The Mariposa, Les Madeleine's & Holiday Beers | Wine | Salt Lake City Weekly
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December 10, 2008 Eat & Drink » Wine

The Mariposa, Les Madeleine's & Holiday Beers 

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Mariposa madness! Deer Valley Resort opened for the ski season last Saturday and with it, their fine dining restaurant, The Mariposa, with classic and contemporary cuisine, vegetarian selections and a nightly tasting menu. Through Dec. 21, The Mariposa will offer 2-for-1 entrees to dinner guests. An especially good choice would be The Mariposa’s new alder-smoked salmon I recently sampled, served with warm fingerling potatoes, shaved sweet onion and parsley salad, and horseradish crème fraíche. Try it with Leitz Weingut Riesling Spätslese alongside. The Mariposa is at Deer Valley Resort’s Silver Lake Village. Reservations are required and can be made by phoning 435-645-6715. n n

Happy Birthday! This month Les Madeleines Patisserie Café celebrates its fifth year in business. To help lend a festive air to this special birthday/anniversary month, owner/pastry chef Romina Rasmussen is offering three different “birthday bites” each week in December: sweet, savory and a macaroon button. For the week of Dec. 15, she’ll feature the following: Sweet ginger panna cotta with sesame tuile, Asian wings on five-spice onions and Jaipur: cardamom, rose petal jam and pistachio buttercream macaroon. Plus, on Dec. 15, each customer will receive a free mini cupcake. Les Madeleines is located at 216 E. 500 South, and its phone is 355-2294. Les-Madeleines.com.

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Holiday Brew. Wasatch Beers owner Greg Schirf has been fooling around in the lab again. He’s created two new “high gravity” beers designed especially to pair with foods of the holiday season. White Label is a classic Belgian-style witbier with hints of orange peel and coriander flavors that work well with light foods like fresh fruits and goat cheese or sushi. Winterfest Ale is an amber ale with caramel malt flavors, kettle- and dry-hopped with Columbus and Amarillo hops—a hearty, rich beer to drink with turkey, roasted pork or ham, and other full-flavored holiday dishes and gravies.

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Quote of the week: In the childhood memories of every good cook, there’s a large kitchen, a warm stove, a simmering pot and a mom. —Barbara Costikyan

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Send Food Matters tips & info to tscheffler@slweekly.com.

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