Utah's Chefs Go to The Big Apple Recently, I attended a remarkable media dinner - a preview of some of the new dishes that will be appearing on restaurant menus throughout Deer Valley Resort this ski season. The evening’s delights were created and cooked up by a team of six uber-talented Deer Valley chefs, including Director of Food and Beverage, Jodie Rogers, and chefs Chris … [Read more...]
Scheff’s Table—Thai-Style Larb with Turkey
Larb is a dish commonly found in Thai restaurants that features ground chicken, but can also be made with ground turkey, beef or pork. I prefer the taste of turkey, which is a bit more interesting than chicken. This turkey larb dish comes together very quickly, so have all of the ingredients prepped and standing by before you turn on the stove. Larb is commonly served on/in … [Read more...]
Food & Drink 411: Kimi’s, Fratelli, Wasatch Community Gardens
Kimi’s Celebrates 5th Anniversary Kimi’s Chop & Oyster House is celebrating its 5th anniversary at their Sugarhouse location this month. To help celebrate the 5th birthday and the beginning of a 6th year in business, Kimi’s will host a special Customer Appreciation 5th Birthday Jazz Celebration on Thursday, October 24th, from 6:30 to 9:30 pm. The Jazz Celebration will … [Read more...]
Sip o’ the Week: The Brass Tag
Mountaineer Cocktail from The Brass Tag I’d recommend kicking off a meal at Deer Valley with a new signature cocktail which was created by mixologist and restaurant manager Josh Hockman at Deer Valley’s Brass Tag restaurant: The “Mountaineer.” It’s a delicious blend of Alpine Distillery Traveler’s Rest whiskey, with smoked Vermont maple syrup and Scrappy’s Orleans bitters with … [Read more...]
MISSION ACCOMPLISHED? – A Visit to Vessel Kitchen
Vessel Kitchen I have to say that the concept and the mission of Vessel Kitchen - a portion of which is hung on a wall of the restaurant - appeals to me. Among other things, the folks behind Vessel Kitchen say they’re committed to sourcing produce and such from “growers and partners we know and trust". Sounds good to me. These partners include Strong Vertical Gardens in Heber, … [Read more...]
Scheff’s Table—Fettuccine Alfredo
Is there anyone who doesn’t like fettuccine Alfredo? I doubt it. It’s a wonderfully satisfying (if decadent) dish and one of my favorite comfort foods. Fettuccine Alfredo is really simple to make. The key is to use only the very best ingredients: high-quality pasta, real Parmigiano-Reggiano cheese, and good butter. Don’t even think about using pre-shredded parmesan or that … [Read more...]
Food & Drink 411: Park City Dine About, Caffe Molise, & The Daily
Holidays at Molise With the winter holiday season just around the corner, here’s a reminder that the new Caffe Molise location at 404 S. West Temple has gorgeous private and semi-private event spaces suited to parties large or small. The staff at this killer Italian restaurant will work with you to create a complete custom multi-course meal, buffet, cocktail party, or just … [Read more...]
Sip o’ the Week: The Takashi Martini
The Takashi Martini During a visit this week to Takashi restaurant for their world-class sushi, I enjoyed a remarkably tasty house cocktail called The Takashi Martini. It was a perfect accompaniment to one of music-lover Takashi Gibo’s cleverly-named Mr. Blue Sky roll. The Takashi Martini - a scrumptious blend of Jack Rabbit Gin, Ransom Dry Vermouth, Génépy des Alpes … [Read more...]
In The Bag—Getting Messy at Hook & Reel
Photos by Ted Scheffler. Hook & Reel Cajun Seafood & Bar For many years, my late, generous friend Gus Magann and his brother Tony would host a Louisiana-style crawfish boil when the weather turned warm. It was a raucous, messy affair with crawfish, potatoes, boudin, artichokes, and corn cooking away in multiple giant-size pots, to be poured out onto newspaper-clad … [Read more...]
Scheff’s Table – Chicken al Carbon
Now that the outdoor temperatures are dropping and fall is here, I’m trying to get in as much grilling as possible before I have to shovel a path through the snow to get to my grill. Here’s a very tasty Mexican-style grilled chicken recipe called Pollo al Carbon. Most of the work takes place while preparing the marinade for the chicken, which can be done well in advance of the … [Read more...]
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