Ski Utah Press Release

Public Relations Director


Festive, Fine Dining Menus Offered for Holiday Celebrations

PARK CITY, UTAH (December 14, 2015) — tupelo, Park City's newest fine dining establishment, is serving holiday cheer with special, gourmet meals offered for Christmas Eve, Christmas Day and New Year's Eve. Inspired by global fare and incorporating artisanal, sustainable products in every dish, tupelo's indulgent holiday meals add merriment and warmth to any celebration. 

Located at 508 Main Street in a three-story, 1926 historic building in the heart of Park City, tupelo's Christmas Eve and Christmas Day prix fixe dinners feature five savory courses for $105 for adults and $55 for children ages 5 to 12 (kids 5 and under are free). For Christmas Eve, the first course offers seared Maine scallops and golden squash with toasted pumpkin and benne seeds. Second course includes housemade pappardelle, braised rabbit, fried creminelli ham and crispy Brussels sprouts. Third course is roasted duck breast with squash farro, winter greens and almond puree. Fourth course is pan roasted elk, baked beans, candied dates, passion fruit and bacon. The final course features sticky toffee pudding, pecans and a spiced chantilly cream. 

Christmas Day's menu starts with Maine crab fritters with hot sauce butter, sweet and sour okra and Aleppo chile. Second course brings potato-ricotta raviolo with braised pork, mint, farm egg and pickled greens. Third course offers roasted Maine scallops, cauliflower, capers, golden raisins and fried shallots. The fourth course features Wagyu strip, parsnip puree, pomegranate and smoked mustard. The delectable feast is topped off with a warm whiskey apple cake with egg nog ice cream. 

To ring in the new year, tupelo's New Year's Eve five-course dinner will be offered at $125 for adults, with an optional wine pairing for $75, and $65 for dinner for children ages 5 to 12 (5 and under are free). The evening starts with Kampachi tartare, crispy potatoes, passion fruit puree, chives and Snake River caviar. Second course is risotto, winter truffles, smoked pecorino and brown butter. Third course boasts pan roasted steelhead trout, gold rice, field peas and lobster butter. Fourth course is Sous Vide Wagyu strip, wild mushrooms and marrow. The dessert course finishes the evening with a chocolate chestnut cheesecake, XOXO sauce and pomegranate ice cream.  

All holiday dinners require reservations and vegetarian menu options are available, if requested in advance with the reservation. Reservations can be made by calling 435.615.7700 or emailing For more information regarding tupelo's holiday specials, contact Christa Graff with Graff Public Relations, LLC, at 435.640.7921 or Additional restaurant information is available at

# # #


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