New Wild Ember BBQ From Tupelo Park City

I was excited to learn of Chef Matt Harris’ (Tupelo Park City, RIME Seafood & Steak, RIME Raw Bar, Afterword) new pop-up dining experience: Wild Ember BBQ. Combining Chef Harris’ Southern roots and his fine-dining background, the upscale smokehouse concept began offering curbside and catering services at The Snow Park Residences at The St. Regis Deer Valley this Wednesday. 

“We’re excited to offer a fun, convenient pop-up restaurant to the Park City dining community with Wild Ember BBQ,” said Wild Ember BBQ Partner Maggie Alvarez. “The unique concept gives guests flexible options for everything from individual meals, a family picnic, to a large catered event, and we look forward to showcasing our original takes on traditional barbecue as well as signature smokehouse dishes for every palate.”

“Designed to fuel a handful of friends or feed a large crowd, the Wild Ember BBQ menu highlights the seasonality of local agriculture while providing thoughtful vegetarian, vegan and gluten-free options,” said Harris and Alvarez. “Southern classics with surprising nuances abound with starters and sides like deviled eggs, jalapeño cornbread fritters, collard greens and passion fruit baked beans. Locally sourced meats, such as pulled Berkshire pork, smoked chicken, smoked elk sausage, Berkshire pork ribs and beef tri-tip are available by the portion, thoughtfully paired with housemade signature sauces like Cherry Ancho or Whiskey Peach. Sweet treats include decadent triple chocolate brownies, Rice Krispie cookies and Wasatch Creamery ice cream.”

Curbside and catering services are available Wednesday – Saturday, 4 – 8 p.m. at the pop up location at The Snow Park Residences at The St. Regis Deer Valley beginning Wednesday, September 15 Although there is no dining room or seating available at this time, there are future plans for a brick-and-mortar location. For more information, a full menu, and to order online, visit wildemberbbq.com.

Local Beer Fest @ Franck’s

On September 27th, starting at 6:00 p.m., Franck’s restaurant will host a unique “Beer Fest” featuring 2 beer tastings each from 3 different local breweries, paired with dishes from Franck’s and its sister restaurant, Tuscany. The three breweries represented will be KiiTOS Brewing, Proper Brewing Co. and Shades Brewing. 

Here is the lineup of beer and food pairings: 

KiiTOS: Red ale + salt & pepper russet potato chips with grilled leek dip AND Pumpkin Latte + pecan pie, pumpkin spice chantilly.

Proper Brewing Co.: English Golden Ale + Mexican corn tostada, pickled jalapeño, cotija, lime & cilantro AND Gruit Belgian Dubbel with herbs + beef cheek Bourguignon, creamy polenta, cauliflower textures, burgundy sauce sorrel.

Shades Brewing: Double Trub’l Double IPA + harissa braised lamb meatball, herb yogurt & lavash AND Thai Tom Kha Golden Sour + ramen with miso glazed pork belly, sour carrot, bean sprouts, coriander & aromatic broth. 

The cost for the evening is $80 per person – $40/food and $40 beer pairings. Call Franck’s at 801-274-6264 for reservations. 

Chef Market’s Helping Hand

As a former partner at the Pago Restaurant Group, Wendy Evans, founder of Chef Market, saw first-hand how challenging it was for chefs to fill last-minute needs and how much time owners and restaurant staff were spending driving around and shopping for those extra items to get through service. That challenge is even greater now with staffing shortages across the foodservice industry and Chef Market hopes to be an extra resource for restaurants when they need it – an extra helping hand. 

“It’s ironic,” said Evans, “that restaurants provide most of the on-demand food delivered to consumers, but there hasn’t been anyone providing delivery of on-demand wholesale products to restaurants. Chef Market was created to fill that gap.” 

Chef Market is bringing on-demand wholesale delivery to restaurants, bars, caterers, cafeterias, golf courses and other food businesses in Salt Lake County.  Restaurants can sign-up in minutes, order the products they need, and in just a few hours Chef Market will deliver them right to their kitchen.

Restaurants are stretched thin, and Chef Market wants to make it easy for chefs to fill last minute needs. Chef Market is built exclusively for foodservice, including favorites lists for easy repeat purchases, low minimum orders, tax-exempt options, multiple wholesale stores and suppliers in one place, credit card payments, no contracts or commitments, and flat delivery fee of $3.99.  

“We are trying to build a service that’s accessible to a range of food businesses,” Evans explained, “from the corner coffee shop ordering their products for the week to a high-volume restaurant just needing extra napkins and heavy cream to get through the shift.” Chef Market is currently delivering across the Salt Lake Valley, from downtown SLC to Draper/Herriman.  Restaurants can visit www.thechefmarket.com and start ordering in minutes. 

FOR MORE RESTAURANT REVIEWS GO HERE.

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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