Pago and Frog Bench Farm Wine Dinner
The wine dinners at Pago this summer have been some of the best this year. Luckily for us, it looks like they are set to stretch into the Fall months too. Next up – in celebration the end of harvest, Pago are showcasing their sommelier and winemaker Evan Lewandowski.
Evan’s winery, RUTH Lewandowski Wines, is releasing their 3rd and final wine of 2012, a stunning Carignan, by the name of Boaz. Pago’s chefs have created a menu to celebrate what is in season from Frog Bench Farms, one of Pago’s favorite sources for local goodness, and also host for the night. A special night for sure.
The dinner takes place Sunday October 13th, starting at 5.30pmTime: 5:30pm. Cost: Food – $65, Wine $45, Farm $10 (this goes directly to the farm) + tax + 20% gratuity. Availability: 40 seats only and reservations taken via email by Scott Evans – Scott@pagoslc.com.
More details and a full menu for the night here.
Pago @ Frog Bench Farms
2404 E Blaine Avenue, Salt Lake City, Utah 84108
Groovy Catering
One of my favorite sushi restaurants in SLC recently began a range of catering services. Available to spruce up a private party or a work lunch or event too. The prices look great here’s a few that caught my eye:
Sushi Platters serves 10 and includes wasabi, ginger, soy sauce, and chopsticks
– basic $100: a selection of freshly made rolls including california, spicy tuna, philly, and shrimp tempura
– vegetarian/vegan $100: a delicious assortment meat free rolls
– intermediate $150: for those who like more raw fish, this platter, includes the buddha, glitter, jersey devil, white mars, and a selection from our daily specials board
– advanced $200: for the real hardcores, this platter is made of the freshest and finest raw fish. includes nigiri, sashimi, and only the highest end rolls we offer
The restaurant asks 24 hours notice to fulfill these orders and prices do not include gratuity. A $10 deposit is also required – refunded upon return of their trays. Even cooler than that, their off premise catering sends one of their talented chefs to your next event for the ultimate party experience. Prices are per person (15 person minimum) and range:
Rolls and bowls: basic sushi rolls, your choice of bowls, edamame, gyoza, and seaweed salad, $25
A more raw experience: advanced rolls, choice of bowls, nigiri, shashimi, gyoza, edamame, and salad
$35
Roll your own party: great food and a chance for your guests to interact, includes all the supplies you will need to learn the craft of sushi rolling, $50
For full details see their catering page here
Sushi Groove
2910 Highland Dr Salt Lake City, UT 84106
(801) 467-7420
www.sushigrooveutah.us
Park City Dine About
Taking inspiration from SLC’s Dine O Round event – Park City is rolling out its first-ever “Dine About” – running October 3-13. The week long extravaganza pays homage to its SLC cousin with three-course dinners from area restaurants — all for either $15 or $30 per person.
Dine About participants for the inaugural year are:
501 On Main
APEX at Montage Deer Valley
Baja Cantina
Bangkok Thai on Main
Bistro 412
Butcher’s Chophouse And Bar
Cena Ristorante & Lounge
Chimayo
Cisero’s Ristorante & Good Times Bar
Flanagan’s Irish Pub & Restaurant
Ghidotti’s
Grappa Italian Café
Grub Steak Restaurant
Lespri Prime Steak Sushi Bar
Powder at Waldorf Astoria
Reef’s Restaurant & Gallery
Red Rock Junction
Riverhorse On Main
Shabu
Tavern
Silver Star Cafe
Sushi Blue
Squatters Roadhouse Grill & Pub
Wasatch Brew Pub
Zoom
For more information see: http://www.parkcityrestaurants.com
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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