On November 16th Faustina in downtown Salt Lake is hosting a special “Brewmaster’s Brunch” with EPIC Brewing Co. starting at 1 p.m. EPIC Brewing will be on hand to educate diners about EPIC Brewing fundamentals and the distinctions of each selection, along with tasting notes for beers complementing Chef de Cuisine Joe Kemp’s special autumn brunch menu. “Since joining the team at Faustina earlier this year I’ve been excited to turn my creative culinary talent to the brunch,” said Joe Kemp, Chef de Cuisine. “While ‘researching’ the beers with EPIC, I came up with some pairings I’m sure everyone will enjoy at this fun and casual gathering.”
The four-course menu is $25 for brunch and $20 for the beer pairings. Reservations are required for this event and can be made by calling 801-746-4441. Faustina’s four-course brunch includes:
Beer Mimosas upon arrival
Wild berry crepes with Mascarpone whipped cream, raspberries, blackberries, strawberry compote and lavender sauce Paired with Brainless Raspberries
Prosciutto and basil-wrapped jumbo shrimp with roasted jalapeño and local white cheddar grits Paired with Cross Fever Amber Ale
Blacked salmon Benedict with poached egg, fried green tomatoes, grilled andovillo sausage and Cajun hollandaise Paired with Brainless IPA
Pumpkin cheesecake with maple whipped cream Paired with Big Bad Baptist Imperial Stout
454 E 300 S, Salt Lake City, UT 84111
Finca 2nd Annual Utah Craft Beer Dinner
A week or so later on Sunday, November 24th join Finca for their annual craft beer dinner. From 6pm – 9pm, Finca will host 4 great local breweries, putting Utah on the map – winning national awards time and again. Brewmaster’s from Epic, Red Rock, Wasatch and Uinta will be in attendance guiding diners through the tasting of their seasonal releases all paired with contemporary Spanish cuisine from Finca.
I attended last year’s sell out event which was a fantastic evening. Check out some pictures and info on last years event here. Salud!
Cost for this event breaks down as: food $35, beer $25 + tax + 20% gratuity. Reservations should be made via email to Ben Robbins – Ben@fincaslc.com. A credit card number is needed to confirm the reservation.
The menu for the evening is as follows:
Wasatch, Ghostrider, White India Pale Ale
Ostras – Oysters on the half shell, coriander and citrus vinaigrette
Ensalada de Naranja – Grilled citrus, bitter greens, toasted cumin vinaigrette
Red Rock, Secale, Rye Double Bock Lager
Verduras -Fall vegetables, sherry cream, house-made bacon
Castillas – Pedro Jiminez braised short ribs, pickled butternut, black garlic crumble
Uinta, Sea Legs, Baltic Porter
Empanada de Pato – Wood grilled duck, duck confit, mole, squash
Paella – Spanish rice, roasted local mushrooms, smoked organic chicken, black garlic
Epic, Big Bad Baptist, Imperial Stout
Churros con Chocolate – Stout Dipping Sauce
1291 S 1100 E, Salt Lake City, UT 84105
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.