Secrets of BBQ at Deer Valley
On Sunday, July 7, 2024, the culinary team at Deer Valley Resort invites guests to learn The Secrets of BBQ. “Unlock the secrets of the perfect BBQ. Whether you are looking to craft the perfect marinade or learn how to prepare your main course, our Grilling Marinades 101 class offers guided instruction. Discover expert techniques, savor the flavors, and elevate your grilling game while enjoying a sun-kissed session filled with culinary knowledge.”
The hands-on class begins at 3:30 pm at Deer Valley Cafe. Tickets are $75 per person and can be purchased on Tock.
Photo courtesy of Steve Johnson on Unsplash
Taste of Pride at Stanza
On Wednesday, June 26, 2024 Executive Chef Paul Cafaro and his team invite you to join them at Stanza Italian Bistro & Wine Bar for their 3rd Annual Taste of Pride dinner. They said, “Please join us in celebrating Pride Month at our Annual Pride Dinner featuring local queer musicians.” The musicians include Leetham and Zaza Historia Vandyke.
The menu looks like this: Crispy Squash Blossoms & Bruleed Fig, followed by Smoked Quail with Roast Carrot Tortellini. An intermezzo of Ginger Rhubarb Sorbet will be followed by Seared Sesame Ahi Tuna. The fourth course is Grilled Espresso Rubbed Pork Chops. For dessert there’s Rainbow Trifle.
The cost for the prix fixe menu is $95 per person, plus tax and gratuity; alcohol not included.
Current Says Goodbye to Lunch
The folks at Current Fish and Oyster are saying farewell to their lunch service. They thanked their lunch diners, saying “We are incredibly grateful for your support throughout the years, and we want to assure you that this decision was not taken lightly. However, due to multiple determining factors, we have decided that our lunch program will be discontinued as of Friday June 14th. This change will give us time to really focus on making dinner at Current Fish and Oyster the best it can be. You also can look forward to some fun updates on the Under Current menus!”
New dinner menu items at Current include a revamped Spanish Octopus with confit fingerling potatoes, anchoïade and a delicious golden raisin agrodolce; and a new Crudo featuring a miso-tomatillo leche de tigre.
Feature Image: Photo courtesy of Emerson Vieira on Unsplash.
