Abou-Ismail hasn’t eaten fast food for 23 years, and he feels amazing. When he was 22 years old, AbouIsmail started a meditation practice that included conscious, clean eating. It put him on a path that has become his life’s journey: creating healthy food and educating consumers about the benefits of eating a sustainable, high-quality and organic diet.
Now 45, Abou-Ismail owns and operates Rawtopia at 3961 Wasatch Blvd. in Millcreek, an award-winning restaurant committed to serving flavorful, clean gourmet cuisine.
“We’re very particular about all our ingredients and where they come from,” he said. “We dry a lot of our herbs from our gardens and we support local farming and agriculture. Everything we do in the restaurant is very farm-to-table and a hands-on experience.”
Abou-Ismail opened his first restaurant in Sugar House called Living Cuisine Raw in 2005, shortly after his father died from cancer. He was convinced a healthier diet could have extended his father’s life and he became passionate about introducing high-nutrient foods to consumers. His restaurant went through several
By Peri Kinder | peri.k@thecityjournals.com
evolutions before he landed in Millcreek in 2017.
Although he earned a geophysics degree at the University of Utah, his decision to move into the healthy restaurant business wasn’t difficult. His mother is a Lebanese chef and, with her help, his talent for creating clean cuisine became a fun challenge. Abou-Ismail worked with his mother in a local restaurant and what he saw there changed his life.
“When I was working at the restaurant, I was looking at this gluttony, looking at how people would eat,” he said. “They were eating all these deep-fried foods, and they’re eating all this junk food, and there was no restaurant that had healthy food. I thought, wow, this is really, really sad.”
Rawtopia is an innovative clean-eating restaurant where he hopes to revolutionize the way people think about food.
Farmers markets provide much of the food for the cuisine at Rawtopia in Millcreek. Omar Abou-Ismail sources local produce, meat and other ingredients for his gluten-free, dairy-free and organic menu. (Photos courtesy of Omar Abou-Ismail)
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 throughout the week for salads, burgers and sandwiches; and
Meal prepping tips and tricks
By Holly Curby | hello@hollycurby.com
cooking hamburger meat to use throughout the week in tacos, spaghetti sauce and in a casserole. This helps avoid having to prepare items before each meal.
• Sheet pan dinners, one pot meals or crockpot meals. All of these methods require minimal cooking steps and equipment needed, therefore saving time cleaning up at the end of the meal.
• Batch cooking. This is where you make at least double of a recipe so that you can quickly pull it out to use at another time. This method is used for breaking down into smaller portions for your family to be able to grab and go as needed, or even to freeze for future use.
When it comes to freezing items, Lederman suggests freezing foods such as broths (fish broth or chicken broth), soups, and even sauces like tomato sauce and pesto sauce which she recommends repurposing by putting on chicken breasts, adding to a turkey bacon sandwich, or even putting in a pasta.
“Avoid freezing vegetables though,” Lederman cautions, “and make sure you put freezer foods in small portion sizes so when you pull them out you aren’t having to eat them for days.” Smaller portions of broth and sauces can be put into ice cube trays with a little olive oil to be able to pull out as needed when adding a little flavor to soups, stews, and when sautéing or roasting vegetables. Of course, all freezer items should include the date the food was made and a labeling of what the item is as once the foods are frozen they often resemble another food.
When it comes to saving both time and costs in shopping for your meals, Lederman suggests seeing what you have in your pantry, refrigerator and freezer first and then making a list so you don’t buy excess items.
“You’re not only getting rid of your food waste,” Lederman explained, “but you're not
wasting food and you're reducing your food costs because there's no waste.” Not only does she suggest adding to your list items that are staples for you and your family such as always having pasta on hand if you and your family use pasta in many recipes, but she also suggests writing your items down on your list by category of like-minded foods such as fresh produce, dairy, meats, frozen foods, and canned goods so that your shopping time is drastically reduced.
For more meal prepping tips and tricks, as well as for Lederman’s free “Easy One Dish Dinners” eBook, check out Holly’s Highlights podcast Season 3 Episode 14 wherever you listen to podcasts including Spotify, Apple Podcast, Google Podcast, Amazon Music, TuneIn+Alexa, iHeartRadio, Pandora, and www.hollycurby.com. l
Larry K. meal preps meat to be served at a graduation celebration. (Photo courtesy Holly Curby)
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)
Tacos at Fácil Taqueria include the traditional and the unique
By Jolene Croasmun | j.croasmun@mycityjournals.com
“Yum,”
“delicious,” and “favorite” were among the patron descriptions for tacos at Fácil Taqueria.
Fácil Taqueria is a taqueria with a full bar. It is a simple neighborhood restaurant that is located just off I-215 on 4500 South in a small strip mall. Don’t be fooled by its humble appearance, the food, beverages and service are outstanding and this restaurant is becoming popular.
The restaurant was opened in 2021 by married couple, chef Dallas Olson and operations manager Spencer Herrera, along with their friend Edward Struman, who serves as kitchen manager.
Olson and Herrera were expecting their first child when they decided to change jobs and bought a food truck to sell gourmet tacos. This allowed them the opportunity to be with their baby and have flexibility in their work schedules. Olson is an experienced chef and the food truck was so successful that it gave birth to the idea of opening their own restaurant featuring the tacos.
The menu consists of meat, fish and unique vegetarian and gluten-free tacos like the Nashville hot chicken, pork carnitas, blackened salmon, beer battered fish, squash and green chile, local mushroom and cauliflower and avocado tacos.
John Brown, a repeat patron of the restaurant, was dining with his friends and summed up his dining experience at Fácil Taqueria in one word, “Yum!”
If your palate desires more than a taco, well there is the “Not Taco” portion of the menu offering enticing items like red chile seared scallops, glazed pork belly burrito or
even the street pineapple and watermelon.
Wash down the tasty bites with a refreshing beverage from the full bar which includes a wide variety of beer, wine, mixed drinks like tequila sour, Moscow mule, a spicy margarita with jalapenos, sangria and so much more.
“This is delicious!” Zach C-Adams from Sugar House said while eating the blackened salmon taco. “I’m glad there is a place with good tacos and great drinks in the area now.” C-Adams was dining with family and friends celebrating birthdays.
A personal favorite of locals is the cauliflower and avocado taco. “I never knew cauliflower could be so amazing,” Marie from Millcreek said. “This taco alone has made Fácil Taqueria one of my favorite restaurants.”
Some of the best homemade chips and fresh salsa are made here too and what meal is complete without a dessert option like horchata rice pudding with berry compote.
To keep things simple, all meals are served on a small cookie sheet which is quickly forgotten once you taste what is in front of you.
Fácil Taqueria, 4429 S. 2950 East, is open Tuesdays through Saturday 12-9 p.m. and is available for catering. l
Delicious gourmet tacos, homemade chips and fresh salsa along with creative drinks are all part of the menu options at Fácil Taqueria. (Photo from Fácil Taqueria website)
Top Left: Zach C-Adams from Sugar House celebrating summer birthdays at Fácil Taqueria. (Jolene Croasmun/City Journals) Top Right: Dri Cataxinos of Salt Lake City enjoying a refreshing margarita on a hot summer day at Fácil. (Jolene Croasmun/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)
5 excellent outdoor dining options in Salt Lake County
By Peri Kinder | peri.k@thecityjournals.com
Warmweather ushers in the chance to dine al fresco, surrounded by beautiful scenery, friends and family, and good food. Salt Lake County is home to dozens of eateries that feature patio dining and these are some of the best.
Millcreek Pizza House, 1357 E. 3300 South, Millcreek
Spend a pleasant summer evening sitting on the patio of Millcreek Pizza House. Located at Millcreek Common, it’s a relaxing way to enjoy a meal, have a drink, watch roller skaters and wall climbers, and enjoy local entertainment. Choose from handcrafted pizzas with fresh-made dough and quality meats, vegetables and cheese. Options include a pesto-based mushroom pizza, a classic Margherita with fresh basil and balsamic reduction, and a BBQ chicken pizza with spicy sriracha ranch sauce. There are also gluten-friendly options, garlic bread, salads and refreshing drinks. Learn more at Millcreekpizzahouse.com.
Tuscany, 2832 E. 6200 South, Holladay
For something more upscale, the patio seating at Tuscany creates a romantic dining experience with beautiful flowers, stone walls, intimate lighting, delicious food and
fine wines. Inspired by Italy’s stunning landscape and captivating cuisine, Tuscany’s patio is a hidden treasure where diners can
summer evening. Brunch options include coffee cake, breakfast burritos, omelets and applewood smoked bacon. Tasty appetizers, creative salads and hearty dishes can be found for dinner. The dessert menu features chocolate cheesecake and lavender panna cotta. Oasis Cafe also supports local breweries and merchants. Visit Oasiscafeslc.com to learn more.
Royal on Ridge, 14886 S. Traverse Ridge Road, Draper
Executive Head Chef Carlos Padilla invites diners to elevate their experience by enjoying an evening on the patio at Royal on Ridge. Located at Suncrest, high on the East Bench in Draper, the Ridge offers spectacular mountain views to accompany brunch, lunch or dinner. Favorite menu items include Royal Short Rib Pasta, chicken enchiladas and handmade pizza fired in a Stefano Ferrara wood-fired brick oven. Live music every Thursday night and for Sunday brunch creates a fun atmosphere. An extensive drink menu features cocktails, wine and beer. To learn more, visit RoyalOnRidge.com.
enjoy a summer meal. The menu includes a fried green tomato appetizer, chicken pesto pizza, beef entrees, lamb chops, house made pasta and specialty cocktails. Top off the meal by sharing a slice of Tuscany’s decadent chocolate cake with chocolate ganache layers and vanilla bean gelato. For more information, visit Tuscanyslc.com.
Oasis Cafe, 151 S. 500 East, Salt Lake City
Visiting Oasis Cafe is about taking a step back from busy schedules and into a retreat for the senses. Its flower-filled patio, or the covered breezeway, are calming places to enjoy a friendly brunch, a scrumptious dinner or cold-pressed juices on a warm
Continued from front page
Everything is made from scratch and incorporates a completely gluten-free, dairy-free and organic menu. While most items are vegetarian, Rawtopia also offers cage-free eggs, free-range bison and wild-caught salmon.
“In the beginning, I thought meat was horrible,” he said. “Then I realized meat is necessary for our diets. Humans have always survived with meat, and meat is part of sustainability. You can’t farm without animals. No culture does not use animals in their cuisine. Even Hindus use milk and cheese and butter and ghee.”
In the spring of 2023, Abou-Ismail received a surprise guest at Rawtopia. Television personality Martha Stewart was speaking at an event in Salt Lake and wanted to have a healthy dinner. The event organizers
Ruth’s Diner, 4160 E. Emigration Canyon Road, Salt Lake City
Just a few minutes up Emigration Canyon, Ruth’s Diner’s outdoor patio offers live music at 6:30 p.m., from Thursday through Sunday. This year marks the 94th anniversary of the diner, where locals go for Mile High biscuits and cinnamon roll French toast. Breakfast, lunch and dinner are served with hearty items like chicken fried steak, grilled Idaho red trout, butter squash carbonara and Ruth’s famous dessert menu. The diner offers soda, wine, beer and specialty drinks like Ruth’s Killer Bloody Mary. Visit RuthsDiner.com for more information. l
suggested Rawtopia and she fell in love with Abou-Ismail and his food. She flew him to New York to tape a show with her which aired in May 2024.
“After that happened, I felt that someone had finally taken me seriously,” Abou-Ismail said. “I’m still a niche and the masses can’t always understand my food. They hear ‘Rawtopia’ and don’t understand. I want my restaurant to get busier and busier. I can’t lie. It hasn’t been an easy journey.”
Moving forward, Abou-Ismail is creating a cookbook and would love to host a cooking show. For a complete menu and more information, visit Rawtopia.com.
“I remember when my dad passed away, I was really driven at that point to make a difference in people’s lives,” he said. “I’m really lucky and fortunate to be in Millcreek.”
Outdoor dining is a hallmark of summertime leisure. With several options available, finding a relaxing patio for lunch or dinner is guaranteed. (Stock photo)
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-
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
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
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.
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.
The Wine Academy of Utah offers courses, tastings and certifications for consumers and professionals who want to learn about wine and spirits. (Stock photo)
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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
Shake Shack’s Pooch-ini is made with custard and topped with
Milk Bone. (Courtesy of Riverton Shake Shack)
SLCC Culinary Arts inspires future food professionals
By Peri Kinder | peri.k@thecityjournals.com
Ittakes more than the ability to create good food to earn a culinary arts degree. For more than 25 years, the culinary arts program at Salt Lake Community College has taught chefs and hospitality experts how to blend creativity, science, flavors, experience and traditions.
Drawing inspiration from global cuisines, incorporating techniques that reflect cultural heritage and introducing courses that teach hospitality, sustainability, and business management, SLCC’s culinary arts program covers it all, and interest in the program has grown over the last few years.
“We see people with a greater desire to follow their passion and they know they need to get started somewhere,” said Jeffrey Coker, executive chef and interim dean at the Gail Miller School of Business. “At the community college, we have a great program, great faculty and great staff. We're a very family-oriented program.”
Coker knows the industry. He spent 16 years at Le Cordon Bleu College of Culinary Arts in Los Angeles, working his way up from chef instructor to executive chef and director of education at the school.
He helps each student craft a course of study to help them reach their goals. Whether they want to become a baker, a food writer, a restaurant manager or own a catering business, the SLCC program provides the necessary foundational skills for students to be successful.
“We have smaller class sizes,” Coker said. “We really get to know our students. Our faculty and our staff are focused on creating unique experiences for those students and getting to know them as they prepare them for careers in industry.”
At about $15,000 for an associate of applied science degree (including tuition, lab fees and uniform costs), the culinary arts program is an affordable option for students. Plus, scholarships, grants and other funding options to help reduce that cost, including concurrent enrollment for high school students.
Located at the Miller Campus in Sandy (9750 S. 300 West), the school provides a kitchen with modern equipment, 10,000 square feet of training space and a dining room to practice presentation and service. This year, they added a greenhouse to the campus, donated by a graduate of the program.
There are also 30,000 honeybees on site. Students harvest 40-50 pounds of honey during the season and work in the on-site garden for a complete farm-to-table experience.
“Every year, the garden looks a little bit different. The students are involved from the planning, the preparation, the plotting, the harvesting of seed, to the transplanting of seed and maintaining the watering schedule,” Coker said. “Not only are we promoting and building on the foundational skills that students need to be successful, but we’re giving them the relevant topics that are taking place in industry today.”
But a food career isn’t just about creating delicious dishes, it’s creating an experience where guests feel included. Learning professional techniques and practices of hospitality provides a deeper connection with guests and helps develop a valuable reputation in the food world.
“People are not customers. They are our guests,” Coker said. “This is the cornerstone of everything we believe. It is
something that I’ve maintained as one of my steadfast principles in my 30-plus years being in culinary arts and hospitality, and it’s something that I pass along to our faculty and our students. They need to learn to embrace the concepts of hospitality.”
For more information about the program, visit slcc.edu/ culinaryarts. l
Students in the Salt Lake Community College Culinary Arts program learn foundational skills to help them become successful in the food and hospitality industry. (Photo courtesy of SLCC)
Ice cream for breakfast? New trend delights kids and adults alike
By Bailey Chism | bailey.c@thecityjournals.com
This may 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 mixture 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 day.
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 legs.
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 staples.
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 market is hot
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 feelgood neurotransmitters like serotonin and dopamine that boost happiness and reduce stress levels. So, that morning scoop may be
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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
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
cinnamon roll right from the oven.”
For more information about The Dough Lady’s cinnamon rolls visit doughladyslc.com.
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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)
The Pie Lady shares the love through slices of pie
By Sarah Brown | sarah.brown@mycityjournals.com
JennyJensen is a mom whose children attend the same school as mine, and until now, I’ve only known her as the Pie Lady. This story allowed me to get to know her more personally, and of course provided an excuse to order pies.
Her flavor selections are all delectable. I landed on the perennial blueberry favorite and raspberry cream cheese, regular double crust.
Jensen said that one of the reasons she loves to bake pies is the “togetherness and community” it brings. “I love that pie is meant to be shared, meant to bring people together…to share something delicious.”
She welcomed me into her kitchen, perfect for a television set—I could envision her hosting her own baking show—yet homey and warm.
We talked while she put together my blueberry pie. She pressed the crust just so, gently poured in the filling, formed the delicate lattice and sprinkled sugar on top before placing it in the oven.
Her pie making journey started with a New Year’s resolution. One season she told herself, “I’m going to learn how to be really good at one thing.”
She jokes with family and friends, that “my pie making is the only New Year’s resolution I’ve ever stuck to.”
Jensen was a teacher, and then when she became a mom, she wanted to be home and raise her children. In this life stage, she found herself in the familiar motherly space of what can be at times a quiet and lonely experience. She needed something for herself.
She chose pie making for sentimental reasons.
Jensen has fond memories of baking with her mother, who made it a point to bond with her daughter through the activity. She had lost her own mother at a young age, missing out on those memories.
It is also a meaningful way she connects with her husband’s family. His great-grandmother was a family legend for her pies. Jensen inherited all of her recipes.
“I just dove right in,” she said. She researched recipes, watched videos and tried different things. She had taste-testing gatherings (and still does). She’ll gather friends and families over to taste pies and help her to discern what to do better. She continuously amends and annotates her recipes to get the perfect tasting experience.
She started baking in 2011, primarily selling pies through word of mouth.
Soon people were asking for pies for holidays and birthdays.
Around Thanksgiving, her home is a full assembly line. “I’ll sell like 100 pies,” she said. She has a system in place. Crusts are premade and stored in the deep freezer; some fillings can also be premade; and every
table in her home (dining, kitchen and popup tables) along with her spacious counter, are used for assembly.
The isolating experience of the pandemic encouraged her to find a way to connect with others through pie making online. Her teaching background equipped her to lead group baking classes, which she initially did for several companies.
“Everyone would bake together from their kitchens on Zoom,” she said, which fostered the sense of togetherness.
Pie orders still commonly come through referral, but orders also come through her personal Instagram page, where she offers tutorials and instructional classes.
“It’s different every time and fun to get to know people and share this thing I love.”
Occasionally, families will have some semblance of an old family recipe they’ve tried to make but it’s never turned out quite right. They’ll ask Jensen to try and recreate it, and she does.
It means a great deal to her, to “have people that trust me to make these family recipes for them.”
It becomes a way of honoring ancestors, she says. “The smells and tastes evoke so many memories.”
Jensen will also create new pie recipes, for her own family and others, to remind them of loved ones, melding flavors of their favorite treats.
She talked about her own family’s favorites, called Dad’s Pie. Her father, whom she lost a few years ago, loved Hostess Raspberry Zingers, so she created a Raspberry Zinger-inspired pink coconut cream pie with Nilla wafer crust.
In her home, pies are always in progress, and the kitchen is a centerpiece to their daily rhythm. She hopes it’s something her kids will look back on and remember.
Jensen doesn’t view her pie making as a career. She remains open to the idea of going back to teaching. But her pies have given her freedom to be with her family.
It’s also been personally fulfilling. The practice of making the pies, and in particular, seeing the finished product, is rewarding for her.
“I like the sight of it, the feel of it— there’s this beautiful, wonderful thing at the end. You feel you’ve accomplished something.”
She uses quality, fresh ingredients every time. “I put a lot of time into making it just how I want it to be,” she said.
The blueberry pie she was making for me needed time to bake to perfection, so she hand-delivered it later in the day.
I took the pies next door, and my neighbor and I divvied out slices. l
The Pie Lady Jenny Jensen creates the lattice crust top for a fresh blueberry pie. (Sarah Brown/City Journals)
Fresh chilled raspberry pie ready to take home. (Sarah Brown/City Journals)
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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.
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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.
D’Alessandro
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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-
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
makes all of Antica Sicilia’s desserts fresh daily, including her mother’s recipe of olive oil cake referred to by the restaurant as “torta della nonna,” or “Grandma’s cake” in English. Antica Sicilia first opened in 2016. (Rebecca Olds/City Journals)
When kitchens go wild: Inspectors share their craziest encounters
By Shaun Delliskave | s.delliskave@mycityjournals.com
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.
But don't be mistaken, despite what people think, inspectors never sample the food. "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 reports 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
A Salt Lake County food safety inspector checks the temperature of tomatoes. (Photo courtesy of Salt Lake County Health Department)
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5 tea shops to check out in the Salt Lake Valley
By Peri Kinder | peri.k@thecityjournals.com
Tea shops are enjoying a surge of popularity throughout the country, and Salt Lake is no exception. These five shops in the area offer more than just a cup of tea; they blend artisanal teas with unique social experiences from tea parties to live music.
7BUDDHA TEA HOUSE AND DESSERTS (4913 STATE ST., MURRAY)
This trendy tea house in Murray offers a unique menu of drinks from boba to slushes. Its signature beverages include the Pinky Lychee with red dragonfruit and lychee with aloe vera or crystal boba topped with sea salt milk foam. There’s also the popular Matcha Red Bean Milk Tea or the Mango Matcha Latte. Refreshing spring teas include Just Peachy, Mango Paradise or Strawberry Plum Tea. It’s always a new taste experience when you stop by 7Buddha. Learn more on Instagram @7BuddhaTea.
Inspired by author Jane Austen, Auntie Rae’s is a journey to a time when tea service was a ritual and conversation a skill. An outing at Auntie Rae’s shouldn’t be rushed, but savored as an indulgence. Themed birthday parties at Auntie Rae’s include a Princess Tea with crowns, sandwiches and tea service. The shop also hosts murder mystery tea parties for small groups. With an elegant high tea menu, a fun garden tea option or afternoon tea with finger sandwiches, scones and dessert, Auntie Rae’s is sure to become a family favorite. Visit AuntieRaes.com to learn more.
SODABOBA (10309 S. REDWOOD RD, SOUTH JORDAN)
If you combine boba tea, tasty menu items and support for local musicians, you
get SodaBoba. Taiwanese boba drinks are available in many flavors including cookies & cream, pineapple passion fruit, honeydew milk and matcha brown sugar. Plus, the finger-food menu offers savory pork potstickers and tempura shrimp, Korean street food favorites. But newcomers to SodaBoba must try the Croffle, a waffle-croissant hybrid with toppings that include Nutella, chocolate syrup, dulce de leche and cinnamon almond. The shop regularly holds free concerts highlighting musicians in the area. For more information, visit SodaBoba.net.
TEA & BROWN (5486 S. 1900 WEST, TAYLORSVILLE)
One of the newest tea spots in town, Tea & Brown is making a splash with its teas made from imported ingredients, using the traditional hand-shake method. Tea enthusiasts will find a range of flavors, from classic teas to brown sugar boba, bubble tea and fruit blends. Fan favorites include the Red Guava Golden Oolong Tea, the Mango Pomelo Frappe, the Black Tea Latte and the Cocoa Matcha Teaccino. Online ordering is available. More information at TeaBrownTaylorsville.com.
TEA ZAANTI (1944 S. 1100 EAST, SALT LAKE)
With dozens of loose-leaf tea varieties, like vanilla hazelnut and strawberry oolong, Tea Zaanti is a must for tea lovers. Favorite teas include the Nutty Matcha Latte, the Choco Tea Latte (with chocolate pu’reh) and the ceremonial matcha, sourced from Japan. Tea Zaanti is also the only tea and wine cafe in Salt Lake, boasting the best wine prices in the state. With a focus on small producer wines, the restaurant offers wine-by-theglass or bottle. Menu items include a charcuterie platter, soups and sandwiches. Visit TeaZaanti.com to learn more.
Groovy grub
Utah food scene in the ’70s was
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 because 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.
