Upcoming food and drink events for your calendar this month

St Patrick’s Day specials

First up, here’s a quick look at what’s happening over the coming days for St. Pats, lower down the page, some intriguing food and drink events during the coming weeks. Notes provided by restaurants:

Feldman’s Deli

This year the Sugar House stalwart are doing things a little differently, serving their famous homemade Corned Beef & Cabbage on both Friday, and Saturday. Details as follows:

• Friday, March 14th, CB&C starts at 5.00 p.m. Live music with Callanish starts at 6.00 p.m.
• Saturday, March 15th, CB&C served all day from 11.00 a.m. Live music with Cronin’s Fancy starts at 6.00 p.m.

Flanker Kitchen & Sporting Club

For St. Patrick’s Day Weekend (15th – 17th), The Gateway bar and restaurant are offering the following specials:

• Irish Nachos, crispy corned beef, potato dippers, cabbage, stout beer cheese, $26
• Corned Beef Dip, pretzel hoagie roll, cabbage slaw, au jus, $24
• Grasshopper Sundae, mint chocolate chip ice cream, maraschino cherry, warm brownie, $14
• Guinness, $7
• Jameson, $9
• Green Beer, $6

Live music by Irish folk music artist, Shanahy Band on March 15th, noon – 2.00 p.m. and 7.30 p.m. – 9.00 p.m.

Bewilder Brewing

Join us for Saint Patrick’s Day 2025! If you have been to bewilder for St. Paddy’s in the past you know it’s a great time. We will have 4 new beers on tap (an Irish Stout, our fan favorite Irish Lager, a small batch Irish Red, and Leprechaun Tears). We will also have your favorite classic Irish food items. Plus bagpipers (Sat & Mon).

Copper Canyon Grill House & Tavern

The St. Patrick’s Day menu is available in addition to the regular menu on March 15th – 17th.

• Corned Beef Hash, tender corned beef, crispy breakfast potatoes sautéed with peppers and onions, brown gravy. Breakfast only, 6.30 a.m. – 11.30 a.m.
• Corned Beef and Cabbage, slow-braised corned beef, sweet and savory cabbage, buttered carrots, herb-roasted red potatoes, $26
• Grandma’s Hearty Lamb Stew, lamb, root vegetables, broth, Irish soda bread, $10
• Irish Soda Bread with Whipped Butter, $8
• Guinness Nitro, $9
• Irish Mule, $14

Kona Grill

Get lucky at Kona Grill with $3 green beer, sake, and seltzer specials along with $6 corned beef sliders during its St. Patrick’s week of festive specials, available from Friday, March 14 through Friday, March 21. The corned beef sliders will also be available for lunch, dinner, takeout, and delivery. Pricing for dine-in is $19 for two sliders and chips, while takeout and delivery is $49 for 6 sliders and chips.

STK

Get lucky at STK Steakhouse in honor of St. Patrick’s Day to enjoy $6 lil’ corned beef sliders with tater tots and $9 Leprechaun Stilettos during happy hour from Friday, March 14 through Friday, March 21 from 3-6 p.m. Lil’ corned beef sliders are also available for lunch, dinner, takeout and delivery. Pricing for dine-in is $26 for two sliders, while takeout and delivery is $59 for 6 sliders.

St. Regis Deer Valley

A trio of events will hit the property towards the end of the month; a culinary takeover over three nights from visiting guest chefs Geoffrey Zakarian, and Jeff Mauro. The duo will collaborate with the resident culinary team across three events. Here’s what to expect, notes courtesy of St. Regis:

March 26th
La Stellina

The St. Regis Deer Valley’s high-design bustling Italian bistro La Stellina, where locally sourced ingredients combine with Italian meats cheeses, and pastas to create dishes that appeal to every palate and age, will feature a Takeover by chef Mauro in concert with La Stellina’s chef de Cuisine Hansen to create a distinct and delicious Tasting and à la carte menu. Chefs Mauro and Hansen will greet each guest. Chef Hansen is a Park City native with a penchant for fresh, locally sourced ingredients. Featured wines by Marquesi Antinori with a National Educator in attendance.

March 27th
RIME

The St. Regis Deer Valley’s award-winning signature restaurant RIME (pictured top), a “Best Of” Utah Restaurant, features an inspired selection of fresh seafood flown in daily from Nantucket, Maine, and Hawaii and sustainably sourced prime cuts. Enter the restaurant with its captivating Fossil Wall and enjoy the dynamic exhibition kitchen and panoramic views of the Wasatch Range. RIME will feature a takeover by chef Zakarian in collaboration with RIME’s chef de cuisine Abrams. A tasting and an à la carte menu will be offered, emphasizing the best cuisine of land and sea. Chef Abrams cultivated his love of Cajun cooking in New Orleans working at some of the Big Easy’s most well-known restaurants. Featured wines by Stag’s Leap Wine Cellars with Winemaker in attendance.

March 28th
RIME

Reception and Dinner in the sleek and sophisticated RIME Wine Vault, which houses over 10,000 bottles and 1,200 different labels, with décor featuring crescent-shaped grey tufted banquettes and dark blue linen walls. A six-course dinner includes courses by chefs Zakarian, Mauro, Abrams, Hansen, Lahrman, as well as St. Regis alum Tyson Peterson, showcasing the talents of each chef. Featured wines by Donelan Winery with the winemaker in attendance. Perfect Moment, makers of luxurious ski attire, will providing gift bags to all attendees. Reception 5:30-6:30 PM, with dinner to follow. The event is priced at $500 per person.

Scion Cider

March 22nd, 6.30 – 9.30 p.m.

Scion will host chefs Dev & Em from neighbors Central 9th, for an evening of classic tapas dishes. While the menu is still TBA, the event will be unique in that guests are invited to “show up on your own schedule – the tapas bar will be open from 6.30 – 9.30.” Seating for the event at the 21+ bar is communal – just swing by, grab a chair, a bite, and maybe meet a new foodie friend or three.

Tickets can be purchased online, priced at $50 per person, with drinks available ala carte. The well-drilled Scion team will be on hand to suggest featured Basque & Asturian sidra, Cava & Spanish red wine selections.

Sugar House Station

March 31st, 4.00 – 7.00 p.m.

With Scott Evans’ latest grand project now open (read the preview here) the space will shortly hold a celebration to mark the opening. Evans writes:

“So…we are officially open at Sugar House Station food/bar hall for our soft opening, and we are already deep into planning one of many amazing events that we will host, promote, and share with the people of SLC (and perhaps the best event of year!). On Monday, March 31st, we bring you: VINO VIVO! So many of our international friends will be here pouring the wines we love and you will certainly love too. The idea is this will happen every two years, but first, we gotta know this is something SLC wants to support. So buy some tickets! Please and thank you.”

Twenty-five wineries and winemakers will be represented with more than 100 different wines being poured. Small bites from Sugar House Station vendors will be available too. GA Tickets are priced $75, with a VIP early entry/lounge access ticket priced at $125. Tickets can be secured online via Tock.

BTG

April 8th, 7.00 p.m.

Looking a little further ahead, BTG Wine Bar will host a wine dinner with winemaker Eric Wilson of Longoria Wines in April. Longoria Wines was established in 1982 in Santa Barbara California by Rick & Diana Longoria. In 2022, the winery changed hands to another couple with similar visions to continue this family-run winery and Eric Wilson is excited to take the reins from his friend and mentor Rick Longoria.

The cost for the evening is $60 for food and $60 for the optional wine pairing. Call (801) 359 2814 for reservations.

Empanada Fest

April 12th

Bookmark this one for now. There are few details out there as yet but this should be the fifth yearly iteration for the event. This year’s bash will take place at Square Kitchen (751 W 800 S).

Other 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.

Stuart Melling

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.