CELEBRATING THE BEST IN FOOD AT HOLLADAY’S SOHO FOOD PARK
By Collette Hayes | c.hayes@mycityjournals.com
Celebrating the best in food, Soho Food Park is considered one of Utah's premier food parks. Throughout the summer months, 65 food trucks run through the Holladay location, and no two nights are the same. The inviting atmosphere, friendly community, and assurance of delicious and diverse cuisine from six food trucks each night have all contributed to the food park’s community success.
Established in 2015 in the heart of Holladay, the original developer and owner of Soho, Mark Olsen, sold the park in 2018 to Shree Sharma, Craig Hale and Holladay resident Ben Hale. The new owners made several improvements to the food park, including offering free Wi-Fi, which has attracted more customers to the park and encouraged sharing the unique outdoor dining experience on social media.
Soho manager Mark Young has
been scheduling and inviting the trucks to the park since 2017. Food trucks are invited by invitation only. Once a month, Young anonymously visits the trucks of new applicants to see if the food is of high quality, unique and will meet the needs and likes of the park customers. He makes an effort to consider new trucks coming into the business, but is sure to offer invitations to the most popular trucks in the Salt Lake Valley.
“I make it a point to speak with all the customers at the park and ask them about how their meal is and what food they enjoy most,” Young said. “Most customers now know me and will give me their honest opinion of what’s good about the park and what isn’t. Over the years, I’ve had to uninvite trucks to ensure no matter what truck a customer eats from it’s going to be a quality meal.”
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When Guy Fieri from the Food Network stopped by Nana’s Sonoran Hot Dogs, he was so impressed with the bacon-wrapped dog served on a grilled bun that he took a permanent marker and signed the truck, endorsing it. (Photo courtesy Mark
A Commitment to Faith-Based Care at Holy Cross Hospital – Salt Lake
By: Rev. Dr. Godwin Nnamezie
At Holy Cross Hospital – Salt Lake, and in all our Holy Cross Hospitals along the Wasatch Front, we have a steadfast commitment to caring for the mind, body and spirit of our patients, families and employees. To fulfill this commitment, we pay particular attention to how we serve through our actions, decisions and behaviors.
As Market Mission Director with 20 years of Mission experience at CommonSpirit Hospitals, I have had the unique privilege of working alongside our leaders, employees and providers, ensuring we integrate our mission, vision and values in all we do. Through my work, I strive to make the hidden presence of Christ seen, heard and felt through every interaction we have with one another and those we serve.
Being part of our Holy Cross Hospitals means serving within a faith-based ministry, where our employees are invited to live out their life purpose in a unique and powerful way. Everyone has something inside them that propels them forward, that gives them drive, that leads them and that they want to share with others – this is what it means to be powered by faith!
The hospital can be a frightening environment for so many of our patients, as well as a high-stress work environment for our employees. Being a faith-based ministry means we continue to expand our spiritual care program. The program allows for our hospital chaplains to help alleviate fears and stresses by providing emotional and spiritual care support and ministry. As a Holy Cross Hospital – Salt Lake patient, receiving faith-based care simply means you can expect compassionate, healing care delivered by those who are guided by and committed to the ideals and beliefs of our founders, the Sisters of the Holy Cross, and our ministry.
A quick look at our faith-based roots that run deep here in Utah shows that the Sisters of the Holy Cross accomplished feats of great worth and permanence during their years of service. There are generations of our patients who encountered the Sisters and received care from them at our Holy Cross Hospitals. It is so humbling to listen to their stories and first-hand accounts that left such an impact on their lives.
The strength of the pioneering Sisters was their willingness to serve their God
and the sick and needy, no matter the race, creed, or economic status. The Holy Cross Sisters’ legacy of courage, passion, life purpose, dedication, selflessness and regard for their fellow human beings are many and beautiful – and one we strive to uphold.
While the theme of faith and service rings true throughout our hospital walls, it also extends out into the community through collaboration with our partners. Our community health needs assessment and community benefit program help us better understand our communities so we can work to improve the health of the people we serve.
It is my hope that you when you walk through our hospital doors or interact with us in the community that you feel our commitment – powered by faith, fueled by humankindness – to you and our community.
Learn more about the services, care providers and mission-driven work of the Holy Cross hospitals and CommonSpirit Health at www.holycrossutah.org.
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Rev. Dr. Godwin Nnamezie Market Mission Director Holy Cross Hospitals
Young says he schedules 588 truck appointments during the park season and rotates 65 food trucks through the park six days a week. “I try to balance the schedule to ensure all trucks do well. The most popular trucks are scheduled several times a month. New and less popular trucks are scheduled once a month.”
Several food trucks at Soho have won state and national awards and endorsements for their superior food preparation and variety of tantalizing cuisine.
Suzy Young, owner of Suzy Thai has been in the food truck business since 2016. Young immigrated to the United States from Thailand in 1993. In general, she felt most Thai food available in the U.S. had been Americanized, and she decided there was a need to share her traditional Thai cuisine.
Young invested in a new Mercedes van and made the necessary renovations to alter the van into a food truck. She installed a DVD player so when business was slow, she could sit and watch a movie. The DVD player has sat silent for seven years. From day one, Young has been flooded with customers. She goes and goes, serving on average 135 customers nightly and is well out of food by the time the park closes. She planned to change the Thai menu every day so customers could experience a wide variety of delicious dishes. However, as her clientele grew, she learned that customers would return for the same menu items and were disappointed when certain food items were no longer available. As a result, today her menu items include her customers favorites and most are gluten and dairy free. One popular dish is the Massaman, which is simmered in a coconut cream-based curry and loaded with chunks of chicken, carrots, potatoes and onions—all hand chopped and prepared by Young. The savory curry is served over a bed of aromatic Thai Jasmine rice. Her
award-winning mango sticky rice boasts of sweet Thai mango served on coconut infused sticky rice, topped with rich coconut cream and garnished with an edible Thai orchid.
Suzy Thai has won the prestigious "Best of State" award for several years in the Thai Restaurant category even though the Thai meals are served from a food truck. Regular customers include celebrities such as Karl Malone, for whom she caters twice a year, as well as individuals flying private aircraft into Utah just to get a bowl of Suzy Thai mango sticky rice.
Suzy Thai’s main focus is customer satisfaction. “What makes me happy is when customers tell me how much they enjoy the food,” Young said. “I really don’t think about the profit. I think about ways I can make the customer happy.”
When Guy Fieri from the Food Network stopped by Nana’s Sonoran Hot Dogs, he was so impressed with the ba-
con-wrapped dog served on a grilled bun that he took a permanent marker and signed the truck, endorsing it.
Freshies lobster roll can rival Red’s Eats lobster shack known for serving the best lobster roll in Maine.
According to Freshies food truck manager Graham Olsen, lobster is flown in fresh from Maine every other day. The company has been in business for 10 years; and, in addition to a food truck, has brickand-mortar locations in Park City and Salt Lake.
“We serve about 80 lobster rolls a night. It’s our most popular food item on the menu,” Olsen said. Most lobster rolls are served cold with mayo and dill. “What makes Freshies rolls exceptional is the lobster meat is warmed with mayo and a hot clarified butter drizzle. The mayo isn’t mixed into the meat, avoiding smothering the flavor of the lobster.”
The World’s Best Corndogs can be found frequently at the Soho Food Park. Chris Tomczyk, the owner of the Salt Lake franchise, has been working for the company for four years and purchased his own franchise one year ago.
“What sets our corndogs apart is the batter and the honey drizzle,” Tomczyk said. “Honey sounds weird to many people, but it works.”
An outdoor misting system adds to the comfort of park visitors during the hot summer months, by keeping them cool and happy while they enjoy their meals at the picnic tables. People visit the park Monday through Saturday from 5 p.m. to 7 p.m. to meet family and friends and enjoy some of the best award-winning food in Utah.
For those interested in learning more about the Soho Food Park or the food truck schedule visit sohofoodpark.com l
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A regular customer to Suzy Thai includes Karl Malone, for whom Suzy Thai caters twice a year.
(Photo courtesy Mark Young)
One of the most popular trucks at Soho Food Park is the Bento truck serving Japanese comfort food. (Collette Hayes/City Journals)
Grassroot Shakespeare Co. brings authentic Globe Theatre experience to Holladay City Park
By Collette Hayes | c.hayes@mycityjournals.com
Barely rehearsed and high-
ly improvised, the Grassroot Shakespeare Co. presented an outdoor evening performance in June of Shakespeare’s “A Midsummer Night’s Dream” at Holladay City Park. The 60-minute theatrical comedy, sponsored by the Holladay Arts Council, showcased soliloquy, humorous wordplay, and magical mishaps centered around dreams, all set to live music and special effects.
The interactive play encouraged up-close stage seating and actively involved the audience through a technique called direct address, where the actors speak direct dialogue to the audience. This active form of involvement made over 200 local community members active participants in the play rather than mere spectators.
“It was so fun to bring something unique to our community,” Holladay Arts and Culture Manager Megan Attermann said. “While the Utah arts community is well-saturated with Shakespeare, no company does it quite like this. It's so fun to see Shakespeare done with such energy and spontaneity. Some residents asked me if the company made up the funny lines. And I had to tell them that, while there was some spontaneous ad-libbing, 99% of that humorous language is exactly as Shakespeare wrote it. The Original Practice style of Grassroots really helps remove us from the false idea that Shakespeare was a meticulously produced event intended for elites and scholars.”
Grassroot Shakespeare Co., a nonprofit theater company, has held performances throughout Utah for 16 years. The theater company was founded by actors from Hale Center Theater Orem. Davey Morrison, a professional actor, director, and one of the original founders, continues to write grants to support the outdoor traveling Shakespeare play performances which are presented free to the public.
Educational Tour Manager and musician Gary Argyle joined the company in 2014. A guitarist, Argyle improvises the music for the performances by reacting to the show as a character would performing on-stage. His musical improvisation sets the scenes, emphasizes the drama and creates the encompassing tone. As Educational Tour Manag-
er, Argyle schedules and organizes performances in school classrooms throughout Utah.
According to the Grassroot Shakespeare Co. website, “Most kids are able to follow most elements of the story without much difficulty. They understand the plot and what is happening in each scene. This is the result of the Original Practice methods the company uses. Some dialogue will be harder to follow than others, and some words are archaic.”
“What I find most enjoyable about the Grassroot Shakespeare Co. is the Educational Tour,” Argyle said. It’s a five-person cast and the actors play multiple characters so it’s way crazy and wild. The production provides the full story condensed into an hour show. We bring the top half of our performance stage into schools and perform in classrooms, auditoriums, outside or all most anywhere for an audience of five kids to thousands.”
In a recent conversation, cast member Steven Pond shared some insight into the behind-the-scenes production preparation. According to Pond, the acting company does Shakespeare like Shakespeare did Shakespeare. The summer tour includes a cast of nine, with actors playing multiple character roles and three musicians providing musical accompaniment. Rehearsals for each play are minimal and limited to five nights a week for two weeks. Interestingly, there is no costume designer. Actors are free to create the clothing ensemble that they imag-
ine portrays the critical elements of the character, adding an intriguing and unique atmospheric component to the performance. An unadorned wooden set with a few necessary props serves for the stage; remarkably, there is no director. The cast works collaboratively and makes all the decisions about how each character is portrayed, bringing the best of several minds to the text instead of one.
“My favorite thing about performing with the company is the style and the way we practice. It’s the most fun I’ve ever had on stage,” Pond said. “I started doing Grassroots 12 years ago, and I haven’t done any traditional theater since. I love to interact with the audience the way that we do. You can’t have more fun doing theater than doing Grassroots.”
A previously scheduled venue for the next Grassroots performance fell through the following week. As a result, the acting company returned to Holladay City Park with a triple header performance of “A Midsummer Night’s Dream,” “Henry V,” and “Twelfth Night.”
“We are happy they thought of us to bring this triple header,” Attermann said. “They told me that they usually have 20-30 people show up for a performance in a new community. Holladay residents showed up. Closer to 200 people came!”
The acting company is versatile, providing various options for private parties, business parties and educational workshops in conjunc-
tion with its educational tour.
“Our educational workshop is great for company team building,” Pond said. “The entire production process is fully collaborative and getting into the style of how we do the show is a great team building exercise.”
For more information about The Grassroots Shakespeare Co., audience guidelines, and performance schedule visit grassroots-shakespeare.com. l
Barely rehearsed and highly improvised, the Grassroot Shakespeare Co. presented a captivating outdoor evening performance of Shakespeare’s “A Midsummer Night’s Dream” at Holladay City Park. (Collette Hayes/City Journals)
Interestingly, there is no costume designer for the performances. Actors are free to create the clothing ensemble that they imagine portrays the critical elements of the character, adding an intriguing and unique atmospheric component to the performance. (Collette Hayes/City Journals)
The summer tour includes a cast of nine, with actors playing multiple character roles and three musicians providing musical accompaniment. Rehearsals for each play are minimal and limited to five nights a week for two weeks. (Collette Hayes/ City Journals)
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.”
Future
Meal prepping tips and tricks
By Holly Curby | hello@hollycurby.com
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 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 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)
A Little Shop in Millcreek Making a Big Impact
Nonprofit thrift shops have seen a significant surge in popularity in recent years, offering secondhand treasures at affordable prices and a compelling way to reduce, reuse and recycle. One such shop in Millcreek has captured the hearts of loyal thrifters by offering the allure of finding one-of-a-kind items with the added appeal of supporting the community with each and every purchase. The Assistance League Thrift Shop, operated by the Assistance League of Salt Lake Cit y ©, is known for its carefully curated merchandise and boutique-like atmosphere, but what many of its customers may not know is that 85% of the revenue from the shop is returned to the community through the nonprofit’s philanthropic programs.
With the mission of improving the lives of children and adults through hands-on philanthropic programs, the Assistance League of Salt Lake City is a volunteer-driven nonprofit that is part of a national network of Assistance League chapters. The local chapter of 250 volunteer members served over 30,000 individuals last year by providing more than 5,000 bags of new winter clothing to children needing school clothes, urgent dental treatment, books to thousands of young readers, Assault Survivor Kits © and essential baby items to partnering hospitals, entertainment to seniors and more. Assistance League’s Assisteens auxiliary, made up of 7th-12th grade volunteers, served over 12,000 individuals through their community service projects. In 2023, the Salt Lake chapter provided 12 scholarships to local college students.
All of this is made possible by the proceeds from the thrift shop and generous donors! To find out more about Assistance League Thrift Shop or how to become a member of Assistance League, please visit our website at alslc.org
Assistance League Thrift Shop 2090 East 3300 South Salt Lake City, Utah 84109 (801)484-3401
Email: info@alslc.org
Shop Hours: Tues–Sat | 12:00 noon – 4:00 p.m.
Donation Hours: Tues–Sat: | 12:00 noon – 3:00 p.m.
5
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 cui-
sine, 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 offers spectacular mountain views to accompany brunch, lunch or dinner. Favorite menu items include Royal Short Rib Pasta, chicken enchiladas and handmade pizza fired in a Stefano Ferrara wood-fired 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
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)
SLCC Culinary Arts inspires future food professionals
By Peri Kinder | peri.k@thecityjournals.com
Ittakes more than the ability to create good food to earn a culinary arts degree. For more than 25 years, the culinary arts program at Salt Lake Community College has taught chefs and hospitality experts how to blend creativity, science, flavors, experience and traditions.
Drawing inspiration from global cuisines, incorporating techniques that reflect cultural heritage and introducing courses that teach hospitality, sustainability, and business management, SLCC’s culinary arts program covers it all, and interest in the program has grown over the last few years.
“We see people with a greater desire to follow their passion and they know they need to get started somewhere,” said Jeffrey Coker, executive chef and interim dean at the Gail Miller School of Business. “At the community college, we have a great program, great faculty and great staff. We're a very family-oriented program.”
Coker knows the industry. He spent 16 years at Le Cordon Bleu College of Culinary Arts in Los Angeles, working his way up from chef instructor to executive chef and director of education at the school.
He helps each student craft a course of study to help them reach their goals. Whether they want to become a baker, a food writer, a restaurant manager or own a catering business, the SLCC program provides the necessary foundational skills for students to be successful.
“We have smaller class sizes,” Coker said. “We really get to know our students. Our faculty and our staff are focused on creating unique experiences for those students and getting to know them as they prepare them for careers in industry.”
At about $15,000 for an associate of applied science degree (including tuition, lab fees and uniform costs), the culinary arts program is an affordable option for students. Plus, scholarships, grants and other funding options to help reduce that cost, including concurrent enrollment for high school students.
Located at the Miller Campus in Sandy (9750 S. 300 West), the school provides a kitchen with modern equipment, 10,000 square feet of training space and a dining room to practice presentation and service. This year, they added a greenhouse to the campus, donated by a graduate of the program.
There are also 30,000 honeybees on site. Students harvest 40-50 pounds of honey during the season and work in the on-site garden for a complete farm-to-table experience.
“Every year, the garden looks a little bit different. The students are involved from the planning, the preparation, the plotting, the harvesting of seed, to the transplanting of seed and maintaining the watering schedule,” Coker said. “Not only are we promoting and building on the foundational skills that students need to be successful, but we’re giving them the relevant topics that are taking place in industry today.”
But a food career isn’t just about creating delicious dishes, it’s creating an experience where guests feel included. Learning professional techniques and practices of hospitality provides a deeper connection with guests and helps develop a valuable reputation in the food world.
“People are not customers. They are our guests,” Coker said. “This is the cornerstone of everything we believe. It is
something that I’ve maintained as one of my steadfast principles in my 30-plus years being in culinary arts and hospitality, and it’s something that I pass along to our faculty and our students. They need to learn to embrace the concepts of hospitality.”
For more information about the program, visit slcc.edu/ culinaryarts. l
Students in the Salt Lake Community College Culinary Arts program learn foundational skills to help them become successful in the food and hospitality industry. (Photo courtesy of SLCC)
that needs repairing? Curious about how the city decides where to put new sidewalks? Keep reading!
When Holladay was incorporated in 1999, most streets did not have sidewalks, and most residents wanted to keep it that way to preserve our city’s “country road” feel. However, as traffic has increased and resident priorities have evolved, that attitude is changing.
The need for sidewalks that keep our residents safe is a high priority for the City Council. The entire City of Holladay has been mapped, allowing the Council and city engineers to “see” what areas are without sidewalks, and the condition of existing sidewalks. Our priority is to add sidewalks to streets with high pedestrian traffic, especially routes taken by children walking to school.
For example, sidewalks are currently being installed on 2700 East between 3900 South and 4500 South. This project will help kids walking to Driggs Elementary and Olympus High School. It is being built in two phases. By the end of the summer sidewalks between 3900 South and Lincoln Lane will be completed, and next spring and summer, construction from Lincoln Lane to 4500 South will kick-off to finish the project. The cost of installing a new sidewalk is not insignificant, and we are grateful that the funding for this project came from three grants awarded to the City.
Another grant received by the city will allow us to extend the sidewalk on the north side of 4500 South from Olympus Hills Park westward. This project will be built in three phases, with the first phase coming next summer.
So, what about the sidewalk in front of your house? Holladay ordinance states that the homeowner is responsible for maintenance, replacement, or repair of the curb, gutter, or sidewalk. (Title 14, Chapter 14.32.010) To help offset costs for residential property owners for sidewalk, curb or gutter replacement, the city will contribute up to a $1,000 match for the expense under its Sidewalk 50/50 program. You can learn more and apply online on the city website under Document Center/Public Works permits or https://tinyurl. com/5050sidewalk.
For safety reasons, the city may replace or cut sidewalk panels. The engineering department aims to address as many trip hazards as possible within the annual budget, which is set at $10,000 this year. Each year, Holladay’s engineering team identifies sidewalks in a priority area or corridor for repair.
And it always helps to take care of your existing sidewalks! If you have a park strip and are considering planning a tree or two, please keep in mind that a large tree such as a sycamore or maple has large roots that in a few years will be pushing up your sidewalk. Choose smaller trees that can provide beauty and shade while peacefully coexisting with your sidewalk and gutter.
Finally, for residents that want sidewalks but do not have them, unless you live on an arterial road or one with significant pedestrian traffic, please be patient. Building new sidewalks is expensive and many of our neighborhood streets are ineligible for many of the grant programs. Please know that we share your vision and are working towards improving our sidewalk network throughout the community.
Drew Quinn, Council Member District 4
Property Tax Update & Public Hearing
Legislative instruction from the State last year caused some structural changes within Unified Police Department (UPD). These changes mean that we will now have to put a larger portion of funding towards public safety.
We’ve enjoyed incredible service from UPD and want to keep up that standard of public safety for our residents! To fund these changes, the City Council has voted to increase the City’s portion of property tax by 15%. The tax on a $944,000 residence would increase from $648.48 to $745.57, which is $97.09 per year. The City of Holladay tax on a $944,000 business would increase from $1,179.06 to $1,355.58, which is $176.52 per year.
It’s helpful to note that the City receives less than 1/6 of your property tax payment (much of it goes towards Granite School District and Salt Lake County).
There will be a public hearing on Thursday, August 15 at 6:00 pm in the Council Chambers. This hearing will give you as residents an opportunity to express your thoughts to the Council on the property tax rate. Please visit our website for more information regarding property taxes. You can also contact your district’s City Council member with questions or concerns
Keep Our Children Safe. Please Slow Down!
By Chief Justin Hoyal, UPD
Over the last several years we have heard stories in the media of people driving at extremely high rates of speed all across Utah. We have even heard the tragedies of people being killed due to excessive speed. The excessive speeding is not different in Holladay. We continually receive complaints from our community about motorists going too fast in their neighborhoods.
As the school year starts once again, we want to ensure the safety of all our children as they go to and from school. We want to remind everyone that the speed limits in our neighborhoods are 25 MPH, unless otherwise posted. In addition, when the school zone lights are flashing, the speed is 20 MPH.
As you travel through school zones, please watch for crossing guards. They do all they can to make sure that the children cross the street safely. Watch for their direction to stop. We have had many instances where motorists drive around the crossing guards while they are holding their stop signs. The crossing guards only stop traffic when kids are about to cross or are crossing the street. Driving around the crossing guard only puts the kids’ safety in jeopardy.
I would also like to remind everyone about school bus safety. The flashing yellow lights mean you can pass at 20 miles per hour. If the lights are flashing red, you must stop. Those lights mean children could be crossing the street and could step out in front of traffic very easily. Please follow the direction of the lights on the school buses.
We do not want our children to have to worry about the way others drive while going to and from school. As a father myself, I want nothing more than for our children to be able to go to school, get an education and feel safe. Please do your part to help ensure they get to school safely. Officers will be strictly enforcing the speed limits in and around our school zones to ensure our students arrive at school and focus on what they are there for, an education.
In the end, our goal is to keep everyone safe. We do not want to have any preventable tragedies due to unsafe driving in our community. Working together, we will keep Holladay a great and safe community to live, work and recreate.
LIBRARY HAPPENINGS — AUGUST
Stories in the Park—at the Gazebo
Thursday, August 1st and 8th
10:15am to 11am
Pop-up story time and playtime with a Holladay librarian. Join us for stories at Holladay City Park (4580 S 2300 E) and more while the weather is warm!
Game Night-Drop in and Play
Monday, August 12th
5pm to 8pm
Board game lovers of all ages are welcome to come play old favorites or learn fun new games! This is a great way for people to learn strategy, planning, and social skills. Derrek from Game Night Games will be supporting to make sure everyone has fun!
Lost & Found Pets: Where to Begin
Salt Lake County Animal Services
If your pet escapes from your yard, bolts out the front door, or goes missing while you’re on vacation, here’s where to start looking and posting. What to do if your pet is lost:
Visit Shelters: Visit your local shelter and surrounding shelters within 24 hours and keep returning. All lost pets that come into Salt Lake County Animal Services are listed at www.adoptutahpets. org. Call Dispatch to report your missing pet at 801-840-4000.
Use social media and flyers: Post your pet’s photo on social media platforms like the Next Door App, KSL, and Utah’s Lost & Found Pet Facebook page.
Search Actively: Look for your pet during the day and at night. Call for your pet and stay in one place long enough for them to respond. Organize a search party and go door to door with lost pet flyers in the neighborhood where your pet went missing. Place your lost pet flyers on public bulletin boards. DON’T GIVE UP!
Steps to take if you find a lost pet:
Report the Pet: Lost pets must be reported to local animal control within 24 hours. It’s the law, and a shelter is the FIRST place most pet owners look for their missing pet.
Take the Pet to a Shelter: If you find the pet in Salt Lake County Animal Services jurisdiction, take it directly to the shelter at 511 W. 3900 S. during business hours (10 AM – 6 PM, Tues-Sat). If it’s outside of business hours, call animal control dispatch at 801-840-4000. Salt Lake County Animal Control operates 24/7.
Post Online: Take a picture of the pet and post it on social media (e.g., Facebook, Next Door App, KSL) with details of where you found the animal and that you took it to Salt Lake County Animal Services.
Consider Fostering: Inquire about our Dog & Cat Foster Finder Program.
Prepare yourself before your pet gets lost: Licenses, ID Tags, and Microchips: Ensure your pet is properly licensed annually and has current ID tags and up-to-date microchip info. All pets in Salt Lake County can receive a free microchip at Salt Lake County Animal Services at 511 W 3900 S. For questions, email animal@slco.org.
CITY COUNCIL MEMBERS:
Rob Dahle, Mayor rdahle@holladayut.gov 801-580-3056
Ty Brewer, District 1 tbrewer@holladayut.gov 801-550-8747
Matt Durham, District 2 mdurham@holladayut.gov 801-999-0781
Paul Fotheringham, District 3 pfotheringham@holladayut.gov 801-424-3058
Drew Quinn, District 4 dquinn@holladayut.gov 801-860-6130
Emily Gray, District 5 egray@holladayut.gov 801-755-3477
Gina Chamness, City Manager gchamness@holladayut.gov
PUBLIC MEETINGS:
Remembering Jim Kastanis Household Hazardous Waste (HHW) Collection Center
by Rob Dahle, Mayor
On June 22nd we bid a sad farewell to a Holladay icon, James I. Kastanis. Jim was the founding member of our Interfaith Council. He served 16 years as our Chair prior to passing the baton. He has attended our annual Interfaith Service every year since.
Jim’s professional accomplishments in the local Insurance community are well known, but his legacy is the passion and commitment he shared for family and service. In addition to his participation on the City’s Interfaith Council he served as past President of his Parish Council, the Federation of Greek Orthodox Church Choirs of the Western United States, past Chairman of the annual Salt Lake Greek Festival and was founding member and past President of The Hellenic Cultural Association.
Members of our Interfaith Council were inspired by Jim’s humility and empathy. He loved bringing various faith communities together to celebrate the common good he recognized in each faith tradition. This year’s Interfaith Service will honor and celebrate the memory of this great man. Our thoughts and prayers continue to be with Lucille and the Kastanis family.
Rest easy dear friend, may your memory be eternal.
PETAPALOOZA: An Adoption Extravaganza!
Salt Lake County Animal Services
Get ready for Petapalooza, a pet adoption event like no other! Join Salt Lake County Animal Services and the No-Kill Initiative on Saturday, September 14, from 9 AM – 4 PM at Wheeler Historic Farm (6351 S 900 E in Murray). This year’s extravaganza promises to be bigger and better than ever, with a variety of over 500 loving pets looking for their forever homes.
This FREE, family, and dog-friendly event is the perfect way to celebrate your pets with us!
You’ll find adoptable dogs, cats, and other small mammals from more than 15 pet rescues across Utah. Enjoy browsing local vendors, consulting with a pet psychic, getting fun “tattoos” for pets, indulging in food trucks, and so much more!
Petapalooza is the ultimate opportunity to adopt a new best friend, pamper your pet, support local businesses, and connect with the animal welfare community. Plus, our awesome Animal Control Officers will be on hand to microchip pets living in Salt Lake County and license pets in our jurisdiction.
For more information, visit AdoptUtahPets.org or email events@slco.org.
Don’t miss out on the fun – see you at Petapalooza!
385-468-4380 | 8805 South 700 West Monday–Saturday, 7 a.m. – 5
Great news residents! Salt Lake County just opened its new Household Hazardous Waste collection center in Sandy City! No need to drive out to the landfill to drop off your old containers of paint, fuel, pesticides, batteries, etc. The new collection center is located at 8805 South 700 West. Hours are Monday–Saturday, 7 a.m. – 5 p.m. Household hazardous waste (HHW) is anything in or around your home that is poisonous, flammable, corrosive, or toxic, as well as products (such as electronics) that contain certain materials like heavy metals. slco.org/health/household-hazardous-waste
Back to School Preparedness
By Allison Jester, Emergency Management Coord
As summer comes to an end and family schedules change with the start of school, it is a great time to talk to children and grandchildren about safety, risks, and preparedness. Parents and grandparents can be ready to assist their family in emergencies when they understand school emergency plans and take steps to prepare ahead of time. Similarly, children and teens can be empowered by understanding their risks, what to expect in an emergency, and knowing how to protect themselves.
All schools should have emergency plans and protocols in place to deal with a range of situations at the school. As a parent or grandparent, it is important that you ask about what these plans are, how they are practiced with and without students, and what is expected of you.
Ensure that you know how the school will contact you in an emergency and how the school will deal with possible evacuations, relocations, shelter-in-place, lockdowns, and reunification after an event. Ensure that the school has up-to-date emergency contact information and communicate any special needs with the school in advance.
Children can be empowered through knowledge and practice. Develop, review, and practice a family emergency plan so that everyone will know who to contact and where to go if something happens while children are at school and parents are at work. Determine safe, accessible places where your family can go for protection or to reunite. You can also help children understand risks and how to deal with adverse disaster situations through games and activity books available online at: ready.gov/kids/ games and www.ready.gov/kids/prepare-with-pedro
NOTICE OF PROPOSED TAX INCREASE
City of Holladay
The City of Holladay is proposing to increase its property tax revenue.
- The City of Holladay tax on a $944,000 residence would increase from $648.48 to $745.57, which is $97.09 per year.
- The City of Holladay tax on a $944,000 business would increase from $1,179.06 to $1,355.58, which is $176.52 per year.
- If the proposed budget is approved, City of Holladay would increase its property tax budgeted revenue by 15.05% above last year's property tax budgeted revenue excluding eligible new growth.
All concerned citizens are invited to a public hearing on the tax increase.
PUBLIC HEARING
Date/Time:
Location:
8/15/2024 6:00 P.M.
Holladay City Hall City Council Chambers
4580 S. 2300 E. HOLLADAY
To obtain more information regarding the tax increase, citizens may contact City of Holladay at 801-272-9450.
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Garlic burgers and beverages—The Cotton Bottom going strong after 50 years
By Jolene Croasmun | j.croasmun@mycityjournals.com
TheCotton Bottom restaurant located in Holladay has been around for more than 50 years and, yes, Bugs Bunny holding a beer is still on the sign.
In 2019, the Bar X Group Restaurants purchased The Cotton Bottom and had big plans to renovate and expand the place but when the pandemic hit, things came to a halt.
At The Cotton Bottom restaurant the locals appreciate that the menu has stayed pretty consistent over the years. This place is known around town for their garlic burgers.
Charlie Hazzard and friends were enjoying their evening at The Cotton Bottom and said, “Same local watering hole character and even after all these years, still the best garlic burger and fries!”
This restaurant continues to be enjoyed by locals all year round and with its location at the bottom of Big Cottonwood Canyon, it makes a perfect place to hit after a long day of skiing.
“Good place to quench your thirst on a Friday night or after a powder day,” Hazzard added.
They offer plenty of beverages for all including nonalcoholic beverages and even allow pets to attend the restaurant with their owners.
Linda Johnson remembered coming
here years ago. “Moved back to Salt Lake City after 20 years and when we walked in, it was exactly what we remembered.”
There’s no word on any plans to change The Cotton Bottom, and why would you want to with such an iconic name and reputation. l
The iconic sign for The Cotton Bottom, located in Holladay, is known for their famous garlic burgers. (Jolene Croasmun/City Journals)
A few beers on tap at The Cotton Bottom restaurant in Holladay. (Jolene Croasmun/City Journals)
Realism painter Lee Anderson captures enduring symbols of the American West on canvas
By Collette Hayes | c.hayes@mycityjournals.com
Setin a landscape of the Western frontier’s expansive beauty, Lee Anderson’s Western American realism paintings portray the enduring symbols of freedom, hard work and the unwavering spirit of the cowboy and his horse.
Anderson has been selected as the Artist of the Month for August 2024 by the Holladay Arts Council. The recognition acknowledges Anderson’s refined skill and creative talent as a master Western American fine arts painter.
Anderson comes from a long line of fine arts painters. His father and his father’s older sister, and younger brother were artists.
“My dad’s sister was a figurative painter, “Anderson said. “She met and fell in love with a West Point graduate, which provided her the opportunity to paint all over the world. One of my dad’s younger brothers lived here in the West and painted things similar to what I do—horses, cowboys, and the Western landscapes. My dad built a business as a graphic artist and expert sign painter. He also was an accomplished fine arts painter.”
A friend of his father, Pete Harmon, owned a major share of Kentucky Fried Chicken. He was responsible for the franchises and for the development of KFC in the western states. Anderson’s father’s commercial graphic arts firm soon received the KFC account.
“Colonel Harland Sanders spent significant time in Utah,” Anderson said. “While he was here, Dad created the name “Kentucky Fried Chicken.” My dad and I painted portraits of Harland, and I don’t know if it was mine or if my dad’s portrait was used commercially. Pete Harmon gave the portrait to Allen Frank’s advertising agency, and they stylized it into what it is today.”
Anderson’s father had several commercial graphic design accounts. Anderson worked part time for his father in his commercial graphic design business, lettering trucks, banners and real estate signs until he graduated from college.
Anderson attended the University of Utah, receiving a Bachelor’s in Business and Marketing. He was accepted into a graduate studies program at Pepperdine University where he received a degree in finance.
After completing his education, Anderson served in the military in a medical unit in Korea. Upon returning home, he married and began working in the financial industry. He worked as a consultant to an insurance company and then eventually became the manager of Dean Witter in Salt Lake City, an American stock brokerage and securities firm. He also opened an office for the company in Sun Valley, Idaho.
Business partners commissioned Anderson to paint large abstract pieces for their of-
fices. Anderson wasn’t comfortable with abstract painting. This experience led him to his Impressionistic, realistic, representative approach. A few of his paintings are near photorealistic, but Impressionism is also evident.
Plein air artist Bill Davidson has influenced the work of Anderson. Formerly a trial lawyer, Davidson closed his practice and shifted his career to a full-time landscape artist, embracing the words of Aristotle: “Happiness is the meaning and purpose of life, the whole aim and end of human existence.” Anderson embraces a similar vision in his artistic path as Davidson—set time priorities and direction in your life, become technically skilled in your painting skills, and learn to deal with business issues.
After leaving the world of finance, Anderson began a career as an artist. He continued his study of painting, learning from
Top: Set in a landscape of the Western frontier’s expansive beauty, Lee Anderson’s Western American realism paintings portray the enduring symbols of freedom, hard work and the unwavering spirit of the cowboy and his horse. Left: Lee Anderson has been selected as the Artist of the Month for August 2024 by the Holladay Arts Council. The recognition acknowledges Anderson’s refined skill and creative talent as a master Western American fine arts painter. (Photos courtesy Lee Anderson)
master realism painters in England, Australia and the United States. To find subject matter for his paintings, he traveled to working cattle ranches, participated in cattle roundups, and explored the backcountry of the West extensively.
“I find great satisfaction in the beauty of nature and all its forms,” Anderson said. “Through my art, I want people to experience the same reverence, beauty and excitement that I do.”
The only thing that surpasses the importance of art in Anderson’s life is his love for his faith, wife and family.
Anderson has been an outstanding athlete throughout his life. He was an avid tennis player, marathon runner and triathlon athlete. He now finds enjoyment each morning walking in Murray Park, often reflecting on the beauty of nature surrounding him.
To learn more about Anderson’s art visit www.leeandersonwesternart.com/.
Anderson’s Western American realism art exhibit will be on display at Holladay City Hall, 4580 S. 2300 East, through August.
To nominate a Holladay resident for Artist of the Month, visit www.holladayarts.org/ suggest-an-artist l
Above: “I find great satisfaction in the beauty of nature and all its forms,” artist Lee Anderson said. “Through my art, I want people to experience the same reverence, beauty and excitement that I do.”Below: To find subject matter for his paintings, Lee Anderson traveled to working cattle ranches, participated in cattle roundups, and explored the backcountry of the West extensively. (Photos courtesy Lee Anderson)
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,
Amy Lund/ 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
Abou-Ismail hasn’t eaten fast food for 23 years, and he feels amazing. When he was 22 years old, Abou-Ismail started a meditation practice that included conscious, clean eating. It put him on a path that has become his life’s journey: creating healthy food and educating consumers about the benefits of eating a sustainable, high-quality and organic diet.
Now 45, Abou-Ismail owns and operates Rawtopia at 3961 Wasatch Blvd. in Millcreek, an award-winning restaurant committed to serving flavorful, clean gourmet cuisine.
“We’re very particular about all our ingredients and where they come from,” he said. “We dry a lot of our herbs from our gardens and we support local farming and agriculture. Everything we do in the restaurant is very farm-to-table and a hands-on experience.”
Abou-Ismail opened his first restaurant in Sugar House called Living Cuisine Raw in 2005, shortly after his father died from cancer. He was convinced a healthier diet could have extended his father’s life and he became passionate about introducing high-nutrient foods to consumers. His restaurant went through several evolutions before he landed in Millcreek in 2017.
Rawtopia unlocks the power of clean eating
By Peri Kinder | peri.k@thecityjournals.com
Although he earned a geophysics degree at the University of Utah, his decision to move into the healthy restaurant business wasn’t difficult. His mother is a Lebanese chef and, with her help, his talent for creating clean cuisine became a fun challenge. Abou-Ismail worked with his mother in a local restaurant and what he saw there changed his life.
“When I was working at the restaurant, I was looking at this gluttony, looking at how people would eat,” he said. “They were eating all these deep-fried foods, and they’re eating all this junk food, and there was no restaurant that had healthy food. I thought, wow, this is really, really sad.”
Rawtopia is an innovative clean-eating restaurant where he hopes to revolutionize the way people think about food. Everything is made from scratch and incorporates a completely gluten-free, dairy-free and organic menu. While most items are vegetarian, Rawtopia also offers cage-free eggs, freerange bison and wild-caught salmon.
“In the beginning, I thought meat was horrible,” he said. “Then I realized meat is necessary for our diets. Humans have always survived with meat, and meat is part of sustainability. You can’t farm without animals. No culture does not use animals in their cui-
sine. Even Hindus use milk and cheese and butter and ghee.”
In the spring of 2023, Abou-Ismail received a surprise guest at Rawtopia. Television personality Martha Stewart was speaking at an event in Salt Lake and wanted to have a healthy dinner. The event organizers suggested Rawtopia and she fell in love with Abou-Ismail and his food. She flew him to New York to tape a show with her which aired in May 2024.
“After that happened, I felt that someone had finally taken me seriously,” Abou-Is-
mail said. “I’m still a niche and the masses can’t always understand my food. They hear ‘Rawtopia’ and don’t understand. I want my restaurant to get busier and busier. I can’t lie. It hasn’t been an easy journey.”
Moving forward, Abou-Ismail is creating a cookbook and would love to host a cooking show. For a complete menu and more information, visit Rawtopia.com.
“I remember when my dad passed away, I was really driven at that point to make a difference in people’s lives,” he said. “I’m really lucky and fortunate to be in Millcreek.” l
Farmers markets provide much of the food for the cuisine at Rawtopia in Millcreek. Omar Abou-Ismail sources local produce, meat and other ingredients for his gluten-free, dairy-free and organic menu. (Photos courtesy of Omar Abou-Ismail)
8 Utah restaurants that serve up unique desserts
By Rebecca Olds | rebecca.o@thecityjournals.com
Utah is full of sweet treats and there are whole stores dedicated to gourmet cookies, cheesecakes, milkshakes and more. But for many, a good dessert is better when it accompanies a good meal, and it’s even more interesting to the palate if it’s something that’s new.
Here are eight restaurants across Davis, Salt Lake and Utah counties that not only bring good food to the table, but follow up with delicious and lesser-known desserts. The list is for all price-ranges, starting with the most expensive on the top. Prices range from $3 to $14.
ANTICA
SICILIA - TORTA DELLA NONNA
Italian desserts at Millcreek’s Antica Sicilia are made fresh daily by restaurant co-owner, Giuseppe Mirenda’s mom, Margherita D’Alessandro. He said he doesn’t know of anyone else in Utah who makes the dessert.
“It’s the cake my grandma used to make all the time,” said Mirenda.
The recipe for the torta della nonna or “Grandma’s cake,” is an olive oil cake served at the restaurant made of fresh ingredients with a zabaglione sauce. The restaurant serves 40 portions of the cake every night, and is almost always sold out before close.
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This Argentine steakhouse in Sandy promises you a taste of the fancy life. Libertango also has some desserts you’d be hard pressed to find anywhere else in Utah. Their pera al vino is a sliced pear soaked in a red wine sauce paired with vanilla ice cream. They also offer a guava marmalade and mozzarella stuffed empanada drizzled with citrus and honey yogurt.
MUMBAI HOUSE - KHEER, KULFI, GULAB JAMUN
Traditional homemade Indian desserts at Mumbai House in Salt Lake City feature cardamon, golden raisins and rose syrup. Kheer, cardamom rice pudding with cashews and golden raisins; kulfi, a homemade Indian ice cream with cream, pistachios, cashew nuts and cardamom seeds; and gulab jamun, a pastry soaked in rose syrup, are all available to satisfy your sweet tooth at a good price.
VIETOPIA BISTRO - CHÈ 3 MÀU
Vietopia Bistro in Farmington Station offers a wide variety of Vietnamese cuisine, including a dessert known as “chè 3 màu” or “three colors dessert.” Made in distinct layers, there are sweetened red and mung beans on the bottom, usually green pandan jelly, and a white sweet coconut sauce.
AUBERGINE KITCHEN - COCOA AND PEANUT POWER HAYSTACKS
As a healthy vegan, gluten free and no sugar added option, Aubergine Kitchen (var-
ious locations) has you covered for dessert. The haystacks look almost like a power bite sweetened with dates rather than sugar, so you can get your sugar fix without the processed sugar.
CHICHO’S FLAVORS - DESSERT EMPANADAS
Caribbean food, such as found in the Dominican Republic, can be found on a food truck that drives around Utah. Although it’s technically not a restaurant, this one had to make the list. Chicho’s Flavors offers sweet options of the traditional empanada full of coconut, pineapple and apple.
99 THAI FUSION - MANGO STICKY RICE
When you think of rice, you may not think of something sweet. But a traditional Asian dessert with real mango, coconut milk and sticky rice from 99 Thai Fusion in Layton may change your mind. It’s also one of the healthier dessert options out there if that’s important to you.
THE SMOKED TACO - CHURRO FRIES
With three locations in Utah County, The Smoked Taco has a fun spin on a classic Mexican dessert. Churro fries bring all that you love about churros in a more bite-sized form. Plus, who doesn’t want some added whipped cream and a caramel drizzle on top? In the past, the restaurant has even had a strawberry and Nutella specialty flavor.
Margherita D’Alessandro makes all of Antica Sicilia’s desserts fresh daily, including her mother’s recipe of olive oil cake referred to by the restaurant as “torta della nonna,” or “Grandma’s cake” in English. Antica Sicilia first opened in 2016. (Rebecca Olds/City Journals)
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.
