Taste Of The Wasatch 2014

taste of the wasatch 2013 in full flow

Guests enjoy Taste Of The Wasatch 2013

I know, I know–it seems like every day there’s a foodie-fundraising thingamajig demanding your time and money. It’s true, there are a lot of good causes out there with just as many events, vying for your attention. But. And it’s a big but. Taste Of The Wasatch is one of Utah’s premier fundraisers; both in terms of the food, the atmosphere and the genuinely worthy causes it supports. If you decide to attend just one event this year, Taste Of The Wasatch 2014 should be top of your list for consideration.

Firstly, let’s talk about the completely selfish side of it, the sheer indulgence of it all. C’mon, admit it, sure its for charity, but what’s the food? I’ll hold my hand up too, I want to help a good cause, but can’t I just mail a check in the post? At Taste Of The Wasatch you get to enjoy an all you can eat affair for four long hours–a buffet staffed by Utah’s finest chefs and restaurants. Its the kind of splurge that would make a Vegas buffet blush with the opulence on display. And what’s more, you get to wash it down with a selection beer and wines, surrounded by the stunning vistas afforded by the fabulous Solitude resort. With more than forty restaurants serving up savory items and a further ‘Bakers Dozen’ providing desserts (full menu at bottom of post) – if you don’t leave in a food coma, you have in a single word: failed.

chef franck peissel at taste of wasatch 2013

Chef Franck Peissel at the 2013 Taste Of The Wasatch

Then of course, there’s the good citizen aspect to the whole affair. While recovering from said coma, resplendent in sugar frosting and cookie crumbs from the dessert pavilion–you can feel good that your ticket price has funded the folks at 3 Squares Inc, the local non-profit who took over the event in 2013. As Taste Of The Nation–the former incarnation of the event–a portion of the funds raised left our state; with 3 Squares Inc now at the helm, 100% of the money raised supports local endeavors to fight hunger.

More than that though, the end beneficiaries themselves are masters of fiscal nous. Take the Utah Food Bank for example–a veritable Rumpelstiltskin of goodwill; for every dollar donated to them, the Utah Food Bank manages to somehow spin that into $8 worth of services to local communities.

In 2013, Taste of the Wasatch generated over $90,000 for organizations such as Utahns Against Hunger, Ogden Weber Community Action Partnership and the Utah Food Bank. 2014’s event will continue to support these organizations–plus also assist 3 Squares Inc build on their vision and mission of fighting hunger in our community.

wine at taste of wasatch 2013

Ty Richchouyrod gets the wine flowing at Taste Of Wasatch 2013

In addition to all the feel good action and endless smorgasboard of top food there’s also live music–this year provided by The Daniel Day Trio. There’s craft beer and fine wines from some of Utah’s best plus a silent auction which includes weekend getaways, art, jewelry and fabulous dining experiences. Live auction includes some of the chefs themselves as they offer to cook a multi-course meal for you and your closest friends.

Funding this year is crucial, according to 3 Squares Inc: “One in five Utah children is food insecure or at-risk – meaning they don’t know if they will have food to eat or where their next meal is coming from. And right now, hundreds of Utahns are struggling with hunger. These are often hard-working adults and seniors who simply cannot make ends meet and are forced to go without food for several meals, or even days.”

Taste Of The Wasatch is held at Solitude Mountain Resort on Sunday, August 3. Gates open at 11:30a.m. (VIP) and noon (general admission). The event runs until 4 p.m.

Tickets for Taste of the Wasatch are $90 for General Admission and $125 for Reserved Seating (VIP), if purchased in advance. Group discounts are available. Tickets can be purchased online at www.tasteofthewasatch.org. Please note this is event is only open to adults ages 21 and over per DABC rules.

For a full listing of confirmed restaurants and their menus so far, see the list below:

Avenues Proper Publick House
No details yet confirmed

Beehive Cheese
“Barely Buzzed: unique espresso & lavender hand-rubbed cheese; Big John’s Cajun: hand-rubbed with a top secret recipe of spices; Seahive: hand-rubbed with local honey an Redmond RealSalt®”

Cena Ristorante
Braised pork shoulder & baked chickpeas; chunky almond-raisin pesto

Chaia Cucina Catering
Chilled roasted red beet bisque with mint oil & feta

Cucina Vanina
Chilled watermelon soup; roasted polenta with pepper tapenade & house-made ricotta cheese

Del Mar al Lago
Anticuchos: one of the most classic traditional Peruvian dishes, skewered and grilled beef heart

Edge Steakhouse
Sous vide Snake River Farms Kurobuta baby back ribs, NO2 smoked huckleberry bbq sauce; apple fennel salad with Meyer lemon vinaigrette

Empire Lodge Deer Valley
Asian BLT with house made steamed bun

Fire and Slice Pizza
Wood-fired pizzas: goat cheese and beet with arugula; sweet ricotta with mixed berry compote

Francks
Foie gras panna cotta with spicy mango soup

Garage on Beck
Fried Mormon funeral potatoes

Honeycomb Grill
Grilled ‘porchetta’ sliders, house potato buns, arugula, rosemary sea salt

La Caille
Foie gras torchon with fresh fruit compote

Les Madeleines
Coconut panna cotta with passionfruit gelée and coconut tapioca

Liberty Heights Fresh
Kale & quinoa salad

Log Haven
Sherry pickled heirloom carrots; burrata cheese, carrot top – walnut pesto, pickled onions

Luna Blanca
Shepherds Farm goat cheese tostada, pepitas, cilantro

Meditrina
Chorizo & chevre-stuffed dates with red wine demiglace

Pago/Finca
No details yet confirmed

Pallet Bistro
Shrimp paté with red beet cocktail sauce; pressed citrus salad

Powder at Waldorf Astoria
Ahi tuna poke, cucumber, wakami, sesame crumble

Red Iguana
Ahi tuna tostadita: chile-lime crusted yellow fin tuna, seared rare, cilantro-pepita emulsion, cabbage, pico de gallo, avocado puree

Riverhorse on Main
Fresh watermelon with jalapeno vinaigrette, crumbled feta, local honey

Sage’s
Asian-style lettuce wraps with tempeh and locally grown vegetables

Salt Bistro at the Leonardo
Hummus & red pepper canapé apple, ricotta, lavender slider

SLC POP
Plum borscht with smoked sour cream

Stoneground Kitchen
Inverted caprese salad w/ housemade mozzarella, tomato fonduta, balsamic salt, basil oil

The Aerie
Honey & rosemary-cured gravlax; preserved lemon cream cheese, brioche toast point

The Blue Boar Inn
Corn & crab chilled soup

The Glitretind at Stein Eriksen Lodge
Pasilla & juniper buffalo tri-tip; Three Sisters relish, roasted chile chimichurri

Tin Angel Café
Pato tacos: duck confit, hummus, slaw, feta & pickled onions in a corn tortilla fried crispy in duck fat

Trio
Smoked-cured Ballard Farms porkloin; local stone fruit Agro Dolce, Basil

Tuscany
Compressed melon skewers

Utah Food Bank Kid’s Café
Alton Brown baby back ribs

Wasatch Brew Pub
Chilled corn shooters

Whole Foods Market
Sriracha chicken tapas featuring kale/brussel sprouts salad and parm chips

Utah Bakers Dozen

Utah Bakers Dozen
Chocolate-covered strawberries

Carlucci’s Bakery
Assorted desserts

Christina’s Cakes
Carrot cake cookies with orange frosting

Deer Valley Café
Butterscotch pot de crème with bourbon pecan cookies

Montage
Assorted desserts

Pago/Finca
Utah peaches & cream

Salt Bistro at The Leonardo
Pink pepper Pom popcorn balls

So Cupcake
Assorted mini cupcakes

Stein Eriksen Lodge
Lemon lavender wafers; red zinger meringues; honeycomb candy

The Art Institute of Salt Lake
Brownie trio: mint, Nutella®, triple chocolate

The Rose Establishment
Rose-hibiscus glazed shortbread cookies and espresso marshmallows

Trio/Fresco
Lemon curd & basil tartlet; chocolate olive oil tartlet

Tulie Bakery
Butter cookies filled with local jam

Vinto
Assorted gelatos

Stuart Melling

About Stuart Melling

Stuart writes freelance restaurant criticism for the Salt Lake Tribune and also rambles at both www.theutahreview.com and www.gastronomicslc.com Stuart is also a member of the Association Of Food Journalists and a proud champion in the fight against overcooked eggs. Stuart is also largely powered by Uinta Cutthroat.

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