Dining | Food Matters: Egyptian Theatre, Marguerite Marceau Henderson & Greg Neville | Restaurant Reviews | Salt Lake City Weekly
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Dining | Food Matters: Egyptian Theatre, Marguerite Marceau Henderson & Greg Neville

Life is a Cabernet, old chum! Cabaret and Cabernet come together in Park City as the Egyptian Theatre presents the musical Cabaret in conjunction with a wine tasting hosted by Salt Lake Tribune wine writer Zev Rovine. According to the Egyptian, “Zev Rovine will educate the privileged masses about war and the wines of the time period of the Nazi regime.” The special wine-tasting event will be held for three nights only, Feb. 27-29 at 6:30 p.m., one hour before the show begins. Tickets for the wine event and Cabaret are $50 each. Order tickets online at EgyptianTheatreCompany.org or phone 435-649-9371.

Marguerite Marceau Henderson—local cooking expert, instructor and author of Savor the Memories, Small Plates and the newly released Small Parties—is back in business with her almost-finished new kitchen. Upcoming themes for the remaining winter 2008 cooking-class schedule include “Comfort and Joy” (Feb. 25), “Let’s Pig Out!” (March 4), “Dinner at a French Bistro” (March 11), “Traditional St. Pat’s Dinner” (March 17), and “A Mediterranean Easter Dinner” (March 19). Henderson also will be combining two of life’s pleasure—cooking and golf—at the Gourmet Golf School, held April 24-27 at the Red Rock Gold Academy in Moab. For more information on classes, books and special events, visit MargueriteHenderson.com.

It’s hard to believe that spring is right around the corner. But winter weather won’t stop Greg Neville from ushering in spring, warm weather or not. On Saturday, March 8, the Lugano chef/owner will host the first in his spring ’08 cooking-class series: “Spring on the Tuscan Coast.” Greg’s classes include dinner: “After you cook, you eat!” Optional wine pairings are also available. The class runs 11 a.m.–1 p.m. and is limited to 16 participants. The cost is $55. For reservations, phone 412-9994.

Quote of the week: McDonalds announced it’s considering a more humane way of slaughtering its animals. You know, they fatten them up and then kill them. It’s the same thing they do to their customers, isn’t it? —Jay Leno

Send Food Matters info to TedS@xmission.com