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Aged Whiskey Steak – Chef’s Tasting 5-Course Dinner

December 21 @ 6:30 pm - 9:30 pm

$95
Aged Whiskey Steak Dinner (Park City Culinary Institute)

Chef Jordan Miller, whose restaurant was featured at the James Beard Foundation this summer, has a real treat for Salt Lake City! Chef Jordan is preparing dry aged beef in Koji and butter. Butter retains moisture and begins to age with the meat adding umami. The koji (which is used in the making of sake and miso and soy sauce) accelerates dry aging in the beef. What Chef Jordan will prepare is the most complex piece of beef that can be created in under 100 days.

The Tasting Menu:

1st course
shrimp cocktail
virgin or drunken bloody mary shooter, avocado

2nd course
french onion soup
caramelized onion broth, onion straws, charred onion powder, bread, gruyere

3rd course
wedge salad – bleu cheese, toasted walnuts, bacon, cherry tomatoes, fried onions

4th course
koji butter, dry aged ribeye with Chef Jordan’s craft (A-2!) steak sauce made from caramelized onion soubise and black garlic

5th course
molten chocolate cake

New to our Faculty and having recently cooked at the James Beard Foundation, Chef Jordan Miller has received multiple awards in multiple cities for his restaurants, including Best New Restaurant in Delaware 2016, Best Southern Food in Philadelphia, and ZAGAT’s Top 10 Restaurants in New Jersey. He opened the acclaimed Heirloom Lewes Restaurant in Delaware, and also the award-winning restaurant at the Lord Baltimore Hotel in Maryland. Here in Utah, he was the Executive Chef of Coal & Lumber, and Tavern, both on Main Street in Park City.

Doors open at 6pm, dinner starts at 6:30pm.

Seats are limited at the price of $95 per person, and must be reserved in advance. Dinner includes a Craft Whiskey Cocktail or Mocktail. The Craft Cocktail, as well as Wines, are carefully selected by Chef Jordan Miller to pair with the dinner and will be available for purchase to guests 21 and over.

Stuart avatar

Hi, I’m Stuart, nice to meet you!  I’m the founder, writer and wrangler at Gastronomic SLC and The Utah Review; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune.  I’ve worked extensively with other local publications from Utah Stories through to Salt Lake Magazine and Visit Salt Lake.

I’m a multiple-award winning journalist and have covered the Utah dining scene for more than a decade.   I’m largely fueled by Uinta Cutthroat, alliteration and the use of too many big words I don’t understand.  I ate all the pies.

This article may contain content provided by one of our Partners or Sponsors. These are some of the best businesses in Utah. The current businesses we work with include:

Alamexo, Avenues Proper, BGR, Bourbon House, BTG Wine Bar, Caffe Molise, Cafe Niche, Cuisine Unlimited, Current Fish & Oyster, Kyoto, Feldman's Deli, Log Haven, Meditrina, Oasis Cafe, Porch, Proper Burger, Proper Brewing Co, Red Rock Brewing, Spencer's For Steaks And Chops, Saffron Valley, Stanza Italian Bistro, Vida Tequila, Vine Lore, Whiskey Street, We Olive, White Horse.

For a list of all our parent relationships and timelines, please see our historical partnerships page.

Details

Date:
December 21
Time:
6:30 pm - 9:30 pm
Cost:
$95
Event Categories:
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Event Tags:
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Website:
https://www.facebook.com/events/2038112202907879/

Venue

Park City Culinary Institute (SLC)
1484 South State Street
Salt Lake City, UT 84115 United States
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This article may contain content provided by one of our Partners or Sponsors. These are some of the best businesses in Utah. The current businesses we work with include:

Alamexo, Avenues Proper, BGR, Bourbon House, BTG Wine Bar, Caffe Molise, Cafe Niche, Cuisine Unlimited, Current Fish & Oyster, Kyoto, Feldman's Deli, Log Haven, Meditrina, Oasis Cafe, Porch, Proper Burger, Proper Brewing Co, Red Rock Brewing, Spencer's For Steaks And Chops, Saffron Valley, Stanza Italian Bistro, Vida Tequila, Vine Lore, Whiskey Street, We Olive, White Horse.

For a list of all our parent relationships and timelines, please see our historical partnerships page.