Table talk

The Park City Food & Wine Classic takes place Thursday through Sunday, with gourmet dinners, seminars, wine tastings and culinary demonstrations. Thursday night is "A Toast to Remember" at Stein Eriksen Lodge, $125. On Friday, there's a "Cook With Tillamook" seminar at the Sky Lodge in Park City, $40; "Tuscany's Best Seminar" at Hotel Park City, $65; and a Stroll of Park City on Historic Main Street, with food samplings from nine restaurants, $65. On Saturday, The Canyons Resort hosts wine seminars from 9 a.m.-2 p.m., priced from $25-50; and a Grand Tasting from 3-6 p.m., $75. On Sunday, the Canyons Resort hosts a brunch, $19, and a champagne and caviar seminar at 1 p.m., $65. On Thursday, Friday and Saturday nights, wine-maker dinners will be offered at several Park City restaurants (877-328-2783 or www.ParkCityFoodandWineClassic.com).

The House of Bread, 2005 E. 2700 South, is celebrating seven years in in Salt Lake City. Owner Lynne Aoyama is challenging community residents to lose 10 pounds in six weeks. Beginning July 19, the bakery will give away a loaf of fat-free, 100 percent honey whole wheat bread to each of the first 200 people to weigh in. Through the end of August, House of Bread will extend a 50 percent discount on honey whole wheat bread for each weigh in. Those who reach the 10-pound goal will receive half-price House of Bread salads for themselves through the end of the year (466-1758 or houseofbreadslc@juno.com).

The Sun & Moon Cafe, 5195 Emigration Canyon, is hosting a night with blues artist Eddie Turner, July 21, 7-10 p.m. Tickets are $16; dinner and drinks are sold separately. Reservations required. The cafe is also hosting live music on Thursday, Friday and Saturday nights, and brunch and breakfast on Saturdays and Sundays until 2 p.m. (583-8331).

Market Street restaurants and fish markets are celebrating wild Alaska salmon season through August. All Market Street Grill & Oyster Bar locations will feature salmon broiled, gilled, blackened, poached, sauteed and smoked in appetizers, salads and entrees. Free salmon recipes are provided at the company's fish counters and at www.ginc.com.

Wild Alaska salmon is known for its flavor and texture. Thriving along 34,000 miles of Alaska coastline, the salmon eat only the food nature provides. Since 1959, Alaska's state constitution has mandated that all seafood be managed for sustainability, so that the supply isn't depleted.