Northwest Wines @ Spruce & Cooking With Marguerite Henderson | Wine | Salt Lake City | Salt Lake City Weekly

Northwest Wines @ Spruce & Cooking With Marguerite Henderson 

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Spruce Visits the Northwest
On Tuesday, June 29, at 6:30 p.m., you can explore the wines of Oregon and Washington State at Spruce in Park City’s Waldorf Astoria, as the restaurant hosts a Pacific Northwest Wine Dinner. The dinner will showcase Burgundian varietals from Oregon’s Willamette Valley with wines from Domaine Serene and Willakenzie Estate. From Washington, Bordeaux-style reds and whites from Andrew Will and DeLille Cellars will be featured, plus a knockout Rhone-style Syrah from K. Vintners in Walla Walla Valley. In addition to those great wines selected by sommelier Michael Acheson, executive chef Mark Sullivan and chef de cuisine Saundra Middleton will prepare a five-course meal that includes grilled Monterey sardines with fennel and Meyer lemon; spring quail with dried cherry and faro farci; braised Kobe beef cheek with pommes mousseline; a Farmstead cheese selection and more. The price for the Spruce dinner is $135 per person ($55 dinner/$80 wine) exclusive of tax and gratuity. 435-647-5566 for reservations, or online at

Cooking with Marguerite
Marguerite Henderson
is well known locally as a cookbook author, restaurateur, caterer, food consultant and cooking instructor (see her 25th anniversary comments on p. 32). Upcoming classes in Marguerite’s summer cooking class schedule include a class at the Downtown Farmers Market on Saturday, June 26; “Froth and Food for the Fourth” on Tuesday, June 29, featuring Squatters Brewmaster Jenny Talley and cooking with beer; “Americana 4th of July” on July 1; “Splendor in the Grass” on July 7; and “Girl’s Night Out—Outside on the Patio” on July 14. For a full class schedule go to Most classes are $60 per person and are held at Marguerite’s home in Salt Lake City.

Quote of the week: Bread is the king of the table, and all else is merely the court that surrounds the king. The countries are the soup, the meat, the vegetables, the salad … but bread is king. —Louis Bromfield


Ted Scheffler:

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