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Faustina, Chef & Child, High West, Oasis Cafe


faustina and epicFaustina

Join Faustina this Saturday (March 15th) as they host a special brunch in honor of St. Patrick’s Day. This special brunch with EPIC Brewing Co. is being held noon through 2 p.m. with EPIC’s Brewmaster Kevin Crompton 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 St. Patrick’s brunch menu.

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.

See our event calendar for the full four course menu which includes dishes like Pan Seared Scallop with Lump Crab, Smoked Bacon, Green Onion Grits, Hollandaise and paired with EPIC Intermountain Wheat Beer.

454 E 300 S, Salt Lake City, UT 84111
(801) 746-4441

chef and child logo 2Chef & Child

Big Brothers Big Sisters of Utah are hosting a special Chef & Child gala with the Beehive Chefs Association – in order to raise funds for this great organisation. All of the money raised from this event benefits the funding of their mentor relationships.

The event on May 3rd will feature more than 15 chef stations (full line up below) for guests to choose from not to mention both auctions and live music too. Cocktail attire is the order of the day and a cash bar will be available on site. Tickets are $125 per person and the event kicks off at 6PM with a silent auction, moving onto dinner at 7.30pm. Full list of participating chefs and restaurants:

Adalberto Diaz – Fillings and Emulsions
Thomas Ontko – Watkins Restaurant Group
Scott Monell – Hilton Hotel
Bernhard Gotz – Little America
Chef John McDonald – BYU
Joey Dawe – SLCC
Leslie Sieferlie – SLCC
Dennis Waters – Rodon Foods
Wendy Hunter – NuSkin
Bill Holley – Utah Food Services
Jewel Story – Utah Food Services
Peter Hodgson – University of Utah Dining Services
Joe Williams – Timberline Inn
Chef Michael Nook – Ocean Beauty
Rebecca Reeder – Art Institute
Troy Wilson – UVU
Stefan Marquez – Its All Good Café

Salt Palace Convention Center Rooms 250 + 251
100 SW Temple, Salt Lake City, Utah 84101

david perkins and stillHigh West

For the third straight year, High West Distillery was selected as a semifinalist for a James Beard Foundation Award. The foundation named High West proprietor David Perkins as one of 20 semifinalists for “Outstanding Wine, Spirits or Beer Professionals.”

“I am thrilled and humbled that we have been recognized by the James Beard Foundation,” High West proprietor David Perkins said. “I say “we” because this would not have been possible without High West’s very talented and passionate team. We all love food and even more so, we love whiskey with food. We consider ourselves missionaries that spread the gospel of whiskey.”

The Beard Awards represent the highest honor that a North American chef, owner, bar or restaurant can attain. They are named for James Beard, a cookbook author and teacher who championed American cuisine. Final nominees for the Beard Awards will be announced Tuesday, March 18, at a ceremony in Chicago. The nominees will be announced live on Twitter (@beardfoundation).

703 Park Ave, Park City, UT 84060
(435) 649-8300

Oasis Cafe

According to the groundhog, spring is just around the corner and Oasis Cafe has spring fever for March’s three-course offers from Chef de Cuisine Efren Benitez. Priced at just $25 and changing weekly to take opportunity of the freshest ingredients, the nightly “spring fever” dinner special includes a choice of soup or salad and changing entree and dessert options.

“This time of year when we all have spring fever, we come up with some of our favorite recipes from places to which we want to travel,” said Will Keesen, general manager. “Chef Benitez and his culinary team are featuring red Thai curry, pan-roasted mahi-mahi from Hawaii, and grilled halibut fresh from the sea.”

Oasis Cafe’s March 3-Course $25 Specials come with a starter course of soup or salad and change weekly:

March 10-16:
Pan Roasted Mahi-Mahi over Savory Rice Pilaf with Grilled Asparagus and a Hickory Tomato Sauce with Upside-Down Pineapple Cake for Dessert

March 17-23:
Blackened Chicken over Sweet Corn Risotto with Avocado Salsa and Tiramisu for Dessert

March 24-30:
Grilled Halibut over Roasted Bell Pepper Polenta with Mediterranean Tomato Sauce, Ricotta and White Chocolate Cheesecake for Dessert

151 S 500 E, Salt Lake City, UT 84102
(801) 322-0404

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