Avenues Proper – Hot on the heels of the recently opened Proper Pub, Proper Brewing Co and Proper Burger businesses, the place that started it all – Avenues Proper – is celebrating its third anniversary this Sunday.
The very special evening starts at at 6 p.m. with passed appetizers, before moving onto a five course set meal at 7; designed by executive chef Justin Soelberg and chef de cuisine Jeff Springer, expect beer pairings from the brewery as well.
Cost is $68 for food and $21 for the optional beer pairings. The menu – strongly focused on local ingredients like Utah elk, mushrooms from Intermountain Gourmet, and beers like the new Grow Wild Gruit, which is flavored and bittered with local native Utah herbs (and NO hops!) – is as follows:
* Caramel popcorn with granola & dried cherries
* Pickled enoki and caramelized wild mushrooms with parmesan & truffle cream
* Toast with whitefish spread, radish, smoked trout roe, & pea shoots
* Beer: Grow Wild Gruit
* Utah elk tartare, cured quail egg, crispy capers, watercress, and rye lavash
* Beer: Marmalade Wheat
* Charred octopus, bone marrow demiglace, smashed fingerling potatoes, Brussels sprout leaves
* Beer: Brumblin’ Brown
* Butterleaf and kale salad with smoked blue cheese, spiced nuts, and pickled apples
* Beer: Recommend Rye
* Strawberry SkittleBrau sorbet
* Beer: Lake Effect Gose
* Luna Azul-poached halibut, romesco, fava bean chimichurri, fried purple kale
* Beer: Luna Azul
* Spent grain and fire-roasted apple tart with malted barley ice cream & peanut brittle
* Beer: Avenues Annual
376 8th Ave, Salt Lake City, UT 84103
“Sugarhouse days was first known as Founders’ Day and celebrated on the plaza by the newly dedicated Sugar House Monument. On April 23rd, 1854 Margaret Smoot gave the name “Sugar House” to the southeast district of the city. In 1948, local residents and merchants began the tradition of celebrating that date as the community’s birthday. After 1950, the festivities grew into lavish affairs, lasting for days. There were parades with marching bands and floats, fashion shows, a contest to select the year’s Miss Sugar House, and, of course, sales promotions. The most popular of these was the tradition of giving away sugar with every purchase from participating businesses. One year, the Chamber of Commerce built a replica of the original Sugar Mill on the plaza. They held a contest to guess the number of sugar boxes that it would hold. The winner received a ten-store shopping spree. The last big celebration of Sugar Days was in 2004, when the 150th anniversary was observed with a children’s parade through Fairmont Park and a time capsule filled with mementos of the year.
The modernization of Sugar House has inspired the Sugar House Chamber to revitalize the celebrations of Sugar Days and remind everyone of Sugar House’s rich history…be it in a slightly more modest direction (for the reintroduction year at least).
Restaurants participating in Sugar Days will be involved in a slightly different manner. Sugar Days will be celebrated in conjunction with Sample Sugar House…where restaurants will be offering exclusive three course menus at a $15 or $30 price point. Sample Sugar House will take place from April 22 – May 1. Visit sugarhousechamber.org/samplesugarhouse“
IWFS – The Salt Lake City branch of the International Wine & Food Society will be holding their next event at the Salt Lake Culinary Center on Thursday, May 5, 2016.
All About Argentina Culinary & Wine Experience begins at 6:00 p.m. and the cost is $115.00 for members and $125.00 for guests.
The event is somewhat more hands on than most, the release explains, “Your culinary experience will begin with an introduction and explanation of your chosen menu by your Chef Instructor for the evening. After breaking into smaller groups, your team will use creativity and new-found culinary skills to make your delicious meal. From there everyone will be seated and served the fruits of your labor. We will be pouring and learning about some amazing wines from Argentina as well!”
Salt Lake Culinary Center
2233 300 E, Salt Lake City, UT 84115
Alamexo – Finally, with Cinco De Mayo on the horizon – chef Matt Lake and his team are cooking up two appetizer specials, two entrée specials and two unique drinks to star all weekend long (May 5-8). The specials complement the regular nightly menu which is filled with regional Mexican specialties and are as follows:
Dobel Damiana Margarita – Maestro Dobel, damiana, fresh citrus: $13
Peligroso – Espolón Reposado, crème de cassis, lime, Crabbie’s ginger beer: $10
Empanadas de Queso – three green chile & Oaxaca cheese filled empanadas with salsa de arbol: $8
Gorditas con Chorizo – two overstuffed fresh masa gorditas filled with house made chorizo, salsa de guajillo, lettuce, pickled jalapenos & crema: $9
Camarones en Recado Negro – white shrimp marinated in recado negro, hominy, charred tomato & salsa chiltomate: $20
Tacos Al Pastor de Alamexo – pork shoulder, adobo de chile guajillo, pineapple, cilantro & onion: $18
The Dobel Damiana is a classic margarita made with Maestro Dobel. “This tequila is a blend of Reposado, Añejo, and extra Añejo tequilas that are blended and aged in Hungarian white oak barrels. The tequila is then filtered so it has a clear color; it is a lowland tequila so you see a fair amount of herbal citrus notes that play well against the damiana, accentuating the herbal components of the cocktail,” says general manager Susan Bouldin. “I like the idea of offering one of the oldest versions of a margarita on Cinco. The other cocktail is on the other side of the spectrum, an offering called the Peligroso (we named it that because everyone who tried one said that it was dangerously delicious with a fair amount of spirits that goes down quite easy). This has crème de cassis, our house Espolón Reposado, lime, and is topped with alcoholic ginger beer.”
268 State St #110, Salt Lake City, UT 84111
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”.
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