Redhead Clients to Attend NY and LA Media Events in June

Redhead Marketing & PR is pleased to attend media events in New York and Los Angeles in June with clients Table X and Campos Coffee. Organized by the Utah Office of Tourism, the events are designed to showcase the Salt Lake City area as an emerging culinary destination. Table X is one of just four Salt Lake City restaurants to be selected to participate at these events where dozens of lifestyle, food, and travel media have been invited to watch each chef prepare a dish, followed by a tasting. Other participants include chefs from Pallet, Caputo’s, and Handle.

Table X garden
Table X on-site garden.

One of Table X’s three chef-owners, Nick Fahs, will represent the Millcreek restaurant by preparing a vegetable steak dish with ingredients harvested from the on-site garden. Just last week, Table X won the “Best Concept” Award at the Utah Restaurant Association’s 2019 Annual Restaurant Industry Awards.

Campos Coffee, a well-known Australian coffee brand with U.S. flagship locations in Park City and Salt Lake City, will provide an espresso bar at each event. After all, the journalists need to return to their desks not just well fed but well caffeinated! Media guests will receive Utah Office of Tourism SWAG bags that will include a sample package of coffee from Campos.

Redhead Marketing & PR’s Hilary Reiter will accompany Campos Coffee and Table X to both events in an effort to help facilitate interactions with reporters and editors. “This is a tremendous opportunity for Table X and Campos to have this forum for media exposure in two markets that contribute to a large percentage of Utah’s tourism,” Reiter says. “It’s an honor that two of our clients were invited to participate on these national stages, and we are excited to join them in publicizing Salt Lake City restaurants.”

Campos Coffee
Australian brand Campos Coffee roasts its specialty coffee in Salt Lake City

The Los Angeles event will be held on June 13 at Crafted Kitchen. The New York event will follow on June 20 at the International Culinary Center. Stay tuned for event re-caps!

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