Faustina in downtown Salt Lake is hosting a special set-price, four-course brunch on Saturday, October 27 at high noon featuring special guest EPIC Brewmaster Kevin Crompton and hosts X96 Radio From Hell’s Kerry, Bill and Gina. Executive Chef Billy Sotelo has created a special menu designed to highlight the nuances and distinctive qualities of each beer.
Cost for the special Oktoberfest brunch is $20 per person. The expertly paired beers are available for an additional $20. “We’ve been having fun tasting for the pairings with some of local farmers’ fall harvest bounty,” said Billy Sotelo, executive chef. “Plus we get to spend the day with our friends from X-96 and EPIC!” The Oktoberfest Brunch Menu:
Wit Beer Mimosas Upon Arrival
Peach Crepes, Mascarpone Cheese, Utah Peaches, Grand Marnier Glaze
Paired with Brainless on Peaches
Bacon & Eggs, Beer & Herb Poached Egg, Pancetta Disc, Polenta, Sliced Avocado
Paired with Fest Devious
Brown Sugar Braised Pork Belly, Pumpkin Gnocchi, Quail Egg, Apple Gastrique
Paired with Imperial Pumpkin Porter
Dark Chocolate & Raspberry Pot De Crème, Served with Pistachio Scone
Paired with Big Bad Baptist Imperial Stout
454 East Broadway Salt Lake City, UT 84111
Dia De Los Muertos @ Frida Bistro
The Fierro Group, Inc. (Rico Brand & Frida Bistro) will hold its 11th annual Día de los Muertos Celebration in the Rico Brand & Frida Bistro Events Warehouse on Friday November 2, 2012 from 6-11PM. All proceeds will benefit the Utah Food Bank.
Cost is $15 or 15 cans of food for adults and $10 or 10 cans of food for children. The celebration will include live music, children’s activities, local and Mexican artisans and vendors, cash bars, valet parking, and delicious Rico Brand food. Everything except beverages is included in the cost of admission.
Día de Los Muertos is a gathering of family and friends to pray for and remember those who have passed away. This is not a day of mourning, but rather a celebration of those who have passed, and the wonderful lives they lived. Last year more than 800 people attended. The event raised more than $20,000 for the Utah Food Bank. This year we are planning to host 1000+ supporters.
Rico Brand and Frida Bistro Events Warehouse
545 W 700 S, Salt Lake City, UT 84101
Log Haven’s Villains and Vixens
Log Haven presents a wickedly good time at the Villain and Vixen Ball, Monday, Tuesday October 30th. Chef Dave Jones’ cauldron will bubble with extra toil and trouble in preparing fiendish finger foods for devilish dancers. Not round the cauldron will we go, but through Haunted Haven’s dance hall with music and dancing from 7:30-10pm. Witches welcome with special prizes for most villainous and vixenish costumes, including and prizes awarded for best individual theme costume, best couple costume, and most original costume.
Cost is $25.00 per person, all inclusive (tax & gratuity). This social event features a cash bar, fiendish finger food, complimentary Tarot reading, and dancing to a DJ. The legendary silent film Nosferatu will be screened and a drawing for Dinner for Two will be held. Haunted Haven (regular dining with Halloween specials) available in the main dining area
The Haunted Haven has added a new ghoulish installment for students age 18 and up on Monday, October 29th The Villain and Vixen Student Ball from 8-10 pm is a social event, and will feature snacks and demonic but non-alcholic drinks,dancing to a DJ. Admission is $10.00 per person. A dry event. Haunted Haven (regular dining with Halloween specials) available in the main dining area.
6451 East Millcreek Canyon Road Salt Lake City, UT 84109
Fine Chocolate Fest @ Caputos
Finally, something special for chocolate afficionados. World-class chocolate takes center stage in this spotlight on fine chocolate. Premiere maker, Amedei (Pisa, Italy), will be on hand with top local chefs for a unique event. “Utah is a hub of chocolate lovers, “ says Matt Caputo, Dir. of Marketing at his family’s award-winning specialty food store and internationally-known chocolate expert. “We are honored to have Gabriele Bianchi, join us during his U.S. tour to share his knowledge and passion with local fine chocolate aficionados.”
The festival includes an extensive sampling of the company’s award-winning chocolate bars lead by Matt Caputo and Amedei’s ambassador. Festival goers will also sample cocoa-centric creations from an all-star line up of local chefs, showing off sweet AND savory applications of this exclusive Italian chocolate maker.
Participating chefs: Amber Billingsley (Vinto), Letty Flatt (Deer Valley Resort), Matt Harris (Heirloom Group), Ruth Kendrick (Chocolot), Lya Luna (Caputo’s market), Viet Pham (Forage), and Romina Rasmussen (Les Madeleines Patisserie).
The event also includes a unique beverage component bringing together the craft brewing talents of Epic Brewing Company, Libation wine brokerage, and Slide Ridge Honey to show attendees the best drinks to pair with the world’s best chocolate. Admission price includes each tasting item and the full chocolate bar tasting. Beverage pairings available at an additional $5. All proceeds from the event will go charities that promote social and environmental sustainability in the world’s cacao growing regions. Fine Chocolate Fest * Featuring Amedei of Italy
Thursday, October 25th * 7:30-10pm. $10 advance * $15 at the door * Optional Beverage Pairing $5
Caputo’s Market & Deli
314 W. 300 S. Salt Lake City, UT
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. 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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