Franck's is Epic | Food News | Salt Lake City | Salt Lake City Weekly

Franck's is Epic 

Also: Meditrina hosts slow food benefit, Cars & Cakes @ Fratelli

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Franck's Is Epic
Mark your social calendar for Monday, Aug. 25, when Franck's restaurant (6263 S. Holladay Blvd., FrancksFood.com) hosts its annual beer dinner featuring a lineup of beers from Epic Brewing Company on the sunny garden patio. The four-course dinner and pairings—designed by chefs Adam Vickers and Robert Perkins—include ono and shrimp ceviche with Pfeifferhorn Lager; beer-braised pork cheeks and Utah Sage Saison; a "duo of duck" paired with Hopulent IPA Centennial and Amarillo; and apple-raisin crisp with Double Skull Doppelbock. The price is $35 for food and $20 for beer pairings. Call 801-274-6264 for reservations.

Cars & Cakes @ Fratelli
On Saturday, Sept. 6, Fratelli Ristorante (9236 S. Village Shop Drive, Sandy, FratelliUtah.com) will host a pancake breakfast to benefit the Utah Food Bank. It's also on the day of the restaurant's seventh-annual car show featuring fine Italian automobiles including Alfa Romeo, Fiat, Lamborghini, Maserati, Ferrari and more. The $5 pancake breakfast will be held from 9:30 to 11 a.m., and the auto show runs from 9:30 a.m. to 3 p.m. DJ Sayo will provide tunes throughout the day. If you'd like to display your car, phone Dave at 801-495-4550.

Meditrina Hosts Slow Food Benefit
The Ark of Taste is a "living catalog of delicious and distinctive foods" identified by Slow Food USA as facing extinction—some 1,100 from more than 50 countries, and 200 in the United States. According to Slow Food, "By identifying and championing these foods, we keep them in production and on our plates." On Sunday, Aug. 24, Jen Gilroy's Meditrina (1394 S. West Temple, Salt Lake City, MeditrinaSLC.com) will host a dinner to benefit Slow Food Utah featuring local and Ark of Taste foods. The menu includes an amuse-bouche followed by heirloom-tomato salad with Shepherd's chevre, lavender vinaigrette and basil oil; an entree of sorguhum-glazed Ballard Farms pork tenderloin with Utah corn, roasted turnips and cider-braised kale; and for dessert, Millcreek Chocolate vino torte and apricot chili preserves. The four-course dinner is $40 per person with optional wine pairings available for $30. RSVP by calling 801-485-2055.

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