Shallow Shaft – Duckhorn Vineyards, one of California’s premiere producers will be the focus of this Alta restaurant’s wine dinner held on Wednesday, March 16th at 6:30 p.m. Chef Kurtis’ regional fare and selected Duckhorn pours will be last event of the winter season for the Shallow Shaft. The meal is hosted by local wine brokers Vine Lore * and John Kapranopoulos of Duckhorn Vineywards.
The cost for the evening is $65 for dinner and $85 for the wine pairings, menu as follows:
* Butter poached oyster, preserved lemon, parsley, radish, snow Pea
* Duckhorn Sauvignon Blanc, Napa Valley 2014
* Cocoa nib braised pork cheeks, roasted cauliflower, apple conserve
* Migration Chardonnay, Russian River Valley 2013
* Mushroom medley and corn three ways, soft polenta, roasted corn, blueberry corn pone, mushroom stock
* Decoy Pinot Noir, Sonoma 2014
* Smoked black cod, roasted fennel “ranchero”, Duckhorn gastrique
* Duckhorn Merlot, Napa Valley 2012
* Duck confit cassoulet, white beans, pancetta, tomato, fennel, duck cracklins
* Canvasback Cabernet Sauvignon, Washington 2013
* Apple and currant crisp, ginger spiced cream, pistachio florentine, mint
* Duckhorn Late Harvest Sauvignon Blanc 2013
10199 E Hwy 210, Sandy, UT 84092
The evening begins at 7 p.m. and is hosted by Jimmy Santangelo, on hand to educate and elucidate. Chef Tara Juhl has created a pairing priced $30 or $55 with the optional beer pairings. The menu is as follows:
* A comparison of ‘session’ 4.0% abv craft beers emphasizing a diverse hopped style
* Served with two small plate selections
* Snap Down Header Indian Pale Lager (Wasatch)
* Squasatch Hoppy Pilsner (Squatters)
* Side-by-side Indian Pale Ales in both traditional and non-traditional styles
* Served with two small plate selections
* Off-Duty American Indian Pale Ale / 6.5% abv (Squatters)
* Ghostrider White Indian Pale Ale / 6.0% abv (Squatters)
* Hop rising Double IPA / 9.0% abv (Squatters)
* Served with an Entree
6405 South 3000 East, Salt Lake City, UT 84121
The Blind Cafe – As seen on ABC, NPR, FOX and more, The Blind Cafe is coming to SLC. The traveling pop up experience slash dinner event uses “the concept of darkness to create innovative and imaginative events held entirely in the pitch dark ( no blindfolds ). Our events are facilitated by professional trained ‘legally blind staff” and designed to change the way you ‘see’ the world. Since 2010, The Blind Cafe has had over 11,000 people through the dark and continues to innovate life-changing experiences in the dark world wide.” For those also fed up with the modern dining experience, the event also promises zero cellphones.
The Salt Lake City event features a local chef (TBA) providing a vegan tasting meal. The three night event runs April 1st through 3rd at The Sugar Space in Sugar House. Tickets start from $85 per person and include:
* A vegan tasting dinner also suitable for Gluten free diners*
* A glass of wine (additional wine available at the event by a suggested cash donation)
* A dark chocolate dessert
* A unique question and answer discussion in the dark with your blind waitstaff and 70 other
* A short set of live music performed by ‘Rosh & The Blind Cafe Orchestra + The Constellation Prize
* 2 Hours in total complete pitch darkness with your friends & community
132 S 800 W, Salt Lake City, UT 84104
Under Current – Lastly, The Salt Lake City Branch of the International Wine & Food Society are holding their next event at Under Current on Sunday, April 3, 2016.
“Simply Spring!” begins at 4:00 p.m. and the cost is $55.00 per person. “We have reserved the entire upstairs mezzanine for our event,” said Branch President Mindy Mason Gautreau. “Come and mingle with current IWFS of SLC members and learn more about membership and upcoming events
270 300 E, Salt Lake City, UT 84111
* Gastronomic SLC is a proud local partner of Vinelore, Trio and Under Current.
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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