Craft Beer Kickoff
As some of you know, one of my favorite new restaurants to open in the past year or so is From Scratch (62 E. Gallivan Ave., FromScratchSLC.com. City Weekly, Feb. 27). Well, on May 12 from 7 to 9 p.m., From Scratch will join with Epic Brewing to kick off American Craft Beer Week (May 12-18) with a beer pairing dinner. Food and Epic Brewery pairings include Pfeifferhorn Lager with charcuterie, Wit Beer and honey-apple salad, Hop Syndrome with a Scratch Burger, Smoked Porter and Whiteout Pizza, plus a dessert of 825 State Stout-infused chocolate mousse with Imperial Stout. The cost is $25 for dinner and $20 for the optional beer pairings. For reservations, call From Scratch at 801-538-5090.
To help make Mother’s Day special, Boulevard Bistro (1414 S. Foothill Drive, 801-953-1270, BoulevardBistroFoothill.com) is offering a free regular gelato for mom when you celebrate Mother’s Day at the Bistro. Treat your sweet mom with a sweet treat.
Pigs, Pinot & Pizza
Solitude Resort (12000 Big Cottonwood Canyon, 801-534-1400, SkiSolitude.com) is a terrific quick escape from the city in spring and summer, and the spring/summer dining schedule has recently been announced. Honeycomb Grill will open for the warm weather season on May 23 and will remain open Wednesdays through Saturdays for lunch and dinner, and will also serve brunch on Sundays from 10 a.m. to 3 p.m. Stone Haus Pizzeria & Creamery will also open May 23 and will operate Fridays, Saturdays and Sundays in summer 10:30 a.m. to 7:30 p.m. You might also want to pencil in July 11 on your social schedule. That’s when David Adelsheim and Bill Blanchard of Adelsheim Vineyards, plus representatives of Elk Cove Winery in Willamette Valley, will be visiting Solitude for a Pigs n’ Pinot dinner as part of the Wasatch Mountain Table dinner series. According to Solitude Village food & beverage director Greg Neville, “We have a big smoker and pig roaster and can do six courses of local organic pig and Oregon Pinot Noir.”
Quote of the week: Like pornography, junk food might be tough to define but you know it when you see it. —Mark Bittman