Proper Brewing / We Olive
We Olive welcomes one of Utah’s few certified cicerones – Jack Kern of Proper Brewing – on July 16th. On the evening Kern will lead guests through and evening of food and beer at We Olive’s Trolley Square location. Beginning at 6.30 p.m. guests will sample:
* La Belle Peche Saison
* Lei Effect Gose
* Ragman IPA
* Litha Saison
Each beer will be paired with a selection of small bites prepared by We Olive, and Kern will be on hand to guide attendees through tasting each of these hand crafted beers. As a certified cicerone, Jack will be able to walk you through the sensory experience of beer tasting and also offer first hand knowledge of the brewing process.
602 E 500 S, Salt Lake City, UT 84102
On July 18th, Bambara is partnering with Wasatch Brewery for a 5-course paired dinner. Particularly of note for the evening is executive sous chef Jerry Pacheco taking the reigns with both the menu creation and execution. Speaking of which, the menu is as follows:
* Honey roasted apricot, English Stilton, rocket, candied marcona almond
* Apricot Hefeweizen
* Summer radish salad, black salt, sprouts, citrus vinaigrette
* Ghostrider White IPA
* Scallop ceviche, grapefruit, sweetie drop peppers, jalapeno
* Hop Rising Tropical Double IPA
* Braised wild boar, mole poblano, cotija, hand made tortillas
* Outer Darkness Imperial Stout
* Double Bock dark chocolate torte, Solstice Wasatch Blend, fresh berries
* Devastator Double Bock
Tickets are priced $65 ($40 for food, $25 for beer) and reservations can be made by calling Bambara on the number below.
202 Main St, Salt Lake City, UT 84101
With the first ever cooking and sampling class a runaway hit – the concept is coming back again on July 16th. The intimate event is limited to just 8 guests – who get to choose their level of involvement; just watch chef and owner Jen Gilroy cook away, or grab. spatula and get hands on.
Either way you get to taste the results of the work, paired with pours from Meditrina’s great wine list too. Tickets are priced $105, $80 for the required class and $25 for optional wine pairing: https://www.facebook.com/events/1840035962783082/
165 W 900 S, Salt Lake City, UT 84101
Taste Of The Wasatch 2018
Update: download the full menu for Taste Of The Wasatch 2018.
If you missed our preview for this years Taste Of The Wasatch, go check it out now. We’re a little less than a month away and tickets for reserved seating are likely to go quick; indeed, next week we will have the full food and wine menu on the site, as part of our menu watch series.
This years day long bash is on Sunday August 5th and promises to be bigger and better than ever. Tickets are priced $110 for GA and $150 for reserved seating. Get yours before the last minute rush and avoid disappointment:
Park City Cocktail Contest
This popular cocktail shake off is back until July 31st at many of Park City’s most popular restaurants. During the month, Park City mixologists are competing for a chance to be crowned Park City’s top bartender, taking home $200 and bragging rights.
Cocktail fans can visit any participating restaurant, sample their creation and then vote online for their favorite. Voting is limited to once per day, per cocktail. For details of each restaurant entry and live results, check out the Park City Restaurant Association site:
If you’re wondering – Handle’s Sean Palmer is currently leading the pack with 26% of the vote with his ‘Handle Your Summer’ creation:
.5oz Green Chartreuse
.5oz Lime Juice
1oz Mint And Cucumber Reduction
Garwoods Ginger Beer
Combine Gin, Chartreuse, Lime, Mint and Cucumber Reduction into a shaker and shake vigorously. Double strain into a tall Collins glass, add ice and top with Garwoods Mild Gingerbeer.
Mint and Cucumber Reduction:
Take 3 ounces of whole stem / leaf mint and wrap in cheese cloth like a tea bag. Add to 32 ounces of boiling simple syrup (equal parts sugar and water) for 15 seconds, remove and place in ice bath. Remove the mint and place on a dry towel, removing any excess moisture after the ice bath. Set aside for later. Cool the simple syrup completely then place in vitamix with the mint and 8oz of cucumber pulp. Blend until all of the mint is dissolved and double strain into desired storage container. Enjoy!
Founder, writer and wrangler at Gastronomic SLC and The Utah Review. Former restaurant critic at the Salt Lake Tribune. Stuart is largely fueled by Uinta Cutthroat, alliteration and the use of too many big words he doesn’t understand. Ate all the pies.