Celebrate Spain with Cafe Madrid, My Dough Girl partners with Rico Foods & The Yurt at Solitude | Wine | Salt Lake City | Salt Lake City Weekly

Celebrate Spain with Cafe Madrid, My Dough Girl partners with Rico Foods & The Yurt at Solitude 

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Viva España
Let’s face it: Spain is on a roll. First, Rafael Nadal was crowned the Wimbledon champion. Then, Spain’s national soccer team won the World Cup. And, last month, Spanish cyclist Alberto Contador won the Tour de France. I wouldn’t be surprised to see Spain somehow win the World Basketball Championship. So, it’s time to celebrate España, and Café Madrid is here to help. Through the end of August, Café Madrid is offering sangria by the glass for a mere $3 and by the carafe for $9. In addition, if you choose to bring in your own bottle of wine, you’ll pay a reduced corkage fee of $3. If you’d like to be in the loop on special events, promotions and other happenings, e-mail friends.cafemadrid@gmail.com and put “Add Me” in the subject line. Café Madrid is located at 2080 E. 3900 South, 801-273-0837, CafeMadrid.net.

The Frida Cookie
My Dough Girl
, in partnership with Rico Brand foods, has launched The Frida Cookie. Originally a confection only available for dessert at Frida Bistro, The Frida Cookie is now available for purchase in dough form to bake at home from Rico Cafe at 779 S. 500 East. The Frida Cookie is a mole cookie with a molten chile de arbol ganache
center, topped with slow-roasted, cinnamon-toasted pepitas. That sounds like a work of art that would make Frida Kahlo proud.

Solitude Summer Yurt
For a different kind of summer dining experience, I suggest checking out The Yurt at Solitude. After a short alpine hike to The Yurt, guests are treated to a four-course gourmet dinner along with magnificent Solitude views. The Yurt seats 20 and is open evenings Wednesday through Sunday from July through September. The cost is $65 per person, including corkage fee. For details, phone 801-536-5709.

Quote of the week: I’m in favor of liberalizing immigration because of the effect it would have on restaurants. I’d let just about everybody in except the English. —Calvin Trillin

Ted Scheffler:

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