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Food briefs

Published August 6, 2013 10:06 pm

This is an archived article that was published on sltrib.com in 2013, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.

The Downtown Farmers Market is now open on Tuesday evenings. The produce-focused market features more than a dozen vendors from farms, ranches and orchards, along with some speciality pre-packaged foods and food trucks.

When • Tuesdays, through Oct. 22, 4 p.m. to dusk

Where • Pioneer Park, 300 South, 300 West, Salt Lake City

Cheese scholarship

Jess Perrie, wholesale director at Uintah-based Beehive Cheese Co., is the first winner of the Daphne Zepos Teaching Award, given by the American Cheese Education Foundation. The former cheesemaker at Silver Moon Creamery in Maine gets $5,000 to travel to Spain to learn about Basque cheesemaking and teach what she learns at the 2014 American Cheese Society conference in Sacramento. The scholarship, which honors what the society dubs "one of America's most inspiring cheese teachers," is meant to help educators learn more about cheese so they can teach others about it.

Meditrina wine social

Meditrina's monthly wine social will be a blind tasting and a voluntary contest. Whoever guesses the most wine aspects correctly gets their food pairings free. The wine brokerage company Libation will select the wines. Call for reservations.

When • Tuesday, Aug. 13, 6:30 p.m.

Where • Meditrina, 1394 S. West Temple, Salt Lake City; 801-485-2055

Cost • $20 for food and $20 for wine

Changes at Stoneground

The Salt Lake City's Stoneground restaurant remains open while it evolves from a pizza place to a "Rustic Italian" restaurant, headed by chef Liz Guerrero. Owners have recently added a new second-story deck that seats 45 and offers views of the foothills and downtown buildings. The inside pool tables are gone, replaced by large communal tables. A new entry way will soon be constructed and a fireplace will be added to the middle of the dining room. There also will be a new bar, a new pizza counter and a wood-fired oven from Naples.

Where • 249 E. 400 South, Salt Lake City; 801-364-1368

Open • Monday-Wednesday, 11 a.m.-10 p.m.; Thursday-Saturday, 11 a.m.-11 p.m.; Sunday, 5-9 p.m.

Farm Mob

Slow Food Utah and Real Food Rising will descend on Hell's Backbone Grill in Boulder Aug. 9-11 for a Farm Mob. Volunteers can work on the restaurant's farm and in exchange enjoy meals prepared by the award-winning eatery. Volunteers can camp or stay in a nearby hotel at a discounted rate. Real Food Rising's Youth Farm Mob summer internship has already showed up at local farms and community gardens to weed and help with other projects while educating youth about agriculture. For more information, contact Chantelle Bourdeaux at chant8@gmail.com

Pizza in a Hurry

The family that owns Curry in a Hurry has opened a new pizza restaurant in Sandy. Pizza in a Hurry sells Tandoori chicken pizza along with other flavors featuring Halal meats and turkey pepperoni. Pizza is sold by the slice and pie.

Where • 9651 S. State St., Sandy

Open• Monday-Saturday, 11 a.m.-9 p.m.

Beer and Ballet

Enjoy beer from Epic Brewing Co., Mexican food from Blue Iguana and a semi-private ballet performance at the second annual Beer & Ballet fundraiser for Ballet West.

When • Saturday, Aug. 10, 5:30 p.m.

Where • Rose Wagner Theatre Black Box, 138 W. Broadway, Salt Lake City

Cost • $35

hmay@sltrib.com