Wine Tasting In Italy, Amarone is often referred to as “The King of Wine.” Amarone della Valpolicella - which is usually just called Amarone - is a rich, dry Italian red wine typically made from dried Corvina grapes, Rondinella, and some other approved grape varieties. Located near Verona, in the Veneto region of Italy, Valpolicella has been the home of intriguing … [Read more...]
Crash cooking course for Valentine’s Day dinner
Are you in need of a crash cooking course for Valentine’s Day dinner? Ogden’s Zucca Ristorante has you covered. On Monday, February 12th from 6 to 8 PM chef Luis Zamora will host a hands-on cooking class where he’ll teach attendees how to make tiramisu and cannolis. It’s sure to be a fun way for couples to enjoy a pre-Valentine’s evening together. There are only 10 … [Read more...]
Scheff’s Table: Tortellini Romeo & Juliet
A while back, I created this pasta dish - which appeared in the Taste of Park City cookbook - as a Valentine’s Day gift for my wife. It’s an elegant but easy dish for Cupid’s day, or anytime. Serves 2 Ingredients: 9 1/2 oz. fresh or frozen cheese tortellini 1 tbsp. unsalted butter 1/2 lb. medium shrimp, shelled and deveined 1 tbsp. … [Read more...]
Romantic Tables: Best Bets for Valentine’s Day Dining
OF COURSE, dining out on Valentine’s Day is a well-worn cliche. But hey, I’m a romantic and a sentimentalist at heart. So I’m always down for making my Valentine’s meal a special one, whether it’s a quiet and intimate feast at home, or a more public dinner out on the town. As always, there's an abundance of local restaurants offering special dining options for Cupid’s big … [Read more...]
Spanish Flare: A Visit to Venerable Cafe Madrid
Waaaaay back in 1997, I enjoyed my first dinner at Cafe Madrid. I’ve returned many, many times over the years. The restaurant was located on 3900 South back then, and was owned by Encina Arias and her husband Paul Peterson. In 2002 Cafe Madrid was named Best Neighborhood Restaurant by Bon Appetit magazine. Near the end of 2004, Gabrielle and Todd McAfee purchased the … [Read more...]
Scheff’s Table—Skillet Roasted Chicken
There is absolutely nothing I like to eat better than a perfectly roasted chicken. And yet, I’m constantly amazed at how many chefs and restaurants fail in the mission to roast a chicken right. Granted, there’s no single method or recipe. I use three or four different recipes and techniques for roasting chickens, depending on my mood. However, this method is the simplest I … [Read more...]
Chef Jonathan LeBlanc Retools the Stanza Kitchen and Menu
“I am really proud of the food we’re now offering to customers,” says Stanza Italian Bistro & Wine Bar owner, Joel LaSalle. ‘Twas not always so, however. Since its inception a couple years ago, a revolving contingent of chefs has been the rule at Stanza, and consistency a constant issue. But with the hiring of Executive Chef Jonathan LeBlanc, LaSalle is a very happy man, … [Read more...]
Scheff’s Table—Beef Carpaccio
I really love beef carpaccio for its simplicity. And, while it might seem like something you only find in restaurants, it’s a dish that is easily prepared at home. Why, there’s not even any cooking required! The key is to use the best quality meat you can find from a reputable market or butcher. This recipe makes a great appetizer for four people. Ingredients: 1 lb. … [Read more...]
Scheff’s Table: Seafood Fideuà
During the Christmas holiday season, my wife and I enjoyed an excellent dinner at Café Madrid restaurant. One of the dishes we especially liked was called fideuà. It’s a Spanish dish that uses fideo – vermicelli-style pasta cut into short pieces. This is my take on the seafood fideuà, which is sort of like Spanish paella, but made with fideo pasta rather than … [Read more...]
Scheff’s Table: Chorizo-spiked Steamed Mussels
Up at beautiful Log Haven restaurant in Millcreek Canyon, chef Dave Jones makes an appetizer that I love. It’s a hearty dish of clams in a spicy broth with chorizo slices and grilled rustic bread to soak up the delicious broth. This recipe is my attempt to replicate Dave’s delicious dish using mussels instead of clams. Give it a try! Ingredients: 2 Tbs. olive oil 1 1/2 … [Read more...]