Vessel Kitchen I have to say that the concept and the mission of Vessel Kitchen - a portion of which is hung on a wall of the restaurant - appeals to me. Among other things, the folks behind Vessel Kitchen say they’re committed to sourcing produce and such from “growers and partners we know and trust". Sounds good to me. These partners include Strong Vertical Gardens in Heber, … [Read more...]
Scheff’s Table—Fettuccine Alfredo
Is there anyone who doesn’t like fettuccine Alfredo? I doubt it. It’s a wonderfully satisfying (if decadent) dish and one of my favorite comfort foods. Fettuccine Alfredo is really simple to make. The key is to use only the very best ingredients: high-quality pasta, real Parmigiano-Reggiano cheese, and good butter. Don’t even think about using pre-shredded parmesan or that … [Read more...]
Food & Drink 411: Park City Dine About, Caffe Molise, & The Daily
Holidays at Molise With the winter holiday season just around the corner, here’s a reminder that the new Caffe Molise location at 404 S. West Temple has gorgeous private and semi-private event spaces suited to parties large or small. The staff at this killer Italian restaurant will work with you to create a complete custom multi-course meal, buffet, cocktail party, or just … [Read more...]
Sip o’ the Week: The Takashi Martini
The Takashi Martini During a visit this week to Takashi restaurant for their world-class sushi, I enjoyed a remarkably tasty house cocktail called The Takashi Martini. It was a perfect accompaniment to one of music-lover Takashi Gibo’s cleverly-named Mr. Blue Sky roll. The Takashi Martini - a scrumptious blend of Jack Rabbit Gin, Ransom Dry Vermouth, Génépy des Alpes … [Read more...]
In The Bag—Getting Messy at Hook & Reel
Photos by Ted Scheffler. Hook & Reel Cajun Seafood & Bar For many years, my late, generous friend Gus Magann and his brother Tony would host a Louisiana-style crawfish boil when the weather turned warm. It was a raucous, messy affair with crawfish, potatoes, boudin, artichokes, and corn cooking away in multiple giant-size pots, to be poured out onto newspaper-clad … [Read more...]
Scheff’s Table – Chicken al Carbon
Now that the outdoor temperatures are dropping and fall is here, I’m trying to get in as much grilling as possible before I have to shovel a path through the snow to get to my grill. Here’s a very tasty Mexican-style grilled chicken recipe called Pollo al Carbon. Most of the work takes place while preparing the marinade for the chicken, which can be done well in advance of the … [Read more...]
Food & Drink 411
Feldman's Deli Great news for folks like me who are hardcore Feldman’s Deli lovers. This week Feldman’s launched new, expanded hours at the Deli and are now serving breakfast. Michael, Janet, and the hardworking Feldman’s team will be serving guests from 8 am to 8:30 pm, Tuesday through Saturday for breakfast (until 10:30 am), lunch and dinner. Feldman’s’ breakfast menu … [Read more...]
Sip o’ the Week – Park City’s 4th Annual Shot Ski Event
Park City Shot Ski Are you doing anything on Saturday, October 12th? If you have no plans, perhaps you’d like to take part in setting a world record? That’s the date that Park City Sunrise Rotary Club and High West Distillery are refilling glasses for Park City’s 4th Annual Shot Ski Event. Participants will line up at 2:00 pm along Park City’s Historic Main Street to tip … [Read more...]
Dinner in Daybreak—A Trip to Porch Restaurant
I was saddened to learn that one of Salt Lake City’s most consistent, high-quality restaurants will be permanently closing following dinner service this Saturday, September 28th. I am speaking of Meditrina, the eatery that introduced many diners in our community to tapas and small plates-style cuisine. That’s the bad news. The good news is that anyone, like me, who has enjoyed … [Read more...]
Scheff’s Table – Fresh Tomato Sauce for Pasta
There are few things tastier than tomato sauce for pasta (or pizza) made from vine-ripened fresh tomatoes. Normally, fresh ripe tomatoes are hard to come by. But our garden is bursting right now with beautiful, ripe San Marzano tomatoes that we planted in spring - perfect for fresh tomato sauce.If you can’t find fresh, super-ripe tomatoes, you’re better off using high-quality … [Read more...]
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