As winter descends on Park City, chef-owner Matthew Harris of Tupelo Park City has made strategic shifts to the restaurant's menu without straying from its core farm-to-table philosophy. The seasonal transition introduces new dishes featuring local ingredients, enhancing partnerships with local suppliers during a time when fresh produce is less available. Harris explains that the winter months prompt a pivot from a primarily vegetable-focused menu to spotlighting other culinary artisans. "While summer is driven by what farms offer, winter emphasizes the artistry of pasta makers, mushroom cultivators, and ranchers," he said. In celebration of winter, Harris has introduced a variety of new dishes, including a potato gnocchi made from locally sourced ingredients paired with smoked Parmesan. He is particularly enthusiastic about incorporating unique cuts of meat, such as beef cheeks from Bar-W Ranch in Nephi, which will be featured in a braised dish served with horseradish mashed potatoes and crispy leeks. Harris particularly values partnerships that focus on sustainability and quality. The sourced beef from Bar-W Ranch boasts a commitment to reducing carbon footprint through modern breeding and feeding practices. "They are able to produce high-quality meat with a lower environmental impact," he noted. Additionally, changes for the season also mean swapping elk carpaccio for buffalo carpaccio, allowing for creativity in using various cuts from different local farms. The buffalo is sourced from Grand Perry, North Dakota, and creatively presented with blue cheese, celery, and a touch of ranch dressing, allowing diners to craft their own sliders. The winter menu also highlights diver scallops from Deer Island, Maine, served both as a crudo starter and as a heartier entree on pumpkin puree, showcasing a longstanding commitment to sustainable seafood sourcing. As part of the seasonal offering, there is a rich array of winter vegetables featured prominently, such as sweet potatoes, squash, and apples, while the cocktail menu also undergoes transformation to fit the winter theme. New creations include a rum-based Tea Time cocktail, which combines flavors like vanilla bean and jasmine tea. Harris, who enjoys rekindling memories of his Southern roots through his culinary exploration, cites trips to cities like Charleston and Nashville as significant influences on his winter menu. He aims to incorporate techniques and traditions that reflect the rich Southern culinary culture he grew up with. As winter brings an influx of visitors to Park City for the ski season, Harris welcomes the opportunity to reunite with loyal patrons and introduce new guests to the unique culinary experiences at Tupelo Park City. With preparations to ski with his young daughter this winter, he encourages a vibrant community atmosphere that thrives amid the snowy backdrop of the season.