This is an archived article that was published on sltrib.com in 2012, and information in the article may be outdated.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.
Forget the Champagne: Alta Ski Resort will celebrate 75 years of skiing with its own anniversary beer.
The first batch of Alta's 75th Anniversary Ale, produced by Wasatch Brewery, was bottled and packaged last week. Initially, the beer will be available at Wasatch's Beer Store, 1763 S. 300 West, Salt Lake City. However, in a few weeks it should be available in local grocery stores. And then when there's enough snow to open the resort, it also will be available at the Alta.
The beer, which is 4 percent alcohol by volume (that's 3.2 by weight), costs $7.99 for a six-pack. It's also available by the case and on draft.
Dan Burick, Wasatch's head brewer, said the deep-colored Anniversary Ale is a "steep and deep" dry-hopped pale that was brewed with rich caramel and pale malts, balanced with Falconers Flight hops from the Pacific Northwest. "We do new beers all the time," Burick said, "but it's been really cool to pair up with Alta because it's not something they do and they really got charged up about it."
Of course, beer and other spirits are part of Alta's long history, said Connie Marshall, the resort's director of marketing. In 1878, there were 26 saloons in the rugged mining community, Marshall said. Records show that there were also 19 other businesses in town, including restaurants, billiard halls and a general store that carried everything from liquor to dynamite.
The Tribune will publish a free Thanksgiving Day dining list on Wednesday, Nov. 14. Utah restaurants that would like to be included may email details to email@example.com by 3 p.m. Friday, Nov. 9. Include restaurant name, address, telephone number, meal cost, meal time and menu highlights. Put "Thanksgiving dining" in the subject line.
Tracy Gibbs, author of 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
Food fight not! Food summit yes!
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's 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 http://www.westminstercollege.edu/environmental_center
Sundance Resort is screening the documentary "Watershed: Exploring a New Water Ethic for the New West." The film, narrated by Robert Redford and directed by filmmaker Mark Decena, of Kontent Films, considers threats to the already taxed Colorado River and presents vignettes of people embracing a new water ethic. A question and answer session with producer James Redford follows the screening.
When • Sunday, Nov. 11, 4 p.m.
Where • Sundance Resort Screening Room, 8841 Alpine Scenic Hwy, Provo; 866-259-7468
Cost • Free
Enjoy a five-course dinner, with each course paired with a wine from the Winebow Italian winery. Barb Wedig, a wine educator with the winery, will discuss the offerings and answer questions.
When • Wednesday, Nov. 14, 6:30 p.m.
Where • La Caille, 9565 Wasatch Blvd., Sandy
Cost • Dinner is $50, optional wine pairings are $35.
Details • Reservations required; call 801-942-1751 to reserve.
Books and bites
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 , which explores the chef's obsessions. Taking 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 • Upon registration at harmons.com, a copy of the book will be sent to you. Those who register less than six days before class can pick up the book at Weller Book Works or Harmon's.
Art and wine
Palette to Palate: New Trends in Art & Wine is an educational course sponsored by the Utah Museum of Fine Arts and Lifelong Learning at the University of Utah. The class begins with a tour, led by art historian Laura Hurtado, of six key objects in the museum, followed by an exploration of wine with certified sommelier Michael Roussin.
When • Wednesday, Nov. 14, 6:30-8:30 p.m.
Where • UMFA, 410 Campus Center Drive, University of Utah campus, Salt Lake City
Cost • $39 for tour; and $25 for wine tastings and appetizers. Must be 21 or older to attend.
Register • 801-587-5433 or continue.utah.edu/lifelong/food_wine.
Finca will hold an inaugural beer dinner featuring five courses paired with locally brewed beers.
When • Thursday, Nov. 15, 6 to 8:30 p.m.
Where • Finca, 1291 S. 1100 East, Salt Lake City
Cost • Food is $30, optional beer pairings are an additional $25. Prices don't include tax and tip.
Details • reservation required. Call 801-487-0699 or email firstname.lastname@example.org.