Under Current * – Continuing their series of educational events, April 9th will see vermouth fall under the downtown bar’s scrutiny. The 4-5.30 p.m. class will focus on the regional aspects and tasting notes of vermouth varietals paired with charcuterie and cheese, along with two vermouth based cocktails. Cost to attend is $55.
“Aromatized wines lost popularity in America during the latter half of last century. Though they’re still widely popular in other parts of the world, particularly Europe.” says Amy Eldridge, UC’s general manager. “Somewhere along the lines a misconception occurred concerning how much to utilize in a cocktail, how to keep them fresh (they do have a shelf-life) as well as enjoying these spirits on their own as a lovely option for a softer drink, as the Alcohol by Volume (ABV) is much lower than most spirits, yet higher than a glass of wine.”
Side note: Italian Vermouth will also be prominently featured at the upcoming Stanza, the Italian minded eatery coming together in the space left vacant by the closure of Faustina last year.
270 300 East, Salt Lake City, UT 84111
Cafe Trio Cottonwood * – Lastly, on April 19th (beginning 6.30 p.m.) with Spring in mind, James Santangelo will be guiding diners through a tasting of Squatters and Wasatch wheat beer styles, from traditional Hefeweizens to infused ales. The evening will include five different beers presented throughout a multicourse dinner of Trio’s contemporary Italian cuisine from chef Tara Juhl.
The cost to attend is $55 or $35 without the optional beer pairings. Food is presently TBD but beers to be poured are as follows:
* Hefeweizen vs. Krystallweizen – an American wheat classic side-by-side a German wheat
* Fruit infusion – tart apricot side by side-by-side a sweet raspberry
* Summer in a bottle – a lavender and honey infused ale
6405 S 3000 E, Salt Lake City, UT 84121
* Gastronomic SLC is a proud local partner of these denoted businesses.
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC and The Utah Review; 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 Uinta Cutthroat, alliteration and the use of too many big words I don’t understand. I ate all the pies.