Learn About Ciders at Scion Cider Bar
To kick off 2024, Scion Cider Bar continues to elevate and educate Salt Lake City wine and beer drinkers on the complexities of fine, dry cider. Boasting one of the largest curated fine cider collections in North America, the groundbreaking Utah bar is co-hosting a series of special events to celebrate the complexities of cider from around the globe.
Scion Cider Bar is hosting a winter series of classes in partnership with the University of Utah’s Lifelong Learning programming, offering Ciders of the World classes taught by Utah’s only Certified Pommelier (think sommelier-style expertise for ciders): Monday, Feb. 12 – French Cidre; Monday, March 18 – English Ciders; Monday, April 22 – Spanish Sidra. The classes are taught by Matthew Ostrander and take place in person at Scion Cider Bar (916 Jefferson St. W). Attendees must be 21 or over.
ChefDance Now Permanent in Park City
During the past couple of decades during the Sundance Film Festival, I’ve had numerous opportunities to enjoy meals at the pop-up ChefDance restaurant with its lineup of rotating chefs, from local to international.
According to the ChefDance founders and organizers, “After two decades of captivating the palates of the elite at the Sundance Film Festival, ChefDance founders Kenny Griswold and Mimi Kim are thrilled to announce the opening of ChefDance Social, a permanent culinary haven at 427 Main Street, Park City – where food meets culture. Nested beneath the iconic Marquis Park City – a recently renovated cornerstone of Utah’s live music scene – this 200-seat upscale restaurant integrates Italian finesse with global culinary wonders, offering a truly unparalleled dining experience in the market.”
“Building on the success of a 20-year run of ChefDance during the Sundance Film Festival, and having hosted over 150 chefs from around the world, the permanent installation of ChefDance Social is set to redefine Park City’s fine dining landscape. Mimi Griswold tapped good friend and James Beard Award-winning Chef Shawn McClain to curate an Italian-inspired opening menu and brought on Executive Chef Jordan Harvey – who studied at Johnson & Wales and worked under esteemed chef Paul Anders in Vail before relocating to Utah to work at Sundance Mountain Resort and Montage Hotels – to oversee the kitchen.”
“Staying true to its origins, ChefDance Social will feature a rotating lineup of world-renowned guest chefs, including Michelin-starred, James Beard nominated, and emerging up-and-coming chefs, ensuring a diverse and dynamic culinary experience season after season. While the list of past participating guest chefs is extensive, notable culinary luminaries have included: The legendary Michael Chow (MR CHOW, locations in London, Los Angeles, New York, Miami, and Las Vegas), James Beard Chef Nancy Silverton (Pizzeria Mozza, Osteria Mozza, and Chi Spacca, Los Angeles), Michelin Star Chef Melissa Perello (Octavia and Frances, San Francisco), Iron Chef Judge Donatella Arpaia (davidburke&donatella and Anthos, New York), Ming Tsai (Blue Ginger and Blue Dragon, Boston), Top Chef Brian Malarkey (Puffer Malarkey Collective, San Diego, Hawkeye & Huckleberry Lounge, Bend, OR), James Beard and Michelin Star Chef Tony Mantuano (Spiaggia, Chicago), Michelin Star Chef Luigi Fineo (Landmarks Restaurant Group, N10, Tatel and more, Los Angeles), Top Chef Hung Huynh (CATCH, Los Angeles & New York), and countless others.”
“Diners at ChefDance Social can expect a world-class food and beverage program with an emphasis on delivering premiere guest experiences. The vision for ChefDance extends beyond the plate; it’s a venue for curated prix fixe dinners, exclusive food-forward events, intimate social gatherings, and unique after-dinner musical performances that blend gastronomy with some of the biggest names entertainment for once-in-a-lifetime experiences.”
I’m looking forward to exploring the new ChefDance Social dining/entertainment experience.
Good Earth Acquires Fairweather Foods
Park City’s Fairweather Natural Foods has been acquired by Good Earth Markets, a decision that was made by Jen Rattray, after owning and operating the local health food store and cafe for the past 30 years.
Fairweather founder and owner Jen Rattray had this to say about the acquisition: “I can start by saying I chose to initiate and or pursue the sale of my business after a good long run. Much as I’ve loved running this business: helping people, serving up healthy food to the community, etc..It was time for me to pass the baton. Good Earth Markets, being a Utah business with extensive experience and a solid reputation in Natural Foods, it feels like a good decision. I can feel good about the legacy of Fairweather, but I also feel that good earth will be keeping the spirit alive, and actually be able to provide more offerings to the community than I could have as a sole provider. I’ve enjoyed getting to know everyone on the Good Earth team, and have enjoyed seeing the expansion and renovation. I like the idea that people have another option besides Whole Foods and Natural Grocers, and it’s right here in town. It’s not a national chain. It’s an Utah independent chain that’s family owned.”
New owner Todd Humphrey said, “The timing for Good Earth Markets to come to Park City really couldn’t be better. We’ve been locally owned and operated in Utah for over 50 years now, working on recent expansions within Utah, and this change for Fairweather allowed us to seamlessly take that torch and significantly expand what was here. Now downtown Park City gets a truly local natural foods and supplements experience, while we get the privilege of joining the Park City community and continuing our mission of locals helping locals. Just couldn’t be better.”
This is Good Earth Markets’ seventh location and it’s been “renovated with new flooring, paint, finishes, signage, bathrooms, etc, with more to come, including triple the original square footage (to 4,000 square feet), 100% organic produce, and expanded hours. The cafe within the Good Earth Market remains and will still be called Fairweather Cafe.”
