Red Maple Returns
If you’ve been jonesing for dim sum and some of the best Chinese food in town following the fire that closed Red Maple Chinese Restaurant in 2012, I have good news to share: Red Maple Chinese Restaurant has reopened at 2882 W. 4700 South in West Valley City. In addition to a large dining room, the new Red Maple also features a banquet room for weddings, parties, anniversaries and other special occasions. And they serve dim sum daily, in addition to Chinese cuisine from the regular lunch and dinner menus. For more information, phone 801-747-2888 or visit RedMapleChinese.com.
PC Dishcrawl
Park City’s first Dishcrawl event will take place Wednesday, April 17, at 7 p.m. What’s a Dishcrawl? Well, think of it as a pub crawl, but with food in the place of libations. Dishcrawl ticketholders will visit four of Park City’s Main Street restaurants in one evening, sampling the restaurant’s specialties and mingling with the chefs and owners.
Vegetarian options are available. The Dishcrawl participating restaurants is a secret for now, but the organizers say that hints will be dispensed via Twitter (@dishcrawlparkc) and on Facebook. Tickets are $45 per person, which includes all food. Visit Dishcrawl.com/pcspring for additional information.
The Art of Food
The Paint Mixer—a unique melding of art, food and fun—has teamed up with SLC restaurants including The Wild Grape Bistro and The Tin Angel to host fun monthly events that combine painting, wine, food and music. Here’s how it works: The Paint Mixer provides the painting materials, including canvases, brushes, palettes, acrylic paints, aprons, easels, etc. You check in, pump your paints, order beverages and food, and start painting. Guests follow step-by-step instructions to re-create a featured piece of art. There’s no painting experience necessary, and you can listen to party music while you paint, sip and eat. The painting price is $45, with additional charges for food and drink. For more info, visit ThePaintMixer.com.
Quote of the week: You are what you eat eats. —Michael Pollan
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