Finca Pintxos Bar
February 16th, 6.00 p.m.
Downtown SLC
Special guest chef Brandon Price (previously Oakwood Fire Kitchen, now an ambassador for Gozney) will be appearing at Scott Evans’ wine bar providing an extra special pizza pop-up menu. Pies include:
- Margherita hand-pulled mozzarella, tomato, basil
- Vodka pepperoni mozzarella, vodka sauce, Fresno chili
- N’duja honey cured chili’s, ricotta, tomato, mozzarella
- Al-zass crème fraiche, speck, onion
- Alla gricia guanciale, panna, pecorino, black pepper
- Vegi supreme tomato sauce, mozzarella, castelvetrano, shishito, cremini, fried shallots
Price for the event is $45 which includes one pizza, one salad, and one small plate.
Blue Sky Lodge
February 13th – 17th, and February 20th – 23rd
Wanship
Chef Kyle and head farmer Katina Connaughton return to Wanship for a third annual residency this month. The duo – behind three-Michelin-starred SingleThread will appear for two residencies, each limited to 14 guests per seating (two per evening). Seatings are available at 5.30 and 8.30 p.m. with tickets priced at $400 per person. Here’s the presser from the organizers on what to expect:
. . .
This celebrated partnership marks an evolution in The Lodge at Blue Sky’s mission to explore the powerful intersection of dining and storytelling, creating unparalleled culinary experiences. Over two weeks in February, “ThroughLine” will invite guests on a transformative journey through a thoughtfully curated 12-course menu designed to deepen their connection to the origins of their food.
At the heart of this dining experience is a captivating eight-part film series directed by Emmy-nominated filmmaker Justin Taylor Smith. As each course unfolds, guests will embark on a cinematic exploration of the farmers, growers and artisans who cultivate the ingredients on their plates. Through stunning visuals and immersive storytelling, diners will gain a profound appreciation for the journey of each ingredient, celebrating sustainable sourcing and the artistry behind its cultivation.
“ThroughLine” is akin to witnessing a screenplay come to life. Each dish reflects the tireless dedication of the farmers, fishermen and artisans who contribute to this intricate ecosystem. The evening will unfurl with the Connaughtons guiding guests through a three-hour omakase experience, offering a poetic lens into the interconnected world of food systems and the individuals who sustain them.
Set against the tranquil backdrop of Utah’s winter landscape, The Lodge at Blue Sky’s intimate dining space will be transformed into a haven of natural elegance. SingleThread will incorporate locally sourced materials, handcrafted Japanese dishware and artfully curated floral arrangements to create an environment that mirrors the beauty of the surrounding wilderness. This harmonious design will enhance the dining experience, weaving together the cinematic and culinary into a narrative that resonates deeply with each guest.
In addition to “ThroughLine,” two exclusive experiences will be offered as part of SingleThread’s residency at The Lodge at Blue Sky, Auberge Resorts Collection. Join Katina for a guided foraging and floral design journey through the picturesque Wasatch Mountain Range surrounding the resort. Guests will begin with an introspective winter hike, where they will uncover local flora while learning about Katina’s expert foraging practices. Along the way, she will share insights into her sustainable farming methods from Sonoma County and demonstrate how to adapt these principles to different landscapes. This hands-on experience culminates in a seasonal tea service crafted by SingleThread’s culinary team. Using the natural materials gathered during the hike, participants will create personal bespoke floral arrangements to take home in artisan vases. This intimate experience is limited to eight guests and is priced at $450++ per person.
Additionally, embark on the ultimate alpine adventure with Chef Kyle for an unforgettable day of heli-skiing. Depart from the resort’s high-alpine yurt and take a scenic flight over the majestic peaks and valleys of the Wasatch Mountain Range. Accompanied by expert guides, carve through pristine powder and untouched slopes in a setting of unparalleled beauty. After a thrilling day on the mountain, return to the resort’s fire-warmed Speyside Yurt to savor the ultimate après-ski spread, featuring light bites, whiskey flights and craft cocktails by The Macallan. This one-of-a-kind excursion is limited to six guests and is priced at $5,000++ per person.

Franck’s
February 26th
Cottonwood Heights
Towards the end of the month chef Rob Perkins will be offering the following five-course menu at this fine-dining destination. Tickets are priced $100 for food, with an optional pairing also to be offered:
- Peking duck tataki, Burgundy-spruce-kumquat, duck fat salt, kumquat xo, duck cracklin’, aromatic herbs
- Half sashimi sterling sockeye salmon, poached hakurei turnip, salmon roe and sweet clam beurre monte, dill, chili candied pecan
- Slow roasted prime NY, smoked black truffle Wasatch shitake “yogurt”, peppercorn oatmeal, embered heirloom carrot, Oregon currants
- Olive oil & parmesan ice cream cake, cider-apple butter, minus 8 cider vinegar, parmesan brittle, olive oil chantilly
- Caramel coconut bread, coconut aminos, candied coconut, pineapple butter
Midway Mercantile
March 7th
Midway
Here’s the full info from the business on their annual Red, White and Snow Dinner event:
. . .
Part of an incredible weekend supporting the National Ability Center in Park City, the world class “#AdapativeNation Community where they celebrate all abilities and bridge the gap between perceived limitations and what is possible through the spirit of ‘I Can.’”
The National Ability Center provides incredible opportunities for all Utahns to play in our outdoor wonderland. A combined effort by Pierrette Tierney and Matthew Magleby and the Midway Mercantile, every dollar raised goes directly to the National Ability Center.
Each year we provide a decadent 6 or 7 course meal to accompany a designated winery. This year we are pairing with Miner Family Winery of Napa Valley for a incredible feast and good time. Limited seating of 25 guests.

Mar | Muntanya
Saturdays, from 7.00 p.m.
Chef Tyson Peterson and Sara Sergent (Alpine Distilling) have teamed up to present a weekly “Spruce Tip Gin” experience at the Spanish restaurant. The collab puts the award-winning Park City distiller’s gin center stage, pairing alongside a five-course menu by Peterson. Throughout the series Peterson will be available to connect with guests, offering insights into his inspiration, techniques, and the evening’s curated menu.
Purchase a subscription
Subscribe to our paid newsletter for $5 and help keep our stories free of automated advertising
Subscribe NowOther useful links
- Free newsletter – signup and receive our weekly newsletter for free
- Food talk group – chew the fat with other like-minded Utah foodies over on Facebook.
- Best of SLC 2024 – what you can’t miss in the Beehive right now.

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”.
Want to know more? This is why I am the way I am.
This article may contain content provided by one of our paid partners. These are some of the best businesses in Utah. For a list of all our current and past relationships see our partnership history page.