Taste Magazine | Summer 2013 by Healthy Magazine

Ta s t e - M a g a z i n e . c o m

TA S T E M A G A Z I N E

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Ta s t e - M a g a z i n e . c o m

TA S T E M A G A Z I N E

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F R O M T H E E D I TO R

A taste of summer I know you’ve felt it. The thick, heavy feeling of your tongue as it swallows food bland enough to make hardtack seem like biscotti. The sad, hollow sound of a stomach bereft of all things delicious. And, finally, the last and worst stage of BFS (Boring Food Symptom): the veritable lethargy that settles in at the thought of yet another unsatisfactory meal.

SUMMER 2013 Volume 1, Number 3 PUBLISHER Kenneth J. Shepherd | ken@stardocs.com MARKETING DIRECTOR Timothy Howden | timothy@stardocs.com DESIGN EDITOR Phillip Chadwick | design@stardocs.com

And finally, we decided to do something about it. Fellow Utahns, on behalf of our team of food connoisseurs, we are pleased to present the all new Taste Magazine.

MANAGING EDITOR Michael Richardson | michael@stardocs.com ASSOCIATE EDITOR Taylor Smith | editor@stardocs.com

Here at Taste, our dream is to capture, cultivate, and share Utah’s fast-

DIRECTOR OF OPERATIONS

expanding local food scene, creating a publication that our community —

Sandy Wise | 801.369.6139

and our taste buds — can be proud of. Most importantly, though,

CIRCULATION MANAGER

we want to celebrate. Celebrate the unique food, celebrate the diverse

Ron Fennell | distribution@stardocs.com

crowd, and celebrate the exciting development that is all a part of the

CONTRIBUTING WRITERS

burgeoning vista of Utah cuisine. Taste features will include local food events (farmers’ markets, festivals, and cultural experiences), mouthwatering recipes, and the latest places to dine. We are a community magazine, created by Utah’s chefs, restaurants, and foodies — Utah’s very own “food network.” So whether you are a tourist in-transit, a seasoned gourmet, or a local who’s just looking for a great meal, we look forward to your participation in creating and enjoying Taste Magazine. To be a part of Taste’s vision, or for questions or comments, please email me - john@taste-magazine.com.

Brooke Kittel, Darrin F. Hansen, David Joachim, Douglas H. Jones, Robert Jones, Andy Peiffer, Lisa Mathews, Stuart B. Porter, Mark Saunders

Taste Magazine 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

EDITORIAL PUBLICATIONS 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

Photography by Tiffinee Smart

John Anderson, Editor-in-Chief

advertisers are not necessarily those of the publisher. Call for reprint permission.

Healthy Magazine is dedicated to using recyclable materials.

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MAGAZINE

ORDER A ONE YEAR SUBSCRIPTION OF TASTE MAGAZINE TODAY! Get

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Email info@taste-magazine.com

From travel to entertaining, we bring an energetic and stylish take on living well, covering the many areas of our readersâ&#x20AC;&#x2122; 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

CONTENTS

OUTDOOR EATING

RESTAURANT REVIEWS

10 Farm Fresh

28 Loghaven Restaurant

11 Farmer’s Markets

32 Travel with Taste

14 Nutrition

30 MacCool’s

16 Plastic Vegetables

30 J. Wong’s Asian Bistro

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6 EDITOR’S NOTE 28 TASTE FEEDS CHARITIES

FOOD IN SEASON

RECIPES

18 Taste of Summer

42 Quick Fire

22 Summer Chill Out

43 Bean Salad

24 July Celebrations

44 Cookies & Cream

26 Top Trendiest Foods

45 Bay Back Ribs 47 CITRUS CHICKEN WITH SALSA 47 POT LUCK PASTA SALAD 47 FROZEN PIÑA COLADA CREAM

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outdoor

EATING

farm FRESH

There are more than a hundred reasons to visit a farmerâ&#x20AC;&#x2122;s market today.

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EATING

outdoors Farmers’ Markets

armers’ markets benefit the producers by cutting out the middleman and reducing shipping costs as well as providing them with direct feedback on their products. This in turn benefits the consumers by providing them with fresh and inexpensive produce. On top of that, the local economy is boosted and the environment is spared. But perhaps the number one benefit is that they’re fun! You’ll be surprised by how many there are — you just need to know where to look. Here is a list of Utah’s very own farmers’ markets.

Boulder Boulder Community Market Alternate Saturdays May 16 through June Weekly July through October 2009

Bountiful Bountiful Farmers Market Thursdays through Oct. 4:00 p.m. to dusk

Clearfield Downtown Clearfield Farmers Market July 9, Through August 27 2010 Friday 3:00 p.m. to 6:00 p.m.

Duchesne Duchesne Farmers Market Opens July 24 and then each Saturday through October 9:00 a.m. to 1:00 p.m.

Elsinore Made In Good Taste Farmers Market

Wednesday through Friday 10:00 a.m. to 5:00 p.m. Saturday's 10:00 a.m. to 4:00 p.m.

Escalante Escalante Farmers Market

Market anticipates opening first week of August

Heber Valley Heber Valley Farmers Market and Concert in the Park June through August Open 4:00 p.m. to 9:00 p.m. on Thursdays.

Herriman Herriman Farmers Market

Every Saturday 8am to 1pm July 10th through September 4th 2009

Ivins Tuacahn Saturday Market

Saturday 9:00 a.m. to 1:00 p.m. April 3, 2010 to December 18, 2010

Kanab Kane County Gardeners' Market Saturdays 9 a.m. to 11:30 a.m. June 5 thru Mid October 2010

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outdoor

EATING

Boulder Boulder Community Market Alternate Saturdays May 16 through June Weekly July through October 2009

Bountiful Bountiful Farmers Market Thursdays through Oct. 4:00 p.m. to dusk

Clearfield Downtown Clearfield Farmers Market July 9, Through August 27 2010 Friday 3:00 p.m. to 6:00 p.m. Duchesne Duchesne Farmers Market Opens July 24 and then each Saturday through October 9:00 a.m. to 1:00 p.m. Elsinore Made In Good Taste Farmers Market Wednesday through Friday 10:00 a.m. to 5:00 p.m. Saturday's 10:00 a.m. to 4:00 p.m. Escalante Escalante Farmers Market Market anticipates opening first week of August Heber Valley Heber Valley Farmers Market and Concert in the Park June through August Open 4:00 p.m. to 9:00 p.m. on Thursdays. Herriman Herriman Farmers Market Every Saturday 8am to 1pm July 10th through September 4th 2009 Ivins Tuacahn Saturday Market Saturday 9:00 a.m. to 1:00 p.m. April 3, 2010 to December 18, 2010 Kanab Kane County Gardeners' Market Saturdays 9 a.m. to 11:30 a.m. June 5 thru Mid October 2010 Kaysville Utah Botanical Center Farmers Market Thursday Evenings 5:00 p.m. - 8:00 p.m. July 15th - October 7th 2009 (no market on July 24) by REBEKAH MCCLURE LaVerkin Debi's Pad 2010 Season Saturdays May 1 to October 2 9:00 a.m to Noon

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Lehi Thanksgiving Point and Farmers Market Beginning in August each Friday from 3pm - 7pm through the first Saturday in October Lehi Farmers Market Saturdays Aug 7-Sept 25, 2010 (closed Labor day weekend) 10:00 a.m.-1:00 p.m. Lindon Lindon Farmers Market Mid-July through October Saturdays 9 am - 1:00 pm Logan Cache Valley Gardener's Market May 8 to October 16 2010 May 8 - Sept 17 Saturday 9:00 a.m. - 1:00 p.m. Sept 25 - Oct 16 Saturday 10:00 a.m. - 1:00 p.m. Moab Moab Farmers Market Saturdays, 8-noon May to October Morgan Morgan Valley Farmers and Artist Market Saturdays through October, 9:00 am-1:00 pm Murray Murray Park Farmers Market July 30 through October 30, 2010 Friday and Saturday 9:00 a.m. to late afternoon Ogden Historic 25th Street Farmers & Art Market July 10 through Sept 25 2010 Saturdays 8 a.m. to 1 p.m. Paradise Paradise Market June 30 through September 22 2010 Wednesday evenings 6:00 p.m. to 8:30 p.m. Park City Park City Farmers Market at The Canyons June through fourth week of October Wednesday 12:00 p.m. to 7:00 p.m.

Park Silly Sunday Market June 15 to September 28 Sunday 10:00 a.m. to 4:00 p.m. Payson Payson Farmers Market The Payson Farmers' Market is still in formative stages. It is anticipated to run during August and September. Pleasant Grove The Pleasant Grove Promenade Thursdays 5:00 p.m. to 9:00 p.m. July 1- September 30, 2010 Price High Desert Growers' Farmers’ Market Mid-July to mid-October Saturday 9:00 a.m. to Noon Provo Provo Farmers Market Through October Saturdays 9:00 a.m. to 2:00 p.m. Richmond Harvest Market at Rockhill Saturdays 10 a.m. to 2 p.m. May 22 through October 1, 2010 Saint George Downtown Farmers Market at Ancestor Square May through November 2008 Saturdays 8:00 a.m. to Noon Tuacahn Saturday Market Saturday 9:00 a.m. to 1:00 p.m. April 3, 2010 to December 18, 2010 Salt Lake City People's Market (International Peace Gardens) Sundays 10:00 a.m. to 3:00 p.m. June 13 - October 24, 2010 Salt Lake City Farmers Market Saturdays 8:00 a.m. - 1:00 p.m. June - October Salt Lake City Farmers Market Tuesdays 4:00 p.m. to dusk August - October Fourth South Farmers Market Fridays 3:00 p.m. to dusk July 9 through October 15, 2010 Tuesday Farmers Market June 16 to Setember 29 Tuesdays 5:00 p.m. to 8:00 p.m.

EATING

outdoors

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food NUTRITION Veggie Protection

Munching on broccoli spears may help thwart breast cancer. Broccoli contains a compound that may retard the growth of breast cancer cells, studies show. The compound, called sulforaphane, is a potent antioxidant that stimulates cell detoxification. The American Journal of Clinical Nutrition

Better Than a Bottle

Legumes for the Lasses

Eat your beans to guard against a common cancer. Eating beans at least twice per week may reduce the risk of breast cancer, a new study of women reveals. The fiber, flavonols, and other beneficial phytochemicals in beans may explain their cancerfighting powers. Good choices include black or red beans, garbanzo beans, and soybeans. International Journal of Cancer

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Getting your nutrition through a healthful, diverse diet may help lower your risk of cardiovascular disease, cancer, and other chronic conditions better than getting it through supplements, evidence suggests. Donâ&#x20AC;&#x2122;t toss your supplements, however. They are a good way to fill in nutrition gaps when your diet falls short. Archives of Internal Medicine

food NUTRITION Organic Thought

Going organic may boost your intake of cancer-fighting antioxidants. Experts tested antioxidant content of corn that had been grown with and without use of pesticides and found corn grown without the chemicals had almost 60% more flavonoids compared to the corn grown with pesticides. Flavonoids are a type of antioxidant nutrient associated with reduced cancer risk. Journal of Agriculture and Food Chemistry

Out of Sight, Out of Mouth

To Weigh Less, Just Add This

In a Cornell University study, office workers who kept candy in a clear dish within easy reach ate more treats than when the candy was kept in an opaque container at least 6 feet away. Scary how a little thing like location can affect your willpower. Stash treats out of sight so you’re less likely to trick yourself into mindless munching.

Here’s the deal, dieters. You’ll make great strides in your effort to lose weight if you get a little extra of this past your lips: water. Upping your daily water intake by 33 ounces — that’s about 4 additional cups — could help you melt an additional 2.5 pounds over the course of a yearlong diet.

International Journal of Obesity 2006

Obesity Society Annual Meeting 2006

Share the Green

Make plans to plant a community tree. It may boost the well-being of the whole neighborhood.Communal gardening and planting may help improve the quality of life for all parties involved, according to a study. Researchers discovered that community gardening activities imparted feelings of achievement, satisfaction, and aesthetic pleasure upon participants. Social Science & Medicine

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food NUTRITION

anni’s parents are among a growing number in the United States that are becoming rigorously food conscious and trying to eat more healthy. Not only are they label readers but they are constantly on the hunt for the most nutrient dense foods they can buy. The watchwords of today are: Whole foods, whole grains, natural and organic. Their main concern is the health and vitality of those they cook and shop for.

Becoming Food Conscious Listening to the media we know about label reading and watching for chemical additives, synthetic oils, fillers, colorings, MSG, transfats and the rest. We are told that if we want optimum health and vitality and an end to the disastrous and debilitating food choices of yore we need to shop the outside perimeter of the grocery store; Artesian and whole grain breads, beautiful fruits and vegetables, raw nuts, fresh meats and omega rich eggs, etc. But do we really know what we are eating?

plastic

V E G E TA B L E S

What are we Really Eating?

Shiny, firm, oversized tomatoes and lettuce that never browns or wilts, ever. Really, really orange carrots and corn on the cob with a pat of butter that won’t melt. This is what Danni feeds her mother. “Eat this Mommy. It’s healthy for you!” As she “eats” her daughter’s pretend dinner, she is happy that at Danni’s young age she gets it. 16

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Take a closer look at a so-called ‘healthy’ section of the grocery store, the produce section. Bin after bin of fresh, ripe, nearly perfect fruits and vegetables. Are they really fresh, nutritious or even real? Are they organic, conventional or genetically modified (GMO)? How can you tell the difference? You know those annoying little stickers found on every piece of produce? Reading them will give you some valuable information. “Conventionally grown fruits and vegetables have 4 digit numbers and generally start with a 3 or 4; organically grown produce have 5 digits and start with a 9; genetically modified produce also have 5 digits and begin with an 8.” From the American Chemical Society’s website: www.chemistry.org

food NUTRITION

What is it really? The bulk of what is sold in grocery stores is conventional, hybrid fruits and vegetables that have been sprayed with pesticides and fertilizers during the growing process. Hybrids are the result of artificially cross pollinating plants. The first genetically engineered seeds were first developed and used for the mass production of maize crops in the late 1920’s. These engineered seeds were then as they are now, bred and produced to improve the yield, resist disease and provide a uniformity characteristic of such altered produce. To be certified under the National Organic Program (NOP) organic produce must be grown and processed using organic farming methods. Crops must be grown without using synthetic pesticides, bioengineered genes (GMOs), petroleum-based fertilizers and sewage sludge-based fertilizers. Also, organic foods may not be irradiated. One of the questions Jaime Cruz, produce manager at Good Earth Natural Foods in Sandy, UT, is most often asked is why organic produce is more expensive than conventional produce. He tell his customers that part of the reason is that growing organic produce is very labor intensive and that an organic farm takes as long as three years to meet the high standards for certification. Ninety-five percent of the produce sold at Good Earth is organically grown. www.goodearthnaturalfoods.com GMOs have been around since the 1970’s when scientists discovered how to introduce DNA from one organism (a fish, for example) into another organism (a tomato). GMO corn, soy and their bi-products (from corn syrup to soy’s “protein-enriched” additive) are used in hundreds of products. Various genetically altered products

Protect your family’s future today. Kimball Heritage Seeds offers consumers 17 varieties of non-hybrid seeds, all in one can for a fraction of the cost. Visit kimballseeds.com for seed can pricing or call 801.696.3163 for more information . Place your order today!

are found in over 60 percent of all processed foods on the U.S. market.

Tasteless Plastic Veggies? People are discovering the difference between the tasteless produce purchased in the supermarket and the amazing taste of farmers market and garden fresh veggies. Shoppers today are tired of the nutritionally poor produce that is being offered. Some of us remember going out in our grandmother’s garden and picking ruby red, ripe tomatoes. Just the heady, real-tomato smell was enough to get your mouth watering. The explosion of flavor in your mouth will never be forgotten and does not compare with the plastic tomatoes in today’s supermarket. The reasons the taste and smell was so superior was that the seeds grandma planted in her garden were organic in nature or what is called non-hybrid seeds. A nonhybrid seed is different from hybrid seeds in that it has not been genetically altered. The resulting produce of such a seed is more nutrient dense, carries an enhanced flavor and most importantly — yields a seed that can be planted next season to provide another harvest, and another, indefinitely.

Stacey Palmer, sales manager for Kimball Heritage Seeds, says that demand for their non-hybrid, heritage seeds has more than doubled in the past year. “Not only are people buying our seeds for long term storage, but to plant in their gardens now. Our customers tell us they have never tasted vegetables so incredibly delicious, especially the tomatoes. It gives us a lot of satisfaction to offer seeds that will help our neighbors to eat healthier and as an added bonus become more environmentally responsible.” www.kimballseeds.com So if you wish to revisit the good old days when vegetables of all kinds were not "perfectly plastic" but both rich in nutrients and flavor, purchase a nonhybrid seed can today. Planting your own garden of vegetables can be a fun and rewarding endeavor. Virginia Wolf said: One cannot think well, love well or sleep well if one has not dined well.

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food IN SEASON

taste

OF SUMMER

Food thatâ&#x20AC;&#x2122;s interesting, inexpensive, and in season.

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In good health

ith modern farming methods and high-tech shipping procedures, you can get virtually any food you want in any season you want it. But it doesn’t come without a price. While produce like bananas and carrots are available at a low cost year-round, fruits like berries and vegetables like asparagus have only limited timeframes of quality and affordability. If you want to stay in good shape as wells as out of debt in every season, learn to love what’s in season: pumpkins in the fall, cockles in the spring, and tangerines in the winter. Summer, on the other hand, has a bit more of a selection — the best, actually. From the usual to the unusual and the classics to the curious, with the oodles of fresh produce and seafood available at reasonable prices, there are no more excuses to not eat healthily.

Vegetables Eggplant Green Bean Baby Turnip Zucchini/Courgette Bell Pepper Samphire Basil Cannellini bean Trompettes de Mort Broad Bean Runner bean Swiss Chard Pea New potato Borlotti bean Sweetcorn cob Chanterelle (mushroom) Cucumber Okra Bitter melon

Fruit

Cherry Greenguage Blackberry Nectarine Apricot Mango Victoria Plums Watermelon Fig Strawberry Peach Rhubarb Blackcurrant Raspberry Walnut Cantaloupe Melon Ume Tomato

Seafood Soft shell crab Crayfish Sea Bass Sea Trout Sardine Clams Skipjack tuna

Aji Rainbow trout Ayu Unagi (Japanese eel) Pacific jumping squid hamo (fish) John Dory (fish)

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food IN SEASON

Beyond the dairy Winder Farms by REBEKAH MCCLURE

bring it home With a change in name five years ago from Winder Dairy to Winder Farms came a change in product selection. The company found that their customers wanted more than just milk and eggs delivered to their doorstep. Though they still offer the same dairy and juice products they have for years, Winder Farms now offers over 200 fruits, vegetables, meats, and fresh-baked entrée items. As Winder Farms puts it, they have become a “farmer’s market on wheels.”

“Customers will always tell you like it is! They don’t hold back when it comes to rating the products,” says product manager Josh Swenson. “We have made many adjustments including adding and even deleting products based on those ratings.” Not long ago they added a new hamburger patty that was larger and therefore presumed to be better than the current patty. Customers instantly said the burger was great but it no longer fit the buns, so Winder Farms changed it immediately.

n today’s world, businesses often turn to new gimmicks, new gadgets, and new ways to attract and retain customers. But that’s not the case for one Utah company, a company whose dedication to tradition has kept customers coming back for 130 years.

Winder Farms established itself as one of the oldest businesses in the state when it delivered fresh dairy to the doorsteps of Utah for the first time in 1880. Today, over 25,000 customers up and down the Wasatch Front use Winder Farms’ weekly deliveries to increase health and decrease trips to the grocery store, with that number growing every month by nearly 2,000. “We take a lot of pride in producing what we feel is the highest quality product on the market,” says Michael Johnson, VP of Operations and Plant Production at Winder Farms. Their award-winning milk is just one example of this: the Winder Skim Milk Challenge has proven for years that their skim is so good that customers can barely tell it from 2%. Winder Farms knows about excellence in large part due to its customers. On the Winder Farms website, all of the products carry ratings from their customers. With ratings from zero to five stars, you instantly know what other customers have liked or disliked. And so does Winder Farms.

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Although you can find most of their products — as well as a deli — at their store in West Valley City, Winder Farms is unlike anywhere else because it delivers. Customers can place a standard order for items delivered each week and can add to that order up to 8:00 pm the night before. The deliveries are placed in coolers outside of customers’ homes before 8:00 am. You will never run out of fresh, healthy products, making you less likely to run out for fast food or snack on anything besides fresh fruits and vegetables. Winder Farms delivers to most neighborhoods of the Wasatch Front and typically has special promotions that offer discounts to new customers. They can be contacted on the web at www.winderfarms.com or by phone at 800-winder1 (946-3371).

Now offering freeze dried fruits!

worth the

wait!

424 South Alpine Highway, Alpine HEALTHY UTAH JULY 2010

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food IN SEASON

summer S CHILL OUT

Sno Cone Savvy

Utah’s sweet treat scene by HEATHER HOOKE

chool is out and summer is officially here. But admit it: the snow that caps the tips of the mountains in the distance can make you nostalgic for cooler times. Thanks to a sweeping trend, you can bring a bit of winter’s chill — without the frostbite — even in the heat of summer. Whether you’re already an addict or new to the sweet treat scene, read on to find what icy dessert fits you and where to find them.

SNOW STYLE: Every person is different, and every snow cone can be, too. It’s all about customizing your dessert to your personality.

TOP PICK: Tiger’s Blood (a strawberry and coconut blend found at Snoasis).

LATEST TRENDS: Cream on top and ice cream on bottom. At Snowie Corporation, the latest trend is “sour powder,” a flavor-enhancing product that you sprinkle on the shaved ice to enhance the flavor.

CUSTOM BLENDS: Most places will mix whatever flavors you choose, from strawberry and banana to lychee and watermelon. At Brain Freeze, customers are going crazy for something they call Mango Madness, a red raspberry, mango, and coconut blend.

KIDS CHOICE: Cotton Candy, Tiger’s Blood, Blue Raspberry, or, according to Snoasis owner Julie Busworth, “any flavor based on their favorite color.”

FITNESS GURU: Many snow cone huts now offer Sugar Free or Low Sugar options for those watching their sugar intake and calories. Depending on the location, distributers may offer agave, a low glycemic index sweetener, or stevia, an all-natural, zero calorie sweetener. The flavors of these health-conscious desserts vary per location. Some places, like Snoasis, offer the agave option with up to five of their flavors.

WHERE TO GO: There are three main suppliers of shaved ice: Sno Shak Inc., Tropical Sno, and Snowie. Below are the local options these distributors choose from:

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food IN SEASON

the stars & stripes of Utah THE SHAPES OF UTAH’S SUMMER HAVE

NEVER BEEN MORE FLAVORFUL. FROM SWEET

STRIPES TO SHAVED SNOWFLAKES, NOTHING

COOLS DOWNTHE LOCAL CROWD FASTER

THAN A SNO CONE.

Tropical Sno Also known as : Brain Freeze

Sno Shack, Inc. Also known as : Snoasis “The World’s Ultimate Shaved Ice!”

Local Owner: J.L.

Where it is:

There is no one location. “One second we’ll be at the State Fair and the next we’ll be at events in Heber,” says J.L.

Local Owner: Julie Buswell

Where it is:

424 S. Alpine Highway, Alpine, Utah

When it opened:

Why:

January 2009

“I wanted to do my own thing and run my own business, so I started looking at options that didn’t take a whole lot to start up — and this ended up being a great option,” says J.L. He enjoyed the snow cone business so much that he now even works at the Tropical Sno corporate office in Draper, UT as a New Business Developer.

What makes them different:

They get shave their ice straight from the block to ensure finer flakes and to guarantee a smooth texture every time. According to J.L., Brain Freeze’s snow cones have yet to lose a taste test. “My business is at different events in Utah, we do not have one specific location. One second we’ll be at the State Fair and the next we’ll be at events in Heber…” –J.L. “We’re known for having shaved ice ‘buildings’— as we like to call them.” –J.L.

Owner’s Personal Favorite:

May 2008

Originally, it was just a parent’s ploy to teach her kids an important life lesson. “I wanted my kids to get off the couch and learn the ins and outs of how to run a business,” says Buswell. “My hope was to have them learn the business and even be able to go off to college and run their own someday.”

What makes them different:

At Snoasis, they believe that a good shaved ice should melt in your mouth. “Our goal is to provide the best shaved ice ever, with genuine and friendly customer service,” Buswell states. “We strive to consistently provide a good product that people will recognize and enjoy.” She also emphasizes their clean and tidy business and attention to details. In addition, they offer the option of ice cream on the bottom and whipping cream on the top, a unique trait that proves extremely popular. Follow us on Facebook: search “Snoasis, Alpine Utah”

Website: www.snoshack.com. Or, follow us on

A mix of bubblegum and coconut.

Owner’s Personal Favorite:

Website:

Dolche De Leche with cream

www.tropicalsno.com

Corporate Headquarters Also known as : Snowie Local Owner: Carl and Gordon Rupp What it is: On top of offering shaved ice,

they also manufacture kiosks, concession trailers, and mobile vending buses. The bus, which is affectionately termed The Snowie Bus, is similar to traditional ice cream trucks but instead of carrying ice cream, they carry snow cones.

Where it is: Even though the Snowie

corporate headquarters is in Salt Lake City, they can be found in every U.S. state plus 37 countries.

When it opened: C. Rupp started the

original Sno Shack company about 30 years ago, which was then bought by Snoasis. About fourteen years ago, he and his brother started Snowie.

Why:

For G. Rupp, it was an easy call. “I saw the success of my brother at Sno Shack and saw the potential of this industry and its possibility for growth.” Both Rupp brothers enjoy the personal and professional freedom of owning their own business. However, according to G. Rupp, “Above all, it’s fun!”

What makes them different:

“We are the most innovative in the industry,” says G. Rupp. “From health and safety inspections to the high-end units we build, if there is a need for it, we make it happen.” Everything they sell they make here in Utah at their corporate headquarters. They also critique and improve their flavors every year.

Owner’s Personal Favorite:

“I’m a sour Grape type of guy,” says G. Rupp

Website:

www.tropicalsno.com

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food IN SEASON

July celebrations Welcome to Utah in July by REBEKAH MCCLURE

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the colors of celebration

IS A BLEND OF THE PUREST, FRESHEST, MOST COLORFUL INGREDIENTS. FARMER’S MARKETS HAVE A WONDERFUL SELECTION OF WHOLESOME FOODS THAT ARE GOOD

FOR THE BODY, THE MIND AND THE SOUL.

The lawns are blanketed in picnic mats covered with sandwiches and gelatin desserts. The griddles are fired up long before the sun rises. The vendors’ carts are spilling over with treats of every variety. In fact, it’s difficult to go anywhere without whiffing the scent of food that permeates every inch of the desert air. Welcome to Utah in July. Because nothing says “celebrate” quite like Jell-O, pancakes, and carnival fare.

ven though Independence Day and Pioneer Day share similar traditions and activities, the holidays have two very distinct histories. We all know the story of the Fourth of July: America’s gaining of independence from Great Britain. It is the story of the Twenty-Fourth of July, or Pioneer Day, that is sometimes left untold. An official holiday in the state of Utah, it originally commemorated the entry of Brigham Young

the Twenty-Fourth with traditional pioneer fare such as cornbread, hardtack, and Dutch oven meals, most enjoy similar food as they would on the Fourth: most notably, Jell-O.

and the first group of Mormon pioneers who entered the Salt Lake Valley on July 24, 1847. Today, Pioneer Day honors all those who emigrated to the area during the pioneer era, regardless of faith and nationality. It is a tribute to the cultural heritage of the region that includes commemorations as diverse as the pioneer enactors walking the Mormon Trail, the Intertribal Powwow in Liberty Park, and the patriotic floats of the Days of ‘47 Parade. Above all, it is about coming together to celebrate.

to cherries (the state fruit) and allosaurus (the state fossil) as the Official Snack of Utah. This snack is so near and dear to Utahns that, when Salt Lake City lost its worldwide title of most Jell-O consumption to Des Moines, Iowa, headlines across the Wasatch Front lamented and Bambara Restaurant chef Scott Blackerby held a recipe contest in hopes of winning it back. His efforts were rewarded and Salt Lake City is once again number one.

And what better way to party than with a little bit — or a lot — of good food? Nothing quite brings people together in the same way. While some choose to celebrate

No July celebration would be complete if it didn’t include Jell-O: Jell-O pudding, Jell-O salads, Jell-O cake, even Jell-O jokes. Jell-O stands — or should I say wiggles — next

Another regional tradition is the pancake breakfast. An early meal of pancakes, sausages, eggs, and syrup kicks off the day’s festivities of 5Ks, service projects, or park games in many communities

around Utah. This breakfast is often a benefit for a local cause such as the fire department or rotary club. Parades are yet another way to celebrate the Fourth and the Twenty-Fourth. Yet the parades filling the street wouldn’t be half the fun without the vendors lining the sidewalks, vendors with every kind of food from potato fries to fried bananas. But motorists beware: statistics from the Utah Department of Public Safety show that Independence Day has the highest holiday traffic fatality rate, with Pioneer Day in a close second. Even though it is easy to get lost in the celebrations and forget the meaning of Independence Day and Pioneer Day, the food is always there to remind us what these holidays are about: joining in a common cause. The desire for and love of freedom is what brought together the early colonists as well as the original pioneers, and it is those same passions — along with good food and fun — that is still keeping us together today.

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food IN SEASON

Top

2010â&#x20AC;&#x2122;s most popular foods

you gotta try

trendiest FOODS by MARY COLEMAN

This year, the American dining experience is all about creating new things out of old favorites. From across the world, foods are blending, evolving, and migrating to America where they are combined with traditional favorites. Whether youâ&#x20AC;&#x2122;re a gourmet chef or just a curious foodie, the food trends of 2010 give a new flair to American food for anyone to try.

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food IN SEASON

Comfort foods

Coconut Water

Comfort foods of America are coming back — but not in the way you may expect. In the nation known as the melting pot, foods of 2010 are a reflection of American diversity. Ethnic and regional restaurants are taking traditional dishes from various cultures and combining them to create new flavors. It’s no longer just a hamburger or a pizza; it’s a burger with refried beans and tostada or a Korean barbeque beef pizza.

You don’t have to go to an exotic island to enjoy the taste of the tropics. A favorite drink in places like the Pacific Islands, Southeast Asia, and Brazil, coconut water boasts more potassium than a banana and more electrolytes than many sports drinks. Unlike coconut milk, coconut water comes from young, green coconuts, when it’s sweeter and contains the most nutrients.

Redefining ‘American’

Beyond the restaurants, American kitchens are experimenting with spices and dishes. Cooks are taking family recipes and adding their own spices and ingredients to create gourmet favorites that are the new definition of American cuisine.

Celebrities like Demi Moore and Madonna endorse the growing product and experts see it as a low-calorie alternative to energy drinks. And the best part about coconut water is it’s completely natural and healthy: no fat, no added sugars, no cholesterol and no preservatives of any kind are in this clear tropic drink.

Restaurants across the nation are opening up with a specialty

Many companies mix in other flavors such as pineapple and lime to add more variety. So grab a straw and enjoy the tropical flavor of coconut water.

item idolized in a favorite children’s song: the meatball. The meatball won’t be found just on top of spaghetti or all covered with cheese. Asian restaurants feature the meatball wrapped in rice or mixed with kimchi. European meatballs are served with mushroom sauces, on kebobs or flattened liked a hamburger. Many places use meat other than beef like lamb, sausage, or chicken to give a new taste to an old favorite.

In short, the year of 2010 is the year of new tastes. It’s a chance to examine new flavors and experience what other cultures love without forgetting the old favorites. As you search for recipes or dine at restaurants, don’t be afraid to try things outside the norm. Add some havarti to your mac and cheese. Dash a bit of wasabi into your grandma’s family recipe. Look beyond the borders to gain inspiration for your next meal.

Meatballs

PIZZA IS OUR PASSION

Ever expanding, ever improving, and ever sharing, this family-owned business is showing Utah that it takes more than dough, cheese, and sauce to make a great pizza.

izza Plus, a small, family-owned pizza joint unlike any other you’ve experienced, has found the perfect recipe to bring customers back: family atmosphere and quality pizza.

“Our stores are all in Utah, we’re all from Utah, we all love Utah!” exclaims Melanie Davenport who, with her husband Jonathan, owns the restaurant in Riverton. This is apparent in everything about the restaurant. Started by Jonathan’s father in 1994, Pizza Plus has been family-owned ever since. More than fifteen years later, it now has locations in Tremonton, Hyrum, Smithfield, and most recently, Riverton (which does take-out and delivery but no formal dine-in). But don’t worry: this “mom and pop type of business” is still small enough to listen to their customers. “We are always striving for the best,” Davenport says. “We have the possibility to change things and make them better because we’re not run by any corporation.” Even their pizza names are local to Utah: the Wasatch, the Big Bang-erter, the Red Rocks, and, their most popular, the Happy Valley, a garlic ranch pizza with chicken, bacon, and onions, topped with fresh tomatoes. Pizza Plus makes it a point to serve the community they love so much. They sponsor the Utah Blitz, the female football team, and have drawings for classroom pizza parties. They will soon begin community pizza-making classes as well as birthday promotions. Most notably, they work closely with finding a cure for muscular dystrophy, with the Riverton location donating 20% of the proceeds of their pizza-of-the-month to the cause. All pizzas are available in sizes ranging from an 8-inch personal pan to the “ Oh My Heck” size, a whopping 24-inch pie, each baked with dough made fresh daily. But the pizza isn’t the only item Pizza Plus can boast about: their famous breadsticks are a must with any meal.

LEARN MORE AT PIZZAPLUSUTAH.COM

Fun! Fresh! Fantastic!

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reviews RESTAURANTS

Nature’s Own David Jones >> Welcome to Log Haven Restaurant

>> Log Haven 6451 E. Millcreek Canyon Rd. Salt Lake City (801) 272-8255 www.log-haven.com

ood and the great outdoors. The two finally meet in the cooking of David Jones.

gift for steel baron and Metropolitan Opera member L.F. Rain’s wife. Logs from Oregon were shipped via San Francisco and hauled four miles up Millcreek

Chef Jones is the executive chef and co-owner of Log Haven, an elegantly rustic fine dining destination just outside Salt Lake City. A nature enthusiast and kitchen extraordinaire, Chef Jones began cooking at the impressionable age of seven, helping his mother and learning from his grandmother (one of the first graduates of the Boston School of Cooking). While he began college at a “regular” school, he soon found that his passion was culinary arts. He applied and was accepted at the California Culinary Academy, where he graduated at the top of his class. Thirteen years and thousands of delicious dishes and inspired meals later, Chef Jones moved from the Monterey Bay area of California to join Margo Provost in reopening Log Haven, an old mansion with a long and rich history. It was built in 1920 as an anniversary

Canyon by horse-drawn wagon to build the idyllic retreat. During the Depression, it passed hands until it met its current destiny: restaurant. However, it fell into disrepair in the late 1980s and was nearly destroyed. Luckily, Provost purchased, refurbished, and renovated the historical building, turning it into the establishment it is today. “There’s nowhere else that’s quite like this place,” says Chef Jones. On a scenic, forty-acre property in the Wasatch National Forest, Log Haven is surrounded by waterfalls, wildflowers, streams, and meadows. Its water comes straight from the springs in the mountains, and its food is locally and regionally bought. Unless, of course, it’s one of Chef Jones’ many globallyinspired dishes. Then, sometimes the only place to

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reviews RESTAURANTS get a certain unique spice or specific ethnic ingredient is hundreds of miles away. “Years ago, I ran across goji berries, which are fashionable now, but back then, you could only find them at a particular pharmacy in the Chinatown market of San Francisco,” Chef Jones explains. “Even today there are certain ingredients that I can only find in San Fran.” But global cooking is only part of his repertoire. Chef Jones is classically trained in European cuisine and has been significantly influenced by American Regional and Pacific Rim. The blend of flavors and textures this creates — “New American” it is sometimes called — is tantalizingly distinct. Every dish served at Log Haven, from the grilled elk tenderloin with roasted marrow butter to the miso sesame tuna tartare (his current personal favorite), he creates himself. But the actual food is only the beginning. “I am very visual. I have a library of about 350 cookbooks, and they are all well-photographed,” Chef Jones says. “There is more than just taste involved in a good meal; all your other senses are active, too.” Chef Jones has been directly influenced by Wolfgang Puck, Mark Peel, and Nancy Silverton (nee Spago). Early on in his career, they spent a week at Lake Tahoe cooking for twelve hours a day and, according to Chef Jones, “enjoy[ing] food in a completely different way than I had ever done before.” The passion and innovation this experience inspired in him has yet to wane. When asked what makes Log Haven different, Chef Jones didn’t skip a beat. “Having the team that I do — Ian Campbell, Faith Sweeten, and Margo Provost — is really what makes Log Haven,” he said without hesitation. “I wouldn’t be able to do what I do without them.” “… And your supportive wife!” added his wife Jackie. Chef Jones quickly and enthusiastically agreed. This camaraderie amongst operators of Log Haven creates a relaxed, well-rounded, and refreshingly organized establishment. Add that to Log Haven’s beautiful union of nature and cuisine — Chef Jones’ two passions — there is nowhere else he would rather work, and there is nowhere else that would be a better fit for him. “I love what I do, and I’m so happy to be at Log Haven. I really am a lucky man to be a part of it all.” When Chef Jones is just plain David, you can find him mountain biking, camping, hiking, fly-fishing, or forging for mushrooms in the Uintas. Getting to Know David Jones FAVORITE FOOD: Anything ethnic. More specifically, it would have to be Japanese cuisine. FAVORITE MOVIES: The Hangover. It is off the wall.And then Dumb and Dumber would have to be my favorite comedy of all time. In fact, part of it was filmed at Log Haven. FAVORITE BOOK: A cookbook. I won’t tell you which one. LAST VACATION: A little fishing village down in Mexico about two hours south of Cancun. It’s right on the Caribbean, very undeveloped, with natural springs and fresh water pools and caves.Very cool. Ta s t e - M a g a z i n e . c o m

reviews RESTAURANTS

163 West 200 South Salt Lake City, UT 84101

jwongslc.com Kwan Wong 801.350.0888

kwanwng@yahoo.com

Chef Andrew Hunter

Kwan Bscd.indd 1 www.maccools-utah.com

MacCool’s on a Mission Promoting the little guy and making a difference along the way

acCool’s, a locally-owned Irish Pub and restaurant, is a business with a mission. Not only do they strive to provide the best for their community, but, at their most recent “Guest Chef Visit” event, they endeavored to promote the best. Chef Andrew Hunter from LA was the evening’s guest of honor.As the executive chef for Niman Ranch, Chef Hunter works cooperatively with over 650 sustainable U.S. farms and ranches to provide the highest quality meats to distinguished restaurants and quality retailers nationwide. “As a chef and father, it’s important to me that the animals [we sell] are not being injected with hormones and are treated right,” Chef Hunter says. The rich taste and unique menu options of the evening offered guests traditional household foods with gourmet flare and local names. Guests from all different backgrounds and hometowns were served country ham & honey-cheddar biscuits featuring Utah-based Bee Hive cheese, bacon-wrapped meatloaf with Wasatch Full Suspension onion rings, and an Amano dark chocolate- topped rhubarb ginger crumble for dessert.

11/2/09 11:11 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 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.

Kwan Bscd.indd 1

Between each dish, Chef Hunter appeared with a brief description of each creation’s culinary inspiration, key local ingredients, and details that the food contained no hormones or artificial ingredients. Chef Hunter explained that whatever the animal is exposed to, the consumer is ultimately exposed to.This health concern is not only the message but the mission of Niman Ranch and MacCool’s. “The most important thing we can do is get the information out there and into our communities. I’m just doing my part,” Chef Hunter explained.

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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.

reviews RESTAURANTS

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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reviews RESTAURANTS

TRAVEL WITH TASTE

Dine Out

[

WHETHER IT’S FOR BUSINESS OR PLEASURE WITH FAMILY OR FRIENDS, TRAVEL WITH TASTE.

Traveling with Taste by REBEKAH McCLURE

Summer is the season for family games and grill-outs, picnics and pool parties. But it also provides the perfect opportunity for some quality car time.That’s right: road trips.With the price of gas on the fall and the availability of “are-we-there-yet?”-quelling entertainment systems on the rise, the only negative side remaining of a day-long car trip is the brittle granola bars and sticky fruit snacks. But now, thanks to this handy guide, you can finally bid farewell to crummy car cuisine and chomp some real chow — without breaking the bank or straying far from the I-15 corridor. Here, typical car-trip destinations that offer less-than-typical food.

LOGAN

Iron Gate Grill 55 North Church Street (435) 752-5260 | www.irongategrill.com Fig and caramelized onion pizza. Orange coconut salmon. Fresh fried mozzarella. Baby back pork ribs. Salivating yet? There’s a lot more where that came from if you stop by Iron Gate Grill’s new location in Logan. From brunch to dinner — and even a completely separate menu for sports grill — the atmosphere is fun and relaxed, great for kids and adults alike. The prices are about average, but it’s doubtful you’ll complain; the portions are enormous and the food substantial. This is definitely a place you don’t want to miss.

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OGDEN

Roosters Brewing Company 253 Historic 25th St. (801) 627-6171 www.roostersbrewingco.com There’s more than just brewing that goes on at Roosters. Not only do they make some exceptional beer but they also cook up mouthwatering food. Burgers, sandwiches, seafood, salad, pizza, pasta… there’s a little bit of everything to suit all tastes and types. Even picky kids will have a hard time finding something to complain about.And, if you like it, check out their second location in Layton.

MORGAN

Larry’s Spring Chicken Inn 4 N State St (801) 829-6062 For those of you from the Deep South, you know that fried chicken is what’s for dinner (er, supper). Just don’t be hurt when you discover that Utah just may have the most flavorful, crispy, hot, and juicy chicken in America… maybe even the world.A friendly staff, big historical building, and even a gift shop for some aftermeal fun all combines to create an experience that is sure to please.

reviews RESTAURANTS

“

”

A nickel will get you on the subway, but garlic will get you a seat.

- Old New York Proverb

CLEARFIELD

RICHFIELD

Ramblin Roads Diner

R&R Frontier Village

95 North 700 West (801) 936-0161

475 N Main Street (435) 893-8361

It doesn’t look like much, but this little restaurant in the North Salt Lake area features a wide array of homestyle cooking selection. It has the quaint feel of a small town diner: waitresses calling the regulars by name, hardy food served in generous (but not overwhelming) portions, and always the freshest and highest quality ingredients. Anyone familiar with the area will also report that the breakfast they serve is superb.

Come in hungry, tired, and slightly frazzled from a long drive, and leave feeling rested, calm, and full of good food. The lightly frontier motif with unfinished lumber accents and soft green theme offers a welcome respite from the highway. Have your choice of traditional American food with a full salad bar. It’s a clean place with even cleaner restrooms (hey, you have to think about these things on a road trip).

PARK CITY

NEPHI

Fuego Bistro

Lisa’s Country Kitchen

2001 Sidewinder Dr (435) 645-8646 www.fuegopizzeria.com

720 South Main Street (435) 623-7900

Hot, fresh, Italian… and affordable. Not always a readily-found combination in Park City. But don’t let the low prices fool you: the creative menu and authentic Italian flavors taste like a thousand bucks.The service has been known to be slow, but the fresh and exciting menu items are a welcome break from the pub food that abounds in the area and is well worth it. But beware: with an astounding selection of wines, cocktails, and drinks, you’ll wish you had a designated driver.

Good Thymes 1456 New Park Blvd Ste. 15 (435) 615-7090 www.goodthymes.net Open for breakfast, lunch, and dinner seven days a week, Good Thymes is convenient as well as delicious.The restaurant offers comfort food with a southern twist, with specialties like chicken potpie, barbecue ribs, burgers, and meatloaf. The whole family will enjoy the kid-friendly yet classy atmosphere and muse at the pictures of what Park City was like 100 years ago.

SALT LAKE CITY

Copper Onion 111 E Broadway Ste. 170 (801) 355-3282 One caution: the strong desire to lick your plate is an unavoidable side effect of Copper Onion’s succulent cuisine.The chef/owner is a Culinary Institute of America graduate and has cooked his way through Barcelona, New York, and South America.An insistent focus on the freshest and best is paramount; sausages and burgers are ground daily, bread is baked and ice cream is made in house, offering casual diners an exceptional experience at affordable prices.

This local hotspot is sure to become a new favorite for any time you are in Nephi. The atmosphere is warm and inviting, as are the smiles of the staff. A gem in a small rural town, Lisa’s meets the need for well-prepared comfort food served by a hard working friendly staff at very reasonable prices. The french fries are made from fresh potatoes and the onion rings are equally fresh and appetizing. It will not disappoint.

ST GEORGE

Bear Claw 75 North Main Street (435) 634-0126 bearclawcafe.com Take a break from the red blur of Southern Utah and refuel yourself at this quaint café.Voted best breakfast in town, Bear Claw’s crepes, omelets, and specialty dishes will give you a reason to get out of bed in the morning. But their lunch and drink menus are equally impressive: with drinks ranging from fruit smoothies to lattes and lunches from burgers to paninis, this charming place will quickly become a favorite.

}

For more info

visit Taste-Magazine.com FOR MORE SUMMER SENSATION ARTICLES, VISIT TASTE-MAGAZINE.COM.

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reviews BAKERIES

OH MY! Breads, Cookies, and Pasteries....

UTAH’S SWEET SPOTS by REBEKAH McCLURE

Baker ies FAVO RITE

S YOU GOTT TRY! A

“

The secret to creativity is knowing how to hide your sauces. - Unknown

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reviews BAKERIES

>> The Chocolate No local bakery snapshot would be complete if it didn’t include a dessert bakery, especially one featuring the ever-so-trendy and delicious cupcake. The Chocolate is a chic sweet shop located in a restored historical home, complete with cozy couches, fresh flower bouquets, and secret rooms. This is the ultimate place to satisfy a sweet tooth of epic proportion. Their desserts are ordered for birthdays, bridal showers, work parties, weddings, and just because some people can't live without it. The prices are a bit steep, but then again, price has never really mattered if good chocolate is involved. 212 S. State St., Orem, UT (801) 224-7334 | thechocolatedc.com

>> Carlucci’s Bakery One food critic has said of Carlucci’s, “It’s charming and the food makes my mouth water. Go.” I’m only here to echo his sentiment. This family-owned and operated business was awarded the “Best Bakery in Salt Lake 2009 Award” from City Weekly. They use local, quality ingredients like hormonefree milk and serve fair trade, organic, bird friendly (shade-grown) coffee. You definitely pay for the quality with prices that are sometimes less than satisfactory. But if a few extra dollars are burning a whole in your pocket, this is the place to come. 314 West 300 South, Salt Lake City, Utah (801) 366-4484| carluccisbakery.com

>> Crumb Brothers Bakery Welcome to the place where man can live on bread alone. Boasting some of the best bread in the state, Crumb Brothers uses an “artisan” technique that is complex and time consuming. They also use a natural starter as opposed to commercial yeast that allows the bread to be made more quickly. And it pays off.You will never find a crustier baguette, a chewier Ciabatta, or a nuttier Decker Five Seed. Because they can focus on just breads, rolls, and pastries, it’s unlikely you will find them better anywhere else. However, it’s in a more undeveloped part of town and can be hard to find. Keep an eye out — the drive will be worth it. 291 South 300 West, Logan, UT (435) 792-6063 Ta s t e - M a g a z i n e . c o m

reviews BAKERIES

>> Flour Girls and Dough Boys

>> Stoneground Bakery Stone Ground Bakery, Inc. was established in 1979 by Hans Schmerse as a small European bakery. Using old world baking techniques, centuries-old family recipes and a passion for bread, Stone Ground soon was recognized as the premier bakery in Utah. Today, Stone Ground Bakery, Inc. continues to use a traditional style of baking and original recipes. In addition, our master baker Derrick Schmerse, has traveled the country studying with renowned bakers and learning old-world secrets and new-world techniques. The result is bread with succulent aroma, full flavor, consistent texture and perfect crust. In 2006 Stone Ground Bakery, Inc. bought a new building and purchased the finest of baking equipment from around the world. The new facility and equipment allows for higher volume, a more consistent product, and retaining quality with out increasing price. Stone Ground Bakery delivers its freshly baked products through out the Wasatch Front. 1239 South Swaner Road Salt Lake City, UT 84104 (801) 886-2336 stonegroundbakery.com

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Prince Charming, Tinkerbell, Dorothy, and even ogres and mermaids are found in this charming bakery and cafe. Of course, they take the form of the names of cupcakes, cookies, and babycakes, but that doesn’t make Flour Girls and Dough Boys any less magical. Beyond the baked goods lies an equally enchanting world of breakfast, lunch, and dinner fare. Oh, and award-winning hot chocolate (one of Utah’s five best, to be exact). The service isn’t exactly speedy, but you have to keep in mind that this is a local joint, not a chain, and that everything is made from scratch. So make sure you have some extra time when you drop in. But act quickly — their most popular items go fast. 35 North Barratt Avenue, American Fork, UT flourgirlsanddoughboys.com (801) 763-9232

>> Kneaders Bakery If you are at all familiar with good bread, good prices, and good service in Utah, you are familiar with Kneaders. With nine locations throughout the state and one on the way, this popular European-style bakery must be doing something right. Its delightful décor is warm and inviting, and so is the smell that constantly emanates from behind the counter. Soups, salads, sandwiches, smoothies, and of course desserts all come with as many free slices of bread as you can eat. They also do gift baskets and catering, as well as sell trinkets, aprons, and jams in their store. Affordable, filling, and fresh, this is not food you want to miss out on. Provo, Orem, Lehi, Ft. Union, South Jordan,Jordan Landing, Riverton, Newpark-Park City, Silver Creek- Park City kneadersbakery.com

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Feeds Charities

Taste Events

In what is sometimes called gloom and doom economy charities are in a need of support and funding more than ever. Taste knows that the dining experience is an opportunity to bring people together whether in the form of dining out or a good home cooked meal. Taste Feeds Charities is organized to bring the local charity to the dining experience. This spring restaurants participated along with the Salt Lake chapters of Susan G. Colman and Multiple Schrosis to help create an event for our readers to give their support. Thaifoon donated $1 for each Evil Jungle Princess auntree sold for a full Month. Pizza Plus dontated 100% of all of one weekends profit for pizza and their world famous breadsticks. Contact us at info@taste-utah.com to let us know about for favorite local charit and restaurant.

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recipes

BBQ MENUS

SIZZLE EASY BBQ ideas

YOUR SUMMER

9BBQ RECI PE GOTT S YOU A TRY !

“

The secret to creativity is knowing how to hide your sauces. - Wolfgang Puck 40

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EASY BBQ ideas

the traditional menu Barbeque Sauce START TO FINISH 30 min

fast!

READ Y MINU IN 30 TES

Traditional BBQ Menu | 1st Course

Quick Fire

Barbecuing is an American summer tradition. Just think of it: July just wouldn’t be the same if the evening air wasn’t saturated in the smoky aroma of background grilling. And now it’s your turn to wow friends, impress neighbors, and lure passersby. Barbecuing isn’t your thing, you say? Not so fast. Don’t have a cow — read on to find the perfect BBQ menu for your personality and your guests.

Basic Barbecue Sauce 1 regular can of tomato sauce 1 can of tomato paste 2 tablespoons vinegar 2 tablespoons olive oil 2 tablespoons brown sugar 3 cloves garlic, crushed 4 tablespoons onion, minced 1 tablespoon Worcestershire sauce 1 teaspoon dry mustard 1 teaspoon cayenne fresh ground pepper to taste

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The Meat

Forget about the bells and whistles. Here is the classic recipe for the best homemade barbecue sauce you’ll find. It goes with any meat, any time. Now the only choice you’ll have to make is to share the recipe with your friends or keep them begging.

1. Cook the garlic and onion until it’s soft, and then add all the rest of the ingredients.

2. Simmer on low for 20-30 minutes. Keep stirring it often so it doesn’t burn, then refrigerate for a few days before you use it. This allows the flavors to blend and mellow.

EASY BBQ ideas

the traditional menu Four Bean Salad START TO FINISH 15 min

fast!

READ Y MINU IN 15 TES

Bean Salad

Traditional BBQ Menu | 2nd Course Four Bean Salad

1 can green beans, drained 1 can wax beans, drained 1 can dark kidney beans, drained 1 can garbanzo beans, drained 1 small purple onion, sliced thin 1 green bell pepper, sliced

Dressing

1/3 cup vinegar 1/2 cup salad oil 2/3 cup sugar salt and pepper to taste

The Side

Who needs fancy salads and odd hors d’oeuvres when you can have a good old-fashioned bean dish? This recipe puts a healthy twist on the customary favorite. Plus, it’s made without mayo or other cream-based products that quickly sour in the sun (not like it’ll last long enough for that to be a problem).

1. Put all ingredients into a bowl and set aside. 2. In another bowl, combine dressing ingredients and mix well. Drizzle over contents of other bowl and mix well. Let it sit in the refrigerator overnight. Serve the next day.

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EASY BBQ ideas

the traditional menu The Dessert START TO FINISH 2 hrs

MIX

wn h your o it up wit cookie flavor of dough!

Cookies & Cream Traditional BBQ Menu | 3rd Course

Ice Cream Sandwiches

1 16.5-oz. roll refrigerated chocolate chip cookie dough 1 tablespoon sugar 1 teaspoon ground cinnamon 1 1.75-quart container container vanilla ice cream 1 cup shredded sweetened coconut, toasted 2 cups cornflakes, coarsely crushed

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Directions

1. Preheat oven to 350 degrees F. Slice cookie dough 1/4 inch thick; arrange slices 2 inches apart on ungreased cookie sheets. In small bowl combine sugar and cinnamon. Generously sprinkle over dough slices. Bake for 9 to 11 minutes or until lightly browned. Cool 1 minute on cookie sheet. Remove cookies and cool completely on wire racks.

2. Spoon ice cream into large bowl. Let stand 10 minutes to soften slightly. Stir in coconut. Using an ice cream scoop, place some ice cream mixture onto flat sides of half of the cookies. Top with remaining cookies and press together gently. Place cornflakes in shallow dish; roll edges of sandwiches in cornflakes to coat ice cream. Immediately wrap each sandwich in plastic wrap and freeze 2 hours or until firm, or up to 1 month. Let stand 10 minutes at room temperature before serving to soften slightly. Makes about 14 sandwiches.

EASY BBQ ideas

the savory menu

Ginger Chile Baby back ribs START TO FINISH 11 hr 20 min

Traditional BBQ Menu | 1st Course

Baby back ribs

This menu is not for the faint of heart—or weak of stomach. Be prepared to venture into a land of never-ending 200-degree sun. Turn up the heat and buckle your seatbelt because you’re in for a thrilling, lively ride.

Baby back ribs

RED-CHILI RUB: 1 tablespoon ancho chile powder 1 tablespoonpaprika 1 tablespoonbrown sugar 1 teaspoon kosher salt 2 teaspoon ground cumin 2 teaspoon granulated garlic 2 teaspoon ground black pepper 3 slabs baby back ribs, (2 to 2.5 lbs. each) 4 handfuls of hickory wood chips, soaked in water for at least 30 minutes Note: For a charcoal grill, you may need to cut rib slabs in half to fit for indirect cooking.

GINGER GLAZE: 1/2 cup low-sodium soy sauce 1/2 cup brown sugar 1/4 cup ketchup 1/4 cup lemon juice 1 teaspoon grated ginger

The Meat

1. Prepare a grill for indirect cooking over low heat (about 300 degrees F). (See “indirect grilling,” below). 2. For rub, in small bowl mix together the first 7 ingredients. 3. Using a dull dinner knife, slide the tip under the membrane (silver skin) covering the back of each rack of ribs. Lift and loosen membrane until it breaks loose from the meat. Using paper towels to grip, pull membrane off. Season ribs all over with the rub. Arrange in a rib rack, all facing the same direction. Let the ribs stand at room temperature for 30 minutes before grilling.

4. Just before grilling ribs, drain 2 handfuls of wood chips and place them on coals or in smoker box of a gas grill.When the wood begins to smoke, place ribs over indirect low heat and cook for 1 hour.

5. After 1 hour, drain the remaining wood chips and place on coals or in smoker box of a gas grill. Continue to cook ribs over indirect low heat for a second hour. Meanwhile, prepare Fresh Ginger Glaze.

6. Fresh Ginger Glaze: In small saucepan over medium heat, combine the glaze ingredients. Bring to simmer, stirring occasionally, and cook over low heat for about 3 minutes. Remove from the heat.

7. Tear off 3 sheets of aluminum foil, each about 2 1/2 times the length of a slab of ribs. 8. After 2 hours of cooking, remove ribs from rack and lay each slab on a sheet of foil. Be sure to close the grill lid so that the temperature remains close to 300 degrees F. Brush each slab lightly on both sides with some of the glaze (you will not need all of it). Wrap each slab of ribs tightly in foil.

9. Return slabs to the grill, either in rack or stacked on top of each other. Cook over indirect low heat until glaze cooks into the meat and ribs are done, 30 to 60 minutes. The ribs are done when the meat has shrunk back from the bones by 1/4 inch or more. When you lift a rack by picking up one end with tongs, the rack should bend in the middle and the meat should tear easily. If the meat does not tear easily, continue to cook the ribs.

10. Remove slabs from foil. Brush them with some of the remaining glaze. Cut into portions. Serve with grilled bok choy and lemon halves. Ta s t e - M a g a z i n e . c o m

EASY BBQ ideas

the savory menu

fast!

Cottage Cheese Fritters START TO FINISH 20 min

READ Y MINU IN 20 TES

Cheesey fritters Savory BBQ Menu

Everyone knows that a drink of cold milk cools down a mouth flaming with cayenne or jalapeño. But who wants a glass of boring 1% when a delicious and satisfying fritter will do? Made with cottage cheese, these little biscuits are sure to calm down any throat. Because the only proper way to top off a good piece of spicy meat is to take the top off of these down-home favorites and keep eating.

Cottage Cheese Fritters 1 cup cottage cheese 1 egg 1⁄4 cup milk 1 cup flour, sifted 2 teaspoon baking powder ½ teaspoon salt

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The Side

1. Beat egg, add cottage cheese and mix thoroughly. Stir in milk and sifted dry ingredients.

2. Drop by teaspoonfuls in deep fat in skillet at 375°F and fry until brown on both sides, 4 to 5 minutes. Drain on absorbent paper.

the savory menu

Frozen Pina Colada Cream START TO FINISH 2 hrs

the funky menu

Potluck Pasta or Picnic Salad START TO FINISH 20 min

EASY BBQ ideas

the funky menu

Grilled Citrus Chicken with Salsa START TO FINISH 4 hrs 30 min

the funky menu

Lemon Ice Cream Pie START TO FINISH 15 min

Ta s t e - M a g a z i n e . c o m

Grilled Citrus Chicken with Salsa

Just because this chicken has a fresh, delicate kick to it doesn’t mean it can’t kick a manlier recipe’s trash. The tantalizing combination of sweet and spicy will secure you a ticket to grilling paradise — not to mention a spot in your neighborhood’s barbecue hall of fame. ½ cup low-fat or non-fat plain yogurt 1 tablespoon fresh lime juice 2 tablespoon fresh orange juice salt to taste freshly ground black pepper 2 boneless, skinless chicken breasts, 4 to 6 oz. each

Salsa: ½ avocado 2 tablespoon fresh lime juice 2 tomatoes, chopped 2 tablespoon chopped red onion 2 tablespoon chopped cilantro ½ to 1 jalapeño pepper

Frozen Piña Colada Cream

What better than a frozen dish to cool you down from all the heat? This refreshing dessert makes getting through those hot summer days—and the above spicy dishes — completely worth it. 1 14-ounce can sweetened condensed milk (not to be confused with evaporated milk) 1/2 cup frozen pineapple juice concentrate, thawed 2 tablespoons lime juice from concentrate 3/4 cup toasted flaked coconut 1 cup milk

1. Combine sweetened condensed milk, milk, pineapple juice

1. For the chicken mix all the ingredients except the chicken in a large

concentrate and lime juice concentrate. Transfer to 9 x 9- inch baking pan. Cover; freeze 2 hours or until almost firm.

bowl. Add the chicken to the mixture and coat evenly. Cover the bowl and refrigerate for at least 4 hours or overnight.

2. Break frozen mixture into small chunks; transfer to chilled large bowl. With mixer, beat until smooth but not melted. Stir in coconut.

2. Preheat the grill or broiler. Remove the chicken from the marinade and discard the marinade. (This protects against cross-contamination.) Sprinkle the chicken with salt and pepper.Place the chicken on the grill or under the broiler and cook until the juices run clear, 6 to 8 minutes per side.

3. Return to pan. Cover; freeze 6 hours or until firm. To serve, scoop into dessert dishes. Garnish with flowers if desired.

3.Peel, core and chop the avocado and toss it with the lime juice quickly so that it doesn't discolor. Add the tomatoes, onion and cilantro. Add the jalapeño pepper and salt to taste. Serve the salsa on top of the chicken.

Lemon Ice Cream Pie

This dessert puts a summery twist on the traditional treat. Not only is it delectably sweet, it is unbelievably easy. This exciting menu is one surprise after the next. Its distinct tangs and exciting zip is just what the doctor ordered for those of you who have hit the doldrums of summer blues. 1/2 cup water 1/3 cup lemonade mix 8 ounces whipped topping 2 cups softened vanilla ice cream

1. Dissolve lemonade mix in water. 2. Combine with Cool Whip and vanilla ice cream. 3. Pour into graham cracker crust. Freeze.

Pot Luck Pasta Salad or Picnic Salad

Summer is the time that all of our senses come back to life, a time to gather with family and friends.We spend our entire winter waiting, plotting for summer the vacations, the water parks and the BBQ’s.When our eyes, ears, noses and taste buds finally begin to wake up to spring we feel like a groggy teen in the middle of a growth spurt but the anticipation begins to churn inside us, summer is on its way.When you are amazed by the sight of colorful flowers, the sound of crickets is music to your ears and warm air blowing across your skin feels like the first time true love held your hand, you know summer is officially here. Missing from our list; the tantalizing smell and taste of an all American BBQ. I make this simple pasta salad every summer for at least one pot luck BBQ and it is a crowd pleaser for young and old. 1 package spring pasta noodles cooked 1 bottle wishbone italian dressing 1 cup cucumber cubed 1 cup tomato diced 1 cup black olives sliced 1 cup green olives sliced 1 cup medium cheddar cheese cubed 1 cup ham or turkey ham cubed

1. In a large bowl mix all ingredients and cooked noodles. 2. Chill 2-4 hours give it a big toss and enjoy! 48

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TS_tasteMag_halfPage_062010.pdf

6/10/10

1:55 PM

Seriously Delicious Thai Food voted best thai restaurant in utah

CMY

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.

Ta s t e - M a g a z i n e . c o m

Taste EVENTS July 2010

SUN

MON

TUES

WED

THUR

FRI

SAT

“

The summer night is like a perfection of thought.

”

- Wallace Stevens

Museum of Ancient Life

Independence Day!

“

- Astrid Alauda

”

Benefit Nights

Costa Vida partners with your community to help organizations, charities, clubs, associations, and businesses. costavida.net

Breakfast with the Stars 8:30 am. Café des Artistes Logan | Ufoc.org

“

Be like the flower, turn your face to the sun..

”

- Kahlil Gibran

“

Ah, summer, what power you have to make us suffer and like it.

”

Utah Restaurant Week at Lagoon

July 18 - 25 Join Log Haven for a week of fun in the sun! log-haven.com

21 Slow Food Utah Book Club 6:30 pm More info: gwen@ xmission.com

July 26–31 Burchcassidydays. com

Kimball Culinary Classes

Piute County Fair Butch Cassidy Days.

6 pm–12:45 am. July 8–11 Parkcityfood andwineclassic.com

- Russel Baker

8 Park City Food & Wine Classic

Ongoing thanksgivingpoint.com

When my heart is heavy, the sun helps make it light.

6:30 pm. Zoom restaurant Sundanceresort.com

5–8 pm. The City Park in Fountain Green Sanpete.com/events

Sundance Bluebird Café Concert Series

6:30 pm. Zoom restaurant Sundanceresort.com

Mutton and Sourdough Dinner

“

All happiness depends on a leisurely breakfast.

16th Annual Llama Fest

4–8 pm Spanish Fork Utahvalleyllamas.com

Pioneer Day

”

- John Gunther

www.kimballdistributing.com

Visit us online Taste-magazine.com 50

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SUMMER August 2010 SUN

Solitude Mountain Resort | food and drink. strength.org

Alta Sunday Brunch

9:30 am-2 pm. Features food from around the globe (every Sunday). Cost: $5.50-$21.95. Altalodge.com

Alta Sunday Brunch

9:30 am-2 pm. Altalodge.com

Sunday Market

Historic Main Street, Park City. Vendors, free kids activities, gourmet food, and live music 10 am-5pm. Parksillysundaymarket.com

Sunday Market

MON

TUES

WED

Wild About Wine

Hogle Zoo 8:30–9 pm. Hoglezoo.org

Lagoon Amusement Park

THUR

Zoo Pub

“

Deep summer is when laziness finds respectability. - Sam Keen

”

16 USANA Amphitheater Aug 16 | 5:00 - 7:00pm Costa Vida will sponsor and provide food for KBER VIP’s at Bearfest! Exclusive to listeners who win tickets.

Duchesne County Fair (Duchesne), Juab County Fair (Nephi), and Sevier County Fair (Richfield) Aug 9-14

Wild About Wine

Hogle Zoo. 8:30–9 pm. Hoglezoo.org

“

To be alive at all involves some risk.

”

- Harold MacMillan

Davis County Fair

Tremonton August 23–28

Food is an important part of a balanced diet.

Memorial Park Payson 5 pm–8 pm Utahvalley festivals.com

Zoo Pub Hogle Zoo

Alpine City Days Legacy Park | Alpine August 13–14 Alpinecityutah.org

6:30–9 pm Hoglezoo.org

Pancake Breakfast

8 am–11 am Garden City Bearlake.org

28 Krishna’s Birthday Party

“

”

- Fran Lebowitz

Salmon Supper

Farmington August 18–21

Box Elder County Fair

SAT

6:30–9 pm Hoglezoo.org

Hogle Zoo

lagoonpark.com

FRI

Cooking classes | Great for birthday parties, bridal showers, and group date nights. (801) 472-7041 or visit bluelemon.com.

Spanish Fork 8 pm Utahkrishnas.org

Historic Main Street, Park City. 10 am-5pm. Parksillysundaymarket.com

Ta s t e - M a g a z i n e . c o m

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[ S U B S C R I B E W I T H U S TO DAY ]

Get the scoop on Utahâ&#x20AC;&#x2122;s dining scene!

RECIPE CONTEST: submit your best soup or tailgaiting recipe

to info@taste-magazine.com by August 23, 2010. The winner will receive a $50 gift certificate to the local restaurant of his or her choice. T a s t e - Mdiscount. a g a z i n e . c o m 53 Subscribe online at taste-magazine.com and receive a special

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CUISINE UNLIMITED CATERING & SPECIAL EVENTS

1C7A7<3 C<:7;7B32 1/B3@7<5 A>317/: 3D3<BA Certified Wedding Planners

www.cuisineunlimited.com p: 801-268-2332 or 435-647-0010 54

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E V A W E H T E V CRA

r e n n i 2010 WF STATE BEST O

n Cuisine!

xican /Lati h’s Best Me

Uta

23 locations — for listings surf the web at www.CostaVida.net

CRAVE THE WAVE.

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