tupelo Park City

Every winter we clear a night for High West, and this year’s lineup is the rarest we’ve poured. Join us Friday, November 13, at 6:30 PM for four courses from Chef Matt, each one written to a whiskey you’d be hard pressed to find anywhere but the distillery. Your $60 ticket covers dinner only. The whiskey pairing is a separate $75 add-on, so please select it when you book if you’d like the pours. ID verification will occur at the dinner. The Menu: First. Buttermilk fried quail with spiced honey, creamed grits, and charred scallion. Poured with Bourye, High West’s blend of bourbon and rye. The name mashes the two together, like the jackalope on the label. Second. Wagyu strip loin with black cherry bordelaise, cacao nib, parsnip purée, and roasted maitake. Poured with The Prisoner’s Share, a blend of straight whiskeys finished in red wine barrels from The Prisoner Wine Company. Third. Chef’s surprise course. We went out to the distillery for High West’s Bottle Your Own experience and blended and bottled a Tupelo exclusive you can only taste at this table. Matt built the course around the glass, and we’re keeping both under wraps until the night of. Fourth. Sticky toffee pudding with port-poached fig, sherry caramel, crème anglaise, and toasted walnut. Poured with A Midwinter Night’s Dram, Act 14, High West’s Rendezvous Rye rested in port barrels and, new this year, sherry casks. The dessert was written with this glass in mind.