The 10th-annual Feast of Five Senses fundraiser dinner, presented by Slow Food Utah, will take place at Memorial House (485 N. 120 East, Salt Lake City, 801-521-7969, MemorialHouse-Utah.com) in Memory Grove Park on Sunday, Sept. 21, at 5 p.m. beginning with appetizers, a silent auction and mingling. Proceeds will benefit Slow Food Utah's Micro-grant Fund, which "helps support local farmers and food artisans who are working hard to preserve food resources in the community."
The theme for this year's soiree is "Heirloom: Celebrating Our Food Heritage." Participating chefs and contributors include Nathan Powers (Bambara), Jen Gilroy (Meditrina), Frederick Perez (Del Mar al Lago), Kali Matson (Caffe Niche), Wendy Robinson (Liberty Heights Fresh) and Amber Billingsley Angelilli (Vinto). For tickets and Slow Food Utah membership information, go to SlowFoodUtah.org.
Cucina Vanina Chiuso
I'm sad to report that Vanina Meystre-Pirollo has closed (chiuso, in Italian) her eponymous Cucina Vanina restaurant, saying that she wants to be able to spend more time with her young daughter and family. The news isn't all bad, however. Vanina is available for private cooking sessions and lessons and as a private chef to prepare meals to enjoy in the comfort of your own home. You can find her at Facebook.com/Vanina.Meystre.
Copper + Caputo's
For the past 14 months, Matt Caputo, Caputo's affineuse Antonia Horne and the culinary team at The Copper Onion have been aging cheeses and testing recipes in Caputo's cheese cave, resulting in a joint cheesy collaboration called Copper Caputo. On Saturday, Aug. 30, the cheese will be unveiled at Caputo's (314 W. 300 South, Salt Lake City, 801-531-8669, CaputosDeli.com) and The Copper Onion (111 E. 300 South, Salt Lake City, 801-355-3282, TheCopperOnion.com). The Copper Onion contributed a fruity reduction made from brandy, Luxardo liqueur and Utah Montmorency cherries, while Caputo's uses the reduction and ages wheels of Asiago with it, resulting in a sweet, nutty cheese.
Quote of the week: Eternity is a ham and two people.
Food Matters 411: firstname.lastname@example.org