Selby is somewhat of a rarity in the wine world these days: a wine producer with no partners or investors – truly independentSelby will lead diners through four wines: Selby, Russian River, California Sparkling Wine, Chardonnay, Pinot Noir, “Azevedo” Cabernet Sauvignon; paired as ever with plates by Caffe Molise chef Fred Moesinger. The February 8th dinner starts at 7 p.m. and costs $30 for food and $35 for wine. 63 W 100 S, Salt Lake City, UT 84101 (801) 359-2814 btgwinebar.com Under Current – Absinthe and oysters will be the focus of a spirited educational event from 2 until 4 p.m. on Saturday, February 24th at Under Current Club. Led by Under Current’s Amy Eldredge and Ryan Manning, the afternoon will focus on the history, tasting notes and pairing of three different absinthe brands, two cocktails, paired with the freshest selection of oysters. Cost to attend is $55. Guests will begin with a demonstration and taste of The Siren cocktail, made with absinthe, Beehive Gin, lemon, egg white and sage. Then they will explore nuances of a wide range of absinthe offerings including: Kubler, Pernod, Vieux Pontarlier, and St. George. To close out the event, the Death in the Afternoon cocktail will be demonstrated and tasted highlighting absinthe and bubbly. Eldredge writes:
Much myth exists. Small amounts of thujone are contained in wormwood, a compound once thought to affect the mind. It’s understood now that hallucinations and other health issues attributed to overindulging in absinthe were more a result of alcohol poisoning due to the high alcohol content, typically 50 – 70 percent.Under Current Bar will also be offering up a selection of absinthe and oysters for Valentine’s Day. Signature cocktails with absinthe include “The Siren” and the “Death in the Afternoon”. Featured brands again include Kubler, Pernod, Vieux Pontarlier, and St. George, all paired with a variety of the freshest off-the-boat oysters. Current Fish & Oyster’s new pastry chef, Amber Billingsly, has also created a sampler plate of bite-size sweet treats to pair with absinthe for just $9. 279 300 E, Salt Lake City, UT 84111 (801) 574-2556 undercurrentbar.com Sweethearts and High Spirits Ball – Finally, something a little different for Valentines – Salt Lake Magazines first annual Utah Distillery Showcase – dubbed, Sweethearts and High Spirits Ball. While the event for this first year will be a timely Valentine’s theme, it’s really about showing the love for our local distilleries. The event on February 10th will be held at The Union Events Center, 7 p.m. – midnight. Distilleries will be serving original hand-crafted cocktails using their own spirits. Drinks partners include: Kid Curry Vodka, Distillery 36, Sugar House Distillery, Outlaw Distillery, Ogden’s Own Distillery, Waterpocket Distillery, Beehive Distillery, Mountain West Cider. Beer and wine will also be available. Signature cocktails include: French kiss Kid Curry Vanilla Caramel Vodka over ice, cola Forbidden Love Madam Pattirini Gin, blood orange juice, strawberry honey syrup, club soda I Will Always Love Rum Sugar House Gold Rum,Lime juice, Simple Syrup, Triple Sec Salted Rim on Glass Snow Maiden Snow Angel kümmel, spiced cider,lemon juice, simple syrup and a splash of tawny port Love Buzz Sugar House Gold Rum, Cold Brew Coffee, Simple Syrup Garnish Food and desserts will also be provided by LUX Catering, Brown Brothers Catering, and Creminelli Fine Meats. The event is 21+ only, ID required Tickets are priced $55 per person or $100 per couple, and are available online at: https://www.facebook.com/events/1869853116389721/ The Union Events Center 235 N 500 W, Salt Lake City, UT 84116
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.