Eat like the stars: Sundance chefs offer recipes for your own parties

Published: Wednesday, Jan. 27 2010 12:00 a.m. MST

Chef Beau MacMillan, right, with the help of Sean Currid, prepares grits for the Chefdance dinner during the Sundance Film Festival.

T.J. Kirkpatrick, Deseret News

Just because you can't dine with the so-called "A-list" doesn't mean you can't enjoy some of the food at home.

The Deseret News asked a few chefs cooking some of these ritzy dinners during the Sundance Film Festival to share recipes.

It's true that you might not have the same cooking skills as Beau MacMillan or Kerry Simon — after all, both defeated the Food Network's "Iron Chefs" on TV.

And you might not have all the quality ingredients that chef Matt Harris works with at the luxurious St. Regis Deer Crest Resort. And keep in mind that chefs cook on a large scale, so amounts had to be scaled down to come up with a home-cook friendly recipe.

Lastly, you'll have to wash your own pots and pans.

But on the flip side, you won't have to brave the Sundance crowds or blizzard-like weather. Put on a few sequins and satin and your best red-carpet smile.


For an appetizer, try your hand at the Gulf Shrimp and Smoked Bacon appetizer served at the St. Regis Deer Crest Resort's debut gala on Jan. 20.

These savory bites were served along with black truffle fontina pizza, fork-tender Certified Angus beef, creamy wild mushroom risotto, local artisan cheeses from Rockhill Creamery and Beehive Cheese, to name just a few items.

Both the shrimp and pizza are served every day at the J&G Grill, owned by renowned chef Jean-Georges Vongerichten. You don't need to be a celebrity to eat at the restaurant.

Also you can buy a hunk of Beehive Cheese or Rockhill Creamery's artisan cheeses at Whole Foods Market. At around $19-$20 per pound, you'll probably want to think small, however.

While the hotel's gala wasn't an official Sundance event, it was timed to coincide with the film festival.

"I think the glamour of the St. Regis is certainly notable in Park City, and this is the perfect week to show the national and international visitors what's new in Park City," said spokeswoman Alexandra Hynes.

After riding the tram-like funicular to the hotel, about 200 guests fanned out to see the different areas of the property and rub shoulders with CBS sportscaster Jim Nantz, who was the master of ceremonies.

The hotel's confidentiality clauses prevent Harris and Hynes from sharing the names of celebrity guests and private parties at the hotel during the festival. "But I know there will be some impressive people," Harris said. "This is a first for me, to be here for Sundance. I'm pretty excited; you hear it all over the world, and I like the vibe that's coming."

Chef de cuisine Matt Harris said one of the tips for his appetizer is to use wild, Gulf-caught shrimp, which are more plump and meaty than imported, farm-raised shrimp, he said.


For the soup course, try the turkey chili that was part of Kerry Simon's meal for Chefdance, a series of invitation-only dinners served in the downstairs of Harry O's on Park City's Main Street.

This is the seventh year of Chefdance, one of the traditions that has evolved around the film festival. A different high-profile chef is brought in to cook each night. The result is an exclusive meal for about 250 of the entertainment industry's movers, shakers, friends and a few tag-alongs (like this Deseret News food editor).

Chefdance is the brainchild of Harry O's owners Kenny and Mimi Griswold. The eclectic guest mix over the years has included Britney Spears; actresses Sharon Stone and Jennifer Aniston; actors Woody Harrelson, Luke Wilson and Pierce Brosnan; and entertainers such as Sting; Crosby, Stills, Nash & Young; Josh Groban and 50 Cent; and Microsoft owner Paul Allen; as well as Sundance founder Robert Redford.