Vida Victory
Congratulations to Lisa Barlow and the folks at locally owned Vida Tequila. At the 2011 Tequila.net “Best of the Best Awards” in Denver, Vida Tequila Reposado was named a winner in the Highland Reposado Tequila category. The Tequila.net Awards is an exclusive private tasting open to all submitted “Spirits of Mexico” produced within the past year. Over 100 brands submitted 277 products to the highly respected tasting competition, making it the largest “Spirit of Mexico” tasting ever in the United States. Vida Tequila is available in Utah, and products include Vida Tequila Blanco ($49.74), Vida Tequila Reposado ($52.84) and Vida Tequila Añejo ($55.94). Visit
VidaTequila.com for more information.
Blue Christmas
Blue Boar Inn executive chef Eric May has launched a new winter menu for the holidays and beyond. New starters include classic fondue for two made with Gruyere and Emmental cheeses; pan-seared Juustoleipa cheese served with poached egg, sautéed kale and garlic chips; and venison carpaccio with Manchego cheese and smoked-tomato compote. For entrees, there are filet mignon with green-onion potato cake, grilled scallion and forest-mushroom butter; Chilean sea bass featuring rock shrimp with basil, tomato and garlic on pappardelle pasta; butternut-squash risotto made with radicchio, asparagus, Manchego cheese and truffle oil; wild-boar tenderloin with Yukon gold rounds, blue-cheese mousse and huckleberry conserve; and boneless lamb loin featuring saffron risotto, roasted red bell peppers and pistachio gremolata. Visit TheBlueBoarInn.com for more
information.
Guerilla Dining
Gavin Baker, former sous chef at London’s The Fat Duck, will open Mist:SaltLake, a “guerilla restaurant.” Guerilla restaurants are moveable feasts: short-term, one-time, temporary restaurants that travel the globe. Mist is a multicourse, multisensory experience. Located at 307 E. 300 South, in the Paradise Palm tropical-plant store, Mist:SaltLake will offer 15 courses of Michelin-caliber cuisine for $150. Seats are limited to 36 per night, and the restaurant will operate four to five nights a week. For diners interested in bringing wine, there is no corkage fee. A vegetarian option is available with 48 hours notice. For this unique dining experience, advance tickets are mandatory and can be purchased at TheMistProject.com.
Quote of the week: I’ve never made a traditional decision in my life.
—Chef Gavin Baker
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