Mountain High

Seared ahi tuna accented with
a garlic and fennel vinaigrette
High West Supper Club offer a taste of an Old West saloon

Leave the summer heat of Salt Lake Valley and venture into the Old West, as in Utah’s first legal distillery since 1870, near Wanship.
Offering tours and tastings from within the Wasatch-Uinta mountains, The Refectory at High West Distillery is open to whiskey lovers Wednesday through Sunday.

What’s more, High West has also launched the Thursday night Supper Club running from 6-9 p.m. (last seating at 8 p.m.). Each Thursday, the 30,000-square-foot world-class distillery and visitor center features a chef’s set menu of country-western cuisine for $40 per guest, accented with exclusive High West cocktails and whiskey pairings (beverages have an additional charge).

To begin your supper club evening, you’ll arrive at the Blue Sky Ranch gatehouse and board the High West shuttle in the parking lot area. Your driver/tour guide will share some history of the land and game found there, Blue Sky’s equestrian heritage, future plans for the distillery and some Western facts (or lore) as you wind your way toward The Refectory.


The High West lemonade

nce inside, you’ll be treated to the ambiance of a Western saloon with all the modern amenities. Used whiskey barrels surprise at every turn as you make your way into the dining room, past the stunning back-lit bar as live music from local performers, such as the throaty and enthralling Michelle Moonshine, set the stage for your evening meal to come.

Start with a cocktail from the bar menu—a classic such as the sweet and spicy High West lemonade or location-exclusive offerings including the Lonesome Dove, Pearl Hart or Little Miss Utah.

Once your drinks are on the way, sit back to enjoy the night—take in the views of the valley or watch the bartender work his magic as your meal begins to arrive. Served family-style, the four-course dinner menu changes weekly and with the seasons but always features a first course, double entrees with hearty sides and dessert.

Our first course featured a delicate red pear poached in honey and American Prairie whiskey atop gem lettuce, toasted almonds and a creamy goat cheese mousse.
Next up, our entrée course arrived on a wooden presentation board laid out with mouthwatering sage-roasted wagyu tri-tip and seared ahi tuna accented with a garlic and fennel vinaigrette. The proteins were complemented with an initially mundane-sounding farro pilaf that ended up delighting us, thanks to the whiskey butter and sea salt roasted asparagus. The suggested whiskey pairing of Yippee Ki-Yay brought notes of cedarwood and dried herbs to the course.

As all good things must come to end, The Refectory brought our meal to a close with a warm apple and whiskey-maple cobbler topped with cornbread waffle crumble and whiskey whipped ice cream. Yes, it was as comforting and decadent as it sounds.

Dessert includes a warm apple and whiskey-maple cobbler topped with whiskey whipped ice cream

On its menu, High West points out that pairing whiskey with food “is one of the most underappreciated experiences on the planet.” They aim to enlighten their guests with the Supper Club takes on whiskey and food that are sure to delight the senses and increase your thirst for a trip back in time to the Old West.

High West Supper Club
Thursday evenings from 6-9 p.m.
The Refectory at High West Distillery
27649 Old Lincoln Highway, Building No.7, Wanship

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