10 September, 6 p.m.
Lorenza wines are the focus of this five-course meal. Price is $150 ($95 food, $55 wine). For reservations, call the restaurant at (385) 295-4200. The menu is as follows:
- Welcome to Park City Creamery, Silver Queen Goat Cheese, Braised Local Heirloom Tomatoes, Basil, Oyster Emulsion, Baguette
- Rosé Sparkling Wine, Lodi AVA, California
- Grilled Monterey squid, olive, rosemary, Calabrian chili, yuzu vinaigrette
- Picpoul Blanc, Terra Alta Vineyard, Clement Hills, Lodi AVA, California 2023
- Duck, pumpkin marinated in Nước Chấm, Carolina Gold rice, plum BBQ sauce, bene seeds
- Old Vine Carignan, Mokelumne River, Lodi AVA, California 2022
- Braised leg of lamb, yellow corn semolina, slow cooked farm vegetables, morita chilli, blackberry chutney, fermented sage blossom honey
- Cinsault, Mokelumne River, Lodi AVA, California 2022
- Ueah peach crumble, crumbles, brown butter ice cream
9 September, 6 p.m.
French wines will be served along with small bites as Casot welcomes special guest and wine importer Kelsey Laderriere. The menu is as follows:
- Ensalada-Camarones, chilled shrimp salad, avocado, piquillo peppers, tomato, olive oil, lime
- Flores ’23, Picpoul, Languedoc, France
- Pan con tomate, homemade crystal bread, tomatoes, garlic, olive oil
- Nicolas Millet ‘2, Rose of Pinot Noir, Loire, France
- Datiles, skewer with bacon-wrapped dates (3 dates), blue cheese, almonds, spiced honey
- Domaine Gueguen ‘Chablis’ ’23, Chardonnay, Burgundy, France
- Pinchos morunos, Moroccan lamb skewer, yoghurt, cucumber cubes, fresh herbs
- Chateau Gigongnan ‘Clos du Roi’ ’16, Grenache/Syrah/Mourvedre, Châteauneuf du Pape, Rhône, France
Tickets cost $27 for pintxos and $65 for wine pairing and are available online through Tock.
9 September, 6 p.m.
Rutherford Ranch Winery is served with the following five-course menu:
- Chestnut carrot tartare, smoked egg yolk mayonnaise, sourdough shatter, spices, gherkins, herbs, served with Montasio brioche
- Rutherford Ranch Sauvignon Blane
- Salt and apple cider crusted saithe, melted leek, sour apple butter, Chardonnay emulsion, crispy leek leaves, green apple
- Rutherford Ranch Chardonnay
- Tourtière, Duroc pork shoulder, mashed potatoes with 70% butter, Frog Bench pepper relish, Cabernet, pepper sauce, purslane
- Rutherford Ranch Cabernet Sauvignon
- Wagyu beef cheek and melon, watermelon tikk, fermented kajari melon, fried chickpeas, yoghurt, basmati
- Last bite, fig gelato, double candied pecan
Tickets are $130, and food alone is $110. Reservations can be made online through OpenTable.
10 September, 7 p.m.
Daniel Moreland (aka Cactus Eater) returns to Scion Cider next month. Moreland was a guest in March, preparing a Mexican-inspired dinner based around the concept of “smoke” (pictured above). This time, the meal is called “sour.” Five courses will be served with select fine ciders. Price is $150 or $120 for the meal only. Tickets are available online here.
- Kanpachu, carrot habanero aguachile, buttermilk, manzanilla oil, smoked citrus fruits, radish
- Nixtamalized watermelon, tomato oil salsa macha, tomato gel, epazote chips, puffed amaranth, cilantro
- Flank steak, fresh corn grits, pickled watermelon rind, zucchini and Fresno escabeche, plantain chips
- Pork chop, corn leaf glaze, pistachio pipian, sour cherry tamale
- Cinnamon * Pecan matachon, passion fruit curd, raspberry semifreddo, fenugreek milk jam
21 September, 3:00 p.m. – 6:00 p.m.
This Sugar House venue will be hosting its afternoon wine party again in 2024, featuring over 40 natural and organic wines, plus music and food. Tickets are $40-$60 and can be purchased online here.
The way home
25 September
At the end of the month, The Road Home hosts this fundraiser. The family-friendly event features a variety of activities as well as snacks from Gourmandise, Harmons, Intermountain Healthcare, LUX Events, Nomad Eatery, Ruby Snap, Salt Lake Culinary Education and Vosen’s Bakery.
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Hi, I’m Stuart, nice to meet you! I’m the founder, writer, and organizer of Gastronomic SLC. I’m a multi-award-winning journalist and have been writing about the Salt Lake City dining scene in myopic detail for nearly seventeen years.
I have worked extensively with several local publications, from Visit Salt Lake to Salt Lake Magazine, and not least have served as a consultant for national television. Pause at the credits, yes, that’s me! I have also been a restaurant critic for over five years and have worked for the Salt Lake Tribune. I am mostly driven by a critical obsession with rice, alliteration, and using big words I don’t understand. What they say about me: “Not inaccurate,” “I thought he was older,” “I don’t share his feelings.”
Want to know more? That’s why I am the way I am.
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