Happy Monkey Grand Opening | Food News | Salt Lake City | Salt Lake City Weekly

Happy Monkey Grand Opening 

Also: Mother's Day at Tuscany

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Happy Hummus
Some of the best hummus I’ve ever gotten my lips around is made locally by David and Erin McFate and their company Happy Monkey Hummus. And, this past January, the California Certified Organic Farmers accepted Happy Monkey Hummus into the USDA Organic Certification Program. The Happy Monkeys are also working on getting their hummus certified as non-GMO—not containing genetically modified organisms—and will be celebrating the grand opening of their new production facility (3232 S. 400 East, Suite 1200) on Monday, May 6, from 11 a.m. to 7 p.m. There will be hummus tastings, raffles and giveaways all day, along with a ribbon cutting at 4 p.m. by Salt Lake County Mayor Ben McAdams. Happy Monkey Hummus flavors range from original and fire-roasted bell pepper to margarita and fiery XXX with chipotles and sweet molé spices. Visit HappyMonkeyHummus.com for more information.

Take Mom to Tuscany
OK, maybe a trip to Tuscany in Italy isn’t quite within your budget. However, you could take Mom to beautiful Tuscany (2832 E. 6200 South, Salt Lake City) restaurant for Mother’s Day. The folks at Tuscany are pulling out all the stops for Mom with a pre-Mother’s Day high tea on Saturday, May 11, from noon to 4 p.m., priced at $19 per person and including a selection of Numi teas, finger sandwiches, fresh-baked pastries and housemade desserts. Champagne and cocktail service will also be available. And then, on Mother’s Day, May 12, Tuscany will host a special Mother’s Day brunch for Mom, from 10 a.m. to 4 p.m. Menu selections include Prime rib and ham carving stations, eggs Benedict, seafood platters, custom-made frittatas, waffles, fresh pastries, a chocolate fountain and more. The price for the Mother’s Day brunch is $45 for adults, and $18 for kids age 12 and under. For reservations, phone 801-277-9919 or visit TuscanySLC.com.

Quote of the week: The most remarkable thing about my mother is that for 30 years she served the family nothing but leftovers. The original meal has never been found. —Calvin Trillin

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