BBQ Guru @ The King’s English
Steven Raichlen has been described as “America’s master griller” by many, and is the author of some 30 books devoted to barbecue and grilling. He is also the host of Primal Grill and Barbecue University on PBS. On Saturday, May 17, Raichlen will be in Salt Lake City for an appearance at The King’s English Bookshop (1511 S. 1500 East, 801-484-9100, KingsEnglish.com) to discuss and sign copies of his newest book, Man Made Meals: The Essential Cookbook for Guys. In addition, the Capt. Len’s City Barbecue truck will be parked outside The King’s English serving items from Man Made Meals, and you can snag a free bowl of Raichlen’s Really Good beef & pork chili with the purchase of the cookbook. The event will begin in the bookstore’s back garden at 1 p.m.
PC Wine Fest
It’s not too early to carve out time in your summer schedule for the 10th annual Park City Food & Wine Classic, which takes place July 9-13 throughout Park City. As always, the Food & Wine Classic offers wine seminars and tastings, gourmet dinners, culinary competitions, outdoor activities and much more, including the main wine event: The Toast of Park City Grand Tasting on the afternoon of July 12 in the Canyons Resort Village. In addition to gourmet foods from some of Utah’s best restaurants, the Grand Tasting features the opportunity to sample more than 500 wines from around the world, plus beer, liquor and other libations. Visit ParkCityFoodAndWineClassic.com for tickets and more information.
With The Bayou (645 S. State, Salt Lake City, 801-961-8400, UtahBayou.com) boasting the largest selection of beers in the region, plus excellent Cajun-Creole themed cuisine, it’s easy to forget that they also offer terrific live music by local and national artists on weekends. A number of my favorite bands are appearing in May, including The Jake Dreier Band (May 16), George T. Gregory All-Stars (May 17), Lake Effect (May 23) and the great gypsy jazz group Red Rock Hot Club (May 24). Bayou bands go great with gumbo.
Quote of the week: I grill, therefore I am. —Alton Brown