Jen Hill

Fun. The quest for what to do during your leisure time and entertainment choices just got one bigger in SLC. West of downtown SLC at The Gateway is the new home of a growing national trend in social venue spaces, Punch Bowl Social Salt Lake City. And for us and the revitalization efforts of Gateway, we want nothing short of a knockout.

Maybe you’re familiar with Punch Bowl Social, chances are you’ve visited one of their other 18 national locations? SLC takes that number to 19, and the location is at the far north end of the Gateway, above the former Barnes & Noble and overlooks the Olympic Plaza and fountain with an epic 15,000 sq. ft outdoor “partio” (party meets patio) space.

With other places to play in SLC, the question one could ask is, “Why Punch Bowl?” So Salt Lake Magazine’s executive editor, Mary Malouf and I, took an evening to go find out.

The biggest appeal for many is that Punch Bowl Social is a 21+ space, which means alcoholic drinks can travel with you, and there is a lot to explore. A craft cocktail or micro-brew can be carried to the mini bowling lanes, or to the dart throwing station, or while building a stack of Jenga blocks. Oh yeah, did I mention they have rent by the hour private karaoke booths?

Fork Yeah!!

The food is also a highlight at Punch Bowl Social, with better than your average chain venue fare, you’ve got some comfort-food classics. Fried chicken and waffles, sliders and cream cheese wontons—they’ve got something for everyone—even vegans.

Another cool bit about Punch Bowl is not only how the large space is divided up, but it’s also how they section and uniquely play up each space. Whatever social setting you are craving, chances are you’ll be able to find just that. In the front, is open and spacious, gameboard tables at the ready. The back is a more traditional bar space, or you can opt to meet up in a side room—with comfortable seating and a cozy fireplace.

So, with social holidays forthcoming and decisions of where to go for this year’s big shindig, we’d fully support your decision to convene at the Punch Bowl Social and think most of your colleagues and friends will too.

If you like posts like these, you can find a lot more like them, right here.

The satisfying pop that comes from breaking the seal of a can of preserved tomatoes signals a smell that takes you back to summer. A gardener enjoys it even more because she did all the work to make this happen. Now, with modern food conveniences that would make our ancestors heads spin, urban gardening has become more a luxury or a hobby than a necessity. Nevertheless, urban gardening and supporting local agriculture via CSAs (community supported agriculture), farmers and local marketplaces in SLC is on the rise. Now and through mid October, we harvest, before the first frosts hit—and sometimes later with the help of a row cover—even up until November.

1. CAN IT And by can we mean jar. The old-fashioned Mason jar symbolizes more than just thrift. Add sustainability, work, delayed gratification, not to mention good taste. If canning sounds like a long, hot process, you haven’t kept up. Once you have the basics down, mixing up a homemade brine made with vinegar, salt and pickling spices then pouring into a jar of filled with freshly sliced cucumbers—voila! you’ve made refrigerator pickles. Or—stirring together the prescribed ratio of sugar, pectin and some fresh fruit, and you’ve got something sweet and lovely to spread on your toast.

2. CELLAR IT Before refrigeration was a standard, root cellars were a part of most homesteads. A root cellar utilized the naturally cooler, more temperate underground environment. Some produce, like carrots, can be stored after removing greens into a bin filled with sawdust, while others, like apples, can be stored in barrels of straw. In the Salt Lake foothills and around the valley, many older backyards are dotted with fruit trees planted by former homeowners who valued the harvest.

3. DRY IT Utah’s high elevation and dry climate means dehydration as a form of preservation is easy—many of the crops (such as apples, apricots, tomatoes and chiles) that grow well here are additionally the perfect staples in your kitchen cupboard. Last summer an abundance of cayenne chiles from my garden were strung to dry in a sunny window. In exchange for this, all winter dried chiles were crushed and thrown in pasta sauces, chili and Indian style lentil dal, lending a smoky, bright heat to each dish.

USU’s Extension Office offers master preservation classes, teaching the basics of many food safety and preservation. Class instructor Melanie Jewkes, who has been with the program for more than 12 years says, “In a series, you will learn the basics of canning—equipment, how to use that equipment, how to prepare and fill jars and where to go for safe, research-tested recipes and procedures.” Each session is about 3-4 hours of lecture and kitchen time. The Master Preservation full six-session series is $130 (with day or half-day options) and includes manuals, aprons—and all food students preserve, they take home.

For more food stuff go here!

Whether you were able to grow your own or not this season, Wasatch Community Gardens is hosting an end of the season tomato sandwich party, and you are invited. The WCG is also celebrating its 30th year, as a non-profit created to empower people of all ages and incomes to grow and eat healthy, organic and local food.

Bring your friends, bring your kids, they will be serving up delicious sliced heirloom tomato and pesto sandwiches, and it’s free!! Here are the tomato party deets:

SLmag is always in the urban garden-preparation and planning-out game. Guess what? Did you know that the fall is an excellent time to plant those veggies that also do well in early spring? Check out 4 Things to Plant Now (like radishes and cilantro) and—be sure to refer back to our Tomato Growing Tips around Mother’s day 2020.

To find out more SLC community events, go here.

To eat like an athlete. What does this mean exactly? While many of us—my office-sitting butt included—remain stationary for most of our waking hours, our vocations should not define us entirely (well, hopefully not). As an observation, many who live and have gravitated here, love SLC because of the beauty of the mountains, access to year-round outdoor recreation and all those fitness options that combine the two. Whether you run, hike, ski, rock climb or mountain bike, when off the clock, SLCers like to get out there and do something.

And, with expending energy, there are several ways to fuel up. Today’s nutrition science and fitness experts are continually offering sustenance options for modern athletes. From energy bars, pre and/or post-workout drinks, bone broths, juices (raw, fermented and you better believe it organic) and gels. As a person who’s kicked the tires on a few fitness food fads, I’d like to steer clear of endorsing or mentioning any particular fitness-related drink or edible and just talk about real food.

When you want to perform and feel your best before a workout, what do you eat? Eating too much or too little, the timing and food choices are also important. In a pinch, consider these quick and nutritious food options that will help you go the distance.

PB (or AB, or SunB) & Banana Sandwich. If you select whole-wheat, we’re talking complex carbs, fiber along with protein, satiation from healthy fats and potassium-rich bananas for the triple-score. On a good day, I’d add Nutella, with no real nutritional value, it is chocolate-hazelnut deliciousness.

Chicken thighs over breasts, who knew?

Dark meat over the light parts offer more nutrients and flavor, pair up with some steamed greens or veggies and rice—boom!

 

Have you ever heard or used Bragg’s Liquid Aminos?

Similar to soy sauce, Bragg’s adds an umami flavor, or a deep, savory taste and naturally adds several essential amino acids to bout.

Steel Cut Oats, with Yogurt, Almonds, Blueberries. Opt for the slower cooking varieties, instant-oats will break down “instantly” into sugars. You want sustained energy, coarser-cut oats offer soluble (beta-glucan) and insoluble fiber (gut cleansing), protein and the berries (like blueberries) carry antioxidants, which is all the rage. Don’t forget to sprinkle with cinnamon, a spice that is known for balancing blood-sugar levels.

Eggs with Avocado: Scrambled, hard-boiled or fried, you pick. Serve up with a ripe, sliced avocado, match with any veggie or salsa and you’ve got sustained energy via protein and healthy fats.

Chicken thighs over breasts, who knew? Dark meat over the light parts offer more nutrients and flavor, pair up with some steamed greens or veggies and rice—boom! Have you ever heard of or used Bragg’s Liquid Aminos? Similar to soy sauce, Bragg’s adds an umami flavor, or a deep, savory taste and naturally adds several essential amino acids to boot.

Smoothie (Blend Your Own). I prefer a creamy one, so your milk of choice is a good start. Add in: protein powder, frozen berries, fresh greens, nuts, or avocado and blend. Going strawless and skipping the plastic cup/lid is another big pat on the back.

SLC actives, we’d enjoy hearing from you, what are your favorite real food pre and post-workout food choices?

See all of our food and drink coverage here.