WITH FOUNDER/ WINEMAKER RYAN ZEPALTAS
$40 Tasting Menu, $50 Wine Pairings + Tax/Service Charge
Tuesday, January 5th at 6:30 PM
At FINCA, 327 W. 200 S. in SLC
TICKETS ARE NO LONGER AVAILABLE
I don’t know about you, but for us 2015 has certainly been a full year. From openings to events, our plate has been filled to the brim. Outside of serving delish food on the daily, some highlights are worth mentioning. For starters, we opened our most recent restaurant, Hub & Spoke Diner in April, just months after opening the East Liberty Tap House (December 2014) and relocating Finca (November, 2014). We hosted so many of our favorite Winemakers: Raimundo Abando – Bodegas Las Orcas (Rioja, Spain), Pepe Raventos – Raventos i Blanc (Conca del Riu Anoia, Spain), Randall Graham – Bonny Doon (California), Jose Manuel – Alzania (Navarra, Spain), Matias Garces – Amayna (Chile), Rene Merino – Merino (Chile), Kent Fortner – Road 31 (Napa, CA), João Menéres - Quinta do Romeu (Portugal), Jure Stekar – Stekar (Slovenia), and of course our annual ode to friend and wunderkind, Evan Lewandowski – Ruth Lewandowski Wines (UT/CA).
For 2016, we want to start the year with intention, setting the tone for the months to follow. If I looked back at what I got right last year, I’d put drinking great wines from small artisan producers towards the top of the list. So when Ryan Zepaltas gave us a call to begin 2016 with a winemaker dinner, we had to say yes. His wines are nothing short of stunning, site specific and representative of time (vintage) and place (terroir). Zepaltas is his passion project, representing his vision of a wine that needs to be made and a site that needs to be expressed. Each wine crafted with intention and experience, sourced from top vineyards from the Russian River to the Sonoma Coast. Ryan has some wine chops, particularly with Pinot Noir & Syrah. I mean, come on, for his day job he is the assistant winemaker at Novy and Siduri. Nearly two years ago, we kicked off the year with Ryan and look forward to starting 2016 properly with him.
Sure, we can create more task-oriented goals for 2016, but shouldn’t we also just reprioritize doing more of the things we love, with the people we love? That sounds like a new year’s resolution I can commit to. For me, that means drinking great wine, eating great food, with great people. And getting to know the people who create the things you love. If you enjoy food and wine also, bring your favorite person/people and join us in starting 2016 with intention.
Scott Evans, Owner/Operator, Pago Restaurant Group