Salt Lake City's Fall Dine O'Round takes place Sept. 14-30. This year, 34 restaurants will offer three-course, fixed-price dinners for either $15 or $30 per person. Many of the restaurants will offer a fixed-price, two-course lunch for $10 as well.
Dine O'Round customers can enter a drawing to win a dinner for two from each of the participating restaurants, or buy discounted tickets to Utah Symphony and Ririe-Woodbury Dance Company performances (www.dineoround.com).
Bambara, 202 South Main, is offering a "Spamalot" menu Sept. 4-16 to celebrate the performance of Monty Python's "Spamalot" at the Capitol Theatre. The menu will change nightly with specials such as "Knights Who Say Nicoise," "Killer Rabbit Fricassee," "Just a Flesh Wound Steak" and a specialty cocktail called "The European Swallow."
The three-course menu is $28 for adults and $12 for children. The adjoining Hotel Monaco also offers a special rate for overnight stays (801-363-5454 or Bambara-slc.com).
Market Street and Oyster Bar restaurants have added wild Alaska black cod — also known as sablefish or butterfish — to its menus during September. The fish comes from sustainable fisheries in the Bering Sea and Gulf of Alaska, and is known for its tender white flakes and mild flavor similar to halibut.
Although it's relatively new to Salt Lake City diners, wild Alaska Black Cod was listed in the January 2005 issue of Bon Appetit magazine's "Top Ten Hot Ingredients."
Chipotle Mexican Grill in West Bountiful donated proceeds of Tuesday's sales to Farm Aid, a nonprofit organization that supports and promotes family farming and sustainable agriculture. In 2000, Chipotle became the first restaurant chain to buy only naturally raised pork from a network of family-owned farms (www.chipotle.com).
Z'Tejas at The Gateway is hosting its annual Chile Festival Tuesday through Sept. 23. More than 1,000 pounds of green chiles from Hatch, N.M., will be roasted for use in appetizers, entrees and desserts.
"We want to educate people that there are many ways to use chiles rather than just a hot and spicy ingredient," said Todd Gardiner, Z'Tejas executive chef. "They are used to sweeten, to accentuate flavors and even tone down other spices."
For every item ordered off the Chile Fest menu, Z'Tejas will contribute one dollar to the Salt Lake City Fire Department. The restaurant will also host a lunch and chile mud pie-eating contest for two local battalions of firefighters on Sept. 8 (www.ztejas.com).
E-mail: vphillips@desnews.com