Cannella’s – If you’re looking for something to liven up your Wednesday (June 8th) this week – what about a Night Of New Zealand Wine at Cannella’s Restaurant and Lounge with Vine Lore’s Tamerin Smith. Dinner begins at 6.30 p.m. and cost is $30 for food and $30 for wine. Menu is as follows:
* New Zealand Green Lips Mussels – coconut milk, ginger and shallot broth with grilled baguette
* Otto’s Constant Dream Sauvignon Blanc
* Roasted Beet Salad Beets – mangos, arugula, feta cheese, maple vinaigrette
* Oyster Bay Chardonnay
* Herb Crusted New Zealand Lamb Chops – chickpea mashed, brussels Sprouts
* Otto’s Constant Dream Pinot Noir
* Dark Chocolate Mousse, – whipped goat cheese, raspberries
* Oyster Bay Merlot
204 500 S, Salt Lake City, UT 84111
Negroni Week In Salt Lake City – If you’ve seen social media lighting up this week, you may have already noted Negroni Week is upon us once more. While the cynic in me often raises my eyebrows at brand-driven, arbitrary days, weeks or months – the kick off event this Monday evening at Stanza put me in my place.
Did you know that Utah is the second driest state in the union? What about the state with the highest water usage too? No, me neither, until I discovered the second element to Negroni Week – supporting local charities. In the case of Utah, a buck from every Negroni sale is donated to the Utah Rivers Council; a grassroots organization dedicated to the conservation and stewardship of Utah’s rivers and sustainable clean water sources for Utah’s people and wildlife.
All through this week (June 6-12) several restaurants around town will be offering a take on the classic cocktail. Bars and restaurants mixing cocktails to support the URC include Under Current Bar, Current Fish & Oyster, Stanza, Caffé Niche, Trio Café Cottonwood and Trio Downtown, Oasis Café, Takashi, Honeycomb Grill, High West Distillery, Handle, Tupelo, Copper Common, Pallet, O.P. Rockwell, and Tinwell.
As for the drink itself, Main Course Management’s James Santangelo recounted the popular story during the kick off. Way back when, Count Camillo Negroni (yup there really is one) ordered up his favorite Americano cocktail (one part Campari, one part Vermouth) and asked for it strong. A man after my own liver. A clear spirit was in order, and with vodka not being particularly fashionable – gin it was. Club soda nixed and a slice of orange peel for good measure and the negroni we know today was born.
The Main Course Management group of restaurants in particular are really getting behind the week at all their locations, and indeed, Negronis are a featured cocktail on Stanza’s menu all year long. Some of the groups recipes for the week include:
Under Current Bar
Rye Negroni Flip with whole egg, rye Campari and sweet vermouth
Current Fish & Oyster
Sparking Quill with sweet vermouth, Campari, gin and sparkling wine
Coccinella with sweet vermouth, Campari, chocolate bitters, lime and simple syrup
Italian ’75 with lemon, gin, Campari and rose bubbles
Trio Café Cottonwood and Trio Café Downtown
Salted Mezcal Negroni with chocolate bitters, saline, Campari, sweet vermouth and chocolate bitters
Bellini Negroni with house made Campari sorbet
Spencers – On July 8th, join chef Michael Pleines and crew at one of SLC’s best steakhouses. From 6:30 p.m. enjoy a five course menu paired with Elk Cove wines from Willamette Valley.
Cost for the dinner is $90 for food, $35 for wine and the evening is limited to 24 guests. The menu for the night is as follows:
* Country Style Pork Terrine -white peach chutney, frisee salad, toasted almonds
* Elk Cove Pinot Gris
Charred Octopus – compressed watermelon salad, feta cheese, candy stripped beets, arugula, strawberry white balsamic vinaigrette
* Elk Cove Pinot Noir RosÉ
* Alaskan King Salmon – black currant compote, local farmer’s market vegetables
* Elk Cove Willamette Valley Pinot Noir
* Duck Confit – black cherry gastrique, mascarpone moullard butter, duck chicharrón, potato dauphinoise
* Elk Cove Mount Richmond Pinot Noir
* Braised Venison – smoked bacon, venison jus, creamy vanilla, polenta, charred vegetables
* Elk Cove Roosevelt Pinot Noir
255 S W Temple, Salt Lake City, UT 84101
Gastronomic SLC is a proud local partner of Vine Lore and Main Course Management restaurants.
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.