Dinner with #SLCtoo, Dungeness Crab Season at Current and more. | Food News | Salt Lake City | Salt Lake City Weekly

Dinner with #SLCtoo, Dungeness Crab Season at Current and more. 

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Dinner with #SLCtoo
The newly fledged #SLCtoo (slctoo.com) organization hosts its first event on Feb. 17: a panel discussion, dinner and cocktail party seeking to galvanize the community in an effort to address local sexual violence. #SLCtoo organizes with local groups such as Honey, UCASA, Still Not Asking For It and Equality Utah, to collaborate with concerned citizens about how to best approach the dismantling of institutionalized sexual harassment and assault. The event takes place at Ember (623 S. State), where the discussion commences at 8:30 p.m. followed by dinner and drinks. Tickets are available via Eventbrite and are $30 for the seminar and bar access or $65 to include a three-course dinner. All proceeds will be donated to the Rape Recovery Center.

Dungeness Crab Season at Current
For seafood restaurants like Current Fish & Oyster (279 E. 300 South, 801-326-3474, currentfishandoyster.com) Dungeness crab season is a bit like Christmas. Executive Chef Alan Brines orders fresh Dungeness crab directly from the Oregon coast, through Feb. 28. Diners can expect to see him and the Current staff serving these tasty Pacific gems whole with a bit of herb compound butter, which is just the way God intended. On days when Brines is feeling experimental, there's no telling what sumptuous dishes he might concoct with fresh ingredients.

Caputo's Best in Utah
At this point, if you're not aware of how vast and diverse our local food scene is, it's time to get educated. Luckily, the 15th and 15th location of Caputo's Deli (1516 S. 1500 East, 801-486-6615, caputos.com) teaches attendees all about what the Wasatch Front has to offer. The class begins with a gastronomic tour of Utah courtesy of Matt Caputo, where attendees get a taste of the historical context behind some of our local food producers and a rundown of where to go for a bit of local flavor. It concludes with a carefully curated menu of locally made chocolate, beer and wine, along with some cheese pairings straight from Caputo's own cheese cave. The class takes place at 7:30 p.m. on Feb. 21, and tickets can be purchased for $45 or $25 without the alcoholic beverages option.

Quote of the Week: "Crabs may be prepared in 50 ways and all of them are good." —H.L. Mencken

Food matters tips: comments@cityweekly.net

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