Blue Sky Teams with Caputo’s
The folks at Caputo’s Market & Deli will team up with The Lodge at Blue Sky on Friday, May 26, from 4 to 5:30 p.m. for a special Farmstead & Artisan Cheese Tasting.
Here’s what to expect, from Caputo’s. “Get an in-depth look into the world of fine cheese. You will taste your way through Southern European and New World creations made according to age-old techniques by true artisans. Learn about our Cheese Caves and what it means for your cheese as well as how to tell the health, texture, and flavor of new to you cheeses. We’ll provide tips on how to best shop for and store your cheeses once you get them home.”
The Farmstead & Artisan Cheese Tasting will take place in the Wine Room at The Lodge at Blue Sky and is $80 pp for the cheese tasting and $50 pp for optional wine pairings. Click here to reserve your spot.
Avenues Proper 10th Anniversary
On Monday, April 24th beginning at 6:00 p.m. Avenues Proper will host a special beer dinner to commemorate their 10th anniversary. The evening kicks off with a mushroom course: Intermountain Gourmet mushroom duxelle on a Proper Beer baguette with raclette and Frog Bench Farms microgreens, paired with Proper Beer English Style Golden Ale. Next is local fried chevre with compressed watermelon, prosciutto crisps, and Champagne vinaigrette, paired with Cloud Chaser Kölsch, followed by bacon-wrapped scallops with apricot jam and Leisurebrau Cold IPA. After an intermezzo of sticky rice gelato with Lake Effect Gose Ale, the main course is duck breast with roasted root vegetables, mole negro, kale chips, and cherry gastrique paired with Carcosa Barrel-Aged Mixed Fermentation Ale. Dessert is German chocolate cake with coconut caramel, Solstice chocolate ganache, and Ivar the Boneless Finnish-Style Sahti Ale.
The cost for the Avenues Proper 10th Anniversary beer dinner is $70 per person for food and $35 for beer.
Learn Camp Cooking
With warm weather here, or almost here, wouldn’t it be fun to learn camp cooking from an expert? You can do exactly that with a Camp Cooking course from U. of U.’s Lifelong Learning program.
Here’s what the folks at Lifelong Learning have to say about the course. “Camp cooking can present unique challenges (dish duty, anyone?), but with the right tools, techniques, and ingredients you can turn any campout into a five-star dining experience. We’ll go over a few popular techniques for car-camping cuisine, including camp stove, zipper bag, campfire, and Dutch Oven cooking. Prepare to make (and sample!) breakfast burritos without dirtying a dish, easily packed lunches, drool-worthy dinners, and desserts like cobbler that will be the envy of the campground. We’ll also discuss lightweight backpacking food and go over a few ideas for bringing your own food into backcountry. The special fee includes tastes of everything we make right there in class. This class requires 48-hour advanced registration.” Camp Cooking starts on May 23, 2023.
FOR MORE RESTAURANT REVIEWS GO HERE.
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.
