The Voice of Local Utah

Utah Bites

Pigs & Vino @ Solitude

This Saturday, August 3rd, from 5:30 to 8:30 pm, Solitude Mountain Resort will host this summer’s Wasatch Mountain Table Dinner with a “Pigs & Vino” theme.

by

Ted Scheffler

|

 

Wasatch Mountain Table Dinner

This Saturday, August 3rd, from 5:30 to 8:30 pm, Solitude Mountain Resort will host this summer’s Wasatch Mountain Table Dinner with a “Pigs & Vino” theme.

The evening will feature a five-course dinner crafted by Chef Craig Gerome, paired with wines from Bucklin Old Hill Ranch Vineyards (one of my favorite wineries).

Pigs & Vino will kick off with a reception and appetizers along with a chance to mingle talented winemaker Will Bucklin. That will be followed by a 5-course dinner at communal tables perched alongside Big Cottonwood Creek.

According to the folks at Solitude, “The intimate gathering will highlight the finest pork ingredients and the freshest vegetables and garnishes hand-selected from local farmers markets, prepared and served al fresco in the majestic Wasatch Mountains.”

I’m told that Chef Gerome has secured a rare and succulent porcelet, which is exclusive to Solitude this season—a milk-fed Yorkshire breed piglet.

Says Solitude’s Director of Food & Beverage Andrew Fletcher, “These one-of-a-kind culinary experiences create lifelong memories as people gather over good food and fine wine, enjoying great company surrounded by breathtaking views.”

Tickets for the appetizer reception and five-course dinner are $95 per person, with optional wine pairings for $45 per person. With only 48 place settings, guests are encouraged to purchase tickets as soon as possible.

To make reservations, visit here or call 801-536-5765.

FOR RESTAURANT REVIEWS GO HERE

THIS CONTENT IS FROM UTAH BITES NEWSLETTER.

GET OUR WEEKLY RESTAURANT REVIEWS, TED’S FAVORITE RECIPE AND DRINK OF THE WEEK DIRECTLY TO YOUR INBOX. TO SIGN UP FOR FREE GO HERE.

Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.

SUPPORT OUR SPONSORS: click on their logos to visit their website

 

[envira-gallery slug=”food-logos”]

,
, , , , ,

Ted Scheffler

Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine, and travel writer based in Utah. He loves cooking, skiing, music, and reading, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers. Ted is also the author of the Utah Bites newsletter, which is published in partnership with Utah Stories. Before moving to Utah, Ted lived in New York City, and numerous states in the US, as well as in various countries overseas, Spain, Japan, Canada, Brazil, and Mexico. He earned a Master’s Degree in Anthropology from the Graduate Faculty of The New School for Social Research.

Join our newsletter.
Stay informed.

Join Utah Stories Newsletter

  • Food & Drink

    Le Depot Brasserie Brings Classic French Dining to Park City

    Tucked inside Park City’s historic train depot, Le Depot Brasserie revives the spirit of a true French brasserie—warm light, rich flavors, and a touch of Parisian charm. But behind the scenes? A grueling two-year battle with history itself. Every floorboard lifted revealed a new challenge, every fixture a bureaucratic hurdle. Yet, after relentless setbacks, the doors have finally opened. What awaits inside is nothing short of extraordinary—silky foie gras, golden steak frites, and a seafood tower fit for royalty. This is the French dining experience Utah has been waiting for.


  • Food & Drink

    March 2025: St. Paddy’s Feasts, Fine Wine, and Sugar House Eats

    March 2025 in Salt Lake City is packed with flavor and festivities: St. Patrick’s Day feasts at Feldman’s, a GALLICA wine dinner at Franck’s, and the grand opening of Sugar House Station, the city’s newest culinary hotspot.


  • Utah Stories

    Water Canyon Winery’s 2023 Petite Sirah: The Boldest Local Utah Wine Yet

    I thought it would be just another bottle of wine, until I opened it. One twist of the cap, and the deep, bold aroma of dark berries and spice filled the air, pulling me in. I had planned on margaritas, but this wine refused to be ignored. By the end of the night, the bottle was empty, the conversation still flowing, and I couldn’t help but wonder, had my husband just brought home Utah’s most remarkable red?


  • Food & Drink

    Epic Culinary Events in Utah: Garden Alchemy, Chef Takeovers & Wine Dinners

    Springtime in Utah means more than just blooming flowers—it’s a season of culinary magic. From garden feasts inspired by the four elements to chef takeovers that push the boundaries of fine dining, these unique experiences will make you see food in a whole new light. Get ready to be surprised, delighted, and completely captivated.