Epicureans On The Edge

Back by popular demand, Epicureans on the Edge is a culinary experience intended to be “on the edge” both locationally and gastronomically. It is for those that would like something a bit more on the “wild” side. Come enjoy local cuisine that has everything from acorn tamales and corn zucchini bisque to smoked trout, quail and lamb, all with a culinary nod to the stylings of Utah’s native peoples elevated by Chef Heidi Orr’s gourmet interpretations.

Put the date on your calendar and check back here for more information about the location as we get the final details worked out.