Hoof & Vine is offering a dinner for two for $100, which includes a starter to share, salad course, a steak flight featuring a 44 Farms bavette, C.A.B. tenderloin, and Piedmontese top sirloin. Dessert is a chocolate caramel tart. Optional wine pairing is $50 per guest. Give them a call at (801) 569-4645 or online at hoofandvine.com
Tin Angel is offering a four course dinner, with one of the courses served in the dark. This special menu will run 2/14-2/16 and is $50 per person and $25 for a four-course specialty wine and cocktail pairing.
Pago is offering an $85 per person tasting menu, with an optional $40 wine pairing. Tax and gratuity not included. See menu below.
The FIS World Championship series is the largest snow-sports related event to happen in Utah since the 2002 Winter Olympics. The series runs from 2/1 through 2/10, and during this time several Park City restaurants are offering specials and other accommodations.
EBS LOUNGE AT DEER VALLEY RESORT
Edgar’s Beer and Spirits Lounge at Deer Valley Resort will be celebrating the World Championships with extended hours and live music Feb. 6-9. Enjoy delicious appetizers with draft and bottled beers, fine wines and cocktails from 2:30 – 10 p.m. Live music will be performed by Mike Rogers from 2:30 – 6 p.m. and Morgan and McCune from 6 – 10 p.m.
“Ok, I’m going to go curl up in a corner and die,” I said to my wife. We had just consumed the equivalent of a VW Beetle, but in cookies. And that was just the cookie from Goodly. We had two more to go. And we did it all for you, dear reader. You see, there’s been a surge of late-night cookie delivery businesses in Salt Lake City. Yes, you read that right: you can now order cookies without even leaving your couch, and they will be delivered to your door within an hour, piping hot and ready for you to drown your sorrows in a warm pile of butter, sugar, and chocolate.
Super Bowl Sunday doesn’t have to be exclusively fueled by delivery pizza or chicken wings. Restaurants and shops in Salt Lake and Park City are offering a wide variety of meals and snacks for the big game this Sunday.
Salt Lake City
Caputo’s Market is offering a wide variety of cheeseboards, charcuterie, and other dining options. To get more ideas, swing by their shop or call and chat with their catering specialists. Caputos.com
Dog Haus Dogs is offering a special of 20 sliders for $30. Pre-orders must be done today (Friday Feb. 2nd). Doghaus.com
Beltex Meats is offering a wide selection of bratwursts and other sausages, all made in-house. Instagram post
Copper Common is offering several specials. Any pizza plus 10 wings for $20. Additionally, their sister restaurant in Holladay, Copper Kitchen, is offering a special of 36 wings with fries and mac & cheese for $48. You can order online and schedule pickup between 2-4pm this Sunday. Wing flavors include Thai Chili and Yuzu, Tamarind Barbeque, and Traditional Buffalo with house buttermilk dressing.
Park City and Deer Valley
This playful, modern cantina offering Mexican eats, burgers, wings and a full bar featuring Park City’s “best margarita” for 4 years running, voted on by Park City locals, is open daily. Watch the game from any seat in the house. For reservations and more information, call 435-575-0846
Salt Lake City continues to broaden its culinary chops, offering a wide variety of cuisines from around the globe. However, we still have a ways to go. Often we only have one or two restaurants offering a particular cuisine, and to use baseball parlance, I’d love to see us have a deeper bench. In no particular order, here’s my list of cuisines I would like to see in the city.
We desperately need a solid Cuban food restaurant. And I’m not just talking about the sandwich. We need a place that offers ceviche, plantains, yucca fries, empanadas, vaca frita, and roasted pork. In the meantime, if you’re looking for a solid Cuban sandwich, head over to Beltex Meats early on Saturday mornings to pick up one of their Cubans. They only make a small amount of these sandwiches on Saturdays, and always sell out. And it’s no wonder they are so popular, since the sandwich features their in-house smoked ham, roast mojo pork loin, house-brined pickles, Weber’s mustard, Swiss cheese, fennel marmalade, and Red Bicycle bread. It’s the best Cuban I’ve tasted anywhere.
Tucked away towards the back of a Kimball Junction shopping area, between the Best Buy and Jupiter Lanes bowling alley, you will find the newly-opened Hearth and Hill restaurant. This smartly-designed restaurant seeks to be a local-centric, community-focused restaurant. A place where you would be comfortable hanging with your friends, go on a first date, or hang out with your grandparents. A lot of time, attention, and money was spent on the interior of the restaurant, which I would call industrial-chic. Large-pane windows showcase the bright white kitchen—kind of a different take on the open kitchen concept—and I like it. Make sure you spend some time at the gorgeous bar, and enjoy a cocktail or mocktail as you pre-game dinner. During the warmer months, live music will be featured on their large patio.
Brooks Kirchheimer, proprietor of Hearth and Hill, has restaurants in his blood. As a child his very first Christmas present he recalls asking Santa for was a cash register, and he would routinely drive his sisters crazy asking them to “play restaurant” with him (his restaurant’s name was Sharky’s).
While many restaurant owners in Park City rent out their space and high-tail it to the Caribbean during the craziness of Sundance, many others drink an extra espresso or two and dive head first into the Sundance craziness.
Here’s a list of Park City and Salt Lake City restaurants that will be open, as well as applicable specials.
Of all of the dining experiences available to residents along the Wasatch Front, dining at The Yurt at Solitude is among the most unique and memorable experiences out there. Let me try to paint a picture for you: upon arrival at Solitude, find your way to the ski rental shop, where you’ll meet your guide and strap on some snowshoes to get ready for your hike up to The Yurt. “Did I dress warm enough?” you wonder quietly to yourself, and perhaps out loud to others. Once the sun goes down in the mountains, things cool off very quickly. Your guides will equip you with a headlamp, and off you go to begin your journey. If you’re not the “hiking type,” don’t worry—if you can walk around a park, you’ll be just fine. No man left behind. Unless you’re going to make me late for dinner. Then all bets are off. It’s a short half mile hike up to the yurt, which is a large tent with origins in Mongolia. Upon arrival, snowshoes are removed, and you enter the yurt, which seats up to 26 guests. A small staff of servers, including one who looks remarkably like Chris Pratt and has similar comedy chops, greets you and helps you find your seat, as well as the appropriate libations. The room is cozy and warm, with help from the cast iron wood-burning stove.
There is no electricity in the yurt. Propane lamps light the room, and everything is cooked on the wood-fired stove. It is cozy. Comfortable. Intimate. Chef Craig Gerome is the chef. I have been a fan of Gerome’s work since his time at the Annex in Sugarhouse (RIP). His balance of flavors is always on point, and his work with seafood is masterful.
Our menu consisted of:
Salad: chicory salad with whipped Bellwether Farms ricotta, pine nuts, tarragon, and Pecorino Toscano.
Soup: pacific Bay chowder, diver scallops, and sourdough.
Entreé: smoked beef short rib with potato fondant, charred carrots, and turnips.
Dessert: milk and honey panna cotta with huckleberries and white chocolate crunch.
For those looking to really make an impression–whether it be a first date, corporate dinner, anniversary, or just a special evening–a dinner at The Yurt at Solitude is an experience that won’t soon be forgotten.
“Memorable,” “unique,” and “adventurous” are words that could be used to describe this experience. But I think I’ll just stick with “delicious.”
The Yurt is available Wednesday through Sunday during the winter season. Guests 13 years of age and older are invited. Parties of 1 to 26 are welcome. A four-course dinner, snowshoe guide, tax, and corkage are included in the price, with wine and beer available for purchase.
Check out some of the dining options around SLC and Park City to ring in the new year.
Oasis Cafe will greet revelers this New Year’s Eve with a special four-course prix fixe menufrom 5 p.m. Chef de Cuisine Efren Benitez’s creative menu includes starter options of ahi tartare or soy-sauce-infused tofu. Second course options of heritage mixed green salad with smoked bacon and a silky shrimp bisque tempt diners, while entrée selections of lobster bucatini, pan-seared filet mignon, honey chipotle glazed chicken breast and curried wild mushroom couscous round out the meal.
Diners can cap off their New Year’s Eve meal with a choice of espresso chai cheesecake, poached saffron pear with ginger gelato or a delicate pineapple upside down cake. Cost is $50 not including suggested wine pairings, alcoholic beverages, tax or gratuity.
Brunch will be served on New Year’s Eve from 8 a.m. – 2:30 and lunch will be served prior to 5 p.m. Reservations are highly suggested and can be made by calling 801-322-0404 or visiting www.OasisCafeSLC.com. Oasis Cafe is located at 151 South 500 East in downtown Salt Lake City.
New Year’s Daybrunch at Oasis Cafe is also a favorite with locals. It’s loaded with traditional breakfast dishes, soups, salads and sandwiches. Brunch is ala carte and will be served from 9 a.m. to 2:30 p.m. with lunch served from 2:30 to 5 p.m. and dinner from 5 to 9 p.m.
Oasis Café will only be open from 8 a.m. until 3 p.m. Christmas Eve serving the regular brunch menu and then will be closed in the evening and on Christmas Day to allow their employees to enjoy the holidays with their families.
George (Formerly Finca)
Current Fish & Oyster
Chef Alan Brines and his culinary team are excited for Current Fish & Oyster’s New Year’s Eve celebration. His four-course menu is available from 4 until 10 p.m. on Dec. 31. Diners choose one selection from each course. First course options include a trio of oysters, crab cake, wagyu beef tartare or local burrata. Second course selections include an apple and barley salad, silky crab bisque, a house salad or Current’s famous clam chowder. For the main course, diners can choose from Current’s signature branzino, black cod, pan roasted sea scallops, Double R Ranch New York steak, Mary’s organic chicken or roasted cauliflower. Dessert options abound from pastry chef Amber Billingsley: orange semolina cake, chocolate torte or her famous gelato and sorbet selections. Wine selections by Mike Fayad will be presented tableside.
The cost per person for the four-course dinner is $75 and does not include beverages, tax and gratuity. “We are excited to ring in the New Year with our guests,” said General Manager Ryan Mickelson “This is a great opportunity to introduce some special menu offerings, guest favorites and some terrific wines that pair perfectly. We also want to thank everyone for a terrific year.”
Current Fish & Oyster will be open Christmas Eve for lunch from 11 a.m. until 4 p.m., and dinner from 4 until 8 p.m., serving the regular dinner menu plus some specials. Current will be closed on Christmas Day to allow their employees to enjoy the holidays with their families. Current will be open on New Year’s Day for dinner starting at 4 p.m.
Stanza Italian Bistro
Stanza Italian Bistro & Wine Bar’s celebrated chef Jonathan LeBlanc is proud to present a special four-course dinner on New Year’s Eve to be served from 5 until 10 p.m. The cost is $70 per person and does not include alcoholic beverages, tax or gratuity. Reservations are highly recommended and can be made by calling 801-746-4441, firstname.lastname@example.org or by visiting www.stanzaslc.com. Stanza is located at 454 East, 300 South in Salt Lake.
Stanza will be open for Christmas Eve lunch and dinner, closed on Christmas Day and open for dinner only on New Year’s Eve from 5 p.m. They will be closed on New Year’s Day to allow their employees to be with their families.
Stanza’s New Year’s Eve menu includes an amuse bouche of Alaskan halibut pâté. Starter selections include a silky Australian Lobster bisque, lump crab and heirloom tomato, veal and prosciutto polpette or winter burrata. Main course entrée and pasta selections include a dry-aged New York strip, red crab agnolotti, Snake River Farms porchetta, quail bucatini, or scallops.
Desserts by Salt Lake’s favorite pastry chef Amber Billingsley include a Meyer lemon panna elderflower panna cotta, pecan pie cannoli or raspberry semifreddo. General Manager Keith Foust’s knowledgeable service staff will guide diners through the best wine and craft cocktail pairings for each course.
Oak Wood Fire Kitchen
Café Niche on 300 South will be hosting a special four-course New Year’s Eve dinner celebration from 5 until 10 p.m. Chef Andy Morrison’s menu includes: a “first bite” of her famous sour cream and onion deviled egg; second course choices of cheesy cauliflower soup or roasted asparagus with lemon and local Romano; an intermezzo of seasonal granita; entrée selections of scallops and grits, pomegranate braised lamb shanks, pretzel-crusted chicken, horseradish flank steak or wild mushroom mac and cheese. For dessert, diners can choose between a chocolate peanut butter Bundt cake or Luxardo cherries jubilee cheesecake.
Cost per person is $55 and does not include beverages, tax or gratuity. Wine pairings will be offered tableside. Reservations are a must and can be made by calling 801-433-3380 or by visiting www.caffeniche.com.
Holiday Hours: Café Niche will open on Christmas Eve for brunch from 9 a.m. until 3 p.m. serving the regular menu and closed for dinner. They will be closed on Christmas Day all day to allow their employees to spend time with their families.
New Year’s Eve open for dinner only from 5 until 10 p.m. On New Year’s Day, Niche will be open for brunch from 9 a.m. until 3 p.m., closed for dinner, and will be open again for regular business on Wednesday, Jan. 2, 2018.
NewYear’s Eve is no exception when it comes to Table X’s commitment to serving sophisticated, modern cuisine with seasonal ingredients. Recently recognized by Salt Lake City Weekly for creating some of the city’s most innovative cuisine, the restaurant’s three chef-owners are collaborating on a special tasting menu to wow their guests’ culinary senses. The December 31 celebration features a seven-course tasting menu for $85/person (wine pairing – $35/person; non-alcoholic beverage pairing – $20/person). It will include Hudson Valley Foie Gras with blueberries preserved from the Table X Garden and Morgan Valley Lamb with sun chokes. The restaurant is now accepting reservations at www.tablexrestaurant.com or call 385.528.3712.
“We love helping our guests welcome the NewYear with our cutting-edge, artfully presented cuisine,” says Nick Fahs, one of the chef-owners of Table X. “The evening is designed for those seeking a more elevated, sophisticated way to close out 2018 while appreciating our seasonal approach to dining and sampling new dishes in a stylish, modern setting.”
The seven-course tasting menu also features house made items such as burrata cheese and sourdough bread, Clifford Farm soft egg with fermented mushrooms and farro porridge, Pacific Stripped Bass, and Persimmon & Drakes Farm Goat Yogurt Parfait.
For those looking for a truly special NewYear’s Eve, Element is offering a four-course prix fixe prepared and served at home. Surf-and-turf with braised short ribs and lobster tail is the star attraction – with an option of shaved black truffle – plus diners’ choice from six appetizers that include seared tuna tataki or duck confit, a choice of Caesar or peppery green salad, and dessert of ugly fudge cake, Mexican chocolate mousse or orange vanilla sponge cake.
Escala Provisions Company Restaurant at Hyatt Centric Park City
Adults $100 per person, Children (6-11 years) $40
Children (5 years and under) $10
Prices do not include beverages, tax or gratuity
Specials at Fireside Dining for New Year’s Eve include a selection of salads and soups including the Little Gem Salad, House-Pickled Beets, Antipasto, Roasted Brussels, Sprout Panzanella Salad, Chickpea Soup and Lima Bean Stew. Dinner specials include Wild Boar Schnitzel with smoked hibiscus jam, roasted gala and granny smith apples, Almond Flour Dusted Trout with sea beans and caramelized shallot thyme sauce, Veal and Wild Mushroom Stew with crimini, hen of the woods, shiitake, chanterelle and oyster mushrooms, accented with fresh rosemary and lemon, Hand Grated Rösti Potatoes with fresh thyme, housemade fresh herb cream, Fire Roasted Leg of Lamb with rosemary jus, Juniper Rubbed Prime Rib with roasted garlic béarnaise, fresh herb au jus, horseradish cream, Purple Potato Gnocchi with roasted thyme wild mushrooms, Seahive Cheddar and miso butter and Roasted Butternut Squash with fresh pomegranate seeds, sweet potatoes and baby kale.
The AAA Four-Diamond restaurant will be offering specials in addition to its regular à la carte menus, including selections such as Maine lobster, 22-ounce dry-aged bone-in ribeye, Maui Nui Axis venison, foie gras with burgundy winter truffles, and a selection of domestic and imported caviar with traditional accompaniments
NYE: 3-course prix fixe, $79.75 per guest
Park City’s beloved steakhouse is serving a sumptuous three-course dinner for NYE.
For New Year’s Eve, choose between the Caesar, wild rice and mushroom soup, or the salad bar, followed by surf-and-turf of herb-roasted striploin with a forest mushroom demi glace and Maine lobster tail. Dessert is a classic: chocolate lava cake with vanilla ice cream and fresh berries.
$160 per person. Wine pairing available for an additional $65 per person
To celebrate the new year, enjoy Osetra Caviar with roasted corn flan and king crab, puffed sorghum and yuzu, Chestnut Soup with warm winter vegetable salad, wild mushroom spiced orange espuma, Char Sui Boa with Niman Ranch beef, black garlic-soy and radish baby bok choy. Selections also include Cassoulet with sucking pig, toulousian sausage, flageolet bean and roasted duck, Veal Chop with sweet potato risotto, picked peaches and verjus. The dessert is a Citrus Rum Baba with Valrhona white chocolate mousse and blood orange caramel champagne pomegranates. A vegetarian menu is also available.
Powder at Waldorf Astoria
New Year’s Eve: Five-course prix fixe, $95 per person
Powder’s famed New Year’s Eve celebration returns. The evening opens with caviar blini and oyster, followed by a choice of yellowfin tuna and scallop tartare or beets and goat cheese. Enjoy porcini mushroom consommé and a champagne intermezzo, then an entrée of either venison and veal loin or Chilean sea bass, followed by NewYear’s Surprise for dessert featuring Tahitian vanilla, fromage blanc and raspberries.
Adults $75 per person, Children (6 – 11 years) $30 per person
Children (5 years and under) complimentary
Deer Valley’s Seafood Buffet will feature a special New Year’s Eve dinner offering appetizers such as Niman Ranch baby back ribs with cilantro glaze or housemade ancho and agave BBQ sauce, Niman Ranch braised beef short ribs with roasted mushrooms, caramelized onions, housemade brown sugar cured bacon, Littleneck Clams and PEI Mussels with white wine, garlic, tomato and housemade focaccia crostini, Beet Cured Aractic Char Crostini with horseradish cream cheese, crispy shallots and everything flavored baguette and Grilled Shrimp and Crispy Grit Cake with roasted tomato salad, Gold Creek Farms feta and mint and lemon chimichurri. Featured soups will include Carrot Ginger Bisque, Lobster and Fennel Chowder and Curried Cauliflower. Hot specialties offered will include Honey Soy Glazed Sablefish with ginger rice and orange ginger sauce, Pan Seared Sea Bass with tomato, eggplant, artichoke and caper ragout with crispy chickpeas, Crispy Skinned Ora King Salmon with pesto whipped potatoes and lemon compound butter, Lobster, Crab and Uni Risotto with roasted mushrooms, sweet peas and sherry vinegar, Sea Scallops seared to order with truffle crème fraiche and black garlic aioli and Ahi Tuna seared to your taste. A selection of desserts will also be included in the evening’s special menu.
My mom has been a candymaker for longer than I’ve been alive, learning the tricks and techniques from my grandmother. When I was young, she and my grandma Atkinson wrote a cookbook, Candymaking. It’s long been out of print, but it’s fun when I hear people who still refer to this cookbook on a regular basis. Growing up, I was surrounded with caramels, fudge, chocolates, and truffles. But my favorite was always a sweet treat called penouche.
The best way I can describe penouche is that it would be the love child of caramel and fudge. It has that thick, creamy texture of fudge, along with the sweet, caramel notes of a rich caramel.
For our neighbor gifts this year we decided to whip up some penouche, and I thought I’d share the recipe from my mom’s book.
2 C whipping cream
1 T light corn syrup
2 C granulated sugar
1 C firmly packed brown sugar
3 T butter
1/2 C white compound coating or white chocolate chips
1.5 C pecans, toasted and chopped (if desired)
Line an 8-inch square baking pan with plastic wrap; set aside. In a heavy 4-quart saucepan, combine cream, corn syrup, and sugars. Place over medium high heat and stir with a wooden spoon until mixture comes to a boil. If sugar crystals are presents on the edges of the saucepan, wash down the sides with a wet pastry brush.
Clip on candy thermometer (if you don’t have a candy thermometer, use another highly accurate thermometer like a Thermapen (not sponsored–I just really like their stuff. But if you’re reading this, Thermapen, holla). Cook, stirring occasionally, to 236F (229F along the Wasatch Front due to our higher elevation/lower boiling point). Remove from heat. Without stirring, add butter. Let stand until thermometer cools to 210F. Without stirring, add compound coating. Let stand 1 minute. Remove thermometer. Add nuts and stir with a wooden spoon until white chocolate is melted and butter is fully incorporated. Candy should be thick and creamy. Scrape into prepared pan. Refrigerate 3 hours or until firm. Cut into 1 inch squares. Store in refrigerator. Makes 64 pieces.
While cooking, the penouche will stall right around the boiling point for several minutes while the water boils out. After that, it climbs quickly to 229F, so keep a close eye on it and don’t walk away. While stirring, stir gently to avoid having the sugar accumulate on the edge of the pan, otherwise the penouche will crystallize and lose its smooth, creamy texture.