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Beauty Buff: Strobing

By Lifestyle
By now, you have most likely heard about contouring.  And while contouring is still important, a new trend called strobing is currently taking the beauty world by storm.

Not only is strobing all the rage right now, but it is actually an easier makeup skill to master and requires little more than applying your favorite highlighters/illuminators on all of the places where the sun would naturally hit your face.  Plus, strobing is great for this time of year, because you don’t have to layer on product like you do when you are contouring, and it’s an easy way to achieve that perfect summer glow.

You can check out my favorite highlighters for strobing here and photos of this technique to help get you started below.

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Image Courtesy Popsugar

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Image Courtesy Cosmopolitan

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Image Courtesy Vogue

-Abby Doll

Recipe: Spirited Floats

By Eat & Drink
Rich, refreshing and a classic summertime favorite, the ice cream float loses its innocence. No one’s knocking root beet floats, but you’ve probably been away from summer camp long enough to crave a more grown-up take on the classic concoction. This season let the kids chase the ice cream truck while you serve easy-to-make spiked floats as the perfect ending to your summertime get-togethers.

Limoncello Dream

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Pour one ounce of limoncello and 1/2 ounce of Grand Marnier into a tall glass. Fill the glass with champagne or soda and top with a scoop of vanilla ice cream. Garnish with a lemon slice.

Melba Float
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Fill a glass with cold semi-sweet Riesling and add a scoop of raspberry sorbet. Garnish with a sprig of mint.

Caramel Stout
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Fill a mug 3/4 full with stout and plop in a scoop of Ben & Jerry’s Triple Carmel Chunk ice cream.

Frozen Pink Mimosa

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Use a melon scooper to make tiny balls of blood orange sorbet to float in pink champagne or sparkling wine. Garnish with an orange peel fan.

All photos by Adam Finkle

This post was originally published on utahstyleanddesign.com.

-Mary Brown Malouf

Faces: John and Lisa Barlow

By Arts & Culture
john-lisa-barlow

Photo by Adam Finkle

While in Mexico in 2003, entrepreneur John Barlow was approached by a business associate with an idea to start a boutique tequila distillery. Barlow jumped in, acquiring a partner in Jalisco, Mexico. “We took a risk entering a space where we had no experience,” Barlow recalls.

“When we started it, tequila wasn’t cool,” John’s wife and business partner Lisa adds. “But now, people are really gravitating to tequila, creating sleek, elegant cocktails. Tequila is for everybody.”

The Barlows are active Mormons, which makes Vida Tequila a curious investment path. But as Lisa explains, their interest in spirits and distilling was purely a business choice. “We love the industry we’re in. We’ve never looked at it as a religious wrong decision,” she says. “I love my business and I like my religion, too. It’s about being a good person and doing good things for people.”

Indeed, the couple, who live in Draper, has an “open door policy” when it comes to providing for their friends and family. “We really enjoy entertaining,” John says.

For Lisa that attitude led to co-founding Silver, the chic Main Street Park City restaurant, in 2011. “It’s fun to be part of the ever-growing food scene in Park City,” Lisa Barlow says. “It’s not even the same as it was two years ago.”

Recently they broke ground on a second home in Park City—that will be their official base for frequent forays and soirees in the mountains.

Recipe: Eggplant Marinara

By Eat & Drink
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Photo by Tya Tiempetch

The Wasatch Front food scene is dominated by Italian cuisine, thanks to the Italians who immigrated here generations ago. We also have a solid middle ground of Italian restaurants featuring what we all used to think of as Italian food—red sauce with pasta. Or “gravy,” as they call it back East. But a good marinara isn’t just for putting on pasta, as you can see in this recipe from Barb Freda.

Eggplant Marinara
Serves 8

½ cup extra-virgin olive oil
4 cloves garlic, minced
2 pounds eggplant, sliced into ½-inch rounds
1 medium onion, thinly sliced
3 cups prepared red sauce
½ cup bread crumbs with chopped parsley, dried oregano and grated Romano cheese
½ cup fresh basil leaves, thinly sliced

Preheat oven to 375 degrees. Pour olive oil into a 9-x-13-inch baking dish, spreading to cover the bottom. Sprinkle garlic over the oil. Cover with one layer of eggplant slices and 1/4 of the sliced onion. Cover thickly with sauce and sprinkle some bread crumbs over all, followed by some of the basil. Repeat for 3 additional layers, finishing with bread crumbs and reserving remaining basil for garnish. Cover dish tightly with foil and bake until eggplant is fork-tender, about 40 minutes. Uncover and bake 10 more minutes to crisp bread crumbs. Remove from oven, and let stand 5 minutes before cutting. Garnish with remaining basil.

-Mary Brown Malouf

Park City Film Studios is Home to ABC’s “Blood Lamp & Oil”

By Uncategorized

Park City Film Studios, a mixed-use film studio and creative campus under development on Kearns Boulevard, announced this week that ABC Entertainment Group has selected the studios to be its base for the production of the first season of a new prime time series, “Blood & Oil.” The 374,000-square-foot, mixed-use facility includes sound stages, production offices, and an array of studio services including the digital motion capture stage and technology.

“It’s highly unusual for a brand new studio to be selected for major production,” said Greg Ericksen, owner and developer of Park City Film Studios. “So you can imagine we are very excited to be working with ABC on this project.”

 

The Utah Film Commission recently announced the new TV drama is the first network series in 10 years to be filmed on location in Utah. “Blood & Oil” will air on Sunday nights and premiere on Sept. 27, 2015. The drama series feature Don Johnson of “Miami Vice,” and popular newcomers, Chace Crawford of “Gossip Girl” and Rebecca Rittenhouse of “Red Band Society.” Park City and Utah’s diverse landscape will play the part of North Dakota in this series inspired by true-to-life oil industry events.

“The Park City Film Studio played a key role in attracting ABC’s “Blood & Oil” to Utah,” said Virginia Pearce, director of the Utah Film Commission. “We are excited for the studio to be included in our film industry resources.” The production will hire 300 local cast and crew members and it is predicted to inject $35 million into the local economy. The Film Studio site is designed to support all stages of moviemaking, and in the future will feature a hotel, restaurants and retailers.

 

For more information, click here.

Photos courtesy of LOVE Communications

Recipe: Open Face B.L.T.

By Eat & Drink

This beautiful shot and recipe were a team effort. Kelly Schaefer created the recipe and styled the dish, Adam Finkle shot the photo, and Brad Mee wrote it into the Summer 2007 issue of Utah Style & Design.

And now I’m adding it to the web. Enjoy.

blt-recipe

Serves 4

8 slices country bacon
2 tablespoons prepared pesto
4 tablespoons mayonnaise
7-grain bread
2 heads butter lettuce
2 cups heirloom cherry tomatoes
Basil, finely chopped

Cook bacon until crispy. Combine pesto and mayonnaise. Toast bread until crispy and spread with pesto mayo. Top with 2 bacon slices, lettuce, and tomatoes. Garnish with basil.

-Mary Brown Malouf

Review: Hank Jr. – Last Confederate

By Arts & Culture, Music
 “Are you sure Hank done it this way?”

The words of Waylon Jennings ran through my head more times than I could count during Hank Williams, Jr.’s Red Butte set last night.

Sure, it’s not fair to compare a man to his legendary daddy under normal circumstances — but these aren’t normal circumstances. Junior has made his entire career out of name-dropping his father, who died when he was just three years old, covering his father’s songs and dumping on the rest of country music while stroking his own ego with self-referential songs.

The ego was in full effect at Red Butte on Tuesday night, when Bocephus hit the stage in a back ball cap with the word “ICON” written on it in big gold letters following a medley of shitty new country songs that reference him (Gretchen Wilson, Kid Rock, etc.).

His chatter throughout the evening seemed to serve two purposes: 1) To remind people that Hank Williams is his father and 2) To remind people that Hank Williams, Jr. really thinks that Hank Williams, Jr. is great, the best, better than everyone else.

At one point, he dumped on both Kris Kristofferson and Willie Nelson by declaring, “Kris is a movie star and poor Willie hangs out at Taco Bell and smokes weed all day.” But right after he propped himself up by invoking his “Dear friend Waylon Jennings” who allegedly said of Junior, “I guarantee you one thing, that son of a gun is not adopted.” (That’s double points, for a name drop and a slick reference to Daddy, for those keeping track at home.)

He also reminded the Red Butte crowd that June Carter Cash was his godmother before singing, to the tune of “I Walk The Line”: “I keep my pants up with a piece of twine … Just say you’re mine, baby yank the twine.” Yes, Hank Williams, Jr. believes he still he has sex appeal, which he attempted (and failed) to prove to the crowd by referencing his Salt Lake City groupies, air humping, stroking a fiddle at his waist and attempting to play the piano with his ass.

There was music, of course. His voice wavered and was off-tune through most of them; some were his daddy’s songs, some were his own songs, some were covers, some were vaguely racist, some were overtly so. He hit on many favorites with the crowd, “If Heaven Ain’t a Lot Like Dixie,” “Move It On Over,” “All My Rowdy Friends Are Coming Over Tonight,” “Kaw-Linga,” “A Country Boy Can Survive,” “Your Cheating Heart,” and of course, “Family Tradition.”

He played a few love songs, but they, like the rest of his songs, are really just about him. The crowd favorite may have been “Keep the Change,” a conservative Christian call to arms that he wrote slamming Obama, socialists and everything else this writer holds near and dear to her heart.

Speaking of the crowd … At a time when our country appears to be collectively moving away from the Confederate flag, there was no sign of that at Red Butte on Tuesday night. Junior’s merchandise table was selling the old Confederate battle flag emblazoned with his logo (of course) and the man himself wore a hat for part of the show with it on the bill (it is worth noting that Williams changes hats during shows like Cher changes outfits).

It was a much more blue-collar crowd than one will usually find in the east benches, but seriously, this crowd hooted and hollered every time a dirt road or a country girl was mentioned like they knew what the hell he was talking about. When Junior rolled out an Al Jolson-esque impersonation of a black musician, oh, how they laughed.  I’m certain that they drove home to Herriman in their Ford F-350’s with their Confederate flags still wrapped around them high fiving over the awesome night they just had. I left Red Butte angry at the insensitivity of the crowd in a state that can’t even claim heritage as the reason to continue waving the symbol of hatred and intolerance.

Williams covered Run DMC’s “Walk This Way,” in the most inexplicable moment of the night. “I play with black bands, white bands, yellow bands, red bands. I’ve even rocked out with two Yankee bands!” he declared in the same way racists claim to have black friends before seguing into Ted Nugent’s “Cat Scratch Fever.”

He signed off for the night after playing “Family Tradition,” but not before an incomprehensible rant about a Sandra Bullock soundtrack and how people should kiss his ass (I tried to Google it, I still don’t know what the hell he was talking about) and this: “If you don’t like Ludacris, if you don’t like ZZ Top, if you don’t like Waylon Jennings, if you don’t like Run DMC, if you don’t like my boys Kings of Leon, if you don’t like Ray Charles, if you don’t like Fats Domino, if you don’t like Flatt and Scruggs, if you don’t like Hank Williams, you can kiss my ass!”

And then the creepiest thing I’ve EVER heard, “I know you’re going to go home and make love and I’m going to be right there with ya.”

No, Hank. Please. Your daddy didn’t do it this way.

Recipe: Summer Fruit and Shortbread Parfait

By Eat & Drink
This week’s recipe isn’t really one of mine, but it’s essential for the summer.

Try this delicious dessert by Susan Massey.

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Photo by Adam Finkle

Prep time: 15 minutes
Serves 4

Ingredients

4 to 6 nectarines, washed and sliced into sixths
1 pint of raspberries, washed and drained
2 tablespoons sugar
1 box of shortbread cookies
1/2 cup mascarpone cheese or créme fraiche, stirred well
Edible flowers or mint leaves to garnish

Combine fruit in a mixing bowl. Sprinkle the fruit with sugar and allow the fruit to rest for 10 minutes, or until sugar dissolves.

Carefully spoon a layer of fruit into fluted glasses or wine goblets. Add 1 shortbread cookie, and a teaspoon of mascarpone cheese. Repeat with a second layer. Garnish with edible flowers or mint leaves if desired.

-Mary Brown Malouf

Recipe: The Reconstructed Egg

By Eat & Drink
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Cuisine Unlimited‘s chefs seek menu inspiration from upcoming holidays, seasonal products and the desires of customers. Recently, they were truly inspired by none other than the “Incredible, Edible Egg.” How do you make this culinary staple something new and exciting?

The chefs have decided to de-construct and re-construct the components of the egg into a mouth-watering dessert.

Ingredients

¼ c. Granulated sugar
3 ea. Whole lemons
3 Tbs. Unsalted butter
4 oz. Lemon juice
½ c. Granulated Sugar
12 ea. Large eggs, grade AA

Directions

De-Constructing” the Egg:

Using an eggshell cutter, cut the tops off each egg one third of the way down the egg. Carefully separate the yolks and whites of the egg into separate bowls.

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Rinse eggshells & carefully place in large pot. Cover eggshells with cold water. Put on medium heat & stand by to watch temperature rise. Do not exceed 150 degrees. This is the point right before bubbles begin to form. Hold eggs in water for 3-5 minutes. Carefully remove from water and place upside down on dry paper towels until completely dry.

Lemon Curd:

Using a peeler, remove zest of 3 lemons, being careful to avoid the white pith. Put zest in a food processor fitted with steel blade. Add sugar and pulse until the zest is finely minced into the sugar.

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In separate mixing bowl, cream butter and beat in the sugar & lemon mixture. Add eggs yolks, 1 at a time; then add lemon juice and salt. Mix until combined.

Pour the mixture into a 2 quart saucepan and cook over low heat until thickened (about 10 minutes), stirring constantly. The lemon curd will thicken at 170 degrees or just below simmer. Remove from the heat and cover with saran wrap directly on lemon curd. Refrigerate until completely chilled.

Meringue:

Beat egg whites until frothy; gradually add ½ cup sugar, continuing to beat until stiff peaks form.

Re-Constructing” the Egg:

Use egg carton to stand clean eggshells upright. Spoon or pipe ¼ cup of lemon curd into clean eggshell, then pipe dollop of meringue on top of lemon curd. Using a butane torch; brown top of meringue or place in a 500 degree oven for 3–5 minutes until meringue tops are golden brown. Display in egg-holder or in a rectangular dish filled with sugar.

 

Try this simple but stunning dessert at home for your Easter brunch. Some may call it “egg-ceptional!”

Emily Lavin is Cuisine Unlimited Catering & Special Events’ marketing director and a contributor to utahstyleanddesign.com. This post was originally published on utahstyleanddesign.com

All photos by Dave Hyams

-Emily Lavin

2015 Best of the Beehive

By Arts & Culture

Our beloved Beehive State is full of surprises.

Everyone knows we have the best snow on earth, but did you know Utah is home to many of the best tattoo artists in the country (we’re holding a contest to decide Utah’s best tattoo artist on Instagram)? As well as beer brewers, whitewater rivers, biking trails and live music venues? Believe it. This is not the stodgy, conventional place many people elsewhere think it is. Here’s a list of more great secret reasons we love the Beehive.

Click the categories below to see this year’s Best of the Beehive winners.

Family Fun

Food & Dining

Shopping & Services

Arts & Entertainment

Get Outdoors

Of course, it’s not all butterflies and red balloons in the Beehive State. We would be remiss if we didn’t include a list of losers as well:

Wasatch Faults

Click here for Park City Life’s Best of Park City.

Contest: Put your tattoo or tattoo art on Instagram with #BeehiveTattoo and @SLmag to let us who you think is Utah’s best tattoo artist. Just for posting your photo, you’ll be entered to win $50 to Texas de Brazil.

Contest: We’re also asking readers what great people, products and places we missed in this year’s Best of the Beehive. Let us know, and you’ll be entered to win a $50 gift card to Ruth’s Creekside.