Epic Casual Dining
Tomorrow night (April 11th) head to this Midvale goto for a very special beer pairing dinner; the event features the great craft brews from locals SaltFire with, well, lots and lots of bacon. Dinner starts at 6.30 p.m. and cost is $55 ($40 food only). Menu as follows:
- Baked potato flat bread, Cheddar cheese, green onion, sour cream,
chipotle bacon ranch
- Charlotte Sometimes Blond Ale
- Sauteed Pacific shrimp, spinach, caramelized red onions, warm bacon vinaigrette
- Fury Kolsch
- Bacon wrapped tenderloin of beef, blue cheese and bacon brussel sprouts, shallot herb mashers
- 12 Monkeys Double IPA
- Zookie, chocolate chip cookie skillet, maple bacon ice cream
- Dirty Chai Stout
707 Fort Union Blvd, Midvale, UT 84047
For oenophiles, look instead to April 25th and the wine dinner at this downtown Italian hot spot. A range of great wines from Stanza’s wine list will be showcased through a five course menu from chef Jonathan LeBlanc.
Dinner starts at 6.30 p.m. and cost is $85 ($60 food only). Menu as follows:
- Grilled peach and burrata salad prosciutto, candied speck, mizuna & frisee mix, spring berries smoked sea salt
- Champagne Tarragon Vinaigrette Adami Bosco di Gica Prosecco Superiore, Valdobbiadene DOCG NV
- Lemon green peppercorn pasta duck confit, preserved lemon, rocket, pickled red onion roasted hazelnut, burnt orange
- Vinchio-Vaglio Serra Barbera DOC, Piedrnonte 2016
- Butterfly pea flower & mint sorbet
- Seared scallop & espresso pork belly, English pea puree, shaved fennel, roasted apple & baby carrot, basil fingerling potatoes, smoked tomato beurre blanc, praline crisp
- Marco Felluga Molamatta Bianco DOC, Friuli-Venezia 2014
- Sweet coconut risotto, roasted apricot compote, pine nut croccante
- Coltibuono Vin Santo del Chianti Classico DOC, Tuscany
Back to the beer and this time, a dinner celebrating six fantastic years in business. Wow, I can’t believe it’s been that long either! To celebrate, chef Jeff Springer has put together a six course menu paired with Avenues’ own brews.
The dinner on Sunday, April 28th is priced at $100 ($65 food only), menu as follows:
- Proper Beer English muffins, clotted cream, marmalade
- Proper Shandy Beer Cocktail
- Wagyu bone marrow, challah toast, olive tapenade, shaved botarga, parsley salad
- Black’N’Blue’N’Brett – Brett Saison with Blackcurrant & Blueberry
- Spring vegetable terrine, rye cracker, carrot caviar, pea tendrils, smoked goat cheese
- Czech Your Head – Czech Pilsener
- Grilled octopus, saffron rice cake, grapefruit supremes, tuscan kale, banyuls vinegar
- Avenues Annual – Rustic Saison
- Back 40 Farms porchetta, honey smoked with mushroom duxelle, chimichurri, squid ink mashed potatoes, trout roe
- Gruit – Belgian Dubbel with Herbs
- Chocolate salted caramel porter pot de creme, butterscotch miso veil, honeycomb, whipped crème fraîche
- Grand Sláinte – Imperial Stout
376 8th Ave, Salt Lake City, UT 84103
The Sip And Savor format event returns to Meditrina this month – small, casual gatherings to sample several small bites and expertly selected wines.
This months event on April 28th is hosted by Francis Fecteau. Guests will sample four light bites with the option of three different wines from Fecteau’s portfolio.
The event will also be held in participation with Wasatch Cooperative Market, so you’ll also be able to learn more about what a food co-op is, why Salt Lake needs one and how the community can work together to open this new to SLC concept.
165 W 900 S, Salt Lake City, UT 84101
Ogden Restaurant Week
Lastly, if you find yourself close to Ogden over the next few days there’s still a couple days left to this yearly celebration of local restaurants. Be sure to check out some of the deals:
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. 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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