Pigs ’n Pinot
The Wasatch Mountain Table dinner series at Solitude Mountain Resort returns Saturday, July 11 with the Pigs ’n Pinot wine dinner held creekside on the lawn at The Inn at Solitude (12000 E. Big Cottonwood Canyon Road, Brighton, SkiSolitude.com). The dinner will feature wine pairings from Oregon’s Adelsheim Vineyard with Adelsheim’s national director, Bill Blanchard, in attendance. The winery is best known for its Pinot Noir, but also produces fantastic Pinot Blanc, Pinot Gris and Rosé of Pinot Noir; all will be served at the Pigs ’n Pinot dinner. According to chef Greg Neville, menu items include housemade ricotta gnocchi with braised pork trotters; grilled local pork T-bone with kale and corn relish; a roasted polenta “timballo” with Pinot Blanc fondue and slow-roasted pork belly, and more. The six-course tasting menu is $59 per person, plus $39 for the optional wine pairings. Call 801-536-5722 for reservations.
Finca Moves in Fall
According to Finca owner Scott Evans, he’ll be moving Finca restaurant—probably in October or November—to a new location on 200 South downtown, into the space that formerly housed Lemongrass Thai restaurant. Evans says he’s excited to be moving downtown into a “beautiful old building,” but until then, you can continue to get your fill of robust Spanish flavors at the current Finca location (1291 S. 1100 East, 801-487-0699, FincaSLC.com).
Bountiful Local Produce
“Buy local” is a concept that’s a no-brainer—good for both the local economy and the planet. Well, according to Angel Manfredini of Mandarin (348 E. 900 North, Bountiful, 801-298-2406, MandarinUtah.com), her restaurant has been supporting local farmers for 20 years. To wit, in summer 2013, Mandarin used 2,000 pounds of local produce in eight weeks, everything ranging from sugar snap peas, zucchini, eggplant, squash and green beans to tomatoes and peppers, incorporated into dishes like Nanking chicken, eggplant and chicken with garlic sauce, green beans in black-bean sauce and many others.
Quote of the week: The average person is still under the aberrant delusion that food should be somebody else’s responsibility until I’m ready to eat it. —Joel Salatin