Stanza Cajun-Creole Mardi Gras dinners 2/25 and 2/27

Stanza bar area
Stanza bar area
Stanza bar area

Stanza Italian Bistro & Wine Bar’s Executive Chef Jonathan LeBlanc is reaching deep into his southern roots to bring his guests a truly unique dining experience while paying homage to his family roots and southern upbringing. In the true spirit of southern cooking, LeBlanc is sourcing all his ingredients directly from Louisiana and his dinner selections will be paired with classic Louisiana cocktails.

Highlighting his deep knowledge of Cajun and Creole cooking, his five-course Creole & Cajun Mardi Gras dinners will be held on both Fat Tuesday, Tuesday, Feb. 25, 2020 and again on Thursday, Feb. 27. Cost is just $90 per person ($60 food and $30 optional drink parings) plus tax and gratuity. Reservations are a must and can be made by calling 801-746-4441.

“I am continually asked when I’m going to let my Cajun/Creole side loose and what better time than during Mardi Gras,” said LeBlanc. “Creating this menu has been a labor of love, as it represents where I’m from, my family and friends and my roots.”

Starting with a first course of New Orleans BBQ Shrimp (with Pimm’s Cup 1 Italian spritz), diners will move on to a silky Gulf Seafood Gumbo (Sazerac), savory crab-stuffed mirlitons (Hurricane), refreshing peach-Southern Comfort Sorbet, a robust red fish Pontchartrain (Epic Brewery Double Skull Doppelbock) and end on a sweet note with croissant bread pudding served with chicory root coffee.

Stanza is located at 454 East, 300 South in Salt Lake. Reservations can be made by calling 801-746-4441, or by visiting

Cajun/Creole Mardi Gras Dinner February 25 and 26, 2020

New Orleans BBQ Shrimp
with southern stone ground grits
Pimm’s Cup 1 Italian spritz

Gulf Seafood Gumbo
toasted dark roux, holy trinity, popcorn rice, horseradish new potato salad, rum barrel hot sauce
Sazerac (classic cognac cocktail)

Crab Stuffed Mirlitons
shrimp Creole sauce, five-pepper brunoise
Hurricane (class rum cocktail)

Peach-Southern Comfort Sorbet

Red Fish Pontchartrain
dirty rice dressing, corn maque choux, crawfish étouffee sauce, crispy cracklins
Epic Brewery Double Skull Doppelbock (a little something local)

Chocolate Croissant Bread Pudding
Frangelico crème anglaise, brûlèed marshmallows, pecan praline
chicory root coffee

Stuart is the founder, writer and wrangler at several sites including Gastronomic SLC, Utah Now and, The Utah Review; Stuart is a former restaurant critic of more than five years, working for the Salt Lake Tribune and has worked extensively with other local publications from Utah Stories through to Salt Lake Magazine and Visit Salt Lake.