Frida Bistro owner Jorge Fierro and pastry chef Peter Korth are sweetening the pot in December for The Road Home, with a $1 donation to the nonprofit social-services agency from every Frida Bistro (545 W. 700 South, Salt Lake City, 801-983-6692) dessert sold during the month. The Road Home assists homeless families and individuals in Salt Lake County and on the Wasatch Front. Among Korth’s delectable desserts are chocolate mole cake; cornbread pudding with lemon-blueberry compote and honey ice cream; caramel or blood-orange-infused flan; and banderillas de churros piña asada (skewers of warm fried potato dough and brown-sugar/tequila-glazed pineapple with housemade passion-fruit ice cream and mango crÃ¨me anglaise). It’s a sweet deal for both Frida Bistro customers and The Road Home. Visit FridaBistro.com for more information.
Z’Tejas Southwestern Grill in The Gateway (191 S. Rio Grande St., ZTejas.com) stocks an enviable array of premium tequilas. On Thursday, Dec. 6, at 7 p.m., the restaurant will be hosting a three-course tequila dinner, pairing tequilas with unique Southwestern fare created by Executive Chef Sam Lubing.
Dinner kicks off with shrimp and rockfish ceviche in wonton cups with fried avocado slices and Herradura Blanco sangritas, followed by a spicy walnut spinach salad. The entree will be cochinita pibil—locally raised pork braised with achiote, lime, orange and spices and served with housemade tortillas, chipotle black beans, pickled jalapeños, red onions and roasted tomatillo salsa—all paired with a Dobel Diamond Smash cocktail: Maestro Dobel tequila and Herradura agave nectar, muddled lemon and mint leaves. For dessert, there’s ancho chile and chocolate creme brulee with local vanilla ice cream, topped with rhubarb & strawberry compote, and paired with tequila hot chocolate: Herradura Añejo tequila, Mexican chocolate, cinnamon, orange zest, heavy cream and nutmeg. Sounds like an exotic trip south of the border!
The cost for the Z’Tejas tequila dinner with pairings is $60 per person. The price include taxes and gratuity, must be pre-paid, and all diners must be 21 years of age or older. The full bar menu will also be available upon request. For reservations, phone 801-456-0450.
Quote of the week: Humanity has eaten more than 80,000 plant species through its evolution. We now rely on just eight crops to provide 75 percent of the world’s food. —Vandana Shiva