Here’s a fun event taking place over the next week: Oktoberfest at Bewilder Brewing Co. Following on the success of last fall, when Bewilder brewed up batches of German-style beers and offered Bavarian-inspired menu items, this year they’re pulling out all the stops and hosting a weeklong Oktoberfest at the brewery, from September 18th (the official start date of Munich’s … [Read more...]
New BBQ Pop-Up, Local Beer Events and More
New Wild Ember BBQ From Tupelo Park City I was excited to learn of Chef Matt Harris’ (Tupelo Park City, RIME Seafood & Steak, RIME Raw Bar, Afterword) new pop-up dining experience: Wild Ember BBQ. Combining Chef Harris’ Southern roots and his fine-dining background, the upscale smokehouse concept began offering curbside and catering services at The Snow Park Residences at … [Read more...]
A WANSHIP WONDER: Yuta Restaurant at Blue Sky Ranch
With the exception of the much loved - and since it closed, much missed - Spring Chicken Inn, Wanship, Utah was never much of a magnet for foodies. But that has changed in the past couple of years - since Wanship became home to the spectacular Blue Sky Ranch and The Lodge at Blue Sky - an Auberge Resorts Collection property - which is where you’ll find one of the … [Read more...]
Heirloom Tomato & Burrata Salad
At this time of year our garden is overflowing with ripe tomatoes and fresh basil. Here is a simple and delicious salad combining fresh tomatoes and silky burrata. I recommend using heirloom tomatoes if you have them, otherwise any ripe tomatoes will work. This recipe makes 4 servings of salad but you could increase or decrease the quantities as desired. Ingredients: … [Read more...]
Quinta Da Boa Esperança Branco
My wife gets a kick out of trying out wines she knows nothing about, so this week she came home with a bottle of white wine from Portugal called Quinta Da Boa Esperança Branco 2018 ($13.99). Portugal is best known, of course, for its Port, and also for its popular Vinho Verde. White wines from Portugal don’t take up a large portion of the wine market, but are increasingly … [Read more...]
Heirloom Flavors and End of Life Tour
Heirloom Flavors at Caffe Molise A lot of eateries tout “farm to table” menu items. But at Caffe Molise, the owners are serious about it and don’t mind getting their own hands dirty. Fred Moesinger and Aimee Sterling, the husband and wife owners behind Caffe Molise and BTW Wine Bar, serve up heirloom, organic produce at both businesses that come directly from their farm to … [Read more...]
Women in the Kitchen: Gaining Ground & Respect in Utah’s Food Industry
It goes without saying that women have always had a place in the kitchen. The domestic kitchen, that is. Until recently, women in the hospitality industry — especially restaurants — were few and far between except as hostesses and servers. Increasingly however, women are gaining ground and breaking thick glass ceilings as professional chefs, restaurateurs, sommeliers, … [Read more...]
FLAVORS OF AFGHANISTAN: A Visit to Afghan Kitchen
Afghanistan has been in the news here for the past 20 years, but never more so than the past couple of weeks. The Afghan people are facing - and have faced - challenges of the sort that most of us couldn’t even imagine. It’s a small gesture, but my wife and I wanted to show our support of the Afghan people and the Afghan owners of a terrific little restaurant by dining there … [Read more...]
Li Veli Passamante Salice Salentino
Last week I enjoyed a very tasty and affordable red wine from Italy alongside a wood-fired Napolitan-style Margherita pizza. It was Masseria Li Veli Passamante Salice Salentino DOC and it sells here for a mere $15.99. The name of the wine - Passamante - has an interesting background story. According to the winemakers at Masseria Li Veli, “The big vineyard of Negroamaro … [Read more...]
Chongqing Chicken
Chongqing chicken is a Chinese dish from Chongqing, which is located in the Sichuan province known for its spicy fare. Typically Chongqing chicken is coated in a light batter and deep-fried in oil. I like this lighter recipe, however, which is based on one published in Eating Well magazine. The chicken here is stir-fried but not deep-fried in oil. Serve it with steamed … [Read more...]