After asking nicely, three weeks later I found myself on a plane to New York City, tasked with shadowing seven Park City area culinary experts during their five-day run at the newest James Beard Foundation venue called Platform. The idea was to write about Park City in a New York City context, observing the complex web of connections that spans the 2,000 miles between our two cities, which couldn’t be more different.Part of this event series, sponsored by the Park City Area Restaurant Association, is swept up in the experiential marketing movement. In a world full of options, how does one group stand out from the rest? How can people thousands of miles away buy in to the destination value of a mountain town like Park City?When James Beard Foundation opened Platform in Manhattan’s Pier 57, the Restaurant Association’s executive director, Ginger Wicks, reached out about showcasing Park City’s culinary scene at the new kitchen space.They secured five public events — a cocktail party, two dinners, a lunch and a brunch — and a media night, one of the longest runs of events for one group, a James Beard Foundation staffer said.Wicks’ team then opened applications for restaurant association members to represent their accomplishments for the New York City audience, choosing the five chefs and two beverage makers out of 16 applicants.An underlying question to the whole opportunity was how do you define the Park City culinary scene? It’s not exactly New Orleans, with their creole gumbo pot, literally, nor is it a city in a country with a very clear culinary tradition. Park City is a mining town turned ski town, with lots of little stops along the way, so what does our food scene look like?I once had a conversation with Executive Chef Zane Holmquist about sourcing locally, and the pressures chefs face during the more recent demand for that farm-to-table label.All food is farm to table, Holmquist told me with a knowing smile. Do people really know what they’re asking, pointing to their bowl of fresh berries for breakfast before a ski day at Deer Valley with a “are these local?” The goal for him, and any decorated chef in Park City, is to find the best quality ingredients whenever possible. And no, Utah does not have the best quality, locally-grown berries during the months when our mountains are blanketed in snow. That’s just not possible.There are some things, though — lamb, trout, peaches, cheese, bison, elk — that are produced in Utah and are indeed some of the best out there, an opinion shared by all five chefs who’ve worked in the Park City area for at least a century between them. So when the goal in New York City was to showcase Park City cuisine, those items were on almost everyone’s menu.But it’s not that Park City is where people should travel to eat those ingredients, it’s what Park City chefs do with them that really makes us stand out. And every chef is so different.Seth Adams, executive chef and owner of Riverhorse on Main, does “eclectic American” at his restaurant on Main Street. It’s all about experimentation and seeing what fits, but really he can do whatever he wants, he said.Michael Showers, the executive chef at High West Distillery, also isn’t limited, constantly thinking of out-of-the-box ways to make food that has guests reaching for their whiskeys. That could look like Austrian-inspired elk schnitzel or Mongolian beef bao buns.Clement Gelas, executive chef of Courchevel Bistro, who was born and raised in that region of France, represents a connection to French cuisine from Park City’s longstanding sister city relationship with Courchevel. His menu is alpine-centric and also adaptive to the seasonal ingredients available.Matthew Harris of Tupelo Park City incorporates his Southern roots with the best of the beehive state: biscuits as one of their most popular menu items, the use of honey and produce grown in his own garden used seasonally.Then of course, Holmquist’s work at the Stein Eriksen Lodge puts his own spin on Scandinavian flavors meets Utah flavors meets a world-class ski destination. His dishes are often concocted mentally while biking or skiing on the Deer Valley slopes. Not to mention the spirits. The most decorated gin and gin distiller, Sara Sergent, is a Parkite and runs Alpine Distilling from our very own mountain town. The drinks created by High West’s beverage manager Holly Booth are also gaining recognition.That’s just seven individuals in a city growing by the minute with easily over 100 dining establishments.The event series in New York seemed a success, more than one conversation musing about the chance to travel west in the near future. The energy from the chefs and the guests was electric despite a dreary, rainy week in a place devoid of all mountains, not an orange or yellow leaf yet in sight. Credit: Photo Courtesy of Mike ThomasCredit: Photo Courtesy of Mike ThomasCredit: Photo Courtesy of Mike ThomasThe post Local chefs take star turn in New York City venue appeared first on Park Record.