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:
virgin or drunken bloody mary shooter, avocado
french onion soup
caramelized onion broth, onion straws, charred onion powder, bread, gruyere
wedge salad – bleu cheese, toasted walnuts, bacon, cherry tomatoes, fried onions
koji butter, dry aged ribeye with Chef Jordan’s craft (A-2!) steak sauce made from caramelized onion soubise and black garlic
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.
This site is 100% free of intrusive third party ads through the generous headline sponsorship by The Gateway - SLC's premier entertainment destination.