Posts Tagged ‘High West Distillery and Saloon’

It’s a Scone, it’s a Biscuit, it’s a Parmesan Bite!

Friday, March 25th, 2011 6 comments

Parmesan Bites

Karin with Chef James Dumas

Yet another visit to the High West Distillery during a ski trip to Park City yielded
an introduction to Executive Chef, James Dumas, and his generous sharing of the recipe
for the yummy morsels that are served while you await the schnitzel or other whiskey-infused

I tried the recipe at home last night and had to halve it because I didn’t have the
commercial mixer required for the mega quantity recipe.  Below is the recipe with my
modifications in quantities.

Chive Parmesan Scones
1 lb. 9.5 oz. flour
1 oz. baking powder
1 oz. Kosher salt
1 1/2 cups grated Parmesan
9 oz. butter, cut into pieces
1/2 cup chives, minced
2 cups sour cream
melted butter
grated Parmesan
cracked pepper

Combine flour, baking powder, salt and cheese in bowl of mixer.
Add butter and mix until the consistency of fine meal.
Add chives and sour cream, mix until dough holds together.
Roll out dough to 3/4 inch or 1 inch.
Cut with 1 1/2 inch cookie cutter and place on baking sheet (parchment paper helps so you
don’t have to clean up the melted parmesan from the pan).
Brush with melted butter, sprinkle with parmesan cheese and pepper.

Bake for approx 12 minutes or until nicely browned in 375 degree pre-heated oven.

New York born and Swiss trained, James specializes in combining regional and seasonal
ingredients, innovative approaches and classic cooking techniques. James’ hospitality
mantra is to offer unique food from the freshest ingredients, exceptional service, and
comfortable ambiance paired with great wine and spirits.


The Revival of Schnitzel: Great Schnitzel at the High West Distillery and Saloon

Thursday, January 20th, 2011 Comments Off on The Revival of Schnitzel: Great Schnitzel at the High West Distillery and Saloon

Chef Kevin McDonald and Chicken Parmesan Schnitzel

I grew up eating Schnitzel, pork, chicken or veal.  Then Schnitzel faded from my memory.  I recently started to spot it on menus once again, twice in Park City over the last month.  My son, Eric, told me it was on the menu at the Stone Brewery in San Diego.

Last night Gary and I shared a wonderful Parmesan Chicken Schnitzel at the High West Distillery & Saloon in Park City.  The Distillery is the first licensed in Utah since the 1870’s.

First distillery licensed in Utah since the 1870's.

The food, service and ambiance were great.  When I realized how delicious the Schnitzel was, I regretted not taking a picture of it.  I discussed my dilemma with our waitress and she came out to report that the chef was preparing one just for the photograph!  So below you will see Chef Kevin McDonald and our tasty entrée.  The Schnitzel is prepared with whiskey-soaked caper berries, crispy pancetta and a beurre blanc sauce.

Chicken Parmesan Schnitzel

We started with a great appetizer of a House Made Sour Dough Pretzel with a Dijon rye sauce, Whiskey Onion Soup and a Garden Salad.  All were delightful.  Thanks to Brent and Joan Jacobs for this great restaurant recommendation!

Please report any Schnitzel sightings here!