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Oct 23
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Mary’s Recipe: Tuber Toppings

By Eat & Drink
For a stress-free side dish that doesn’t involve mashing or marshmallows, transform your sweet potatoes with any of these tasty toppings.

To begin, choose four similarly-sized sweet potaatoes and wash them thoroughly. Poke a few holes in the skin with a fork. Rub skins lightly with vegetable oil, wrap in foil and bake at 400 degrees for 45 minutes, or until tender. Split each potato lengthwise to show off its graceful shap and spoon any of our features toppings over the flesh.

slicedpecans

Spiced Pecans

Cook 1/2 cup pecan halves in 1/4 cup butter and 3 Tbps. maplesugar in a skillit until sugar dissolves. Stir in 1/4 tsp. allspice.

richricotta

Rich Ricotta

Mix 1/4 cup ricotta cheese with 1/4 tsp. vanilla and 1 tsp. sugar. Put a scoop on top of each potato. Garnish with orange peel.

scallions

Scallions

Grate 2 Tbsp. fresh ginger and slice the green part of four scallions. Saute the ginger quickly in 1 tsp. peanut oil, then mash it into the potao and sprinkle the top with scallions.

sweetbacon

Sweet Bacon

Fry 4 bacon strips until crisp; sprinkle with 1 Tbsp. brown sugar while in pan. Remove, drain and crumble over potatoes.

-Mary Brown Malouf

Oct 15
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The Art of Man: The Barber Shop at Zuriick

By City Watch

Kit Stiefel gives David Dean a meticulous mustache trim at The Barber Shop at Zuriick. Photo by Adam Finkle.

A man sits alone in the big barber chair under an angular chandelier, the young bespectacled barber moving around him with scissors flashing. It looks more like a scene from a sculpture studio than the usual Norman Rockwell vision of an American barber shop. But a haircut at The Barber Shop at Zuriickis man-styling the modern way.

The Barber Shop started as a single chair operation in the back of a retail store devoted to handmade shoes, hand-knitted beanies and handcrafted glassware. Zuriick’s owner Chad Tovey sees a thread connecting all these elements–you could call it the art of manliness. “Men are spending more time on their whole look than they used to,” says Tovey. “They are appreciating quality and the time it takes to achieve it.” That goes, he says, for everything from tats to shaves.

The barber, Kit Stiefel, is young and more enthusiastic about barbering than one could imagine anyone being. “I always knew I wanted to find a craft, something hands-on,” he says. After trying his hand at paramedic training and bread baking, he apprenticed in a salon and realized that what he liked and was good at is cutting men’s hair. Now, he says, he goes home and watches barbering videos, much to his wife’s frustration.

“There’s a whole community of barbers,” he says, much of it possible because of Instagram, which is how he gets most of his business. He instructs his clients, old and young, as he works, encouraging them to find their natural part, advising them which of the several pomades Zuriick sells would be best in their hair and beard and how to maintain their look once they leave. The Barber Shop has been a big success–so big, that in October, Zuriick expanded the space and added two more chairs and barbers to help out with the demand. Stiefel even offers specialized treatments like the Hangover—a scalp massage, alternating hot and cold towels and a cup of Charming Beard coffee.

This isn’t a Salt Lake phenomenon—all over the US. men are learning to love the man-cave luxury of pampering—scalp massage, hot shaves, razor-cut necklines. “This is the best part,” murmurs the client in the chair as he bends his head slightly and Stiefel scrapes the straight-razor carefully over his neck. Forget you ever saw Sweeney Todd.

875 E. 900 South, SLC, 801-400-2557

Back>>>Read more about the barber shop revolution in Art of Man. 

Back>>>Click here for more articles from our Nov/Dec 2014 issue.

Oct 09
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Take a Shot: Pumpkin Pie Shot Glass

By Eat & Drink
Shot glasses put big flair and fabulous fare into tiny tumblers. First, read about Cuisine Unlimited’s shot glass ideas.

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Then, read below for Cuisine’s recipe for filling your shot glass with pumpkin pie.

Serves 12

Ingredients

Pumpkin Custard

1 can 15 oz. pumpkin puree
2 Eggs
1 c. Cream
2/3 c. Packed brown sugar
1⁄2 tsp. Cinnamon
1⁄2 tsp. Ground cloves
1⁄4 tsp. All spice
Maple Syrup Swirl
2 c. 100% maple syrup

Whipped Cream

1 c. Cream
1⁄4 c. Granulated sugar
1⁄2 tsp. Vanilla extract
Tuille Chip
1/3 c. Flour
1⁄2 c. Granulated sugar
3 Egg whites
2 1⁄2 Tbsp. Melted butter

Directions

Pumpkin Custard: Combine all ingredients into large bowl & beat until smooth. Pour into greased 9×9” baking pan & bake at 350 degrees for 15-20 minutes. Let cool completely.

Whipped Cream: In mixer whip cream until soft peaks begin to form. Slowly add sugar & vanilla and whip until cream holds medium peaks. Set aside in refrigerator.

Tuille Chips: Combine flour & sugar into medium bowl. Add egg whites and melted butter & whisk until combined. Using off-set spatula, spread batter in thin layer on silpat or heavily greased parchment paper. Bake at 350 degrees for 8 minutes or until the edges of the tuille are golden brown. Let cool and break into shards.

Assembly: Scoop pumpkin custard into pastry bag with a star tip. Layer pumpkin custard and maple syrup in tequila or pilsner style shot glasses. Top with dollop of whipped cream and tuille shard. Enjoy!

-Mary Malouf

Oct 03
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Velour Homecoming for Soul Sisters Jenn Blosil, Mia Grace and Jude

By Arts & Culture, Music
Last Saturday, Sept. 27 marked soul songstress Jennifer Blosil’s return to the music after having served 18 months on an LDS mission. The show was billed modestly as her “Homecoming,” but hip Provo joint, Velour (the starting grounds for Imagine Dragons), was packed to the brim with old friends, as well as her devoted Utah followers.

Pre-show, Blosil and openers Jude and Mia Grace were backstage, passing around a honey mouth spray that supposedly soothed the vocal chords, and alternately wincing at the taste. It was Jude’s first-ever show, and after some pep-talk and a group prayer, the demure singer-songwriter took the stage. Her songs, while of the understated variety, showcased a maturity and oftentimes painful self-awareness well beyond her 17 years.

Mia Grace splashed the stage (which was eccentrically adorned with a huge Japanese silk fan and faux-stained glass windows) dressed in goth-chicwear. Electric guitar strapped in place, the bluesy balladeer channeled Alanis Morissette circa Jagged Little Pill with slick songs about sweet talkers and could-have-been lovers.

The theme for the night was set: These young, female up-and-comers have written songs that adequately match wits with their pop contemporaries, and then some. Consider a more earnest, substantial take on the Taylor Swift phenomenon, whose predominantly young female fanbase has found a personal connection with words on singular experiences (a particularly moving moment came with Jude’s performance of a tender song she had penned following her parents’ divorce).

By the time Blosil came to the fore, the crowd had sat itself down stageside with their DSLRs and excited chatter over what new material she had up her sleeve for the occasion. The Orem native had her own plans, though. The night’s serious mood was instantly dispelled with an anecdote about a wardrobe malfunction: “So my mom had actually sewed me a dress for the show,” says Blosil, “and just as I was putting it on, the zipper broke.” She reenacted the scene, shuffling sideways and assuring passersby that all was well. With this, she excused herself for the oddity of her chosen outfit—a shirt with her own face on it—as it was the only thing she had at her disposal.

With the crowd chuckling, she broke into her set, which included tracks from her EP, “Enemy” and “Make it Better.” The contrast from her lighthearted, self-deprecating stage banter to her impassioned soulful belting was transcendent. She emoted almost as though directly to her subjects: her audiences were simply caught in the intimate moment as voyeurs.

Show highlight, “Sweet Talk” had quite the amusing backstory. The sassy track begins, “You say you’ve been to Paris, well I couldn’t care less” and the attitude doesn’t relent. “It was [a few months] before my mission started, so I thought it would be fun to go on some dates before I left. After this first one, I decided, ‘I’m never doing this again,’” Blosil laughed. To paraphrase, the song was a delicious kiss-off to a hot-shot who was so busy recounting his own glory; he only later found out Blosil was a singer—and a rather good one, at that.

The encore was poignant, and judging by the expressions in the audience, seemed to strike a strong cord. “I am not this hair, and I’m not these clothes,” Blosil sang on the ukulele. The reflection on self-worth and self-love was a simple and fitting closure for a night of introspective, coming-of-age music, and the flood of fans who sought to give the singer a hug afterwards was evidence that great things were in store for the blossoming (or, shall we say,Blosiling) musician.

Click here for more concert photos by Charissa Che.

Oct 02
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Mary’s Recipe: Baked Pumpkin Ginger Soup

By Eat & Drink
It’s pumpkin season, and this soup is perfect for the change in temperature.

pumpkinsoup

1 4-pound pumpkin
1 large onion, thinly sliced
2 tablespoons fresh ginger, peeled and minced
2 whole cloves garlic, peeled
2 tablespoons butter
1 teaspoon dry mustard
1 teaspoon ground ginger
6 cups chicken stock
1 bay leaf
Salt and pepper to taste
2 tablespoons crème fraîche
cilantro for garnish

Heat oven to 375 degrees. Slice pumpkin into quarters. Scoop out seeds and place cut-side up in roasting pan. Scatter sliced onions, fresh ginger and garlic cloves around pumpkin. Drop 1⁄2 tablespoon of butter into each pumpkin quarter. Sprinkle all with dry mustard and ground ginger. Pour about 1 cup of stock into pan. Cover pan tightly with foil and bake for about 45 minutes, until pumpkin is soft.

Remove pan from oven and allow to cool slightly. Pour stock-moistened vegetables (with stock) into stockpot on top of stove. Scoop pumpkin from shell into pot and add remaining 5 cups of stock and bay leaf. Bring to simmer over medium heat. Use a stick blender to blend all ingredients into smooth soup. (You can also use a blender or food processor.) Cook for 5 minutes. To serve, ladle into bowls and garnish with about 1 teaspoon of crème fraîche and chopped cilantro. Serves 6.

-Mary Brown Malouf

Sep 18
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Mary’s Recipe: What to do with Greek Yogurt

By Eat & Drink
Americans are accustomed to pairing yogurt with sweet flavors like fresh fruit and honey, but Greek yogurt, with its more intense tang and lower sugar, also goes beautifully with savory foods, making it a favorite of chefs and foodies alike. During its opening, Salt Lake restaurant Pago had an instant hit with its beet and yogurt salad topped with a nut crunch. Why not mix up a few hits of your own?

Here are four easy-to-make recipes to get you started:

CHOCOLATE YOGURT

chocolate-yogurt

1 cup plain Greek yogurt
1 envelope instant hot cocoa mix
1/4 tsp. almond extract

Mix ingredients together thoroughly, spoon into dessert dishes and chill. Serve topped with raspberries, flaked coconut, sliced bananas, crumbled nut brittle, whipped cream or other favorite toppings.

HONEY YOGURT

honey-yogurt

1 cup Greek yogurt
4 Tbsp. Slide Ridge honey
3 Tbsp. toasted pine nuts
3 Tbsp. pomegranate seeds

Top yogurt with honey, then sprinkle with seeds and nuts.

ONION DIP

onion-yogurt

Use this as a crouton or vegetable-chip dip or as a spread on roast beef sandwiches.

1 Tbsp. extra virgin olive oil
4 cups chopped onions
3/4 tsp. salt
1 14-ounce can reduced-sodium beef broth or 1 3/4 cups mushroom broth
1 Tbsp. balsamic vinegar
1 1/3 cup nonfat plain Greek yogurt

Sauté chopped onions in olive oil till soft, then add broth and cook until broth evaporates and onions caramelize. Cool, then stir onions, salt and vinegar into yogurt.

VEGETABLE RAITA

   vegetable-raita

Use this as a dip, or pack it with vegetables and serve it as a slaw-like salad.

2 cups plain Greek yogurt
1 tsp. ground cumin, or to taste
1/2 tsp. crushed red pepper flakes, or to taste
Salt and ground black pepper
1 large cucumber, peeled, seeded, and diced
1 cup chopped fresh mint
1/2 red onion, peeled and diced
1 tomato, cored, seeded, and diced
1 rib celery, chopped
1/2 bell pepper, chopped

Mix together. Season with cilantro or chopped fresh jalapeño if desired.

-Mary Brown Malouf

Sep 10
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Take a Hike: Parley’s “Dog” Creek to Suicide Rock

By Adventures, Outdoors

Distance: About 3 miles for both the Creek trail and the Suicide Rock trail into The Reservoir.

Time: If you’re just taking your dog to splash with canine counterparts and heading back, about an hour, add an extra half hour to  if you’re planning to visit the highly-vandalized, but locally renowned Suicide Rock and The Reservoir, which are just past I-215.

Trail: Instead of an incredible workout, this one’s more of a light-afternoon hike to enjoy with your dog or to meet some dogs and then catch frat pledges painting “Sigma Chi Rules!” on Parley’s most famous rock.

It’s not for the uppity, and it’s a bit noisy due to the nearby freeway. And The Reservoir, unfortunately, is a bit trashed. But its clean on the west side of the freeway, and most dog owners clean up after their pets.

Its proximity to the city also makes it a good lunch-break hike, and you’ve got to see Suicide Rock.

As you walk from the trailhead into the canyon, you’ll notice a splits in the trail. Stay left, and it will lead to a shared bike/hike trail, which has historical markers along the way, including Joseph Pudler’s wine cellar, which dates back to 1870. Stay right, and you’ll walk by the creek and over a cool wooden bridge. There are other options, but if you keep heading east, they’ll all reach still water for dog play.

Once you reach the area where dogs congregate to splash, look left for the shared bike/hike trail, which will lead to a bridge crossing I-215. Go over the bridge, make a right and go down the hill, which will lead to the dirt trail leading to Suicide Rock.

Who you’ll see: Bikes, families and dogs. Maybe some taggers at the right time of day.

The Story: Legend goes Suicide Rock was a watchtower for local Indians. After a young maiden’s brave died, she jumped from the top of the rock to join him in the afterlife. Now, it’s a billboard for youth with spray cans. Wildflowers sprout among the tags—which are not exclusive to the rock. And unfortunately, you’ll also see a lot of beer cans and plastic bags near the rock. Don’t add to the waste.

How to get there: Park at or across the street from Tanner Park, 2760 S. 2700 East. Walk up the hill for a minute, turn left and you’ll be at the trailhead.

Aug 28
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Mary’s Recipe: Summer Salsas

By Eat & Drink
Aug 28th 2014

salsa-ingredients

Mexican salsas are infinite, but they all fall into two main categories: cooked and uncooked. 
And nothing is simpler than an uncooked salsa. 
The most familiar is pico de gallo—onions, tomatoes, jalapeños, all chopped about the same size—
but that’s just the beginning.

Take any of the ingredient combinations below and place all 
items in a food processor. Pulse until blended but not absolutely smooth. Best if you let it stand an hour or so before serving. (chiringa.com)

Pico de Gallo
1 
1/2 cups tomatoes, diced, seeded
1/
4 cup red onion, diced
1 
jalapeño, diced, stemmed, seeded
1 
Tbsp. garlic, minced
Juice of 2 limes
2 
Tbsp. fresh cilantro
Salt and pepper

Diana Kennedy’s Hot Salsa Mexicana
1 
poblano chile, stemmed, seeded, finely  diced
1 
red jalapeño chile, stemmed, seeded, finely  diced
2 
yellow chiles, stemmed, seeded, finely  diced
1 
or 2 serrano chiles, stemmed, seeded, finely diced
3 
Tbsp. white onion, finely chopped
1 
ripe medium tomato, finely diced
3 
Tbsp. fresh lime juice
1/
2 tsp. crumbled dried oregano
Salt

Mango Salsa
1 
ripe large mango, peeled, pitted, diced
1/
2 medium red onion, finely chopped
1 
jalapeño chile, stemmed seeded, finely diced
1 
small cucumber, peeled, diced
3 
Tbsp. fresh cilantro leaves, chopped
3 
Tbsp. fresh lime juice
S
alt and pepper

Fresh Green Salsa
1/
2 pound tomatillos, husked, rinsed, quartered
1/
2 bunch fresh cilantro, rinsed, stemmed
Juice of 2 limes
4 cloves of garlic
1/
2 small white onion, chopped
1 
jalapeño pepper, stemmed, seeded, chopped
1 avocado, sliced
1/2 tsp. cumin
1 tsp. salt
1/
2 tsp. black pepper

-Mary Brown Malouf

Aug 01
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Getaway: Ketchum, Idaho

By Adventures, Travel
Flanking the Big Wood River and shadowed by Bald Mountain, Ketchum and the adjacent Sun Valley Resort are small enough to explore by foot or bike but are crammed with a summer’s worth of activities. Holding a wedding or family reunion here allows planning something for everyone to enjoy.

kirk-p-8-1-1
Photo by Kirk Marshall 

Called “the communities living room”, Ketchum’s Town Square is ground zero for residents and visitors alike. Free concerts, movies and yoga classes, a handy ice cream vendor, and adjacent visitor’s center make this spot a must do in Ketchum. You might bump into friends or make some new ones.

Find some second-hand treasure at the Gold Mine Thrift Store, a repository of ski gear, and other assorted clothing and house-wares. Or check out brand spanking new gear at the Elephant’s Perch and get outfitted for any outdoor adventure. Window-shopping throughout downtown is a great way to unwind after a morning of exertion.

pippa-p-8-1-2
Photo by Pippa Keene

Sun Valley’s Ice Skating Rink, a year-round facility where Olympian’s train, is a cool way to pass some time. Strap on some skates and try not to literally bump into the stars. The summer ice shows are enthralling and can be watched from the dining patio at Sun Valley Lodge or a rink-side stadium.

Use Ketchum as a base for exploring the untamed places nearby. Half an hour drive brings you to the top of Galena Summit. A sweeping view of the Sawtooth Mountains and the eponymous scenic byway greet you. Amazing single tracks like Fourth of July and Ant’s Basin beg for a spin and inviting lakes like Redfish, Yellow Belly and Alturas inveigle you to take a dip and a paddle.

pippa-p-8-1-1
Photo by Pippa Keene

The clear air, mountain town charm, and plethora of activities and adventures make Ketchum and Sun Valley a great summer getaway. Five hours north of Salt Lake City.

Jul 31
Love0

Taking the Cake: Utah Women Take TLC’s “Next Great Baker” by Storm

By City Watch, Eat & Drink

Rox and Kai are not your typical Cake Boss: Next Great Baker contestants.

Originally from the Hawaiian islands, they’re family—a dynamic aunt/niece duo. They’re also entrepreneurs who own their own businesses, warm and engaging, funny and beautiful.

Oh, and another thing—both are self-taught bakers.

Kaiulani was 29 when she discovered her hidden, cake-whispering ways. As a broke single mom trying to find a birthday cake for her 2-year-old daughter, after viewing a couple Youtube tutorials, she decided to try her hand at baking a cake of her own. The result? A beautiful, professional-level fondant-and-buttercream masterpiece that quickly caught the attention of forums and editors around the web.

“I came to the birthday party, and there was just this huge cake. I said, ‘When did you do this?!’ It was her first cake!” gushed Roxanne, who once baked but had since moved on to the world of beauty, starting the Midvale-based salonLava. (At the salon, clients can not only find stylists and aestheticians, but visit to a Peruvian shaman to get rid of negative energy.)

Before being invited to audition for NGB’s third season, Kai started a baking business that specialized in organic, sugar- and gluten-free cheesecakes and cookies (you might remember the delicious goodies from your Sundance Film Festival swag bag), naming the line of treats Kailava. Rox explained the meaning behind the name: “Kai, which is part of her name, in Hawaiian means water. And lava represents that fire and inner passion. It’s about living your passion and your dreams.” As for the healthy status of her treats? “On the show, Buddy did not like that,” laughed Kai. “He likes sugar!”

Not quite making the third season of the show, Kaiulani was invited again to audition for the fourth season, this time landing a spot among the contestants. As the producers of TLC’s Next Great Baker decided to switch up the format, this time pitting teams of two against each other, Kai enlisted the help of her aunt, Rox.

Though they didn’t want to spill too many secrets about the season, both concluded that reality television was a far more bizarre but rewarding experience than either had suspected. Rox recalled, “It was always, ‘What are they going to do next?’ It was always a surprise . . . surprising and stressful.”

Fast-forward three months to the premiere party for the fourth season premiere of Next Great Baker: both Rox and Kai are nervous but excited, neither knowing how their experiences on the show will be manifested on television or how what they’ve said and done will be cut.

The pair’s tight-knit group of friends and family were invited, as were other notable figures in the entertainment industry, such as Kishmere Carter, the designer of Kai and Rox’s uniforms, as well as costume designer for local film and TV faves Unicorn City and Studio C. Also in attendance was Joe Haze, the Los Angeles-based, spiky-haired, reggae-loving music producer for Sublime, Marilyn Mansen and Nine Inch Nails. Another celebrity guest was the handsome Smallywood star Darien Willardson, whom you’d probably recognize from flicks like Storm Rider, Magic Christmas, and the upcomingThe Last Straw. And, of course, Jesus the shaman was there to grace the party with good vibes.

The party may have been studded with local and national celebrities, but the star that really took the cake was (unsurprisingly) the cake. Over three feet tall, pyramid-shaped and boasting the jet-black head of a jaguar, the giant, statuesque sweet showcased the truly remarkable talents of Kai and Rox.

Regardless of the outcome of season four of Next Great Baker, with a supportive circle of family and friends, increased publicity for their growing businesses, and shared memories of the over-the-top baking competition, the Hawaiian beauties have emerged victorious.