dining scene is heating up with a wave of exciting new restaurants, ready to tantalize your taste buds. From barbecue sandwiches to Thai curries, the city’s culinary landscape is evolving, offering an array of fresh flavors and unique dining experiences. These eateries promise to deliver unforgettable meals, whether you’re in the mood for international cuisine or farm-to-table freshness. Let’s explore the newest culinary gems making Draper a must-visit destination for food lovers.
Les BBQ, 12059 S. State Street Les Rhodes, Jr., was born and raised in Texas where barbecue is an art form. His passion for smoking meats and creating delectable barbecue items prompted him to open Les BBQ earlier this year. The menu is filled with authentic Texas barbecue meats, including his best-selling Candy Red Oxtails. Customers can also have Les’s famous smoked meats, sauces, seasonings and merchandise shipped right to their door for fun family events. Learn more at LesBBQ.com.
Sushi Bomb, 196 W. 12300 South Described on the website as “Sushi so good, it’ll blow you away,” Sushi Bomb invites you to indulge in fresh sashimi, mouthwatering
rolls and delicious sushi platters. With unique items like the Ninja Jalapeno (deep-fried jalapenos filled with cream cheese and crab salad), the Fuji roll with salmon, avocado, scallions and tobiko, or the Wasatch roll featuring yellowtail, salmon, and cucumber topped with spicy mayo, customers have lots to choose from. Go to SushiBomSushi.com to learn more.
Tuk Tuk’s, 541 E. 12300 South
Draper is the second location for this popular Thai restaurant that started in West Valley. Named after the three-wheeled motorized rick-
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From using crockpots and air fryers to ordering groceries and meals from third party delivery services, we all strive to lessen the time it takes to put a meal on the table. New York Post reports “Americans spend more than 400 hours a year in the kitchen.”
Linda Lederman, a kitchen competence coach and graduate of Rouxbe Cooking School and the Institute for Integrative Nutrition, provides tips and tricks when it comes to meal prepping and time-saving hacks in efforts to continue the vital practice of having dinners around the table. Lederman said, “Research shows that when you have a sit-down family meal, your kids do better in school, they have better communication skills, they have better social skills, and believe it or not, they're less likely to abuse illegal substances.”
What’s her first tip to reclaiming the dinner table? Evaluating your schedule. This includes your spouse’s schedule and your children’s schedule too. Once you identify your timeframe allotted for your meals in a given week you can then start planning out your meals whether it be for an open evening allowing a more time-intensive meal, or a quick turnaround night of needing to repurpose leftovers from the night before. Lederman emphasized that “each family will have a different lifestyle, there is not a one size fits all.”
In efforts to meet the needs of your schedule, Lederman suggests using a variety of time savers including:
• Meal prepping. This is where you prepare ingredients so you can quickly use them throughout your week. Examples Lederman shared include prepping lettuce (paper towel in bowl, washed lettuce, then covered with another paper towel and lid
Meal prepping tips and tricks
By Holly Curby | hello@hollycurby.com
to absorb moisture) so that it’s ready to eat throughout the week for salads, burgers and sandwiches; and cooking hamburger meat to use throughout the week in tacos, spaghetti sauce and in a casserole. This helps avoid having to prepare items before each meal.
• Sheet pan dinners, one pot meals or crockpot meals. All of these methods require minimal cooking steps and equipment needed, therefore saving time cleaning up at the end of the meal.
• Batch cooking. This is where you make at least double of a recipe so that you can quickly pull it out to use at another time. This method is used for breaking down into smaller portions for your family to be able to grab and go as needed, or even to freeze for future use.
When it comes to freezing items, Lederman suggests freezing foods such as broths (fish broth or chicken broth), soups, and even sauces like tomato sauce and pesto sauce which she recommends repurposing by putting on chicken breasts, adding to a turkey bacon sandwich, or even putting in a pasta. “Avoid freezing vegetables though,” Lederman cautions, “and make sure you put freezer foods in small portion sizes so when you pull them out you aren’t having to eat them for days.” Smaller portions of broth and sauces can be put into ice cube trays with a little olive oil to be able to pull out as needed when adding a little flavor to soups, stews, and when sautéing or roasting vegetables. Of course, all freezer items should include the date the food was made and a labeling of what the item is as once the foods are frozen they often resemble another food.
When it comes to saving both time and costs in shopping for your meals, Lederman suggests seeing what you have
in your pantry, refrigerator and freezer first and then making a list so you don’t buy excess items.
“You’re not only getting rid of your food waste,” Lederman explained, “but you're not wasting food and you're reducing your food costs because there's no waste.” Not only does she suggest adding to your list items that are staples for you and your family such as always having pasta on hand if you and your family use pasta in many recipes, but she also suggests writing your items down on your list by category of like-minded foods such as
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fresh produce, dairy, meats, frozen foods, and canned goods so that your shopping time is drastically reduced.
For more meal prepping tips and tricks, as well as for Lederman’s free “Easy One Dish Dinners” eBook, check out Holly’s Highlights podcast Season 3 Episode 14 wherever you listen to podcasts including Spotify, Apple Podcast, Google Podcast, Amazon Music, TuneIn+Alexa, iHeartRadio, Pandora, and www. hollycurby.com. l
Larry K. meal preps meat to be served at a graduation celebration. (Photo courtesy Holly Curby)
shaw taxis popular in Thailand, Tuk Tuk’s features authentic Lao and Thai cuisine. The menu includes Thai chicken wings, panang curry with salmon, drunken noodles, fried papaya salad and more. Visit tuktuks-slc. com for more info.
Pork N’ Roll, 541 E. 12300 South
Pork N’ Roll’s menu features items that combine American vibes with Colombian flair. Boasting the “Best Pork Belly Bowls,” the Chicharron bowl includes yellow potatoes topped with pork belly, melted cheese and garlic sauce. Pork N’ Roll also serves empanadas, plantain bowls, tacos and burgers on brioche buns. Customers say the cevicharron, a pork belly ceviche, is not to be missed. For a complete menu visit cashdrop. com/pork-n-roll.
Arepon Venezolano, 656 E. 11400 South Venezuelan cuisine takes center stage at Arepon Venezolano, a favorite restaurant in Orem that recently expanded to Draper. The unique menu includes Tostones (fried plantains) with Venezuelan cheese, more than a dozen empanada options, myriad arepas (a flatbread stuffed with tasty fillings), cachapas
(savory-sweet and cheesy corn pancakes). Special dishes include a Creole breakfast, a roast chicken lunch and the Tequeburger (tapas filled with cheese, hamburger meat, cabbage, ham, bacon and sauce). Visit arepontogo.com to learn more.
Honest Eatery, 11483 S. State Street
The Honest Eatery is excited to invite Draper residents to try the diverse menu options at this restaurant’s newest location. Fresh açaí bowls, paninis and power toast served on organic sourdough bread are just a few of the foods customers have come to love. The Honest Eatery also makes protein shakes and superfood smoothies to power you through your day. For those in a rush, grab-and-go options include natural juices,
coconut water, gluten-free brownies and protein power bites. Eatathonest.com is the place to go for more information.
Little Thai Kitchen, 185 E. 12300 South
This fast-casual Thai restaurant prepares each dish like it’s for a family member, offering fresh, authentic Thai favorites. Little Thai Kitchen has lunch combo specials starting at $9.99 (Monday-Friday, 11:30 a.m.-2:30 p.m.) with full-service dining at 4 p.m. Chef specials include a spicy pineapple curry and crispy orange chicken. For pho lovers, the special house broth with noodles, veggies and a choice of meat is a delectable treat. Be sure to save room for creamy coconut or Thai tea ice cream. Go to littlethaikitchenutah.com for a full menu. l
From left, Min McFarlane, Jakkrit Sapphakhun and Hathaipat Thanananthaset are ready to dazzle your tastebuds with the sweet and spicy flavors of Thailand at Little Thai Kitchen. (Peri Kinder/City Journals)
Lezale Rhodes slices authentic Texas barbecue meats at Les BBQ, where customers have discovered the incredibly delicious smoked menu items including the popular Candy Red Oxtails. (Peri Kinder/City Journals)
Laura Sparks traveled from Lehi with her three sons and a family friend to enjoy their favorite menu items at Sushi Bomb in Draper. (Peri Kinder/City Journals)
The Wine Academy of Utah uncorks wine education
By Peri Kinder | peri.k@thecityjournals.com
In the world of fine dining, wine often takes center stage. However, understanding the realm of wine can be intimidating. Jim Santangelo founded the Wine Academy of Utah in 2008 to help demystify the complexities of wine, offering knowledge to help both enthusiasts and professionals.
“People want to be more empowered,” Santangelo said, “and they want more of an experience emphasis. You sit down and look at that wine list, or see all these great products in the wine store and you’re going to increase your own experience through knowledge.”
Whether someone is looking for a wine certification, a tasting tour or an in-home wine education experience, Santangelo hopes to increase wine knowledge, one sip at a time. He’s seen a heightened interest from consumers in the academy’s courses when, in the past, hospitality professionals made up the majority of attendees, but now, that mix is about 50/50.
The Wine Academy of Utah offers two certification courses, approved through the Wine & Spirit Education Trust. The WSET Level 1 course is a one- or two-day program that introduces students to food and wine matching, and storing and serving wine.
The WSET Level 2 is a 10-week course for people in the retail, sales or hospitality industry and for serious wine consumers who want to expand their knowledge.
“The first step in becoming a wine expert is knowing your geography,” he said. “If you’re talking about Spain, know where Spain is in the world. Know there are different regions in Spain and know that it’s connected to France. That helps establish a good foundation to place all your wine knowledge.”
Originally from upstate New York, Santangelo came to Utah to attend college in 1994. He started working at the Stein Eriksen Lodge in Deer Valley and fell in love with the hospitality industry. Santangelo continued working
at high-end restaurants, gaining experience and building his wine knowledge.
Intrigued by how wine can enhance a dining experience, Santangelo decided to become a certified Sommelier and wine educator. By bringing his knowledge to Utah wine enthusiasts, he’s found a way to educate through fun experiences and adventures.
The Wine Academy of Utah also offers monthly whisky tastings at The Westerner (3360 S. Redwood Road) that include a professional lecture and free country swing classes. Regular Cigar & Spirits tastings introduce people to the etiquette of cigar smoking. The academy also participates in a variety of wine tastings for organizations like Tracy Aviary and The Leonardo in Salt Lake.
“We provide fun, educational and entertaining events in these consumer tastings,” he said. “I’m just really proud to be able to do that.”
For those beginning a foray into the world of wine, Santange-
lo offers in-home tasting events, catered to educate in the comfort of home. The tasting includes all beverages and glassware, tasting notes and a presentation from a certified Wine & Spirits specialist for up to 18 guests. For more information, visit WineAcademyofUtah.com.
“Having a Sommelier in the
comfort of your own home really spices up a cocktail party,” he said. “You’re having a complete and natural discussion about something that’s been around for thousands of years, and how it can change based on cultures. You’re there having a great conversation and enjoying a beautiful product.”l
The Wine Academy of Utah offers courses, tastings and certifications for consumers and professionals who want to learn about wine and spirits. (Stock photo)
5 excellent outdoor dining options in Salt Lake County
By Peri Kinder | peri.k@thecityjournals.com
Warm weather ushers in the chance to dine al fresco, surrounded by beautiful scenery, friends and family, and good food. Salt Lake County is home to dozens of eateries that feature patio dining and these are some of the best.
Millcreek Pizza House, 1357 E. 3300 South, Millcreek
Spend a pleasant summer evening sitting on the patio of Millcreek Pizza House. Located at Millcreek Common, it’s a relaxing way to enjoy a meal, have a drink, watch roller skaters and wall climbers, and enjoy local entertainment. Choose from handcrafted pizzas with fresh-made dough and quality meats, vegetables and cheese. Options include a pesto-based mushroom pizza, a classic Margherita with fresh basil and balsamic reduction, and a BBQ chicken pizza with spicy sriracha ranch sauce. There are also gluten-friendly options, garlic bread, salads and refreshing drinks. Learn more at Millcreekpizzahouse.com.
Tuscany, 2832 E. 6200 South, Holladay
For something more upscale, the patio seating at Tuscany creates a romantic dining experience with beautiful flowers, stone walls, intimate lighting, delicious food and fine wines. Inspired by Italy’s stunning landscape and captivating cuisine, Tuscany’s patio is a hidden treasure where diners can enjoy a summer meal. The menu includes a fried green tomato appetizer, chicken pesto pizza, beef entrees, lamb chops, house made pasta and specialty cocktails. Top off the meal by sharing a slice of Tuscany’s decadent chocolate cake with chocolate ganache layers and vanilla bean gelato. For more information, visit Tuscanyslc.com.
Oasis Cafe, 151 S. 500 East, Salt Lake City
Visiting Oasis Cafe is about taking a step back from busy schedules and into a retreat for the senses. Its flower-filled patio, or the covered breezeway, are calming places to enjoy a friendly brunch, a scrumptious dinner or cold-pressed juices on a warm summer evening. Brunch options include coffee cake, breakfast burritos, omelets and applewood smoked bacon. Tasty appetizers, creative salads and hearty dishes can be found for dinner. The dessert menu features chocolate cheesecake and lavender panna cotta. Oasis Cafe also supports local breweries and merchants. Visit Oasiscafeslc.com to learn more.
Royal on Ridge, 14886 S. Traverse Ridge Road, Draper
Executive Head Chef Carlos Padilla
invites diners to elevate their experience by enjoying an evening on the patio at Royal on Ridge. Located at Suncrest, high on the East Bench in Draper, the Ridge
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Pasta, chicken enchiladas and handmade pizza fired in a Stefano Ferrara woodfired brick oven. Live music every Thursday night and for Sunday brunch creates a fun atmosphere. An extensive drink menu features cocktails, wine and beer. To learn more, visit RoyalOnRidge.com.
Ruth’s Diner, 4160 E. Emigration Canyon Road, Salt Lake City
Just a few minutes up Emigration Canyon, Ruth’s Diner’s outdoor patio offers live music at 6:30 p.m., from Thursday through Sunday. This year marks the 94th anniversary of the diner, where locals go for Mile High biscuits and cinnamon roll French toast. Breakfast, lunch and dinner are served with hearty items like chicken fried steak, grilled Idaho red trout, butter squash carbonara and Ruth’s famous dessert menu. The diner offers soda, wine, beer and specialty drinks like Ruth’s Killer Bloody Mary. Visit RuthsDiner.com for more information. l
offers spectacular mountain views to accompany brunch, lunch or dinner. Favorite menu items include Royal Short Rib
Outdoor dining is a hallmark of summertime leisure. With several options available, finding a relaxing patio for lunch or dinner is guaranteed. (City Journals)
Tiburon Fine Dining supports students with disabilities through farm-to-table initiative
By Julie Slama | j.slama@mycityjournals.com
Ken Rose knows the benefits of a culinary garden.
For 25 years, Rose has been the owner of Tiburon, a restaurant that sits close to the Sandy-Midvale cities’ border. The fine dining establishment sits unassumingly in a former fruit stand, offering a “crazy popular” dish he created, a charbroiled New Zealand elk tenderloin with creamy mushroom duxelles and green peppercorn demi-glace.
Rose opened Sandy’s Epic and South Jordan’s Wild Rose restaurants with other owners, who eventually took them over. He and his son, Ryan, own The Beurre & Emulsions, selling Tiburon’s signature house butter featuring roasted red bell peppers, white balsamic vinegar and honey as well as its signature house dressing, basil and dark balsamic vinegar emulsion— basically, “a creamy vinaigrette,” Rose described in layman’s terms. They also are experimenting with other butters to add to their offerings at the weekly Sandy Farmer’s Market.
He opened and is operating Hoof and Vine in Sandy’s Union Heights neighborhood with his son, Eric, who also uses fresh garden produce at the restaurant.
“One of the most significant benefits is the availability of fresher and higher quality ingredients,” Rose said. “Having our own garden ensures the food we serve is as fresh and flavorful as it gets.”
That’s because his staff has the ingredients growing only feet from their kitchen.
“By doing this, our vegetables retain their strong flavors and don’t lose flavors over time by sitting on a shelf,” he said. “Everything is served at its peak ripeness, which enhances its flavor and nutritional value. I have incredible tomatoes and herbs and as a chef, to be able to just walk out and pick tomatoes and make a sauce, there’s nothing like it.”
Rose supports the farm-to-table approach, knowing where his ingredients come from and having some available, not worrying about national shortages.
“I’m a big supporter of locally grown food,” he said. “Plus, we’re able to create some unique flavors and dishes during the growing season when we have the vegetables and herbs right here.”
Every summer, Tiburon serves caprese salad.
“It’s incredible because the fresh tomatoes and the basil are amazing. We always run a couple of specials like a fresh fish with some type of a tomato herb sauce, with fresh produce, just right out of the garden. We’re able to pick the tomatoes that day,” Rose said.
He already has been serving squash from the garden.
“We have more squash this year than ever before. We always pick the squash when they’re babies, about three inches as opposed to letting them grow big. They have a little different texture to them when they’re babies. We leave the flower on top, put a little olive oil and a little salt, pepper, a tiny bit of garlic on and then we grill. They’re super delicious because they haven’t gone to seed yet,” Rose said.
The restaurant uses mint in many of their dishes.
“We make homemade mint-infused lemonade all year long, but we’re able to go pick mint right outside our door. We get mint closer to seven months out of the year instead of three or four months, depending on the growing season. Mint grows like crazy, and basil and chives are products I use on my regular menu constantly,” he said, adding he has contemplated building a greenhouse for year-round fresh produce.
Rose began using fresh products about 20 years ago when one of his former employees suggested planting tomatoes in the dirt behind the restaurant.
“I was like, ‘great, let’s plant some tomatoes.’ So, he tilled out a spot and we grew tomatoes for a couple years. We realized what a great thing it was and we needed to expand it. Now, we have a full-blown watering system out there in our quarter acre. We try to keep it as natural as possible, and it’s become a collective team effort from everybody in the kitchen,” he said.
While many say having a garden is a cost savings, Rose said in his experience, it’s not.
“At the end of the day, I’m not really saving any money, but we do serve an absolutely better-quality product,” he said.
Farm-to-table supporters say it reduces the carbon footprint by eliminating or minimizing reliance on externally sourced ingredients, which reduces transportation costs and associated emissions. It cuts down on the packaging which store-bought produce comes in, meaning less waste filling local landfills.
There also is a more loyal following of environmentally conscientious patrons. According to Forbes, studies show a universal willingness among consumers to invest more in dining experiences at “green restaurants” engaged in environmental protection with an 88% increase in customer loyalty.
A culinary garden provides educational opportunities for Rose’s staff and customers alike. It encourages a deeper understanding of the food production process as chefs plan recipes around seasonal ingredients harvested straight from the garden to ensure optimal freshness, flavor and sustainability. It offers an educational platform to highlight the stories of homegrown produce for their customers.
Rose, who entered the restaurant business on his 16th birthday as a dishwasher and worked his way up, also has learned about the benefits of the garden along the way.
When he first heard about the “cheap plants” offered through Canyons School District’s plant sale, he decided to check it out.
Each spring, Entrada botany instructor David Dau
has about 3,500 seedlings—mostly tomatoes, peppers and herbs—in his basement. He shares those with Canyons’ adult high school botany students, who take care of them. It fulfills their science credits toward high school diplomas.
About 75% of those starts he donates to nonprofit organizations to hold plant sales as a way they can make money for their programs.
“As a former school principal, I am sensitive to the challenges that many groups of disadvantaged people face on a daily basis—special education students, immigrants and refugees, those in poverty,” he said. “This is my way of giving back. I think what (Jordan Valley Principal) Stacey Nofsinger and Ken Rose are doing is extraordinary. I think that the staff of Jordan Valley (is) doing honorable and courageous work (and) Ken Rose has been extremely generous.”
Finding success from those initial starts, Rose emailed Dau, and said the next year, he wanted to buy 400 plants, including 18 different kinds of heirloom tomatoes, five different kinds of squash, an assortment of herbs with eight 10-gallon grow bags of mint.
Dau had just worked out a partnership with Jordan Valley School, where his son, Caleb, works; he would give the school starts so the students with severe disabilities could benefit from both working with the plants and the profit from plant sales. So, he referred Rose to Nofsinger.
It was Rose’s first introduction to the school.
“I was like, ‘tell me more about your program.’ I didn’t know anything about it and as I learned, I realized, ‘this is so cool,’” he said.
He learned Dau brings over the materials, so Jordan Valley students help with planting some seeds and taking care of the plants. Then, during the plant sale, secondary students fill the 100-plus drive-thru orders alongside staff members.
“The last two years, I’ve bought my plants from them and always will going forward,” Rose said. “They offer a great product, but seriously, they’re the best. The kids are loving being a part of it, having this purpose, and the staff loves what they do. They’re passionate about it. So, whatev-
Tiburon, located near the Sandy/Midvale border, offers locally sourced produce in their farm-to-table fine dining restaurant. (Julie Slama/City Journals)
er I can do to support something like that, it’s the right thing.”
Nofsinger remembers their first meeting.
“When he first came by to pick up his starts, I explained Jordan Valley’s purpose and mission,” Nofsinger said. “He just looked at me with these most tender eyes and said, ‘I am so glad I’m supporting you and I’m all about supporting schools, we’ll be back next year.’ Now, he’s giving us a check because he likes what we do here.”
Rose gave Jordan Valley $1,500— more than the cost of the starts, priced at six plants for $5. His contribution as well as other sales, which totaled $3,500 this year, go toward school activities such as dances designed for the medically fragile, sensory needs and scavenger hunts focused on math skills or letter identification. The funds also helped purchase school T-shirts for every student and indoor recess games.
“It’s wonderful this business is supporting our students with their goals of learning and becoming productive citizens in their community,” Nofsinger said. “We shared some pictures with Ken of these kids who helped with the plantings, and he was all excited; he shared them on his Tiburon social media posts. He just has a love for our students.”
Nofsinger also acknowledges Dau’s contribution: “Dave is donating his time and plants and is very humble. Our sale is suc-
cessful because of Dave’s knowledge and service. He says, ‘When you do good things and put it out into the world, it’s good.’ This is one of those stories.” l
Raise Your
With bright and open amenity spaces and warm and spacious residences, Crescent offers customized, compassionate care for you or a loved one. Whether it’s helping with life’s daily activities, improving mobility, coordinating care with your physicians, or making sure you look your best for one of our exciting events, you can count on us to be there.
Tiburon owner Ken Rose, who purchased plant starts from Jordan Valley School to support the students with severe disabilities, says fresh produce inspires creative dishes full of flavor. (Julie Slama/ City Journals)
Read
more about what’s happening in Draper schools online
By Julie Slama | j.slama@mycityjournals.com
Draper
Journal is offering readers more education stories. To read these stories, go online to www.draperjournal.com.
Alta High music legacy lives on in new instrumental room — New Alta High music hall gives more opportunities to student-musicians in a thriving program.
APA student comes up with solution to real-life problem in entrepreneur challenge — A sophomore was a finalist in the recent Utah High School Entrepreneur Challenge with his generator kit.
Music, dance, art fill Channing Hall’s multicultural celebration — Students learned and celebrated culture from several countries from Ireland to India during the school’s multicultural night.
Sprucewood Elementary community embraces “Rats!” during its art night
At Sprucewood Elementary, every student, faculty and staff member got involved in the school’s musical. l
New Canyons School District
administrators ready to greet students
By Julie Slama | j.slama@mycityjournals.com
This month, when students return to school, they may find some new administrators at their Draper schools welcoming them back.
At Corner Canyon, Rebecca Bass is the assistant principal, replacing Dave Barrett, who has moved on to Jordan High. Bass has been a specialist with multitiered student support in Canyons School District’s instructional support department.
At Draper Park Middle, Brooke Rauzon is the assistant principal and Amber Tuckett, an intern assistant principal. Rauzon replaces Mary Simao, who left to spend more time with her family. Tuckett was a school-based coach and replaces Sierra Segura, who is an assistant principal at Copperview Elementary.
Other Canyons School District appointments include:
• Ashley Lennox — Sprucewood Elementary assistant principal
• Shad DeMill — Lone Peak Elementary principal
• Michelle Snarr — Jordan Valley School and Life Skills Academy assistant principal
• Brenda McCann — Hillcrest High principal
• Angi Holden — Union Middle principal
• Elenoa Puo — Sandy Elementary principal
• Kierstin Draper — Crescent Elementary principal
• Jeff Nalwalker — Quail Hollow Elementary principal
• Aimee Wagner — Silver Mesa Elementary principal
• Courtney Long — Midvale Middle principal
• Barbra Winder — Bella Vista Elementary principal
• Tracy Stacy — Butler Elementary principal
• Shawn Walker — Canyon View Elementary principal
• Leslie Robinett — Granite Elementary assistant principal
• Angela Oviatt — Silver Mesa Elementary assistant principal
• Sifa Tafisi — Eastmont Middle assistant principal
• Areli Nevarez Gonzalez — Hillcrest High assistant principal
• Ari Tavo — Midvale Middle assistant principal
• Amy Sandgren — Midvalley Elementary assistant principal
• Emily Wilson — Midvale Elementary assistant principal
• Janae Powell — East Midvale Elementary assistant principal l
Corner Canyon High is where Rebecca Bass will be the school’s new assistant principal this fall. (Julie Slama/City Journals)
Sprucewood student Canyon Potter playing his pipe leads the rats away from the village in his elementary’s production of “Rats! The Story of the Pied Piper.” (Julie Slama/City Journals)
Draper Visual Arts Foundation connects artists and buyers at Art in the Barn event
This month, the Day Barn and Draper Park will host a celebration of the visual arts. Once again, Draper Visual Arts Foundation’s Art in the Barn event will provide a unique opportunity for Utah artists to display their work and mingle with prospective buyers. The annual art show and sale will be held Aug. 23 and 24 from 10 a.m. to 7 p.m.
Every year, more artists apply to participate in the show. Draper Visual Arts Foundation board member, Jenny Haase, commented, “It’s grown so much. Last year we had 45 artists showing their work.”
At Art in the Barn, artists display their work inside the Day Barn and also in tents set up just outside. Last year, Draper Visual Arts Foundation added food trucks, live music and an art activity for kids, all of which will be part of this year’s event.
“We like to do something for children to inspire them,” Haase said. “This year we’re ordering little canvases and inviting artists to help the kids paint them. We’re going to ask some of the students who submitted work to the Art Scholar Competition to help out.”
The event is all about celebrating the local art community. “We want to showcase local artists and give them an opportunity to be seen,” Haase said.
Artist Rebecca Klundt described Art in the Barn, “It’s a big party with great artists and great people. When you’re showing your work in a gallery, you’re not always there and you don’t always get to talk with someone who’s interested in your art.”
Klundt, who is based in West Jordan, has been participating in Art in the Barn for four years. She creates designs
By Katherine Weinstein | k.weinstein@mycityjournals.com
and images out of pieces of wood, similar to mosaics. “I like to think of it as quilting with wood,” she said. “My grandma was a quilter.”
The wood that Klundt uses in her works of art is comprised of repurposed scraps and she uses power tools to assemble her pieces. “I like the physical labor of it,” she said, “I like the challenge of ‘what do you do with these materials?’”
Klundt’s work is an example of the wide variety of media used by the artists who exhibit at Art in the Barn. Visitors to the show and sale will find paintings, sculptures, pottery and photography in all kinds of styles.
Richard Horrocks, who currently lives in Riverton, is ex-
hibiting his paintings at Art in the Barn. “Painting has been a lifelong pursuit,” he said. “I’m a realist and I prefer Western themes.” He paints portraits and still lifes but noted that his landscapes seem to attract more buyers.
Horrocks has been showing his work at Art in the Barn for many years. “I was involved when Draper Visual Arts Foundation came into being,” he said.
Three retired school teachers, Hulda Crossgrove, Jean Hendricksen and Mary Sjoblom, cofounded Draper Visual Arts Foundation in 1993. The nonprofit is dedicated to conserving, promoting and celebrating art in Draper. Besides establishing the community art show and caring for the Reid & Willda Beck Art Collection, Draper Visual Arts Foundation sponsors the annual Art Scholar Competition for high school seniors and has commissioned works of art for public display.
Klundt and Horrocks both commended Draper Visual Arts Foundation for increasing the visibility of artists in the community. Horrocks acknowledged the challenges faced by artists in Utah. “A lot of people aren’t attuned to the fine arts,” he said. Horrocks is working to change that by teaching free summer art classes in Draper at the ward house on Relation Street. Visit www.richardhorrocksfineart.com/page/39632/ the-teacher for class information.
He encourages the public to attend Art in the Barn. “I think people will be interested to see what the artists are doing and how good they are at it,” he said.
For more information about Draper Visual Arts Foundation and Art in the Barn, visit www.drapervisualartsfoundation.org.l
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People browse through the works of art on exhibit in the Day Barn at Draper Visual Arts Foundation’s Art in the Barn show and sale.
(Photo courtesy Jenny Haase/Draper Visual Arts Foundation)
Hollywood U2 will perform on the EECO stage at Loveland Living Planet Aquarium
By Katherine Weinstein | k.weinstein@mycityjournals.com
Fouryears ago, the Ecosystem Exploration Craft & Observatory, or EECO, opened to the public on the grounds of Loveland Living Planet Aquarium. The vast structure, illuminated by color-changing lights, was originally known as “The Claw” and functioned as the outdoor stage for the band U2’s 360° tour from 2009 to 2011. On Saturday, Aug. 10, live music will once again ring out from EECO when the renowned tribute band, Hollywood U2, performs on its stage.
Joe Hier, founder and lead singer of Hollywood U2, said that the whole band is “over the moon” about the upcoming concert. “We play all kinds of shows but this one shines brighter because we’re going to be under the Claw,” he said.
Drummer Steve Judd said via email, “Playing under U2’s incredible stage will be electric, surreal and an absolute thrill! I hope I can savor the moment. It will be a once in a lifetime perspective.”
Chas Alm, who performs as the guitarist, The Edge, agreed. “Getting to perform the music of U2, the band that I love, on this iconic stage is going to be surreal and amazing,” he stated via email.
The Hollywood U2 concert will be the first large-scale, live concert to be hosted by the Aquarium on the EECO stage. Given the
stage’s history, Karmel Harper, director of marketing and PR for the Aquarium, said, “We’re coming full circle with a U2 tribute band. It’s exciting, it’s going to be amazing!”
She added that she recently saw U2’s concert at the Sphere in Las Vegas and noticed how the band paid tribute to animals and the natural world in the visual imagery they used. Harper said that U2’s pro-environment theme dovetails with the Aquarium’s mission to inspire a deeper appreciation for the planet and the role that everyone has in protecting it. “Access to the Aquarium is included with each ticket to the concert until 9 p.m.,” she said.
The Aquarium’s founder, Brent Anderson, is an avid U2 fan and was captivated by the Claw when he saw the band perform beneath it in 2009. He purchased it and had it rebuilt on the grounds of the Aquarium as a permanent fixture. Renamed EECO, the structure has drawn crowds for summertime light shows with recorded music known as “Nights Under Lights.” EECO Voyager, a virtual reality experience that takes visitors on undersea and rain forest adventures, was built underneath the stage.
EECO was situated on the grounds of the Aquarium to provide a unique live concert experience. “The venue is dynamic enough to give you a full concert feel but also intimate enough to give everyone an amazing view of the band,” Harper said. “It should be a beautiful night.”
Hollywood U2 has received awards and accolades the world over for their heartfelt, detailed and faithful interpretations of U2’s music. Founded in 2003, they have toured the globe performing to sold-out crowds.
The band has even received recognition from the members of U2. During a 2015 concert at The Forum in Los Angeles, U2 frontman Bono invited Joe Hier onstage to sing “The Sweetest Thing” with him. Hollywood U2’s website relates a quote from Bono in which he said of Hier, “He was the split of me and he sang beautifully.”
For his part, Hier credits Bono with changing his life. “Bono gave me my voice, gave me the confidence to sing,” he said. “I never set out to be a lead singer.”
Describing himself as “really shy,” Hier was originally drawn to the guitar. His musical idols were Jimmy Page and The Edge. When he played and sang U2 songs in clubs in his hometown of Boston, audiences responded with enthusiasm. “When I did it as Bono, I got a reaction from the crowd that
made me think maybe I could do this,” he said.
Hier relocated to California to pursue a career as a “behind the scenes musician.” When that didn’t work out as planned, he decided, “Maybe I’ll try this U2 thing.” Hollywood U2 performed their first concert in November 2003. “From then on, it just kind of grew,” Hier said.
At the Aquarium concert, Hier explained that the band will perform “quite a few songs from the 360° tour. We like to fashion the show around the hits. It’s a 90-minute show. People will hear what they want to hear.”
“I could never do a show without singing ‘With or Without You,’” he added. The title is Hier’s favorite U2 song. “I will never get sick of it,” he said. “It’s what I feel in the sentiment, the struggle in love. You can’t live without it.”
Hier explained that the band is still figuring out if they will do costume changes for their EECO concert. “The last thing we want to do is slow the show down,” he said. “We’re going to bring it.”
Bass player Michael Rovatsos described U2’s 360° tour with the Claw in an email as “an epic tour [with] an epic structure. I look forward to an epic performance under the Claw.”
Tickets for the Hollywood U2 concert, an all-ages show, are only available online. Prices range from $35 for general admission to $175 for a VIP Meet & Greet with the band which includes dinner and front row seats. Concessions, including alcoholic beverages, will be available for purchase on the Rio Tinto Kennecott Plaza. For more information and to purchase tickets, visit livingplanetaquarium.org/events-and-camps/ hollywood-u2-concert/. l
Hollywood U2’s Joe Hier performs as Bono from U2’s Vertigo era. (Photo courtesy Hollywood U2)
Tribute band Hollywood U2, seen here performing live, brings their sound to the outdoor EECO stage at Loveland Living Planet Aquarium Aug. 10. (Photo by Paul Ward)
The story of “The Scarlet Pimpernel,” a British nobleman who risks his life to save his lady love and other aristocrats during the French Revolution, had a big impact on Off Broadway Theatre’s co-founder and director, Eric Jensen. “It seems that the Scarlet Pimpernel is the inspiration for every superhero story I ever watched and loved as a child,” Jensen explained in his director’s notes. Jensen has created a new musical comedy adaptation of “The Scarlet Pimpernel” which premieres this month on the stage of Draper Historic Theatre.
“The Scarlet Pimpernel” sprang from the imagination of the exiled Hungarian aristocrat Baroness Emmuska Orczy. Originally a play in London’s West End, the tale was published as a popular novel in 1908. Movie adaptations and a Broadway musical followed.
Co-director Chris Kennedy said, “Eric, as he wrote the script, went back to the book. He wanted it to be a simple story, a love story, one of heroism.” Kennedy acknowledged that while the show has Off Broadway Theatre’s usual humor and “dad jokes” in it, “we’re keeping the theme of why we need a hero in this show.”
Stan Lee regarded the Scarlet Pimpernel as the first of the archetypal heroes who hides behind a mild-mannered disguise, like Superman and Batman. In the story, Sir Percy Blakeney appears to be a foppish nobleman, more concerned with the cut of his waistcoat than anything else. As the Scarlet Pimpernel, he rescues the Lady Marguerite and other French aristocrats from the blade of the guillotine with a posse of brave Englishmen.
Emerson Peery, one of the actors who plays Sir Percy, said, “It’s fun being two people in the same role. I get to be more flamboyant on stage and then switch into a more manly role.” He added, “When it comes to stage combat, I am trained in different types of swordsmanship.”
According to the cast members, three aspects of this show make it stand out: epic swordplay, catchy music and the period costumes. Scott Macdonald, who plays the bloodthirsty leader of the Revolutionaries, Chauvelin, said, “There are nearly a dozen sword fights. We’re using real metal. You’ll hear the clanking of the swords.”
Chuck McDermott, the actor who plays Ozzy, one of Sir Percy’s men, is a medieval reenactor and is helping to stage the combat scenes. “I want to make sure everyone is safe and make it look natural and not choreographed,” he said. “It’s hilarious fun. We get to be over the top. Physical comedy is what I love to do.”
By Katherine Weinstein | k.weinstein@mycityjournals.com
For the show’s music, Jensen set new lyrics to well-known pop and rock melodies. Nikki North, who plays Madame Robespierre, said, “The music is one of the best parts of the show. We get the best songs, like parodies of Michael Jackson’s ‘Smooth Criminal’ and ‘Kashmir’ by Led Zeppelin.”
Emily Dahl, who plays the maid, Miss Robbins, added, “The music makes you want to tap your toes.”
The 18th-century-style costumes are resplendent with satin, lace and ruffles. At the time, aristocratic men and women wore elaborate wigs and makeup. Adam Frary, as Hal Dithers, said, “It’s really fun to get into the costumes, it helps you get into character. They’ve done a really good job.”
Wearing a big hoop skirt required some getting used to for Kim Andersen, who plays Marguerite. “I’ve had to practice being near people and sitting down,” she said.
Playing Marguerite is special for Andersen who is a fan of the original Broadway show. “This cast is so talented. I feel so lucky, they make me want to do better,” she said.
“If you want to see a good historical comedy, this show is for you,” Dahl said. “It’s full of history, romance and so much humor.”
Off Broadway Theatre presents "The Scarlet Pimpernel" on the stage of Draper Historic Theatre Aug. 2 through 31. Performances are Monday, Friday and Saturday evenings at 7:30 p.m. Matinees on Saturdays: Aug. 10, 17, 24, 31 from 2-4 p.m. Draper Historic Theatre is located at 12366 S. 900 East. For tickets visit theobt. org. l
Sir Percy Blakeney and friends gather around Lady Marguerite in the Off Broadway Theatre premiere of “The Scarlet Pimpernel.” (Photo by Nic Brown, courtesy of Off Broadway Theatre)
Former athlete turned administrator is Summit Academy’s new principal
By Julie Slama | j.slama@mycityjournals.com
Jeff
Wyant ran at The University of North Carolina at Charlotte on scholarship. Then, he ran professionally for Nike and ASICS.
After graduation, Wyant coached, first college, then at Park City High School, where the Miners won 16 championships in cross country and track under his direction.
Now, he’s coaching again—teachers, that is. As the new Summit Academy principal in Draper, Wyant is ensuring students are being offered the best possible education.
“My philosophy with being an administrator is to have good teachers and support them,” he said. “That’s the key. The teachers are the ones who are working directly with the kids. My role is to facilitate, support and guide them. I’m the coach of the teachers.”
Wyant takes the helm after Lindy Hatch stepped down to take a gap year as an educator. She plans to travel with her husband before returning to the education field.
Most recently, Wyant has been an assistant principal in Bountiful and in Layton with Davis School District. He taught and also served as an assistant principal in North Carolina, where he grew up.
Wyant moved to Utah in the late 1990s, after retiring from competitive running, to take up recreational downhill skiing. He applied to schools within 30 minutes of major ski resorts.
“When I switched to skiing, I hit the weight room because I needed to be a little stronger for skiing. I’m not a competitive runner anymore. Cross country kids can beat me now,” he said.
Wyant, who earned a triple major in his-
tory, psychology and criminal justice as an undergraduate, completed two master’s degrees—history at Arizona State and administration at The University of North Carolina at Greensboro and his doctorate in educational leadership at the University of the Cumberlands in Kentucky.
He left Utah for a bit to care for his dad in North Carolina and said teaching at a charter school there was “amazing.” Then, he moved onto another charter school which was “incredible. It was the best experience I’ve had. I always said, if I were there, then I’d want my 9-year-old daughter to attend there.”
So when Wyant returned to Utah, he searched for a similar school.
“I believe that it’s Summit. It’s got a great program and the concept they’re following is the right one. The people who work there want their kids to attend there and that’s one of the best measures of any school,” he said. “Their charter model appeals to me where their philosophy is creating basically a private school environment in a publicly funded and accessible school for all kids. They have some flexibility with their school dress code and the no cell phone policy and they’re able to create a better educational environment because of that. Summit has smaller class sizes, which means more individual attention for the kids.
There’s a lot of things that benefit the students to be more successful.”
This fall, Summit will add Spanish dual immersion and already has 50 students signed up, filling two classes.
“Summit wants to elevate what they’re already doing. I’ve seen a great model where I worked back in North Carolina. They were ranked by Newsweek as one of the top 100 schools in America, for all public and private and charter schools. I want to help achieve the same thing here. I think Summit is on the right track so I want to add in where I can to the direction they’re already going,” he said.
While he jumped on board during the summer, he took a pause in late July to attend the Paris Olympics.
“I helped some of the professional runners who trained in Park City for a few years so I actually worked with some of the Olympians,” he said.
Traveling is a highlight for him every summer.
“I’ve been to about 113 countries. It started out when I was a runner and I had the privilege to compete at some international races. But I never got to really see those places. So, once I became a teacher, I wanted to go and see places that I had been teaching. As a history teacher that brought in a lot of firsthand knowl-
Jeff Wyant will welcome students to Summit Academy in Draper this fall as its new principal. (Photo courtesy of Charlotte Wyant)
edge and as an administrator, it brings in more cultural knowledge and awareness,” he said.
Wyant studied ancient sites in Greece and Rome and has climbed the pyramids before they were closed off in Egypt. He’s traveled from Cairo, Egypt to Cape Town, South Africa. He’s traveled in almost every country in Europe as well as in China and Japan. He climbed to Mt. Everest base camp while visiting Nepal and nearby India. He’s been Down Under in Australia and New Zealand to South America’s Colombia, Peru and Brazil.
“I’ve got one big last bucket item for myself and that’s Antarctica. That’s the only continent I haven’t been on. I’m going to ski it. When I get there, I’m going to lay some tracks on a mountain—but that may be a while,” he said, noting being Summit’s principal is his priority now.
He hopes to continue many of the traditions that have been set before him.
Hatch, who worked at Summit Academy for 14 years as a teacher, teaching assistant, instructional coach, literacy director and as principal, always greeted students—first in her classroom, then to all elementary students—by telling them that “You’re amazing.” They’d respond, “touching their heart and saying, ‘I’m amazing.’”
“Hearing it down the halls was my favorite part of the morning,” she said. “With my junior high kids, I would always say, ‘Remember we love you. We care for you. We like you just the way you are.’ I think students’ confidence
in themselves isn’t as they should. So just letting them know that no matter what they do, if they fail, they succeed, we’re going to love them and care for them and they’re amazing. It’s important; it’s a reassurance to keep trying when they do hard things and to continue on their own growth path.”
Student growth also was her focus, with teachers nominating students who grew in academic or personal areas.
“We focused on that growth, not if you’re at the top of the class. It gave a chance for a lot of those students who never got the spotlight to be highlighted and to feel good about their accomplishments,” she said. “I’m going to miss getting the whole school together for different assemblies and hearing kids respond with ‘Go Falcons’ after saying, ‘Together, We Soar.’ I love seeing the light bulb moment when kids learn to read, and it just clicks. I’ll miss the relationships I’ve made with students, staff and parents. There are a lot of families who I will treasure forever.”
Wyant is looking forward to building relationships not just with teachers and staff, but also with the students. He is looking forward to reading a book to students or playing Four Square.
“I’m not any good at Four Square,” said the former athlete turned administrator. “The kids will probably beat me at all the games they play. They’ll have a field day with me.” l
519 East 12300 South • Draper 801-998-8155
6 spots to treat your pup during National Dog Month
More and more restaurants seem to be offering treats, both sweet and savory, for customers’ furry family members. Around town in Salt Lake County, there are plenty of places that offer free or low-cost items to celebrate your pet for National Dog Month in August.
Whipped cream “Pup Cups”
Starbucks isn’t just a well-known place for toddlers to tag along with parents to get a cake pop, but for furry friends to snag a free treat. Most locations offer a cappuccino-size cup with whipped cream called a “puppuccino” by the franchise and deemed “pup cup” by customers. Just ask the barista for it when you get yourself a treat, free of charge.
Matt Young from the West Jordan location of the chain Culver’s, said the franchise also offers pup cups with whipped cream and an outdoor patio where dogs can enjoy them.
The burger restaurant Freddy’s has also been known to give away free pup cups.
Custard and ice cream
All Shake Shack locations offer a treat for their customers’ furry friends. For purchase, pet-parents can buy a bag of gourmet dog bones or a “Pooch-ini” made with the franchise’s dog-safe custard, topped with a Milk Bone, said Riverton’s Shake Shack manager Gregory Jensen.
The staff at this particular Utah location are especially dog-friendly, said Jensen. If you go through the drive-thru and let them know you have a dog in the car, workers will give a free Milk Bone treat and your dog might be added to
By Rebecca Olds | rebecca.o@thecityjournals.com
the dog wall of photos inside the restaurant. Most locations lack a drive-thru like the Riverton store, but usually have a patio of some sort.
Some Handel’s Homemade Ice Cream locations offer what they call “Frosty Paws” or “Dogsters” for four-legged friends which is ice cream specifically made for dogs and comes in a variety of flavors to choose from, including peanut butter. A single-serving Frosty Paws is available for $3 at the Sandy and Cottonwood Heights locations of the franchise and can even be ordered for delivery.
Ground hamburger “Puppy Patty”
The burger joint In-N-Out offers a more savory offmenu item for the furry family members of its customers. Marielena from customer service said most stores offer a “Puppy Patty'' which is an unsalted version of their normal hamburger patty. In Utah, she said these cost owners just more than a dollar. l
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Shake Shack’s Pooch-ini is made with custard and topped with a Milk Bone. (Courtesy of Riverton Shake Shack)
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The Dough Lady sweetens Salt Lake with homemade cinnamon rolls
By Collette Hayes | c.hayes@mycityjournals.com
People in Utah seem to love sugar, especially a brown, buttery cinnamon roll loaded with fresh homemade blueberry jam, lemon curd, and a thick slather of cream cheese frosting melting into the warm, sweet dough.
“Sugar is our love language; we also want to be buried in butter!” The Dough Lady, Amy Lund said. “I love pulling something freshly baked out of the oven. It makes a home smell so deliciously comforting.”
Lund grew up baking with her mom and sisters. Classic comfort treats, from chocolate chip cookies to brownies and cinnamon rolls, could always be found in the kitchen. After high school, Lund left her home in Sandy and moved to Utah State University, where she received a Public Relations and Marketing degree, which proved valuable after she married and started a business selling take-and-bake frozen cinnamon roll dough.
"I got a new job in March of 2020 working in brand strategy and wasn’t loving it,” Lund said. “Covid hit, and everything became extremely stressful. My outlet for stress has always been baking, and I was baking a lot. My husband became increasingly concerned and finally said, ‘We've got to get all of these treats out of the house.’”
At this point, Lund and her husband Eric began to figure out a business plan to sell cin-
namon rolls. In November 2020, the Lunds launched their idea for a take-and-bake frozen cinnamon roll business with only a KitchenAid and Bosch mixer on their kitchen countertop to fill orders.
“I was so nervous, scared, and vulnerable the first year we began the business,” Lund said. “While working full time, I sold frozen cinnamon roll dough off Instagram and to family and friends.”
With a large following on Instagram, the business exploded and proved to be a huge success. In October 2021, Lund finally slipped off her corporate shoes to focus on building what is now known as The Dough Lady, housed in a shared bakery kitchen in Woods Cross.
Still using the basic family cinnamon roll recipe, Lund has improved it by incorporating the best baking ideas from several recipes. The rolls are sold in packs of four and come in a variety of flavors, including cranberry orange, fresh peach, gingerbread, and the staff favorite, brown butter chai.
“Frozen dough has kind of a tricky shelf life,” Lund said. “I did a lot of testing, and the rolls are best baked within a week after receiving them for optimal rise. Tuesday is a favorite day of the week for our staff. It’s flavor testing day, where we create and test new flavor ideas. Cinnamon is still our best seller, but it’s
followed close by blueberry lemon.”
Interested in warm, freshly baked cinnamon rolls for breakfast or lunch at your office or private event? The Dough Lady caters from Bountiful to Provo with a minimum order of four dozen rolls. Need cinnamon rolls on hand for a late-night snack or early-morning comfort breakfast? That's no problem. Frozen dough can be purchased from The Dough Lady’s website. Perhaps you’re on the go and want to stop in at a local coffee shop and grab a freshly baked roll. The Dough Lady has you covered. The aroma of fresh cinnamon rolls wafts through several locations across the Wasatch Front.
“We deliver our fresh rolls to a variety of coffee shops around the valley,” Lund said. “You can always find a fresh roll somewhere— from Roots Coffee and Co. located downtown and in Sugar House, to Frankie and Essl’s breakfast shop by Liberty Park, The Neighborhood Hive in Sugar House, The Fox Shop in Holladay where we deliver fresh and frozen rolls, the local farmers market downtown, Cheryl’s Bagels in Bountiful, and we even do pop-ups at Jolley’s Corner in Salt Lake.”
According to Lund she never expected to be in the cinnamon roll business since it’s a labor-intensive dessert to bulk produce, but as she says, “Nothing is quite like eating a warm,
In October 2021, Amy Lund finally slipped off her corporate shoes to focus on building The Dough Lady—a business known for its homemade cinnamon rolls loaded with fresh ingredients. (Photo courtesy Amy Lund)
cinnamon roll right from the oven.”
For more information about The Dough Lady’s cinnamon rolls visit doughladyslc.com. l
Italian restaurant owner Giuseppe Mirenda bases life on food, faith and family
Assoon as Giuseppe Mirenda steps through the door of his newest restaurant called “Basta Pasteria,” wearing two Italian flags on his collar and a “Jesus Saves” hat on his head, he is immediately greeted by an employee with, “Good morning chef.”
The title “chef” demands respect but also had an edge of camaraderie as both men grinned and Mirenda leaned in for a handshake and a hug with his employee.
“I couldn’t do this without them,” Mirenda said. “I'm kind of like the gasoline: I'm the one that sparks everything together, gets everybody moving…you can see me in the line, running food, serving tables, whatever is needed on that day to be able to better help my team.”
Basta Pasteria is the third of Mirenda’s multi-award-winning restaurants he’s opened over the past 10 years in Salt Lake County including Sicilia Mia which opened in 2014 and Antica Sicilia which opened in 2016.
Antica Sicilia is one of four restaurants in the state of Utah to receive an award from the Distinguished Restaurants of North America and has received a plethora of Best of State awards.
Family
Mirenda’s family and Italian background are the basis for all of his cooking and something he loves to share with each customer.
His connection and passion with food started as a young boy living near Sicily, Italy where his family was in the restaurant business. He grew up cooking and eventually went to culinary school before immigrating to the United States in 2012 where he met his wife. They have two daughters together.
Today, some of the dishes still served in the restaurants are from recipes that have been passed down from generations while other dishes show his modern-unique flair.
“My grandma is always my judge,” Mirenda said, “She's 83 but she still comes to the restaurant.”
Every day, his grandmother and mother Margherita D’Alessandro prepare the day’s desserts in the morning. The Torta della Nonna, or Grandmother’s cake in English, is a particularly special recipe that has been perfected by his family for generations.
“It's kind of very weird that certain things work in a family, but I am not allowed in the dessert kitchen area,” he said with a laugh. “So that recipe is being passed to my mom now.”
The olive oil cake served with gelato is the restaurants’ most popular dessert and is even available at the more casual-dining experience at Basta.
Mirenda emphasized the importance of making every customer feel like family from the moment they walk through the door.
“I want people to feel like they're coming home, you know?” he said.
Food Mirenda takes care of the savory dishes
By Rebecca Olds | rebecca.o@thecityjournals.com
while his nonna and mom take care of the dessert.
All the ingredients are either sourced locally for quality, or like the flour to make the pasta, come from Italy.
To spice up the menu, different dishes are featured in rotating specials every Thursday and Saturday and include food with his own flair on traditional Sicilian dishes—including octopus, both boiled and fried.
“So you have a tender octopus on the inside, which is melt in your mouth, but you have a very, very nice and crispy charcoal outside, but it's then served in Mediterranean sauce, which is made out of yogurt, capers, parsley, dill, Parmigiano and lemon,” he said.
Other specialties include the steak and Genovese, a short rib ragu.
But the most popular dinner item on the menu Mirenda said is the carbonara which entices about 40% of guests every night.
Carbonara as a dish that originates from Rome, but in unique Antica Sicilia fashion, the pasta is spun tableside in a wheel of Parmigiano cheese rather than the traditional Pecorino cheese. Antica Sicilia manager Bryton Quick said each 80- to 90-pound cheese wheel is split in half for the tableside service and lasts four to five weeks.
“[Carbonara] is traditionally not a Sicilian dish, but it is a Sicilian thing to use Parmigiano over Pecorino,” Mirenda said. “I've been criticized many times because people from Rome use only Pecorino but it works and for me and it tastes 100% better.”
To bring fresh pasta like the carbonara to a wider audience, Mirenda opened Basta in February to cater to a different price point and atmosphere than his other two restaurants.
“In my experience, I think it's needed to understand what the experience of a customer is, and I think that's why Antica Sicilia and Sicilia Mia are such a big staple for Salt Lake City—it's because I care as much as the food, as much as I care about my service,” Mirenda said.
Basta even has some of the same dishes as found in his other restaurants, including the gnocchi sorentina, margherita pizza and olive oil cake. But it’s the overall “casual vibe” and quick 10-minute cooking experience that differentiates the new restaurant from the other two and allows him to “lower the price considerably.”
“People haven't seen this concept here in Utah,” Mirenda said. “[Customers] are enjoying the fact that they can get a good meal…and it takes about 10 minutes for fresh, homemade pasta.”
Mirenda said Basta has the potential to change the game for “fast food” by offering an affordable version of fresh pasta made with fresh ingredients.
“In Basta there is the idea of growing this brand into maybe something that will grow in different states,” he said. “I see Basta becom-
ing a global brand.”
Faith
Having more restaurants has been a dream of Mirenda’s for some time and he even opened another restaurant before 2020, but when COVID-19 hit, he had to close it and called the time “a very, very dark part” of his life.
His “Jesus Saves” hat is just a small implication of his beliefs, but he said without his faith and belief in Jesus Christ, it wouldn’t have turned out as good.
“I try not to force it out on anyone, but I think it has helped me tremendously to be close to him because he has helped me in many ways,” Mirenda said. “Throughout my professional life, there's been many turbulences, and I think there's no other way I would have either
come up from it or being able to go through without him.”
Mirenda said no other physical restaurant locations are currently in the works as he and his team continue to improve the experiences people are already having at Antica Sicilia and Sicilia Mia, and watch the new open-kitchen concept blossom with Basta.
“I think they are two staple restaurants for Salt Lake City, and we're gonna keep it that way,” he said. “When you come in the door, it's all about the customer. It's all about how your experience is going to turn out…I think that's been the No. 1 goal all along.” l
Restaurant owner, chef and Italian immigrant Giuseppe Mirenda opened his third Italian restaurant in Utah called “Basta Pasteria” in February. (Rebecca Olds/City Journals)
Antica Sicilia, opened in 2016, offers fresh, homemade croutons on top of the Caesar salad prepared tableside. (Rebecca Olds/City Journals)
Claudio Trevisan heats the half of a 80- to 90-pound wheel of Parmesan cheese to prepare the carbonara, the most popular dish on the menu. (Rebecca Olds/City Journals)
Torta della Nonna at Antica Sicilia on June 28. (Rebecca Olds/City Journals) Torta della Nonna or “Grandma’s cake” is a house favorite dessert. This olive oil cake is made fresh daily by owner Giuseppe Mirenda’s grandmother and mother with a recipe handed down for generations. (Rebecca Olds/City Journals)
You can help change the tone of political discourse
The recent assassination attempt of former President Donald Trump has been a wake-up call for many people in our country. And it’s about time.
For too long, we have given in to the money-making schemes of cable news stations, social media companies, politicians and others who profit off of strong emotions like fear, anger and hate. They are all attempting to capture your most scarce resource…your attention. And that captive attention is worth billions to them in advertising revenue.
A few years ago I mentioned to the campaign manager of a political candidate that I wished his candidate would tone down the rhetoric and talk about real policy rather than just throwing “red meat.” He told me that the red meat gets him on cable news and when that happens they get more political donations. What a disappointment.
Our country was founded on passionate disagreement, debate and compromise, but we are losing the ability to have hard policy conversations without calling names, using pejorative language and taking things personally. We need to learn how to disagree in a better, more productive way.
Aimee Winder Newton Salt Lake County Councilwoman| District 3
My four children each have very different political leanings. One leans to the left and cheered on Bernie Sanders when he ran for president. Another is more libertarian. One loved Donald Trump. Another is more of a classic, Reagan-esque conservative. A few years ago I decided that if the Newton family could learn how to “disagree better,” anyone could.
It has taken practice. Not all of my kids are willing participants in my experiment all the time. But we’ve gotten to the point where we can have political discussions without someone stomping out of the kitchen or calling someone names. That’s progress.
Here are some of my tips on how to practice this with your family and friends:
1. Be a listener. Honestly, this is the most important way you can positively
contribute to political discussions. Don’t just listen to better form your own argument, but listen with the intent to understand. Show genuine curiosity. Try to truly see the other person’s perspective and understand their ideas. Repeat back to the person what you heard them say.
2. Don’t be sarcastic or make diminishing comments. It’s easy to want to do a “gotcha” or mock someone’s perspective, but that doesn’t help you build relationships and certainly doesn’t convince someone of your viewpoint.
3. Share the time. Some people want to dominate a conversation. Make sure you are spending more time hearing another viewpoint than sharing your own.
4. Don’t associate your identity with your political views. Our identities as parents, siblings, Jazz fans, and neighbors should all matter more than our political identities.
5. Finally, don’t consider it a failure if you fail to persuade someone of your view. Sometimes people change their minds and sometimes they don’t, but the relationship should stay healthy regardless.
I truly believe that the future of our nation depends on us learning this skill.
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American democracy depends on us assuming some good faith behind people and positions we think are wrong. We need to tamp down the anger, the rhetoric, and the hostility toward our fellow men. While we need politicians to do this, we also need you to help us do this. Our kids should grow up in a country that models kindness, empathy and healthy debate. Strong feelings are great! It’s how you share them that matters.
Groovy grub
The Utah food scene in the ’70s was abysmal. The state’s greatest culinary achievement was Arctic Circle’s fry sauce, followed closely by green Jell-O salads filled with pineapple or shredded carrots or (retching noises) cottage cheese.
I was a kid during that decade and my mother was a whiz at preparing trendy 1970’s cuisine. She mastered the crushed-saltine meatloaf. She casseroled the heck out of tater tots, cream of mushroom soup and ground beef. Her chicken-fried steak (hamburger patties covered in smashed cornflakes and slathered with A-1 sauce) was a weekly staple.
In a rush, she’d chop up a jarful of dried beef, mix it into a cream sauce and dump it on toast. The sodium content of that meal is still wreaking havoc on my kidneys.
Going out to dinner was a luxury for our family, which included me and four siblings. So that left Mom with the difficult task of feeding six people every night with whatever we had in the cupboards. Mom would sit at the table, clenching her jaw, and I knew better than to complain about the tuna and potato chip casserole. But I still did.
Eating at a restaurant was an event. I have vague memories of eating at Restaurant Minoa, a Greek place in Salt Lake, wearing my Sunday best and feeling very adult when I ordered the halibut (which I didn’t eat be-
Peri Kinder Life and Laughter
cause I found a fishbone and refused to eat, and my parents got mad and we never went back).
I also remember trying Chinese hot mustard for the first time. I smothered my char siu pork in the creamy sauce, put it in my mouth and regained consciousness three hours later.
Most of our dining out was at places like Shakey’s, with its deliciously crispy pizza crust, or A&W drive-in, with food trays clipped to the car window and frosty mugs of root beer. There was also Dee’s Hamburgers in Murray that featured a creepy clown sign and cheap burgers.
Church dinners played a big part in my childhood. The potluck free-for-all was a Russian roulette of food poisoning. We knew whose overcooked ham was sprinkled with cat hair, and how to avoid potato salad that had been left in the sun. But the dessert table was fair game with its chocolate sheet cake, spice cookies and lemon bars. I didn’t even
care if they were covered with Siamese fur.
We also subsisted on Mormon wedding fare; miniature paper cups filled with butter mints and peanuts, and grape Kool-Aid spiked with 7-Up.
But my favorite childhood dining memory was going to Chuck-A-Rama with my grandparents. We’d go on Sunday (which mom didn’t approve of but which wasn’t a sin if you were with your grandparents) and the all-you-can-eat buffet was laden with piles of fruits and salads and meats and desserts, gleaming under fluorescent lights like an offering to the gods.
We’d load our plates and eat until we
were dizzy. Then we became Grandma’s partners in crime. Although signs at ChuckA-Rama said taking food home was strictly forbidden, Grandma told each of the grandkids to get a fried drumstick or chicken breast, and a scone. She’d wrap the food carefully in napkins and walk out of the restaurant as nonchalantly as Al Capone.
Now, the bland food of my childhood is replaced with tasty cuisine from all over the globe. But I often miss my childhood dinners with everyone sitting around the table. Although it’s still a hard “No” to tuna casserole, with or without potato chips.
