Devour Utah July 2018

VOL. 4 NO. 7 • JULY 2018 • SALAD FREE COPY

the

issue Devour Utah • July 2018 1

A family of restaurants with

SOMETHING FOR EVERYONE!

Chabaar Beyond Thai

Tea Rose Diner

87 w 7200 s Midvale, UT 801-566-5100

65 E 5th ave Murray, UT 801-685-6111

Siam Noodle Bar

Fav Bistro

5171 Cottonwood street Murray, UT

1984 E. Murray Holladay Rd, UT 801-676-9300

Bottom floor in bldg. 1 in IMC Hospital

801-262-1888

Huge Menus • Gluten Free & Vegan Options ANNYSTAKEONTHAI.COM

2 Devour Utah • July 2018

Devour Utah • July 2018 3

10 Fab Four

Mediterranean salads fit for the gods

BY AIMEE L. COOK

14 To Market We Shall Go

Checking in with the Downtown Farmers Market

22 Fresh

Every Day

Produce markets outside of downtown

BY BRIAN FRYER

26

Salad Days

Six ways to celebrate juicy produce

BY DIANE HARTFORD

BY LEVI ROGERS

18 Get Canning Preserve your summer bounty

BY DARBY DOYLE

37 A Salad’s Purpose

Enhance any salad with herb infusions

BY MERRY LYCETT HARRISON

34 Plant-based Perfection

Healthy vegan coldcase deli salads

BY AMANDA ROCK

39 A Taste of Cinegrill Gone but not forgotten

49 Things We Love

Healthy salad toppers

BY KATE PAPPAS

BY JERRE WROBLE

40 Raising the Bar

Salad bars worth a nibble

50 Green Light

Summer salads light on lettuce

BY CAROLYN CAMPBELL

44 The Spread

BY REBECCA ORY-HERNANDEZ

53 Plate It

Oasis Cafe

Spitz’s Döner Chicken Salad

BY DIANE HARTFORD

BY JERRE WROBLE

46 Out of This World Salads that bring the world to you

55 Slices & Suds

BY DEVOUR STAFF

66 4 Devour Utah • July 2018

Pioneers never imagined these winning combinations

BY DARBY DOYLE

Jell-O Genius

Time traveling with gelatin salads

BY HEATHER L. KING

Devour Utah • July 2018 5

CONTRIBUTORS STAFF Publisher JOHN SALTAS EDITORIAL Editor Copy Editor Proofreader Contributors

JERRE WROBLE SARAH ARNOFF LANCE GUDMUNDSEN CAROLYN CAMPBELL, AIMEE L. COOK, DARBY DOYLE, BRIAN FRYER, MERRY HARRISON, DIANE HARTFORD, HEATHER L. KING, REBECCA ORYHERNANDEZ, KATE PAPPAS, AMANDA ROCK, LEVI ROGERS

Brian Fryer is a native Utahn with a communications degree from Utah State University. He’s served as an editor for McGrawHill Construction publications, Intermountain Healthcare and the Park Record newspaper.

A food enthusiast, he enjoys cooking and spending time with his family in West Jordan.

PRODUCTION Art Director Assistant Art Director Graphic Artists

DEREK CARLISLE BRIAN PLUMMER JOSH SCHEUERMAN, SOFIA CIFUENTES VAUGHN ROBISON

BUSINESS/OFFICE Accounting Manager Office Administrators Technical Director

PAULA SALTAS DAVID ADAMSON, ANNA KASER BRYAN MANNOS

MARKETING Marketing Director

Rebecca Ory-Hernandez grew up in south Louisiana surrounded by Cajun gardeners and cooks who instilled in her an early love of preparing and cooking well-made food.

Now a freelancer writer, home cook and artist, Rebecca lives (and gardens) in Ogden.

SAMANTHA SMITH

CIRCULATION Circulation Manager

ERIC GRANATO

SALES Vice President, New Business Magazine Advertising Director Newsprint Advertising Director Digital Operations Manager Senior Account Executives Retail Account Executives

SAM URIE JENNIFER VAN GREVENHOF PETE SALTAS ANNA PAPADAKIS DOUG KRUITHOF, KATHY MUELLER ANNE BAILEY, ALEX MARKHAM, MIEKA SAWATZKI, JEREMIAH SMITH

Levi Rogers is a writer and coffee roaster in Salt Lake City. He graduated from the University of Utah with a degree in English and has an MFA from Antioch University.

He lives with his pets, his wife Cat, and his daughter Evangeline.

Cover illustration by: Derek Carlisle Distribution is complimentary throughout the Wasatch Front. Additional copies of Devour are available for $4.95 at the Devour offices located at 248 S. Main, Salt Lake City, UT 84101 • 801-575-7003 • DevourUtah.com Email Editor@DevourUtah.com Advertising contact: Sales@DevourUtah.com

Copperfield Publishing Copyright 2018. All rights reserved

@DevourUtah

6 Devour Utah • July 2018

@DevourUtah

@DevourUtah

Diane Hartford thinks life is too short to eat fast, processed or sub-par foods. She finds the freshest local ingredients to take back to her kitchen and create sensational meals and feasts. Stories and photos of her culinary creations and travel adventures can be seen on HelloFunSeekers.com.

A LI I C SI uth

A 300 Stah IC ast 3 ek, U 236

SI CI 45 LI 3 Sa 6 S A H

lt L ig (80 ake hla M n 1) 27 City d D 402 , Uta r 23

E e -7 0 illcr 202 2 0 M 5) 8 (3

IA

2

T

1048 E 2100 South Salt Lake City, Utah (801) 528-3275

ive

A N

o

DOLCE SICILIA

h

S ICILIA M IA U TAH.COM

Devour Utah • July 2018 7

From Our Editor

A PIRATE’S LIFE What is it that “normal” people do? What makes a “normal” happy family? How do they behave? What do they eat at home?

How do they live their lives?

I had little clue how to answer these questions for most of my working life as I’d been living it on the margins. I didn’t know any normal people. From age 17 on, normal people had been my customers.

They were abstractions—literally shadowy silhouettes in the dining room of wherever it was that I was working at the time …

—Anthony Bourdain, excerpt from his cookbook Appetites

A

uthor, chef, explorer and TV personality Anthony Bourdain spent most of his life trying to figure out what made people tick. The entry point for him was to find out what they liked to eat.

He made many lifelong friends along the way, one of them being David McMillan, co-owner of Joe Beef in Montreal. McMillan first met Bourdain when the newly minted author was touring with his book, Kitchen Confidential.

“Nobody had written about the inner workings of a modern New York kitchen at that time,” McMillan recounted in a recent Jay & Dan Podcast on TSN Tube.

Bourdain’s gritty memoir—inspired by an earlier gritty tale, George Orwell’s Down and Out in Paris and London—may have brought Bourdain fame and fortune, but according to McMillan, Bourdain’s goal was to simply “promote these marginal chef-owned restaurants, butcher-owned butchers, to expose the best of the best of the industry, the people who were passionate about doing the best work that they could.”

The last time McMillan saw Bourdain, they were taping a recent episode of CNN series Parts Unknown in Newfoundland. “He was a little bit dark,” McMillan said, “and he was really starting to complain about life on the road and being away from home, you know, 260 days a year.”

McMillan and others in the crew didn’t feel he was in a good place. But could they have done anything about it? “We’re from the restaurant industry,” McMillan said. “We work with a lot of people who aren’t in a good place.” In fact, he said, it’s “kind of the norm.”

Bourdain’s impact on the world of food, international culture and cuisine, and globe-trotting is still being measured and quantified. While he seemed to dismiss his fame, Bourdain’s candor, humor and humility attracted legions of fans; he ultimately inspired them to embrace new foods. It’s not a leap to say that Bourdain’s exploits helped create demand for diversity in our local dining scene and grow an audience for publications such as Devour Utah.

His suicide on June 8 broke many hearts but reflected the way he lived his life—as an outsider to the end. “All restaurants are somewhat run by pirates,” McMillan said. “Pirates have an inclusive community. Everybody is welcome on the pirate ship. What we lost in Tony Bourdain is our captain. The captain of the pirate ship is gone.” ❖ —Jerre Wroble

8 Devour Utah • July 2018

Devour Utah • July 2018 9

Fab Four

Hearty Texture, Big Flavor Answer the siren call of these protein and veggierich Mediterranean salads

By Aimee L. Cook

10 Devour Utah • July 2018

halloum cheese $10

AIMEE L. COOK

W

hether they have leafy greens or not, one thing these Mediterranean salads have in common is flavor. Appetizing ingredients such as olive oil, feta cheese, meats and assorted vegetables, served warm or cold, make these dishes satisfying and filling.

They’re perfect for starting a meal, or devouring as the meal itself.

Halloum Cheese

Horiatiki

Layla Mediterranean Grill & Mezze 4751 S. Holladay Blvd., Holladay 801-272-9111 LaylaGrill.com

Aristo’s 224 S. 1300 East, SLC 801-581-0888 AristosSLC.com

With cuisine inspired by the owners’ Egyptian and Lebanese heritages, family recipes run deep at Layla Grill.

The halloum cheese salad is served as both an entrée and an appetizer. It consists of thin slices of Cypriot sheep’s milk cheese that are pan-fried in olive oil and placed on a bed of organic spring mix. To that base, tomatoes and slices of cucumber and tart green apple are added. The salad is served with a house pomegranate vinaigrette. Layla Tadros and her husband, Raouf, crafted the dressing themselves, basing it on a traditional Lebanese dressing. Theirs is made with pomegranate, molasses, olive oil, lemon juice and sumac (a lemon-flavored spice).

DEREK CARLISLE

Horiatiki $12

This classic Greek salad started popping up on Athenian menus in the 1960s and ’70s, when tourism was at a high.

Believed to be created by taverna owners in the Plaka neighborhood, this light, taste-of-summer salad is rustic and simple. Tomatoes, cucumbers, bell peppers, red onions and Kalamata olives are drizzled with Cretan extra-virgin olive oil, then topped with wedges of fresh feta cheese. Croutons made from housemade, peasant-type Greek bread are tossed in throughout, adding another layer of texture. The final touch is a sprinkling of dried oregano, rounding out the Greek flavors.

Using the freshest ingredients, this dish gives salad a new expression.

Devour Utah • July 2018 11

“Appy Hour” Mon-Fri. 3-6 Pm 50% Off Appe tizers $4 Margarita Mondays $3 Drafts & Te quila Weekend Brun ch

270 South Rio Grande St. www.riograndecafeslc.com

Cottonwood: 3698 East Ft. Union Blvd.

12 Devour Utah • July 2018

University: 258 South 1300 East

Fab Four

Mediterranean Shawarma

mediterranean shawarma $8.75

This simple lettuce-based salad is all about the spicy meat mixture of chicken and lamb (or other meats) known as shawarma. The meat is marinated, seasoned, formed into a loaf and then slowly cooked on an upright rotating spit for an entire day. Once cooked, the blended meats can be thinly sliced off for use in sandwiches or salads. On this salad, piles of shawarma are mixed with black olives, tomatoes, red onions, cucumber and feta cheese. Served with CousCous’ signature lemon basil dressing, this salad makes for a great stand-alone meal.

Marouli

DEREK CARLISLE

CousCous Mediterranean Grill 5470 S. 900 East, Ste. A, Murray 801-938-8307 CousCousGrill.com

marouli $10

Manoli’s 402 E. 900 South, No. 2, SLC 801-532-3760 ManolisOn9th.com

AIMEE L. COOK

Manoli’s take on the wedge salad starts with a piece of radicchio seared on the griddle. Housemade green-olive dressing made from sour cream, green olives, olive oil, dill and lemon is then drizzled on top, toning down the bitterness of the radicchio. For added flavor, tart cherries soaked in mavrodaphne (a Greek Port), tops off the wedge accompanied by garlic bread crumbs. The result is a combination of bitter, savory and sweet flavors that make this creative warm salad the perfect starter. Chicken or shrimp can be added as proteins.

Marouli is served at both brunch and dinner. ❖

Devour Utah • July 2018 13

Salad Issue

t e k r a m to

we

o g l l sha

The Downtown Farmers Market restores our hope

By Levi Rogers

14 Devour Utah • July 2018

W

e all need hope. I personally find hope for humanity—and the earth—in an unlikely place: the weekly farmers market. Where else can you trace food to its source—to a specific farmer, cow, hillside or orchard? Where else can you escape the grip of consumer capitalism and connect with fellow gardeners, neighbors and small-business owners?

To go to the farmers market is to travel back in time, to exist in a world before supermarkets, one where “whole foods” are the norm, not the name of a chain bought by Amazon.

As a former coffee vendor at Salt Lake City’s Downtown Farmers Market—the place we started La Barba Coffee before expanding to brick-and-mortar locations—I relished the

old-fashioned generosity in the post-market swaps among vendors: A limeade for a cup of coffee? A bag of beans for a wood-fired pizza?

Where else can a food merchant exchange goods without the medium of currency?

In an age where eateries are designed to be scaled, grown, franchised and/or replicated across multiple locations, there’s something humbling about encountering individuals and companies who’ve yet to embrace high-end marketing to sell their wares.

The products speak for themselves—and you can taste many of them right at the market. The concept is not new; it’s a return to a centuries-old tradition of buying and selling in small public markets and villages before industrialization, pasteurization, refrigeration and frozen foods paved over America’s culinary landscape.

Every city used to have some type of a public market, and many still do. But even in cities where public markets were abandoned in favor of supermarkets and malls, local farmers markets are making a strong comeback.

Bringing Rural to Urban There are now dozens of farmers markets that have cropped up in Utah, but the Downtown Farmers Market, created in 1992, is the largest in the Intermountain West and the second oldest in the state (after the Utah Farm Bureau’s Murray Market).

As a program of the Downtown Alliance and the Urban Food Connections of Utah, it hosts three events: In the summer months, there’s the Saturday morning farmers market and the Tuesday evening harvest market—both at Pioneer Park. In the winter, from November through April, there’s a weekly winter market, on Saturdays at Rio Grande Depot.

DEREK CARLISLE

DEREK CARLISLE

COURTESY PHOTO

The Downtown Farmers Market’s Alison Einerson

“Our motto is: We bring the rural to urban,” says Alison Einerson, director of markets for Urban Food Connections of Utah.

Started five years ago as a 501(c)(3), Urban Food Connections’ role is to advocate for sustainable regional agriculture, community-gathering places, nutritious local foods, and consumer education.

“We’re about restoring the connection between people buying and people growing the food,” Einerson says.

Many mainstay downtown restaurants and small businesses got their start as vendors at the Downtown Farmers Market including Rico’s, Sweet Lake Limeade, Laziz, Amour Spreads, Beltex Meats and Vive Juicery to name a few. Einerson says the market’s goal is to help build small businesses, to assist vendors in honing their product and find distribution, and maybe—when they’re ready—to send them off to start their own store.

Devour Utah • July 2018 15

Salad Issue

DEREK CARLISLE

Now in its 27th season, the Downtown Farmers Market brings in 100 farms and ranches from within 250 miles of Salt Lake City.

The First Line of Shopping But even with all the noble goals of the farmers marketplace, many wonder if its offerings are priced competitively. “The idea that food is more expensive at the farmers market isn’t true,” market manager Carson Chambers says. It bothers him that people think of farmers markets as trendy and elitist. “It really comes down to value,” he says.

“What are you spending your time on?” Einerson adds.

“What are you valuing? You can’t live without food.”

Both Einerson and Chambers say market produce in season is pound for pound about the same price as you’ll find anywhere else. Even meat is cheaper than that in other national specialty outlets. Even still, they say, real foods have a cost. While supermarket farm produce shipped from Mexico and California may sometimes be more affordable, it is not always as wholesome as local agriculture, both in taste and carbon footprint.

Chambers notes that the Downtown Farmers Market participates in the Utah SNAP/EBT program. “People who are on food stamps can come and get wooden tokens to spend at the market,” he says.

Now in its 27th season, the Downtown Farmers Market gathers more than 100 farms and ranches from within 250

16 Devour Utah • July 2018

miles of Salt Lake City and includes vendors from 16 Utah counties. It features free live music and hosts weekly events, including a farmers market club for children with activities where kids can earn $2 to spend on produce.

On the drawing board are plans for a year-round public market to be located either west of Rio Grande Depot or at the Utah State Fairpark, with a decision hoped for by year’s end.

In the meantime, for this year, the market will deal with construction within Pioneer Park to make room for a new soccer field. Einerson and Chambers aren’t worried, though. It’s likely that dogs and strollers will remain the most controversial aspects at the market. “We do our best to make it the best farmers market around,” Einerson says.

Farmers markets represent the “first line of food shopping,” Einerson says, where produce is fresher and more nutritious than at grocery chains and with a smaller carbon footprint.

Dollars spent here go back into the local economy, she adds.

An aphorism they shared stayed with me: “Pay your farmer now or pay your doctor later. It’s your choice.”

Downtown Farmers Market Pioneer Park 350 W. 300 South, SLC, 801-328-5055 SLCFarmersMarket.org

Consider biking to the market and using its free bike valet or GreenBike station. Pioneer Park is two blocks from a Trax stop. There’s also free parking at The Gateway with a validation from the market.

MARKET DATES Saturdays through Oct. 20 8 a.m.-2 p.m.

Tuesdays, August-October 4 p.m.-dusk

in season in July Greens Carrots

Hours: 7am to 10pm • peacetreecafe.com 435-259-0101 • 20 South Main Street • Moab, Utah 435-587-5063 • 516 North Main Street • Monticello, Utah

Cucumbers Beets Berries Radishes Strawberries Peas Cherries Zucchini Summer squash

501 E. 900 S. SLC | (385) 202-7167 | www.traditionslc.com Devour Utah • July 2018 17

Salad Issue

Preservation arts are seeing a resurgence of popularity.

Put ’Em Up! Preserve your summer bounty to enjoy all year ’round

AMY RICHARDSON

O

Summer in a Jar

Downtown Alliance & Urban Food Connections of Utah Program director and canning guru Alison Einerson recommends the Summer in a Jar food preservation workshops as an excellent hands-on experience for learning basic food safety procedures for waterbath canning, freezing, drying and pressure canning. In partnership with Slow Food Utah, Wasatch Community Gardens and Salt Lake County’s Urban Farming program, each class is limited to 16 students.

Be sure to check the website for registration and class details at UrbanFoodConnections.org 18 Devour Utah • July 2018

Tentative schedule June 21 Pickling at Harmons City Creek July 19 Fermentation and Pickling at Harmons Holladay Aug. 16 All About Tomatoes at Harmons Holladay Sept. 11 “The Quickle” refrigerator pickles at Pioneer Park Market Sept. 13 Salsas at Harmons City Creek Oct. 18 All About Tomatoes at Harmons Holladay More classes to be announced soon.

AMY RICHARDSON

By Darby Doyle

ne of the saddest sights of summer is opening the fridge crisper drawer and finding a molding pile of strawberries or slimy bag of cucumbers.

Fast-forward a few months later, and we’re bemoaning Styrofoamtextured tomatoes.

Beyond the issue of food waste and the expense of purchasing out-of-season food from far-away lands, it seems a shame to have such beautiful and tasty produce only available during Utah’s relatively short growing season. Back in the days before dependable freezing and refrigeration, our grandparents had the long-term preservation game figured out with a combination of canning, pickling, fermenting and dehydrating fresh fruits, vegetables and meats to last them through the lean winter months.

Fortunately for Utahns, these methods never went out of style, and there are plenty of experienced food preservationists ready and willing to share their wisdom. From the basics of making jam to bottling your own fruit wines or advanced techniques such as pressure canning meat and soups, these courses have you covered.

Offerings are listed by course provider, so check their websites for class changes, times, advance registration requirements and fees. ❖

AMY RICHARDSON

Learn to make fruit wine

Lifelong Learning Classes University of Utah

Opening up a U of U Lifelong Learning class catalog each season is glimpse into Utah living with subjects from dark sky photography to home gardening, urban chickening, foraging or fiction writing. In collaboration with local businesses, instructors also cover some often-overlooked aspects of food preservation, like the ancient art of making fruit wine and how to grow and preserve herbs. Be sure to check website for registration, class details and more class options at Continue.Utah.edu July 17 Preserving Fresh Herbs at Red Butte Garden Aug. 11 How to Make Fruit Wine at Salt City Brew Supply, Sandy

Canning Hop Shop Utah State University

A collaboration with USU Extension and Utah County businesses, there’s no registration required for these classes.

Check website for times and class details: Extension.USU.edu/ masterfoodpreserver/index, or call 801-851-8479 July 21 Juice to Jelly class, IFA Provo Aug. 24 Salsa demonstration, The Mending Shed in Orem More classes to be announced soon Devour Utah • July 2018 19

AMY RICHARDSON

Coffee Pastries Gelato

Master Food Preserver classes teach safe methods and techniques

4670 S. 2300 E. HOLLADAY

Master Food Preserver

MONDAY-FRIDAY 6AM-8PM SATURDAY 6AM-9PM SUNDAY 7AM-6PM www.3cups.coffee | 385.237.3091

Utah State University

Ready to dive into the deep end of the food-preservation pool? Through Utah State University’s Master Food Preserver series, students can enroll in half-day seminars on specific subjects such as principles of food-canning safety, pressure canning meats and soups, dehydrating and freeze-drying, fermentation, and basic pickles and fruit preserves.

Courses will be held July 31-Aug. 2 in Kaysville’s Utah House classroom. Advance registration is required for the full course or for half-day sessions: Extension.USU.edu/ masterfoodpreserver/index July 31, Morning Canning Principles + Tomatoes July 31, Afternoon Canning Fruits and Pie Filling Aug. 1, Morning Pressure Canning Meats and Soups Aug. 1, Afternoon Dehydrating, Freezing and Freeze-Drying Aug. 2, Morning Jams and Jellies

SUMMER

SALADS

ARE HERE!

pictured: The Okinawa

801-713-9423 5692 South 900 East Murray, UT 84121

www.japanesegrill.com 20 Devour Utah • July 2018

@yoshiensogrill

Aug. 2, Afternoon Pickles and Pickled Products ❖

Can’t make it to a class?

Check out these online resources: Utah State University: Extension.USU.edu/canning/ Ball and Kerr Canning & Preserving: FreshPreserving.com

Taste the Tradition

Hardwood Smoked Meats Full Bar • Live Music

50% OFF

ALL YOU CAN EAT

$17 PRIME RIB RIBS WEDNESDAYS FRIDAYS & SATURDAYS

* Valid July 2018 Only 1 coupon per ticket *

* Valid July 2018 Only 1 coupon per ticket *

Great American Cuisine 801.485.1031 2057 East 3300 South finecandies.com

Quick Lunch? Savor our healthy Soup and Salad Bar 2432 Washington • 801-745-2060 • harleyandbucks.com

Closed July 4th

Devour Utah • July 2018 21

Salad Issue

FARM FRESH ALL WEEK produce markets TO LOVE beyond downtown slc

By Brian Fryer

N

eed cucumbers or artisan bread for dinner on a weekday? Are the heirloom tomatoes you planted not doing well? Lucky for you, the demand for fresh, local products has spilled out of the Downtown Farmers Market and markets have sprouted up in communities all along the Wasatch Front. Some keep it simple, while others offer food and a bit more. And not all take place on a Saturday when spare time can be at a premium. Here are several unique markets worth visiting.

Park City Farmers Market

Wednesdays, through Oct. 25 / Noon-5 p.m.

Growth and construction in Utah’s premier resort town have again displaced the Park City Farmers Market (And to clarify: This isn’t the Park Silly Sunday Market on Main Street). But moving the Wednesday farmers market from its 18-year home at the Canyons to the base of Park City Mountain is a homecoming of sorts, according to market director and owner Volker Ritzinger.

“The Silver King parking lot at the Park City resort is where the market started over 20 years ago,” says Ritzinger, an Austrian immigrant who was a market vendor selling the European-style artisan bread he made at Volker’s Bakery in Kamas. The market operated at the parking lot for four years before they were displaced by construction for the 2002 Winter Olympics.

The resort operators “started moving trailers and things into the parking lot and told us the market was going to be canceled for the rest of the year,” Ritzinger says. “I just thought, you just can’t move all the farmers out now. They’ve 22 Devour Utah • July 2018

TAMMY CHURCH

PARK CITY Farmers market

worked all year to grow this product.”

So, he contacted friends at nearby Canyons Resort who agreed to host the market. “I had the money to go pull the permits we needed, and a week after we closed at Park City, we opened at the Canyons,” he says. “We didn’t even miss a week! After that, I just kind of became the spokesman and manager of the market.”

Like most farmers markets, the Park City market includes locally produced crafts and food products. Unlike most markets, it is held on Wednesday evenings. “We have farmers from around the state who come but they go to the markets on the weekends, so having ours on Wednesday gives them another place to sell,” Ritzinger says.

The market features up to 80 vendors at any time but Ritzinger says he offers free space to children under 16 and retired military veterans to sell what they like. He notes that lately the market has been drawing more small-acreage farmers specializing in organic and unique produce.

Ritzinger says he also tries to encourage new ventures.

“We’ve had people at the market and they’ve seen how I’ve grown my bakery by getting out to sell directly to customers. I try to help them, let them know the process and how to get into other markets,” he says. “Sometimes I’ve let people set up the first year for free, so they can get going because I remember how hard it was when I was getting my bakery going.”

Park City Farmers Market Silver King Resort parking lot 1485 Empire Ave., Park City 435-671-1455 ParkCityFarmersMarket.com

Devour Utah • July 2018 23

Salad Issue

Utah State University Botanical Center Farmers Market Thursdays, July 12-Sept. 20 5-8 p.m. or dusk

THE GANG AWAITS

This market is located at USU’s Botanical Center and experimental gardens just off Interstate 15. Not only does it showcase items from surrounding farms, there are also master gardeners on hand to help answer questions if your green thumb is turning a bit brown.

Operating since 2006, the market also features local crafts, live music and produce tastings throughout the growing and harvest season.

USU Extension and agriculture professor Shawn Olsen says visitors are encouraged to explore the grounds outside the farmers market area and even try their luck in the stocked fishing ponds. Tastings during the year come from the dozens of varieties of peaches, apples and grapes grown in the demonstration gardens.

“We have a yoga class each week as well as Aggie ice cream tasting, cheese tasting, and I do sweet-corn grilling,” Olsen says. “It makes for a nice family evening and, of course, we have experts there to answer questions about growing your own vegetables, ornamental plants and how to preserve food.”

Utah State University Botanical Center 875 S. 50 West, Kaysville 435-919-1323 USUBotanicalCenter.org

Cache Valley GardEners’ Market Saturdays through Oct. 20 / 9 a.m.-1 p.m.

NOW OPEN Noon - 2am Daily LIVE MUSIC WEEKLY 1215 east Wilmington Avenue, Suite 120 | ruinslc.com 24 Devour Utah • July 2018

Whether en route to Bear Lake or visiting Logan to take in a live show at one of its three theaters, check out the offerings at one of the longest-running farmers markets in the state.

According to director Mary Laine, the Cache Valley market began in 1984 with a few dedicated food lovers and growers gathered in the parking lot across from Café Ibis Coffee Roasting Co. It has now grown into one of the largest in Utah, occupying a parking lot at the grounds of the historic Cache County Courthouse on Logan’s Main Street. “We have about 125 vendors and a core of about 50 that are there throughout the season,” she says. “We try and be a truly local farmers market, and have growers who are from within a 50-mile radius.” Well-known Cache Valley items like cheeses and honey are regulars at the market as are crafts and local musicians.

Historic Cache County Courthouse 199 N. Main, Logan 435-754-7402 GardenersMarket.org

COURTESY SUGARHOUSE FARMERS MARKET

SUGAR house farmers market

Sugar House Farmers Market Wednesdays, July-September 5-8 p.m.

Since 2010, the Sugar House Farmers Market has hosted this mid-week, community-focused event. While the market has occupied various locations in Sugar House, in the past few years, it has taken up residence on the treeshaded grounds of Fairmont Park.

Smaller in scope than most markets, it features farm-fresh produce, live music and unique local products. The market usually runs July through September; watch their social media and website for specific opening and closing dates.

Fairmont Park 1040 E. Sugarmont Drive, SLC SugarHouseFarmersMarket.org

Wheeler Farm Sunday Market Sundays, through Oct. 28

One of the few markets held on Sunday, this long-running farmers market is also one of few on an actual farm— sort of. In addition to fresh produce, crafts and local products, there are live farm animals close by to complete the agricultural experience. The market also features food trucks or preparedfood vendors along with a covered dining area. ❖ Wheeler Historic Farm 6351 S. 900 East, Murray 385-468-1755 SLCO.org/wheeler-farm Devour Utah • July 2018 25

Salad Issue

salad

DAYS

Celebrate the bounty of summer’s fresh produce Photos & story by Diane Hartford

BURRATA CAPRESE SALAD

S

ummer is a locavore’s delight. Any visit to a farmers market typically reveals eye-popping displays of fresh fruits and vegetables. Why not put those treasures to good use?

Fresh salads of ripe fruits and veggies are best prepared simply so the flavor shines through.

Adding ingredients such as local cheese, bread and honey can ensure that even those who avoid leafy greens grab a fork and dig in. Try these six juicy salads that incorporate summer garden staples like corn, tomatoes and zucchini.

26 Devour Utah • July 2018

Burrata Caprese Salad A typical caprese salad is made with sliced tomatoes, basil and fresh mozzarella. For sweeter flesh and variations in color and texture, look for heirloom tomatoes at local farmers markets beginning in July. For added decadence, replace the mozzarella with locally made burrata (fresh mozzarella that’s stretched around a cream filling) that can be purchased at Caputo’s or Harmons.

Slice tomatoes and arrange them on a platter. Pull the burrata apart in shreds and place it around the sliced tomatoes. Stack 5-6 fresh basil leaves on top of one another and then roll up into a cigar shape. Slice the basil into thin ribbons and scatter on top of the tomatoes and burrata. A drizzle of olive oil and balsamic vinegar and a dash of salt and pepper completes the salad.

Panzanella Salad PANZANELLA SALAD

MEXICAN STREET CORN SALAD

Panzanella is a Tuscan salad made with chopped tomatoes and bread. Make sure to use ripe summer tomatoes. Cut one baguette or loaf of ciabatta into 1-inch cubes. Place cubes in a large bowl and drizzle with olive oil and salt and pepper. Bake cubes on a baking sheet in a 350-degree oven for 15 minutes or until golden. Let cool.

Make a vinaigrette by whisking 3 tablespoons of olive oil, 1½ tablespoons red-wine vinegar, 1 teaspoon of Dijon mustard, 1 minced clove of garlic, and dashes of salt and pepper. Cut 2 ½ pounds of tomatoes into chunks. Chop half of a red pepper, half of a red onion and 2 handfuls of fresh basil. Place bread cubes, chopped vegetables and vinaigrette into a large bowl. Stir to combine. Let sit for 30 minutes before serving.

Mexican Street Corn Salad Enjoy the flavors of grilled Mexican street corn at home in salad form. Pre-heat your barbecue to medium-high.

Shuck 4 ears of fresh corn.

Put a minced garlic clove in melted butter and brush butter over corn. Rotating corn, grill until char marks appear on all sides. Remove from grill and let cool. Carefully remove kernels from cobs with a sharp knife and place in a bowl.

Add 2 tablespoons mayo, 2 tablespoons Parmesan cheese, 2 ounces crumbled feta, 3 chopped scallions or chives, half a finely chopped jalapeño (seeded for less heat), 2 tablespoons of roughly chopped cilantro, the juice of a lime and 1 teaspoon chipotle powder.

Add a squeeze of Sriracha for more heat. Combine dressing with corn, taste for seasoning and add salt and pepper as needed.

Devour Utah • July 2018 27

Salad Issue

Roasted Corn Orzo Shrimp Salad ROASTED CORN ORZO SHRIMP SALAD

This is pasta salad—elevated.

Shuck 4 ears of corn and grill on medium heat until lightly charred on all sides. Cook 1 pound shrimp, then peel. Let the corn and shrimp cool.

Meanwhile, cook ½ pound of orzo pasta. Drain and add to a large bowl with a little olive oil. Remove the kernels of corn from the cob, cut the shrimp into bite-size pieces and add both to the orzo. Chop 1 red bell pepper, 4 green onions and 1 avocado. In a small bowl, whisk juice of 1 lemon with 3 tablespoons of olive oil, add a pinch of salt and pepper. Add veggies and dressing to orzo and gently stir to combine. Taste for seasoning; salt and pepper as needed.

Grilled Veggie and Halloumi Salad

GRILLED VEGGIE AND HALLOUMI SALAD

28 Devour Utah • July 2018

Halloumi is sheep and goat’s milk cheese that has a high melting point, making it ideal for grilling. Slice 8 ounces of halloumi into ½-inch slices.

Cut 1 peeled red onion into wedges, 2 zucchini squashes into thick slices, 1 red pepper into thick strips, and 8 cleaned mushrooms into halves. Place veggies and halloumi in a large bowl.

Drizzle with olive oil and season with salt and pepper.

In a small bowl, whisk together 3 tablespoons of tahini, 2 tablespoons water, 1 tablespoon balsamic vinegar, 1 tablespoon maple syrup and season with salt and pepper. Heat your barbecue to medium-high and cook veggies and halloumi in batches until charred.

Arrange salad greens on a large platter, top with grilled veggies and halloumi. Top with tahini dressing and fresh parsley. Season to taste.

Squeeze grilled lemon over the whole thing.

Patio Pages

Modern Cuisine . Wine . Cocktails 237 South 400 West · Salt Lake City 801.935.4431 · www.eatpallet.com Monday-Saturday · Dinner 5:00pm-Close

It’s Patio Season...

Bröst!

20 W. 200 S. SLC | (801) 355-3891

Mon-Wed 9am-6pm • Thurs-Sat 9am-9pm Devour Utah • July 2018 29

Salad Issue

Zucchini Salad With Pistachios and Goat Cheese When zucchini squash begins to ripen, we need novel ways to use it as so much is available at once. For this salad, wash and trim the ends from 4 medium-sized zucchinis. Using a vegetable peeler or a mandoline, slice zucchini into long, thin ribbons stopping at the seedy core. Arrange zucchini ribbons on a bed of greens like arugula or spring mix on a large platter.

Coarsely chop 1/3 cup pistachios and crumble 2 ounces of goat cheese.

Sprinkle pistachios and goat cheese over the zucchini ribbons.

For dressing, combine 3 tablespoons olive oil, the zest and juice from one lemon and one orange in a small bowl.

Add 1 tablespoon honey, 1 teaspoon Dijon mustard and season with salt and pepper, then whisk. Drizzle dressing over salad and season with more salt and pepper. â?–

30 Devour Utah • July 2018

Patio Pages

Come for the scenery, STAY FOR THE FOOD. LITTLE COTTONWOOD CANYON

ALTA LODGE 801-742-3500

Join us f or 9:30am Sunday Brunch! to 2 801-742 pm with Live Ja -35 zz Little Co 00 altalodge.co ttonwood m Canyon Alta

New Summer Menu now available

OPEN

365

DAYS A YEAR

326 S. West Temple (in the heart of downtown) For Reservations: 801-819-7565 Devour Utah • July 2018 31

32 Devour Utah • July 2018

Devour Utah • July 2018 33

Salad Issue

make

tdk

the

W

hen Frisch Compassionate Eatery closed its doors to focus on a line of vegan jerky, it left a hole in the heart of Salt Lake’s dining scene. Known for its craveable salads, Frisch made plantbased believers out of even the most hard-core carnivores.

Frisch has rebranded and reopened as Vegan Agenda.

Selling its addictive vegan jerky under the Frisch Vegan Foods brand along with operating a small retail selection of the most coveted vegan items, Vegan Agenda is Salt Lake’s first and only all-vegan mini-mart. Stop by for a jerky fix, pick up pastries from Cakewalk Vegan Bakery—which shares the space—and stock up on delicious housemade deli salads.

These cold-case salads are what made Frisch famous.

And now you can take them home for $6 per 12-ounce tub.

It’s more affordable than dining out, and you can make a decent meal with minimal effort.

Start with the eggless salad. It’s so creamy and rich, you’d never guess you were eating tofu. Just add a sprinkling of salt, pepper and smoked paprika if you’re fancy, and you’re good to go. The first thing you’ll want to do is make an eggless salad sandwich on good white bread with mayo, pickles, tomatoes and fresh lettuce. That’s one of my favorite summertime meals—ideal for a picnic or a happy desk lunch.

The faux chicken salads made with soy curls are also noteworthy. Made from whole soybeans grown without GMOs and chemical pesticides, soy curls are high in protein, a great source of fiber and are gluten-free. Their meaty, chewy texture absorbs flavor beautifully. These salads are good straight out of the container, but I’d suggest making a pita bread sandwich with peppery arugula.

The curry cashew “chicken” salad is delightful. Soy curls are mixed with red pepper, crunchy celery, cashews and plump golden raisins. The curry flavor is on point. Another 34 Devour Utah • July 2018

DEREK CARLISLE

case Vegan Agenda brings back Frisch’s deli salads

BY AMANDA ROCK

great option is the dill “chicken” salad that’s studded with Craisins. While a bit on the sweet side, a healthy dose of dill and a creamy dressing balances out the flavor. Crunchy bits like sliced almonds and celery make it extra tasty.

The Broccoli Burst salad is my absolute favorite. Maybe that’s because it’s best right out of the container. It doesn’t need to be added to a sandwich or served with greens—you can just dig in. This flavorful salad is made with organic broccoli, sweet red peppers and red onions, plump golden raisins and hemp seeds dressed in a creamy, tangy garlic dressing. The housemade maple “bacon” bits bring it all home—the meaty texture along with the sweet and savory flavor make this salad memorable. You’d never guess that broccoli could be so divine, and it’s only $5 for a 12-ounce container.

But wait, there are even more options in the small deli fridge. Don’t miss the chickpea salads. Smashed chickpeas have a great texture and are a good option if you’re avoiding soy. Depending on the day, there’s either the Buffalo chickpea salad, or the TuNo, an impressive stand-in for tuna salad.

They also have a lot more to grab and go, such as vegan soft serve, tasty frozen burritos and raw cookie dough from Cakewalk Baking Co. Vegan Agenda is located in a small strip mall, and if you’re not paying attention, you might miss it. There’s no sign on the outside of the building, only one in the front window, so you have to be in the know—and now you are!

Follow Vegan Agenda on Instagram (vegan_agenda) and Facebook for daily specials and more. ❖ Vegan Agenda 145 E. 1300 South, SLC Facebook.com/FrischVeganFoods

Mock Meats That Beef Up a Salad

(801) 466-9827 HARBORSLC.COM 2302 E PARLEY’S WAY SLC, UT

T

urn your salad into a proper meal with plant-based protein. Your tastebuds will be none the wiser— mock meats are just as tasty and as satisfying as the real thing.

Head to your neighborhood grocery store for Gardein products in the frozenfood aisle. Imitation chicken tenders, crabless cakes and fishless filets are delicious on a salad, adding both texture and protein.

Visit the natural-foods section to discover Tofurky and Field Roast. These brands offer mock chicken, beef and ham made with seitan, a flavorful meat substitute derived from wheat. Try Tofurky’s Slow Roasted Chik’n for your next Caesar salad. The Celebration Roast from Field Roast is a great standin for ham. It’s ready to eat—just dice it up.

Plant-based proteins are better for your heart than animal proteins, with less saturated fat and no cholesterol.

You’ll also be cutting your carbon footprint and conserving water, not to mention being kinder to animals. ❖ —By Amanda Rock Devour Utah • July 2018 35

Summer Special 5 Course Seasonal Tasting Menu $49 Wine Pairings Available $30

Globally Inspired Main Street Dining Available for Private Events www.tupeloparkcity.com

Restaurant | bar

TupeloParkCity.com ||| 435.615.7700 ||| 508 Main St. - Park City

36 Devour Utah • July 2018

Salad Issue

A Purpose Bring leafy greens to life with the power of herbs

BRITTANY MOSS

By Merry Lycett Harrison

"S

alad refreshes without enfeebling, and fortifies without irritating ... It renews one’s youth,” wrote Brillat-Savarin, author of Physiolgie du gout, the Physiology of Taste, published in 1825.

Indeed, a well-composed salad can lift energy and enhance vitality, especially if it’s made with nourishing varieties of plant sources like vegetables, herbs, nuts, fruit, grains and legumes. The possibilities are endless.

Served before the main course, a salad can stimulate the appetite. Bitter flavors are a sure way to make the digestive system receptive to food. Add dandelion leaves, red radicchio and cabbage, young collard greens, Belgian endive, Treviso, arugula or cruciferous sprouts to a green salad. A quick warm sauté of young collard, kale or Friese leaves on the side accomplishes the same. A chilled melon salad with mint refreshes and cools.

• Serve an all-herb salad such as tarragon and chopped fennel bulb with grilled chicken.

• Use a sage-heavy blend for roast pork.

• Serve parsley, shallot and mint with grilled lamb.

• With duck, try adding beets and chervil with orange sections.

• Salad burnet grows in a mound and produces small leaves that taste like cucumber. It’s the perfect alternative for those who like the flavor but find cucumber does not agree with them. Plus, it doesn’t have all that water that can make dishes soggy.

• Enjoy watercress alone or with other greens like lettuce.

• Vichy is a mixture of lettuces, watercress, escarole, chicory and fine herbs dressed with oil and vinegar. Pretty, edible flowers like bergamot, borage, Calendula, chives, nasturtium, rose petals and violets can be added on the side for beauty.

Add herbs by the fistful

Include herbs in dressings

Herbs bring specific flavors to salads and dressings. Chop homegrown herbs from your garden and add them fresh, by the fistful, to a lettuce salad. Chives, chervil, lovage, dill, fennel, tarragon, bee balm, lemon balm, salad burnet and mint all lend themselves well to embellishing your salad.

• Mint is refreshing and a friend to many summer dishes.

Mix it into fruit bowls, pasta, grain and green salads.

• Traditional tabbouleh salad is made with bulgur, tomatoes, onion, mint and lots of finely chopped parsley, all dressed with a bright mix of lemon and oil.

Herbs can infuse their tastes into all kinds of salad dressings.

Some pointers include: • Marry the herbs’ aromatic essential oils with your highquality salad oils.

• Stir chopped dill weed into a mayonnaise-based potato salad dressing.

• Add chopped garlic and Italian seasoning for a Mediterranean flair for any pasta salad • Infuse rosemary, sage, paprika and garlic in olive oil to drizzle on croutons Devour Utah • July 2018 37

Salad Issue

Infuse vinegars with herbs It’s easy to make your own herb-infused vinegars. Directions for making flavored vinegars vary, but here are the basic steps: Start with a very clean, non-reactive container, like glass. Use a very generous quantity of herbs and cover them with the vinegar you have chosen. Close the container tightly, and let it sit out of direct light for about a week. Taste it to determine whether it’s flavorful enough. You can strain out the vinegar and add additional seasoning and herbs for more concentrated flavor.

Let it sit another week. Strain out the spent herbs and bottle in attractive containers. Ensure the vinegar is free of harmful bacteria (some recipes call for boiling the vinegar and herbs together for a sterile mixture). The shelf life is usually between three and six months.

INFUSE YOUR SALAD DRESSING WITH the aromatic essential oils OF herbs

Try these herb-infused vinegar combinations

Apple Cider Vinegar • garlic and dill • tarragon, chives, lemon balm • mustard, garlic, red pepper White Wine Vinegar_ • basil, chives, garlic, dill • rosemary, lavender, mint, thyme, fennel, citrus zest, ginger • lemon verbena, chive, parsley • sage, shallots, cilantro, oregano, garlic, hot pepper Red Wine Vinegar • oregano, thyme, garlic, bay leaf, bee balm • ginger, clove, mustard, cumin, tarragon, mint, garlic

Herbalist Merry Lycett Harrison owns SLCbased Millcreek Herbs. In addition to offering classes in medicinal herbs, culinary herbs and herb gardening, she leads summertime herb trips in the wild. To learn more, visit MillcreekHerbs.com.

38 Devour Utah • July 2018

BRITTANY MOSS

Besides herbs, consider adding fruits and spices to vinegars. Raspberries and orange with cinnamon, clove, rosemary and mint would be a taste sensation! ❖

A N F O O D H E AV E N G E RaM n Delicatessen & Restauran

though the restaurant is no more, IT’S STILL POSSIBLE TO BUY Cinegrill’s salad dressing.

t

DEREK CARLISLE

Germ

A Taste of Cinegrill

20 W. 200 S. • (801) 355-3891 • Catering available Open Mon-Wed: 9am-6pm Thu-Sat: 9am-9pm

F

ew eateries can boast being open as long as Cinegrill. For 70 years, the Salt Lake City Italian restaurant was a downtown staple known for its pasta, pizza and occasional live piano music.

Having moved several times throughout its history, the restaurant closed its doors for good in 2016, due in part to having difficulty in obtaining a liquor license at a new location.

The corned beef sandwich and lasagna were standouts on Cinegrill’s menu, but the tossed green salad, adorned by the famous house dressing, is perhaps most missed by patrons.

Fortunately, not all is lost and the dressing recipe— featuring olive oil, red wine vinegar, garlic, capers, ground tomatoes and Gorgonzola cheese—lives on, having been inherited (and closely guarded) by thirdgeneration Cinegrill servers, sisters Terrie Farmer and Connie O’very. The sisters began selling the savory and tangy dressing to the public more than a year ago, after friends and former customers continued to express their longing for the one-of-a-kind concoction.

Since then, people throughout Utah and in neighboring states have been making the pilgrimage for the dressing—sold by the pint for $9.25—for a nostalgic and delicious taste of the restaurant’s past.

What the dressing is not sold in stores, you can purchase by contacting the vendors via Facebook.

Cinegrill Salad Dressing, Terrie Farmer: 801-651-5529, Facebook.com/cinegrillsalad. ❖ —By Kate Pappas

We will be closed 7.15-8.1

801.355.2294 | 216 East 500 South, SLC Devour Utah • July 2018 39

Salad Issue

Salad bars worth a nibble

By Carolyn Campbell

W

ho doesn’t get a little thrill when they see a well-appointed salad bar? Some spreads are simply a convenience saving us from having to wash and peel and chop.

Others are more inspired—not only with what they offer, but in their presentation and how they keep it clean and tidy (because when it comes to salad bars, cleanliness is truly next to godliness).

After perusing your options, you stand there, with a chilled plate or paper carton in hand, and allow the colors of produce to lead you down the line

40 Devour Utah • July 2018

while you debate what to put on your plate: some of this, none of that, a lot of this, a dab of that. It’s always revealing to see what people assemble on their plates (under the guise of it being rabbit food or health food).

You gotta love the sneeze guard, another genius invention of modern life. Salad bars should probably come with a “kid” guard—because if you watch pre-teens closely at the salad bar, you’re likely to never eat at one again. Ever wonder who dropped the olives into the salad dressing? Or left

Rodizio Grill Brazilian Steakhouse Yes, it’s a chain, and the meat might come out on swords, but the Brazilian salad bar is no gimmick. It’s fresh and eye-popping, with more than 30 salads made from scratch daily.

“Most of the recipes are from the owner’s family and our executive chef,” says Nick Clayton, general manager at the Trolley Square location.

Most popular is the Rodizio BLT salad made with bacon, tomatoes, housemade dressing and Brazilian aoli. The pineapple and coconut salad is “almost like a slaw, with glazed pineapple, toasted coconut and homemade sweet dressing within a cabbage base,” Clayton says. Housemade mayonnaise complements the potato salad that also features carrots and hardboiled eggs. Brazilian delicacies such as marinated quail eggs and hearts of palm enhance the experience. Along with signature salads, their salad bar offers fresh fruits, veggies, cheese and cured meats. “Add the bread, bananas and polentas for a complete salad experience. We may not be the biggest salad bar, but we are the most unique,” Clayton says.

“And our options are 99 percent gluten-free.”

Multiple locations, RodizioGrill.com

Bagels and Greens

DEREK CARLISLE

The Far East salad with curried chicken at Bagels and Greens

the spoon from the three-bean salad in the carrot and raisin bowl? Well, OK, it could be any one of us.

And that’s the problem with salad bars. Even sneeze guards can’t protect us from ourselves.

A number of restaurants (such as Café Zupas) are going the route of assembling your freshly made salad while you wait (and watch).

It makes sense, since so many of us tend to overdo it at salad bars and combine ingredients that have no business being on a plate together.

Luckily, we have many choices in greater Salt Lake, from grocerystore salad bars to gourmet finedining buffets. Here are a few spots where the rabbit food is truly worth hopping for.

Downtowners need salad bars, too! After living in Manhattan and New Jersey, Robb Abrams felt that his new home, Salt Lake City, was missing an essential entrée—the chopped salad. It’s “a hearty meal as well as a healthy alternative to what is usually available downtown,” he says.

His six signature salads are assembled while you wait and served in a deep plastic bowl to make the trip back to the office less messy. The Far East salad ($9.50) features mushrooms, pickled gold beets, sesame seeds, shredded cabbage rice, baby spinach and baby kale, with either roasted tofu or curried chicken as a protein option while the Mediterranean ($9) includes cucumbers, tomatoes, broccoli, pickled onions, olives, couscous, baby arugula and baby romaine, topped with a zucchini-dill dressing.

For protein, choose between falafel or one of three types of chicken—herbed, lemon or curry.

There’s also a make-your-own option where diners can select greens, two vegetables, a fruit, a topping and dressing, such as the sweet chile vinaigrette made in-house. Complete your meal with a delicious and authentic New York bagel (that’s boiled before it is baked), another creation Abrams pioneered in SLC with his well-known Bagel Project.

170 S. Main, SLC 801-355-2400 BagelsAndGreens.com Devour Utah • July 2018 41

Salad Issue

Harmons Delis

DEREK CARLISLE

Harmons delis

The Roof

PHILLIP TRUJILLO

The Roof

42 Devour Utah • July 2018

Harmons might be a grocery store, but its salad bar patrons don’t care. It could be because of Harmons unique ingredients ranging from the ocean-farmed Verlasso salmon and wild Gulf shrimp to the ciliegine fresh mozzarella and delicately flavored watermelon radishes. Or it could be because everything is made fresh daily. “Pickled Brussels sprouts, miniature domas (grape leaves wrapped around rice) and French pickles are also among the choices of delicacies,” Harmons executive chef Aaron Ballard says. The salad bar includes prepared salads, such as frogeye, the vegan Ironman salad—a kale salad blended with flavorful raspberries and nuts—and the corn, black bean and quinoa salad. “Along with the dressings that are prepared inhouse is a variety of flavored Sciabica olive oils, which present a flavorful, yet lighter option,” Ballard says. Tip: the salad bar in Holladay happens to be next to their gelato bar that featured flavors such as blood orange, ricotta balsamic and blondie.

Multiple locations HarmonsGrocery.com

Not too many salad bars come with a panoramic view of downtown, but that’s what you find at The Roof, one of four restaurants operated by Temple Square Hospitality. This gourmet buffet includes a choice of four composed salads and a variety of fresh fruits. Executive chef Brian Richter says that the salad options change nightly. His personal favorite is the caprese salad, with fresh mozzarella and basil, but the mango and jicama is also enticing. The bread salad, he says, is fashioned from toasted bread, herbs and tomatoes. House dressings range from vinaigrette to ranch, and the salads complement the nine or so main dishes that include both the traditional prime rib and signature salmon. With its 10th floor location in the Joseph Smith Memorial Building, “It is the best view in the state,” Richter says.

Joseph Smith Memorial Building 15 E. South Temple, SLC 801-539-1911 TempleSquare.com

grub steak

Contemporary Japanese JENNY ORSEN

Dining

Grub Steak Steakhouses and salad bars go together like cowboys and six-shooters. But Grub Steak, a Park City mainstay since 1976, isn’t satisfied to rest on any dusty laurels. Its 45-item salad bar includes quinoa, chilled pastas and bean salads along with fresh veggie offerings such as beets, peppercinis, jicama and mushrooms. A variety of housemade bread options such as French or beer bread accompany the salads. Dressings are made in-house at this restaurant located in walking distance from Prospector Square.

2093 Sidewinder Drive, Park City 435-649-8060 GrubSteakRestaurant.com

LUNCH • DINNER • COCKTAILS

18 MARKET STREET • 801.519.9595

Montego Bay/Rainbow casinos You’ll know you’ve hit the jackpot when grazing at these salad buffets in Wendover. The secret: Go hungry and drink your beverage after you’ve had your salad. At the Montego Bay, the Oceano Buffet is known for its seafood salad, chilled fresh shrimp and fresh fruit. The Rainbow Casino’s Bimini Buffet presents a wide variety of lettuce choices including Caesar, romaine and coleslaw, plus 20 salad toppings. Prepared salads such as crab salad and potato salad are also offered along with the soup of the day. ❖ Montego Bay 101 Wendover Blvd.

West Wendover, Nev. 775-664-8800

Rainbow Casino 1045 Wendover Blvd.

West Wendover, Nev. 775-664-4000

WendoverFun.com Devour Utah • July 2018 43

The Spread

GRILLED SALMON WITH HONEY-LAVENDER POLENTA

Spread the

THE BEET TOWER SALAd 44 Devour Utah • July 2018

Oasis Café THE OASIS CAFE COURTYARD PATIO

Providing unique recipes and high quality dining since 2011

2for1

Brin gi get a n this ad t s of eq econd d o ish ual o value r lesser free

Summertime means dining al fresco, and Oasis Café offers an intriguing patio where you can savor nourishing cuisine and bask in sunshine and fresh air.

When the weather cooperates, most are drawn to Oasis’ interior courtyard patio, which is secluded and quiet—a bonus when the conversation is as important as the food.

One side of the patio borders the dining room and kitchen, and the other is adjacent to Golden Braid Books. Hanging baskets explode with colorful flowers while the surrounding flower-laden pots, sculptures, water features and fireplace create the effect that you’re dining in a Zen garden.

Overhead, shades block direct sunlight and provide dappled light onto the patio tables.

The food is creative and handcrafted. Carnivores, pescatarians, vegetarians and vegans all can find appealing dining options on the menu.

The beet tower salad, in particular, is spectacular. Tender red and yellow beets are sliced thin and alternatingly stacked. Atop the beets is peppery arugula with a dollop of chutney. Finishing the salad is an orange vinaigrette and goat cheese.

Another favorite menu item is the grilled salmon with a honey-lavender polenta cake and arugula salad dressed with olive oil and merlot vinaigrette.

Oasis Café offers wine by the glass or bottle and favors vineyards that prioritize sustainability. They also support local brewers by offering many Utah beers. A full-bar caters to cocktail and spirit lovers. Come restore yourself at Oasis Café, open for breakfast, lunch and dinner daily. ❖

Oasis Café 151 S. 500 East, SLC 801-322-0404 OasisCafeSLC.com —Photos and feature by Diane Hartford

1890 Bonanza Dr., Park City, UT (435) 214-7570 | sammysbistro.com

Featured On

Nashville’s Legends at Legends Songwriter Series Begins July 12th $40 @smithtix

D. Vincent Williams

Lee Thomas Miller

Wendell Mobley

Credits on more than 25 million records including “Just Got Started Loving You”

Time Grammy Nominee. Songs recorded by Garth Brooks, Jason Aldean + more

Hit songs include: Take Me There, Fast Car + I Melt

Legends Motorcycle Museum Devour Utah • July 2018 45

Salad Issue

Taqueria 27’s Butter Leaf Lettuce Salad $4.50 small, $9 large Yes, Taqueria 27 locations along the Wasatch Front are known for their inventive tacos and mind-bending guacamole creations, but diners in the know should look to the salad menu for real kick. The T27 salad secret lies in the green chile Gorgonzola dressing.

Rich, creamy and pungent blue cheese melds with spicy chile that’s generously distributed on crisp butter leaf lettuce, and tossed with fresh pears for a hint of sweetness and pumpkin seeds for crunch. The small order of this punchy salad is the perfect complement to any T27 taco; the large serves as an entrée as you sip margaritas on the patio.

Multiple locations, Taqueria27.com (Heather L. King)

46 Devour Utah • July 2018

Stanza Italian Bistro & Wine Bar’s Caesar Salad With Anchovies $11 ($9 without anchovies) The beauty of a good Caesar salad is the adherence to classic ingredients. Stanza’s Caesar salad is a standard-bearer in Salt Lake.

Having graced the menu since the restaurant’s opening, you’ll find crisp romaine hearts hand-coated with tangy, housemade Caesar dressing and accented with crunchy olive oil croutons, plenty of shaved Parmesan and marinated white anchovies— which are optional. Stanza’s Caesar is available on both the lunch and dinner menus year-round.

454 E. 300 South, SLC, 801-746-4441, StanzaSLC.com (HLK)

HEATHER KING

HEATHER KING

HEATHER KING

out of this world

HSL’s Fried Chicken Chop Salad, $16 One of the many distinct pleasures of dining at HSL is the artistry shown in the presentation of each plate.

This is no more apparent than with the salads available during lunch and brunch. Served on a painter palette-inspired board, HSL’s fried chicken chop salad is outlined with a thick ring of creamy whipped ranch dressing. Inside the line, a mix of greens are piled high, topped with crispy fried bacon lardons, eggs and chunks of golden fried chicken, creating a culinary masterpiece.

418 E. 200 South, 801-539-9999, SLC, HSLRestaurant.com (HLK)

D

Indochine Vietnamese Bistro’s Bun Cha Gio, $12 Indochine’s Vietnamese noodle salads bring together the perfect ingredients for a satiating summer salad that’s easy to fall in love with on their patio near the University of Utah. Nestled on a bed of lettuce, fresh julienned cucumbers, raw bean sprouts and vermicelli rice noodles, the bun cha gio is topped with Saigon crispy spring rolls filled with ground pork, cabbage and carrots. Marinated radishes, carrots and crushed peanuts top everything off with a side of sweet and spicy chile vinaigrette. For a spicier alternative, try the chicken curry noodle salad.

230 S. 1300 East, SLC, 801-582-0896 (HLK)

Mekong Café’s Larb, $9.95 For 18 years, Brenda and Ross Hungmany have plied their trademark Thai cuisine in Midvale with a menu of authentic, beautifully presented and flavorful entrées, salads and desserts.

The larb hails from the Isan region of Thailand. Ingredients in this signature creation—bean sprouts, cucumber, tomato, cilantro and red and green onions—are served at the height of crisp freshness. The meat—either chicken or beef—is consistently moist and flavorful.

Their refreshing housemade dressing is flavored with lime juice, fish sauce and roasted rice crumbs. Sticky rice prepared to a perfect warmth and consistency accompanies the salad and adds a delightful texture.

7777 S. State, Midvale, 801-566-5747, Maxwell482.wixsite.com/mekongcafe, (Carolyn Campbell)

DEREK CARLISLE

DEREK CARLISLE

By Devour Staff

DEREK CARLISLE

on’t feel like cooking tonight but still craving the crunch and crisp of well-composed salads? Many a chef in Utah takes pride in chopping, arranging and combining proteins, greens, dressings and toppings to create a mouthwatering salad that not only tastes heavenly but looks so elegant it shows up in many an Instagram post. Check out these six for a round-the-world experience, one that is just right for a summer repast.

Primo salads that bring the flavors of the world to your dining table

Cannella’s Italian Salad, $11 It’s Cannella’s 40-year anniversary, and the family-owned Italian restaurant has enjoyed continued success thanks in large part to its delicious menu, featuring recipes that have been passed down for generations. And while the creations of late founder Joe Cannella’s mother are featured most prominently on the menu, the Italian salad, a perennial favorite, was inspired and created by Cannella himself.

The rich, filling salad never gets old.

Made up of mixed greens, Colosimo’s spicy sausage, mozzarella, cucumbers, garbanzo and kidney beans, beets and pepperoncini, it’s served with Cannella’s favorite—and now-signature—mix of Italian and blue cheese dressing. ❖ 204 E. 500 South, SLC, 801-355-8518, Cannellas.com (Kate Pappas) Devour Utah • July 2018 47

“A MAN WHO IS NOT TOUCHED

BY THE EARTHY LYRICISM OF HOT PASTRAMI, THE PUNGENT FANTASY OF CORNED BEEF, PICKLES, FRANKFURTERS, THE GREAT LUSTY IMPERTINENCE OF GOOD MUSTARD IS A MAN OF STONE AND WITHOUT HEART.”

- HERB GARDNER 2005 E. 2700 SOUTH, SLC FELDMANSDELI.COM @ FELDMANSDELI OPEN TUES - SAT TO GO ORDERS: (801) 906-0369

48 Devour Utah • July 2018

20 1 7

Things We Love

4

THINGS WE

LOVE

3

BY JERRE WROBLE

1

2 1

Wholesun Wellness Mushroom Extracts A search for healthy salad toppers took us to the Healthy Food Expo where we found Wholesun organic mushroom extracts, grown on native wood and free of binders and fillers. Wholesun, based in Sandy, makes its own custom blends from a variety of mushrooms including the highly touted Reishi (pictured).

Added to any food or drink, but especially a salad, these mushrooms add vitamins, minerals and immuneboosting compounds. 60 grams, $44.95, 801-300-3579, WholesunWellness.com

Bait 2 Interstate Hemp Seeds

Hemp seeds are a quality addition to sneak into any salad. This cousin to cannabis has no THC, so it won’t get you high. But its health benefits will give you a buzz: They’re not only a source of highquality plant-based protein but are also a source of hemp oil, fiber and heart-healthy magnesium. Interstate Bait’s Hemp Seeds come in variety of flavors including salted honey, salty pepper and sea salted. Available online and at Harmons locations. $1.99, 50g packet, InterstateBait.com

Jar-Top Fermentor 3 Jim’s With his colorful jars full of

cabbage and carrots on display, Jim Sumsion’s booth at the Healthy Food Expo looked like a science lab. On top of each jar was his custom plastic airlock that turns any wide-mouth canning jar into a fermenter for making small batches of pickles, sauerkraut and kimchi—you know, that healthy stuff you can add to salads containing oodles of probiotics. Check out his Facebook page for appearances where you can buy his fermentor kit. Retails for $20 at Redmond Heritage Farm Stores and Bosch Kitchen Center in Sandy as well as SeedRenaissance.com

Hive Winery 4 The Summer Mead

What wine to drink with salads?

As residents of the Beehive State, isn’t it time we embraced honey wine? Made from fermented honey, mead might well be the world’s oldest alcoholic drink.

Layton-based Hive Winery goes for a wine style of mead that boasts a honey gold color and fragrance of apple blossoms.

With floral and pineapple notes, Summer Mead starts out fullbodied and semi-sweet and ends with a touch of bitterness (like how many Utahns feel in an election year). State Liquor Stores, $15 ❖

Devour Utah • July 2018 49

Salad Issue

LIGHT

Summer salads that go easy on lettuce

J

Photos & feature

by Rebecca Ory-Hernandez

uly traditions, for me, include vacations, swimming and barbecues. And salads, of course.

Growing up in Louisiana, my grandmother harvested tomatoes and cucumbers from her “victory garden” and used them right away in a salad—what we called “summer in a bowl.” Combined with an icy glass of tea, these juicy veggies helped to keep us cool, hydrated and satisfied.

Four summer salads in particular represent my Cajun and Cuban roots. Perhaps because of the citrus in most of them, you can’t help but feel bright and healthy after eating them. They will keep you cool when the temperatures outside make it too hot to cook indoors. Plus, they pair wonderfully with fresh fish.

I hope you enjoy these traditional family salads and learn something old while trying something new.

Simple Creole Tomato & Cucumber Salad Serves 1-2

As a child, I knew it was summer when my grandmother could pluck ripe tomatoes and cucumbers off the vines in the early morning and serve them for lunch, unadorned by lettuce. The freshest, vine-ripened Creole tomatoes and cucumbers didn’t need the fanfare, just a dash of salt and pepper, a splash of white wine vinegar and a good drizzle of Spanish olive oil. And, if you have it, add a couple of sprigs of fresh basil.

Ingredients

1-2 large tomatoes from garden or farmers market 1 large cucumber from garden or farmers market (English cucumber will also work) White wine vinegar Spanish olive oil Salt & pepper

Slice tomatoes and cucumbers. Salt and pepper to taste, sprinkle with vinegar and drizzle good-quality olive oil as you like. Toss, let sit for 5 minutes. Serve into bowls and eat.

50 Devour Utah • July 2018

Julia Child’s Fennel Salad Serves 3-4

One stormy summer day when I was 8, I watched Julia Child on PBS thinly slice a mysterious “frondy” topped bulb, then toss it in a bowl with lemon juice, olive oil, salt and pepper. I begged my mom to take me to the market to find this vegetable called “fennel” in hopes of replicating that salad. Hint: The smaller the bulb, the tastier the salad. Also, if fennel has its fronds, cut them off at the base of the stalks and use to stuff grilled/roasted fish or chicken, or add to broth.

Ingredients

1 bulb of fennel Extra virgin olive oil Salt (kosher or sea salt) and pepper to taste Juice of 1/2 lemon

Rinse and dry bulb. Trim brown spots. Cut the bulb in half from root to stalk. Using a sharp knife, slice the fennel thinly.

Drizzle with lemon juice and oil, toss, then salt and pepper to taste. Serve immediately.

Cuban Pineapple Avocado Salad Serves 6-8

I can’t imagine summer without this fun salad. The sweet-andsour ingredients are perfect for any barbecue. It’s important to salt the dressing—and I mean overly salt it—because that mellows the sweetness of the pineapple. This salad does not hold well, so prepare it and serve right away.

Ingredients

½ cup olive oil 1/3 cup white vinegar 1/3 cup fresh-squeezed orange juice 1/3 cup sugar Salt and pepper 1 head iceberg lettuce 2 cups fresh-cut bite-size pineapple chunks 1 medium sweet red onion, sliced thin 2 medium avocados or 1 large Florida avocado, peeled and sliced 3 fresh limes

Combine oil, vinegar, juice, sugar, salt (overly salt if possible) and pepper in a blender until smooth. Lightly toss the lettuce, pineapple and red onion together. Add dressing a little at a time and toss to reach desired flavor. Garnish with avocado slices seasoned with salt and pepper and squeeze ½ a lime over each serving.

Columbia’s Original 1905 Salad® (Courtesy of Columbia Restaurant, Tampa, Fla.)

Just like flan for dessert, this salad was always on the table at my in-laws for every holiday, funeral and celebration. The crunch of the iceberg lettuce is its magic. This salad is savory and satisfying with the tangy olive oil vinaigrette plus the umami of Worcestershire sauce. Use the best quality olive oil and cheese and prepare to be surprised.

Columbia’s Original 1905 Salad® Ingredients

4 cups iceberg lettuce, broken into 1 ½-inch by 1 ½-inch pieces 1 ripe tomato, cut into eighths ½ cup baked ham, julienned 2 inches by 1/8-inch (may substitute turkey or shrimp) ½ cup Swiss cheese, julienned 2 inches by 1/8-inch ½ cup pimiento-stuffed green Spanish olives 1905 Dressing (see recipe below) ¼ cup Romano cheese, grated 2 tablespoons Worcestershire sauce 1 lemon

Combine lettuce, tomato, ham, Swiss cheese and olives in a large salad bowl. Before serving, add 1905 Dressing, Romano cheese, Worcestershire and the juice of 1 lemon. Toss well and serve immediately. Makes 2 full salads or 4 side salads.

“1905” Dressing Ingredients

½ cup extra-virgin Spanish olive oil 4 garlic cloves, minced 2 teaspoons dried oregano 1/8 cup white wine vinegar Salt and pepper to taste

Mix olive oil, garlic and oregano in a bowl with a wire whisk. Stir in vinegar, gradually beating to form an emulsion, and then season with salt and pepper. For best results, prepare 1 to 2 days in advance and refrigerate. • Devour Utah • July 2018 51

Heavenly Breakfast, Lunch & Brunch serving beer, wine & fresh squeezed mimosas

2577 East BengAl Blvd.

801.542.0797 7:30am - 2:30pm 7 days a week

52 Devour Utah • July 2018

Plate It

Döner Chicken Salad Spitz

BY JERRE WROBLE

PHOTO BY DEREK CARLISLE

A

döner is the Turkish name for thinly sliced rotisserie meat usually served on flatbread. Spitz serves its döner meat— beef and lamb, chicken or mixed meats—on toasted lavash bread and pita as well as in bowls, baskets, rolled up as “doquitos” (similar to taquitos) and on salads. For those wanting lighter fare, it’s hard to improve on any of the döner salads ($12.60). Your choice of döner or falafel is nested upon a bed of romaine lettuce and then topped with shredded cabbage, carrots, onion, green pepper, cucumber, olives, feta, pepperoncinis, tomato, tzatziki, fried lavash chips, fried pita and a side of housemade balsamic dressing.

Choosing chicken for this salad imparts the savory smoke you expect of lamb and beef, but without the heaviness. Both light and dark chicken meats are marinated, formed in a cone, then roasted to create a chewy crispiness in each bite. Easily made to be vegan or gluten-free, this collage of greens and protein is a flavorful reminder of street food you might have eaten in your youth while studying abroad—only much healthier. It’s delicious adulting. ❖

Spitz Downtown, Sugar House & Cottonwood Heights SpitzSLC.com Devour Utah • July 2018 53

BOX LUNCHES Great for...

Don’t forget...

Double Stamp Tuesday’s

Outdoor concerts Reunions Swimming Hiking Office Meetings

Dutch, German & Scandinavian Delicatessen

2696 Highland Dr. · 801-467-5052 · olddutchstore.com M-F 10am-6pm · Sat 9am-5pm · Closed Sunday ONLINE ORDERING AVAILABLE...EAT IN OR TAKE OUT

54 Devour Utah • July 2018

Spirit Guide

BELTEX MEATS CARIBBEAN HAND PIES & 2 ROW 24K GOLDEN ALE

Slice s

Suds You say “Pioneer Day,” we say “Pie ’n’ Beer Day,” but it’s all in good pun.

WORDS AND PHOTOS

BY DARBY DOYLE

July 24

—Pioneer Day. It’s a Utah state holiday commemorating the arrival of LDS Church prophet Brigham Young and his followers to the Salt Lake Valley in 1847. Many Utah towns host parades and family-friendly festivals to commemorate the Mormon pioneers, and the Salt Lake City parade is the biggest community event of the year.

When I moved to Utah more than a dozen years ago, I was fascinated to see that my friends fell into two camps for July 24 festivities. Pioneers vs. “Pie and Beers” were divided roughly by modern religious affiliation, rather than pioneer ancestry.

The former often marched in the parade with their kids’ Boy Scout troops, and the latter planned post-parade get-togethers with cold brewskis in a big cooler and delivery from The Pie pizzeria.

In the spirit of congenial camaraderie, bars and restaurants across the Beehive State open their doors to both camps, or take the day off so employees can have their own day of fun. I asked some of my favorite pie and beer experts what they’d suggest for pairing up sweet or savory pies with appropriate local brews. Their suggestions are so tasty I’d recommend them the other 364 days of the year, too.

The Pie: Caribbean Hand Pie Beltex Meats, 511 E. 900 South, SLC, 801-532-2641, BeltexMeats.com The Beer: 24K Golden Ale 2 Row Brewing, 6856 S. 300 West, Midvale, 801-987-8663, 2rowbrewing.com Philip Grubisa—the owner, founder and lead sawbones of Beltex’ merry boucherie band—grew up in southern Florida. Come summertime, he’s particularly nostalgic for tastes of his homeland.

“I had lots of neighbors from Jamaica, so I have these great flavor memories of ingredients like Scotch bonnet peppers, coconut milk and allspice,” he says.

In addition to Beltex’ steady

supply of nose-to-tail custom butchering, charcuterie and sausages, Grubisa and team will sometimes offer savory meat pot pies in the winter, and lighter-crusted hand pies for a great summer bite on-the-go. His Caribbean-inspired hand pie combines spiced wagyu beef with Scotch bonnet peppers, coconut milk and a touch of allspice wrapped in a savory hot lard, curry-laced dough. He recommends pairing this spicy-savory snack with local 2 Row Brewing’s 24K golden ale: “They make really good beer.

The 24K’s lower ABV [at 5.7 percent] makes for easy drinking,” he says.

He likes this beer’s balance from start to finish as a great pairing with spicy food.

Devour Utah • July 2018 55

Spirit Guide The Pie: ‘Locals Only’ Squatters, 1900 Park Ave., Park City, 435-649-9868; 147 W. 300 South, 801-363-2739, Squatters.com The Beer: Chasing Tail Orange Golden Ale Wasatch Brew Pub, 2110 S. Highland Dr., SLC, 801783-1127, WasatchBeers.com When it comes to pairing pizza pie with beer, I’ve long deferred to my friend Chad “Hoss” Forrest, a Utah native who writes the beer review blog Hoss on Hops (HossonHops/blogspot.com). He recommends getting some piping-hot pizza and a nicely pulled draught beer at Wasatch Brew Pub in Sugar House or Squatters downtown or Park City. Personally, I like to get away from the downtown crowds, and the Squatters in Park City is a perfect people-watching perch away from Main Street mayhem. Hoss and I are both fans of the “Locals Only” pie, topped with Utah-made Creminelli calabrese salami, Mountainview mushrooms, Beehive cheese fresh mozzarella, house marinara and crust made with Big J flour. To go with this pizza, Forrest says, “Since I’m a dog lover, I would pair that with a Chasing Tail ale. I love that Golden Ale, and the citrus on [the new orange edition] is worth a try. If you want to go big or go home, hit the Hop Rising Double IPA.” Or have both. We’re not judging.

56 Devour Utah • July 2018

SQUATTERS ‘LOCALS ONLY’ PIE & CHASING TAIL ORANGE

NOW OPEN AT FASHION PLACE MALL

TONA tonarestaurant.com SUSHI BAR AND GRILL 2013 - 2018

BOSS 2016

Best Odgen Restaurant

2015 - 2017

2012 - 2017

210 25th Street, Ogden • (801) 622-8662 • facebook.com/tonasushi

FANCY TACOS & FINE TEQUILAS

COMING SOON IN LEHI! 1615 S. FOOTHILL DRIVE | 385-259-0712 4670 HOLLADAY VILLAGE PLAZA (2300 EAST) | 801-676-9706 149 EAST 200 SOUTH | 385-259-0940

OPEN 7 DAYS A WEEK I T A Q U E R I A 2 7 . C O M

PATIO SEASON IS HERE

3176 E. 6200 S. • Cottonwood Heights, UT 2015 801.944.0505 • banditsbbqutah.com Best

of Utah

Devour Utah • July 2018 57

Spirit Guide

The Pie: Buttermilk Pie Beer Bar, 161 E. 200 South, SLC, 435-259-0905 BeerBarSLC.com The Beer: Brumblin’ Brown Proper Brewing ProperBrewingCo.com

BEER BAR BUTTERMILK PIE & PROPER BRUMBLIN’ BROWN

Beer Bar’s annual Pie & Beer Day party has become the stuff of legends. It’s one of the best spots in town for indulging in your every brew-based fancy, and chef Brendan Kawakami usually teams up with local chefs to crank the P&B pairing level to 11. He graciously shared his recipe for the Buttermilk Pie that was a huge hit during the 2017 festivities. His secret for perfect flaky crust? Cutting very cold butter and straight-from-the-freezer vodka into the pastry. For beer pairing, Kawakami doesn’t like to lay down hardand-fast proclamations: “My No. 1 rule for summer: Drink whatever the hell you feel like drinking, whether it’s sweet, tart or stout.” But when pushed to give suggestions, he says it’s fun to try fruity Lambics with mousse or custard pies, or a Flanders-style ale with fruit pies. As for pairing with his original Buttermilk Pie, he’s a fan of Proper Brewing Co.’s Belgian-style table beer Brumblin’ Brown. With notes of nutty malt, brown sugar and raisin, “It’s got nice plump, round flavors,” Kawakami says, and sips well alongside this tangy and citrus-forward pie.

58 Devour Utah • July 2018

Chef Brendan Kawakami’s Buttermilk Pie Crust: 1 cup flour 3 ounces cold butter 2 tablespoons ice-cold vodka Method: Cut cold butter into flour with a pastry cutter, two knives or a food processor until it barely forms clumps. Add vodka right out of the freezer and cut into dough. Form a ball and rest it in a cool place for at least 30 minutes (just enough time to make the filling).

Filling: 1 cup granulated white sugar 3 tablespoons white flour 3 eggs ¼ cup butter, melted 5 ounces goat cheese 1 cup buttermilk zest from 1 orange or lemon juice from ½ orange or lemon

Method: Preheat oven to 425 degrees.

Beat the eggs and goat cheese together thoroughly, then beat in the flour. Whisk in butter, buttermilk, citrus juice and zest until completely combined.

Roll out pie crust dough and place in pie dish. Pour filling into the crust, and slightly jiggle to release air bubbles.

Bake for 10 minutes at 425.

Leaving the pie in the oven, reduce heat to 350 and bake for about another 30 minutes.

Devour Utah • July 2018 59

Spirit Guide The Pie: Pookie Pie Even Stevens Sandwiches, multiple locations, EvenStevens.com City Cakes, multiple locations, CityCakesCafe.com The Beer: Coconut Stout Kiitos Brewing, 608 W. 700 South, SLC, 801-215-9165, kiitosbrewing.com “I really believe that dark chocolate goes great with stout beer, and there’s something about the Kiitos brewing process that takes all the bitter out,” Even Stevens chef Brandon Price says. He’s a big fan of Kiitos’ coconut stout, which uses organic toasted coconut and quite a bit of oatmeal in the beer mash. “The natural sweetness of the coconut goes well with the malt, and it’s surprisingly light on the palate,” Price says. “It goes great with our Pookie Pie,” which Even Stevens sources from local vegan/gluten-free bakers City Cakes. A spin on the Whoopie Pie sandwich cookie, the two dense fudgy cookies have a generous slather of buttercream in the middle. It resembles a flourless chocolate cake texture, and the buttercream is sweet and intense. We agreed it’s a rich treat to eat all in one go, but Price says that’s the best part of pairing it with beer, especially with the coconut stout’s effervescent balance.

Or even better, share both with a friend. It’s the Pie and Beer way. ❖

Life isn’t perfect... but your nails could be

801.828.6776 1311 S. 900 E. SLC, UT. www.topcoatslc.com 60 Devour Utah • July 2018

EVEN STEVENS POOKIE PIE & KIITOS COCONUT STOUT

VOTED THE WORLD’S BEST LOBSTER ROLL

?

DINNER WHAT’S FOR

Sign up online today and let us take care of dinner.

www.wasatchfresh.com info@wasatchfresh.com MON - SAT 11am - 8 PM

1897 Prospector Ave Park City, UT 84060

435.631.YUM1 www.freshieslobsterco.com

1337 S. Main Street Salt Lake City, UT 84115

385•528•2413

EVERY BITE CONSIDERED At BGR, fresh is more than an adjective--it’s a mindset.

From the top of the top bun, to the lettuce, 6oz of proprietary blend of meat, and bottom bun, we don’t take any shortcuts. Our burgers are grilled to order over an open flame, prepared with garden fresh toppings, and served with your preferred temperature: rare, medium, well-done or anything in between.

w w w. b g r t h e b u r g e r j o i n t. c o m 801-487-6301 1202 E Wilmington Ave, Ste 120 Salt Lake UT 84106 Devour Utah • July 2018 61

Content provided by Utah Restaurant Association

2018 Annual Golf Tournament & Summer Social Tuesday July 17 , 2018 from 8am - 1pm Crater Springs Golf Course 700 Homestead Dr, Midway, UT

Registration 7:30am Shotgun Start 8:00 am Please return your registration / sponsorship form to the Utah Restaurant Association.

Your participation will help promote and protect the restaurant industry in Utah through advocacy and education. The presence of the Utah Restaurant Association advocating in behalf of our industry insures that the restaurant industry is well represented and the story of our industry is being told. The URA will be hosting many educational and advocacy activities during the year.

100% of the proceeds from this event will be used for restaurant advocacy activities. We encourage you to join with the restaurant industry in the state of Utah for an exciting day of golf.

1st, 2nd, & 3rd Place Teams will be awarded prizes, as well as Closest to the Pin and Longest Drive.

A strong and viable restaurant industry benefits all of us.

Sponsor A Hole • Sponsor A Tee • Sponsor A Team

Introduce your product to over 200 Restauranteurs and Industry Professionals!

Presented by The Utah Restaurant Association in partnership with ACF Beehive State Chefs Chapter

801.274.7309 • www.UtahRestaurant Association.org 62 Devour Utah • July 2018

JULY

is the official start to summer — and is synonymous with patio dining, eating out, summer vacation, and being outside! We at the Utah Restaurant Association embrace everything that comes along with summer. For example, golfing is always a good excuse to get outside and an even better one when it’s a fundraiser for Utah’s restaurant community!

Our annual golf tournament provides the perfect excuse for restaurateurs, chefs, owners, operators, vendors and the food community in Utah to get out of their restaurants and up into the hills of Midway at Crater Springs.

With so many amazing opportunities to eat outside whether dining al fresco or attending food festivals happening around the state, we wanted to highlight a very special farm dinner — inviting guests and food enthusiasts alike to not only see where their food comes from but actually dine on the very soil of the farm where the menu ingredients are grown. Red Acre Farm in Cedar City is honored to host the national traveling farm dinner “Outstanding In The Field” with Chef Shon Foster from Sego at the helm. This dream team is sure to produce an unparalleled menu highlighting the incredible agriculture cultivated in the soil of southern Utah.

July ends with auditions for TeenChef Pro — the television series where TeenChefs compete, using ProStart competition rules — to win a four year scholarship to support them on their path to becoming a professional chef. Summer days are longer, which means more time to create amazing community opportunities, and summer nights are warmer, which means plenty of opportunity to enjoy patio dining around the state. We hope you get out and Taste Utah! •

Content provided by Utah Restaurant Association

OITF OUTSTANDING IN THE FIELD

The world’s first pop-up restaurant … in a farm field.

F

ounded in 1999 by artist and chef Jim Denevan, Outstanding in the Field is a traveling culinary adventure that has visited all 50 states and 15 countries with the goal of sharing the story of the farmers who produce our food. Rather than source ingredients and bring them to a restaurant, he created a restaurant at the source.

He enrolls a local chef to interpret the farm and region through a menu highlighting each extraordinary location as a radical intervention to stale dining conventions. Guests would dine at one long table set between earth and sky, where the farmer’s story would be recognized and celebrated.

Over the years diners all over the country have enjoyed the long table set in vegetable fields, fruit orchards, beaches and mountaintops. Hundreds of the world’s most honored chefs have cooked in the company’s field kitchen.

OITF’s roving restaurant without walls may be located wherever good food comes from. There are no boundaries.

And the journey continues… in Southern Utah!

On Wednesday, July 25, 2018 this premiere culinary event brings their long table and farm kitchen to Red Acre Farm just outside of Cedar City.

Chef Shon Foster, of Sego Restaurant in Kanab will be the chef translating the culinary landscape of Southern Utah for this incredible event. Foodies from all over the country and the state are expected to join locals for the unique dining experience.

For tickets and information, visit www.outstandinginthefield.com or call 435-586-5124. Red Acre Farm is at 2322 W. 4375 North, Cedar City.

The event will be at 4 p.m. July 25.

Tickets are $225 per seat. Seating is limited. Bringing your own plate is recommended to create a more authentic experience.

Chef Shon Foster

There is no shortage of passion for food with Chef Shon Foster of Sego Restaurant in Kanab, which makes him the ideal candidate to be at the helm of Utah’s Outstanding In The Field event. A native of Kanab, Utah, Executive Chef Shon Foster takes a thoughtful approach to food, blending contemporary cuisine with local & international traditions. Chef Shon’s career path led him to the role of executive chef at the luxury boutique resort Amangiri, and under his guidance was named one of “America’s Best Hotels for Foodies” by Travel & Leisure.

Foster believes that being a chef comes with an inherent responsibility of stewardship as the conduit between farmers, suppliers and consumers. “In order for me to use a particular product, I have to know the people connected and involved with it. I take no liberties with the trust given to me by the guests and diners.” He cannot wait for people to taste the fruits of the very soil they are dining on. “Some of my most cherished moments are those I have spent cooking and eating food prepared by the people I surround myself with. It’s what I live for.”

Red Acre Farm

Sara and Symbria Patterson, owners of Red Acre Farm have worked for over 20 years cultivating at nature’s pace— they use only natural organic farming methods. It’s adhering to these highest of integrity farming practices that allowed them to be selected as a host for one of the prestigious dinners on this year’s OITF Tour. With over 177 varieties of fruits, vegetables, and herbs growing on their farms they use a variety of seeds: saved, heirloom, biodynamic, organic, certified organic, and open pollinated, they never use GMO (genetically modified) seeds.

They promote a healthy farm organism through composting, cover crops, crop rotation, compost teas, and use a dripirrigation system that uses hoses to place just enough water directly at the plants roots. Diners have the opportunity to know where, when, and how their food was produced— a feat made possible by dining and discussing the remarkable endeavors of the grower!

Don’t miss this amazing opportunity to join Red Acre Farms, Chef Shon Foster and OITF us in the adventures of farm dining! • Devour Utah • July 2018 63

Content provided by Utah Restaurant Association

64 Devour Utah • July 2018

WEDNESDAY JULY 25, 2018 at 8 a.m.

Salt Lake Community College | South City Campus Sound Stage | 1575 South State St SLC, Utah 84115

MentorChef Justin Shifflett Stoneground Kitchen

MentorChef Jodie Rogers Deer Valley Resort

MentorChef Tyler Stokes Provisions

Mentor with three of Utah’s hottest chefs and compete ON THIS TELEVISION COOKING COMPETITION SERIES for a chance to win a FOUR YEAR scholarship to Johnson & Wales University and the title of …

TeenChef Pro Champion!

Do you love food? Love to cook? Hungry to learn? You must email Katy@UtahRestaurantAssociation.org if you would like to guarantee and reserve your spot on audition day Wednesday, July 25, 2018. We’ll send you an application to fill out and a time to arriver auditions- oh and remember if you are under the age of 18, you’ll need to have your parent or guardian sign it too. Then, practice your ProStart skills and cook your heart out. And, hey, if you have friends that you think would make the cut too, let me know! If you have any questions about TeenChef Pro email katy@ UtahRestaurantAssociation.org.

Can you take heat and make the cut? We think you can!

For Application Requests E-mail:

KATY@UTAHRESTAURANTASSOCIATION.ORG Application Must Be Presented Day Of Audition Devour Utah • July 2018 65

Last Bite

Jell-O Genius

Jiggling through time and space with gelatin salads

BY HEATHER L. KING

S

ure, Jell-O is the official snack food of Utah. We even had a green lime Jell-O pin as part of the trading pin collection at the 2002 Olympics.

But don’t be confused—the celebration of this wiggly, jiggly substance isn’t defined by Utah.

In fact, shortly after Kraft released sales figures saying that Salt Lake City residents consumed more Jell-O than anywhere else in the United States, the good folks of Des Moines, Iowa, stepped up to the challenge and overtook us in 1999. And the gelatin has always called New York home— where it was invented and made famous—and even given to immigrants as they arrived at Ellis Island in the early 1900s.

What started as just four flavors (lemon, orange, strawberry and raspberry) now makes its appearance at church potlucks and family-friendly events across the nation, often as gelatin salads in daring flavor combinations (celery and seasoned tomato anyone?). Be they molded or mixed, Jell-O salads bring history and heritage to many Utah tables each July— making Fourth of July and Pioneer Day festivities a dazzling array of wobbling delights.

For nearly three decades, Cynthia Nay has been making for her family the classic known as Watergate salad or pistachio pineapple delight (a side or dessert salad made with pistachio pudding, canned crushed pineapple, chopped walnuts, Cool Whip and marshmallows). But in all that time, she never tasted it. “I hate Jell-O salads, but the family loves them,” she says. “I’ve never tasted it because of my memories

66 Devour Utah • July 2018

of growing up and thinking Jell-O salads were all gross!”

Some Jell-O remembrances rely on looks as much as tradition. Julee Attig reminisces that the layered rainbow Jell-O salad was, “a Farr West staple for any special event or July holiday. It must have Knox, sweetened condensed milk, time and patience.”

A perennial favorite, Raspberry Delight and its many variations topped the list of most common summer sensations.

Jason Myers’ Jell-O tradition was handed down from his mom. “She’s had the recipe for years—written on an old recipe card,” he recalls. Their version features pretzels as the base for the crunchy crust on the bottom with raspberry Jell-O and raspberries on the next layer; cream cheese, sugar and Cool Whip on another layer that’s finally topped with Cool Whip.

Several years ago, he made the dish for his mother-in-law at Thanksgiving. Now, when spending holidays or special occasions with her, he says, “she asks for that. She loves it.”

“I’m obsessed with Jell-O,” Jennifer Glass admits. “I serve it all the time.” Two that regularly make it to the buffet table are 7 Up Jell-O salad with crushed pineapple, bananas and mini marshmallows and a strawberry pretzel Jell-O salad that’s a knock off cheesecake-type dish.

A true American success story, Jell-O has weathered the test of time—gracing the family table through war and rations, weddings and funerals, parties and picnics. From julienned carrots in lime gelatin to cottage cheese in orange Jell-O, here’s wishing you a festive month filled with this culinary curiosity. ❖

sunday, July 15th 1pm-6pm

SAMPLE SIGNATURE DISHES AND MINGLE WITH FELLOW FOODIES AS WE DRIVE YOU AROUND TO THE BEST RESTAURANTS WITH THE BEST PATIOS IN TOWN! RESERVE YOUR SEAT AT THE DEVOURUTAHSTORE.COM

Stop 1 & 5 Mountain West Cider 425 N 400 W

Stop 2 Alamexo Cantina 1059 East 900 South

Stop 3 Monsieur Crepes 1617 South 900 East

Stop 4 Gracie’s 326 S W Temple

Devour Utah • July 2018 67

68 Devour Utah • July 2018