New Year's A-Poppin'
If you're looking for a truly unique way to spend New Year's Eve, Culinary Crafts and Ballet West "once-in-a-lifetime" NYE pop-up dinner at the 6th floor of the University of Utah Rice-Eccles Tower should be right up your alley. With breathtaking views of Salt Lake City, guests will be treated to hors d'oeuvres at 7 p.m., followed by Mary Crafts-Homer's "outrageous multi-course culinary adventure," with proceeds to benefit Ballet West. Members of the troupe will be in attendance. Dinner courses from Culinary Crafts include coconut butternut-squash bisque with snow crab; and smoked New York strip steak with chorizo purèe, corn pudding, asparagus and garlic-almond nougatine. In addition, a dessert station will offer delights such as eggnog gelato, pumpkin-ricotta pound cake, Grand Marnier fruit compote and more. Following dinner, DiscConnection will provide music for dancing, and the evening will culminate with fireworks and a celebratory midnight toast. Seating is limited and tickets must be purchased in advance; visit CulinaryCrafts.com for more information.
More Lago to Love
Fans of Del Mar al Lago (310 Bugatti Drive, Salt Lake City, 801-467-2890)—especially those residing in Summit or Wasatch counties—will be thrilled, as I am, to know that there's now a new Park City Del Mar al Lago (1890 Bonanza Drive, 435-604-0508). As at the Salt Lake City location, Park City's Del Mar al Lago specializes in ceviche and other Peruvian dishes and beverages, including a badass Pisco Sour. Even better news: The restaurant is open on Sundays.
New 222 Chef
Bistro 222 (222 S. Main, 801-456-0347, Bistro-222.com) has announced the hiring of Brady Gray as its new executive chef. Prior to signing on with Bistro 222, Gray spent 15 years at Gastronomy's Baci Trattoria before moving on to Ruth's Chris Steakhouse. He's revamped the Bistro's dinner and lunch menus and will feature dinners paired with Bistro 222's Wine Spectator-designated wine list, which features featuring over 150 offerings. "Gray will complete the full dining experience that Bistro provides its customers," said Jeremy Ford with Bistro's ownership group. "Gray will introduce Bistro 222's first catering menu, enabling the restaurant to provide private dining in-house or to local offices."
Quote of the week: I'd like to come back as an oyster. Then I'd only have to be good from September until April.
—Gracie Allen
Food Matters 411: teds@xmission.com