Road 31 Winemaker Dinners
Kent Fortner is the talented—not to mention friendly—winemaker for Road 31 Wine Co., a boutique producer of pinot noir. Fortner only produces about 700 cases of Road 31 Napa Valley Pinot Noir yearly and most goes directly to restaurants, so we’re fortunate to get some here in Utah. On Thursday, June 16, Kent will host a wine tasting at Fresco Italian Cafe, pouring a vertical selection of Road 31 Pinot Noir 2007, 2008 and 2009 vintages. Also on tap will be Molnar Chardonnay, Poseidon’s Vineyard 2009; Kent is a partner in the company that produces Molnar. The Fresco wine tasting is $50 per person, begins at 5 p.m. and will feature an array of casual small plates out on the beautiful patio. Phone 801-944-8746 for reservations. In addition, Kent will host a winemaker dinner at Park City’s Silver Star Cafe on Friday, June 17 at 5:30 p.m. The private tasting of the cafe’s summer dinner menu with accompanying wine pairings is $50 per person. Call the Silver Star at 435-655-3456 for reservations.
Hapa Taqueria has opened at 275 S. 200 West—the space previously home to Acme Burger Co.—and features street-style tacos, burritos, tostadas and an assortment of Mexican appetizers called botanas. Our own Dan Nailen—who knows a thing or two about good food—is a fan. Beef-tongue tacos, fried pig-ear strips (orejas fritas) and jalapeño margaritas are just a handful of Hapa temptations.
The Salt Lake City International Airport is getting a face-lift that will include a number of new opportunities for eating before or after flights. When the renovation is complete, there will be 56 dining facilities at the airport, including representation from some local, independent restaurants. New kids on the airport block will include Salt Lake Pizza & Pasta, Qdoba Mexican Grill, French Meadow Bakery & Cafe, Market Street Grill, Greek Souvlaki, Veloce Cucina Toscana, Smashburger, Cafe Rio and Raising Cane’s Chicken. Longtime airport tenant Squatters Pub Brewery will also remain. The makeover gets under way on Aug. 1.
Quote of the week: Failure is the condiment that gives success its flavor. —Truman Capote