Upcoming Events Rundown

Here’s a summary of some events happening around the neighborhood.

Solitude Chocolate Lovers’ Festival

Chocolate ice cream, chocolate milk and chocolate covered strawberries are just a few reasons chocolate lovers will unite at Solitude Mountain Resort on Saturday, March 24. The resort’s 28th annual Solitude Chocolate Lovers Festival celebrates all things chocolate at nine stations located both on and off the mountain.

Guests begin their day at 9:00 a.m. by picking up a complimentary “Chocolate Lovers Passport” at Moonbeam Base Area or in Solitude Village. Guests will follow the map on the passport to enjoy complimentary chocolate delights and earn a passport stamp at each chocolate station. Completed passports are due by noon to be entered into a drawing for great prizes, such as a pair of Solitude lift tickets, helmets, goggles, t-shirts, and mugs from Canyon Fever. The prize drawing begins at 2:00 p.m. in the Moonbeam Plaza.

Chocolate vendors for the event include Chocolate Conspiracy, Solstice Chocolates, Hatch Family Chocolates, Utah Truffles, Honeycomb Grill, Winder Farms, Amano Artisan Chocolate, Creamies, and U.S. Foods. The event is free to the public.

For more information on the annual Solitude Mountain Resort Solitude Chocolate Lovers Festival, contact Solitude Communications Manager Sherri Harkin at s.harkin@solitudemountain.com801-536-5784 or visit solitudemountain.com.

Park City Restaurants Celebrate St. Patrick’s Day

The town’s famed bars and restaurants are celebrating St. Patrick’s Day with a host of Irish-themed specials Saturday, March 17.

“No need for the luck of the Irish here, whether you celebrate at home or head to the restaurants and bars downtown, you’re going to have a blast no matter which establishment you choose this St. Patrick’s Day,” PCARA executive director Ginger Ries said.

Deer Valley Grocery~Café

The café is serving a delicious lamb stew and polenta, featuring tender Niman Ranch lamb, winter vegetables, rich red wine sauce and fresh herbs, served over white cheddar polenta with crispy shallots. Be sure to leave room: Irish soda bread, sugar cookies and chocolate stout cupcakes with Baileys Irish cream filling will also be available from the Deer Valley Bakery.

Empire Canyon Grill at Deer Valley Resort

Feast on a grilled Reuben sandwich with corned beef, caraway sauerkraut, caramelized onions, Swiss raclette and thousand island dressing on a house-made rye swirl bun at this ski lodge on Empire Mountain at Deer Valley Resort. Irish soda bread from the Deer Valley Bakery will also be on offer.

Fireside Dining at Deer Valley Resort

Enjoy Irish whiskey fondue and sticky toffee pudding, served with date and ginger cake and brandy toffee sauce, at this popular dinner destination at Empire Lodge at Deer Valley.


This Irish pub on Historic Main Street making a weekend of St. Patrick’s Day. The celebrations kick off with karaoke Friday night, plus a day-long party Saturday: bagpipes perform Saturday afternoon, followed by a performance from Ryan Walsh in the evening, and a DJ set from Anthony Moto until the end of the night. Commemorate Flanagan’s biggest event of the year in the photo booth with fun costumes, plus swag and prizes through the night and special awards for the best Irish kilt in male and female categories. For dinner, enjoy Flanagan’s top-notch pub fare, plus two specials: grass-fed New York peppercorn steak with grilled onions, house-made peppercorn sauce, mashers and veggies; and Flanagan’s famous slow-roasted prime rib, encrusted with roasted garlic, mashed potatoes and fresh vegetables, and served with horseradish sauce and house-made au jus.

Red Rock Brewing

This buzzy brewhouse at Red Rock Junction will be serving beer specials, plus a corned beef and bangers-and-mash special, alongside Red Rock’s award-winning brews and a menu that boasts delicious classic pub fare and much more.

Red Rock is also co-hosting a St. Patrick’s Day Parade after-party in Salt Lake City. Dress in your best green and join Red Rock and Mountain West Hard Cider from 11 a.m. to 6 p.m. for live music and 17 vendors serving food, games, cider, beer and whiskey. Admission is free, and the Tullamore Dew “Party Trolley” will be picking up guests at the end of the parade and offering rides back to the party’s gates.

Royal Street Café at Deer Valley Resort

The restaurant with one of the best decks in town will be serving a pair of specials for St. Patrick’s Day: a corned beef sandwich with Niman Ranch corned beef, braised apples, cabbage and Jarlsberg cheese on a rye swirl bun; and Irish whiskey semifreddo, made from layers of dark chocolate and whiskey mousse and milk chocolate Irish cream mousse in a shortbread crust.

Seafood Buffet at Deer Valley Resort

Two special desserts will be on offer: Irish whiskey and espresso mousse, and Irish cream and milk chocolate mousse, each served in a glass.

Silver Lake Restaurant at Deer Valley Resort

This lodge at mid-mountain will be serving a hearty shepherd’s pie featuring braised Niman Ranch lamb, pearl onions and green beans, topped with Yukon gold mashed potatoes. Irish soda bread from the Deer Valley Bakery will also be on offer.

Snow Park Restaurant at Deer Valley Resort

The ski lodge at the base of Deer Valley Resort is serving hearty lamb and spring vegetable stew, plus Irish soda bread and sugar cookies from Deer Valley bakery.

Squatters and Wasatch Brew Pub

Wasatch Brew Pub will be tapping a firkin of traditional Irish Stout at the strike of noon this St. Patrick’s Day. Enjoy a brew with elevated bitterness and a crisp, clean body and a touch of roasted malt and bitter cocoa. Both Squatters and Wasatch will also be serving traditional corned beef and cabbage in addition to their locals-favorite menu and beer selection.

For more information about the PCARA and its member restaurants’ St. Patrick’s Day specials, contact Christa Graff, of Graff Public Relations, at christa@graffpr.com or 435-640-7921.

Texas de Brazil Gets Ready to Welcome Spring

Texas de Brazil will feature Brazilian Limeaide for a limited time at $3 per glass and $12 per pitcher, from March 19th through April 15th. This tangy sipper, available in multiple flavors, is a refreshing accompaniment to any of Texas de Brazil’s churrasco grilled meats or dishes in their vibrant 50-60 item salad area.


On Easter Sunday, April 1st, Texas de Brazil locations nationwide will open early at 11 a.m., serving its full rodizio-style dinner menu all day (regular dinner pricing) plus specialty brunch items including scrambled eggs, bacon, muffins, croissants, and Danish pastries available through 3 p.m.

Saffron Valley Tour of India Event

You’re invited to our first ever Saffron Valley + Salt Lake Magazine joint event: A Culinary Tour of India with Wine Pairings.  Proceeds of this event will benefit The Saffron Kitchen, Culinary School & Studio.

Like an old fashioned train journey through India, Lavanya from Saffron Valley will navigate you through each and every region and course telling you about the flavors, the culture and the background behind each dish.

You’ll enjoy a 7 course dinner with 5 wines that take you through the unique food quarters of India – from north, south, east and west.  We’ll have our wine expert joining us to showcase wines that pair exquisitely with each course.

Tickets are $125 / person and include 7 courses + 5 wine pairings (options for those not drinking are available).

In addition to dinner guests will be treated to henna tattoos and swag bags including a copy of the Saffron Valley Journal and a Saffron Valley spice sampler.

Net proceeds will benefit the our upcoming Saffron Kitchen, Culinary School & Studio which will be a non-profit space dedicated to helping underserved young adults develop commercial cooking skills to take them into the professional culinary world.

THIS IS AN RSVP / TICKETED EVENT ONLY.  You must pay in advance to reserve your spot. We sadly will NOT be able to accomodate walk-ins.  Due to the consumption of alcohol this is a 21+ event and you will be asked to present tickets and ID at the door. Register here.


 With the anticipation of spring in the air and the beginning of Daylight Savings Time, Oasis Cafe’s Chef de Cuisine Efren Benitez, has created fresh specials for March. Priced at just $30 and changing weekly to take opportunity of the freshest ingredients, the nightly three course dinner special includes a nourishing choice of soup or salad and changing entree and dessert options. Reservations can be made by calling 801-322-0404 or visiting www.OasisCafeSLC.com.

Oasis Cafe’s March 3-Course $30 Specials come with a starter course of soup or salad and change weekly:

March 5 – 11: Chicken Breast Stuffed with Mozzarella Cheese with artichoke hearts, sundried tomatoes and basil with a smoked sweet potato salad of corn, shallots, spinach, baby heirloom tomatoes and yellow bell pepper puree with chocolate roulade and strawberry ice cream for dessert.

March 12 – March 18: Blackened Swordfish with mango salsa, grilled zucchini, onion, potatoes, asparagus, red and green bell peppers and white corn sauce. Honey roasted pear with Mascarpone pistachio cream for dessert.

March 19 – March 25: Soy Sauce Infused Halibut with herb mixed orzo pasta, tomato fennel sauce; fennel, asparagus, roasted tomatoes and soy sauce reduction. Apple cake for dessert.

March 26 – April 1: Pan Roasted Scallops with roasted wild mushroom risotto, truffle oil, garnished with mixed herbs of celery leaves, parsley, chives, tarragon. Final course is Efren’s famous bread pudding.

Soy Scallops. Photo courtesy Oasis Cafe


Martinis and Oysters were meant to be together like star-crossed lovers. On Wednesday March 14 from 5 – 7 p.m., Under Current Bar will host a casual social event featuring Big Gin. Their founder and distiller Ben Capdevielle will entertain guests with the story of Big Gin and Captive Spirits Distilling. The public is welcome, there is no cover charge and all menu items may be ordered a la carte.

Martini selections by Managing Partner Amy Eldredge will feature Big Gin’s catalogue of London Dry, Bourbon Barred Aged and Peated Gin, paired with a variety of oysters from the acclaimed kitchens of Current Fish & Oyster.

“We are very excited to be hosting Big Gin here at Under Current. Our mission from day one has always been to carry unique and interesting products here at the bar, and we especially love supporting small, family-owned, local distilleries,” says Eldredge. “This is a beautiful series of gin, and you really can’t beat the classic pairing of oysters and martinis.”

Ben Capdevielle, owner and founder, began distilling gin as a hobby with his father, “Big Jim.” Jim learned how to distill from his father, Ted, and happily passed the tradition along to Ben. After ten years behind bars and in kitchens, Ben started making Big Gin, aptly named after his father, “Big Jim.” His company, Captive Spirits Distilling sold its first bottle of Big Gin in February 2011. https://www.captivespiritsdistilling.com/big-gin.


Stanza Italian Bistro & Wine Bar’s first whiskey dinner of 2018 combines the best from celebrated High West Distillery paired with Chef Jonathan LeBlanc’s five-course tasting menu of lauded beef from Snake River Farms on Thursday, March 15, 2018 at 6:30 p.m. Cost is just $85 per person (or $55 per person without whiskey pairings). Reservations are a must and can be made by calling 801-746-4441. Reservations may be made on www.stanzaslc.com, but a notation about the whiskey pairing dinner needs to be included.

The pairing of Chef LeBlanc’s menu of the Snake River Farms beef and High West whiskey cocktails include five courses: Kurobuta Pork Belly paired with the Rye Boulevardier; American Wagyu Skirt Steak with a Rye Sour, an intermezzo of Apricot Orange Blossom Sorbet; American Wagyu Teres Major with a Prairie Manhattan; and a final course of High West Double Rye Brownie Sundae paired with a Boyscout cocktail.

“We deliberately selected some of our favorite classic cocktails in order to showcase the whiskey better. We kept is simple, so the high quality of the High West whiskeys really shines through and you get a truer pairing.” says Hillary Merrill, general manager. “I love American whiskey and its versatility in cocktails with the various nuanced flavors that pair so well with Chef LeBlanc’s food.”

Stanza is located at 454 East, 300 South in Salt Lake. Reservations can be made by calling 801-746-4441, info@stanzaslc.com or by visiting www.stanzaslc.com.

$85 Five-Course Wine Dinner includes:

Kurobuta Pork Belly: jalapeño-corn maque choux, parsnip puree, pepper jelly

Paired with Rye Boulevardier: Double Rye, sweet vermouth, capelletti

American Wagyu Skirt Steak: Rendezvous Rye chipotle chimichurri, cilantro-pesto whipped potatoes, vegetable pearls

Paired with Rye Sour: Rendezvous Rye, lemon, honey, bitters lab habañero

Apricot Orange Blossom Sorbet

American Wagyu Teres Major: American Prairie glazed pearl onions, smoked cannellini beans, roasted red pepper preserve

Paired with a Prairie Manhattan: American Prairie, Ransom vermouth, Angostura

High West Double Rye Brownie Sundae

Paired with a Boyscout: Campfire, Chocolate bitters, simple, orange


Bringing back one old favorite and introducing two new offerings, Current Fish & Oyster’s executive chef Alan Brines has created some $12 lunch specials to complement the weekday mid-day menu. A guest favorite, Current’s Chicken & Waffle with white cheddar-green onion waffle, jalapeño and maple syrup joins two new dishes: Cauliflower Sandwich, with arugula, white bean purée and green romesco; and the Roasted Pork Sandwich with slow roasted pork, lemon aioli and arugula, both of which come with house-cut fries or salad.

“We wanted to do something special and new for our lunch patrons,” said Andrew Cliburn, general manager. “These $12 specials make dining regularly easy on the pocketbook while offering a wider arrange of choices for our frequent diners and new ones alike.”

Always with a highlight on freshness and high-quality ingredients, the cuisine is straightforward with a spotlight on healthy choices and sustainability. The lunch menu, served Monday through Friday from 11 a.m. – 4 p.m. each week, entices with the best of East and West Coast oysters, along with the best chowder in town, crab cakes, grilled calamari and chef’s addictive smoked clam dip with house-cut chips.

Salad offering include the hearty seafood cobb; healthy grain salad with heirloom grains, legumes, root vegetables and curly kale; Current’s grilled chicken salad with golden raisins, candied pecans and Beehive cheese; or Caesar and house salad courses.

Lunch specialties include guest favorites of Current fish tacos, delectable fish & chips, poached tuna melt, grilled chicken sandwich, the “un-common” burger or a grilled fish sandwich with the freshest catch of the day. The seafood bar boasts shrimp cocktail, two-minute ceviche, green lip mussels, grilled oysters and the best East and West Coast selections available daily.

Patrons can pair their lunch selections with Day Drinks of the Brown Derby, made with honey, grapefruit and bourbon; or The Kid with herbs, lemon and gin; or the Antoinette with vodka, Elderflower, grapefruit, lime, rhubarb bitters and sparkling wine.

As always, Current boasts a beverage program that is purposeful in its overall direction, the entire menu has an innovative, flexible and changing focus, based on seasonality, new finds and education. Inspired and nuanced, the menu includes white and red wines on tap and a nice array of white, bubbly and reds by the bottle and by the glass. A signature cocktail menu with a nautical slant, distinctive craft beer and cider offerings round out the beverage menu. Sherry is offered – not your grandmother’s cooking wine. These are the real deals, extraordinary, with endless flavors in each glass.


Café Niche’s Chef Andy Morrison has been playfully at work in her kitchen coming up with some new taste delights. She is offering her new $30 dinner menu of three courses nightly for dinner Monday through Saturday from 4 p.m. with offerings changing weekly. Cost per person is $30 and does not include beverages, tax or gratuity. Wine pairings will be offered tableside by the knowledgeable staff. Café Niche is closed for dinner on Sunday evenings.

Chef Morrison’s March dinners start with a choice of daily soup or Niche salad and end with dessert choices of Affogato — espresso, daily gelato and a house made cookie; or her sumptuous house made sorbet.

Weekly entrée selections for March 2018 include: vegan nachos, lamb burger, lemon saffron chicken and a hearty chicken pot pie. Reservations are recommended and can be made by calling 801-433-3380 or by visiting www.caffeniche.com.

Café Niche’s March 2018 3-course menus:

March 5: Vegan Nachos: butternut cashew sauce, multigrain tortilla chips, black beans, jalapeños, roasted peppers, pico de gallo, cilantro and green onion. Diners have the option to add blackened salmon.

March 12Lamburger: lamb and beef patty, mustard aioli, caramelized onions, mushrooms, Teleme cheese and sumac; rolled into lavosh cracker bread

March 19Lemon Saffron Chicken: lemon saffron chicken breast, arugula, tomatoes, campanelle pasta, Feta cheese, lemon oregano vinaigrette

March 26: Chicken & Sausage Pot Pie: chicken, sausage, mushrooms, peas, herbs, promontory cheddar, nutmeg spiced pie crust, side salad


Park City “Dine About” Happening Now

WHAT:           The Park City Area Restaurant Association (PCARA) welcomes foodies to its fifth annual “Dine About” this fall. The two-week restaurant event features savory two-course lunches and three-course dinners at more than two dozen area dining establishments, all at an incredible value.

PCARA partnered with Stay Park City to offer exclusive lodging packages for guests during Dine About. Thanks to their unique local perspective, Stay Park City provides hand-picked accommodations situated in the heart of historic Park City, tucked in surrounding neighborhoods, and nestled in the mountains at the guaranteed lowest prices. Dine About lodging offers can be booked here.

WHERE:         Foodies can enjoy Dine About at more than 30 participating restaurants:

Baja Cantina

Bistro 412

Brass Tag

Butcher’s Chop House

Café Terigo

Cena Ristorante


Deer Valley Grocery~Café

Escala Provisions Company Restaurant & Bar



Grub Steak Restaurant


Lespri Prime Steak Sushi

Park City Marriott – DEN

Park City Marriott – Timbers

Powder at Waldorf Astoria

Purple Sage

Red Rock Junction

Red Tail Grill

Riverhorse on Main

Riverhorse Provisions


Silver Star Café


Sushi Blue

Trio Café Park City


Twisted Fern

Wasatch Brew Pub

Versante Hearth & Bar

Visit parkcityrestaurants.com for full menus.

WHEN:           Sunday, October 1 – Sunday, October 15

PRICE:            Two-Course Lunch: $10 and $15 per person

Three-Course Dinner: $20 or $40 per person

Eat Local Week 9/9-9/16

From September 9th through 16th Eat Local Week Utah, a community-wide celebration of the harvest and those who labor to produce it, is scheduled. Eat Local Week promotes local agriculture and the preservation of Utah’s agricultural heritage, and brings people together around the food they eat. Through a series of activities and events around the state, Eat Local Week seeks to educate people about resources for eating locally, and increase awareness about food production, transportation and access to healthy food for all Utahns.

This year, Eat Local Week has expanded to include opportunities across the state. For example, over 10 restaurants in Moab are offering menu items with at least three local items. A documentary film, Food Chains, which tells the story of farm labor in the United States and advocated for the dignified life for farm workers and creating a more humane, transparent food system, will be screened in English and Spanish in Salt Lake. In Kaysville, farm-to-table dinners provide a unique option to experience food at the height of the harvest season.

The Liberty Park Farmers Market will launch their Double Up Food Bucks, a three-year old nutrition incentive program that helps low-income families take home affordable fresh fruits and vegetables grown by local farmers, joining the Downtown Farmers Market and farm stands across the state who have participated for three years. Both the Downtown Farmers Market and Liberty Park Farmers Market will feature events and promotions surrounding local food. Events are listed below and at:



“Eat Local Week” is my favorite week of the year, because it really does challenge us to learn more about where our food comes from, and how much we grow and produce right here in our own state,” says Alison Einerson, Downtown Farmers Market manager.  “From local meats to produce to dairy and cheeses, you can find virtually everything you want to eat made right here in Utah. Food is truly a resource that binds us all, and connects our state rural and urban communities.”

A cornerstone of Eat Local Week is the “Eat Local Challenge,” which challenges people to eat and drink food that is grown or produced within a 250 mile radius of their home for one week. Now in its 10th year, the Eat Local Challenge is an opportunity for Utahns to garner a closer connection to food sources. eatlocalweek.org contains several resources to where to shop for local food, as well as recipe ideas.

Utahns are encouraged to craft the challenge level of their choice: a strict option—no coffee, no chocolate, no olive oil, is one example. Alternatively, participants can choose specific food groups that are easy to obtain locally (produce, meats, dairy) and stay truly local to them for a week. Spice Kitchen will offer locally sourced pre-made meals during Eat Local Week. Spice Kitchen Incubator is a project of the International Rescue Committee IRC) in partnership with Salt Lake County.

The goal of the challenge is to engage people to discover how much food we grow and produce in our region, and to show how changing small daily habits can have a profound effect on our health, our economy, and our diet. The Eat Local Challenge is a unique opportunity to learn more about local food and to foster creativity around what and how we feed ourselves, at the height of the harvest season.

Eat Local Week events include the following:

Saturday, September 9th

Taste of the Market & Perfectly Wild Produce Contest

Downtown Farmers Market, 8 am-2 pm

Saturday, September 9th

Wasatch Community Gardens Annual Tomato Sandwich Party

Grateful Tomato Garden, 11 am-2 pm

Saturday, September 9th

Taste of Harmons Rooftop Party

Harmons City Creek, 6-10 pm

Monday, September 11th

Free “Food Chains” Film Screening. Proceeds benefit Comunidades Unidas.

Pre-Party at 6 pm (Pago), Screening at 7 pm (Tower Theater)

Tuesday, September 12th

Quickle (Quick Pickle) at the Tuesday Farmers Market

Pioneer Park, 4 pm

Tuesday, September 12th

Starting and Maintaining a Community Supported Agriculture (CSA) Enterprise

Youth Garden Project, Moab, 1-5 pm

Wednesday, September 13th

Free “Food Chains” Film Screening in Spanish, followed by panel discussion with Jorge Fierro of Rico Brand

Sorenson Unity Center, 855 W California Ave, 7-9 pm

Wednesday, September 13th

Taste of the Sugar House Farmers Market

Fairmont Park, 5 pm

Thursday, September 14th

Farm to Table Dinner

USU Botanical Center, Kaysville, 6-7 pm

Friday, September 15th

Taste of the Liberty Park Farmers Market

Liberty Park, 4 pm

Saturday, September 16th

Fermentation Festival at the Downtown Farmers Market sponsored by Catalyst Magazine

Pioneer Park, 9 am-1pm

2017 Downtown Dine O’Round

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The 2017 edition of the Downtown Dine O’Round kicks off September 15th and runs through October 1st. During the Dine O’Round, over 45 downtown restaurants offer various dining specials. Participating restaurants will offer either a $5 or $10 fixed price lunch, and $15, $25, and $35 three-course dinners.

The Dine O’Round is an excellent way to try out some restaurants that perhaps aren’t in your normal rotation. New additions this year include HSL, Rib and Chop House, Fat Jack’s, and White Horse. I’m particularly interested in what White Horse’s $10 lunch will include, as I’ve been meaning to try that place.

You can find more information, check out some menus from last year, and make reservations at the Dine O’Round website.


Stanza Italian Bistro & Wine Bar welcomes William Davis with Wilson Daniels Wines as he presents his portfolio of paired wines with Chef Jonathan LeBlanc’s five-course tasting menu on Wednesday, Sept. 13, 2017 at 6:30 p.m. Cost is just $100 per person (or $60 per person without wine pairings). Reservations are a must and can be made by calling 801-746-4441. Reservations may be made on www.stanzaslc.com but a notation about the wine dinner needs to be included.

The pairing of Wilson Daniels wines and Stanza’s menu include: Bisol ‘Crede’ Prosecco upon arrival; Course One of Garnet Yam Gnocchi with Castello DI Volpaia Chianti Classico riserva DOCG; Course Two of Brazino paired with Arnaldo‐Caprai Montefalco Rosso DOC; a palate cleanser course of Pink Grapefruit Sorbet; Course Four of Maiale Da Latte (braised pork belly) with Tenuta Sette Cieli ‘Indaco’: and  a final course of Forelle Pear with Bisol ‘Crede’ Prosecco cocktail.

“Wilson Daniels carries some amazing Italian wines. I’m pairing a special tasting menu based on what’s coming off the farms,” says Executive Chef Jonathan LeBlanc. “I’m loving the flavor combinations and look forward to sharing them with our guests.”

Founded in 1978, Wilson Daniels is a fully integrated, family-owned marketing and sales company representing a highly selective portfolio of the world’s most distinctive wines and spirits. Wilson Daniels continues to pursue and elevate the standards of excellence set by founders Win Wilson and Jack Daniels through developing long-term, strategic partnerships with luxury producers that possess profound respect for terroir, and are benchmarks in their region.

Stanza is located at 454 East, 300 South in Salt Lake. Reservations can be made by calling 801-746-4441, info@stanzaslc.com or by visiting www.stanzaslc.com.


7th Annual Tastemakers at The Gateway

Tastemakers is back for its 7th year, this time at The Gateway in SLC on June 8th and 9th from 5pm to 10pm. This is one of my favorite food events of the year in SLC–food purveyors from across the spectrum (restaurants, chocolatiers, cheese makers) are all in attendance, giving out tastes of their signature dishes.

The VIP pavilion will feature additional food producers as well as plenty of alcohol providers. In addition to wine and craft beers, there will be five signature Tastemakers cocktails available at the event.

Hop-on-hop-off busses will also circulate through the city, dropping ticket holders at various participating restaurants in Salt Lake.

The general pass is $30 per person and gives guests access to the venue and tastings from all participating restaurants. Alcohol is not included, but can be purchased on site. The VIP pass is $85 per person and includes access to the VIP pavilion, exclusive VIP tastings and a five-drink passes. Tickets are now on sale at tastemakersutah.com.

Guests receive a Tastemakers Passport, to be stamped after each sampling. The Passports are valid for both nights of the event and are later redeemable for exclusive discounts and coupons at participating restaurants throughout the summer. Instructions and a stroll area map will be available online and on the Tastemakers mobile site.

A portion of all proceeds will benefit Head Start Utah, a program that promotes school readiness for young children from low-income families.

In addition to The Gateway, Tastemakers is also sponsored by Nicholas & Co., Bulleit Bourbon, Don Julio, Spark Solutions Group, Wasatch Brewery, Ketel One Vodka, Squatters Craft Beers, Presto Print, Southern Wine & Spirits and Kostizi.

Participants include:
































350 MAIN











Sunday Gospel Brunch at The Gateway

Taking another big step toward establishing itself as a social, community-oriented downtown hotspot, The Gateway is kicking off a Gospel Brunch starting Sunday, April 9. The Gateway’s Gospel Brunch, held at the Grand Hall every other Sunday from 10 a.m. to 1 p.m., will feature a Bloody Mary bar by Tito’s Handmade Vodka and music by the Debra Bonner Unity Gospel Choir, a performance group that tours the country. Local favorite Cubby’s Chicago Beef will offer their new unique spicy-beef-and-garden-fresh breakfast items, with beverages provided by 3 Cups Coffee. Future dates are April 23May 7 and 21, 2017.

Tickets are $19 each for brunch and an additional $6 for two drinks at the Bloody Mary bar, with additional drink tickets at $3 each. Proceeds will benefit Downtown SLC Presents, a local non-profit dedicated to promoting cultural and artistic experiences in downtown Salt Lake City. http://bit.ly/gospelbrunchgateway.

“Salt Lake City has a really cool food scene, so we wanted to do something different, with a lot more soul,” says Edie Trott, marketing manager at The Gateway. “We wanted to fill up Sundays with as much life as we could, so getting a gospel brunch together felt like a great way to kick it off.”

In addition to the brunch, The Gateway will also be hosting a series of free events starting in May, including yoga on Sundays, a concert series on Thursdays and a family movie night on Fridays. The Gospel Brunch marks another step in The Gateway’s ongoing initiatives to both revitalize itself and establish itself as cultural hub.

“We’re seeing so much momentum around The Gateway right now,” says Jason Mathis, executive director at Downtown Alliance. “As they continue their re-brand, they’re adding a lot more to their programming, and we’re excited to see what the summer holds for them. The gospel brunch is something we’ve been excited about for a while, and a big step for downtown Salt Lake City.”

Unity Gospel Choir

Easter Specials

Spring has sprung, and we just got two inches of snow last night, so that means one thing: it’s time for Easter. And along with Easter comes easter dining specials. See below.

Café Niche

Café Niche on 300 South is offering some mouthwatering Easter brunch dishes from Chef Andy Morrison’s kitchen on Sunday, April 16 from 8 a.m. until 3 p.m. Specials include an entrée selection of Crab and Avocado Strata: a savory baked egg and bread custard with roasted cherry tomatoes and arugula for $15. Carrot Cake Cheesecake with house made ginger syrup and candied walnuts join other dessert selections for just $8.

Chef Morrison’s focus is on offering farm fresh dishes with amazing flavor. Selections are offered la carte from her brunch menu of traditional breakfast dishes, small plates, fresh salads, hearty sandwiches and desserts. Highlights include a hearty Biscuits and Gravy with house made cheddar jalapeño biscuits, sausage gravy and two local free range eggs any style ($10); the Wild Mushroom Scramble with sautéed mushrooms, garlic, eggs, arugula, lemon vinaigrette, balsamic reduction and pecorino cheese ($12); or the Niche Breakfast with bacon or sausage, toast, two fresh eggs, and two of the following: hash browns, sautéed spinach, half avocado, sliced tomatoes or fresh fruit.

Starting at 11:30 a.m., Niche starts mixing mimosas and Bloody Marys. More adventurous diners can choose Adrian’s roulette cocktail. Guests choose a spirit and whether they would like something refreshing or spirit driven and are pleasantly surprised with new taste treats.

Caffe Niche is located on the corner of 779 East and 300 South / 801-433-3380 http://www.caffeniche.com / Facebook: CaffeNicheSLC

Current Fish & Oyster

Current Fish & Oyster welcomes the onset of spring and Easter. Current is extending brunch hours on Easter Sunday April 16, from 9 a.m. until 5 p.m. and will be closed for dinner that evening. Current’s bright and urban patio boasts the blooms of the season and will be seated for Easter dining, weather permitting.

Special Easter brunch offerings from Current’s kitchen include: ham and Zursun bean cassoulet with farm-fresh local egg; light and delicious spring vegetable hash; local trout and spring vegetable niçoise; or a chopped lobster salad with fresh spring greens and a lemon tarragon vinaigrette.

Brunch highlights include “for the table” offerings of East and West Coast oysters, shrimp cocktail, house lox and ricotta doughnuts. Diners can enjoy traditional or crab benedict, a delicate seafood cobb salad or hearty shrimp and grits, along with omelets, buttermilk fried chicken, French toast or pancakes or the Un-Common burger, one of the best in town.

The $6 Mimosa bar is available at 11:30 a.m. featuring fresh squeezed juices of orange, white peach, strawberry and pear. These join brunch cocktail selections of an oyster shooter, Bloody Mary, Irish Coffee or a refreshing Current Radler with Sierra Nevada hefeweizen, ginger liqueur and grapefruit juice.

Reservations are required and can be made by calling 801-326-FISH (3474) or visiting www.CurrentFishandOyster.com.


Bambara welcomes guests to their Easter brunch on Sunday, April 16. Special holiday offerings include a one-of-a-kind oyster bar, hearty carving station, made-to-order omelet station, and a wide variety of decadent pastries and desserts.

Brunch will be available 10:00 a.m.—3:00 p.m. with a special Easter evening offered 5:30 p.m.—8:00 p.m. Bambara’s historic bar, The Vault, will be open 11:00 a.m.—8:00 p.m. with a unique selection of specialty cocktails. Reservations are highly recommended.

The brunch menu, including coffee, juice and soda options, costs $54 for adults, $44 for seniors ages 65 and older, and $14 for children 12 and under.

“A meal on Easter Sunday is such an important tradition for family and friends,” said executive chef Nathan Powers. “We enjoy relieving our guests of the pressure of hosting at home and welcome them to come celebrate with us instead.”

For more information about Bambara or the Easter brunch celebration, contact Christa Graff, of Graff Public Relations, LLC, at 435-640-7921 or christa@graffpr.com.

Oasis Café

Oasis Cafe on 500 East will serve an Easter brunch buffet on Sunday, April 16 from 9 a.m. – 3:30 p.m. and will be seating on their beautiful courtyard patio, an urban oasis, weather permitting. The buffet will include the popular prime rib carving station and a chocolate fountain for dessert. Cost for Adults is $35 per person, children age 13 and under $18 and is free of charge for children under the age of 3.* Reservations are highly suggested and can be made by calling 801-322-0404 or visiting OasisCafeSLC.com.

Dinner will be served from 5 until 9 p.m. with the creative daily menu filled with local organic vegetables, sustainably ranched meats and freshest seafood, the buffet is a favorite with locals.

Oasis Cafe is located at 151 South 500 East in downtown Salt Lake City. Reservations can be made by calling 801-322-0404 or by visiting http://www.oasiscafeslc.com. Hours are Monday-Friday 7:00 -8:00 a.m. for coffee and pastries, then 8 a.m. – 9 p.m.. Friday and Saturday 8 a.m. – 10 p.m. and Sundays from 8 a.m. – 9 p.m.

Park City Dining

Buffet, 11:30 a.m. to 3 p.m.
$55 for adults, $25 for children ages 5-12
Enjoy the fresh, regionally inspired selections for a delicious Easter Sunday brunch.

Egg hunt and Easter Bunny, starting at 1 p.m.
Note: Taking place Saturday, April 15
Even the Easter Bunny can’t resist this raved-about destination for “Motor City Mexican.” Meet the Easter Bunny, fill your baskets with candy- and toy-filled eggs – and be sure to keep an eye out for golden eggs with special prizes. The event is BYOB, for “Bring Your Own Basket,” and while you’re there, be sure to check out Billy Blanco’s burgers, tacos, salads and much more.

Special menu items
The award-winning restaurants at Deer Valley Resort are serving a range of specials to celebrate Easter. At the Deer Valley Grocery~Café, enjoy scrambled egg toast with Cabot white cheddar, asparagus, baby heirloom tomato, chives, Niman Ranch ham and fresh arugula on toasted wild rice harvest bread. Royal Street Café is serving rosemary-rubbed lamb chops with mint chimichurri, roasted heirloom baby carrots and herbed fingerling potatoes. And the Snow Park, Silver Lake and Empire Canyon restaurants are serving hot cross buns, featuring spiced, enriched dough and dried fruits, crossed with cream cheese frosting.

Buffet, 10 a.m. to 2 p.m.
$32.75 for adults, $16.75 for children ages 12 and younger
Grub Steak is serving a delicious brunch replete with Easter favorites and Grub Steak classics. Enjoy selections like boneless leg of Utah lamb, slow-roasted angus beef, eggs Benedict, herb-baked cod, country link sausage, Applewood smoked bacon, roasted lemon chicken, pulled prime rib sliders, cheese blintzes, shrimp quiche, deviled eggs and grilled salmon filet. Cheeses, pastries, breads and fruits will also be on offer, plus a cereal buffet for children and Grub Steak’s famed salad bar and fruit bar.

Buffet, 10:45 a.m. to 2:30 p.m.
$35 for adults, $17.50 for children 12 and younger
The dining room at High West’s distillery will be open Sunday, serving its delicious weekend brunch. Reservations are recommended and can be made at OpenTable.com. Complimentary tours from 11 a.m. to 3 p.m. will also be on offer, and the tasting room and general store will be open from 11 a.m. to 5 p.m.

Buffet, 9 a.m. to 3 p.m.
$70 for adults, $40 for children 12 and younger
J&G Grill is serving a lavish buffet featuring char-grilled Wagyu tri-tip, Caprese eggs benedict, smoked salmon rillettes, pate, lavender-scented French toast with blueberries, golden beet and orange salad with arugula and fresh ricotta, sautéed baby squash and mushrooms, smoked cheddar potato gratin, house-made granola and fruit parfaits, petite pastry and dessert displays and more. Champagne, mimosas and St. Regis’ famous Bloody Mary will be on offer, and a children’s egg hunt will be held on the slopes from 10 a.m. to 1 p.m.

Buffet, 11 a.m. to 3 p.m.
$49 for adults, $24 for children ages 3-11
Everything from donuts to slow-roasted buffalo tenderloin is on offer at Powder’s delectable Easter brunch. Enjoy more than a dozen gourmet selections, including honey glazed ham, to egg frittata, French toast, smoked bacon, chicken sausage, charcuterie and cheese, a trio of salads, soups, a raw bar with shrimp, oysters and sashimi, fresh fish and vegetables, a bakery display with banana bread, pumpernickel, croissants and Pullman brioche, and a selection of desserts from the pastry shop.

Buffet, 10:30 a.m. to 4 p.m.
$65 for adults, $35 for children ages 12 and younger
This raved-about restaurant is serving a sumptuous brunch with classics like eggs Benedict, a lamb carving station, housemade meats, omelets made to order, seafood, signature desserts and a special kids buffet. A special Easter Dinner will also be served from 6 to 9 p.m.

These two locals’ favorites won’t be serving Easter specials, but “hop on over” for their raved-about brunch fare plus their $2 Midday Marys, Mimosas and Eye Openers.

Buffet, 11 a.m. to 3 p.m.
$25.95 for adults, $12.95 for children ages 2-12
This Kamas staple is serving a range of Easter classics, from eggs any style, buttermilk biscuits, maple sausage links and Applewood bacon, to a carvery with house-smoked Black Forest ham and aged prime rib. Rock shrimp, peeky toe crab cakes, smoked Shetland salmon, a range of breads and fruits and yogurt and granola will also be on offer, plus red velvet cake, carrot cake and cookies for dessert.


Sticky toffee waffle, spinach and feta tart, warm asparagus toast, deviled eggs. Sounds like a menu I could get into. Reservations made via OpenTable or by calling (435) 615-7700.


Oasis Patio with Diners
Courtesy Oasis Cafe


March Flight & Bite at Stanza

Stanza Flight and Bite March 2017
Photo courtesy Stanza

Stanza Italian Bistro & Wine Bar continues its “Flight & Bite” Wine Wednesdays weekly in Stanza’s lounge into March. This month Wine educator and sommelier Jimmy Santangelo is offering two flights; one of rosés for $15, and one featuring “big reds” for $16. Both include creative and well-paired bites from Stanza’s kitchen.

Santangelo hand selects wines and educates diners about the nuances of each. “Now that the days are longer, it’s a better excuse to stay downtown after work and join me in the bar as we explore some new wine regions and varietals,” says Santangelo. “While we bring in most of these selections by special order and we’ll sell them in flights in the restaurant during the entire month.”

Jimmy’s focus in March revolves around rosé and big red selections. Each includes two 2-1/2 oz. splashes of wine and two “bites” of Stanza’s Italian Bistro cuisine. Space is limited and reservations are highly recommended. These selections are served during regular business hours each Wednesday.

Stanza is located at 454 East, 300 South in Salt Lake. Reservations can be made by calling 801-746-4441info@stanzaslc.com or by visiting www.stanzaslc.com.

March 2017 Flight & Bite Options:

#1 Rose Flight & Bite – $15

  • Borgo Molino Millesimato Brut Prosecco Valdobbiadene, IT 2015*
  • Palmina Arneis, Santa Ynez Valley 2015*
  • shaved spring root vegetable with dried cherry vinaigrette
  • Chilled calamari endive salad with grapefruit vinaigrette

#2 Big Red Flight & Bite – $15

  • N2 Winery Langhe Rosso, Piedmont 2012
  • Orin Swift ‘Locations’ Italy -2
  • Homemade garganelli with porcini mushroom sauce
  • Homemade bolognese stuffed ravioli finished with pomodoro sauce

Dessert Options:

  • Cannoli alla Ricotta – Two Cannoli alla Ricottas $800
  • Pair with either Cocchi Americano $700 or Meleto Vin Santo $1200

2017 NHMU Food Lecture Series

photo Andrew Zimmern

The Natural History Museum of Utah is hosting a lecture series about food. As the population continues to increase, issues such as how we provide enough safe, nutritious food to feed the world’s inhabitants is an ever-pressing question that needs to be addressed. The museum has invited four prominent food lecturers to present about current challenges regarding the production and distribution of food. Two of the lectures have passed, however, two remain.

The next lecture, held at the Salt Lake City public library on March 23rd, will be presented by Diana Cox-Foster, a research entomologist and pollinating insects research facility located in Logan, Utah. Ms. Cox-Foster’s lecture will discuss the importance of bees to pollination, and thus, food production, and will discuss the continuing devastating rate of bee hive deaths in the past several years. Registration for this event is closed, however, standby seats may be available. Get more information here.

The final lecture will be held on April 11, 2017, with special guest Andrew Zimmern. Mr. Zimmern is an accomplished chef and three-time James Beard award winner who has made a noteworthy reputation as the guy that eats all sorts of nasty stuff on his Travel Channel show Bizarre Foods. Zimmern’s lecture topics will touch on the ways we live our lives through food, and how me might understand and make better choices for our future. Tickets are $12, or $6 with U of U I.D. More info on Zimmern’s lecture at Kingsbury Hall (and link to buy tickets) here.