The Canyons Resort will host the "Four Chefs, Four Seasons," dinner series at 6 p.m. on Oct. 21. Chefs Houman Gohary of The Canyons, David Jones of Log Haven, Robert Barker of Bambara and Mikel Trapp of Fresco Italian Cafe will each present a course of the meal. Cost is $65 per person. (435-649-5400).
The Empty Bowl Project, a fund-raiser for Catholic Community Services, takes place Saturday, noon-6 p.m. on the northeast corner of Sugarhouse Park, 1602 E. 2100 South. Clay Arts, Utah, a nonprofit organization of potters, will provide handmade bowls for $15, along with soup and bread. (www.emptybowls.utah.org)
Snowbird is hosting its 32nd Annual Oktoberfest Saturday and Sunday, noon-6 p.m. The party includes performances by at least two bands each day, including The Bavarians and Salzburger Echo; handmade arts and crafts from more than 35 artists, children's activities and lots of German food such as bratwurst, sauerkraut, apple strudel, pretzels and Bavarian roasted almonds. Oktoberfest activities take place in the Snowbird Event Center tent and on the Plaza Deck, both accessed from Little Cottonwood Canyon, Snowbird Entry 2. (801- 933-2110)
Metropolitan owner Karen Olson was recently elected to the DiRoNA (Distinguished Restaurants of North America) National Board for a three-year term. DiRoNA, founded in 1990 as a nonprofit organization, is dedicated to recognizing and promoting excellence in dining. In addition, the restaurant has hired Matthew Rice as its pastry chef. He most recently worked at Gabrielle, a AAA Four-Diamond restaurant in North Carolina.
Thanksgiving Point is opening a new restaurant called Harvest on Oct. 15. It will feature contemporary twists of American classics, including grilled entrees, salads, soups and desserts. Overseeing the operation is Kendall Wimmer, director of food services, who has worked at Sundance and Magleby's. Executive chef is Rick Allen. The restaurant is open Monday through Saturday for lunch and dinner.
Slow Food of Utah is hosting a "Meet & Greet" night Thursday, 7 p.m. at Bangkok Thai restaurant, 1400 S. Foothill Drive #210. The menu includes Som Tum (Green Papaya Salad) with a Spanish Rose, Thai Tapas, Tom Kha Gai (with chicken and/or mushrooms), Flaming Steak with Chile Sauce, and Fried Mango or Berry Pockets with coconut ice cream. $15 for Slow Food members; $25 for non-members. Register with Christi Paulson, president of Slow Food Utah, firstname.lastname@example.org.
Submit restaurant announcements to Valerie Phillips, Food Editor, Deseret Morning News, 30 E. 100 South, P.O. Box 1257, Salt Lake City, UT 84110; by fax to 801-237-2550; or by e-mail to email@example.com.