Feast of Five Senses | Food News | Salt Lake City | Salt Lake City Weekly
We need your help.

Newspapers and media companies nationwide are closing or suffering mass layoffs since the coronavirus impacted all of us starting in March. City Weekly's entire existence is directly tied to people getting together in groups--in clubs, restaurants, and at concerts and events--which are the industries most affected by new coronavirus regulations.

Our industry is not healthy. Yet, City Weekly has continued publishing thanks to the generosity of readers like you. Utah needs independent journalism more than ever, and we're asking for your continued support of our editorial voice. We are fighting for you and all the people and businesses hardest hit by this pandemic.

You can help by making a one-time or recurring donation on PressBackers.com, which directs you to our Galena Fund 501(c)(3) non-profit, a resource dedicated to help fund local journalism. It is never too late. It is never too little. Thank you. DONATE

Eat & Drink » Food News

Feast of Five Senses

Also: Cucinan Vanina closed, new cheese from The Copper Onion and Caputo's

by

comment

Sensual Feast

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.

—Dorothy Parker

Food Matters 411: teds@xmission.com

Tags