Crossroads Urban Center, Table X and Beehive Cheese Co. 

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At the Crossroads
Crossroads Urban Center—a grassroots nonprofit serving low-income, homeless and underrepresented populations in Utah—celebrates its 50th year of helping the needy, fighting poverty and building community with a tasty fundraiser on Sept. 18: their annual Wine & Cheese Party. Once again, the generous folks at The Bayou (645 State, UtahBayou.com) host the benefit featuring select wines, gourmet cheeses, breads and fresh fruit, plus music by Controlled Burn and the J.T. Draper Band. The event runs from 1-4 p.m., and tickets are $45 (advance) or $50 at the door. A table for six is $250. For tickets, visit EventBrite.com

The Cheesesiest
Congratulations once again to Utah's own Beehive Cheese Co. (2440 E. 6600 South, Uintah, 801-476-9000, BeehiveCheese.com), who cleaned up at the recent Idaho Milk Processors Association cheese contest winning 12 awards out of 18 total categories. Among the winners were Beehive Cheese's Apple Walnut Smoked, Promontory, and my favorite, Big John's Cajun. For a spicy Cajun-Creole spin on pizza, I recommend grating some Big John's Cajun on your pie.

X-Rated
Look for an exciting new restaurant to open this fall called Table X. It's the creation of a trio of chefs—Mike Blocher, Nick Fahs and David Barboza—and will be located at 1457 E. 3350 South, Salt Lake City (TableXRestaurant.com). The restaurant—situated in a building dating back to the 1930s—retains its original wood-barreled roof, with an extensive culinary garden outside. In addition to regular seating, it will also feature a private dining room overlooking the vegetable garden and accommodating up to 14 guests. The chefs bring a lot of experience: Blocher studied and cooked in Washington, D.C., and Vermont; Fahs ran kitchens in Maine, Wisconsin, New York and Virginia before returning to his SLC roots; and Barboza—hailing from a Portuguese-Irish family—is a native of Maryland and worked at restaurants in New York and Virginia. I can't wait to see what the menu looks like.

Quote of the week: "Summer cooking implies a sense of immediacy, a capacity to capture the essence of the fleeting moment."

Elizabeth David

Food Matters 411: tscheffler@cityweekly.net

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