Oasis Cafe is celebrating Earth Day 2012 with a three-course candle light dinner menu focusing on local sustainable and organic farms and ranches. All proceeds from this special will benefit the New Roots and Global Artisan projects. The $25 three-course meal will include fresh halibut with locally grown micro-greens over soft polenta and bell pepper puree, house salad and chef’s special dessert. In the evening, all dining will be by candle light to help conserve energy.
During the day on Earth Day, Oasis Cafe will host these refugee groups for a seedling sale and craft fair from 11 a.m. until 2 p.m. A variety of seedlings such as eggplant, tomatoes and mustard greens will be available for sale, including ethnic varieties. They will also have earth friendly crafts for sale which include recycled paper necklaces and coffee bag handbags. Refugee artisans will be on hand to teach Oasis’ diners how to make necklaces and bracelets out of recycled paper. Oasis Cafe will also be donating used burlap coffee bags to Global Artisans which they use to fashion hand bags.
“Oasis Café is all about supporting the neighborhood and our whole society,” said Billy Sotelo, executive chef. While everyone at Oasis Café strives to make sure the guest experience is always uplifting and inspiring, we also want to support the global community and feel the seedling sale is a good fit for us. Both groups are part of the Refugee Pathways to Self Sufficiency Model, whose mission is to empower refugees to become self sufficient through part-time entrepreneurial activities.”
151 South 500 East Salt Lake City, UT 84102
Turning out the lights for Earth Day is a natural at Faustina in downtown Salt Lake. Executive Chef Billy Sotelo will be featuring an earth friendly special for dinner on Sun., April 22. In the evening, all dining will be by candle light to help conserve energy. Chef Sotelo’s Earth Day special is a ratatouille tartlet with pulled mozzarella and eggplant caviar and costs $12.
All proceeds from this special will benefit New Roots and Global Artisan projects. Both are part of the Refugee Pathways to Self Sufficiency Model, whose mission is to empower refugees to become self sufficient through part-time entrepreneurial activities.
454 East Broadway Salt Lake City, UT 84111
Bambara will team up with the adjoining Hotel Monaco on three environmentally-friendly projects as part of Kimpton Hotels & Restaurants EarthCare initiatives. Celebrating the company’s long-standing commitment to environmental responsibility and care, the hotel’s and restaurant’s Green Teams will spruce up Rose Park Community Garden and will hold a “Recycle Round-Up” for e-waste. Chef Nathan Powers will donate proceeds from his Powers’ Lunch special to The Nature Conservancy.
An e-waste “Recycle Round-Up” will be held in the Lobby of the Hotel Monaco from April 18-20. The Green Teams will be on hand to accept and dispose properly of old phones, cell phones, printers, MP3 players, small electronics, desk top towers and laptops. From April 16-20, diners can enjoy Executive Chef Nathan Powers’ menus highlighting his support of local, organic farms and ranches. For each “Powers’ Lunch” sold during that time, $1 will be to The Nature Conservancy.
“Rose Park Community Gardens in northwest Salt Lake City needs a little love this spring,” said Bambara’s eco-champion, Lou Karagas. “On April 21, our Green Teams will join to clean up the community garden so vital to helping support the health of the area residents.”
Bambara, along with all Kimpton restaurants, offers sustainably produced wine selections on menus, offers in-house purified water through a national partnership with Natura® and serves sustainable seafood dishes in accordance with Monterey Bay Aquarium’s Seafood Watch program. Since partnering with Natura in 2009, Kimpton Restaurants nationally realized the following savings in one year: 1.49 tons of plastic reduced, 1,674 gallons of oil and 18.6 tons of CO2 emissions.
202 South Main Street Salt Lake City, UT 84101
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC and The Utah Review; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with other local publications from Utah Stories through to Salt Lake Magazine and Visit Salt Lake.
I’m a multiple-award winning journalist and have covered the Utah dining scene for more than a decade. I’m largely fueled by Uinta Cutthroat, alliteration and the use of too many big words I don’t understand. I ate all the pies.