Dining | Food Matters: Fleming’s Wine Wednesdays, Bacon & Celebration of Pigs & Pinot 

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Each month, Fleming’s Wine Wednesdays program supports a selected nonprofit organization in our community. In March, Wine Wednesdays will contribute to the Utah Hispanic Business Leadership Foundation. Each Wednesday of the month (except for March 5, due to a Jazz home game), from 5-7 p.m. in Fleming’s lounge, wine manager Mike DeHaan pairs a selection of wines with specialty hors d’oeuvres prepared by chef Brandon Mikulich. The cost is $10 per person for hors d’oeuvres; $15 for the wine pairings. Fleming’s Prime Steakhouse & Wine Bar is located in The Gateway at 20 S. 400 West. Its phone is 355-3704 or visit online at FlemingsSteakhouse.com

One of the biggest food trends in recent memory is the return to bacon. Thank gawd for that! Taking Americans’ love for bacon one step beyond is J&D’s Bacon Salt, the invention of a couple of guys named Justin and Dave. “It’s our dream to make everything taste like bacon,” say bacon fiends Justin and Dave. To that end, they are now marketing three varieties of Bacon Salt: Original, Hickory and Peppered (they quickly abandoned the icky maple-flavored Bacon Salt). My guess is that it’s only a matter of time until J&D puts out Chipotle Bacon Salt, Wasabi Bacon Salt and, of course, Thai Lemon-Grass Bacon Salt. Surprisingly, Bacon Salt may have vegetarian appeal since it actually contains no bacon. In fact, it’s certified kosher. You can find Bacon Salt presently in Utah at Park City’s No Place Like Home.

Got plans for mid-March? The famed Charlie Palmer is hosting his third annual Celebration of Pigs & Pinot March 14-16, a benefit for Share Our Strength. Pigs & Pinot takes place in Healdsburg, Calif., at the Hotel Healdsburg and Palmer’s own Dry Creek Kitchen, showcasing some of the world’s greatest Pinot Noirs along with exceptional pork pairings prepared by a bevy of celebrated chefs. For more information, phone 707-431-0330 or go to CharliePalmer.com

Quote of the week: You can never have enough garlic. With enough garlic, you can eat The New York Times. —Morley Safer

Send Food Matters info to teds@xmission.com.

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