Lugano, Sun & Moon Cafe, People’s Market | Wine | Salt Lake City | Salt Lake City Weekly

Lugano, Sun & Moon Cafe, People’s Market 

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The Best Balls
Stealing a phrase that first appeared in this paper, Lugano’s chef/owner Greg Neville has brought back Meatball Mondays at Lugano, featuring a selection of “Greg’s best balls.” Included in Lugano’s balls selection are arancini (rice balls), calamari and cannellini bean balls, and mini meatballs. In addition, Lugano’s 10-year anniversary cooking-class series continues Saturday, April 17, and the month of May features “Lugano in Maggio,” highlighting spring cooking from Piemonte and the Lake Country surrounding Lake Lugano, Switzerland. Dinners will be paired with weekly wine flights and signature Lugano cocktails. For additional information, visit

Patio Open!
Up in Emigration Canyon, at the Sun & Moon Café, the patio is now open—an open deck equipped with fresh mountain air and live music. The restaurant also features live, local music talent such as jazz with Xillow and the acoustic sounds of Will & Jeff, in addition to monthly national blues acts like Chris Duarte and Guitar Shorty, among others. Wine pairing dinners and weekend brunch are added attractions, along with popular menu items such as grilled salmon, chipotle chicken skewers and clams casino. For more information and a wine dinner/live music calendar, go to

Vendors Wanted
The People’s Market will take place this summer on Sundays from June 13-Oct. 24, 10 a.m.-3 p.m. at the International Peace Gardens in Jordan Park. The People’s Market has put a call out for vendors; the cost is $15 per market for most vendors, with a 50 percent discount for all markets. People’s Market also offers home gardeners $5 booth space, is free to nonprofits, and costs $1 for youth entrepreneurs under 17 years of age. “People’s Market is becoming a Salt Lake institution,” says Gina Cornia, executive director of Utahns Against Hunger, “And we’re better off for it.” For more information, visit

Quote of the week: Fame is a fickle food upon a shifting plate. —Emily Dickinson


Ted Scheffler:

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