Warehouse Motorclub is bringing back its one-night-only locals event, opening to the public for a meal. The format will be the same as last year: a welcome drink, a tour of the club facilities and a reservation to sample what the restaurant has to offer.  Those offerings will look pretty dif ferent this year. The restaurant program is now led by Chef Paul Flores, whose overhaul of the menu is designed as an “upscale fine dining bistro,” what he calls his specialty. Flores joined the Warehouse team in late spring. Originally from Manila, Philippines, Flores earned a bachelor’s degree in hotel and restaurant management before studying professional culinary arts. He worked in the Philippines before moving to Reno, Nevada, to take a sous chef position at Charlie Palmer’s steakhouse. He was there for five years and then COVID hit. His wife took a position in Park City, so he followed her out here, then landed another sous chef position at Riverhorse on Main. After five years, he was promoted to executive chef at Salt Box in Prospector, where he oversaw the breakfast and lunch program, as well as its catering and private chef options. Credit: Jonathan Herrera/Park Record Credit: Jonathan Herrera/Park Record Chef Paul Flores says he prioritizes simple, fresh ingredients for his menu, like a sea bass entree, left. All the pastas are made in house, too, like a short rib tagliatelle. “Ever since I was a kid, I really wanted to be a chef,” Flores said. “I don’t know why. Maybe Gordon Ramsay influenced me, watching those movies when I was a kid. I was just like, ‘Ooh, I want to be those guys who make a wonderful dish you don’t want to eat it because it’s really good.’” He said he likes to let the ingredients shine. “I prefer doing minimalist dishes. The simpler the food, the better it is for me,” Flores said. “I want the ingredients to speak for itself.” There are still shareables, pizzas, pastas and larger entrees on the menu, like hot honey-glazed crispy brussel sprouts; Filipino-style spring rolls; a sausage, prosciutto and steak meat lover’s pizza; and a short rib tagliatelle, one of Flores’ favorites. For the winter menu, he plans to incorporate some more Filipino dishes, plus hearty filet mignon steak served with maitake mushrooms.  Flores said he’s making nearly everything from scratch, from the pastas to the sauces, and also runs a nut-free and, soon, seed-oil-free kitchen. It’s a standard that guests at the member-exclusive club expect, he said.  Egg rolls, an appetizer at the Warehouse club restaurant, are currently chef Paul Flores’ nod to his Filipino heritage. Credit: Jonathan Herrera/Park RecordA simple, hearty filet mignon dish is planned for the winter menu at Warehouse. Credit: Jonathan Herrera/Park RecordChef Flores’ meat lover’s pizza uses steak, prosciutto and sausage. Credit: Jonathan Herrera/Park Record Luke Larson, director of club operations, said that’s what his team is always trying to do: meet the needs of the members. The restaurant, while fine dining, is designed to be an everyday go-to, Larson said. Local, fresh ingredients, plus a variety of options. There are also daily chef specials, a weekly rotation of sandwich and taco specials, Sunday brunch, plus a monthly Supper Club, which focuses on a different cuisine each time.  In the spring, the 227-square-foot kitchen will be expanded, meaning Flores and the club will have more opportunity to grow, Larson said. Flores said the locals night event will be his first chance to show the public his own menu, and he hopes guests will appreciate his approach. “(We) really want to support the community, get the community in here, show off our new shop, what Paul can do, but just really a chance for people who aren’t members to come and experience it,” said Larson. “We think we have some of the best food (in town), so they’ll have a good chance to come try it.” Also new this year is the face behind the bar. Caitlin Oehler now leads the bar program with a slate of cocktails inspired by members’ favorites and her own love of amaros.  There are a few staples on the menu, like the tequila-based Pit Stop cocktail and its mezcal counterpart, Burnout. Kiss the Bricks is another favorite, made with High West Distillery whiskey plus a housemade berry scrub fermented with apple cider vinegar. Soon, she’ll roll out a winter menu, thinking up seasonal options like a hot rum, a more herbaceous spritz or a coffee margarita designed as a post-skiing pick-me-up. “I love to get the opinions from my team as well. I don’t want it just to be a one-man band. I want them to help me tweak it, tell me what they like, and they know our members best, too,” she said.  Caitlin Oehler who leads the bar program at Warehouse, is passionate about using amaros in her cocktails. Credit: Jonathan Herrera/Park Record Oehler is also a cicerone, a certification specializing in beer, often described as the beer equivalent of a wine sommelier. So her beer list is specially curated, and she often works with Offset Bier, whose brewery is just down the street. “I love just rotating beers with them, chatting with their sales reps, seeing what I can get in, even if it’s just for the week, and then doing stuff with them for events, too,” she said. Warehouse co-founder Jake Wolf encouraged people to come out for locals night and consider a membership, which goes beyond restaurant access and car storage.  In addition to getting to see rare and specialty cars — like an Aston Martin Valiant, one of only 38 built, commissioned by Formula One champion Fernando Alonso — members also have access to a series of events, dinners and trips. The club recently flew out Valentino Balboni from Italy. He’s an automotive legend who was Lamborghini’s chief test driver from 1968 to 2008, responsible for developing some of the world’s first supercars. Members could join him for an Italian dinner, and a drive through the area, Wolf said. It also hosted a comedy night featuring five comedians from New York City and Los Angeles.   Warehouse also plans rallies on some of the world’s best roads, Wolf said. The club recently took 20 members for a nine-day trip across Japan. It also hosts spring and fall rallies, which he calls “party rallies,” touring 1,000 miles over three days.  Warehouse recently hosted a comedy night for members, bringing in five comedians from Los Angeles and New York City. Credit: Photo courtesy of WAREHOUSE MotorclubThe club recently flew out Valentino Balboni, the former Lamborghini’s chief test driver and automotive legend, for a members event. Credit: Photo courtesy of WAREHOUSE MotorclubMembers can participate in rallys, like one recently held through Japan. Credit: Photo courtesy of WAREHOUSE Motorclub Wolf said while a love of automobiles is the core of the club, it’s programmed as more of an enthusiasts group.  “Expanding outside of just cars and art and culinary, what are the different enthusiast passions that our members like, and how do we actually bolster that with awesome programming?” Wolf said. He’s grown a watch club, in which members who collect rare and high-end watches can get together, trade and meet watchmakers. A wine club meets twice a month, with tastings where members can bring in a bottle to share and trade stories. Soon it will branch into audiophile events, Wolf said, showcasing high-end, hi-fi systems and speakers, with plans to have a series of vinyl DJs perform themed nights. Signups for local’s night, planned for Monday, Nov. 9, are available at tinyurl.com/mwb9424a. There, attendees can learn more about the club and also sample Flores’ menu. “We want to do something for the community, for Park City. We love it (here),” Wolf said. “(It’s) a chance for locals to come out and get a taste of what a night at Warehouse is.”  For more about the club, visit warehousemotorclub.com. The post Locals night at Warehouse Motorclub returns to show off new chef, bar program appeared first on Park Record. ...read more read less