Expect these event roundups to begin dwindling’ soon, enjoy em while you can folks. As we barrel towards Fall, restaurants tend to be eyeing up seasonal shindigs and corporate bookings for their spaces . Boutique wine pairing events often go into hibernation till the new year. With that in mind – here’s some highlights coming up before the turkeys and tinsel descend.
Mar | Muntanya
This Sunday sees this downtown Spanish restaurant host the third installment of their “feast” series of dinners. On the 15th, chef Tyson Peterson will feature locally sourced farmer’s market produce in conjunction with cured and aged meat from Spain. The communal dinner will consist of a multi-course menu meant to be shared with friends and family, either inside or on the sixth-floor outdoor terrace in a cozy outdoor dining globe.
Price is $75/person, with the outdoor dining globes bookable for up to 8 people for $650. Menu as follows:
- Grilled beef skewers with chimichurri
- Kabocha squash toast with sourdough, local feta, maple onions
- Farmer’s market seasonal vegetables
- Jumbo paella with saffron bomba rice, Bilbao chorizo, Iberico bacon, sweet corn, squash, confit chicken, Freemont beans, piquillo peppers, lemon
- Niman Ranch, grass fed prime rib carving station
- Family style desserts
- Cast iron pecan sticky buns
- Pumpkin mousse pie
- Bourbon apple crisp
- Fall market fruit tart
BTG Wine Bar
Meanwhile, BTG will be presenting a Badia a Coltibuono wine dinner on Halloween – all Tuscan treats and no tricks. Roberto Stucchi – is the sixth generation of his family to run Badia a Coltibuono – and will be one hand to chat with guests. Come taste and hear about how and why Badia a Coltibuono wines are some of the most precise and balanced of the Chianti Classico region.
Wines poured will include: Sangiovese, Chianti Classico, “Montebello” (a blend of nine indigenous grapes) and Vin Santo. The evening begins at 7.00 p.m. and food will be prepared by Caffe Molise’s’ Fred Moesinger. Price is $120 per person, or $60 for food. Call (801) 359-2814 for reservations.
A working menu includes house-made flatbread with fennel, sausage, a classic hearty Tuscan ribollita soup, house made pasta with slow-cooked braised meat and gelato with biscotti.
Tiptoeing into November then, and the latest next wine dinner from Urban Hill begins at 6.00 p.m. Calcu & Maquis wineries will be presented over a five course menu led by chef nick Zocco. Cost for the dinner is $135 per person ($85 food, $50 wine) with menu as follows:
- Clams & fideos, ‘nduja broth, herbs
- Calcu gran reserva sauvignon blanc-semillon 2022
- Wood-Fire Octopus & Potato, espelette aioli, belgian endive, frisée, bread riot sourdough
- Maquis gran reserva rosé 2021
- Wild Mushroom Empanada, mushroom & truffle jus, butternut squash purée
- Maquis gran reserva cabernet franc 2019
- Wagyu Beef Cheek Risotto, roasted cippolini, brussels sprouts
- Calcu futa 2015
- Leche Asada y Galleta Alfajores
Call (385) 295-4200 for reservations or purchase online at Resy.
Park City Dine about
Back on the agenda for 2023 is this week long deal-fest up in Summit county. Running through till October 22nd select restaurants are offering two-course lunches for $15, $25 or $30 per person and 3-course dinners for $30, $45 or $60 per person will be offered. The 33 participating restaurants this year are as follows:
- 350 Main
- 7880 Club
- Apex Montage Deer Valley
- Après Pendry
- Bangkok Thai
- Big Dipper Park City
- Billy Blanco’s
- Café Terigo
- Cena Ristorante
- Courchevel Bistro
- Don Gallo
- Escala Provisions Company
- Este Pizza Park City
- Flanagan’s on Main
- Grub Steak
- Luna’s Kitchen
- Pine Cone Ridge
- Powder at Waldorf Astoria
- Purple Sage
- Riverhorse on Main
- Roadhouse Grill
- Salt Box
- Silver Star Café
- Sushi Blue
- Twisted Fern
- Wasatch Brew Pub
- Windy Ridge Café
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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”.
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