October 26th
$145 food, $100 optional wine pairings
Tickets
The past 18 months on the dining event calendar have been increasingly interesting to watch, specifically when it comes to unique collaborations. More and more, we’re seeing chefs coming together to plate a menu that combines their skills and backgrounds. The mashups not only result in one-off experiences that you’re unlikely to capture again, but also showcase Utah’s hospitality camaraderie. We’re all in it together, right?
Here’s another one for you. On the 26th, ‘mina’s Leonardo Li Mura will be teaming up with Justen Moser of Hide and Seek – making for a unique collaboration that will span 10 courses. No word on the specific menu yet, but you can be assured it will be one to remember – given the two chefs’ unique culinary perspectives. Li Mura’s is one of classic Sicilian cooking; Moser’s, a modern American spin.
More than that, this particular event won’t see the two chefs handing off the baton between courses; instead, each course will be a true collaboration between the two. The restaurant will be offering three distinct seatings at 5.00, 7.00, and 9.00 p.m., respectively. Each will be limited to just 20 guests. I’d expect this one to sell out rather quickly.
Scion Cider
October 25th
Noon – 6.00 p.m.
Don’t forget, Scion’s Utah Cider Showcase is just around the corner. Mo’s Chicago Food Truck will be on-site providing Chicago Dogs and Italian beef sandwiches (1.00 – 5.00 p.m.) while the bar itself will be featuring a tasting of the following Utah-based cideries:
- The Hive Winery
- Mountain West
- Etta Place
- Scion Cider
- Second Summit
- Thieves Guild
- Hobbled Dog
- Dendric Estate
Top tip: if you haven’t yet tasted that last name, I urge you to do so. Dendric’s products are now starting to show up in local liquor stores and select restaurants, and are simply excellent.
Pago
October 29th, 6.00 p.m.
$170
Tickets
Owner and somm Scott Evans welcomes the Chilean VIK vineyards for this one. Of them, he writes:
“If you know me at all, I rarely mention scores, points or major awards when talking about wines and wineries I admire. This is one of the rare occasions where the major wine publications and my personal taste and philosophy happen to align. VIK crafts nuanced and complex wines with impeccably clean farming – organic, biodynamic preps, native yeast fermentations and 100% renewable energy. The founders brought together a world class team of pedigreed winemakers, cellar masters and vineyard management teams. Resources don’t always equate to exceptional wines, yet VIK has pulled it off. Okay, Okay, now I’ll share some recent awards: Number 1 Best Vineyard in the World (first Chilean Winery to achieve that award), multiple 100 point wines (one will be poured at the dinner). plus long list of 95 plus point wines. Again, for me, that only matters if the wine delivers on price to quality and sustainability. Sure, most of these wines fall in the ‘special occasion’ zone, but someone has to pay for the best vineyard in the world.”
Reps for the winery will join Evans, while chef Tyler Patterson will present the following five-course meal for the evening:
- Beets & local melon – Greek feta, strawberry mint labneh, roasted peanuts
- Vina Vik ‘La Piu Belle’ ’24 + Rosé of Cabernet / Syrah / Carménère, Cachapoal Vineyard, Chile
- Carne mechada empanada – braised short rib, guasacaca, carne salsa
- Vina Vik ‘Omega’ ’24, Cabernet, Cachapoal Vineyard, Chile
- Elk medallion, toasted corn, spring mushrooms, ramps, cipollini onions, blackberry red wine reduction
- Vina Vik ‘Milla Cala’ ’24, Cabernet / Cab Franc / Syrah, Cachapoal Vineyard, Chile
- Local ribeye, Vik demi, pommes aligo
- Vina Vik ‘Red Millahue’ ’21, Cabernet / Cab Franc, Cachapoal Vineyard, Chile
- Olive oil cake, blueberry compote, Meyer lemon mascarpone
Post Office Place
November
$145
Tickets
Lastly, if you’re making plans for next month, it’s definitely worth keeping tabs on these ongoing events at Takashi’s sister bar and restaurant. The Omakase Night events are typically sell-outs well in advance and feature a communal dining setup for just twelve guests per seating (5.30 and 8.00 p.m.)
The multi-course affair is overseen by Post’s Brice Okubo and Takashi Gibo himself.
- Wednesday – November 4th
- Wednesday – November 11th
- Wednesday – November 18th
- Thursday – November 19th
- Wednesday – November 25th
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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.
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