Many years ago, I lived in Las Vegas. I worked at the 24-hour Odyssey Records store there and much later, would be the restaurant critic/food writer for Las Vegas Life magazine. And although I’ve seen a deluge of changes to Las Vegas through the years - some good and some not so good - it’s still a favorite place of mine to escape to. Especially given its close … [Read more...]
Seafood & Andouille Gumbo
In Louisiana, pretty much every family, cook and chef has their own version of gumbo. Rarely are two recipes alike. This is my favorite type of gumbo - one that begins by making a dark roux. Ingredients: 1/2 cup vegetable oil 1/2 cup flour 3 celery ribs, chopped 2 medium onions, chopped 2 cloves garlic, minced 2 green bell peppers, seeded and chopped 12 oz. andouille … [Read more...]
Log Haven’s 25th Anniversary Argentum
Congratulations to Log Haven restaurant owner Margo Provost and her dedicated staff on the celebration of their 25th anniversary this month. In honor of this milestone, Log Haven worked with Santa Barbara winemaker Rick Longoria to create an elegant red anniversary wine called Argentum. I had to look it up, but Argentum means silver, and this is Log Haven’s silver … [Read more...]
X-RATED—True Farm to Table Fare at Table X
I recently had the pleasure of co-hosting the Salt Lake City episode of a terrific TV series that showcases American restaurants, called Tasting America. Among the restaurants that Tasting America host Gary Takle and I visited was Table X, a unique SLC eatery that I’ve been rooting for ever since it opened. The dining room is sleek and modern, yet retains the rustic … [Read more...]
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. Ingredients: 1/4 cup olive oil 1 medium onion, thinly sliced 12 oz. boneless pork (or veal) stew meat , cut into 1-inch pieces 1/2 cup drained, diced canned tomatoes (Italian-style Romas are best) 1 1/2 cup … [Read more...]
Squatters Hell’s Keep Belgian Style Golden Ale
Congratulations for Squatters Craft Beers on winning a silver medal in the Belgian Style Blonde Ale or Pale Ale category for Hell’s Keep Belgian Style Golden Ale late last month at the Great American Beer Festival (GABF) held in Denver, Colorado. The win marks the fourth medal earned by the beer in GABF's annual competition. “The flavors in Hell’s Keep are complex yet very … [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...]
Haunted Haven, Scary-Oke, Vault of Nightmares
Haunted Haven Did you know that Log Haven restaurant in Millcreek Canyon is considered, by some, to be haunted? For example, 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 his eye he saw a man with black and white clothing similar to that of a chef. Not recognizing 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...]
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, which is a bit more interesting than chicken. This turkey larb dish comes together very quickly, so have all of the ingredients prepped and standing by before you turn on the stove. Larb is commonly served on/in … [Read more...]
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