Dishcrawl makes début
Soon the dust will settle and Park City will begin its transition into the summer season. Although the winter traffic and tourists will be gone, local businesses and restaurants remain.
Rebecca Noel is hosting Dishcrawl, an event designed to help support local restaurants during this sluggish spell. The first time event also gives residents a chance to discover new foods in their own community without fighting the crowds.
"This is an event catered to locals, providing the opportunity to socialize and discover food at four restaurants on Main Street in one night," Noel said. "Park City has a huge variety of restaurants and food and I think this will be a great way for locals to try something they haven’t experienced."
During the "Tastes of Spring with Dishcrawl Park City", which Noel describes is similar to a pub crawl you may have experience with in your twenties – but more appetizing. Four restaurants will open their doors and kitchens to 40 ticket holders to sample well-known and innovative dishes prepared by restaurant staff.
"This is the first week of seasonal closing for a lot of businesses in the area," Noel said. "This gives locals a chance to hit the streets and check out some new restaurants, but most importantly local chefs get an opportunity to showcase what they will have to offer in the coming months."
According to Noel, only two of the restaurants on Main Street have been revealed to keep the event a mystery for those who attend.
To kick the night off, Chimayo, located at 368 Main St., will be opening their doors at 6:30 p.m.
"This is a new event and we’re not quite sure what to expect," said Tracy Lee, sales and event manager for Bill White Restaurant Group who represents Chimayo. "We will be offering the typical flavors on our trio of tasting plate during the event. This will give locals who haven’t had the opportunity to experience the food at Chimayo a chance to see what we’re all about."
At each restaurant, they will be offering the "trio of tasting", which offers three different categories of food picked by chef’s trying to put their best foot forward for locals they like to turn into regulars.
By time the 40 food coinsures leave their last stop Zoom, located at 660 Main St., the bursting crowd may resemble a pub crawl, staggering the streets. Instead of pints of brew steering their strides, stomachs filled with 6 to 8 ounce portions sampled at each restaurant will be guiding their ways home.
"We are really excited to get the opportunity to take part in this great community event," said Brooks Kirchheimer, Zoom general manager. "We have some new additions to the staff and we are excited to let the community get the opportunity to meet us and our chefs."
According to Kirchheimer, their famous baby-back ribs will be available during the event, demonstrating one of the staple items from the restaurant’s menu. New flavors will also be introduced from new kitchen staff mixing it up for patrons.
"We have a new pastry chef [Casey Logan], who will be featuring a new dessert," Kirchheimer added. "Main Street has some of the best food options, making this the perfect event to celebrate the end of the season."
Most college grads cringe at the thought of working in the restaurant industry again, but that is what drove Noel, who currently is the internet marketing coordinator at Deer Valley, to bring the event to Park City.
"While a [college] student I was a waitress in Chicago. I miss that atmosphere and I want to help people in Park City experience that," Noel said. "Getting the chance to meet the chefs and having a relationship with the restaurant is so exciting."
Depending on how next Wednesday’s event goes, Noel plans on making this a regular event in Park City.
"We plan on having more of these in the future," Noel said. "It can be more difficult with a city this size, mostly because we want to keep the quality and excitement of each event at its best."
Currently there are only a handful of tickets left to purchase for $45 per person. All food is included in the ticket price, which can be purchased on their website http://www.dishcrawl.com . Money raised on ticket costs will be split between Noel, the participating restaurants, and the Dishcrawl company.
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Bill White shut down his restaurants in the spring when the pandemic hit. They’re back up and running, but the challenges brought on by COVID-19 remain: “[I]t seems we collectively are taking one step forward and two steps backwards.”