PARK CITY: Culinary Chops and Creative Mixology Fuel ChefDance

During the legendary Sundance Film Festival, foodies and film-goers flock to the VIP dinners with famous chefs helming the kitchen at ChefDance

Braving the bitter cold and crowds during the Sundance Film Festival can be a daunting experience, but Park City certainly comes alive during this 10-day event when Hollywood, the international cinema  set, aspiring filmmakers, partiers and hangers-on arrive in droves. In addition to the mesmerizing films and endless parade of parties, ChefDance has gained notoriety over the years as the hot ticket in town.

Brainchild of LA entrepreneurs, club and restaurant owners Ken Griswold and Mimi Kim, ChefDance originally started in 2004 as a way to make sure they could get a hot meal during the festival.  With reservations scarce and long waits for service and dinner, the two decided to bring top culinary talent directly to the scene.  Chefs ranging from Bobby Flay and Michael Chow to Nancy Silverton and Jamie Oliver have held court at ChefDance over the years—and each year a new class of culinary forces show up.

 

 

 

 

 

 

 

 

 

 

 

 

Celebrating their 10th anniversary, ChefDance runs for five nights starting today. Guests enjoy four-course meals expertly paired culinary cocktails created by the famed San Diego-based Snake Oil Cocktail Co. in conjunction with the world’s leading premium spirits house, Diageo.

According to SnakeOil founder Michael Esposito, “ChefDance offers a culinary oasis apart from the frenetic pace of the Sundance Film Festival. It is the perfect occasion for food buffs to try innovative new cocktails from Snake Oil and broaden their awareness of how a perfectly crafted cocktail can pair with any culinary masterpiece.”

But truthfully interesting pairings at ChefDance go beyond the good wine and food.  The lower level of Park City Live—the epicenter of entertainment over the Sundance festival, is filled with a compelling mix of VCs, financiers,  artists, A-listers, DJs, and more.  In one corners it’s Paul Allen and Paul Oakenfold—in another it’s Sharon Stone and Steven Soderbergh.

Most excitingly, the 2013 line-up includes the talented Mexican chef Javier Plascencia of Mision 19 fame, Tijuana’s golden child who helped reinvent Baja cuisine and put TJ on the culinary map.

Post dinner the party continues with DJs and fetes celebrating films and filmmakers. So let the Dionysian festivities begin.

2013 Confirmed Chef Line-Up
Friday, January 18 – Chef Whitney Miller, Winner, Masterchef
Saturday, January 19 – Chef Shawn Armstrong, Exec Chef, Montage, Deer Valley, UT
Sunday, January 20 – Chef Javier Plascenia, Mision 19 and Bar 20, Mexico
Monday, January 21 – Chef Shawn McClain, Sage at Aria, Las Vegas
Tuesday, January 22 – Marcel Vigneron, Top Chef All-Stars

2013 Cocktails by Snake Oil Cocktail Company

“SKIPPED BEETS”
Tanqueray Gin, Beet Water, Spearmint, Pressed Lemon, Cracked Black Pepper, Striped Beet

“GIMLET, TAKE ONE”
Ketel One Vodka, Pressed Celery, Fresh Lime, Sassafras, Micro Radish

“FEMME FATALE”
Bulleit Bourbon, Smoked Maple-Chicory Soda, Dried Apple Chip

“STAGE KISS”
Don Julio Tequila, Pressed Blood Orange, Fig-Agave Jam, Dry Blood Orange Soda
Kiss of Cayenne

“BLACKLISTER”
Ron Zacapa, Black Rice Horchata, Toasted Almond, Demerara, Pressed lime, toasted coconut