Food briefs: Togos to open first Utah store in Sandy

Published May 8, 2014 9:17 am
This is an archived article that was published on sltrib.com in 2014, and information in the article may be outdated.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.

Savory Salt Lake raises funds for KUER

The third annual Savory Salt Lake culinary competition, a fundraiser for KUER, pits the owners of R&R Barbecue, last year's champion, against challengers from Frida Bistro, Salt Lake Culinary Center, MacCool's Public House, Riverhorse, Mazza, Salt Bistro, Bistro 222, Tin Angel Café and Bistro on Third Avenue. New to the 2014 festivities is a dessert competition among Chocolot, Les Madeleines, Eva's Bakery, Carlucci's Bakery and Vinto Pizzeria. A panel of judges will determine the winners, while guests can vote for their favorites in the People's Choice competition.

When • Friday, May 9, 6:30 to 9:30 p.m.

Where • The Leonardo, 209 E. 500 South, Salt Lake City

Cost • A $365 tax deductible donation to KUER gets you two tickets; visit kuer.org or call 801-581-5559.

Togos to open first Utah store in Sandy

Togos, a fast-casual sandwich chain based in California, will open its first Utah restaurant on May 10 in Sandy. To celebrate, the restaurant will give away 1,000 hot pastrami sandwiches May 10-16. The week of May 17-23, every 100th guest will win a sandwich once a week for a year. Utah franchise owner Ben Massimino said he plans to open several more Togos along the Wasatch Front, including one in Sugar House later this year and another in South Jordan in 2015.

Where • 74 W. 11400 South, Sandy; 801-456-9922

Hours • 10:30 a.m. to 8 p.m.

Details • http://www.facebook.com/utahtogossandwiches

Culinary school launches new program

The Park City Culinary Institute is taking applications for its eight-week professional certificate program. Students will learn knife skills, filleting and butchering, classic techniques and sauces, and high-altitude baking. The instructor will be Houman Gohary, a former instructor at San Francisco's California Culinary Academy and a culinary veteran with 35 years of experience in Michelin-starred restaurants and top-rated resorts. Laurie Moldawer, founder and director, said the streamlined course offers students a certificate at a lower cost and shorter time commitment than other programs.

When • 8 weeks (160 hours), runs Sept. 22-Nov. 14.

Where • Park City Culinary Institute, 7720 Royal St., Park City

Tuition • $4,995, plus tools and uniform

Details • parkcityculinaryinstitute.com or 435-659-5075

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