Common celebrates his 40th birthday tonight at One in SLC with guests Kanye West and Serena Williams.

Frida Bistro celebrates its second birthday tonight, tomorrow and Sunday nights.

Drink of choice at both fetes? Vida Teqila, owned by Park Cityites Lisa and John Barlow.

Frida Bistro is only two years old and already one of the best restaurants in the city. Not just best Mexican, best restaurant, period. Their three-day celebration, kicking off tonight, features Vida Tequila, whose premium liquors are  on the bar menu at Frida and other local restaurants and will be sponsoring Common's bash tonight.

After a series of delays, all three Vida tequilas–the silver, the reposado and the anejo–are on the shelves in  Utah's premium wine stores, as well. Frida Bistro's birthday menu will feature a four-course menu paired with wine special Vida tequila cocktails
   La Paloma: Vida Anejo/Izze Sparkling Grapefruit Juice/Lime Juice
   Dulce de Tequila: Vida Repasado/Hennessy Black Cognac/Cointreau/Lime Juice/Agave Nectar
   El Jefe: Vida Blanco/Grand Marnier/Lime Juice/Agave Nectar

If you want to mix one up yourself, here's a recipe for a Frida concoction made with Vida Reposada, and served in Riedel's glass especially designed for tequila.

Put 1 jigger Vida Tequila Reposado, 1 tsp. agave nectar, juice of 1/2 lime, some Cointreau and Hennesey Black to taste in a cocktail shaker with ice. Shake thoroughly and strain into a Riedel tequila glass.

Okay, it's true. You can strain it into a regular stemmed glass. (Hell, it would probably taste great fromr a plastic cup, but it deserves better.)

Here's the full Frida celebration pairing menu.

First Course choice:
Ceviche de Pez Espada/Morgan Chardonnay
    Fresh Swordfish/Lime/Mango/Cilantro
Quesadilla de Pato/Inama Vin Soave Classico
        Pan Seared Duck/Chihuahua Cheese/Mango Salsa
Crab Tostaditas/ St.Michelle Eroica Reisling
        Crab/Jalapeno Balsamic Aioli/Julienne Cucumber/Bacon
Hongos al Ajillo/Marietta Old Vine Zinfandel
        Garlic/Guajillo/Green Onion

 Second Course choice:
Ensalada de Tomate y Queso de la Casa/Tangent Alabarino
        House Made Cheese/Heirloom Tomato/Grilled Asparagus Jalapeno Vinaigrette
Pineapple Arugula/Greco Di Tufo Terredora Dipaolo
         Arugula/Pineapple/Red Onion/Pepitas/Cilantro Vinaigrette
Sopa Camote/Mapema Sauvignon Blanc
         Sweet Potato Bisque

Third Course choice:
Medallones Atun /Vina Godeval Godello
         Seared Tuna/Mixed Chiles/Creamy Avocado Salsa/Sweet Corn Polenta
Camarones Diego/Willm Vin d Alsace Gewürztraminer
        Sauteed Shrimp/Chipotle Cream/Tres Verdes Rice
Carne de res con salsa de Longosta/Petalos Bierzo
        Beef Tenderloin/Lemon Lobster Sauce/Grilled Asparagus
Pato Sucio/Allagrini Palazzo Della Torre
        Duck Breast/Mole Poblano/Shaved Asparagus
Rollitos Huitlacoche/Argiano Rosso Toscano
       Blue Corn Rollitos/Huitlacoche Truffles/Bell Pepper/Corn/Tomato/Epazote/Berenjena Salsa
Carnitas de Puerco/Tabali Reserva Especial Chardonnay
        Citrus Glazed Pork/Chipotle Mashed/Grilled Asparagus

Fourth Course choice:
Pastel de Mole Negro/Yalumba Museum Reserve Muscat
      Chocolate Cake/Mole Negro Chocolate Mousse/Vanilla Bean Ice Cream
Guajillo Flan/Hennessy Black Cognac
       Guajillo infused custard/Tuile/ Raspberry sauce
Blood Orange Lime Sorbet/Vida BlancoTequila