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:

BEEHIVE CHEESE COMPANY

FINCA

CACHE TOFFEE COLLECTION

FLEMING’S STEAKHOUSE

CHIP COOKIES

FRIDA BISTRO

CHOCOLATE CONSPIRACY

HARMONS

CREMINELLI FINE MEATS

HIMALAYAN KITCHEN

MICHELANGELO RISTORANTE

HUGO COFFEE

MOUNTAIN TOWN

LAZIZ KITCHEN

OLIVE OIL COMPANY

MARKET STREET GRILL

NEW YORKER

ROCKY MOUNTAIN CHOCOLATE FACTORY

PARK CITY CULINARY

RODIZIO GRILL

CUMMINGS STUDIO CHOCOLATE

RUTH’S CHRIS

REDSTONE OLIVE OIL

SPENCER’S FOR STEAKS & CHOPS

THE EKLEKTIK

TEXAS DE BRAZIL

EVA’S

STONEGROUND

SQUATTERS

SUGARHOUSE DISTILLERY

PROPER BREWING CO

350 MAIN

PROVISIONS

PROHIBITION

LA CAILLE

CUISINE UNLIMITED

R & R BBQ

DISTILLERY 36

HARBOR SEAFOOD & STEAK CO.

KETEL ONE

DON JULIO

BULLEIT BOURBON

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

Valrhona Chocolate Event on April 8th

We have milk, white, and dark chocolate. And now, according to Valrhona, we have a new category of chocolate: blond. The genesis of Valrhona’s latest creation, Dulcey, began about eight years ago when Valrhona’s chef, Frederic Bau, accidentally left some white couveture chocolate in a bain marie overnight. Ten hours later, he discovered his error, but before throwing the caramelized, browned chocolate out, decided to give it a try. What he tasted was a chocolate with hints of caramel and shortbread unlike anything he’s tasted before. He knew he was on to something.

It took Valrhona eight long years of recipe development to be able to produce this chocolate on a large enough scale to offer it worldwide to confectioners as well as the public. But now the time has come. And Valrhona, together with Caputo’s, is hosting a fantastic event to introduce this chocolate to Utah.

Representatives will be at Caputo’s the evening of April 8th, and they are putting on a friendly competition to showcase the Dulcey chocolate. Three of Salt Lake’s top pastry chefs, Amber Billingsley (Vinto), Alexa Norlin (The Rose Est.), and Courtney McDowell (Pago, Finca) will go up against each other to see who can make the most over-the-top decadent dessert. Viet Pham (Forage), Ryan Lowder (The Copper Onion, Plum Alley), and Takashi Gibo (Takashi) will be the judges. 

Caputo’s Butcher shop will be dishing out free bites of charcuterie, new kids on the block Charming Beard Coffee will be satiating your caffeine needs, and Uinta Brewing will be sampling their Spring and Summer session style beers, along with a chocolate pairing.

And to top it all off, Valrhona USA corporate pastry chef Alex Espiritu from will be on hand to sample the newest chocolate.

The event is Monday, April 8th at 7pm at Caputo’s Downtown. Admission is $20 and an additional $10 for the beverage pairing. Tickets must be purchased in advance by calling (801) 531-8669 or going to http://www.caputosdeli.com/products/special-event-battle-blond.html I wouldn’t wait too long–these Caputo’s events typically sell out quickly.

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