Utah Bites

High West, Tuscany, and Made in Utah Winter Fest 2019

The 2019 Winter Fest will feature a plethora of options for attendees to indulge in locally-crafted food and drink. Craft cocktails at Winter Fest are made with only local spirits. Looks like a delicious way to spend a weekend in December!


High West 10th Annual Repeal Day Party

As you may or may not know, Park City’s High West Distillery and Saloon was Utah’s first legal distillery since 1870. This Saturday, December 7, from 7 p.m. to 10 p.m., High West will “revel in Utah’s deciding vote that ended Prohibition in 1933” at the 10th Annual National Repeal Day party, held at the High West Saloon.

Say the folks at High West, “Guests are encouraged to take part in the revelry with flapper and gangster attire. Live entertainment, food, a cash bar and exclusive access to High West’s newest whiskey release will be offered.”

“The past ten years have been nothing short of an incredible journey for the High West family,” Elisabeth Flaherty, High West’s head of hospitality said. “We are so grateful to our guests and patrons who love the High West experience as much as we do, and we look forward to sharing many more meals, spirits and reasons to celebrate for decades to come.” A $40 ticket includes food and admission.

Christmas Eve 2019 @ Tuscany

It’s not too early to start planning and making reservations if dining out on Christmas Eve is on your radar. A terrific place to enjoy Christmas Eve dinner is at Mark Eaton’s gorgeous Tuscany restaurant. For Christmas Eve 2019, from 5 to 8 p.m., chef Adam Vickers and his talented team will offer a special four-course dinner priced at $75/adults; $40/children. The menu looks like this:

Course One:

Baked Brie
toasted focaccia, fig preserve,
peppadew, prosciutto

Crab Cakes
spicy citrus aioli, arugula, beets

Course Two:

Beet Salad
goat cheese, candied pecans, oranges,
herb balsamic reduction

Wild Mushroom Bisque
mascarpone cheese & chives

Course Three:

Grilled Filet Mignon
Gorgonzola whipped potatoes, asparagus,
red wine reduction

Double Cut Pork Chop
scallion mashed potatoes, balsamic onion,
Marsala reduction

Chicken Marsala
wild mushrooms, house pasta, roasted carrots

Crab Mac & Cheese
bell peppers, béchamel, spinach,
fontina cheese, parmesan herb bread crumbs

Course Four:

Eggnog Chocolate Mousse
chocolate mousse, eggnog cream, toffee crunch

Lemon Raspberry Buche de Noel
vanilla sponge cake, lemon curd,
raspberry cream filling, white chocolate ganache

Reservations for Christmas Eve Dinner at Tuscany can be made by calling 801-277-9919.

Made in Utah Winter Fest 2019 @ The Gateway

For the next three weekends – December 7 & 8, 14 & 15, 21 & 22 – the Made in Utah Winter Fest will take place at The Gateway in Salt Lake City. The Made in Utah Winter Fest is a community-driven, free to the public, and family-friendly market that showcases some of Utah’s top artists, musicians, artisans, and product makers including breweries, distilleries, restaurants, food trucks, and other local businesses in Utah, while boosting our local economy.

Distillery 36 Spiced Rum Cocktail

The 2019 Winter Fest will feature a plethora of options for attendees to indulge in locally-crafted food and drink. Craft cocktails at Winter Fest are made with only local spirits, including New World Distillery, Hammer Spring Distillers, Waterpocket Distillery, Sugar House Distillery, Ogden’s Own, Distillery 36, Beehive, Outlaw, and Holystone Distillery. In addition, guests 21 and over can imbibe in craft brews from Red Rock Brewery, Shades Brewing, Salt Fire Brewing, Utog, Roosters, Level Crossing and Uinta.

Sobe Eats Tostadas

Food vendors for Made in Utah Winter Fest will vary from weekend to weekend, and there are far too many to include all of them here. However, at Winter Fest foodies can enjoy culinary creations from the likes of Balabe Senegalese Cuisine, Dali Crepes, Laughing Gargoyle Bakery, Petra’s Backstubchen, Sobe Eats, Happy Dumpling, The Chocolate Conspiracy, Beehive Cheese, Fry Me to the Moon, Shiro Kuma Snow Cream, Summit Sweets, Z’s Hot Sauce and many, many more.

Looks like a delicious way to spend a weekend in December!




Food writer Ted SchefflerOriginally 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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