Flemings, Sundance Wines, Lugano 

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Thomas Arvid Visits Fleming’s
March 11, Fleming’s welcomes Thomas Arvid, whose paintings have appeared in Wine Spectator and Art World News, for a special evening of food, wine and art. Included in the five-course wine-pairing menu are rabbit confit with Georges Duboeuf Forty-Six Diamonds; pepper-crusted Kahlua pork salad with Louis Jadot Pinot Noir Bourgogne; and broiled lamb with Parallel Napa Valley Cabernet Sauvignon. The cost is $55 for dinner and $45 for the optional wine pairings. Make reservations by phoning 801-355-3704. Fleming’s is located in The Gateway, 20 S. 400 West (FlemingsSteakhouse.com).

Viader @ Sundance
The next installment of Sundance’s Celebrating Wines as Art program is a wine-pairing dinner at the Tree Room on March 16, featuring the wines of Viader Winery. The gourmet dinner will be accompanied by informative narration from Alan Viader, director of operations and winemaking at Viader. Featured pairings include seared diver scallops and Maine lobster with 2008 Viader Rosé; roast suckling pig and 2005 Viader Estate Cabernet Sauvignon; roast loin of Utah elk with 2006 Viader Redford Reserve Cabernet Franc; and chocolate-strawberry “ravioli” with 2005 Viader Estate Syrah. The cost for the Viader Sundance dinner and wine is $85 ($55 for dinner only). Advance reservations are required and can be made by phoning 877-278-9389.

Napa on St. Paddy’s Day
On Wednesday, March 17, Lugano restaurant and chef Greg Neville will host an Evening in Napa Valley, a six-course wine dinner featuring special guests Allison Steltzner and Alan Viader (see above), from Steltzner and Viader wineries in Napa. The six-course chef’s tasting menu, influenced by Napa Valley wineries and cuisines, is $59 per person with an optional Steltzner and Viader wine pairing for $45 per person. Reservations are required and can be made by phoning 801-412-9994. Lugano is located at 3364 S. 2300 East (LuganoRestaurant.com).

Quote of the week: Fish should smell like the tide. Once they smell like fish, it’s too late. —Oscar Gizelt

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