LEGACY MIDVALE RESTAURANTS ARE CLASSICS IN THE COMMUNITY
By Peri Kinder | peri.k@thecityjournals.com
Midvale City is a melting pot of cultures, backgrounds and nationalities. Each demographic brings a unique flavor to the city, demonstrated in its many restaurants that highlight the world’s cuisines.
Although there are many popular restaurants in the city, these five places have been staples in the community for many years, earning legacy status while providing great food for Salt Lake County residents.
Su Casa Mexican Restaurant, 6876 S. State Street
Since 1978, Su Casa Mexican Restaurant has offered flavorful cuisine to customers from across the state. Its menu has remained affordable with myriad options. Start things off with Su Casa’s classic cheese crisp appetizer, a deep-fried flour tortilla topped with melted cheese. Su Casa house favorites include the Baja fish tacos with marinated fish and Baja sauce, spicy huevos rancheros, nachos supreme with your choice of meat and smothered pork or beef tamales. Specialty plates, like the chili verde dinner with a generous serving of homemade chili verde, are customer favorites. And be sure to save room for Su Casa’s sopapillas and Mexi-donuts. More info and online ordering at SuCasaMexicanRestaurant.com.
Belgian Waffle & Omelet Inn, 7331 S. 900 East
For more than 45 years, the Belgian Waffle & Omelet Inn has been the place to go for a hearty breakfast. Famous for its signature waffle (smothered in a variety of fruit, syrups and cream), the Belgian Waffle offers breakfast 24 hours a day. Regular customers say the sweet rolls and homemade pies keep them coming back, along with the famous Garbage Hash that features a pile of hash browns with ham and bacon, onions, green peppers and mushrooms, topped with melted cheddar and Jack cheese. The restaurant also serves burgers, sandwiches and dinner items like fried chicken, homemade pot roast and meatloaf. Visit www.thebelgianwaffles.com for more info.
Midvale Mining Cafe, 390 W. 7200 South
Family-owned since 1985, Midvale Mining offers home cooking, hearty fare, huge portions and amazingly delicious fluffy scones. Open seven days a week, for breakfast, lunch and dinner, Midvale Mining has everything from pancakes to prime rib. Its extensive breakfast menu includes corned beef hash and eggs, three-egg omelets, a French toast combo and its spicy red chili verde breakfast burrito. Lunch specials include Swiss steak with mushroom gravy, BBQ ribs and chick-
en, and roast turkey with dressing. Dinner offers large portions of sirloin, New York or rib eye steaks, fish and chips, and chicken fried steak. Don’t forget a piece of homemade apple pie to top off your meal. Follow Midvale Mining Cafe on Facebook for daily specials.
Bohemian Brewery, 94 E. Fort Union Blvd.
Old-world European fare and Czechoslovakian lager brewing set Bohemian Brewery apart from other restaurants in the Salt Lake Valley. Opened in 2001, the brewery provides a rustic, mountain lodge atmosphere featuring a fireplace in the winter and a patio in the summer with views of the Wasatch Mountains. Appetizers include a giant pretzel with house-made beer cheese and pierogies served with dill sour cream. Its pub fare features Bohemian goulash, Bavarian brats and schweinshaxen, a slow-braised pork shank topped with roasted onions. The beer menu pays tribute to traditional lager brews with a Czech pilsener, Viennese amber, Cherny Bock
dark and Bavarian Weiss. Bohemian Brewery also offers a brunch menu on Saturdays and Sundays from 10 a.m. to 3 p.m. Learn more at BohemianBrewery.com.
Chabaar Beyond Thai, 87 W. 7200 South
Anny Sooksri is a pioneer in Thai cuisine in Salt Lake County. Growing up in Thailand, Sooksri developed a passion for the flavors of her country. Since moving to Utah, she has opened four Thai restaurants in the valley, including Chabaar Beyond Thai in 2011. The restaurant is known for its wide selection of curries, ranging from sweet to super-spicy. Salads are colorful and tasty with surprising ingredients like shredded papaya, glass noodles and Thai-grilled steak. Chabaar also offers stir-fry dishes, soups and the chef’s special curry pot pie. Finish your meal with traditional sweet sticky rice with Thai custard, mango, pineapple or strawberry. Visit BestThaiFoodInUtah.com for a complete menu. l
As a legacy restaurant in Midvale, Bohemian Brewery has been serving old-world European fare and award-winning lagers for more than 20 years. (Peri Kinder/City Journals)
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.
Orthopedic care with compassion at its core.
Our physicians provide the most advanced care and treatment options in orthopedics, including hip and knee replacement, total joint replacement, and sports medicine. We are committed to creating personalized treatment plans and providing extraordinary care to every patient.
As CommonSpirit Health, we make the healing presence of God known in our world by improving the health of the people we serve, especially those who are vulnerable, while we advance social justice for all.
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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 to absorb moisture) so that it’s ready to eat
Meal prepping tips and tricks
By Holly Curby | hello@hollycurby.com
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
The Midvale City Journal is a monthly publication distributed directly to residents via the USPS as well as locations throughout Midvale. For information about distribution please email hello@thecityjournals.com or call our offices. Rack locations are also available on our website. The views and opinions expressed in display advertisements do not necessarily reflect or represent the views and opinions held by Loyal Perch Media or the City Journals. This publication may not be reproduced in whole or in part without the express written consent of the owner. © 2019 Loyal Perch Media, Inc.
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Larry K. meal preps meat to be served at a graduation celebration. (Photo courtesy Holly Curby)
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Midvale Mayor Marcus Stevenson helps a Copperview student with kite making at the school’s year-end program. (Julie Slama/ City Journals)
what’s happening in Midvale schools online
By Julie Slama | j.slama@mycityjournals.com
Midvale Journal is offering readers more education stories. To read these stories, go online to www.midvalejournal.com.
Copperview Elementary music program enhances, reinforces classroom learning; community supports year-end performances — Copperview Elementary students learn to listen to one another and support each other through its first-year music program.
Hillcrest students amongst finalists at High School Utah Entrepreneur Challenge
— Three Hillcrest High School students provide solution for common dilemma, win scholarships at the 2024 High School Utah Entrepreneur Challenge.
Reality Town: Union Middle students learn real-life scenarios through simulation — Union Middle School’s Reality Town prepares students for managing finances in the real world. l
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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 quali-
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.
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.
ty ingredients,” Rose said. “Having our own garden ensures the food we serve is as fresh and flavorful as it gets.”
“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
“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
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)
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, whatever 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 successful 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
Tiburon, located near the Sandy/Midvale border, offers locally sourced produce in their farm-to-table fine dining restaurant. (Julie Slama/City Journals)
Left: Tiburon owner Ken Rose uses fresh produce while making house specialties such as the signature house butter, homemade mint-infused lemonade, caprese salad, roasted squash and more. Right: Before Tiburon opens for evening patrons, owner Ken Rose has time to be creative in the kitchen using fresh ingredients. (Julie Slama/City Journals)
How one dietitian aims to make healthy eating easy, enjoyable
By Tom Haraldsen | t.haraldsen@mycityjournals.com
Many of us wish we could, or would, eat healthier, but one thing seems to often get in the way–we like what we already eat. Kimberly Funk, a registered dietitian, nutritionist and an instructor for the Way to Wellness program at Intermountain Health, has heard all the “wishes” and excuses before, and she said there are ways to develop healthier eating habits while still enjoying much of our regular favorites.
“As a dietitian, I’m working with both groups of people and with individuals, and the way a dietitian works is that we try to find things that work for the individual,” said Funk, a West Jordan resident. “I tell people to find foods they have fun eating. All foods fit in a balanced diet, so don’t try adding foods that you dread and eliminating the ones you like. There’s not a prescription on how to do that. It really takes experimenting and playing around.”
Funk said it starts “where you are, and by taking small steps,” not a drastic overhaul of our diets.
“It would be something along the lines for people looking for more nutrient dense foods. What we eat doesn’t make us a good or bad person. There’s no moral judgment. We’re looking for nutrient dense foods without labeling something good or bad.”
“Nutrient dense to me are those foods that are high in other nutrients and more than just calories,” Funk said. “They have vitamins and minerals, all that stuff that gives us energy. A calorie is a nutrient that provides our body with fuel to move and function, but they don’t have the other nutrients. So we look for nutrient dense food. Traditionally, we hear these are foods like fruits, vegetables, and whole grains.”
She said it’s a small step process–taken one at a time.
“A lot of people find that if they are going to change every vegetable that they eat and don’t like them, it becomes very overwhelming. And then people stop doing it. They develop a negative relationship with these energy dense foods because they’re forcing themselves to eat something that they don’t like.”
She said healthier eating is not a goal, but an experiment. Try different things, adding a food of your choice maybe once or twice a week, and focus on enjoyable nutrient dense foods that you like.
And there comes a satisfaction factor in what she called “intuitive eating. This is the enjoyment level of our food. What we find is, if we eat things that have a low satisfaction factor, maybe something we rate
as a 3 on a 1-10 scale, we’re not going to eat it. So I recommend to those I work with something that is higher on that scale. Forget about squash for now if it’s not right for you. Find something on the vegetable scale that is closer to a 7 or an 8.”
Funk said we need to be kind to ourselves as we strive for healthier eating habits. It helps us “find ways around obstacles and continue moving forward in a way that works.”
She’s part of a program at Intermountain called Way to Wellness Bites classes, free 90-minute sessions taught in person or virtually that cover topics such as principles of healthy eating and intuitive eating.
“Everybody wants me to tell them exactly how to do things, and that is the really hard part about this, because there are barriers in our minds,” she said. “They think, ‘I want to include this food with this nutrient in it,’ or, hey, ‘it’s recommended to do this, and I want to be a little healthier. So I want to fuel my body with different foods that
provide different nutrients.’ It can be really challenging, because there’s no one way that works for everyone. There’s no one size at all, and what works for someone does not work for the others.”
She continued by saying, “So if you choose to come to these Bite classes or our full program, we work to help people figure out how to explore these food options and explore what they enjoy, what’s satisfying. We try to get them to change their mentality, so they’re not restricting food, so they’re not creating a negative relationship with the food that they do enjoy by saying, ‘I can’t have it. I shouldn’t have it.’ We’re going to give you some basic information on nutrition, and then we can help show you how to do it. It just takes being okay, and that self-compassion is saying ‘hang in there if this one didn’t work out this time. So, what’s my next step.’”
You can learn more about the Way to Wellness Bites classes at intermountainhealth.org. l
Kimberly Funk is a registered dietitian, nutritionist and an instructor for the Way to Wellness program at Intermountain Health. (Photo courtesy Kimberly Funk)
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)
Familiar faces appointed principals, who will welcome students back to school
Thismonth, when students return to Hillcrest High and Midvale Middle, they may see familiar faces now leading the schools.
In amongst several newly appointed Canyons School District administrators, Union Middle Principal Brenda McCann returns to Hillcrest High, where she once studied, taught and served as an assistant principal. Now, she will be principal of about 2,300 students at the Midvale high school, replacing Greg Leavitt, who retired.
Angi Holden, who was principal at Cottonwood Heights’ Bella Vista Elementary, will step into McCann’s position at Union, which serves both Sandy and Midvale students.
At Midvale Middle, Assistant Principal Courtney Long will take the school’s helm, replacing Mindy Robison, who is becoming Canyons School District’s school performance director of middle schools.
McCann has had ties with Hillcrest since her teenage years.
With a boundary change in the late 1970s, her Brighton High neighborhood off Creek Road was redirected for students to attend Hillcrest.
“I’m glad I was a Husky,” said the 1981 alumna. “A variety of people attend Hillcrest; the diversity is awesome. Kids are more accepted here than at other schools. There aren’t as many cliques and the cliques aren’t dominant as to who controls the school. There are lot of different things to do; we’re not all about athletics. At Hillcrest, it’s about what you can accomplish in academics and IB, in performing arts, in several organizations and groups.”
McCann taught PE and health at Joel P. Jensen Middle School for 10 years. Then, she taught health at Hillcrest for 10 years, where she was told “I ruined their lunch many times” by teaching some “scary, gross things.” As a former athlete for the Huskies, she coached the volleyball team as well.
She completed her two-year administrative internship at Hillcrest, then served as an assistant principal for four years at Brighton as well as coached basketball for the Bengals. She served as Hillcrest’s assistant principal for eight years before being principal of Union, where she was a student council member when she attended the school.
McCann helped with Hillcrest’s online learning and graduations during the COVID-19 pandemic and was part of the team with the new Hillcrest High rebuild and also, with Union’s new school construction. She now is overseeing the addition to the Huskies’ stadium—two new lanes on the track, football turf and east (visitor) bleachers.
“I’m good at it because I’m very detail oriented. I think that helps because I go around and say, ‘Hey, we’ve been in the
By Julie Slama | j.slama@mycityjournals.com
building six months. When are you going to fix this and that?’ If I don’t say it, it won’t get fixed. As a principal, I constantly keep on top of it,” said the grandmother who states she isn’t the “the sit around grandma,” but rather “the one who will drag her off fishing and doing stuff.”
McCann pointedly said she has “no set goals other than to get kids involved and graduate—and attendance is always going to be part of that goal. How do we improve attendance? That’s a huge question.”
She said the challenge comes since “legislators have taken attendance out of our wheelhouse. In the old days, you could tell parent, if your kid doesn’t come to school, you could get in trouble with the law. Now parents can excuse a kid for any reason. There’s no consequence. It’s a bad thing because the kid who needs that extra push doesn’t get it because there’s not really anything you can hold over anybody’s head for not being there, other than the desire to have a high school diploma.”
When students chronically miss, McCann won’t be indifferent.
“We’re still going to call home and figure it out. We can’t do NGs (no grades), because those are punitive against students and it hurts their grade, but we can say there are reasons to be in school. Our teachers are engaging students in class, so once they’re there, generally, they want to be there. We want to try to find ways to get them involved so they become more invested. I believed when we can get kids introduced to the stuff at the high school in eighth grade, whether it’s robotics, drama or whatever it is, they’re
more apt to finish school. It’s when they’re not involved, and there’s no attendance policy, and they don’t have a drive to go to school themselves, that’s when we need to look how we’re going to get them there and support them because I think most parents want their kids to graduate,” she said.
To assure that, she will look at Hillcrest’s activities and athletics to ensure there is a strong foundation in the pre-programs for fifth through eighth graders to build a bridge to the high school.
“I see it with some of our performing arts with drama and music at the middle schools feeding into Hillcrest as well as with a couple sports teams. I’ve seen kids say, ‘I’m going to go to Hillcrest because I want to do that.’ They know when they come to Hillcrest, they can be involved. I think the three of us—Angi, Courtney and I—can get together and to see how we can work together to help those kids get more involved at eighth-grade level so they want to come to school and participate,” she said. “Every student is different, and we’re here to meet the needs of all students. By actively being involved, making sure all the kids see I’m there to support them, is important. When I see the change for kids, watching students who struggled be successful, it’s rewarding. Some of those may be the first one in their family who walks across the stage and graduates. That is pretty cool.”
Long is happy to remain at Midvale Middle as its principal.
“I would have rather stayed here than go anywhere else,” he said. “In the five years I’ve been here as an assistant principal, I have
fallen in love with the community, especially with our students.”
As a part of Robison’s administrative team, Long plans to continue with the same systems they set up together.
“I’m in line with the same philosophy in terms of what learning is and who can learn and how they can learn,” he said.
It begins by supporting Midvale Middle’s Portrait of a Graduate program.
“It’s basically giving the kids the idea they are going to graduate from high school and we’re here to help them. In that program, it’s not all just about academic mastery. It’s about seeking autonomy and practicing with purpose and making all kids feel successful. We help them realize there’s something that they do well and they can say, ‘I am good at it; I have a purpose in my life.’ It’s not necessarily ‘I can add, subtract or annotate.’ It’s ‘I can do other things as well,’” he said.
This past year, Midvale Middle’s enrollment included students who spoke 28 different primary languages, which can be challenging for teachers and students, said Long, who speaks English, Spanish and some Portuguese.
“Something we have done which I’ve really fell in love with is QTEL—Quality Teaching for English Learners,” he said about the national program. “With our school being so diverse and wonderful in that sense, we found a way to help teach our students, so all the students have a voice and learn the content while they learn the language and not have it be separate. With strategies and supports in place, this approach helps all students, all learners. It doesn’t matter where
Former Hillcrest High Assistant Principal—now Principal—Brenda McCann extends a congratulatory hand to a graduate during the school’s 2019 commencement. (Julie Slama/City Journals)
some students may be at with language proficiency; they can learn, and they can contribute and they can be part of the learning environment.”
Something Long enjoyed as an assistant principal was helping students, working together to figure out “their unsolved problems, and how we can help get to a place where they feel comfortable in class where they feel safe in class, and where they’re being given the best opportunity to learn and be successful.” That will continue so there isn’t a barrier with their learning, he said.
The Utah Valley University graduate in Spanish earned his master’s degree in education from Utah State University, and his administrative certificate through Southern Utah University.
Long taught Spanish for four years at Albion Middle and coached the boys’ and girls’ intramural sports programs before going on to teach Spanish and service learning at Brighton. He also advised the Bengals’ student government and coached football, boys’ basketball and boys’ soccer. After teaching four years there, he was an administrative intern at Jordan High School for two years.
This fall, Long will introduce a few changes to Midvale Middle, which serves about 900 students.
“We will have a student council with representation for each grade. Those students will speak for their teams to make decisions on things such as the best way is to reward a student who is on time to class or what’s the best way to motivate students to turn in all their assignments. Then, the adults in the building will look at those suggestions to make them functional. I’m really excited
about including more of a student voice and input on decisions at the school level,” he said.
Long also will reinforce building unity during the school year.
“We will have team builds at different points during the school year. Students amongst themselves can have more time to build relationships and have positive interactions with one another as well as with teachers. It’s one thing to say, ‘we need to have good relationships with our students and the students need to have good relationships with one another,’ it’s another to have time built into the day to be able to work on those relationships and strengthen them,” he said.
Long will begin with distributing the book, “The Circuit” by Francisco Jimenez to every student and staff member. It’s a story where a young boy describes the circuit or journey that takes his migrant family from place to place in search of work.
“We will be doing a book study together as a school and in terms of how this applies to us—how we can reach our maximum potential and what that potential is,” he said. “I believe we need to celebrate the diversity in our school, that we’re unified as a school, and at the same time, we celebrate all the differences we have. I don’t have all the answers; I’m grateful and humbled for the opportunity to help in any way I can. I believe as a community, we can reach those answers and build upon one another. I believe the students deserve the best of me and that’s one thing I can promise is that I will give my best to the students, to the parents and to the teachers so we can work together to make the most out of this experience for our students.” l
Barbra Winder — Bella Vista principal
Areli Nevarez Gonzalez — Hillcrest 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
Elenoa Puo — Sandy Elementary principal
Shawn Walker — Canyon View Elementary principal
Kierstin Draper — Crescent Elementary principal
Jeff Nalwalker — Quail Hollow Elementary principal
Tracy Stacy — Butler Elementary principal
Shad DeMill — Lone Peak Elementary principal
Aimee Wagner — Silver Mesa Elementary principal
Rebecca Bass — Corner Canyon High assistant principal
Dave Barrett — Jordan High assistant principal
Michelle Snarr — Jordan Valley School and Life Skills Academy assistant principal
Sierra Segura — Copperview Elementary assistant principal
Ashley Lennox — Sprucewood Elementary assistant principal
Leslie Robinett — Granite Elementary assistant principal
Angela Oviatt — Silver Mesa Elementary assistant principal
Brooke Rauzon — Draper Park Middle assistant principal
Sifa Tafisi — Eastmont Middle assistant principal
Amber Tuckett — Draper Park Middle intern assistant principal
Former Midvale Middle School Assistant Principal Courtney Long, seen here at cultural night, will now be the school’s head administrator this school year. (Julie Slama/City Journals)
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.
LIBERTANGO - PERA AL VINO
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-
Olds/City Journals)
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
MIDVALE CITY DIRECTORY
City Hall
801-567-7200
Finance/Utilities 801-567-7200 Court 801-567-7265
City Attorney’s O ce 801-567-7250
City Recorder/Human Resources 801-567-7228
Community Development 801-567-7211
Public Works 801-567-7235
Ace Disposal/Recycling 801-363-9995
Midvale Historical Museum 801-567-7285
Midvale Senior Center 385-468-3350
SL County Animal Services 385-468-7387 Communications 801-567-7230
MIDVALE CITY ELECTED OFFICIALS
MAYOR
Marcus Stevenson 801-567-7204
Email: mstevenson@midvale.com
CITY COUNCIL
District 1 - Bonnie Billings Email: bbillings@midvale.com
District 2 - Paul Glover Email: pglover@midvale.com
District 3 - Heidi Robinson Email: Hrobinson@midvale.com
District 4 - Bryant Brown Email: bbrown@midvale.com
District 5 - Dustin Gettel Email: dgettel@midvale.com
WHO TO CALL FOR…
Water Bills
801-567-7200
Ordering A New Trash Can 801-567-7202
Permits 801-567-7213
Court 801-567-7265
Paying For Tra c School 801-567-7202
Business Licensing 801-567-7214
Cemetery 801-567-7235
Planning and Zoning 801-567-7231
Code Enforcement 801-567-7208
Building inspections 801-567-7213
Graffiti 385-468-9769
PUBLIC SAFETY & EMERGENCY
CONTACTS
EMERGENCY 911
UFA Fire/UPD Police
> Non-emergency 801-840-4000
Uni ed Police Department
> Midvale Precinct 385-468-9350
Public Works 801-567-7235
Rocky Mountain Power 877-508-5088
City Hall – 7505 South Holden Street • Midvale, UT 84047
In The Middle of Everything Recreation Center Update
Marcus’ Message
Last November, Midvale City voters approved a General Obligation (GO) Bond to put $10 million towards the construction of a new recreation center. Since that time, I’ve been asked a lot about where this process stands and what our community can expect.
County Parks & Recreation Facilities Master Plan Process
Last year, Midvale City started the public process to secure a new recreation center, recognizing that this process was still going to take several years. Unfortunately, Copperview Recreation Center (Copperview), which is owned and operated by Salt Lake County, is nearing the end of its useful life and will need to be replaced within roughly 10 years. Additionally, Salt Lake County has now started their Parks & Recreation Facilities Master Plan, which will guide prioritization and funding for recreation centers and other amenities for the next 10 years. While this process started last year, the Master Plan won’t be published until spring 2025. With about 10 years left on Copperview’s life, and the fact that the master planning process is starting now, Midvale City wanted to ensure the County knew that we were fully committed to this process, which is why the city proposed a GO bond to help with construction costs and Union Park as a potential location. A recreation center in Midvale must be included in the master plan, if we wish to be considered for funding.
Purpose of the Recreation GO Bond
By Mayor Marcus Stevenson
vale residents while the construction for the new recreation center is underway. Union Park allows much greater certainty about the recreation center lasting far into the future. Further, Union Park is directly west of Hillcrest High School. As most of our students go through Hillcrest, in conjunction with the county’s new free recreation center pass program for kids 18 and younger, this is the perfect opportunity to get our kids into more programming at a recreation center.
Cost savings: Salt Lake County already owns and operates Union Park. By proposing this park, it gives signi cant cost savings to Midvale and to Salt Lake County, because no new land must be purchased. These cost savings further increase our chances of receiving a new recreation center.
Size: As Midvale City is largely built out, nding a ordable land that is large enough to t a recreation center is quite challenging. Copperview Recreation Center and the surrounding eld sit on about 12 acres of land, Midvale City Park has about 10 acres of available land, assuming we did not want to lose our community center or amphitheater, and Union Park has about 17 acres of land. Using Union Park as the proposed location allows us the greatest exibility to both advocate for a full recreation center, as well as having the ability to have programmable green space.
Zoo, Arts, and Parks Program
As Midvale City considered our options to be most competitive in this process to secure a new recreation center, Salt Lake County told us we should consider how to include either money and/or land in our application. As a new recreation center that includes a pool is estimated to cost about $45 million to construct, and Midvale City’s general fund – the main fund of the city where all sales tax and property tax ows into – is only about $30 million a year, there is not a nancially responsible way for Midvale City to pay for a new recreation center on our own. Realistically we need to rely on our partnership with Salt Lake County to ensure we maintain and grow adequate recreation opportunities.
Coming up with millions of extra dollars in a city of our size is an enormous task. Ultimately, our city decided to put this issue to our voters, so they could determine whether coming to the table with a portion of the construction costs was worth it to help bolster our chances of receiving a new recreation center. Last year, the Recreation GO Bond passed with 61% of the vote, giving Midvale City the opportunity to commit $10 million to the construction costs of a new recreation center, with a goal of partnering with Salt Lake County to secure the rest of the needed funds.
Union Park Location Proposal
As Salt Lake County had asked that we also consider where the recreation center would be located, we looked at every option we had. Midvale City owns very minimal land, and nding a large enough space that Midvale could a ord to purchase would be next to impossible. We ultimately decided to propose Union Park for several reasons.
Location: Just a few years ago, when the State expanded I-15, Copperview lost signi cant eld space. Midvale does not want to advocate to rebuild the new recreation center where the Copperview is located because there is a risk of further I-15 expansion in the future. A new location allows us to continue to have Copperview open to Mid-
The Zoo, Arts, and Parks (ZAP) Program will be on the ballot this November for Salt Lake County voters to reauthorize. This program, which is voted on every 10 years, serves the purpose of enhancing art, cultural, and recreational o erings across the county. It’s this program that funds the construction of most recreation centers in the county.
ZAP is already part of the sales tax that we pay. If ZAP passes, regardless of whether we receive a new recreation center, our residents will stay pay this tax, as it is collected countywide and pays for amenities that are meant to be accessible to all county residents.
ZAP Application Process and Timeline
If ZAP passes this November, it will open the door for communities to start applying for new projects that qualify under ZAP guidelines, including new recreation centers. In the summer of 2025, project submissions will open. At this time, Midvale City will o cially submit our proposal for a new recreation center with the o er of $10 million towards the construction, and the proposal that Union Park is used as the recreation center location. The submission deadline for proposed projects will close in October 2025. After that, there will be a yearlong review process and projects will be selected by November 2026. It will take additional time after that to start construction of a new recreation center, if we are awarded the funds.
If we are Successful or Unsuccessful
While it’s still unclear of what Copperview’s future will hold, regardless of if we are successful or not, I want to ensure that our community has access to adequate recreation opportunities. If we are not successful in this endeavor, we will continue to work with the county to advertise and enhance what Copperview has to o er, while continuing to work to position our community to receive a new recreation center in the next round of funding. If we are successful in our ZAP application, I look forward to a public process where we’ll engage our community in the design and implementation of a new recreation center, while continuing to work with Salt Lake County to ensure that the Copperview location remains a community space for our residents to enjoy.
In The Middle of Everything
MIDVALE HARVEST DAYS
Midvale Harvest Days, a vibrant week-long celebration that captures the essence of community spirit and cultural richness. For more than 80 years, Harvest Days brings together residents and visitors alike for a series of unforgettable events.
NEIGHBORHOOD BLOCK PARTIES
Monday, July 29 and Tuesday, July 30
Neighborhood Block Parties, always a favorite of Midvale Harvest Days, are a fun way to meet neighbors, build friendships, and develop a sense of belonging and security among residents. Complete the online Neighborhood Block Party Form available at EngageMidvale.com/2024Midvale-Harvest-Days to schedule your block party.
MIDVALE ARTS COUNCIL ART SHOW AND HALL OF HONORS
Wednesday, July 31
Midvale Arts Council Performing Arts Center, 695 W Center St., Midvale
The Art Show starts at 5:00 p.m., o ering local artists a venue to showcase and sell their work, spanning mediums like watercolor, oil, acrylic, mixed media, 3D art, and photography. Admission is free, encouraging all to appreciate the diverse creative expressions featured.
The Hall of Honors celebrates Midvale’s own, individuals who have made substantial contributions to the community or garnered recognition for Midvale. The recipient of this year’s award will be honored at a Ceremony and Reception beginning at 7:00 p.m.
MIDVALE MUSEUM NIGHT
Thursday, August 1
Celebrate our museum’s 45th birthday during Harvest Days! Join us from 5:00 p.m. to 7:00 p.m. for games, refreshments, and unique experiences. The museum will be open from 12:00 p.m. to 8:00 p.m., with festivities starting at 5:00 p.m. Enjoy a night of community and celebration honoring our museum’s history!
MIDVALE ARTS COUNCIL CONCERT IN THE PARK
Friday, August 2
Don’t miss out on this FREE concert at Midvale City Park featuring James Romero y Los Amigos Three Generations! The concert starts at 7:00 p.m. Bring your blankets or chairs and join us for an evening of music and fun.
A day of laughter, excitement, and family-friendly fun
Saturday, August 3
The Midvale community is gearing up for a spectacular day of laughter, excitement, and family-friendly entertainment at the highly anticipated Midvale Harvest Days Festival. The event promises to be an unforgettable experience for kids and kids-at-heart alike. Mark your calendars for Saturday, August 3, 2024, and get ready to indulge in a day lled with free activities that will leave you beaming from ear to ear.
The festivities kick o bright and early with the exhilarating Fun Run at 7am, a one-mile loop around Midvale City Park. Whether you’re a seasoned runner or prefer a leisurely walk, this event welcomes participants of all ages and tness levels. Fun and appropriate costumes are encouraged, and well-behaved, leashed dogs are invited to join in the fun and dress up too!
The Harvest Days Parade begins at 9am, lling the air with joy and excitement as the community gathers to celebrate in style. This beloved event showcases Midvale’s rich history and vibrant, diverse community, attracting thousands of spectators each year.
From 3pm to 7pm, the Harvest Days Festival o cially begins with a plethora of FREE activities designed to ignite the imaginations and spark the joy of every attendee. Kids will have a blast testing their skills and winning big at the Carnival Games, while the epic Nerf Wars adventure will keep the adrenaline pumping. Bounce Houses will o er endless entertainment for those seeking an exhilarating jump. The Scales & Tales Shows will introduce festival-goers to fascinating creatures, and the Uni ed Police Department and Uni ed Fire Authority will have fun activities for the kids. The Sumo Wrestling Tournament will captivate audiences with thrilling battles of strength and strategy, and Hillcrest High School Athletic teams will provide a variety of engaging activities for the kids.
From 3pm to 5pm, bingo enthusiasts can try their luck for a chance to win fantastic prizes! Everyone aged 12 and older is welcome to join in on the bingo fun at no cost. Children under 12 can participate in our exciting ra e for a chance to win amazing prizes, also free of charge!
The evening entertainment promises to be equally thrilling. At 7pm, the Junk Percussion Band takes the stage. This Stomp-like group performs on chairs, trash cans, buckets, brooms, pots, pans, water bottles, plastic tubes, and even rubber chickens—the world is their drum set. Following them, at 8pm, the New Soul Brigade Band will take over. This group delivers today’s most explosive hits along with classic tunes from decades past. This world-class collection of vocalists and musicians has been cultivated for their expertise, incredible talent, and ability to perform together live.
And the excitement doesn’t end there! At 10pm, a breathtaking reworks display will illuminate the night sky, casting a mesmerizing glow over the festival and creating a memorable nale to an extraordinary day.
Don’t miss this incredible opportunity to create lasting memories and enjoy a day of free fun for kids of all ages. Join us on Saturday, August 3, at the Midvale Harvest Days Festival, where the spirit of play and community will unite to create an atmosphere of joy and togetherness.
For more information and updates about the event, visit: www.EngageMidvale.com/2024-Midvale-Harvest-Days
Follow us on social media using the hashtag #MidvaleHarvestDays to join the conversation and share your excitement. We look forward to seeing you there!
MIDVALE HARVEST DAYS PARADE, FUN RUN, FESTIVAL, CONCERTS, AND FIREWORKS
AUGUST 2024 CITY NEWSLETTER
MIDVALE. UTAH. GOV
Congratulations to Hal Hale, the 2024 Hall of Honor inductee!
A former professional basketball player and Vietnam War veteran, Hal Hale is a lifelong Midvale resident. He was the rst student body president and the rst professional athlete from Hillcrest High School, playing in the American Basketball Association before serving in Vietnam. During his 13-month service, he earned a Purple Heart and a Bronze Star for valor.
Hal taught and coached at Jordan High School for over 30 years, leading the basketball team for 29 years and the boys and girls tennis teams for 25 and 31 years, respectively. He was named Utah boys basketball coach of the year and the National Federation of High School Coaches’ boys tennis coach of the year.
Honored on the Wall of Honor at Jordan High and in the Gallery of Honor at the Utah Sports Hall of Fame, Hal values the friendships and service from his school, sports, and church.
StrongerMemory Class and 50s Sock Hop
Join us at Midvale Senior Center for our upcoming StrongerMemory class that helps improve brain health. It was designed for everyone, whether you have a diagnosis of mild cognitive impairment or merely want to improve memory. With simple exercises, StrongerMemory stimulates the part of the brain that helps retrieve memories. It’s also e ective, easy to use and fun! This class includes a required orientation on Thursday, August 22, at 10:30 AM and then thirty-minute group discussions Thursday mornings from August 29 until October 24. Limited seats. Register by calling 385-468-3350.
We will be having a 50’s Sock Hop on Tuesday, September 17. Join us for a lunch of cheeseburgers, tater tots, and root beer oats from 11:30 AM – 1:30 PM. Then dance to the tunes of Tony Summerhays from 1:30 PM – 3:00 PM. Reserve your spot by calling 385-468-3350 no later than August 30, 2024.
Midvale City invites residents to participate in an open house for the Master Transportation Plan on August 7, 2024, from 6 PM to 7 PM at Midvale City Hall. This event is a crucial part of our ongoing e orts to update the Transportation Master Plan, a long-term policy that will de ne our transportation goals and the strategies to achieve them.
The Transportation Master Plan aims to enhance pedestrian and cyclist safety, expand public transit opportunities, and create a comprehensive transportation network that serves all users. Your input is vital in shaping these goals and ensuring they reect the needs and visions of our community.
During the open house, attendees will have the opportunity to learn about the proposed updates, ask questions, and provide feedback.
Join us on August 7 to help guide the future of transportation in Midvale. Your voice matters, and together, we can create a safer, more e cient transportation system for all. Learn more at EngageMidvale.com/TMP.
Master Transportation Plan Open House
PUBLIC MEETING PUBLIC MEETING
August 7, 2024 6:00 p.m. to 7:00 p.m.
Midvale City Hall 7505 S Holden Street Midvale, UT
Midvale City Water-E ciency Standards Enable Participation in Utah’s Landscape Incentive Program
Midvale City continues to champion water conservation through our partnership with the Jordan Valley Water Conservancy District (JVWCD). As part of this e ort, Midvale residents can take advantage of the Utah Landscape Incentive Program through Utah Water Savers. This program o ers substantial rebates for homeowners who replace their traditional grass lawns with water-e cient landscaping. Existing residents can receive up to $3 per square foot for converting their lawns, making it an attractive and environmentally friendly option.
Under the existing regulations, lawns for new-construction homes are limited to no more than 35% of the front yard and 20% of the backyard. These measures aim to reduce water consumption signi cantly and encourage the use of droughtresistant plants and landscaping techniques.
The Utah Landscape Incentive Program provides various project options, including park strip, side yard, and full yard conversions. Additionally, incentives for commercial projects, irrigation retro ts, and tree planting are available in certain areas, broadening the scope of water conservation e orts across the community.
To qualify for this program, applicants must meet speci c criteria:
• Lawn removal projects must involve living, maintained grass at the time of application and during the rst project inspection. Dormant lawns are eligible, but neglected lawns are not.
• Landscaping projects must not commence until a conservation technician conducts an in-person or virtual inspection of the site, arranged through the application submission.
These water-e ciency standards and the accompanying rebate program represent a crucial step towards a more sustainable future for Midvale. By embracing these changes, our community can signi cantly reduce water usage, lower utility bills, and contribute to the preservation of our precious water resources.
For more information on the program and to apply, visit UtahWaterSavers.com.
Ice cream for breakfast? New trend delights kids and adults alike
By Bailey Chism | bailey.c@thecityjournals.com
Thismay be the best news you get this summer: yes, you can have ice cream for breakfast. It’s no longer just a fantasy we had as kids. A rumored scientific study, some social media attention and a nifty kitchen gadget have taken everyone’s favorite summer dessert and turned it into a breakfast trend that’s delighting both kids and adults.
The trend first grabbed the spotlight a few years ago when it was reported a Japanese study found people who ate ice cream immediately upon awakening showed signs of reduced stress and heightened alertness.
Ice cream lovers everywhere were eager to scoop up this information, even though news agencies were unable to verify the study or its results. Still, lovers of the frozen treat determined the rumors worthy enough to change up their morning meal.
Then in 2021, the Ninja CREAMi Ice Cream Maker hit the market and became an instant social media sensation. The blender-size appliance claims to be able to quickly turn just about anything into a creamy frozen ice cream treat.
Add your ingredients—milk, cream, sugar, fruit, dairy-free milk alternatives, natural sweeteners, no-or-low calorie sweeteners, protein powder, flavor extract, chocolate, nut butter—press a button and watch as the mix-
ture turns into ice cream.
Social media’s sweet influence
Next, enter TikTok. The platform’s track record of turning simple food preparations
into global phenomena is unmatched.
Try searching “ice cream for breakfast” on TikTok. What you’ll get is an endless stream of videos about how to make Ninja CREAMi concoctions that range from rich and indulgent to low-carb, high-protein, no sugar and other health-conscious mixtures suitable for the most important meal of the
From unknown TikTokers to wellknown social media influencers like Dylan Lemay and Alexis Frost, it seems like everyone on the internet is enjoying a bowl of sweet, creamy ice cream for breakfast. Even Nancy Pelosi, former Speaker of the House of Representatives, has openly shared her love for starting her day with ice cream.
"I have it for breakfast," Pelosi told Ruthie Rogers on her podcast “Ruthie's Table 4.” "It's a great way to start the day. I don't have it every day, but I have it often."
If celebrities like these are starting their days with a scoop, you know it's a trend with
Sweet breakfasts are nothing new. In the United States, French toast and waffles get drenched with maple syrup. In France, pastries like pain au chocolat are breakfast sta-
In Thailand, breakfast might be sweet sticky rice drizzled with sweetened condensed milk, and in Japan, you’ll find fluffy, sweet souffle pancakes. So, while ice cream for breakfast might seem revolutionary, it’s really just a twist on the longstanding and global tradition of sweet food in the a.m.
The breakfast-worthy frozen treat mar-
Luckily for those ice cream lovers who want to enjoy a healthy-but-indulgent breakfast, the supermarket freezer case is loaded
with options. You’ll find products that keep fat, calories and sugar low. Some offer significant doses of protein and other nutrients, and many are dairy-free and vegan.
Halo Top makes low-calorie, high-protein, dairy-based ice cream. Arctic Zero offers a similar product that is dairy-free. Famous for rich yogurt and healthy overnight oats, Noosa now offers frozen yogurt boosted with probiotics.
Good for the
mind
While the nutritional value of ice cream may be debatable, there’s no doubt that enjoying a favorite treat now and then can have a significant, if not short-term, positive impact on your mood. According to Rupa Health, small indulgences release feel-good neurotransmitters like serotonin and dopamine that boost happiness and reduce stress levels. So, that morning scoop may be just the pickme-up you need.
Rachel Engelhart, a registered dietitian and certified intuitive eating counselor, told The Healthy that she advises her clients to fill their plates with nutritious foods, but also allow themselves to enjoy favorite treats like ice cream or chocolate in moderation.
"So many of my clients are hard on themselves and rather judgmental around their food choices, and it negatively impacts their mood," she said. "Sprinkling our day with a delicious coffee, a yummy dessert or one of our favorite restaurant meals is also an important way to positively impact our mental health."
The future of breakfast is now
The ice cream for breakfast trend is shaking up the industry. Across the United States, ice cream makers are creating new breakfast-themed flavors to meet consumer demand.
Baskin-Robbins recently launched a flavor called breakfast in bed—pancake and maple syrup ice creams swirled together with fluffy pancake pieces and ribbons of blueberry compote. And the supermarket brand Blue Bell's "I heart cereal" flavor features fruity cereal-infused ice cream with confetti sprinkles and bits of sugar-coated fruit cereal.
If you want to make your own breakfast ice cream, the internet is overflowing with recipes for classic custard-based ice cream, no-churn ice cream and healthy Ninja CREAMi recipes.
As the ice cream for breakfast trend gains traction, it's clear this isn't just a summer fling. With innovative appliances like the Ninja CREAMi, social media's viral influence and a growing market for health-conscious frozen treats, our morning routines are getting a delicious makeover. So, when breakfast time rolls around, why not enjoy a sweet, creamy, cold scoop of joy? After all, who says you can't have dessert first? 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)
Many restaurant patios in Salt Lake County offer a chill spot for diners and their dogs
Theweather is warm and we all know what that means…patios are great places to dine.
If your dog enjoys relaxing in the warm breeze during the summer, they’ll love tagging along to restaurants, but not all restaurants allow dogs on their patio.
The Salt Lake County Health Department announced which Salt Lake County bars and restaurants have been approved to allow dogs on their patios this summer. Dog owners will be happy to learn that more than 40 bars and restaurants in the county have received the regulation variance for the 2024 season that legally allows them to welcome pups into their patios, according to a news release.
The variance only applies to dogs, not any other animal, and it doesn’t affect the rights of people with ADA service dogs to bring their animals into the public areas of a food establishment, the release stated. Emotional support animals, however, have to stay out of the dining room.
Businesses are required to post signs notifying customers that dogs may be allowed on the premises. Dogs won’t typically be allowed in the dining room, so dogs (and their humans) will need to use separate entrances. The approval is good for this summer season only, it may change again next year, so remember to keep an eye on your favorite restaurants for future dog endeavors.
Fisher Brewing Company
Fisher Brewing Company has grown since it opened in 2017 at 320 W. 800 South in Salt Lake City’s Granary District. With several outdoor spaces including two front patios, a back patio, a central patio, and now a new rooftop patio, guests have more places than ever to kick back and relax with their furry friend.
The rooftop is the conclusion of an expansion that began in 2021 and included adding a second main-floor bar, canning production area, and event spaces in a building next door, as well as a patio along the front of the building.
The rooftop patio features a shipping container that has been repurposed into a bar, retractable awnings for shade, tables, benches and views of the city.
Tea Zaanti
Tea Zaanti is a tea and wine bar at 1944 S. 1100 East in Sugar House. The surrounding mature trees, strings of lights, large shade umbrellas and numerous places to sit make for a great experience to grab a cup of tea, a glass of wine, or a bite to eat. Tea Zaanti recently started carrying bagels from The Bagel Project on weekends.
While the weather is warm, Tea Zaanti will be hosting live music on the patio every Friday at 5:30 p.m. Every other Thursday night they hold a wine tasting, and the $15 admission includes a menu item and a sampling of two different hard-to-find natural wines.
This makes for a great experience to en-
By Bailey Chism | bailey.c@thecityjournals.com
joy with your friends and not have to worry about leaving your dog at home.
Red Rock Brewery
Red Rock Brewery has several locations around Salt Lake County, including one near Fashion Place Mall in Murray at 6227 S. State Street.
Red Rock Brewery first opened its doors in 1994 with high-quality craft beers and food. The brewery has been named “Brewpub of the Year” by Brewpub Magazine and “Large Brewpub of the Year” by the Great American Beer Festival.
You can stop by the brewery with your furry friend and enjoy one of their 30 core, seasonal and special release brands of beer.
TF Brewing
TF Brewing opened in 2018 at 936 S. 300 West in Salt Lake City’s Granary District. The patio started out much smaller than it is now, but the owners acquired the building west of the brewery in 2019 and were able to enlarge their outdoor space into the wide expanse it is today.
It’s filled with long wooden tables, Adirondack chairs, shady umbrellas, trees, potted plants and fire pits, and is decorated with strings of lights. During the weekends, the patio fills up quickly, but once you secure a seat for you and your furry friend, you can stay for as long as you like.
Evenings are filled with people chatting and playing games like cornhole, chess and Jenga; music playing; and dogs lounging. Most Sundays, when the weather is warm, you can enjoy the patio and listen to Slow Pour Sundays, a DJ set featuring only records. Mountain West Cider
Mountain West Cider’s patio, The Garten, at 425 N. 400 West, is one of few outdoor gathering places in Salt Lake City’s Marmalade District. And recently, it got a bit of an update.
The Garten closed at the end of 2022, but officially reopened for the season with the Queer Food Festival earlier in May. The Garten has a new look that patio lovers will appreciate. There’s now enough seating for 200
people, and the addition of extra bathrooms, shade sails, umbrellas, and new landscaping with trees.
Bring your dog and enjoy live music every Thursday, Friday and Saturday, and join in on Bingo on Tuesdays.
For a full list of restaurants allowing dogs this summer, go to the Salt Lake County Health Department’s website. l
Red Rock Brewing Company, at 6227 S. State St. in Murray. (Bailey Chism/City Journals)
Fisher Brewing Company, at 320 W. 800 S. in Salt Lake City’s Granary District. (Photo courtesy of Fisher Brewing Co. Facebook)
6 spots to treat your pup during National Dog Month
By Rebecca Olds | rebecca.o@thecityjournals.com
Moreand 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
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
SLCC Culinary Arts inspires future food professionals
It takes 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.”
By Peri Kinder | peri.k@thecityjournals.com
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
Shake Shack’s Pooch-ini is made with custard and topped with a Milk Bone. (Courtesy of Riverton Shake Shack)
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)
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
When kitchens go wild: Inspectors share their craziest encounters
It's a sunny Tuesday morning, and while most of us are just settling into our plans on where to eat out for lunch, Salt Lake County’s food safety inspectors are already knee-deep in their daily adventure of culinary compliance. Yes, while the rest of us imagine inspectors merely walking through restaurant doors, ticking off checkboxes on clipboards, and nodding sternly at chefs, the reality is far richer—and sometimes downright absurd.
"Every day is like opening a new episode of a sitcom," one inspector said. "You never know what you'll walk into."
Formally, food safety inspectors have the title of Environmental Health Scientists. To protect the privacy of the food inspectors and the errant restaurants they audit, their names have been withheld.
Consider the inspector who once found a pigeon wandering the kitchen. "It had been let in through a garage door during a food delivery. The operator was chasing it around with a broom," he recalls. And that’s not the strangest encounter. How about the portable cement mixer, still caked with dried cement, being used to batter chicken? Or the restaurant that thought buying turtles from PetSmart to make turtle soup was a bright idea? Yes, that happened too.
Despite these bizarre incidents, most restaurant inspections are more routine. Inspectors don’t secretly hope for calamity. "We actually hope to find clean, well-maintained restaurants," one inspector said. "It’s a good day when we don’t have to shut anyone down or issue a fine."
But let’s not kid ourselves: not every inspection is a smooth ride. "We call it the ‘fire drill,’" explains another inspector. "The manager or owner’s eyes get huge, and they start ordering employees to do all sorts of tasks to cover up potential violations.” While they’re barking orders like they're trying to win an Oscar for Best Director, one can only imagine the frenzy in the kitchen as employees scramble to hide evidence of unsanitary conditions. “It’s rarely successful and sometimes leads to more violations,” he said.
And then there’s the matter of timing. Restaurant owners often grumble about inspectors showing up at the most inconvenient moments. "We’ve heard complaints like, 'You only come when the refrigerator is broken,' or 'Did Obama/Biden send you?' and 'Did Trump send you?'" shares another inspector.
Despite the chaos, inspectors occasionally find hidden gems. "I’ve had the opportunity to learn about a lot of unique dishes and cuisines," one inspector said. Temporary events and mass gatherings often showcase dozens of cuisines and cultures, offering a culinary education that goes beyond the typical American diner fare.
By Shaun Delliskave | s.delliskave@mycityjournals.com
"A lot of people ask us if we taste-test during inspections. We do not. Our job is to ensure food safety, not to rate the flavors," one inspector clarifies. They also refute the notion that they’ve become overly cautious eaters. "I still eat out regularly. I’m just more aware of the risks," an inspector said.
The job isn't all about playing food police. It’s also about helping restaurants meet standards creatively. "Some try the distraction method—sending multiple people to accompany the inspector in hopes of dividing their attention," an inspector said. "Others send all food handlers on break, essentially halting food service during the inspection. Neither method works particularly well."
Inspectors also encounter interesting repair solutions in new or remodeled restaurants. "We’ve seen some very innovative
plumbing and equipment fixes," one inspector recalls, "but we always try to guide them to ensure safety and compliance."
When asked what advice they would give to restaurant owners to smooth out inspections, inspectors unanimously suggest being present during the inspection. "Know about the issues firsthand," one says. "Don’t be afraid to ask questions. Correct violations immediately when possible; it shows you take food safety seriously and improves your inspection report."
For the public, the key to dining safely is awareness. "Look for the health department permit," one inspector advises. "Each permit has a QR code that links to the most recent inspections of that restaurant. Google reviews are not always reliable for safety concerns. It’s worth checking the past inspection re-
ports if you’re curious."
The public can also visit the Salt Lake County Health Department’s website to view inspection reports at slco.org/health/inspection/.
The ultimate goal for both inspectors and restaurant owners is the same: to ensure that patrons enjoy safe and delicious food. And while the road to this goal is often paved with unusual, funny, and sometimes downright bizarre experiences, it’s all in a day’s work for Salt Lake County’s restaurant inspectors.
As one inspector wisely concludes, "We want customers to be safe, and we want businesses to be successful. And if we get a good story out of it every now and then, well, that’s just a bonus."l
But don't be mistaken, despite what people think, inspectors never sample the food.
A Salt Lake County food safety inspector checks the temperature of tomatoes. (Photo courtesy of Salt Lake County Health Department)
Checking the quality of corn, a food safety inspector notes the temperature. (Photo courtesy of Salt Lake County Health Department)
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.
My four children each have very dif -
Aimee Winder Newton
Salt Lake County Councilwoman| District 3
ferent 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.
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I truly believe that the future of our nation depends on us learning this skill. 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.
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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.
