Food & Drink

Prime Rib, WildKitchen, Peruvian Food and Arts

Spencer’s Steaks & Chops is introducing Prime Rib Sundays. The Lodge at Blue Sky will host a Guy Ritchie WildKitchen. Peruvian Food and Art Festival coming up in Taylorsville.


Prime Rib Sundays at Spencer’s

Spencer’s Steaks & Chops in the Hilton Salt Lake City Center has long been one of my favorite steakhouses. Well, now Spencer’s has introduced Prime Rib Sundays featuring house Traeger smoked prime rib, garlic whipped mashed potatoes, roasted asparagus, horseradish cream & au jus, and Parker House rolls with whipped butter. 

Prime rib options include Prime Rib for 2/$120 with 2 12 oz. Queen Cuts; 14 oz. King Cut/$70; 12 oz. Queen Cut/$65; 10 oz. Petite Cut/$60 or End Cut/$65. 

Guy Ritchie’s WildKitchen at Blue Sky

I am a fan of British film director, producer and screenwriter Guy Ritchie, who is the force behind some of my favorite films such as The Gentlemen, Lock, Stock and Two Smoking Barrels, The Man From U.N.C.L.E., and The Covenant, to name a few. So it got my attention when I got this announcement from The Lodge at Blue Sky, Auberge Resorts Collection about “an upcoming collaboration with WildKitchen for the U.S. debut of the outdoor culinary concept forged by fire and created by Guy Ritchie. Between May 24th and October 30th, guests can enjoy the WildKitchen live cooking experience, which will include dinner curated by a rotating series of award-winning guest chefs, complete with undisturbed views of the Park City Ridge Line and Rock Port Reservoir.”

According to the team at Blue Sky, “WildKitchen is a concept created by the award-winning film director, producer and screenwriter, Guy Ritchie, combining his love of fire, BBQ and the great outdoors. Representing a revolution in outdoor living, it offers al fresco dining within the world’s first, fully-retractable canvas and hardwood WildTent. Chefs are invited to cook on the unique WildTable, which allows them to steam, bake, grill, fry smoke, slow roast and even boil, all in one artisanal unit.”

Visiting Chefs throughout the collaboration will include James Beard Semifinalist Kim Canteenwalla (Honey Salt in Las Vegas, NV), previous winner of Food & Wine’s Best New Chef award, Viet Pham (Pretty Bird Chicken in Salt Lake City, UT) and Los Cabos Chef of the Year, Yvan Mucharraz. The remote, highly immersive gastronomic journey is exclusively accessible via the resort’s ATVs and house cars, as well as through a wildlife tracking, hiking and plant identification excursion that will be offered weekly for diners to explore the local terrain and wildlife while en route to the WildKitchen dinner.

WildKitchen at Blue Sky will feature a 24-seat communal dining table that plays host to one seating per night. The nightly menu will allow guests to interact with a rotating series of guest chefs while enjoying cuisine inspired by the bounties of the resort’s onsite Gracie’s Farm, along with locally sourced proteins. Dishes might include Black Trout with Gracie’s Watercress; Elk Loin with Roasted Radishes; Preserved Gracie’s Vegetables; Fire-Baked Dinner Rolls; Homemade S’mores and Grilled Apples. The menu will be delightfully complemented by flights of Guy Ritchie’s beer, Gritchie Brew, along with featured wine pairings and signature cocktails. 

Tickets are available via Tock for $150/adult and $75/kids under 12. An additional wine pairing can be added for $75 and a non-alcoholic pairing for $50.

Photo by Terry Granger on Unsplash

Peruvian Food & Arts Festival

I love Peruvian cuisine, from ceviche and lomo saltado, to aji de gallina and rocoto relleno. If you are a Peruvian food enthusiast you’ll want to attend the Peruvian Food & Arts Festival on Saturday, April 20, 2024. 

Admission is free and the whole family is encouraged to come out and enjoy the unique and authentic flavors of Peru, including desserts and many other dishes at the large, spacious food court, plus crafts, dance and music performances, and more. 

The indoor event takes place at 4151 S. Redwood Road in Taylorsville from noon to 11 pm. 

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