The moment you walk into Cafe Solstice inside the hippie emporium, Dancing Crane, you know you’re in for something different. The ceilings are high, decorated with strings of colorful lights to match the funky decor. The feeling is down-to-earth, comfortable, and friendly. There’s a small library of books to read, huge indoor plants, comfy couches to lounge on, and local art dis … [Read more...]
Enjoy Farm-to-Fork Vegetarian Cuisine and Creative Drinks at Zest Kitchen
Casey Staker, chef and owner of Zest Kitchen & Bar, is proud of his menu that offers dishes and cocktails that look as good as they taste. When you’re known for leading-edge vegetarian cuisine and an ingenious cocktail menu, using local organic produce is key. If you check out Zest’s Instagram feed, you’ll find photos of specials, like fluffy pancakes topped with vibrant … [Read more...]
Sage’s Cafe—Serving Up Local Love Since 1998
At Sage’s Cafe, Salt Lake’s oldest, most prestigious vegan restaurant, local produce takes center stage. You’ll find everything from escargot made from mushrooms to fresh linguine drenched in creamy Alfredo served with tender, steamed broccoli and warm, buttery garlic bread. Chef and owner Ian Brandt knows just where to buy his bounty. When I tracked him down for this story, … [Read more...]
Fisher Brewing Company Stages a Welcome Comeback
The Granary District, Salt Lake’s blue-collar-neighborhood-turned-hipster haven is welcoming an old friend: the reincarnation of A. Fisher Brewing Co. Originally Established in 1844, A. Fisher Brewing Co. is one of Utah’s oldest and largest breweries. Over 170 years later, Tom Riemondy—the descendant of the brewery’s founder, Albert Fisher and a small group of friends—Colby F … [Read more...]
Harmons Bakeries Stand Out
When you’re a foodie, grocery shopping is your favorite sport. Finding the best deals, discovering the most interesting local products, and pursuing delicious flavors is your passion. I look forward to my weekly trip to Harmons Grocery. I could spend the day there, lingering over the fancy cheese, checking out the many different ice cream flavors, sampling goodies and spotting m … [Read more...]
Uinta Brewing: Seekers of Flavor
You can find Uinta beers in 34 states, giving the rest of the county a taste of Utah’s craft beer scene. “We’ve been around since ‘93. We’ve helped forge and define what Utah craft beer is.” explains Steve Mills, Uinta Brewing’s new CEO. “It’s both a privilege and responsibility.” A transport from Kansas City, Mills seems happy in his new position and home. His passion for bee … [Read more...]
Shepherds Cheese of Tooele
A week-long challenge of eating only local foods brought Shepherds Cheese to my attention. Scanning the cheese section of Fresh Market, I spotted a small brick of feta with a handsome black label. Upon reading, I discovered that Shepherd’s Cheese was located in Tooele. I hit the localvore cheese jackpot! I used their feta in nearly every dish I ate that week - crumbling the d … [Read more...]
Heber Valley Artisan Cheese
Four generations of Kohler family dairy farmers have called the lush green Heber Valley home since 1929. Surrounded by the Wasatch Back mountains and the Provo River, 200 Holstein cows inhabit their Canyon View Farm. This family operation is centered on the well-being of their beloved cows. “We work hard to make sure they are well taken care of – even pampered,” boasts their web … [Read more...]
Vegan Brunch
Utah Brunch - Part III Midvale is not characteristically known for its dining options, yet Chabaar Beyond Thai has earned a solid fan base. They boast a “something for everyone” menu, and omnivores, vegetarians and vegans love Chabaar’s wide selection and friendly service. In particular, Chabaar Beyond Thai offers inventive and delicious vegan dishes. The Vegan Thai Omel … [Read more...]
Garden to Table at Sage’s Cafe
At Sage’s Cafe, the term “Garden to Table” is the mantra. Instead of flowers, lush greens line the front of the restaurant, whetting your appetite for fresh food. In the garden, squash, fruit and herbs are tended to, waiting for their chance to end up on your plate. “It’s the quality, the colors and the freshness,” replies Chef Ian Brandt, when asked why he grows his own produce … [Read more...]