Ted Scheffler
Easy Autumn Pork Stew
One of my favorite fall/winter dinners is this easy-to-make stew which features pork. You could also use veal for this recipe, which would be equally delicious.
Park City Plated, Chef Geraldine, & Stanza Wine Dinner
For many years following the departure of Zucca Trattoria founding chef Elio Scanu, Chef Geraldine Sepulveda headed up the kitchen there. In 2017, she left to open Stellas American &…
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,…
HALLOWEIRD—More Fearfully Freaky Foods for Fright Night
Keep in mind that in some cultures eating a hot dog would be considered repulsive, while enjoying monkey brains for dinner would not be. It takes all kinds to fill…
Ghost S’mores Dip
With Halloween parties in mind, here is a boo-tiful take on toasted marshmallows with chocolate and graham cracker layers, from the food site Delish.
Haunted Haven, Scary-Oke, Vault of Nightmares
General Manager Ian Campbell – who’s about as un-superstitious a person as I know – was “once walking past a freezer at Log Haven and out of the corner of…
Pomegranate Rum Punch
If you’re hosting a Halloween party this season, here is a terrific punch recipe with tasty fall flavors, for adults only, of course. Here’s how to make it.
DEER VALLEY DINING – A Sneak Peak at 2019-2020 Season
“The Beard House is absolutely delighted to be hosting this dinner, as it not only represents an opportunity for our guests to meet a group of chefs from such an…
Scheff’s Table—Thai-Style Larb with Turkey
Larb is a dish commonly found in Thai restaurants that features ground chicken, but can also be made with ground turkey, beef or pork. I prefer the taste of turkey,…
Food & Drink 411: Kimi’s, Fratelli, Wasatch Community Gardens
“This event will acknowledge the organizations’ achievements, while also providing a platform for a major announcement about its future, and specifically its goal to build a new Wasatch Community Gardens’…
Sip o’ the Week: The Brass Tag
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 hints of clove and anise.
MISSION ACCOMPLISHED? – A Visit to Vessel Kitchen
And, Vessel Kitchen states as part of their mission that “We believe in a dining experience that leaves you feeling better on the way out the door than you did…
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…
Food & Drink 411: Park City Dine About, Caffe Molise, & The Daily
From now through October 20, The Park City Area Restaurant Association (PCARA) invites locals and visitors to the 7th annual Park City “Dine About.”
Sip o’ the Week: The Takashi Martini
The Takashi Martini – a scrumptious blend of Jack Rabbit Gin, Ransom Dry Vermouth, Génépy des Alpes herbal liqueur, and orange bitters – was also great with Takashi’s fried barracuda.
In The Bag—Getting Messy at Hook & Reel
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…