July Wine Dinner at Grub Steak

Saturday, July 15, the Grub Steak will host a special dinner prepared by chefs Brian Moody and brother Gregg Moody with wine pairings selected by Vine Lore’s certified sommelier, Julia Dehring

Ted Scheffler

July 7, 2023

The venerable Grub Steak restaurant in Park City’s Prospector neighborhood has been around since 1976 (that’s 47 years if you’re keeping score). And yet, I don’t recall the Grub Steak ever being the site of a wine dinner.

Well, that’s about to change. On Saturday, July 15, the Grub Steak will host a special dinner prepared by chefs Brian Moody and brother Gregg Moody with wine pairings selected by Vine Lore’s certified sommelier, Julia Dehring.

The dinner kicks off with a King Crab Marrow and Gulf Shrimp duo, presented with a tomato confetti and micro greens with lemon pomelo vinaigrette, paired with Fossil Point Chardonnay.

The second course will be Chilled Watermelon Gazpacho served with Elk Cove Pinot Noir Rosé.

A main entree features a Grand Teton Lamb Chop paired with blistered heirloom tomatoes and duchess potatoes served with a roasted garlic demi-glace. The entree will be paired with Piattelli Trinita.

Dinner wraps up with an Italian-inspired vanilla bean Panna Cotta with Utah peach coulis and fresh berries, paired with Poquito Moscato.

The cost for the Grub Steak July Wine Dinner is $80 per person for food and $20 for the four course wine pairing. To purchase tickets or for more information, call 801-898-8434 or email Tyler@marketstreetgrill.com.

events, Food & Drink, Foodie Events, Sips

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.