Good morning from Park City! We just wrapped ChefDance 2017, an annual event that unites the finest chefs with the best films for the ultimate culinary experience during the legendary Sundance Film Festival.
ChefDance returned to the Sundance Film Festival for its 14th year of culinary celebration, announcing Operation Smile as the official charity. ChefDance brings the country’s finest chefs together with the festival’s hottest actors, hosting lavish luncheons and nightly dinners paired with specialty cocktails.
The Sundance Film Festival takes place every year in Park City, Utah. The festival has grown to become one of the world’s most premiere and prestigious film festivals and has emerged as a focal point for the entertainment industry and film enthusiasts from around the globe. Last year’s festival attracted over 70,000 people and reached millions worldwide through extensive media coverage.
The first inaugural ChefDance event was developed to coincide with the film festival, providing the perfect marriage of fine food and film. ChefDance invites great guests, companies, and chefs to celebrate food, culture and film enthusiasts in an exclusive setting that promises great experiences, great connections, and unforgettably great moments. As dinner winds down each night, guests can mix, mingle and dance at a series of film after-parties with live DJ talent, special performances and favorite spinsters from the nightlife scene. A ChefDance invitation has become the most coveted ticket of the festival.
ChefDance founders, LA couple Kenny Griswold and Mimi Kim, created the first inaugural ChefDance in 2004 to provide the perfect marriage of fine food and film.
Notable guests that attended this year’s ChefDance dinners include Keanu Reeves, Kevin Bacon, John Cho, Parker Posey, Brody Jenner, DJ Paul Oakenfold, Julie Ormond, Teala Dunn, Meredith Foster, Eva Gutowski and more.
Here’s a peek at what was served at ChefDance this year:
ChefDance 2017’s Saturday Night Menu, courtesy of Chef Brian Malarkey
First Course: Apple, celery root and fennel with house made ricotta, and charred scallion. Topped with a hone vinaigrette and crispy farro.
Second Course: Buffalo ranch octopus with black eyed peas tossed with ranch, carrot and celery
Third Course: Slow roasted chuck steak with turnips, carrots, potato coins and jus, pea chimi
Dessert: Chocolate Cremeux, a chocolate almond cake with cherry curd, honeycomb and candied cocoa nibs and pistachios