From Homebrew to Business Success Sage Dawson and Lynn Litchfield—owners of Toasted Barrel Brewery next door to The Soup Kitchen in SLC—say they got into the beer brewing biz because “We have an extreme passion for good beers and couldn't find the special sour beers we wanted here, so that made us take the leap.” Although they’re now proud owners of a brewery specializing in … [Read more...]
Canyon Cuisine: Dog Days & New Summer Menu at Log Haven
Treat yourself to a canyon cuisine Log Haven restaurant—located in scenic Millcreek Canyon—is a special place to dine anytime. But it’s particularly appealing in summer when cool breezes help temper warm-weather dining on the restaurant’s outdoor dining decks and patio; and, since chef Dave Jones recently launched his new summer menu, there are lots of … [Read more...]
Friday night fish fry
Fish batter recipe I never much liked fish when I was a kid. That’s probably because the only fish I remember eating were the fish sticks and fish cakes we’d be served in school cafeterias on Fridays. But then in England, I learned to love fish, where I first tasted really good fish and chips. Here is a very simple and versatile fish batter recipe (use it for … [Read more...]
Stein Eriksen Lodge Hops on the Hill
Hops on the Hill Located mid-mountain in the heart of Deer Valley, Stein Eriksen Lodge invites guests to enjoy craft brews and gourmet food pairings during this summer’s Hops on the Hill series. Each Tuesday evening, July 9 through August 27 on the Stein Eriksen Lodge deck beginning at 6:00 p.m., guests will enjoy summer suds from Utah’s local craft breweries … [Read more...]
Best farm to table restaurants—separating the pretenders from the contenders
Table X Restaurant & Garden The phrase “farm to table” gets thrown around a lot in the restaurant world these days, and it can mean different things to different people. At its purest, a farm to table restaurant is literally an eatery that is located on (or at least near) a farm and the ingredients—most, anyway—that go into the restaurant’s dishes come straight from that … [Read more...]
Best 7 books for food lovers
Food books that aren't cookbooks I’ve always loved reading about food, drink, travel, and restaurants. But especially in these challenging times, escaping into food writing seems particularly comforting. Lately—perhaps longing to be transported to a different era—I’ve been reading some classics of food writing such as Waverly Root’s The Food of France and … [Read more...]
Scheff’s Table—Bolognese-style ragu recipe for pasta
This Bolognese-style ragu recipe is perfect for when I have some time on my hands—usually on a Sunday. I enjoy making a rich, hearty Bolognese-style pasta sauce (ragu) to serve for a family dinner. In Bologna, Italy, where Bolognese sauce originated, there are as many different ragu recipes as there are cooks. This is one that I really like. If you have the … [Read more...]
Sip O’ The Week—Lake Effect’s Romantic in Revolt Cocktail
Salt Lake City's Lake Effect Salt Lake City's Lake Effect is one of the city's most eye-popping bars—if you haven't indulged in a visit, you're in for a treat when you do. The ambiance and decor is gorgeous, and Lake Effect offers up food and drink that hits those same high notes. The drink list is massive—you’ll need to take some time to peruse it and zero … [Read more...]
All That Shimmers … A Visit to Deer Valley’s Glitretind Restaurant
A couple of weeks ago, friends from New Orleans were in town—one of which was performing at Park City’s Egyptian Theatre for a trio of shows. Before joining my wife and me for dinner on her night off, our guest had a couple of requests: she doesn’t eat pork and she doesn’t like noisy restaurants (neither do I). Zeroing in on one of the most serene dining spots … [Read more...]
Scheff’s Table—Grilled Southwestern Flank Steak
Flank is an excellent cut of beef that takes well to marinades, making it oh-so-tender. This is a very easy recipe for a blender-made marinade featuring cumin seed, garlic, olive oil, and jalapeños. Be sure to thinly slice the cooked steak against the grain for the tenderest, tastiest meat. I like to serve the steak topped with sliced avocado or a favorite … [Read more...]
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