Wine dinners around the Wasatch to mark in your diary this month

Rouser

September 9th, 5.00 p.m.

80 seats will be available for this collaborative menu that sees the restaurant’s exec Emilio Camara team up with friend and award-winning chef, Corey Siegel. The five-time international gold medalist chef (Bocuse d’Or USA) will help craft a menu “that blends global flavors, innovative techniques, and culinary storytelling, bringing international acclaim to Salt Lake City.”

The menu for the evening is as follows:

• Smoked Whistling Springs Trout, pickled shallot, beets, chive crème fraiche, citrus broth, ash oil, nasturtium
• Tomatoes, charred tomato water, whipped burrata, basil oil, roasted tennshootoe, toasted pepitas, herbs
• Black Bass, green mole, corn gnocchi, fried garlic root, charred corn & pickled Fresno relish
• Short Rib, chickpea panisse, onion soubise, roasted carrot, carrot puree, charred onion jus
• Masa Shortbread, buttermilk elderflower ice cream, charred stone fruit mosaic, plum sauce, milk merengue

The price for the meal is $100. Tickets available via Resy.

Sugar House Station

September 9th, 6.30 p.m.

Melinda Kearney, co-founder and winemaker of Lorenza, will be on hand for this one. Cost is $100, or $30 for food, and $70 for wine pairings. Tickets are available via Tock, menu as follows:

• Chicken Tender and Caviar, crème fraiche, chives
  • Lorenza Alcohol-Removed Blanc de Blancs
• Grilled Peach Salad, arugula, goat cheese, candied walnuts, saba vinaigrette
  • Lorenza Rosé
• Roasted Cauliflower Shwarma, kafteri, tahini vinaigrette, gremolata
  • Lorenza Cinsaut, Bechthold Vineyard
• Birria Beef, creamy polenta, caramelized cipollini onion, queso fresco, jus
  • Lorenza Old Vine Carignan, Rauser Vineyard

Midway Mercantile

The following evening in Midway sees the next BYOW (Bring Your Own Wine) Dinner that local Mountain Wine Storage has been popping up with recently. The evening will feature a six-course menu designed to celebrate American and French chardonnays. Menu as follows, remember, you’ll want to bring along your own pours:

September 10th, 7.00 p.m.

• BLT Salad, Late Bloomer Ranch artisan bacon, Tagge Farm tomatoes, gem lettuces, basil buttermilk dressing, croutons
• French Salad Duck Confit, soft poached egg, baked Drake Family Farm goat cheese, frisee, champagne vinaigrette
• Luxe Spicy and Crispy California Roll, fresh Dungeness crab, avocado, cucumber, tobiko, Sriracha-roasted yellow pepper aioli, and mirin syrup
• Fresh Sea Scallops, celeriac puree, crispy serrano ham confetti
• Panko Crusted Chilean Sea Bass, Rustling Aspen Farm baby beets, lemon mousse, gingerbread camembert cheesecake with a Ritual Chocolate bar

The meal is priced at $135 per person. Reservations here.

Pine Cone Ridge

September 11th, 5.30 p.m.

Bill White’s latest restaurant will be the venue for an evening exploring the Duckhorn winery portfolio. Chef Gudrun Thorne-Thomseno will offer a five-course menu for the evening. Tickets are priced $100 for food, $103 for wine. Tickets available via OpenTable.

Spencer’s

September 17th, 6.30 p.m.

Head‬‭ Chef‬‭ Jared‬‭ Maish‬‭ will plate a five-course meal as the downtown steakhouse welcomes Caymus Vineyards for a paired dinner. Tickets are priced $150 ($100 food only) and are available on OpenTable.

Pago

September 20th, 6.00 p.m.

Stephanie Cuadra of sustainable winemaker Querciabella will be in attendance for this one as chefs Phelix Gardner and Tyler Patterson put out a five-course menu. Speaking of… the planned menu for the evening with pairings is as follows:

• Pierogi, house-made dumpling filled with horseradish & potato, dill oil, buttermilk cream, trout roe
  • *Querciabella ‘Batar’ ’21, Chardonnay / Pinot Bianco, Tuscany, Italy
• Mushroom Toast + local mushrooms, miso-maple caramelized onion, goat cheese
  • *Querciabella ‘Mongrana’ ’22, Merlot / Sangiovese / Cabernet, Maremma, Tuscany, Italy
• Whistling Springs Trout + charred corn puree, corn & tomato succotash
  • *Querciabella ‘Chianti Classico’ ’22, Sangiovese, Tuscany, Italy
• Demkota New York Strip Loin* + Béarnaise, Rockhill Creamery Pommes Aligot + Yukon potato mash, Wasatch Mountain cheese
  • *Querciabella ‘Camartina’ ’18, Cabernet Sauvignon, Sangiovese, Tuscany, Italy
• Utah Scones, Avenues honey, whipped butter

The cost for the meal is $165 ($65 food, $100 wine). Tickets available via Tock.

Tupelo

September 20th, 6.00 p.m.

Another BYOW event, this one at Park City’s Tupelo. Again, you’ll want to bring a suitable pairing, of which the restaurant says, “Bring your favorite bottles of Italian Super Tuscans to tupelo to pair with a curated 5-course dinner crafted by Executive Chef Matthew Harris.”

• Cocoa Spice Venison Carpaccio, dandelion greens, salted olives, golden raisins
• Spaghetti Amatriciana, pancetta, pork cheek, heirloom tomatoes, pecorino
• Niman Ranch Porchetta, Swiss chard, parmesan, local plums, red wine reduction
• Grilled Ribeye, rosemary, black Summer truffles, farm goods
• Ritual Chocolate Trio: pavlova, chocolate milkshake, truffle

Tickets are priced $200 per person for this one, reservations via Resy here.

Firewood on Main

September 24th, 5.30 p.m.

The Tuscany-based Marchesi Antinori will provide the pours for this five-courser towards the end of the month. Cost is $500 per person, and reservations can be made via (435) 252-9900.

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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.