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Food briefs: Slow food grants, Passover Seder and more

Published January 29, 2014 3:43 pm

This is an archived article that was published on sltrib.com in 2014, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.

Slow Food Utah is accepting applications for its community microgrants program, which provides funding for local food-related projects. In the past, the program has funded school gardens, the building of a goat barn, purchase of a tractor, seeds and greenhouse supplies and new baby piglets. Any individual, small business or nonprofit committed to good, clean, fair food, cultural diversity and conviviality can apply. To download a copy of the application or to get more information, visit slowfoodutah.org. Application deadline is Saturday, Feb. 15.

Annual Passover Seder at BYU

Tickets are on sale for the annual Passover Seder Services at Brigham Young University. Through a special catered meal, participants will learn about the foods and tradition of Passover. The service, a tradition on the Provo campus for more than 40 years, will be led by Jeffrey Chadwick, a member of the BYU religious education faculty and a specialist in Jewish studies.

When • March 14, 21, 28 and April 11, 6:30 to 9 p.m.

Where • Wilkinson Student Center, Provo

Tickets • $30; or $20 for BYU students, faculty and staff. Purchase at 271 Joseph Smith Building on the south end of campus.

Details • 801-422-8325 or 801-422-3611.

Enroll in French Wine Scholar program

Whether you work in the food and beverage industry or are just a wine enthusiast, enrolling in The French Wine Scholar program will help improve your wine knowledge. The curriculum, taught by Utah wine educator Sheral Schowe, includes nine three-hour classes focusing on the wine regions of France. Six to eight wines will be tasted per class.

When • Tuesdays, beginning Feb. 4; final exam on April 22, 6 to 9 p.m.

Where • La Caille, 9565 Wasatch Blvd., Sandy

Cost • $950 for one participant; $1,700 for two; $3,000 for four. Special pricing for hotel and restaurant general managers.

Info • Sheral Schowe, 801-414-7895, or Wendy Caron, La Caille, 801-942-1751.

Valentine's Day dining in The Trib

Utah restaurants serving special meals for Valentine's Day can get the information listed in The Salt Lake Tribune. Email restaurant name, address, telephone number as well as special Feb. 14 menu prices, times and details to kathys@sltrib.com. Deadline is Wednesday, Feb. 5, at 5 p.m. Please put "Valentine's Day Dining" in the subject line.

Chinese New Year at The Mandarin

Ring in the Year of the Horse during the Mandarin's annual Chinese New Year celebration. The kitchen staff will prepare a special menu for parties of four or more for $20 per person. Specialties include Peking barbecue baby back ribs, five-taste chicken, Nanking pork, and shrimp with asparagus as well as special desserts and cocktails. Regular menu also is available.

When • Friday, Jan. 31, through Saturday, Feb. 15, beginning at 5 p.m. Closed Sundays.

Where • Mandarin, 348 E. 900 North, Bountiful; 801-298-2406

Details • The traditional Lion Dance will be performed by an eight-person troop at 6 p.m. on Monday, Feb. 3, and Tuesday, Feb. 11. The lion makes its way through the restaurant interacting with guests, blessing the kitchen and eating lettuce for good luck.

Reservations • Accepted for parties of eight or more. Smaller parties can call ahead to get their name on the waiting list.

Cooking series offers global flavors

Learn about the foods of various countries with The Hellenic Cuisine Academy, a global cooking series offered by the Greek Orthodox Community of Salt Lake City. Classes are held Sunday afternoons at Holy Trinity Cathedral, 279 S. 300 West, Salt Lake City, unless noted.

French cooking • Feb. 9 at 4 p.m., taught by Chef Drew Ellsworth of Ecole Dijon Cooking School.

Cheese and wine pairing tips • March 2 at 3 p.m. at Caputo's Market and Deli, 314 W. 300 South, Salt Lake City. Taught by Matt Caputo and Andrianna Pacchelli.

Prime rib and Greek delicacies • April 6 at 4 p.m. Taught by Jim Fuskandrakis of Jim's Family Restaurant.

Cost • Classes are $35 each.

Reservations • Call Vickie Peters at 801-262-3233.