First things first. I want to sincerely thank the generous sponsors of Utah Bites and Utah Stories advertisers for their continued support during this very unstable time. We are extremely grateful. There would be no Utah Bites without sponsors; they are vital to its survival. Please support our sponsors now and in the future. We wouldn’t be here without them. As I wrote … [Read more...]
Penne with White Sausage Sauce
Here is a quick and easy comfort food pasta dish which I modified a little from the original New York Times recipe by Mark Bittman. Here, pasta is coated in a sauce that’s much lighter than most tomato-based sausage sauces. I make this dish using hot Italian sausage but it’s also very good with turkey sausage. Ingredients: 1 Tbsp butter 1 Tbsp olive oil 1 large … [Read more...]
Utah Brews News During COVID-19 Pandemics
As is the case with restaurants and bars, Utah’s brewing industry is under severe stress thanks to COVID-19 shutdowns and restrictions. Brewpubs are trying to survive with curbside takeout service just as many breweries are selling beer-to-go. (Thankfully, that hasn’t been terminated … yet.) We can all help by drinking locally-brewed beer and buying gift cards and swag from … [Read more...]
Don’t Curb Your Enthusiasm: Delicious Delivery & Curbside Utah Restaurants Dishes
With restaurants closed for in-house dining all over our state in an attempt to help curb COVID-19, I’ve been impressed … no, AMAZED at how rapidly so many restaurants have re-engineered their operations to provide meals for delivery and/or curbside pickup. That’s no easy task, but especially difficult for fine dining establishments. For restaurants such as … [Read more...]
Blackened Grouper
Here is a really easy and delicious way to prepare any firm-fleshed fish such as grouper, catfish, halibut, cod, haddock and the like. You could also use this recipe for blackened chicken or shrimp. The late great New Orleans chef Paul Prudhomme first invented the “blackening” method, which is a bit of a misnomer. That’s because the fish isn’t really blackened or burnt, but … [Read more...]
Ogden’s Own Five Wives Vodka (and Hand Sanitizer)
Kudos to Steve Conlin and all the good folks at Ogden’s Own Distillery, makers of Five Wives Vodka, for their tireless work in helping to supply our community with hand sanitizer. Yes, that’s right. The outfit - normally known for making award-winning Five Wives Vodka - have shifted production during the COVID-19 crisis to making hand sanitizer. My wife stood outside in line on … [Read more...]
The Kitchen is Closed: Trying Times for Utah Restaurants and Bars
In 2003 I wrote an article called The Kitchen is Closed. I called it that because my father had suddenly passed away and I wasn’t up to writing a restaurant review that week. The kitchen, in my mind and in my heart - as they say on Broadway - was dark. Closed. Shuttered. That was the only week, in more than a quarter-century of food writing, that I didn’t write a restaurant … [Read more...]
Cod with Lemon-Butter Sauce
Here is a really simple, but very tasty, recipe for fish fillets. You could use any white fish. I used cod here, but halibut would work well and so would catfish, grouper, haddock, pollock and others. I’ve also made this same recipe using peel and deveined shrimp. The fish is served here with brown rice-quinoa pilaf. Ingredients: 2 Tbsp olive oil 4 skinless cod … [Read more...]
Adobe Road Winery Redline
One of the more interesting wine bottles to come across my desk this past year is called Redline, a red wine blend from California’s Adobe Road Winery. What first got my attention was the cool looking bottle with a silkscreened vintage sports car tachometer on the bottle. Why? I’ll explain. Located in the heart of Sonoma County, Kevin Buckler and his wife Debra opened Adobe … [Read more...]
Saving MacCool’s: Beloved Irish Fave Rescued from Abyss
The first time I wrote about MacCool’s Public House I said, “Some restaurants, upon opening, come on stronger than George W. Bush’s effort to master English.” An indication of how long I’ve been following this place. I was referring to the decidedly non-bombastic, low key approach of owner Mick Warner and Scott Schlisman when they opened the original MacCool’s in Foothill … [Read more...]
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