Devour Utah December 2018

VOL. 4 NO. 12 • DECEMBER 2018 • HOSPITALITY FREE COPY

T HE HOS PITALIT Y ISSUE HOW TO HOST THE BEST PARTY IN TOWN, P. 14

The Ballerina Baker, þ. 56

12 DAYS OF FEASTING P. 23

UTAH RESTAURANT

Devour Utah • december 2018 ASSOCIATION P. 178

2 Devour Utah • december 2018

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S ICILIA M IA U TAH.COM Devour Utah • december 2018 3

The Hospitality Issue

10 Choc Talk

46 The Spread

BY CAITLIN HAWKER

BY MIKEY SALTAS

Utah is cuckoo for cocoa

Porcupine Pub & Grille

14 Known for Your Party 48 Chef’s Choice

60 A Fondness for Fondue Say cheese! This Alpine tradition is ideal for holiday entertaining

BY DARBY DOYLE

Dos and don’ts for hosting a swingin’ soiree

Unsure of a menu for your guests?

Let the chef surprise you

66 Devour This Recipe

18 A Place to Gather

51 Hostess Gifts We Love

68 Spirit Guide

BY AIMEE L. COOK

BY DIANE HARTFORD

BY MERRY LYCETT HARRISON

Inspired settings for holiday parties

23 12 Days of Feasting

Mark each day a special occasion with a holiday treat

BY ELENI SALTAS, ANNA KASER & CAITLIN HAWKER

43 Plate It

Taqueria 27 churro ‘donuts’

BY DIANE HARTFORD

BY HEATHER L. KING

And they’re less than $25!

52 What’s New?

BY DEVOUR STAFF

Nothing says ‘welcome’ like a mug to warm your hands around

BY DARBY DOYLE

Pre- and post-show watering holes

74 Books That Cook

56 She Takes the Cake

BY ANNA KASER

BY MAYA SILVER

The confectionary artistry—and cinnamon rolls—of ballerina and baker Jordan Fry

BY REBECCA ORY HERNANDEZ

4 Devour Utah • december 2018

Aretha Franklin’s New Bethel Ham

Enticing cookbooks for foodies on your list

82 Last Bite

Cozy cues for togetherness

BY JOHN RASMUSON

Devour Utah • december 2018 5

CONTRIBUTORS STAFF Publisher JOHN SALTAS EDITORIAL

Editor JERRE WROBLE Editorial Intern CAITLIN HAWKER Contributors AIMEE L. COOK, DARBY DOYLE, MERRY LYCETT HARRISON, DIANE HARTFORD, REBECCA ORY HERNANDEZ, ANNA KASER, HEATHER L. KING, JOHN RASMUSON, ELENI SALTAS, MIKEY SALTAS, MAYA SILVER

Diane Hartford thinks life is too short to eat processed foods. She seeks out the freshest local ingredients to take back to her kitchen to create sensational meals. Follow her culinary and travel adventures on HelloFunSeekers.com.

Photographers JOSH SCHEUERMAN, JOHN TAYLOR

PRODUCTION Art Director DEREK CARLISLE Graphic Artists SOFIA CIFUENTES, SEAN HAIR, CHELSEA NEIDER

BUSINESS/OFFICE Accounting Manager PAULA SALTAS Office Administrators DAVID ADAMSON, SAMMY HERZOG Technical Director BRYAN MANNOS

MARKETING

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 cooks) in Ogden.

Director of Events & Marketing SAMANTHA SMITH

CIRCULATION

Circulation Manager ERIC GRANATO

SALES Magazine Advertising Director Newsprint Advertising Director Sales Director, Events Digital Operations Manager Senior Account Executives Retail Account Executives

JENNIFER VAN GREVENHOF PETE SALTAS KYLE KENNEDY ANNA PAPADAKIS DOUG KRUITHOF, KATHY MUELLER ALEX MARKHAM, MIEKA SAWATZKI, JEREMIAH SMITH

Eleni Saltas grew up in Salt Lake City’s vibrant Greek community where she learned Panhellenic dancing, cooking and creating delicious Mediterranean recipes. Learn more at EleniSaltas.com.

Cover photo: Bambara’s spiced pear tartlet 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 • december 2018

@DevourUtah

@DevourUtah

Herbalist Merry Lycett Harrison owns SLC-based Millcreek Herbs. She is a professional member of the American Herbalists Guild. Her botanical research has been published in HerbalGram (the Journal of the American Botanical Council) and the Journal of Utah Archaeology. She offers classes in medicinal and culinary herbs and herb gardening. To learn more, visit MillcreekHerbs.com.

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Devour Utah • december 2018 7

From the Editor

PARTY PEOPLE

C

JERRE WROBLE

ould our worst fears be confirmed, that hospitality is a dying art? That we’ve become so absorbed with our screens, we’ve quit offering rides to those who are “walking with hope,” as a friend of mine used to describe folks whose cars had broken down. That we no longer open doors for people or lend them a hand if they’re teetering on an icy sidewalk.

In ancient times, hospitality was seen as a virtue, even a duty. Travelers relied on hosts for protection, food and shelter. And hosts were only too happy to oblige, because many believed that “the guest is God.” Nowadays, we tend to equate hospitality with lavish parties and wedding receptions. But upon reflection, it’s easy to see there’s Scott a spiritual implication, that true hospitality can improve the Porter human condition.

One can’t be a host without a guest, and one can’t be a guest without a host. We need each other to be better humans. It’s that relationship we’re celebrating in the pages of Devour Utah, where we’ve assembled ideas on where and how to host parties, where to meet up with friends after a show, a Devour Dozen of seasonal treats to enjoy with loved ones, and festive hot toddies to serve over the holidays.

In truth, Utah’s culinary scene abounds with those who embody the spirit of hospitality. Recalling the generosity shown to this magazine over the past year, one unique offering comes to mind related to this month’s theme: San Diablo Artisan Churros.

Earlier this year, owner Scott Porter offered to drop off some churros for our staff to sample. Instead, he surprised us by coming to our offices with a portable stove and a bucket of batter in tow. He then set about cooking fresh churros for the staff, extruding the batter into hot oil and frying the pastries up golden brown. The aroma of fried sweet dough filled the office, and soon the staff was clamoring to find out what was going on.

As founder of the Draper-based company, Porter lived in Mexico for a time, where he got the inspiration (and the batter recipe) for these treats. Sure, he makes classic churros, sprinkled with cinnamon sugar, which we’re all familiar with, but for the more adventurous, he injects the sweet bites with fillings such as dulce de leche, Nutella, lemon curd and sweet cream as well as seasonal fillings.

His masterpiece was a special “Inferno” churro that was dusted with a habanero cinnamon sugar and topped with a cricket—the insect—for added crunch.

Porter’s churro station would make a natural addition to any gathering or reception you might be hosting. His presentation is fun and inviting, and he pulls your whole gang together as they nibble and experiment with his unique treats. And, if only for a minute, the world seems a sweeter, more hospitable place.

I do not believe, for one minute, that hospitality is a lost art. But we can always learn to be better hosts from those who do it right.

Happy holidays from all of us at Devour Utah! ❖ —Jerre Wroble

8 Devour Utah • december 2018

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Smith’s Shopping Center 7117 S. Redwood Road West Jordan, UT

Open Daily from 11:30am to 8:30pm Open Sundays at Noon Devour Utah • december 2018 9

The Hospitality Issue

h o C

al k T

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Utah is cuckoo for cocoa STORY AND PHOTOS BY CAITLIN HAWKER

U

tah winters can be fierce, but there’s something even fiercer: a Utahn’s love of hot chocolate! It could explain why the Beehive State is home to nine artisan chocolate makers, a chocolate society, numerous chocolate festivals, Matt Caputo’s artisan chocolate distribution company and craft chocolate classes, and any number of coffee shops and eateries that will happily whip up a cup of hot chocolate to pair with your finest meal.

Why do we love this cacao-bean concoction so? Well, perhaps, as a Cornell University study pointed out, the antioxidant concentration in hot chocolate is almost twice that of red wine, three times more than that of green tea and almost five times as much as black tea. Hot chocolate may actually help you think more clearly thanks to flavonoids that scientists say increase blood flow (and oxygen) to the brain.

So, if Utah chocoholics needed a rationale to drink the creamy brew, they now have one. This holiday season, indulge in one of these decadent mugs with a friend.

10 Devour Utah • december 2018

Made with love—and crème fraîche

BELGIAN HOT CHOCOLATE

This made-from-scratch hot chocolate ($3.75) contains only three ingredients—milk, chocolate and sugar—and comes in a no-nonsense paper cup. Ricci Anderson, manager at the Bruges Waffles & Frites Sugar House location for five years, says they create hot chocolate the way it’s been done in Belgium for hundreds of years—by dissolving chunks of Belgian chocolate and sugar into milk and adding their own crème fraîche on top. Available now through early February, this hot chocolate is a winter treat not to miss. “Made with love and crème fraîche!” Anderson says.

Bruges Waffles & Frites Multiple locations BrugesWaffles.com

‘Grown-up’ hot chocolate

VALRHONA 70 PERCENT HOT CHOCOLATE

This one—made with 70 percent Valrhona chocolate, milk, cream and vanilla-bean syrup—is for chocolate lovers. The syrup features beans from Madagascar, Mexico, Tahiti and New Caledonia. Pastry chef and world-traveler Romina Rasmussen created the recipe inspired by her time abroad. The hot chocolate ($5.25/8 ounces) is not made using a powder. “When it’s made from real chocolate,” Rasmussen says, “it tastes so much better.” In winter months, Les Madeleines offers variations, such as peanut butter and white chocolate peppermint. “It’s not super sweet,” she says. “It’s grownup hot chocolate, because hot chocolate is delicious!”

Les Madeleines 216 E. 500 South, SLC 801-355-2294 LesMadeleines.com Devour Utah • december 2018 11

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Now booking holiday parties

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12 Devour Utah • december 2018

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The Hospitality Issue

Made with imported European cocoa

HOT CHOCOLATE

Maria and Jimmy Kosmas, the mother and son co-owners of Greenhouse Effect Coffee, are famous first for their coffee and crêpes, but their made-fromscratch hot chocolate ($2.75) is right up there as well. Maria and Jimmy pride themselves on their European style-beverage that uses ingredients from Caputo’s market. “Even if you didn’t add sugar, the chocolate is so flavorful and satisfying,” Maria says. The coffee shop features hand-drawn menus by local artist Makenzie Taylor and, in winter months, they feature what Maria calls a “European Chocolate Drink,” which is pure, melted chocolate served in an espresso cup.

Greenhouse Effect Coffee 3231 S. 900 East, SLC 801-466-3273 Facebook.com/Greenhouse801

Hot chocolate with a ‘latte’ soul

PREMIUM DRINKING CHOCOLATE

Tulie Bakery’s hot chocolate ($3.50/8 ounces) features all of the artistry of a latte. A mixture of cocoa powder and sugar are added to steamed milk, then topped off with a thin layer of foam. “You can even make latte art in the hot chocolate,” says barista Summer Seggar. The hot chocolate is completed with a dusting of cocoa powder, and we would suggest pairing it with one of Tulie’s delicious cookies or a slice of cheesecake. Beginning in November and running through the winter, Tulie also offers peppermint hot chocolate. ❖ Tulie Bakery Multiple locations TulieBakery.com

Devour Utah • december 2018 13

The Hospitality Issue

Party Known for Your

P

lanning an open house? In charge of the holiday office party?

Need some ideas? Times have changed and so have options for food and entertaining. We’ve asked two of Salt Lake’s most popular, in-demand and very busy caterers and event planners to share tips on how to make any gathering a success. Whether it’s a small, intimate gathering or the Governor’s Ball, they have seen it all and have kept up on all the trends in cuisine, decor and themes.

Dos and don’ts for hosting a swingin’ soiree.

BY MERRY LYCETT HARRISON

Create a custom cocktail for your event

CULINARY CRAFTS: “START BY THINKING BIG”

Culinary Crafts has a gorgeous website with videos showcasing the catering company’s “exciting and sometimes dangerous adventures in food.” Marketing manager Meagan Crafts Price offers the following tips for your next hospitality event: FUse food as entertainment: Create action stations where chefs can demonstrate flaming, sautéing, carving, baking or making sushi.

Arrange a cooking class for hands-on fun and give aprons as a party favor guests can use on the spot.

FLocal products are a draw: Culinary Crafts sources as much locally as possible to introduce new foods to guests. Local favorites include Beehive Cheese, Heber Valley Cheese, Amano Chocolate, Slide Ridge Honey, Vertical Farms, Red Rock Pistachios, Real Salt and Creminelli salami (all available at Harmons).

FTastings are big! Choose from many possibilities of individual products such as chocolate, cheese, olive oil, balsamic vinegar, honey, salt, whiskey, wines and salamis.

FDrinks deserve as much attention as food: Have a mixologist or sommelier demonstrate how to make a craft cocktail. Create your own single batch cocktail/mocktail or eggnog ahead of time.

FDesign with rich colors: Crafts Price says decor has moved away from the rustic and soft to insanely rich colors. To keep your party hip this season, replace the white, red and green with black or slate grey as your base. Then add pops of deep colors like wine and army green.

FKeepsakes: It is nice to send your guests away with an item for remembrance of the occasion. “The photo booth has been done to death,” Crafts Price says. Nevertheless, if you still like the idea of

14 Devour Utah • december 2018

COURTESY CULINARY CRAFTS

FCoffee stations that feature a variety of beans, grinding and brewing methods: Create the same for hot chocolate, and besides whipped cream and marshmallows, consider pots of peanut butter, Nutella, chili powder, cinnamon, homemade ganache, orange zest, pumpkin pie spice, maple syrup, caramel, or lavender as add-ins.

Design with the rich colors of the season

photos, consider the “Silver Still,” which is printed on metal and one your guests can keep forever. A videographer can film your event and edit it down to a 3- to 5-minute video that you can share on social media. The screen-printing company The Hex Press (instagram. com/thehexpressprinting) will come to your event and print custom shirts for guests. Many shops offer a custom brand party favor such as a cedar plank or wooden spoon.

FDon’t over-DIY. Crafts Price’s rule is to prepare as much as you want to on your own, but if you need to do it the week of your party, get some help. She says there is a whole industry out there at the ready to do just that.

Better to start big, she says. “Think of everything you could possibly want to do as extravagantly as you want,” she says.

“Then, find where you can trim. Use upscale disposables instead of china, do a buffet instead of a plated meal, do tapas instead of a full meal, cut from a full bar to a beer and wine bar. Get more quotes from other vendors. Each cut will let you feel like you are saving money and only making compromises you can live with and love!”

357 W. 200 South, Ste. 100, SLC 801-355-6575 CulinaryCrafts.com

Culinary Craft’s Meagan Crafts Price

COURTESY CULINARY CRAFTS

FStart by thinking big. “Sometimes your budget gets in the way of your creativity,” Crafts Price says. “Often you start small and then keep adding things to your event until you reach your budget.” This actually doesn’t let you stretch your budget as far as you could, she says.

Devour Utah • december 2018 15

The Hospitality Issue

COURTESY LUX CATERING

Excite guests with seasonal offerings made with locally grown ingredients

LUX CATERING AND EVENTS:

“PEOPLE EXPECT ENTERTAINMENT”

“First impressions matter,” says Chris Sanchez, director of catering and events at LUX Catering and Events, and the customer-reception area at LUX makes it clear that the company attends to all the details. Visitors sit comfortably while watching a flat screen scrolling through vibrant photos of previous catered events, highlighting food, place settings, venues and unique flower arrangements created in-house.

A small dining area is set up where clients can sample foods along with place settings. A floor-to-ceiling display case shows an array of dish sets, glass- and stemware and utensils.

FInvitations: According to Sanchez, written invitations are rare these days. Better to start off with a funny, mysterious, beautiful or animated one that will define the intent of the occasion using sites like Evite.com, or create a website for your event at sites such as Minted.com.

FTheme parties help to organize your event and guide all aspects from food service to décor. The theme also alerts guests to the expected style of dress.

FSet the mood: When guests arrive, set the mood and purpose with a sensory experience that involves decor, color, lighting, fragrance, sound and a taste of what can be expected. Sanchez likes to have a progression of movement from the entry point to where beverages are served, then on to seating with light refreshments, then to the dinner setting and, later, a place to relax and visit. Guests appreciate the ease with which the event flows.

16 Devour Utah • december 2018

COURTESY LUX CATERING

COURTESY LUX CATERING

Chris Sanchez with LUX Catering and Events

FSeasonal/local cuisine. LUX sources as much locally produced and sustainably grown food and beverage as possible. This lends itself well to the simplicity of preparation, so guests can savor the product. It also encourages seasonal foods for the menu and, because some growers, such as Utah-based StrongVerticalGardens. com, are using indoor methods, local microgreens are now available during winter months. In winter, LUX makes use of pickled and brined selections mixed strategically in small shot-glass size tastings with other complementary veggies. When asked how he accommodates gluten free and vegetarian needs, Sanchez shared that the chefs at LUX have converted recipes to use cornstarch instead of flour and vegetable proteins instead of animal proteins, respectively.

FOffice tunes and games. For an office gathering, Sanchez thinks food stations and tasting tables are ideal. In addition, he said, “People expect entertainment,” such as a band, casino party tables, a photographer with a green screen so guests can pick their background and/or short games where the accounting department can try to best the marketing department. A lounge area is nice, too.

FOpen houses are passé. Instead, Sanchez suggests a reception-style atmosphere where people arrive at a certain time to enjoy refreshments along with entertainment and activities. LUX does a lot of these events with nonprofits during the holidays. ❖ 1578 S. 300 West, SLC 801-466-2537 LuxCateringAndEvents.com

Give a gift they won’t forget this year!

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serving beer, wine & fresh squeezed mimosas

Steampunk, antiques, original artwork

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

Lower Level Center Court Trolley Square

Devour Utah • december 2018 17

The Hospitality Issue

Gather A Place to

Inspired settings for office parties or holiday gathering

Table X: A year-round garden party

BY AIMEE L. COOK

H

osting the company or family holiday party does not need to be daunting.

Think a bit outside the box, and you’ll find a number of venues can easily fill the bill.

You can have a joyous experience with your friends and family while letting someone else do the prep and serving. All you need to get started is a venue that reflects the ambiance you desire.

Consider these unique spots, and you might find you can still book a reservation.

TABLE X

1457 E. 3350 South, SLC 385-528-3712 TableXRestaurant.com 18 Devour Utah • december 2018

COURTESY TABLE X

Table X has a semi-private dining space located in the back of the restaurant that overlooks their magnificent culinary garden area. There is no fee and no minimum charge to use this space that seats 14-16 comfortably.

Food offerings can be ordered off of the tasting menu or à la carte, and wine can be provided or brought in for a corkage fee. Table X also has a full liquor license.

Flowers and herbs from the garden are hung outside the kitchen and above dining areas for winter drying— adding an earthy element to the décor. In addition, hosts can bring in their own decorations beforehand if desired.

“Our garden provides a unique feature, and with the large windows, people can enjoy it all year,” said chef/ co-owner Nick Fahs.

SUGAR SPACE ARTS WAREHOUSE With three buildings to choose from, the Sugar Space can be customized for any party type and guest-list size up to 350. Spaces can be rented by the hour, and ample parking is available on site. The staff can provide a fullservice experience, offering the services of design consultants, caterers, DJs and more.

Sugar Space: Adaptable, creative and unique

COURTESY SUGAR SPACE

Or you can simply rent the space if you have your own event planner or if you prefer to DIY. A commissary kitchen is available and perfect for a formal or informal pop-up dinner.

Amenities in the warehouse space include a stage, theatrical lighting grid, projector and professional sound system should you wish to feature entertainment. Prices vary per event, but there is no minimum charge to use one of the spaces. Sugar Space has a reception center liquor license. Nonprofit rates are available.

“This is a local, woman-owned business on the west side of Salt Lake, which is a growing and cool cultural area—just a mile from downtown,” says owner Brittany Reese.

132 S. 800 West, SLC 385-202-5504 TheSugarSpace.com

TOPGOLF

Topgolf: Home of adult playdates

COURTESY TOPGOLF

What better way to get your guests into their happy place than to have them play golf?

Topgolf has three levels with various size spaces to host a holiday gathering. Small groups with up to 12 people—or larger groups with more than 13—can enjoy a flexible menu and three hours of game play. Specific holiday packages are available for groups of 12 or more, and Topgolf provides everything needed to have a great experience. Choose menu options, beverage selections and event space, complete with festive décor. All your guests need to do is show up. Tyler Beauchamp, Topgolf marketing manager, notes that Topgolf provides bonding activities along with dinner. “There is an interactive element that makes it so unique,” he says. “Your group stays together, playing shoulder to shoulder.”

920 Jordan River Blvd., Midvale 801-208-2600 TopGolf.com Devour Utah • december 2018 19

The Hospitality Issue

THISTLE & THYME

PARK CITY CULINARY INSTITUTE

Located on State Street in 1929 building that once housed a roller-skating rink, the Park City Culinary Institute is actually in Salt Lake City. This open, interactive space is perfect for hosting all manner of holiday events. The space can accommodate 12-50 guests for a hands-on cooking event, up to 80 people for a dinner and more than 100 for a cocktail party.

Basic holiday decorations (tree and twinkle lights) are provided, and you can bring in your own décor for added ambiance. Private events are charged at a per-person rate where guests can prepare their own foods or can have one of PCCI’s culinary professionals whip it up in the commercial teaching kitchen located in the center of the 4,000 square foot open space.

Guests will be fully engaged as they become part of the process. To rent the venue by itself, there is a sixhour minimum charge of $1,600. “The space is really different than any other space in town,” says Laurie Moldawer, director and owner. “We use cooking as a tool to build skills such as time management, leadership and communication.”

Salt Lake Campus 1484 S. State, SLC 801-413-2800 ParkCityCulinaryInstitute.com

20 Devour Utah • december 2018

Thistle & Thyme: An East Bench go-to for gatherings and special events

Get cooking at Park City Culinary Institute

COURTESY PARK CITY CULINARY INSTITUTE

Salt Lake City Marriott University Park 480 S. Wakara Way, SLC 801-581-1000 Marriott.com/hotels/hotel-information/restaurant/slcupsalt-lake-city-marriott-university-park/

COURTESY MARRIOTT

Like most hotels, Thistle & Thyme, located in the University Marriott, is sure to dress up for the holidays. This hidden gem serves not only great food, but a warm and inviting atmosphere. The newly remodeled space now has a private dining area that can accommodate a party of 45 seated guests or 80 standing, with floor to ceiling windows that overlook a patio complete with firepits. Depending on how intimate you want your gathering to be, this modern but flexible space provides a customized menu— anything from an all-American mac ’n cheese bar to a sit-down multi-course meal—the possibilities are endless. They have a private club liquor license, but you are free to bring in your own for a corkage fee. Prices range from $15 a person to $150 a person, including alcohol. “Because we do banquets and catering here as well, our culinary tool box is very big, we are very flexible in what we can do, the sky is the limit,” says chef Jason Talcott.

The festive setting of Alamexo Cantina kicks your party into gear

authentic Mexican Food and cantina

COURTESY ALAMEXO

165 S W est Tem 801.533 ple SLC Validate .8900 d Parkin g

ALAMEXO CANTINA

since 1997 2 01 8

just east of the salt palace, below benihana

Take advantage of this contemporary Mexican cantina for your next gathering—it’s possible to have the entire space to yourself for daytime events. Alamexo Cantina is no longer open for lunch and is opening their days to private events. The capacity is 100 guests, with a table of 10 as the required minimum. You will have access to the full menu and can decide on a price-per-guest (for larger groups) or minimum charge of $750 for the space.

Feel free to bring in your own décor and/or live music. The space needs to be vacated by 3 p.m. The cantina has a restaurant liquor license, but the bar space is outside the Zion curtain and a fun place to gather. “Mexican food is very approachable,” says Susan Bouldin, director of operations for Alamexo. “It has the ability to bring people out of their shells and the bright space allows people to relax and have fun.” ❖ 1059 E. 900 South, SLC 801-658-5859 AlamexoCantina.com

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

Devour Utah • december 2018 21

22 Devour Utah • december 2018

DEVOUR DOZEN

12 Days of Feasting How to get your party going and keep it going in a dozen delightful ways

BY ELENI SALTAS, CAITLIN HAWKER & ANNA KASER

F

rom Christmas to Hanukkah to Kwanzaa to New Year’s Eve, it’s a season of nonstop celebration that tends to make our heads explode at some point.

Instead of getting overwhelmed, why not give in and celebrate the season in a decidedly foodie fashion via “The Twelve Days of Christmas”? You know, that ubiquitous English carol worming around in our heads that adds, verse upon verse, increasingly more lavish gifts? It describes beautiful birds, scores of people, loud music and tasty foods, which sounds like a pretty fun party. It inspired us to round up 12 appetizing party suggestions to bring you and your loved ones together this season.

Devour Utah • december 2018 23

1624 South1100 East Breakfast and Lunch Open from 7:30am to 2:30pm daily

24 Devour Utah • december 2018

DEVOUR DOZEN On the FIRST day of Christmas, my true love gave to me: Bambara’s spiced pear tartlet

A Partridge in a Pear Tree

Spiced Pear Tartlet

“On the first day of Christmas, my true love gave to me” ... a spiced pear tartlet. The lyrics may be altered, but when Bambara adds a new dessert to the menu, you must give it a try. Spiced poached pears neatly top a round graham cracker crust. The pears are then covered with a sweet mascarpone crème, candied citrus peel and a pear jus reduction. A light dusting of powdered sugar embellishes the dessert. Should a lover or friend wish to share this treat, you should gracefully decline. In Chinese, the words for sharing a pear—fen li—are pronouced the same as the word for “separation.”

To avoid separation, tradition dictates that the pear never be divided. Oh well, more pear tartlet for you. (Eleni Saltas)

DEREK CARLISLE

Bambara 202 Main Street, SLC 801-363-5454 Bambara-slc.com

Devour Utah • december 2018 25

On the SECOND day of Christmas, my true love gave to me ...

Two Turtle Doves

Turtle desserts The Red Butte Café offers not one, but two tempting turtle cakes! The Turtle Cheesecake is practically irresistible, studded with chocolate chunks and candied pecans. The Chocolate Caramel Turtle Cake features a base of gluten-free chocolate cake that’s layered with caramel and pecans and is then topped with chocolate mousse and chocolate shards.

This east-side café was originally in a smaller space, but when the bakery next to it closed, Red Butte Café adopted the space as well as a few of the recipes that were left behind, which is how these cakes came to be on Red Butte Cafe’s menu.

Take the stress out of holiday hosting and order a cake from Red Butte Café.

(Caitlin Hawker)

... Red Butte Cafe’s Turtle Cheesecake, back, and Chocolate Caramel Turtle Cake

DEREK CARLISLE

Red Butte Café 1414 S. Foothill Drive, SLC 801-581-9498 TheRedButteCafe.com

26 Devour Utah • december 2018

DEVOUR DOZEN On the THIRD day of Christmas, my true love gave to me ...

Three French Hens

Chicken dishes at a French bakery

Chicken Milanese Salad, Curry Chicken Sandwich, and Crisped Chicken Cutlet Let a French chef do the cooking for you during the holidays and try any one of these délicieux chicken dishes. Gourmandise the Bakery’s casual atmosphere is suitable for gatherings large and small. Clay Campbell, director of culinary operations, says that their goal is to make food that “hits home and warms the heart.” Further, he says that the winter menu is designed to feed the soul and is inspired by cuisine you would bring to family events. So, if you’re looking for a charming French cafe with a whole lot of heart (and hens), vous êtes arrivés.

(Caitlin Hawker)

... Gourmandise the Bakery’s (back to front) Chicken Milanese Salad, Curry Chicken Sandwich and Crisped Chicken Cutlet

DEREK CARLISLE

Gourmandise the Bakery 250 S. 300 East, SLC 801-328-3330 GourmandiseTheBakery.com

Devour Utah • december 2018 27

SPICE UP YOUR HOLIDAY SEASON! g Now takin s reservation for Holiday Dining!

Come Visit Us For Dinner

Reserve ou r Banquet hall for yo ur Holiday Party!

1659 W. North Temple, Salt Lake City (inside the RAMADA INN) PLENTY OF FREE PARKING

801-363-7555  STAROFINDIAONLINE.COM

28 Devour Utah • december 2018

DEVOUR DOZEN

On the FOURTH day of Christmas, my true love gave to me ...

DEREK CARLISLE

... Spoons ’n Spice bird-shaped cookie cutters

Four Calling Birds

Bird-shaped cookie cutters There’s nothing more homey than pulling fresh cookies out of the oven. Even more appealing is when those cookies are cut into beautiful shapes. Spoons ’n Spice features some of the most original cookie cutters in town, and these four birds called out to us for holiday baking. Whether you’re trying out a new recipe, making a time-honored favorite, or buying a roll of frozen dough from the store, these cookie cutters will elevate your baking and let your creativity take flight! (Caitlin Hawker) Spoons ‘n Spice 2274 S. 1300 East, Ste. G-9, SLC 801-263-1898 SpoonsNSpice.com Devour Utah • december 2018 29

Let us make your holiday party

STORE

warm & bight Call now for reservations

★★★★★

20 1 8 VOTED BEST SALADS

COTTONWOOD 6405 South 3000 East 801-944-8746

DOWNTOWN 680 South 900 East 801-533-8746

EVENT RESERVATIONS 801-944-8746 events@triodining.com

We have moved to the newly restored to glory Historic Eagle Building.

Italian Cuisine 404 South W Temple ´ Salt Lake City, Utah 801-364-8833 ´ www.caffemolise.com 30 Devour Utah • december 2018

GIFT CERTIFICATES TO UTAH’S FINEST

DEVOURUTAHSTORE.COM

DEVOUR DOZEN On the FIFTH day of Christmas, my true love gave to me ...

Five Golden Rings

Golden Sugar Cocktail Rims Ring in the holidays with glamourous golden rims on glasses filled with your favorite festive beverage.

These DIY stunners will make any party sparkle.

Here’s how it’s done:

GOLDEN COCKTAIL RIM SUGAR

Ingredients ¼ cup sugar Yellow food coloring ½ teaspoon edible gold powder 1 egg white (or wedge of fresh lime)

PROCESS

DEREK CARLISLE

... Five golden cocktail rims

Add ¼ cup of sugar into a food processor and begin by adding 3 drops of yellow food coloring, adding more if needed until desired color is achieved. Then, add ½ teaspoon edible gold powder for even more color pop. Run food processor until color is evenly mixed and there are no clumps. Spread sugar mixture on a plate and allow to dry.

Pour one egg white onto a separate plate. Dip glass rim first into egg white, then carefully into sugar mixture—give it a good twist for greater coverage. Set aside and allow to harden before pouring in your beverage. As an alternative: Wipe the glass rim with a lime wedge, then dip glass into sugar. (Caitlin Hawker)

Devour Utah • december 2018 31

Savor the Season with a gift of good taste!

NOW ACCEPTING HOLIDAY PARTY RESERVATIONS RTIFICATES IFT CE G | G CATERIN

204 E. 500 S. SLC

32 Devour Utah • december 2018

DEVOUR DOZEN On the SIXTH day of Christmas, my true love gave to me ...

Six Geese a-Laying

Cakebite ‘Eggs’ Geese can be such a nuisance. They hiss, chase and, even if you keep your distance in a park, plug up the bottom of your running shoes with their droppings.

What geese do have going for them is the fact they lay beautifully large eggs, that, like hen eggs, can be poached or fried, and offer a greater nutritional value.

Plus, goose eggs have a longer shelf life. For those not keen on indulging in such a delicacy, we have another option for you: The Sweet Tooth Fairy, winner of The Food Network’s Cupcake Wars in 2012, offers cakes, cookies, brownies, and more. Order a dozen ($19.95), or a half dozen of their famous Cakebites® for a sweet Christmas treat.

The small bites come in different flavors and are dipped in smooth white or dark chocolate. Our favorite holiday flavor is the white chocolate pumpkin. Though small, they look like pretty, edible eggs. (Eleni Saltas) Sweet Tooth Fairy Multiple locations TheSweetToothFairy.com GREG HOLDEN

... Sweet Tooth Fairy whitechocolate pumpkin Cakebites

Devour Utah • december 2018 33

Locally Sourced & Organic Ogden’s Best Mexican!

1479 E 5600 S South Ogden | 801.479.7717 www. mariasmexrestaurant.com

BRINGING YOU MULE TIDE CHEER SINCE 2015

NOW OPEN Noon - 2am Daily NEW FOOD MENU AVAILABLE LIVE MUSIC WEEKLY 1215 east Wilmington Avenue, Suite 120 | ruinslc.com 34 Devour Utah • december 2018

Funerals weddings Birthdays make someone ’ s day

t r A The l a r o Fl 801-363-0565 580 E 300 S SLC theartfloral.com

DEVOUR DOZEN Seven Swans a-Swimming

Wild Tale Swedish dishcloths

Orson H. Gygi Co. 3500 S. 300 West, South Salt Lake 801- 268-3316 Gygi.com

On the SEVENTH day of Christmas, my true love gave to me ...

... Orson H. Gygi Co.’s Wild Tale Swedish dishcloths

BRENDA HARDING

Though the “The 12 Days of Christmas” melody was arranged by English composer Frederic Austin in 1909, the themes for the carol were drawn from diverse sources. It’s little wonder that this song includes swans, especially in reference to a loved one. Swans have come to symbolize love and long-lasting relationships in both folklore and history. That’s why they have a cheerful significance appearing on these natural, compostable dishcloths, which have become a staple in Scandinavia with their ecofriendly design. When holiday dishes start to pile up, and the surfaces in your home need to be wiped down, turn to this Swedish dishcloth with its pair of charming swans to help with the mess.

(Anna Kaser)

A 90 point local wine based in Cedar City...

Believe it!

Our bone dry Riesling can be found at state liquor stores throughout northern Utah. If you don’t see it, ask for it!

59 West Center Street Cedar City UT 435-867-9463 | igwinery.com Devour Utah • december 2018 35

Fine Chocolates Since 1938 Taste the Tradition

Your corporate

Gifts headquarters

801.485.1031 | 2057 East 3300 South | finecandies.com

36 Devour Utah • december 2018

DEVOUR DOZEN On the EIGHTH day of Christmas, my true love gave to me ...

Eight Maids a-Milking

Gelato Holiday Flavors

Dolcetti Gelato, 902 E. 900 South, SLC, 801-485-3254, DolcettiGelato.com

... Dolcetti Gelato’s eight holiday flavors

DEREK CARLISLE

Just because it’s cold outside doesn’t mean we lose our love of cold desserts. Dolcetti Gelato changes up its holiday menu to include some of the most unique flavors imaginable. Regular flavors to enjoy around the holiday season include Dolcetti’s inspired Coconut Sticky Rice, Honey Lavender, Olive Oil Rosemary and Pistachio. But be sure to sample Dolcetti’s wintery batches such as Masala Chai or Cassata Siciliana (a fruitcake-like gelato), or go for classic holiday favorites such as Eggnog and Gingerbread. Dolcetti’s flavors are constantly changing, so you may have to stop in multiple times to catch them all. Any way you spade it, Docetti has (at least) eight flavors sure to make your holidays creamy and delicious. (Anna Kaser)

Devour Utah • december 2018 37

DEVOUR DOZEN Nine Ladies Dancing

Cedars of Lebanon belly dancers Cedars of Lebanon is more than just a delightful Mediterranean eatery. This family-owned restaurant features belly dancing performances on Friday and Saturday night, so be sure to catch a show. Throughout the evening, expressive dancers entertain admiring diners with their flowing movements.

All are welcome and encouraged to join in on the fun. But first, fill up on favorites like the smoky baba ghanoush and succulent kebabs, and perhaps a specialty wine to loosen up the limbs.

The art of belly dancing along with a spicy meal bring a wave of contentment that makes for a memorable evening.

(Eleni Saltas)

... Cedars of Lebanon’s belly dancers

38 Devour Utah • december 2018

JOHN TAYLOR

On the NINTH day of Christmas, my true love gave to me ...

152 E. 200 South, SLC 801-364-4096 CedarsOfLebanonRestaurant.com

Ten Lords a Leaping We know lard doesn’t leap. However, once you use the lard from Christiansen Family Farm, you may exclaim, “Oh, Lardie!” and give thanks for it. Nestled in the valley to the west of Utah Lake, Fairfield is the quintessential Utah small town you’d expect. And out of this rural community comes the best lard that pie makers can get their hands on. Christiansen Family Farm has an amazing selection of high-quality pork and beef. These animals are pampered—as in open range, no GMO and grass-fed—and the product speaks for itself. But one of their most sought-after items is their lard. Many younger cooks may not know the many uses lard has and may steer away from it, but, for at least the good of your holiday pie crust, consider this lard. Lard can be used to fry and bake, and it has many non-food-related uses such as seasoning cast-iron pans. For Utah locals, one 4-pound tub of lard is only $18. Get a-leaping for this fat deal. (Anna Kaser) Christiansen Family Farm 1599 N. 17790 West, Fairfield 385-215-4557 ChristiansenFarm.com

On the TENTH day of Christmas, my true love gave to me ...

... Christiansen Family Farm’s lard

COURTESY CHRISTENSEN FAMILY FARMS

Eat lard

Devour Utah • december 2018 39

DEVOUR DOZEN Eleven Pipers Piping

Cuisinart piping set

Maybe in your world, “piping” means playing a pipe. But in the world of Devour Utah, “piping” means decorating a cake. Ruffles?

We’ve got ’em. Frosting roses? You betcha. And although piping (in both forms) takes some practice, that doesn’t mean you shouldn’t get out of your comfort zone a little and have some fun. With this piping set, you have 12 tip options so you can follow inspiration wherever it takes you. Just like baking or cooking in general, cake decoration is an art. It’s also somewhat therapeutic, a kind of meditation. Hosting large groups of people can often create more stress than enjoyment, but if you’re having fun with it, some of that stress melts away. When holiday parties roll around, and you’re not sure what to make, wow the crowd with your own artistic creation. Maybe even pipe some pipers piping with your own piping set. (Anna Kaser)

On the ELEVENTH day of Christmas, my true love gave to me ...

... Spoons ’n Spice’s Cuisinart piping set

Baked Drumsticks

‘Tis the season of decadence with plenty of eating and even more spending. It’s OK to turn down a party invite to dine at home with friends and loved ones. You might even march to the beat of your own drum by baking a satisfying chicken dinner that doesn’t break the bank nor expand the waistline.

Start by coating 12 drumsticks in a mixture of flour and your favorite seasonings, such as a combination of paprika, oregano, garlic powder, salt and pepper and set aside. Then, line a baking sheet with foil, spray with nonstick cooking spray. Arrange the coated chicken on the sheet and bake at 400 degrees F, until chicken is browned and cooked through, about 45 minutes. Serve warm to awaiting guests and relish the accolades you’ll receive from your entourage with each bite of crispy chicken. (Eleni Saltas) ❖

40 Devour Utah • december 2018

On the TWELTH day of Christmas, my true love gave to me ...

... 12 baked drumsticks

BILL PETERSON

Twelve Drummers Drumming

COURTNEY RIDDICK

Spoons ’n Spice 2274 S. 1300 East, Ste. G-9, SLC 801-263-1898 SpoonsNSpice.com

Devour Utah • May 2018 40

GIFT C E R T I F I C AT E S AVAILABLE!

Contemporary Japanese Dining LUNCH • DINNER • COCKTAILS

18 MARKET STREET • 801.519.9595

801.355.2294 | 216 East 500 South, SLC

A Great Christmas starts here

Christmas trees, wreaths, garland, creative gifts, plants and gift cards Your favorite garden center since 1955 3500 South 900 East | 801.487.4131 Devour Utah • december 2018 41

Celebrating a great first year

Start the year

with a new

CAREER! Copperfield Media is seeking an energetic and self-motivated individual looking for a career in media sales. As part of the Copperfield team, you can build a career in an exciting industry, make money, have fun, and be a part of a company that makes a difference in our community.

801.251.0967 33 e. 11400 s. sandy, 84070

BOOK YOUR HOLIDAY PARTY NOW!

Prior media sales experience and Bachelor’s degree preferred, but not required. This is a full time position. Applicants must have a valid driver’s license and reliable vehicle.

Email resumes to Jennifer Van Grevenhof jennifer@copperfieldmedia.com

(801) 466-9827 HARBORSLC.COM 2302 E PARLEY’S WAY SLC, UT 42 Devour Utah • december 2018

The Hospitality Issue

Plate it

Taqueria 27

STORY AND PHOTO BY DIANE HARTFORD

t27 ‘Donuts’

L

eave it to Taqueria 27 to create the perfect sweet ending to its fresh-made Latin American street food that’s all the rage these days. Now with five locations along the Wasatch Front, the chain is locally owned and operated by husband-and-wife team, Todd and Kristin Gardiner, who, despite their rapid growth, continue to focus on sourcing local ingredients and growing their own produce as much as possible. For the past 25 years, Todd has been honing his skills at popular Utah eateries including Log Haven, Snowbird’s Aerie and Z’Tejas, formerly of the Gateway.

Known for chef-created tacos and inspired versions of guacamole, Taqueria 27 serves up daily specials that showcase seasonal ingredients as well as an assortment of Taqueria 27’s signature margaritas made with fine tequilas.

Taqueria 27’s churros—or T27 Donuts, as they’re called— are long, fluted deep-fried sticks of dough. Churros are traditional in Spain and Portugal, where they are normally

eaten for breakfast and dipped in champurrado (a Mexican hot chocolate and corn drink), hot chocolate, dulce de leche or café con leche. Sugar is often sprinkled on top.

The bakers at Taqueria 27 use a gluten-free flour for their pastries. As such, it’s a made-from-scratch dessert that can easily be enjoyed by all. A plate of donuts includes four pastries with grooved ridges, stacked criss-cross style. They arrive at the table hot and crispy, sprinkled with a cinnamonsugar mixture that includes finely grated Mexican chocolate.

A bite into the churro reveals a delicacy with a sweet, tender interior.

Accompanied by bowls of light, airy whipped cream and a rich Ghirardelli Chocolate Sauce, the donuts are perfect for sharing and dunking. ❖ Taqueria 27 Multiple locations Taqueria27.com Devour Utah • december 2018 43

44 Devour Utah • december 2018

Devour Utah • december 2018 45

The Hospitality Issue Porcupine Pub & Grille: casual drinks and dining at a historic firehouse

tbd

the

Spread Porcupine Pub & Grille

W

hen the first iteration of Porcupine Pub & Grille opened in the mouth of Big Cottonwood Canyon 20 years ago, it was the perfect pit stop for ski bums and snowboard junkies before they hit the slopes. The overwhelming success of that Cottonwood Heights location paved the way for Porcupine’s latest location near Presidents Circle at the University of Utah.

46 Devour Utah • december 2018

BY MIKEY SALTAS PHOTOS BY JOSH SCHEUERMAN

The distinctive brick building formerly housed Market Street Grill, and before that, it was a historic firehouse. After undergoing major renovations, the restaurant now features a sleek modern design with table and booth seating on two levels. The wood-vaulted ceilings and support beams on the second-floor overlook a dining area that works for both large groups as well as intimate

gatherings.

The main floor has an extensive bar top tapped with brews from local favorites and stool seating. In the warmer months, the massive dual garages are peeled back, allowing patrons to enjoy a gentle breeze and mountain views. The tall glass windows flood the eatery with natural light.

As far as food fare, it’s hard to

Porcupine’s gourmet nachoes

The garage doors open to street views in warm weather

Wahoo fish tacos are among the best in town.

improve on the heaping nachos platter ($11.99) topped with all the goodies.

Lesser known, but guaranteed to blow you away, are the Wahoo Fish Tacos ($14.99), a combination of grilled wahoo, cabbage and Oaxaca cheese wrapped in both corn and flour tortillas. Top it all off with the lime chipotle sauce, and it competes with any fish tacos in the Salt Lake Valley.

And keep in mind that Porcupine is

one of few spots close to campus that serves up a proper cocktail (also wine and beer), and, as such, is a great place to meet with friends before shows at Kingsbury Hall or Pioneer Theatre. ❖ Porcupine Pub & Grille 258 S. 1300 East, SLC 801-582-5555 PorcupinePub.com Devour Utah • december 2018 47

Chef ´s

CHOICE For your next small gathering, reserve a room at your favorite eatery and give the chef free rein

BY HEATHER L. KING PHOTOS BY JOHN TAYLOR

Tsunami sake ambassador Jill Watanabe

H

oliday parties are intended to celebrate family, friends and co-workers but planning the event shouldn’t add stress to an already busy time of the year. Look to restaurant professionals who can guide your group to the perfect party designed around your budget, party size and taste.

For a group of 10 who love food and drink and wanted to celebrate another year of friendship together, we worked with Tsunami Union Heights general manager, Jason Goble, and director of food operations, Drew Kawaguchi, to craft a custom omakase menu coursed over a Friday evening dinner.

Omakase simply means “chef’s choice,” and if your guests are adventurous diners, this kind of meal service will ensure that the group gets the freshest and most interesting fish choices along with creative sampling of other items the restaurant might want to highlight. As a party of five couples, our focus was on keeping an eclectic group satiated with a varied selection of raw fish in the form of sashimi, nigiri and

48 Devour Utah • december 2018

rolls while also making sure that those who didn’t love fish had options that were to their liking as well.

To create an even more memorable evening, we asked Tsunami’s sake ambassador, Jill Watanabe, who is trained by the Sake School of America, to create a custom pairing for each course. Throughout the evening, she shared nuggets of information about how sake is made, different sake styles and how the quality of each is determined.

As our friends arrived at the Union Heights location of Tsunami, we settled around the table in the private dining room upstairs, snacking on edamame and sipping cocktails.

Our celebration dinner soon began with an amuse bouche of poke tuna with a raw quail egg presented on a spoon.

The shooter featured meaty tuna chunks topped with bright orange tobiko and sesame seeds coated in creamy egg yolk.

The evening was already off to a great start.

A selection of four kinds of sashimi arrived next. Chef Kawaguchi suggested the order in which each piece of fish

The Hospitality Issue

TONIGHT’S OMAKASE MENU

Friendship and sushi just go together

• Amuse-bouche of poki yuna with quail egg • Edamame • Sashimi paired with Hakutsuru sake • Tempura of shrimp, scallops and vegetables paired with Orion Mugi Shokunin beer

Sake pairings make for a celebratory mood

Fresh cuts that melt in your mouth

• 5-piece nigiri combo of maguro, kampachi, ocean trout, kohada and unagi paired with Kikusui “Chrysanthemum Water” Junmai Ginjo • Grilled meats of Korean short ribs, negima and baby back paired with Kikusui “Funaguchi” Nama Genshu • Makimono: Executive Roll, Tidal Wave, DTH, Jenny and Aloha • Coconut Glory or cheesecake paired with Tozai “Snow Maiden” Junmai Nigori

Tsunami Restaurant & Sushi Bar TsunamiUtah.com should be eaten while Watanabe introduced our first sake pairing of the night—Hakatsuru Junmai Daiginjo Sho Une. This dry, full-bodied sake paired particularly well with the salmon and fatty tuna sashimi.

Next came a plate of lightly fried vegetable, scallop and shrimp tempura that wowed the table. Acknowledging that nothing pairs better with fried foods than beer, Watanabe and Kawaguchi offered Japanese Orion Mugi Shokunin beer for sipping.

We returned to raw fish for the third course with five pieces of nigiri which Chef Kawaguchi explained had already been properly seasoned with wasabi. He instructed us to eat each piece with our fingers to keep the rice intact for the perfect bite. Our German and Danish friends found the pickled kohada more palatable than the rest, but the unagi was a unanimous favorite. The delicate kampachi and luscious ocean trout were most complemented by Watanabe’s pairing of Kikusui ‘Chrysanthemum Water’ Junmai Ginjo sake that offered up smooth citrus notes.

Plates of grilled meat arrived next featuring Tsunami’s bestselling Korean short ribs along with negima (thinly sliced New York steak with a ginger teriyaki sauce) and baby back ribs.

These were served with Kikusui “Funaguchi” Nama Genshu sake—special ordered into Utah just for Tsunami locations.

And Tsunami was far from done with us yet! Platters of sushi rolls—including the Executive, Tidal Wave, DTH, Jenny and Aloha—arrived for us to share family style.

To end the meal, our party had the choice of cheesecake, fried ice cream or Coconut Glory for dessert alongside our final sake pairing of Tozai “Snow Maiden” Junmai Nigori, a cloudy, creamy sipper with hints of fruit and spice. As for budget, the dinner cost roughly $100 per person plus $35 for the sake pairings. A great way to celebrate friendship.❖ Tsunami offers party planning at all four locations. Audio visual hookups and free WiFi make this an ideal way to recap the business year and celebrate the season with family and friends.

Devour Utah • december 2018

49

1

Salt Bowl and Spoon Set Atelier is a store and studio shared by several makers who create beautiful handcrafted items. Case in point is this beautiful brass salt spoon and salt bowl, handmade

by Malinda Fisher of Desert Rose Jewelry.

The set would be gorgeous on a holiday table and filled with Maldon sea salt or a delicate fleur de sel. These types of flaky salts are perfect for finishing or garnishing a completed dish. $10/spoon, $10/bowl.

Atelier, 341 W. Pierpont Ave., No. 3, SLC, DesertRoseShop.com

1

Raaka Chocolate Bar

2 Most of us know Caputo’s as a go-to

for party-hosting foods, but the market also sells fabulous host gifts. When visiting someone’s home for a holiday party, a small splurge on high-quality chocolate bars is in order. These chocolate bars come from Raaka in Brooklyn, N.Y., a company that achieves delicious flavors without roasting. They are just the right size to let your hosts know that the chocolate is a gift for them to enjoy alone after everyone has gone. $7/bar. Caputo’s, multiple locations, Caputos.com The Olive Oil Experience Gift Set WeOlive sells an impressive array of artisan foods including extra virgin olive oils and vinegars. This gift set includes delicious Arbequina olive oil, garlic olive oil, lemon olive oil as well as balsamic di Modena and peach white balsamic vinegars. The best part of shopping at WeOlive is heading to the wine bar in the back and enjoying a glass of wine while you wait for your purchase to be gift-wrapped. $25. WeOlive, Trolley Square, 602 E. 500 South, SLC, 801-448-7489, WeOlive.com/ salt-lake-city/

3

Crystal Tonics Abundance Spray Co-located with Thyme & Place, Greenthread Herbs is an herbal apothecary.

Formulated to bring abundance to the user, this Crystal Tonic aromatherapy spray is made with spring water, essential oils, gemstones and minerals. What host couldn’t use an abundance of health and wealth at this time of year, especially after throwing a big party? $14/bottle.

Greenthread Herbs, 362 E. 900 South, SLC, 801-918-2824, GreenThreadHerbs.com

4

50 Devour Utah • december 2018

HOSTESS GIFTS WE

5

LOVE

BY DIANE HARTFORD

UNDER $

25

7 6

4

8 Stoneware 5 Miya Whale Plate

Dancing Cranes’ vast inventory contains a surfeit of charming gifts, but this whale-shaped plate is a particular standout.

What host wouldn’t want this plate as a serving dish for small bites? Or as a drop place for keys and sunglasses? For those into symbolism, the whale symbolizes the importance of family and community. $14/plate.

Dancing Cranes Imports, 673 E. Simpson Ave., SLC, 801-486-1129, DancingCranesImports.com

Glass Mug 6 ForLife With Strainer

Good friends don’t let friends drink tea from powdery tea bags. This mug/tea strainer combo is a game-changer.

Loose tea is more flavorful and delicious and can be matched to most any taste.

Whether your host is a tea enthusiast or a casual sipper, he or she is sure to appreciate the Tea Grotto’s impressive collection of loose teas and products for tea-lovers or the tea-curious. $22/mug.

Tea Grotto, 401 E. 900 South, SLC, 801-466-8255, TeaGrotto.com

2

3 Terrarium 7 Marimo Showing up with these

distinctive Marimo moss balls in a glass bowl from Thyme & Place might elevate you to favorite party-guest status.

Marimo moss balls are said to bring the heart’s desire to both givers and receivers. Marimo moss is actually lake algae that grows slowly and can live for more than a hundred years.

Easy to maintain, the moss balls only require a weekly rinse and change of water. $22/boxed set. Thyme & Place, 362 E. 900 South, SLC, 385-218-1684, ThymeAndPlaceSLC.com/

a Girl a Knife: A Memoir 8 Give

by Amy Thielen (2017)

Food people love not only eating or cooking food but reading about others who share their passion. Amy Thielen’s Give a Girl a Knife, recalls her time trying to make it as a chef in New York City and the constant pull home to the rustic cabin she and her husband built in rural Minnesota. Thielen is a James Beard-winning cookbook author and host of Heartland Table on Food Network. $16/paperback.

King’s English Bookshop, 1511 S. 1500 East, SLC, 801-484-9100, KingsEnglish.com Devour Utah • december 2018

51

The Hospitality Issue

WHAT’S ew?

White Horse Buffalo cauliflower

N

Where to take friends and family before or after the show

BY MAYA SILVER

T

DOWNTOWN White Horse Spirits & Kitchen The fact that “spirits” precedes “kitchen” in the name of this restaurant is no mistake. Here are the stats: 35 aperitifs and digestifs (the largest collection in state), 11 full-strength ciders on draft (also Utah’s largest selection—order a flight), six absinthes to enliven the evening and too many whiskeys to count. The latter should come as no surprise since White Horse, which opened late-2017, is sister restaurant to Whiskey Street and Bourbon House. The name of the newest member of this restaurant family alludes to the alleged LDS White Horse Prophecy, auguring a glorious future for the religion. True or not, a post-Abravanel Hall (123 W. South Temple, SLC, 801-355- 2787, ArtSaltLake.org) trip to White Horse is likely to include at least a hint of liquid glory. The many bottles on offer here line a ceiling-high glowing Wall of Spirits behind the bar. If you’re feeling daring, order the Bar Roulette and let your bartender surprise you with a creative cocktail. The American Brasserie menu includes dishes like shishito peppers in dynamite sauce and a croque monsieur with Kurobuta ham—glorious indeed. Open 11 a.m. to 1 p.m., daily.

325 S. Main, SLC 801-363-0137 WhiteHorseSLC.com 52 Devour Utah • december 2018

DEREK CARLISLE

he unofficial fourth act of any show is debriefing over drinks and food. But where to go? A plan is needed so that you and your fellow theatergoers don’t end up shivering outside the box office searching your phone for “restaurants near me.” If you’re entertaining out-of-town guests over the holidays, the après-show destination is also a great opportunity to show off Utah’s shiny, new culinary jewels—and there are many. Here’s our ensemble of theater-side restaurants where you can sip, snack and share show notes, before or after a show, depending on their hours.

London Belle Supper Club The star of this show is Dora B. Topham, a late veteran of the world’s oldest profession. Topham ran brothels in the Salt Lake area, including in one Ogden building fronting as the London Ice Cream Parlor, which is how she became known as Belle London. The supper club named in her honor is a throwback to the 19th century with a steampunk vibe. Think black-leather booths, exposed brick walls and chandeliers resembling industrial candelabras. To match the theme, chef Matthew Anderson designs plates of intrigue, from spicy chermoula cauliflower to duck confit nachos brightened up with Napa slaw and an orangemango glaze. Ask your server what theatrical cocktail the bar’s pouring that evening—the mixologists design specialty cocktails for shows at the Eccles Theater (131 S. Main, SLC, 801-355- 2787, ArtSaltLake.org). We can’t wait to see what they dream up for Finding Neverland. Open 4 p.m.-1 a.m., Monday-Saturday; 10:30 a.m. to 9 p.m. on Sunday.

321 S. Main, SLC 801-363-8888 LondonBelleSLC.com

The Daily Before witnessing Clara indulge at the Land of Sweets in Ballet West’s The Nutcracker at Capitol Theatre (50 W. 200 South, SLC, 801-355-2787, ArtSaltLake.org), satisfy your own sweet tooth at the newest café downtown. Since October, the Copper Kitchen team has been serving Stumptown Coffee, irresistible pastries and sandwiches on homemade sourdough at The Daily. Get your preshow caffeine fix, then agonize for a few minutes over what to select from the glass pastry box, where selections like a cheddar-mustard scone or fig-walnut-chocolate chip cookie await. Larger appetites might pre-game a show with a BLT and a beer, or breakfast, which is served all day. If you’re in a rush, you can also get a sandwich or salad to go. As a relative newcomer, this café’s regimen is ever changing. New hours, housemade juice and cocktails may soon await Daily guests, so check in before you go. Open 7 a.m.-6 p.m., Monday-Friday, closed Saturday and Sunday.

222 S. Main, Ste. 140, SLC 385-322-1270 TheDailySLC.com

Alemexo tamales de elote

NIKI CHAN

9TH & 9TH Alamexo Cantina When a case of the end-of-show yawns strikes, the ultimate cure is chiles and tequila. Luckily, Alamexo stocks both in large volumes. At this relatively new addition to the 9th and 9th district, you’ll find regional Mexican cuisine as colorful as the décor within. Sister restaurant to Alamexo Mexican Kitchen downtown, this new location is a mile or so from Pioneer Theatre (University of Utah, 300 S. 1400 East, SLC, 801-581-6961, PioneerTheatre.org). To whet your appetite for spectacle before the show, order the Guacamole Verde con Carnitas, which will be assembled tableside with a mortar and pestle, then topped with saucy, shredded pork for good measure.

Tacos are also a dramatic order—they’ll arrive sizzling in a cast-iron skillet with a troupe of accompaniments like salsa de jitomate. To drink, choose from a curated list of tequilas, or venture to try a unique Basque cocktail: the Kalimotxo (that’s kal-ee-MOH-cho), with—wait for it—red wine, lemon and Mexican Coke. Open 3-10 p.m., Tuesday-Saturday; closed Sundays and Mondays.

1059 E. 900 South, SLC 801-658-5859 AlamexoCantina.com

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54 Devour Utah • december 2018

The Hospitality Issue

PARK CITY Firewood It doesn’t get much cozier than a performance of Christmas With the Celts at the Egyptian Theatre (328 Main St., Park City, 435-649-9371, EgyptianTheatreCompany.org) as snow falls outside in Old Town Park City. Unless, of course, you make Firewood your pre-theater destination. At this 2-yearold eatery, everything is cooked over a 14-foot-long wood stove. The setting conjures up the character of a mountain home, with chestnut wood floors and accent barn doors, crafted by none other than owner/chef John Murcko. His menu changes nightly, so think of dinner as a plot twist. The food is new American cuisine, starring ingredients sourced from the very best purveyors, like pork belly or bavette from Snake River Farms. The wood stove’s influence also extends to cocktails such as the Woodlands Old Fashion made with Bulleit bourbon, bitters, Luxardo and Demerara sugar smoked over cherrywood. If you’re not into smoky flavors, fear not— smokiness usually serves only as an accent. Open 5:309:30 p.m. Monday-Thursday; 5:30-10 p.m. Friday and Saturday; closed Sunday.

The mountain home ambiance of Firewood in Park City

306 Main St., Park City 435-252-9900 FirewoodOnMain.com

FREEMAN BROOKE

SANDY Potstickers Plus 1 There’s no place like Potstickers Plus 1 combined with a performance of Wizard of Oz this month at the Hale Centre Theatre (9900 S. Monroe St., Sandy, 801-9849000, HCT.org). The “Plus 1” in this restaurant’s name refers to temping items on the menu that don’t happen to be pot stickers, from curry shrimp soup to slowcooked lamb ribs. But the pot stickers, of course, are a must-try. Co-owner Peter Wang says he loves perfecting and experimenting with family recipes. Spoiler alert: perfection has been achieved. This should come as no surprise when you learn that in addition to mastering pot stickers, Wang also has his masters in biophysics and computer science. While the classic pork veggie pot sticker remains his top seller, be sure to add some unorthodox additions to your repertoire, like pork and sweet corn or vegan pot stickers that are brimming with ground taro, bamboo, and other veggies. Even the pot sticker wrapping is made from scratch by hand. The best part? The show will go on here, since everything is made to order in an open kitchen. Open 11 a.m.-9:30 p.m., Monday-Saturday; 4-9 p.m. on Sunday. ❖ 9197 S. 700 East, Sandy 801-987-8620 PotstickersPlus1.com

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The Hospitality Issue

She Takes the Cake Ballet West dancer Jordan Fry brings her artistry from the stage to cakes and confections

BEAU PEARSON PHOTOGRAPHY

BY REBECCA ORY HERNANDEZ

J

ust imagine: Cakes exuding a tutu en pirouette, sugar confections cascading in lifelike flowers, buttery sugar cookies crafted in minute detail, and buttercream transformed into honeycomb patterns. Baker and Ballet West ballerina Jordan Fry can fill those playbills with delicious details and elegant style, embellished with an artistic finesse befitting any special occasion.

Hailing from Boulder, Colo., Fry began dancing at the age of 3. As a senior in high school, she started looking at options for her future career and, like many girls, dreamed of becoming a professional ballerina. Upon leaving home and realizing those dreams, she spent a few years in Pittsburgh, then Las Vegas and, lucky for us, finally landed in Salt Lake City with Ballet West eight years ago, where she’s been dancing ever since.

Most people normally wouldn’t associate a ballet dancer with baking, but Fry admits to having a sweet tooth. And for

56 Devour Utah • december 2018

inspiration, she graciously gives a nod to both her mother and Martha Stewart. “I’d flip through the [Martha Stewart Living] magazines regularly,” she said. “I distinctly remember baking her recipe for tiramisu cupcakes and falling in love with all the steps … making the syrup, mixing the cake batter, and [just] like ballet, there’s this realm of perfection in the steps.

And, then, tasting how wonderfully it comes together in the end!” Indeed, both ballet and baking are about practice and discipline and repeating steps to perfection.

“Those were the most delicious, delightful and beautiful cupcakes that I’d ever had,” she said. “It just stuck, and I kept on baking.”

For her, baking became a method of relieving stress. It didn’t take long for her circle of ballet friends to give her a nickname. “Wherever I’ve been,” she says, “I’ve been known as ‘the Baker.’”

Husband Adrian with Jordan Fry, both Ballet West dancers, with one of Jordan’s wedding cakes

REBECCA ORY HERNANDEZ

Fry’s sugar petals

REBECCA ORY HERNANDEZ

Wedding Bells

Jordan Fry’s exquisitely wrought Santa sugar cookies

REBECCA ORY HERNANDEZ REBECCA ORY HERNANDEZ

The sweetest of ‘flowers’

REBECCA ORY HERNANDEZ

The Ballerina Baker sculpts a flower out of sugar

Her first wedding cake was commissioned in 2014 by Beau and Emily Pearson, two dancers with Ballet West. In preparation, she tested out cakes every week. “Everyone in the company got to taste lots of cakes!” she said. After weeks of experimentation, it was a buttercream cake with flowers that the bride ultimately loved. “She liked the simple, fresh ingredients,” Fry said.

As other couples in the company were married, she subsequently baked more cakes. Business took off from there, with Fry perfecting her technique with several varieties of buttercream and fondant by attending workshops in Utah and elsewhere.

An internship with Utah-based Heritage Wedding Cakes, followed by master classes this past summer with Maggie Austin, the worldrenowned baker (also a former ballerina), have provided Fry with a solid foundation from which to grow her business while developing her own distinct style.

Unlike many bakers whose cakes tend to be flat, Fry’s cakes have an elegance and fluidity that’s hard to explain until they have been seen—and tasted. Her cakes have a “choreographed” look. The refined structure and grace comes from the place of who she is as an artist. Far more than sugary confections waiting to be devoured, her cakes can only be described as delicious fine art.

Fry compares her baking efforts to the work of the Ballet West troupe, noting that they practice long hours to master their dances. Audience members who watch the performance for one or two hours may not know that a ballet can take more than eight weeks to learn, she says.

“Baking is very much the same,” she says. “All of the steps are made with care and special attention.”

Fry bakes a variety of delights, from cakes to artistically decorated sugar cookies, Parisian macarons and cinnamon rolls. In fact, Adrian Fry, her husband, and a Ballet West principal dancer, lovingly jokes that, “her cinnamon rolls were the reason I married her!”

Every Christmas season, Fry bakes Santa sugar cookies to the delight of Ballet West’s Nutcracker cast, who devour in minutes what took her hours of love to bake and decorate.

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The Hospitality Issue

Fry’s Cake Flavors THE BEEHIVE Vanilla Cake soaked in a Rosewater, Orange Blossom and Honey Syrup filled with local Honey Swiss Buttercream and Bee Pollen

CHOCOLATE RASPBERRY ROSE Valrhona Chocolate Cake soaked in a Rosewater Syrup filled with Raspberry Rose Preserves and White Chocolate Swiss Buttercream

APRICOT CHOCOLATE Apricot-Vanilla Cake filled with Milk Chocolate Fiori de Sicilia Swiss Buttercream and Apricot Preserves

LEMON ELDERFLOWER Lemon Elderflower Cake soaked in St. Germain Syrup filled with housemade Lemon Curd and Elderflower Buttercream

SNICKERDOODLE Vanilla Buttermilk Cake soaked in a Cinnamon Syrup filled with Cinnamon Sugar Swiss Buttercream

ITALIAN CREAM Vanilla Cream Cake with Coconut and Pecans filled with Dark Chocolate Swiss Buttercream

TROPICAL COCONUT Coconut Cake filled with Passionfruit Buttercream and Toasted Coconut

CHOCOLATE MALT Valrhona Chocolate Cake filled with Chocolate Mousse and crushed Malt Balls locally sourced in Salt Lake City from Maison Confiserie

CHAMPAGNE Champagne Cake filled with Champagne Cream Patisserie and Fresh Strawberries

CHOCOLATE ESPRESSO Valrhona Chocolate Cake filled with Espresso Swiss Buttercream and Valrhona Dulcey Pearls

BANANA FLAMBÉ Banana Cake filled with Toasted Marshmallow Frosting, Bourbon Caramel Sauce, and Valrhona Chocolate Swiss Buttercream

BLACKBERRY ALMOND Almond Cake filled with Vanilla Swiss Buttercream and Blackberry Preserves

SPICED PEAR Pear-Vanilla Cake filled with Spiced Maple Swiss Buttercream and Honey Roasted Almonds

VANILLA CHOCOLATE Vanilla Cake filled with White Chocolate Swiss Buttercream and Valrhona White Chocolate Pearls

Cake talk

For her 14 cake flavors, Fry enthusiastically sources local ingredients for her fillings and flavors, including apricot and blackberry preserves from Amour Spreads, chocolate malt balls from Maison Confiserie, various brands of chocolate from Caputo’s, and coffee in the espresso cake from Publik.

For the basics, she uses fresh eggs from Clifford Family Farms and Lehi Mills for baking flour.

The Beehive is currently her favorite flavor of cake. “It’s a vanilla cake, soaked in rosewater/orange blossom and honey syrup,” she says. The honey and bee pollen are from Hollow Tree Honey.

Her flavors have been years in the making and she takes time to work with clients on their preferences. She also offers couples tastings before ordering their wedding cakes. All the cakes are baked to order in her home kitchen. Consultations can be scheduled on her website, where her slogan is “Ballerina Baker cakes are en pointe.”

All the hours and hours of rehearsals and perfecting 58 Devour Utah • december 2018

COURTESY BALLERINABAKER

COURTESY BALLERINABAKER

COURTESY BALLERINABAKER

Fry’s work on display

technique physically comes in handy when crafting sugar flowers that are as lifelike as the real thing. Some cakes can take more than 48 hours to complete, and a detailed flower— up to two days. Patience, repetition and perfection—these steps might be daunting to a home baker, but Fry knows the process well and is delighted to watch as her creations get scooped up and consumed in a matter of minutes.

“We need connection as people, and a cake is a celebration,” Fry says. “It’s so important in life to gather together.”

Yes, those cakes are divine, but the flowers—the lifelike flowers! Even watching her construct one, made petal by petal out of sugar, is mesmerizing. You see it happening, yet it defies nature as the buds are blooming before your eyes in the form of sugar. You can’t help but feel the appreciation and reverence you often do at the end of a ballet. Bravo! ❖ Jordan Fry BallerinaBaker.net

INGREDIENTS FOR THE DOUGH 1¼ ounce package active dry yeast 1/2 teaspoon, plus 1/4 cup sugar 1/2 cup milk at room temperature 2 tablespoons light brown sugar 1/2 teaspoon vanilla extract 1 egg 1 egg yolk 2 3/4 cups all-purpose flour, sifted, plus more for kneading 3/4 teaspoon salt 8 tablespoons (1 stick) unsalted butter, at room temperature, plus more for the pan FOR THE FILLING 1/2 cup sugar 1/4 cup dark brown sugar 1/4 cup finely chopped pecans 1/4 cup finely chopped walnuts 1/4 cup raisins 1 tablespoon ground cinnamon 1/2 teaspoon salt 1/8 teaspoon ground cloves 2 tablespoons maple syrup 4 ounces cream cheese, at room temperature 8 tablespoons (1 stick) unsalted butter, melted FOR THE ICING 2 cups confectioners’ sugar 1/4 cup buttermilk

PROCESS

1. In the bowl of a stand mixer combine yeast, 1/2 teaspoon sugar and 1/4 cup water heated to 115 degrees F. Stir to combine and let sit until frothy and foamy, about 10 minutes.

2. Add remaining sugar, milk, light brown sugar, vanilla, egg, and egg yolk. Beat with a wire whisk until well combined. Fit the bowl onto the mixer, with the dough-hook attachment. Add the flour and salt and mix on medium speed until the dough just begins to come together. Turn the machine on medium-high and knead the dough for 4 minutes.

3. Add the butter and continue to knead for about 6 minutes. The dough will the wet and sticky. Place the dough on a well-floured work surface, and knead about 1/3 cup all-purpose flour into the dough. Set the dough to rest in a large greased bowl. Cover the bowl with plastic wrap and a kitchen towel and allow to rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.

4. While the dough rises, make the filling.

Combine the sugar, dark brown sugar, pecans, walnuts, raisins, cinnamon, salt and cloves in a large bowl. Stir to combine. Stir in the maple syrup. Set aside.

5. When the dough has doubled in size, dump it from the bowl and gently knead in about 3 tablespoons of flour. Work the dough for about 1 or 2 minutes. Once it’s no longer sticky, place a kitchen towel over the dough and let rest for 5 minutes before you roll it out.

6. Using a floured rolling pin, roll the dough into a 10 x 10-inch square. In a small bowl, mix the cream cheese with a knife until it’s smooth and spreadable.

7. Spread the cream cheese evenly over the dough square. Fold the square into thirds like you would fold a letter to fit into an envelope. Take the open ends of the rectangle and fold into thirds

REBECCA ORY HERNANDEZ

Cinnamon Rolls Ballerina Baker’s

Jordan Fry’s beloved cinnamon rolls

again, to make a smaller dough square. Invert the dough so that the seam is face down and, using the rolling pin, gently roll it into a 10 x 20-inch rectangle. You may find that some cream cheese sneaks through. Be as gentle as possible with the dough but continue to work it until you reach the size you need.

8. Turn the dough so that the short sides are parallel to you. You’re going to roll from the short sides of the dough.

9. Brush the top of the dough with half of the melted butter.

10. Pour all of the filling onto the dough.

Spread evenly, leaving a 1-inch boarder at one of the short edges of the dough so the roll can be properly sealed. Lightly press the filling into the dough.

11. Using your hands, lift up the bottom edge of the dough and roll it forward into a tight cylinder. Place dough cylinder seam side down on a cutting board. Using a sharp, thin knife, trim off the uneven edges.

12. Cut cylinder into 8 equal slices. Nestle the slices, cut side up and evenly spaced in a butter 9 x 13-inch (light colored) metal baking dish.

Cover pan with plastic wrap and set aside in a warm place to let rise for 2 hours. You may also refrigerate rolls overnight.

13. Heat the oven to 375 degrees F. Uncover the rolls. If you refrigerated the rolls, let them sit at room temperature for 15 minutes before baking.

Bake until golden brown and a toothpick inserted in the center comes out clean, about 30 minutes.

14. Make the icing: While the rolls are baking, whisk together the sugar and buttermilk in a small bowl until smooth.

15. Transfer the pan of cinnamon rolls to a cooling rack. Brush with remaining butter.

Let cool for 5 minutes. Dip the tines of a fork into the icing and drizzle over the rolls. Serve immediately. ❖ Devour Utah • december 2018

59

The Hospitality Issue

A FONDNESS FOR FONDUE

A pot full of melted cheese always attracts a crowd

BY DARBY DOYLE

DARBY DOYLE

A Christmas Eve fondue feast has become a family tradition

O

ne of the first dinner parties I planned and executed on my own was a surprise birthday bash for a friend, featuring fondue for eight people. As we were all high school students in semi-rural Kentucky, the menu was neither exotic nor very challenging. But I had the right equipment at my fingertips: color-coded long handled fondue forks, a heavy pot suspended on metal frame set over a flickering Sterno container and ceramic fondue plates my parents had purchased in the 1960s sporting a deep red majolica print and divided sections.

I was relieved that everyone seemed to have a great time, and nothing caught fire that wasn’t supposed to. A few years later, I learned about the charming European custom of kissing the person on your right if you lost your morsel off the fondue fork into the pot. I wish I’d known that tidbit when I was planning seating for that high school party and planted 60 Devour Utah • december 2018

myself to the right of a certain crush-worthy guy.

Since those halcyon days of big hair and acid-washed jeans, I’ve added a bit of variety to the menu: hearty bread, pickled veggies, charcuterie and subbing in unusual cheese combinations.

A lingering Christmas Eve fondue feast has become a family tradition since my kids were toddlers: They pitch in during the day to shred mountains of cheese and help assemble platters of dippable bites for later. After Christmas Eve Mass, we return home for a lazy and comforting meal that’s pretty much ready to go; I enjoy a glass of wine while tending to the cheese melting, and we’re dipping our forks at the table in under half an hour. And when cooking for a crowd, I’m still a big believer that fondue may be the ultimate cocktail party food for facilitating conversation among guests, pre-calculated smooching aside.

WHO KNEW? ALL ABOUT FONDUE

The Swiss get credit for creating fondue using local cheese mixed with wine or other spirits and dipping in seasonal vegetables and dayold bread. Like most dishes with peasant roots, it is as simple as it is hearty and divine.

But there’s always room for error.

To get the scoop on optimal fondue results for any occasion, I checked in with one of Utah’s premiere cheese experts, Sheri Allen, whose long list of credentials includes being part of the first class of American Cheese Society sensory evaluators (and an ACS Certified Cheese Professional) and a member of the Guilde International des Fromagers.

“Fondue is French for ‘melted,’ and classic fondue is made of Alpine-style cheeses melted with a dry white wine,” says Allen of the basics.

To take your fondue to the next level, she asserts that a good fondue requires the best cheese you can buy, traditionally Comté, Gruyère or Emmenthal. Picking a great cheese is just the foundation for fondue; the sky is the limit for subbing in beer or cider instead of wine, or for adding spicy or herbaceous elements.

Allen also recommends thinking outside the box when it comes to selecting cheese, saying of one unusual meal, “I had fondue at Androuet in London using a blend of seasonal cheeses in the autumn that included English cheddars such as Lincolnshire Poacher and Stilton blue cheese.” Bold flavors push the boundaries of what’s considered a typical fondue.

Both Allen and inaugural CCP class ACS member Matt Caputo, CEO of Caputo’s markets, also point to the long history of Italian cheese traditions. “Italians have fonduta,” says Caputo of the Alpine tradition from northern Italy. Although his family roots come from the deep southern part of Italy, he enjoys making fonduta at home. “We have made it served with grilled vegetables and cabbage. So good!”

With the internet at our fingertips, it’s never been easier to source fondue recipes from a world of traditions as well as unique new combinations. Just keep in mind that making fondue is more of an experiment with ratios than a set recipe and go with the flow. Then cue up the 1960s lounge playlist, get the wine flowing and everyone will be dipping to that fondue groove in no time.

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A make-shift stovetop double boiler

BRENT HARRIS

Try using candles instead of Sterno for a controlled temperature

BOSKA FONDU

The Hospitality Issue

Utah cheese expert Sheri Allen

FONDUE HOW-TO

Cheese expert Allen and I compared tips for optimal fondue results.

Plan on about 7-8 ounces of cheese per person for a main course fondue.

To get good consistency, toss grated cheeses with cornstarch; approximately 1 tablespoon of cornstarch for every half-pound of cheese (some recipes use flour instead).

Temperature control is crucial. Use a stovetop-safe pot specifically made for fondue, or a double boiler over simmering water and transfer the melted cheese to a ceramic fondue pot. You can skip the stovetop altogether by using an electric set-up. Allen’s pick: Cuisinart Fondue Pot. Rub the interior of the pot with the cut side of a garlic clove and discard it.

For each pound of cheese, add approximately one cup of wine, beer, hard cider or other spirit (or apple cider for a no-alcohol version) to the pot. Heat over medium-low until steaming, just below a simmer.

Turn the heat down to low and stir in the grated cheese a big handful at a time, completely melting between each new

62 Devour Utah • december 2018

COURTESY SHERI ALLEN

COURTESY CUISINART

Cuisinart electric fondue set

addition. Stir constantly to incorporate until all cheese is included.

Keep stirring until the cheese sauce is uniform, glossy and smooth.

Stir in about 1 tablespoon lemon juice and 1 tablespoon of kirsch or brandy per pound of cheese.

Optional seasoning: fresh-grated nutmeg, thyme, rosemary, cracked pepper.

Once the fondue is prepared and ready to serve, it is important to keep it on very low heat. Watch the heat source!

A Sterno may be too powerful for your pot, so use a diffusing plate to step down the heat or substitute a candle. Add more liquid (wine, cider, etc.) during service if the cheese gets too thick.

When you have finished the fondue, you will find a thin, golden, cheese crust called la religieuse (the nun) at the bottom of the pot. It resembles a tasty caramelized cheese crisp. A bonus treat for whoever’s doing cleanup!

Fondue geeks note: Some very traditional Swiss recipes call for adding all ingredients to the pot at once and letting them sit for over an hour to meld flavors before heating to melt everything together in one step.

NEXT LEVEL FONDUE: ENTERTAINING A CROWD

For a larger dinner or cocktail party, set up stations for two kinds of cheese fondue, a bubbling copper pot of oil for meat fondue, another spot for miso broth or vegetable tempura for our vegan friends and, of course, chocolate fondue for dessert.

Set stacks of little tapas plates at each station for guests to help themselves. With fire involved, it’s just a matter of safety to stay away from paper products of any sort; heavy cloth napkins are a must. The same goes for wardrobe choices: While caftans and droopy sleeves go beautifully with the party theme, they aren’t so attractive when covered with cheese. Or flames.

For meat fondue, specifically designed hot-oil fondue pots are available at vintage stores and online. When choosing meats, just remember that the hot oil will sear foods, but it won’t “cook” them through, so avoid pork and poultry unless in pre-cooked sausages. Use top-grade beef cuts you would eat rare/medium-rare (such as sirloin), trim well and pre-cut into 1-inch cubes. Add quick-cooking shrimp or scallops for a surf-and-turf station.

Chocolate fondue recipes abound, usually mixing melted chocolate with cream and brandy to make it smooth, served with fruit and firm pastry (such as pound cake) for dipping. Similar to preparing cheese fondue, using very low heat is crucial to avoid scorching. Chocolate expert Matt Caputo advises sourcing great raw materials: “Valrhona if you want something more classic (dark roast and vanilla) that won’t break the bank.” Or, use a more fruit-forward chocolate such as Utah-made Solstice, with several flavors available at Caputo’s in 2-pound bulk packs (his pick for fondue: Solstice Wasatch Blend).

HOMEMADE HOLIDAY PIES ORDER YOURS TODAY!

501 E. 900 S. SLC | (385) 202-7167 | www.traditionslc.com

Custom Designs Make a Great Gift

Custom design, in house work, jewelry repair, high quality diamonds, engagement rings.

801-583-2700 | 1346 S. 2100 E. SLC, UT www.redfordjewelers.com Devour Utah • december 2018

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64 Devour Utah • december 2018

COURTESY ROCKHILL CREAMERY

Rockhill Creamery founder Pete Schropp

Rockhill Creamery features Alpinestyle cheeses

Cheesemonger Matt Caputo

COURTESY CAPUTO’S MARKET

Great cheese is all about flavor and character. The complexity of European Alpine cheeses, for example, comes from the milk of cows grazing on the rich grass, herbs and flowers of Alpine pastures. And if you’ve ever been to the Alps, you know that these sturdy cows are treated with reverent celebrity, decorated with flower crowns and elaborately painted bells.

In northern Utah, Rockhill Creamery (563 S. State St., Richmond, 435-258-1278, RockhillCheese.com) makes Alpine-style cheeses from the milk of six Brown Swiss cows that are almost as pampered as their European cousins. “Happy cows make delicious milk,” Rockhill founder Pete Schropp explains. Co-owner Jennifer Hines uses the raw milk to hand-press wheels of their exceptional cheese.

Many Swiss immigrants settled in Utah’s Cache Valley to replicate the climate and elevation of the Swiss Alps for cheese making; for many years, local Gossner Foods was the largest Swiss cheese producer in the world.

If a trip to the Alps (or even northern Utah) isn’t in your near future, we’re fortunate to have CCPs and knowledgeable cheesemongers happy to share their expertise all over the state.

Here are suggestions for great fondue cheeses and where to find them.

Since 1993, Liberty Heights Fresh (1290 S. 1100 East, 801-583- 7374, LibertyHeightsFresh.com) has been a Utah standard for supporting exceptional cheeses and cheesemakers from all over the world, and owner Steven Rosenberg was one of local Rockhill Creamery’s earliest champions. LHF’s cheesemongers recommend: Rockhill Wasatch Mountain, a raw whole milk cheese made in the style of Gruyère For traditional fondue, Alpkäse, Gruyère and raclette cheeses Classic Swiss fondue recipes call for moitié-moitié (half and half), equal parts Gruyère and vacherin. LHF cheesemonger Michelle Walker suggests

Vacherin Fribourgeois.

Cheesemongers at Caputo’s Market (multiple locations, Caputos.com) can tailor selections to each customer’s tastes and budget. Some of Matt Caputo’s favorites include: Traditional Italian fonduta that only uses one cheese, Aosta Fontina, with the rationale that a single cheese should be complex enough to be perfect.

Caputo likes to shake things up: “Some experts would crucify me for saying this, but I just find Emmenthal boring. King of the Dolomites serves as a mild yet rich Swiss flavor. Good price, good quality milk, and I think it is better for fondue.”

Caputo’s stocks a number of classic Gruyère options that can be pricey; try mixing in a stellar French Comté for great fondue results at a lower price point.

Another bold pick: raclette. “This one gets a ton of TLC in our caves. It’s raw milk and carries serious umami for the price.

Really hard to beat for fondue.”

Cheese expert Sheri Allen (artisanaltouchevents@gmail.com) conducts cheese education events all over the world and caters fondue parties around Utah. You’ll often find her behind an international selection of cheeses at Harmons Neighborhood Grocer (multiple locations, HarmonsGrocery. com). In fact, Harmons has an extensive cheese-education program, with the largest total number of CCP’s in the state.

For an easy pre-shredded option, “Harmons has housemade blends of fondue cheeses ready to add to liquid of choice which takes out the guesswork and labor,” Allen says. Also, she adds, “Fondue blends make a fantastic cheese sauce to pour over steamed vegetables, roasted new potatoes, and to eat with prosciutto and cornichon (pickles).”

Try Fontina Val D’Aosta from Italy instead of Emmenthal. Says Allen, “It’s a silky, sweet, nutty addition to the fondue.”

Allen is a fan of using Utah cheese in fondue, as well; “Rockhill’s Wasatch Mountain is inspired by Gruyère, or use their Boo Boo Baby Swiss.” She also recommends using Beehive Cheese cheddars with equal parts Alpine-style cheese for a hearty cheddar fondue.

When it comes to cheese, Caputo suggests being creative with the fondue pot

COURTESY CAPUTO’S MARKET

WHERE’S THE CHEESE, PLEASE?

COURTESY ROCKHILL CREAMERY

The Hospitality Issue

RECIPE: BEEHIVE CHEDDAR & BEER FONDUE

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DARBY DOYLE

Sheri Allen likes to take a local spin on a cheddar-based fondue, and, “Beehive Promontory, or Apple Walnut Smoked would give a beautiful smoky flavor,” to change things up. She suggests using equal parts cheddar and melty Alpine cheese, as in her adaptation of a recipe from Beehive Cheese Co.: 1/2 pound grated Barely Buzzed cheddar (rind and all) 1/2 pound grated Gruyère, Comté or Swiss cheese Toss the grated cheese with 1 tablespoon cornstarch 1 tablespoon fresh thyme 1 cup dark beer such Uintah Brewing Baba Black Lager or Epic Brewing Imperial Stout Heat the beer in the fondue pot to just steaming. Slowly stir in the cheese blend until smooth and thick. Turn down the heat and enjoy with cocktail smokies, corn chips, cubed ham, bread and apple wedges. ❖

Your Neighborhood Diner!

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ORBIT PROMOTIONS

Remembering Ree Ree Aretha Franklin’s holiday ham commands your respect

COMPILED BY THE DEVOUR STAFF

T

here is a hole in our R&B life—a space once filled by soul legend Aretha Franklin until her death on Aug. 16, 2018, from pancreatic cancer. The winner of 18 Grammy awards and first woman to be inducted into the Rock and Roll Hall of Fame was also awarded the Presidential Medal of Freedom in 2005.

What many don’t know is that “Ree Ree” was a down-toearth cook known for her old-school Southern dishes, such as this Christmas ham.

When sharing her recipe with viewers of Live With Kelly and Michael in 2012, she said, “This is the way the ladies at the church do it,” hence the reference to New Bethel, her father’s church in Detroit. (However, in a segment with Martha Stewart, where she also prepared the dish, she called the recipe “Miss Franklin’s Annual or Any Ol’ Time Ham”).

While she baked this ham, Franklin said she listened to Christmas albums recorded by some of her faves, the O’Jays, Donny Hathaway and Luther Vandross, as well as her own 2008 Christmas album, This Christmas, Aretha. So, don your apron, load up the old CD player or else start streaming, and remember the Queen of Soul with this holiday ham.

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REE REE’S NEW BETHEL HAM INGREDIENTS 1 12-to-14 pound fully cooked bone-in ham Whole cloves 5 packed cups of brown sugar (about 1 ½ 1-pound boxes) 3 to 5 tablespoons French’s yellow mustard 1 20-ounce can of pineapple rings 1/3 cup pineapple juice (reserved from can of pineapple rings) 1 8-ounce jar of maraschino cherries, drained 1/2 cup Vernors ginger ale Two handfuls of Baker’s sweetened coconut to garnish PROCESS Preheat oven to 400 degrees.

Place ham in a baking dish. Using a paring knife, score the fat on the top of the ham in a diamond shape pattern, 1-inch deep. Insert cloves into the corner of each diamond. Place ham in a roasting pan and cover loosely with foil. Bake or “sweat” the ham in oven for 20-25 minutes. Remove ham from the oven and remove foil.

Combine brown sugar and yellow mustard in a bowl, then add pineapple juice. Slowly add ginger ale until it becomes a pourable mixture. Pour sauce over ham, coating the sides.

Return ham, uncovered, to a 400-degree oven and bake for one hour, basting every 20 minutes, until a brown crust forms on top.

Remove ham from the oven, add pineapple slices and maraschino cherries in a decorative pattern on ham with toothpicks. Baste the fruits with the glaze, then place back into the oven for 10 minutes until the rest of the food is ready.

Sprinkle sweetened coconut over the finished ham for a “snow” effect. ❖

Aretha Franklin’s finished ham with pineapple, cherries and coconut “snowflakes”

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here’s something elementally satisfying about imbibing a piping-hot boozy beverage after day spent in the blustery outdoors. While the combination has probably existed since humans figured out how to both navigate snowy terrain and ferment potent potables, Alpine communities of western Europe brought après-ski culture to a fine art. Thus, there’s an international flair to the warming trend of this month’s Spirit Guide, with a combination of sweet, sassy and overall sublime beverages, all sure to warm you from nose to toes.

PLUM DELICIOUS

When Tupelo Park City pastry chef Shirley Butler described her favorite après ski beverage, Schümli-Pflümli, I was immediately hooked. With friends in Saas-Fee, Switzerland, she assembles mugs of the warming beverage slopeside during ski breaks. Butler introduced me via email to her Swiss friend, Christoph Baumann, who gave me the inside scoop on this drink: “Schümli is a Swiss word for foam, and KaffeeSchümli is coffee with whipped cream.

Kaffee-Schümli-Pflümli is a specialty in Switzerland,” made with plum schnapps called pflümli and served in stemmed heat-resistant cordial glasses. And it’s as fun to drink as it is to pronounce: SHOOM-ly FLOOM-ly. If you can’t find plum schnapps, Butler recommends substituting in plum brandy (slivovitz) or Mirabelle plum liqueur with equally delicious results. Ski buddies Butler and Baumann shared their recipe with Devour. Makes one drink.

Spirit Guide

SCHÜMLI-PFLÜMLI

Ingredients 1 teaspoon instant coffee 1.5 ounces plum schnapps 1 teaspoon sugar 5-6 ounces hot water Garnish: whipped cream and chocolate shavings

Method: Add all ingredients to a stemmed coffee glass or mug, stir to combine. Top with whipped cream and chocolate shavings.

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A Utah Family Business Offering media solutions for your digital, print and event endeavours.

The mining community of Copperfield was set in world famous Bingham Canyon, high in the Oquirrh Mountains. In 1906, the Saltas family joined those Copperfield residents in the steep hillside, shanty area, called Greek Camp.

Copperfield was home to thousands of melting pot immigrants including Greeks, Japanese, Mexicans, Germans, Swedes, Brits and many other ethnicities all bound to common American values of family, faith, education, hard work and community. They shared many good times, often tempered by the frequent bad times derived of dangerous mining work.

Copperfield is now gone, scraped away by mining.

But the Copperfield spirit remains alive in everything we do, from newspapers and magazines to events and digital services. We work hard for each other and for the large communities of readers—online and in print—who value honesty and stories told well.

We will keep telling stories—your stories—as long as people keep reading. And wouldn’t it be a shame if they didn’t read? We don’t think that will happen, so meanwhile, turn a page, or many pages, in one of Copperfield Publishing’s growing catalog of Utah award-winning publications. We are all the community of Utah. Enjoy.  John Saltas Founder

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Spirit Guide

A ‘GOOD MORNING’ TODDY

Whiskey-laced Irish coffee might be the first hot beverage that comes to mind when thinking of Irish cream, but there are endless possibilities for making similarly dreamy drinks, especially if you can find very good fresh dairy-based Irish cream liqueur.

In this interpretation of a warm milk punch, I dubbed it bheinn (or beinn) after the Gaelic word for hills, in particular big ones. And it seems fitting to take a nip of a mildly spicy and fortifying beverage after a vigorous snowshoe or brisk morning ramble in the foothills. Although it’s a perfect brunch-time tipple when shared from a large thermos trailside, it’s sure to please as a comforting caffeine-free nightcap, as well; the pretty cinnamon-sugar rim is a multi-sensory bonus. Makes about four drinks.

FOGGY BHEINN BREAKFAST

4 cups whole milk (may use 2 percent) ¼ cup honey 1 (4-6-inch) cinnamon stick 2-3 whole star anise ½ teaspoon ground ginger 1 whole vanilla bean (or 1 tablespoon vanilla extract) 2/3 cup Five Farms Irish Cream liqueur 1/3 cup Irish whiskey Garnish: cinnamon-sugar rim, grated nutmeg

Foggy Bheinn Breakfast

Method: To a heavy medium saucepan add the milk, honey, cinnamon stick, star anise and ginger. Split the vanilla bean pod lengthwise and scrape out the seeds; add the seeds and pod to the saucepan. Stirring occasionally, cook over medium-low heat until the honey is completely dissolved, and the mixture is steaming and very hot (do not boil!) and continue to steam for 5-8 minutes to extract spice flavors. Whisking briskly, add the Irish cream and whiskey. Heat until hot and steamy, then pour milk punch through a fine mesh strainer to remove solids (discard solids).

Grate in a little nutmeg and stir to combine.

Decant into a large thermos.

To serve at home: To a small saucer pour in approximately 1 tablespoon honey. In another saucer mix together 2 tablespoons granulated sugar and 1 tablespoon cinnamon. Dip the rims of heatproof glasses into the honey to coat, then dip into the sugar-cinnamon. Divide the milk punch equally among four glasses, and add a star anise, if desired, and a grating of fresh nutmeg.

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Spirit Guide

GLOW WINE

One of the most charming traditions in Germany and Austria are holiday markets that spring up in town squares through December called Christkindlesmarkt (Christ child markets) or Weihnachtsmarkts (Holy Night markets). My most recent German holiday included a trip to the sprawling Christkindlesmarkt in Nuremberg, where—in addition to buying tree ornaments and scarfing down apple strudel, savory brats and kartoffelpuffer (potato pancakes)—we stopped by Glühwein stands to refill our heavy ceramic mugs with fragrant spiced wine, perfect on a chilly night (glüh means “glow”). One of the most delightful parts of making Glühwein at home is its flexibility for a crowd—just assemble all the ingredients in a crockpot and set it to low/warm (not hot!) and let your guests serve themselves. If you can’t find good German wine or brandy, dry red wine such as Cabernet Sauvignon, Shiraz or Malbec and French brandy makes a fine substitute. Makes 10-12 servings.

GLÜHWEIN

2 bottles red wine (750 ml each) 1 cup sugar (or more to taste) 1 cup brandy 4-5 whole allspice berries 1 whole nutmeg 2 tablespoons whole cloves 1 lemon 1 orange 2-3 cinnamon sticks 2 star anise pods Garnish: additional cinnamon sticks and clove-studded citrus wheels Method: Slice lemon and orange into rounds. Poke cloves into the orange and lemon slices, distributing evenly. Smash the nutmeg with a hammer or mallet; tie up in a bit of doubled-up cheesecloth with the allspice berries (or use a tea ball). Add all ingredients to a heavy pot over low heat on the stove top or pour into a crockpot on low setting to heat the wine until steaming. Do not boil! Serve in mugs with a cinnamon stick and a clove-studded orange or lemon wheel.

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Glühwein

LIQUID DESSERT

One of the marks of a tried and true Utah powder hound are tales about how many times they’ve been stuck “interlodge.” When upper Little Cottonwood Canyon road shuts down due to severe avalanche danger around Alta or Snowbird, no one is allowed outside homes or resort lodges until crews blast the snowpack for pre-emptive safety. As one of the most dangerous and avalanche-prone routes in the lower 48, we’ll take their word for it when we should hunker down. In a perfect overnight interlodge scenario, we book a room at Snowbird’s Cliff Lodge, and splurge on a meal at The Aerie to take the edge off our anticipation for getting first tracks the next day while the rest of the valley’s powderhungry are still itching to get up the canyon. Finish up with a sweet nightcap instead of (or in addition to) dessert in the form of this liquid version of a traditional banana split, topped with a whipped cream mountain.

The Aerie’s Banana Split

THE AERIE’S BANANA SPLIT

1.25 ounces banana liquor 0.5 ounces Godiva Chocolate Liquor 0.25 ounces vanilla vodka 0.5 ounces banana syrup 5 ounces hot chocolate Garnish: whipped cream, cocoa powder and strawberry slice Method: Combine all ingredients in a glass mug.

Add whipped cream, dust with cocoa powder and top with a strawberry slice.

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The Hospitality Issue

BOOKS that

COOK Enticing cookbooks for your favorite foodie to unwrap

BY ANNA KASER

W

ant the inside track to knowing what makes someone tick? Watch the food and drinks they prepare and how they make them. The same can be said about cookbook authors: The recipes an author creates or collects show what the writer truly cares about. It highlights their curiosity, emotions, humanity and history.

As such, cookbooks reveal a writer’s unique enthusiasm for the culinary crafts.

For me, the beauty of cookbooks is the potential that they hold. Each page features a mouth-watering photo, a gorgeous lineup of ingredients and an engaging process of assembling them. Reading the recipe is almost as satisfying as consuming the actual dish.

I love the possibilities and being able to flip through the pages and plan the perfect meal. That’s why people who know me know I love receiving cookbooks as gifts. I also enjoy giving them. If you’re looking for cookbook ideas for foodies in your life, consider these new(ish) editions available at local bookstore.

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Available at: Kings English Bookshop 1511 S. 1500 East, SLC, 801-484-9100, KingsEnglish.com This Immeasurable Place: Food and Farming From the Edge of Wilderness

By Blake Spalding, Jennifer Castle, Lavinia Spalding (2017), $45 Utah’s own Hell’s Backbone Grill and Farm is an anomaly.

The restaurant exists in the tiny, remote, mostly LDS, town of Boulder, Utah. It’s operated

by Blake Spalding and Jennifer Castle—two chefs/co-owners whose love of Buddhistbased, farm-to-table cuisine and sense of stewardship to the surrounding wilderness have earned them two James Beard nominations. After the success of their first cookbook (With a Measure of Grace), Spalding and Castle wrote This Immeasurable Place as a love letter to healthy, sustainable cuisine and to the rugged and remote town of Boulder that makes it all possible.

French Cooking at Home

By Marianne Magnier Moreno (2018), $50 There are any number of French cookbooks out there, all claiming to be comprehensive and the only guide you’ll ever need. This book is hot off the press and the newest addition to that group.

While you have other choices, take a chance on this cookbook. Chef Marianne MegnierMoreno provides a hundred recipes, step-by-step color photographs and an illustrated glossary. It might just be the book that finally simplifies French cooking and helps you master classic French cuisine.

Smoke and Pickles: Recipes and Stories from a New Southern Kitchen

By Edward Lee (2013), $29.95 Edward Lee has a unique relationship with food.

Raised by a Korean family in Brooklyn, N.Y., and now owner and chef of the renowned restaurant, 610 Magnolia, in Louisville, Ky., Lee’s menu honors historic Southern cuisine, enhanced

by Asian flavors. The recipes in his book highlight how Korean traditions of pickling, fermenting, frying, curing, and smoking can augment beloved soul food dishes of the South. Lee also vividly recounts his days in the New York and Kentucky restaurant world as well as his time competing on Top Chef, making this an enjoyable cover-to-cover read.

Available at: Golden Braid Books 151 E. 500 East, SLC, 801-322-1162, GoldenBraidBooks.com The Oh, She Glows Cookbook: Over 100 Vegan Recipes to Glow From the Inside Out

By Angela Liddon (2014), $25 Angela Liddon doesn’t stop at 50 plant-based recipes or even 80. This book includes 100 recipes for every vegan dish you could ever crave. What’s even more impressive? Liddon taught herself everything she knows about cooking and photography. After a decade of struggling with an eating disorder, Liddon was driven to drastically change her diet, but more importantly, to feel better, to glow. Even the meat-eaters in your life might be convinced by this cookbook/work of art.

Ageless Vegan: The Secret to Living a Long and Healthy Plant-Based Life

By Tracye McQuirter with Mary McQuirter (2018), $24.99 Mother/daughter team Mary and Tracye share the secrets of their healthy lifestyle in this huge cookbook. With 100 plant-based recipes, they include information on vegan nutrition as well as how to build a vegan pantry and a 14-step guide on how to make the leap to veganism. Their recipes are based on fresh, everyday whole foods, illustrated with fullcolor photography.

Available at: Boozetique 315 E. 300 South, SLC, 801-363-3939 The Drunken Botanist: The Plants That Create the World’s Great Drinks

By Amy Stewart (2013), $12.99 The plant origins of everyday spirits might seem like old news, but Amy Stewart’s take on the herbs, spices, flowers, trees, fruits and nuts that live on as our evening cocktail makes it all new and exciting again. The anecdotes, sidebars and recipes with backstories in this smart, best-selling book can’t help but revive your enthusiasm as imbiber and as a gardener of booze-related horticulture.

The Savoy Cocktail Book

By Harry Craddock (originally published 1930), $20 London’s Savoy Hotel opened in 1889 and its American Bar is legendary for its cocktails and atmosphere. If you’ve ever wanted to know the ins and outs of making and presenting a perfect cocktail, look no farther. Written by an American who left for England during Prohibition, the 750 cocktails recipes in this book represent the height of sophistication in the 1930s and remain so to this day. Craddock knew that making a cocktail—whether a sling or fizz, julep or rickey—was an art, and he didn’t want that art to fade. ❖

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HOLIDAY GIFT GUIDE AND GIVEAWAY 1

1. Thistle & Thyme/Wakara Bar

Give the gift of warmth and comfort this holiday season by treating someone to hearty eclectic American craft cuisine from Thistle & Thyme.

Thistle & Thyme is located in the University Park Marriott and is the University and East Bench goto for dining, drinking and holiday parties. Gift certificates from Thistle & Thyme are good for food and drink in Wakara Bar or Thistle & Thyme.

801.584.3327 thistlethymeslc.com 480 Wakara Way, SLC (Inside the University Park Marriott)

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2

2. Salt City Brew Supply

Looking to get something for that beer nerd in your life? Give the gift of craft beer brewing equipment and ingredients. There is no better way to learn more about beer than to start making it yourself.

Find everything you need to make beer, wine, hard cider, and more at either of our two locations in Utah. We hold beginner classes too, FOR FREE! 801-849-0955 (Midvale), 385-238-4995 (Ogden) saltcitybrew.com 723 E. Fort Union Blvd. (Midvale) and 2269 Grant Ave. (Ogden)

3

3. Millcreek Gardens

Create a great holiday at Millcreek Gardens!

Choose from seasonal wreaths, garland, and greens. Millcreek Gardens offers a fresh selection of Christmas trees, creative gifts, stocking stuffers, beautiful plants and containers to make gift giving easy. Can’t decide? Great gardens begin with a gift certificate from Millcreek Gardens!

801-487-4131 millcreekgardens.com 3500 South 900 East SLC

During the months of November and December, you can enter to win beautiful prizes from local shops and restaurants featured here in our special Gift Guide section.

Visit devourutah.com and sign up for Devour Utah’s newsletter to get weekly updates on prizes.

READER GIVEAWAYS NOV. 1 THRU DEC. 15

4

4. The Garden Store

For 26 year Ward & Child, The Garden Store has been providing the best of what the Holiday season has to offer. We bring in Holiday objects from around the world, many of which are handmade in Germany, Italy, Poland, Russia and the United States. From one of a kind gifts to furniture and accessories for the Home and Garden. Rediscover the Holiday spirit at Ward and Child, The Garden Store.

801-595-6622 instagram.com/wardandchild/?hl=en 678 South 700 East SLC

5

5. Alpha Coffee

Co-owned by a combat veteran and military spouse, Alpha Coffee provides customers with premium roasts and sends donated beans to service members deployed downrange — more than 13,000 bags to date. They have been selling their specialty roasts online since Sept 11, 2010.

Their first coffee shop is now open at the Mouth of Big Cottonwood Canyon.

385-449-0580 https://alpha.coffee/ 7260 Racquet Club Dr. Cottonwood Heights

6

6. Soulstice Day Spa

Give the gift of Comfort AND Joy this holiday season with a day at Soulstice Day Spa & Salon!

Offering a variety of services to fit your needs, such as full-body scrubs and wraps, decadent facials, mani/pedis, aah inspiring massage and a full-service hair studio! With two locations across the valley, Soulstice Day Spa & Salon is your onestop holiday shop! Gift cards available on location or online.

810-255-3655 soulsticedayspa.com Multiple Locations

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Content provided by Utah Restaurant Association

Hospitality Abounds

U

tah restaurants are masters of hospitality all year long but especially as the holiday season arrives. During the hectic holiday season we encourage you to sit back, relax and enjoy the dining experience we offer you. Whether you need a place to run in for a quick bite or you need to be pampered and treated with care, we are putting love

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in your food! The Utah Restaurant Association is proud of the service and hospitality our restaurants provide you. From chef, owner, and restaurant professional every single member of our community is contributing to your food experience. The Utah Restaurant Association is a member based trade organization and we love our restaurant community. Everyone is

welcome and we would love to count you among our members. Our goal is the success of every restaurant in Utah and to celebrate Utah food and dining.

Becoming a member of the Utah Restaurant Association ensures your place at our table with the most successful and relevant restaurants in the state.

We have an exceptional list of benefits, education and supportive programs waiting for you in addition to Taste Utah, these pages in Devour Utah and other marketing initiatives.

We’d love to add your voice!

You always have a seat at our table.

Devour Utah • december 2018

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Join the

!

y a d o T

Utah Restaurant Association

T

he success of Utah’s food industry is our business. Your membership within the URA offers your business valuable cost-savings on everyday expenses, networking and business building opportunities, vital industry representation and advocacy. It means being part of the only organization in the state devoted to protecting and promoting the interests of the the food service industry in Utah.

Becoming a member is easy.

Call the Utah Restaurant Association 801.274.7309 or visit www.UtahRestaurantAssociation.org today.

MEMBER BENEFITS INCLUDE:

Local & national legislative representation National restaurant association membership Exclusive support in a myriad of restaurant issues, compliancy Exclusive partnership savings with wcf Exclusive partnership savings with united health care Exclusive partnership savings with heartland payment systems Annual events & networking Free workforce safety inspections Discounts on servsafe food handler, alcohol & manager certification Utah prostart - training the next generation of industry professionals Exclusive promotion through our education & marketing programs featured on abc 4 kutx: TeenChefPro.com | TasteUT.com | Taste Utah Bytes

“Become a member today. You always have a seat at our table.”

80 Devour Utah • december 2018

Content provided by Utah Restaurant Association

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Last Bite

Cozy Cues

DEREK CARLISLE

To create a sense of hygge, involve the senses

Set the mood for togetherness

BY JOHN RASMUSON

I

t is the winter of our discontent. Beset by ice and cold and dirty air, our spirits slump. The meager sunlight leaves some of us craving Vitamin D. Others, like me—the sons of ancestral Danes named Rasmus, Soren and Anders—are guided to hygge by a primal compass.

Hygge creates a sanctuary on the long nights and monochromatic days of winter. The Danish word (pronounced HUE-guh) is typically translated as “cozy,” but it has connotations of contentment and self-enrichment. According to Danish anthropologist Dr. Jeppe Trolle, hygge is a cultural concept derived from “home, togetherness, the enjoyment of leisure, food and drinks.”

To the 15-percent of Utahns with genealogical ties to Scandinavia, hygge comes as naturally as singing on key.

Everyone else has to work at it. However, the hygge lifestyle has become so trendy in the U.S., Amazon lists 20 how-to-behygge books.

Every one of those self-help books names conversation as the linchpin of hygge. A 10 on the hygge scale is a few good friends sitting and talking in a room made cozy by attention to sensorial detail: the touch of wool, the mellow light of candles, the fragrance of cardamom, the taste of coffee and pastry, the sound of a Chopin nocturne.

Annual surveys of the world’s happiest countries always rank Denmark at the top. Hygge is a contributing factor.

Perhaps it can do the same for you. In an exercise of selfinterest—even if you aren’t a shirttail Dane—enhance your small and large social events this year with these proven hygge techniques:

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• Turn off overhead lights. Dim lamps. Light candles, dozens of candles—votives, tapers, pillars. Jeff Lebowski’s rug may have tied his Los Angeles room together, but the warm glow of candles is more suited to our climate.

• Use “glimmer strings” of LEDs for effect: Weave the tiny, battery-operated lights through the blooms of poinsettias or Spider Chrysanthemums.

• Lower the volume of background music. Choose instrumentalists like Julian Bream and George Winston.

• Resist the wood fires that are ultra-hygge in Denmark and places other than Utah. Spare Salt Lake City’s air a load of fine-particle pollutants by using a crackling-fire video on a television or arranging candles in tiers on the hearth.

• Include scented candles in the mix. Consider a subtle, olfactory theme using cardamom—Scandinavia’s favorite spice—in candles, cookies, bread and glugg, Denmark’s traditional mulled wine.

In fact, you could host a Nordic-themed party based on cardamom. Begin with a make-your-own selection of cardamom cocktails (or non-alcoholic cardamom ginger ale).

Serve smoked-salmon cardamom spread and goat cheese cardamom cherry crostini as hors d’oeuvres. Conclude with a plate of cardamom cookies, homemade cardamom gelato and a cup of cardamom coffee. Recipes abound on the Internet.

The dark nights of December need not usher in a season of discontent. They can be viewed as opportunities for hyggecrafted contentment. To go gentle into a good night, combine candles, flowers, good food, plenty of wine, and, of course, close friends. Skoal! ❖

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