Despite a relatively long meeting (clocking in at over two hours), there weren’t any huge shocks or stories to report from the June meeting. The monthly meetup mainly focused on legal and process issues. One interesting point therein was the clarification/reminder (depending on your viewpoint) that any business licensed as a bar needs to have more than just a bag of chips available. Indeed, from the DABC bar handbook:
“Bars must have a variety of food prepared and served in connection with dining accommodations on the premises of the bar.”
In this context, opening a jar of salsa, reaching for a stick of jerky or throwing some popcorn in the microwave really doesn’t cut it. No word if this part of the code is going to get more of a look in, expect lots of news if it does.
Anyway, on with the winners, here’s who secured licensing in June:
Full service licenses (beer, wine liquor)
Flaming Gorge Resort, Dutch John
Courchevel, Park City
Chili’s Grill & Bar, Spanish Fork
Strap Tank, Lehi, conditional
La Cantina Mexican Grill, Layton, conditional
Woodward Park City, Park City, conditional
Diversion, Salt Lake City, conditional
Pat’s Barbecue, Salt Lake City, conditional
Limited service license (beer and wine)
Forscher German Bakery & Cafe, Orderville
The Old Goat, Heber City
Cytybyrd, Salt Lake City
Amour Cafe, Salt Lake City
Birdhouse, Salt Lake City, conditional
Namaste Kitchen, Sandy, conditional
Two full licenses were up for grabs. Punch Bowl Social – the gourmet Dave N Busters opening in The Gateway towards the end of July – secured the first license.
Meanwhile downtown SLC’s Button Up traded in their Summer Seasonal for the second full bar license.
The next full bar license isn’t projected to be available until August now, though a small handful of Summer Seasonals (three by my reckoning) are available in a pinch; these allow full bars to operate through the end of October.
Following Social Axe’s lead of installing pool tables for fun and profit last month, Heart and Seoul Karaoke finally nabbed their much written about recreational beer license – three beers per patron, per visit so you know.
In addition to the full service license (scroll back up if you missed it) Pat’s Barbecue also secured a new additiona; beer license, for a briefly mentioned new location, though I can’t find any further evidence or info to go along with that just yet.
Lastly, SLC can welcome yet another new distiller, with Salt Flats Spirits obtaining a new manufacturer distillery license.
Downtown Farmer’s Market
June 8th saw the kick off of the Farmers Market season proper with the big kahuna of them all – downtown SLC’s Pioneer Park based bash – back and running every Saturday through October 19th. As ever the Downtown Farmers Market will support local farmers and provide fresh produce to the public.
“We’ll fill this park once again with some of the most amazing farmers, growers, and artisanal food producers from around the great state of Utah,” said Alison Einerson, executive director of Urban Food Connections of Utah. “In addition to providing healthy, fresh food to our community, we aim to support local agriculture and growers at all levels throughout the state. The more local produce you buy at our market, the more likely it is that farmland will continue to be farmed.”
“Here in Utah, the demand for more organic local produce is pushing the popularity of farmers’ markets across the state and its shifting spending habits, as well as providing an avenue for our local farmers to grow their businesses,” said Salt Lake Chamber and Downtown Alliance president and CEO, Derek Miller. “Local farms are local businesses, and when you spend your money at a local business more money is kept in the local economy and you’re helping to create local jobs. When you visit the Market this summer, it’s not only good for your health, it’s also good for our economy.”
Farmers and growers anticipate a productive early season. Patrons can pick up rhubarb, lettuces, arugula, kale, salad mixes, herbs, radishes, turnips, spinach, garlic scapes, chard, english peas, beets, bok choy, and much more. Also available will be locally raised beef, chicken, pork, honey, baked goods, cheeses and other artisanal products. The south end of Pioneer Park will feature nearly 100 local art & craft vendors with products including ceramics, jewelry, art, body care products, apparel and more.
Salt Lake Cheese Festival
Via Press release: ‘Fun’ was the word repeated by attendees to describe the Salt Lake Cheese Festival, held June 8 at The Garten, west of Salt Lake City’s Capitol Hill neighborhood.
About 300 people, young and old, relaxed in a sunny, German beer garden setting. Many were from adjacent counties and some traveled over 150 miles to the sold-out event. The festival sprung from Salt Lake City Corporation’s Arts and Culture Fund (ACE) which provided the impetus and seed money.
Guests devoured over 60 pounds of cheese, both Utahn and European. Eighteen pounds of artisan flatbread crackers and almost 40 pounds of charcuterie were consumed. Besides the festival provided fare, patrons nibbled on samples from presenting sponsor Beehive Cheese, as well as tapioca tacos filled with gruyere which were demonstrated on site by the Park City Culinary Institute.
Local food truck Curbside Cheesecake served their house-made desserts while Butcher’s Bunches from Logan – a nationally distributed preserves line – sampled and sold jams to take home. There was even a festival cocktail, a dirty blue cheese-stuffed dirty martini.
Most guests enjoyed hard cider from the venue owner, Mountain West Hard Cider and craft brews from Salt Lake City breweries. “Beverage pairings and a relaxed, sit-down atmosphere is what separates our events from others.” said organizer Steven R. Jerman.
Salt Lake City / Costa Rica-based DJ, Street Jesus took the stage at 6:00 with soul music while participants tossed “cornhole” bean bags. A Salt Lake mayoral candidate, morning radio DJ and Instagram influencer all left happy in what was called a “low-key” event. Guests took with them free samples of Formaticum cheese bags, designed to preserve the investment in fine cheese.
Organizer Jerman formed a new company, Cheese Utah LLC to manage the festival as well as its sister show, the Utah Cheese Awards. He is already planning to be back in 2020 with a larger festival to accommodate more of the almost 13,000 Utahns curious enough about it to click “Interested” on Facebook. Those wanting to know more about next years festival can sign-up for updates on its website, SLCheeseFest.com, or write firstname.lastname@example.org
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Hi, 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”.
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