Meet Chef Matthew Harris
Accolades of Chef Harris and his Restaurants
• Wine Spectator – RIME: Best of Award of Excellence 2019 & 2020
• Press—Bon Appetit, The Daily Meal, Forbes Travel Guide, Travel + Leisure, Town & Country, Chase Sapphire, Delta SKY Magazine, Fodors, BRIT + CO, Ebony, Hollywood Reporter, Thrillist, Departures Magazine, Examiner.com
• Wine Spectator – tupelo: Award of Excellence 2016 -2018, Best of Award of Excellence 2019 & 2020
• Park City Cocktail Contest Winner: tupelo 2018 & 2019
Salt Lake Magazine – Best Restaurant: tupelo 2016-2018
• Salt Lake Tribune – 9 Best Dishes of 2016: tupelo
• SALT Awards – Best New Park City Restaurant: tupelo
• Salt Lake Magazine – Best Restaurant: tupelo 2016-2018
• Zagat – 9 Hottest Restaurants & Bars in Park City :tupelo
Some write books. Others shoot films. For Chef Matthew Harris, his menus capture the vivid culinary stories from his life.
These stories were pursued as mysteries—populated by a cast of characters with patience, passion, and perspective. These craftspeople put time and pride into what they make, and you can taste their thoughtfulness—and his own—in each dish he creates.
Chef Matt began his culinary career with Kevin Rathbun and Pano Karatassos of the Buckhead Life Restaurant Group in Atlanta. He then trained at Jean-Georges Vongerichten’s famed New York establishments and went on to open Atlanta’s critically-acclaimed Market by Jean-Georges. In 2009, Chef Matt was selected to open J&G Grill (his second Jean-Georges restaurant) and the St. Regis Bar (at The St. Regis Deer Valley).
In 2015, Chef Matt’s skills and vision landed on Park City’s historic Main Street where he opened his award-winning fine-dining restaurant, tupelo Park City. Three years later, Harris establishd RIME Raw Bar at Deer Valley Resort, the world’s only slope side raw bar, which inspired today’s RIME at The St. Regis Deer Valley. Harris also re-concepted The St. Regis Bar, and created two new dining outlets, Brasserie 7452 and the Terrace Café. In 2020, Harris’ passion for globally-inspired dishes featuring the ingredients of American producers found a new home at Afterword by tupelo Park City, located in a historic house in downtown Heber City, Utah.
An authentic practitioner of the principles of slow food and farm-to-table cuisine, Chef Matt has had the honor of cooking at the esteemed James Beard House in New York City, and has appeared on NBC’s TODAY Show, CBS’ Fresh From the Kitchen, and in Food and Wine, Bon Appétit, SKI, Esquire, and more.
In his off hours, he is a true outdoorsman. As a mountaineer, he’s summited Mount Rainier, Mount Hood, Cotopaxi, and numerous peaks in the Grand Teton range.
And of course, he skis—both on-piste and backcountry.
Chef we loved your summer salad recipe share- can we ask for the perfect Fall entertain recipe now?
Without missing a beat Chef did not disappoint!
Warm Winter Ale Crab Dip
Crab Dip:
1/2 Bottle Winter Ale
1 Cup Heavy Cream
1 Tbsp Dijon Mustard
½ Tbsp Worcestershire
1 lb Cream Cheese, room temperature and cubed
1 Bunch Scallions, thinly sliced
2 lb Canned Crab meat, drained (can substitute 2 lb finely chopped cooked shrimp)
½ Tsp Cayenne Pepper
½ Cup Lemon juice
In a heavy bottomed medium sauce pan on medium high, combine the beer, heavy cream, dijon, and Worcestershire. Stirring occasionally, heat to 180 degrees or until it starts to steam.
Add cream cheese and stir. Heat and stir until smooth and incorporated. Turn off the heat, add lemon juice, cayenne, crab meat and green onions. Season with salt to taste. Can be made ahead up to 24 hours; refrigerate in air-tight container until ready to use.
Crab Dip Topping:
½ bunch parsley leaves, finely chopped
2 cloves garlic, peeled
Zest from one lemon
2 cups panko breadcrumbs
Pulse garlic, parsley, and lemon zest with half of the panko breadcrumbs until combined. Gently mix in remaining panko, season with salt.
Assembling:
Preheat oven to 350 degrees. In an oven-safe casserole dish, add crab dip and smooth the top. Cover evenly with breadcrumb mixture. Bake until crumb mixture is golden brown and bubbling. Serve with chips, crusty bread, or vegetable crudité. Great for Party.
Ask Chef Matthew Harris
What is your favorite tool or gadget in the kitchen?
“The simple spoon! The uses are endless.”
Here is my favorite brand for cooking in the kitchen.
I use it as tongs, ladle scoop, and for morning cereal.