Celebrate 4th of July in Style

Veneto-Style BBQ To-Go , The annual 4th of July family style barbecue celebration on the deck at Stein Eriksen Lodge in Deer Valley, Manoli’s to reopen.

Ted Scheffler

July 2, 2020

Veneto-Style BBQ To-Go

Perfect for the 4th of July, Veneto Ristorante Italiano has created a special Grigliata – a complete takeout barbecue meal available by pre-order. Portioned for four servings, the Veneto BBQ to-go features the following:

ANTIPASTO: Insalata di Riso — cold rice salad with vegetables, cheese, and sliced wurstel

ASSORTED MEATS TO GRILL: homemade Italian sausage, pancetta, ribs, chicken breast

SIDE: sliced polenta for grilling

DESSERT: Torta allo Yogurt—watermelon yogurt cake, or Tiramisu alle Fragole—strawberry tiramisu

To order your Veneto BBQ to-go, call 801-359-0708.

Manoli’s to Reopen

If, like me, you’ve missed dining at Manoli’s during its COVID-19 closure, you’ll be happy to know that the dining room will reopen on Wednesday, July 15th.

According to the good folks at Manoli’s, “Reservations are strongly recommended and can be made by visiting our website or by calling us at 801-532-3760. Walk-ins are welcome, however be aware parties of 5 or larger will need to call in their reservation to inquire availability. The health and safety of our staff and customers is our top priority, so please understand that there may be slightly longer wait times since we will be operating at a reduced capacity and following updated sanitation guidelines. If you have any questions please reach out to us by emailing amanda@manolison9th.com. We are so excited to welcome guests back to dine with us and hope you can join us soon!”

July 4th @ Stein’s

The annual 4th of July family style barbecue celebration on the deck at Stein Eriksen Lodge in Deer Valley will take place this Saturday, from 5 p.m. to 8 p.m., with a few modifications from previous years.

Here are the details from Stein’s: “We are excited to be reopening for the summer season and to feature our Fourth of July Barbecue! We have made some adjustments to our service and menus in order to follow state and local guidelines for health and safety. We will be limiting seating and we can take reservations for parties up to 10. If your party is larger than 10, the reservation will require multiple tables. We encourage guests to practice social distancing in public settings and to wear face coverings in settings where social distancing measures are difficult to maintain. Reservations are required; (435) 645-6455.”

The barbecue menu is as follows:

FAMILY STYLE BARBECUE

Watermelon & Berries

Heirloom Tomatoes & Tasting Salts Stein’s Caesar Salad

Backyard Potato Salad, Grilled Fingerling Potatoes, Mustard

Grandma’s Pasta Salad, Peas, Ham, Eggs

Barbecued Beans

Butter Poached Utah Corn

Pigtail Pasta Mac & Cheese Grilled

Ora King Salmon Chef Lupe’s Famous Roasted Pork Ribs with Boilermaker BBQ Sauce

Grilled Lamb T-bones with English Mint Sauce

FROM THE GRILL

Bison Tri-Tips with Chimichurri; Traeger Smoked Chicken

Bratwurst & All Beef Hot Dogs

Chef Zane’s 16 Layer Chocolate Raspberry Cake; Cast Iron Apple Brown Betty

Blueberry & Lemon Verbena Cheesecake; s’Mores Tarts & Cream Puffs

The cost is $58/adults and $25 for children 5-12.

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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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Utah Bites, Utah Stories

4th of July celebration, BBQ

Ted Scheffler

Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine, and travel writer based in Utah. He loves cooking, skiing, music, and reading, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers. Ted is also the author of the Utah Bites newsletter, which is published in partnership with Utah Stories. Before moving to Utah, Ted lived in New York City, and numerous states in the US, as well as in various countries overseas, Spain, Japan, Canada, Brazil, and Mexico. He earned a Master’s Degree in Anthropology from the Graduate Faculty of The New School for Social Research.

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