I have to confess that my favorite part of brunch isn’t the breakfast part, but rather the lunch portion of brunch. I’m not a big breakfast eater, so bacon, sausage, eggs and the like aren’t the reason I go to brunch. Thankfully, most brunches include lunch items, and that includes the Sunday brunch at Sterling Steak & Lounge in Park City’s Kimball Junction. Before … [Read more...]
Search Results for: ted scheffler
Pride Dinner and Block Parties Coming Soon, Salt Lake City
Tupelo Reopens Following a hiatus for spring break, Tupelo Park City has reopened for dinner service. Owners Matt Harris and Maggie Alvarez invite guests to join them for Tupelo’s globally inspired cuisine with a Southern twist and locally sourced ingredients. Tempting dinner starters include Buttermilk Biscuits with Honey Butter; Sauteed Calamari with Pine Nut Romesco; … [Read more...]
Memorial Day Rosé-Rosemary Chicken
At our house we usually grill on Memorial Day and this grilled chicken with flavors of rosemary and Rosé wine is one of my favorites, and not just for Memorial Day. I suggest serving it with the same Rosé wine that goes into the marinade, such as a nice, sunny Rosé from Provence, in France. Ingredients: 1/2 cup olive oil 2-3 garlic cloves, peeled and minced 2 … [Read more...]
Flanker Seasonal Cocktails & More
Over at Flanker Kitchen + Sporting Club in The Gateway, they are celebrating Spring with a new, fresh cocktail menu, dynamic dance parties, and the immersive Paradise Parlor Tiki lounge located in their speakeasy parlor. Plus, the patio is officially open nightly with the addition of a new outdoor bar. Guests can choose from a dozen outdoor tables including a lounge area with … [Read more...]
RAW! RAW! RAW! Sushi Thursdays at Van Ryder
A few weeks ago I wrote about the new rooftop bar at Le Meridien in downtown Salt Lake City in conjunction with a review of the great new restaurant there called Adelaide. Well, last week I returned to the rooftop bar, called Van Ryder, to check out the new Sushi Night Thursdays that launched on Thursday. Every Thursday from 5 to 10 p.m. Van Ryder hosts Sushi Night … [Read more...]
Slick Rock Beer Fest, Preserves Dinner and Live Music May 2023 Utah
Preserves Dinner at Gracie’s Farm The culinary team at The Lodge at Blue Sky invite you to “join us for an intimate multi-course dinner in the Broadfork Barn at Gracie’s Farm created by Executive Chef Jason Franey: Each course heralds preserved heirloom ingredients that have been lovingly cultivated through the winter. We are excited to partner once again with our friends at … [Read more...]
Pasta alle Vongole
Vongole, in Italian, translates as clams. So, pasta alle vongole is simple pasta with clams. Most of the recipes I’ve seen for pasta with clams don’t include tomato, but I like the added flavor and color that a few cherry or grape tomatoes add to the pasta dish. I used spaghetti here, but you could use any of your favorite pasta shapes. Linguine is especially popular with … [Read more...]
Olivares Altos de la Hoya Monastrell
Monastrell is a thick-skinned red wine grape variety that usually produces smoky, deep, complex red wines. Known as Mourvedre in France, Monastrell is abundant in Central Spain. Much of the Monastrell comes from the wine regions of Jumilla, Bullas and Yecla. I recently enjoyed a very moderately priced Monastrell from Jumilla: Bodegas Olivares Altos de la Hoya Monastrell 2020 … [Read more...]
MEXICAN MAINSTAY: Nearly 40 Years of Killer Mexican Food at Red Iguana
Is there a Utah restaurant more beloved, with more of a loyal customer base than Red Iguana? I don’t think so. It’s unusual for there not to be people lined up waiting for tables at the Red Iguana on W. North Temple at all times of the day and night. I know people visiting from out of town who always make Red Iguana the first stop on their way in from the SLC Airport, including … [Read more...]
Low-Oil No-Fry Enchiladas
Typically, recipes for enchiladas require quickly frying the corn tortillas in oil, which can make quite a mess and also adds unnecessary fat to the enchiladas. So I recently devised a way to make the enchiladas pliable so they don’t break or tear, but without frying them. Rather than frying the tortillas, I spray one side lightly with vegetable or canola oil cooking spray and … [Read more...]