We’ll Miss You, Mary
You might be wondering about the photo of the pink boots. They were a pair of boots that Mary Brown Malouf owned and loved. In fact, she loved all things pink.
2020 has been a tragic year and this week was no exception. It’s when we learned of the passing of my friend, colleague, and fellow food enthusiast and writer Mary Brown Malouf. She was executive editor of Salt Lake Magazine since 2007. Mary perished in Northern California after being swept out to sea by a large wave that suddenly broke over the wall of the North Jetty of Humboldt Bay.
Mary was a force of nature: sharp as a tack, opinionated (she didn’t suffer fools gladly), funny as hell, with an encyclopedia of food knowledge. She’s someone I shared many meals and drinks with and was truly one of a kind.
She leaves behind her children Anna Malouf and Britt Brown and Kit Warchol and Sam Warchol, and her brother David Waddington and sister Helen Duran. Our hearts go out to her family and everyone else who loved Mary. There were many.
Rye Brunch & Delivery
Rye Diner & Drinks is now back open and serving brunch on Saturdays and Sundays. Among the brunch temptations at Rye are a Brie & Mushroom Soft Egg Scramble; Veggie Breakfast Bowl; Chorizo, Cilantro & Tomatillo Soft Egg Scramble; Breakfast Burrito; Waffle & Whiskey; Fried Chicken & Biscuits; Vegan Hash, Mushroom Toast, and more.
Among the brunch beverages available are Bloody Marys with Dented Brick Vodka and house Mary mix and Mimosas made with fresh-squeezed orange juice. Brunch runs on Saturdays from 9 a.m. to 2 p.m. and Sundays from 9 a.m. to 3 p.m.
In addition, Rye Diner & Drinks offers takeout, dine-in, and free delivery for orders $25 and over and within a 2 mile radius from the restaurant.
NYE @ Porch Restaurant
Looking for a safe spot to celebrate New Year’s Eve? Porch restaurant in Daybreak has teamed with their neighbors across the street at The Azalea Event Venue to extend their dining room for a COVID-safe environment for your New Year’s Eve dinner. According to the folks from Porch, “The same menu will be available at both locations to ensure the same incredible Porch experience across the board.”
The New Year’s Eve menu is as follows: Course One–Roasted Tomato Confit and Gournay Cheese Crostini/Course Two–Choice of Porch Salad (arugula, chevre, sweet pickled apples, pecans, cider bourbon vinaigrette) OR Ginger Butternut Soup (creme fraiche, toasted pepitas)/Main–choice of Wild Mushroom Barley Risotto, pine nuts, truffle, gremolata, Prosciutto-Wrapped Salmon, miso cream cheese grits, fresh winter vegetable, fig balsamic glaze, Grilled Pork Tenderloin, roasted fingerling potatoes, winter vegetables, maple gastrique, Prime Rib, buttermilk whipped potatoes, winter vegetables, au jus (add $6–limited quantity available)/Dessert–choice of
Famous Banana Puddin’, Carrot Cake, cream cheese chevre frosting, candied walnuts,
Flourless Chocolate Decadence, salted caramel sauce.
Here’s the cost and reservation info from Porch: “Reservations strongly encouraged. Please call the restaurant at 801.679.1066 or email reservations@porchutah.com. Credit card will be required for the reservation. Four Courses only $40 per person plus tax and gratuity. Wine pairings $25 (to be determined). Our libations menu will also be available along with our regular wine list at both locations. We would love to see you all and assure you we are taking the most stringent precautions to insure both your safety and ours. Thanks for your continued support!”
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THIS CONTENT IS FROM UTAH BITES NEWSLETTER.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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