Haunted Haven Did you know that Log Haven restaurant in Millcreek Canyon is considered, by some, to be haunted? For example, General Manager Ian Campbell - who’s about as un-superstitious a person as I know - was “once walking past a freezer at Log Haven and out of the corner of his eye he saw a man with black and white clothing similar to that of a chef. Not recognizing the … [Read more...]
Search Results for: ted scheffler
Roasted Fingerling Potatoes recipe
Last week I shared a recipe for Provençal-style pork tenderloin. A few people wondered about the side dish for it. It was roasted fingerling potatoes—a really simple and inexpensive but delicious side dish. Roasted Fingerling Potatoes recipe ingredients: 1 lb. fingerling potatoes, sliced in half lengthwise Leaves from 2 rosemary sprigs, minced Leaves from 2 … [Read more...]
Simple recipe for roasted pork tenderloin
Pork Provençal I’ve been lucky to be able to spend a fair amount of time in the Provence region of France. It’s there that I learned to love rosé wines, Cavaillon melons, pastis, petanque, and the sunny disposition of Southern France. Garlic, rosemary, and fennel are ingredients commonly used in the region. Here is a simple recipe for roasted pork tenderloin that, … [Read more...]
Recipe for Tender Roasted Pork Loin
This is a very easy, but delicious, recipe for roasted boneless pork loin (not tenderloin) that makes for a terrific fall/winter main dish. The recipe is based on one published on a food website called Kitchn. Ingredients: 1 (3- to 4-pound) boneless pork loin roast 4 cloves garlic, peeled and minced 2 teaspoons kosher salt 1/2 teaspoon freshly ground black … [Read more...]
Twisted Fern: Park City’s Twisted Cuisine
Twisted Fern is a Hidden Gem Every now and then I come across a restaurant that reminds me why I love my job. Such is the case with Twisted Fern, a hidden gem in Park City - a town with more than its fair share of excellent eateries. Don’t let the location dissuade. Twisted Fern is located in Park City’s Snow Creek Shopping Center, but this is far from your average strip … [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...]
Tortellini with Walnut Cream Sauce
For special occasions such as a New Year’s Eve dinner celebration, I like to sometimes serve a rich, decadent, and memorable dish like this one: Tortellini with nutty walnut-cream sauce. It is based on a dish that I used to enjoy in New York City at the late Alfredo Viazzi’s Trattoria da Alfredo restaurant in Greenwich Village. A perfect accompaniment would be a high-quality … [Read more...]
Class is in Session—A Shelf of Great New Cookbooks
For many of our kids and for some adults as well, it's the back-to-school season. And for those of us who enjoy cooking and learning new skills and recipes, fall is a good time to get back behind the stove after a summer of grilling and barbecues. Here are five terrific new cookbooks for the home cook, including one for teens. Cook Like a Local: Flavors That Can Change How … [Read more...]
Utah Food and Drink 411
Here is what you need to know about Utah food & drink, from the food writer Ted Scheffler. Tom Guinney I was saddened to learn that Tom Guinney, one of the three (and the last living) original founders of Gastronomy Inc. passed away last week of natural causes at the age of 71. Guinney, along with with his partners Tom Sieg and John Williams (both deceased) opened … [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...]