Over 50 of Utah’s top chefs, restaurants and bakers will gather on Sunday, August 3, 2014 at Solitude Mountain Resort from 11:30a.m.(for VIPs), 12 noon (for general admission) until 4 p.m. for Taste of the Wasatch 2014.
Over 1,500 expected attendees will participate in this gastronomic event while enjoying fine cuisine from restaurants such as Stein Eriksen’s Lodge’s Glitretind, Log Haven, Deer Valley Resort, Pallet Bistro, Avenues Proper, La Caille, Luna Blanca, Trio, Tin Angel Café, Meditrina, Red Iguana and more. The now famous Utah Bakers Dozen will showcase fine desserts from more than 15 of the state’s best pastry chefs and bakers.
Guests will enjoy live music by The Daniel Day Trio, craft beer and fine wines; a silent auction which includes weekend getaways, art, jewelry and fabulous dining experiences. Live auction includes some of the chefs themselves as they offer to cook a multi-course meal for you and your closest friends.
Tickets for Taste of the Wasatch 2014 are on sale now: $90 for General Admission and $125 for Reserved Seating (VIP), if purchased in advance. Group discounts are available as well. Tickets can be purchased online at www.tasteofthewasatch.org. Please note this is a 21 and over only event.
See The Utah Review for my full preview of Taste Of The Wasatch 2014; there you will find all the good reasons why you need to attend not to mention the FULL delicious menu.
To whet your appetite though, here are some snaps from Taste Of The Wasatch 2013:
And then…
Then there’s dessert courtesy of the “bakers dozen”…
So, in just a few short weeks time, make sure you’re one of these folks – enjoying a fabulous day for a first class cause:
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.
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