Food briefs: Science and the perfect Thanksgiving pie
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Westminster College professor Robyn Hyde leads a one-hour demonstration on the science behind creating the perfect holiday pie. Includes a tasting. Part of the "Off the Shelf" faculty talks.

When • Wednesday, Nov. 20, 5:30 p.m.

Where • Westminster's Giovale Library, Watson Board Room, 1840 S 1300 E, Salt Lake City

Cost • Free

Beaujolais Nouveau Wine Festival

The Copper Onion restaurant will participate in the world-wide release of Beaujolias nouveau wine. The Salt Lake City restaurant has received a barrel of the unaged or "new" French red wine from France, that is officially released on the third Thursday of November. Beverage director Jimmy Santangelo has also brought in about six other wines from France's Beaujolais wine growing region for guests to try.

Where • Copper Onion, 111 E. 300 South, Salt Lake City

When • Beginning Thursday, Nov. 21

Chex Mix party in Murray

Utahns can taste the new Chex Party Mix recipes this weekend by stopping at the special station inside Fashion Place Mall. The recipes take 15 minutes to make in the microwave.

When • Friday-Sunday, Nov. 22-24, 11 a.m. to 7 p.m.

Where • Fashion Place Mall, 6191 S. State St., Murray

Eat Like a Pilgrim at Thanksgiving Point

The 9th annual Eat Like a Pilgrim dinner and festivities is a re-enactment of the first Thanksgiving in Plymouth Colony. Educators and historians portray prominent figures from the era while guests enjoy an old-time meal of turkey, roast pork, stewed pumpkins, corn pudding, cobbler and cider. A few lucky guests will get to try some authentic tastes from the 1600s such as oysters, eel, parched corn and goat's milk.

When • Friday-Saturday and Monday, Nov. 22, 23 and 25, doors open at 5 p.m; dinner and program at 6 p.m.

Where • Thanksgiving Point Show Barn

Tickets • Advance tickets are $28 for adults, $18 for children and free for children age 2 and younger that are seated on laps. Tickets on the day of are $33 for adults and $23 for children. Thanksgiving Point members receive a 10 percent discount. Available at the box office, by phone at 801-768-4900 or online at thanksgivingpoint.org

Utah chocolate and vodka are 'Good Food' finalists

For the second year, Amano Artisan Chocolate, Orem, and High West Distillery, Park City, are finalists in the annual Good Food Awards, which recognizes artisan food producers for creating top-quality products that meet high environmental and socially responsible standards. Amano's Chuao 70 percent Dark Chocolate is one of 11 finalists in the 2014 chocolate category; while High West's Vodka 7000 Peach, is one of 10 finalists in the spirits category. Awards also are given in seven other categories including beer, charcuterie, cheese, coffee, confections, pickles and preserves.

This year's 1,450 entries — double the number since the awards launched in 2009—came from all 50 states, the District of Columbia and the U.S. Virgin Islands. The winners will be announced in January at a ceremony at the San Francisco Ferry Building; and the products will sampled during a special marketplace. For a list of all the finalists, visit www.goodfoodawards.org.

New chef at Solitude Yurt

Franck Peissel, owner of Franck's in Holladay, will serve as the new chef of The Yurt at Solitude. To get to the outdoor structure, guests cross country ski or snowshoe about a mile into the mountains. Once there, they enjoy a five-course meal inside the an intimate setting — the yurt only holds 22 people.

When • Tuesday-Sunday, departs Solitude village at 5:30 p.m. return at 9 p.m.

Where • Solitude Mountain Resort, 12000 Big Cottonwood Canyon Road, Salt Lake City;

Cost • $100 plus tax. Includes snowshoeing, dinner, tip and corkage for those who bring their own wine.

Reservations • 801-536-5709.