Events: Avenues Proper, Under Current, Tuscany/Francks
Avenues Proper – Meat lovers will want to keep note of this event on January 28th and join the team up at the aves as they showcase Snake River Farm’s American wagyu and kurobuta pork – with of course – Proper Brewing pairings. The menu by AP chefs Jeffrey Springer, Vance Lott and Ryan Sanders is as follows:
* SRF American wagyu flank tartare, bone marrow butter, cured egg yolk
* Instigator Helles Bock
* House smoked SRF kurobuta pork belly, sea truffles, 5 spice demi-glace
* Brett Kriek
* SRF kurobuta bone-in pork short rib, apple and jicama, corn gelée, southern BBQ
* 2016 vintage Grand Sláinte Imperial Stout
* SRF American wagyu bistro bavette steak, farro risotto, au jus
* Long Haul Trucker Cascadian Dark Lager
* Candied SRF kurobuta pork jowl, maple, apples
* Géol Barleywine
It should be noted the meal includes the very special cellar release of the 2016 Grand Slainte Imperial Stout. Cost for dinner is $80 dinner with drinks an additional $25 beer pairings. Cocktail reception starts at 5.30 p.m. at dinner 6. The event is by reservation only.
376 8th Ave, Salt Lake City, UT 84103
avenuesproper.comSpice Kitchen Incubator – Spice Kitchen Incubator is partnering with Whole Foods Market on their community giving day (otherwise known as “5% Day”) where five percent of that day’s net sales will be donated to a local nonprofit or educational organization, in this case Spice Kitchen.
On January 11th, 2018 purchase your groceries at the Trolley Square, Sugarhouse, or Cottonwood Heights Whole Foods locations and know that 5% of your purchases will go towards supporting the dreams of local food entrepreneurs! Shop between 12-2 pm or 4-6 pm and you will also get the chance to meet some of the amazing chefs that Spice Kitchen work with and sample their international cuisine.
While you’re at it, don’t forget SKI’s weekly to go menu. Each week, Spice Kitchen features a new business offering cuisine from a different region of the world. Those interested must preorder by Tuesday at 12 p.m. for the Thursday evening pick up between 4-6.30 p.m. Menus through January as well as links to order can be found at spicekitchenincubator.org/spice-to-go – upcoming highlights including:
January 18th – Olives & Thyme
Chefs Suha & Mayada of Olives and Thyme. A reflection of two cultures, Olives and Thyme is a full-service catering company offering a unique blend of traditional Middle Eastern cuisines and American fusion. Menu served with lentil soup with green peas and cilantro:
Meat entree: Meatball stew with peas, potatoes, tomato sauce and white rice
Vegan entree: Vegetable curry with coconut milk, potatoes, peas, and carrots
January 25th – Mother Of All
Chef Kaltum learned to love cooking as a child by helping her mother in the kitchen and quickly realized her passion for entrepreneurship. Kaltum wants to share her culinary traditions with all of Utah. Her cuisine is reminiscent of Sudan with unique spices and a beautiful presentation. She recently purchased a food truck and is excited to expand her business. Menu served with a green salad with spicy green pepper sauce:
Meat entree: kufta ground beef, onion, cilantro, dill and roasted chicken legs with vegetable rice
Vegetarian entree: vegetable sambusa served with falafel, peanut sauce, and vegetable rice
Pricing as follows:
1 meal $12
2-3 meals $10 each
4+ meals $9 each
2180 S 300 W, South Salt Lake, UT 84115
spicekitchenincubator.orgUnder Current – In the spotlight for January is liqueur, with a specific focus on Dry Curacao, Cointreau, St-Germaine, Green Chartreuse and other select liqueurs. The spirited educational event will run from 2 until 4 p.m. on Saturday, January 27th.
Led by Under Current Bar’s Amy Eldredge and Ryan Manning, the afternoon will focus on a wide variety of liqueurs (Pierre Ferrand Dry Curacao, Cointreau, Skip Rock Raspberry, Luxardo Maraschino, Crème Yvette, St-Germaine, Genepy Des Alpes, Green Chartreuse, Zirbenz, Branca Menta, Ancho Reyes Chipotle and Skip Rock Nocino Walnut) including production, history and tasting notes. The event will feature two cocktails highlighting how these sprits can be the “star of the show” instead of an understudy and 12 tastings, all paired with sweet treats from pastry chef Amber Billingsley from Current Fish & Oyster. Cost to attend is $55.
Guests will begin with a demonstration and taste of the Sandy Ward cocktail, made with Genepy des Alpes, Dry Curacao, gin and lemon. Then they will explore nuances of a wide range of liqueurs including: Pierre Ferrand Dry Curacao, Cointreau, Skip Rock Raspberry, Luxardo Maraschino, Crème Yvette, St. Germaine, Genepy Des Alpes, Green Chartreuse, Zirbenz, Branca Menta, Ancho Reyes Chipotle and Skip Rock Nocino Walnut. To close out the event, the Burning Barbershop cocktail will be demonstrated and tasted highlighting Becherovka, Strega, Cloosterbitter, mezcal, lemon, chamomile and cola.
279 300 E, Salt Lake City, UT 84111
undercurrentbar.comTuscany / Francks – Lastly over at this duo of restaurants in Cottonwood, a special brunch on Sunday January 21st (10 a.m. – 1 p.m.) courtesy of chefs Adam Vickers of Tuscany and Robert Perkins of Francks. Ala carte menu as follows:
* Foraged mushroom quiche, portabella pot de crème, brioche apple pear panzanella, $18, add foie gras $24
* Fried chicken and Belgian waffle, brown butter bourbon syrup, $19
* Seven layer roast beef cheek and eggs, crema, avocado, adobo sauce, tomato, crispy tortilla black beans, $20
* Grilled bacon and eggs, Duroc slab bacon, Layne’s farm eggs, bacon fat roasted baby red potatoes, focaccia toast, $16
* Crepes, mascarpone honey macerated persimmon, pine nut brittle, $14
– Waffle $12
– Butter biscuits, miso butter, huckleberry jam, $6
– Lavender yogurt, house granola-seasonal fruit, small $6, large $13
– Thick slab bacon two piece, $6
– Focaccia toast, $3
– Potatoes, $4
6263 Holladay Blvd E, Holladay, UT 84121
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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