Stanza
The chic downtown Italian restaurant is pulling out all the stops for their first wine dinner of 2019; guests will enjoy everything from sea bream with chorizo through to quail with pear & saffron chutney. The creative menu will also showcase the wines of Veneto and is priced at an almost embarrassingly low $85 ($60 food, $25 wine) per person.
The dinner will be held on March 28th beginning at 6.30 p.m. Menu as follows:
- Pecorino fondue, Macfarlane Farms poached egg, pickled chanterelles, root chips, black truffle fleur de sel
- Caposaldo Pinot Grigio 2016
- Roasted quail, pear & saffron chutney, butternut squash risotto, toasted walnuts
- Masi Campofiorin Veronese Rosso 2015
- Raspberry rose sorbet
- Scaia Rondinella Rose 2017
- Cast iron sea bream, spicy peppers, chorizo, olives, candied eggplant, silky fingerling mash, eggplant chips
- Sergo Alighieri Viao Amarone 2011
- Brown butter pecan cake, hibiscus poached rhubarb, cinnamon gelato, torched meringue
- Cocchi Borolo Chinotto
Avenues Proper
If beers are more your buzz, the first 2019 lineup for AP’s cellar pairing dinner is now here. The theme for the March 27th event is beers aged in whiskey barrels and will feature the following brews:
- 2017 Epic Brewing Barrel Aged Barleywine
- 2017 Uinta Brewing Barrel Aged Dubhe
- 2018 Red Rock Brewing Secale
- 2017 Talisman Brewing Exclusive Barrel Russian Imperial Stout
The food menu will be released shortly, but if you’re already interested, we’d advise acting fast. These events always sell out.
376 8th Ave, Salt Lake City, UT 84103
(385) 227-8628
avenuesproper.com
Manoli’s
Francis Fecteau of Libation will be leading Manoli’s first wine dinner of the year, which will focus on Lebanese wines. The dinner on March 21st will begin at 7.00 p.m. and feature six wines with six courses. Cost is $95 per person and menu as follows:
- Raw ocean trout, popped sorghum, crispy grape leaf, sumac, artichoke vinaigrette
- Musar Jeune rose, cinsault, mourvedre / Bekaa Valley
- Leek custard, fried leeks, dill potatoes, asparagus puree, sesame dukkah
- Musar Jeune white, viognier, chardonnay, vermentino / Bekaa Valley
- Yogurt marinated and fried quail, schug, cracked wheat, orange segments, cured olives, feta
- Musar Jeune red, cabernet, cinsault, syrah / Bekaa Valley
- Seasonal sorbet
- Kataifi wrapped elk tenderloin, creamed greens, laal mushrooms
- Hochar Pere et Fils, cinsault, grenache, cabernet / Bekaa Valley
- Chamomile sour cream ice cream sandwich, amygdalota shell, roasted pistachios, pomegranate molasses
- Skinos – mastiha liqueur
402 E Harvey Milk Blvd, Salt Lake City, UT 84111
(801) 532-3760
manolison9th.com
Chocolate And Cheese
Now in its sixth year, the Chocolate And Cheese festival returns to the Natural History Museum of Utah on Saturday, March 30th and Sunday, March 31st – a great foodie event for all the family.
The main event is the fabulous chocolate and cheese market held in the lobby area on the ground floor. Sample from some of Utah’s finest and maybe buy a few extra treats to enjoy later at home too (note: museum admission is required). Vendors to check out at the 2019 event include:
- Alex Walton
- Amano Chocolate
- Amour Spreads
- Beehive Cheese
- Butchers Bunches
- Cache Toffee Collection
- Caputo’s
- Chilibeak
- Chocolot
- Cupcakes by Kasthuri
- Emmi Roth
- Harmons
- Heber Valley Cheese
- JulieAnn Caramels
- Millcreek Cacao Roasters
- Millcreek Coffee Roasters
- Moles La Gran Fiesta
- Queen Farina
- Ritual Chocolate
- Sharlie’s Treats
- Solstice Chocolate
- Sugared Caramel Candy
- The Cacao Bean Project
- The Chocolate Conspiracy
- Wasatch Organics/White Lake Farms
- We Olive
Additionally there are a number of educational workshops held over each of the two days. These often have their own pricing, and many sell out in advance. Book early to avoid disappointment. Workshops available are as follows:
Saturday
- 10:30 a.m. — The Buzz About Honey (children’s workshop)
- 11 a.m. — Chocolate and Fruit by Ruth Kendrick and Chocolot Artisan Confections
- 1 p.m. — Children’s Chocolate Exploration (children’s workshop)
- 12:30 p.m. — Crafting the Perfect Cheese Board by Beehive Cheese
- 12:30 p.m. — Molé by Moles La Gran Fiesta
- 2 p.m. — Honey by Queen Farina
- 3:30 p.m. — Mac & Cheese by Harmons
- 3:30 p.m. — Chocolate & Cheese Pairings by Utah Chocolate Society
- 3:30 p.m. — Fondue to Fun-due (children’s workshop)
Sunday
- 10:30 a.m. — Fondue to Fun-due (children’s workshop)
- 11 a.m. — Chocolate Tasting 101 by Caputo’s
- 1 p.m. — The Buzz About Honey (children’s workshop)
- 12:30 p.m. — Charcuterie by Caputo’s
- 12:30 p.m. — The Science & Art of Cheese by Beehive Cheese
- 2 p.m. — Cheese Tasting 101 by Harmons
- 3:30 p.m. — Chocolate & Cheese Pairings by the Utah Chocolate Society
- 3:30 p.m. — Children’s Chocolate Exploration (children’s workshop)
- 3:30 p.m. — Moléby Moles La Gran Fiesta
301 Wakara Way, Salt Lake City, UT 84108
nhmu.utah.edu
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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