Park City Plated @ Tupelo
The next monthly installment of the Park City Area Restaurant Association (PCARA) Park City Plated series will be hosted by Tupelo restaurant. On Sunday, February 23rd, Tupelo will host a “Biscuits & Bloodys” menu takeover for brunch from 11 a.m. to 2 p.m.
The biscuit menu takeover will feature traditional chicken & biscuits, house made sausage & biscuits, duck carnitas biscuit Benedict, and smoked trout & country ham with house kimchi biscuit, along with a variety of options from the famous bloody Mary bar. And hey, if you’ve ever tasted Chef/Owner Matt Harris’ bodacious biscuits, you know they’re out of this world.
Each month the Park City Plated program features a different Park City area restaurant offering a special value-priced menu with a unique theme. “Park City Plated is a brand-new way for guests to sample our community’s diverse dining scene,” said PCARA executive director Ginger Wicks. Reservations for Tupelo’s Biscuits & Bloodys are encouraged but not required.
Ruth Lewandowski + Idlewild Winemaker Dinner @ Pago
On Sunday, February 23rd starting at 6 p.m., Executive Chef/Partner Phelix Gardner and the Pago restaurant team invite you to join them for a multi-course wine pairing dinner featuring two wines each from winemakers Evan Lewandowski of Ruth Lewandowski Wines and Sam Bilbro from Idlewild Wines.
Says Pago Restaurant Group Founder & President Scott Evans, “After Evan packed his winery up and moved back to California in 2018, we were not certain when we would see him next. Lucky for us the snow is still better in Utah and powder is bringing our winemaking friends back to SLC, yay! So of course we planned a party. Sam Bilbro of Idlewild is becoming a Utah convert as well and we are thrilled to have his wines in the state now. The two winemakers are partners in their new project Wild Ruth Ranch which is a stunning property in the Yorkville Highlands AVA that they will certainly be talking about.”
The Lewandowski/Idlewild wine dinner will be held in the George event space at 327 W. 200 South in downtown SLC. The cost per person is $45 for food and $40 for the optional wine pairings, plus tax and 20% service. For tickets, click here.
Berries & Bubbly Bar from Ritual Chocolate
Valentine’s Day has come and gone, but that doesn’t mean our passion for berries and bubbles has dissipated any. With that in mind, Park City’s Ritual Chocolate has released a new bean-to-bar chocolate with dry bubbly and raspberries, called their Berries & Bubbly bar.
“We have spent the past few months crafting what we think is the perfect bar for the season,” said Anna Davies, co-owner of Ritual Chocolate. “We try to find ingredients to compliment unique cacao flavors, and feel we have found the ultimate combination in this bar,” she adds.
The Berries & Bubbly bar, according to Ritual, is made “by soaking Madagascar cacao nibs in sparkling while wine in a wine barrel, then grinding those nibs into chocolate and topping it off with dried raspberries.” Sounds like a chocolate bar worth popping a cork for!
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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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