Massive fundraising bar crawl to feature 30+ bars and restaurants in SLC this weekend

5th Annual Pink Party

October 12th, all-day

Seeking to raise funds for Send Me On Vacation – a charity that supports breast cancer survivors – this Saturday will see one of the biggest bar/restaurant crawls I’ve seen in the state. Thirty-one names have signed on to the SMOV Pink Party event which will run all day, October 12th.

Crawlers are invited to stop by the huge roster of names on the list – grabbing a $20 passport to stamp at locations along the way (both for bragging rights and prizes galore). Attendees are invited to eat, drink, and wear pink. Participating venues include the following breweries…

Hopkins Brewing
Grid City Beer Works
HK Brewing
Level Crossing Brewing Co (both locations)
Salt Fire Brewing
Kiitos Brewing
Chappel Brewing
Fisher Brewing Company
Proper Brewing Co
Scion Cider Bar
Second Summitt Cider
Red Rock Brewing
Bewilder Brewing Co
Roha Brewing Project

…bars…

Why Kiki
Water Witch
Craft By Proper
Quarters Arcade Bar (both locations)
Bar X
Beer Bar
The SunTrapp
Alibi Bar & Place
Felt Bar & Eatery
Commonwealth Room

…and restaurants…

Pat’s Barbecue
Bar Nohm
Slackwater Pizzeria
Zest Kitchen & Bar
Avenues Proper

Schwoo.

La Caille Harvest Festival

October 13th & 20th, 3.00 – 6.00 p.m.

Sandy’s La Caille will host a duo of Harvest festival events that will include food stations, live flamenco jazz music, lawn games, and a special wine-tasting experience. Tickets start from $42.50.

Pago

October 31st – November 3rd

Back for its 15th yearly installment – Pago’s annual pumpkin-based menu paired with orange wines. Cost is $40 for food and $30 for optional orange wine pairings. Owner and somm Scott Evans writes, “For the fifteenth year in a row, we are offering orange wine pairings for all the gourd goodness Chef Jon has created. Orange wines refer to white wine grape varietals that have been fermented on their grape skins which gives the orange wine its orange color. I assure you no oranges were harmed (or added) in this winemaking style. What you get is a bit more texture/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 and apple soup, compressed pumpkin, kabosu, apple, apple cider gastrique
  • Gulp Hablo ‘Orange’ ‘21 + VERDEJO/SAUVINGON BLANC + Castilla La Mancha
• Pumpkin and risotto cake, roasted Hubbard pumpkin, pumpkin reduction, golden raisin chutney
  • *Vila Voltaire ‘Puech Auriol Orange’ ‘21 + VILLARD BLANC + Languedoc, France
• Pumpkin pie, pie crust, chocolate pearls, candied pecans, pomegranate molasses
  • Stolpman ‘Love You Bunches’ Orange ‘23 + PINOT GRIS/MUSCAT + Santa Barbara County

November 14th, 6.00 p.m.

Stop by Pago again in November to catch special guest & winemaker – Bibiana Gonzales Rave – who will be representing Cattleya wines. A five-course menu will be served alongside a variety of Cattleya’s pours. Cost is $55 for food and $80 for wine, tickets are available online. Menu is as follows:

• Parsnip and carrot salad, arugula, cranberry vinaigrette, pumpkin seeds
  • Alma de Cattleya ‘22 | CHARDONNAY | Sonoma
• Caputo’s burrata, honey roasted pears, toasted almond, Calabrian chili vinaigrette, saba, arugula
  • Shared Notes ‘23 | SAUVIGNON BLANC/SEMILLON | Russian River
• Faroe Island salmon, masala cauliflower velouté, sweet and sour peppers, snow peas
  • Alma de Cattleya ‘22 | PINOT NOIR | Sonoma
• Crispy duck leg, farrotto, braised cabbage, shredded duck, charred lemon
  • Cattleya ‘The Reward’ ‘22 | SYRAH | Santa Lucia Highlands
• Chocolate cake, raspberry cake, gelato

Franck’s

November 6th, 6.00 p.m.

Fisher Vineyards will be the muse for this Fall wine dinner at Franck’s. The cost is $130 for the complete experience or $110 for food only. Menu as follows:

• 110 degree Maine scallop, smoked honeydew “whey”, buttered heirloom oats, Frog Bench pepper pebre, super sour honeydew, honeydew powder
  • Unity Chardonnay
• Spruce tip basted sweet meat pumpkin, squash seed crumb, rose-red curry, fermented spruce tip, trout roe, rose oil
  • Unity Pinot Noir
• House bucatini, lamb bitter chocolate ragout, espresso caramelized hazelnut, Barely Buzzed cheese, red grapes
  • Unity Cabernet
• Whole roasted prime N.Y., cellar aged sunchoke, licorice tarragon emulsion, raw sunchoke, raw sunchoke relish, fried sunchoke, Thai basil
  • Coach Insignia Cabernet
• Balsamic preserved blueberry donut, ricotta cheese, sesame

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.