Table talk

Slow Food Utah is sponsoring the Third Annual Feast of Five Senses, June 10, 5:30 p.m., at Pine American Restaurant, 4760 S. 900 East, Murray. The menu uses artisan, seasonal and local ingredients, such as Rockhill Creamery and Beehive cheeses, Morgan Valley lamb, bison sausage and Utah cherries.

Local chefs cooking the various courses are Adam Kreisel of Acme Burger Co., Greg Neville and Jonah Hornsby of Pine, Kevin Donovan of Log Haven and Robert Barker of Bambara.

Local food artisans will talk about their products and sustainable agriculture. A silent auction includes a farmers' market tour and cooking class by chef Jim Light, a cheese-tasting and tour by Beehive Cheese Co., and a share in East Farms' community supported agriculture program.

Dinner is $85, $35 optional wine or beer pairing (706-8828 or slowfoodutah.org).

Dairy Queen shakes were rated as tops in the Zagat/Today Show Fast Food Survey. Of the 5,535 participants nationally, DQ received 36 percent of the votes for "Best Shake" (www.dairyqueen.com).

Rumbi Island Grill was honored by the Whole Grains Council for serving healthy, whole grains in its daily menu. The Utah-based tropical restaurant chain serves brown rice in its rice bowls and other entrees.

Rumbi is one of 18 restaurants in the United States to be honored by the Whole Grains Council. Whole grains are defined as foods "made from whole grains that contain all the essential parts and naturally occurring nutrients of the entire grain seed."

Sur La Table at the Gateway is taking part in a fund-raiser for America's Second Harvest — The Nation's Food Bank Network to support hunger relief efforts. Throughout June, the sale proceeds from selected products will be donated to America's Second Harvest. The company will also donate most of the tuition fees of two cooking classes to the project. A class for kids is Saturday, 10:30 a.m., and is $50. An adults class is Tuesday, 6:30 p.m., and is $60 (456-0280).

The Idaho Potato Commission has launched an Internet video contest through June 29. Spud lovers across the country are asked to make a two-minute video for YouTube doing something creative with Idaho potatoes. Entries could include artwork, recipe demonstrations, a potato-themed skit or game, etc. Eligible entries are judged on creativity, video production quality and writing and acting. Three Grand Prize winners will receive $1,000 (www.ituber.org).

---

Submit announcements to Valerie Phillips, food editor, Deseret Morning News, 30 E. 100 South, P.O. Box 1257, Salt Lake City, UT 84110 or vphillips@desnews.com.