There’s just a under a month remaining until one of my favorite dining events of the summer, heck, the year. Taste Of The Wasatch 2015 is set to hit Solitude Mountain Resort on August 2nd – you should be there.
As I wrote last year, I know there are a bewildering array of dining events competing for your dollar. It seems like every other day someone is hosting a tasting menu of heirloom toast varietals paired with imported doves tears.
It’s easy to tune out, but Taste Of The Wasatch is an event that demands your attention in every regard. So much so, the only item in this post is Taste Of The Wasatch – there is no reason to become distracted. Just hungry and excited. Oh so very hungry and excited.
If you’re new to this yearly fundraising-foodie bash, let me go over the basics. Over 50 of Utah’s top chefs, restaurants and bakers get together at Solitude Mountain Resort. 1,500 guests and plenty of fine wine and craft beer meet them there – and everyone has a great time, enjoying the summer sun tempered by Solitude’s altitude and verdant setting. The event runs around four hours, and your ticket allows you access to more food than is reasonably sensible. This results in an endless array of colorful plates looking approximately like this:
At the time of press, the confirmed restaurants for this years event are as follows (* denotes brand new restaurants this year):
Avenues Proper Publick House
Chaia Cucina Catering
Current Fish & Oyster*
Del Mar al Lago
East Liberty Tap House*
Garage on Beck
Grand America Hotel
Harbor Seafood and Steak*
Hub & Spoke*
Liberty Heights Fresh
R and R BBQ*
Riverhorse on Main
Salt Bistro at the Leonardo
The Annex by Epic Brewing*
The Blue Boar Inn
The Glitretind at Stein Eriksen Lodge
Wasatch Brew Pub
In addition, those with a sweet tooth can also enjoy a myriad of treats from the ‘Utah Bakers Dozen’, comprising:
Stein Eriksen Lodge
Sugar House Baking Company
It’s a veritable who’s who of the Utah dining scene, and you will probably bump into most of them, as you amble around, trying to eat just one more plate…
In addition to all that fine food, live music this year is provided by Lazlo & The Dukes and a silent auction caps off the end of the day. The live auction includes some of the chefs themselves as they offer to cook a multi-course meal for you and your closest friends.
Which leads me to my final selling point – all proceeds from the event are donated to three very worthy Utah charities. This is the fourth year the event has operated completely as a standalone, Utah centric operation meaning every dollar remains in Utah. Proceeds from this year’s Taste of the Wasatch will benefit the programs of 3 Squares, Inc., Utahns Against Hunger, and Green Urban Lunch Box. These are serious organizations delivering real value and change to the community, and all you have to do is kick back with a glass of Sancerre and a plate full of cakes. It really doesn’t get any easier than that.
Tickets for Taste of the Wasatch are $90 for GA and $125 for reserved seating (VIP) if purchased in advance. The VIP ticket lets you into the big central tent with a reserved table/seat, shown in the images below. I’d say it’s worth the extra $35 – but there’s nothing stopping you bringing your own fold out chairs etc. and kicking back amid the green open spaces of the resort.
Whichever ticket you buy it’s an exceptionally great value with three equally great causes (four if you count stuffing yourself so full to the gills your only option is to roll back down Big Cottonwood Canyon. Tickets can be purchased online at www.tasteofthewasatch.org. Please note this event is ages 21 and up only. The event runs 11:30a.m. (VIP), 12 noon (GA) until 4 p.m.
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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