This is part 2 of 3 posts with photos and story of our #PCprogressive Dinner with Washington School House Hotel, Libation SLC, World Kitchen Specialty Foods, Shabu and Reef’s.  Search the #PCprogressive hashtag on Instagram for more photos.

Read about our first stop at Washington School House Hotel by Mary McIntyre.

After leaving the school house with a few bites and some great wines presented by Francis Fecteau, we meandered our way down in the lower levels of Main Street’s belly into Shabu.

It’s important to note, before we go any further, that Shabu is offering $25 off when you spend $75 or more through the shoulder season.

Our second stop of the evening is owned and operated by two brothers – Kevin and Bob Valaika (read more about them here). One manages the front of house (Kevin) and the other makes his home nightly in the kitchen as the executive chef (Bob).  Located on Historic Main Street, Shabu opened in 2004 and has become well known for its unique take on Asian cuisine.

The atmosphere is dark and cozy and decorated with bold, exciting sculptures and artwork.  It’s easy to walk down Shabu’s stairs and feel like you’re away from all of the hustle of Main Street.  It’s like you’ve entered an inviting dining room with great flavors both from the bar and the kitchen that’s hidden away.  I’m not even sure if this description does Shabu’s environment justice.  It’s honestly something you have to experience.

For our Park City Progressive Dinner, Bob made us a Miso Glazed Black Cod with Asian noodle egg foo yong and wok vegetables. Beautifully prepared, the cod was perfectly flakey, savory and sweet.

We’re honored that Shabu would take the time to host us and look forward to sitting at their table during the shoulder season and beyond.  We hope you’ll round up a crew and head that way soon.

Next stop: Reef’s.

SLC Mixers in collaboration with Salt Lake Magazine celebrated a few local cheesemongers at The Grand America hotel.  Each monger was charged to find the cheese the best told his story and represented his love for and interest in cheese.   Who was on the roster?  (Left to right from above photo) Steven Rosenberg of Liberty Heights Fresh, Andy Fitzgerrel of Whole Foods Market in Sugar House, Matt Caputo of Caputo’s Market, Jamey Chelius of Caputo’s on 15th.

Here’s what they chose:

Jamey Chelius – Robiola Bosina by Caseificio dell’Alta Langa
Steven Rosenberg – Snow Canyon by Rockhill Creamery
Matt Caputo – Ossau Iraty by Onetik (aged in Caputo’s Cave)
Andy Fitzgerrel – Midnight Blue by Avalanche

We also had some incredible bites from the Grand America’s Chef de Cuisine Thomas Call and Pastry Chef Jeffery de Leon.

As an added bonus, Ruth Lewandowski Wines gave us the inaugural tasting of its Boaz (100% whole-cluster-fermented carignan) and Chilion (100% cortese) as well as his Mahlon, which we’ve feature in the past.

SLC Mixers is an extension of SLC Foodie.  Where SLC Foodie hopes to push you to locally owned restaurants and producers, SLC Mixers aims to build relationships with people behind the food.  A group of 50 folks gathered on the Garden Cafe patio at the Grand America to do hang with the guys who have been giving cheese advice for some time now (Steven Rosenberg has been in the specialty food business at Liberty Heights Fresh since 1993).  Ideally, the take away from the event was not only beefing up cheese knowledge, but also getting to know these guys a little bit.

We hope you’ll join us at future SLC Mixers.  We’re starting to work on our July event at La Nay Ferme now.  More to come soon.  In the meantime, enjoy some photos from Meet the Cheesemongers on the beautiful patio at the Grand America.

Read more from Mary Malouf at Salt Lake Magazine here.

Register here.

As you might have noticed, some of our recent events have been in collaboration with Salt Lake Magazine.  Mary Malouf gives us a bit of heads up her with editorial calendar and we start to brainstorm event ideas that support her calendar.  The May/June issue of Salt Lake Magazine has Whole Foods cheesemonger Andy Fitzgerrel on the cover and the feature article on the inside is all about the great cheesemongers in Salt lake.  We loved the article and an idea for a supporting event was a no-brainer.

We’d love for you to find the magazine, read the article and join us on June 15 at the Grand America on the Garden Cafe patio to meet and hear cheese stories from Steven Rosenberg (Liberty Heights Fresh), Matt Caputo (Caputo’s), Jamey Chelius (Caputo’s) and Andy Fitzgerrel (Whole Foods).  Also, be the first to taste Ruth Lewandowski Wine‘s Boaz (carignan) and Chilion (cortese).

Saturday, June 15
Grand America’s Garden Cafe patio
Cheesemongers, Ruth Lewandowski Wines and live jazz
7p – 9p
Register here

A bit ago we collaborated with Nash Martinez and Brad Mee from Utah Style and Design to come up with an event that would celebrate one of designers in their Spring 2013 issue.  In the past Nash had done an event where he invited a group of folks into his mad-scientist-type laboratory to make lights with him.

Maybe I should back up.  Nash makes lights.  It’s as simple as that.  And significantly more complicated.  If you walked through his warehouse you’d leave with more questions than answers and likely be inspired to go to a garage sale or something like it to find a hidden treasure that might look better if it with a light attached to it.  He makes it look easy.  It’s not.

Regardless of what he inspired you to do, he will inspire you.  We wanted to give you a handful of photos from our Make Light SLC Mixer with Nash to show you what you missed and perhaps inspire you to seek out his work – nashmartinez.com.

Salt Lake City has a new wine and winemaker in town that will dispel the stereotypes of Utah-made wine.  Evan Lewandowski is producing three wines, all coming out at various times this summer.  His company, Ruth Lewandowski Wines, will be known for natural winemaking in the state of Utah.

Before we go any further, if you want to set up an appointment to buy these wines, call Evan at (801) 230 – 7331 or email Evan@RuthLewandowskiWines.com.

At a recent SLC Mixer, we introduced Ruth Lewandowski Wines to a small group of folks who got to sip, savor, and pair the wine throughout the evening.  Though Evan is starting out with grapes from California, his passion and goal is to eventually produce wines from Utah soil.

His first wine is Mahlon, an Arneis.  Arneis is found primarily in the Piedmont region of Italy and is literally translated to “little rascal” which Evan said the name well suits the challenges that comes with working with Arneis.  The wine has crisp, floral qualities pairing well with summer picnic foods and light creamy pastas.

Evan told the story of a late night conversation with his mentor, Christian Binner from Alsace, on a vineyard in France and a captivating allegory from the Bible (Ruth) and how they both led Evan back to Utah to live out his dream of making world class wine in one of the most unlikely places.

Evan’s storied love for wine is rooted in his belief that nothing lives without something else dying.  Hence the upside down animals on his labels.  Their death and return to the soil from which they came is the source of life and growth for all life that comes from the ground.  Evan loves the story of land and believes that every wine should express the land from which it came.  He does very little in the winemaking process relatively speaking.  It’s all about the processes set forth by nature.  Evan’s willing to be patient for the natural winemaking process to run its course.

Stay tuned for more info on Ruth Lewandowski Wines.  For now, you can purchase his wines at his warehouse. Simply make a reservation in advance by emailing Evan@RuthLEwandowskiWines.com.

We’d like to introduce to you some up-and-coming Salt Lake City food products (if you don’t already know about them).  Of course you all know Epic Beer already.  We’ve been huge fans of theirs for a long time and been looking for the right chance to celebrate them.

For this “Best of the Best” SLC Mixer we decided to focus primarily on condiments… yes, the stuff you put on top of something else, the garnishes, drizzles, and flavor enhancers that are being made and sold in Utah. While we tasted and sampled, we sipped on Epic Beer, a now classic Utah beer, which we’re proud to have in our state.

The first product we enjoyed was from Amour Spreads.  Casee and John Frances are amorously making high quality jams and marmalades with fresh, beautiful fruits.  Their love for making jam lead them to make spreads that are not just your average jams but unique combinations of herbs, fruit, and cane sugar, resulting in true fruit flavors with slight unique twists.

Some of our favorites include their Black Currant Blackberry Jam, Savory Heirloom Tomato Jam, Tayberry Jam, and Pomegranate Citrus Marmalade.  For this SLC Mixer we tasted their Black Currant Blackberry Jam atop crostini with a thin slice of Aggiano Beehive Cheese and their  Savory Heirloom Tomato Jam atop garlic rubbed crostini with a layer of labneh (strained Greek yogurt) and sautéed kale. Both appetizers were mouthwatering and inspiring for those of us with a few jars of specialty jam on our shelves that we don’t quite know what to do with.

The second product we highlighted this evening was Laziz Foods.  Owners Moudi and Derek shared their love of fresh healthy foods coinciding with Moudi’s Lebanese roots which resulted in the beginning of a thriving ethnic food business here in Salt Lake.  Laziz currently supplies local grocers and markets with three Lebanese products and one more on the way.

Their products consist of a garlic spread called Toum, a rich a creamy hummus, and a walnut red pepper pomegranate spread called Mahammara. We discovered that these spreads are not only limited to appetizer style dips but can easily transform the flavors of salads, meats, soups, and potatoes. Each spread has unique qualities, boosting the flavors of every dish that you add them to.  Very soon Laziz will be selling their special concoction for falafel, which we are more than excited about.

The last product of the evening that we tasted was Flap Jack Drizzle, a homemade syrup made from a couple out of Eden, Utah. This was the icing on the cake at the end of the event, the taste to satisfy all the sweet tooth folks who joined us.  This drizzle isn’t your average syrup but a creamy sweet sauce that is so delectable it’s gaining a small cult following around the state.  It is turning non-pancake eaters into pancake lovers (including my husband) and it’s expanding the horizons for uses of this syrup-like sauce.  We enjoyed it on bananas, apples, and mini pancakes, during the evening.

One of the most beautiful observations made through the night was that each company is being managed by a couple.  Starting a food business is a huge endeavor and takes lasting zeal from more than one person.  I found it beautiful that couples were joining forces to accomplish their shared passion, making specialty food in Utah.

Where to buy these products:

Laziz – Harmons, Caputo’s, Liberty Heights Fresh, The Market in Park City and Ogden, Farmers Markets across the valley, and Cali’s Natural Foods

Amour Spreads – Caputo’s, Liberty Heights Fresh, Traces Garden, The Market in Park City, Deer Valley Grocery Cafe, 9th Street Deli, and local Farmers Markets

Flap Jack Drizzle – The Market in Park City and Ogden

It’s now been a couple of weeks since our cocktails SLCmixer but we couldn’t forget the cocktails that were enjoyed that afternoon.  Four local bartenders, including the best mixologist for 2013, concocted drinks especially for our little affair.  Not only did we get to hear details about each cocktail and bartender, we also got our hands on the secret recipe and heard first hand how to mix these drinks ourselves.

The Juniper Flip
James Santangelo / The Copper Onion

GLASSWARE
Champagne Coupe – No Ice – Orange Zest

INGREDIENTS
2 part New Amsterdam Gin
2 part Juniper Simple Syurup*
½ part Lemon Juice
1 whole Egg White
Orange Zest

PREPARATION
Combine all ingredients in a shaker.  First, shake without ice emulsifying the egg white with the liquids, then add ice and shake again. Strain into coupe, zest orange over the top as garnish.

* Juniper Simple – 4 parts water, 1 part crushed dried juniper berry, 1 part sugar. Wrap crushed Juniper in cheese cloth, bring all items up to a boil, then simmer for 20 – 30 minutes, longer to taste.

The 211
Sean Neves / Wild Grape

GLASSWARE
Martini Glass  – Up – Olives

INGREDIENTS
2 parts Brokers Gin
1 part Paul Masson’s Grand Amber Brandy  VSOP
1 part Noilly Prat Dry Vermouth
1 dash Angostura Orange Bitters

PREPARATION
Combine all ingredients into cocktail shaker over ice, shake and strain into martini glass. Garnish with an olive. Alternative garnish, Dill for herbal aromatic or Orange peel for citrus aromatic.

Smuggler’s Solution
Scott Gardner / Finca

GLASSWARE
Martini Glass – Up – Thyme Sprig

INGREDIENTS
1.5 oz Espolón Reposado Tequila
0.5 oz Green Chartreuse
0.25 oz Lustau Dry Amontillado Sherry
0.5 oz Strawberry Thyme Shrub*
1 dash Boker’s bitters

PREPARATION
Combine all ingredients into cocktail shaker over ice, shake and strain into another tin, and strain again into a martini glass served up. Garnish with sprig of thyme.

Red Hook
Matt Pfohl / Pallet

GLASSWARE
Rocks Glass – ice – no garnish

INGREDIENTS
2.25 oz Rye Whiskey
.75 oz Punt e Mes Vermouth
.25 oz Maraschino
Dash Angostura Bitters

PREPARATION
Combine all ingredients into cocktail shaker over ice, shake and strain into a rocks glass.

And special props to Scott Gardner from Finca, who was awarded Salt Lake Magazine’s Best Mixologist of 2013.

For a list of our current SLCmixers, please view the SLCmixers ticket site.

If you’ve dined in Copper Onion (Salt Lake Magazine‘s Best Restaurant in SLC) or Pallet (Salt Lake Magazine’s Best Restaurant Design), you may already know Nash Martinez’s lighting design/sourcing work.

He’s a light-smith.  Nash finds old discarded lights from a forgotten building or house or battlefield supply* or circus train cart or whatever place abandoned it before it’s modern beauty could be realized.  In all of my discussions with Nash, I think I’ve found a baseline in his design:  A light is never just a light.  If you’re just looking for a light, you’re better off looking elsewhere.  Nash aims to tell a story.  Generally that story has something to do with finding something discarded, unwanted, broken and turning it in to something beautiful.

On the morning of March 23, SLC Mixers + SLC Foodie is giving you the opportunity to make a light with Nash at the Rose Establishment for you to take home.  It’s $85 for basic parts.  You will have the option for adding different hardware upgrades.  Available spots are very limited.  Register here.

On the evening of March 23, SLC Mixers is putting on a party to celebrate the spring issue of Utah Style and Design featuring Nash.  We’ll drink wine and taste small bites at the downtown Caputo’s.  Nash will have lights and other found items on display.  We’ll hear from Nash and Brad Mee (Editor of Utah Style and Design).  Register here.  If you attend the event in the morning, entry to the USD spring issue release party is free.

*While touring around with Nash to take these photos he showed me a surgical light from a MASH unit (Mobile Army Surgical Hospital for those who didn’t grow up with Hawkeye).  I would have never thought it was beautiful had I come across it in a junk pile until Nash spent time explaining it’s beauty.

Last weekend we had the pleasure of partnering with 3 local chefs and Laziz Foods for an evening of new tastes and culture.  For those of you who couldn’t make it I hope to share with you today some of the beautiful experiences of the evening.

Our evening started with a grand display of Laziz products: hummus, muhammara (a red pepper/walnut dip) and toum (a garlic condiment and the highlight of the evening).  We dipped bread, veggies and chips in each delicately-made spread and savored every flavor.

After some light hors d’oeuvres, we gathered together for the main event.  A little back-story:  Three chefs, Matt Lake from Zy Restaurant, Chad Tanner from Wild Grape Bistro and Adam Kreisel from Chaia Cucina, were delivered a bottle of toum (Lebanese garlic spread) about a month ago and asked to create a dish using this locally made condiment.  After a few weeks of experimenting they each came out with their own signature dish highlighting toum.  The 30 folks who came to this SLC Mixer had the pleasure of sampling their special dishes and hearing a little more about each chef and their restaurant and catering careers.

We also got the inside story of how Laziz came to be.  Owners Moudi and Derek, started their business delivering healthy meals to friends with a passion for healthy living.  They began incorporating Middle Eastern flavors and started tapping into Moudi’s Lebanese roots.  Eventually they came up with a winning hummus recipe with no added oils or spices.  That lead to the creation of two other spreads, the muhammara and toum.  Now they are selling these three specialty products in Harmons, Caputo’s, Liberty Heights and several local markets around the city.
Here are a few more shots from the evening:

The families behind Laziz including relatives from Lebanon!

The 3 dishes that were created for the event:

Arancini by Chad Tanner from Wild Grape Bistro.

Elk Tartar by Adam Kreisel from Chaia Cucina.

Scallops by Matt Lake from Zy Restaurant.

As for our dessert that evening, I made a special recipe giving to me from Moudi for Lebanese Rice Flour Pudding called Meghli.  It was a very special treat that we were all intrigued by.  You can find the recipe on theVintageMixer.com.

To experiment yourself with Laziz products, stop by  one of the following grocers:

Harmons City Creek
Harmons Emigration Market
Harmons Brickyard
Harmons West Valley
Caputo’s Market and Deli
Liberty Heights Fresh
Wasatch Front Farmer’s Market Store
The Market at Park City
The Utah CoOp
The Community CoOp
Mololo Gardens
Cali’s Natural Foods.

Visit the Laziz facebook page for recipe ideas and inspiration.

With great pleasure, we’d like to announce our next SLC Mixer – Cocktails and Techniques II presented by The Wine Academy of Utah and SLC Mixers.

We’re hosting four brilliant bar tenders and mixologists from Salt Lake City – Sean Neves (Wild Grape Bistro), Scott Gardner (Finca), Matt Pfohl (Pallet) and Jimmy Santangelo (Copper Onion).

In the fall we did a beta version of this that worked out really well inspiring Jimmy at the Wine Academy to do another one.  This time we’ll be focusing a bit more on the home bartender.  Last time these guys showed you what they can do with the fine gear available to them at their respective bars.  This time they’re focusing a bit more on what you can do at home.

Register here.

Here’s a little reminder of what we did last time – Cocktails and Techniques I.