New Chef and Menus at Grand America
Laurel Brasserie in the Grand America Hotel has a new Senior Chef de Cuisine.
The team at Laurel said, “Hailing from Bangkok, Thailand, Natalie Miller has been immersed in the culinary world since 2012. She graduated from Le Cordon Bleu College of Culinary Arts in Chicago and started her professional career at The Peninsula Hotel. In 2014, Natalie became a line cook at The Grand America. In her new role, she oversees Laurel, Room Service, Gibson Lounge, Lobby Lounge, and the pool kitchens. Natalie enjoys spending time with her Shiba Inu and cooking at home. When she’s not in the kitchen, she participates in outdoor activities including hiking, biking, camping, and fishing. Be sure to say hi the next time you dine with us!”
In addition, the culinary team at Laurel said “In honor of Laurel’s garden patio opening for summer, we have launched new menus offering the best dishes and flavors of the season. Plus, for the first time ever, we now have an all-day extended breakfast menu. Try our Wild Mushroom Benedict, the Molasses-Glaze Country-Style Pork Chop, or our refreshing Tropical Breeze smoothie. There are so many new delights to try, so visit us soon!”
Father’s Day & Patio Season at Tupelo
Tupelo Park City reopened its dog-friendly patio on June 4th and among the tantalizing menu items from Chef/Owner Matt Harris’ kitchen is the return of his famous fried chicken, where the pickle brine adds flavor and keeps the chicken oh-so tender. Starting June 16th Tupelo will be back to serving dinner seven nights per week.
Tupelo also turns 10 this year and they’re celebrating with a “$10 for !0 Years” menu featuring rotating bites, wines, and Old Fashioneds.
The crew at Tupelo invite you to join them on Sunday, June 15th “to celebrate dad with unlimited Smoked Niman Ranch Prime Rib, fresh horseradish, spring garlic mashed potatoes, heirloom carrots, and jus for just $75. Reservations are required.
In honor of their 10th anniversary, Tupelo is giving away 10 $100 gift cards. Follow Tupelo on Instagram for the giveaway details.
Pago Chef Moves to Spencer’s
Jon DuBois has left the Pago kitchen to take over as Executive Sous Chef at Spencer’s For Steaks & Chops in the Hilton Salt Lake City Center Downtown. In addition to his cooking skills and background, DuBois hold a Court of Master Sommelier Certification.
Via Instagram, Spencer’s said, ““After completing culinary school I moved to Chicago to expand my taste and career – while there, I studied under Chef Shawn McClain who is a James Beard Award Winner, and proceeded to work at other Michelin Award-winning restaurants Green Zebra and Oriole.” Jon, who joins us after departing Pago 9th & 9th, is excited to bring his years of experience and sommelier certifications to Spencer’s.”
