Zucchinis—Oh my! It is the end of summer, the time for gardeners to meditate on one of life's most perplexing questions—what do I do with all these zucchinis? It seems miraculous that one seed planted in the spring can produce a gazillion vegetables. Seed companies create this quandary when they put a dozen zucchini seeds in a pack. "If I have a dozen, I guess I should … [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...]
From Farm to Table…..To YouTube
YouthCity and Liberty Park Farmers Market From farm to table … to YouTube. That’s what students at YouthCity’s summer and after school program have started through an ongoing partnership with neighboring Liberty Park Farmers Market. “With the farmers market so close, it just made sense to use it as a learning opportunity,” says John Lyman, program manager for YouthCity in … [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...]
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...]
Scheff’s Table—Holy Guacamole!
One of the best things to ever come out of Mexico is guacamole. When I make guacamole at home using this recipe, there are never any leftovers. Ingredients: 1/2 small white onion, minced 2 fresh serrano chile peppers or 1 jalapeno, stemmed, seeded and minced 1 ripe tomato, cored and finely chopped (optional) 1 clove garlic, peeled and minced 3 ripe avocados 1/2 tsp … [Read more...]
Dynamic Duos—Utah Chefs
Ramsay, Keller, Waters. More often than not, it’s a solitary name on a restaurant’s menu that draws the crowds. It’s easy to see why, in this industry, a singularly executed vision goes a long way toward a seal of excellence. There are always exceptions to the rule of course, and sometimes two heads are better than one. Here are two of my favorite restaurants in Utah—where … [Read more...]
Cooking Their Way to Success – Two Utah Female Chefs Share Expertise
Two Utah Female Chefs on Cooking, the Restaurant Biz, and More When we dine out in restaurants, we often first experience the tantalizing smell of food cooking in the kitchen as we simultaneously take in the ambiance of the dining room, fellow guests, and the eatery’s unique decor. Daily specials are conveyed by servers, orders are taken, beverages are delivered; … [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 – Avocado Mash for Fish
Photo by Ted Scheffler. This week, Scheff's Table recreates a local recipe. At Log Haven restaurant, chef Dave Jones prepares fish with a topping that my wife absolutely loves; so I learned to make it at home. Chef Jones tops seared or grilled fish with an avocado “mash” - a blend of fresh avocado, tahini, and seasonings. It’s great with grilled fish but you could also use … [Read more...]