Find the marlin in Sandy For the past few years, I’ve been following the ramblings of one of my favorite Utah chefs and restaurateurs, Batsaikhan Ariunbold, known to most folks simply as “Soy.” After having worked at various Japanese restaurants around town, Soy opened Rice Basil in Holladay, a restaurant I have missed very much since its closing. Following … [Read more...]
Scheff’s Table—Fried Vietnamese Spring Rolls
Les nems—Fried Vietnamese Spring Rolls My favorite working chef/restaurateur is Eric Ripert of the venerable Le Bernardin in New York City. Ironically, one of my favorite dishes (and one of his) isn’t a high-end, elaborate menu item from Le Bernardin, but are the fried Vietnamese-style spring rolls that his French mother used to make for him, called les nems. … [Read more...]
Sip o’ the Week—best recipe for a Classic Vermouth Cassis Cocktail
A classic summertime cocktail Ah, In summertime when it’s hot out, I like to enjoy a refreshing, light cocktail like this one: a classic French drink called the Vermouth Cassis, which pretty well describes what’s in it: vermouth and creme de cassis. For this straightforward cocktail, it’s worth it to splurge on the best dry vermouth you can find. I’m especially … [Read more...]
Breathtaking Dining at Snowbirds’ Full Moon Dinners
Under the Sun & Moon If you’re weary of routine restaurant dining, I have a way to break out of the culinary rut: Snowbird Resort’s Full Moon Dinners. Each month, in conjunction with a new full moon, Snowbird hosts an anything-but-typical buffet dinner. What’s atypical about it? Well, for starters, the Full Moon Dinners are held at 11,000 feet in The Summit … [Read more...]
Scheff’s Table—delicious crab salad
When summer temperatures spike like they have this week, I often turn to a simple green salad for dinner—eschewing heavier meals in the heat. This is an easy but delicious dinner salad featuring cooked, high-quality crab. You could easily substitute cooked shrimp for the crab. Enjoy this salad with a nice glass of crisp Sauvignon Blanc. Ingredients for crab … [Read more...]
Sip o’ the Week—Refreshing, Summery Sauvignon Blanc
Tenuta Ca’ Bolani Sauvignon DOC Superiore Ah, White wine. With summer temperatures this week heading toward triple digits, I’m not inclined to spend a lot of time standing in front of a stove. So I tend toward simple meals, like the crab salad recipe featured in this week’s Scheff’s Table. And alongside a simple salad, light pasta, grilled chicken, and such, I … [Read more...]
Canyon Cuisine: Dog Days & New Summer Menu at Log Haven
Treat yourself to a canyon cuisine Log Haven restaurant—located in scenic Millcreek Canyon—is a special place to dine anytime. But it’s particularly appealing in summer when cool breezes help temper warm-weather dining on the restaurant’s outdoor dining decks and patio; and, since chef Dave Jones recently launched his new summer menu, there are lots of … [Read more...]
Friday night fish fry
Fish batter recipe I never much liked fish when I was a kid. That’s probably because the only fish I remember eating were the fish sticks and fish cakes we’d be served in school cafeterias on Fridays. But then in England, I learned to love fish, where I first tasted really good fish and chips. Here is a very simple and versatile fish batter recipe (use it for … [Read more...]
Best 7 books for food lovers
Food books that aren't cookbooks I’ve always loved reading about food, drink, travel, and restaurants. But especially in these challenging times, escaping into food writing seems particularly comforting. Lately—perhaps longing to be transported to a different era—I’ve been reading some classics of food writing such as Waverly Root’s The Food of France and … [Read more...]
Scheff’s Table—Bolognese-style ragu recipe for pasta
This Bolognese-style ragu recipe is perfect for when I have some time on my hands—usually on a Sunday. I enjoy making a rich, hearty Bolognese-style pasta sauce (ragu) to serve for a family dinner. In Bologna, Italy, where Bolognese sauce originated, there are as many different ragu recipes as there are cooks. This is one that I really like. If you have the … [Read more...]