Handle/HSL Restaurants Owner and chef, Briar Handly of Handle in Park City, and its sister restaurant, HSL in Salt Lake City, grow as much produce as the Park City climate will allow. All offerings are organic and started from seeds. Each rendering of viable lettuce, kale, arugula, radish, beets, peppers, and herbs are incorporated in dishes at both restaurants, typically as a … [Read more...]
Organic Produce is on the Menu at Meditrina, and it’s Grown Right in the Chef’s Garden.
Meditrina chef and owner Jen Gilroy has always been close to the land around her and that’s one of the reasons why she lovingly cultivates so much of the produce served at both of her restaurants: Meditrina and Porch. Meditrina’s original location, just to the west of the Smith’s Ballpark, was surrounded by herbs, tomatoes and other produce that was often picked just moments … [Read more...]
Sweetwater Kitchen Blossoms With Farm-To Table Dining in Boulder, Utah
It’s tough to find good food when road-tripping small towns in Utah. This isn’t the case in the UK or France, where small towns can offer better food than big cities, because everything is farm fresh and better attention is paid to detail. But in Utah, despite all the farms, just about every town has a local greasy-spoon joint, with copious piles of hash browns, eggs, … [Read more...]
How to Open a Farm-to-Table Restaurant Among Suburban Chainstores
When Ken Rose started Tiburon in Sandy, he planned to eventually put blacktop over the top of a gravel parking lot. He then learned that Sandy City would “allow” him to blacktop his parking lot, but only if he also invested over $200,000 in a sidewalk, curb and gutter, street lamps, and an incredibly expensive storm drain system. “They wanted the property to be set for a … [Read more...]