November brings a great selection of dining and drinking events to the table. Educational classes involving wine, beer and bubbly are on tap in addition to celebratory specials and more.
Day of the Dead celebration at both locations of Alamexo
November 1 and 2
Alamexo chef/owner Matt Lake is excited to be ushering in a major holiday at both locations of Alamexo—Dia de los Muertos, or “Day of the Dead.” Specials will run Wednesday, Nov. 1 and Thursday, Nov. 2.
Downtown Alamexo Mexican Kitchen will serve borrego con mole negro ($25) featuring a braised leg of lamb in a traditional mole negro and a dessert pan de muerto with candied pumpkin ($8). Drink specials downtown will feature two special mezcals: Mina Real Mezcal Reposado ($10), an ecologically sustainable mezcal made with agave slowly cooked in a brick kiln and double distilled in pot stills, aged in American oak casks; and Bozal Tobasiche single maguey mezcal ($14) a special-order, refined wild maguey with herbaceous, smoky, and cedar notes.
At the Cantina in the 9th and 9th neighborhood, chef Lance Ellis will be serving mollete ($12) made with house made Mexican bread, spicy black beans, Oaxaca cheese, chorizo, and pico de gallo. The Cantina’s specialty margarita will include Espolòn Añejo X ($16) a limited release extra añejo that has been aged for six years to create an increased level of depth and intensity. At Alamexo Cantina, margaritas are served “One Way,” with or without salt. Each margarita is made with damiana, Cointreau and fresh lime. Damania grows wild in Mexico and is said to incite desire.
The November Libations event begins at 6:30 p.m. on Thursday, November 2 and celebrates Fall Harvest. Look for comfort foods and the flavors of fall in the five-course tasting dinner paired with wines chosen by sommelier Jim Santangelo, the owner of the Wine Academy of Utah, a company tailored for both wine and spirit enthusiasts and professionals. Jim is also beverage director for LaSalle Restaurant Group and well-known wine and spirit evangelist / educator.
Cost of the event is $55 for food and $20 for wine. Members receive $15 off of the food price. Tickets available at https://50474.blackbaudhosting.com/50474/Leo-Libations–Dining.
1st course: Beet, pomegranate, and locally grown quince salad.
Saracina Chardonnay “unoaked” wine from Mendocino, CA
2nd course: Crab cake Louie with micro greens
Atrea “The Choir” White Blend from Mendocino, CA
3rd course: Smoked mushrooms and spinach on a bed of polenta with a red wine shallot reduction.
Brassfield Estate “Eruption” from Lake County, CA
4th course: Duck confit and cauliflower puree with roasted carrots topped with a cherry jus.
Bucklin “Bambino” Zinfandel, Sonoma Valley, CA
5th course: Vanilla custard tart
Judd’s Hill Roussanne “Tardy Harvest”
Utah craft brewmaster dinner at Finca
On Sunday, November 5 at 6 p.m., join Finca and seven Utah breweries—including 2-Row, Epic Brewing, Kiitos, Proper Brewing, Red Rock Brewing, Roha and Squatters for a tasting dinner along with beer pairings. The event is a reboot of Finca’s beer series explains owner Scott Evans, “Two of the breweries are less than six months old (RoHa and Kiitos) and they are definitely a part of the beer renaissance that is happening right now.”
The dinner is $39 and beer pairings are $25. Tax and service are additional.
Contact Finca for reservations: http://www.fincaslc.com/storeproductpage/brewmaster-dinner2017
Oysters & Bubbly class at Current Fish & Oyster
Current Fish & Oyster will host an Oysters and Bubbly educational class on Wednesday, Nov. 15 at 5 p.m. Cost to attend is $75 per person. Reservations are a must for the class and can be made by calling 801-326-FISH (3474) or visiting www.CurrentFishandOyster.com.
It’s a delicious opportunity to learn the ins and outs of sparkling wine and how to pair it with the many varieties of oysters available. Several wines not normally available on shelves, along with some extraordinary Champagnes and a couple of examples of American “Pet Nats” will be offered. Andrew Cliburn, general manager and beverage director, will walk attendees through how sparkling wine is made, what makes it special, how to order it, where to buy it and why it’s necessary in your fridge for more than special occasions.
Cliburn says, “We’ve selected an incredible range of bubbly, from premier grower-producer Champagne to more humble offerings from around the world that pair extraordinarily well with our world-class oysters flown fresh in daily.”
Outside of the class, oysters and bubbly offerings will be available daily through New Year’s Eve. Offerings will rotate and will come from leading Champagne houses Larmandier-Berner, Ruinart, Pierre Gimmonet, Pierre Peters, Scar of the Sea, Simonnet-Febvre and others. Both East and West coast oysters are flown in daily. Oysters range from $3-$3.75 each, bubbly from $8-$25 by the glass and $35-$200 by the bottle.
Join Publik head roaster Ryan Gee and wine expert Jim Santangelo to learn more about two of your favorite beverages—coffee and wine! Take a journey through coffee and wine regions, explore flavor profiles and preparation techniques.
Cost is $35 for four coffees and four wines. Must be 21 to participate. Register by emailing PublikSpace@PublikCoffee.com or at https://www.eventbrite.com/e/the-secrets-of-wine-coffee-tickets-38639040410?aff=es2
Harvest dinner at Avenues Proper
Cost is $65 for dinner and $40 for wine pairings and reservations can be made by calling (385) 227-8628.
Scallop crudo, pickled hon shimeji, lavender meringue
Trimbach Gewürztraminer 2013
Duck liver stuffed pepper, smoked ricotta, grilled persimmon
Sauvion Vouvray 2016
Oyster shooters, cranberry walnut mignonette
Château Bonnet Bordeaux 2015
Juniper braised beef cheeks, smoked red beets, rosemary polenta, crispy leeks
Talbott Kali Hart Pinot Noir 2014
Buffalo skirt steak, crispy sunchokes, blueberry gastrique
Atlas Peak Cabernet Sauvignon 2014
Brown butter mousse, mirror glaze, caramel, poached fuji apples
Pacific Rim Vin de Glaciere 2014
Dinos to Diamonds fundraiser at Under Current
Under Current Bar will host an evening featuring Evan Lewandowski’s Dinos to Diamonds Riesling on Monday, Nov. 20 from 5 to 7 p.m. Enjoy an opening cocktail designed by Under Current’s Managing Partner Amy Eldredge, “Life Finds a Way” made with Dinos to Diamonds Riesling, St. George Pear Brandy, fresh lemon, honey and sparkling water. The cocktail will be followed by two glasses of the riesling paired with a seafood spread from Current Fish & Oyster.
Lewandowski, renowned Utah winemaker, is generously donating the proceeds of this wine toward the California Wildlife Relief and www.undocufund.org. “I am so excited that even from here in Salt Lake City, we are able to make a difference in the lives of our brothers and sisters in California… all by drinking more wine!” said Lewandowski. “The Dinos to Diamonds project is here to stay, and although it will take on different forms from year to year, it will always be a wine dedicated to doing good in the lives of people around us.”
Cost to attend is $75. RSVP by calling 801-574-2556 or emailing firstname.lastname@example.org.
Wines and seafood of Southern Italy at Stanza
Stanza Italian Bistro & Wine Bar Chef Jonathan LeBlanc is teaming up with Francis Fecteau of Libation for a pairing tour of Southern Italy with a five-course seafood tasting menu on Tuesday, Nov. 28 at 6:30 p.m.
The pairing of Chef LeBlanc’s menu and Libations’ wines include: Amano Bianco upon arrival; crudo kampachi with Cusumano Insolia; langoustine risotto with Garofoli Macrina; Meyer lemon sorbetto; red snapper with Alta Mora Rosso; and a chocolate cheese board with Cusumano Sàgana to finish.
Cost is $100 per person (or $65 per person without wine pairings). Reservations are recommended and can be made by calling 801-746-4441. Reservations may be made on www.stanzaslc.com but a notation about the wine dinner needs to be included.
New World Nouveau Bash at Current
Current Fish & Oyster’s General Manager Andrew Cliburn is inviting guests to discover the new American wine movement at a New World Nouveau Bash Wednesday, Nov. 29 at 6 p.m. on Current’s mezzanine.
Part of a new and ongoing wine education series, this event is a casual stroll to wine tasting stations around the room paired with bites from Chef Alan Brines’ kitchen.“These wines are different, made from amazing raw ingredients throughout California and Oregon,” explains Cliburn. “These winemakers create dazzlingly fresh and delectable nouveau wines that are meant to celebrated with amazing food and lots of friends.” Notable American wineries include: Scribe, Broc Cellars, Martha Stoumen, Lo-Fi, Fausse Piste and more.
Cost to attend is $70 per person. Reservations should be made by calling 801-326-FISH (3474) or visiting www.CurrentFishandOyster.com.
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