New Menu Additions @ Afterword
Chef Matt Harris has been busy at his Afterword by Tupelo restaurant in Heber. Busy creating stunning new dishes, that is.
Holy crepe! How great does this sound? Duck Confit Crepe with maple squash puree, blood orange glaze, bacon-onion jam and fresh herbs. Wow!
Also new with spring-almost-in-the-air is a Shaved Brussels Sprout Salad with blood orange vinaigrette, pomegranate seeds, local feta cheese and candied pecans.
Those new dishes join Chef Matt’s classics like his superb Fried Chicken, Roasted Idaho Trout, Desert Mountain Bavette Steak, Rocky Mountain Elk Bolognese, Hawaiian Ahi Tuna Tartare and many others. Please keep in mind that due to their current liquor licensing, Afterword is a 21-and-over only restaurant.
Stoneground’s Weekend Supper
Every week Stoneground Italian Kitchen and Chef Justin Shifflett feature a special Weekend Supper designed to take home and reheat. It’s a terrific, inexpensive way to enjoy a chef-cooked restaurant meal in the comfort and safety of your own home.
The Weekend Supper for this weekend, March 12-13, is Baked Ziti: penne pasta with Stoneground’s house-made ricotta cheese, pomodoro sauce, Italian sausage and mozzarella cheese. Order now and pick up on Friday or Saturday. Serves 4-6 for $49. Salad and bread add-ons are also available. Just throw this in the oven and you’re done!
To place an order for Stoneground’s Weekend Supper, click here.
Kimi’s Extends Hours & More
Kimi Eklund and her team at Kimi’s Chop & Oyster House are pleased to announce that they are re-opening for dinner service Tuesdays beginning on March 16th and Wednesdays starting on April 12th.
In addition, Kimi’s is celebrating by offering 15% off of your entire purchase (excludes alcohol) on Tuesday, March 16th and Monday, April 12th only.
There’s live music every evening at Kimi’s with Will Baxter solo on weekdays from 6 to 9 p.m. and the Will Baxter Band on Fridays and Saturdays from 6 to 9 p.m.
Finally, Kimi’s wants you to know that they will be open on Easter Sunday, April 5th from 1 to 5 p.m. and on Mother’s Day, Sunday May 9th from 1 to 5 p.m.
Free St. Paddy’s Day Cooking Class
Park City Culinary Institute invites you to join them for a FREE Zoom cooking class in advance of St. Patrick’s Day. Yes, FREE!
According to the talented folks at the Culinary Institute, “Award-winning Chef Evan Francois will demonstrate how to make Shepherd’s Pie and Fried Cabbage. Learn the in’s and out’s of building flavor and knife skills. Not to mention making melt in your mouth mashed potatoes. Chef Evan will also stay on after class to answer any questions about these menu items or any other cooking or baking questions you might have.”
The St. Patrick’s Day cooking class will be held via Zoom on Saturday, March 13th from 6:30 to 8:30 MST. Click here for recipes, to register, and for more information.
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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.