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Events: Finca, Cucina Deli, Avenues Proper, Franck’s, Savory Salt Lake

private dining room at finca downtown slc

private dining room at finca downtown slc

Finca: private dining room for wine dinners

Finca * – Don’t miss the next wine dinner from SLC’s finest Spanish restaurant which is just around the corner. Owner Scott Evans sent us the following info on the upcoming wines, food and ultimate inspiration for the dinner:

I first met winemaker and owner José Manuel Echeverría and his family while visiting different vineyards in Spain about five years ago. He and his wife, Maria Seanz Olazabal, both come from wine-making families and spent many years working in other vineyards before starting their own vineyard and winery in the Navarra region of Spain. Bodegas y Vinedos Alzania stood out immediately for its remarkable, small production wines. José Manuel is very precise in his wine-making and runs a meticulous winery and vineyard. He’s also a great cook and a lovely host, and as we sat together talking, sharing dinner and tasting and discussing each wine, I knew I wanted to feature several of the Alzania wines on Finca’s regular wine menu and, if possible, bring José Manuel to our great Salt Lake City. This is the second year we’re lucky enough to host him to share his wines and his story with us in person during one of his few stops on his tour in the U.S.

Executive chef Phelix Gardner, chef de cuisine Dallas Olson and sous chef Carter Light and their team are offering a special five-course tasting menu to pair perfectly with five Spanish wines from Bodegas y Vinedos Alzania, including Tempura Calcots (green onions) with romesco buerre blanc and cracked black pepper, Hominy Risotto with spinach, raisins, pine nuts, and Moroccan Spiced Spring Lamb (rack) with smoked vanilla and stone fruit chutney, and cous cous. The menu will be paired with five Alzania wines, three that are available in Utah and two wines special ordered for Finca (2009 Alzania Syrah and 2007 Alzania 21 del 10) to share at this wine dinner. The tasting menu is $45 for food and $45 for wine pairings, plus gratuity. Visit our website for the full menu There is limited space available for this special event, so please email to make reservations.

327 W 200 S, Salt Lake City, UT 84101
(801) 487-0699

cucina deli logo Cucina Deli – Cucina Deli and Communal Brands team up in this forthcoming wine dinner. On Saturday, April 11th at 6pm enjoy 5 courses and 5 wines for $88 ($48 for food, $40 for wine).

Old and new world wines will be blind tasted and paired with some of the Avenues’ best cuisine.

1026 2nd Ave, Salt Lake City, UT 84103
(801) 322-3055

avenues proper logo Avenues Proper – Speaking of the Avenues, another excellent restaurant celebrates their second anniversary with a very special dinner, just a few weeks later. Held on Sunday, April 26th and beginning with a social hour at 5:30, dinner begins proper (see what I did there) at 6:30. Menu is as follows:

1st course
* House Corned Beef, Pate, Seeded Loaf, Braised Cabbage, Mushroom Jus
* Slainte Stout

2nd course
* Roasted Beet Salad, Honey-Whipped Chèvre, Frisee, Citrus Segments, Pistachios, Granola
* Honey Vienna Lager

3rd course
* Oysters, Green Apple Gelee, Cholula Tobikko
* Avenues Annual

* Goza-Peach Sorbet
* Goza The Goserian

4th course
* Beef Tenderloin, Scallion Puree, Spring Succotash, Smoked Blue Cheese
* Roggenschwarz

5th course
* Chocolate-Orange Mousse Tart, Nut & Caramel Popcorn, Whipped Cream
* Salted Caramel Porter

Cost for the meal is $90 (food $72, beer pairing $18).

376 8th Avenue, Suite C, Salt Lake City, UT 84103
(385) 227-8628

Franck’s – On Monday, April 20th at 7:00pm this East side eatery holds another of their regular wine dinners, this time featuring the wines of Scarbolo Winery. The evening is hosted by Valter Scarbolo and local wine broker Marco Stevanoni. Chefs Robert Perkins & Adam Vickers have created the following four course menu for the event:

1st course
* Prosciutto Di San Daniele, Creminelli cured meats, pickled rhubarb & romanesco, spiced apricot puree, smoked pork fat almonds
* 2014 Scarbolo Friulano

2nd course
* Roasted turbot & butter basted clams, lobster-creme fraiche risotto, citrus-tarragon foam
* 2012 Scarbolo Pinot Grigio Ramato XL

3rd course
* Red wine braised Snake River Farms pork stew, Montasio cheese polenta, herb salad
* 2011 Scarbolo Refosco dal Peduncolo Rosso

4th course
* Seared Rosewood Farms wagyu beef spinalis, variations of turnip, grilled ramps, blueberry-red wine gastrique
* 2011 Scarbolo Merlot “Campo del Viotto”

Cost is $95 per person ($50 wine and $45 food).

6263 S Holladay Blvd, Holladay, UT 84121
(801) 274-6264

savory salt lake 2015 logo

Savory Salt Lake – Finally, save May 22nd in your diary for the fourth annual Savory Salt Lake. Guests will be invited to vote for their favorite bites from a panoply of SLC’s finest chefs as they compete to win best dish; not to mention raise funds for KUER 90.1 too. Restaurants signed on so far include:

* Eva’s
* Riverhorse On Main
* Provisions
* Mazza
* Tin Angel
* Finca
* Current
* Saffron Valley
* MacCools
* Salt Lake Culinary Center
* Salt Bistro
* Stoneground
* Les Madeleines
* Chocolot
* Cakes De Fleur
* Desire Desserts

Also, Squatters and Beehive Distilling will be providing the drinks.

Judging will be veteran Doug Fabrizio and Vanessa Chang plus newcomers Ty and Holly Burrell. Ty and Holly Burrell are part-time residents of Salt Lake City. Holly is a born-and-raised Utah native and Ty migrated to the state for onstage roles in the Utah Shakespeare Festival. The couple lived in New York for a time where Holly attended culinary school at The French Culinary Institute. Ty Burrell and his brother own and operate Bar-X in downtown Salt Lake City and recently opened the new Beer Bar next door. KUER is thrilled to have this dynamic foodie duo join the panel of judges for Savory Salt Lake.

The event is held Friday, May 22, from 6:30 to 9:00 pm at The Tower at Rice Eccles Stadium
(451 South 1400 East). Tickets are now available via

* Gastronomic SLC is a proud local partner of Finca.

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