Did you know that Log Haven restaurant in Millcreek Canyon is considered, by some, to be haunted? For example, General Manager Ian Campbell – who’s about as un-superstitious a person as I know – was “once walking past a freezer at Log Haven and out of the corner of his eye he saw a man with black and white clothing similar to that of a chef. Not recognizing the person, he stopped and went back only to find the room empty.”
Well, at least for three nights – October 29, 30 & 31 – Log Haven will be haunted, as the restaurant’s staff hosts three nights of Haunted Haven. “We dare you to join us,” say the folks at Log Haven, as the restaurant’s decor becomes really scary and spooky dinner specials, creepy cocktails, and free tarot card readings are offered to guests, who are encouraged to wear costumes. Haunted Haven is always very popular so be sure to reserve your spot ASAP, or there will be no tricks or treats for you.
Looking for some Halloween-style fun and some damn fine beer to boot? I recommend attending SCARY-OKE at Proper Brewing Co. On Wednesday, October 30th from 9 pm to 1 am, Proper Brewing will host SCARY-OKE featuring “karaoke that doesn’t suck,” along with a costume contest with prizes for 1st, 2nd, and 3rd place, best couples costume, and best costume karaoke performance. There will also be a photo booth and food & drink specials. There’s no cover, but this is a 21 and over event.
Vault of Nightmares
Since it’s housed in a former bank vault, The Vault is the name of the cozy bar located in the Kimpton Hotel Monaco in downtown Salt Lake City, adjacent to Bambara restaurant. Through October 31st, Bambara will feature a Halloween pop-up bar called the Vault of Nightmares. The pop-up bar features a Nightmare on 13th setting with specialty themed cocktails, monsters and more. And, if you’re planning to visit Nightmare on 13th haunted house you can use the promo code VAULT13 for an upgraded pass at NIGHTMAREON13TH.COM.
Culinary quote of the week:
One of the easiest forms of pretense to break down is the pretense of enthusiasm for exotic foods. Just bring on the exotic foods. — Robert Benchley
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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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