This is an archived article that was published on sltrib.com in 2012, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.
Utah beer brewers brought home 8 medals including two gold from the the 2012 Great American Beer Festival (GABF) held earlier this month in Denver. Uinta Brewing Co. and Red Rock Brewing earned three medals each, while Epic Brewing and Hoppers Grill each brought home one award.
Considered the largest commercial beer competition in the world, the GABF honors brewers in 84 different beer categories and 134 different beer styles. In all, there were more than 4,300 entries from 48 states, Washington, D.C. and Guam.
Here are the Utah winners:
Gold • Bristlecone, Uinta Brewing Co., in the English-style mild ale category; and Paardebloem , Redrock Brewing Co., in the experimental beer division.
Silver • Sum'r, Uinta Brewing Co., in the English-Style Summer Ale category; Baba (a black lager), Uinta Brewing Co., a German-Style Schwarzbier; and Redrock Organic Zwickel Bier, Redrock Brewing Co., in Kellerbier or Zwickelbier division
Bronze • Utah Sage Saison, by Epic Brewing Co., Herb and Spice Beer category; Redrock Nut Brown Ale, Redrock Brewing Co., American-Style Brown Ale; and This is the Pilsener, Hoppers Grill & Brewing Co., Bohemian-Style Pilsener 2012
New chef at J&G Grill
Shane M. Baird is the new chef de cuisine at the J&G Grill inside The St. Regis Deer Valley. Originally from Honolulu, Baird has worked at the Park City restaurant since it opened in 2009. He previously worked as a sous chef in San Francisco and at Salt Lake City's now-closed Butterfly restaurant. He attended the New England Culinary Institute in Burlington, Vt., and trained in Europe learning modern Basque and Nouvelle French cuisine. When not busy in the kitchen, he enjoys fly fishing and skiing.
Kebab carnival in S. Jordan
The 2nd annual Kebab Carnival at Saffron Valley Indian Street Food is underway. The South Jordan restaurant is offering 22 different kinds of northern Indian kebobs marinated in exotic spices and ingredients and cooked in a Tandoor oven. Chicken, lamb, seafood and vegetarian options are available from $11.99-$14.99. A chef's sampler also is available for $16.99. Prices include rice of the day, green salad and chutneys.
When • Through Sunday, Nov. 4, 11 a.m. to 3 p.m. and 5 to 10 p.m.
Where • Saffron Valley Indian Street Food, 1098 W. South Jordan Parkway.
Details • 801-438-4823 or saffronvalley.com
Youth farming fundraiser
Real Food Rising, a youth farming program sponsored by Utahns Against Hunger, is holding a benefit fundraiser featuring food from Frida Bistro and Rico's. Guests who attend can meet the youth farmers, see photographs of the program and participate in a silent auction.
When • Thursday, Nov. 8, 6 to 9 p.m.
Where • Rico's Warehouse, 575 W. 700 South, Salt Lake City
Cost • $35 in advance, $40 at the door. Visit the uah.org/realfoodrising webpage and look for the fundraising link. Tickets also can be purchased by check. Mail to Utahns Against Hunger, 455 East 400 South, Suite 407, Salt Lake City, Utah 84111. Write "RFR fundraiser" in the memo line.
Chef's dinner at Trio
Meet the chefs from the Trio Restaurant Group and sample some of their creations. Five small-plate courses will be prepared by Jenny West and Mike Sparks, chefs of Trio, and Logen Crew, chef of Fresco Italian Cafe. Italian wine pairings will be provided by Christian Frech, director of operations and sommelier.
When • Thursday, Nov. 8, 6 p.m.
Where • Cafe Trio Cottonwood, 6405 S. 3000 East, Holladay
Cost • Food $35, optional wine pairings $25. Tax and gratuity not included
Reservations • Space is limited; call Natalie at 801-944-8746 to reserve.
Home remedies author
Dr. Tracy Gibbs, author of the new book My Home Pharmacy: How Foods and Herbs Can Be Your Medicine, will talk about preparing and using herb- and food-based home remedies for common ailments. After his presentation, Gibb will answer questions and sign copies of his book, which costs $9.95.
When • Thursday, Nov. 8, 7 p.m.
Where • Kings English Bookshop, 1511 S. 1500 East, Salt Lake City.
Details • kingsenglish.com
Westminster College's Environmental Center is sponsoring a Food Summit, featuring a presentation by Anim Steel, director of national programs at The Food Project in Boston. In 2008, Steel co-founded the Real Food Challenge, a campaign to re-direct $1 billion of college food purchases away from industrial agriculture towards local and sustainable sources.
When • Friday and Saturday, Nov. 9 and 10; Anim Steel presentation is Friday, Nov. 9 at 7 p.m.
Where • Westminster College on the Draw, 2120 S. 1300 East, Salt Lake City
Cost • $75, which includes lunch; Steel's presentation is free and doesn't require registration.
Registration • Visit www.westminstercollege.edu/environmental_center
Books and bites: 'Blood, Bones and Butter'
"Books and Bites," a food and travel book series, continues with a discussion of Gabrielle Hamilton's Blood, Bones & Butter The Inadvertent Education of a Reluctant Chef . The memoir explores the obsessions of a world-class chef. Taking his culinary cues from the book, Harmons chef Evan Francois will prepare ginger beer pumpkin soup; roasted beets with aioli; and bagna cauda, a northern Italian dipping sauce for vegetables.
When • Wednesday, Nov. 14, 6:30 p.m.
Where • Harmons Bangerter Crossing, 125 E. 12800 South, Draper
Cost • $49 per person includes a copy of the book, food, wine and the chat.
Details • A copy of the book will be sent upon registration. Those who register less than six days before class can pick up the book at Weller Book Works or Harmons.