The cooking pros at Salt Lake Culinary Center believe in the old adage that "the quickest way to someone's heart is through their stomach." If you agree, you might be interested in the special lineup of Valentine's Day-themed cooking classes at the Culinary Center. Cupid-worthy cooking-class topics include "Valentine's Sweets and Treats," "Junior Chefs Valentine Treats for Your Sweetie" (aimed at young chefs), "French Macaroons," "Fondue & Wine," "Date Night: Turn Up the Heat," "Pasta Amore: Valentine Luncheon for Two" and "Playing With Fire." For schedules and prices, phone 801-464-0113 or visit SaltLakeCulinaryCenter.com.
Three & Three UnCommons
Like most food & drink enthusiasts I know, I'm excited about the soon-to-open new dine & drink complex located in the former Salt Lake Antiques building at 300 South & 300 East, tentatively called Three & Three UnCommons. It's in the late stages of development by longtime restaurateur and real-estate developer David Harries and his business partner Pat Reedy. First, there was 15th & 15th, then 9th & 9th, and now, 3rd & 3rd looks to be booming soon, with the opening of a new seafood restaurant called Current, created by experienced restaurateurs Mikel Trapp (Fresco, Trio, Luna Blanca Taqueria) and Joel La Salle (Faustina, Oasis Cafe, Caffe Niche). In addition, restaurateur Eric DeBonis (The Paris, Sea Salt) is creating a food hall/marketplace in the space that will feature a fishmonger, artisan food vendors, cheese & meat shops and more. Think of Seattle's Pike Place Market, but on a smaller (for now) scale. Stay tuned here for details about the opening of Three & Three UnCommons.
It's in the Barrel
Looking for a unique Valentine's Day gift for your honey? Just in time, Utah's own Beehive Distilling (BeehiveDistilling.com) has released its Barrel Reserve Gin ($38.99). It's a limited-production, smoky and perfumed gin made with a blend of seven botanicals before resting in hand-charred French oak barrels. Beehive Distilling Barrel Reserve Gin is available now in limited distribution at a number of state liquor stores.
Quote of the week: The artichoke is a trick vegetable. —Groucho Marx