Utah’s 2023 James Beard Awards Semifinalists
Utah’s dining scene is well-represented in this year’s James Beard Awards, which were announced last week. The James Beard Foundation’s Restaurant and Chef Awards—established in 1990 and first awarded in 1991—are one of five separate recognition programs of the Awards. The 2023 Restaurant and Chef Semifinalists are recognized across 23 categories, including the new Award for Outstanding Bakery.
Hell’s Backbone Grill is nominated in the Outstanding Restaurant and Normal Ice Cream is a nominee for Outstanding Bakery, while Manoli’s is nominated for Outstanding Hospitality. Post Office Place garnered a nomination in the Outstanding Bar category and in the Best Chef: Mountain region (CO, ID, MT, UT, WY), Utah nominees are Paul Chamberlain and Logen Crew from SLC Eatery, Andrew Fuller of Oquirrh, Briar Handly of Handle, Young-Ho Kang and Peter Kim from The Angry Korean, and Mazza’s Ali Sabbah.
Congratulations to all of Utah’s James Beard Awards nominees and good luck!
High West Out of This World Après
The folks at High West Distillery invite guests 21 and older to join them for their annual après-ski celebration in honor of their beloved and rare Bourye® (pronounced “Boo-Rye”) release.
“Our annual limited sighting of this Rye and Bourbon blend is back for 2023! Grab your best vintage ski wear to kick off après-ski season at High West Saloon,” said High West. “Guests dressed in their best vintage inspired après gear will enjoy high alpine inspired food, cash bar, music and exclusive access to purchase this year’s release of the delicious Bourye®. Party Attire: Vintage après ski attire.”
The event will take place on Saturday, February 4th from 2 to 5 p.m. at High West Distillery & Saloon in Park City, Utah – located at the bottom of Quit’n Time run from Park City Mountain if you’d prefer to ski in. To purchase tickets – $60 each – click here.
Pizza Volta Open in Sugar House
Pizza Volta announced last week the opening of their newest location in Sugar House with a menu featuring a variety of artisan pizzas made with fresh, locally sourced ingredients. From classic cheese to more creative options like beet, goat cheese and dill or the bacon and caramelized onion combo, there’s something for every pizza lover at Pizza Volta.
According to the owners, “Pizza Volta offers an extensive beer selection and specialty cocktail menu to compliment every aroma and flavor. For kombucha lovers, try the Bad and Boochie or celebrate a special occasion with a glittery swig of Strawberry Fields. The current cocktail menu features local favorites Jack Rabbit Gin and Five Wives Vodka arranged with convivial mixers of mint, lavender and more.”
Pizza Volta’s Paul Cucchiarelli and Martin Brass said, “We are thrilled to open the doors in Salt Lake City and look forward to sharing their passion for great pizza with the community. We are also excited to give back to the community through our weekly fundraisers with local nonprofits. It’s important for us to be able to make a positive and lasting impact in our new neighborhood. Supporting the community that supports us has always been one of our fundamental principles.”
“Pizza Volta believes in serving more than just delicious pizza to the Salt Lake City community. On Tuesday nights proceeds from local nonprofits are given a platform at Pizza Volta to promote their cause. Portions of every pizza sold in-house or for take out go directly to that participating organization. Nonprofit organizers interested in being featured can check out the Pizza Volta ‘Pizza With a Purpose’ page for application information.”
Pizza Volta is now open 11:30 am – 10 pm and offers dine-in and takeout options. Parking is available along McClelland Street, in addition to street parking all around Sugar House and in the parking garage below the Pizza Volta building.
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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.
