In case you missed it, the jaffle—a loveable pocket sandwich that hails from South Africa—is having a moment, thanks to the herculean efforts of Cape Town native Meryl van der Merwe, who brought this retro treat to PC. Van der Merwe is launching Jafflz in Harmons and other local stores.
‘Tis the season for the scourge of seasonings.
Trio broke culinary ground when it opened—the first place in Utah to re-think American-Italian food and dining. The original location on 900 East still does brisk business and rightly so, especially since a recent menu refresh created new excitement.
The logo looks like a silhouette of spaghetti western-era Clint Eastwood with chopsticks instead of a gun. I assume it’s a reference to Tampopo, the famous (well, it oughta be) “ramen western,” a tale of a quest for the perfect noodle.
We think better, work smarter and more creatively when we take a break from the grind to eat and converse with other humans.
Salt Lake magazine introduced The Tasting Tour Bus last week to help get a taste of the city, and I was lucky enough to get my hands on a couple tickets before they sold out!
Chef Michael Richey is having some fun. And he’s sharing it with you.
The Merveilleux, pastel puffballs of meringue and cream fraiche, rolled in chocolate shavings, seem like they’d make a perfect Smurf snack (Smurfs are also Belgian)—super sweet, frivolous looking and totally insubstantial.
Food is all about fat. The kind of fat used in cooking defines a cuisine— Mediterranean food is built around olive oil, northern European food is all about butter, Jewish Ashkenazi food relies on schmaltz or chicken fat.
That’s right—Tolstoy got it wrong. McDonald’s got it right. Hamburgers are happy meals, without the capital letters and trademark, as every mother who’s taken a deep breath of appreciation of the silence that ensues when their kids’ mouths are stuffed with burgers and fries knows.