Congratulations to Executive Chef Michael Showers and his team at Park City’s High West Distillery, who’ve been invited to cook at New York City’s prestigious James Beard House. The James Beard Foundation, whose mission is to promote “Good Food for Good,” is a non-profit committed to “giving chefs and their colleagues a voice and the tools they need to make the world more sustainable, equitable, and delicious for everyone.”In a press release, Chef Showers said “It is an absolute honor to prepare a meal at the renowned James Beard House. We are thrilled to bring High West’s unique alpine cuisine and a selection of our finest spirits for guests to imbibe, savor and enjoy.” Among the James Beard Dinner menu items – paired with cocktails and High West spirits – will be “Trout & Caviar,” “Fried Rabbit & Waffle,” “Corned Beef & Cabbage,” and “Huckleberry Posset.”
Through the end of October, Tucanos Brazilian Grill is making each Tuesday night Student Night. On Tuesdays, all students who provide a current student identification after 4 pm will receive a Tucanos Adult Churrasco Meal for the Tucanos Lunch Price, a substantial saving. The Churrasco Meal includes an unlimited salad bar, hot and cold appetizers, and entrees, plus Tucanos’ famous grilled meats such as bacon-wrapped center-cut sirloin, parmesan chicken, Brazilian sausage, pork loin, marinated beef brisket, top sirloin, grilled pineapple, seafood selections and much, much more.
The 15th Annual Slow Food Utah’s Feast of Five Senses will take place on Sunday, October 20th beginning at 5:30 pm at the Salt Lake Masonic Temple. Slow Food is committed to food that is “good, clean and fair” and proceeds from the Feast of Five Senses will go directly to Slow Food Utah’s microgrant program. The program has funded more than 100 “food-centric” projects over the past dozen years.
This year’s chefs and restaurants participating in the Feast of Five Senses include Logen Crew – SLC Eatery; Jordan Miller – Park City Culinary Institute; Shon Foster – Sego Restaurant; Harmons; Adam Kreisel – Chaia Cucina; Buzz Wiley – Pallet; Nathan Powers – Bambara; Caffe Ibis (coffee mocktails); Sean Neves – Water Witch (cocktail); Francis Fecteau – Libation (wine), with more participants to be announced prior to the event.
Tickets are available at SlowFoodUtah.org for $125 (plus $25 for optional wine pairings).
Culinary quote of the week:
All food is comfort food. Maybe I just like to chew. — Lewis Black
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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.
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