Stanza Goes Slovenian, Alamexo Weekend Warmers and More
Catch up on the latest foodie news.
By Alex Springer @captainspringer
Stanza Goes Slovenian
Culinary geeks are invited to attend a wine and food pairing hosted by Stanza (454 E. 300 South, 801-746-4441, stanzaslc.com) on Jan. 11 at 6:30 p.m. Chef Jonathan LeBlanc is set to conjure up a five-course tasting menu that includes Pacific oyster veloute, prosciutto crudo, sausage orecchiette and herb-roasted lamb loin, each paired with a specially curated roster of Slovenian wines courtesy of Dolfo and Zampato vineyards. Spots are $100 per person, and those preferring not to imbibe can purchase the tasting menu sans wine. Sounds tailor-made for those of us who have already abandoned their New Year's resolutions.
Alamexo Weekend Warmers
Throughout the month of January, Alamexo Cantina (1059 E. 900 South, 801-658-5859, alamexocantina.com) spices up those winter weekends with a new series of specialty margaritas and a rotating menu of $1 tacos. On Saturdays and Sundays from noon-2 p.m., chef/owner Matt Lake lets his creativity run amok in an effort to liven up those palates and clear those sinuses. If you can't make it during lunchtime hours, Alamexo also offers an "all day, your way" menu where diners can mix and match signature dishes to best match their individual style. Alamexo, you had me at $1 tacos.
Brio Risotto Celebration
In addition to its newly expanded series of bar bites, Brio Tuscan Grille (brioitalian.com) is gearing up for its Risotto Celebration Jan. 9-March 25. As risotto is a staple of Italian cuisine, Brio's culinary director Alison Peters is looking forward to tempting diners with interpretations that feature everything from sea scallops to sweet potato. To complement the risotto fest, Brio also has a new line of smashes such as maple bourbon, grapefruit gin and the Bulleit Rosa. Blankets and space heaters are nice, but risotto and bourbon are the real MVPs when it comes to staying warm during winter.
Quote of the Week: "In Italy, they add work and life onto food and wine." —Robin Leach
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