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Home / Articles / Food / Food & Drink /  Sister Dottie & The Salt Lake Men's Choir, Taxi Cab Appreciation Day & Westminster Wine 101
Food & Drink

Sister Dottie & The Salt Lake Men's Choir, Taxi Cab Appreciation Day & Westminster Wine 101

By Ted Scheffler
Posted // February 24,2010 -
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Sermon & Song
On Saturday, March 13, you’re invited to join the Salt Lake Men’s Choir and the one and only Sister Dottie S. Dixon for an evening of sermon and song, benefiting the Salt Lake Men’s Choir (aka “Utah’s Other Choir”). The evening begins at 6:30 p.m. at the Rowland Hall McCarthey Campus and will feature a light dinner and drinks, prepared by a genuine Cordon Bleu-trained chef. According to Salt Lake Men’s Choir member Scott “Scooter” Perry, the menu will consist of sloppy joes, funeral potatoes, green Jell-O and Rice Krispies squares—“all cranked up a bit.” There’ll also be a “sinful” silent auction with “booze” as the theme. To purchase tickets, call Brown Paper Tickets at 800-838-3006 or go online to SaltLakeMensChoir.org.

Taxi Driver
In recognition and thanks of the services Salt Lake City’s taxicab drivers provide, Ichiban Sushi is hosting Taxi Cab Appreciation Day on Friday, Feb. 26, from 5 to 8 p.m. During that time, drivers will be able to stop by Ichiban Sushi for a complimentary dinner. Special drive-up service will be provided for to-go dinners, allowing drivers to continue their busy schedules. According to Ichiban’s director of operations, Jason Flower, “Cab drivers keep Salt Lake City moving. We consider these drivers to be our vital hospitality partners and would like to show our appreciation for their dedication to both visitors and residents.” Ichiban Sushi is located at 336 S. 400 East (IchibanUtah.com).

Westminster Wine
Westminster College’s Continuing Education Program is now offering Wine 101 courses for those interested in learning about wine tasting and food pairing. The courses are taught by Eric Nielsen, former manager of The New Yorker Club. For class schedules, tuition and registration information go to WestminsterCollege.edu.

Quote of the week: When we were children, we selected our food on two criteria: what we could trade it for at school and what cool prizes were shown on the back of the box. —Stephen Perrine

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