Even Stevens Sandwiches – As big a fan as I am of ethical corporate policy – the foodie in me always beats (up) my inner hippie. I’d be hard pressed to recommend any restaurant, no matter how ethical, if the product wasn’t up to scratch. Thankfully Even Stevens is one such business where the good vibes match the food. You can read my original review of the original Even Steven’s location over in the Trib here; the abridged version: I am a huge fan.
The local-grown chain is now spreading its wings further and in early November is set to open in St. George. Since their start in 2014, the growing brand has already donated over 170,000 sandwiches to the Salt Lake community; enough to stretch around the world nine times. Ok, that last bit was my own creative license, but those hundreds of thousands of sandwiches are making a real difference to real communities in need, every day, and shouldn’t be taken lightly.
Megan Foster, director of Boys & Girls Clubs of Salt Lake says it best, “[Even Stevens] has allowed us to serve breakfast this summer for the first time because of their donations. We seriously couldn’t do it without Even Stevens.”
Once open in St. George, the location will be donating sandwiches through four local non-profits: The Learning Center for Families, Switchpoint, the Dove Center and the Utah Food Bank’s Southern Distribution Center. The restaurant will also offer customers specialty coffee from River Rock Roasting Co. in La Verkin, and carry Moab Brewery craft beer.
2044 Mesa Palms Dr, St George, UT 84770
Chocolate Festival – My favorite local chocolate maker is the star of Caputo’s 4th annual chocolate festival on Thursday, November 12th. Solstice Chocolate will be providing the raw materials to local chefs who in turn will be seeking to dazzle attendees with their creations. The current line up features a bevvy of kitchen heavyweights:
* Logen Crew – Current Fish & Oyster
* Tyler Stokes – Provisions
* Courtney McDowell – Pallet
* Amber Billingsley – 3 Cups
* Alicia Pacheco – Rye
The evening begins with an amuse-bouche prepared by Marshall Bryant of Caputo’s with wine served by Francis Fecteau; beers will be poured by Avenues Proper and cocktails will be mixed by Beehive Bitters and Sugar House Distillery. La Barba will be on hand with the caffeinated stuff too.
Matt Caputo, human fire hose of chocolate knowledge, waxed lyrical via the press release for the event, and with good reason, “The raw energy behind Solstice Chocolate has their vibrant chocolate popping up on the best menus around town. The restaurant industry has never shown this level of support for a Utah craft-chocolate company. For several years, chocolate geeks have known there is a revolution afoot. Now, Salt Lake City chefs have been swept up in the excitement.”
The event on Thursday, November 12th begins at 7:15 PM and is held at the downtown Tony Caputo’s location. Admission is $35 plus $15 for the stronger stuff. This one always sells out so buy your ticket in advance to ensure you don’t miss out.
314 W 300 S Sale Lake City
BTG Wine Bar – Finally, if you didn’t see it, I recently wrote about BTG Wine Bar for The Utah Review. Check out the story, then go check out the bar itself.
I should also note that the food menu was in flux yet again when I visited this week, but if the kitchen’s creations are anything like previous offerings, I am sure they’ll be knocking it out of the park. Plates like this stunning chicken liver pate and duck confit with sausage laced stuffing below are still stuck in my mind from previous visits:
63 W 100 S, Salt Lake City, UT 84101
* Gastronomic SLC is a proud local partner of Even Stevens and BTG Wine Bar.
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 multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. 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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