Ever since I first visited Brussels, I’ve loved steamed mussels and make them at home frequently. They are very easy and quick to prepare. I have about a dozen different steamed mussels recipes that I use and this is one of my favorites. It’s got a Moroccan flair with the use of spicy harissa paste and chorizo. Many markets carry harissa, but if you can’t find it you could subst … [Read more...]
Frescobaldi Alie Ammiraglia 2017
With holiday celebrations in mind, one of the more interesting and festive libations to come across my desk recently is Frescobaldi Alie Ammiraglia 2017 ($25). It’s a beautiful wine that can run the gamut from aperitif to accompanying holiday turkeys or hams. This rosè-colored Tuscan IGT wine is named for Alie, the fabled Italian sea nymph - a symbol of beauty and se … [Read more...]
OFF THE EATEN PATH: Authentic Thai Cuisine in Sunset
The Davis County enclave of Sunset, Utah isn’t well known for its adventurous dining options. But I recently happened upon a terrific little hole-in-the-wall Thai cafe called Ros Ni Yuhm Thai Restaurant. For the past few months, Ros Ni Yuhm has occupied the space that was previously home to a good Vietnamese eatery called Saigon Cafe Vietnamese Noodle House. I always like S … [Read more...]
Recipe for Tender Roasted Pork Loin
This is a very easy, but delicious, recipe for roasted boneless pork loin (not tenderloin) that makes for a terrific fall/winter main dish. The recipe is based on one published on a food website called Kitchn. Ingredients: 1 (3- to 4-pound) boneless pork loin roast 4 cloves garlic, peeled and minced 2 teaspoons kosher salt 1/2 teaspoon freshly ground black … [Read more...]
Ransom Old Tom Gin
Tad Seestedt started Ransom Wine Co. & Distillery as a labor of love in 1997, initially producing small batches of eau de vie, brandy and grappa. In 2007, he added gin, whiskey and vodka to the Ransom portfolio. While the Willamette Valley is known for its excellent wines, Seestedt is making Oregon a major name in distilled products, including his top-notch gins. If … [Read more...]
The Deer Valley Difference: New Menu Items for the Winter Season
Every year, the good folks at Deer Valley Resort invite a group of food writers and media to the Resort the week before Thanksgiving, to get a sneak peak at new menu items that will appears on various Deer Valley restaurant menus during the coming season. I’ve been attending the Deer Valley Winter Tasting for some 23 years, dating back to when it was just a handful of food w … [Read more...]
Turkey Tetrazzini Recipe
After Thanksgiving winds down, I always look forward to using some of the turkey leftovers to make turkey tetrazzini. Although it sounds like an Italian dish, tetrazzini was created in America at the Palace Hotel in San Francisco, and named for opera singer Luisa Tetrazzini, who was a long-time hotel resident. Ingredients: 12 oz. spaghetti or other pasta or noodles … [Read more...]
Disaronno Wears Trussardi
If you’re looking for a truly unique holiday gift for your favorite liqueur lover, here’s a great one: A limited edition bottle of Disaronno Italian liqueur, packaged in a special bottle designed by Italian fashion house Trussardi: Disaronno Wears Trussardi. The luxury fashion label and lifestyle brand, best known for its leather goods, has transformed the iconic Disaronno bot … [Read more...]
Pig Out: Pig & a Jelly Jar 3.0
In the beginning there was Pig & a Jelly Jar. And it was good. The original SLC Pig & a Jelly Jar restaurant opened in 2012 and was such a success with local foodies that owner Amy Wanderley-Britt soon launched a second location in Ogden. And now, there’s a third outpost of the comfort food Mecca, this one in Holladay. It’s a formula that works, and I wouldn’t be surpr … [Read more...]
Scheff’s Table: Pork Chile Verde
One thing I love about fall and winter weather is that it’s an excuse to make hearty soups and stews. And probably my very favorite stew is pork chile verde. There are lots of different variations on chile verde. For example, I use tomatoes in mine while some people prefer tomatillos. Feel free to experiment with this recipe and make it your own. Ingredients: 10-12 Anaheim p … [Read more...]