The chefs behind Hill Top Hospitality’s five restaurants will gather in one kitchen for a first-of-its-kind dinner event at River Bottoms Ranch in Midway.
The multi-course “Farm Dinner” on Nov. 15 will feature every executive and pastry chef from the growing company, including restaurants Urban Hill, Hearth and Hill and Hill’s Kitchen. Each will prepare a course that reflects their unique style, culminating in a collaborative showcase of talent and creativity — all for a cause that’s close to home.
Hill Top Hospitality co-owner Brooks Kirchheimer said the evening marks the realization of a long-held dream: “To be able to highlight all of our chefs, but also to highlight just the growth that we’ve achieved as a company.” Kirchheimer added he fully expects “a lot of laughter, a lot of fun,” along with some extraordinary food.
Each course on the menu will showcase the distinct talents of its creator — from Smoked Elk Loin Carpaccio by Executive Chef Brandon Giles of Hearth and Hill Park City, to Ancho Chile & Coffee Rubbed Antelope by Urban Hill’s Executive Chef Nick Zocco. Other dishes include Poached Shrimp with Cucumber Gazpacho and Yuzu Foam by Chef Jeff Moore of Hearth and Hill Sugar House, and Maine Scallop & Wagyu with Forbidden Rice by Hill’s Kitchen Park City Executive Chef Evan LaValley. The evening will conclude with a selection of handcrafted desserts by pastry chefs Erin Taylor and Sarah Whistler.
For Zocco, the night represents both professional pride and personal connection.
“I’m super pumped about this,” he said. “We don’t get out of our kitchens too often to see each other, and I think this is going to be pretty valuable to the overall camaraderie of our company.”
While each chef brings a different culinary background to the table, Zocco emphasized their shared philosophy.
“We all have the same comprehensive mindset,” he said. “We’re all hardworking people ready to put down the best product possible. When you find a good group of people that you can work with, it sort of just comes naturally.”
LaValley echoed that sense of teamwork and mutual respect, reminiscing on a recent all-chef bonding trip to Montana with the crew of seven.
“Our restaurant group has got some of the better people I’ve ever worked with. Just from personality traits to work ethic to what we’re doing on a daily basis,” he said. “You don’t get a lot of opportunities like this to showcase what you’re capable of doing and not really stress out about the end aspect of it.”
There’s less pressure because the event is also for a good cause. A portion of the night’s proceeds will be given to Huntsman Cancer Institute, a beneficiary chosen by River Bottoms Ranch co-owner Janica Horner and her family.
“Giving back to Huntsman Cancer Institute is especially personal to our family,” Horner said. “My husband had myelofibrosis, which is a blood cancer, and has undergone three bone marrow transplants. We’ve spent a lot of time at Huntsman for his care, and we just want to give back to that amazing establishment. They are truly angels in the eyes of our family.”
Kirchheimer approached the Horners about partnering on the event, which provided an opportunity to support a group of their choice. Horner said the collaboration was an easy yes.
“As a family-owned business, we feel the importance of collaborating with our vendors that bring so much talent to the events at River Bottoms,” she said. “River Bottoms is really a gem to the Midway Valley. The Horner family built it for the intent of connection and preservation. People love coming to River Bottoms for that quaint environment.”
That sense of connection — between chefs, community and cause — will define the evening. While each course promises a distinctive flavor profile, the throughline is creativity rooted in collaboration, said Zocco.
LaValley agreed, noting that the night will give diners a glimpse into the group’s collective personality.
“It’ll be fun for people to see us come out of our shells and have a little fun with food,” he said. “Cook things that remind us of home, cook things that remind us of Utah, things that remind us of what our passions are.”
Tickets for the farm dinner are priced at $225 per person ($325 with wine pairings), and the event is expected to sell out quickly.
Guests will dine in River Bottoms Ranch’s rustic-chic barn, surrounded by sweeping mountain views. To purchase tickets, visit hill-top-hospitality.com/farm-dinner-2025.
River Bottoms Ranch will also collaborate with Hill Top Hospitality’s Hill’s Kitchen from 1:30 to 5 p.m. on Nov. 22 for its annual Christmas At The Ranch Charity Event, where the proceeds will also be donated to Huntsman Cancer Institute.
“It’s also open to the public, where people get to come and do family photos with professional photographers,” Horner said. “Get that gem of a photo for your Christmas card every year out of the way, see the mini Highland cows and have entertainment and food.”
Tickets for that event are $50 per adult and $35 per child, and more details can be found on Instagram @riverbottomsranch.