Join premier local chefs for the 2nd Annual Caputo’s Chocolate Festival. Ritual’s 4 single origin chocolate bars skyrocketed Ritual to the top of the fine chocolate world. “Utah is a hub for chocolate lovers,” says Matt Caputo, Director of Marketing at his family’s award-winning specialty food store and internationally-recognized chocolate expert. “I can say with the appropriate gravitas that Ritual Chocolate is THE up and coming artisan American brand.”
Attendees will be greeted with a Ritual drinking chocolate, perfected in house by Caputo’s Cassie Little, followed by Ritual-centric creations from 4 local restaurants. Prepare for sweet and savory applications, enjoy the essence of cacao, and stick around for social media contests and exciting announcements.
Costa Rica
Naked Fish Team, in collaboration with Viet Pham, Food Network Star and Iron Chef Slayer, and chef of Forage and Ember + Ash
Belize
Chef Ryan Lowder of Copper Onion
Balao
Chefs Carter Light and Serge Smith of Silver Restaurant
Madagascar
Leslie Seggar of Tulie Bakery
4 Beverage components to complement the chocolate extravaganza will include: High West Distillery, Epic Brewery, Libation Inc.’s Francis Fecteau and Charming Beard Coffee. All proceeds are 4 Charity and will be donated to the Heirloom Cacao Preservation Program, promoting protection of threatened heirloom strains of cacao in their native growing regions.
2nd Annual Caputo’s Chocolate Festival Featuring Ritual Chocolate Thursday, November 14th @ 7:15 PM. $25 admission | $10 alcohol beverage pairing. Space is very limited. Tickets must be purchased in advance via (801) 531-8669 or http://www.caputosdeli.com/products/2nd-annual-chocolate-festival-featuring-ritual-chocolate.html.
Tony Caputo’s Market
314 W. 300 S. SLC UT 84101
(801) 531-8669
Day Of The Dead At Rico
Don’t forget to join Rico for their day of the dead festival this Friday. Expect an evening of great entertainment, excellent food, music and dance. Last year’s event saw more than 800 people attend and the event raised more than $20,000 for the Utah Food Bank. With the food bank almost able to spin straw into gold – stretching each dollar donated to $8 in food and services – that equates to over $150,000 of direct food and service to those in need.
This year the event is aiming to crack the 1000 attendee barrier and smash all previous fundraising records. Attendance costs a measly $15 for adults or $10 for kids. Or alternatively, bring 15 cans of tinned food (10 for kids) and attendance is free. Bring a few extra dollars for the cash bar, and have a great evening in aid of folks far less fortunate. The event is held on November 1st and runs from 6PM to 11PM.
For more details on the event see our full post here.
Rico Brand and Frida Bistro Events Warehouse
545 W 700 S, Salt Lake City, UT 84101
This post via Connect.
Oasis Fall Specials
As the weather begins to turn to crisp nights and clear days, Oasis Cafe’s Chef de Cuisine Efren Benitez’s November three-course nightly dinner menu highlights the root vegetables of fall and segues into cold weather comfort food. The cost is just $25 and selections change weekly to take opportunity of the last of the harvest. The nightly dinner special includes lighter fare like seafood with rice and vegetables but later as the weather chills features a filet mignon over Yukon gold mashed potatoes.
“We think it’s high time to begin thinking about cold weather comfort foods,” said Will Keesen, general manager. “We’re still keeping a healthy note, but are making the best use of the last of the harvest.”
Oasis Cafe’s November Specials come with a starter course of soup or salad and change weekly:
Oct. 28 – Nov. 3
pan-roasted mahi-mahi served over purple sticky rice, baby bok choy and miso broth and dessert of pumpkin cheesecake with white chocolate sauce
Nov. 4 – 10
grilled halibut over green curry orzo pasta and cherry tomatoes with a tomato vinaigrette, with tres-leches cake and strawberries to finish
Nov. 11 – 17
filet mignon over Yukon gold mashed potatoes, broccolini and rosemary sauce and lava chocolate cake with raspberries for dessert
Nov. 18 – 24
pan-roasted scallops over root vegetables, topped with micro greens and an orange vinaigrette and tiramisu
Oasis Cafe
151 S 500 E Salt Lake City, UT 84102, United States
(801) 322-0404
www.oasiscafeslc.com
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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