Farm To Glass 2015 – Today is the last day to vote for your favorite tipple in the 2015 Farm To Glass competition.
If you didn’t get the opportunity to sample some of the wonderful creativity on show over this past month, don’t fret, tickets are still available for the wrap up party this weekend. Priced at just $45, the event will feature drinks from several of the entrants, plus plenty of paired bites to keep the drinks flowing. Held this Sunday at the Gallivan Center (October 4th) and starting at 6 p.m. you’ll definitely want to be there.
Pictured above is the Caprese Spritzer, BTG Wine Bar’s entry into the competition. Jesse Garrett, bar whiz in residence, gave us the scoop on just how much thought and imagination goes into each of these drinks, “With the Caprese Spritzer, I wanted to create a recipe that anybody could follow and enjoy at home. The ingredients are easy to find in good quality and quantity, and after a bit of prep, the cocktail is insanely easy to make. Every year, I look forward to the farmer’s market for one thing, tomatoes. There’s nothing better than a Caprese salad made with freshly farmed heirloom tomatoes, and it is one of my favorite dishes to eat, not only at home, but at a restaurant as well. Caprese is generally eaten as a light appetizer or salad, and I wanted the cocktail to invoke that as well. The Caprese Spritzer is a light bodied, crisp, and refreshing cocktail, with savory and herbal elements that make a great start to any evening.”
Jesse provided the following details so you can follow along at home – and seeing as summer is still in full flow, you’ve no excuse not to.
Directions: Muddle 5 cherry tomatoes in a mixing glass, add 1 oz basil syrup, 3 oz prosecco and ice. Stir for 15 seconds and fine strain into a chilled coup glass, garnish with a Caprese skewer.
Basil Syrup: 2:1 ratio. In a saucepan, combine 1 cup sugar and 2 cups water. Bring to a boil or until sugar is completely dissolved. Add 1 cup whole basil leaves, take saucepan off of heat and let the basil steep for 15 minutes. Strain mixture into a container of your choice and refrigerate.
Caprese Skewer Garnish: Wrap cherry tomato and mozzarella cube in a basil leaf, slide onto cocktail skewer, drizzle olive oil, balsamic vinegar, lightly dust with salt and pepper.
239 Main St E, Salt Lake City, UT 84111
Winos For Rhinos – Safari chic is the order of the day this Saturday, October 3rd, for a very special fund raiser. The conservation fundraiser held at The Leonardo in downtown SLC will be offering up a wine tasting and tapas event held in conjunction with an art and photography auction.
The theme for this years event is a “sipping safari around the world in 5 wines“. Executive chef Zanetta Jones of The Salt Bistro will be providing small bite food pairings to match the international flavors being poured. The bash runs 6 p.m. until 10 p.m. and tickets are priced $75 in advanced or $85 at the door.
This event is presented by the Utah Chapter of the American Association of Zoo Keepers, a small grassroots volunteer organization supported by Utah’s Hogle Zoo.
209 500 S, Salt Lake City, UT 84111
Provisions – If you didn’t yet check out our sister site’s profile of Tyler Stoke’s Provisions, this is your reminder. If you have and/or you’re just super stoked about the food coming out of Stoke’s kitchen, pencil October 11th in your diary stat.
On the Sunday in question, the restaurant will be holding their one year anniversary. No details yet on the menu, but the five course meal will undoubtedly be something special; hint, apps will be shared and champagne will be poured from 6.30 p.m. preceding the main meal. Price for the meal is $70 with the optional wine pairing $30.
3364 S 2300 E, Salt Lake City, UT 84109
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”.
This article may contain content provided by one of our paid partners. These are some of the best businesses in Utah. The current businesses we work with include:
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