Utah Bites

Live Jazz in Ogden, Spring Wine Dinner and Unique Weekend Supper To Go

Live Jazz at WB’s Eatery in Ogden, Spring Wine Dinner at Stanza and Sto neground Weekend Supper to go this weekend.


Live Jazz @ WB’s Eatery

WB’s Eatery at The Monarch in Ogden is one of Northern Utah’s most unique and uniquely delectable restaurants/shops/bodegas/bars. But did you know that in addition to great food and drink, you can also enjoy live music there? Yep. Every month WB’s feature a jazz night with local live music. So, follow them on Facebook, Instagram, or sign up for their newsletter to stay in the know about jazz and other events at WB’s Eatery. 

Spring Wine Dinner @ Stanza

Mark your calendar for Wednesday, April 28, 2021. That’s when Stanza Italian Bistro & Wine Bar will host their Spring Wine Dinner with a menu created by Chef Jonathan LeBlanc and Sous Chef Paul Cafaro, who want you to know that “We continue to follow all Salt Lake County Health Department Guidelines. Your health and safety are our 1st priority.”

The 5-course dinner begins at 6:30 p.m. and is priced at $80 per person ($55 food/$25 wine), tax and gratuity not included. The menu is as follows: 



Spring Pea Cream, Candied Tomato, Burrata, Ginger-Lemongrass Foam, Caviar

Tenuta Luisa Sauvignon Blanc


Capon Tortellini

Ricotta & Pecorino Romano, Spinach, Wild Mushroom

Smoked Jerusalem Artichoke and Vermouth Sauce

Nozzole Bruniche Chardonnay


Lychee-Basil Sorbet 


Kurobuta Pork Shank

Apricot Puree, Saffron Potato Pearls, Swiss Chard

Fava Beans, Moroccan Spiced Jus

Zanato Alanera Rosso Veronese



Chocolate Ganache, Ricotta-Chestnut Honey, Vanilla Gelato

Quady Elysium Muscat

For reservations, call 801-746-4441. 

Stoneground Weekend Supper

Every week, Chef Justin Shifflett and his team at Stoneground Italian Kitchen prepare a unique Weekend Supper to take home and reheat – an awesome, chef-cooked restaurant meal to enjoy at home. 

This week’s Weekend Supper is Baked Conchiglie with Lobster and Cheese and is available for pickup on April 23 & 24. The Supper is $49 and feeds 4, with salad and bread add-ons available. The dish features house-made pasta shells baked with chopped lobster meat and a blend of white cheese custard. For more information and to place an order, visit the Stoneground store by clicking here.   



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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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