Park City Culinary Institute provided a cold soup, Ajo Blanco, a Spanish soup with almonds, garlic and vinegar, garnished with a single grape. Photo: @clancycoop
Stoneground helps us stay healthy with their house-smoked mozzarella on top of blistered green beans, pickled shallots and finished with cashews. Photo: Talyn Sherer
(L–R) Anton, Niloo, Bryce and Andy cheers the SLUG Mag team for throwing together such an awesome event. Photo: Talyn Sherer
The charcuterie board was a nice touch, thanks to Beehive Cheese and Creminelli meats. Photo: Talyn Sherer
Stanza served up a delicious bruschetta featuring whipped goat cheese, marinated heirloom tomatoes and a balsamic drizzle. Photo: Talyn Sherer
(L–R) Advanced beer aficionados Max Walling, Cimmaron Smith, Mckenna Scott, Don Moore, Troy Jones and Nicki DeLair work their way through the rounds of local brew. Photo: Talyn Sherer
The Park City Culinary Institute provided us with some savory herbed puff pastries. Photo: Talyn Sherer
The 2017 Chocolate & Cheese Festival was hosted at the Natural History Museum of Utah on April 8 and 9, 2017. Photo: Mark Johnston
Photo courtesy of Tona Sushi.
The display for Honest John Bitters really made you feel as though you were stepping back in time to the days of snake-oil salesmen peddling their wares. Photo: Talyn Sherer