Feast Of Five Senses, Bambara, Vegan Food Month, The Annex By Epic

Feast Of The Five Senses Menu 2013

There’s still time to purchase tickets for this Sunday’s Feast Of The Five Senses. If supporting Slow Food Utah wasn’t good enough reason to hand over your hard earned cash right now – we managed to finagle a menu for the event – and what a doubly delicious reason it looks like too. Seriously folks, this should be a winner:

Passed cocktail hour bites

Jennifer Gilroy of Meditrina
Gulf coast wild shrimp*, Tagge’s corn pudding (Drake’s Farm goat milk, Clifford eggs), Meditrina garden green tomato relish.

Phelix Gardner of Finca
Morgan Valley lamb bacon, Sun Crest peach*, house made stracciatella, oregano* pistou. Vegetarian option available.

Nathan Powers of Bambara
Mushroom crostini with Sonoma Dry Jack* cheese & Bone Marrow hors D’oeuvres

At the table

Viet Pham of ember + ash
mussels cooked over embers. speckled trout lettuce* . roselle leaf escabeche. sunchoke chips

Adam Kreisel of Chaia Cucina
Chilled New Roots Cushaw Squash* and Sandhill Farms Inchelium Red Garlic* Bisque with Capital Reef Apple* Relish

Ethan Lappe of Caffe Niche
Roasted New Roots Farm early blood turnip-rooted beet* with Rosehill Dairy Farm creamy horseradish sauce.

Intermezzo
Amber Billingsley Angelilli of Vinto: Capital Reef Apple Sorbetto, Clifford Farm Honey & Rosemary Gelato, Pecan Cheese Crisp

Tom Grant of Martine
Christiansen’s Family Farm Mule Foot Pork* Dolmades with Frog Bench Farms Vegetable Salad & Drake Farms Yogurt-Armenian Cucumber Raita

Peter Korth of Frida Bistro
Sweet Utah corn and basil ice cream, with goat cheese-sweet corn fritter and strawberry, pickled Cherokee tomato* relish. Uinta Oak Jacked Bourbon Barrel Aged Imperial Pumpkin Ale

Katie Weinner of SLC POP
Thank you/Take Away “gummies,” High West Rye Whiskey* gummy, Kiler Grove Utah wine gummy.

*Ark of Taste ingredient. This year’s Feast is built on the Ark of Taste, a living collection of distinctive and meaningful foods in danger of extinction, a celebration of our culinary heritage.
To preserve what matters, the feast features locally grown Ark of Taste foods.

Bambara’s Dinner And A Movie

chef nathan powers

Purchase a gift certificate for $80 or more to Bambara right now – and make it dinner a movie with two two passes to any art films shown at the Salt Lake Film Society included in the purchase (tickets are valued at $9.25 value each).

SLFS located at 111 East Broadway is just a short two block walk from the restaurant and even shorter with a cut through Gallivan Plaza. “Making downtown your destination for summer fun just got easier,” said Bambara General Manager Guy Wheelwright. “You can park once with our valet service, enjoy our new summer menu, then enjoy some of our city’s best independent films.”

Executive Chef Nathan Powers has rolled out a late summer dinner menu featuring fresh new dishes including Summer Tomatoes with goat cheese fritters, watercress, balsamic syrup and fresh basil; Seared Diver Scallops and pork belly confit with sweet corn and chanterelle risotto; and Roasted Wild Alaskan Halibut, with a tender summer peach-poblano-smoky bacon hash with basil emulsion.

Bambara
202 S Main St Salt Lake City, UT 84101
(801) 363-5454

www.bambara-slc.com

Vegan Month Of Food

The 6th Annual Vegan Month of Food (aka VeganMoFo) is ready to take the blogosphere by storm! Several hundred bloggers from all around the globe are pledging to post about vegan food at least five days a week for the whole month of September. Food writers, bloggers, and home cooks will write about what they eat and what they cook, all with the intention of showing off the wide and varied world of vegan food.

Local blogger Amanda Rock is one of the bloggers participating this year. Amanda Rock first began her blog Amanda Eats SLC amanda-eats-slc.blogspot.com in 2010. Amanda Eats SLC focuses on local restaurant reviews, personal recipes, and her commitment to eating local. This year she will be highlighting her favorite local products that just happen to be vegan along with tasty, simple recipes.

Check out Amanda’s blog during September but be forewarned, you might just start craving tofu…

Epic Brewing Announces The Annex

Onlookers to the redevelopment of the ‘sugarhole’ will probably have spied Epic Brewing’s “The Annex” coming together – now slated to open on Tuesday, September 17th. The Annex will offer lunch, dinner, late night fare and eventually brew small batch house beers too – coming this winter – not to mention Epic’s existing full range of 35 beers.

“The Annex was designed from the ground up to be a place where people can explore and enjoy the unique food concepts we have discovered in our beer travels. The atmosphere is designed to be welcoming to all, not just craft beer enthusiasts, so bring the entire family if you’re inclined. ” explains Dave Cole, Epic Brewing Co-Founder.

epic logoThe menu is organized into three familiar categories for Epic regular’s, Classic – Elevated – Exponential. In the classic series, guests will find contemporary takes on old favorites like: mac and cheese with pancetta, ($8) fish and chips with gremolata, ($9) and fried chicken with potato fritters. ($9)
Raising the stakes a little the Elevated section features both variety and creativity. Try crispy brisket poutine, cheese curds, and mushroom gravy, ($9) Korean double fried chicken wings with spicy garlic sauce and kimchi, ($10) or locally made artisan sausages served with house made mustard and dipping sauces. ($12)
The Exponential section presents a fusion of culture and refined flavors like the yogurt marinated chicken thighs with harissa, honey drizzle and lemon jam, ($8) or the lamb chop served with salsa verde risotto. ($13)

Long time Utah resident Chef Robert Angelilli, formerly Executive Pastry Chef at The Grand America, and Executive Chef at Vinto and Easy Street Brasserie, has drawn upon his Italian upbringing and old world influence as well as more recent travels to beer destinations and contemporary eateries, to develop a menu that is diverse, interesting, and pairs well with Epic’s impressive selection of beer.

“Today, craft beer is wonderfully complex and prolific yet remains unpretentious. I wanted the menu to reflect the same mentality, simple, straightforward food that highlights choice ingredients and contemporary style,” says Chef Robert Angelilli.

The Annex
1048 S. 2100 E. Salt Lake City

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