In the beginning, there was Handle restaurant in Park City. And it was good. So good, in fact, that Handle begat HSL restaurant - HSL stands for Handle Salt Lake. And it, too, is good … really, really good. Some of the food, in fact, looks nearly too good to eat. Handle and HSL were created by the talented and creative trio of Briar Handly (Executive Chef/Partner), Melissa … [Read more...]
Brews & Chews: 5 Can’t-Miss Restaurant Food and Beer Pairings
For decades, wine snobs ruled the roost when it came to finicky food and beverage pairings. You know: Chardonnay ain’t good with steak; Cabernet is. That sort of thing. Well, with the emergence of America’s craft breweries and the idea that you can eat something besides burgers or beef jerky with your beer, focused food and beer pairings have also become “a … [Read more...]
Pork Chops alla Pizzaiola Recipe
In Italy, pizzaiola refer to “meat in the pizza style.” It’s usually inexpensive cuts of meat - typically beef or pork - braised in a mixture of tomatoes, onion, garlic, and olive oil to tenderize the meat. It’s a simple and easy-to-prepare, inexpensive dish to make at home. This recipe is one I really like, borrowed from Giada De Laurentiis. It’s intended to make 2 servings. I … [Read more...]
Delicious Chicken and Waffles: A Visit to Marriott’s Thistle & Thyme
Hotel Food, Elevated: This past summer I wrote an article about Sunday brunch at the University Park Marriott and a very entertaining afternoon performance of the Viva La DIVA show there. Brunch was excellent, and the Viva La DIVA show was about as much fun as you can have with your clothes on. But something very attractive other than the DIVAs also caught my eye: The … [Read more...]
Orin Swift Wines
Orin Swift Abstract wine label At Thistle & Thyme When I dined at Thistle & Thyme this week, I perused the small wine list. It’s not especially extensive, but there are some interesting selections and I like that most of the wines are available by the glass or 9-ounce carafe. One of the most appealing wines on the restaurant’s list is Orin Swift Abstract 2017. I’d buy … [Read more...]
Chicken & Cashew Biryani Recipe for Home Cooks
Biryani - which is also spelled biriyani - is a popular rice-based dish in South India. It’s sort of like rice pilaf, but with an Indian spin and can be made in a multitude of ways, such as with shrimp, fish, lamb, etc. I especially like chicken biryani with toasted cashews to add some crunchy texture to the dish. Ingredients: 1 Tbsp ghee or butter (clarified, if … [Read more...]
Chili Beak Roasted Chili Oil: Add More Flavor to Your Food
If you’re looking for something a little different to give your seafood, pizza, hummus, potatoes, ceviche or eggs more pizazz, then Chili Beak Roasted Chili Oil is just what you need. The beginning Giselle and Jason McClure, owners of Chili Beak, started hand-making chili oil about five years ago (and selling it four years ago) when they ran out of the … [Read more...]
Raising the Bar: Creative Cuisine at SLC Eatery
It’s still early in 2019, but so far the most exciting event for local food enthusiasts, IMHO, has been the opening of SLC Eatery. Don’t let the name - which is about as generic as it gets - fool you. There is nothing generic or mundane about the cuisine at SLC Eatery. The new restaurant is the love child of co-chefs and co-business partners Paul Chamberlain and Logen Crew. … [Read more...]
Juicy Bone-In Chicken Breasts Recipe
I’ve never quite understood why so many people favor boneless chicken breasts over bone-in ones. Bone-in breasts, properly prepared, are so much more juicy, tender and delicious. Here is a method for roasting bone-in chicken breasts in the oven that is virtually foolproof. The recipe is for two chicken breasts but can easily be doubled. Give it a try! Ingredients: 2 bone-in … [Read more...]
Bringing Home Bites of The Big Apple
Normally in this space, I write about local restaurants. It is, after all, called Utah Bites. However, this week I’m going to deviate from the norm and bring you some tasty snapshots of New York City, where I spent last week. I think it’s informative to look beyond our culinary borders from time to time and see what’s happening elsewhere, foodwise. And, I’ll see … [Read more...]
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