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F R O M T H E E D I TO R
Getting better all the time
Kenneth J. Shepherd | ken@stardocs.com
Last month I had a birthday. Why is it that everyone always hints that getting older is a nega-
Timothy Howden | timothy@stardocs.com
tive thing? Really, aging is one of the most fascinating things in life. Particularly if you can wake up every morning rejoicing that you’re still here with an opportunity to begin again and be better. Every day is a blank page. We are so lucky — so blessed to be alive and living here in Utah, realizing the beauty and wonder and majesty of local life. There is so much about Utah that is amazing — year round. In terms of food, we here at Taste Magazine have to admit — it’s getting better all the time.
October/November 2013 Volume 1, Number 10 PUBLISHER MARKETING DIRECTOR DESIGN EDITOR Phillip Chadwick | design@stardocs.com MANAGING EDITOR Michael Richardson | michael@stardocs.com ASSOCIATE EDITOR Taylor Smith | editor@stardocs.com DIRECTOR OF OPERATIONS
Restaurants are popping up all the time. New culinary creations are around almost every corner. Herald the new with open arms, yet, some of the best are the old tried-and-true establishments we’ve know and loved for years. Even just cooking at home, with new recipes and new food options for your family, is easier and healthier than ever before — with the right decision making. It’s a great time to be alive and in love with food! Still, some days are challenging. It’s on those days that we need a fresh perspective. Some-
Sandy Wise | 801.369.6139 CIRCULATION MANAGER Ron Fennell | distribution@stardocs.com CONTRIBUTING WRITERS Brooke Kittel, Darrin F. Hansen, David Joachim, Douglas H. Jones, Robert Jones, Andy Peiffer, Lisa Mathews, Stuart B. Porter,
times when I’ve had a dreadfully busy deadline day, just watching the Great Salt Lake sun set-
Mark Saunders
ting, turning the sky the color of newly ripened peaches, helps me reconnect with the reality
Taste Magazine
that there is a power greater than myself — that I need only slow down and get still enough to let a higher power carry me to the next level. That’s when I just let go of the mundane and focus on the fantastic. (And want a fresh peach!) And, it’s also when I set out on a fresh culinary adventure. A quest to explore Utah for some
256 Main St., Suite F l Alpine, UT 84004 (801) 369.6139 l info@stardocs.com To be included in our free online directory, please e-mail your contact information to directory@stardocs.com
new dining experience. I’ll admit, I’ve been on a Mexican craze lately. And, there’s definitely
CIRCULATION
no shortage of really great options, from Fresh Mex, to Tex Mex, to good old authentic Mex,
Taste Magazine is distributed widely to more than 800 locations along the Wasatch Front. It is also mailed to doctors, dentists, chiropractors, medical practitioners, health clinics, banks, and other businesses along the Wasatch Front. If you’d like to have Healthy Utah® delivered for distribution in your place of business, contact us.
most of which are really savory! That’s one reason why this month’s edition of Taste Magazine highlights some of the great south of the border fare. Be adventurous. Try some of these hot spots. Tell them we sent you! If anything, you’ll taste some of the greatest salsas, which will really let you know your alive!
EDITORIAL PUBLICATIONS
To be a part of Taste’s vision, or for questions or comments, please email me: john@taste-magazine.com.
Photography by Tiffinee Smart
John Anderson, Editor-in-Chief
Please note that the content in this publication is meant to increase reader awareness of developments in the food and dining field and should not be construed as medical, health or legal advice, which should be obtained directly from a professional. The opinions expressed by the authors and advertisers are not necessarily those of the publisher. Call for reprint permission.
Healthy Magazine is dedicated to using recyclable materials.
stardocs media
Copyright © 2013 Stardocs, LLC. All rights reserved.
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MAGAZINE
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From travel to entertaining, we bring an energetic and stylish take on living well, covering the many areas of our readers’ lives that intersect with their love of food and fun.Visit taste-magazine.com and subscribe now. Ta s t e - M a g a z i n e . c o m
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CONTENTS
O C T O B E R / N OV E M B E R 2 0 1 0
*
Strawbery Shortcake Dessert page 32.
F E AT U R E S
10 Falling for Utah
As the summer turns to fall, the scenes of Utah changes with it. Don’t let the fast-approaching winter scare you away from the outdoors. Throughout its autumn season, Utah still has beautiful hikes to take, gorgeous scenery to see and fun times to be had.
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14 Taste Behind the Name
The thought of serving meals to people who were sitting and eating on location was a new idea. So Boulanger’s innovation was used for the name “restaurant” today. Some restaurants share the reason behind their name.
CONTENTS
O C T O B E R / N OV E M B E R 2 0 1 0
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24 R E S TA U R A N T R E V I E W S
16 Taste of Mexico
Whether it’s for business or pleasure, with family or friends, travel with Taste.
18 Yorgio’s
Prepare to be delighted with Chef Darren. Taste interviews one of the top chefs in the area. See what he has to say.
20 The Best Breweries in Town TASTE THE LOCAL BREW
It’s all about perfect pairings this summer. Pair one of your favorite beers with the perfect dish.
RECIPES
30 Sydney Scoop 37 Slow Cooker Comfort Foods Try our soul-satisfying recipes exclusively from Judith Finlayson’s cookbook.
IN THE KITCHEN
24 What’s In and What’s Out
Yesterday’s food trends are tomorrow’s leftovers. We at Taste want to keep you up to date on what’s hot and sizzling in the kitchen with our version of what’s in and what’s out.
26 Well-preserved
Global Warming, Nostradamus, Maya Armageddon, oh my! Learn why food storage can bring security and peace of mind.
28 The Nitty Gritty of Gluten Free
Any trip to the grocery store includes a perusal of your favorite foods ... and, more and more, their gluten-free counterparts just a few aisles down.
34 The five-meals-a-day healthy eating plan
Your first step to change your lifestyle and your eating habits is to start the day with a good healthy breakfast.
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Falling for Utah activities As the summer turns to fall, the scenes of Utah changes with it. Don’t let the fast-approaching winter scare you away from the outdoors. Throughout its autumn season, Utah still has beautiful hikes to take, gorgeous scenery to see and fun times to be had. by BRETT DEAN
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PAYSON
ESCALANTE
MOUNT NEBO SCENIC LOOP
BOX-DEATH HOLLOW
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I HAVE LIVED IN UTAH ALL OF MY LIFE. I often wonder what keeps me here when my love for warm weather and summer activities seem to have me dreading the snow-covered roads and kids’ muddy feet running through my kitchen. Last year, just when I thought the only fall activities were winterizing the house and cleaning up leaves, I realized what I would miss if I were not living in Utah. Take a drive into Park City, Heber City or even into the back side of Grantsville and take a look at some of nature’s best showcase of autumn leaves. My personal favorite is Mount Nebo Scenic Loop near Payson. If your looking for a scenic drive, take an evening stroll through
southern Utah’s red mountains just as the sun begins to set. Arches, Bryce, Zions and Canyonlands are all worth the drive and even an overnight stay. Haunted houses are at least as good for getting even with my kids. The Haunted Old Mill, Frightmares and Institute of Terror are a few of my favorites. Explore Utah hiking trails. While the days are getting shorter, they are also getting cooler, and that makes for a great time hiking Utah’s scenic trails. Check out GO-UTAH.COM for great info and maps or even guided tours. So, before you pack up and move to Florida, take a chance to see what makes Utah one of America’s not so well-kept secrets.
ST. GEORGE
SALT LAKE
ZIONS NATIONAL PARK
WASATCH MOUNTAINS
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100% prime NOW OPEN 134 W. Pierpont One block South of The Salt Palace
w w w.D onova nsSte ak house.com
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Restaurant reviews BY KATIE JESSOP
What’s Behind a Name The word restaurant is from the French word “la restauration” which means “to restore” or “restoration.” Back in 1765, a chef from Paris named Boulanger put up a sign in Latin which read: V E N I T E A D M E V O S Q U I S TOM A C HO L A B OR AT I S E T E G O R E S TA U R A B O V O S .
“Come to me, all who labour in the stomach, and I will restore you.”
The thought of serving meals to people who were sitting and eating on location was a new idea. So Boulanger’s innovation was used for the name “restaurant” today. Some restaurants share the reason behind their name. Guadalahonky’s 136 E. 12300 S. Draper – Utah The name came from Alan’s nephew when he was watching Johnny Carson and a singer joke about what they would name a Mexican restaurant if they had one. Alan and Kris thought it was perfect because they were white people (honkys) cooking Mexican food. - Alan and Kris Summerhays – Owners
Café Niche 779 E. 300 S. Salt Lake City – Utah “The name came from the previous owners of Café Niche. The name itself has two different meanings: one is for nature and people’s ability to cope with their niche, and the other meaning small nook or corner. Café Niche has its own little place up in the avenues of Salt Lake City.” - Ethan Lappé - Owner
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Epic Casual Dining 707 Fort Union Blvd. Midvale – Utah “The main reason behind the name was it was the first name my partner and I agreed upon.” - Andrea Dulle - Owner
Tiburon Fine Dining 8256 S. 700 E. Sandy – Utah “Tiburon is a community across the bay from San Francisco. My wife used to live in San Francisco, and she came up with the name for the restaurant.” - Ken & Valerie Rose - Owners
Elevations Restaurant 75 S. West Temple Salt Lake City – Utah “When the restaurant was remodeled back in 2001, we decided on a name change and took suggestions from the associates. The name was then chosen and changed to Elevations.” - Dave Eichel – Manager
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For more info
visit Taste-Magazine.com FOR MORE REVIEWS AND RESTAURANT LISTINGS, VISIT TASTE-MAGAZINE.COM.
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Restaurant reviews TRAVEL WITH TASTE
Dine Out
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WHETHER IT’S FOR BUSINESS OR PLEASURE WITH FAMILY OR FRIENDS, TRAVEL WITH TASTE.
Taste of Mexico
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Restaurant reviews
“
”
A nickel will get you on the subway, but garlic will get you a seat.
- Old New York Proverb
La Luna Mexican Restaurant 3754 CenterView Way #120 West Jordan, Utah 84084 801-280-5730 www.lalunamexicanrestaurant.com La Luna is known for the authentic Mexican food. While specializing in burritos and chili verde, their menu items range from enchiladas to steaks, fajitas and burritos. The restaurant is known by many for their generous portions and reasonable prices while offering great authentic quality food. The secret behind their success is the fresh ingredients — nothing is store-bought or comes from cans. The service speaks for itself. They really care about their customer. For the owners, La Luna was a dream and a risk they were willing to take — a dream that came true and a risk that has proven its worth. Our customers make it a great experience, says owner Paul Serrano. “A women had gone into labor while eating at our restaurant and now visits often with her growing kids.” Whether it is first dates or proposals at the restaurant, Paul and his crew love the experiences they create with their customers. La Luna is proud to serve the community, sponsoring local high schools, local fundraisers or charities for sick kids. They also give gift cards for Teacher Appreciation Day and aid in Sub for Santa around Christmas.
Guadalahonky’s Mexican Restaurant Trademark – “Simply the Best” 136 E 12300 S Draper Utah 801.571.3838 www.guadalahonkys.com Alan and Kris Summerhays enjoyed Mexican food every week, and Alan had plenty of restaurant experience. They decided to build a restaurant in their hometown of Draper in December of 1988, surrounded by nothing but fields and cows. People said they were crazy, but when the restaurant opened, they had a line out the door of people from all over. After 22 years, Guadalahonky’s is a favorite of many regular customers and is gaining new ones every day. “We make you feel a part of our family,” says Alan Summerhays. And what about that name? The name came from Alan’s nephew when he was watching Johnny Carson and a singer joke about what they would name a Mexican restaurant if they had one. Alan and Kris thought it was perfect because they were white people (honkys) cooking Mexican food. In addition to great Mexican dishes, a cantina was added in 2003. Donkey Tails is the perfect place to unwind, enjoy local entertainment, great food and drinks from some of the best bartenders in town. When one of their employees was involved in a potentially fatal accident, the Summerhays held two charity Harley rides to raise money for her recovery, both providing a great turnout.A year later, the employee has made a miraculous recovery, and the Summberhays plan to hold an annual ride to raise money for brain injury victims.The restaurant serves lunch for D.A.R.E. graduates and their teachers every year.They also hold several charity fundraisers and donate to local schools to encourage children to participate in sports.
Bella’s Fresh Mexican Grill 3654 North 1850 West Farr West, Utah 801 737 0557 - 801 737 0540 www.ilovebellas.com Husband and wife duo Alicia and Joe Cottam quickly made running a restaurant a family affair when they opened Bella’s Fresh Mexican Grill in 1999. With sisters, brothers, parents and children all aiding where they could, Bella’s has grown to be one of the top restaurants in Utah with three locations. People travel from all over to experience Bella’s food, service and “todie-for” guacamole, but the restaurant also offers an extensive selection of gluten-free dishes. They boast an award-winning salsa bar, winning the 2010 Sysco Salsa Showdown. They were even mentioned on “The Late Show with David Letterman” and “The Tonight Show with Jay Leno” when the restaurant was robbed and Joe offered a “500 Taco Reward.” The Cottams, still working as a family, continue to serve the community by raising thousands of dollars each year for different causes, organizations and schools. By becoming a fan of the restaurant on Facebook, you will receive great discounts and win free food!
Red Iguana Brand Restaurants Red Iguana 736 W. North Temple, Salt Lake City, UT 84116 801.322.1489 www.rediguana.com Red Iguana 2 866 W. South Temple, Salt Lake City, UT 84104 801.214.6050 Taste of Red Iguana 28 S. State St, Salt Lake City, UT 84101, City Creek Mall Food Court 801.214.6350 Open weekdays 7:30am to 6pm www.tasteofrediguana.com The Cardenas Family has owned and operated Mexican Restaurants in the Salt Lake Valley since 1965. The Red Iguana opened to critical acclaim at its original location in 1985. Since then, The Red Iguana brand has expanded to three locations, off-site catering and delivery. Over 300,000 patrons a year are treated to the award-winning recipes of the four chefs that have contributed to the 80+ items on its extensive menu. Its delicious and unique dishes are all prepared and hand-crafted daily from the freshest ingredients available. The Red Iguana is one of most awarded restaurants in Utah for over 25 years, reviewed in several national magazines and newspapers and featured on Food Channel’s “Diners, Drive-ins, and Dives” for two years. In 2010 alone, it was named Best Mexican Restaurant by City Weekly, Reader’s Choice for Salt Lake dining awards and “One of America’s Top Restaurants” by Zagat. The Red Iguana was a charter inductee into Salt Lake Magazine’s Restaurant Hall of Fame.
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Restaurant reviews
Prepare to be delighted with Chef Darren >> Welcome to Yorgio’s fine dining restaurant
Q&A
If you are not eating at Yorgio’s, where would you eat? Home usually.
What is your favorite dish to cook at home?
I’m more of a tinkerer at home playing around with different ingredients and flavor combinations.
What makes Yorgio’s a unique dining experience? >> Yorgios 6121 South Highland Dr. Salt Lake City, UT Phone:801-930-9855 Email:info@yorgios.com
Our philosophy is to make great food and keep it affordable. Also, we have a great atmosphere that lends itself to a nice relaxing experience. Our patio is very beautiful and peaceful, and we have top notch service.
What would be the chef recommendations and why?
I would recommend the fire Grilled Barramundi. It sort of a rare fish around here, and I think it has a great light flavor and texture.
What is the feel of the restaurant after 10:00pm (The after party)?
It’s very casual and relaxing on our beautiful patio, with live entertainment sometimes.
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What is your background?
My culinary background consists of a passion for food I’ve always had, even as a young boy; I would always watch my Mom and grandmother prepare meals. So, I would always cook for everyone any chance I got, and I decided to take the next step in becoming a professional, with the idea of someday opening my own place. I attended Scottsdale Culinary Institute Le Cordon Bleu program and received my degree in Culinary Arts. I did an internship at JW Marriott at Desert Ridge in Phoenix, Ariz., where worked with some amazing chefs and learned a lot while advancing in the company. I also opened my own catering company while working there. While I’m not from Salt Lake, I did live here before I went to Phoenix, so I decided to return here and I was offered a job to work for the Larry H. Miller group doing banquets and catering for events company wide, mostly for the banquet space at all of the theatres. Then I was offered the opportunity to open Yorgio’s, and I think we hit a homerun; I think we have captured elegance and affordability.
Who do you relate to more: Rachel Ray or Gordan Ramsey? I would have to say Gordon Ramsey.
Restaurant reviews
Is Yorgoies a Family dining or Romantic?
It can be both, we host a variety of things, we do weddings, baptisms, birthday parties, wine tastings, so whatever your occasion we can accommodate.
What do you do on your off time, hobbies?
I love to golf, although I don’t get to as often as I’d like.
What is your favorite dessert? Cannoli
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Restaurant reviews
Breweries THE BEST IN TOWN
Utah’s Local Bar Scene | The people, food and drink.
Written By REBEKAH MCCLURE
“
As to pairings, my “rule of thumb” is to suggest beers that are similar to the food choice. That’s to say, lighter beers with light fare, heavier beers with heartier dishes, bitter/hoppy beers with spicy food.
”
-Steve, Roosters Brewing Company
Breweries Taste the Local Brew BEST IN TOWN
It’s all about perfect pairings this summer. Pair one of your favorite beers with the perfect dish.
“Eat, drink, and be merry, for tomorrow you may be in Utah,” says a shot glass at the Salt Lake International Airport. These days, that’s only partially true. Utah’s ever-expanding bar scene is gaining national and even international recognition for its local microbrews and specialty, handcrafted beers. Dozens of distilleries, bars and breweries dot the state, and even more are on the way. Even though we live in a dessert, we’re in no way dry. Bottoms up!
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he only thing better for the nerves than a cold beer is something warm to go with it. Because beer is as versatile as it is diverse, it provides a thrilling array of both complementary and contrasting experiences depending on its accompanying dish. Making sure to complete a menu item with a deliciously harmonizing beer enhances both the taste of the food and the flavor of the beverage. But what’s the recipe for this perfect balance? It all depends on who you ask. Here, Utah’s local brewers divulge their secrets. 20
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CHEF MICHAEL JEWELL.
WASATCH BREW PUB
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HOPPER GRILL & BREWING COMPANY PERFECT PAIRINGS
BEERS
MENU ITEMS
Pilsner Double Black Logger
Fish and Chips Fish Tacos
www.hoppersbrewpub.com
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WASATCH BREW PUB & BREWERY PERFECT PAIRINGS
|
BEERS
MENU ITEMS
Superior Ale Belgian White Ale Brigham’s Brew Polygamy Porter 1st Amendment Lager Polygamy Porter
Chipotle Superior Ale Buffalo Wings Mediterranean Musssels & White Belgian Ale Slow Roasted Baby Back Pork Ribs Polygamy Porter Bratwurst Sandwich 1st Amendment Lager Fish N’ Chips Sticky Toffee Cake Dessert
UINTA BREWING
(largest brewery in Utah)
PERFECT PAIRINGS
BEERS
MENU ITEMS
The Tilted Smile (imperial Pilsner)
Salmon Skewers on wild rice with a hint of dill and lemon chocolate ice cream
Labrynth Black Ale www.uintabrewing.com
www.wasatchbeers.com
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|ROOSTERS BREWING COMPANY & ROOSTERS 25TH STREET BREWING CO
(share the same brew master)
PERFE CT PAIRINGS BEERS
MENU ITEMS
Junction City Chocolate Stout Heavenly Cream Ale
Beef Tenderloin Kym’s Capellini
www.uintabrewing.com
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RED ROCK RESTURANT & BREWING COMPANY PERFECT PAIRINGS
BEERS
MENU ITEMS
Amber Ale Oatmeal Stout Hefeweizen
Alaskan Halibut deep-fried in Red Rock beer batter New York Style Cheesecake with Raspberry Sauce Pork Tenderloin Salad with organic spring mix and candied walnuts
www.redrockbrewing.com
Ale at its finest
WASATCH BREW PUB & BREWERY Est. 1986
Park City, Utah
1ST AMENDMENT LAGER
POLYGAMY PORTER
EVOLUTION AMBER ALE
APRICOT HEFEWEIZEN
A turn of the century pure malt, crisp lager. 1st Amendment Lager is made with European style hops and Munich malts.This beer has a wonderful, clean, crisp flavor certain to please all.
This dark, medium bodied ale offers the drink-ability of a much lighter beer.The inviting chocolate and malty flavors fade into a slightly dry, silky smooth finish.Why have just one? 4.0 percent alcohol by volume.
This highly controverisal beer is actually a straight-forward, well-balanced, malty amber ale.Tettnanager hops provide a subtle spicy character, which balances out this well-rounded, and highly drinkable amber ale.
Possibly one of the most refreshing beers ever made.We start with a traditional German style unfiltered wheat beer (hefeweizen translates literally as “yeasty wheat beer”). Brewed with a hybrid Bavarian yeast strain that imparts the defining flavor notes of licorice, clove and banana. Add to this natural apricot flavor, and you have one astonishingly refreshing beer. Ta s t e - M a g a z i n e . c o m
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163 West 200 South Salt Lake City, UT 84101
jwongslc.com
163 West 2 Salt Lake City,
Kwan Wong 801.350.0888 kwanwng@yahoo.com
jwongsl
11/2/09 11:11:02 PM
Kwan W 801.350
The China Platter 547 W 2600 S (801) 295-0975 chinaplatter.com J. Wong’s 163 W 200 S (801) 350-0888 jwongutah.com
It’s More Than Food — It’s the Kwan L
ove, respect, community… and the dollars too. That’s “the Kwan,”
according to Rod Tidwell from the classic film Jerry Maguire. But how do you get “the Kwan”? Kwan Wong of J.Wong’s Asian Bistro knows. She shares “the Kwan” with every bite of her authentic Thai or Chinese cuisine. Even before J.Wong’s, “the Kwan” was experienced for a quarter of a century by the many regulars of The China Platter, Kwan’s first restaurant.“The Kwan” is felt each time you step into one of these fine dining establishments, with their ornate décor and elegant ambiance arranged following the ancient rules of Feng Shui. Here, customers are first priority, and Kwan and her sons
.indd 1
Jason, Josh, Jordan, and Jessie cook each dish to order, catering to any and all personal preferences.With respect to their culture, community and guests, they share “the Kwan” every day. Come experience “the Kwan” for yourself at J. Wong’s in downtown Salt Lake City or at The China Platter in Bountiful, where it is more than love, respect, and community… “it’s the dollars, too.” And Kwan’s restaurants are right on the money. With lunchtime specials starting at just $5.95, they will have you at hello — and you’ll find it hard to say goodbye.
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kwanwng@ya
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BULK SHOPPERS BEWARE BY MELISSA LAUREL OBORN
In a national average poll of shoppers, 85 percent thought that shopping in bulk saved them money.
It’s easy to fall into the trap of it: “If I buy three times the amount, it must be cheaper.”
B
ut this is not always the case. While it may take some time, compare the items you buy most frequently in bulk to those is in your local grocer. You may need a calculator to figure out the ounces and pounds; it will be well worth it in the end. If the price is cheaper in bulk, make sure that your family can consume the amount of food in the bag or box you are buying. Waste plays a big role in saving you money. If you are throwing away even a fourth of what you are buying, that big bag of chips is not a savings. Another reason you
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may not be saving in the warehouse is compulsive buying; we go in for some fresh strawberries at a great price and come out with a new robe, 10 pair of scissors and 1000 salt water taffy. While shopping in bulk can be a great way to save when you buy the right items, we all need to take responsibility for continuing to support our local grocery, farmers markets and specialty food stores. After all, a world with only bulk warehouse food stores with limited brands and items is not what we really want. Is it?
December 31, 2010
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In the kitchen
WELL-PRESERVED Global Warming! Nostradomus! Maya Armageddon! Oh My! BY VILATE KIMBALL
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In the kitchen
“The sky is falling! The sky is falling!” Along with Chicken Little fear of the end of the world has been a part of our daily lives from the time we were small.
©Ajphotos | Dreamstime.com
T
urn-of-the-2000s apocalypse paranoia has produced a Millenarian mindset in many people who are convinced that the end is imminent. This particular brand of paranoia is readily fueled by the economic crisis, global warming, cataclysmic world events and wars. This has led, in the past, to panic buying and indiscriminate hording — basements and garages filled with stale unusable wheat, rice and water — never to be used. In 2004, Jenny and Brett Carlisle with their daughter, Aimee, moved from Salt Lake to New Orleans where Brett had lived as a child. Brett was less than thrilled when Jenny, a native of Utah, wanted to take their food storage to the new home. He said she was paranoid and that her food storage was a rather expensive security blanket. After much discussion, he finally relented, and the food storage came along. It wasn’t long before Katrina hit and the Carlisles found themselves trapped in their home with no power, running water or phone. There was no gas to be had anywhere so they couldn’t just get in the car and leave. With food, water, a sterno stove for cooking, batteries and flashlights, medicine and toiletries from their storage, they made it through the crisis in some style. They were even able to help out some of their neighbors who were not prepared at all. After Katrina, Brett and Jenny moved back to Utah where they both found great jobs and bought a very nice home. In 2008, Jenny lost her job and in 2009 Brett was laid off. They went into foreclosure. Jenny found a little house they could rent with a large garden area. They planted the seeds they had stored, and while they were getting back on their feet, once again, their food storage gave them the security and independence they needed. Why food storage? Security, peace of mind, independence, economic stability and a guard against rising food prices, just to name a few reasons. None of us want to be alarmists or to live in fear and though life is full of uncertainties
“Why food storage? Security, peace of mind, independence, economic stability and a guard against rising food prices, just to name a few reasons.” preparing for the worst gives us the freedom and confidence to enjoy life without unnecessary fear and paranoia. Gathering and storing usable, rotated food storage for any emergency, big or small, takes some planning and forethought but can be a life saver. Carol Wilder, operations manager for Now and Forever foods, says that more and more people are buying foods and supplies that they use every day. “Our customers know that stocking up on sale items saves money over time. We are shipping more freeze dried foods and specialty items like cheese, butter and garden seeds than ever before.” A home food storage program is easy to start. One case at a time of something delicious and you are on your way.
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In the kitchen
Y T T I R G Y T T I the N ee
r F n e t u l G of
BY REBEKAH MCCLURE
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In the kitchen Any trip to the grocery store includes a perusal of your favorite foods … and, more and more, their gluten-free counterparts just a few aisles down.
U
SA Today has described gluten as “the latest dietary bad boy,” and Oprah Winfrey eliminated it — along with meat, dairy, sugar and caffeine — as part of a 21-day cleanse. Even college kids in increasing amounts are going “gluten-free.”
THE TRUTH ABOUT GLUTEN So what’s fad and what’s fact? And what could possibly be important enough to cause thousands of college students to give up their beloved pizza and beer? It all started with celiac disease, an autoimmune disorder that causes severe reactions to the protein gluten affecting about one percent of the population. Gluten is found naturally in cereals such as wheat, barley and rye but is also used as a food additive in the form of flavoring, stabilizing or thickening agents. Gluten can also be found in a host of other products, as it is often dusted on conveyor belts to prevent foods from sticking during processing.
TRATING CELIAC DISEASE Currently, the only effective treatment for celiac disease is to keep the body from attacking the gut when gluten is present. And the only way to do that is … to never consume gluten. A life-long gluten-free diet. The upside to this (one of the few) is that strict adherence allows healing and resolution of all symptoms. However, any failure to comply will more than likely cause a relapse. The diet excludes ordinary breads, pastas and many convenience foods, along with gravies, custards, soups and sauces that have been thickened by gluten-containing flours. There is no research to support that this
diet is healthier for non-celiac sufferers than one with gluten. Although it does include more fresh produce and no fast food, the gluten-free counterparts it requires are often higher in fat and lacking necessary nutrients like vitamin B and iron. However, some experts maintain that the American diet is inundated with gluten and that its removal, or at least reduction, would be a healthy and perhaps necessary change. One thing for certain that’s good about the gluten-free trend is that it’s churning out a wider variety of versions of food for the truly intolerant. Actual sufferers of celiac disease now have more choices than ever. But they still suffer in other aspects. Where can they eat out? How believable are the nutritional labels, especially here in the U.S. where “gluten-free” is not a regulated claim? And what about Christians who want to take communion or Jews who participate in Passover? Thanks largely to the gluten-free fad, awareness of such corollaries of celiac disease is on the rise. So the next time you see gluten-free brownies at $9 a box, weigh the pros and the cons for yourself. Only you can decide what is best.
SIGNS AND SYMPTOMS OF CELIAC DISEASE: • • • • • • • • •
Frequent diarrhea Frequent constipation Frequent bloating Unintended weight loss Failure to grow (in children) Anemia Unexplained fatigue Frequent headaches Bone or joint pain
• Itchy skin lesions • Tooth enamel defects • Mouth ulcers
QUICK FACTS: Celiac disease is triggered by eating gluten, not by being exposed to it. However, such cosmetics and skin-care products as mouthwash, toothpaste, lipsticks/balms and shampoos and soaps for children should also be gluten-free to prevent any trace of gluten from entering the digestive tract. Gluten can be found even in unsuspecting products. Buy gluten-free envelopes (or ones that you don’t have to lick at all) and be weary of medications and vitamin supplements, especially those in tablet form. Many studies have convincingly shown that prolonged (up to a year) breastfeeding protects babies, at least in part, from developing celiac disease later in life. Eight-dollar loaves of bread and fivedollar boxes of pasta can quickly become a financial burden to a family or individual with celiac disease. But there’s good news: the IRS will recognize your gluten-free lifestyle as part of a medical deduction. If celiac disease is left undiagnosed — as is the case of 97 percent of those afflicted — the patient is at greater risk of other serious illnesses because gluten intake is never monitored. Five of the six food groups are naturally gluten-free, which includes fresh foods without any processing or additives from the fruit, vegetables, dairy products and meat food groups.
FOR MORE INFORMATION: • Celiac.com • Celiaccess.com • Glutenfree.com
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In the kitchen SydneyScoop Name: Sydney Age: 12
Don’t think I don’t know my stuff because I’m only twelve. Joan of Arc was just a teenager when she smashed the English in battle, after all. I happen to be a cooking extraordinaire. I like to eat out, go for sushi, cook at home and I even like anchovies. So if you want to know more, you should go to my blog and check out what I have cooking in my kitchen or my latest experience at a local restaurant. www.sydneyscoop.com.
Scoop Sydney
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In the kitchen Mom & Sydney
The Original Home Ec. Rolls Recipe Eat healthy at home.
Back to school for me this year marks many first in my life. I can’t believe it is my first year of junior high; I never thought I would get here. It has been so much fun having my own locker, changing classes seven times and taking CTE class, which stands for Career Technology and Education. CTE or, as my mom calls it, “Home Ec.” is my favorite class. With the starting of school and the launch of Sydney’s Scoop, things could not be going anymore perfectly this year. Then I found out last week that FOOD is our first unit in CTE and we would be cooking our first recipe the next day. I could hardly wait. I enjoyed cooking in class and had a good time watching my classmates find their way around a kitchen. I was grateful that my mom had been letting me help her cook since I was three.
Ingredients 8 canned biscuits: Pillsbury Grand’s 1/2 cup butter, melted 1/4 cup sugar 1 tablespoon cinnamon 4 large marshmallows cut in half
Instructions 1. Preheat oven to 375 degrees. Spray muffin tin with nonstick cooking spray. On a small plate combine the cinnamon and sugar. Dip the marshmallows in the melted butter and roll in the sugar and cinnamon mixture coating all surfaces.
2. Wrap each marshmallow in the biscuit, hiding the marshmallow completely inside the biscuit. Seal the edges. Pour the remaining butter over the top of muffins. Cook 11–13 minutes. Remove the rolls from the pan immediately after removal from oven.
Mom & Sydney’s Healthy Home Ec. Rolls
Mom & Sydney Eat healthy at home.
What a treat it is to make and eat what you created during school hours. I decided then and there I would bring a copy of the recipe home, and make it for my family that night. My mom asked to see the ingredients so she could run to the store and buy the things we needed. I handed it to her and after a few minutes she handed it back to me and said, “This is what they are teaching you to make in school?” “This has no nutritional value whatsoever. “Cooking healthy is just as easy to teach as cooking unhealthy. Let’s make the recipe both ways and see which one we like better.” Not only did I love the idea of cooking with my mom, but I planned on bringing the new recipe to my teacher. We went straight to work. We recalculated the portions on the original recipe to feed a family of eight, headed to the store, and started test cooking to create a new recipe based on the first one. The final result: the cost was the same, it tasted great and was so fun to make.
Ingredients 8 refrigerated reduced fat croissants or whole wheat crescent rolls. 2 large cored apples, sliced thin 2 teaspoons cinnamon 1/4 cup sugar 1/2 fresh lemon 4 teaspoons light butter or light margarine melted butter flavor cooking spray
Instructions 1. Preheat oven according to the directions on the refrigerated roll can. Coat a cookie sheet with butter spray. Lay out the dough place 2–4 pieces of apple on each flat roll, depending on how thick you cut them. Sprinkle each roll with 1/2 teaspoon cinnamon 1/2 tsp sugar 1/2 teaspoon light butter and a squeeze of lemon.
2. Roll up the roll using the directions on the tube and make sure to seal the edges around the apples. Lightly spray top of rolls with butter cooking spray and sprinkle with any remaining sugar and cinnamon. Cook according to directions, adding a minute or two to allow the inside to cook properly. Enjoy.
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In the kitchen Alyssa Richards Age 9
Riley Willis, Age 11
Apple Crisp Apple Crisp
Alyssa Richards, age 9
Happy Potatoes
Ingredients 1 cup sugar (set 1/2 cup aside) 1/2 teaspoon cinnamon (set half aside) 6 tart apples sliced 1 tablespoon lemon juice
1/4 cup water 3/4 cup flour 1/4 teaspoon salt 2 tablespoons butter
Instructions 1. Pour lemon juice, water and half of the sugar and cinnamon over apples, mixing until coated. In a separate bowl combine the remaining sugar, flour, salt, and cinnamon. Blend in the butter until crumbly. Spread over apples, and pat smooth. Bake at 375 degrees for 40 minutes or until apples are tender and crust is browned.
Muriah Willis, Age 11
Pizza Muffins Pizza Muffins
Muriah Willis, age 11
Ingredients 2 lbs ground beef 1 1/2 lbs bulk pork sausage 1 medium onion, chopped 1 can (6 ounces) tomato paste 1 teaspoon garlic salt 1 teaspoon dried oregano 3 packages (12 ounces each) English muffins, split 3 cups shredded mozzarella cheese 2 cups shedded cheddar cheese
Instructions 1. In a large pot, cook the beef, sausage and onion over medium heat until meat is no longer pink. Drain. Stir in the tomato paste, garlic salt and oregano. Spread over the cut side of each English muffin. Place on baking sheets. Combine the cheese and sprinkle over the meat mixture on each English muffin. * We like to cover and freeze them for after school snacks. But to eat them right away, bake in a 350 degree oven for 15 to 20 minutes. Or bake from frozen at 350 degrees for 30 minutes.
BBQ smokies
Muriah & Riley Willis, Ages 11
Muriah and Riley Willis, ages 11 BBQ Smokies
Ingredients 1 small jar grape jelly 1 small jar of BBQ sauce 3 small pkgs little smokies
Instructions 1. Put all ingredients in a crock pot. Simmer up to 1 hour. The longer they simmer the better they taste.
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Happy Potatoes Riley Willis, age11
Ingredients 2 lbs frozen hash-browns squares 1 cup onion chopped 1 can cream of chicken soup 1 can cream of cheese soup 1 lb sour cream 2 cups of shredded cheddar cheese
Instructions 1. Mix all of the ingredients in a big bowl and then pour into a 9x13 cake pan. Sprinkle with salt, pepper and Parmesan cheese then bake at 350 degrees for 1 hour.
Kennedy Delgado, Age 10 Strawberry Shortcake Dessert
Strawberry Shortcake Dessert Kennedy Delgado, age 10
Ingredients 1 white cake mixed, baked (can make 2 (9x13) or 1 big sheet) 2 packages cream cheese 2 packages Cool Whip 2 packages frozen strawberries or raspberries 1 cup powder sugar 2 packages Danish Dessert
Instructions 1. Mix cream cheese alone. Add other ingredients and spread over cake. Top with fruit and Danish Dessert.
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In the kitchen Nutrition A protein packed 3 skewer serving is just 5 Weight Watchers POINTS® and boasts the follwing scooper stats:
The Five-Meals-A-Day Healthy Eating Plan Your first step to change your lifestyle and your eating habits is to start the day with a good healthy breakfast. BY XCEL FITNESS
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our body needs a source of protein and carbohydrate at breakfast. Continue your day eating a good source of protein, carbohydrates and some fats every 2½ -3 hours. Do not let your body go more than 3 hours without food as you may slow down your metabolism. What we are working towards is to raise your metabolic rate so you can burn calories all day long. Drink plenty of water before and after meals and throughout the day to curb your appetite. You want to flush out any toxins and excess fat in your body. Try to plan your meals with the foods you enjoy. If you do not like tuna, do not force yourself to eat it. You will never stay consistent if you are dreading what you have to eat. Eat your meals slowly while sitting down. Too many of us eat on the run, standing in the kitchen or in the car. We do not give our bodies the chance to tell our brains we are satisfied and as you know, if you are not satisfied, you might over eat. Remember, where you eat is as important as what you eat. Here are some tips to follow if body fat loss is your goal: • Have your food steamed, baked, broiled or roasted. Avoid fried foods. • Eliminate any rich, thick sauces and soups such as béarnaise, hollandaise, alfredos and sauces (marinara is a better choice). • Do not drink your calories. Stay away from high calorie drinks, and increase water intake. • Eat smaller portions more often. Never stuff yourself. • Share dessert. Do not eat the whole thing by yourself. Limit yourself to three bites. • Learn to just have a taste- if it is a food you cannot resist, stay away from it all together. • Chew gum while baking, especially during the holidays. Or eat celery to curb cravings. • Ask for your salad dressing on the side. Dip your fork in for taste. • Eliminate mayonnaise from your diet. Substitute low-fat cottage cheese in its place! • Be sure to eat five vegetable and three fruit servings. This will help keep you full and avoid cravings, plus clean your gut to insure proper absorption of your food! • Do not go out to dinner starved, this will lead you to over eat. Drink water before your meals.
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262 calories, 5.5 grams fat, 40 grams protein, 10 grams carbs
Skinny Chicken Loaded with fat and swimming in calories, those skewers are anything but skinny. Traditional recipes call for two deadly sin — peanut butter and coconut milk. We ditched them both and came up with some righteous replacements.
Ingredients 6 boneless, skinless chicken breasts (cut each one into 3 strips) 18 bamboo skewers (soak in water for several hours or overnight)
Marinade 1 tablespoon brown sugar 1 tablespoon curry powder 2 tablespoons Fitnutz crunchy powdered peanut butter 1/2 cup soy sauce 1/2 cup freshly squeezed lime juice 2 garlic cloves, minced 1 teaspoon crushed dried Chile peppers
1. Combine all 7 ingredients in a shallow dish. Preserve a small amount for basting later. Weave the chicken strips onto bamboo skewers, piercing multiple times. Place the skewers into the remaining mixture and marinate in the refrigerator for several hours. 2. Grill skewered chicken. Turn several times and baste with the marinade during the cooking process, until crispy on the outside but still moist on the inside, (about 8 minutes). Garnish with cilantro leaves. Serve with the peanut sauce for dipping.
Peanut Dipping Sauce 1/3 cup Fitnutz crunchy peanut butter 3/4 cup nonfat milk 1/2 teaspoon coconut extract 2 tablespoons freshly squeezed lemon juice 1 tablespoon soy sauce 1 tablespoon brown sugar 1/2 teaspoon ginger Cayenne pepper (to taste) 2 garlic cloves, minced 2 tablespoons chicken broth 2 tablespoons fat free half & half Fresh cilantro sprigs
Instructions 1. Combine the first 9 ingredients (peanut butter through garlic) in a saucepan. Cook over moderate heat, stirring constantly, until the sauce begins to thicken (about 15 minutes). Purée sauce with an immersion blender, or remove and dump into a food processor if need be. Add chicken broth and fat-free half & half, and blend until smooth. Let cool to room temperature before serving.
TS_tasteMag_halfPage_062010.pdf
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6/10/10
1:55 PM
Seriously Delicious Thai Food voted best thai restaurant in utah
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CM
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CMY
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For many years we’ve been serious about delivering exceptional Thai food to our wonderful and loyal customers. Many of them travel from throughout the state. And they keep coming—so we must be doing something right. Getting customers to crave your food is an art not to be taken lightly. Come get addicted for yourself. LUNCH Mon-Fri 11a to 4p Sat 12p to 4p Closed Sundays Follow us on
DINNER Mon-Thu 4p to 9:30p Fri-Sat 4p to 10p Closed Sundays
twitter.com/ThaiSiam_SLC for specials, tweet coupons and more.
1435 SOUTH STATE | SALT LAKE CITY, UT 84115 | 801-474-3322 801-474-3355 FAX | www.thaisiam.net | Dine in | Take out
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See what’s inside!
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Try soul-satisfying recipes from Judith Finlayson’s cookbook.
Recipes excerpted from Slow Cooker Comfort Food (c) 2009 Judith Finlayson Photographs, cover and text (c) 2009 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.
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In the kitchen
Traditional Turkey Cobbler
Entertaining Worthy
This is one of those dishes I remember from my childhood — tender chunks of turkey languishing in a creamy sauce punctuated with succulent vegetables, with a pleasant topping to soak it all up. As a contemporary nod, I’ve included tarragon and a splash of white wine, but the spirit of old-fashioned goodness still defines this dish.
Can Be Halved See tips below
Tips If you are halving this recipe, be sure to use a small (21⁄2 to 3 quart) slow cooker. If you prefer, substitute an extra 1⁄2 cup chicken stock, plus 2 teaspoons lemon juice, for the white wine. If using chicken breasts, reduce cooking time to 3 hours on low or 11⁄2 hours on high.You could also use skinless boneless chicken thighs, which cook for as long as the turkey. Make sure your slow cooker is turned to high before adding the topping. Otherwise it is likely to be soggy.
Make Ahead Complete step 1. Cover and refrigerate mixture for up to 2 days. When you’re ready to cook, complete the recipe.
Serves 6 • Large (approx. 5 quarts) slow cooker 1 tablespoon olive oil 2 leeks, cleaned and finely chopped 2 carrots, peeled and diced 2 stalks celery, diced 2 cloves garlic, minced 1 tablespoon dried tarragon leaves 1 teaspoon each salt and cracked black peppercorns 1⁄4 cup all-purpose flour 1⁄2 cup dry white wine (see Tips) 2 cups chicken stock 8 oz mushrooms, trimmed and quartered 4 cups cubed (1⁄2 inch/1 cm) skinless boneless turkey or chicken breast (about 2 lbs/1kg) (see Tips) 2 cups sweet green peas 1⁄2 cup whipping (35%) cream
Topping 3⁄4 cup whole wheat flour 3⁄4 cup all-purpose flour 1⁄2 teaspoon salt 2 teaspoons baking soda 3⁄4 cup buttermilk 2 tablespoons olive oil
Instructions 1. In a skillet, heat oil over medium heat. Add leeks, carrots and celery and cook, stirring, until softened,
about 5 minutes. Add garlic, tarragon, salt and peppercorns and cook, stirring, for 1 minute. Add flour and cook, stirring, for 1 minute. Add wine and stock and cook, stirring, until mixture comes to a boil and thickens, about 5 minutes .
2. Place mushrooms and turkey in stoneware and add leek mixture. Stir well. Cover and cook on low for 31⁄2 hours or on High for 13⁄4 hours. Stir in peas and whipping cream .
3. Topping: In a bowl, combine whole wheat and all-purpose flours and salt. Make a well in the middle. In a cup or bowl with a pouring spout, combine baking soda, buttermilk and olive oil. Pour into well and mix until blended. Drop batter by spoonfuls over hot turkey mixture. Cover and cook on high about 45 minutes, until a tester inserted in the center comes out clean.
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In the kitchen
*Traditional Turkey Cobbler
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In the kitchen
Down-Home Shrimp with Okra
Entertaining Worthy
Here’s a dish, Cajun-inspired in its ingredients, that packs just a hint of heat and yields a great sense of freshness. Deliciously different, it makes a great one-pot meal served over rice.
Can Be Halved See tips below
Tips Okra, a tropical vegetable, has a great flavor but it becomes unpleasantly sticky when over cooked. Choose young okra pods, 2 to 4 inches (5 to 10 cm) long that don’t feel sticky to the touch. (If sticky, they are too ripe.) Gently scrub the pods and cut off the top and tail before slicing.
Make Ahead Complete steps 1 and 2. Cover and refrigerate shrimp and vegetable mixture separately, overnight. When you’re ready to cook, continue with the recipe.
Serves 4 • Medium ( approx. 31/2 quarts) slow cooker 1 lb shrimp, peeled and deveined, shells set aside 2 tablespoons freshly squeezed lemon juice 1/4 teaspoon cayenne pepper 1 cup dry white wine 1 cup water 2 tablespoons olive oil 1 onion, finely chopped 2 stalks celery, diced 1 teaspoon salt 1 teaspoon cracked black peppercorns 1/2 teaspoon dried thyme leaves 2 bay leaves 1 can (14 oz/398 mL) diced tomatoes with juice 2 cups thinly sliced okra 1 cup corn kernels 1 red or green bell pepper, seeded and diced 1 tablespoon butter 2 cloves garlic, minced
Instructions 1. In a small bowl, combine shrimp, lemon juice and cayenne. Stir well, cover and refrigerate until ready to use. 2. Meanwhile, make shrimp stock. In a saucepan, combine shrimp shells and 1 cup (250 mL) each white wine and water. Bring to a boil, reduce heat and simmer for 15 minutes. Strain pushing the shells again the sieve to extract as much flavor as possible. Measure 1 cup (250 mL) and set aside. Freeze excess.
3. In a skillet, heat oil over medium heat. Add onion and celery and cook, stirring, until softened, about 5 min-
utes. Add salt, peppercorns, thyme and bay leaves and cook, stirring, for 1 minute. Add tomatoes with juice and bring to a boil.
4. Transfer to slow cooker stoneware. Stir in reserved shrimp stock. Cover and cook on low for 6 hours or on
high for 3 hours. Stir in okra, corn and bell pepper. Cover and cook on high for 20 minutes, until okra is tender.
5. When you are ready to serve, melt butter in a small skillet over medium heat. Add garlic and cook, stirring,
for 1 minute. Increase heat to medium-high. Using a slotted spoon, immediately add reserved shrimp in batches and cook, stirring, until they turn pink. Transfer to slow cooker as completed. Add marinade juices to pan and cook, stirring, for 1 minute. Add to slow cooker, stir well and serve. Excerpted from Slow Cooker Comfort Food (c) 2009 Judith Finlayson Photographs, cover and text (c) 2009 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.
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In the kitchen
*Down-Home Shrimp with Okra
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Recipe contest
THE WINNER
Congratulations to Kendra Foisy She was selected as this month’s recipe contest winner. Kendra will be awarded a $50 gift certificate to Market Street Grill. Thank you to the 38 other recipes submitted last month. Each recipe submitted will receive a $5.00 gift card to Thaifoon at the Gateway. We look forward to your new entries for our Holiday issue. We want to hear from you. Send us your best dessert recipe with a photo of it, and we’ll pick a winner from all the entries.We want to hear from you.
— Special thanks to all participants from Taste Magazine
WRITE: Taste Magazine 256 N. Main St. Suite F Alpine, UT 84004 Send an email: taste-magazine.com
Swiss Chicken
Entertaining Worthy
by Kendra Foisy Can Be Halved See Tip below
Tip Make sure you stir the sauce well before pouring over chicken because some of the cheese may settle.
Ingredients
Cheese Sauce
3 whole skinless, boneless breasts, cut in half and floured 1/2 envelope garlic cheese dressing mix 3 eggs beaten 2 Tablespoon vegetable oil 3/4 cups fine bread crumbs 6 slices swiss cheese 1 Tablespoon dried parsley flakes
1/4 cup water 1/4 cup snipped parsley 1/4 cup butter 1/2 cup grated romano cheese 1 cup whipping cream (can use half and half)
1/4 cups parmesan cheese
Instructions 1. Dust or coat each chicken breast half with flour and dip into beaten eggs. Cover the chicken with mixture of breadcrumbs, parmasan cheese, parsley, and garlic cheese dressing mix. Chill for 1 hr.
2. Heat oil in large skillet, and cook chicken over medium heat. Heat until brown, about 15 min. Put into 9x13 baking dish. Heat oven to 425 degrees. Top each piece of chicken with slice of cheese. Pour cheese sauce over chicken. Bake until tender and cheese melts, about 8 min.
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Instructions 1. Heat cream, water and butter in 1 quart sauce pan until butter melts. Add cheese, cook and stir over medium heat 5 min. Stir in parsley.
[ S U B S C R I B E W I T H U S TO DAY ]
Get the scoop on Utah’s dining scene! Recipe Contest:
Submit your best dessert recipe to info@taste-magazine. com by October 25, 2010. The winner will receive a $50 gift certificate to the local restaurant of his or her choice.
CONGRATULATIONS TO KENDRA FOISY who was selected as this months recipe contest winner. Kendra will be awarded a $50 gift certificate to Market Street Grill. Thank you to the 38 other recipes submitted last month. Each recipe submitted will receive a $5.00 gift card to Thaifoon at the Gateway. We look forward to your new entry's for our Holiday issue. T a s t e - Mdiscount. a g a z i n e . c o m 43 Subscribe online at taste-magazine.com and receive a special
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Taste EVENTS October 2010
SUN
MON
TUES
WED
THUR
1
FRI
1 Free Friday Night Concerts 6 – 8 pm. Newpark Town Center, Park City newparktowncenter. com
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5
4
Oktoberfest Noon – 6pm. snowbird.com
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Free Family Mondays 9:30 am - 8:00 pm. Utah Museum of Natural History umnh.utah.edu/ freemondays
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Cornbelly’s Corn Maze and Pumpkin Fest
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13
Oktoberfest Frightmares at Lagoon Amusement Park lagoonpark.com
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“
Everyone must take time to sit and watch the leaves turn.
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- Elizabeth Lawrence
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Rail Trail Bike and Dinner
4 pm. Park City exclusiveexcursions. net
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Pumpkin Patch Hayride
Mondays, Fridays, and Saturdays Until Oct. 30 Rowley’s South Ridge Farms, Santaquin
31 Halloween!
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20
“You’re a Good Man Charlie Brown” Dinner Theater
Oct. 20 - 23 Farmington Arts Center
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West Jordan Farmers’ Market
3 – 7 pm. 7975 S. Redwood Road, West Jordan wjordan.org
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14
O C T O B E R / N O V E M B E R 2 0 1 03
Friday Night Wine Classes
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Witchapalooza Dinner Show
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Cocktail Boogie
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Witches Night Out
The Red Door, SLC 6 – 10 pm. behindthereddoor.com Gardner Village, West Jordan gardnervillage.com
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2
“
October's poplars are flaming torches lighting the way to winter. - Nova Bair
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New Harmony Apple Festival
10 am – 4 pm. New Harmony, UT
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Cache Valley Gardeners’ Market 9 am – 1 pm. gardenersmarket.org
7 pm., Gardner Village, West Jordan gardnervillage.com
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Kimball Culinary Classes
www.kimballdistributing.com
Visit us online Taste-magazine.com
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Silver Baron Lodge Park City foxschoolofwine.com
Ongoing Oct. 1– 30 cornbellys.com
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Noon – 6pm. snowbird.com
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SAT
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Cedar City Pumpkin Festival
10 am – 1 pm. Randall Jones Theater Lawn
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Sundance Tree Room Author Series
11:30 am. David Finkel, author of “The Good Soldiers” sundanceresort.com
OCTOBER/NOVEMBER November 2010
SUN
MON
1
TUES
WED
THUR
3
2
4
“
Winter is an etching, spring a watercolor, summer an oil painting and autumn a mosaic of them all.
Free Family Mondays 9:30 am - 8:00 pm. Utah Museum of Natural History umnh.utah.edu/ freemondays
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Alta Sunday Brunch
8
9
”
15
16
22
11:30 – 12:30 am. South Jordan Community Center southjordancity.org
Benefit Nights
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“
Costa Vida partners with your community to help organizations, charities, clubs, associations, and businesses. costavida. net
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24
25
Earn Your Turkey Run/Walk & Kid Races
Orem Fitness Center 8 am 4K run, 2K walk, and kid races for all ages.
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Mistletoe Mall Boutique November 5 - 6 Gunnison High School
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6
Diwali Festival of Lights
6 pm Krishna Temple, Spanish Fork utahkrishnas.org
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Spring City Candy Cane Village
Family Christmas Gift Show
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November 12 - 13 Spring City candycanevillageboutique.blogspot. com
Annual Dart the Turkey and Dessert Baking Contests
S. Towne Expo Center familychristmasgiftshow.com
6:30 am. Clearfield Aquatic Center clearfieldcity.org
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bridal showers, and group date nights. (801) 472-7041 or visit bluelemon.com.
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11
Veteran’s Day Luncheon
The only time to eat diet food is while you’re waiting for the steak to cook. - Julia Child
Cooking classes | Great for birthday parties,
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- Stanley Horowitz
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“
SAT
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lagoonpark.com
One cannot think well, love well, sleep well, if one has not dined well. - Virginia Woolf
9:30 am-2 pm. Altalodge.com
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Lagoon Amusement Park
FRI
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27
Sugar Plum Fairy Tea
November 27 Bullen Center, Logan cvcballet.org
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Feeds Charities
Taste Events Zoo Rendezvous guests were treated to the culinary delights of over 28 of Utah’s finest and most well-known restaurants. Featured attendees were J Wong’s Asian Bistro, Ruth’s Chris Steak House, Thaifoon and more. Falling in line with Hogle Zoo’s mission to provide the best care for its animals, proceeds from the Zoo Rendezvous went directly toward animal care and exhibit improvements. Dedicated to nurturing respect and appreciation for the natural world, Utah’s Hogle Zoo is a leader in environmental conservation and education. As one of the 10 most visited attractions in Utah, nearly one million guests experience the wonders of the animal kingdom each year. Stay connected to Hogle Zoo on Facebook by becoming a fan at www.facebook.com/ hoglezoo or by following them on Twitter @ hogle_zoo. Utah’s Hogle Zoo is accredited by the Association of Zoos and Aquariums, a distinction earned by fewer than 223 institutions. AZA accreditation is your guarantee that Utah’s Hogle Zoo meets the highest standards of animal care and guest experience. Contact us at info@taste-utah.com to let us know about for favorite local charity and restaurant.
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Feeds Charities
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TA S T E M A G A Z I N E
OC TOBER/NOVEMBER 2013
Ta s t e - M a g a z i n e . c o m
53
54
TA S T E M A G A Z I N E
OC TOBER/NOVEMBER 2013
Ta s t e - M a g a z i n e . c o m
55
56
TA S T E M A G A Z I N E
OC TOBER/NOVEMBER 2013