Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wind and travel writer based in Utah, where he has been a champion of that state's food and drink scene for 25 years. He loves to cook, ski, travel, and spends an inordinate amount of time tending to his ever-growing herd of electric guitars and amplifiers. He considers being a "professional eater" the … [Read more...]
Maryland-style Steamed Blue Crabs
With Labor Day weekend lurking, I’m thinking about one of my favorite summertime foods: steamed blue crabs. There’s nothing quite like enjoying fresh blue crabs from the Chesapeake Bay when I’m back east, but you can have great success cooking them at home, too. I find that many large Asian supermarkets such as Ocean Mart carry live blue crabs in season. Ingredients: 12 ounce … [Read more...]
The Carbon Country Club Restaurant is Serving Up Some of the Largest Shrimp in the World
A hidden gem nestled in central Utah, just in between the towns of Price and Helper, is the Carbon Country Club golf course, and restaurant serving up some of the largest shrimp in the world. The restaurant offers the extremely large shrimp to be cooked in three different preparations. You can order the shrimp beer battered, coconut crusted, or sautéed with butter and garlic … [Read more...]
State of the Union: Southwestern Sizzle at Tortilla Union
Spirit of the Southwest I can’t really say that I’m too fond of shopping centers like City Creek in SLC or Farmington’s fairly new Station Park. The commercialism of those places is smothering to me. However, I decided recently after shopping at Harmons in Station Park to bite the bullet and check out a new restaurant there. I’m glad I did. Farmington is the second location … [Read more...]
Scheff’s Table: Heirloom Caprese Salad
I love the time of summer when our heirloom tomatoes from the garden are ripe enough to eat. Because that means enjoying heirloom Caprese salads! Italy's Caprese salad - named for the island of Capri - is one of the simplest and most delicious things ever. The key to a great Caprese salad lies in its simplicity and freshest ingredients. However, people often … [Read more...]
Solitude Summer: Dining & Drinking in the Fresh Mountain Air
The Great (but Close) Escape Seeking a respite from Salt Lake City’s heat and haze, my wife and I enjoyed a recent escape to Solitude Mountain Resort for some high altitude hiking, dining, drinking and relaxation. Put bluntly: It didn’t suck. It’s hard to believe that such a quick drive up Big Cottonwood Canyon from SLC can seem like a visit to another world, but it does. … [Read more...]
Scheff’s Table: Cacio e Pepe
My son, Hank, works at a really great Italian restaurant in Medford, New Jersey called ITA101. Chef-Owner Kevin Maher, after attending the prestigious Culinary Institute of America, went to Italy for a restaurant internship and wound up staying in the country for 14 years. At ITA101 my favorite dish (and there are so many favorites!) is Chef Maher’s cacio e p … [Read more...]
Sip o’ the Week: Soter North Valley Vineyards Rosé
While dining at Solitude Mountain Resort’s Honeycomb Grill, I thoroughly enjoyed an excellent Rosé wine from Soter Vineyards, which is located in the Oregon’s Northern Willamette Valley. Soter North Valley Vineyards Pinot Noir Rosé is a great pink wine (actually, more like salmon-colored) to drink anytime, but especially in warm weather. The wine is made by Tony Soter from … [Read more...]
Sassy Sunday, Viva La DIVA Brunch @The Marriott
The Original SLC Divas This past Sunday I attended the most enjoyable brunch ever, and I’ve been to plenty of them. No, it wasn’t as opulent a brunch spread as you’d find at The Grand America, Stein Eriksen Lodge, or Tuscany. But this one had something no other does: The Viva La DIVA Show! Viva La DIVA is said to be Salt Lake City’s “first and only professional celebrity and … [Read more...]
Grilled Flat Iron Steak
Flat iron steak is a cut of beef that is very tender, nicely marbled, and is great for grilling. It’s especially good with a simple marinade made with olive oil, Worcestershire, red wine vinegar, onions, garlic, spices and a few other ingredients. Ingredients: 1 lb. flat iron steak 1/2 teaspoon kosher salt 1/4 teaspoon cracked black pepper 1/8 teaspoon onion p … [Read more...]