Utah restaurant and food news

Log Haven, In Millcreek Canon, is hosting a Dog Haven Brunch July 11, 9 a.m.-11 a.m.

Sociable dogs and their owners can participate in a casual hike along the canyon trail, followed by brunch at the restaurant's amphitheater and a bag of goodies for each participating dog. Cost is $75, with proceeds going to the Humane Society of Utah (Log-haven.com).

Sweet Candy Co.'s watermelon taffy will be a highlight of Adam Gertler's new Food Network Series "Kid in a Candy Store." The show premieres back-to-back episodes July 12 at 8 p.m. Eastern Time, and Sweet Candy Co. will be featured in a "Weird and Wacky" segment. The taffy resembles a slice of watermelon (Foodnetwork.com).

Whole Foods Market, 6930 S. Highland Drive, is hosting a Local Farmer and Food Artisan Road Tour July 17, 11 a.m.-3 p.m. Whole Foods Market's local vendors will share samples of their products. There will also be live music, face painting and a grilled lunch.

Gastronomy Inc. is serving Certified Angus Beef Natural at its Market Street and Oyster Bar restaurants. They are the only Utah restaurants licensed to serve this brand of all-natural beef.

The beef is raised on a vegetarian diet and is free of antibiotics or added hormones. Each animal is traceable back to its place of birth.

Certified Angus Beef (CAB) is a brand name for beef from the Angus breed that meets quality requirements of marbling, maturity, consistent sizing and quality appearance and tenderness. Certified Angus Beef Natural has all the CAB requirements, as well as the "natural" requirements.

Prices range from $13.99 for a CAB Natural burger to $45.99 for a 13-ounce bone-in filet mignon. The beef is also available for home cooking at Market Street fish markets.

The Old Spaghetti Factory is hosting a fundraiser for the Boys & Girls Clubs of South Valley. During July, patrons at Old Spaghetti Factory will be asked to donate to the Boys & Girls Clubs at the end of their meal. Patrons who contribute a minimum of $1 will receive a coupon for "Sicilian Garlic Cheese Bread" to use during their next visit (www.osf.com).

Tuscany, 2832 E. 6200 South, is hosting Wednesday night Italian barbecues on the restaurant's garden patio during the summer, beginning at 5:30 p.m. Chef Adam Vickers' menu includes a choice of cedar plank salmon, herb-roasted chicken breast, grilled Wagyu burger or Creminelli Italian sausage. (801-277-9919 or www.Tuscany-SLC.com).

Red Robin is hosting a "Burgers For Bikes" program to benefit Catholic Community Services of Utah through Aug. 21. The restaurants will collect new and used bikes to be distributed to families in need in the Salt Lake area, through Catholic Community Services of Utah. Guests who donate a bike will receive a coupon for a free Red Robin gourmet burger during their next visit. All six Utah Red Robin locations are participating.

e-mail: vphillips@desnews.com