Pago Bastille Day Dinner
Celebrate Bastille Day this Monday, July 14th with Pago. The evening kicks off at 6 p.m. with dinner starting at 6.30 p.m. Cost is $40 for wine and $40 for food. This intro from house sommelier Evan Lewandowski is free:
“Holidays are ever-funny things. If you’re anything at all like me, you catch yourself saying at least ten times, “Gosh, I just really can’t believe Christmas is already here. Where did the year go?!” We all exclaim these kinds of statements when, all the while, we had PLENTY of warning…multiple months leading up to the big event. Its in our faces; its all around us. At the grocery store on Halloween, black and orange M&M’s get whisked away and swapped out for the red and green variety at the stroke of midnight it seems. We act surprised how swiftly the holidays have crept up on us, mainly because we feel bad about not getting everything taken care of in our lives so we feel the need to act dramatically flabbergasted at the speed of time passing.
Independence day is a whole other story altogether. This is a holiday that gets me EVERY SINGLE YEAR. Once we graduate from our “going to the pool every single day” days, we enter a life where the first half of the year is an absolute and utter blur. We wake up one day, tongs in hand in front of a grill we don’t remember firing up, or maybe we’re snapped back to life, holding some jiggly jello based marshmallow salad thingy…kids running around with not much other than swim goggles and kool-aid mustaches on. A bottle rocket whizzes past, dangerously near our face, and we don’t even flinch. We shake our heads quickly, in a daze, blinking somewhat dumbfounded and we truly, honestly have zero idea if March through June actually happened.
I found myself wondering this morning if the French feel the same way about their own Independence Day, aka Bastille Day. In my head, I can’t help but imagine they find themselves in much the same scenario. Red, white, and blue all over the place, familial backyard get-togethers; cannon fire can be heard all over the country. The attire in the scene is a bit different of course (someone has a beret on their head, Dad is surely wearing a sweater in the 37 degree Celsius heat, and your wife is wearing heels in the backyard). Les enfants running around the backyard are laughing, but not in the “hahaha” sort of way…it sounds much more like “honhonhon.” We’re not so different, us and the French.
I would be willing to bet a large sum that we’re all in this early summer holiday boat together. If we’re lucky, we’re shaken from our blurry haze just in time to take a look around ourselves and genuinely enjoy that independence day reality check. Sit back, relax, have a few very good drinks, too much amazing food, and laugh with our neighbors (feel free to snap them out of their “first half of the year” stupor if it they haven’t joined us just yet).
We introduced a Bastille Day dinner last year and it was a magnificent sold-out success. It was a glorious evening, featuring an outrageously satisfying multi-course Alsatian inspired menu from Chef Phelix (Gardner) and team, replete with delicious and intriguing wines from Alsace’s Domaine Binner. You surely won’t want to miss this year’s “Fête Nationale.” The focus this 14th of July is a pulled-back, more birds-eye view of the excitement of French wine and French-inspired cuisine. Enigmatic natural wines from multiple regions poured alongside our team of chef’s takes on the accompanying regional specialties that, when placed next to each other, take the pair to another stratosphere. Please join us on the patio as we raise a very sexy glass (or 5) as we collectively come back down to earth and celebrate a life that is free and truly “trop belle.”
Seating is very limited, please RSVP at your earliest convenience to: firstname.lastname@example.org. Check out shots from last years Bastille Day Dinner at Pago here.
The menu for the evening is as follows:
* Macarons Salées | savory macaron, oregano, apricot, maldon salt
* Patrick Bottex | La Ceuille NV + Bugey de Cerdon + Savoie
* Huîtres au Safran | oysters, saffron
* Château de Bellevue 2012 | Sauvignon gris + Lussac Saint-Emilion, Bordeaux
* Roulade au Lapin et Carrottes Rapées + rabbit, shaved carrot and fava bean salad
* Domaine Ostertag | Fronholz 2009 + Riesling + Alsace
* Saucisse de Sanglier + wild boar sausage, kraut, cherry mustard, baguette
* Domaine Maestracci | Clos Reginu » 2012 + Niellucciu/Grenache/Sciacarellu + Corse Calvi, Corsica
* Profiteroles | honey suckle gelato, lavender white chocolate
* Domaine Durban 2010 | Muscat + Beaumes de Venise
878 S 900 E, Salt Lake City, UT 84102
Events are starting to sell out for this summer’s Park City Food & Wine Classic, featuring dozens of expert-led seminars, “hikenars,” tastings, gourmet meals, active excursions and more. See our sister site The Utah Review for a full run down of the 2014 Park City Food and Wine Classic events. Of the 33 events scheduled for the third annual classic, here are the ones that still have room left – so long as you act fast:
Wednesday, July 9
* Farm to Barn Dinner
Thursday, July 10
* Cast & Cabs
* Meats, Sweets & Whiskey Geeks
* Wine on the Mountain Celebration
* Taste of Waldorf, an Epicurean Event
Friday, July 11
* Wine & Nine
* Fat Tires & Phat Wines
* Ladies & the Links
* Gallop and Grill
* SUP & Suds
* Design, Paint & Wine
* Slabs & Cabs Luncheon
* Stroll of Park City (including the Cayman Islands VIP Stroll)
Saturday, July 12
* Dashing Through the Woods
* A Zinful Day of Single Tracks
* Navigate a Restaurant Wine List
* Triple Threat
* A Taste of the Islands Luncheon
* Sake is Hot (Just Don’t Drink it That Way)
* Don’t Judge Me
* Toast of Park City
* SensEATion – Closing Party at the Montage
Sunday, July 13
* Hair of the Dog
* Blues & Brunch
To learn more about each event or to buy tickets, visit the Park City Food & Wine Classic website, www.parkcityfoodandwineclassic.com. 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.
Join chefs Robert Perkins & Adam Vickers at Franck’s for a four course menu created especially for several outstanding wines. The meal on July 14th, at 7:00pm will be held on the restaurants garden patio for an evening
of food and wine – featuring the wines of one of Oregon’s greatest estates, Chehalem Winery.
Chehalem has been producing world class wines since 1990, and Franck’s are thrilled to showcase them at this wine dinner. Wine Maker Katie Santora and Director of Sales Jon Foster will host the dinner along with Jake Howard
who represents Chehalem’s wines here in Utah. Menu is as follows:
* Chili Compressed Melon, Baby Frisee,Radish, Manchego Cheese
* 2012 Chehalem, Three Vineyard Riesling, Willamette Valley, Oregon
* Asian Spiced Crab Cake, Citrus Creamed Corn, Apple Slaw
* 2012 Chehalem, Inox Chardonnay, Willamette Valley, Oregon
* Porcini Mushroom & Sous Vide Duck Leg Agnolotti, Herb Garden Jus, Duck cracklings
* 2011 Chehalem, Three Vineyard Pinot Noir, Willamette Valley, Oregon
* Cedar Planked King Salmon, Pistachio Quinoa, Roasted Cherries
* 2011 Chehalem Ridgecrest Vineyards Pinot Noir, Ribbon Ridge, Oregon
Cost is $88 per person and space is limited. Book online or call 801-274-6264 to reserve your table today.
6263 S Holladay Blvd, Holladay, UT 84121
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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