Summer School
I'm always intrigued perusing the Lifelong Learning classes offered by the Continuing Education & Community Engagement department at the University of Utah. These are non-credit courses that (usually) require no advance expertise. For example, I learned to play a pretty decent ukulele there. For food and drink lovers, this summer offers some fun and tasty courses, including a class on making croissants, a hands-on course and field-trip for gathering wild mushrooms, a beer-brewing class, summer sangría class, a course titled "Italian White Wines from Top to Bottom of the Boot" and many other useful gardening and healthy living courses. To find out more, check out Continue.Utah.edu/Lifelong.
Good Karma
For those of you who might be looking for an alternative to franchise fare for weekday lunches in Sandy, there is good news. I reviewed Karma Indian Cuisine (863 E. 9400 South, 801-566-1134, EatGoodKarma.com) a while back, and was generally very impressed by the food, ambiance and service there. Well, by popular demand, Karma is now serving a lunch buffet, Monday-Friday, from 11 a.m.-3 p.m., priced at $10.99 per person. Buffet items include curries, Indian breads, basmati rice, vegetable dishes, desserts and more.
Food Fest Vendors Wanted
The Wasatch International Food Festival was formed from a community initiative to hold a food-centric event that would showcase ethnic foods from across the Wasatch Front. This two-day festival will be held at the Utah Cultural Celebration Center Festival Grounds at 1355 W. 3100 South, in West Valley City, on Friday, Aug. 19, 5-10 p.m. and Saturday, Aug. 20, 12-10 p.m. The WIFF is currently accepting applications for food trucks, restaurants, artisan food and packaged food vendors—especially those with an international flair. For more information or to apply, contact Sarah Senft at 801-965-5110 or visit FoodFestUtah.org.
Quote of the week: "An idealist is one who, on noticing that a rose smells better than a cabbage, concludes that it makes a better soup." —H.L. Mencken
Food Matters 411: tscheffler@cityweekly.net
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