Table talk

Log Haven in Millcreek Canyon is hosting a Think Green event through Sunday. Chef Frank Mendoza's menu gives a nod to Utah's spring season. Organic and local ingredients will be used in dishes such as Wildflower Sorbet with Pine Vapor, Utah elk and Utah red trout. Cost is $65. Tonight chef Perry Hendrix of Liberty Heights Fresh will give a cooking demonstration using unusual greens. Chef Mendoza will wrap up each evening with a reading of his poem "The Table" (272-8255).

Kitchen Connexions is launching a new cooking class/speed dating event at 6 p.m. April 11, at Kimball Distributing, 2233 S. 300 East. The class is taught by cookbook author Marguerite Henderson, with 12 singles ages 35-45 cooking with rotating partners to prepare the different courses. Then everyone sits down together to enjoy the meal.

"The cooking part of the evening provides a built-in topic for conversation and a great chance to get to know someone without the pressure and agony of a first- or blind-date," said Micquelle Corry, a co-founder of the new business.

Cost is $75 per person. This event is limited to six men and six women age 35-45. Classes involving singles of other ages are scheduled for May and June (www.kitchenconnexions.com or 486-8227).

Little's America's Easter brunch is April 16 from 9 a.m.-2 p.m. at 500 S. Main. The menu includes honey-and ginger-glazed ham, pepper-and-garlic-crusted prime rib, rosemary-and-garlic lamb leg, pork loin stuffed with chorizo and apple stuffing, grilled chicken breast Milanese, penne pasta casserole, fresh salads, cheeses, seasonal fruit, fresh seafood and breakfast items. Cost is $31 for adults, $13.50 for children. No reservations.

The Grand America Hotel 's Eggstravaganza Brunch is April 16 from 10:30 a.m.-2:30 p.m., at 555 S. Main. The meal includes a fresh seafood display, salads, carving station, breakfast items, desserts and a guest appearance by the Easter Bunny. Cost is $45 for adults, $22.50 for children (801-258-6707).

The hotel is also offering an Easter Bonnet Tea Party April 14, at 1 and 3:30 p.m., for $18; an Easter Bunny Tea April 15, at 1 and 3 p.m., $18; and an American Spring Lamb tasting menu at the Garden Cafe Friday-April 16. A spring grand finale dessert buffet is available on April 14 and 15 from 7-10 p.m. for $12 (258-6000 or www.grandamerica.com).

Pine, 4760 S. 900 East, Murray, is offering an Easter dinner menu April 12-18 featuring local Morgan Valley spring lamb, Bell Farms organic lettuces and vegetables. On April 16, an Easter Sunday Buffet Brunch takes place from 10 a.m.-3 p.m. for $24.95 per person (288-2211).