Events: Harvest Dinner, Wagner Wine Diner, Under Current October 16, 2018 by Stuart Melling Avenues Proper – hanger steak (Avenues Proper)Avenues ProperJoin the AP team this Sunday evening (November 18th @ 6pm) for the second annual harvest dinner. Cost is $65 for food and $45 for wine pairings. The six course meal is by reservation only (385-227-8628) and the menu is looking particularly delicious: * La Luca Prosecco * Ginger Poached Pears, smoked gorgonzola mousse, toasted walnuts* Matchbook The Arsonist Chardonnay 2015 * Winter Squash Soup, coconut milk, prosciutto* Bodega Colome Torrontes 2016-17 * Pan Roasted Sea Bass, pea purée, black garlic* Cherry Pie Three Vineyards Pinot Noir * Seared Foie Gras, cherry gastrique, fried brussels sprout leaves* Roth Cabernet Sauvignon 2015 * Spice Crusted Duck Breast, plum sauce, baking spice* Chambers Rosewood Muscat * Brown Butter Rice Cake, spiced apples, vanilla bean ice cream376 8th Ave, Salt Lake City, UT 84103 (385) 227-8628 avenuesproper.comPorch – banana pudding (Porch)PorchAnother wonderful looking menu is the wine dinner featuring the extra special Mer Soleil and Conundrum Wines of Wagner Family Wines. Starting at 7 p.m. on October 25th the four course menu for the evening is as follows:* Mer Soleil Reserve Chardonnay * Apple potato soup, curried walnuts* Mer Soleil Reserve Pinot Noir * Acorn squash, cherry cider gastrique, spiced pepitas, mint gremolata, mixed greens* Conundrum Red * Coq au vin “chicken and wine,” bacon, stewed mushrooms, fingerling potatoes, local honey-glazed carrots* Judd’s Hill Tardy Harvest Roussanne * Famous banana puddin’Reservations required, call (801) 679-1066 for reservations. Cost is $40 for food and $30 for wine pairings. 11274 Kestrel Rise Rd G, South Jordan, UT 84009 (801) 679-1066 porchutah.comBar at UnderCurrentUnder Current BarUnder Current will be hosting two educational seminars this month. First up, manager Mike Fayad leads a “Wine 101” class on Saturday, October 20th at 2:30 p.m. He will review wine growing regions, grape varietals, basics of wine marketing and participants will taste six wines paired with charcuterie. Cost to attend is $65. RSVP by calling (801) 574-2556 or emailing firstname.lastname@example.org.Fortified wines (port, madeira and sherry) will be the focus on Saturday October 27th at 2:30 p.m. Led by Under Current Bar’s assistant manager Ryan Manning, the afternoon will focus on a wide variety of fortified wines including production, history and tasting notes. The event will feature two classic cocktails and six tastings, paired with bites from Alan Brines’ kitchen at Current Fish & Oyster. Cost to attend is $65. RSVP by calling (801) 574-2556 or emailing email@example.com 300 E, Salt Lake City, UT 84111 (801) 574-2556 undercurrentbar.comFeast Of The Five Senses 2016 – passed appetizersFeast Of The Five SensesLastly a quick reminder about this weekends Feast OF The Five Senses. Just in – news from Slow Food Utah on their small grants program and how proceeds from the event are used. During the past year the organization issued 13 awards in total, ranging in size from $300 to $2000. Recipients include family farms, community gardens, refugees, beekeepers and a summer day camp. Their grants will provide funding for irrigation equipment, beekeeping equipment, fencing supplies, fruit trees, water filtration, tools, a walk-in cooler, mycology workshop fees and more.Winners for 2018 are: Johnson Farms, Washington Elementary School, Evan Kenison, Cherry Creek Farms, Utah Conservation Corps Urban Community Farm, Cache Valley Refugees, Dogwood Plat, Box Elder Community Garden, Top Crops, Hand Sown Homegrown, Sunshine Family Farms, YMCA Taylorsville, and Katie Lawson.Slow Food Utah’s Microgrant Program is funded entirely by proceeds from the Feast of Five Senses – check out our full preview here and see you at the event this Sunday evening:https://www.gastronomicslc.com/2018/09/13/feast-of-the-five-senses-2018/This year’s sponsors include Creminelli Fine Meats, Caputo’s, Muir Copper Canyon Farms, Salsa Del Diablo (a former microgrant recipient now giving back), Beehive Cheese and Laziz Kitchen. The Feast is accompanied by a renowned silent auction, with many of the items related to Slow Food Utah’s mission. At the feast, winners will also be announced for the 2018 Snail Awards, the group’s annual tradition to honor those in our community who are dedicated to Slow Food principles and ardent supporters of Slow Food Utah. Categories for the Snail Awards include: Local Business Leader; Community Leader; Farmer/Producer; and Restaurant/Chef.Food talkWant to discuss this post or the SLC food scene in general? Check out our Facebook group and come talk with 100s of other SLC foodies.Stuart MellingHi, 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 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” Signup to our free newsletter and never miss a single update. We will send you an email just once per week with every story from the last seven days. You can signup for free here. This article may contain content provided by one of our paid partners. These are some of the best businesses in Utah. The current businesses we work with include: BGR Bourbon House BTG Wine Bar Caffe Molise Cafe Niche Current Fish & Oyster Feldman's Deli Kyoto Log Haven Oasis Cafe SLC Eatery Stanza Italian Bistro Taqueria 27 Whiskey Street White Horse For a list of all our past relationships see our historical partnerships.