Faustina in downtown Salt Lake is hosting a special evening with EPIC Brewing on Thursday, Sept. 8 at 6 p.m. EPIC’s brewmaster Kevin Crompton will be there to educate about EPIC Brewing fundamentals and the distinctions of each selection, along with tasting notes for beers complementing Executive Chef Billy Sotelo’s summer harvest menu. The four-course menu is $35 for dinner and $20 for the beer pairings. “We tasted each of their beers to get the right pairings,” said Billy Sotelo, executive chef. “We are excited to add new EPIC Brewing creations to our offerings. They pair very well with our local farm-fresh late summer menu.” The menu is as follows:
– Assorted Artisan Meats and Cheeses
– paired with Straight Up Saison
– Prosciutto-Wrapped Rabbit Loin With Autumn Squash Caponata, Purple Kale, Citrus Gastrique
– paired with Brainless Belgian Golden Ale
– Smoked Sonoma Chicken Salad with Artisan Greens, Dried Blueberries, Gorgonzola, Almonds, Caramelized Onion and Pomegranate Vinaigrette
– paired with Capt’n Crompton’s Pale Ale
– Intermountain Wheat Beer Shooter – Blood Orange Sorbet, Candied Ginger
– Grilled Lamb Chops — Port Wine Roasted Shallots, Celery Root Chips, Sour Cherry Reduction, Potato Puree, Rosemary Demi-Glaze
– paired with Rio’s Rompin’ Rye
– Lemon, Vanilla and Berry Panna Cotta
– paired with Brainless on Cherries
454 East 300 South, Salt Lake City
Elizabeth’s Bakery Moves to Granato’s
Elizabeth’s has moved location – sadly it is no longer a full service restaurant. The following is an excerpt from a recent email update sent out to members of the restaurants mailing list:
“The kitchen is up and running and we are ready for business and looking forward to seeing all of you again. We really appreciate your patience during this rather difficult time of relocation…let me just tell you how much we are enjoying working with the Granato’s. It is the best of two world’s …literally… England and Italy…who would have thought. I look at all of our wonderful items and then I look at all of the delicious items that are available from our new Italian family and I think I may never need to shop anywhere else. Our pies and pasties and scones and quiche and our plethora of sweet delights are right across from the most spectacular deli meats and cheeses …and you have never seen so many olive choices ( or at least I haven’t)… so you see YOU can have it all ! You must come and check us out ! One of my new finds is an extra virgin olive oil infused with orange…mmm…the scent of orange is delicate as is the taste…and bread and Baci rolls baked fresh everyday……Yes ! We are working on putting in a self serve espresso and tea bar which will compliment everything AND…my lovely window seat bench is now a window seat bench ( it is located under windows) hurray !! So all in all life is good and I can only expect it to keep getting better and better…I am an optimist after all Come and see us soon…we miss you !! and thanks for all of your love and support …it means the world to me ! Ronni & Mike”
Elizabeth’s @ Granto’s
1391 South 300 West, Salt Lake City
Fall 2011 Dine-o-round
The Fall 2011 Dine O’ Round is right around the corner! Downtown Dine O’ Round is an ideal way to explore new restaurants or revisit old favorites with 43 restaurants participating in this annual event. Patrons will be able to choose from a three-course dinner priced at either $15 or $30 per person. Many of the restaurants also offer a special two item lunch for $5 or $10.
There are no coupons, no punch cards, and no strings attached. Just ask your server for the Dine O’ Round special and enjoy! Only. Downtown. See http://www.downtownslc.org/table/dine-o-round/ for more details on some of the participating restaurants.
Feast of the five senses
In the name of good taste and to support Slow Food Utah’s Micro-grant Fund, seven local celebrated chefs will use the bounty of Utah’s local food producers and artisans in an extraordinary evening of delicious food and conviviality to raise funds for the Slow Food Utah’s wide range of programs. The 7th Annual Feast of Five Senses will take place on Sunday, September 18, 2011 at 5:30 p.m. at Kimball Distributing Viking Showroom, 2223 South, 300 East in Salt Lake City. Feast makers for 2011 include:
David Hammel of Liberty Heights Fresh
Greg Neville of Lügano
Ryan Lowder of Copper Onion
Nathan Powers of Bambara
Michael Richey of Pago
Amber Billingsley of Vinto
Letty Flatt of Deer Valley
Uinta Beer will offer pairings
Francis Fecteau of Libation will be pairing a wine with each course
Tickets are available online at www.slowfoodutah.org or by mail to Slow Food Utah, PO Box 581213, SLC, UT 84158-1213. Cost to attend is $85 per person, with a $35 optional wine pairing.
This annual fundraiser allows Slow Food Utah to offer a wide range of programs and to fund the micro-grant program in order to fill gaps that they see in traditional funding sources for food-related projects, especially for small-scale food growers and producers, community innovators and educators. In past years, Slow Food Utah has funded schoolyard gardens, Salt Lake Community College Seeds of Hope program and has helped small farmers build greenhouses to extend the growing season and start Community Supported Agriculture (CSA) programs.
Kimball Distributing Viking Showroom
2223 South, 300 East, Salt Lake City
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC. I’m a multiple-award winning journalist and have written in myopic detail about the Salt Lake City dining scene for the better part of seventeen years.
I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV. Pause those credits, yep, that’s me! I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. What they’re saying about me: “Not inaccurate”, “I thought he was older”, “I don’t share his feelings”.
Want to know more? This is why I am the way I am.
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