High West Nelson Cottage Prix-Fixe Dinners
Wednesdays to Sundays through November
The culinary team at the Nelson Cottage are offering a thoughtfully curated prix-fixe dinner menu, featuring seasonal flavors and creative pairings, with seatings at 5 pm and 8 pm Wednesdays through Sundays.
“We’re raising a glass to adventure in the American West with mountain-inspired culinary experiences,” says High West Executive Chef Jordan Harvey.
Whiskey ambassadors start the evening with insights on whiskey tastings, pairings, and the history of whiskey in Park City. Seasonal cocktails, wines, and a selection of craft beers are also available. Guests must be 21+ and reservations can be made by visiting highwest.com/pages/cottage.
Chef Phelix Gardner Joins Sage at Promontory
Promontory recently announced the appointment of Chef Phelix Gardner as Chef de Cuisine of Sage, the property’s Italian restaurant inside The Hills clubhouse.
Born in Spain and classically trained, Gardner brings his Mediterranean-inspired perspective and more than three decades of culinary and hospitality experience to Promontory.
“What drew me to Promontory was the extraordinary sense of community,” he explains. “During my first visit to Sage, I watched members circulating from table to table, sharing stories, connecting with friends, and enjoying wine together. I immediately recognized what a privilege it would be to serve this community and help create experiences that make their time at Promontory truly special.”
At Sage, members can enjoy several new pasta dishes that celebrate the restaurant’s Italian roots and reflect Gardner’s dedication to seasonal ingredients and authentic flavors.
For those who want to bring a taste of his cooking home, he shares a flavorful fall recipe.
Alpine Agrodolce Roast Chicken & Luganega Sausage
4 servings
Ingredients
• 1 whole chicken (approx. 4 lbs.), spatchcocked (backbone removed) or trussed
• 1 lb. fresh mild Italian sausage (garlic and white wine forward, uncut links)
• 2 TBSP extra-virgin olive oil
• Kosher salt and freshly cracked black pepper
• 2 large local Utah apples (such as Honeycrisp), cored and cut into wedges
• 2 medium shallots, peeled and halved lengthwise
• 4 sprigs fresh sage
• 2 sprigs fresh thyme
• 1 sprig fresh rosemary
• ½ cup chicken glace
Honey-Balsamic Agrodolce Glaze
• 1 cup balsamic vinegar
• 1 cup local Utah honey
• 2 TBSP apple cider
• 1 sprig fresh rosemary
Alpine Cheese Polenta
• 5 cups water or chicken stock
• 1 cup cream
• 1 cup raw polenta
• ¼ cup mascarpone
• 1 cup grated alpine-style cheese
Garnish
• pine nuts, toasted
• Fresh sage leaves, flashed in hot olive oil until crisp (optional)
Advance Prep (morning of)
Dry Brine: Pat the chicken completely dry with paper towels. Season generously with kosher salt all over (including under the skin of the breast and thighs). Place it uncovered on a wire rack set inside a sheet pan in the fridge. This dries out the skin, ensuring maximum crispness.
The Glaze: In a small saucepan, combine the balsamic vinegar, Utah honey, apple cider, and the single sprig of rosemary. Bring to a simmer over medium-low heat. Reduce for about 8–10 minutes until it forms a glossy, syrupy glaze that coats the back of a spoon. Strain out the rosemary sprig and set the glaze aside at room temperature.
Building the Pan (1 hour before dinner)
• Preheat your oven to 425°F.
• In a large roasting pan or a 12-inch cast-iron skillet, toss the wedge-cut Utah apples, halved shallots, fresh sage sprigs, and rosemary sprigs with 1 tablespoon of olive oil, salt, and pepper. Spread them into an even layer to create a bed for the meat.
• Cut the sausage links into rustic 2-inch chunks and scatter them throughout the apple and shallot mixture.
• Remove the chicken from the fridge, rub the skin with the remaining tablespoon of olive oil, and crack fresh black pepper over it. Nestle the chicken directly on top of the fruit and sausage bed.
• Roast for 40-45 minutes until the chicken skin starts to turn a beautiful golden brown and the internal temperature of the breast reaches around 145°F.
• While the chicken is roasting, begin to bring the water or stock to a simmer for the polenta. At a vigorous boil, add the dry polenta while constantly whisking.
• Once the polenta mixture returns to a boil, reduce the heat and start whisking only occasionally.
• Once the polenta mixture is fully thickened, add the butter, cheeses, and season with salt and a touch of lemon juice. Set aside until chicken is ready.
• Open the oven and generously brush the prepared honey-balsamic glaze all over the chicken skin.
• Return to the oven for another 10-15 minutes, keeping a close eye on it. The sugars in the honey and balsamic will rapidly caramelize, blistering the chicken skin into a deep, mahogany lacquer.
• Remove from the oven when the breast hits 160°F.
• Let the chicken rest on a carving board for 10 minutes before cutting it into quarters. While it rests, toss the apples, browned sausages, and shallots in the reduced pan juices.
• Arrange the chicken, fruit, sausage, and shallots on a bed of the alpine cheese polenta.
Swiss Days Festival
September 4-5
The annual Swiss Days Festival returns over Labor Day weekend to the picturesque alpine village of Midway in Heber Valley to celebrate the traditions and culture established by Midway’s Swiss pioneers.
Swiss Days showcases Midway’s Swiss heritage with two days filled with artisan shopping, alpine cuisine, live entertainment, and family-friendly activities. Attendees can enjoy traditional Swiss favorites alongside local food vendors, live performances, a Saturday morning parade, Swiss Days 10K, and a popular chuckwagon breakfast. New to the festival this year, a barbecue dinner has been added to Saturday activities.
“Swiss Days showcases everything residents and visitors love about Midway,” explains volunteer Aja Mills. “It’s about authentic heritage, welcoming small-town hospitality, supporting small businesses, and the breathtaking surrounding mountain scenery.
More than 180 juried artisans and boutique vendors fill the open-air market set up at Midway Town Square with handcrafted goods, fine art, jewelry, home décor, specialty foods, apparel, and one-of-a-kind gifts.
Admission to Swiss Days is free. Complimentary shuttle service is available from designated parking areas. Dogs are not permitted, and families with infants or toddlers are encouraged to use baby carriers instead of strollers or wagons for easier navigation.
For more information, visit midwaycityut.gov/visit/featured-events/swiss-days.
A Spirited Paint Party with Briar West
Need to entertain a creative crew? Book “A Spirited Paint Party” session at Park City Social Aid and Pleasure Club with Alpine Distilling and artist Briar West.
Pour a splash of gin into a pool of jewel-bright ink, and something magical happens. The colors bloom. They spread. They form rivers across the paper.
“I create large-scale, one-of-a-kind abstract artwork designed to bring energy to a space,” West explains. “My process is fluid, intuitive, and impossible to replicate, making every piece completely original.”
And West will show you how to make your own masterpiece. The 2-hour experience is a private event for groups of six or more. All supplies are included, and guests will take home two postcard-size practice sheets and an 11” x14” art piece for $75.
Visit alpineparkcity.com to book a session.
Park City Wine Festival
October 1-3
The seventh annual Park City Wine Festival features a weekend of wine events where guests can mix and mingle with winemakers and vintners, enjoy expertly paired lunches and dinners, and take a paired wine hike.
The signature event is The Grand Tasting. Three sessions (one Friday and two Saturday sessions) allow attendees to sample from 200+ wines while taking in scenic mountain views, listening to live music, and enjoying food from Encanto, Big Dipper, and The Grazing Feather.
The Friday and first Saturday session both have a limited number of “First Sip” tickets that grant guests entry 30 minutes before early access.
Grand Tastings sessions are an unbeatable way to unwind in Park City’s fall splendor,” says Kristen Slater, Park City Wine Festival Events Director. “One ticket grants you access to curated wine, food, music, and hands-on activations.”
For more information and tickets, visit parkcitywinefest.com.
