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Christie Marcy

Christie Marcy is a former managing editor at Salt Lake magazine. Though she writes about everything, she has a particular interest in arts and culture in Utah. In the summer months, you will find her at any given outdoor concert on any given night. In the winter, you will find her wishing for summer. Follow her on social media at @whynotboth.

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Lucky Duck: Preparing the Perfect Holiday Bird

By Eat & Drink

Elegance and heartiness in one bite—that’s duck, the chef’s choice. Even the late Julia Child chose duck as her ideal birthday dinner when she wrote “Julia Child and Company.” These days nearly every upscale restaurant serves some kind of duck dish. No, it’s still not as popular as chicken or turkey, but the rich flavor and versatility that made it a favorite in pro kitchens is catching on with home cooks. Make your own delectable holiday duck dish with these tips and tricks.

Duck, Duck

Many home cooks are nervous about cooking duck, but Tom Grant, former chef at Martine (a beloved Salt Lake bistro that shuttered in March of 2020 as a result of the pandemic) for 12 years, cooked his first duck when he was 16. “Of course it was for duck à l’orange,” he says. For years, duck à l’orange was a French/Continental standard and was also pretty much the only way you ever saw duck on a menu in this country. Decades later, Tom Grant has some advice for beginning duck cooks:

Don’t fear the bird. Cooking duck is easy, Grant says. Remember, it’s red meat with no marbling—treat it like you would a tenderloin of beef.

Duck is amazingly versatile; its rich meat combines well with spice and chilies or sweet-tart fruit and port. Besides his traditional recipe, Grant serves it smoked, with a potato-ricotta rotelle and a mission fig jus; dusted with espresso with a hazelnut-Frangelica jus; with a cherry jus and a goat cheese bread pudding. 

Divide your labor. Grant partially cooks the duck breasts early in the day, and then sears them off to order. He puts a little olive oil in a pan, then puts in the duck, fat side down. “Start it in a cold pan,” he advises. Then cook it slowly; the fat will render out and turn a rich brown. 

duck breast with sauce

Top it Off

Cranberries pair famously with well-prepared duck. But you don’t have to settle for the nostalgic can-shaped cranberry jelly on the holiday table. Jazz up the jelly with these ideas:

• Serve the jelly in slices.

• Add texture by sprinkling the jelly slices with chipped, toasted pecans.

• Chill the jelly thoroughly, slice and shape with small cookie cutters.

• Mash the jelly so that it resembles jam and garnish with orange zest.

• Mash the jelly and sprinkle with crumbles of blue or goat cheese. 

What To Pour

Wine pairing advice when serving duck: Pinot noir—like the stylish and popular Meiomi—is the classic accompaniment to duck. But duck is friendly to a wide variety of seasoning flavors—from aromatic spice and chilies to sweet-tart fruit and port reductions. So, follow this rule of thumb: the deeper the sauce, the deeper the wine. Taking the principle in the opposite direction, rosé is terrific with duck salad.

This article was originally published on saltlakemagazine.com on Dec. 23, 2020


Read recipes, restaurant recommendations and more from Salt Lake. This story was originally published in Utah Style & Design.

Finca-dining

Food in Review: Eating in Salt Lake City in 2019

By Eat & Drink

Here’s what this isn’t: A complete guide to restaurants in Salt Lake City.

Here’s what it is: A look at the dining landscape in Salt Lake City in 2019, complete with highs and lows, dishes both delicious and debatable, from palates of experience.

Forget star ratings and online reviews from Mr. and Mrs. Anonymous.

You can’t sum up experiences in symbols and it’s best to get the honest truth from someone you know. Like Salt Lake magazine, which has been eating and evaluating and describing food and eating in this city for 25 years.

This is what Salt Lake City tastes like, right now.

There’s always more to come—on to 2020!

Best new restaurant: Oquirrh

We’ve seen far too few new chef-driven restaurants open this year. For awhile, Utah was earning its reputation as a nascent food city—fearless chefs, more concerned with cooking than profit, were opening or maintaining food-forward restaurants. Now those numbers have dwindled, but Angelena and Andrew Fuller, owners of Oquirrh, are keeping the flame of originality alive with dishes like chicken confit pot pie, whole curry fried turkey leg, milk-braised potatoes and other inventions nightly. Others, like SLCEatery, also have clever new ideas (like the appetizer dim sum cart) but originality and chef artistry is rare in new restaurants.

slc eatery

SLC Eatery

Saddest restaurant news: Multiple closures

The year has seen some of the city’s brightest stars wink out. Aristo’s, The Paris, Sea Salt are among the least-expected closures and most mourned, but other places like Alamexo Cantina in 9th and 9th are sorely missed. The reasons for all the shutterings vary from poor management to lack of public support. But the loss to the dining community is cumulative and immense.

Most frustrating restaurant trend: The popularity of national chains

Somehow, Salt Lakers still don’t understand the cultural value of local businesses—this is glaringly true in the restaurant business. Customers flock to local outposts of national chains instead of supporting small, unique restaurants and bars, adding to the city’s longtime reputation as a place where you can’t get an original meal. That’s not true, but you wouldn’t know it by the flood of chains that overwhelm good restaurant locations.

Most positive trend: Great local bars

As the restaurant scene has lost its luster, the bars in Salt Lake get better and better. Places like Water Witch (with an expansion gleam in its eye), Tinwell, Undercurrent, Dick & Dixies, Post Office Place, Wakara, have developed their own culture along with their cocktail menus. Regulars are what make a bar great by creating community and besides these sorta newcomers, old standbys like Willie’s, Ex-Wives and Juniors mean there’s a place and a glass for everyone.

Alpine Distilling

Clearest sign of the times: Veg everywhere

Utah has a woke attitude towards non-carnivorous dining, even in places where the signature dish is beef. Pretty much every eatery has an option for those who eschew meat—the open-mindedness of the kitchens indicate the open mouths of the diners, who are getting pickier and picker about how their food affects themselves and the planet. And places like Zest have taken the all-veg menu to new heights.

Thing we need to leave behind: Loud restaurants

The louder a restaurant, the faster the table turn and the more tables served, the more money a restaurant makes. On the other hand, there is a growing population who eschew loud restaurants. Why? Because an essential part of a dining experience is conversation. Humans eat together not just for bodily sustenance but for community and intellectual enrichment. A restaurant that can’t provide a space quiet enough for conversation is amputating the purpose of dining out and encouraging the business of meal delivery which allows us to eat in parallel facing a TV, not interacting around a table. Please, turn it down.

What we’re becoming known for: Floods of beer

Partly because of the friendly laws in South Salt Lake, breweries have proliferated in the valley. Beer begets beer and as one brewer becomes expert, he or she will leave and start her own place. We’ve developed a robust culture around beer and not just drinking it. Breweries and taprooms are social gathering places, encouraging cameraderie, conversation and game playing of all kinds.

utah beer

Why we’re a little bored: Absence of diversity

What shall we eat for dinner tonight? The possiblities have shrunk considerably in the past few years. Feel like Japanese? Or Japanese? Or pasta tossed around in a cheese wheel? More and more, those

are the only new options we’re being offered.

So, what to eat? Tried and true.

The best restaurants have ever-changing menus, so even if you go often you can dine differently. In fact, the more often you eat at a particular restaurant, the better it can be. When the servers and soms know your name, remember what you’re ordered and liked and which is your favorite table, you’re truly being served and that’s what restaurant dining is all about. The newest is not always the best. Go back to the places you’ve liked until you have a real relationship with the people and the place. Dining out will become a much more satisfying experience.

Find our complete list of recommended restaurants in Utah at saltlakemagazine.com

Monsieur crepes

By Eat & Drink

Ididn’t take my 14-year-old son to Europe this summer. But I did take him to Monsieur Crêpes, and that was pretty darn close. The first thing Charlie and I noticed was that Salt Lake’s latest food truck-turned-brick and mortar establishment, is very, very French. The authentic accent of owner, Maxime Ambeza, is trés French. The interior is charming, with painted shutters on the wall and the words “Bon Appetit” written above a pass-through window The tiny patio area out back—designed to seat about 20—is very European. And, of course, it would be hard to get more French than the cuisine—crêpes.

Monsieur crepes

Above: The Louvre: Bavarian cream, rasberry jam, powdered sugar, rasberry syrup and whipped cream

There’s the sweet Champs-Élysées—Nutella, strawberry, bananas, powdered sugar, chocolate syrup, whipped cream, or the savory Versailles—Brie, prosciutto, spinach, herbs de Provence and tomato. Add a Monsieur, a Merci and the crêpe that took the United States by storm four decades ago—La Suzette—and you’ve got a full-blown French experience, without the expensive flight. “Ooh la la,” said Charles jokingly, upon sight of the menu.

In the ‘70s, at Magic Pan locations all over the nation,  a gimmicky rotating invention allowed crêpes to be mass produced at restaurants in malls across America. That’s not what’s happening at Monsieur Crêpes. Instead, Ambeza uses a family recipe and cooks his crêpes on a flat round stone. At Monsieur Crêpes the the house-made jams and whipped cream are the real treat. Perfectly sweet cream and perfectly tart apricot and strawberry jams made the sweet crepes far more appealing than the savory brie and ham- filled ones we tried. In fact, Charlie, generally a fan of cheese and pig-based meats, all but passed up the savory options on our table.

In addition to the handful of salads on the menu (who goes to a crêpes place for salad?) savory crepes are served with mixed greens—Charlie didn’t touch those either, of course. We didn’t try the vegan and gluten-free crêpe options, but they are available.

The crêpes are good—crisp, fresh and made to order—but let’s be honest: Crêpes are just a delivery system. It needs only to hold onto whatever it’s filled with. And with the the quality and variety of fillings available here, that’s très simple.

IF YOU GO

  • Address: 1617 South 900 East, SLC
  • Web: monsieurcrepesut.com
  • Phone: 801-259-5843
  • Entrees: $-$$ (Low to Moderate)
  • Monsieur Crêpe is closed Monday and Tuesday to accommodate their food truck schedule. 

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How to Play Summer Concert Bingo

By Arts & Culture, Music

People Watching With Purpose. It doesn’t matter where you get your summer concert-fix—some things are just universal. Bring our handy Summer Concert Bingo Card to your next Red Butte show and play along and see how your venue stacks up.

Check out all of Salt Lake magazine’s concert and music coverage here.

Subscribers can see moreSign up and you’ll be included in our membership program and get access to exclusive deals, premium content and more. Get the magazine, get the deals, get the best of life in Utah! 

Wellness: A Whole-Body Approach is the Key to Happiness

By Health & Wellness

Amanda Valenti was 21 years old and applying to nursing school when she suffered a life-altering event. Her life was upended and her doctors wanted to put her on antidepressants to treat her grief. “You can’t medicate for loss,” says Valenti. “The medication wasn’t going to change the loss; it wouldn’t fix the loss. I think there’s an appropriate place for medication. But for me, I didn’t think it was my only option to move past this.” An acupuncturist she was seeing for an unrelated injury discussed adding on treatment for emotional health. “I didn’t know that was an option,” says Valenti. “Within three months, I was back to being myself. It wasn’t like I woke up and suddenly everything was better—it was a slow progression of my body coming back to itself.” She changed career paths and became an acupuncturist instead. “I knew there was another option and people just don’t know about it. I wanted to be able to provide that. It really changed my life.”

A man is sick. A man goes to the doctor. The doctor writes a prescription. The man is no longer sick.

The man gets sick again. Repeat, over and over again for a lifetime.

The reactive approach we use to monitor our physical well-being does not work for our mental well-being, according to experts, who say there’s a better way, for mind and for body. It’s a shift from Western medicine-based symptom treatment to the more comprehensive tell-me-everything care prevalent in Eastern culture. “I wish I could see more integration,” Valenti laments. “I believe in science and Western medicine.”

“The Body is a Truth-Teller”

“The body is a truth-teller,” says Rachelle Ballard, owner of Into the Woods Wellness. “The body will whisper, and then it will talk to you, and then it will yell at you. The mind can tell stories all day but the body doesn’t have that mechanism—it just tells you the truth. I want to teach people to listen to themselves.”

Savannah Lavenstein, nutritional counselor and owner of Evergreen Healing, agrees. “People say, ‘My body is holding onto a lot of weight and I’m doing healthier things than I’ve ever done.’ And I say, ‘This isn’t an accident. Let’s figure out why. Why are you isolating yourself from the world? What intimacy are you avoiding by keeping this layer on you? What happens if we ask why we put on this weight?’ Symptoms are not always a sore throat.”

She continues, “You cannot treat the whole person with half the story. It’s not about the right pill or the needle in the right spot to cure everything. There’s so much to learn from an illness, there’s so much to learn from where in your body your injury is, or what time of year it comes up or what stressful situation sets it off. There’s a whole story.”

“The way that things in our life manifest in our body is fascinating,” says Valenti, who now owns Valenti Acupuncture. “Half of my job is to listen.”

Your Mind is a Car

Emily Hawkins used to deal in trauma. The Licensed Clinical Social Worker’s work history includes a stint at Salt Lake’s Rape Recovery Center. But now she’s focused on helping people to take control of their own lives and happiness at Salt City Wellness.

“We all want joy, and we all find it in different ways. We have to work, we have to make money. We need to rest. People get focused on doing, doing, doing,” she says. “You can’t run a marathon and then run another the next day. Our muscles need recovery time and our emotions do, too. It’s a way of looking at emotional needs as valid and important.”

To put it another way, Hawkins says, “In western culture, we look at emotions as problems to be fixed. If I feel sad, I take a pill or I do an activity. I do anything but feel the emotion. So if I stub my toe, the pain is telling me to look at my toe. I don’t get mad if I stub my toe, but I do feel mad if I feel sad. We have all sorts of judgments based on how we feel.”

The secret to joy, says Hawkins, is taking time out to take care of yourself. “Self-care is a buzzword, it’s a tricky word. People think of it as something on a to-do list. But that’s not the self-care we talk about in wellness. There are things we need to do to keep our system running smoothly.”

Think of yourself like a car, says Hawkins. “We fill our car with gas, we fill it with oil and we know if we don’t treat it, it will break down. We don’t do that for ourselves mentally,” she says. “We wait until things get really bad and then we get a prescription or go to a mental health professional.” Understanding joy is therapeutic, she adds. “It’s looking at self care as a necessary component, like putting oil in your car is a necessary component to avoid a huge breakdown.”

Wellness is Not a One-Size-Fits-All Proposition

Hawkins says the work that goes into self-care and wellness is individualized. “I can hang up my shingle and say ‘I’m a therapist, I’m an expert, you have to sit in my chair and do the therapy I prescribe to you’” she says, “But this is much more cooperative work.” Instead of telling people how to live, her focus is on each client and their discovery of what makes them happy. “The wellness model is not about me defining what is right, it’s about providing tools for that work for you,” she says. Valenti says her patients should think of her as on their team, “It’s a process, you aren’t fixing you and I’m not fixing you, this is a project we do together.”

Wellness looks different for everyone, all the experts agree. But they also agree that it should touch all areas of your life. As Ballard says, “When people ask me how I define wellness, I say, literally everything. Everything is what makes a person well.” A shift towards wellness should feel uncomfortable at first, she says. “If it doesn’t look and feel weird, it’s not right.”

“We are sold on the fact that other people have the answers,” adds Lavenstein, “We are so scared that we have them ourselves.” Ultimately, Hawkins says, it comes down to this simple sentence, “Don’t wait until you’re sick to get well.”


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Small Lake City Concert: Pixie and the Partygrass Boys

By Arts & Culture, Music

Ben Weiss invited some musician friends he knew, Zach Downes and Andrew Nelson, to jam at a party for a few hours with a musician he’d never really played with, Katia Racine. “Three hours flew by,” Weiss says, “So at the end we all looked at each other and said ‘Well, we should start a band.’”

And that’s how the Salt Lake-based band Pixie and the Partygrass Boys was born four years ago.

Since joined by Amanda Grapes on fiddle, the band has been an important part of the Salt Lake music scene. On any given night you might find Pixie and the Partygrass Boys as the opener at The Commonwealth Room, playing a regular gig at the Hog Wallow or at their once-weekly bluegrass jam at Gracie’s.

Part of the band’s popularity is their genre-busting style—Weiss describes the band as “non- traditional bluegrass with heavy jazz and funk influences. “The crossover of playing Stevie Wonder with a bluegrass band seemed like a no-brainer for us,” says Weiss. “People who love bluegrass get to see something they might not usually see at a bluegrass show, and people who don’t normally like bluegrass might find something that they do like because we’re playing something familiar with a bluegrass style.”

And while the band started with a lot of covers, these days they play more and more of their own music. “Every member of the band is a composer,” says Weiss, “We all write songs then get together as a band to arrange them.” The fans are happy with the transition, too, he says, “It’s a really special thing to watch our fans come because we are fun and we play songs we write and now they come and sing along to songs we’ve written.”

Ultimately, Weiss says the goal of the group has always been the same, “When we started this band we wanted to have fun. We wanted to play music people could dance to and we wanted to have a creative outlet to express ourselves freely. We always try to have the most fun in the room, and you know, sometimes we do. It’s not traditional but we always keep it ‘grassy.”

Watch all of our Small Lake City Concerts at saltlakemagazine.com/small-lake

Bad-ass Cross Stitch

By Lifestyle

Move over, Granny. Embroidery is no longer the territory of prim and proper ladies armed with cutesy samplers. Instead, modern women have harnessed it as a form of artistic expression and self-care wrapped into one. Needles have become weapons in the hands of a new generation of women who are infusing “women’s work”—quilting, knitting, embroidering and cross-stitching—with a new meaning, and demanding respect for it.

Kassie Scribner, from Salt Lake, is the owner of Lady Scrib Design & Embroidery and says she learned to cross stitch from her grandmother when she was 10 and revisited it as an adult. “I’m able to calm down and I have this thing that has this really fluid motion. Then at the end, I have something I’ve made,” she says. 

But she finds that the craft is often dismissed. “People will say, ‘Oh my grandma did this.’ Or, ‘I could do this myself,’” Scribner says. “And I think ‘Oh year you definitely could stitch. I could also draw someone who looks like they could be in a comic book, but it’s not going to look good.’ People devalue this art because they think it’s accessible. And it is accessible, but they don’t see how much time goes into each piece.”

These samplers aren’t folksy—they’re feminist. Pithy comments about the patriarchy, pop culture references and politics are all in the (sometimes profane) mix.

Go Ahead—Stab Something Ready to take a shot at your own stitching? Scribner teaches embroidery workshops for beginner-level students. Find out more at Lady Scrib Design & Embroidery and on her Instagram @lady_scrib.


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Hotel Bars – Tourists, Travelers and Townies

By Eat & Drink

“In the ‘40s, ‘50s and ‘60s, people used to go to hotels for entertainment. There were dining clubs and dances with live bands in the ballroom,” says Jared Steele, General Manager of Salt Lake’s AC Hotel. Sometime around the ‘70s, that, like most everything else in American culture, changed.

For hotels, that was a move away from wooing locals into their space for entertainment and a move towards corporate events. But here in Salt Lake, there are two very different hotels turning that business model on its head.

University Marriott

Paint night at University Marriott

“I know we’re here at the Marriott and they have fancy tablecloths and whatnot, but we’re going to get so loud we’re going to make the people upstairs wonder what we’re doing down here,” said Jason Cozmo on a recent Saturday night at what, even he admitted, was an unexpected venue for his drag show.

Chef Jason Talcott has been remaking the image of the Marriott following a spring 2018 re-do by bringing locals into its Wakara Bar with live music, trivia nights, liquor education events and, yes, even drag queens (including a family-friendly drag brunch).

Nestled in Research Park, Talcott notes that his hotel bar is the only watering hole on the west bench of the city—and the closest for employees at the U and the surrounding areas. “We’re just trying to get people engaged,” he says, noting that Geeks Who Drink trivia has been a huge hit with the Research Park crowd. “So far,” he admits, “It’s working.”

Of course, guests at the hotel have to be on board, too. “They love it,” Talcott says. “They’re used to traveling and they get to their hotel and there’s nothing going on. They come here and they don’t even have to leave the hotel to get a craft cocktail and live music.”

480 Wakara Way, SLC, 385-722-9600,
marriott.com

AC Hotel

AC Hotel, Salt Lake City

A study in contrast, the AC Hotel shares a city block with some of the most popular bars in Salt Lake. But, general manager Jared Steele says there’s no competition. “We’re a different story than those places. People can come here and work all afternoon and then stay through the night and transition on the way with us.”

The AC hosts paint nights, education events and jazz jam nights with local musician David Halliday, “They come and set up and the band jams for a bit and other guys jump in. It’s been a lot of fun,” says Steele.

For the more professional-types, Steele says he’s working with a local tailor and photographers to create an event at which patrons will get fitted for suits or alterations and get headshots at the same time.

And for the religious majority here in Utah, Steele says they’re doing mock-tail classes and events. Says Steele, “We’re taking some of the culture out and saying ‘here are some fun things to do, if you drink, great, and if you don’t drink, you’ll still like it here.’”

“Revenue generation isn’t the goal,” he says. “We want people to know this is a place they can spend their evenings.”

225 W. 200 South, SLC, 385- 722-9600 achotels.marriott.com

See all our food and drink coverage here.