Park City Plated @ Escala In August the Park City Area Restaurant Association (PCARA) introduced a new initiative, Park City Plated. Each month the program features a different Park City area restaurant offering a special dinner and menu which is value-priced. “Park City Plated is a brand-new way for guests to sample our community’s diverse dining scene,” said PCARA executive … [Read more...]
Kid-Friendly Dining for Youngsters & Their Adults
Kid-Friendly Dining for Youngsters & Their Adults It’s unfortunate, but in America, “kid-friendly restaurant” tends to mean places like Chuck E. Cheese, fast-food franchises, and all-you-can-eat joints like Chuck-A-Rama. I say “unfortunate,” because I believe that kids, from a very young age, should be taught to eat well, not to have their food dumbed down for them. I … [Read more...]
HALLOWEIRD—More Fearfully Freaky Foods for Fright Night
Last year for Halloween, I wrote an article about bizarre (to me, at least) foods eaten at various locales around the world. The article was well-received, and since that time I’ve discovered a new batch of culinary oddities - some of which I’ve even tried myself. Keep in mind that in some cultures eating a hot dog would be considered repulsive, while enjoying monkey brains … [Read more...]
Winter Gardening — Why Wait for Spring?
Why Wait for Spring? Most gardeners believe the only way they can grow vegetable plants during the dead of winter is in some type of greenhouse. However, I have successfully grown cold-hardy plants such as spinach, lettuce, arugula and even carrots, beets, radishes and Swiss chard right through the coldest Utah winters for more than 30 years without any protection from the … [Read more...]
DEER VALLEY DINING – A Sneak Peak at 2019-2020 Season
Utah's Chefs Go to The Big Apple Recently, I attended a remarkable media dinner - a preview of some of the new dishes that will be appearing on restaurant menus throughout Deer Valley Resort this ski season. The evening’s delights were created and cooked up by a team of six uber-talented Deer Valley chefs, including Director of Food and Beverage, Jodie Rogers, and chefs Chris … [Read more...]
Food & Drink 411: Kimi’s, Fratelli, Wasatch Community Gardens
Kimi’s Celebrates 5th Anniversary Kimi’s Chop & Oyster House is celebrating its 5th anniversary at their Sugarhouse location this month. To help celebrate the 5th birthday and the beginning of a 6th year in business, Kimi’s will host a special Customer Appreciation 5th Birthday Jazz Celebration on Thursday, October 24th, from 6:30 to 9:30 pm. The Jazz Celebration will … [Read more...]
Sip o’ the Week: The Brass Tag
Mountaineer Cocktail from The Brass Tag I’d recommend kicking off a meal at Deer Valley with a new signature cocktail which was created by mixologist and restaurant manager Josh Hockman at Deer Valley’s Brass Tag restaurant: The “Mountaineer.” It’s a delicious blend of Alpine Distillery Traveler’s Rest whiskey, with smoked Vermont maple syrup and Scrappy’s Orleans bitters with … [Read more...]
Z is for Zucchini
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...]
MISSION ACCOMPLISHED? – A Visit to Vessel Kitchen
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...]
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