Yes, we dare to say it.
Food in the beehive state has come into its own, with a recognizable style and signature ingredients.
Cooking is always both an art and a science, requiring an understanding of biology and chemistry as well as imagination. As Utah develops its own cuisine, local chefs depend on the basic truths developed by the ancient great cuisines of the world, but infuse their techniques with a strong sense of place. Utah food shows a loyalty to the land and the unique culture from which it has sprung—more sophisticated than ever but with a preference for simplicity over flash and no fondness for gilded lilies.
Except when it comes to dessert.