SLC Eatery and Soter Vineyards
One of my very favorite wine makers is Oregon’s Soter Vineyards, which is where Tony and Michelle Soter and their talented team produce top-tier wines that are remarkably consistent.
On Tuesday, October 1st, Owner/Chefs Paul Chamberlain and Logen Crew will host a Soter Vineyard wine dinner at their SLC Eatery restaurant. Also attending the dinner to answer questions and discuss the wines will be Hallie Whyte, director of sales and operations for Soter.
The Soter wine dinner kicks off at 6:30 pm and SLC Eatery will prepare five food courses along with four wine pairings. The Soter wines being served are Brut Rosé, North Valley Reserve Chardonnay, North Valley Reserve Pinot Noir, and Mineral Springs Pinot Noir. The cost is $50 per person for food and $50 for the optional wine pairings.
Sugar Artists of Utah Show
November 8-16 Park City Culinary Institute will be hosting the Sugar Artists of Utah Show, Utah’s premier cake decorating competition. Registration for participants ends on September 30th. No matter what your experience is in cake making, there are numerous competition categories including Children, Pre-Teen, Teen, Beginner, Intermediate, Semi-Professional, Professional and Master. The theme of the 2019 Sugar Artists of Utah Show is “In Your Dreams.” Contestants are urged to keep that theme in mind when creating your cakes. For entry information, categories, schedule, fees and more, visit sugarartistsofutahcom.
Harvest Wine Dinner
Mark your calendars for Monday, September 30th. That’s when Franck’s restaurant (sister restaurant to Tuscany) will feature a Harvest Wine Dinner hosted by former NBA All Star Mark Eaton. The menu for the evening looks like this:
1st course- Roasted Heirloom Tomato Pie,
Thai Basil Aioli, Wild Herbs
N.V Jansz Rose, Tasmania, Australia
2nd course- Caramelized Black Cod, Roasted Acorn Squash,
Cider Beurre Blanc, Raw Squash Salad
2017 Spottswoode, Sauvignon Blanc, Napa, California
3rd course- Confit Duck Sugo, Duck Fat Pasta Sheet,
Pickled Chestnut Mushroom, Spiced Pecan,
Crème Fraiche, Chive
2017 Belle Glos, Pinot Noir, Clark & Telephone,
Santa Maria Valley, Santa Barbara County
4th course- Red Pear Tarte Tatin, Oats, Burnt White Chocolate,
Rosemary Gelato, Candied Rosemary
2016 Pacific Rim, Riesling, Vin de Glaciere,
Columbia Valley, Washington
The cost for the Harvest Wine Dinner is $95 per person for the food and wine pairings or $75 without the wine. For reservations, book online at francksfood.com.
Culinary quote of the week:
What wine goes with Captain Crunch? — George Carlin
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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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