Chef Ethan Lappe

Caffe Niche’s chef-owner Ethan Lappe planned way ahead for Salt Lake magazine’s restaurant tasting event, Tastemakers, last spring. You could say he was prepared from the ground up: In March he and his staff were up at Tifie Ranch in Morgan Valley planting the French radishes he planned to serve on sandwiches at the May event. Lappe works regularly with Tifie, planting produce especially for the restaurant. Besides vegetables, Tifie supplies Lappe with eggs from its flock of free-range, organically raised chickens, and coming soon you’ll probably see organically raised goat on the menu at Caffe Niche, too. Caffe Niche, 779 E. Broadway, SLC, 801-433-3380

Chef Ethan’s Radish Sandwiches 

Nothing could be simpler. The secret is entirely in the quality of ingredients. 

Ingredients:
4 slices of good French-style bread, something crusty but soft with a good crumb
1–2 medium radishes, sliced paper thin
1 1/2 Tbsp butter, softened
1/2 tsp. Hawaiian Black Salt, or another fancy salt

Spread the butter on the bread, layer on the radish slices and dust with the salt.

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