New Deer Valley Resort Restaurant
A surf & turf themed restaurant, of sorts, Cast & Cut will feature a “variety of steakhouse classics such as the signature dry-aged Porterhouse and locally-sourced lamb, along with freshly caught fish entrees including blackened bone-in King salmon and whole Thai sea bass. A collection of small plates from the garden, land and sea – coal roasted root vegetables, grilled octopus, beef tartare – pair nicely with the restaurant’s signature chilled seafood towers,” said a Deer Valley spokesperson.
“Led by Executive Chef Peter Menteer and Executive Sous Chef Chris Gibson, Cast & Cut is the latest rendition of a unique and unforgettable Deer Valley evening dining experience. The reimagined concept pays homage to the resort’s rich history and original vision of a lavish seafood offering for its guests while showcasing an invigorated transformation to match the evolution of the resort.”
“We are thrilled to unveil the next chapter of elevated dining at Deer Valley Resort with the grand opening of Cast & Cut,” said Vice President of Food and Beverage Jacob Musyt. “Our team has taken exceptional care to create exquisite offerings sourced with and complemented by local, seasonal, sustainable ingredients as much as possible, and we can’t wait to share them with our guests this winter season.”
The beverage program will be top-notch at Cast & Cut, as well. “Served in a traditional French fountain, guests can indulge in an intimate tableside Absinthe drip experience. Specialty cocktails like Orange Smoke, Flower of the Sea, and Bubbles and Bitter are also available in addition to extensive beer and wine lists.”
Cast & Cut will be open Thursday through Sunday evenings, from 5:30 to 10 p.m. for the 2022-23 winter season beginning Thursday, December 15, 2022 through Sunday, April 16, 2023. Dining reservations for the 2022-23 winter season for all of Deer Valley’s evening restaurants are available online at deervalley.com/dining.
A third location of Laziz Kitchen has opened – this one is in downtown Salt Lake City at 152 East 200 South. According to a spokesperson for Laziz Kitchen, “Laziz is a gathering space of acceptance, good food, and love. There’s no better place to get your fix of not-so-traditional Lebanese cuisine in a family-friendly atmosphere. Come in and enjoy the Zaatar Roasted Veggie Bowl, famous Hummus, fried Cauliflower Florets, or the ever-popular Lamb Burger.”
“As we expand Laziz Kitchen to the heart of downtown Salt Lake City, I can’t help but be excited for our future as an adored local favorite,” said Blake and Jennifer Hannon, co-owners of Laziz Kitchen. “The more we grow, the more we settle deep in to our roots of being a family-owned business that is passionate about good food and the health and wellness of our community.”
“Bringing Laziz Kitchen to the heart of downtown feels so right,” said Co-founder of Laziz Kitchen, Derek Kitchen. “Laziz Kitchen is a product of Salt Lake’s diverse and energetic food community, and I’m so proud to keep growing with our city.”
In contrast to the original Laziz, the newer Laziz Kitchen locations in Midvale and SLC have a fast-casual theme and modern decor, with walk-up ordering and reservations not accepted.
Cache Toffee’s “Boo!” to Cancer Box
In honor of Breast Cancer Awareness Month, Cache Toffee Collection is releasing a limited edition “Boo!” to Cancer box. The box is filled with one pound of Cache Toffee’s seasonal favorite, Boo, a dark and creamy milk chocolate toffee with a sweetness that compliments salty pretzel, peanut, and popcorn pieces.
This October only, Cache Toffee will donate a portion of the proceeds to cancer research for every special edition box sold. They chose to donate to Salt Lake City’s own Huntsman Cancer Foundation because of their legacy and phenomenal work.
“I have many friends that have battled breast cancer, and I just want to do this to honor them for their courage and bravery,” said CEO and Founder Lori Darr. “Huntsman Cancer Institute is a highly respected local hospital, and so when you think of breast cancer care and treatment, you think of Huntsman.”
If you haven’t tried their delectable Boo toffee, now is the perfect time to enjoy a delicious sweet and salty treat — and contribute to vital cancer research while you’re doing it. Cache Toffee is excited to get their customers in the festive holiday spirit and to make an impact on a great cause.
FOR MORE RESTAURANT REVIEWS GO HERE.
THIS CONTENT IS FROM UTAH BITES NEWSLETTER.
Subscribe to get the latest Utah Bites news and reviews
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.
SUPPORT OUR SPONSORS: click on their logos to visit their website