With restaurants closed for in-house dining all over our state in an attempt to help curb COVID-19, I’ve been impressed … no, AMAZED at how rapidly so many restaurants have re-engineered their operations to provide meals for delivery and/or curbside pickup. That’s no easy task, but especially difficult for fine dining establishments. For restaurants such as … [Read more...]
Blackened Grouper
Here is a really easy and delicious way to prepare any firm-fleshed fish such as grouper, catfish, halibut, cod, haddock and the like. You could also use this recipe for blackened chicken or shrimp. The late great New Orleans chef Paul Prudhomme first invented the “blackening” method, which is a bit of a misnomer. That’s because the fish isn’t really blackened or burnt, but … [Read more...]
Ogden’s Own Five Wives Vodka (and Hand Sanitizer)
Kudos to Steve Conlin and all the good folks at Ogden’s Own Distillery, makers of Five Wives Vodka, for their tireless work in helping to supply our community with hand sanitizer. Yes, that’s right. The outfit - normally known for making award-winning Five Wives Vodka - have shifted production during the COVID-19 crisis to making hand sanitizer. My wife stood outside in line on … [Read more...]
The Kitchen is Closed: Trying Times for Utah Restaurants and Bars
In 2003 I wrote an article called The Kitchen is Closed. I called it that because my father had suddenly passed away and I wasn’t up to writing a restaurant review that week. The kitchen, in my mind and in my heart - as they say on Broadway - was dark. Closed. Shuttered. That was the only week, in more than a quarter-century of food writing, that I didn’t write a restaurant … [Read more...]
Cod with Lemon-Butter Sauce
Here is a really simple, but very tasty, recipe for fish fillets. You could use any white fish. I used cod here, but halibut would work well and so would catfish, grouper, haddock, pollock and others. I’ve also made this same recipe using peel and deveined shrimp. The fish is served here with brown rice-quinoa pilaf. Ingredients: 2 Tbsp olive oil 4 skinless cod … [Read more...]
Adobe Road Winery Redline
One of the more interesting wine bottles to come across my desk this past year is called Redline, a red wine blend from California’s Adobe Road Winery. What first got my attention was the cool looking bottle with a silkscreened vintage sports car tachometer on the bottle. Why? I’ll explain. Located in the heart of Sonoma County, Kevin Buckler and his wife Debra opened Adobe … [Read more...]
Saving MacCool’s: Beloved Irish Fave Rescued from Abyss
The first time I wrote about MacCool’s Public House I said, “Some restaurants, upon opening, come on stronger than George W. Bush’s effort to master English.” An indication of how long I’ve been following this place. I was referring to the decidedly non-bombastic, low key approach of owner Mick Warner and Scott Schlisman when they opened the original MacCool’s in Foothill … [Read more...]
Log Haven celebrates 100 years, St. Paddy’s at Feldman’s, and more events
Log Haven Celebrates 100 Years! Salt Lake City’s most venerable restaurant, Log Haven, celebrates its 100th Anniversary this month. Congratulations to owner/founder Margo Provost and everyone at Log Haven for their hard work and incredible success through the years. Don’t get me wrong … Margo and the restaurant aren’t 100 years old. However, Log Haven had its origins a … [Read more...]
Figuière Famille Combard Le Saint André
Who doesn’t love a sale? Through the end of March, you can pick up a terrific, versatile red wine from Provence, France for a mere $11.99 (regularly priced at $14.99). The wine is Figuière Famille Combard Le Saint André. One of the things I love about the wines of Provence is that they tend to be uncomplicated, yet refined, with great minerality. I also like that they … [Read more...]
Cajun Shrimp Stuffed Pasilla Peppers
I really love all types of stuffed peppers, but especially Mexican peppers like pasillas, poblanos, Anaheims, etc. For this recipe - which is based on one on the Chili Pepper Madness website - I used pasilla peppers but you could use whatever type you prefer or can find. I made one serving each for my wife and me with this recipe. However, it makes enough stuffing for four … [Read more...]
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