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Public Art Project Wake the Great Salt Lake Addresses Environmental Crisis Through Art

By Arts & Culture

Measuring in at an average depth of little more than 10 feet deep, Utah’s capital city namesake is shrinking toward a quiet demise. Each year, the Great Salt Lake loses an average of 1.2 million acre-feet of water, and is 6.9 million acre-feet short of minimum levels considered healthy. The fallout of a vanished lake ripples across every corner of Utah life—from city dwellers who will breathe toxic lakebed dust, to skiers who will recall powder days only as fading memories, to the 12 million migratory birds forced to seek new places to refuel on their long journeys. Some experts suggest the Great Salt Lake could dry up within the next five years. And so we ask: How do we, as a community, rise to meet this moment? How can each of us enact real change? How do we save the Great Salt Lake? These are the questions that Salt Lake City Arts Council’s public art project, Wake the Great Salt Lake, is aiming to answer. 

Wake the Great Salt Lake (WGSL) is one of eight programs awarded a $1 million dollar grant by Bloomberg Philanthropies, joining cities like Atlanta, Orlando, Phoenix and Houston. Each grant recipient selects an urgent civic issue to address through a series of temporary public art projects, this year’s topics include inequality in healthcare, perceptions of homelessness, and rising temperatures in urban environments. For the Salt Lake City Arts Council, responding to the persistent drought threatening to dry out the Great Salt Lake became a driving force. But instead of approaching the issue through a lens of fear and dread, Wake the Great Salt Lake focuses on values of hope, and unity. “When you’re presented with a great existential issue like the decline of the lake, it’s really easy to lose hope,” says WGSL Project Lead Andrew Shaw. “But artists help us to imagine positive futures. They help us see not only what we’re losing, but what we’re saving—what we’re restoring.” 

Nick Pederson’s “Here Today, Gone Tomorrow,” consisted of giant billboards displaying photorealistic depictions of two different outcomes for the Great Salt Lake. Photo credit
Courtesy of Bloomberg Philanthropies

To inspire such positive visions, WGSL has spent the last year collaborating with local and international artists on a series of 12 temporary installations. “We wanted to focus on maximum diversity by representing as many artistic mediums as possible, artists of all stages of their careers and from all geographic locations across Salt Lake,” Shaw explains. Each local activation engages with the viewer in its own unique way; some invite the spectators to physically interact with the installation, while others use the power of storytelling to connect with audiences from the stage. 

Mitsu Salmon’s “Feathered Tides” took place at the Miller Bird Refuge. Photo credit
Courtesy of Bloomberg Philanthropies

Most of the installations have already happened. Artist Nick Pederson’s May-June installment, “Here Today, Gone Tomorrow,” consisted of giant billboards displaying photorealistic depictions of two very different outcomes for the Great Salt Lake—one with abundant water and a thriving ecosystem, and another marked by toxic dust storms and aridification. Acclaimed interdisciplinary artist Mitsu Salmon presented a site-responsive dance performance at Miller Bird Refuge and Nature Park, blending dance, soundscape and visual storytelling. Taking place over four days, “Feathered Tides” guided audiences through the park as dancers embodied movements of Great Salt Lake shorebirds. Another visual artist, Kellie Bornhoft, consulted with the Great Salt Lake Institute and the Utah Division of Wildlife Resources to identify and illustrate 64 species that depend on the lake. Printed on sheer fabric banners, viewers flipped through the images of birds, insects, plants and more, observing how the transparent material interconnected them. 


The Great Salt Lake Hopeline is a mobile phone booth and dial-in hotline that invites callers to record their memories, hopes and fears for the lake. Photo by KNOWA

An ongoing collaboration between three Salt Lakers, Han Calder, Nick Carpenter and Ben Doxey, the Great Salt Lake Hopeline is a mobile phone booth and dial-in hotline that invites callers to record their memories, hopes and fears for the lake. Marked by bright pink lettering, the phone booth will appear at events across the city throughout 2025, but callers can dial in to 979-GSL-HOPE to leave their messages, and listen to sounds of the lake itself. 

Coming soon, Plan-B Theatre will present two original shows for a range of audiences. Eb & Flo follows a capricious flamingo who longs for adventure, and a pragmatic seagull who frets over the shrinking lake. Together, they find a way to spread word about the Great Salt Lake, and inspire messages of small actions with big effects. Created for grades K-3, this show will tour elementary schools across the state during the 2025-2026 school year, and offer free public performances on select dates in October. Suitable for older audience members, the Great Salt Lake takes human form in Plan-B’s Just Add Water. The climate-fiction dramedy tells the story of nature spirits, open mics, humans, dust and hope. Audiences can catch performances from Oct. 2-19, see planbtheatre.org for performance times. 

As the first phase of Wake the Great Salt Lake comes to a conclusion, Shaw is excited to finish the public art challenge with a bang. The organization has commissioned a notable artist to draw some attention from the international arts community, though Shaw couldn’t announce the partnership at the time of our interview. “It’s going to be a big splashy spectacle,” he teases. “We’re hoping to draw the eyes of the national and international arts and environmental communities to what’s happening at the Great Salt Lake.” 

At its core, Wake the Great Salt Lake invites the community to take part in a conversation. A conversation that isn’t just about what we’ll lose if the lake disappears, but what we will gain if we save it. “I hope everyone who encounters one of these artworks is not only inspired, but also leaves with a sense of purpose. We all have a part in this conversation.” 

Visit Wakegsl.org to learn more about upcoming installations, and follow them on Instagram for the latest updates @wakegsl


Wake the Great Salt Lake recently teamed up with cocktail bar Post Office Place to design a drink with a purpose! Check it out in our 2025 Farm-to-Glass Cocktail Contest.

Get the latest on the arts and culture scene in and around Utah. And while you’re here, subscribe and get six issues of Salt Lake magazine, your curated guide to the best of life in Utah.

Where to Get Dinner, Drinks and Dessert on Restaurant Row in Salt Lake City

By Eat & Drink

Starting in the 9th and 9th area and moving west to the Central 9th District, 900 South in Salt Lake City is a culinary journey well worth the calories. Some spots are right on 9th, and some are a step or two off the main drag. It’s easy to traverse on foot or along the city’s best new bike lane. 

You could do a progressive dinner starting east and heading west. A bar crawl would not be out of place. Lunch spots abound. And sweet treats will tempt. 

Within a two-mile stretch, from 1100 East to 300 West, there are more than 50 eateries, coffee shops, restaurants, bars, and hidden gems. They are locally owned neighborhood joints, and each is special

Supper Elevated

VENETO Ristorante Italiano

VENETO is a fine dining destination. It is refined, transformative, and a dining experience unlike anything else in Salt Lake City. This is the special occasion place. The menu is arranged into a 4-course or 7-course tasting menu or a traditional Italian formal dinner of antipasti, contorni e insalata, primi, secondi, and dolci. The pasta is made in-house, the ingredients are nothing less than the best, and the menu ebbs and flows nightly rather than seasonally. Paired with the quality of the food is the lovely service. It is intimate, with the restaurant nestled in a small, converted bungalow featuring white tablecloths and crisp napkins. Wine Spectator recognizes VENETO with the Best of Award of Excellence for their wine cellar. This means you should absolutely get the pairing with your tasting menu. If you’re celebrating a milestone, impressing out-of-town guests, or simply  want to remember that food can be both transportive and deeply personal, VENETO delivers sophistication without pretension. Reservations are required, and dress like you mean it.

370 E. 900 South | venetoslc.com

Pago 

A pioneer in Utah’s farm-to-table dining. This classic spot boasts a stunning wine menu, seasonal flavors, and the ability to reinvent itself again and again. Reservations recommended. 

878 S. 900 East | pagoslc.com

Restaurant Salt Lake City

 Katrina and Manoli Katsanevas own two of the anchors of the emerging restaurant row on 900 South. Manoli’s (at 402 E. 900 South) and Paréa (at 320 E. 900 South) were, in a sense, pioneers in the area, opening their first restaurant, Manoli’s, a decade ago. They recently opened Paréa, a Greek market and fast-casual spot. Photo by Adam Finkle.

Manoli’s 

James Beard nominated. Modern Greek with traditional charm and some of the kindest service in town. The sleek space belies the warm gathering of friends over food. Oh, and don’t miss out on brunch. 

402 E. 900 South | manolison9th.com

Junah

Japanese/Italian fusion, but make it fine dining. The space is warm. The food is creative and curated. And the vibes are French-girl cool with a touch of Art Deco lux. 

916 S. Jefferson Street | junahslc.com

Bar Nohm

Sister to Water Witch, Japanese coal braisers and open flames meet creative culinary wizardry that will have you scratching your head with curiosity and coming back for another bite. 

165 W. 900 South | barnohm.com

Decadent Delights

Pie Fight  

In a little walk-up window tucked in next to an antique store, Pie Fight is a cheeky little shop with palm-sized and portable sweet and savory hand pies. Filled with personality, bold flavors, and seasonal fruit, you’ll find classics like Boston cream pie and strawberry rhubarb. Flavors like Blueberry Lemon, Raspberry Oreo Brownie, and Gingerbread White Chocolate join the fray throughout the year. Savory pies, such as chicken pot pie (minus the pot) and Sloppy Joe pie, make for a nice handheld lunch on the go. At Pie Fight, joy is baked in, along with the buttery, flaky crust. You might find yourself fighting the urge to go back and get a second pie. 

937 E. 900 South | thepiefight.com

Dolcetti Gelato

The Godfather of Utah’s gelato spots, the range of house-made gelato is vast, with a splash of glamour and artistic flair in the interior. Grab an affogato (espresso poured over gelato) for an afternoon pick-me-up. 

902 E. 900 South | dolcettigelato.com

Restaurant Salt Lake City

  Sara Warner is behind this walk-up spot in the 9th and 9th section of 900 South at the “top” of our restaurant row. Pie fight offers hand pies, both sweet and savory and makes for a perfect stop on a fall evening stroll. Photo by Adam Finkle.

Cummings Studio Chocolates

Less restaurant, more old-school chocolatier. It’s worth mentioning because you can go in and get the BEST chocolate-dipped strawberries to eat in Liberty Park across the street. 

679 E. 900 South | cummingsstudiochocolates.com

Chubby Baker

Donuts: stuffed, dusted, glazed. Ready for any and every sweet fantasy. The hot guava donut is a literal mouthful for spicy lovers. The brown butter donut is the better-than-basic glazed. Get both. 

317 E. 900 South | chubby-baker.com

Normal Ice Cream 

Normal Ice Cream is anything but normal. Everything is scratch-made and mixed with a small-batch soft serve featuring wild and ever-changing flavors. If you like something, stock up. The menu changes monthly. 

169 E. 900 South | normal.club

Raise Your Glass

East Liberty Tap House

Mini gastropub vibes with sandwiches, burgers, tacos, and lots of shared plates. Killer patio. Local beers. Cutting-edge cocktails. 

850 E. 900 South | eastlibertytaphouse.com

The Tea Grotto

Serene tea bar/shop with meditative vibes and dozens of teas from around the world, including custom blends. They will whisk up a matcha or spend an hour educating you on the nuances of brewing temps. Whichever you’re up for. 

401 E. 900 South | teagrotto.com

The Pearl 

Only steps from 900 South, The Pearl is a bar, eatery, and personal playground of Chef Tommy Nguyen. The cocktails are eclectic and the menu ranges across Southeast Asia, highlighting Chef’s Vietnamese roots. You’ll find fusion-y French-Asian offerings for brunch, traditional bahn mi for lunch, filling small plates for dinner, and a general celebration vibe all day long; it’s a joyful spot to eat and drink. The fish sauce wings are salty, funky, and caramelized into sticky, handheld goodness. The rice porridge is comfort food epitomized with a soft egg and fried pork belly. And the house-made chili crisp is legendary. Cocktails may have boba pearls or sake, pho spices, or apricot preserves, but they are always balanced, playful, and unexpected. The Pearl does not take reservations. Arrive early, especially on Jazz Night. 

917 S. 200 West | thepearlslc.com

The Spot

Located just off 900 South, The Spot has a divey charm with an atmosphere that hasn’t changed in more than 30 years. Good beer, cheap. And a regular crowd. Make this your neighborhood joint. 

870 S. Main Street

Thieves Guild Cidery

The new kids on the block went positively medieval in their decor. Pull up a chair. Play a game. Mix and mingle over cider and mead. Be prepared for sidequests. 

117 W. 900 South | thievesguildcidery.com

Scion Cider Bar

Utah’s first cider-exclusive bar, with ciders from around the world. With classes and community events scattered throughout the week. 

916 S. Jefferson Street | scionciderbar.com


  Rio Connelly is the head cider maker at Scion Cider Bar in Central Ninth, next door to Laziz Kitchen, just off of 900 South proper. Scion offers house-made ciders as well as a curated selection
of local and imported ciders. Photo by Adam Finkle.

Water Witch 

2025 James Beard Finalist for their bar program, the lads and lassies at Water Witch make the most of their minuscule space to serve up big, bold, creative craft cocktails. 

163 W. 900 South | waterwitchbar.com  


See more stories like this and all of our Food and Drink coverage. And while you’re here, why not subscribe and get six annual issues of Salt Lake magazine’s curated guide to the best life in Utah? 

8 September Shows You’ll Want To See

By Music

September 5 (Friday)

Who: Japanese Breakfast w/ Ginger Root, Tomper

Where: SLC Gallivan Center

When: 6 p.m.

What: Her music is ethereal. Her writing is exquisite (and that spills over into books; singer Michelle Zauner’s memoir Crying In H Mart is a favorite). It’ll be good to get back to the Gallivan for this one. If it’s anything like the Waxahatchee show we saw there last month, it’ll be the perfect place to experience their music. Fully expecting plenty of unbounded beauty. 

Tickets

September 9 (Tuesday)

Who: Osees

Where: Metro Music Hall 

When: 7:30 p.m.

What: They dominated with their set at Kilby Block Party earlier this year, so why not return for a victory lap? Went down some rabbit holes lately and learned very quickly that Osees are the band your musician friends want to see perform. The band the other bands like and will gladly pony up dough to see. I mean, that’s enough for me to want to see them for my first time ever. There will be unbounded energy. There will be raucous joy.

Tickets

September 12 (Friday)

Who: WITCH

Where: The Commonwealth Room

When: 7 p.m.

What: There’s a lot on this month’s list that points towards flat out curiosity, of getting to hear what hasn’t been heard or experienced live yet. While I don’t know a lot about this band, their name is short for We Intend To Cause Havoc. AND this band was at the heart of Zamrock, the afro-rock genre that became prevalent in southern Africa in the 1970s. Four decades later, the band has resurrected itself and — go ahead and mark my words — this’ll be one of the most exciting bands Utah has seen in a very long minute.  

Tickets

September 15 (Monday)

Who: Horse Bitch

Where: The DLC (Quarters)

When: 7 p.m.

What: This septet of emo honky tonkers is headed here from Denver for its second ever show in the state. It’s wild to witness a band become an accidental Colorado favorite, then see them try to establish that kind of cult following elsewhere. It’s totally possible, even if they know it takes their fair share of due diligence. They’re going for it anyway. I sat down with a couple members of the band weeks back in their hometown and discovered, among other things, that the band name is a tribute to the lead singer’s sister. Because she was a barrel racer in rodeos. Naturally. Watch for that article in the coming days.

Tickets

September 19 (Friday)

Who: Daniel Young w/ Jenny Don’t And The Spurs

Where: Aces High Saloon

When: 7 p.m.

What: In these parts, we trust the sounds of local sanger/twanger Daniel Young. On any given day of the week, you can spot him backing up someone else on drums, waiting to get into a Red Butte concert, or making folks at the Owl Bar all kinds of happy on a Saturday evening. Here’s the best place to see him this month, though, as he’s sharing the bill with Portland’s Jenny Don’t And The Spurs. It’s what you call smart music shopping. It amounts to more cowboy hats on stage, and the more hats up on stage at a time, the better. Promise.  

Tickets

September 20 (Saturday)

Who: The White Buffalo

Where: The Commonwealth Room

When: 7 p.m.

What: There’s a merch girl I know who likes to kid about The White Buffalo being her husband. It’s a small thing, that, but maybe that’s what first put him onto my radar. Then I learned the man could sing far better than many. And that he was also easily hilarious (the music video for “C’mon Come Up Come Out” is ample proof). The band has so many fans, they had to book a twofer in our city. I’ll be at his Saturday show so if I see you before you see me, you’re getting a mostly enthusiastic fist bump.  

Tickets

September 22 (Monday)

Who: Big Thief

Where: Library Square

When: 5 p.m.

What: The timing of this one feels like an incredible gift. Yes, the concert is largely sold out, but can we all agree how cool it is that we’ll be one of the first cities to see Big Thief playing brand new songs off their album dropping THIS WEEK? 2022’s Dragon New Warm Mountain I Believe In You has a staggering amount of songs that are adored and covered and explored, so their brand new Double Infinity is bound to capture and magnify some of that prior magic. It’s kind of a “saved the best for last” scenario for the Twilight Concert Series, and I am so here for it.  

Tickets

September 27 (Saturday)

Who: Black Rebel Motorcycle Club

Where: The Depot

When: 7 p.m.

What: Maybe this show’s the only throwback of the bunch, and that’s never a bad thing. Go back in time and take in their self-titled 2001 debut. Follow it up with Howl and Beat The Devil’s Tattoo. Rinse and repeat. The band can and does combine psychedelia with rock in a way few others can or have. To see them surface at a wholly unexpected moment is less a shock to the system and more of a deliciously needed surprise. Yes and please. 

Tickets


Read more of our music coverage and get the latest on the arts and culture scene in and around Utah. And while you’re here, subscribe and get six issues of Salt Lake magazine, your curated guide to the best of life in Utah.

All up to Brigham for Peach Days

By Community

The name Peach Days implies that it’s purely Brigham City’s celebration of peaches. But the annual free event actually celebrates the city itself, as the community comes together for, yes, peaches, along with a parade, a car show, concerts and more. “It’s the largest festival in Brigham City,” said Monica Holdaway, CEO of the Box Elder Chamber of Commerce, which organizes Peach Days. “It is what Brigham City is known for and famous for.”

Experience it yourself on Sept. 5 and 6 in Brigham City.


 The Peach Days Parade is the main event where the Peach Queen, crowned each year, takes center stage. Photo courtesy of Box Elder County Tourism 

A Little Background

Legend says early settler William Wrighton kicked off the area’s peach industry when he followed Brigham Young’s advice to grow fruit there and bought 100 peach pits for $1. About half a century later, in 1904, the Box Elder Commercial Club started Peach Days to bring the community together for the harvest season and to help promote the juicy, yellow and red Early Elberta variety. Today, it’s a lot like a holiday for many locals. Don’t be surprised if someone wishes you “Happy Peach Days.”

Early Holiday Shopping

Peach Days features a carnival with rides along with food trucks. Photo courtesy of Box Elder County Tourism 

Peach Days features more than 200 vendors selling crafts, foods and more. Holdaway recommends shoppers go on Friday morning or afternoon, before the city is packed with families for the evening parade and carnival.

Take the Shuttle

Speaking of crowds, you’ll have a hard time driving through downtown on Saturday. Instead, pick up a shuttle that will take you either downtown or directly to the car show. Visit boxelderchamber.com/peach-days for stops.

Listen to the Music

On Friday night, Peach Days will feature The Saltairs, a popular alt-rock band from nearby Tremonton. On Saturday night, it’s ’80s-style rockers Paradise City, covering songs from Van Halen, Madonna and more. 

Saturday’s Parade

The biggest draw is the parade at 10 a.m. on Saturday. Locals usually begin setting up chairs on Thursday afternoon. If you get there around 8 a.m., Holdaway says you’ll likely find a spot for yourself. Wave to the Peach Queen, winner of an annual scholarship pageant, as she goes by.

The Food

If you’re straight-up going for peaches, Holdaway says to head to the top of Forest Street or Main Street for Tagge’s Famous Fruit and Veggie Farms, offering peaches, jams and more. Peach Days has two food courts and food trucks for all things made with peaches, from ice cream to deep-fried. 

You can also find non-peach fare like burgers, Korean food and Navajo tacos.

Unlike Logan’s Cruise-in, Brigham City’s Peach Days Car Show doesn’t charge car owners to pay to display their classic automobiles. It’s also free for patron.
 Photo by by Hammer Photography; by Alisa/Adobe Stock 

The Car Show

Saturday’s car show is always a big draw and features a wide variety of classic automobiles. “We don’t charge the cars to come, nor do we charge the spectators to come and look at the cars,” Holdaway says.  


Read more stories like this and all of our Community coverage. And while you’re here, subscribe and get six issues of Salt Lake magazine, your curated guide to the best of life in Utah.

Food Fight: Spectacular Upcycled Bites from Six Local Chefs at the WasteLess Solutions Annual Fundraiser

By Eat & Drink

Last week, 160-plus hungry guests flocked to the top floor of the “still got that new car smell” Millcreek Common civic building for WasteLess Solutions’ annual Second Chance Dance fundraiser. Apropos for a nonprofit organization that focuses on reducing and diverting food waste, the event centered around ingredients that, without WLS’s intervention, would have ended up in a landfill. For the third consecutive year, the event featured local chefs who threw down using up-cycled produce and products sourced from WLS’s deep pantry. And it was delicious. 

Introduced by friend-of-SLmag and City Cast SLC podcast host Ali Vallarta as energetic emcee of the event, this year’s lineup did not disappoint.   

Chef Travis Herbert of Felt Bar & Eatery prepared a delectable two-bite filet and brisket tartare. Elegantly served on an endive leaf, the dish’s WLS-sourced ingredients included apple, sweet pickle, red onion, basil, bbq lime aioli and juuuuuust the right amount of chili crisp hot honey to give it a nice kick. Topped with a ‘lil mushroom and serrano wedge (more flatbread than a cracker, but delicious), this dish won the People’s Choice vote of the evening. 

Herbert had some stiff competition: 

  • Brighton Resort Chef Jeffrey Sanich, who brought to the throw-down a trio of bites bursting with reclaimed product goodness. We heard lots of oohs and ahhs over his mini tostada with bean-corn spread, smoked chicken, red peppers and roasted tomato drizzle. 
  • Chef Manoli Katsenevas (from, yes, Manoli’s) kept it simple and nailed the brief with a singularly refreshing bite of juicy watermelon topped with their house mizithra and glorious emulsion of basil and castelvetrano olive oil. 
  • Restaurateur Lavanya Mahate sent her talented culinary emissaries from SV Café with a generous selection of savory and sweet vegetarian bites, the comforting scent of spice coming from this table drew a long line throughout the evening.  
  • Surprising absolutely no one who knows their acumen with adventurous flavors, the Arlo team led by Chef Milo Carrier created a vegetarian bit of wonderment in the form of a chickpea crisp topped with a colorful assemblage composed of almost a dozen reclaimed ingredients. A stunning composition. 
  • Pastry Chef Shirley Butler Bordas dished up three spectacular desserts, including glossy chocolate coffee fig bars (gluten free, natch) and damn-right-they-were-as-delicious-as-they-looked individual Pavlovas layered with poached Utah nectarines, chamomile cream and basil-melon sauce. Absolutely dreamy. 

By the end of the night, WSL supporters pooled over $40k in support for the organization. What does that go toward? While more than 400,000 face food insecurity each year, over 600,000 tons of food waste goes into Utah’s landfills annually. To put it in perspective: if that food didn’t go to waste, it could feed all of those aforementioned hungry Utahns two years worth of three-squares-a-day meals. WasteLess Solutions, along with industry partners and a slew of volunteers, uses their collective might to divert or redistribute food to people who need it, interrupting the stream of surplus produce and products. 

And, through events like the Second Chance Dance, they educate our community about ways each of us can reduce our own food waste and seek opportunities for food equity at all levels. Waste not, want not, and all that jazz.  

Learn more: https://www.wastelesssolutions.org


Thirsty for even more culinary competition? Check out our 2025 Farm-to-Glass Cocktail Contest!

WaSee more stories like this and all of our Food and Drink coverage. And while you’re here, why not subscribe and get six annual issues of Salt Lake magazine’s curated guide to the best life in Utah?

Mar | Muntanya 2025 Farm-to-Glass Cocktail Contest Entry

By After Dark, Farm-to-Glass Cocktail Contest

Establishment: Mar | Muntanya — 170 S. West Temple St., SLC
Bartender: Keslee Smith
Cocktail Name: Raspberry Days Gimlet

Keslee Smith has been behind the bar for close to two decades in Utah and she loves to bring the local flavor. That’s why she uses raspberries from the Salt Lake farmer’s market for her cocktail that pays homage to Bear Lake’s Raspberry Days festival. Mixed with gin from Alpine Distillery, it’s Utah’s mountains in a glass. 

Keslee has worked extensively with the chef Tyson Peterson at Mar | Muntanya to craft drinks that complement the food coming out of the kitchen.”I just love creating and finding the flavors that work together—sweet, savory, bitter, citrus, etc.”

Photography by Natalie Simpson, Beehive Photography.

Her favorite thing about bartending in Utah? Using those clicker devices that measure out alcohol, which bartenders call “bergs” after the company that makes them. “I’m explaining the laws more than I’m making drinks sometimes.” With all her experience, what was the worst drink she was asked to make? “A virgin mojito. Just get a Sprite.”

Keslee’s after-shift drink is a glass of wine and a shot of tequila. “Quality tequila. I’ve had enough bad tequila. I have my standards now.” And for the next morning? A cheeseburger and a mimosa. 

Raspberry Days Gimlet

1.5​ oz​ Alpine Collab Spruce Tip Infused Gin
.75 ​oz​ Alpine Preserve Cordial
.25 ​oz​ Empress Rose Gin
1 ​oz​  Acid Adjusted Raspberry Juice
1​ oz Cox Honey Syrup

Garnish:

1​ oz  Raspberry Leaf Espuma
1 ​Fresh Raspberry Leaf
1 ​Freeze-dried local raspberry
1​ Freeze-dried spruce tip

Shake with ice and strain into Nick & Nora. Top with chilled espuma. Place a large, clean raspberry leaf on top of the foam. Stuff a freeze-dried raspberry with a freeze-dried spruce tip and place on top of the raspberry leaf. 

Explore the cocktail trail and vote for your favorite cocktail in the 2025 Salt Lake Magazine Farm-To-Glass Cocktail Contest.

About the 2025 Salt Lake Magazine Farm-To-Glass Cocktail Contest

23 bars from across the state present delicious cocktail creations and compete for the best in Utah. This year’s contest cocktails shine with all Utah has to offer, embodying the farm-to-glass ethos by incorporating the bountiful range of Utah’s native herbs, homegrown produce and locally distilled spirits. Celebrate the bartenders’ hard work throughout from Sept. 1–Oct. 1 by visiting participating bars, trying their unique cocktail concoctions and voting for your favorite on saltlakemagazine.com.

Copper Common 2025 Farm-to-Glass Cocktail Contest Entry

By After Dark, Farm-to-Glass Cocktail Contest

Establishment: Copper Common — 111 E. Broadway, SLC
Bartender: Spencer Jensen
Cocktail Name: Tomato Boiii

Spencer Jensen wins the award for the most Utah name in our contest! He first got into bartending so that he could have his days free to hit the slopes during the winter, but soon became passionate about classic cocktails. He’s stuck with it because of the community.

“Making someone a cocktail and watching their face light up when they first taste it makes me immensely happy.” His cocktail is called the “Tomato Boiii.” The “yeah” is optional.

Tomato Boiii

1 oz lemon
.75 oz Beehive Decade Dry Gin
.75 oz Wahaka Espadín Mezcal
.75 oz Heirloom tomato & parsley simple
.5 oz Fino Sherry
Combine ingredients in a shaker tin, shake, strain into a stemmed wine glass. Add ice, top with tomato soda.

Garnish with a parsley bouquet and a dehydrated heirloom tomato slice.

Heirloom tomato & parsley simple:
Chop heirloom tomatoes, and add equal parts by weight of white sugar. (I.E. 500 g tomatoes + 500 g sugar.) Add parsley leaves (roughly 6 or so leaves per tomato) as well as a pinch of salt, and blend well until all of the sugar has dissolved. Strain through cheesecloth, and store refrigerated.

Tomato soda:
Chop and blend Roma tomatoes with a little water and a little salt until the tomatoes are good and broken apart. Fine strain through cheesecloth. Add tomato water to an ISI canister and charge once with CO2. Shake a bit, then add a second CO2 charge, and refrigerate for several hours until very cold. The soda should be very very bubbly and form a foam that layers on top of the cocktail.

Explore the cocktail trail and vote for your favorite cocktail in the 2025 Salt Lake Magazine Farm-To-Glass Cocktail Contest.

About the 2025 Salt Lake Magazine Farm-To-Glass Cocktail Contest

23 bars from across the state present delicious cocktail creations and compete for the best in Utah. This year’s contest cocktails shine with all Utah has to offer, embodying the farm-to-glass ethos by incorporating the bountiful range of Utah’s native herbs, homegrown produce and locally distilled spirits. Celebrate the bartenders’ hard work throughout from Sept. 1–Oct. 1 by visiting participating bars, trying their unique cocktail concoctions and voting for your favorite on saltlakemagazine.com.

Flanker 2025 Farm-to-Glass Cocktail Contest Entry

By After Dark, Farm-to-Glass Cocktail Contest

Establishment: Flanker — 6 N. Rio Grande St., SLC
Bartender: Leo Rosas
Cocktail Name: Garden Bliss

Leo stumbled into bartending in 2015 and never looked back. “That first cocktail I made lit a fire in me; it wasn’t just a drink, it was an experience.” For more than 10 years, he’s been crafting cocktails with purpose and flair, specializing in fine dining and craft bars. 

Photography by Natalie Simpson, Beehive Photography.

Farm to glass means something personal to him—he’s lived in some of Utah’s most rural areas. “For someone like me who actually grew up in the countryside, it means home and my heritage.” Not that he hasn’t also enjoyed city life—his experiences in Vegas and LA inform his work. He wants to bring some of the showmanship of those places home to Salt Lake. Bartending for him is part craft, part theater and all heart.

Like all good bartenders, Leo understands why people sometimes order bad drinks. He’ll serve you a Jack and Coke with a smile, but he’d much prefer to take that whiskey, make it into something beautiful and then talk about what’s going on in your life. “What are you going to do with your day?” he might ask a guest. “Talk to me and then I’ll recommend something.” The ethic of care is at the core of his work

Garden Bliss

1 oz Alpine Gin
1 oz Angel Vert Apéritif
.5 oz St-Germain Liqueur
1 oz Verjus Blanc
.5 oz house-made syrup with local strawberries basil-honey

Stir ingredients with ice in a mixing glass. Strain over a large ice cube in a footed glass 

Garnish:
One small dollop of locally sourced plain yogurt flavored with local mint leaves sitting on the ice cube surface (use a pastry bag). Add pea shoots and edible flowers to the yogurt.

Explore the cocktail trail and vote for your favorite cocktail in the 2025 Salt Lake Magazine Farm-To-Glass Cocktail Contest.

About the 2025 Salt Lake Magazine Farm-To-Glass Cocktail Contest

23 bars from across the state present delicious cocktail creations and compete for the best in Utah. This year’s contest cocktails shine with all Utah has to offer, embodying the farm-to-glass ethos by incorporating the bountiful range of Utah’s native herbs, homegrown produce and locally distilled spirits. Celebrate the bartenders’ hard work throughout from Sept. 1–Oct. 1 by visiting participating bars, trying their unique cocktail concoctions and voting for your favorite on saltlakemagazine.com.

Matteo 2025 Farm-to-Glass Cocktail Contest Entry

By After Dark, Farm-to-Glass Cocktail Contest

Establishment: Matteo — 77 W. 200 South, SLC
Bartender: Joel Aoyagi
Cocktail Name: The Acquaprese

Many Salt Lakers likely first met Joel Aoyagi behind the bar at Stoneground Italian Kitchen, where he elevated the bar program at an already elevated mainstay of SLC dining. This 20-year veteran of the service industry has worn many hats but is most at home behind the bar. He’s now at home running the bar program at Matteo. 

Joel likes to play with his food. “One of the things that I love about the industry is food and beverage pairing,” he says. “What I’m drinking is definitely determined by what I’m eating.” To that end, his cocktail, the Acquaprese, is a moonshot: a liquid Caprese salad.

“Caprese is a really simple dish,” he says. “There are only three ingredients. Tomatoes are abundant in the summer and I’m utilizing multiple varieties to make a tomato water. For the mozzarella element, I’m using the whey liquid from our imported Italian burrata cheese. The whey adds an awesome creamy flavor and texture. White balsamic vinegar of Modena (Matteo’s family is from Modena) gives you the perfect amount of acidic balance. Lastly, local basil brings a sweet herbaceous note to play with the spices and botanicals in Madam Pattrini Gin from Ogden’s Own Distillery

Photography by Natalie Simpson, Beehive Photography.

The Acquapres

1 oz Madame Pattrini Gin
1.5 oz tomato water (see below) 
.25 oz whey
.25 oz white balsamic vinegar
.25 oz simple syrup
3-5 basil leaves (give the leaves a firm clap in your hand before adding to the shaker) 

Combine and shake with ice, strain into a glass. Garnish with a fresh sprig of basil or basil leaves. 

Tomato water:
Cut desired tomatoes into smaller pieces. Season tomatoes with salt and pepper to taste. Blend tomatoes to a puree with minimal chunks and push through a fine mesh strainer. 

Explore the cocktail trail and vote for your favorite cocktail in the 2025 Salt Lake Magazine Farm-To-Glass Cocktail Contest.

About the 2025 Salt Lake Magazine Farm-To-Glass Cocktail Contest

23 bars from across the state present delicious cocktail creations and compete for the best in Utah. This year’s contest cocktails shine with all Utah has to offer, embodying the farm-to-glass ethos by incorporating the bountiful range of Utah’s native herbs, homegrown produce and locally distilled spirits. Celebrate the bartenders’ hard work throughout from Sept. 1–Oct. 1 by visiting participating bars, trying their unique cocktail concoctions and voting for your favorite on saltlakemagazine.com.

Franklin Ave 2025 Farm-to-Glass Cocktail Contest Entry

By After Dark, Farm-to-Glass Cocktail Contest

Establishment: Franklin Ave — 231 S. Edison St., SLC
Bartender: Hannah Trosclair & Katie Patrick
Cocktail Name: The Sundance Kid

Franklin Avenue’s Hannah Trosclair and Katie Patrick are a unique combo of Southern charm (Hannah, New Orleans) and Northern big city energy (Katie, Chicago). Their cocktail shows off their combined love of the Beehive State, inspired by collaboration with Alan Scott from Waterpocket Distillery.

“Alan has a lot of stories about the history of outlaws in Utah,” Katie says. “We wanted to make the most Utah cocktail we could conceive. His stories inspired me, so I used his amaro (Notom).”

Fittingly, their cocktail is called “The Sundance Kid,” after Utah’s most famous outlaw. It doesn’t get more Utah than that, but Katie went further, using local peaches, honey and tea and Alpine Distillery’s Lafayette Bourbon.

Photography by Natalie Simpson, Beehive Photography.

“I thought of everything that was Utah and put it into one drink,” Katie says. “We turn it into a highball, add soda water and then top it with a chamomile vanilla honey foam. Honestly, it’s like a dirty soda.”

So it is possible to get more Utah.

“Moving here from the Midwest and the South, we experienced Utah culture shock,” Hannah adds. “Soda shops on every corner, mysterious Mormon history, native peaches (aren’t those only in Georgia?), a rebellious counterculture, an alien desert landscape. We found all of it strange and wonderful. Our appreciation for these things has shifted from an unusual delight to a familiar comfort.”

The Sundance Kid

1.25 oz Alpine Lafayette
.75 oz Waterpocket Notom
2 oz grilled peach syrup
Topped with soda and a chamomile, honey and vanilla cocktail foam

Grilled Peach Syrup:
Blend grilled peaches with sugar and water, strain. Add lactic acid to taste.

Cocktail Foam:
Add chamomile tea, honey, vanilla, egg white, lemon and a pinch of cream of tartar into a whip cream canister, shake, charge and chill.

Explore the cocktail trail and vote for your favorite cocktail in the 2025 Salt Lake Magazine Farm-To-Glass Cocktail Contest.

About the 2025 Salt Lake Magazine Farm-To-Glass Cocktail Contest

23 bars from across the state present delicious cocktail creations and compete for the best in Utah. This year’s contest cocktails shine with all Utah has to offer, embodying the farm-to-glass ethos by incorporating the bountiful range of Utah’s native herbs, homegrown produce and locally distilled spirits. Celebrate the bartenders’ hard work throughout from Sept. 1–Oct. 1 by visiting participating bars, trying their unique cocktail concoctions and voting for your favorite on saltlakemagazine.com.