Deer Valley and The Secrets of BBQ, Stanza's Taste of Pride, News from Current Fish and Oyster

Deer Valley and The Secrets of BBQ, Stanza’s Taste of Pride, News from Current Fish and Oyster

Deer Valley’s culinary team invites guests to learn The Secrets of BBQ at Deer Valley Cafe. Stanza hosts their 3rd annual Taste of Pride dinner. Current Fish and Oysters cancels their lunch service.

Ted Scheffler

June 21, 2024

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.

Bites, Food & Drink, Foodie Events, Utah Bites

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.