Utah Bites

Meat Merger, RIME Opens at the St. Regis Deer Valley, and The INN Between Benefit

Utah food and drink news and events you should know about: Meat Merger, RIME Opens at the St. Regis Deer Valley, and The INN Between Benefit


Meat Merger Creminelli

Meat Merger

I remember back when Cristiano Creminelli had just moved to Utah from Italy and was making salami in the basement of Caputo’s Deli. Well, times have certainly changed. Creminelli Fine Meats has garnered countless awards at food shows and acclaim for Creminelli products has gone international.

Creminelli – a Salt Lake City-based producer and distributor of premium charcuterie and protein snacks founded in 2007, completed a merger this week with Daniele International, a portfolio company of Chicago-based, food focused Entrepreneurial Equity Partners (e2p).

In a press release, Chris Bowler, Creminelli’s CEO and Co-Founder said, “We are excited about the marriage of these two companies and how it positions us to build our brand, grow and improve our product offering, and continue our expansion into new outlets and channels. Our uniquely talented team and a strong food-loving culture has helped build Creminelli into the outstanding, market-leading company that it is today. We will be sharing the best of Creminelli with the best of Daniele and believe this transaction will enable us to continue our strong growth trajectory while expanding our values-guided mission.”

RIME Opens at the St. Regis Deer Valley

I have good news for fans (like me) of Deer Valley’s RIME Raw Bar, an on-mountain eatery serving lobster rolls, fresh-shucked oysters, fish tacos, tuna tartare, beer, wine and other good things. RIME Seafood & Steak – a full-service fine dining restaurant – has opened at the St. Regis Deer Valley, in the space that was former home to J&G Grill.

The new St. Regis dining collection was developed in collaboration with Matt Harris, chef/owner of Tupelo restaurant and RIME Raw Bar. Harris has come full circle, in a way: he opened J&G Grill 10 years ago where he served as Chef de Cuisine. Along with RIME Seafood & Steak, also Included in the new St. Regis dining collection is Brasserie 7452, serving French bistro/brasserie fare, The St. Regis Bar & Lounge, and the al fresco Terrace Cafe.

RIME S’mores Cheesecake
RIME S’mores Cheesecake

Chef Harris is committed to developing relationships with local (and also not-so-local) farmers, ranchers, seafood suppliers and such with a focus on quality and sustainability. So while you might expect an operation like the St. Regis to serve foods unloaded from a Sysco truck, in fact you’ll find local foods throughout the RIME menu. Local elk from Delta, Utah, for example, microgreens from a Park City grower, and fresh pasta from Bartolo’s in Kimball Junction, just to name a few.

RIME Heirloom Carrots with Pecan Romesco
RIME Heirloom Carrots with Pecan Romesco

RIME Seafood & Steak is open daily for breakfast, lunch and dinner. Stay tuned to Utah Bites for a complete review in an upcoming article.

INN Between: Manoli's

INN Between Benefit with Manoli’s & Pizza NoNo

The INN Between “provides a home environment that enables adults who are experiencing homelessness to gain access to professional hospice care from State-licensed hospice agencies; undergo life-saving medical treatment; stabilize in preparation for surgery; or recuperate from serious illness, injury, or surgery.”

The non-profit’s stated mission is “to end the tragic history of vulnerable people dying on the streets of our community by providing a supportive and safe haven for those who have nowhere to live during a medical crisis.”

INN Between: Pizza Nono

On Monday, January 27th, Manoli’s and Pizza NoNo will host a multi-course food and wine pairing event at Pizza Nono to benefit The INN Between. The cost is $100 per person and tickets can be purchased by calling Pizza Nono at 385-444-3530.




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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