Menu watch – July 2018

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Taste Of The Wasatch 2017 - Riverhorse
Taste Of The Wasatch 2017 – Riverhorse

Taste Of The Wasatch

As promised last week, I’m excited to unveil the full and final menu for this years Taste Of The Wasatch. In case you needed any last convincing this decadent menu should help you make the right decision. Indeed the only real decision will be where to start on August 5th, smoked duck confit? shrimp ceviche? tuna tataki?

With less than three weeks to the big day, this might be your last chance to grab covered reserved seating tickets. Tickets for Taste Of The Wasatch 2018 are $110 for GA and $150 for reserved seating. The extra dollars are worth the seat in the shade – and the hour of early access to the event (11 a.m. rather than noon for GA). Tickets can be purchased online.

In alphabetical order then…

3 Cups
Black sesame gelato; Moscow mule sorbetto; olive oil tea cake

Aerie Restaurant at Snowbird
IPA poached pork bratwurst, pretzel bread, sweet hot mustard

Avenues Proper
Pork belly; smoked apple sauce, succotash, banyuls vinaigrette

Beehive Cheese
Cheese and pairings

Blue Boar Inn
Wild boar Swedish meatball in a caramelized onion demi with a lingonberry jam

Bohemian Brewery
TBA

Caffe Ibis
Coffee; coffee drinks

Cena Ristorante
Seafood escabeche; verde sauce, lemon cracker; ice cold watermelon-basil shooter

Chabaar Beyond Thai
Vegan food; curry puff; popcorn tofu; curry; Thai iced tea

Fire and Slice Mobile Wood Fire Pizza
Margherita pizza; oven baked herb goat cheese; Parmesan rosemary flat bread

Flourish Bakery
Sweet & savory focaccia; sweet & savory hand pies

Franck’s
Caramelized pork cheek, smoked onion, roasted almond, pickled olive oil, Fresno chili, fried garlic, coriander

Garage on Beck
Fried Mormon funeral potatoes

Garden Café at Grand America
Shrimp ceviche tostada; tuna tataki, avocado, sesame oil; assorted macarons

Glitretind at Stein Eriksen Lodge
Fatty pork shoulder ribs, black & blue barbeque sauce; farro salad, Utah peas, local feta, mint, parsley, basil, lemon, real salt

Harbor Seafood And Steak company
Surf and turf

Lake Effect
Pulled pork sliders, chipotle BBQ, pickled slaw

Martine
Sweet corn and crab salad

Meditrina
Spiced pork rillettes, husk cherry pico; heirloom tomato shooter, Parmesan grissini

Montage Deer Valley
Hamachi crudo, Bourbon pickled peach, avocado mousse, tapioca puff

Park City Culinary Institute
Ajo blanco, a cold Spanish soup made of bread, crushed almonds, garlic, water, olive oil, salt and vinegar

Provisions
Crispy fresh duck rolls, herbs, shiitake, ginger, sesame hoisin

Riverhorse On Main
Foie gras toast; strawberry rye

Solitude Mountain Resort
Corn custard; stone fruit salad

StoneGround Kitchen
Farinata, duck salumi, red wine pickled grapes, snap peas

Table X
House sourdough bread & garden chimichurri; Mozzarella & chourice; zucchini – garlic crunch, radish, cured egg yolk, crème fraîche; goats milk pudding – garden mint, 6 year aged balsamic and candied nuts

The Brass Tag at Deer Valley Resort
Chilled avocado soup with vertical farms micros and cilantro crema

The Copper Kitchen
Compressed melon with feta, balsamic, fresno peppers, and mint

The Copper Onion
Smoked duck confit boudin with beer mustard, pickled green tomato, house saltine cracker

Tuscany
Charred house focaccia, Taleggio cheese, peppadew preserve, micro basil

We Olive
Stuffed cherry peppers, caprese salad, blood orange brownie bites, olive oil & balsamic sampling

Whiskey Street / White Horse
Grilled farmers cheese, heirloom carrots, radish, summer greens, pine nuts

Vertical Diner
Killer seitan tacos (not gf), Cali’s Natural Foods shredded seitan with roasted peppers and onions, potato skins, jalapeno, pineapple and smokey sweet sauce topped with tofu sour cream and cilantro-lime spinach and carrot shreds

Jackfruit and kimchi tacos (gluten free), mesquite shredded jack fruit, kimchi, garlic aioli, guacamole, cilantro-lime spinach and carrot shreds, and cilantro

Taste Of The Wasatch 2017 - Park City Culinary Institute
Taste Of The Wasatch 2017 – Park City Culinary Institute

Desserts

Bakers Dozen
Chocolate dipped strawberries

Christina’s Cakes
Assorted mini-cupcakes

Deer Valley  Resort
Tiramisu on a stick

Red Butte
Chocolate dipped coconut macaroons

Montage at Deer Valley
Mirabelle plum pate de fruit wine grape vinegar, vanilla sugar

Les Madeleines
Mini tartlets

Auntie Em’s Bakery
Assorted mini pies and cookies

Stein Eriksen
Lingonberry almond cakes, pistachio damants,  rosemary biscotti

Süss Cookies
Assorted cookies

Salt Lake Community College
Passion fruit french macaroons and black pepper molasses cookies

Wasatch Creamery
Salted Oreo ice cream

The above menu is the final menu that you’ll find in print on the big day itself as part of the program. If you want to be doubly prepared, you can download this simple menu for Taste Of The Wasatch 2018 – complete with handy tick boxes so you can check off each dish as you make your way around the event.

Alamexo - table side guac
Alamexo Cantina – table side guac in the trendy 9th and 9th area

Alamexo Cantina

As Alamexo Cantina starts to settle into the 9th and 9th neighborhood, it’s also starting to tweak its hours and offerings to better meet the needs of local residents.

As of this month the Cantina will now be open seven days a week. Moreover, the restaurant is also adding a new “Cantina Happy Hour” menu of $4 Botanas that will be served from 3 until 6 p.m. daily. Each week will feature a rotating selection of small bites available a la carte in addition to the regular dinner menu.

Another change is that lunch service will now be ending. The new hours will be Monday – Saturday from 3 until 10 p.m. and Sundays from 3 – 9 p.m. Some selections from the launch Happy Hour menu include:

* Huarache plantanos – corn and ripe plantain masa topped with refried black beans, lettuce, cabbage and cashew salsa

* Quesadilla con queso y hongos – two white corn quesadillas filled with mushrooms, jalapeño & Oaxaca cheese served with salsa verde cruda

* Jalapeño rellenos – pickled jalapeño filled with beef barbacoa, topped with queso fresco & crema

* Taquitos de pollo – crispy rolled tacos filled with adobo chicken

While the Cantina will not open until 3 p.m., Lake and his crew are happy to open for groups mid-day. GM Susan Bouldin writes,

It’s actually the perfect answer for us because we can’t accommodate private groups in our downtown location and have a huge call for mid-day lunch meetings and events,“We can host any type of private party during the day now and offer a truly private space.

1059 East 900 South, Salt Lake City, UT 84105
(801) 658-5859
alamexocantina.com

Food trucks at the fountain
Food trucks at the fountain

Food Trucks At The Fountain

This popular food truck get together at The Gateway is changing days, starting this July. The new schedule will see food trucks scheduled at The Gateway on Wednesdays and Fridays. This schedule will continue until October. Check out the Food Truck League app in your various phone app store – to get more upto the minute details.

Veneto

Wednesday, July 11th marked the 2 year anniversary of Marco and Amy Stevanoni’s Italian eatery. The following from the restaurant directly:

Time has certainly flown, and we couldn’t be more grateful for each and every guest we’ve welcomed. Sharing a little bit of our home, traditions, and heart with you has been one of the most fulfilling things we’ve ever done together. We’re equally grateful for each and every member of our VENETO Family — Grazie Squadra!

Our first two years have culminated in VENETO now being referred to as an award-winning restaurant. We’ve accepted local awards, and last week received confirmation of a Wine Spectator Restaurant Award, recognizing restaurants around the world whose wine lists offer interesting selections, are appropriate to their cuisine and appeal to a wide range of wine lovers.

As ever, the restaurant offers a seasonally rotating menu that changes each month – here’s July’s:

Veneto July menu specials
Veneto July menu specials

370 East 900 South, Salt Lake City, UT 84111
(801) 359-0708
venetoslc.com

Other items

We Olive – Back by popular demand is Rose All Day Thursday. The restaurant will feature glasses of the pink stuff for under $10 every Thursday all Summer long. Make a reservation or walk in to enjoy this Summer treat.

Flying Sumo – 50% off rolls and nigiri, Sunday – Thursday. Facebook link.

Handle – Every Wednesday throughout the summer enjoy $5 burgers and $5 wines

Powder @ Waldord Astoria – Offering Sunday dinner specials: In the spirit of the traditional Sunday dinner, it is our pleasure to welcome you to our fun, whimsical family-style dining experience; the Sunday Supper Club. A community engagement for us to share with the families of Park City. Menus will change every Sunday. $29 per person.

Stanza – New lunch items include Ricotta Gnocchi (ricotta and goat cheese gnocchi, fresh peas, tomatoes, sugar snap peas, local wild mushrooms prosciutto, white wine butter sauce $15); Chicken sandwich (lemon-rosemary chicken, applewood bacon, whole milk Mozzarella, tomatoes, frisbee, basil pesto aioli $12); Italian sandwich (salami, capitol, calabrese, olive-roasted pepper tapenade, provolone, red onion, arugula, garlic aioli, ciabatta $14). Full lunch menu.

Texas De Brazil – Marking its 20th anniversary, every Monday in July (July 2,9, 16, 23, 30), desserts are available for $.20 (twenty cents) with the purchase of a meal. July through September only, special quarterly menu additions include a Lamb Picanha will be carved tableside by the gauchos and The Sante Fe Brazilian Salad will be available in the salad area.

Food talk

Want to discuss this post or the SLC food scene in general? Check out our Facebook group and come talk with other likeminded SLC foodies.

Stuart avatar

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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