Nice to Meat You!
Bill White Ranches in Park City recently announced the launch of a new product line for meat lovers: jerky!Â
In addition to Bill White Ranches traditional cuts of beef – which are available at Windy Ridge Bakery – new beef jerky flavors include original beef jerky, honey flavored beef jerky, jalapeÃ±o beef jerky, jalapeÃ±o cheese beef sticks, and original beef sticks.Â
Winemaker Dinner at Veneto
Veneto Ristorante Italiano owner Marco Stevanoni is Italian and an Italian wine specialist and distributor. So, itâ€™s a rare occurrence when a non-Italian wine makes it onto Venetoâ€™s almost exclusively Italian wine list. When it does, you can bet the farm that itâ€™s a very special wine.Â
Well, on Tuesday, May 17th, Veneto will host Paso Roblesâ€™ Aleksander winery for a special winemakers dinner beginning at 6:30 p.m. Here is what Marco had to say about the event: â€œAleksander is a world-class boutique wine created by a world-class family, who all have an undisputed commitment to excellence. Located in Californiaâ€™s prosperous wine region of Paso Robles, S&G Estate is a 30-acre property, home to estate-grown grapes and an onsite winery.â€
â€œAleksander is a red wine blend reminiscent of the great wines of Bordeaux. Centered around Merlot, it has varying degrees of contribution from other classic Bordeaux grapes, depending on the vintage. Contributing to the complexity of the wines are French, Serbian and Eastern European oak barrels in which their White Label wines are aged a minimum of 18 months and Reserves a minimum of 24 months. After bottling, the wine is aged in bottles for a minimum of 10 months prior to release. Both labels are full bodied and aromatic, perfectly balanced with rich, dark fruit and a silky tannin texture.â€
â€œAttendees of this unique Winemaker Dinner will get to know Goran and his two sons, Al, and Sasha â€” two-time NBA Champion with the LA Lakers. The familyâ€™s journey from Slovenia, then Friuli Venezia Giulia, Italy â€” and ultimately to Los Angeles, and Paso Robles, left them all with a great passion for wine, which theyâ€™ve crafted into a love thatâ€™s become a treasured family business.â€
Seats for the Aleksander winemaker dinner at Veneto are $195 per person. Call 801-359-0708 to reserve your spot.Â
St. Regis Deer Valley Names New Chef
The St. Regis Deer Valley recently announced the appointment of a new Executive Chef: Alex Malmborg, who will oversee all culinary operations at the Resort, including RIME, Brasserie 7452, The St. Regis Bar, banquets and events.
I was very impressed by Chef Malmborgs talents as Senior Manager of Food and Beverage Operations at The Canyons Resort (now Park City Mountain Resort), where he oversaw all resort culinary operations including restaurants, banquet department and warehouse/ commissary and managed more than 100 employees annually.Â
“We are thrilled to welcome Alex Malmborg and his extraordinary depth and breadth of experience, which encompasses every aspect of food, beverage, dining, management and operations,” said General Manager of The St. Regis Deer Valley Tyler Mugford.Â “Alex’s hands-on experience, knowledge and innovation will allow for a seamless transition and provide our guests the highest level of service and fine cuisine for which The St. Regis Deer Valley and its in-house restaurants are known.”
â€œPark City, where I have had the good fortune to live the past 15 years, is a truly special town.Â It offers everything about which I am passionate- world class skiing, mountain biking, a vital and robust local farming community, and some of the best hotels and restaurants in the western U.S.Â To serve as Executive Chef at The St. Regis Deer Valley is an extraordinary opportunity to grow in the culinary arts field and to further relationships with local farmers and ranchers that are the heartbeat of this beautiful region,â€ said Malmborg.
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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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