While wine-lovers every year anticipate the November arrival of the Nouveau Beaujolais vintage from France, Current Fish & Oyster (279 E. 300 South, 801-326-3474, currentfishandoyster.com) looks to our own shores. On Wednesday, Nov. 29 at 6 p.m., Current hosts a New World Nouveau Bash, showcasing vintages from American wineries including Scribe, Broc Cellars, Martha Stoumen and Fausse Piste. Chef Alan Brines is creating special bites to pair with wine at various stations, in a casual evening of food and drink. Cost is $70 per person, and reservations are required.
Brunch With Santa
As you're considering the different ways to take little ones to visit Santa Claus—or maybe you have a few things you'd like to ask the big guy for yourself—you might want to combine that holiday encounter with some tasty grub. Sheraton Salt Lake City (150 W. 200 South) presents its third annual Brunch With Santa buffet on three successive Saturdays—Dec. 2, Dec. 9 and Dec. 16—from 10 a.m.-2 p.m. Brunch offerings include seafood and carving stations, plus a special children's buffet area where kids can decorate sugar cookies. Then get a complimentary photo with Santa. Attendees are also encouraged to bring non-perishable, kid-friendly food as part of the event's partnership with the non-profit For the Kids, which provides food to elementary-age school children at risk of food insecurity. For more information, visit sheratonsaltlakecity.com.
Give Dough, Get Dough
Lehi's Rain Agency (3333 N. Digital Drive) hosts the second annual Churros for Change fundraiser, featuring live music—including former American Idol contestant Jenn Blosil—and all-you-can eat filled churros from San Diablo Artisan Churros. Learn about charitable organizations including Charity Vision, Because He First Loved Us and Startup Santa, and get in the spirit of holiday giving. Get tickets at bit.ly/2ANlzLc.
Quote of the Week: "Christmas cookies can't help but be retro. They are memory first, sugar-flour-egg-redhot-gumdrop-sparkle reality second." —Dana Goodyear
Send tips to: email@example.com