Manoli’s
July 25th
As per the title, let’s start right here. This Thursday sees the next edition of Manoli’s unique lamb roast events, where the namesake owner hand carves directly from the spit roast to guests’ plates. Tickets are $55 with salad and side typically included – here’s Ted Scheffler at Utah Stories with a peak at the experience. The event is always popular and routinely sells out.
Avenues Proper
July 31st
Clearwater Distilling is the focused pairing at this dinner at the Avenues gastro-pub. Cost is $45 for food and $55 for the cocktail pairing. Cocktails are available ala carte by course too. Menus as follows:
- Bacon-wrapped dates, chorizo, romesco, balsamic butter
- Spirit: Scandalust
- Grilled octopus, Fresno chili, jicama, orange, chimichurri
- Spirit: Vodka
- Pork belly chicharron, apple slaw, cornbread, spiced BBQ
- Spirit: Lorenz
- Grilled peach, honey ricotta, shortcake, lavender sugar
- Spirit: Josephine
Stanza
July 31st, 6.30 p.m.
Also on the same evening, just a few minutes away in downtown Salt Lake City this five-course wine dinner. The cost is $125 per person ($80 food, $45 wine). Various selections of Bodegas de Santo Tomás will be poured during the evening, here’s the menu from exec chef Paul Cafaro:
- Ahi tuna & shrimp ceviche, crisp plantain, avocado, sesame, citrus, cilantro, coconut cream, Calabrian chilli aioli
- Bodegas de Santo Tomás, Misión Tinto, 2021
- Smoked-pork shank tamales, charred cipollini onion, elote, mole
- Bodegas de Santo Tomás, Cabernet Sauvignon, 2022
- Paloma sorbet
- Seared scallops, lime & pink peppercorn long grain rice with grilled poblano & tomatillo, spring pea * green onion puree, pickled chayote & radish slaw
- Bodegas de Santo Tomás, Misión Blanco, 2021
- Garlic & cilantro marinated flank steak, serrano papas bravas, grilled asparagus tips, chimichurri. creme fraiche
- Bodegas de Santo Tomás, Tempranillo-Cabernet Sauvianon, 2020
- Suspiro limeno chocotorta, Maniar Blanco caramel, Italian meringue, raspberry cinnamon port reduction
- Caraiillo
Mar | Muntanya
August 3rd, August 10th
One more outdoor dining event for you. The Hyatt Regency homed Spanish restaurant is currently running a Chef’s Garden Table Series – with two more dates available in August. The business writes that the “intimate supper is available as a one-table-per-week narrative culinary journey, with eight seats in total. Dishes such as snow-aged wagyu, charred cucumber gazpacho, and charcoal king crab are menu favorites on a rotating cadence.”
Menus are made especially for the event, with produce is sourced from Peterson’s restaurant garden as well as the downtown Farmers’ Market and, other local growers. At the event held at the restaurant’s outdoor communal table, Peterson serves and explains each dish. The suppers are priced at $150 per person – reservations via Tock.
Pago
August 15th
An apparent first for this 9th and 9th chef-driven spot, a pairing menu built exclusively around chilled reds. In a release for the evening, the restaurant explains, “chilled reds are a new category for so many wine lovers, that we wanted to host a dinner to feature our favorite summer reds. These are the wines that are too ‘dark’ to be a typical rose, too light to be a full-body red. The in-between is what we are talking about here. If you’re new to this category or already a fan, join us to taste four new dishes from Chef Jon’s summer menu paired with 4 chilled reds and glass of amazing Champagne to start!”
Presented by Pago GM Katreena Newman cost is $110 ($55 food, $55 wine) – menu is as follows:
- Welcome of Bruno Michel ‘Assemblee Rose’ NV | CHARDONNAY/PINOT NOIR | Champagne, FR
- Caputo’s burrata, Roasted stone fruit, smoked cashew butter, spiced sunflower seeds, arugula, “Leavity Bakery” toast
- Ruth ‘Feints’ ‘23 | CO-FERMENT-ARNIES/DOLCETTO/BARBERA | Fox Hill, Mendocino, CA
- Faroe island salmon, cherry tomatoes, yellow squash, charred onion, baba ganoush
- Frank Cornelissen ‘Susucaru’ ‘22 | NERELLO MASCALESE | Etna, Sicily, IT
- Duck confit, handmade pasta, grilled corn, blueberries, beach mushrooms, corn velouté
- Stolpman ‘Crunchy Roastie’ ‘22 | SYRAH/VIOGNIER | CA
- Raspberry chocolate tart, raspberry jam, graham cracker crumble, “Pow Pow” ice cream raspberry sorbet
- Tosti Brachetto D’Acqui | BRACHETTO | IT
Fleming’s Steakhouse
August 16th
El Pino Club is the paired wine at this upcoming wine dinner for The Gateway steakhouse. Price is $70 for a five-course menu (see below), with wine pairings an optional $20 extra.
- Apricot-glazed salmon, ginger garlic scallion oil, horseradish, chives & house-made corn mousseline
- El Pino Club, Funky Jory
- Juniper-grilled lamb lollipops, roasted seasonal vegetables & balsamic glaze
- El Pino Club, Sea Floored
- Apple, walnut & blue cheese salad, arugula, pickled red onion, dried cranberries tossed
- El Pino Club, High Haven
- Filet mignon & pan-roasted mushrooms, 6 oz filet mignon, house-made mashed potatoes
- El Pino Club, The Cusp
- Nectarine & brie galette served warm with a flaky crust, fresh raspberries, strawberry red wine sauce with vanilla ice cream & lavender
- Coffee or Tea
Bhansa Ghar
August 18th, 4.00 – 9.00 p.m.
I wrote about this wonderful new Nepalese and Indian restaurant a few months back in this piece. Next month the restaurant host a very unique event.
Bhansa Ghar will host BBC Master Chef winner Santosh Shah, for a nine-course Nepalese dining experience. Of the famous chef, the restaurant writes, “Santosh Shah, a celebrated Nepalese chef and winner of the British MasterChef title, brings his expertise to Bhansa Ghar’s kitchen. Born and raised in Nepal, Shah’s passion for cooking was ignited at a young age, inspired by his mother’s traditional Nepalese recipes. After moving to the UK, he pursued his culinary dreams, eventually claiming the coveted MasterChef title. Shah’s culinary style seamlessly blends Nepalese flavors with international techniques, creating a unique and mouth-watering experience.”
All proceeds from the event will be donated to charities “in Salt Lake City and Nepal, supporting initiatives that promote education, healthcare, and cultural preservation.”
Tickets are priced at $180 and can be purchased online.
Scion Cider
August 21st, 6.00 p.m.
Scion Cider will be hosting the Utah Cheese Awards this year. The event will be presented alongside Salt Lake Magazine, Beehive Cheese, The Board by Addie, Seasons Plant Based Cheese, and the Western Nut Company. As such the bar is advertising “an evening of tasting like no other!”
Attendees will sample all the entrants of this year’s UCA ahead of the winner announcements themselves. All of this, by the way, to be served from a “12 FOOT LONG artisan cheese & charcuterie grazing board.” An optional cider pairing ticket includes a curated selection of four fine ciders chosen to pair with the primary cheese categories. Local craft beer, cider, cocktails, and non-alcoholic beverages will also be available for purchase.
The event is 21+ only, tickets are $70 or $35 for food only.
Midway Mercantile
August 21st
On the same evening, this Midway spot will “sip it, shake it, cool it, and explode it” as they host a tequila pairing dinner. Tickets are priced $180 and the restaurant writes that “our friend Graham Decker will be our guide, the same Graham who led us through our Bourbon Dinner a few months ago, and he promises innovative and fun ways to put the tequila down the hatch. John and his team will create pairings that fit the mood of fun, festive, naughty, and nice. We hope you have the date free to join us. We will be on the patio and we are guessing this one will fill up fast.”
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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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