Video transcript: An insider's guide to the Sundance Film Festival: Where to eat and drink

On screen:

Chase Sapphire Presents an Insider's Guide to the Sundance Film Festival. Where to Eat and Drink.

Matt McMillen, Bill White Restaurant Group.

Grappa Italian Restaurant, 151 Main Street

Matt:

Everybody has to work hard during Sundance. It's kind of like a whole fresh new culture moves into Park City. It's almost like being on vacation in your own town. Hi, I'm Matt McMillen, Executive Chef for Bill White Restaurant Group. We're at Grappa Italian Restaurant at the top of Main Street in Park City, Utah. Today we're going to prepare Osso Bucco, a traditional Italian dish. We're going to put our slight spin on it, while remaining true to its roots.

On screen:

A Modern Twist.

Grappa's Osso Bucco is a dish of braised veal shank served with creamy polenta and caramelized brussel sprouts.

Matt:

We're going to get these Brussels sprouts going. We serve Italian food with American twists. We try to look at it as, "what would an Italian immigrant have done with the ingredients that are available here?" Farm-to-table is obviously a very popular trend in sustainability as well. And one unique thing that we do is we have Bill White Farms which does support the restaurant, but more importantly, the restaurant supports Bill White Farms. All of our food scrap goes to our chickens and turkeys and animals at the farm.

On screen:

Matt McMillen is the Executive Chef of three different restaurants on Main Street in Park City: Grappa, Chimayo and Wahso.

Sous vide is a technique in which vacuum-sealed food is immersed in water and cooked at a precise and consistent temperature.

Matt:

The modern twist in this post-molecular-gastronomy era by taking the ideas between Sous-vide cooking and applying it in a non-Sous-vide atmosphere, we've been able to take a very controlled temperature to cook the Osso Bucco at and allow it to go for an extended amount of time, allowing us to achieve things that really very few people thought of even doing just a few years back. There it is. Grappa's Osso Bucco.

On screen:

A flame burns across the logs in a brick oven. A white-clothed dining table is seen beside a fireplace.

Matt:

Grappa's a great place to enjoy dinner while you're in town, but if you're looking for a cocktail, there's plenty of places to do that too.

On screen:

High Quality Blends.

Brendan:

High West Distillery is most well-known for both sourcing and producing our whiskeys to create these complex blends in the end.

On screen:

High West Distillery & Saloon, 577 Main Street

Brendan:

It's something that we were really the first to widely do and widely talk about it and be proud of it and educate consumers on. My name is Brendan Coyle. I'm the Master Distiller for High West Distillery, which means I'm in charge of the production from top to bottom—all of our new make spirits, our blends, new product development.

On screen:

High West Distillery focuses on blending different flavor profiles together to achieve complex and unique finishes.

Brendan:

Blending high quality whiskey's not just doing one singular straight whiskey. So this is our core four lineup. Generally when we taste, we like to go light to dark. Here we have the American Prairie Bourbon, a blend of two-year-old through 13-year-old straight bourbons. A little bit of a more earthy, aromatic mid-palate and finishes off a little bit drier.

On screen:

Brendan sips whiskey from a small glass.

A Rye Whiskey contains at least 51% rye in a mash bill. High West's generally contain 85-90% rye.

Brendan:

Next in the lineup is our Double Rye. It's what we call our spiciest, rye whiskey on the market. Moving on from there, we have the Rendezvous Rye. This is our first release and our most award-winning to date. A blend of five-year-old through the 19-year-old rye whiskeys. And to finish it off, we have our most eccentric blend, Campfire, a blend of straight rye, straight bourbon, and a peated scotch whiskey.

On screen:

High West first started with rye whiskeys, then blended bourbons. Now, they also produce a vodka called High West 7000.

Brendan:

I think it kind of goes back to what the consumer is after nowadays is they want to know more about what they're drinking. So they can come in here and learn about the process, how we make our spirits, and then of course they're in a beautiful location at the same time. You can ride the lift up right through our backyard here, ski Park City Mountain Resort, and then come down the quitting time run right across the street, head on over, and have a drink at our saloon, which makes us a ski-in-ski-out gastro-distillery. During Sundance when we've got the crowds in town, I'd say that the classics really come back in style in a big way—your Old Fashioned's, your Manhattans. So if you're coming to town for Sundance and you're looking to have a good time, I'd say you've got to stop by High West. There's some real high-quality variations on those classic cocktails.

[Music Playing]

On screen:

Chase Sapphire, 2017 Sundance Film Festival. #SapphireOnLocation.