I love homemade enchiladas. They are pretty inexpensive to cook, especially if you use leftover cooked chicken or turkey to make them. At this time of year, it's a great way to make use of leftover Thanksgiving turkey. The key to success here is to be organized - set up a production line for filling and assembling the enchiladas. It’s a bit messy, but the result is very … [Read more...]
Fundraiser at Uinta, Cotton Bottom Returns, Hearth on 25th
Fish For Garbage Fundraiser @ Uinta Fish For Garbage is a non-profit dedicated to the conservation and protection of our waters - an organization that provides opportunities for civic engagement and stewardship of waterways with various educational cleanup activities with the goal to promote Leave No Trace principles. This Saturday, November 16th, join Fish For Garbage, … [Read more...]
Red Rock Beer & Food Pairing Class
Red Rock Beer & Food Pairing Class On Friday, December 6th, from 6 p.m. to 8 p.m., the Park City Junction Red Rock Brewery located in the Redstone Center will host an evening featuring an educational dinner with a focus on pairing food with beer. As part of the Park City Area Restaurant Association’s “Park City Plated” series, three chef-inspired dishes will be paired … [Read more...]
ESCAPE TO VEGAS! Cheap Eats, Legal Weed & a Magic Dragon in Sin City
Many years ago, I lived in Las Vegas. I worked at the 24-hour Odyssey Records store there and much later, would be the restaurant critic/food writer for Las Vegas Life magazine. And although I’ve seen a deluge of changes to Las Vegas through the years - some good and some not so good - it’s still a favorite place of mine to escape to. Especially given its close … [Read more...]
Seafood & Andouille Gumbo
In Louisiana, pretty much every family, cook and chef has their own version of gumbo. Rarely are two recipes alike. This is my favorite type of gumbo - one that begins by making a dark roux. Ingredients: 1/2 cup vegetable oil 1/2 cup flour 3 celery ribs, chopped 2 medium onions, chopped 2 cloves garlic, minced 2 green bell peppers, seeded and chopped 12 oz. andouille … [Read more...]
CANarchy, Stoneground, Two Peas & Their Pod
Food & Drink 411 Two Peas & Their Pod Book Signing Next Thursday, November 14th, from 6 p.m. to 8 p.m., Park City’s Hearth and Hill restaurant will host Maria Lichty, author of the new Two Peas & Their Pod cookbook, for a special book signing and dining event. Attendees will have the opportunity to purchase the Two Peas & Their Pod cookbook and have it … [Read more...]
Log Haven’s 25th Anniversary Argentum
Congratulations to Log Haven restaurant owner Margo Provost and her dedicated staff on the celebration of their 25th anniversary this month. In honor of this milestone, Log Haven worked with Santa Barbara winemaker Rick Longoria to create an elegant red anniversary wine called Argentum. I had to look it up, but Argentum means silver, and this is Log Haven’s silver … [Read more...]
X-RATED—True Farm to Table Fare at Table X
I recently had the pleasure of co-hosting the Salt Lake City episode of a terrific TV series that showcases American restaurants, called Tasting America. Among the restaurants that Tasting America host Gary Takle and I visited was Table X, a unique SLC eatery that I’ve been rooting for ever since it opened. The dining room is sleek and modern, yet retains the rustic … [Read more...]
Easy Autumn Pork Stew
One of my favorite fall/winter dinners is this easy-to-make stew which features pork. You could also use veal for this recipe, which would be equally delicious. Ingredients: 1/4 cup olive oil 1 medium onion, thinly sliced 12 oz. boneless pork (or veal) stew meat , cut into 1-inch pieces 1/2 cup drained, diced canned tomatoes (Italian-style Romas are best) 1 1/2 cup … [Read more...]
Park City Plated, Chef Geraldine, & Stanza Wine Dinner
Park City Plated @ Escala In August the Park City Area Restaurant Association (PCARA) introduced a new initiative, Park City Plated. Each month the program features a different Park City area restaurant offering a special dinner and menu which is value-priced. “Park City Plated is a brand-new way for guests to sample our community’s diverse dining scene,” said PCARA executive … [Read more...]
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