Taste Of The Wasatch 2017 – Riverhorse
Taste Of The Wasatch
As promised last week, I’m excited to unveil the full and final menu for this years Taste Of The Wasatch. In case you needed any last convincing this decadent menu should help you make the right decision. Indeed the only real decision will be where to start on August 5th, smoked duck confit? shrimp ceviche? tuna tataki?
With less than three weeks to the big day, this might be your last chance to grab covered reserved seating tickets. Tickets for Taste Of The Wasatch 2018 are $110 for GA and $150 for reserved seating. The extra dollars are worth the seat in the shade – and the hour of early access to the event (11 a.m. rather than noon for GA). Tickets can be purchased online.
In alphabetical order then…
3 Cups
Black sesame gelato; Moscow mule sorbetto; olive oil tea cake
Aerie Restaurant at Snowbird
IPA poached pork bratwurst, pretzel bread, sweet hot mustard
Avenues Proper
Pork belly; smoked apple sauce, succotash, banyuls vinaigrette
Beehive Cheese
Cheese and pairings
Blue Boar Inn
Wild boar Swedish meatball in a caramelized onion demi with a lingonberry jam
Bohemian Brewery
TBA
Caffe Ibis
Coffee; coffee drinks
Cena Ristorante
Seafood escabeche; verde sauce, lemon cracker; ice cold watermelon-basil shooter
Chabaar Beyond Thai
Vegan food; curry puff; popcorn tofu; curry; Thai iced tea
Fire and Slice Mobile Wood Fire Pizza
Margherita pizza; oven baked herb goat cheese; Parmesan rosemary flat bread
Flourish Bakery
Sweet & savory focaccia; sweet & savory hand pies
Franck’s
Caramelized pork cheek, smoked onion, roasted almond, pickled olive oil, Fresno chili, fried garlic, coriander
Garage on Beck
Fried Mormon funeral potatoes
Garden Café at Grand America
Shrimp ceviche tostada; tuna tataki, avocado, sesame oil; assorted macarons
Glitretind at Stein Eriksen Lodge
Fatty pork shoulder ribs, black & blue barbeque sauce; farro salad, Utah peas, local feta, mint, parsley, basil, lemon, real salt
Harbor Seafood And Steak company
Surf and turf
Lake Effect
Pulled pork sliders, chipotle BBQ, pickled slaw
Martine
Sweet corn and crab salad
Meditrina
Spiced pork rillettes, husk cherry pico; heirloom tomato shooter, Parmesan grissini
Montage Deer Valley
Hamachi crudo, Bourbon pickled peach, avocado mousse, tapioca puff
Park City Culinary Institute
Ajo blanco, a cold Spanish soup made of bread, crushed almonds, garlic, water, olive oil, salt and vinegar
Provisions
Crispy fresh duck rolls, herbs, shiitake, ginger, sesame hoisin
Riverhorse On Main
Foie gras toast; strawberry rye
Solitude Mountain Resort
Corn custard; stone fruit salad
StoneGround Kitchen
Farinata, duck salumi, red wine pickled grapes, snap peas
Table X
House sourdough bread & garden chimichurri; Mozzarella & chourice; zucchini – garlic crunch, radish, cured egg yolk, crème fraîche; goats milk pudding – garden mint, 6 year aged balsamic and candied nuts
The Brass Tag at Deer Valley Resort
Chilled avocado soup with vertical farms micros and cilantro crema
The Copper Kitchen
Compressed melon with feta, balsamic, fresno peppers, and mint
The Copper Onion
Smoked duck confit boudin with beer mustard, pickled green tomato, house saltine cracker
Tuscany
Charred house focaccia, Taleggio cheese, peppadew preserve, micro basil
We Olive
Stuffed cherry peppers, caprese salad, blood orange brownie bites, olive oil & balsamic sampling
Whiskey Street / White Horse
Grilled farmers cheese, heirloom carrots, radish, summer greens, pine nuts
Vertical Diner
Killer seitan tacos (not gf), Cali’s Natural Foods shredded seitan with roasted peppers and onions, potato skins, jalapeno, pineapple and smokey sweet sauce topped with tofu sour cream and cilantro-lime spinach and carrot shreds
Jackfruit and kimchi tacos (gluten free), mesquite shredded jack fruit, kimchi, garlic aioli, guacamole, cilantro-lime spinach and carrot shreds, and cilantro
Taste Of The Wasatch 2017 – Park City Culinary Institute
Desserts
Bakers Dozen
Chocolate dipped strawberries
Christina’s Cakes
Assorted mini-cupcakes
Deer Valley Resort
Tiramisu on a stick
Red Butte
Chocolate dipped coconut macaroons
Montage at Deer Valley
Mirabelle plum pate de fruit wine grape vinegar, vanilla sugar
Les Madeleines
Mini tartlets
Auntie Em’s Bakery
Assorted mini pies and cookies
Stein Eriksen
Lingonberry almond cakes, pistachio damants, rosemary biscotti
Süss Cookies
Assorted cookies
Salt Lake Community College
Passion fruit french macaroons and black pepper molasses cookies
Wasatch Creamery
Salted Oreo ice cream
The above menu is the final menu that you’ll find in print on the big day itself as part of the program. If you want to be doubly prepared, you can download this simple menu for Taste Of The Wasatch 2018 – complete with handy tick boxes so you can check off each dish as you make your way around the event.
Alamexo Cantina – table side guac in the trendy 9th and 9th area
Alamexo Cantina
As Alamexo Cantina starts to settle into the 9th and 9th neighborhood, it’s also starting to tweak its hours and offerings to better meet the needs of local residents.
As of this month the Cantina will now be open seven days a week. Moreover, the restaurant is also adding a new “Cantina Happy Hour” menu of $4 Botanas that will be served from 3 until 6 p.m. daily. Each week will feature a rotating selection of small bites available a la carte in addition to the regular dinner menu.
Another change is that lunch service will now be ending. The new hours will be Monday – Saturday from 3 until 10 p.m. and Sundays from 3 – 9 p.m. Some selections from the launch Happy Hour menu include:
* Huarache plantanos – corn and ripe plantain masa topped with refried black beans, lettuce, cabbage and cashew salsa
* Quesadilla con queso y hongos – two white corn quesadillas filled with mushrooms, jalapeño & Oaxaca cheese served with salsa verde cruda
* Jalapeño rellenos – pickled jalapeño filled with beef barbacoa, topped with queso fresco & crema
* Taquitos de pollo – crispy rolled tacos filled with adobo chicken
While the Cantina will not open until 3 p.m., Lake and his crew are happy to open for groups mid-day. GM Susan Bouldin writes,
It’s actually the perfect answer for us because we can’t accommodate private groups in our downtown location and have a huge call for mid-day lunch meetings and events,“We can host any type of private party during the day now and offer a truly private space.
1059 East 900 South, Salt Lake City, UT 84105
(801) 658-5859
alamexocantina.com
Food trucks at the fountain
Food Trucks At The Fountain
This popular food truck get together at The Gateway is changing days, starting this July. The new schedule will see food trucks scheduled at The Gateway on Wednesdays and Fridays. This schedule will continue until October. Check out the Food Truck League app in your various phone app store – to get more upto the minute details.
Veneto
Wednesday, July 11th marked the 2 year anniversary of Marco and Amy Stevanoni’s Italian eatery. The following from the restaurant directly:
Time has certainly flown, and we couldn’t be more grateful for each and every guest we’ve welcomed. Sharing a little bit of our home, traditions, and heart with you has been one of the most fulfilling things we’ve ever done together. We’re equally grateful for each and every member of our VENETO Family — Grazie Squadra!
Our first two years have culminated in VENETO now being referred to as an award-winning restaurant. We’ve accepted local awards, and last week received confirmation of a Wine Spectator Restaurant Award, recognizing restaurants around the world whose wine lists offer interesting selections, are appropriate to their cuisine and appeal to a wide range of wine lovers.
As ever, the restaurant offers a seasonally rotating menu that changes each month – here’s July’s:
Veneto July menu specials
370 East 900 South, Salt Lake City, UT 84111
(801) 359-0708
venetoslc.com
Other items
We Olive – Back by popular demand is Rose All Day Thursday. The restaurant will feature glasses of the pink stuff for under $10 every Thursday all Summer long. Make a reservation or walk in to enjoy this Summer treat.
Flying Sumo – 50% off rolls and nigiri, Sunday – Thursday. Facebook link.
Handle – Every Wednesday throughout the summer enjoy $5 burgers and $5 wines
Powder @ Waldord Astoria – Offering Sunday dinner specials: In the spirit of the traditional Sunday dinner, it is our pleasure to welcome you to our fun, whimsical family-style dining experience; the Sunday Supper Club. A community engagement for us to share with the families of Park City. Menus will change every Sunday. $29 per person.
Stanza – New lunch items include Ricotta Gnocchi (ricotta and goat cheese gnocchi, fresh peas, tomatoes, sugar snap peas, local wild mushrooms prosciutto, white wine butter sauce $15); Chicken sandwich (lemon-rosemary chicken, applewood bacon, whole milk Mozzarella, tomatoes, frisbee, basil pesto aioli $12); Italian sandwich (salami, capitol, calabrese, olive-roasted pepper tapenade, provolone, red onion, arugula, garlic aioli, ciabatta $14). Full lunch menu.
Texas De Brazil – Marking its 20th anniversary, every Monday in July (July 2,9, 16, 23, 30), desserts are available for $.20 (twenty cents) with the purchase of a meal. July through September only, special quarterly menu additions include a Lamb Picanha will be carved tableside by the gauchos and The Sante Fe Brazilian Salad will be available in the salad area.
Food talk
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Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC. I’m a multiple-award winning journalist and have written in myopic detail about the Salt Lake City dining scene for the better part of seventeen years.
I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV. Pause those credits, yep, that’s me! I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. 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”.
Want to know more? This is why I am the way I am.
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