Taste Of The WasatchAs 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
Alamexo CantinaAs 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 FountainThis 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.
VenetoWednesday, 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: 370 East 900 South, Salt Lake City, UT 84111 (801) 359-0708 venetoslc.com
Other itemsWe 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 talkWant to discuss this post or the SLC food scene in general? Check out our Facebook group and come talk with other likeminded SLC foodies.
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.