HORROR MOVIE-THEMED RESTAURANT IN WEST VALLEY WILL THRILL YOU
By Bailey Chism | bailey.c@thecityjournals.com
At Burgertory, a horror movie-themed “gore-met” burger joint in West Valley City, all of the menu items sound like the punchline to a spooky joke.
What kind of burger do you serve to someone possessed by a demon? The Exorswiss and Mushrooms, of course.
What appetizer would the Wolfman eat? Monsterella Sticks—what else?
And what would a horror-loving vegetarian love to sink their teeth into? None other than The Creature from the Black Legume, a black bean burger served with cheddar, chipotle aioli, pickles, onion and lettuce.
And to go with all these culinary thrills is a chilling atmosphere to match.
The restaurant’s walls are plastered with more horror movie posters than you can imagine, for mainstays like “The Shining,” “The Silence of the Lambs,” “Carrie,” “The Texas Chainsaw Massacre,” “Dawn of the Dead,” “Child’s Play” and many more. Classic metal plays over the speakers, wailing guitars serenading diners as they destroy their burgers.
Jeremy Sundeaus opened Burgertory at 3197 S. Redwood Road (It’s “Redblood Road” on their website) in April 2023.
Despite its slightly hidden location, set a bit back from Redwood Road, Burgertory has the support of Utah horror fans. Halloween is its busiest time of year.
“[It is] quite an accomplishment when I keep hearing [that] the first year is the hardest,” he said. “So we kicked off with a
great start. Navigating the seasons has been a challenge but we’ve developed quite a regular crowd now.”
Sundeaus can take credit for most of the clever wordplay on the menu, which features all the classics you’d expect at a burger joint, with a horror movie twist.
At Burgertory, it’s not just a pastrami burger; it’s The Pastramityville Horror. It’s not just a burger piled high with sauteed jalapenos and slathered with habanero aioli; it’s the spicy Hellraiser. And it’s not just a marinated grilled chicken sandwich with mayo, lettuce and tomato; it’s the Poultryguist.
Sundeaus said the name Burgertory is a play on Purgatory, a bar in Salt Lake City that closed for renovations in December.
Once Sundeaus came up with the name, he kept it in the back of his mind until one night, he was hanging out with his friends and he came up with the Exorswiss and Mushrooms. Then his friends started thinking of burger names, too.
“It snowballed after that and then developed into an actual concept,” Sundeaus said. “A Hard Rock Cafe but instead of R&R, horror movie themed with metal being played.”
The location was an old Thai restaurant in a strip mall. The interior walls were lined with booths and faux brick, and the ceiling was painted black. Overlarge Edison bulbs hung over each booth.
After an unholy amount of black paint,
Burgertory is located at 3197 S. Redwood Road in West Valley City. (Bailey Chism/City Journals)
A Commitment to Faith-Based Care at Holy Cross Hospital – Jordan Valley
By: Rev. Dr. Godwin Nnamezie
At Holy Cross Hospital – Jordan Valley, 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 – Jordan Valley patient, receiving faith-based care simply means you can expect compassionate, healing care delivered by those who are guided by and committed to the ideals and beliefs of our founders, the Sisters of the Holy Cross, and our ministry.
A quick look at our faith-based roots that run deep here in Utah shows that the Sisters of the Holy Cross accomplished feats of great worth and permanence during their years of service. There are generations of our patients who encountered the Sisters and received care from them at our Holy Cross Hospitals. It is so humbling to listen to their stories and first-hand accounts that left such an impact on their lives.
The strength of the pioneering Sisters was their willingness to serve their God
and the sick and needy, no matter the race, creed, or economic status. The Holy Cross Sisters’ legacy of courage, passion, life purpose, dedication, selflessness and regard for their fellow human beings are many and beautiful – and one we strive to uphold.
While the theme of faith and service rings true throughout our hospital walls, it also extends out into the community through collaboration with our partners. Our community health needs assessment and community benefit program help us better understand our communities so we can work to improve the health of the people we serve.
It is my hope that you when you walk through our hospital doors or interact with us in the community that you feel our commitment – powered by faith, fueled by humankindness – to you and our community.
Learn more about the services, care providers and mission-driven work of the Holy Cross hospitals and CommonSpirit Health at www.holycrossutah.org.
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WestValley City may not rival New York City or Los Angeles when it comes to its restaurant scene, but in its own way, it offers a wide variety of foods from different cultures around the world.
Yes, there are plenty of places that serve Mexican food, but you can also find places that make dishes from El Salvador, Honduras, Peru, Venezuela, and other countries of Central and South America. Beyond that, you will discover Chinese, Vietnamese, Thai, Cambodian, Nepalese, Japanese, Korean, Greek, Tongan, and other countries’ cuisines in an array of restaurants around Utah’s second-largest city. There’s even a Chinese-Venezuelan fusion restaurant. More on that in a moment.
“We have such a huge, diverse group of restaurants out there,” said Michele Corigliano, executive director of the Salt Lake Area Restaurant Association. Minorities comprise 53% of West Valley City’s population, which makes for fertile ground for restaurants that feature global fare.
SLARA represents independent-
Bringing a taste of the world to West Valley City
By Darrell Kirby | d.kirby@mycityjournals.com
ly-owned restaurants and bars by providing education, training, and promotional resources, as well as keeping owners abreast of legal issues and market trends in running their establishments.
Generally, these restaurants are often located in strip malls and other unassuming locales, but don’t let their appearance outside dissuade you from stepping inside to stretch your palate to something besides burgers and burritos. Corigliano says it’s the authenticity of the food that draws customers. The eateries know how to prepare the dishes the way they are in their countries of origin rather than “Americanizing” their fare. She notes that returned church missionaries who enjoyed what they ate while serving foreign missions can get a taste of that experience here at home because of the variety of authentic restaurants.
What came first—the restaurants that open their doors in hopes of attracting customers or the potential customers who clamor for restaurants with an international flavor. Corigliano believes it leans more toward
the restaurants and specifically the people, often immigrants, who come here from distant countries and want to offer their native cultures’ cuisines to the locals and start up restaurants to do so.
“When it comes to opening up restaurants, it takes great courage to do so,” Corigliano said. She said that determination comes from the trials of fleeing or otherwise immigrating from their home countries and the attitude that if they can do something like that, they can certainly navigate the obstacles of starting a new dining establishment. This in spite of the fact that the restaurant failure rate is 80% within the first five years of operation, according to the National Restaurant Association.
Corigliano says the variety of restaurants of different nationalities benefits West Valley City. “It really does lend itself to being a more interesting city. It is the unsung hotspot for these kinds of restaurants. We just need to get the word out a little bit better than what we’re doing.”
One of the city’s interesting places to
try is Chang’s Food, a Chinese-Venezuelan restaurant located at 3576 S. Redwood Road whose menu features Chinese fare with a Venezuelan twist. An influx of Chinese immigrants to the South American country in the early 20th century brought with it the Chinese way of cooking. That has since resulted in a number of fried rice-based dishes combined with beef, pork, chicken, shrimp and vegetables that have attracted growing legions of Venezuelans, Colombians, and Peruvians, and other Latin Americans. “It’s kind of like Chinese food with a little bit of Venezuelan seasoning. There’s no Venezuelan food in it. It’s the seasoning and how you make it,” said Kiang-Yi Chang, who manages her family-owned restaurant.
“My grandpa was Chinese and my grandma was Venezuelan. They got married, they had my dad and my uncles and they started to cook Chinese food but with Venezuelan fusion,” she said. “They grew up with it.”
And a restaurant was eventually born. l
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WEST VALLEY TEAM
Chang’s Food in West Valley City features a menu of Chinese food with a Venezuelan twist. (Darrel Kirby/ City Journals)
Catracho’s in West Valley City features Salvadoran and Honduran fare. (Darrell Kirby/City Journals)
Sundeaus turned the interior into a horror movie hall of fame. He hung posters and memorabilia all over the walls. And when those lightbulbs flicker, they jokingly blame it on the restaurant’s poltergeist.
Recently, Burgertory has continued to lean into its horror theme by rolling out a small dessert menu, which features a terrifying treat called The Hills Have Eye-
scream, an Uncrustable prepared French toast-style and served with a scoop of ice cream. They plan to add milkshakes, as well.
In early July, Burgertory celebrated its first year in business with the release of a new burger and live music. l
5 tea shops to check out in the Salt Lake Valley
By Peri Kinder | peri.k@thecityjournals.com
Teashops 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.
AUNTIE RAE’S TREATS & TEA PARTIES (4704 S. HOLLADAY BLVD., HOLLADAY)
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. l
The Exorswiss and Cheese was the first burger Jeremy Sundeaus thought of for Burgertory. (Photo courtesy of Burgertory Instagram)
The doors and walls of Burgertory are all covered in horror movie posters to enhance the thrilling atmosphere of the restaurant. (Bailey Chism/City Journals)
New leaders, new season announced for West Valley Performing Arts Center
By Tom Haraldsen | t.haraldsen@mycityjournals.com
Two months ago, it looked like those who act, sing, paint, costume or work in the background of the West Valley Performing Arts Center were facing their final curtains this fall. Now, new curtains are rising.
Faced with possible closure due to the end of city funding, a new organization has formed to keep the center in place at least for one more year. The West Valley Arts Foundation (West Valley Arts) has named a new Board of Trustees designed to “create opportunities to experience and celebrate art, culture and community,” it boasted in a news release. And a “See You in the Round” block party held at the theater on July 14 introduced both old and new fans to the many facets of community theater.
“We’re thrilled to begin this new era of West Valley Arts as a community organization,” said Kate Rufener, chair of the new board. “With the support of WVA’s partners, sponsors and community members, we hope to demonstrate our commitment to ensuring the long-term health and success of this vital aspect of West Valley’s unique landscape.”
In May, the city announced it would end subsidizing the theater after the 2024 season ends in September. Officials said the annual subsidy had risen to over $160,000 a year. Immediately, supporters of the theater bonded together, creating a Facebook page that quickly gathered over 2,400 followers. A grassroots support effort began to form a community-based organization as a nonprofit to keep the doors open and the stages lit. The recent production of “The Lightning Thief” sold the highest number of tickets for any show this year—close to 4,800 for its 16 shows with an average house of 300 and average capacity of 59%—certainly a move in the
right direction. City council also agreed in June to provide funding at least through December of 2025.
The new board includes members from both the acting and nonacting community.
“Everything is so exciting right now, and I think we’re straddling two worlds,” Rufener said. “We’ve got this new board. We also have funding from the city for a single season, which is a short amount of time to turn around fundraising efforts that will make the theater sustainable. And so right now, we’re working to transfer ownership of the building to West Valley Arts. The next piece would be executing on the steps to fundraise. So we just have a lot to reach out to.”
The July 14 event was well attended, allowing those who came to see the theater from seven different angles. “Passport” stations were set up so patrons could visit the box office, seeing demonstrations of choreography, costuming, makeup, set painting, fighting with prop weapons, and even walking across the stage. Food trucks outside the theater offered dinners and drinks, and midway through the evening, staff members announced the five plays that will make up the 2025 season (see sidebar).
The current season will conclude with “Legally Blonde,” which runs Aug. 9-31, and “Jekyll & Hyde,” running Oct. 11Nov. 2.
Rufener said support for WVA has
been widespread, including from other community theater groups.
“There’s sort of this prevailing thought with Utah theater groups that a rising tide lifts all boats,” she said. “And so we’re interested in making sure that that continues, because the people that see theater at West Valley are likely to see theater at the Hale, they’re likely to see theater at Eccles or CenterPoint or other places, and that can only increase the audiences, that can only increase their education, that can only increase the opportunities for actors, crew, and production staff, as well as audience members. Our intention is to build a community of theaters that can lift us all.”
Ticket information for the 2024 and 2025 seasons is available online at wvcarts.org/about-wvpac. l
2025 SEASON FOR WEST VALLEY ARTS
February 7 – March 1
“The Play goes Wrong”
April 11 – May 3
“A Chorus Line”
June 6 – 28
“Alice by Heart”
August 1 – 23
“Hunchback of Notre Dame”
October 3 – 25
“Wait Until Dark”
Members of the community came to a “See You in the Round” introductory event on July 14. (Tom Haraldsen/ City Journals)
Actors put on demonstrations of weaponry and choreography for the public to participate. (Tom Haraldsen/ City Journals) Makeup demonstrations and face painting were part of the event. (Tom Haraldsen/City Journals)
Daughter carries on tradition of home-cooked meals at Left Fork Grill
By Bailey Chism | bailey.c@thecityjournals.com
After graduating from the New England Culinary Institute, Jeff Masten refined his skills as chef at The Roof restaurant in (the now closed) Hotel Utah and then went on to be executive chef at Market Street Grill and Red Rock Brewing Company. Then he wanted something of his own.
Jeff Masten opened Left Fork Grill in 2006 after transforming the historic Kramer’s Diner into a hub of gourmet dining.
His daughter, Melissa Masten, grew up in the restaurant business. From a young age, she knew that’s what she wanted to do when she grew up. When Jeff Masten opened Left Fork Grill, Melissa Masten was in high school and took every opportunity to work there that she could.
“Throughout the years, it just became something that I loved,” she said. “And slowly, but surely, I started learning more and more about the business itself.”
In 2023, a new chapter began when her dad decided to retire and Melissa Masten took over the helm.
“There was no question,” she said. “I grew up in the restaurant [and] a lot of my customers have known me since I was a 15-year-old girl.”
Melissa Masten now had to uphold the business her dad kept running for years. He founded the restaurant with one thought in mind, and that was his love for “home-cooked meals.”
“He learned a lot from my grandma back east in New York and a lot of that style is still what we cook at the restaurant,” she said.
Many of the recipes used in the restaurant come from Jeff Masten’s mother. They use her pie recipes, her homemade coleslaw recipe and her homemade chili sauce.
“A lot of new chefs are always trying the new and up-and-coming style of food, but with my dad, his passion is homecooked food,” Melissa Masten said.
As Melissa Masten steps up to take over, she has no plans of changing that
about the restaurant. The tradition of home-cooked food will live on, although she will be adding new recipes along the way.
“That is what made my father so successful in the beginning,” she said. “It wouldn’t be smart if I decided to change up the whole menu and try something new.”
A big step Melissa Masten is taking is moving the restaurant. The new location
isn’t out yet, but Left Fork Grill will be finding a new home.
Melissa Masten’s dedication to upholding the high standards her father set, combined with her own ideas and commitment to the family legacy, ensures customers that every visit to Left Fork Grill remains a memorable experience.
“As far as Left Fork goes, the food is always going to stay the same and the consistency will always be there,” she said, “and I am 100% positive that is why we have been so successful.” l
The Left Fork Grill at 68 W. 3900 South will soon have a new home. (Photo courtesy of Melissa Masten)
Jeff Masten opened Left Fork Grill in 2006 after refining his skills as a chef. (Photo courtesy of Melissa Masten)
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 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 plac-
es to enjoy a friendly brunch, a scrumptious dinner or cold-pressed juices on a warm summer evening. Brunch options include coffee cake, breakfast burritos, omelets and applewood smoked bacon. Tasty appetizers, creative salads and hearty dishes can be found for dinner. The dessert menu features chocolate cheesecake and lavender panna cotta. Oasis Cafe also supports local breweries and merchants. Visit Oasiscafeslc.com to learn more.
Royal on Ridge, 14886 S. Traverse Ridge Road, Draper
Executive Head Chef Carlos Padilla invites diners to elevate their experience by enjoying an evening on the patio at Royal on Ridge. Located at Suncrest, high on the East Bench in Draper, the Ridge offers spectacular mountain views to accompany brunch, lunch or dinner. Favorite menu items include Royal Short Rib Pasta, chicken enchiladas and handmade pizza fired in a Stefano Ferrara wood-fired brick oven. Live music every Thursday night and for Sunday brunch creates a fun atmosphere. An extensive drink menu features cocktails, wine and beer. To learn more, visit RoyalOnRidge.com.
Ruth’s Diner, 4160 E. Emigration Canyon Road, Salt Lake City
Just a few minutes up Emigration Canyon, Ruth’s Diner’s outdoor patio offers live music at 6:30 p.m., from Thursday through Sunday. This year marks the 94th anniversary of the diner, where locals go for Mile High biscuits and cinnamon roll French toast. Breakfast, lunch and dinner are served with hearty items like chicken fried steak, grilled Idaho red trout, butter squash carbonara and Ruth’s famous dessert menu. The diner offers soda, wine, beer and specialty drinks like Ruth’s Killer Bloody Mary. Visit RuthsDiner.com for more information. l
Outdoor dining is a hallmark of summertime leisure. With several options available, finding a relaxing patio for lunch or dinner is guaranteed. (City Journals)
The Wine Academy of Utah uncorks wine education
By Peri Kinder | peri.k@thecityjournals.com
In the world of fine dining, wine often takes center stage. However, understanding the realm of wine can be intimidating. Jim Santangelo founded the Wine Academy of Utah in 2008 to help demystify the complexities of wine, offering knowledge to help both enthusiasts and professionals.
“People want to be more empowered,” Santangelo said, “and they want more of an experience emphasis. You sit down and look at that wine list, or see all these great products in the wine store and you’re going to increase your own experience through knowledge.”
Whether someone is looking for a wine certification, a tasting tour or an in-home wine education experience, Santangelo hopes to increase wine knowledge, one sip at a time. He’s seen a heightened interest from consumers in the academy’s courses when, in the past, hospitality professionals made up the majority of attendees, but now, that mix is about 50/50.
The Wine Academy of Utah offers two certification courses, approved through the Wine & Spirit Education Trust. The WSET Level 1 course is a one- or two-day program that introduces students to food and wine matching, and storing and serving wine.
The WSET Level 2 is a 10-week course for people in the retail, sales or hospitality industry and for serious wine consumers who want to expand their knowledge.
“The first step in becoming a wine expert is knowing your geography,” he said. “If you’re talking about Spain, know where Spain is in the world. Know there are different regions in Spain and know that it’s connected to France. That helps establish a good foundation to place all your wine knowledge.”
Originally from upstate New York, Santangelo came to Utah to attend college in 1994. He started working at the Stein Eriksen Lodge in Deer Valley and fell in love with the hospitality industry. Santangelo continued working
at high-end restaurants, gaining experience and building his wine knowledge.
Intrigued by how wine can enhance a dining experience, Santangelo decided to become a certified Sommelier and wine educator. By bringing his knowledge to Utah wine enthusiasts, he’s found a way to educate through fun experiences and adventures.
The Wine Academy of Utah also offers monthly whisky tastings at The Westerner (3360 S. Redwood Road) that include a professional lecture and free country swing classes. Regular Cigar & Spirits tastings introduce people to the etiquette of cigar smoking. The academy also participates in a variety of wine tastings for organizations like Tracy Aviary and The Leonardo in Salt Lake.
“We provide fun, educational and entertaining events in these consumer tastings,” he said. “I’m just really proud to be able to do that.”
For those beginning a foray into the world of wine, Santange-
lo offers in-home tasting events, catered to educate in the comfort of home. The tasting includes all beverages and glassware, tasting notes and a presentation from a certified Wine & Spirits specialist for up to 18 guests. For more information, visit WineAcademyofUtah.com.
“Having a Sommelier in the
comfort of your own home really spices up a cocktail party,” he said. “You’re having a complete and natural discussion about something that’s been around for thousands of years, and how it can change based on cultures. You’re there having a great conversation and enjoying a beautiful product.”l
The Wine Academy of Utah offers courses, tastings and certifications for consumers and professionals who want to learn about wine and spirits. (Stock photo)
Marketing Masterclass helps Utah nonprofit organizations
By Tom Haraldsen | t.haraldsen@mycityjournals.com
There are more than 13,000 nonprofit organizations in Utah, many of them doing outstanding work in their communities with health services and efforts to help those in need. Most of them face a similar challenge—visibility. Many just don’t know how to get their story out or tell it.
Utah Global Diplomacy, focused on individual rights to help shape U.S. foreign relations, held a Marketing Masterclass on July 18 at the Utah Cultural Celebration Center to help nonprofit leaders do just that. Speakers focused on ways to amplify organization messages and thus create meaningful connections and foster positive changes.
“We are committed to supporting Utah’s nonprofit community by helping fellow organizations tell their stories effectively,” said Felecia Maxfield-Barrett, president and CEO of Utah Global Diplomacy. “We understand the struggle of nonprofit marketing because we’ve experienced it ourselves.”
Organizers said it’s more important than ever for nonprofits to articulate their missions and goals. Effective marketing ensures that the public will show up to help with the work and inspires action while building a network of partners from the community. That also helps greatly with fundraising efforts that are critical for nonprofit organizations.
The morning keynote address was from Mohan Sudabattula, founder and CEO of Project Embrace, a healthcare nonprofit that helps increase access to healthcare. He focused on how new marketing innovations
are helping nonprofits spread the word about their programs and services, citing his own experiences in helping Project Embrace grow.
That was followed by a panel on Cre-
ating Marketing Methods. Salt Lake Tribune community engagement editor Kelly Cannon spoke on building a target audience. Emily Bell McCormick, founder and CEO of The Policy Project, discussed innovative ways of branding. The use of AI and new technology in marketing was led by Tim Cooley from the Governor’s Office of Economic Opportunity.
The lunchtime keynote came from Andrew Winston, founder and CEO of Nomolas Creative. He said because he was the son of a pastor, “I expect lots of verbal feedback from you all,” he told the audience, and they responded during his presentation. His focus was on helping those in attendance “find your voice and tell your story.”
There was an afternoon workshop on content creation using SmartPhones and a closing keynote on getting people to an event, presented by Kathleen Sykes, who works as a freelance marketer for numerous clients in the Salt Lake Valley.
Utah Global Diplomacy works with the U.S. State Department for its International Exchange Programs, its World Affairs Lectures, and its Young Diplomats of Utah program. The event was sponsored in part by Salt Lake County and the John and Maria Price Family Foundation. l
The audience at a Marketing Masterclass from Utah Global Diplomacy listens to keynote speaker Andrew Winston. (Tom Haraldsen/City Journals)
New community resource center places value on connections and learning
By Darrell Kirby | d.kirby@mycityjournals.com
Anewcommunity center in central West
Valley City is helping residents feel a greater sense of belonging in their neighborhoods and the community at large.
The Community Resource Center, as it’s called, is actually a meetinghouse of The Church of Jesus Christ of Latter-day Saints. Located at 4145 S. 3920 West, it is the newest gathering spot of the My HomeTown Initiative in West Valley City for people who would like to be more engaged and involved by learning new skills such as English as a Second Language, Spanish, sewing, art, piano, choir, dance, yoga, children’s literacy, and even how to play the ukulele. There are also classes on parenting and self-confidence.
“Local citizens can come and participate in free classes that are offered in a variety of (topics),” said Rich Irion, associate director of My HomeTown in West Valley City. “These are things that can be of value to people that are new to the area and trying to establish a home.”
Classes are taught on Tuesday and Thursday nights starting Sept. 10 and will run eight to nine weeks. A similar schedule of classes is held in the winter and spring.
My HomeTown Initiative is a consortium of government, faith, and civic
strengthen and improve individuals, families, and homes in West Valley City neighborhoods,” Irion said.
My HomeTown also gives back by way of its program “Days of Service” in which volunteers help neighborhoods repair and clean up homes and other properties. It occurs every other weekend in late spring, summer and early fall. “There are designated service projects and people from all over the valley come…and take care of fixing up a fence, cleaning up a yard, painting a structure, and so on,” Irion said.
To celebrate this newest Community Resource Center in West Valley City, a grand opening will be held Thursday, Sept. 5, from 5 to 8 p.m. Food, music, booths, and fire trucks will be part of the festivities. The event is free.
My HomeTown has three other Community Resource Centers at church buildings in West Valley City: 2835 S. 2855 West, 2850 W. 3835 South and 3305 S. Scottsdale Drive. It also operates centers in Salt Lake City and Provo.
organizations that contribute financial and material resources to bring a better quality of life on a neighborhood and community
level. West Valley City and The Church of Jesus Christ of Latter-day Saints are two such partners. “This venture is created to
For more information on the West Valley City program, visit www.wvc-ut. gov/1789/My-Hometown-Initiative. l
People learn art skills at a community resource center operated by My HomeTown Initiative. The program is opening a new center in West Valley City in September. (Courtesy My HomeTown Initiative)
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)
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You
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 differ-
can help change the tone of political discourse
Aimee Winder Newton Salt Lake County Councilwoman| District 3
ent 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 con-
Utah
tribute to political discussions. Don’t just listen to better form your own argument, but listen with the intent to understand. Show genuine curiosity. Try to truly see the other person’s perspective and understand their ideas. Repeat back to the person what you heard them say.
2. Don’t be sarcastic or make diminishing comments. It’s easy to want to do a “gotcha” or mock someone’s perspective, but that doesn’t help you build relationships and certainly doesn’t convince someone of your viewpoint.
3. Share the time. Some people want to dominate a conversation. Make sure you are spending more time hearing another viewpoint than sharing your own.
4. Don’t associate your identity with your political views. Our identities as parents, siblings, Jazz fans, and neighbors should all matter more than our political identities.
5. Finally, don’t consider it a failure if you fail to persuade someone of your view. Sometimes people change their minds and sometimes they don’t, but the relationship should stay healthy regardless.
I truly believe that the future of our nation depends on us learning this skill. Amer-
Agree or Disagree: Take our Poll and we want to hear from you. Follow this QR Code and share your beliefs, opinions or facts. We look forward to hearing from you.
ican 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.
8 Utah restaurants that serve up unique desserts
By Rebecca Olds | rebecca.o@thecityjournals.com
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 (various 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 EM-
PANADAS
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. l
Margherita D’Alessandro makes all of Antica Sicilia’s desserts fresh daily, including her mother’s recipe of olive oil cake referred to by the restaurant as “torta della nonna,” or “Grandma’s cake” in English. Antica Sicilia first opened in 2016. (Rebecca Olds/ City Journals)
SLCC Culinary Arts inspires future food professionals
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
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
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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
2021,
cinnamon roll right from the oven.”
For more information about The Dough Lady’s cinnamon rolls visit doughladyslc.com. l
October
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)
6 spots to treat your pup during National Dog Month
More and more restaurants seem to be offering treats, both sweet and savory, for customers’ furry family members. Around town in Salt Lake County, there are plenty of places that offer free or low-cost items to celebrate your pet for National Dog Month in August.
Whipped cream “Pup Cups”
Starbucks isn’t just a well-known place for toddlers to tag along with parents to get a cake pop, but for furry friends to snag a free treat. Most locations offer a cappuccino-size cup with whipped cream called a “puppuccino” by the franchise and deemed “pup cup” by customers. Just ask the barista for it when you get yourself a treat, free of charge.
Matt Young from the West Jordan location of the chain Culver’s, said the franchise also offers pup cups with whipped cream and an outdoor patio where dogs can enjoy them.
The burger restaurant Freddy’s has also been known to give away free pup cups.
Custard and ice cream
All Shake Shack locations offer a treat for their customers’ furry friends. For purchase, pet-parents can buy a bag of gourmet dog bones or a “Pooch-ini” made with the franchise’s dog-safe custard, topped with a Milk Bone, said Riverton’s Shake Shack manager Gregory Jensen.
The staff at this particular Utah location are especially dog-friendly, said Jensen. If you go through the drive-thru and let them know you have a dog in the car, workers will give a free Milk Bone treat and your dog might be added to
By Rebecca Olds | rebecca.o@thecityjournals.com
the dog wall of photos inside the restaurant. Most locations lack a drive-thru like the Riverton store, but usually have a patio of some sort.
Some Handel’s Homemade Ice Cream locations offer what they call “Frosty Paws” or “Dogsters” for four-legged friends which is ice cream specifically made for dogs and comes in a variety of flavors to choose from, including peanut butter. A single-serving Frosty Paws is available for $3 at the Sandy and Cottonwood Heights locations of the franchise and can even be ordered for delivery.
Ground hamburger “Puppy Patty”
The burger joint In-N-Out offers a more savory offmenu item for the furry family members of its customers.
Marielena from customer service said most stores offer a “Puppy Patty'' which is an unsalted version of their normal hamburger patty. In Utah, she said these cost owners just more than a dollar. l
Shake Shack’s Pooch-ini is made with custard and topped with a Milk Bone. (Courtesy of Riverton Shake Shack)
Ice cream for breakfast? New trend delights kids and adults alike
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 mix-
By Bailey Chism | bailey.c@thecityjournals.com
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 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 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
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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-
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.
