Join Cucina Deli on Sunday October 5th, 6 p.m. as they celebrate not only fall but the wines of Willamette Valley Vineyards. This very special fall wine dinner crafted by Cucina chef Matt Velarde will also be hosted by Willamette’s Kaeli Laxson too – who will be on hand to discuss the evenings wines.
Local wine distributor Vinelore* kindly provided the following tasting notes on the wine you can expect to enjoy during the evening:
Willamette Valley Vineyards, Pinot Gris 2013
A fruit-forward palate of kiwi, tangerine and peach are accented by a touch of warm spice and a finish that is crisp, clean and refreshing. The juicy acidity strikes the perfect balance of lush fruit and freshness. The grapes were picked at peak ripeness and the whole clusters were then lightly pressed.
Willamette Valley Vineyards Dijon Clone Chardonnay, 2011
This elegant and refreshing Dijon Clone Chardonnay shows rich, smooth aromas of lemongrass, honeysuckle and coconut cream with a hint of brown sugar. Focus is placed on elegance, richness, creaminess and mouthfeel, with a balance of oak, fruit and acidity.
Willamette Valley Vineyards Tualatin Pinot Noir 2011
Tualatin Estate Vineyard was founded by one of Oregon’s first emigrating Napa Valley winemakers, Bill Fuller, in 1971. The stylistic vision is pure Pinot noir fruit with a soft, juicy mouth feel, balanced oak and soft, sweet, ripe tannins. Flavors flow beautifully through the sip starting with strawberry and raspberry and moving into crème brulée and clover honey.
Willamette Valley Vineyards Estate Pinot Noir 2012
This wine is both elegant and intense, exemplifying the “Oregon style.” Alluring aromas of fresh red cherries, marion berries, herbs de provence, lavender and orange peel lead with notes of truffles, mint and black tea intertwined. On the palate, the wine is generous and full-bodied for the vintage. Flavors of ripe strawberries, game and wood spice are accented by an integrated oak profile. It is exceptionally balanced with lively acidity, silky tannins and a persistent finish.
Price for the dinner is $40 and wine pairings are $20 extra – call for reservations.
1026 2nd Ave, Salt Lake City, UT 84103
The Garden Café at The Grand America Hotel is gearing up for their Autumn Harvest Dinner on Saturday, September 27th at 6pm. This five-course tasting menu will feature items from the yet to be announced fall menu as well as a special selection of cheeses from Gold Creek Farms and meats from Creminelli. Reservations can be purchased by emailing email@example.com. Dinner is $65 with an optional wine pairing available for $35. Tax and gratuity additional. The menu is as follows:
Charcuterie selection of Creminelli Cured Meats, Gold Creek Farms Artesian Selection of Cheeses
Slide Ridge Honey Gelato, Phyllo Crisps, Balsamic Port Sauce
Andouille Sausage Grits, Cauliflower, Lobster Nage
Butternut Squash, Sage Butter
Grilled Pork Chop
Corn Bread Chorizo Stuffing, Poached Cherries
More information can be found online, www.grandamerica.com/promotions/chefs-table-private-dinner
555 S Main St, Salt Lake City, UT 84111
Winos for Rhinos
On October 4th hit up the “Safari chic” conservation fundraiser at The Silver Baron Lodge in Park City; the event supports the American Association of Zoo Keepers to benefit rhinos in Africa and Indonesia.
This unique wine tasting and tapas event features five wine tasting stations (featuring eco-friendly vintners) and small bite food pairings highlighting seasonal and local sourced ingredients prepared by Executive Chef Jodie Rogers (Brass Tag restaurant). Additionally, peruse amazing art and wildlife photography featuring the beauty of what Hogle Zoo is striving to protect and bid on your favorite pieces in a silent auction.
Tickets are limited and start from $100 for early purchase. Visit hoglezoo.org/rhinos
for more information.
2880 Deer Valley Dr E, Park City, UT 84060
Each fall, dozens of Utah’s leading food artisans and restaurateurs come together for a once a year event benefiting Local First Utah. ‘Celebrate the Bounty’ pays tribute to the entrepreneurial spirit of Utah’s locally owned business community and this year features as stellar line as ever:
Beehive Cheese, Butcher’s Bunches Handcrafted Preserves, Laziz Mediterranean Spreads, Pop Art Gourmet Popcorn, Avenues Bistro on Third, Black Sheep Cafe, Caputo’s, Elevated Cuisine Group, Even Stevens Sandwiches, Finca, Fresco Italian Cafe, Frida Bistro, Liberty Heights Fresh, MacCools, Mazza, Meditrina, Pallet, Pig & A Jelly Jar, Red Iguana, Condies Candies, Cupcakes by Kasthuri and Dolcetti Gelato.
Wet your whistle with local libations from Castle Creek Winery, Five Wives Vodka, Hive Winery, IG Winery, Sugarhouse Libations, Squatters, Uinta Brewery and Vida Tequila will be on hand too. Three tickets are presently on sale for the event:
1. VIP Pre-Party ($125)
Beginning at 6 p.m. the VIP Event will feature free specialty drinks and early access to the array of cuisine. VIPs will have the opportunity to bid early on the silent auction, as well as enjoy the comfortable VIP Patio throughout the evening.
2. General Admission Ticket ($75)
Doors open for general admission at 7 p.m. with full access to all the restaurants, food artisans, wine purveyors, craft brewers and specialty cocktail makers! Plus, two free drinks are included with a General Admission Ticket.
3. Food Only General Admission Ticket ($65)
Enjoy offerings of all the restaurants and food offerings at Celebrate the Bounty. Non-alcoholic beverages are free with entry, and tickets for alcoholic beverages can be purchase for $5 a piece at the event.
Tickets can be purchase online via Local First Utah
Union Pacific Depot
400 W. South Temple, Salt Lake City, UT 84101
* Gastronomic SLC is a proud local partner
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC and The Utah Review; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with other local publications from Utah Stories through to Salt Lake Magazine and Visit Salt Lake.
I’m a multiple-award winning journalist and have covered the Utah dining scene for more than a decade. I’m largely fueled by Uinta Cutthroat, alliteration and the use of too many big words I don’t understand. I ate all the pies.
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