Notable wine dinners in Salt Lake City as the month wraps up

Rouser

October 23rd, 6.00 p.m.
$150
Tickets via Resy

The Asher Adams signature restaurant is welcoming Obsidian Ridge for this upcoming wine dinner. The following five-course menu will be served alongside pours from the winery:

• King crab & autumn melon mosaic, melon, Asian pear, yuzu kosho crème fraîche, nasturtium oil
  • Estate Chardonnay, Santa Cruz Mountains ‘23
• Elk tartare, fermented juniper, black garlic aioli, chokecherry, pickled mustard seeds, egg yolk snow, rye crisp
  • Lytton Estate Petite Sirah, Dry Creek Valley, Sonoma County, ‘21
• Butter-poached halibut, smoked sweet potato pavé, carrot purée, charred broccolini, pickled blueberry-fennel salad
  • Grenache blanc, Paso Robles (Adelaida Vineyard), ‘23
• Iberico pork, celery root purée, celery root fondant, charred chicories, port jus
  • East Bench Zinfandel, Dry Creek Valley, ‘23
• Charred stone fruit, buttermilk ice cream, pumpernickel streusel, plum jam
  • Santa Cruz Mountains, Cabernet Sauvignon || ’23

Sugar House Station

October 23rd, 6.00 p.m.
$125 (or $25 sliders, $100 champagne)
Tickets via Tock

Wine importer Christine Mercnik will lead proceedings at this one, which sees several sliders (from various vendors at the food hall) paired up with some of the best bubbles. Menu as follows:

• Caviar Nuggets, fried chicken, caviar, crème fraiche, chives
  • Fresnet-Julliet ‘Special Club’ Grand Cru Brut ‘17, Chardonnay/Pinot Noir, Champagne
• Malibu Bar-Bee Slider, fried chicken thigh, shaved ham, Swiss cheese, butter lettuce, pineapple sauce, house Dijon
  • *Loriot Pagel ‘Blanc de Blanc’ NV, Chardonnay, Champagne
• Proper Style Slider, beef, caramelized onions, American cheese, zucchini pickles, lettuce, tomato, Proper Sauce
  • *Vincent Joudart ‘Blanc de Blanc’ NV, Chardonnay, Champagne
• Chili Cheese Slider, beef, house-made chili, cheddar, onion rings, chives, sour cream
  • *Sanchez ‘Le Guedad’ Rose NV, Pinot Noir/Pinot Meunier/Chardonnay, Champagne

Emigration Cafe

October 26th, 5.00 p.m.
$75 (or $45 food only)
Tickets via Tock

A few nights later, you can enjoy the following harvest season menu at this East side restaurant. The evening’s dishes are focused on Fall-crops such as pumpkins and squash. Indeed, local Parker Farms will be providing heirloom veggies for this one. Menu as follows:

• Spicy Pumpkin Soup
, cheddar cheese gougeres

  • Domaine Ansen “Edelzwicker” ’22, Alsace, France
• 
Fall Rotolo
, house-made pasta stuffed with caramelized butternut squash, spinach, ricotta, and mozzarella cheese, ‘rolled’ and baked, Brussels sprouts, bacon, ricotta cheese, and citrus vinaigrette, funeral potatoes
  • Nanit ‘Orange’ ’23 + MACABEO, Castilla, Spain


• Pumpkin-spiced tiramisu
, whipped cream
  • Evolucio Tokaj ‘Late Harvest Furmint’ ’23, Tokaj, Hungary

Pago

October 31st – November 1st, 5.00 – 9.00 p.m.
$75 (or $45 food only)
Tickets via Tock

9th and 9th’s Pago is bringing back their yearly pumpkin tasting menu for the sixteenth year in a row. Owner Scott Evans writes, “For the sixteenth year in a row, we are offering orange wine pairings for all the gourd goodness Chef has created. ‘Orange wines’ refer to white wine grape varietals that have been fermented on their grape skins, which gives the wine its orange hue. I assure you no oranges were harmed (or added) in this winemaking style. What you get is a bit more body and depth than its white wine counterpart. Personally, I love orange wines year-round, but fall reminds me of their importance. Salud!”

Menu as follows:

• Pumpkin Soup, rye pepita crumble, orange crème fraiche
  • Field Recordings ‘Domo Arigato’ ‘23, PINOT GRIS, SLO Coast, CA
• Pumpkin Agnolotti, sage brown butter, pomegranate, hazelnut
  • Bel a Ciao ‘Vin Orange’ ‘23, SEMILLON, Bordeaux, France
• Pumpkin Cheesecake, candied citrus, whipped cream
  • Bonny Doon ‘Le Cigare Orange’ ‘23 + GRENACHE BLANC, Central Coast, CA

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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.