Oasis Cafe’s Chef de Cuisine Efren Benitez, has created special weekly three-course meals for January “resolution dining.” Priced at just $25 and changing weekly to take opportunity of the freshest ingredients, the nightly dinner special includes a nourishing choice of soup or salad and changing entree and dessert options.
Benitez likes offering fresh fish and vegetables this time of year, when most people are cutting back on calories and fat after the holiday excess. “We are trying to help our diners eat more responsibly in 2014,” said Will Keesen, general manager. “Chef Benitez and his culinary team take pride in hand-crafting every item using the freshest ingredients possible, wanting guests to feel full, but also refreshed.”
Oasis Cafe’s January 3-Course $25 Specials come with a starter course of soup or salad and change weekly:
Pan Roasted Salmon over a Green Curry Orzo with Coconut Milk and Orange Caramelized Carrots, and Lemon Cheesecake for Dessert
Filet Mignon over Baby Roasted Vegetables with a Port Wine Demi-Glaze, and “Banana Split” Gelato for Dessert
151 S 500 E, Salt Lake City, UT 84102
As we mentioned in a previous post, the upcoming days and weeks are fairly hectic on the calendar, here’s a quick recap of what’s on the cards:
January 19th: Bibi Graetz Wine Dinner
January 23rd: Kiler Grove Wine Dinnner
January 24th: Zepaltas Wine Dinner (Finca)
January 25th: Zepaltas Wine Dinner (Snowbird)
January 26th: SLC Bites: Winter Cheese
January 28th: Boulevard Bistro Wine Dinner
January 29th: Epic Brewery Dinner
February 1st: High West Distillery Dinner
February 8th: SLC POP
February 22nd: Willamette Valley Vineyards Wine Dinner
February 22nd: SLC POP
March 5th: Fisher/Zacherle Wine Dinner
(pictured above/left – SLC POP’s inversion jar)
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.