Roosters @ 15
Open in Ogden since 1995, Roosters Brewing Company is celebrating its 15th anniversary with special pricing, events and unique anniversary beers. Roosters’ owner Kym Buttschardt said, “Fifteen years is a reflective milestone. It has been an incredible experience to be a part of a blossoming and vibrant downtown. We are taking time to pause, look back and see where we started and where we are now. We have put a lot of Roosters love into this community and our 15-year campaign. We hope that friends of Roosters will take advantage of the smokin’ deals, special events and tokens of our appreciation.” Included in the anniversary celebration is a “Dine for 2 for $15” menu, a limited 15-year anniversary collectible pint glass for $5, microbrews for $2.50 and two anniversary brews: 15 Marzen and Flashback Gold. Additional anniversary events include the Ogden Marathon Pasta Party on May 14 and the Roosters Big Anniversary Bash on June 15. 801-627-6171, RoostersBrewingCo.com.
Franck’s Trimbach
Franck’s in Holladay will host an evening with Anne Trimbach from Trimbach Winery in Ribeauvillé, France, on Monday, May 24 at 7 p.m. Executive chef Franck Peissel and chef Adam Vickers of Tuscany have designed a special four-course menu to complement the wine pairings. Since 1626, Maison Trimbach has been producing traditional Alsace wines recognized all over the world. Trimbach will speak about this world-famous winery and help to educate guests on specific wines. Featured pairings include a charcuterie trio with 2006 Trimbach Pinot Blanc, two-way halibut paired with 2007 Trimbach Riesling, choucroute and 2007 Trimbach Pinot Noir and 2001 Trimbach Gewürztraminer with passionfruit French silk cheesecake. Reservations are highly recommended and are being accepted at 801-274-6264. The charge for the four-course meal is $35 and à la carte wine pairings are $45. The price does not include tax or gratuity. FrancksFood.com
Quote of the week: French cuisine is so delicious that it’s a tribute to Gallic willpower that Frenchmen ever leave the dinner table and attend to business. —Henry O’Dorman
Send Food Matters tips & info to tscheffler@cityweekly.net
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