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When we hire a brand new chef, we’re excited to see all the creativity, experience, and personality they add to our team. But when we bring on two new chefs at once, now that’s a reason to throw a party…or, in this case, a chefs’ dinner!
In May, we welcomed two superstars to Culinary Crafts, Executive Chef Nishan Garabedian and Chef de Cuisine Jérôme Berthome. We were itching to give them a chance to wow us with what they could do. So when Rocky Mountain Bride magazine approached us about doing a cool photoshoot, we saw an opportunity. We would turn our new chefs loose, throw a fantastic party, and take some gorgeous photos at the same time.
With the help of Rocky Mountain Bride and the ever-amazing Kaushay Ford, we planned a formal chefs’ dinner at the Kimball Terrace in Park City. Chefs Nishan and Jérôme drew up a unique menu, and Ryan Crafts carefully paired each course with a complimentary beverage. The inimitable Pepper Nix was there with her camera to capture it all.
Warming Up the Crowd
As guests arrived, they were greeted by a gorgeous tablescape by Bumble and Blossom Floral and Diamond Event and Tent. An assortment of passed hors d’oeuvres piqued their interest and appetite.
After we warmed up palates with caviar on buckwheat waffles, roasted bone marrow, and beef tallow candles (perfect for dipping the house-made ciabatta, brioche, and whole wheat bread), it was time to bring out the first course.
The Dishes
Chef Nishan treated us to a taste of his favorite cuisine, Asian Fusion. The som tum (green papaya salad) with waterfall sauce packed a refreshing and flavorful punch.
Chef Jérôme’s smoked bass with wasabi, pickled vegetables, and charcoal tuile was as visually striking as it was delicious.
Despite everything his mother told him, Chef Nishan believes that you should play with your food. His playfulness was on display with this bit of creative wizardry: reverse-spherified tomato consomé, basil oil balls, and mozzarella foam.
Drawing on his Micheline-star training, Chef Jérôme conjured this egg yolk raviolo with morels, fiddleheads, artichoke mousseline, and chorizo foam. Ryan paired it with Old Town Cellars’ Elusive Chardonnay.
Pro Tip: OTC’s Elusive Chardonnay is extremely popular and exceptionally food friendly. It is a stand-out wine, especially at its low price point.
Next up, Chef Jérôme shared a bit of his Northern France heritage with this pheasant confit braised in duck fat and potato pavé with beetroot miso and sherry reduction.
This pork and truffle pithivier with asparagus and sorrel bisque gave diners an elevated take on an old Parisian comfort food.
Of all the beverages of the night, the most fun was undoubtably the Holystone Tsunami Porthole Sakura Cha (salted cherry blossom tea).
For dessert, our Sous Pastry Manager Mistie created a grilled angel food cake with grilled pineapple, balsamic cherries, and whipped mascarpone.
After eight courses, our guests were stuffed and our new chefs finally had a chance to emerge from the kitchen.
Our Partners
Our heartfelt thanks go to the amazing partners who helped us create this new chefs’ dinner event:
- Planners: Kaushay Ford and Rocky Mountain Bride
- Photographer: Pepper Nix
- Florist: Bumble and Blossom Floral
- Venue: Kimball Terrace
- Pianist: Bri Lewis
- Rentals: Diamond Event and Tent
