Four upcoming food and wine events not to miss in SLC

Urban Hill

June 4th, 6.00 p.m.

Chef Nick Zocco (pictured top) continues his series of collaboration dinners, this time around with Mar | Muntanya’s chef Tyson Peterson. The duo has crafted a seven-course extravaganza priced at $220 per person ($165 for food, $55 for pairings). Guests can expect the following culinary lineup:

• Pintxos
  • Troutxovey Tosta, pickled whistling springs trout, grilled sourdough, chipotle romesco
  • Idiazabal Gilda Skewer, manzanilla olive, boquerón, piparra, jamón serrano, Pedro Ximénez vinegar
  • Tortilla Española “Nigiri”, farm egg and confit onion tamago, over-fried potato, fire-roasted piquillo aioli
  • Rocky Mountain-Style Oyster juniper & spruce mignonette
• Charred Cucumber Gazpacho, day boat peekytoe crab, first-of-the-season garden garnishes, juniper-garlic honey
• Crudo, bluefin tuna sashimi, spring pea coulis, Bilbao chorizo vinaigrette, liquid bread aminos, toasted saffron rice
• Vegetable & Sea, king crab, asparagus, king trumpet mushrooms, smoked espelette butter
• Ocean, Spanish octopus asador, ramp kimchi, yukon potato escabeche “mash”
• Land, “Jorge” rib steak, sauce flight, hand-harvested local sea salt
• Crema Catalana with S’mores Pavlova, smokey chocolate truffle, graham cracker griddle cake, birch syrup

Rouser

June 18th, seatings at 6.45 p.m. and 7.00 p.m.

Jax Vineyards will be the focus of this event at Asher Adams’ signature restaurant. Chef Emilio Camara will present a five-course meal, alongside an optional pairing of four Jax wines.

Dan Parrot will be in attendance, offering an entertaining and educational opportunity to learn about the remarkable wines that he and his team produce from this special wine region. Founded in 1996 by the dynamic brother-and-sister duo, Trent and Kimberly Jackson, Jax Vineyards is a family affair rooted in legacy and driven by innovation.

The meal is priced at $180 per guest with reservations directly available on Resy. Menu is as follows:

• Grilled Grapes, melted comté cheese, tarragon toasted marcona almonds, baguette
• Tempura Sushi Blossom, rock shrimp mousse, saffron beurre blanc, Calabrian chili
• Pheasant Breast, prosciutto, swiss chard, charred plums, plum gastrique, foie gras torchon, leeks
• Wagyu Strip Loin, sweet bread sausage, truffle, eggplant, celeriac dauphinoise, black garlic puree, bone marrow jus
• Arlette Cookie, sauvignon blanc sorbet, strawberry mint, compressed hami strawberries

Sugar House Station

May 31st, 6.00 p.m.

Special guest and winemaker Chris Butler will be on hand at this event (alongside SHS somm Josh Boyden), as the new Sugar House food hall combines several of their dishes with Oregon’s Liska Vineyards. The three-course menu of food includes:

• Birdhouse Fried Chicken Tenders
• Santo Taco Birria , shredded slow-cooked beef, cheese, birria consommé
• Cannella’s Italian Meatball, 6oz beef & pork meatball, marinara, parmesan with garlic bread

Two wines from Liska will be poured with each dish. The small plates menu is priced at $20, with the wine tasting, $60.

Bambara

June 12th, 6.00 p.m.

The first wine dinner of chef JV Hernandez’s tenure at Bambara will hit the tables next month; sommelier Josh Bolden will also be on hand with suitable wine pairings for the event. Menu as follows:

• Utah Scone, chicken liver mousse, fermented honey
• Herb Agnolotti, rabbit, ricotta, minted pea
• Whistling Spring Farms Trout, trout scallop mousse, roe monte, morels
• Aged Manhattan Beef, potato pave, pearl onion, truffle jus
• Milk & Honey, honey panna cotta, honeycomb brittle, milk foam, chamomile gelato

The price for the meal is $150 per person ($110 food, $40 optional wine pairing).

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.