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Shoe-shots and Salty Sarcasm at The State Room

By Arts & Culture, Music

Last Thursday, March 7 at the State Room was so weird that I needed a couple of days to process what happened. So forgive me if this all comes out discombobulated—the show was likewise all over the place, sometimes in the best of ways, and at other times, irritatingly so.

Openers UPSAHL was by far the most coherent and musical act of the night. The lead singer (whose last name is Upsahl) sang with the coyness of Gwen Stefani and pipes reminiscent of SHAED’s frontwoman, Chelsea Lee, relating to us with songs called “Drugs,” (a fun singalong about her party priorities), “All My Friends Are Rich,” and “Stressed” (“Hey, I’m stressed!” shouted one guy when she introduced the song). Most of the set featured smart pop-meets-R&B songs poised to become mainstream hits, should she keep her momentum and publicity up. “Can You Hear Me Now,” features a killer bass line plus UPSAHL’s versatile vocals. She dedicated it to “all the f*ckboys out there!” “Anyone here know someone like that?” she asked. “No! We’re in Utah!” shouted a woman in the front row. “That’s true,” the singer acknowledged.

Second opener Mikey Mike really wanted us to know he showered yesterday. The first time he shared the information was after he called up the aforementioned woman to spin a big wheel with an illustration of his crazed face in its center. It landed on a free-for-all, which meant she could either take A) a “shoe shot” – drink Jim Beam whiskey out of Mikey’s shoe, or B) a shot from his belly button. The woman understandably grappled with her decision for a good minute before deciding on option B. “I support this!” her husband shouted from the front row. And as assurance, Mikey let her and us know that it shouldn’t be too bad of because he had showered the night prior. The woman emerged from his torso, grimacing, but also seemingly fulfilled with the overall experience.

He also played some music with his band. He had the country-rock vibe of Kid Rock and the feel-goodness of Jason Mraz or Jack Johnson. While none of these artists are especially relevant anymore, Mikey made his songs special because of his effervescently nihilistic charm. “How y’all doing tonight?” he said. “Good!” we replied. He adjusted his backwards baseball cap and took a swig from his paper cup, which likely held more Jim Beam. “Alright, well f*ck you!” he slurred, before going into a song. The second wheel-spin was met with more reticence from potential crowd participants. Some tentative hands were raised, then one lucky girl was hoisted onstage. Again, the spin landed on a free-for-all. Mikey gave her the choice between A) a shoe-shot, or B) lighting him on fire. The girl opted for both. She unfortunately waited too long to take the shot, as the whiskey soaked into Mikey’s boot (“These were new shoes, too!” he lamented), so she had a do-over. Borrowing a lighter from a kind audience member, she then lit some of his chest on fire. Fortunately, it was put out quickly. “My hair usually sets on fire and does this cool thing,” said Mikey, “but I showered, so…”

I’ve listened to, and liked, Max Frost’s music without knowing much else about him: what he looked like; his personality. And maybe that was for the best. The solo singer and instrumentalist was no-doubt impressive, darting from one side of the stage to set up his vocal and instrumental loops, then to the other side, to sing and drum. It was a strange and somewhat distracting setup, and I wondered why all the equipment couldn’t just be right next to each other, but the energy it demanded justified the track suit he wore, I guess. It can be cool when a singer’s visual aesthetic unexpectedly clashes with his music: his voice was soulful, he busted out an impeccable falsetto at one point, and he played virtually every instrument while seamlessly transitioning between songs.

But it was hard to get over the high school jockiness he sporadically exuded. He jabbed at those sitting at the back to “get up and party” because “this isn’t a James Taylor show,” and said he “wasn’t going to let it go” until they obliged. And indeed, he really didn’t let it go. One person made a good point, that she could hear better from the back, others followed his instructions, and others simply left the room. Another uncomfortable moment came when he talked about it being good to be back in Utah. “Last time I was in Salt Lake City, I was playing at that arena,” he tells us, referring to his February show at Vivint. He chuckles. “I guess that means my career has taken a downward spiral, now that I’m playing here?”

But “White Lies” and “Withdrawal” were particularly excellent live, and his general showmanship (minus the awkward banter) seemed to get people bopping, so tomato tomahto.

For more photos from the show, check out the full album. See all our music coverage here.

Between the Bread // All the Meat

By Eat & Drink

Grove Deli was carved (see what I did there) out of the family-owned specialty food market founded by Greek immigrant, Pete Savas, in 1947.  The original business idea was for a neighborhood grocery/produce store which Pete’s children could learn to manage as they grew. Pete died in 1953, his family took over the store as he had dreamed and still run it. In the early 1970s, the family decided to add services to the neighborhood corner-store. A deli was constructed within the building by friends and family, which has since proved to become one of the most well-known little secrets in Salt Lake City.

It’s all about the sandwiches. The Big John is the famous one. Few people remember the term “Dagwood” (go ahead, Google it) but the Big John is a version
of that.

Seven deli meats stacked with Swiss and American cheese, all the trimmings: mayo, mustard, lettuce, tomato, pickle, Swiss, American, or Provolone Cheese, and peperocini peppers (on the side). Hass avocado may be added to any sandwich for a surcharge; red onion and jalapenos at no charge. Add bacon for $1.50 and your choice of breads: specialty large “Ambassador Rolls” in rye, French, sourdough or wheat.


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Resorts Compete for Skiers in 2020

By Outdoors

We’re only a few days into March and staring down the barrel of an atmospheric river ready to clobber Utah with snow, but that hasn’t kept the ski industry’s big players from vying to secure skiers’ business by rolling out news and new products for the 2019/2020 season. Both Alterra’s Ikon Pass and Vail’s Epic Pass have gone on sale for next winter with each offering spring 2019 benefits for those who jump on board early.

The big scoop from Vail is the “Epic for Everyone” initiative, which features their newest product, the Epic Day Pass. Epic Day Pass is designed to deliver the same flexibility and benefits as a season pass, but it’s tailored to skiers who won’t ski the volume of days necessary for a season pass make sense. Skiers can purchase tickets for a set number of days next season, which can be used any time at any Vail Resort starting at just $106 per day—$125 per day without holiday restrictions. The more days you purchase, the better the value gets, and any pass that includes four or more days may also be used at partner resorts Telluride, Sun Valley, Snow Basin and resorts of the Canadian Rockies.

The Epic Day Pass is yet another entry in Vail Resorts’ value-oriented catalog of options, which includes the $939 full Epic Pass and $699 Epic Local Pass with blackout dates. Sweetening the deal, the cost of any day ticket purchased for the remainder of this season can be put towards an Epic Pass product for 2019/2020—Epic Day Pass must include at least four days to be eligible— by visiting a Vail Season Pass Office on the same day of purchase and ponying up for next winter.

Epic Pass Ikon Pass

Alterra’s investment will enhance Deer Valley’s already-impressive infrastructure.

Not to be outdone, Alterra has made 2019/2020 Ikon Passes available for purchase in the wake of announcing $181 million in capital improvements to their 14 North American mountain destinations. Locally, Deer Valley will receive $7.6 million for next season to add RFID lift ticket technology for direct-to-lift access, new digital signage at the resort base, snowmaking system enhancements, new Prinoth snowcats, guest transportation fleet improvements and facility and equipment upgrades to resort day lodges. Early Ikon Pass purchases include a $100 discount before prices go up for both the $949 Ikon Pass and the $649 Ikon Base Pass with blackout dates.

However you ultimately feel about corporate ski resort consolidation, the ceaseless two-party battle between Vail Resorts and Alterra Mountain Company has given rise to a glut of flexible pass options to fit an array of budgets and needs. This week’s developments and early pass sales deliver added value and increased access at a time when day ticket prices continue to skyrocket, and it’s hard to be particularly upset about that.

See all our outdoors coverage here.

The YES, HELL

By Eat & Drink

The spontaneous and unlikely friendship formed on an impromptu road trip no one would have called a good idea resulted in a bar that sums up the attitude and history of Ogden. When musician Sam Smith (yes, that Sam Smith) and newly widowed Melissa Peterson met, they were both at one of those life intersections without a clue which fork in the road to take. Then Peterson found the old space in Ogden, decided to open a bar and called on her old traveling companion, Ogden native Smith to join her.

Neither had owned a bar before.

Yes hell. As in hell yes only, well I guess you had to be there. Yes hell.

And inside joke between the two became a hot spot in Ogden with red velvet wallpaper and Western antiques, left the brick walls and oak floors and harsh, exposed island. A menu of craft cocktails and locally sourced veg-based food makes the place sound like all the other  contemporary cool joints, but the feel is more honky-tonk than hip and the music lineup is impressive. The Yes Hell, 2430 Grant Ave., Ogden, 801-903-3671


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Eastwood. Wayne. Bagley.

By City Watch

The Owen Wister Award has a convoluted history, shifting its purpose several times since its 1961 debut as the Saddleman Award. Originally a purely literary award, named for writer Owen Wister, considered the “father” of Western Literature, now it’s considered  one of the most prestigious prizes given by Western Writers of America for “Outstanding Contributions to the American West.” 

Award winners include director John Ford, popular novelists Louis L‘Amour and Elmer Kelton, actors John Wayne and Clint Eastwood.

And now, our own historian Will Bagley, most famous for his deeply researched account of the notorious Mountain Meadows Massacre, Blood of the Prophets, but also author, with David L. Bigler, of The Mormon Rebellion: America’s First Civil War, and dozens of other erudite but readable books about the development of the West and Utah’s peculiar beginnings.

That’s right. Eastwood. Wayne. Bagley.

Want to know more about where you live? Check out Bagley’s books. We love to find them at local booklorist Ken Sanders’ rare book store. 268 S. 200 East, SLC,  801-521-3819, kensandersbooks.com


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Ballet West Rolls Out Its New Season

By Arts & Culture

Ballet West has announced its 2019-20 season upcoming season of 2019/20. The new season will begin with a new production that celebrates the 110th Anniversary of Sergei Diaghilev’s revolutionary company, “Balanchine’s Ballets Russes.” The three performances of the cycle will explore the origins of George Balanchine’s choreographic genius.

Single tickets will go on sale in September but us regulars will have early access subscribe now or renew season memberships for best availability. Three-show subscription packages begin at just $64. Contact Ballet West at 801-869-6920, or visit www.balletwest.org

The program begins with a United States premiere, The Song of the Nightingale (Le chant du rossignol) that tells the tale of a mysterious songbird who cures an ailing Chinese emperor. Balanchine created this work in 1925 when he was just 21 year old. Ballet West will be only the second company in the world to present this piece of ballet history.

The second collaboration on the bill is Apollo. The Ballet West premiere features a rarely performed original childhood scene from the ballet and a presentation of the final ascent to Mount Olympus, that is not often done. This piece remains a standard of Balanchine’s clean and refined approach to dance.

The cycle will close out with  Prodigal Son’s story of sin and redemption taken from the Gospel of Luke. Prokovfiev composed this musical score shortly before the premiere and passed away soon after. I’m listening to the music as I write this post and it is powerful. This triple threat should not be missed. Mark your calendar for Oct. 25 through Nov. 2.

The 75th staging of Mr. C’s The Nutcracker will run Dec. 6 to 24. I know it is a family tradition of ours and if it isn’t this landmark year is the year to start a new Holiday tradition with family and friends.

In the new year, the company will roll out a wonderful love story just in time for Valentine’s Day. Giselle a Utah favorite (heck it’s an anywhere favorite). Ballet West’s rendition was reconceived by the company’s creative director, Adam Sklute, in 2014. This ballet has it all. Love, ghosts all wrapped up in a tale of elusive forgiveness. Giselle runs Feb. 7 to 15, 2020.

Spring will The Dream and resident choreographer Nicolo Fonte’s Bolero. Felix Mendelssohn’s music powers the ballet based on Shakespeare’s A Midsummer Night’s Dream which will be starkly contrasted with the power and the athleticism of Ravel’s Bolero. This fantastic double bill will run April 17 to 25, 2020.

The 2020 World Choreographic Festival comes again to Utah on the small intimate stage of the Rose Wagner Performing Arts Renowned international companies like the Singapore Dance Theater and Royal New Zealand Ballet, will present one week of explosive new works. During the festival, Ballet West will premiere two new creations from athletic and soulful international choreographer Jennifer Archibald and Matthew Neenan.

Ballet West II will present Snow White, a world premiere from gifted in-house choreographers Pamela Robinson and Peggy Dolkas. A new addition to the popular Family Classics Series, this re-creation runs for just three performances, Nov. 8 and 9, 2019 The Grimms’ fairy tale is given a ballet treatment, to a score from Edvard Grieg, and is presented in 90 minutes with guided narration to ensure the youngest audience members can enjoy the ensuing drama on stage.

Single tickets will go on sale in September but us regulars will have early access subscribe now or renew season memberships for best availability. Three-show subscription packages begin at just $64. Contact Ballet West at 801-869-6920, or visit www.balletwest.org

Utah Hot Springs: We’re in Hot Water Now

By Adventures, Outdoors, Travel

the world is going to pieces. I don’t mean in the rant-on-Twitter way though some of the dismayed voices I’ve read on social media make compelling points. I mean more in the four and a half billion years of shattered-crust plate tectonics way. That’s ominous sounding, perhaps, but it’s really just a benign way for the Earth to lose a little heat.

Those of us in Utah get to enjoy benefits of the terrestrial pressure release valve—including those majestic mountains we’ve been skiing all winter and pockets of geothermally heated water for when we’re ready to thaw out. Hot springs bubble up in Utah’s landscape, and people throughout the Beehive State have fashioned them into subterranean SUP yoga studios, utopian hippie villages and even tropical inland seas. Nothing’s better than balmy aquatic adventure in the high desert spring—so get ready to dive in.

The World’s Oldest Yoga Studio

The combination of stand up paddle boarding (SUP) and hot yoga seems like something straight out of a new age wellness scenester’s fever dream, but even ardent skeptics will be won over deep in the Homestead Crater. For millennia, Wasatch snowmelt seeped into the ground where heat from the Earth’s interior warmed the water, pushing it back towards the surface depositing the minerals that formed what Park City Yoga Adventures (PCYA) owner Julia Geisler refers to as the oldest yoga studio in the world.

The Crater maintains a toasty temperature of 90-96 degrees Fahrenheit regardless of the weather outside while the fresh air and natural light afforded by the crater’s open top keep abyssal claustrophobia at bay. The 95-degree water is especially welcome when the inherent instability of a SUP board and yoga’s balance imperatives compel you to take a dip. Despite appearances, SUP yoga in the Homestead Crater doesn’t require laser-like focus and skill to enjoy. PCYA tailors a program to fit your group’s experience, and ending up in the water is kind of the point. Regardless of how successfully you elongate you thoracic vertebra and open your hips, SUP yoga in the Homestead Crater is a surreal experience unlike anything else you’ve tried before and feels especially therapeutic after a long day on the slopes. Pricing starts at $80 per session.

700 Homestead Dr., Midway,
415-695-4502,
parkcityyogaadventures.com

Let’s Get Metaphysical

An artist driving a bus back from a Grateful Dead concert in Las Vegas stumbles across some fledgling hot springs, purchases the land and turns it into a free-spirited oasis in the Utah desert. That sounds a bit too on the nose, but it’s exactly what happened to Mike Ginsburg in 1995. For the past 23 years, Ginsburg has been restoring cabins and buses, building soaking areas and hosting special events at Mystic Hot Springs.

Monroe may not be atop your list of must-see destinations in the state—there’s a good chance you’ve never even heard of the sleepy town named for our fifth president—but it’s right of U.S. Route 89 and is a great place to stop on your way to or from a spring trip to Grand Staircase-Escalante National Monument and Bryce Canyon National Park. The restorative properties of the sulfur-free, 99-110 degree Fahrenheit water will doubtlessly feel good after hiking through the desert whether you’re in one of the two soaking pools or the six vintage cast iron tubs. An acoustic concert venue adjacent to the soaking areas creates an ethereal atmosphere for a Utah sunset. Spend the night at Mystic. Campsites $30, but pony up $60 to stay in one of the Grateful-Dead-themed buses.

475 E 100 N, Monroe,
435-527-3286, mystichotsprings.com

An Inland Sea

Salt Lake City is some 700 miles from the closest ocean, but that doesn’t mean you can’t revel in a tropical scuba diving experience right here in Utah. Bonneville Seabase has geothermally heated pools with a natural salinity of three percent, which is very similar to ocean water. Thus, fish like salt water mollies thrive in warm water rising from a fault in the salt beds of old Lake Bonneville.

The inland sea is a perfect setting for snorkeling and scuba diving. Divers must be open water certified, and those who are can rent gear for as little as $20 per day. The rest of us can rent snorkel packages for $12 per day or for only five bucks enjoy a pedicure courtesy of the saltwater mollies. Seabase delivers a one-of-a-kind experience to dive, snorkel and feed fish like you would in a coastal destination without ever leaving the endorheic watershed of the Great Basin.   

1600 UT-38, Grantsville,
435-884-3874, seabase.net   

What Makes a Hot Spring?

Heat is everywhere beneath the Earth’s surface, so why do only some spots have hot springs? Western Utah is expanding, leading to thinner areas of crust where heat is closer to the surface. The expansion also creates faults, which allow cold water to seep down and warm water to percolate up, resulting in a pool of hot water in which you can relax, fall of a SUP or even swim with tropical fish.


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Easy-Peasy Kitchen

By Eat & Drink

Crisp Paring Knives

Prepping food never looked so good. Form, function and healthy-eating intersect with Crisp’s new collection of fruit and vegetable cooking tools.

Harmon’s Grocery at Emigration Market, SLC, $10/each

E-cloth

Nope, this isn’t an app. This “e” refers to the “charge” these microfiber cloths get when wet that attracts particles of dirt, grease, grime, even bacteria and mold. 

Bosch Kitchen Center, Sandy, $9

 

Food Huggers

Finally, a way to save the other half of a pepper or tomato without bulky storage containers or environmentally-unfriendly baggies.

Sur La Table at Fashion Place, Murray, $10/ set of 4.

 

Wide Spatula

The deep oar of this spatula takes the work out of scooping. The steel-and-silicone pair offers both rigidity and flexibility.

Bosch Kitchen Center, Sandy, $9/each

 

 

Butterie

Store your butter up to three weeks at room temperature without refrigeration inside this BPA-free silicone butter dish. Smooth like buttah.

Bosch Kitchen Center, Sandy, $13

 

Avocado Hugger

Answering every avo-obsessed eater’s lifelong question, “How do I keep it from browning?”

Williams Sonoma at Trolley Square, $8/set of 2

 

Zavor Lux Multi-Cooker

America’s Test Kitchen and Good Housekeeping stamp their seal of approval on the Zavor because it’s a slow cooker, rice cooker, yogurt maker and veggie steamer. Beat that, Instant Pot.

Bosch Kitchen Center, Sandy, $200 for 8 quart

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2019 Dining Awards – Blue Plate Specials

By Dining Awards, Eat & Drink

Breaking bread with another human being is the most basic act of communion at the most basic level. In other words, restaurants are about community. Each year we award our Blue Plate Specials to honor restaurateurs who make more than just great food, they help make a great community.

Lavanya Mahate Owner of the Saffron Valley group of restaurants
Lavanya was an immigrant herself when she came to Utah in 2001. Now, her aim is to give back and help the folks who are going through the same difficulties she did as a newcomer. So working with the Utah Refugee Training and Education, she has opened a culinary kitchen to train refugees and immigrants in culinary arts and food business. Beyond hands-on cooking, students receive access to internships and help with job placement.

Ryan Lowder Owner of Copper Onion, Copper Common, Copper Kitchen and The Daily
When Taste of the Wasatch announced it was going to renege on its pledge to fund Utahns Against Hunger, leaving the non-profit short of the money it needs to accomplish its mission, Chef Ryan Lowder stepped up to fill in the gap, donating a portion of proceeds to the cause. Not only that, but he rallied other chefs to do the same.

Earl Fredrich Moessinger Owner of Caffe Molise and BTG
Earl was told by the city he had to move his popular restaurant and wine bar for new construction. Instead of moving to Cottonwood Heights or Holladay, Chef Moessinger looked inside the city and made the bold decision to renovate and rehab the old Eagle building, an architectural beauty that seemed destined for demolition. Preserving old places is part of what gives a city true character; we thank Moessinger for giving us this piece of the past.

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Hell’s Backbone a James Beard Semi-finalist. Again.

By Eat & Drink

Of course it’s wonderful news: Jen Castle and Blake Spalding, owners of Hell’s Backbone Grill, have made it to the semi-finals in the prestigious James Beard Awards in the category of Best Chefs in the Southwest region.

This is the third year the restaurant-in-the-middle-of-nowhere has made it this far.

But the restaurant’s out-of-the-way location—Boulder, Utah—is one of the most remote towns in the country, which may be both its triumph and its Achilles Heel, at least as far as the James Beard Awards are concerned.

The story of Jen and Blake has been told many times in major media outlets, in the chefs’ own books and in this magazine. Running a successful restaurant, tending a six-acre farm and sticking to the principles of local and organic sourcing would be a huge, hard job anywhere. Pulling it off so far from any major town or airport seems practically impossible. But Jen and Blake are going into their 20th year. A triumph for sure.

James Beard was an excellent amateur cook, a TV host and cookbook writer and one of the first to champion American cuisine. After his death in 1985, friends like Julia Child and Peter Kump worked to preserve his Greenwich Village brownstone now known as Beard House. The foundation was established the next year and its scholarship fund has given millions of dollars to help train and support aspiring chefs both amateur and professional.

The Beard awards are the culinary equivalent of the Oscars.

Here’s the catch and where Hell’s Backbone gets a raw deal, I think. The list of semifinalists is voted on by food professionals around the country. Members of the Beard “academy,” if you will, can only vote on restaurants they have actually been to. Fair enough. But this set-up clearly gives the advantage to big cities and popular destinations that people are more likely to visit.

Being a semifinalist is an honor. Blake and Jen deserve it and Utah foodies rejoice in their nomination. It’s now the third time they’ve made the semis, where it seems likely they’ll stay by the very nature of their restaurant’s location.

Anyone want to charter a bus to drag bunch of coastal food snobs to the middle of nowhere?

See all our food and dining coverage here.