Holystone Distilling Dinner at Oquirrh

On Wednesday, September 29th starting at 7:00 p.m. Oquirrh restaurant will host Holystone Distilling for a special dinner as part of the @localfirstutah Savor The City series.

Ted Scheffler

September 24, 2021

Here’s a fun 21-and-over event taking place next week. On Wednesday, September 29th starting at 7:00 p.m. Oquirrh restaurant will host Holystone Distilling for a special dinner as part of the @localfirstutah Savor The City series.

The evening will feature five courses of seasonal fare paired with five award-winning spirits from Holystone. The food courses include Sunchoke Custard with chicories and chili; Oxtail Quesadilla with apples, blue cheese and oxtail jus; Fall Squash Tortellini with foie gras, quince and sage; Venison Loin Chop with vegetable ash, mushrooms, leeks and pomegranate; and a Puffed Rice Tart with peanut butter, white chocolate and vanilla ice cream.

The cost for the Holystone Distilling dinner at Oquirrh is $110 for the five food courses and $50 for the optional spirit pairings. Click here for reservations, which are required.

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THIS CONTENT IS FROM UTAH BITES NEWSLETTER.

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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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Sips, Utah Bites

dinner events, Holystone distilling, Oquirrh

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.