As winter settles over Park City, High West’s Nelson Cottage has emerged as a culinary oasis, offering an intimate dining experience that combines innovative cuisine with a cozy atmosphere. Under the leadership of Chef de Cuisine Julia Sorroche, the cottage has transformed its menu to reflect the rich, seasonal produce available in Utah, while also incorporating unique whiskey pairings that elevate the dining experience. Chef Sorroche, now in her third season at Nelson Cottage, embarked on a culinary journey that began in her native Brazil. With formal training in classical techniques and specialization in baking and pastry, her early experiences in New York City, including stints at Michelin-starred restaurants, honed her skills and palate. “I’ve had the privilege of learning from some of the best in the industry,” Sorroche remarked, reflecting on her extensive background which has shaped her culinary philosophy. The onset of the COVID-19 pandemic prompted many chefs to reevaluate their careers, and for Sorroche, it was a pivotal moment that led her to the mountains of Utah. Initially joining High West Distillery as a lead line cook at the Saloon, she quickly recognized the potential of the Nelson Cottage, a reservation-only restaurant that focuses on tasting menus. “I realized that this was the perfect fit for my background and aspirations,” she said. What sets Nelson Cottage apart from other tasting-menu establishments is its commitment to seasonality and creativity. Sorroche refreshes the menu every two to three weeks, ensuring that the dishes are crafted from the freshest, peak-quality ingredients available in Utah. “Using ingredients at their prime is not just a marketing angle; it’s crucial for the quality of the dishes,” she explained. For instance, rather than sourcing out-of-season tomatoes in winter, she opts for winter squash, which offers robust flavor and can be showcased in various forms. The winter menu at Nelson Cottage leans towards heartier fare, as the cold weather calls for comforting dishes. However, Sorroche artfully balances this heaviness with lighter, refreshing starters to guide diners through a well-thought-out progression of flavors. “It’s about creating an experience, rather than just a meal,” she noted. This thoughtful approach was exemplified in a recent dish labeled as “ravioli,” which was a reinterpretation featuring apples cooked into a gel, filled with scallops and celery root—an unexpected yet delightful surprise for guests. In addition to the seasonal focus, Nelson Cottage challenges conventional dining norms by pairing each course with High West whiskeys instead of traditional wines. This unique pairing requires Sorroche to think critically about how each dish interacts with the spirit, leading to innovative flavor combinations that enhance the overall dining experience. “It’s a creative exercise that allows me to blend my culinary background with new flavors and ideas,” she said, expressing her enthusiasm for experimentation. Sorroche’s Brazilian heritage also plays a pivotal role in her cooking. She incorporates elements from her culture into her menus, ensuring that there is always a reflection of her roots. “You will see Brazil in some way on every menu, whether it’s through colors or flavors,” she stated proudly, emphasizing the importance of her background in her culinary creations. As the winter season progresses, Nelson Cottage operates seven days a week, offering guests an elevated dining experience that includes an eight-course menu paired with rare whiskeys. The restaurant’s commitment to excellence is evident not only in the food but also in the personalized service that Sorroche and her team provide. She often visits tables to engage with guests, welcoming their feedback and fostering a sense of community. “I want guests to feel important and valued,” she said, highlighting the importance of hospitality in her culinary philosophy. Looking forward, Sorroche has set her sights on achieving a Michelin star, a goal she believes is within reach due to the hard work and creativity of her team. “If the Michelin Guide were to come, I want to be ready,” she said, articulating her aspirations for recognition that would not only validate her efforts but also honor her team’s contributions. “It’s not just about me; it’s about all of us at the cottage working together,” she added, underscoring the spirit of collaboration that defines Nelson Cottage. In summary, the winter dining experience at High West’s Nelson Cottage is not merely about food; it’s a thoughtfully curated journey that celebrates seasonal ingredients, innovative pairings, and the artistry of Chef Julia Sorroche. As the cold months unfold, this unique culinary destination continues to attract both locals and visitors alike, all eager to savor the evolving flavors of the winter menu in a warm, inviting setting.