Locavore Outings

Summer Soirées Bring the Table to the Farm

Chef-curated, locally sourced dinners flourish—with altitude.

By Jené Shaw June 19, 2019 Published in the Summer/Fall 2019 issue of Park City Magazine

Recycle Utah’s 100 Mile Meal, held at a private ranch in Oakley.

The growing season is fleeting in the Wasatch Back, with frost lingering into June and returning in late August. But a determined—and thriving—community of farmers and chefs delivers a surprisingly robust smorgasbord of locally sourced meals, making our abbreviated summer even sweeter. So, indulge in the juicy berries and freshly picked veggies that abound at Park City farmers markets. And if you’re craving an even more authentic homegrown experience, grab tickets to one of these farm-to-table dinners celebrating local bounty at the source.

Hearth and Hill Copper Moose Farm Stand Dinners

July 27, August 16, September 14, 2019
Hearth and Hill Chef Jordan Harvey is bringing the table to the farm as local chefs—and a petite gathering of diners—tuck into homegrown eats at Copper Moose Farm Stand. “We want the dinners to stand out and be something special,” Harvey says. “You can go to all of these restaurants in Park City anytime, but we wanted to bring the chefs in and create a really unique event.” The three intimate events are $200 per person and limited to 20 people, which covers a cocktail hour, passed hors d’oeuvres, and a multicourse dinner with wine pairings. The chef-hosts include Ashley and Vanessa Chapman of Main Street Social, Adam Ross from Twisted Fern, and Phil Grubisa from Beltex Meats.

 Copper Moose Farm Stand hosts intimate, locally sourced dinners, curated by area chefs.

Copper Moose Harvest Dinner

August 10, 2019
This once-a-year dinner is held in the fields of Copper Moose Farm (1285 Old Ranch Rd). Surrounded by crops and greenhouses, five chefs each execute a different course for a crowd of about 100 people ($230 per person). Diners are treated to live music, farm-inspired cocktails from Alpine Distilling, and wine pairings. “At Copper Moose, we grow great produce, but we also have this great group of chefs around us who are food nerds in their own areas,” says farm manager Daisy Fair. “To bring it all home on-site at a farm feels just right.” 

100 Mile Meal to Benefit Recycle Utah

August 10, 2019
From the fruits (even cocktail garnishes) and herbs to the meat and bread, every ingredient used at this annual event is sourced from within 100 miles of Park City. Held on a private farm in Oakley, the culinary team from Park City Mountain will create a five-course meal for 160 guests ($200 per person, $1,500 for a table). The goal of the event, says Recycle Utah’s Haley Lebsack, is to share how delicious eating local can be. “Not only are you decreasing your environmental impact by eating local, you are also supporting your neighbors, community leaders, and friends,” she says. “My favorite part of this event is that we invite the farmers who donate food to join us, so guests can get to know the men and women who helped to produce this amazing meal.”

Restaurateur Bill White conjures up culinary wizardry at his nonprofit Bill White Farms.

Bill White Farms

Ongoing nonprofit events
Restaurateur Bill White started building his own experimental farm on Highway 224 in 2013. He and his team have since morphed the property—which was home to the 1938 Hixson Farm—into an agricultural wonderland, with raised gardens, apple orchards, honey bees, heirloom turkeys, and even a trout farm. Run as a nonprofit, the farm is funded by White’s restaurants, and its focus, says Operations Manager Christian Frech, is to continue supporting the community. Most of the food is donated daily to the Christian Center of Park City, but some is used for special farm dinners, benefiting area nonprofits, such as the National Ability Center and People’s Health Clinic. Check the website (billwhitefarms.org) for farm events and their accompanying feel-good causes. 


Filed under
Show Comments