celebrating our unity through the amazing diversity of flavors and food on our planet. Join us as top local chefs prepare a menu to transport your senses on a trip around the globe. No passports neededTickets are available at SlowFoodUtah.org and are priced $100 for SFU members and $125 for non-members. Wine pairings are available for an additional $35. Participating chefs this year include: Jen Gilroy of Meditrina Raul Mendez of Frida Bistro Wayne Mankinen of Bon Appetit Lavanya Mahate of Saffron Valley Harmons Specialty Cheese Kris Tart of Wasatch Creamery Philip Grubisa of Beltex Meats Park City Culinary Institute Salt Lake City Campus Tom Grant of Blended Table Jung Kim and Jungmin Kim of Ahtti Korean Munchies Spice Kitchen Incubator Brooke Woffinden of Urban Pioneer Foods Cache Toffee Here are a few snaps from previous events to get an idea of what to expect: Guaranteed fabulous wine pairings are provided as ever by Francis Fecteau of Libation, with beer by Red Rock Brewing and craft cocktails by Manoli’s and High West Distillery. The Feast is Slow Food Utah’s largest event of the year and serves as the primary fundraiser for its micro-grant program. In 2016, the Feast raised more than $10,000 for the micro-grant program, with grants awarded to 9 local farmers, artisans, school and community gardens, and education programs. Since its inception, the micro-grant program has provided more than $95,000 to more than 100 worthy food-centric projects. Buy tickets online directly from SFU at: https://events.r20.constantcontact.com/register/eventReg?oeidk=a07eek369je408fd21e&oseq=&c=&ch= Encore Bistro Supporting the October run of An American In Paris at the Eccles Theatre, Cuisine Unlimited’s on site bistro is offering a special menu for the show. Running October 10th through 16th the restaurant will offer a special dinner and lunch menu before each show. The French themed three course dinner menu is priced at $26 per person and is as follows: Choice of starter * Oeufs mayonnaise – hard-cooked egg with herbed mayonnaise, cornichons, mixed olives and baguette * Pate de campagne – mixed olives, cornichons, arugula and baguette * Potage de legumes – blended vegetable soup Choice of entree * Salmon pot au feu – poached salmon with baby carrots, fingerling potatoes, fennel roasted tomatoes and herbed broth * Chicken Dijon – with potatoes Anna and side of crisp arugula * Ratatouille stuffed pepper – with potatoes Anna and side of crisp arugula Dessert * Chocolate dipped cream puffs Special dinner menus will be available starting two hours before performances in the Delta Hall. 131 Main St, Salt Lake City, UT 84111 (801) 509-7871 cuisineunlimited.com/encorebistro/ Under Current – Under Current Bar is turning their educational focus to American Whiskey in October. First, High West Distillery will be featured on Thursday, Oct. 19, 2017 from 5 until 7 p.m. Led by celebrated mixologist and managing partner, Amy Eldredge and High West’s Julia Camp, the event features Double Rye, Campfire, American Prairie, Rendezvous Rye and 14-year Light. Cost to attend is $45. Later in the month, American Whiskey will be the focus of a spirited educational event from 2 until 4 p.m. on Saturday, Oct 28, 2017. Led by Eldredge, the afternoon will focus on various American Whiskeys including production, history and tasting notes. The event will feature two classic American Whiskey-based cocktails and six tastings, all paired with Chef Alan Brines’ award-winning bites from Current Fish & Oyster. Cost to attend is $55. Guests will begin with a classic Manhattan with Rittenhouse Rye, Dolin sweet vermouth and Angostura Bitters. Then they will explore nuances of American Whiskeys including: Breuklelen 77 (Brooklyn, NY); Corsair Triple Smoke (Nashville, TN); High West Silver Oat (Park City, UT); Johnny Drum (Bardstown, KY); Pikesville Rye (Scott’s Level, MD); and Eagle Rare Single Barrel (Frankfort, KY). To close out the event another classic cocktail, an Old Fashioned, with Buffalo Trace bourbon, raw sugar, Angostura Bitters and an orange twist will be served. Eldredge writes:
American Whiskeys are a major backbone in the spirit industry, not just limited to the U.S. but all over the world. We are now seeing not only your bourbons and ryes, but some interesting blends of millet, quinoa, corn, and wheat to name a few, being produced all over America. We are excited to share some of these unique blends that are carried at Under Current. What I love about American Whiskey is the versatility in cocktails, and the various nuanced flavors that come out in your classic whiskey cocktails, depending on variations. Take your classic Manhattan for example-no two versions are alike using different American Whiskeys paired with an assortment of vermouth and craft bitters, so it’s really fun to mix with279 300 E, Salt Lake City, UT 84111 (801) 574-2556 undercurrentbar.com SL Magazine Cocktail Party – If you can’t wait until then, this Sunday sees Salt Lake Mag’s fifth annual Farm to Glass Cocktail Party. The event celebrates September’s month long farm to glass cocktail contest where 17 local mixologists competed for Best Original Cocktail. At the party you will get to sample all entrants creations – which are all based on seasonal ingredients from local farms, gardens and distilleries. Tickets are $45 with cheaper designated driver passes available too. The Cocktail Party is held at Pierpont Place and is nearly sold out; a few tickets still remain if you act fast: https://www.eventbrite.com/e/slc-farm-to-glass-cocktail-party-tickets-36842612245 For even more events checkout our full event calendar: https://www.gastronomicslc.com/events/
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.