Z'Tejas Chile Fest | Wine | Salt Lake City | Salt Lake City Weekly

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Z'Tejas Chile Fest

Also: Chef War, High West at SLC International


  • Z'Tejas

Hot Stuff at Z’Tejas
Z’Tejas Southwestern Grill’s ninth- annual Chile Festival runs from Sept. 4 to Sept. 23 at the restaurant’s Gateway location (191 S. Rio Grande St., 801-456-0450), with an array of menu items featuring fresh New Mexico Hatch green chiles. In addition, Z’Tejas will donate $1 from each Chile Festival menu entree purchased to the Burn Center at the University of Utah. “Our annual Chile Fest is an opportunity to highlight entrees featuring the green chile and to share authentic Southwestern flavor with our guests here in Salt Lake City,” says Sam Lubing, Z’Tejas executive chef. “As a community-focused restaurant, working with the Burn Center at the University of Utah allows us to help burn survivors along the Wasatch Front and throughout the Intermountain West.” Special Chile Fest menu items at Z’Tejas include chile onion rings, chile shrimp rolled tacos, chile burgers, green chile sopes, Pacific rockfish Veracruz with green-chile cornbread, and chicken- and crab-stuffed Hatch green chile rellenos. There’s even a grilled banana-cream pie with Hatch green-chile and coconut custard. Visit ZTejas.com for more information.

Chef War: Battle Chicken
On Thursday, Sept. 27, at 6:30 p.m., Ferguson Kitchen Showroom (2565 S. 300 West) will host the latest in the local Chef War competitions: Battle Chicken. Presumably, chicken will be the featured ingredient as two professional chefs do battle preparing six different dishes. Chef Peter Sproul, owner and chef of Orem’s Chef’s Table restaurant, will face off against chef Mark Shoup, executive chef at Sundance’s Zoom restaurant in Park City. The cost to attend the event is $39 per person and each guest will get to enjoy six small-plate tasting dishes created by the professional chefs. To buy tickets, visit ChefWar.com or phone 801-808-9108.

Flying High West
High West Distillery & Saloon, Utah’s first legal distillery since 1870, has opened a new restaurant-saloon in Concourse E of the Salt Lake City International Airport. “We’re thrilled we’ll be able to share our love of great food and great spirits with as many people as possible—particularly the weary travelers who pass through Salt Lake City every year who haven’t yet tried what we have to offer at High West,” says “Whiskey” David Perkins, High West proprietor.

Quote of the week: Memphis martini: gin with a wad of cotton in it. —Fred Allen


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