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...]
Urban Gleaners from Green Urban Lunch Box
Green Urban Lunch Box The painting by Jean-François Millet, known as "The Gleaners," was not popular when it premiered in 1857. The French middle and upper-classes were unwilling to admit there was hunger and poverty in France; they were afraid that working-class citizens might revolt against those who controlled the empire under Napoleon III. The contemporary idea of … [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...]
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...]
Maud’s Café Serves More Than Coffee
Sheela's Story Sheela* left home at age eighteen. She describes herself as having been a good kid. She was an A-student, went to church, and did what her parents expected of her. In high school, Sheela became the target of a sexual predator. “He was someone I knew and trusted,” Sheela confides. “He groomed me for a long time. I didn't realize how abusive of a situation I … [Read more...]
Gone, But Not Forgotten – The Many Meals I Miss
Former Utah Restaurants In the quarter-century that I’ve been writing about Utah’s food and drink scene, I’ve seen far too many restaurants come and go. And there are plenty I miss. A jaunt down memory lane conjures up a multitude of meals and people I wish I could break bread with one more time. Salt Lake City I miss the late John Williams and Tom Sieg, and I miss … [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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