Utah food news: Oprah like Utah Pop Art, Winning gelato at Grand America
Z'Tejas at Gateway to close Aug. 2
Z'Tejas Southwestern Grill will close its only Utah location at The Gateway Mall. The last day of business for the Salt Lake City restaurant, at 191 South Rio Grande, will be Saturday, Aug. 2. "We are sad to leave a market where we've been able to showcase the best of southwest cooking for the last 13 years" Steven Micheletti, president and CEO of Z'Tejas said in a news release. Those with gift cards should use them immediately. However they will be accepted at other Z'Tejas locations in Arizona, California and Texas. Until the closure, Z'Tejas is open Monday through Thursday, 11 a.m. to 10 p.m., Friday and Saturday 11 a.m. to 11 p.m., and Sunday noon to 9 p.m.
Oprah likes Utah's Pop Art Snacks
Utah's Pop Art Snacks, makers of gourmet flavored popcorn such as rosemary with Italian truffles and Thai coconut curry, are featured in the August issue of "O, The Oprah Magazine." Pop Art's nori sesame popcorn, one of six flavors the company makes, was named "The Find!" of the month. Made with toasted seaweed and sesame seed, editors praised the popcorn for being "rich in umami, the undefinable savory quality also found in mushroom and cheeses that makes these flavors so deliciously addictive." Pop Art is sold in stores across the country and in Utah. Find a location at popartsnacks.com. A 5-ounce bag costs around $4.50
Winning gelato at Grand America
Good taste runs in the Caputo family. Mary Caputo wife of Tony and mother of Matt who operate Tony Caputo's Market and Deli in Salt Lake City is the winner of the Grand America's summer gelato contest. Her Orange Mango Mimosa flavor will be on sale in the hotel's La Bonne Vie shop through Labor Day. Earlier this month, the Grand America asked fans to suggest new summer gelato flavor combinations. Judges selected the three finalist and produced a batch of each flavor so customers could sample and vote. 'Suite Dreams' by Maddie Merril and 'Mediterranean Summer' by Deanah Navarra, were also finalist.
Where • La Bonne Vie inside the Grand America Hotel, 555 S. Main, Salt Lake City
Open • Monday - Saturday 10 a.m. to 9 p.m.; Sunday 10 a.m. to 6 p.m.
Pie & Beer Day fundraiser
On Pioneer Day, sample pie from some of Salt Lake City's best bakeries and beer from Beer Bar. Participating eateries include Pago, Tulie Bakery, Eva Boulangerie, Cafe Trio and Copper Onion. The event is a fundraiser for KRCL.
When • Thursday, 3-5 p.m.
Where • Beer Bar, 161 E. 200 South, Salt Lake City
Tickets • $15 pie pass includes samples of six pies; beer samples are $1 each
Barbecue Showdown in Midvale
The Intermountain Barbecue Association will hold a Days of '47 barbecue competition that includes judging classes, food samples and live music. There is also a separate chili cook-off and Friday night movie.
When • Friday, 6-10 p.m.; Saturday, 10 a.m.-6 p.m.
Where • Midvale City Park, 455 W. 7500 South
Tickets • Free; visit facebook.com/daysof47bbq
Maria Conchita Alsonso to attend festival
The AsociaciÃ³n Venezolana de Utah hosts the Simon Bolivar Festival with music, dancing and a fundraising dinner. Special guests for the festival is actress, singer and human rights advocate Maria Conchita Alonso.
When • Saturday, July 26, noon to 7 p.m.
Where • Westminster College, 1250 E. 1700 South, Salt Lake City
Tickets • $12 for adults, $5 for children; VIP tickets $35; 801-706-8006
Fundraising dinner • Friday, July 25, at Cafe Madrid, 5244 S Highland Dr., Salt Lake City. $60 per person, plus ticketing fee.
Canning series at Harmons
Summer in a Jar is a series of six classes on how to preserve the harvest using a water bath canning technique. The series is sponsored by Wasatch Community Gardens. Downtown Farmers Market and Slow Food Utah. Classes cost $25 each and will be held at Harmons City Creek, 135 E. 100 South, Salt Lake City. from 6 to 9 p.m. on the following days. Register at wasatchgardens.org/workshops/summer-jar.
July 29 • Fruit, jams and sauces.
Aug. 5 • Pickling.
Aug, 19 • Tomatoes.
Sept. 2 • Relishes
Sept. 16 • Sauces and salsa.
Oct. 7 • New things to can.
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