Salt Lake Magazinehttp://saltlakemagazine.com/blog/feeds/rss/enA&EADVERTISEMENTAt HomeContestDan Nailen's Lounge ActDealsGetawayGlen Warchol's CrawlerIn The HiveIn The MagazineKid FriendlyMary's RecipeOn the TableOutdoorsPC LifeShop TalkUncategorizedFri, 12 Feb 2016 22:15:00 +0000Laugh Attackhttp://saltlakemagazine.com/blog/2016/02/12/laugh-attack/<p>Mestizo Institute of Culture and Arts will host Rachel Cardenas Stallings latest installation,<em> Laugh Attack</em>. Starting February 15<sup>th</sup> and continuing until March 11<sup>th</sup>.  A free open reception will be held on Friday, February 19<sup>th</sup> between 6-9 p.m. during the Salt Lake Gallery Stroll.</p> <p><img alt="" height="480" src="/site_media/uploads/Feb%202016/rachel.png" width="376"></p> <p>Rachel Cardenas Stallings, a Bay Area based artist who works closely with video and paint, presents her mixed-media exhibit, <em>Laugh Attack</em>. While growing up in Utah, visits from spirits and modern shamans were a regular occurrence in her home and community. Stallings was taught at an early age to pay close attention to her dreams. Her upcoming exhibit shows a humorous documentation of her private life, with dreams inspiring her work, Stallings takes an amusing yet mystical approach to ordinary life. </p> <p>Mestizo Institute of Culture and Arts is a non-profit organization that strives to give artist and communities in Salt Lake City a voice.</p>Salt Lake magazineFri, 12 Feb 2016 22:15:00 +0000http://saltlakemagazine.com/blog/2016/02/12/laugh-attack/A&EIn The HiveFour Diamond Restaurants in Utahhttp://saltlakemagazine.com/blog/2016/02/12/four-diamond-restaurants-in-utah/<p>The list of entities that publish a list of best restaurants is too long to list—a top of the head rattle brings up Michelin, <em>Wine Spectator</em>, Trip Advisor, World's 50 Best, James Beard Foundation, <em>Bon Appetit</em>, <em>Food &amp; Wine</em> magazine, Open Table, Gayot and every single city or regional magazine in the universe, including this one. </p> <p>Safe to say, the criteria for all these awards sound similar and safe to say, the lists of honorees differ greatly. Because no matter how many rules, requirements and checklists you have, the designation of "best" anything ends up relying on a (or several) human being's subjective taste. </p> <p>Still, lists of bests give us something to bounce off of, agree with, disagree with, denounce on our blogs and FB pages and fill up the air waves at cocktail parties. And, most importantly, help us all pay attention to what and how we eat.</p> <p><img alt="" height="338" src="/site_media/uploads/Feb%202016/be_our_guest.jpg" width="600"></p> <p>So, eleven Utah restaurants have received AAA four Diamond Awards for 2016—all have received awards before.</p> <p>Six resort restaurants—Tree Room at Sundance, Apex at Montage, Glitretind at Stein Eriksen, Goldener Hirsch, J&amp;G Grill at St. Regis Deer Valley and Mariposa at Deer Valley—received the coveted diamonds. Riverhorse on Main in Park City and Blue Boar in Midway were honored and in Salt Lake City, Forage, Log Haven, The Paris Bistro and Valter's Osteria were winners.</p> <p>What's your take? Did the AAA inspectors get it right?</p> <p><em>Salt Lake </em>magazine's list of best restaurants for 2015 will be announced on Tuesday evening at the annual Dining Awards event. Watch this space. </p>Mary Brown MaloufFri, 12 Feb 2016 20:57:00 +0000http://saltlakemagazine.com/blog/2016/02/12/four-diamond-restaurants-in-utah/On the TableStaff Picks: Love is Dead and Art Lives Onhttp://saltlakemagazine.com/blog/2016/02/12/staff-picks-love-is-dead-and-art-lives-on/<p>Salt Lake magazine staff members know the hottest events in the Beehive. Here's just one sample of what we'll be up to this weekend.</p> <p><img alt="" height="214" src="/site_media/uploads/Feb%202016/romeo-and-juliet1.jpg" width="500"></p> <p><em>Baz Luhrmann's "Romeo and Juliet"</em></p> <h2>Love is Dead</h2> <p>If your ideal Valentine's Day includes spending time with star-crossed, hormonal and suicidal teenagers Ballet West has got you covered with Shakespeare's classic love story, <em>Romeo and Juliet</em>. The production features a full-orchestra, almost 75 costumed dancers, and all the romance you could possibly ask for in one sitting.</p> <p><em>— Christie Marcy, Editor</em></p> <h2>Kevin Red Star at Modern West</h2> <p>Kevin Red Star was born on the Crow Indian Reservation in Lodge Grass, Montana in 1943, an era when Crow students were denied association with their language and cultural heritage. But his family encouraged his talent for the arts and later, when he was one of 150 students chosen to attend the newly established Institute of American Indian Arts in Santa Fe, New Mexico, he was encouraged to explore his history and culture through the lens of modern art.</p> <p>Now he is one of the country's most acclaimed artists and though his subject is still Native American culture, his work, as they say, transcends the genre. You can see his work in the current show at Modern West ane meet the artist at tonight's opening reception from 6:30 -8 p.m. </p> <p><em>— Mary Brown Malouf, Editor</em></p> <h2>Sugar House Art Walk</h2> <p>(featuring our own Jarom West!)</p> <p>The monthly <a href="http://sugarhouseartwalk.org/">Sugar House Art Walk</a>  has helped hundreds of people connect with the city's burgeoning art scene. The second Friday of every month, businesses all over Salt Lake City's favorite shopping area display art by local artists—rather than viewing art in the rarefied atmosphere of a gallery, art is hung in shops, coffee houses and working businesses.</p> <p>This Friday, from 6—9 p.m., <a href="http://www.sugarhousecoffee.com/">Sugar House Coffee</a> kicks off a month-long presentation of conceptual design, art by <a href="http://jaromwestart.weebly.com/">Jarom West</a>. Click <a href="/blog/2016/02/08/opening-friday-fantastical-new-works-from-the-digital-imagination-of-salt-lake-magazines-jarom-west/" target="_blank"><strong>here</strong></a> for more information.</p> <p><em>— Entire Salt Lake magazine staff</em></p>Salt Lake magazineFri, 12 Feb 2016 13:45:00 +0000http://saltlakemagazine.com/blog/2016/02/12/staff-picks-love-is-dead-and-art-lives-on/A&EIn The HiveRegalia: RDT&#39;s 50th Anniversary Gala Fundraiserhttp://saltlakemagazine.com/blog/2016/02/12/regalia-rdts-50th-anniversary-gala-fundraiser/<p><img alt="" height="420" src="/site_media/uploads/Feb%202016/rdt_2.jpg" width="570"></p> <p>Cocktails, cuisine and choreography - all in one swanky night. </p> <p>Salt Lake's Repertory Dance Theatre has been a local establishment for half a century, and to celebrate they're hosting an anniversary fundraiser.</p> <p>As soon as you step foot in the Rose Wagner Performing Arts Center on the night of Feb. 20, you'll have a cocktail in hand and be swept away to watch the company's choreographers work. Next you'll bid on your favorite <a href="http://rdtutah.org/show3_auction.html?utm_source=Repertory+Dance+Theatre+Newsletter&amp;utm_campaign=8d21848c97-Regalia_VIP_final_reminder2_8_2016&amp;utm_medium=email&amp;utm_term=0_5b7adef49b-8d21848c97-127321825" target="_blank">silent auction items</a> - whether you're a foodie or a ski buff, something is sure to catch your eye.</p> <p>Dinner in the Black Box Theatre will follow, provided by Cuisine Unlimited.</p> <p>After dinner you'll be treated to four all-new numbers choreographed by RDT alumni. Then it'll be up to you to decide which piece deserves a new commission for RDT next season.</p> <p>Finally, it'll be your turn to dance. With the music of the Joe Muscolino Band spurring you on, you'll boogie with the dancers until you drop.</p> <p>Interested? Here are the details:</p> <p>When: Saturday, Feb. 20 at 7:30 p.m.</p> <p>Where: Rose Wagner Performing Arts Center<br>138 W. 300 South, Salt Lake City, UT</p> <p>Cost: $50</p> <p>RSVP at by calling 801-534-1000 or click <a href="https://arttix.artsaltlake.org/single/SelectSeating.aspx?p=14859&amp;z=0" target="_blank">here</a>.</p>Salt Lake magazineFri, 12 Feb 2016 11:09:00 +0000http://saltlakemagazine.com/blog/2016/02/12/regalia-rdts-50th-anniversary-gala-fundraiser/A&EIn The HiveMovie Review: Zoolander 2http://saltlakemagazine.com/blog/2016/02/12/movie-review-zoolander-2/<p class="p1">When Will Ferrell speaks those words in “Zoolander 2,” I was nodding in agreement.</p> <p class="p1">The 2001 original was an offbeat take on all things fashion, and a modest hit for director Ben Stiller, just more than doubling its modest 28-million-dollar budget. But its 2016 rehash just doesn’t hold up.</p> <p class="p1"><img alt="" height="333" src="/site_media/uploads/Feb%202016/z1.jpg" width="500"></p> <p class="p1">Characters, plot points, and lines are all basically lifted from the original. What aces it had up its sleeve were unwisely revealed in the trailer, specifically Kristen Wiig playing fashion mogul Alexanya Atoz, and Benedict Cumberbatch as gender bending supermodel All. But if you’ve seen the trailer, you’ve pretty much seen what both Cumberbatch and Wiig do.</p> <p class="p1">What the trailer doesn’t ruin is a welcome (if obvious) cameo, but the film also relies too much on such appearances, necessary or not. Probably its most egregious sin is that the humor takes a back seat to the mechanics of the slapdash plot. Whole scenes go by with nary a joke, contributing to the film’s pacing issues. I’d had my fill by the tiresome climax, trying to remember what I’d liked about the original...</p> <p class="p1"><img alt="" height="334" src="/site_media/uploads/Feb%202016/z2.jpg" width="500"></p> <p class="p1">But I didn’t have to try too hard, since 2001 footage is used as recall for 2016’s duplicated plot points. It all seemed like an excuse to write off a trip to Rome for Stiller and his wife Christine Taylor, who also is confusingly barley in the film. </p> <p class="p1">But wisely, Will Ferrell is back and underused as fashionable fiend Mugatu, and Owen Wilson reprises his role as male-model Hansel. Also recurring are the jokes about Hansel’s sexuality, tiny cellphones, and Billy Zane as the Deepthroat of the fashion underworld. Zoolander’s own cluelessness shtick wears thin quickly, and Stiller’s central character is the least funny part of his own movie.</p> <p class="p1"><img alt="" height="286" src="/site_media/uploads/Feb%202016/z3.jpg" width="500"></p> <p class="p1">Newcomer Penélope Cruz is a knockout as Valentina, an agent of the literal fashion police. She’s investigating the deaths of various pop stars in an early plot line that is ultimately abandoned, as the others that crop up in its place. But again, the trailer gave away most of the laughs in that early development, anyway.</p> <p class="p1">The final act makes a desperate pitch to be funny, and it almost succeeds. But ultimately, “Zoolander 2” just didn’t have much to add to the original, and whatever it brought to the table that was fresh was spoiled by the trailer.</p> <p class="p1"><em>---</em></p> <p class="p1"><em>** stars </em></p> <p class="p1"><em>113 minutes </em></p> <p class="p1"><em>Rated PG-13 for crude and sexual content, a scene of exaggerated violence, and brief strong language</em></p> <p class="p1"><em>Directed by: Ben Stiller</em></p> <p class="p1"><em>Writing Credits: Justin Theroux (written by) &amp; Ben Stiller (written by) and Nicholas Stoller (written by) and John Hamburg (written by), Drake Sather (character Derek Zoolander) &amp; Ben Stiller (character Derek Zoolander)</em></p> <p class="p1"><em>Starring: Kristen Wiig, Benedict Cumberbatch, Penélope Cruz, Will Ferrell, Ben Stiller, Christine Taylor, Owen Wilson, Billy Zane</em></p>Richard BonaduceFri, 12 Feb 2016 09:35:00 +0000http://saltlakemagazine.com/blog/2016/02/12/movie-review-zoolander-2/A&ENOT my recipe, but a Valentine from Leslie Nielsonhttp://saltlakemagazine.com/blog/2016/02/11/not-my-recipe-but-a-valentine-from-leslie-nielson/<p>Many years ago, Lesli Neilson was a food editor at <em>Salt Lake Tribune</em> and she edited my restaurant reviews. We had a lot of fun (the things we said were more amusing than the stuff that got printed) and have both gone on to other things. But, as foodies do, we have kept up. She is working with <a href="https://www.harmonsgrocery.com/recipes/chocolate-buttermilk-cake-with-chocolate-buttercream-frosting">Harmons</a> now and just posted this great short video of how to make an easy chocolate Valentine cake. I'm going to make it this weekend and thought you might like to, too. Thanks. Lesli!</p> <p><iframe height="350" src="http://www.youtube.com/embed/EHv1xEujCPI" width="425"></iframe></p>Mary Brown MaloufThu, 11 Feb 2016 20:30:00 +0000http://saltlakemagazine.com/blog/2016/02/11/not-my-recipe-but-a-valentine-from-leslie-nielson/Mary's RecipeOn the TableWinter Art Salonhttp://saltlakemagazine.com/blog/2016/02/11/winter-art-salon/<p class="p1">Skiers with an art problem will love <a href="http://www.kimballartcenter.org/" target="_blank">The Kimball Art Center’s</a> annual Winter Salon at Montage Deer Valley. Kick this holiday weekend off right at the VIP event on Friday night. Guests will be able to enjoy cocktails and hors d'oeuvres while browsing art and luxury goods created by international artists, attend lectures, participate in workshops presented by artists and art-world experts.</p> <p class="p1"><img alt="" height="500" src="/site_media/uploads/Feb%202016/unnamed.jpg" width="500"></p> <p class="p1">The VIP reception will also include performances by the <a href="http://www.usuoeducation.org/index.php/youth-guild">Utah Symphony Youth Guild</a> and Teresa Eggertsen Cooke.</p> <p class="p1">The four-day-event will be open to the public throughout the weekend (Saturday, February 13th through Monday, February 15th from 10:00am – 6:00pm) and is free of charge.</p> <p class="p1"><img alt="" height="1073" src="/site_media/uploads/Feb%202016/unnamed-1.jpg" width="500"></p> <p class="p1">Visitors will find innovative mediums from feather art from Brussels to <a href="http://www.brickartist.com/">LEGO sculpture</a> to fine art. Be it gold jewelry from Alaska or cashmere from Milan, the Kimball has carefully curated this gathering of artistic offerings. Presidents' Week recreation-seekers will be treated to a special addition of cultural interest and appeal when they are off the slopes.</p> <p class="p1"><img alt="" height="444" src="/site_media/uploads/Feb%202016/unnamed-2.jpg" width="500"></p> <p class="p1">“This collaboration with Montage Deer Valley is giving us the opportunity to connect locals and visitors with world-renowned artists and their work,” says Robin Marrouche, Executive Director of the Kimball Art Center. “Susan Swartz, Sibylle Szaggars Redford and Nathan Sawaya are just a few of the international talents that people will have the opportunity to interact with, see their latest creations and purchase art from,” she says. </p> <p class="p3"><img alt="" height="500" src="/site_media/uploads/Feb%202016/unnamed-3.jpg" width="500"></p> <p class="p3">The Winter Salon is an annual fundraiser for the Kimball Art Center with all proceeds to benefit the Kimball Art Center’s events, exhibitions and free art education for children. <a href="http://www.summitsothebysrealty.com/eng">Summit Sotheby's International Realty</a>, <a href="https://www.montagehotels.com/deervalley/">Montage Deer Valley</a> and <a href="https://www.zionsbank.com/">Zions Bank</a> are presenting sponsors for this special event.</p> <p class="p2">Tickets for the VIP event on Friday can be purchased online: <a href="http://www.kimballartcenter.org/events/art-salon/">http://www.kimballartcenter.org/events/art-salon/</a>. </p>Vanessa ConabeeThu, 11 Feb 2016 06:00:00 +0000http://saltlakemagazine.com/blog/2016/02/11/winter-art-salon/In The HivePC LifeWine Ops: Two great wine events on the same night! Take your pick...http://saltlakemagazine.com/blog/2016/02/10/wine-ops-two-great-wine-events-on-the-same-night-take-your-pick/<p class="p1"> Time to toss your lucky coin, throw your I Ching sticks, get serious with eeny-meeny-miney-mo or consult your psychic—I’m presenting you with a<em> really hard decision</em>. </p> <p class="p1"> On February 17, two of my favorite places are presenting stellar wine-tastings and as far as I know, you still can’t be in two places at once. </p> <p class="p1">The choice is yours, but I wouldn't miss more than one of these!</p> <p class="p1"><strong><em><img alt="" height="500" src="/site_media/uploads/Feb%202016/wagnerwines.jpg" width="500"> Behind the first door:</em></strong></p> <p class="p1"> At <a href="/admin/blog/blogpost/add/btgwinebar.com">BTG</a>, Mike Gioia of Caymus Vineyards and the Wagner Family of Wines along with Francis Fecteau of Libation will be celebrating the 25th anniversary of Conundrum, which some call “California’s first great blended white wine” as well as pouring Chuck Wagner’s new Argentine Malbec, Jenny Wagner’s California Merlot and Charlie Junior’s new Mer Soleil Chardonnay from Santa Barbara. $40 Wine; $30 Food; call <a>801-359-2814</a> for reservations.</p> <p class="p1"> Chef Fred Moesinger will be serving five courses to pair with the wines: </p> <p class="p2">Conundrum White, 25th Anniversary, California 2012</p> <p class="p2"><em>Gambas al Ajillo</em></p> <p class="p1"> Mer Soleil, Chardonnay Reserve, Santa Barbara, 2012</p> <p class="p2"><em>Brown Butter Risotto   Grilled Butternut Squash   Crispy Shallots </em></p> <p class="p1"> Emmolo, Merlot, Napa Valley, 2012</p> <p class="p2"><em>Duck Confit Cassoulet   Fig Gravy</em></p> <p class="p2"> Caymus, Red Schooner, Voyage 2, Malbec, Mendoza/Napa</p> <p class="p2">G<em>rilled Beef Chimichurri   Black Pepper  Asiago  Crispy Potatoes</em></p> <p class="p1">Conundrum, Red, California, 2013</p> <p class="p2"><em>Dark Chocolate Mousse    Espresso Creme Anglaise   Toasted Chopped Almonds</em></p> <p class="p1"> </p> <p class="p2"><strong><em><img alt="" height="194" src="/site_media/uploads/Feb%202016/shallowshaft.jpg" width="259">And behind the second door: </em></strong></p> <p class="p1"> At <a href="http://www.shallowshaft.com">Shallow Shaft</a>, an event titled “Single vineyard wines from Sea Level to High Altitude” features wines from Poseidon Vineyards (at sea level) and Obsidian Ridge (2,640 feet high in the Mayacamas.) Arpad Molnar, founder of  Tricycle Wine Partners, will be on hand to discuss the wines. $60.00; Dinner $65.00; call <a>801-742-2177</a> for reservations</p> <p class="p1"> Wine paired with five courses: </p> <p class="p1"> Poseidon Vineyard Estate Chardonnay 2014</p> <p class="p3"><em>Scallop Bouride: Red Bell Pepper Rouille, Crostini</em></p> <p class="p4"> Poseidon Vineyard Estate Pinot Noir 2013</p> <p class="p3"><em>Smoked Duck Spring Roll: Shitake Mushroom, Scallion, Duck Cracklings, Cherry Ponzu</em></p> <p class="p3">Raspberry Thai Basil Sorbet</p> <p class="p3"> Obsidian Ridge Half Mile 2012</p> <p class="p3"><em>Venison Osso Bucco: Winter Root Vegetables, Fried Leeks, Cabernet Reduction</em></p> <p class="p3">Obsidian Ridge Cabernet Sauvignon 2013</p> <p class="p3"><em>Dark Chocolate Pudding: Meringue, Huckleberries, Sea Salt</em></p>Mary Brown MaloufWed, 10 Feb 2016 22:57:00 +0000http://saltlakemagazine.com/blog/2016/02/10/wine-ops-two-great-wine-events-on-the-same-night-take-your-pick/On the TableThe Pig and I: Hands-on butchering at Beltex Meatshttp://saltlakemagazine.com/blog/2016/02/10/the-pig-and-i-hands-on-butchering-at-beltex-meats/<p>Two hundred and thirty-eight pounds of dead pig lies on the table in front of me.</p> <p> Fortunately, not far away, is a table set with delicious rillettes, sausage, pate and salumi (also dead pig.) And wine. Fortification for what the four of us are about to do: Break down this pig carcass into edible portions of chops, hams, bacon, tenderloin, cheeks and grind meat. Philip Grubisa, owner and main butcher at <a href="/admin/blog/blogpost/add/beltexmeats.com">Beltex Meats</a>, is leading the class. Grubisa worked with Chef Mark Sullivan at Spruce, was Executive Chef at The Farm, worked with Briar Handley at Talisker on Main and staged at The Fatted Calf. </p> <p><img alt="" height="500" src="/site_media/uploads/Feb%202016/beltexphilip2.jpg" width="375"></p> <p> He starts by sawing off the head, then cuts out the cheeks, one of the most prized cuts on a hog.</p> <p> “But there are only two per hog,” he reminds us. Customers come in wanting, say, eight cheeks to serve at a dinner party. That means something has to be done with the 1,000 pounds of pig left over from the eight cheeks. “We put the cheeks aside until we have enough to sell,” says Grubisa.</p> <p> Meanwhile, he sells the rest of the pig—his butcher shop is committed to selling the whole animal. He gets in four hogs a month from <a href="http://www.christiansenfarm.com/">Christiansen's Family Farm</a> and one or two cows a month from <a href="http://www.pcrbeef.com/">Pleasant Creek Ranch</a>. In spring, he gets local, sustainably raised lamb. And unlike conventional grocery store butchers, which concentrate on the popular cuts—loin, mostly chops and steaks—he sells virtually all of every animal. By the time we have finished cutting up the front of our pig American-style, and the back of the pig, European style, there is only a handful of scraps, mostly glands, left over.</p> <p><img alt="" height="375" src="/site_media/uploads/Feb%202016/beltexphilip.jpg" width="500"></p> <p> The students in this Monday night class are chefs and amateurs serious about their food. For those of us (all of us) accustomed to buying pre-cut meat in plastic wrappings, it's enlightening to understand just where those chops, steaks, ribs and loins fit into a real animal's anatomy. At first we watch as Grubisa wields his knife, saw and fingers. Then we each get a turn with the tools. </p> <p> “You want to hear the knife against the bone,” says Grubisa, as he shows us how to cut along the chine. “That way, you know your yield is going to be high.”</p> <p> He peels the fat apart from the muscle with his hands, probing with his fingers and finding the natural break. Again, using your hands ensures a good yield—less meat is wasted. There are added benefits: “A butcher's hands are soft,” he says. “You're rubbing them in fat all day.”</p> <p> You can see the different kinds of fat and the distinct textures, the soft leaf fat usually rendered for lard and the stiffer back fat cured to make lardo, the luxurious “pig butter” beloved by the Italians.</p> <p>Grubisa cuts off the thick skin. Before the pig is butchered, it's blanched in boiling water to get the bristles off, with mixed results. “If it's nice and white, we make it into cracklings,” says Grubisa. “If it still has some little bristles, we make it into dog treats. The dogs never complain about a little hair.”</p> <p> You don't have to cut up your own pig to enjoy Beltex's handcut meats. You can sign up for a “meat share,” like a CSA share: Ten pounds of meat, various cuts, all from animals as local and ethically raised as possible. Or just drop in the small shop. Try the bacon.</p> <p><img alt="" height="500" src="/site_media/uploads/Feb%202016/beltexglen.jpg" width="375"></p> <p> Go to <a href="http://www.beltexmeats.com"><em>beltexmeats.com</em></a> for more information about Beltex, which, by the way, is named after a hybrid sheep, a cross between a Belgian and a Texel, mainly raised in Britain. It's known for its heavy hindquarters. </p> <div class="mod"> <div class="_eFb"> <div class="_mr kno-fb-ctx">511 900 S, Salt Lake City, UT 84105</div> </div> </div> <div class="mod"> <div class="_eFb"> <div class="_mr kno-fb-ctx">Phone:<a class="fl r-iT9SND7Ppogk" title="Call via Hangouts">(801) 532-2641</a></div> </div> </div>Mary Brown MaloufWed, 10 Feb 2016 13:57:00 +0000http://saltlakemagazine.com/blog/2016/02/10/the-pig-and-i-hands-on-butchering-at-beltex-meats/On the TableLiquor vs. Lege: Updatehttp://saltlakemagazine.com/blog/2016/02/10/liquor-vs-lege-update/<p><strong><img alt="" height="263" src="/site_media/uploads/Feb%202016/dabcbroken.jpg" width="350"></strong></p> <p><strong>TASTINGS:</strong> After three years of pushing, Rep. Gage Foerer’s HB228 that would allow distilleries to offer tastings of their hooch to the public (wineries and breweries can already do this) cleared the House Business and Labor Committee and is on its way to the House floor.</p> <p>“We have hamstrung these manufacturers because we have prohibited them from offering samples,” Froerer explained to the committee. “I doubt a person would buy a new flavor from Baskin Robbins without a trying a sample.”</p> <p>The tastings would be closely regulated, he said: “No one is going to go into that manufacturer thinking they are going to have a good time getting drunk off samples.”</p> <p><strong>ZION CURTAIN:</strong> Undeterred that Rep. Kraig Powell, a Republican who represents a ski resort-infested area seems ready to throw in the towel on his proposal, HB76, that would bring down the much-maligned “Zion Curtain,” Sen. Jim Debakis, a Democrat who represents Salt Lake City’s restaurant- and bar-rich environment, is making his own nearly identical attempt at wall busting in SB141. The 7-foot barrier is meant to keep children from seeing the fun that surrounds drink making and thus become alcoholics. Others see the barrier as making Utah look idiotic and ornery towards fun-loving tourists.</p> <p>The Zion Curtain’s downfall is a <a href="/blog/2016/01/11/dabc-a-peculiar-institution/" target="_blank">priority</a> of the Salt Lake Area Restaurant Association, but lawmakers don’t seem <a href="/blog/2016/02/01/lege-1st-wave-of-alcohol-bills/" target="_blank">motivated</a> to discuss the issue—or any other alcohol-related bills for that matter.</p> <p>Though lawmakers, who are overwhelming members of the Church of Jesus Christ Latter-day Saints, deny the church has any special power over their decisions, it’s obvious that no liquor law will move very far this session until church lobbyists give the OK.</p> <p>Last year, lawmakers put a moratorium on any liberalization of alcohol laws after a church leader argued against it.</p>Glen WarcholWed, 10 Feb 2016 00:33:00 +0000http://saltlakemagazine.com/blog/2016/02/10/liquor-vs-lege-update/In The HiveOn the Table