Pago Rose Advocacy Wine Dinner
Tomorrow night join the Pago team for their yearly Rose Advocacy Dinner, part of their summer sommelier series. Pago’s Evan Lewandowski cautioned us:
“If you were lucky, you secured a seat to last year’s event. If not, you were likely tortured by the Instagram and Facebook photos, as it was truly a mind-blowing affair. Suffice it to say that at this very instant, ‘special order’ rosés from far-flung and lesser-known Euro locales, the likes of which are rarely seen within the bounds of our great state, are converging on the UDABC warehouse, destination: Pago. This is another Sommelier Series event you do not want to miss.”
This very special meal comprises five courses, five pink wines and costs $35 for food and $40 for wine. The meal is held on Pago’s pretty patio Sunday, August 10 starting at 6.30pm.
878 S 900 E, Salt Lake City, UT 84102
As part of a whirlwind fundraising tour, catch renowned chef Carlos Gaytán at a variety of events next week in Salt Lake City. Gaytán will share his secrets on Friday August 15th, 11:30 – 1:30 p.m.
Gaytán, owner of the U.S.’s only Michelin-starred Mexican restaurant owned by a Mexican chef, will teach ‘The Essentials Of Modern Mexican Cuisine’ to a very select special few eager students at Harmon’s City Creek.
This event seeks to raise funds for Artes de México en Utah and is priced at $75 per person. Prepayment is required. To reserve seats, email email@example.com. Artes de México en Utah is a Utah nonprofit organization.
Harmon’s Cooking School
135 E 100 S, Salt Lake City, UT 84111
If instead you’d rather have someone else do all the hard work, stop by Frida Bistro on either Thursday, August 14th or Friday, August 15th instead. Gaytán will be preparing a 6-course tasting menu for Frida Bistro patrons. The menu will include cobia ceviche, seafood mousse tamales, chipotle/tamarind duck breast, braised pork belly, and a pistachio sponge cake. The cost is $85 per person or $125 with wine pairings. Reservations are required.
Finca Ransom Wine And Spirits Dinner
Just a few days later, Finca will be hosting Tad Seestadt of Ransom Wine And Spirits. Scott Evan’s, owner of Finca and Pago enthused:
“We just can’t help ourselves – the chance to feature the wine and spirits of Tad Seestadt of Ransom in Oregon is so up our alley! Well he is coming to town; we are throwing a party, and our chefs our putting together another knock out menu.
This Tad fellow seems to be bred of a different sort. This guy makes gin, vodka, bourbon, vermouth, and grappa, white wine and red wine all in Oregon…Yes he does. To be honest most people and companies that cover such a broad swath of categories typically suck and suffer from a lack of focus. NOT THE CASE WITH RANSOM. The spirits are some of the best from vermouth to whiskey. The wines are lovely representations of place and time. This guy is legit. He even grows his own grain and of course the grapes. I can’t wait to meet Tad. I love what he is doing and applaud him for all the goodness he has already shared with us. Thanks Tad.”
This fun event will be held at Finca on Monday, August 18th at 6PM. Cost is $35 for food and $35 for wine and spirit pairings. Reservations are required and can be placed via email: firstname.lastname@example.org. Menu as follows:
Compressed Melon + cucumber, verbena curd, smoked honey, almond, espelette
Ransom Old Tom Gin, Ransom Vermouth
Tomato Salad + bacon aïoli, basil, avocado, grilled squash, pea blossom, nasturtium
Ransom » 2012 » Pinot Gris, Eola-Amity Hills, Oregon
Amberjack Crudo + lemon verbena, apricot vinegar, vanilla beets, sea beans
Ransom » 2012 » Riesling, Eola-Amity Hills, Oregon
Boar Empanadas + Sarsaparilla glaze, smoked cherry, corn relish
Ransom » 2012 » Pinot Noir, Oregon
Peaches & Cream + Whiskey cream, oatmeal streusel, local peach purée
Ransom Grappa, Henry DuYore’s Whiskey
1291 S 1100 E, Salt Lake City, UT 84105
Wild Rose Beer Dinner
If beer is more your pace, The Wild Rose is teaming up with Squatters and Wasatch for their Summer Beer Tasting Dinner on Wednesday, August 20th at 6:30 p.m. The dinner is a great opportunity to try items not usually available on the regular menu, as well as taste some delicious locally brewed beers. The menu is as follows:
Butter Poach Shrimp Cocktail, marinated ‘ceviche’ vegetables
Fresh Arugula, tossed with olive oil, balsamic reduction, black pepper with plum and goats milk gouda
Grilled Pork Tenderloin, red chili sauce, cilantro/pepita chimichurri
Lemon Cheesecake Ice cream, fresh raspberries
Cost is $30 for food and $15 for optional beer pairings (lineup TBA)
11516 S District Dr, South Jordan, UT 84095
On Monday, August 25th join Franck’s for their “Annual Beer Dinner”. Dinner Begins at 7:00 pm. and the cost is $55 per person ($20 beer / $35 food, tax & gratuity not Included).
The meal will once again feature the award winning beers of Epic Brewing Company, and will be held al fresco on the garden patio. Representatives of Epic will be in attendance too with tasting notes on the brews. Chef’s Adam Vickers & Robert Perkins will be serving a plated four course dinner to pair with five of Epic’s finest beers. The menu is as follows:
Ono and Shrimp Ceviche, Crispy Taro Root, Heirloom Tomato & Cucumber Salad
Epic Beer – Pfeifferhorn Lager
Beer Braised Pork Cheeks, Parsnip Puree, Wilted Kale
Epic Beer – Utah Sage Saison
“Duo of Duck”, House Smoked Duck “Ham”, Barley-Herb Risotto
Epic Beer – Hopulent IPA “Centennial”
Smoked Duck Rillettes, Toasted Baguette, Barley-Herb Salad
Epic Beer – Hopulent IPA “Amarillo”
Apple Raisin Crisp, Salted Caramel, Doppelbock Ice Cream
Epic Beer – Double Skull Doppelbock
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 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 a critical obsession with rice, alliteration and the use of too many 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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