It’s Like Leonardo da Vinci Finishing Painting The Last Eyelash On the Mona Lisa
You might have heard about the most recognizable and prestigious film festival in the world called Sundance, but have you heard of ChefDance?
If not, you should know about it.
Every year, the celebs, producers and directors, along with studio executives and the most influential media flock to Park City, Utah for the Sundance Film Festival, the premier event for showing and showcasing primarily indie films. After all, it was created by Robert Redford.
In addition to these stars, diehard film fans from around the planet who are wanting to view the films and get a peek at their favorite stars come to Park City annually the last week of January. Between the thousands of festival goers, combined with the extensive media coverage, millions around the world take note as to what is going on, who is attending and the hottest events happening surrounding Sundance.
Naturally, PubClub.com is on the scene.
ChefDance has been a big part of Sundance since 2004. Celebrity chefs are appointed for the six-night event and deliver the most prodigious multi-course meal wth with top actors, screenwriters, studio executives, directors, producers, musicians, corporate moguls and the elite of the entertainment industry for invite-only guests.
That is right, invite only. If we already took the wind out of your sails for not being able to buy a ticket do not worry, for we have this behind-the-scenes and up-close report from 2020.
It is like Martin Scorsese saying “sure, come sit with us at our table!”
At ChefDance, you truly are experiencing great moments and conversations with those seated at your table. My experience was at an all-star, well-rounded table that included a TV host (moi), a DJ, a business mogul and musicians that came together as though we had known each other and reserved the table well ahead of time.
The first course of the multi-course meal was brought by the most courteous and professional servers, along with the topping off of wine glasses with welcoming smiles. They made us all feel like we were part of the ChefDance private family.
With the first sight of the opening course, everyone’s eyes lit up; it consisted of baby vegetable crudite, Bibb lettuce, beet-pecan hummus and edible soil. No, that is not a typo on that last word. This particular ChefDance night was driving a message by Kroger for Zero Hunger. Zero Waste.
Part of the presentation from James Beard Award-winning chef Galen Zamarra, who was being featured this particular night, was incredibly interesting and educational. He is actually a local Park City chef at the The Lodge at Blue Sky, Auberge Resorts.
Chef Galen was in good company with the other featured chefs of the five nights, such as Martha Stewart, Alice Waters, Gabriela Cámara, Melissa Perello and Shawn McClain. He alone has created lasting relationships with foragers, farmers, growers and fishermen who cultivate ingredients from surrounding land and water. This allows Galen to source the highest quality ingredients while being always mindful of the environment. Zero Waste and Zero Hunger aligns with his mission.
The second course brought bright eyes and a lot of “ooh’s” when delivered, as the presentation was a work of art. Confit carrot, carrot puree, carrot chicharrons with a carrot-top sunflower seed pesto. The carrots were perfectly cooked with enough crunch where you knew the nutrients were still alive. The combination of the ingredients and texture brought satisfaction from each bite to the palate.
As we were moving onto the main course, served on Main Street in Park City, I was ready to ask for one more “taste” of the second course, but who am I to ask for seconds? Not even the CEO of Kroger asked for seconds, who happened to be in attendance as his company was the sponsor of the night. Heck, the all of the ingredients probably came from his local Smith’s (Kroger brand) store in Utah.
Back to the dinner and main star of the show: a poached egg, hen consommè, coq au vin ravioli with hon shimeji mushrooms.
Can you even comprehend? Coq au vin ravioli?! It’s like Leonardo da Vinci was finishing painting the last eyelash on the Mona Lisa! It was the epitome of a masterpiece. Never in my wildest dreams would I think to make some of the ingredients within this dish, let alone each of the ingredients and how they paired together.
Just when I thought the lights were coming on and it was time to go home, well nope! Dessert had arrived. There was chocolate cake, cacao husk, cacao gelee served with a chocolate-coconut sorbet. I should really say perfectly “decorated” around the sorbet that created a tantalizing and tingly feeling upon my very first bite. The ideal texture combination with a sweet, yet touch of savory goodness was so good I did not want the sensation to end.
When it was time to say goodbye to my fellow ChefDance diners, not only was there a somewhat permanent smile on my face, my stomach was perfectly content
Once again, ChefDance founder and CEO Mimi Kim you have done it again! You not only served up superb chefs and amazing food, but a setting with incredibly interesting people, the stories told, the messages delivered and the music played and the conversations all make it obvious why this is the smokin’ hot ticket at Sundance.
Please put PubClub.com on the list for 2021!
Jennifer’s Instagram: @jbcookinghost
Jennifer’s Website: www.hostjenniferburns.com