utah food
Provençal-Style Beef Daube
I will never, ever forget the best bowl of beef stew I ever tasted. It was at a restaurant in Provence, France, in the town of Avignon. The bistro is…
Super Supper at Stoneground
Stoneground began as a funky eatery with good, not great, fare before undergoing a major overhaul a few years ago. A complete remodel turned the restaurant from funky to fab.
Restaurant Econ 101 – Why you paid $22 for a $12 steak
The simple truth is that almost every restaurateur I know charges as little as they can and still make a profit. Profit margins in restaurants are tiny. To gouge customers…
Fundraiser at Uinta, Cotton Bottom Returns, Hearth on 25th
“The Cotton Bottom Inn is the quintessential neighborhood bar and restaurant and our goal as the developer will be to bring a high-quality, enduring project through the preservation of its…
Red Rock Beer & Food Pairing Class
As part of the Park City Area Restaurant Association’s “Park City Plated” series, three chef-inspired dishes will be paired with award-winning Red Rock Brewery beers while Red Rock shares “tips,…
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…
X-RATED—True Farm to Table Fare at Table X
At Table X, the flavors are fresh and clean, in part thanks to the on-premise potager garden that is so lovingly tended to. But don’t think that those fresh flavors…
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…
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’…
Z is for Zucchini
These gardeners have their eyes on the prize, which is the state fair blue ribbon for the largest zucchini. Ponder that thought for a moment…the grower of Utah’s largest zucchini.…
From Farm to Table…..To YouTube
From farm to table … to YouTube. That’s what students at YouthCity’s summer and after school program have started through an ongoing partnership with neighboring Liberty Park Farmers Market.
Food & Drink 411
Wild Game Fest is back at Rodizio Grill through October 2019 and during that time 100% of Rabanada dessert sales will be donated to the Image Reborn Foundation, which supports…
Maud’s Café Serves More Than Coffee
Maud’s Café, a non-profit program overseen by the Volunteers of America Utah is run on teen power—specifically teens that are taking the steps needed to leave, or avoid, homelessness. Each…
Food & Drink 411
Through the end of October, Tucanos Brazilian Grill is making each Tuesday night Student Night. On Tuesdays, all students who provide a current student identification after 4 pm will receive…
Food & Drink 411
One of my very favorite wine makers is Oregon’s Soter Vineyards, which is where Tony and Michelle Soter and their talented team produce top-tier wines that are remarkably consistent.
Camp Out—Getting the Lowdown on Campos Coffee
I’m not a coffee drinker. You can investigate Campos coffee on your own. I’m told that Campos’ coffee second to none. But I came for the food. Along with Avocado…