Caffé Niche is now open for brunch on Saturdays. Starting at 9 a.m., dining will be extended by an hour on both days until 3 p.m. A new roster of handcrafted cocktails, wine and beer selections round out the dining experience.
Recently awarded “Salt Lake’s Best Breakfast/Brunch” by Salt Lake magazine, Lappe’s focus is on offering healthier alternatives with amazing flavor. New highlights are his Niche Breakfast Plate with two local free range eggs, avocado topped with extra virgin olive oil and black sea salt, sautéed spinach, and two slices of toast or dressed tomatoes; Sour Cream Pancakes with wild blueberry sauce; and his new Biscuits and Gravy with house made cheddar jalapeño biscuits, local sausage gravy made with skim milk and local free range eggs.
These new items join old favorites like Superfood Oatmeal, Bread Pudding French Toast, Kobe Corned Beef Hash, Huevos Rancheros (pictured top left), House Smoked Salmon and Eggs and more traditional lunch items like Ethan’s famous Fish Tacos, fresh house squeezed juices, and sides. Local eggs are cage free and vegetarian fed, hollandaise is made with extra virgin olive oil instead of butter, all sautéeing is done with grape seed oil, and local breads come from Pierre’s Bakery.
779 E Broadway, Salt Lake City, UT 84102
Got dining plans for Easter Sunday yet? If not check out the special brunch menu that chef Robert Perkins of Franck’s has devised for the day:
Spring Strawberries, Goat’s Milk Cheese, Chive, Crispy Shallots & Peppadew Dressing
Dill Crusted “Barely Warm” Organic Scottish Salmon, Cream Cheese, Red Onion, Shaved Bagel, Baby Cucumber
& “Everything Bagel” Vinaigrette
Dry Aged Meyers All Natural N.Y. Strip, Gruyere Cream Cheese Biscuit, Sous Vide Farmers Egg,
Fingerling Potato Chips & Salsa Verde Hollandaise
Buttermilk Pie with Honey Comb, Sweet Corn Ice Cream & Honey Scented Apricot
The cost for the meal is $55.00 per person or 25.00 for children 12 years and younger. Tax and gratuity is not included and a credit card is required to make a reservation via www.francksfood.com or calling (801) 274-6264.
6263 S Holladay Blvd, Holladay, UT 84121
The Park City Food & Wine Classic returns for its 10th anniversary this summer, featuring more than two dozen food and wine tastings, seminars, bike rides, hikes, fishing excursions and more — all led by world-renowned experts in Park City’s famous Wasatch mountains.
“This event blends the absolute best of Park City: outstanding food and drinks, and world-class outdoors,” said Jason Ornstein, owner of Team Player Productions, which organizes the Food & Wine Classic. “There are experiences for every sense — taste, smell, sight, touch. I can’t think of a better way to spend a long summer weekend.”
The weekend runs from July 9 to July 13, opening with the classic’s sumptuous “Farm to Barn” dinner, and closing with the favorite “Hair of the Dog” bike ride and “It’s a Mary Morning” brunch. In between, learn wine-tasting secrets from master sommeliers, taste whiskeys from Park City’s award-winning High West distillery, dig into a “Slabs and Cabs” meat-and-red-wine luncheon, and take dashes through the woods, rides on horseback, excursions on stand-up-paddle-boards, mountain-biking trips on Park City’s famous single-track trails, and much more.
“We’ve got all the makings of a truly memorable weekend,” Ornstein said. “Whether you love active get-up-and-go vacations or complete and total relaxation — or even a bit of both — our seminars and their leaders will make sure you have the experience of a lifetime.”
Ticket prices range from $75 for the “Unlocking the Label” and “Design, Paint & Wine” seminars, to $375 for “Casts & Cabs: Fly Fishing with a Winemaker.” To learn more or to buy tickets, visit the classic’s website, www.parkcityfoodandwineclassic.com. Act fast – tickets to most events sell out quickly.
Proceeds from ticket sales benefit the People’s Health Clinic, a nonprofit that provides healthcare for uninsured individuals and families in Utah’s Summit and Wasatch counties. Last year, the classic raised more than $40K for the clinic. In all, Team Player Productions has raised upwards of $2 million for local charities.
High West Distillery & Saloon is proud to announce that it will be donating 10 percent of the profits from its American Prairie Reserve Bourbon to its namesake project on the Great Plains of northeastern Montana. When complete, the American Prairie Reserve will ultimately measure about 5,000 square miles – larger than Yellowstone, Yosemite, and Grand Teton National Parks combined.
“All of us at High West are passionate about the American West’s culture, heritage and natural beauty, and we’re thrilled to support and help raise awareness for one of the most fantastic projects of our time: American Prairie Reserve. ” High West proprietor David Perkins said. “We sincerely thank all those who supported the Reserve by purchasing this whiskey.”
The first edition highlighted the Greater Sage Grouse, which is now a candidate for Endangered Species Act protection because habitat loss has led to steep declines in its populations across the West. The next edition will feature a pronghorn antelope painted by Montana artist Diane Whitehead. Pronghorn populations have decreased 98% since the 1800’s due to habitat destruction.
“We’re proud to make a small contribution to this amazing effort which will create a landscape that looks much the way it did when Lewis and Clark first stepped foot on the American frontier,” Perkins said.
High West’s American Prairie Reserve Bourbon is a blend of six and 10-year-old bourbons and is now available in 40 states. It is a delicious marriage of vanilla, caramel, blood oranges and dark cherries with long, sweet and satisfying honey nougat finish.
High West Distillery & Saloon
703 Park Ave, Park City, UT 84060
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. 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”.
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