Meditrina – Right now you’re probably all abuzz about Thanksgiving but trust me, before you know it, you’ll be scowling at anyone who dares mention turkey or pie. O.k. let’s not go too far, there’s always room for pie and pie talk. At any rate, now is a great time to schedule in a dining event or two on your calendar, so you can escape the hectic holiday weeks ahead.
Top of my list, a wonderful wine social with Ransom Spirits. Held on Wednesday, December 6th (6.30-8.00 p.m.), Meditrina welcomes Tad Seestedt, the genius behind Ransom and some of the best wines and spirits known to man. Honestly. Seestadt will be present to discuss his small family production wines and craft vermouths (including a special order Pinot Noir) paired with four light bites. The cost is a paltry $40, half for food, half for pairings. If you haven’t tried Ransom products before, I guarantee you will be walking away with a “must buy” for Christmas this year. See, you just can’t escape the holiday talk.
The menu for the social is as follows:
* Chickpea fritters, cranberry salsa verde
* Ransom Sweet Vermouth Spritzer
* Rabbit rilettes, heirloom tomato & pickled watermelon rind salsa, house cheddar cracker
* Ransom Dry Vermouth Cocktail
* “Green bean casserole” charred green beans, brandied mushroom sauce, crispy shallots
* Ransom Gewurtsraminer
* Braised lamb shank ravioli, delicata cream sauce, red wine demiglace, toasted pepitas
* Ransom Machine Breaker Pinot Noir (special order)
165 W 900 S, Salt Lake City, UT 84101
Under Current – This coming Monday, November 20th, raise a glass to Utah’s premier wine maker Evan Lewandowski’s – who is generously donating the proceeds of his ‘Dinos to Diamonds’ Riesling wine toward the California Wildlife Relief. The event (5-7 p.m.) will feature an opening cocktail designed by managing partner Amy Eldredge, ‘Life Finds a Way” made with Dinos to Diamonds Riesling, St. George Pear Brandy, fresh lemon, honey and sparkling water. It’ll be followed by two glasses of this tasty new wine offering, paired with a seafood spread from Alan Brines’ award-winning kitchen at Current Fish & Oyster. Cost to attend is $75.
The ‘Dinos to Diamonds’ name came from Evan’s take on the evolutionary process of dinosaurs to carbon matters, which in time becomes diamonds:
Nothing that is alive today could be so without something having died first. I am so excited that even from here in Salt Lake City, we are able to make a difference in the lives of our brothers and sisters in California … all by drinking more wine! Truly good farming practices, truly good winemaking equals truly good wine doing good for a good cause.
I would like people to know that the Dinos to Diamonds project is here to stay, and although it will take on different forms from year to year, it will always be a wine dedicated to doing good in the lives of people around us
Also at Under Current – and just in time for the holiday gift-buying season, oops, went there again – this spirited educational event on November 25th, 2 – 4 p.m. Led by Amy Eldredge and assistant manager Ryan Manning, the afternoon will focus on a wide variety of Scotch Whiskeys including production, history and tasting notes. The event will feature two classic Scotch-based cocktails and six tastings, all paired with bites from Alan Brines’ kitchen at Current. Cost to attend is $55.
Guests will begin with a demonstration and taste of the Fitzroy cocktail, made with Famous Grouse Scotch, Dolin Sweet Vermouth, Angostura Bitters and Laphroaig. Then they will explore nuances of Scotch Whiskeys including: The Feathery, Balvenie Caribbean Cask; Glenfiddich 15-yr, Alexander Murray, Sheep Dip and Laphroaig. To close out the event another cocktail will be demonstrated and served, the Penicillin, make with Famous Grouse Scotch, lemon, honey, ginger and Laphroaig.
279 300 E, Salt Lake City, UT 84111
Current Fish And Oyster – Meanwhile at sister restaurant Current just a few days later (November 29th) the next event in their educational series, this time riffing on the seasonal Beaujolais Nouveau release.
Most people, of course, know something about Beaujolais Nouveau from France, released in November and drunk once a year. Current Fish & Oyster’s GM Andrew Cliburn is instead inviting guests to discover the new American wine movement with several of America’s finest wineries at a “New World Nouveau Bash” (starting 6 p.m. on Current’s mezzanine).
The event will be setup as a casual “come as you are” mix and match stroll to wine tasting stations around the room paired with bites from Current chef Alan Brines. Notable American wineries include: Scribe, Broc Cellars, Martha Stoumen, Lo-Fi, Fausse Piste and more. Cost to attend is $70 per person. Cliburn notes:
These wines are different, made from amazing raw ingredients throughout California and Oregon. These winemakers create dazzlingly fresh and delectable nouveau wines that are meant to celebrated with amazing food and lots of friends.
The wines we’re pouring are what Beaujolais Nouveau WANTS to be…fresh, friendly, uncomplicated, meant for drinking from the bottle, meant for celebrating the end of harvest and the coming of the winter solstice.
279 E 300 S, Salt Lake City, UT 84111
Stanza – Lastly, head down to this fabulous Italian restaurant on Tuesday November 28th (6.30 p.m.) for this treat of a wine dinner. Focused on, and featuring wines of Southern Italy in collaboration with Francis Fecteau of Libation the cost is $100 ($65 without wine). The menu for this sure to be outstanding 5-course paired dinner is as follows:
454 E 300 S, Salt Lake City, UT 84111
For even more events checkout our full event calendar:
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.