Wiener schnitzel is quite easy to prepare, with the caveat that you are organized and set up an assembly line-type prep station beforehand. It cooks very quickly. Traditionally, wiener schnitzel was made with scallopini-type veal medallions. However, today it is frequently made with boneless pork. I tend to prefer pork because it's less expensive than veal and most veal … [Read more...]
New Saltfire Singularity Beer
I just love the clever folks at Saltfire Brewing Co., whose writing is nearly as impressive as their beers. This week, they issued a new release in their Singularity line of IPA brews, explaining it like this: If the Citra Ninja wandered about New Zealand and mistook some hop plants for blood enemies then the carnage left behind could only be the Motueka hop … [Read more...]
Chowder & Powder: Seafood and Snow at Deer Valley Resort
Utah may be landlocked, but there is no shortage of seafood to be found here. To wit, it’s hard to walk two blocks without running into a sushi restaurant. And Gastronomy, Inc. has been flying in fresh seafood daily for their Market Street restaurants for decades now. Even so, you probably wouldn’t expect a ski resort to be a seafood haven. That is, unless it was D … [Read more...]
Scheff’s Table – Saffron Valley’s Saag Paneer
One of my favorite restaurants - actually, a series of restaurants around the Valley - is Saffron Valley. Lavanya Mahate’s inspired Indian cuisine is second to none, and each of her eateries is every bit as vibrant as the food served there. For this week’s Scheff’s Table, I asked Lavanya to share one of her favorite Saffron Valley recipes with me and Utah Bites rea … [Read more...]
Atrea Skid Rosé
At Park City’s new Hearth and Hill restaurant, you’ll encounter a beverage list with lots and lots of appeal. There are innovative seasonal cocktails along with classic ones, inspired mocktails, a terrific selection of local beers both canned and on tap, and a very well-chosen selection of red, white, sparkling and rosé wines. One wine on the Hearth and Hill lis … [Read more...]
FIRST LOOK: HEARTH & HILL—A Stunning New Park City Restaurant
As I’ve mentioned numerous times, I don’t think it’s fair - either to Utah Bites readers or to restaurateurs - to write complete “reviews” based on media events, “soft” restaurant openings, or “friends & family” dinners where guests are comped their meals and treated to especially attentive service. Those dining situations are rarely comparable to what the gene … [Read more...]
Immigrants Among Us—A Thai Couple is Living the American Dream
Third South in downtown Salt Lake City between 300 West and 400 West is a treasure trove for food enthusiasts. The block across from Pioneer Park is home to the original Caputo’s Market & Deli, as well as Bruges Waffles & Frites, Carlucci’s Bakery, Aquarius Fish Market, A Priori Specialty Foods, and Cucina Toscana restaurant. Sandwiched in amongst all that great grub is … [Read more...]
HELLO GEORGE! New Restaurant & Bar Replaces Finca
When restaurateur Scott Evans (Pago, Trestle Tavern, East Liberty Tap House, Hub & Spoke Diner) opened Finca - a Sugar House eatery featuring Spanish-style small plates, wines and such - it quickly became one of my favorite SLC dining spots. Evans has spent a lot of time in Spain and has a particular fondness for Spanish wines and the cuisine of that country. … [Read more...]
Scheff’s Table – Shortcut Beef Pho
Most recipes for Vietnamese-style pho begin with charring and/or roasting pork or beef bones for broth. From there, the broth typically has to simmer overnight - making it a multi-day project. However, I recently gave this quicker recipe from America’s Test Kitchen a try and was very impressed. It brings the cooking time for the pho broth down to under an hour. G … [Read more...]
Sip O’ the Week – All-New Conundrum
In past years, one of my favorite white wines was an unusual white blend made by renown Caymus winemaker Charlie Wagner, Sr., called Conundrum. It was very fruity, but well-balanced with gorgeous honeysuckle aromas - an exotic wine that paired well with a wide range of foods, from sushi to spicy curries and Mexican fare. But then in recent years my love affair with Conundrum … [Read more...]