When we used to think of bitters for cocktails, we inevitably thought of Angostura or Peychaud’s, right? Well, cocktail bitters have come a long way in recent years and there are a bevy of artisan bitters producers out there. On Saturday, March 31st you can explore a large number of both classic and contemporary bitters at Under Current Bar.
According to the folks at Under Current, “Led by Manager Ryan Manning, along with special guest Andrea Latimer from Bitters Lab, this class will feature a series of stations featuring a variety of classic cocktails, highlighted with different bitters as a variance in complementing them. Guests can wander around Under Current’s mezzanine and sample cocktails like the classics: Old Fashioned, Gimlet, Manhattan and Daiquiri. The experts will guide choices of different bitters to experiment with, and they can sample and discuss the bitters on their own.” The class begins at 2 PM and goes until 4. The cost is $55 per person, 21 and over only. RSVP by calling 801-574-2556.
Featured bitters will include the following bitters selections and will be complemented with bites from chef Alan Brines’ kitchen and with pastries from pastry chef, Amber Billingsly.
* Scrappy’s Grapefruit
* Bitters Lab Fig and Walnut
* Bitters Lab Apricot Vanilla
* Fee Brother’s Barrel Aged
* Scrappy’s Lavender
* Bitters Lab Blueberry-Cardamom
* Workhorse Rye Coffee
* Bitterman’s Elemunte Tiki
* Amargo Chuncho
* Bitterman’s Hellfire
* Bitter End Mole
* Fee Brother’s Rhubarb
On Wednesday, March 28th, starting at 7 PM, BTG Wine Bar will host a Broadbent Selections Wine dinner. Broadbent is named for wine expert Bartholomew Broadbent, who scours the planet looking for interesting wines to import. The evening will feature four wines from the Broadbent portfolio: Broadbent Vinho Verde, Portugal; Spy Valley Sauvignon Blanc, New Zealand; Chateau Musar Rouge, Lebanon; and Quinta do Crasto Douro, Portugal. Each wine will be paired with dishes from chef/owner Fred Moesinger’s kitchen, and Gregg Perkins from Broadbent Selections will be on hand to answer questions and discuss the wines. The cost is $30/five food courses and $35 for four wines. Reserve your spot by calling 801-359-2814.
The Winter Market at Rio Grande continues its indoor farmers market, each Saturday through April 21. Hosted in the historic Rio Grande Depot, the market extends the farmers market season throughout the cold weather months, featuring fresh veggies, regional grass-fed meats, baked goods, dairy, eggs, honey, seasonal offerings and much more. The Winter Market is open Saturdays from 10 AM to 2 PM. Current seasonal offerings include kale, sweet potatoes, turnips, shallots, chile peppers, cabbage, dried beans and lots more.
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