Wine dinners to wind down the Summer with, don’t miss these

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SLC Eatery and Bucklin wine dinner

SLC Eatery - scallops (Siftey reviews)
SLC Eatery – scallops (Siftey reviews)

A little birdie tells me there a still a handful of seats left for this slamdunkingly (it’s a word) unmissable wine dinner at one of Utah’s most impressive – SLC Eatery. I’ve said it before, I’ll say it again, there’s magic going on here.

Chef’s Paul Chamberlain and Logen Crew are teaming up with Francis Fecteau and Bucklin wines for…eesh…insert your own hyperbole here now. Frankly this is some of Utah’s most innovate cooking. Right. Damned. Now. Poured up with one of the West’s best boutique wineries.

If your calendar is empty and you love wine and great food, book a place. I can’t emphasize enough what a perfect pairing this will be. The dinner will start at 6.30 p.m. on August 5th and cost $40 for food, $50 for wine. Email info@slceaterycom or call (801) 355-7952 for reservations. Menu as follows:

  • Welcome cocktail
  • Amuse of watermelon & tapioca
  • Potato-prawn “toast” seaweed / harissa aioli / tomato
  • Bucklin old hill ranch rose ‘18
  • Roasted beet and summer squash black olive / burrata / duck liver / pistachio
  • Bucklin old hill ranch grenache ‘15
  • Fresh ricotta dumplings chanterelles / egg yolk jam / xo sauce
  • Bucklin old hill ranch cabernet ‘16
  • Pork and beans 5 spice / tamarind / fig
  • Bucklin ancient red ‘14/ ’15 bucklin bambino zinfandel ’15/ ’16
  • Dessert

1017 Main St, Salt Lake City, UT 84111
(801) 355-7952
slceatery.com

Solitude Pigs And Vino

Pigs and Pinot (Solitude Mountain Resort)
Pigs and Pinot (Solitude Mountain Resort)

Catch Will Bucklin’s wines also up at Solitude Mountain Resort on August 3rd. Enjoy a menu of locally-sourced food prepared with ingredients hand-selected by Chef Craig Gerome – another of my favorite Utah chefs. You might know Gerome’s name from former stints at HSL etc.

You’ll get to mix and mingle with the wine maker before settling in for a five-course meal at the communal mountain tables; all the while taking in the scenery you see above – that’s last years event by the way.

The five-course dinner focused on pork is priced $95 per person; knock off $45 if you don’t want the wine pairing. There are 48 seats max for this event.

Gateway entertainment destination

12000 Big Cottonwood Canyon Rd building 15, Solitude, UT 84121
(801) 536-5765
solitudemountain.com

Stanza and Terrestoria

Stanza - lobster pasta
Stanza – lobster pasta (Salt Lake Magazine)

August 15th (from 6.30 p.m.) is this date for the link up of Stanza’s head chef Jonathan LeBlanc, pastry chef Amber Billingsley and broker/importer Terrestoria. Cost is $90 – $50 for food and $40 for wine. Menu as follows:

  • Sous vide poussin and caserecci, duck fat potatoes, zucchini & squash pearls, fire roasted tomato au jus
  • Podere Conca agapanto bolgheri rosso doc 2016
  • Roasted bone marrow, bacon marmalade, baguette soldiers, shallot confit, heirloom carrots, fried cipollini onion, crispy capers
  • Casina montagnola rodeo barbera doc 2013
  • Cantalope & anise hyssop sorbet, Oread-honey glazed snake river farms pork belly, roasted sunchokes, & wild mushroom ravioli, rainbow cauliflower, pancetta fried brussel sprout leaves, candied apple
  • Massimago marchesa mariabella valpoicella ripasso superiore doc 2016
  • Grilled ribeye cap, romaine wedge salad, sweet onion puree, fondant potato, maytag bleu cheese foam
  • Santa maria la nave calmarossa doc 2014
  • Solstice chocolate torte, mugwort gelato, roasted black plums, buckwheat almond crumble
  • Waterpocket long lost oread over ice

454 E 300 S, Salt Lake City, UT 84111
(801) 746-4441
stanzaslc.com

Sicilia Mia

Finally, one last wine dinner from a restaurant we don’t normally see hosting these events – but whose tendrils are increasingly present in the SLC dining scene. Hosted at the Farmington location of the multi location Italian restaurant, this five course Vosca Winery dinner.

August 4th is the date for your diary (6.30 p.m. onwards) and the cost $79 per person. The five course menu as follows:

  • Toasted, homemade toscano crostini with fresh, codfish carpaccio
  • Vosca pinot grigio, single vineyard 2016
  • Crispy egg topped with tropea onion in a burrata cream sauce
  • Vosca chardonnay, single vineyard 2016
  • Tris carpaccio, thinly sliced and smoked
  • Vosca savignon blanc, single vineyard 2016
  • Creamy polenta, slow roasted osso buco with a mushroom cream sauce
  • Vosca merlot, single vineyard 2013
  • Homemade strozzapreti pasta with norma’s traditional lamb ragu
  • Vosca pinot grigio, single vineyard 2013
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