Utah’s James Beard Award Chef Finalists
A milestone moment in the restaurant awards season, the James Beard finalists have been announced for 2026. Two talented Utah chefs made the cut.
In the Best Chef: Mountain category (CO, ID, MT, UT, WY) Utah’s finalists are Travis Herbert of Felt Bar & Eatery and Nick Zocco of Urban Hill. Congrats to both Travis and Nick!
Their competition in the Best Chef Mountain are Johnny Curiel, Alma Fonda Fina (Denver, CO), Earl James Reynolds, Herb & Omni (Whitefish, MT) and Penelope Wong, Yuan Wonton (Denver, CO).
The winners will be announced at a gala ceremony in Chicago on June 15, 2026.
I invite you to read my in-depth reviews of Felt and Urban Hill by clicking on the restaurant names.
Derby Day at Grand America
Derby Day celebration returns to Grand America’s Laurel Brasserie & Bar on May 2, and tickets are available now.
The team at Laurel invite guests to “Join us on Laurel’s patio for handcrafted Mint Juleps, Peach and Bourbon Smashes, passed hors d’oeuvres, live music, and a special pony guest. All proceeds benefit Utah Food Bank. Don your finest Churchill Downs attire, place your bets, and join us for the most spirited afternoon in Salt Lake City.”
Festivities kick off at 4:00 PM with live music on the lawn, and Kentucky Derby coverage broadcasts on the terrace TVs through the 5:30 PM conclusion. General Admission ($75) includes event entry and passed hors d’oeuvres. Guests can upgrade to the VIP Experience ($150) for early entry at 3:15 PM, priority seating, two drink tickets, early access to the pony photo opportunity, exclusive chef’s hors d’oeuvres, and a special gift.
New Log Haven Spring Menu
Chef Dave Jones and his culinary team have introduced a new spring menu at Log Haven.
New to the Small Plates menu are Miso Crab Cakes with shrimp-nori mousseline, avocado, yuzu aioli, and micro pea shoots; Grilled New Zealand Calamari with smoked pepper chimichurri, pickled avocado, lemon pepper aioli, and shishito peppers; and Piedmontese Bresaola with arugula, pinenuts, shaved parmesan, brioche butter crouton, and horseradish aioli.
New entrees on the Log Haven dinner menu include Honey Balsamic Grilled Chicken Breast with brown butter grits, baby broccolini, blackberry gastrique, pickled blueberries, glazed walnuts, and shaved Drunken goat cheese; Seared Elk Loin with spaghetti squash, pecan-maple glazed fingerling yams, and port-red currant reduction; Grilled Lan-Rock Pork Chop with pistachio-wheat berries, kale, ricotta, honey wine vinegar, and stewed dried apricots; and Pan-Seared Salmon with creamy parmesan polenta, artichoke-lemon pesto, tomato broth, roasted baby heirloom tomatoes, fresh mozzarella, and panagrattato. Many, many new tasty temptations at Log Haven!
