Oasis Cafe is celebrating Earth Week with a three-course dinner menu served April 22 through 28 that focuses on organic, locally grown produce. The $25 three-course meal includes a fresh mixed green salad or chef’s choice soup; sautéed halibut over spaghetti pasta, cherry tomatoes, squash, with a light dressing mix of white onion sauce and chive oil; and for dessert, a delicate lemon cheesecake with kiwi sauce.
In the evening, candlelight will greet diners to help remind them to conserve energy. Outdoor dining under the stars will be available, weather permitting, on Oasis Cafe’s serene patio. “Oasis Café is all about supporting the neighborhood and our whole society,” said General Manager Will Keesen. “While everyone at Oasis Café strives to make sure the guest experience is always uplifting and inspiring, we also want to support the local organic farms in all we do.”
151 S 500 E Salt Lake City, UT 84102
Faustina in downtown Salt Lake City is turning out the lights in honor of Earth Day. Executive Chef Billy Sotelo will be creating an earth-friendly special on Sun., April 22 sourced from local, sustainable farms and ranches. In the evening, the lights go out and candlelight will greet diners to help remind them to conserve energy. Outdoor dining will be available, weather permitting, on Faustina’s newly renovated patio.
“Earth Day is a great opportunity for us to think more deeply about our roles and responsibilities in our community,” said General Manager Hillary Merrill. “We have an obligation to work together to make a greater difference in our ecosystem. We are constantly looking at new ways to reduce, re-use and recycle. Turning out the lights just seemed to be a fun way to include our diners in our quest.”
454 E 300 S Salt Lake City, UT 84111
Bambara will team up with Kimpton’s Hotel Monaco Salt Lake City on environmentally-friendly projects as they celebrate Earth Week. The hotel and restaurant ‘Green Teams’ will work in partnership to spruce up the Railyard Community Art Garden on Sunday, April 21 and will gather up unwanted electronic recyclables through the “Recycle Round-Up,” held April 22-26 in the hotel lobby. The ‘Green Teams’ will be on hand daily to accept and dispose properly of old phones, cell phones, printers, MP3 players, small electronics, desk top towers and laptops.
Bambara’s Chef Nathan Powers will donate $1 from every “Powers’ Lunch” special to The Nature Conservancy during the week of April 22-26. The $13 lunch special includes a choice of organic greens or soup of the day; a choice of Powers’ turkey wrap, beef hamburger or his daily special; and ends on a sweet note with a gooey turtle cookie for dessert. “We like to offer our guests a tasty way to help protect the earth’s natural resources and beauty,” said Powers. “We supply the delicious lunch and you give back to the community by indulging a little. It’s a win-win.”
“Railyard Community Art Garden is a great community project being started by the Utah Arts Alliance and Artists for Local Agriculture,” said manager Lou Karagas. “We’re excited to be a part of this new resource for our community.”
Bambara restaurant, as part of Kimpton Hotels & Restaurants EarthCare program, offers sustainably produced wine selections on the menu, 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. Bambara includes a wine cork recycling program and uses recycled materials and soy-based inks exclusively for menus and to-go boxes. Ingredients for Chef Powers’ “Powers’ Lunch” menu are sourced from Utah’s organic and sustainable farmers and ranchers. Both Bambara and the Hotel Monaco are Green Key Certified and recycle all plastics, glass, paper, and aluminum on property.
202 S Main St Salt Lake City, UT 84101
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”.
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