GUEST CHEF "POP UP" DINNER AT FINCA
WITH CHEF RYKER BROWN, FORMER EXECUTIVE CHEF at WALDORF ASTORIA PARK CITY
AND SCOTT EVANS, SOMMELIER AND FOUNDER/ PRESIDENT PAGO RESTAURANT GROUP
Friday, March 24TH at 7:00pm
$55 dinner tasting menu, $25 wine pairings + tax/service
Limited seating: 30 guests
At FINCA, 327 West 200 South
Join us for a special guest chef “pop up” dinner at FINCA with Chef Ryker Brown, formerly with the Waldorf Astoria in Park City. On Friday, March 24th at 7:00pm, Chef Ryker will take over one of our private dining rooms to host a special evening of excellent food and drink. I will also be the sommelier for the evening, and am looking forward to sharing the hand-selected wine pairings for this dinner and a little background and tasting information about each of the wines I selected.
This is our second guest chef "pop up" dinner, where we feature a few of our favorite chefs and chef friends in one of our restaurants for the evening. As a restaurateur and owner of Pago Restaurant Group (and not a chef myself), I have been in a rare position to work with and get to know a lot of talented chefs. Over the past 8 years, I have interviewed, worked with, admired and even become friends with many of the talented chefs in Salt Lake. I love to celebrate excellent food and wine, and thought a series of “pop up” dinners would be a great way to collaborate with chefs I don't often get to work with and create a unique and fun culinary experience.
I'm very excited to have Chef Ryker Brown join us for this "pop up" dinner in March. Many of you may have heard of or tasted Chef Ryker's outstanding cuisine as Executive Chef at Powder, the signature restaurant at the Waldorf Astoria in Park City. He's known for his dedication to local, quality ingredients and has cultivated relationships with many local farmers and growers. A self-taught beekeeper, Chef Ryker even harvested his own honey from hives on site at the Waldorf Astoria and used it in everything from the cheese/charcuterie plate to a glaze on pork belly to a cocktail sweetener.
Chef Ryker Brown started his career at the age of 15, working in the kitchen for a catering company. He later attended the Le Cordon Bleu program at the California School of Culinary Arts in Pasadena, and worked his way up through many mountain-town restaurants in Montana, Idaho and Colorado before settling in Utah. Chef Ryker was the Executive Chef at Sundance, overseeing a massive operation of 3 full-service plus 3 quick-service restaurants, banquet facilities, room service and more. Most recently, he's led the team as Executive Chef/ Food and Beverage Director at the Waldorf Astoria Park City. He oversaw all restaurant and in-room dining, which was awarded the Forbes four star rating during his tenure.
His food uses the highest quality, local ingredients to showcase his elegant and detailed style. Join us for a wonderful intimate dining event with Chef Ryker preparing his custom five-course menu, and myself (Scott) working as sommelier, for one night only at Finca.
Hope to see you there!
-Scott Evans, Founder | President, Pago Restaurant Group