Utah Bites

A Chance of Meatballs, Italian Wine Dinners and Cocktail Making Classes. Where and When?

WB’s Eatery invites guests to a virtual cocktail-making session on Chibo with Vinny & The Bottles. Meatballs & More at Bill White Farms. Franck’s restaurant is teaming up with sister eatery Tuscany for a socially-distanced Italian-themed wine dinner


Vinny & The Bottles @ WB’s

There is always something fun going on at Ogden’s WB’s Eatery at The Monarch, whether it’s a sassy show like Wigs and Brunch, a cooking class, or just a great meal and libations. 

On Monday, January 18th, WB’s Eatery invites guests to a virtual cocktail-making session on Chibo with Vinny & The Bottles. According to the good folks at WB’s, “Vinny, our lead mixologist, will be teaching viewers how to make cocktails. He will be making alcoholic and non-alcoholic versions and viewers will have the opportunity to purchase our cocktail box (which includes Seedlip, a non-alcoholic distilled spirit) and ingredients to make the cocktails. As a special bonus, he will share tips and tricks to plating with WB’s Kickback Box!” Attendees will also learn the secret to making a German Chocolate Cake Shot. 

The cocktail class begins at 5:30 p.m. MST and costs $12.99. Click here for more information and to purchase 

Meatballs & More @ Bill White Farms

The online ordering site for Bill White Farms is a terrific, safe way to get gourmet foods into your kitchen via ordering in advance and contactless pick up. For example, you can order up a pack of homemade meatballs in pomodoro sauce from Ghidotti’s restaurant to pick up at the Farm Stand and make perfect meatball subs or pasta tonight. 

But meatballs is only one of dozens of foods available from the Farm Stand at Bill White Farms. Farm Stand customers can order for pickup a dizzying array of high quality foodstuffs, from fresh mahi mahi and sustainable lobster, yellowfin tuna, crab legs, salmon and scallops, to Grappa’s mushroom soup, Windy Ridge Bakery quiches, fresh produce, Chimayo tortilla soup, farm fresh eggs, Bill White Farms meatloaf, take-home pizza, burger and taco kits, Billy Blanco BBQ glazed spareribs, Ghidotti’s vegan minestrone soup, and dozens of other items. There’s a bevy of pies and other baked goods to-go, including homemade dog biscuits.

Carnivores will particularly enjoy the high-quality, natural Earthganic beef from Bill White Ranches, which is also available at the Farm Stand. Fresh cuts include ground beef, pork sausage, ribeye steak, sirloin steak, New York Strip, fajita beef, skirt/flat iron steak, sirloin tip roast, hanger steak, beef brisket, tenderloin, tri tip, rump roast, beef back ribs, short ribs and chuck roast. Need hollyhock seeds or cocktail mixes? They’re at the Farm Stand, too.

Pick up hours at the Farm Stand at Bill White Farms is from noon to 5 p.m. Tuesday through Saturday. 

Italian Wine Dinner

Franck’s restaurant is teaming up with sister eatery Tuscany for a socially-distanced Italian-themed wine dinner on Monday, January 18th, 2021 at Tuscany restaurant. The evening will be hosted by owner Mark Eaton and begins at 6:00 p.m.

The menu looks mighty tempting, beginning with a first course of seared albacore tuna with dehydrated olive/marinated potato/balsamic-anchovy vinaigrette/poached egg/baguette/blistered cherry tomato and chervil. The first course wine pairing will be Principessa Gavi Di Gavi. The second course will be white bean stew with candied pork belly, fennel slaw and lemon olive oil paired with Damilano Marghe Nebbiolo Langhe. Course number three is braised short rib with celery root soubise/herb-roasted maitake mushroom/drunken raisin relish/red wine-raisin sauce and peppercress paired with La Mozza Perazzi Sangiovese. For dessert there will be vanilla bean panna cotta with moscato poached pear, puffed rice streusel and mint, paired with Vietti Moscato d’Asti. 

The cost is $85 per person ($40/food and $45/wine). Reservations are mandatory and can be made by calling 801-274-6264. 



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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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