Get out your calendars and take note of these November eating opportunities. Besides enjoying great food, these inventive fall dishes should give you some ideas for jazzing up your Thanksgiving menu, like replacing marshmallows with caramelized meringue on your sweet potatoes. (For more info about making and using meringue, check out the November/December issue of Salt Lake magazine.)


Intrepid SuAn Chow—pictured above noshing on a pig tail at the recent nose-to-tail pig roast at Fair Park—writes to say that Chow Truck's chef of the month is Ali Sabbah of Mazza.  He's come up with a braised lamb taco or slider filling with hummus, topped with salsa fresca, and a vegetarian taco with potatoes harra and baba-ganooj topped with salsa fresca. Here's where to find the truck:



This Sunday at Jasoh in Ogden, five courses of Chef Nathan's food will be paired with wines with Oregon's Adelsheim Winery—just noted as "Top Wine to Seek Out in Willamette Valley" in the latest edition of Travel+Leisure .  Menu sneak peek: Apple and clove soup and fennel & date compote with pinot gris; Comte, pear and toasted almond panini with chardonnay; sweet potato gelato with caramelized meringue; pomegranate poached salmon, winter spice risotto and caramelized butternut squash with—what else—pinot noir; pumpkin cheesecake with bruleed fig and apricot puree. Call 801-399-0088.


Wasatch Gardens, Slow Food Utah and Liberty Heights Fresh present the year's last Garden workshop at Viking Cooking School. After LHF chefs demo a cooking lesson, the class will dine on the dishes made from local, seasonal ingredients. The menu: Pecan crusted pork loin stuffed with date compote; roasted butternut squash with cider glaze; garlic rosemary mashed potatoes; green bean saute with shallot and hazelnut; port poached pears with chocolate ice cream.


Siver Fork Lodge has a "really fun" wine pairing dinner coming up–and how much do I love that down-to-earth description!! This is a great, super-Utah venue for fine food and wine and the evening will feature wines from the Skalli Family Properties, including St. Supery in Napa Valley, wine from Skalli Grand Vin du Rhone in France's Rhone Valley, and Fortant in south France. Dinner starts at 7:00pm and is $60 per person ($10 more this time because the wines are higher priced). Call 435-649-9551.