Pago – 9th and 9th’s farm to table pioneer is back this Sunday, with their yearly rose advocacy dinner. The fixed-price menu is priced $45 for food and $40 for wine.
Here’s the scoop for the dinner this Sunday, August 9th at 5.30 p.m. : “From the moment the thermometer crested 75 degrees, PAGO began offering a ‘Rosé of the Week.’ From salad to shellfish to pork of every cut and cure… rosé is the faultless foil for every one of them. As fearless “Rosé Advocates” we are hosting our third annual iteration of something we like to call the “R.A.D.” or Rosé Advocacy Dinner and it’s coming up soon – Sunday, August 9th to be exact. As in years past, the selections have been amassed (some still en route) and they represent everything we know about the truth of today’s ‘blush’ from top producers around the globe.
Pago executive chef Phelix Gardner, chef de cuisine Drew Fuller and sous chef Stephen Lott (also fellow advocates) have crafted a four-course menu, including a fresh summer fruit panzanella, raviolo caprese and jamon wrapped chicken that will simultaneously astound all in attendance and confirm our message for the skeptic.” Full menu as follows:
Pago rose advocacy menu 2015
878 900 E, Salt Lake City, UT 84102
(801) 532-0777
www.pagoslc.com
Current Fish And Oyster: interior shot as service winds down
The evening begins at 6:30 p.m. and will feature the dry farmed, old vine wines of Mendocino. Expert winemaker, Sebastian Donoso will be on hand to educate diners and highlight wines from Via Cellars and Trinafour. Cost to attend is $45 for chef Logen’s menu and $30 for wine pairings.
Sebastian Donoso of Via Cellars will be presenting two wines from his up and coming wine label Via Cellars: a light bodied, crisp and aromatic Tocai Friulano; and a seafood friendly Nebbiolo Rose. Diners will also be tasting a Carignane and Petite Sirah from Donoso’s mentor Alex Macgregor’s Trinafour. Chef Logen Crew will pair a special three course menu to pair perfectly with these beautiful terroir driven wines. Pastry chef Alexa Norlin will round out the night with dessert. Menu as follows:
First course
* Trinafour Colombard
* Chilled oyster – chilled cucumber gelee, sumac, sparkling yogurt
Second course
* Utah trout escabache – ajo blanco, smoked almond, citrus
* House cured sardine – Sicilian flatbread, olives, heirloom tomato, cured yolk
* Via Tocai Friulano
* Via Nebbiolo Rose
Third course
* Braised bacon tortellini – shellfish buttter, chantrelle, Utah corn
* Apician spiced sea bass – roasted roots, black truffle, chervil
* Trinafour Carignane
* Trinafour Petite Sirah
Dessert course
* Honey and lemongrass parfait
* lime granita, strawberry gelée, toasted coconut
279 300 S, Salt Lake City, UT 84111
(801) 326-3474
www.currentfishandoyster.com
* Bay scallop, shrimp & octopus ceviche, red onion, micro cilantro, mint foam, avocado, wasabi-tomato broth & wasabi caviar
* Straight up saison
* Smoked pork osso bucco, charred corn grits, spiced Utah cherry salad, cherry dashi
* 825 stout
* King salmon reuben, rye crouton, house sauerkraut, caper dill crème fraiche, Persian pickles,
* Rio’s rompin’ rye
* Burrata cheese, local honey, smoked candied cashew, caramelized house bread, pickled Utah peach
* Brainless on peaches
6263 S Holladay Blvd, Holladay, UT 84121
(801) 274-6264
www.francksfood.com
Alamexo dining room
Alamexo– Over at Alamexo the second in a summer series of regional Mexican dinners – Fiesta de Yucatán – hits the restaurant on Thursday August 13th at 6:30 p.m. The family style dinner will feature the cuisine of the Yucatan peninsula and will be presented with the award winning Espolón Tequila portfolio – including the first opportunity to taste the Espolón Añejo, a white barrel aged Wild Turkey bourbon barrel finished masterpiece that is only available in Utah at Alamexo.
The cost will be $55 per person for dinner and drinks and menu is as follows:
Arrival
* The Alamexo margarita
On the table-
* Sikil p’aak – harvest time dip of squash seeds, roasted chiles & tomato
* Guacamole con frutas – fresh avocado mashed with green chiles, stone & tropical fruits
* Tortitas de chicharos y salsa x’nipek – thick maize & summer pea pancakes served with tomato & Seville orange salsa
* Espolón blanco “neat” Chile molido lime bite
For dinner
* Michelada pan de cazon – layered “pie” of snapper, tortillas, black bean puree & tomato sauce
* Camarones con recado negro – gulf shrimp marinated in recado negro, served with fresh lime
* Kibi de papa cochinita pipil- kurobuta pork shoulder cooked in achiote & Seville orange, served with traditional accompaniment of habanero pickled onion, vinegared cucumbers & sweet plantains
Postre
* Espolón Añejo
* Dulce de papaya y queso Edam
* Bunuelos de yuca
268 State St #110, Salt Lake City, UT 84111
(801) 779-4747
www.alamexo.com
Silver Fork – Finally, Big Cottonwood Canyon’s Silver Fork Lodge will be hosting a 5-course dinner paired with Soter Vineyard wines on Monday, August 17th. Cost for food and wine is $60 total ($25 for just food).
Come taste the 2012 Soter MS Ranch Pinot Noir which was ranked #17 in Wine Spectators top 100 list in 2014 and other outstanding Soter wines. Wine maker James Cahill from Soter Vineyards and Francis Fecteau of Libations will be on site to talk about the wines and answer questions.
11332 E Big Cottonwood Canyon Rd, Brighton, UT 84121
(888) 649-9551
www.silverforklodge.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”.
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