Alta Lodge chef
After working as the Alta Lodge sous chef for more than two decades, Sam Wolfe has been promoted to executive chef. He replaces Paul Raddon who retired last fall. Wolfe has already made changes to the menu, adding a new Alta Lodge hamburger, made with natural grass-fed beef; raised bison osso buco, pan-roasted halibut in a tomato fennel broth and grilled Wagyu beef with blue cheese porcini butter. Alta Lodge, 10230 E. Little Cottonwood Canyon Road, Alta; 801-742-3500.
Pasta chef at Jasoh!
Utah artisan pastamaker Kyle Lore is the new executive chef at Jasoh! Prime and Pub, 195 Historic 25th St., in Ogden. A Colorado native, Lore worked at several restaurants in California before becoming the executive chef at Sorrel River Ranch in Moab. In 2010, he started Nu Nooz Artisan Pasta, in Salt Lake City, making fresh pasta with minimal ingredients and selling it at the Downtown Farmers Market.
Shula's Grill in WVC
Don Shula's first Utah restaurant a high-end steakhouse in Salt Lake City closed several years ago. But the NFL Hall-of-Fame-coach-turned-restaurant-owner has decided to give the state another try. Last week, he opened Shula's 347 Grill, at 3524 South Market St., inside the new Embassy Suites Hotel in West Valley City. The casual eatery is named for the number of Shula's career coaching wins, and serves salads, sandwiches, hamburgers, fresh fish, ribs and steaks. Main dishes cost $9-$28, while steaks cost $37. Matt DeCaire, who previously worked at the Salt Lake City Sheraton Hotel, is the executive chef. Open daily for lunch 11 a.m. to 4 p.m. Dinner served Sunday through Thursday, 5 to 10 p.m.; and Friday and Saturday, 5 to 11 p.m. For more information, call 801-966-3470.
Participants will get information on starting a community garden, including forming a committee, planning, organizing gardeners, overcoming challenges and fostering community involvement. Sponsored by Wasatch Community Gardens.
When • Saturday, Feb. 24, 10 a.m. to noon
Where • Salt Lake Main Library, Conference Room B, 210 E. 400 South, Salt Lake City
Cost • $10 at wasatchgardens.org/workshop/howtostart.
Zermatt chocolate fest
Enjoy a day filled with chocolate at Zermatt Resort in Midway. Utah chocolatiers will offer displays and free samples, including the "LavaFlow," a decadent dark hot chocolate drink. In the evening, Z's Steak and Chop Haus will offer a three-course chocolate-themed dinner.
When • Saturday, Feb. 23, festival runs from 2 to 5 p.m.; dinner recption begins at 6:30 p.m.
Where • Zermatt Resort 784 W. Resort Dr. Midway
Cost • festival admission is $11.99; dinner is $59.99, wine pairings $35.99.
Reservations • dinner reservation required by calling 435-709-9572.
Comfort food class
Learn to make traditional comfort food with a gourmet twist.
When • Saturday, Feb. 23, 6:30 p.m.
Where • Harmons City Creek, 135 E. 100 South, Salt Lake City
Cost • $35; harmonsgrocery.com or 801-428-0365
Wine store 101
Explore the wine store with educator Sheral Schowe. Participants will learn the state wine store formats, when to find great deals, and how to interpret confusing wine labels. The class, sponsored by Lifelong Learning at the University of Utah, is designed for beginner and novice wine shoppers. Be prepared to stand for the duration of 90-minute class. You're also invited to stay after class to shop with Schowe as your guide.
When • Wednesday, Feb. 27, 5:30 to 7 p.m.
Where • Utah State Wine Store, 280 W. Harris Ave. (1605 South), Salt Lake City;
Tuition • $25; continue.utah.edu/lifelong/classes.