Events: Stanza, Avenues Proper, Manoli’s, Chocolate And Cheese March 14, 2019March 7, 2019 by Stuart Melling Stanza – lobster pasta (Salt Lake Magazine)StanzaThe 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 selCaposaldo Pinot Grigio 2016Roasted quail, pear & saffron chutney, butternut squash risotto, toasted walnutsMasi Campofiorin Veronese Rosso 2015Raspberry rose sorbetScaia Rondinella Rose 2017Cast iron sea bream, spicy peppers, chorizo, olives, candied eggplant, silky fingerling mash, eggplant chips Sergo Alighieri Viao Amarone 2011Brown butter pecan cake, hibiscus poached rhubarb, cinnamon gelato, torched meringueCocchi Borolo Chinotto454 E 300 S, Salt Lake City, UT 84111(801) 746-4441stanzaslc.comAvenues ProperIf 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 Barleywine2017 Uinta Brewing Barrel Aged Dubhe2018 Red Rock Brewing Secale2017 Talisman Brewing Exclusive Barrel Russian Imperial StoutThe 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) 227-8628avenuesproper.comManoli’sManoli’s Salt Lake CityFrancis 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 ValleyLeek 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 ValleyChamomile 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) 532-3760manolison9th.comChocolate And CheeseNow 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 WaltonAmano ChocolateAmour SpreadsBeehive CheeseButchers Bunches Cache Toffee CollectionCaputo’sChilibeakChocolotCupcakes by KasthuriEmmi RothHarmons Heber Valley CheeseJulieAnn CaramelsMillcreek Cacao RoastersMillcreek Coffee RoastersMoles La Gran FiestaQueen FarinaRitual ChocolateSharlie’s Treats Solstice ChocolateSugared Caramel CandyThe Cacao Bean ProjectThe Chocolate ConspiracyWasatch Organics/White Lake Farms We OliveAdditionally 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:Saturday10:30 a.m. — The Buzz About Honey (children’s workshop)11 a.m. — Chocolate and Fruit by Ruth Kendrick and Chocolot Artisan Confections1 p.m. — Children’s Chocolate Exploration (children’s workshop)12:30 p.m. — Crafting the Perfect Cheese Board by Beehive Cheese12:30 p.m. — Molé by Moles La Gran Fiesta2 p.m. — Honey by Queen Farina3:30 p.m. — Mac & Cheese by Harmons3:30 p.m. — Chocolate & Cheese Pairings by Utah Chocolate Society3:30 p.m. — Fondue to Fun-due (children’s workshop)Sunday10:30 a.m. — Fondue to Fun-due (children’s workshop)11 a.m. — Chocolate Tasting 101 by Caputo’s1 p.m. — The Buzz About Honey (children’s workshop)12:30 p.m. — Charcuterie by Caputo’s12:30 p.m. — The Science & Art of Cheese by Beehive Cheese2 p.m. — Cheese Tasting 101 by Harmons3:30 p.m. — Chocolate & Cheese Pairings by the Utah Chocolate Society3:30 p.m. — Children’s Chocolate Exploration (children’s workshop)3:30 p.m. — Moléby Moles La Gran Fiesta301 Wakara Way, Salt Lake City, UT 84108nhmu.utah.eduStuart 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. 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