Dining | Food Matters: Fine Tequila & Soup | Restaurant Reviews | Salt Lake City | Salt Lake City Weekly
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Eat & Drink » Restaurant Reviews

Dining | Food Matters: Fine Tequila & Soup


With restaurant wine dinners becoming more and more common, if not passé, chefs are looking for new, fun approaches to food and beverage pairings. One such chef is Todd Gardiner, executive chef at Z’Tejas Southwestern Grill. On Tuesday, Feb. 5, beginning at 6 p.m., Gardiner and his staff will host a five-course dinner, with each course paired with a special tequila drink. Says Todd Gardiner, “Most people who drink can associate tequila with a good college party or two, but may not consider it a classy drink to have at dinner. It’s a liquor with a history of fine craftsmanship in creating all the different varieties of spirits. You’ll be surprised just how well it can complement different foods and flavors.”

The specific tequila drinks have yet to be announced, but the Z’Tejas tequila dinner will include menu items such as honey-roasted quail quesadillas; chili-lime cold-water fish ceviche; tequila and coffee-braised lamb shank; and anejo-infused pineapple-rice pudding. The cost for the Z’Tejas tequila dinner with drinks is $75 per person, or $50 for dinner only. A full bar menu also will be available upon request. Reservations are required and can be made by phone at 456-0450. Z’Tejas Southwestern Grill is located in The Gateway.

Is it soup yet? Yes, if you’re in Park City, where longtime PC local Bob Murphy has opened Souperman Gourmet Soups (SouperManParkCity.com) at 1890 Bonanza Drive, in the Park City Plaza. Featured Souperman soups include clam chowder, chicken noodle, tomato-basil, beef chili, wild mushroom and gingered squash. On Fridays, the featured flavor is lobster bisque. All Souperman soups are low-salt and gluten-free. In addition, Murphy—whose wife is battling ovarian cancer—will donate 5 cents to fund ovarian cancer research at the Huntsman Cancer Institute for every 16 ounces of soup sold.

Quote of the week: The discovery of a new dish does more for human happiness than the discovery of a new star. —Jean Anthelme Brillat-Savarin

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