New Penny Ann’s Cafe Location
It’s hard for me to believe that it was way back in 2011 when I first wrote about Penny Ann’s Cafe, which had just opened. Today, there are five locations of the family friendly restaurant with the “Heavenly Hotcakes,” including the most recent addition in Sandy, at 7405 South Union Park Avenue.
According to the owners, “Penny Ann’s Cafe, the multi-year ‘Best of State’ winner for Best Breakfast in Utah, is proud to announce the grand opening of its fifth location at 7495 South Union Park Ave, Sandy, Utah. This newest expansion brings the cafe’s signature East Coast comfort food and famous sour cream pancakes to the heart of the Sandy community.
“Known affectionately as the ‘Home of the Heavenly Hot Cakes®,’ Penny Ann’s Cafe has become a staple of the Utah dining scene since opening its first doors in 2011. The new Sandy location continues the tradition of serving scratch-made breakfast and lunch all day in a cozy, family-friendly atmosphere.”
“Penny Ann’s Cafe is a true family affair. Originally from upstate New York, the Willey family moved to Utah, bringing with them a passion for the classic East Coast diner experience. The restaurant is named after Penny Ann, who, along with her sister Cindy, can often be found greeting guests and chatting with regulars.”
“The kitchen is led by Executive Chef Warren Willey, whose extensive culinary background—from New York to Park City—is the secret behind the cafe’s “down-home” flavor. Brothers Paul and Warren work alongside their sisters, and a dedicated team of staff who have become part of the extended Willey family.”
Tantalizing New U of U Lifelong Learning Classes
The University of Utah’s Continuing Education program is offering up a number of tasty food and wine courses this summer. Some of the most tantalizing include:
Snackable Landscape: “Do you want a beautiful home landscape but also want to forage and snack while you’re weeding? Learn how to combine fashion and function by incorporating edible plants into your existing terrain. We’ll start with a site assessment, then explore maintenance, design, and a list of plants that are pleasing to the eye and the palate! From shrubbery to trees, flowers to greens, you’ll learn how to incorporate all manner of edible plants into your landscape.” Taught by Stephanie Duer.
Utah’s Whiskey History: “Join us for an exploration of distillation in Utah from the mid-1800s to present day. You’ll hear about the beginnings of booze in Utah, the “who did what where,” and how Utah impacted prohibition. During the presentation, we’ll discuss several Utah distilleries and taste many spirits, accompanied with small bites of chopped apples, salted almonds, and sharp cheddar cheese. This is an exclusive event curated by the Wine Academy of Utah.” Taught by James Santangelo.
If you’re at a loss when you step into Utah’s wine stores, Sheral Schowe is teaching a series of classes including Best of France at Utah’s Wine Stores, Best of Spain at Utah’s Wine Stores, and Best of Italy at Utah’s Wine Stores, hosted by various restaurants around the valley.
Rose All Day: “Join us as we explore the various styles of rose wine sourced from around the world. Presented will be a sparkling Rose Brut to traditional Southern France rose to riper California rose and more! This tasting is accompanied with small bites of chopped apples, salted almonds, and sharp cheddar cheese.” Taught by James Santangelo.
Check the U. of U. Continuing Education website for dates, times, and registration info.
New Dishes at Mazza
Mazza’s Ali Sabbah is looking toward a new era for his venerable Middle Eastern restaurant, including expanding the menu with some enticing new dishes as well as bringing back some old favorites.
Ali is excited about new menu additions such as a very rich-tasting new vegan entree of Pumpkin Kibbeh made with pumpkin meat and stuffed with walnuts, spinach, and garbanzos with pomegranate molasses. He’s also bringing back a dish he used to run as a special: A North African-style chicken and olive dish with preserved lemon and stone fruits, served over rice and finished with citrus fruits. It is a bright-tasting dish with lots of Mediterranean flavor. If you haven’t visited Mazza in a while, I urge you to check out the old and new flavors.
