Park City Culinary Institute’s Salt Lake location is hosting seasonal chef demonstrations and tasting dinners throughout the summer. Chef Jordan Miller, recently invited to cook at the James Beard Foundation, developed a tasting menu that showcased some of the very best that Utah has to offer: raw milk butter from West Jordan, local trout, pine nuts, pepperweed, dandelion, and Morgan Valley lamb. 

One tasting dinner remains on July 20th. Price is $45 per person. Go to parkcityculinaryinstitute.com for more info.

Morgan Valley lamb chops
Foraged watercress, dandelion, curly dock, blue mustards, and sorrel
Beets five ways with pine nut pudding. I’m not a beet fan, but this dish was spectacular.
Juniper cured Utah trout, strawberry, celery, and clasping pepperweed
“Funeral potatoes” with Utah trout roe
Chef Jordan Miller
Fresh cheeses
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