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Feb 26
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Mary’s Recipe: Meat Balls with Marinara, Thanks to Grandma Sue

By Eat & Drink
Grandma Sue, who recently appeared on Good Things Utah, sent us this recipe for Joanie’s Meat Balls with Marinara. You’ll find more of her recipes in the newly released cookbook. Click here to buy your copy. Thanks, Sue!

grandmasue

Joanie’s Meat Balls with Marinara

“This recipe makes two large soup pots of meatballs and sauce. It freezes well and is really handy to have on hand for unexpected company. My cousin Joan and I always get together to make a batch. Otherwise, it would take forever to roll out those meatballs by oneself.”—Grandma Sue

Meat balls:

6 lbs. lean ground beef
2 lbs. Italian sausage, hot or mild
1 lb. bratwurst sausage
3 Tbsp. fresh garlic, minced or equivalent amount of garlic powder (not garlic salt)
2 Tbsp. dry Italian seasoning mix
3 cups of the warm sauce (recipe below)
2 eggs
2 cups Italian seasoned breadcrumbs
1 Tbsp. ground black pepper
1 1/2 cups fresh grated Parmiginao-Reggiano cheese

Marinara:

1 (#10) can crushed tomatoes (approx. 102 ounces)
3 of the larger cans tomato sauce (approx. 28 ounces each)
6 packages McCormick/Shilling spaghetti sauce mix or equivalent
1/4 cup granulated sugar
2 Tbsp. black pepper, or to taste
3 Tbsp. Italian seasoning (oregano, basil, thyme, etc. mix)
3 lbs. crimini or white mushrooms, if desired, cleaned & sliced
3 cups fresh grated Parmiginao-Reggiano cheese

If desired: 2 additional lbs. Italian sausages, cut into 1” chunks and dropped into warm sauce with the meatballs & mushrooms.

Instructions:

In 2 large stock/soup pots divide all the sauce ingredients, except cheese, evenly (rinse out cans with small amount of water). Do not add mushrooms and cheese until just before dropping in the meatballs. Heat sauce ingredients, which have been thoroughly mixed at medium-low heat while preparing meatballs.

In a very large bowl, put the ground beef and sausage, which you have removed from their casings, if needed. Add remaining meatball ingredients along with the 3 cups of the warmed sauce and mix until just blended. If you are garlic lovers like us, you will want to be able to smell a strong garlic aroma. If you don’t smell this, add more garlic.

Add the prepared mushrooms to the warm sauce, then standing over the pots, make the meatballs using about 1/8 cup for each meatball. Drop into sauce as you make them. Reserve about 4 cups of the meatball mixture and just sprinkle, unformed, into the pan after you have added all the meatballs. This helps to “thicken” the sauce. Then stir in cheese.

Place pots in 325-degree, pre-heated oven. Cover loosely with foil (this is to keep sauce from splashing out and making a mess in your oven). You can also bake this in a roaster oven if you have one. You will want to bake the sauce for at least 3–4 hours, stirring gently about every 45 minutes. Baking this sauce instead of cooking on top of the stove keeps the sauce from burning on the bottom of the pan and saves you a lot of work stirring.

After about 3 hours, take out a meatball and cut in half. It should be done and the sauce reduced by about one fourth.

*I usually set out my meats ahead of time so they can come to room temperature. Your hands can get very cold mixing and rolling those meatballs if you don’t. Do not over mix the meatball mixture. This will make the meatballs tough. Same goes for mixing meatloaf.

MEATBALL SUBS: Cut Hoagie rolls in half lengthwise, lightly butter and toast on a griddle until browned slightly. Place cooked meatballs down length of roll to cover. Drizzle with the Marinara sauce and sprinkle with canned or freshly grated Parmesan cheese. Serve immediately.

-Mary Brown Malouf

Feb 20
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Getaway: White Sands National Monument and Carlsbad Caverns National Park

By Adventures, Travel

Photo courtesy of NPS

Several must-see sights that should be on any bucket list worth its bucket can be found further afield from Albuquerque (see our post on a road trip to Albuquerque here). A visit to White Sands National Monument and Carlsbad Caverns National Park will take you to the southern part of the state, but your driving time is rewarded with two kinds of white formations.

In the southeast corner of New Mexico, Carlsbad keeps its secrets subterranean. Driving through some unspectacular hills to the incredibly crowded visitor center parking lot, you may not have an inkling of the treasure that lies beneath the surface. You can enter the caverns two ways: by foot or by elevator, a crazy piece of modern technology plunging into eons old Earth. We chose to wander in under our own steam and, unlike most visitors, to wander back out the same way.

The trip down the Main Corridor, along the paved but steep trail, reveals highlights around each corner. A favorite trick is to turn a torch roof ward to watch the shining descents of single drops of water, the minute building blocks of the cave.  Speleothems, or cave formations, include not just stalagmite and stalactite, but draperies, soda straws, columns, flowstone, popcorn and dams, all varying shapes and hues of white. In the midst of all this natural wonder, a restroom, snack bar, souvenir shop and aforementioned elevator are to be found. A constant stream of people and 57-degree temperature await you as you explore.

After driving for three hours, you wind down the huge grade of State Road 82 into Alamogordo, the town closest to White Sands National Monument. In the distance is a giant white expanse, reflecting the sky. Nestled in the northern limits of the Chihuahuan Desert, surrounded by the White Sands Missile Range, this monument is small but special. Upon reaching the visitor center, you may be perplexed to see people in snow pants, toting plastic snow saucers. Juxtaposed with the blazing sun, these sights seem most peculiar. Upon entering the park and driving along Dunes Drive, the attire and accoutrement make sense; massive white sand dunes provide perfect sledding hills, minus the snow.


Photo by Pippa Keene
We timed our visit for sunset colors and good photography light, arriving about 2 p.m. Many parking areas allow you to leave your car and stroll for as far or near as you want. But, as most sand dunes look very much alike, keep an eye on the mountains behind you so you may navigate the way back. Though they may look the same to the untrained eye, there are four distinct types of dunes: Dome, Barchan, Transverse and Parabolic, forms based on wind, sand supply and plant life. After walking for half an hour, a peaceful feeling descends, as there are no other people visible. Shadows of cacti and grasses cast crazy patterns in the waning light while tiny lizard feet leave etchings of hasty passage. The hearty Soaptree Yucca can grow up to a foot a year to keep its leaves above the sand, resting on a sand pedestal once the dune moves on.

Both Carlsbad and Alamogordo have every service you need for your visit. A four-hour drive from Alamogordo has you in Santa Fe, the crown jewel of the state.

Feb 20
Love0

Getaway: White Sands National Monument and Carlsbad Caverns National Park

By Adventures, Travel

br_dolls_theater_jones

Photo courtesy of NPS

Several must-see sights that should be on any bucket list worth its bucket can be found further afield from Albuquerque (see our post on a road trip to Albuquerque here). A visit to White Sands National Monument and Carlsbad Caverns National Park will take you to the southern part of the state, but your driving time is rewarded with two kinds of white formations.

In the southeast corner of New Mexico, Carlsbad keeps its secrets subterranean. Driving through some unspectacular hills to the incredibly crowded visitor center parking lot, you may not have an inkling of the treasure that lies beneath the surface. You can enter the caverns two ways: by foot or by elevator, a crazy piece of modern technology plunging into eons old Earth. We chose to wander in under our own steam and, unlike most visitors, to wander back out the same way.

The trip down the Main Corridor, along the paved but steep trail, reveals highlights around each corner. A favorite trick is to turn a torch roof ward to watch the shining descents of single drops of water, the minute building blocks of the cave.  Speleothems, or cave formations, include not just stalagmite and stalactite, but draperies, soda straws, columns, flowstone, popcorn and dams, all varying shapes and hues of white. In the midst of all this natural wonder, a restroom, snack bar, souvenir shop and aforementioned elevator are to be found. A constant stream of people and 57-degree temperature await you as you explore.

After driving for three hours, you wind down the huge grade of State Road 82 into Alamogordo, the town closest to White Sands National Monument. In the distance is a giant white expanse, reflecting the sky. Nestled in the northern limits of the Chihuahuan Desert, surrounded by the White Sands Missile Range, this monument is small but special. Upon reaching the visitor center, you may be perplexed to see people in snow pants, toting plastic snow saucers. Juxtaposed with the blazing sun, these sights seem most peculiar. Upon entering the park and driving along Dunes Drive, the attire and accoutrement make sense; massive white sand dunes provide perfect sledding hills, minus the snow.

img_0244

Photo by Pippa Keene

We timed our visit for sunset colors and good photography light, arriving about 2 p.m. Many parking areas allow you to leave your car and stroll for as far or near as you want. But, as most sand dunes look very much alike, keep an eye on the mountains behind you so you may navigate the way back. Though they may look the same to the untrained eye, there are four distinct types of dunes: Dome, Barchan, Transverse and Parabolic, forms based on wind, sand supply and plant life. After walking for half an hour, a peaceful feeling descends, as there are no other people visible. Shadows of cacti and grasses cast crazy patterns in the waning light while tiny lizard feet leave etchings of hasty passage. The hearty Soaptree Yucca can grow up to a foot a year to keep its leaves above the sand, resting on a sand pedestal once the dune moves on.

Both Carlsbad and Alamogordo have every service you need for your visit. A four-hour drive from Alamogordo has you in Santa Fe, the crown jewel of the state.

 

Feb 18
Love0

Dining Awards: 25 Best Restaurants in Utah

By Eat & Drink
Salt Lake magazine has been covering the food and restaurant scene in Utah for 25 years. Every year, we present our Dining Awards to the best restaurants in a list of categories from Best Chinese to Best Lunch to Best Wine List.

This year, we’re breaking down the boundaries.

2017 Dining Awards
2018 Dining Awards
2019 Dining Awards

We are simply presenting awards to the top 25 restaurants in Utah. High standards of service, the best quality of food, comfort, beauty, hospitality and above all, uniqueness, are the standards by which all restaurants should be measured, whether they are casual or elegant, whether they serve hot dogs or haute cuisine, Thai or Mexican food.

To arrive at this list we talked to food experts, dedicated amateurs and restaurateurs. But in the end, these are our picks. De gustibus non disputandum est, after all.

Here they are—in NO PARTICULAR ORDER at all.

The Copper Connection 

Why: Ryan Lowder has pretty much copper-plated the city. All three of his restaurants are good, but Copper Common, billed as a bar, is exceptional—partly because it created its own adults-only niche and then filled it. The food has Lowder’s signature heartiness and the interior has the eclectic coziness we love from designer Rachel Hodson. At the Common, it all comes together in an uncommon success.

Stellar Dish: Lobster Spaghetti
111 E. Broadway #170, SLC, 801-355-3282

One-Hand Band 

Why: Briar Handly made his name at Talisker on Main where he had to represent the brand of a luxury real estate company and a ski resort. But his eponymous restaurant, Handle,  is unabashedly heart-and-soul Handly. The young chef’s signature style is daringly pure and unembellished, like an edible haiku. Small plates feature a star ingredient, simply and expertly prepared with just enough accent flavors to bring a food to its full potential.

Stellar Dish: Fried Chicken and Potato Salad
136 Heber Ave., Park City, 435-602-1155

Joie de Cooking

Why: Eric DeBonis was one of the founders of the food scene in Utah and continues to innovate, but his classic French restaurant focused on local ingredients remains his star enterprise. Chef Emmanuel Levarek’s French connections and DeBonis’ natural fanaticism account for the authenticity of the food and atmosphere that has never rigidified into continental stuffiness. Sitting at the Zinc Bar at The Paris Bistro enjoying steak frites and a glass of Bourgogne, it’s easy to imagine you are in fact in a Paris bistro.

Stellar Dish: Steak au Poivre Pommes Frites
1500 S. 1500 East, SLC, 801-486-5585

The Apex of Taco

Why: Utah has been blanketed with tacos, from Don Rafa’s carnitas cart by Sears on State Street to the extravagant duck confit tacos at Taqueria 27. The best are found at Bleu Adams and Mark Daniel Mason’s soulful little restaurant, which—in a reversal of the usual migration pattern—is an outpost of a Provo restaurant. We love BP’s ingenious relationship with next-door bar Dick N’ Dixie’s that allowed Blue Poblano  diners to enjoy a margarita via a hole in the adjoining wall. We also love that they now have a bar of their own.

Stellar Dish: Chimi-Relleno (stuffed pepper wrapped in a flour tortilla and fried)
473 E. 300 South, SLC, 801-883-9078

Strength in Community

Why: Colton Soelberg and Joseph McRae invented contemporary dining in Provo, and though several restaurants have opened in their wake, Communal still owns the category. The duo—with Chef de Cuisine John Newman—balance contradictory elements: refined but rootsy cooking, local but exotic ingredients and an elegant family style- that reflects the authentic culture of new Provo.

Stellar Dish: Smoked Trout Pot Pie
102 N. University Ave, Provo, 801-373-8000

Greek Pipeline

Why: Salt Lake’s Greek heritage means we have dozens of Greek restaurants around town. But Aristo’s rises far above gyro joints. The menu evolves constantly, deriving fresh inspiration from Hellas itself via owner Aristo Boutsikakis’ frequent trips to the homeland. And because Aristo is a fearless innovator, few SLC restaurants stay so far ahead of the curve.

Stellar Dish: Lamb Tacos 224 S. 1300 East, SLC, 801-581-0888

Lifestyle Cafe

Why: The trio of Jerry and Kestrel Liedtke and Robin Fairchild created an idiosyncratic oasis in a city that’s often considered hidebound and hesitant. The Tin Angel Café  is exuberant, experimental, unconventional—this is a place that puts the fun back in food. But the blackout dinners at Halloween, Bloody Mary sliders and funky art are backed by Jerry Liedtke’s solid skill in the kitchen. No funny stuff there.

Stellar Dish: Bread Pudding
365 W. 400 South, SLC, 801-328-4155

Local Power

Why: “Local” is a nationwide trend now, but Scott Evans built Pago around the ethos six years ago. Pago was not only the first restaurant in SLC to source locally, but to stick to the philosophy through ups and downs and a changing kitchen cast. Evans’ stubborn ideology has inspired imitators, jump-started farms and supported food producers. Sometimes karma comes around and Evans has expanded rapidly lately, opening two restaurants in one month last winter with Phelix Gardner as the apparently permanent leader at the stove.

Stellar Dish: The Pago Burger
878 S. 900 East, SLC, 801-532-0777

Pioneering Women

Why: Gourmets on the coasts don’t believe fine dining is possible in Utah, much less in the outermost Middle of Nowhere, Utah. But contrarians Blake Spalding and Jen Castle, owners of Hell’s Backbone Grill in Boulder, love proving the know-it-alls wrong, and they do it in spades (and with spades, growing a big percentage of the food they serve on their own organic farm). They tell their tale in two beautiful cookbooks and sell from-the-farm pickles and jams at the Salt Lake Farmers Market.

Stellar Dish: Steelhead Trout
Boulder Mountain Lodge, 20 Hwy. 12, Boulder, 435-355-7464

Food = Love

Why: Jorge Fierro’s Frida Bistro is based on a love of two countries and cultures that sadly don’t always convivially coexist—the land of his birth and his adopted home. The food is centered in a cultural context, a Mexico that too few Americans know about. Sophisticated dishes with earthy roots—like huitlacoche quesadilla and chile en nogada—combine French finesse with Latin gusto.

Stellar Dish: Huitlacoche Quesadilla
545 W. 700 South, SLC, 801-983-6692

High-Low Balance

Why: Idealism is outside the norm for resort restaurants, but The Farm Restaurant was founded on locavore principles and chef Steven Musolf is true to its roots. The unpretentious but elegant menu relies on local cheeses like Gold Creek and Beehive, Utah trout and vegetables from Zoe’s Garden, and is defined by flavor—meaning tenderloin of beef and broccoli casserole are comfortable side by side.

Stellar Dish: Braised Oxtail Onion Soup
4000 Canyons Resort Dr., Park City, 435-615-8080

Food as Venue

Why: The trio of owners conceived Rye Diner & Drinks  to satisfy after-hours rockers at the Urban Lounge, and its hours still accommodate that. Meanwhile, Chef Tommy Nguyen has made it a destination for everyone, anytime. The hipster vibe permeates the place, but its palatal attractions are classic. Crisp, light waffles. Eggs scrambled very slowly, so they stay creamy. Heavenly fried chicken. Where else can you eat breakfast for lunch and order a cocktail?

Stellar Dish: Breakfast Bowl (rice, pork belly, kimchi and egg)
239 S. 500 East, SLC, 801-364-4655

Edited Excellence

Why: Size doesn’t matter. The tiny space and quasi-clandestine location (in the back of The King’s English Bookshop) have always been big pluses for this enduringly charming restaurant, Fresco. Owner Mikel Trapp has had the wisdom not only to leave Fresco’s dimensions alone, but to make sure his chefs (now Adrian Rose) keep the menu in proportion. There are four entrées on the menu right now, not counting pastas—pork, beef, chicken and vegetarian. But they are all sublime.

Stellar Dish: Fettuccine Alfredo (goat cheese, provolone and gremolata)
1513 S. 1500 East, SLC, 801-486-1300

Meticulous Mexican

Why: Matthew Lake raised the bar for Mexican food in Salt Lake City at Alamexo by combining authentic technique with sustainably and carefully sourced ingredients. The result: familiar flavors and favorite dishes—like enchiladas—elevated to crystalline chile perfection. Lake honed his skills on the uber picky New York City dining scene, learned authenticity from the masters, like Diana Kennedy and Mark Miller, and was named Best New Chef by Food & Winemagazine. But the point is not Lake’s pedigree—it’s his passion.

Stellar Dish: Tacos Cochinita Pibil
268 S. State St., #110, SLC, 801-779-4747

Family Ties

Why: The Thai-Chinese menu reflects the twin heritage of the Wong family—chef Jason and manager Jordan—and frequent travels in those countries keep the food at J. Wong’s Thai & Chinese Bistro contemporary, combining current trends in Thai and Chinese restaurants with the lush American appetite and bringing us fusion from another point of view.

Stellar Dish: Pla Rad Prik (whole crispy salmon)
163 W. 200 South, SLC, 801-350-0888

Culinary Ambassador

Why: Utahns are slow to step outside their comfort zone, so the head-spinning speed with which they embraced the Peruvian cuisine introduced by Frederick Perez and his team attests to the Del Mar al Lago’s  excellence. Peru’s long Pacific coast and multicultural history are presented here right on the plate—tiger’s milk, ceviche of all kinds, beef heart and potatoes you’ve never dreamed of.

Stellar Dish: Cebicha Classico
310 Bugatti Dr., SLC, 801-467-2890

Street Food

Why: We are blessed with some great Indian food in Utah, but here in the shadow of the Sri Ganesha Hindu Temple, Lavanya Mahate’s Saffron Valley  presents some of the most varied and little-known dishes from the subcontinent. Drawn not only from the established regional cuisines of India, but from the food carts, street festivals and cafes of its great cities, the dishes at Saffron Valley reflect the richness of raj culture, the spices of the south, and the dharmic intention of ancient vegetarianism. And it’s all good.

Stellar Dish: Spring Dosa
1098 S. Jordan Pky., South Jordan, 801-438-4823

Labor of Love

Avenues Bistro on Third 

Why: Owner Kathie Chadbourne is locally famous for the madcap enthusiasm with which she approaches any project—and there have been many. But her energy and willingness to battle City Hall has paid off in this tiny, eccentrically charming cafe in the Avenues, featuring an idiosyncratic menu—constantly updated by Chadbourne, her pastry chef daughter, Kelly Sue Pugh, and chef Kevin Romans—served in a one-of-a-kind dining room. And now, thanks to community support, a charming patio.

Stellar Dish: Spicy Tortilla Crusted Chicken

564 E. 3rd Avenue, SLC, 801-831-5409


Bowman Brown of Forage and Ali Sabbah of Mazza

Cutting Edge 

Forage 

Why: This ultimately handmade restaurant has been at the cutting edge of American cuisine from opening day. That’s a hard position to maintain in an industry where novelty makes news, but chef-owner Bowman Brown has kept the (sometimes outrageously) imaginative, experimental cooking at its apex, making Forage something rare: an intellectual challenge. Just its continued existence attests to Forage’s unwavering dedication to its chef’s dream.

Stellar Dish: The Vegetable Garden

370 E. 900 South, SLC, 801-708-7834

Mezze’s Meaning

Mazza 

Why: Lebanon’s location at the crossroads of Asia and Europe means that the art of hospitality developed early and naturally there. Ali Sabbah’s Lebanese restaurants in Salt Lake City, at the crossroads of 15th and 15th and 9th and 9th, preserve that tradition. Go for lunch, a snack, dinner, a drink—mezze is all about sharing and Mazza is the crossroads of SLC.

Stellar Dish: Mazza’s Lamb Shank

912 E. 900 South, SLC, 801-521-4572; 1515 S. 1500 East, SLC, 801-484-9259


Tosh Sekikawa of Tosh’s Ramen, Sunny Tsogbadrakh, Akané Nakamura and Johnny Kwon of Naked Fish

Soul Soup

Tosh’s Ramen 

Why: The reason is in the bowl. Simplicity is easily degraded into schlock—hence, the student’s sustenance, dried ramen. But the Japanese have a genius for elevating simplicity into art and that’s what Tosh Sekikawa, formerly of Naked Fish, has done with his ramen, a deceptively simple soul-sustaining bowl of broth and noodles.

Stellar Dish: Karai Ramen

1465 S. State Street, SLC, 801-466-7000

Neo Japanese

Naked Fish Japanese Bistro

Why: Utah’s inexplicable appetite for sushi has led to some fishy travesties, but Naked Fish owner Johnny Kwon is determined to keep pure this most elemental dish, and Chef Sunny Tsogbadrakh has the skill to carry it off. So the sustainably sourced protein is so fresh it might still be trembling on your plate.

Stellar Dish: Live Shrimp Sashimi

67 W. 100 South, SLC, 801-595-8888

Takashi Gibo of Takashi’s, David Jones of Log Haven, and Romina Rasmussen of Les Madeleines. Matt Caputo of Caputo’s Market & Deli

Sushi Sensei

Takashi

Why: Takashi Gibo is the undisputed father of fine sushi and Japanese cuisine in Utah. His restaurant established and maintained a standard of excellence and freshness that has never wavered, and the crowds attest to the enduring quality of the food and classic coolness of the dining room. Wisely, Takashi also bows to Western tastes with untraditional signature rolls.

Stellar Dish: Magic Dragon Roll

18 W. Market St., SLC, 801-519-9595

Sense of Place

Log Haven

This might be the quintessential Northern Utah restaurant. The antique log cabin radiates mountain hospitality and the beauty and bounty of the Wasatch are apparent on each plate. Chef David Jones is an experienced forager. He, general manager Ian Campbell, owner Margo Provost and banquet manager Faith Scheffler all have a stake in the place, which means visiting diners are treated like personal guests.

Stellar Dish: Grilled Bison Teres Major Steak

6451 Millcreek Canyon Rd., SLC, 801-272-8255

Pastry Queen

Les Madeleines 

Why: Romina Rasmussen’s pastries combine all the nit-picky precision and butter worship that make French pastry one of the culinary wonders of the world. Everything her kitchen turns out is not purely French in origin; but everything does have the sense of disciplined luxury that defines Gallic style.

Stellar Dish: Kouing Aman

216 E. 500 South, SLC, 801-355-2294

Restaurant Community Award

The Source

Matt Caputo, Caputo’s Market & Deli

Why: A restaurant is only as good as its ingredients, and Matt Caputo’s untiring pursuit and procurement of the best products Utah and the world have to offer is evident on menus all over the state. Now with three locations, so regular folks can shop like chefs.

314 W. 300 SOUTH, SLC, 801-531-8669;
1516 S. 1500 East, SLC, 801-486-6615;
4673 S. 2300 East, SLC, 801-272-0821

Feb 14
Love0

2015 Dining Awards Reader’s Choice

By Uncategorized

We always want to know what our readers think, and after tallying more than one thousand votes, it’s clear they have very good taste.

(Click here to see the 2015 Dining Awards winners chosen by our panel, and click here for the Dining Awards story in our March/April issue.)

Best Restaurant: SLC
Copper Onion
111 E. Broadway, SLC

Best Restaurant: PC
Handle
136 Heber Avenue, Park City

Best Restaurant: Provo/Central Utah
Communal
102 N. University Ave.

Best Restaurant: Ogden/Northern Utah
Elements Restaurant
640 S. 35 East, Logan

Best Restaurant: Moab/Southeastern Utah
Hell’s Backbone Grill
20 N. Highway 12, Boulder

Best Restaurant: St. George/Southwestern Utah
The Painted Pony
2 W. St. George Blvd, St. George

Best New Restaurant
Copper Kitchen
4640 S. 2300 East, Holladay

Best Japanese
Kyoto
1080 E. 1300 South, SLC

Best Japanese (close second)
Takashi
18 W. Market Street, SLC

Best Lunch
The Wild Grape Bistro
481 E. South Temple, SLC

Best Southeast Asian
Chanon Thai Cafe
278 E. 900 South, SLC

Best Southeast Asian (close second)
Zao Asian Cafe
639 E. 400 South, SLC

Best Chinese
J. Wong’s
163 W. 200 South, SLC

Best Quick Eats
Oh Mai
3425 S. State Street, SLC

Best Quick Eats (close second)
Chow Truck
Various locations

Best Indian
Bombay House
2731 Parleys Way, SLC
7726 Campus View Dr., West Jordan
463 N. University Ave., Provo

Best Italian
Vinto
418 E. 200 South, SLC

Best Mediterranean/Middle Eastern
Mazza
1515 S. 1500 East, SLC
912 E. 900 South, SLC

Best Mexican
Red Iguana
736 W. North Temple, SLC, 801-322-1489
866 W. South Temple, SLC, 801-214-6050

Best Comfort Food
Squatters Pub Brewery
147 W. Broadway, SLC

Best Comfort Food (close second)
Pig & A Jelly Jar
401 E. 900 South, SLC, 385-202-7366

Best Undiscovered/Discovery
Avenues Proper 
376 8th Avenue, SLC

Best Coffee Shop
Salt Lake Roasting Co.
320 E. 400 South, SLC

Best Breakfast
Roots Cafe
3474 S. 2300 East, Millcreek

Best Wine List
The Wild Grape Bistro
481 E. South Temple, SLC

Best Wine List (close second)
Pago
878 S. 900 East, SLC

Best Desserts
Les Madeleines
216 E. 500 South, SLC

Feb 12
Love0

Mary’s Recipe: Gorgeous, Heartfelt Valentine Cookies

By Eat & Drink
    valentine_assortment

It’s true.

Once, I didn’t think twice about breaking out the KitchenAid, beating up a bunch of butter and sugar, mixing up a batch of royal icing and decorating dozens of cookies.

It’s hard for me to believe now.

But I–and my cohort in creativity, my sister-in-law Susan–was always a sucker for holiday traditions–I sewed the kids’ Halloween costumes and Christmas stockings, made Advent houses and Christmas ornaments, dyed and hid Easter eggs, and even served pancakes for supper on Shrove Tuesday.

I signed up for so much that I never got it all done, and frequently what I didn’t get done was Christmas cookies.

Hence, Valentine cookies. Heck, it’s just two months later and in a season rush of overconfidence, I had always already bought all the stuff.

Anyway, Valentine cookies are easier–you don’t need as many cookie cutters or colors of food coloring. That doesn’t mean the V-cookies weren’t outrageously elaborate. They were. One year, we thought they were so pretty, we went to the copy shop and Xeroxed them. Everyone received a cookie and a color copy of their cookie.

Anyway, over time, Susan perfected the cookie recipe. The one we started with tasted great, but puffed during baking so much that the hearts looked more anatomically correct than romantic. You know. Blobby, and a little gross.

But the recipe we tried without eggs didn’t taste good enough. So Susan, famously not the cook in the family but for sure the artist, brought her sculptural talent to bear and experimented until she found a delicious cookie dough that held its shape. To my knowledge, this is her primary cooking accomplisment in 60 years, unless you want to count porcupine meatballs, which we never do.

So here it is. Roll, cut, bake and decorate. We used a gently beaten egg white beaten with poowdered sugar and colored with Wilton food pastes. Now, if I were going to make them–and I’m not–I’d use cake jewels like these:

hard_candy_gems_26

I’d use edible glitter like this:

pink_edible_glit_4b85830226267

You can order it on Amazon.com or buy it at Michael’s.

And for grown-up cookies, I’d use edible gold, like this:

lamina_500

You can buy it here: ediblegold.com

You can make cookies at home almost as pretty as the ones in the picture at the top, which are from Kneadacookie. Of course, you can also just order cookies from kneadacookie.com, or for that matter, from our own Mrs. Backer’s Pastry Shop, which makes cookies that look like this and are beyond an amateur’s power.

img_0819

Cookies

1 cup butter

2 cups sugar

4 eggs, separated

2 Tablespoons milk

1 1/2 teaspoons pure vanilla

1 lb. powdered sugar

3 cups flour

1/2 teaspoon salt

Cream butter and sugar. Add egg yolks, milk and vanilla. Mix together the flour, salt and powdered sugar, and then add to the dough. Form into a ball, wrap in plastic and refrigerate several hours. Or overnight. Or several days. Roll out on a lightly floured board to about 1/8-inch thick and cut with a floured cutter. Bake on a greased cookie sheet at 350 for 8 to 10 minutes or until light brown. Refrigerate dough between batches.

Icing

Lightly beat 4 egg whites. Using an electric mixer, add onfectioners sugar until the icing just barely stays on a knife, so you can spread it. Divide it into separate bowls and color each one as desired. Ice cookies. with this icing, you can spread a base coat, let it dry, then use a pastry bag or a toothpick to add different colored designs. Thin icing with hot water as needed; it thickens as it stands. Add dragees, sprinkles, sugar glitter or jewels. Place decorated cookies on a rack to dry.

I don’t know how many cookies this makes–maybe 3 dozen, but it depends on how big your heart cutters are.

-Mary Brown Malouf

Feb 05
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Hot Stuff: Chili Beak

By Eat & Drink
chilibeak1

Chili Beak is a tiny company with big, spicy dreams.

In their small North Salt Lake commercial kitchen, owners Jason and Giselle McClure roast, mix and bottle chili oil daily, but at press time they were working toward a bigger operation, with employees, a distributor and a warehouse.

“We’re going to be hiring people, hopefully soon,” Jason says. Luckily, the product’s not too complicated, and the couple can turn out about 500 bottles per week. “It’s chile de árbol (a pepper resembling a bird’s beak, hence the name), sunflower oil, toasted sesame seed oil, and we put in Redmond Real Salt and garlic powder,” Giselle says. “And two other chilies we keep secret,” Jason adds.

The hard part for the couple, who discovered chili oil in Mexico and noticed a dearth of the Mexican-style oil in the states, was perfecting the recipe—a seven-month quest. “There was a lot of crying, coughing and sneezing along the way,” Jason says.

They must have got it right. The recipe was finalized last January and sales only started in September, but already over a dozen local stores have Chili Beak on their shelves including Liberty Heights Fresh, Caputo’s and Pirate O’s.

Like hot sauce, the chili oil is used to give food a kick, particularly Mexican food, and the McClures have been surprised by ways Utahns have used it: mixing with Bloody Mary’s, clam chowder and even vanilla ice cream. “My favorite is with popcorn,” Giselle says. To find more ways it’s being used, the McClures hold Facebook contests, where chili eaters submit recipes and photos of themselves enjoying their creations with friends for a chance to win gift baskets of local foods. Available at Liberty Heights Fresh and chilibeak.com.

WEB EXTRA

In our Jan/Feb 2015, we promised a Chili Beak recipe.

Pick up the product at Liberty Heights Fresh, and get cooking.

Chili Beak Ceviche

Ingredients

1 lb. cooked chopped shrimp (use cauliflower for vegetarian)
5 juiced limes
1 diced tomato
1/4 cup diced onions
1/2 cup chopped fresh cilantro
1/2 peel cucumber diced
1/4 tsp. salt
1 Tbsp. Chili Beak (or more to suite on your taste)

Instructions

Combine everything in a bowl. Can be dated immediately or served chilled. Enjoy with corn chips or crackers.

-Jaime Winston

Feb 03
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Stylebyte: How To Make Vintage Current

By Lifestyle

How you make your vintage current”

I have a true love for all things vintage. Maybe it stems from the countless hours spent thrift-store shopping with my mother growing up. Or the fact that my grandmother was one of the most luxurious women I have ever encountered. Or perhaps a combination of the two. Regardless of where the passion came from, I could not be more thrilled that it has helped shape my own sense of style. I adore mixing and matching vintage pieces with my modern collections and it is not as difficult as some people think. So if you have vintage items at home, wear them! Don’t just look at them, wear them and enjoy being a part of their history. Here are a few easy looks to get your creativity started.

 

Vintage flapper dress: This vintage flapper dress was worn by my grandmother, and I can feel her beside me every time I put it on. I wear it often and with love. It’s a great dress because it can be styled to match the era – with layers of pearls and a Ferragamo pump – or I can make it more current by adding a simple lariat necklace and a more modern pump.

 

Vintage tunic: I picked up this amazing vintage linen tunic somewhere along my travels and adore it. The little rhinestone detailing along the side of the garment, make it. Most often I style it with leggings, an open front blazer, and a flat or a simple bootie. I tend to keep the accessories to a minimum to let this little lady shine.

 

Vintage beaded necklace: This is one of my very favorite accessories and although it is large and loud, I rock it all the time. I normally pair my outfit down to a little black dress or denim and an easy blouse to allow the necklace to do all the work. With a piece like this, the last thing you need is a complicated or over-styled outfit.

 

Vintage Missoni sweater: I truly cherish this old Missoni sweater. First because it hung in my grandmother’s closet but also because it is one of the few things that I own with a pattern! I like to pair it with boyfriend denim, a simple tee and tennies (my grandmother loved that word). This look does not need many accessories since you don’t want to overshadow this amazing piece.

 

Vintage car coat and shoes: I picked up these two vintage articles while shopping in NYC years ago. This car coat looks current enough to be worn with almost anything. I prefer it over a little black dress or more causally with skinny denim and a tee for morning drop-off. The snake earrings featured help give the outfit a modern element, while the vintage Ferragamo’s take it back to the other side.

As you can gather, I have an overwhelming passion for both my grandmothers special pieces and the lovely items that I have picked up along my travels. I wear them with pride and excitement. So if you have some old things that you enjoy – wear them. And if you have trouble mixing and matching, come see us; we would love to help you make them work.

 

XX Ashley

 

PIC 1:  Vintage dress and pearls, Salvadore Ferragamo shoes (bottom left) and Steven shoes (bottom right), Gorjana drop necklace* (top right)
PIC 2: Vintage white linen tunic, BCBG Mason leggings*, BBDakota blazer* and Belle by Sigerson Morrison shoes
PIC 3: DL1961 Riley boyfriend jeans, Ella Moss top, vintage necklace and solutos shoes
PIC 4: Vintage Missoni sweater, Paige Jimmy Jimmy boyfriend jeans*, LA Made tee* and Vans shoes
PIC 5: Vintage Car Coat, BCBG dress*, Salvadore Ferragamo shoes and Jenny Bird earrings*

*Denotes in-stock at Apt. 202
Ashley Rothwell-Campagna
Owner Apt. 202 Boutique
955 east 900 south
Salt Lake City, UT 84105
801.355.0228

photo10self pic1 pic2 pic3 pic4 pic5

Feb 03
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ABC’s Extreme Weight Loss: Utah Casting Call for Season 6

By Lifestyle
ABC’s hit TV show Extreme Weight Loss will be in Salt Lake City on Feb. 21, searching for people to take “the ultimate journey of transformation.”

The show is currently casting for its sixth season, where trainers and transformation specialists, Chris and Heidi Powell, guide individuals through a year of physical, nutritional and emotional challenges—providing a fresh perspective to people whose lives have become unmanageable because of their weight.

Producers are looking for those who have around 50 percent of body weight to lose. If you or anyone you know is a candidate for this opportunity, casting will be held at the Boys & Girls Clubs of South Valley, 7631 Chapel St., Midvale.

To qualify you must be a U.S. resident over the age of 18.

Recently, I caught up with Utah’s Bruce Pitcher, who lost 201 pounds in 365 days on season 4.


Bruce Pitcher on the first day of his Extreme Weight Loss journey at 382 pounds.


Pitcher at the final weigh-in having lost over 200 pounds.

His advice for potential candidates is to get started now. “The producers aren’t looking for people with sob stories,” Pitcher says. “I know for a fact that they only considered me because of my passion, and because I had already mentally decided that I was going to change no matter what.”

Pitcher was one of many Utahns struggling through daily tasks because of his weight. After participating in Extreme Weight Loss, Pitcher now coaches atDestination Boot Camps in Denver and is a motivational speaker. He has made this healthy lifestyle his livelihood.

“This show completely changed my life,” Pitcher says. “It is a lot of hardwork and dedication, and you have to approach this with the right reasons. If you do it to be on TV, you won’t be successful.”

Pitcher explained that he has connected with too many people who don’t make the mental change this kind of transformation requires. He praises Chris and Heidi for the way they hold the participants responsible for creating that mentality on their own.


Chris and Heidi Powell

“This journey is unique because of Chris and Heidi,” Pitcher says. “They are two of the most genuine people in this world and truly care about the people they work with, but they don’t do the transformation for them. They hold individuals accountable to learn for themselves and that is what makes all the difference.”

The Powells approach the 365 days knowing that their companionship with the participants will ultimately come to an end, as does the show. While Chris and Heidi say they will always offer their full support, they know that in order for success to happen and continue for life, these individuals have to find the integrity to rely on themselves. “That is the most important thing they taught me, and I believe it to be the reason for my success,” Pitcher says. “Once you find your personal integrity, you hold yourself accountable and know what in your true heart is good enough for you.”

Pitcher encourages everyone who could possibly be a candidate for this journey to “go to the casting call. It isn’t going to hurt anything, and it’s a first step in your personal journey,” Pitcher says. “Even if they do turn you away, you’ve still made some progress by showing up and relying on yourself to be there.”

His best advice for candidates is to “be yourself. They don’t want you to put on a show, they want you to step out of your comfort zone and dare to make this sacrifice… if you’re not willing to [go to the casting call], you’re definitely not ready to make this transformation.”

For more information about the casting call or to submit a video entry, visitExtremeweightlosscasting.com or follow the show on Twitter andfacebook.com/EWLcasting.

Photos courtesty of ABC and Extreme Weight Loss.

Feb 03
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New Yorker’s Poutine Recipe

By Eat & Drink
Introduce Canadian cuisine to your home-cooked meals this year. Started as fast food only at Québécois eateries, this recipe has made its way below the border, right on track to Utah. The combination of french fries with a light-gravy sauce and cheese curds have created what Canadians like to call “poutine.” Choose the New Yorker’s Chef Will Pliler way and add chicken gravy, duck confit, chunks of cheddar cheese or a sunny-side up egg.

Poutine Recipe from Will Pliler, Executive Chef/General Manager, New Yorker Restaurant:

canadian-comfort1

This Quebecois favorite is usually prepared with cheese curds. I make this version of poutine with locally produced Beehive White Cheddar.

For the Chicken Gravy:

Add to a sauce pan over medium-low heat 2 T. Butter and 2 T. flour, heat while stirring constantly until the roux is slightly brown but not burned. There should be no brown flecks. To the pan, add 2 cups homemade chicken broth, whisk until sauce is thickened (about 10 minutes), set aside, keeping warm.

For the Duck Confit, you can use a commercially produced duck confit or make your own using your favorite recipe. Use the meat pulled from 1 duck leg and thigh per serving, add the meat to a non-stick skillet over medium heat, brown slightly on both sides. The meat should be a little crispy.

To assemble the Poutine:

Cook about 8 ounces per serving of your favorite French fry recipe in a deep fryer until crisp and golden brown, divide among oven proof plates, top with about ½ cup shredded white cheddar per plate, add plates to a preheated 375 degree oven until the cheese is slightly melted (about 2 minutes), remove from the oven top with the crispy duck confit, ½ cup of the chicken gravy per plate, and garnish with chopped parsley if desired.

Also can be topped with a sunny-side-up egg if desired.

-Taylor Thomas