Tad Seestedt started Ransom Wine Co. & Distillery as a labor of love in 1997, initially producing small batches of eau de vie, brandy and grappa. In 2007, he added gin, whiskey and vodka to the Ransom portfolio. While the Willamette Valley is known for its excellent wines, Seestedt is making Oregon a major name in distilled products, including his top-notch gins. If … [Read more...]
The Deer Valley Difference: New Menu Items for the Winter Season
Every year, the good folks at Deer Valley Resort invite a group of food writers and media to the Resort the week before Thanksgiving, to get a sneak peak at new menu items that will appears on various Deer Valley restaurant menus during the coming season. I’ve been attending the Deer Valley Winter Tasting for some 23 years, dating back to when it was just a handful of food … [Read more...]
Turkey Tetrazzini Recipe
After Thanksgiving winds down, I always look forward to using some of the turkey leftovers to make turkey tetrazzini. Although it sounds like an Italian dish, tetrazzini was created in America at the Palace Hotel in San Francisco, and named for opera singer Luisa Tetrazzini, who was a long-time hotel resident. Ingredients: 12 oz. spaghetti or other pasta or noodles … [Read more...]
Disaronno Wears Trussardi
If you’re looking for a truly unique holiday gift for your favorite liqueur lover, here’s a great one: A limited edition bottle of Disaronno Italian liqueur, packaged in a special bottle designed by Italian fashion house Trussardi: Disaronno Wears Trussardi. The luxury fashion label and lifestyle brand, best known for its leather goods, has transformed the iconic Disaronno … [Read more...]
Pig Out: Pig & a Jelly Jar 3.0
In the beginning there was Pig & a Jelly Jar. And it was good. The original SLC Pig & a Jelly Jar restaurant opened in 2012 and was such a success with local foodies that owner Amy Wanderley-Britt soon launched a second location in Ogden. And now, there’s a third outpost of the comfort food Mecca, this one in Holladay. It’s a formula that works, and I wouldn’t be … [Read more...]
Scheff’s Table: Pork Chile Verde
One thing I love about fall and winter weather is that it’s an excuse to make hearty soups and stews. And probably my very favorite stew is pork chile verde. There are lots of different variations on chile verde. For example, I use tomatoes in mine while some people prefer tomatillos. Feel free to experiment with this recipe and make it your own. Ingredients: 10-12 Anaheim … [Read more...]
Le Beaujolais Nouveau est Arrivé!
Thursday, November 15th is the official 2018 Beaujolais Nouveau Day - the day when we celebrate the yearly release of France’s Beaujolais Nouveau wine. The arrival of the wine is noted with signs and placards that read: Le Beaujolais Nouveau est Arrivé! Every year, at exactly one minute past midnight on the third Thursday in November, Beaujolais Nouveau is released to the … [Read more...]
Pho Saigon 2: Oodles of Noodles and So Much More
Located at street level of the Home 2 Suites by Hilton in Murray (4907 S. State) is a gem of an Asian eatery: Pho Saigon Noodle House 2. The “2” is indicative that this is the newer, sister restaurant to the original Pho Saigon Noodle House in West Valley, a restaurant I’ve loved for a long time. Pho 2 offers a more modern ambiance than the original location, with vibrant … [Read more...]
The Prisoner Wine Company Thorn 2015
Many wine drinkers are very familiar with The Prisoner Wine Company, which produces the wildly popular red wine blend called The Prisoner - one of the best-selling wines of the past decade. Women winemakers are still, sadly, reasonably rare in the wine world. But not at The Prisoner Wine Company, where Chrissy Wittman serves as Director of Winemaking and Niki … [Read more...]
Quick and Easy Pad Thai
Pad Thai might seem like one of those dishes that you can only get in restaurants. However, it is surprisingly quick and easy to make at home. The key is to have all of the ingredients prepped and ready to go, since the actual cooking time for this recipe is just a matter of a few minutes. Ingredients: 8 ounces flat rice noodles (I like linguine or fettuccine width) 2-3 … [Read more...]