Exclusive Aquavit @ Stein’s
According to the fine folks at Deer Valley’s Stein Eriksen Lodge, “A new spirit is flowing.” That spirit is an exclusive Aquavit produced by Park City’s Alpine Distilling – some 200 private-label bottles worth.
“We are thrilled to unveil a unique spirit that is true to Stein Eriksen Lodge’s proud Norwegian heritage,” said Stein Eriksen Lodge Vice President of Food & Beverage & Corporate Chef, Zane Holmquist. “Alpine Distilling has been such an innovative partner, and we are grateful to be able to create a brand new product together for locals and visitors alike to experience.”
Stein’s Aquavit – from the Latin for ‘water of life’ – “consists of wheat and barley produced in oak barrels and flavored with global components of European caraway seeds, Moroccan orris root, Egyptian coriander, Indian cumin, and American orange peel.” The Aquavit can be enjoyed as a shot or in one of Stein Eriksen Lodge’s signature cocktails and is available while supplies last.
Chef Bryan Woolley Joins PC Culinary Institute
Chef Bryan Woolley, known for his KUTV cooking shows, has joined the faculty of the Park City Culinary Institute as Recreational Class Director at their Salt Lake City Campus.
“We are excited to welcome Chef Bryan to our culinary family of world-class educators,” said Laurie Moldawer, founder and director of the Park City Culinary Institute. “We take pride in creating memorable experiences, with quality food. Chef Bryan is one of the most engaging chefs in the West and brings a unique talent to our team.”
PCCI classes run the gamut from Asian BBQ to classic French onion soup and the perfect roasted chicken. Most classes cost $65-$75 dollars to attend, including wine pairings, with non-alcoholic beverage options available.
Antiquum Farm Winemaker Dinner @ BTG
On Thursday, February 20th, beginning at 7:00 p.m., BTG Wine Bar will host a very unique winemaker’s dinner featuring Stephen Hagen from Antiquum Farm in the Willamette Valley, Oregon. This is an event you won’t want to miss.
Hagen is not your cookie cutter winemaker. He uses draft horses in his vineyards while poultry and livestock graze in them. Hagen says, “Some folks tell me I am crazy. I grow wine differently. They say my methods are slow, difficult, and simply too much work. I say, life is work. It’s a gift to have work you love.”
On the evening of the 20th, Stephen Hagen will guide guests through a four-course dinner paired with Pinot Gris and Pinot Noir raised and crafted at Antiquum Farm. The cost for the dinner and wine pairings is $45/food and $50/wine per person. Phone 801-359-2814 for reservations. Come and find out why raising chickens, ducks and having sheep in the vineyard help in raising amazing wine.
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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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