Utah Bites

Where to Have Easter Luncheon in Salt Lake

Easter Luncheon at Log Haven. High West Hosts Exclusive James Beard Benefit. Spring Wine Dinner at Stanza.


Easter Luncheon at Log Haven

If you’re looking for a very special and scenic spot to enjoy part of your Easter Sunday, Log Haven restaurant in Millcreek Canyon would be an excellent choice. Spend Easter with the Log Haven family by joining them for an Easter luncheon, with reservations available from noon to 5 p.m. on Sunday, April 17, 2022.

Chef Dave Jones’ special Easter luncheon 3-course menu starts with a choice of Bloomsdale spinach salad or wild mushroom soup with creme fraiche. Entree options include grilled salmon with French lentils and roasted baby carrots; pan-seared Manhattan New York steak with grilled asparagus and aged Gruyere potatoes and bordelaise; grilled chicken breast with butternut-pecan polenta and cherry-Dijon gastrique; roast leg of lamb stuffed with dried tomato pesto; or Parmigiano-Reggiano risotto with English peas and tomato coulis. For dessert, there is strawberry panna cotta, lemon tart, or chocolate ganache tart with vanilla ice cream. 

Specially selected wine pairings for the various courses are also available. The cost for Log Haven’s Easter luncheon is $61/adults and $34.50 for kids under 12. 

High West Hosts Exclusive James Beard Benefit

The New York-based James Beard Foundation has selected High West to host a pair of Friends of James Beard events in support of their Open for Good campaign. 

On Friday, April 8, High West will partner with Louisville-based Copper & Kings, an American brandy distillery influenced by whiskey and music for “A Taste of Kentucky in the West,” a dinner of crafted cocktails, straight pours and inventive cuisine. Then, on Saturday, April 9, High West will host “The Art of Craft,” a special evening featuring finely crafted food, exclusive spirits from the vault, and handcrafted tableside cocktails. The evening will be led by High West Executive Chef Michael Showers, Master Distiller Brendan Coyle, and Beverage Manager Holly Booth.

“It’s an absolute honor to be chosen to host two Friends of James Beard Benefit events by the James Beard Foundation, and we are excited to host our friends at Copper & Kings Distillery Louisville,” said High West Executive Chef Michael Showers. “We look forward to sharing our world-class hospitality with our guests to help support the independent restaurant industry across the country.”

According to the organizers, “Funds raised for these Friends of James Beard Benefit events will directly support the James Beard Foundation’s Open for Good program. The campaign aims to help independent restaurants survive the ongoing COVID-19 crisis, rebuild better, and thrive for the long term. Through critical resources, advocacy, and emergency and investment grants, Open for Good aims to help restaurants come back stronger, more equitable, more sustainable, and more resilient.”

To purchase tickets for A Taste of Kentucky in the West, click here and enter password HWCKJBB-Apr22 when prompted. For the Food, Spirits and Cocktails of High West event, click here and enter password HWJBB-Apr22 when prompted 

Spring Wine Dinner at Stanza

Executive Chef Paul Cafaro and the new owners of Stanza invite you to join them for a six-course, prix fixe Spring Wine Dinner on Tuesday, April 5th at 6:30 p.m.

The first course is sesame-crusted ahi tuna carpaccio paired with Hopler Gruner Veltliner followed by roasted bone marrow and Poliziano Vino Nobile di Montepulciano. Course #3 is strawberry passion fruit sorbet, followed by lobster thermidor and Marco Fulluga Molamatta. The fifth course is rack of lamb paired with Zenato Valpolicella Ripassa and for dessert there is dark chocolate flourless cake with Graham Tawny Port 10 yr. 

The price for Stanza’s Spring Wine Dinner is $150 pp ($115/food & $35/wine pairings), plus tax and gratuity. 



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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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