Current Fish And OysterThis Tuesday, Domaine Riefle Wines provide the feature pours for a five course dinner at this downtown SLC seafood hotspot. The 160 year old family winery will be pared with a varied menu from Current’s chef Alan Brines. The April 17th dinner beings at 7.00 p.m. and is priced at $70. Menu as follows: * Smoked oyster, preserved Meyer lemon, crisp apple mignonette * Cremant d’Alsace Rose * Tamarind glazed salmon, spiced vegetable fritters * Grand Cru Steinart Riesling * Black cod, crisp pork belly, fennel risotto * Grand Cru Steinart Gris * Seared duck breast, spring cous cous, cherry Demi-glace * Pinot Noir “L Etoffe” * Dessert * TBD 279 E 300 S, Salt Lake City, UT 84111 (801) 326-3474 currentfishandoyster.com
StanzaSpring might not be in the air consistently out in the world – but it is on special menus around town. Case in point, Stanza will feature Rose selections from Vine Lore paired with chef Jonathan LeBlanc’s four-course Italian tasting menu on Thursday, April 26, 2018 at 6:30 p.m. Cost is $85 per person (or $55 per person without wine pairings). Weather permitting the event will be held under the stars on Stanza’s beautiful patio too. GM Hillary Merrill writes:
Rose season is my ABSOLUTE favorite! We’re excited to welcome spring with one of the year’s first outdoor rose events. After pushing through the tough winter season, rose represents all the great things that spring has to offer. It’s a chance to try our favorite vintners’ new releases, and more than anything – it’s about getting back outside, because we ALL know roses are best when enjoyed in the open air!Menu is as follows: Start with * Albert Bichot Cremant Rose Course one * Spring corn cappuccino with mascarpone cheese foam and grilled corn salsa * Lorenza Rose Course two * Ricotta Gnocchi with fava beans, heirloom tomatoes, spring onions, olives, basil, pecorino and lemon sabayon * Elk Cove Rose of Pinot Noir Course three * Sea bass “acqua pazza” with littleneck clams, mussels, spring vegetables, cherry tomato and basil oil * La Spinetta Rose di Sangiovese Course four * Strawberry rhubarb crostata with honey-lavender gelato and candied lavender * Paired with a surprise rose selection 454 E 300 S, Salt Lake City, UT 84111 (801) 746-4441 stanzaslc.com
Manoli’sAlso on the same night (April 26th), join Francis Facteau of Libation as wine varietals from Greece are highlighted through a 6 course food and wine pairing menu. Dinner begins at 7.00 p.m. and cost is $95 per person ($55 food, $40 wine). Menu as follows: Soupa * Chilled artichoke soup, house Greek Yogurt, caviar, lemon zest, chives, * Douloufakis Dafnios – vidiano Garides * Grilled prawns, pickled asparagus, crisp gratin topping, caramelized leek and feta soubise, * Domaine Skouras Zoe rose – moschofilero/agiorgitiko Psari * Seared halibut, carrot broth, confit and crispy chickpeas, radish relish, fried herbs * Akakies sparkling rose – xinomavro Katharismo * Fresh pepper sorbet Ami * Grilled lamb tenderloin, ladolemono, crispy lemon poppy seed rice cake, braised dandelion greens, dehydrated feta * St George – agiorgitiko Glyka * Raspberry almond torte * Skinos – masitha liqueur 402 E Harvey Milk Blvd, #2, Salt Lake City, UT 84111 (801) 532-3760 manolison9th.com
Avenues ProperWe mentioned this five year celebration meal in our last event roundup, but since then, the menu has been rounded out in more detail. The six course meal on April 29th costs $95 per person ($75 food, $20 beer) and is sure to be something special. The final full menu is as follows: * Smoked vegetable salad, banyuls vinegar, candied marcona, arugula * Gruit – Belgian Dubbel with Herbs * King crab, brown butter egg, seaweed, and white sesame caviars * La Belle Pêche – Saison with Peach * Grilled octopus, burnt onion broth, crispy brunoise yukons, celery leaves, picked fennel * Czech Your Head – Czech-style Pilsener * Ginger compressed watermelon, pickled rind * Lei Effect – Leipziger Gose with Passionfruit, Guava, Salt, and Coriander * Pork tenderloin, grilled fiddlehead ferns, soy glazed shiitake mushrooms, spicy purple mustard * Grand Sláinte – Imperial Stout * Cheesecake, crème brûlée pearls, smoked strawberries, Champagne gelée, caramelized pineapple gelato * Avenues Annual – Rustic Saison 376 8th Ave, Salt Lake City, UT 84103 (385) 227-8628 avenuesproper.com
MeditrinaOn May 2nd at 6.30 p.m. Meditrina’s next wine social will be helping to support the Breast Cancer Research Foundation; $10 from each guest will benefit the cause directly. Cost is just $50 ($25 food, $25 wine) and the menu is as follows: Course one * Spiced cauliflower, payson fruit growers dried cherry and marcona almond relish * Simmonet-Febvre Cremant Course two * Diver scallop, raspberry chamomile broth, snap peas, charred spring onion * Atrea Skid Rose Course three * Roman gnocchi, whipped Leonora, caramelized Walla Walla, micro cilantro * Conundrum Rose Course four * Chicken ciccioli, house rye crisp, cape gooseberry, basil parsley oil * Carol Shelton Rendezvous Rose 165 W 900 S, Salt Lake City, UT 84101 (801) 485-2055 meditrinaslc.com
Central 9th Spring FareLastly, coming in May, this new celebration of the rapidly developing Central 9th area. On Sunday, May 6th from 1-5 p.m. the first annual “Spring Fare at Central Ninth,” will feature names like Blended Table, Blue Copper Coffee, Jade Market, Laziz Kitchen and Meditrina. KRCL Community Radio will include Spring Fare Passports as a donation thank you gift during their Spring Radiothon, April 7th through 15th. These specialized passports will allow guests to taste the locally made, internationally inspired fare of the Central Ninth Neighborhood, ranging from fusion small plates to Columbian-sourced coffee to Middle Eastern cuisine. Passports are also on sale at www.24tix.com for $25 each. Ten percent of all ticket sales will directly benefit 90.9 KRCL Radio. Jen Gilroy of Meditrina writes: In addition, Water Witch and Proper Brewing will join in the celebration, and the first 100 guests to arrive will receive a free t-shirt from Local First Utah. All of these businesses call the Central Ninth Market, a one-of-a-kind, all-local destination, home.
We love the neighborhood around the Central 9th Market, and since we’ve opened our doors here, we can see how excited and curious our customers are about all the businesses in our neighborhood. Working together to create Spring Fare at Central Ninth is a great way to bring people to our exciting new area.Spring Fare at Central Ninth will also include local vendors, artisans and street performers, and the Spyhop band in addition to the passport participants, ensuring that there will something fun for everyone.
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.