Here is a spicy take on fried chicken fingers that kids like as much as adults do. I use Maryland-style spices to kick things up a notch - the type you frequently find when eating shrimp and blue crabs while sailing around the Chesapeake Bay. Ingredients: 1 lb. boneless chicken breast 1 egg 1 cup buttermilk 1 tsp. Louisiana hot sauce (or your favorite) 2 cups … [Read more...]
Where to Eat on Easter: Easter Lunches, Brunches, Dinners & More
With many local restaurants reopening for dine-in service and others offering gourmet meals grab-and-go style, Easter Sunday might be a great day to venture out for a holiday meal. Here is a select list of great places to do just that. Franck’s for Easter will offer guests a 3-course gourmet brunch from 10 a.m. to 3 p.m. priced at $75 per person plus tax & gratuity. … [Read more...]
Weed Social in Ogden, Seafood Festival Returns, and Alton Brown Coming to SLC!
Weed Social @ WB’s WB’s Eatery in Ogden will be hosting their very first Weed Social Tuesday on April 20th beginning at 6:00 p.m. What is a weed social? you ask. Here is the info from the good folks at WB’s. “Infuse CBD into your lifestyle! Pre-register to attend an all-things Cannabis, CBD focused evening! (CBD legalized in Utah December 2018.) Enjoy a five-course bites … [Read more...]
Wasatch Brewery Summer Duo Pack
Now that spring is here, it’s time to indulge in warm weather brews. And just in time, Wasatch Brewery has announced the arrival of a new duo pack designed for warm weather sipping. New Mango IPA and Strawberry Blonde are paired together for maximum refreshment in 12-packs of 12 oz. cans starting now. Additionally, Mango IPA and Strawberry Blonde will each be offered separately … [Read more...]
Jamaican-Style Jerk Chicken
In Jamaica, you'll find folks selling well-spiced grilled chicken at roadside stands all over the island. As with gumbo in Louisiana or cassoulet in France, there are as many different recipes as the people who make it. I have tried a number of different recipes for jerk chicken. Some were incredibly complicated and some were as simple as just rubbing the chicken with … [Read more...]
Funky, Fun & Fab Restaurant in Ogden: A Visit To WB’s Eatery
One of the coolest eateries I’ve set foot in during the past year or more is WB’s Eatery in Ogden. It anchors The Monarch on Historic 25th Street and while I’ve enjoyed takeout meals from WB’s in the past, this was our first dine-in experience and it was terrific. WB’s – which is a combination wine cafe, bar, bodega and coffee house – is open for in-house dining but also … [Read more...]
Roosters Blackberry Cream Ale
One of my favorite beer styles is India Pale Ale. I love its crisp, hoppy character. But then, I also really enjoy a good cream ale, as well as fruity beers such as Wasatch Brewing’s Blueberry Hefeweizen and Red Rock’s Lime Gose. And so, I was thrilled to come across a brew that combines the best of all three of my favorite beers from Roosters Brewing Co. It is Roosters … [Read more...]
Shaved Brussels Sprouts with Pancetta
As a kid I hated Brussels sprouts, as I imagine many kids do. Partly that’s because we were always served the sprouts whole. One way to get kids (and some adults) to enjoy Brussels sprouts is to shave or shred them before cooking, which makes them much more palatable. And of course, adding bacon doesn’t hurt. You could prepare the sprouts and shallots using a knife but I find … [Read more...]
Where to Brunch or Lunch for Easter in Salt Lake Area?
Easter Luncheon @ Log Haven On Easter Sunday, April 4th, Log Haven restaurant invites you, friends and family to enjoy a special Easter Luncheon with seatings available from 12 noon to 5:30 p.m. Award-winning Executive Chef Dave Jones will prepare a hand-crafted meal priced at $52.95 per person. Children under the age of 12 are $29.95 per person. Reservations … [Read more...]
When a Bar is More Than a Bar: A Visit to BTG Wine Bar
Operating a bar or a restaurant during the past year has been, to say the very least, a monumental challenge. And to do BOTH and manage to keep the doors open would seem to be a nearly impossible task. So I give props and salutations to Frederich “Fred” Moesinger and his talented team for hanging in there during the last 12 months or so. As owner/chef of both … [Read more...]