Bye Bye, Bayleaf 

Also: Cooking Classes @ Harmons Bangerter

click to enlarge Bayleaf Bar & Grub
  • Bayleaf Bar & Grub

Bye Bye, Bayleaf
I was just one of many Bayleaf Bar & Grub (159 S. Main, 801-359-8490, BayleafBarAndGrub.com) fans bummed to learn that the funky eatery will be closing after Sunday, Jan. 20. For the past four years, Bayleaf has been one of my favorite nosh spots. According to the folks at Bayleaf, however, there is a silver lining: In February, they’ll be opening a new bar and lounge in Sugar House, in the space that was formerly home to Black Widow Cafe & Catering (837 E. 2100 South). It’ll be a 21-and-over bar with what they promise will be “a great selection of beer and wine,” along with small plates and s’mores—no chicken & waffles, unfortunately. It’s called Campfire Lounge, and you can follow the progress at Facebook.com/CampfireLounge.

The Biggest Loser @ Harmons
The cooking class series at Harmons Bangerter Crossing (125 E. 13800 South, 801-617-0133) continues with a couple of classes in January. First, on Friday, Jan. 25, at 6:30 p.m., artisan cheese maker and Vermont Butter & Cheese Creamery co-founder Allison Hooper (a rock star in the world of cheese) will host a demonstration class featuring cheese samplings, cheese hors d’oeuvres and a glass of wine (nonalcoholic beverages are available). The cost is $49 per person, or two for $80.

Then, on Wednesday, Jan. 30, at 6:30 p.m., Harmons will welcome Chef Cameron Payne for a class called “Spa Cuisine from The Biggest Loser Resort.” Payne is the man behind the grill on The Biggest Loser TV show, and he’ll be sharing recipes and healthy cooking techniques aimed at healthier cooking (and living) at home. The evening’s menu includes sun choke soup; apple-blueberry pecan salad with mango-sesame vinaigrette; grilled chicken with Israeli couscous and carrot sauce; and a dessert parfait. Wine pairings are included in the $65-per-person admission, and nonalcoholic beverages are also available. To register for classes online, visit HarmonsGrocery.com.

Quote of the week: Blues is to jazz what yeast is to bread—without it, it’s flat. —Carmen McRae

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