NEW YORK — The dining room at Platform was transformed for a High West Distillery cocktail party Friday evening, round high-tops replacing the long dinner tables and lighting dimmed to set the mood.It was a night for the High West Distillery team to shine, with drinks formulated by Beverage Manager Holly Booth and bites from Executive Chef Michael Showers. They both expressed excitement to be representing Park City at the James Beard Foundation’s new venue, but their brand is no stranger to New York City.“We usually come here once or twice a year. We have actually quite a few events in New York. So this week is back to back to back to back,” said Booth. “We did two James Beard Foundation events. We went and saw our friends at Conde Nast, which we do every year. … New York is very good to us.” Partnerships with groups like Alterra and the U.S. Ski and Snowboard also bring them out to the city, she said.The night’s event in collaboration with James Beard was an opportunity for the Park City-based spirit company to connect with some of their loyal clients based all over the world. So when it came to creating a menu for the evening, Showers said one of his goals was to bring the High West saloon to the New York scene, a “high west” meal, literally in both brand and location.“We want to give a taste of something that (guests) would actually get if they were sitting down at the saloon,” he said. “We have Utah elk schnitzel. We have free-range Utah bison. … We want to take those things that really make High West and Utah stand out, from a culinary perspective, and put them on display in the best fashion possible.”Rising to the challenge of incorporating High West’s spirit portfolio into their food, Showers said, “What’s in the bottle is the star,” and his creativity is always engaged, whether it’s incorporating their whiskey into a sauce or an adornment or working closely with Booth to pair a drink with the food.Savory, popping with flavor and with a delicate balance of fat, Showers’ series of light bites were designed to keep guests reaching for their High West drink: whether a bubbly bourbon spritz, a classic old fashioned or a creamy espresso martini.She chose these three drinks to showcase the range of the High West product, Booth said, as well as the culinary journey through the night.“We have something bubbly and aperitif-y to start with, to get your palate ready, so that’s what the spritz is really for,” she said. “And I think that a little bit of coffee after a meal is something that we all really enjoy; whether or not we get sleep or not is the determining factor.”Espresso martinis and Aperol spritz are having their moment in the spotlight, she said, but not as often associated with whiskey. For theirs, a strawberry-infused cappelletti and a cinnamon simple syrup are incorporated into both drinks, with bourbon for the spritz and their Campfire whiskey to pair with cold brew in the martini. And then of course, they have their Old Fashioned.“We can’t not do an Old Fashioned,” said Booth with a laugh. “It’s very core to our brand ,and we think it’s one of the best representations of double rye.” Part of their wow factor is in the details, serving their Old Fashioned with a custom-designed ice block etched with the horseshoe logo.Platters displayed artfully garnished deviled eggs, a bison tartare on a rosemary hashbrown and, for dessert, spiced pear tarts with a ripple of pistachio meringue. At the front, Showers sautéed spaetzle served with the elk schnitzel and an artichoke salad, a larger portion to satisfy more hungry patrons. The space felt suddenly small, there being fewer tables than groups forcing strangers into friends through whiskey-laced social lubrication.From left, Scott, Jackie, Scott and Lily, local fans of High West spirits, met for the first time at the High West cocktail party at Platform. Credit: Katie Hatzfeld/Park RecordScott and Jackie, longtime High West drinkers, took a train in from Connecticut for the night after learning about the event through a James Beard newsletter. “High West Double Rye has been my bar standard, and then there’s always the pursuit for the Midwinter Night’s Dram. My son loves smoky, so he loves Campfire. He also loves Double Rye,” said Jackie.Their tablemates for the first portion of the evening, another Scott and his partner Lily, were locals who’ve visited Park City on numerous occasions. Four years ago, they bought land in Midway with plans to build their forever home and move west permanently. The room’s eclectic mix fit with High West’s goals of satisfying every palate. “There’s something for everybody, but not everything is for everyone,” said Booth. “So that means we have everything from very accessible drinks on the menu to more-complicated drinks for the people who like to come and be cocktail nerds. So we like to cover a wide swath of our clientele. Cocktails shouldn’t be pretentious; they should be fun.”Events in New York City are not just a way to connect their brand beyond the Wasatch Back, but also excite the staff to bring new ideas home, said Booth — a home whose culinary offerings put it more and more on the map.“Park City is absolutely a global destination,” said Showers, explaining how the days of sub-par food service are in the past. “People are choosing their destinations more now based on hospitality sometimes than they are for the activities. … We need to make sure that we embrace that, that we respect that and we give those people the cuisine that they deserve along with the hospitality.”As a gift, guests were sent home with a bottle of High West Double Rye whiskey and a beanie, encouraging them to come visit the High West locations in and around Park City.“Whiskey and food go well together, and I believe that High West is best in game in doing that,” Showers said.Check out The Park Record social media for a video recap of the night.The post High West’s spirits and culinary talent take center stage at second James Beard event in New York City appeared first on Park Record.