One of the great all-time comfort foods is Italian-American pasta with sauce known in many Italian (and other) families as Sunday Gravy. No two recipes are identical, and most make use of leftover meats or whatever else is on hand. So, you could customize this recipe endlessly: add shredded rotisserie chicken, cooked ground beef or pork spareribs … the possibilities are … [Read more...]
Mardi Gras Dinners, Tucanos’ 20th Anniversary and Casanova di Neri Dinner in Salt Lake City
Mardi Gras Dinners @ Stanza Can’t make it to New Orleans for Mardi Gras this year? No worries. Executive Chef Jonathan LeBlanc of Stanza Italian Bistro & Wine Bar has you covered. On the evenings of Fat Tuesday, February 25 and again on Thursday, February 27, he will host 5-course Creole & Cajun Mardi Gras dinners at Stanza. With his southern roots and … [Read more...]
Affordable Italian Sangiovese from CAPARZO, Perfect Pairing for Pasta with Red Sauce
CAPARZO Toscana Sangiovese 2018 In my opinion, there’s no better wine pairing for pasta with rich red sauce - like the “Sunday Gravy” featured in this week’s Scheff’s Table - than Italian Sangiovese. I recently came across a really good, very affordable Italian Sangiovese from CAPARZO that was a perfect pairing for pappardelle with Sunday gravy. Priced at a mere $11.99, … [Read more...]
The Best Restaurant You Haven’t Tried: A Visit to Nikko Sushi & Ramen
Title: The Best Restaurant You Haven't Tried - A Visit to Nikko Sushi & Ramen Although some might not know his last name, many serious sushi enthusiasts in Utah and beyond know the name Sunny. He’s a longtime, beloved sushi chef in these parts - Sunny Tsogbadrakh. You might know Sunny from his tenure at Mikado restaurant or perhaps from Naked Fish, when those Asian … [Read more...]
Crab Cakes Recipe
Here’s the deal: When I eat crab cakes - which are typically fairly pricey - I want them to taste like CRAB, not filler. That’s what this crab cake recipe is all about. The secret to great crab cakes is to use the best crab you can find. I normally use lump blue-crab meat. You can enjoy them plain or with something like avocado salsa (pictured here). Ingredients: 8 oz. … [Read more...]
Paints & Plates, Rodizio on Fire, and Two Old Guys
Paints & Plates @ Deer Valley Grocery-Cafe Park City Plated is an ongoing series of one-off dinners sponsored by the Park City Area Restaurant Association that rotates to various Park City area restaurants and provide guests a way to sample that community’s diverse dining scene. On Wednesday, January 29th, Deer Valley Grocery-Cafe will team up with The Paint Mixer for … [Read more...]
JNSQ : A Most Beautiful Bottle of Wine
When my wife brought home a bottle of Rosé wine from California that she’d found at our local wine store, my first thought was: Duped! You see, she has a fondness for wines with pretty bottles and/or label art. And when I saw the bottle of Rosé she’d purchased - called JNSQ Rosé Cru - I was sure she’d been taken for a proverbial ride. The bottle … well … it’s beautiful. But … [Read more...]
Utah’s Rockin’ Roadhouse: Fab Food, Marvelous Music & More at Garage on Beck
Perhaps the late, great Dead Goat Saloon would qualify, but one thing missing from Utah culture was a legit rockin’ roadhouse, so Bob McCarthy decided to create one. He did so by turning what was the Jimax Lounge on State Highway 89 in North Salt Lake into the Garage on Beck, which has become a treasured piece of Americana in an unlikely spot - surrounded by a junkyard and oil … [Read more...]
Chicken Parmigiana Recipe
When I lived in New York City, at least once a week I’d visit my favorite Italian joint in Hell’s Kitchen called Manginero’s Hero Boy. They were renowned for their delicious heros, but I especially liked the chicken and veal parmigiana they served. Here is my attempt at replicating that recipe. Ingredients: 2 boneless, skinless, chicken breasts, cut in half (4 pieces … [Read more...]
Meat Merger, RIME Opens at the St. Regis Deer Valley, and The INN Between Benefit
Meat Merger I remember back when Cristiano Creminelli had just moved to Utah from Italy and was making salami in the basement of Caputo’s Deli. Well, times have certainly changed. Creminelli Fine Meats has garnered countless awards at food shows and acclaim for Creminelli products has gone international. Creminelli - a Salt Lake City-based producer and distributor of … [Read more...]
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