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A Melted Cheese Experience at We Olive
March 19, 2018 @ 6:30 pm - 9:30 pm$60
Join We Olive as we welcome The Raclette Machine for a Melted Cheese Experience at We Olive. This local startup has made a splash in Salt Lake City with their innovative, yet traditional take on this Alp classic. Raclette is a semi hard swiss cheese that is melted and scraped off onto a plate of potatoes, cured meats, and cornichons. Local owners Zara and Abby have come up with their own unique twist on this Alpine dish while staying true to its roots. Come sample 3 of The Raclette Machine’s dishes each being paired with wines from We Olive. Zara and Abby will be on hand, so your senses can experience everything that goes in to creating their amazing food.
Everyone in attendance will receive (Vegetarian options will be available):
The Alpine – Raclette cheese melted and scraped onto bread, potatoes, greens, cornichons (pickles), and prosciutto
The Wasatch (sandwich) – Wasatch Mountain cheese melted and scraped onto a baguette, salami, pumpkin & pepper sauce, greens, and a side of cornichons (pickles).
French Onion Soup – Raclette cheese melted and scraped onto a bowl of French Onion Soup topped with garlic croutons.
Each of these dishes will come with a 3oz glass of wine to compliment Zara and Abby’s creations.
As with all our events, everyone will also receive a 10% discount on any retail purchases made during the evening. Don’t miss this unique opportunity as the Olive Oil Experience and the Melted Cheese Experience combine forces to create a fun, and unique evening at We Olive.
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.