Scion Cider Bar has announced a very intriguing pop-up dinner and cider pairing event to be held on Wednesday, March 13, featuring the culinary craft of Chef Daniel Moreland, who started Cactus Eater pop-up, catering, private dinners and events in 2023. 

Here’s what the folks at Scion Cider Bar have to say about this unique dinner with Daniel Moreland: “In the continued collaborative spirit of Salt Lake’s creative food & beverage purveyors in the Central 9th neighborhood, Chef Moreland will utilize the Central 9th Market space for food preparation and execute service between the corner kitchen space and Scion Cider’s causal taproom and bar venue.”

“Five courses of elevated fare will be expertly paired with five featured ciders to showcase the best flavors in each pairing. The eclectic menu provides the cider professionals at Scion with endless combinations of diverse pairings to cut, contrast, complement and complete each dish by Chef Daniel. The pairing menu will be revealed to the guests upon arrival.”

The five food courses from the menu called “Burnt” are: 

First: Charred Fennel Bulb – arugula Espuma, cumin-roasted beets, fermented citrus, mint, black pepper and fennel frond meringue

Second: Cochos and Caviar – roots and squashes, heirloom masa, creme fraiche, egg yolk jam, leek ash

Third: Juniper Duck Confit Tamale – “stain-the-tablecloth” mole, heirloom masa, purslane, blackened pineapple

Fourth: Pork Belly – fermented blackberry, burnt leeks, smoked leek soubise, sweet potato

Fifth: Oaxacan Crema Semifreddo – grilled lime, black bean sabayon, dulce de frijol, cocoa & cardamom crisps 

The cost for the dinner is $100 per person, which includes sales tax, plus optional gratuity at time of reservation.

A curated cider pairing for each course will be sold individually by the course, or available for the complete tasting menu on-site at Scion Cider Bar.