Pago + Communal Brands Wine Dinner
For the first time in more than a year, Pago owner Scott Evans invites guests to a wine dinner on Thursday, September 9th featuring special guest Melissa Saunders, Master of Wine and owner of Communal Brands. Says Evans, “Based out of NYC, Melissa brings sustainable wines into the US from Italy, New Zealand, France and more. Small production, high quality, sustainable wines are her focus. Naturally, that is why we love her book and look forward to hosting her at Pago!”
The Communal + Pago dinner will be held outdoors on Pago’s covered, open air patio and dinner guests will be required to show proof of COVID vaccination to attend. The cost for the 4-course dinner and 5 wine pairings is $65 (food) and $45 (wine).
To see the wine dinner menu, additional information, and to purchase tickets, go to their website.
Hearth and Hill Sponsors Summit Challenge
Park City’s Hearth and Hill restaurant supports a number of community organizations and events, including as a sponsor of the Summit Challenge which takes place on August 28th.
The folks at Hearth and Hill encourage you to join the Summit Challenge saying, “The Summit Challenge is a fully supported road ride and fundraiser for the National Ability Center and offers a choice of a 16, 25, 50, 80 or 100-mile course to fit your level of experience. All courses are fully supported for adaptive riders. The Summit Challenge is an annual fundraiser. All proceeds benefit the National Ability Center, a non-profit organization located in Park City, Utah with a mission of empowering individuals of all abilities by building self-esteem, confidence and lifetime skills through sport, recreation and educational programs.”
For additional information and to register for the Summit Challenge click here.
2021 Feast of Five Senses
Normally, Slow Food Utah’s annual Feast of Five Senses is an in-person gala affair highlighting local chefs’ culinary skills, beverage pairings, and lots of conviviality and camaraderie. Well, it will be all of those things this year, except “in person.”
Slow Food Utah explains: “This year, Slow Food Utah brings you A Moveable Feast, a hybrid event supporting the health of the community and recognizing the constraints on our restaurant industry. However we may gather, we hope you will join this important celebration of the harvest and artistry brought forth from farm to plate. The title page to Ernest Hemingway’s last book, A Moveable Feast, bears this inscription: “If you are lucky enough to have lived in Paris as a young man, then wherever you go for the rest of your life, it stays with you, for Paris is a moveable feast.” We believe that once you have delighted your senses with the beautifully prepared bounty of the Utah harvest, the experience stays with you for a lifetime!”
For the 17th annual Feast of Five Senses – A Moveable Feast, “attendees” will celebrate at their own homes and gardens (along with some dine-in options) on Saturday night, August 28th. Guests will order their own personal feast from one of the participating restaurants and chefs (see below). Each meal is $100 and supports local farmers and restaurants as well as Slow Food’s micro-grant program.
- Brooke Woffinden – Urban Pioneer Foods
- Logen Crew – SLC Eatery*
- Tom Grant – Blended Table
- David Chon – Nohm
- Daniel Yuswadi – Makan Makan
- Chef Phelix Gardner – Pago & Finca*
- Billy Sotelo – La Caille
- Lavanya Mahate – Saffron Valley Indian Restaurant
- Robert Perkins – Franck’s Restaurant
- Justin Shifflet – Stoneground Kitchen *
*Tasting menu available as a dine-in option. Select when ordering.
Wine Pairings offered by Francis Fecteau – Libation LLC
Setting the Table by Pam Olson – Native Flower Company
For additional information and for tickets, click here.
FOR MORE RESTAURANT REVIEWS GO HERE.
THIS CONTENT IS FROM UTAH BITES NEWSLETTER.
Subscribe to get the latest Utah Bites news and reviews
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.
SUPPORT OUR SPONSORS: click on their logos to visit their website