Avenues Proper
As Avenues Proper Pub approaches its first birthday, changes are afoot at the avenues eatery. Chef and co-owner Liam Connelly recently transitioned into a pure management role, as new chef Justin Soelberg gets to work putting his stamp on the menu. Soelberg brings a wealth of experience to the Avenues Proper team; a graduate of the French Culinary Institute in NYC, Soelberg also worked at the Custom Tavern House in Chicago and is a former head chef at Communal Restaurant in Provo. His CV also lists staging positions at Alinea, Boka, and Ruxbin in Chicago, and Michaels and AIX in NYC too.
In two weeks time join Soelberg and the team as they celebrate their first anniversary on Sunday, April 27th. Avenues Proper will be marking the date with a beer pairing dinner worthy of the occasion. The reservation only event begins at 5:30 pm, the menu for the evening is as follows:
* Fried Oyster Po’ Boy
* Utah Elk Carpaccio with Asparagus, Parmesan, Smoked Salt, Extra Virgin Olive Oil
* Crispy Rabbit Salad with Frisée, Beet Purée, Gose-Washed King’s Peak Cheese, Quail Egg, Lemon-Chive Vinaigrette
* Intermezzo
* Seared Scallops with Smoked Onion, Peas, Roasted Sunchokes, Pickled Celery, Pea Shoots
* Strawberry Rhubarb Crumble with Hay Ice Cream
Food is priced at $65 and beer pairings an extra $18.
376 8th Ave, Salt Lake City, UT 84103
(385) 227-8628
www.avenuesproper.com
Red Rock
Red Rock Brewing Co. brought home Utah’s only Gold Award from the largest commercial beer competition to date at the 2014 World Beer Cup® awards held April 11, in Denver, Colorado. The gold was awarded to Red Rock Brewing Co. in the Experimental Beer category for its Paardebloem, Belgian style ale inspired by a hops supplier dispute. Paardebloem is brewed using dandelion greens as a bitter in place of hops. Other notable ingredients include toasted Pilsner malt, grains of paradise, and peaches. Paardebloem, Flemish term for dandelion, is hazy gold in color and has a light effervescent mouth-feel. 2014 release of Paardebloem is expected to be available in the first week of May.
There were 4,754 beers entered from 1,403 breweries representing 58 countries at this year’s event.
“Brewers from around the globe participate in the World Beer Cup to win recognition for their creativity and brewing skills,” said Charlie Papazian, president of the Brewers Association. “For a brewer, a World Beer Cup gold award allows them to say that their winning beer represents the best of that beer style in the world.”
Riverhorse On Main
War: What is it good for? Well, when it comes to Park City, tasty dishes and saving local pets in need of caring homes. Riverhorse On Main, one of Park City’s most acclaimed restaurants, presents “Chef Wars!” a benefit next month for Friends of Animals Utah, Park City’s favorite animal rescue group.
On Sunday, May 4, from 4 to 7 p.m., High West Distillery & Saloon Chef Ash Chapman, Zoom Executive Chef Ernesto Rocha, and Shabu Executive Chef and owner Bob Valaika will square off in a culinary battle royale. Local-celebrity judges John Burdick, of KPCW’s “Fun Fridays,” man-about-town Dana Williams, and Deer Valley Resort Executive Chef Jodie Rogers will crown the winner, and KSL’s own Jen Hardman will emcee.
Tickets cost $125 and include a delicious open buffet, samples of the Chefs’ competing dishes and two drink tickets. All proceeds will go toward Friends of Animals Utah, a “no-kill” animal rescue group that has saved more than 12,000 animals’ lives in the past 25 years.
More details on the event here.
540 Main St, Park City, UT 84060
(435) 649-3536
www.riverhorseparkcity.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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