Utah’s culinary scene is heating up! Alton Brown brings his final live tour to Kingsbury Hall, Park City Culinary Institute launches a fast-track restaurant management course, and Deer Valley hosts Michelin-starred Chef Davide Palluda for an opulent dining experience. From food science to fine dining, these events are a feast for the senses!
by
Ted Scheffler
|
February 28, 2025
Alton Brown Live!
I am generally not a fan of food television. I am, however, a fan of Alton Brown – the creator of the Food Network show Good Eats, food show presenter, food scientist, author, voice actor, and cinematographer. Brown has a refreshing irreverence for food and culinary matters – he doesn’t find food so precious – and I love his low-key, self-effacing humor.
Alton Brown will be returning to Utah in April for a live show at the Kingsbury Hall presented by Live at the Eccles, called Alton Brown Live: Last Bite. According to the Eccles folks, in “Alton Brown Live: Last Bite, the famed foodist reflects on his decades in food media, presents several of his favorite culinary mega-hacks, sings some of his funny food songs, and in general offers a culinary variety show the likes of which human eyes have never seen.”
Alton Brown Live: The Last Bite will take place on Saturday, April 12, 2025 at 2 PM. VIP tickets include a special VIP experience one hour prior to the show, a brief Q&A inside the theater, and a signed copy of his book. Tickets are available at artstickets.utah.edu.
Culinary Operations Management Certificate
Current restaurateurs and would-be restaurateurs might be interested in pursuing a Certificate in Culinary Operations Management from SLC’s Park City Culinary Institute. Here’s the skinny.
“Whether you are already running, or plan to open a new restaurant, you will want to take this course. 60% of restaurants fail their first year and 80% of restaurants fail by year five. High overhead, a labor shortage and stiff competition make the restaurant industry one of the hardest to manage. Are you doing enough to manage your margins? How can you improve your menus to reduce costs? Is your Marketing effective? How should you handle difficult labor issues?”
“In just 5 weeks, you will get noticeably stronger managing your business. Developed by experienced Executive Chefs, this course is designed for busy people who need answers fast. Most business programs waste time teaching you skills that are irrelevant for a food business. We cut straight to the point, getting the answers you need… FAST!!!”
“Coming this May, you can earn your Certificate in Culinary Operations Management (COM) at Park City Culinary Institute. Attend online or in person in Salt Lake City. Meet live with your class twice per week. Choose to attend live in person or live on Zoom. You will have access to a video library of previous lectures if you need to miss class. Live Q&A with Experienced Chefs. Share Best Practices with other Managers in our Facebook Group.”
“Register now to get our Early Bird Pricing! For Just $1,100.00 you can earn your Certificate in Culinary Operations Management in Just 5 weeks!”
“We expect this course to be eligible for the GI Bill(R). You would need to attend class on campus in SLC to be eligible for VA financing.”
May 27 – June 25, 2025
Tuesdays and Wednesdays
2pm-4pm MST
1484 S State Street, SLC Utah
or
Live online Tuesdays and Wednesdays
1pm-3pm PST
2pm-4pm MST
3pm-5pm CST
4pm-6pm EST
Taste of Luxury Series with Chef Davide Palluda
The opulent Taste of Luxury culinary series at Deer Valley Resort continues in March with a visit from Michelin-starred Italian Chef Davide Palluda, March 14-16, 2025.
There are various opportunities to interact with Chef Palluda, including a hands-on cooking class held at The Brass Tag on Sunday, March 16 at 1:00 pm as he guides you in crafting pasta from scratch. The class concludes with a wine-paired feast of your creation. Guests will also receive a pasta maker, custom apron, and recipes for all the dishes prepared to mark this extraordinary experience. $350 per guest.
A VIP reception and five-course dinner will be held on March 14th and 15th, and guests are invited to mingle with Chef Palluda, along with Deer Valley’s Executive Chef and Director of Beverage, while enjoying exquisite canapés and hand-selected wines. Following the optional reception, guests can indulge in a five-course Italian dinner showcasing Chef Davide Palluda’s renowned Roero cuisine. $225 pp. For the reception and dinner or $175 for dinner only.
eventsFood & DrinkFoodie EventsUtah Bites
Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine, and travel writer based in Utah. He loves cooking, skiing, music, and reading, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers. Ted is also the author of the Utah Bites newsletter, which is published in partnership with Utah Stories. Before moving to Utah, Ted lived in New York City, and numerous states in the US, as well as in various countries overseas, Spain, Japan, Canada, Brazil, and Mexico. He earned a Master’s Degree in Anthropology from the Graduate Faculty of The New School for Social Research.