiences with sustainable, artisanal food producers.  

Derived from the gold standard of honeys, the name tupelo reflects the adaptation of Harris’ native Southern roots to the Beehive State. Just as a hive is both vital to and dependent upon its environment, tupelo also 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' handcrafted cuisine is the distinct result of the farmers, fisherfolk, and artisans met during his cross-country travels. With skills honed in major culinary empires, such as Jean-George Vongerichten, Kevin Rathbun, and Pano Karatossos' Buckhead Life Restaurant Group, Chef Harris is a long-time practitioner of slow food and farm-to-table cuisine. He has appeared on CBS' Fresh From the Kitchen as a celebrity guest chef and in Food and WineSKIEsquire and more.  

For reservations and more information, visit the restaurant's website at tupeloparkcity.com

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