Tour de La Caille: From Farm to Table at La Caille, 9565 Wasatch Boulevard, Sandy, UT, USA – Sandy, UT

Tour de La Caille returns this summer with a unique, local-focus. Farm to Table takes you on a journey through 5 farm-focused courses, highlighting amazing local ingredients and the incredible farmers and artisans behind them.

The first course opens with gifts of the garden, featuring tomatoes and basil from Keep it Real Vegetables that pair perfectly with Caputo’s Burrata.

For the second course, Wasatch Front Fungi has provided the richness of the forest floor for a dish comprised of mushroom duxelles, romanesco, garlic puree, and a micro green salad.

The fresh mountain springs of Whistling Springs Trout Farm make our third course possible. For this, you’ll enjoy trout belly tartare, cornichon, shallots, lemon aioli, chives, puffed trout skin, and trout pearls.

The fourth course is robust in flavor with a dry-aged tomahawk from Heritage Craft Butchers. Medium-rare seared with a Cognac flambe demi cream sauce, broccolini, potato pave, and spring onion, it’s perfect on its own or paired with our Cabernet Sauvignon.

What better way to finish a meal than a dessert that echos the abundance of the orchard and the gifts of the bees? This peach verrine features honey meringue, roasted vanilla peach compote, mascarpone panna cotta, dulcey ganache, feuilletine crunch, and a buckwheat sponge. It’s the sweetest parts of farm-to-table ripe for the picking.

We can’t wait to have you join us!

Cocktail and wine or mocktail pairings are available as an add-on.