The courses for the Supper Club Series change weekly. This week featured raw vegetables, a smoked-chicken forestiere, mashed potatoes and white-wine-and-mushroom sauce served next to an elk meatloaf. Photo: Talyn Sherer
Unlocking the treasure, the pour is effortless. It surges into a willi glass with a gurgle of micro–air bubbles. Gathering to a head of pure-white foam, a shallow barrier is formed between the lips and the reward. Photo: Chris Hollands
A latte made with Publik roasted espresso beans (left) is a delicious classic on the drink menu. The Gawd Awful (right) is a cheesy, gooey and scrumptious breakfast option. Photos: LmSorensen.net
With balance from the tropical hops, the finish presents hints of fresh grass and slight yet welcome bitterness. Photo: Chris Hollands
(L–R) Milo Carrier and Elaine Sayer nestled into one of The Dayroom's well-lit nooks. Photo: Malissa Mabey @lissmabey
The Rabbit Gnocchi provides a nontraditional item to the Fireside menu. Photo: Talyn Sherer
The added java may not affect the color, but it is a stronghold on the aroma. Photo: Chris Hollands
The Hamanchi Ceviche pairs well with the Mizuwari Toki whisky cocktail. Photo: Talyn Sherer
This past Brewstillery event in May really opened Sugar House Distillery up to a group of people we have not been able to get in front of at other events. Illustration: Karly Tingey
(L–R) Holystone Distilling Co-Owners Michael DeShazo and Head Distiller Ethan Miller are finalizing Holystone Distilling, shaping it to be a nautical exploration of whiskey and other spirits. Photo: Jessica Bundy