Congratulations to Dan Shoemaker for winning two free tickets to this weekend’s SLC Mixer w Caputo’s.
A couple SLC Mixers dates need to be changed. For those of you who have a season pass or have your eye on Taste of Burgundy or Thanksgiving Sides w Pinon Cafe, please note the changes.
Taste of Burgundy w Jim Santangelo of Wine Academy of Utah was going to be on September 30. It will now be on Sunday, December 9 at 4pm.
Thanksgiving Sides w Pinon Cafe was going to be on November 10. We are currently talking with Pinon about a new date. We’ll let you know asap.
This weekend we have our much anticipated “Story of Caputo’s” SLC Mixer. To win two free tickets, simply like SLC Foodie on Facebook and leave a comment on this blog post telling us your most purchased Caputo’s item.
I bet this is going to be a fantastic event. I can’t go to Caputo’s without leaving with some cheese!
Most purchased Caputo’s item for me is definitely chocolate!
The Caputos have made a small fortune out of my Creminelli cured meats purchases! I regret nothing.
My favorite is getting the creminelli truffle salami!
My favorite is the creminelli truffle salami!
I just bought some muscavado sugar to make a german chocolate cake for my father in law. So good! Thanks Caputos for being the only store around that sold it! http://burntapple.com/2012/09/10/channeling-my-inner-flay/
I love Caputo’s for their pasta’s and aborio rice.
I love all their different fresh olive oils And cheese :))
We most love to buy adventurous new cheeses.
Cheese and olive oils for sure!
I love to buy Amano chocolates at Caputos!
I always go for the Sandwhichs at the one on 15th and 15th.
Congrats! You’re the winner of two free tickets to this weekend’s SLC Mixer with Caputo’s. More details to come!
I always buy my honey from Caputo’s! Great selection.
Amedei ‘Red’, Angel Cloud Cookies, Marcona Almonds, Bocci Rolls, and a ‘champagne’ cheese I can’t remember the name of!
Hmm, not sure if my comment made it the first time. I love the Amedei ‘Red’, Angel Cloud cookies, Bocci rolls, Marcona Almonds, and a ‘champagne’ cheese I can’t remember the name of!