Salt Lake magazine May/June 2014 by Salt Lake Magazine

ENCHANTS Enjoy more than 110 stores and restaurants lining a sparkling creek, all under a fully retractable glass skylight. It’s always beautiful shopping weather at City Creek Center. FIND YOUR STYLE NORDSTROM ROLEX BOUTIQUE O.C. TANNER BOSS HUGO BOSS FREE PEOPLE BROOKS BROTHERS MICHAEL KORS ANTHROPOLOGIE ANN TAYLOR MACY’S TRUE RELIGION BRAND JEANS COACH WEST ELM ATHLETA MICROSOFT APPLE TREAT YOURSELF THE CHEESECAKE FACTORY TEXAS DE BRAZIL CHURRASCARIA BLUE LEMON BRIO TUSCAN GRILLE JOHNNY ROCKETS SPECIAL OFFERS FOR TRAVELERS GET A COMPLIMENTARY PASSPORT TO SHOPPING AT THE CUSTOMER SERVICE DESK. 50 S. Main Street Downtown Salt Lake City SHOPCITYCREEKCENTER.COM

contents May/June 2014

76 features

Our porn addiction by h e at h er m ay

Utahns click on more porn than anyone else, but are we addicts?

82 Spring fling

by mary brown malouf

Hot spring styles pair with Porsche’s new rides.

utah’s seductive land by Mary Brown Malouf

a n d Gl e n Wa rchol

Utah’s red rocks and snowcapped mountains still drive artistic inspiration.

Stepping out. The new definition of glamour compels everyone to take a second look. It’s simple but elegant and the sense of luxury shows deep in the details. Check out page 82 for more. On Her: Lace moss dress by Korovilas, Chalk Garden Co-Op, $415; golden jeweled oval earring from Lanny Barnard Gallery, $140. Car: 2014 Panamera S E-Hybrid, exterior black, interior in black/ cream, Porsche of Salt Lake City, MSRP $118,985.

on the cover

The Pago Burger is one of a herd of new haute hamburgers showing up on Utah menus. s a lt l a k e m a g a z i n e . c o m m ay / J u n e 2 0 1 4

contents 22

109

in This

issue departments

dateline utah

Summer is for Kids

Ramp up your kid’s summer with these wicked-cool events. by jaime winston

by mary brown malouf

24 shop Outdoor gizmos for your summer adventure.

outdoors

by scott cullins

Trail Through Time Monster cycling in Utah’s dinosaur land.

travel

An Oregon Oasis

Golfing, dining and chilling out at Pronghorn in Bend, Oregon. by mary brown malouf

Steampunk Spectacle’s John Cottam makes art from glasses—and everything else.

and Doridé Uvaldo

by stephanie nitsch

22 homestead

on the table

Pimp Your Patty

These Utah burgers are luxury on a bun.

26 Style Bohme’s style expert answers your fashion questions. by jessica adams

28 hot dish

Goodbye fry sauce, hello aioli.

by mary brown malouf

30 sport A dynasty of golf pros at Salt Lake Country Club. by joel zimmerman

32 hot ticket

Dance the Monday blues away at The Green Pig. by doridé uvaldo

34 executive summary

Salt Lake City Arts Council’s Karen Krieger is making SLC an artsy city. by jaime winston

36 faces Dishing with Cooking Channel’s Kelsey Nixon, Spy Hop’s head honcho and two local guys who changed kissing. by jaime winston and linsy hunsaker

44 A&E Salt Lake’s art film houses are more alive than ever, plus Mestizo’s new director. by glen warchol

109 dining guide

Eating out and eating well. by mary brown malouf

140 on the town

SLC’s top fundraisers, festivals and more. by JAIME WINSTON

144 my turn

Raising your kids to be themselves. by John shuff

by mary brown malouf

volume 25 number 3 Salt Lake magazine (ISSN# 1524-7538) is published bimonthly (February, April, June, August, October and December) by Utah Partners Publishing, Ltd. Editorial, advertising and administrative offices: 515 S. 700 East, Suite 3i, SLC, UT 84102. Telephone 801-485-5100; fax 801-485-5133. Subscriptions: One year ($19.95); two years ($24.95); for shipping outside the U.S. add $45. Toll-free subscription number: 855-276-4395. Periodicals Postage Paid at Salt Lake City, Utah, and additional mailing offices. Copyright 2014, JES Publishing Corp. No whole or part of the contents may be reproduced in any manner without prior written permission of Salt Lake magazine, excepting individually copyrighted articles and photographs. Manuscripts accompanied by SASE are accepted, but no responsibility will be assumed for unsolicited contributions. POSTMASTER: Send address corrections to Salt Lake magazine, 1745 Greens Road, Houston, TX 77032-9945.

s a lt l a k e m a g a z i n e . c o m M ay / j u n e 2 0 1 4

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online extras

It’s All Online Videos, photo galleries and everything we couldn’t fit in print is on saltlakemagazine.com.

Vote For the Face of New Utah Putting Utah’s best face forward

Check out the 15 semifinalists on slmag.com, then vote for your fave. The top three will be our cover girls in Sept/Oct. Voting runs May 2–31, winners will be announced on June 2. Get the full details on slmag.com

Haute Burger Giveaway

disasters. Tell us about your worst kitchen catastrophe for a chance to win Nixon’s new cookbook, Kitchen Confidence, at slmag.com.

It’s time to show off your most extravagant patties. Read about Utah’s luxury burgers (page 68), and then go online to see Mary’s ranking of each burger in the story. Apply that inspiration to making your own burger, pimped with your favorite condiments, veggies and whatever. Take a pic and share it with us on Instagram.

Getting Social Connect with us through Twitter, Facebook, Pinterest, YouTube and Instagram.

Tastemakers

It’s not too late! Get tickets now for Salt Lake City’s annual two-day progressivedining event.

Summer Style WIN THIS COOKBOOK We’re sure even Cooking Channel star Kelsey Nixon (page 36) has had her culinary

Check out what we’ve been pinning on SLC dining, fashion beauty and more. pinterest.com/saltlakemag

Go online to see more summer fashion from this issue’s photo shoot.

Kids Rule

Keep the kids busy with even more summer experiences.

Subscribe to our channel to see our latest videos, like our Drink of the Week series. youtube.com/saltlakemag

you said it The Green Pig is the place for blues dancing (page 32), but that’s not the only local spot to bust a move. We asked readers about their favorite places to go dancing in Utah.

If your burger moves us the most, you’ll win burgers for two at Burgers & Bourbon at Montage Deer Valley. Get those burger pics in by May 31.

s a lt l a k e m a g a z i n e . c o m M ay / j u n e 2 0 1 4

“I dance at The Green Pig Pub, and the Latin dancing at DF Dance Studio es caliente!” —Austen

“We like the drop-in classes at Repertory Dance Theatre personally. ;)” —Repertory Dance Theatre

“I also like RDT’s classes, but to go out dancing, I’d choose Park City Live.” —Megan Hancock

Join the conversation at twitter.com/SLmag

Like us on Facebook and be the first to know about exclusive contests, articles and more. facebook.com/SaltLakemag

See what we’re seeing in Utah’s dining, arts and more, and enter exclusive contests. instagram.com/slmag

stay and

play

Summer 2014 Calendar of Events** JUNE 6 13 14 14-15 15 15 20 21-22 21 27 28

AUGUST Snowbird Family Flicks Snowbird Family Flicks Summer Activities Open (conditions permitting) 6th Annual Brewfest Father’s Day Brunch with live music Father’s Day BBQ Snowbird Family Flicks Kids’ Adventure Race Cool Air Concert Snowbird Family Flicks Cool Air Concert

JULY 4 4 5 5 7-11 11 12 16 18 19 19 23 25 26 26 27

4th of July Pancake Breakfast Snowbird Family Flicks Mountain Bout Mountain Bike Race Cool Air Concert Kids’ Mountain Sports Camp Snowbird Family Flicks Cool Air Concert Wasatch Trail Run Race Series Snowbird Family Flicks Speedgoat 50K Cool Air Concert Wasatch Trail Run Race Series Snowbird Family Flicks Hidden Peak Hustle 5K and 10K Cool Air Concert Wasatch Wildflower Festival

1 1-3 2 2 5 6 8 9 9 9 15 16 16 16, 17 23 23, 24 23 1 6, 7 30, 31

Snowbird Family Flicks Kids’ Mountain Sports Camp Survivors at the Summit Hike Cool Air Concert Mid-Week MTB Race Series Wasatch Trail Run Race Series Snowbird Family Flicks Tour of Utah Challenge (citizen race) Tour of Utah Cool Air Concert Snowbird Family Flicks Snowbird Adventure Race Stargazer Oktoberfest Run Elevated Half Marathon Oktoberfest Stargazer Grand Oktoberfest Oktoberfest Grand Oktoberfest

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Ongoing Camp Snowbird in session, 8 a.m. - 5 p.m., June 9 - Aug. 22 (closed holidays) LDS Worship Service, Sundays, 9 a.m. Live Music at The Aerie, Wednesday, Friday and Saturday nights, June 27 - Sept. 20.

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*Rate is per person, double occupancy and will vary with date, lodge and accommodations selected. **Schedule dates and times are subject to change. Visit snowbird.com for the latest schedule and more information on each event. Small coolers are permitted at concerts and movies.

the magazine for Utah president & publisher

Margaret Mary Shuff E x e c u t i v e e d i to r

Mary Brown Malouf M A N A GING e d i to r

Glen Warchol w e b e d i to r

Jaime Winston e d i to r i a l i n t e r n s

Linsy Hunsaker, DoridĂŠ Uvaldo A r t D i r e c to r

Scott Cullins Designer

Taryn Katter sta f f p h oto g r ap h e r

Adam Finkle

a r t d e pa r t m e n t i n t e r n s

Rachel Coon, Ethan Zagorec-Marks D i r e c to r o f O p e r at i o n s

Damon Shorter

d i r e c to r o f m a r k e t i n g a n d w e b

Cynthia Yeo

w r i t i n g & e d i t i n g c o n t r i b u to r s

Jessica Adams, Heather May, Stephanie Nitsch, John Shuff, Joel Zimmerman p h oto g r ap h y co n t r i b u to r s

Carla Boecklin, Patrick Cone, Chelsea Folkerts, Natalie Simpson d i r e c to r o f a d v e r t i s i n g

Tim Schwab

m a r k e t i n g & p r o d u c t i o n Ma n a g e r

Amanda Pratt

marketing interns

Rachel Anderson

sa l e s a n d m a r k e t i n g e x e c u t i v e s

Trina Baghoomian, Janette Erickson, Danielle Holmes, Denise Janove, Janet Jorgensen, Jewelya Lees, Emily Lopez p r o j e c t a n d e v e n ts m a n a g e r

Cady Borchers

contact

Salt Lake magazine 515 S. 700 East, Ste. 3i Salt Lake City, UT 84102 phone 801-485-5100 e m a i l e d i to r i a l

editor@saltlakemagazine.com

435-649-2700

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s u b s c r i pt i o n i n q u i r i e s

877-553-5363 ext. 222 subscriptions@saltlakemagazine.com

president & publisher

Margaret Mary Shuff

g r o u p e d i to r - i n - c h i e f

Marie Speed con trolle r

Jeanne Greenberg c i r c u l at i o n d i r e c to r

David Brooks

E x e c u t i v e e d i to r o f l i f e sty l e p u b l i c at i o n s

Brad Mee

publishers of

Boca Raton Canyons magazine Delray Beach magazine Mizner’s Dream Worth Avenue Salt Lake magazine Utah Bride & Groom Utah Style & Design O.C. Tanner magazine Greater Boca Raton Chamber of Commerce Annual

More room to EXPLORE. Buy memberships online at www.thelivingplanet.com

award s 2011 Utah’s Entertainment & Choice Choice in Print Media

2010 Maggie Award

Western Publications Association Finalist, Best Regional/State Magazine

2008 Maggie Award

Western Publications Association Winner, Best Regional/State Magazine

2005 Maggie Award

Western Publications Association Winner, Best City & Metropolitan Magazine

2003 Ozzie Award

Folio: Magazine for Magazine Management Silver Award

2003 Maggie Award

Western Publications Association Winner, Best City & Metropolitan Magazine

WE’VE MOVED! 12033 South Lone Peak Parkway Draper, UT 84020 801-355-FISH (3474)

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Salt Lake magazine is published six times a year by Utah Partners Publishing, Ltd. The entire contents of Salt Lake magazine are copyrighted and may not be reproduced without the expressed written consent of the publisher. Salt Lake magazine accepts no responsibility for the return of unsolicited manuscripts and/or photographs and assumes no liability for products or services advertised herein. Salt Lake magazine reserves the right to edit, rewrite or refuse material and is not responsible for products. Please refer to corporate masthead.

Optimize Your Performance At the LiVe Well Center your health and your performance are our top priority. State-of-the-art equipment combined with a dedicated team of professionals, ensures that you achieve your optimum performance. Services include: running lab, cycling lab, bike fitting, VO2 max testing, lactate threshold testing, training recommendations, body composition, resting metabolic rate, exercise prescription, sports injury and prevention, and weight loss.

World Class Analysis for Everyday Athletes. Scan this qr code with your smartphone to find out more information or visit us at LiveWellCenter.org/SaltLake

For more information please call 385.282.2700 389 South 900 East, Salt Lake City, Utah 84102 LiveWellCenter.org/SaltLake

contributors doridÉ uvaldo boogied down to The Green Pig in SLC to write about the bar’s Monday night Open Blues Jam (pg. 32). She currently attends Brigham Young University and is majoring in English with a minor in Women’s Studies. When she’s not battling writer’s block, she can be found soaking up sunshine or curled up with a book. Her writing has also appeared in Insight, an on-campus magazine, and on her personal blog where she documents some of her most embarrassing moments.

linsy hunsaker, a quintessential book nerd and recent graduate of the University of Utah, wrote about Spy Hop’s executive director Kasandra VerBrugghen for this issue (pg. 36). Linsy’s interest in learning people’s stories stems from her long-time love of history and listening to her grandfather’s tales of his world travels. Along with Salt Lake magazine, she contributes to Healthy Utah magazine.

blain hefner, an illustrator and designer who lived in Utah for several years before moving back to his home state of Texas, illustrated the sensitive subject of Utah’s porn addiction for this issue (pg. 76). He says using a more realistic approach to the subject, rather than his usual cartoonish style, was challenging but worth the effort. Along with illustrating, he spends time making art for gallery shows and working as a designer and illustrator at the Victoria Advocate in Victoria, TX.

porsche design

City Creek Center | Salt Lake City | 801 532 1017 www.porsche-design.com

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801 484 2222

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feedback Editor’s Note: We wrote about Janalee Tobias and Judy Feld’s failed efforts to save a wild habitat from development in our Mar/ Apr 2014 issue and received this message. Oh, my goodness. Thank you so much for the fun, entertaining and positive article that Glen Warchol wrote, “Wages of Activism.” Bravo! . . . I’ve always loved the fine quality, photos and journalism of SLM. It’s def high quality coffee table literature. —Janalee Tobias, local activist From Scratch sent this letter of praise, after our photo shoot of their Scratch Burger, featured in our luxury burgers story (page 68). I just wanted to thank you so much for including my restaurant in a story with so many amazing, successful restaurants. It was very much appreciated by myself and the staff. Hopefully, my restaurant will make it through this initial hardship to the point where we can have similar success as places like The Copper Onion, Pago or The Paris, but if not, at least I can wave this in the face of those who

s a lt l a k e m a g a z i n e . c o m m ay / j u n e 2 0 1 4

said someone with no restaurant experience could never open a place with great food that could be mentioned alongside some of the region’s top restaurants. —David Brodsky, From Scratch owner

tion or at least take responsibility for marginalizing the people whose lives were impacted for generations by the atrocities committed at the Mountain Meadows Massacre. —Jason Coulam

Of course, not everyone is pleased.

The story’s author, Glen Warchol responded.

I was reading the edition of Salt Lake magazine containing your article “Utah: Land of Secrets” (Mar/Apr 2014). I was distressed to find on your graphic of events in Utah’s past, you labeled the tragic massacre of over a hundred people as the “Mountain Meadows Mishap.” Most historical records and media references to the event refer to it as the “Mountain Meadows Massacre” . . . It jumped out as a glaring oversight on your part to allow such a significant even to be mis-labeled in such an understated way, as if to downplay its significance as a despicable act of slaughter. Imagine if CNN were to refer to the Sandy Hook shooting, arguably a much less significant act of violence, as a mishap . . . I hope this was merely an oversight and not an act of editorial apologism on the part of your staff. Either way, I hope you will print a correc-

I used the heading “Mountain Meadows Mishap” to emphasize, tongue in cheek, how Utah’s culture downplays events—in this case a horrific massacre—to minimize and sweep it under the rug as much as possible. The story is about how well Utah keeps its secrets. —Glen Warchol, Managing Editor

talk to us

email: editor@saltlakemagazine.com web site: saltlakemagazine.com post to: Editor 515 S. 700 East, Suite 3i Salt Lake City, UT 84102 Include your name, address, email address and hometown. Letters may be edited for length and clarity.

DOORS AND MINDS OPEN MAY 15TH We could tell you everything you’d experience at the Museum of Natural Curiosity in this ad, but then we’d have to come up with a different name. If you’ve ever wondered, we invite you and the whole family to come wander.

thanksgivingpoint.org/curious

editor’s letter

The Learning Curve

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and style. We edit their copy and throw it back to them for corrections. We give them assignments that might interfere with their social life and in return they show us life through younger eyes. It’s still true that, though your degrees may be important on a resume, nothing replaces a published “clip” to prove that you can do a clean job of writing and layout on deadline, at length. I’m proud to see those intern bylines in our publications. And I’m glad to say that often we end up hiring our interns. In fact, Jaime Winston started out as an intern five years ago—interning was a smart move for him and even smarter for us.

Mary Brown Malouf

Editor Malouf photobombs Intern Doridé Uvaldo.

adam finkle

955 E 900 S Salt Lake City Facebook/Instagram: apt.202

There has been a lot of bad publicity about unpaid magazine internship programs in the last few months—in response to complaints, Condé Nast shut its internship program down completely. I can imagine how an intern program might be abused by a business and resented by an intern, but when I look at the program here at Salt Lake magazine, I see a remarkably mutually beneficial arrangement. Two of our interns have bylines in this issue—see Doridé Uvaldo’s story on blues dancing at The Green Pig on page 32 and Linsy Hunsaker’s profile on Spy Hop’s Kasandra VerBrugghen, page 36. Art intern Ethan Zagorec-Marks was essential to putting together our feature on landscape painting in Utah, page 90. Photography intern Chelsea Folkerts shot The City Library’s Chinese New Year Celebration for On the Town. Interns come with a lot of theoretical knowledge. For writers, it’s a set of principles learned mostly from former journalists who left the uncertain future of publishing behind for the security of the ivory tower. The kids know their keyboards well. They understand the philosophy of the separation of editorial from advertising interests. They usually know what a complete sentence is and have heard of the inverted pyramid and the “Five Ws.” But writing for publications has changed more in the last five years than it did in the first 15 since I accidentally found myself in this business. Web and digital publishing has forced advertising and editorial into a cozier relationship than ever before. Writers—now required to write articles and blogs as well as Tweets and Instagrams— have to be more flexible and faster than ever before. None of this can be adequately taught in a classroom or even on a school paper. It’s best learned in real time, under real pressure, under the supervision of people whose careers depend on a job well done. Jaime Winston, who directs our intern program, and the rest of us editors talk with our interns about reporting, digging

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Living it up in utah

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What’s in a name? Names may change, but the Bees’ ballpark remains spectacular.

Summer time means watching the alpenglow creep up the Wasatch Range while sipping a cold brew at a Salt Lake Bees’ game, and later gazing up as fireworks light the sky with sparkly pops of violet, red and green. The field, currently known as Smith’s Ballpark, is arguably the country’s most visually stunning baseball field, with a spectacular mountain view that has distracted pitchers, hecklers and score-sheet keepers since opening pitch in 1994. Before this season, the park had been called SpringMobile Ballpark, Franklin Covey and Franklin Quest Field. And the team itself has had more names than a wise guy in the witness protection program. The spectacular view of a pink Wasatch Front, fortunately, has remained the same. M

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Photo Courtesy Salt Lake Bees.

Visit SLmag.com for the lore behind the team name and a schedule of games with fireworks.

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Fresh Eyes

John Cottam’s eyewear store on the Las Vegas Strip was a huge hit. Location, location, location. “The most interesting people would come in.”

Light Show

Steampunk Spectacle’s fantastical lamps make new ones look like old news. John Cottam fell in love with gadgets and gizmos

in the process of working on a Model A Ford his brother brought home. He grew up outside Las Vegas, and his talent for tinkering led him first to learn to grind lenses, then work as a benchman and finally become a licensed optician. Cottam has also made eyewear and props for films, famously, Blade Runner, one of the definitive modern sci-fi movies. A collector of odd things, Cottam took a new look at his garagefull a few years ago and began tinkering with them,

s a lt l a k e m a g a z i n e . c o m M ay / j u n e 2 0 1 4

putting them together in new ways. He’s made fantasy items like magic wands, swords and ray guns as well as practical items like tables, mirrors and frames—all oneof-a-kind. And he has made lots of unusual and unique lamps, made from car headlights, old string dispensers, blender bases, antique Christmas tree stands . . . The results of his art are on display in Steampunk Spectacle, downstairs from his eyewear store. Open at the owner’s whim or call The Spectacle for an appointment. 456 Trolley Square, SLC, 801-359-2020

Take a look at the glasses in the case at Cottam’s store, The Spectacle, in Trolley Square.

Adam Finkle

Like? Ann-Margret. Elvis Presley. And the king of eye-pop himself, Elton John.

In the Heart of the East Bench! Over 65 retail stores, dining, personal and professional services

UNIQUE LIKE YOU Babinski’s Belle Forte Bloomingsales Brabar Boutique Chico’s Color Me Mine D. Grant LTD DownEast Outfitters Fanzz Four & Twenty Sailors Gold n Diamonds Hallmark Haroon’s New Orientation Roth Concept Center Salt Lake Running Simply Mac Sports Den Stein Mart Tutoring Toy REJUVENATE Boulevard Bistro Costa Vida Dan’s Food Domino’s East West Connection Hi Sushi MacCool’s Public House Red Butte Café Starbucks Subway The Sweet Tooth Fairy

REFRESH Bath & Body Works BodyWise Fitness Core Power Yoga Foothill Orthodontic Gentle Pain Care Center Get Nails GNC Great Clips H2Blow Knead A Massage Little Gym McCarty Salon Portica Body & Face Ralph L Sorbonne DDS Scentsations Scot D Drury DDS Smile Dental Studio The Spa Club Utah Home Fitness PROFESSIONAL AAA America First CU Edward D. Jones & Co. Gaddis Investments Jacobsen Investment JP Morgan Chase Bank Kirkham Real Estate Kumon Center National MS Society The UPS Store Twin Peaks Wealth Mgt. Zion’s Bank

Upcoming Event May 31st, 2014 It Takes a Village 5K & Kids 1K www.ittakesavillage5k.com Supporting The Carmen B. Pingree Center for Children with Autism 1400 S. Foothill Dr. Salt Lake City, UT 84108 www.foothillvillage.com

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Get The Gear

Salt Lake magazine scoured the Outdoor Retailer show last January seeking the coolest gadgets for awesome outdoor adventures. Sometimes a survival knife doesn’t cut it. Pack this Chopping Board Set ($40, snowpeak.com) and prep in the wilderness like a sous yeti.

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Visit SLmag.com to see more outdoor gizmos.

Be excellent with an aluminum bottle from Liberty Bottleworks. BPA-free and made in the Land of the Free, sales of the Big City Mountaineers model ($19, libertybottles.com) go to help urban teens experience the great outdoors.

Water weighs 2.2 lbs. per liter. Save your back; pack a SteriPen Adventurer Opti ($90, Cabelas). The Opti uses UV light to sterilize your H2O.

Pack light and travel quickly with the Easton Slickrock two-person tent, ($299, Kirkham’s, White Pine Touring). The SycloneTM carbon fiber tent poles are the strongest and lightest poles in the galaxy, allowing you to carry more electronic gizmos that you never used to need.

You wouldn’t enter the Uintas without rain gear, so why should your smartphone? The Cascade Designs e-Case, ($30, REI) locks out water, mud, snow and red-rock dust. Available for all mobile devices with optional headphone jacks.

Bird calls are OK, but good tunes are vital to hangin’ out in the Utah wilderness. The Braven BRV-1 speaker ($150, braven. com), like a water ouzel, is water-resistant, rugged and palm-sized. Unlike our streamside bird, the rechargeable speaker connects to your phone via Bluetooth.

It gets dark in Timpanogos and Uintas campgrounds. Before the ghost stories begin, fire up the mid-sized Giga Power lantern ($65 snowpeak.com). Small and bright, it can be hung by the included chain.

The best part of mountain hiking and biking is kicking back at the end of the day. The Helinox Chair One ( $100–$110, backcountry.com) is ultra lightweight and strong enough—320 lb. capacity— for el tush grande.

Mount Timpanogos photo: Johnny Adolphson

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style

Ask the fashion expert Style expert Fernanda Bohme, Creative Director of Bohme, responds to SL Mag readers’ fashion inquiries with the 4-1-1 on what to wear this season. Q: What trends can we look forward to this spring and summer? —Rachel M. A: Count on bohemian inspired dresses, vests and tops, including lots of lace. Chambray and denim button-up tops are popular again this year, whether they’re printed or faded in various washes. Paisley and floral prints are back too, but look for them in sheer, flowing fabrics. With the strong bohemian theme, colors like ivory, white and indigo will be a popular choice this year. And as far as denim goes, the distressed boyfriend jean is a must have.

Floppy hats with shades = chic.

Q: I love fashion, but with two kids I have a hard time finding extra money and time to put full outfits together. Any advice about giving a plain outfit some pop without spending too much money? —Leslie C. A: Being up-to-date with changing fashion standards is challenging. I don’t blame you for wanting to budget time and money. Start with simple things like wearing bright red lipstick and a heeled bootie. Both will add some flair. Adding a scarf to any outfit can suddenly transform you into a fashionista, and printed leggings come in many colors for creating a fun look. Whenever I feel frumpy in an outfit and have zero time, I throw on a casual black flyaway blazer with skinny jeans and black sunglasses, and I instantly feel sophisticated.

Look for: Bohemian lace.

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Q: I’m in my 40s and I love the look of pattern leggings and tights. Is this trend only for the young or for the young at heart as well? —Heather K. A: I love that you still want to have fun with the latest trends. I’m sure you want to appear put-together and not silly in a legging that’s too funky. Start with a black and white printed legging paired with a black tunic on top, and finish it with black boots and a scarf. Of course, try new prints and colors if your personality craves it. Q: What is the best kind of shoe to go with a little black cocktail dress? —Elise W. A: I always like a dainty heel to go with a sexy cocktail dress. Choose a pair in gold, nude or black. If the shoe has an ankle strap, make sure the strap is skinny so your legs look seamless. If you have a petite frame and shorter legs, wear pumps that don’t have an ankle strap so your legs will look long and lean.

adam finkle

Bags + bold prints add pop.

Q: What is the best way to accessorize a summer outfit? —Karlee T. A: Summer accessories are fun and they bring your look to a whole new level of posh. Even though it’s warming up, don’t skip over scarves. Have fun with statement necklaces and don’t be afraid to try them in different colors and styles. Bags, clutches and wallets in bold prints can liven up any look. Woven fedoras or floppy, wide-brimmed hats paired with sunglasses of any shape are both chic and functional for blocking out the summer sun.

Yellow lace tank, $24.50, Bohme; Billabong indigo wallet, $29.50, Bohme; Billabong floppy woven hat, $28, Bohme.

HELP MAKE UTAH A NO-KILL STATE. JOIN US AT NKUT.ORG

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aioli: the new fry sauce

Bistro 222, Calamari with grapefruit, avocado and wasabi-yuzu aioli. 222 S. Main, SLC, 801-456-0357

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Basic Aioli

Mince 3 garlic cloves in the food processor. Add 2 egg yolks and mix well. With the motor running, add 1/2 cup olive oil in a slow, steady stream. Stop the machine and add 1 tablespoon fresh lemon juice. Then start the machine again and pour in the rest of the olive oil the same way as before, until the mixture is thickened. Cover and let stand at least 30 minutes before serving to let the garlic lose its “raw” taste.

Aioli on your burger— see On The Table, page 68.

Adam Finkle

Once it was my opinion that Americans favored ketchup and fry sauce over aioli because the latter had too many vowels. But we’re bolder now. These days, if you’re served a french fry, or a burger, chances are you’re going see aioli nearby. The lemony-garlicky emulsion has always been standard with frites in France and Belgium; its origins are in Provence, where it is served with a dish of boiled everything, also called aioli. Variations used to be regional–Catalan, Maltese, Occitan. Now, restaurants featuring different world cuisines serve aioli–Mazza, Bruges Waffle & Frites, Spitz, for example. In fact, now that American chefs have got hold of the stuff, variations are limitless. Like, Lucky 13 serves srirachi aioli, Gracie’s serves wasabi aioli, Bayou serves garlic chipotle aioli, Boulevard Bistro serves caper-dill aioli, Caffe Niche serves cilantro-lime aioli, Blue Lemon serves lemon-pesto aioli. You get the picture. Once you’ve got your emulsion stable, anything goes. Aioli can be whisked by hand or, if you’re not a purist, made in the food processor. (Yes!) —Mary Brown Malouf

SATURDAY JUNE 21 PARK CITY’S CELEBRATION OF FOOD AND MUSIC

How to Savor… Park City’s biggest outdoor dinner party returns Saturday, June 21, with the Park City Area Restaurant Association’s seventh annual Savor the Summit. This is Park City’s longest dinner party, offering diners a unique celebration of fabulous food, drink and live music while seated in the middle of Main Street. Park City’s best restaurants will showcase their culinary talents in an open air community celebration kicking off the summer season. To attend the event, dining guests must make a reservation directly with a participating restaurant. Restaurants will sell out quickly, make your reservation today!

Find out more >

www.SavortheSummit.com

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get the gear

Two generations of Brancas swing at the Salt Lake Country Club. Ron Branca has been head golf professional

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Bushnell Tour Z6 JOLT Laser Rangefinder Get the exact yardage to the pin with the latest range-finding technology—it vibrates when it locks in on the pin, improving your club selection and lowering your handicap. $399.99, Golf Galaxy, golfgalaxy.com. 6148 S. State St., SLC, 801-747-0700

Calloway Men’s X2 Hot Hybrid Straight off the Golf Digest “Hot List,” this hybrid has an iron-like look, and offers better distance and ball-striking confidence. $199.99, Dick’s Sporting Goods, dickssportinggoods.com. 7171 S. 1000 East, Midvale, 801-566-2920

Adidas Adizero Shoes Comfortable, weather-proof and several colors to choose from—these aren’t your grandpa’s golf shoes. $180, Uinta Golf, uintagolf.com. 560 E. 2100 South, SLC, 801-487-8233

Izzo Swami 4000 Golf GPS Pre-loaded with maps for more than 25,000 courses worldwide, and requiring no downloads or subscriptions, one charge can last up to three rounds. $119.99, Sports Authority Sporting Goods, ut.sportsauthority.com. 10453 S. State St. Sandy, 801-572-0157

adam finkle

More than 300 pros from around the country applied when Tee retired. “I thought of it as a ‘mercy hire,’ particularly when they only offered me a one-year contract at the beginning,” Ron says. “There was amazing interest in the job from some extremely qualified professionals. Even though I was very familiar with the operation, had a solid resume and decades of experience, some applicants had even more experience. Honestly, if it wasn’t for my father I doubt I would have been given the chance, but he cast a massive shadow over this club, and I guess they decided to give me a shot.” That shot apparently paid off. Two decades later, he remains pro. But Ron, tall, broad and with a shock of thick, dark hair, figures he’d be stooped and silver-haired long before he could hope to replicate his father’s remarkable half-century legacy. “Though the business has changed greatly in the 30 years I’ve been here, I first think of the similarities between them,” says Amedee Moran, the club’s longtime general manager. “Tee was a Utah golf treasure, one of a kind. In his era the pro was basically an independent contractor, who owned the shop and the range. Ron has done a wonderful job of bridging the gap between eras, where now the head pro is part of the management team. In my opinion, The country club has been extremely fortunate to have these two men as head professionals over the last 70-plus years.” Ron, the 2011 Utah Section PGA Professional of the Year (Tee, who died in 1999, won that award four times), says he could never hope to duplicate what his father accomplished. For more on “He was a legend not just in the traditions Utah, but nationwide. I imagine and lore of golf, there are members who think I’m visit the author’s not the man my father was,” Ron website at says. “But at least they don’t say it vagabondgolfer.com. to my face.” —Joel Zuckerman

at the Salt Lake Country Club for 20 years and a member of the PGA for 40. Despite his lengthy tenure, he considers himself a “Ronnie-comelately.” That’s in comparison to his father Tee, who held the same job for more than half a century. Tee Branca became the club’s pro in 1944, and kept the job until 1995, when Ron was offered the position. “Never mind the 51 years,” Ron Branca says, “he also opened and closed the shop seven days a week. My brother and I would joke that we would feel sorry for whoever followed him in this position. We had no idea it would eventually be me.” Ron had a two-decade golf resume even before Salt Lake Country Club—it included golf coaching at his alma mater, the University of Utah, and as a pro at both Rose Park and Wingpointe. But his rise to the top job at the city’s oldest and mostprestigious country club was far from assured.

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Hot ticket

For more Arts & Entertainment, see page 44.

green on the outside, blues on the inside Mondays are infamous for inflicting excruciating misery on even dedicated workaholics. No wonder we call it Blue Monday. But at The Green Pig Pub in SLC, the term has taken on a merciful meaning. The pub hosts Monday Blues, aka Open Blues Jam, a weekly late-night music and dance session. Think of it as a weekend flashback. Bridget Gordon opened The Green Pig five years ago— since then, the pub has gained popularity with crowds of all ages. On any night, you’ll find an unusual meshing of college kids and seasoned locals in the Pig and on Mondays the eclectic mix makes for a lively dance floor. If you don’t have blues moves, you can turn to regulars for a lesson or two.

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“A lot of people bring their own partners, but we do have people who just show up and meet other people,” Gordon says. “We have a couple of gentlemen who are really good at it and they just ask all the girls to come dance, so they get out there and swing them pretty well.” Having musicians with guitars, mouth harps or soulful voices getting their Buddy Guy on at the Pig turns the intensity on the dance floor up several knotches. Especially when names like Shorty Gilbert, Andre Williams and Vinnie Paul (Pantera’s drummer) drop in when they’re in town. —Doridé Uvaldo

adam finkle

An R&B dance party just made your Monday worthwhile.

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Executive summary

artistic merit Karen Krieger leads Salt Lake City’s major force for the arts.

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Visit SLmag.com for coverage of this year’s Living Traditions Festival, May 16–17.

adam finkle

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S E V ISIT

Art should be part of everyday life—that’s the mission of the Salt Lake Arts Council. Former executive director, Nancy Boskoff, spent 25 years building the city-run non-profit’s reputation for supporting local art and hosting big events, like the Living Traditions Festival and the Twilight Concert Series. When Karen Krieger, who worked for Utah State Parks for 18 years, succeded to the position, she had a strong foundation to build on. But she didn’t go into the art world blindly. Krieger spent six years on the board for the Salt Lake County Center for the Arts, which maintains and builds the county’s art collection and operates Abravanel Hall and the Capitol and Rose Wagner theaters. While working for State Parks, she developed exhibits involving the state’s historic art. Two years into the job, Krieger prides herself on the Art Council’s arrangement with city engineers to involve artists in projects like bridges and sidewalks. “Art and creating a sense of place is an economic driver,” she says. “I hope someday, instead of setting money aside to engineer a new bridge, we can set aside money to engineer, design and create a piece of art that serves as a bridge.” A committee of community members decides how to divvy the Arts Council’s $325,000 in grants to local artists and organizations each year. Likewise, a committee selects the city’s public art. “Little non-profits can make $1,000 to $1,500 grants go a long way,” Krieger says. “I love that everything we do, all the main decisions we make, are guided by committees.” The Arts Council also holds visual arts and literary programs at their headquarters, the Art Barn, which offers both gallery and classroom space. Every May, the Arts Council hosts the Living Traditions Festival at Library Square. “It’s a fabulous way to get to know who’s living in the city and learn about other cultures,” Krieger says. The festival combines ethnic performing groups, folk artists, crafts and food. One performing group Krieger’s particularly excited to see is A Tribe Called Red, that mixes American Indian powwow vocals with electronic music. “Our main goal is to make this a really great place to live in an artful way,” Krieger says. “All of our projects and programs revolve around that.”

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making a difference

Dallas Robinson & Mike Buonomo Kissing their way to the top.

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Visit SLmag.com for a chance to win free Kisstixx and Kelsey Nixon’s new cookbook.

kasandra Verbrugghen

Spy Hop’s executive director says it’s about more than creating “media makers.”

Kasandra VerBrugghen is a creative educator—she once helped teens and adults earn their GEDs, dabbled in alternative curriculum for the maritime industry and ran The Austin Foundation, a youth fitness and nutrition program. So it’s no surprise she found her way to Spy Hop, an after-school media arts program for kids ages 7–9. After two years managing curriculum and finances for the nonprofit, she was promoted to executive director in 2010. Spy Hop teaches non-technical skills like communication and responsibility through music, audio, film and design. Though Spy Hop potentially launches kids on a career path, VanBrugghen says it’s not really about producing media makers. “It’s about creating engaged 21st century citizens.” —Linsy Hunsaker

For Dallas Robinson and Mike Buonomo, it all came down to 30 seconds. To get on the reality show Shark Tank to pitch Kisstixx, their line of lip balms made for kissing, to a group of billionaire investors, they had half a minute to convince casting directors to let them on the air. Once it was their turn, the duo ripped open their shirts, buttons flying, to reveal their Kisstixx T-shirts and launched into an energetic pitch. “We wanted to show we’re good TV, we were interesting and we had this crazy product that would be fun to show the whole world,” says Robinson, who developed the idea with Buonomo at Utah Valley University. Shark Tank investor Mark Cuban paid $200,000 for a 40 percent stake in the company and hired a team for distribution and marketing. Now, two years after Shark Tank, Kisstixx has 12 flavors that combine when people kiss. Recently, another Shark Tank investor, Lori Greiner, worked with the duo to make a new lip gloss and double-ended lip balm sold on QVC. Kisstixx promises new kissing products this year. “We joke that’s the best part of our job—product development,” Robinson says. “Our wives are probably sick of it though.” —Jaime Winston

The Cooking Channel chef offers aspiring cooks a plate full of confidence.

Kelsey Nixon, a finalist on The Next Food Network Star and chef/host of Cooking Channel’s Kelsey’s Essentials, says Mom made her a foodie. Nixon, a North Ogdenite, went to Brigham Young University in journalism, but a 2004 internship at Martha Stewart Living inspired her to follow her passion for food. She started Kelsey’s Kitchen on the iProvo network. “I proceeded to produce, direct and host all 100 episodes,” she says. “I look at it now, and I just cringe, but I hadn’t been to culinary school and was just learning how to cook.” In one episode, Nixon shared recipes using cheap ramen noodles. Now, after attending Le Cordon Bleu College of Culinary Arts, she prides herself on her slow-cooked pulled pork. Nixon recently published Kitchen Confidence, a cookbook with 10 dishes from Kelsey’s Essentials, along with familiar recipes with fun twists. But, she admits, she’s still not as good as Mom. “She’s still the best cook in the family; I hope to be as fabulous as she is one day.” —Jaime Winston

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photos above: Adam Finkle; photo left: sara remington

Kelsey Nixon

photo courtesy of Thanksgiving Point

outdoors

Kidopolis at the Museum of Natural Curiosity, Thanksgiving Point

Summer is for Kids Pencil in these events, and make the most of your kids’ summer. By jaime winston

he sun is out and school is, too. It’s that idyllic time of year when Don Henley looks for Deadhead stickers on Cadillacs and kids live it up. And we’re not talking about leveling up in World of Warcraft. Kick them off the computer and make it a summer they’ll never forget. We know just where to take them. s a lt l a k e m a g a z i n e . c o m m ay / J u n e 2 0 1 4

dateline utah Spark Their Curiosity

Above: Kids explore Rainforest at the Museum of Natural Curiosity; BELOW RIGHT: Kids build like Bob at Bob the Builder—Project: Build It at Discovery Gateway.

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The Museum of Natural Curiosity, Thanksgiving Point Opens May 15 Curious about Thanksgiving Point’s new museum? Well, a handful of families were guinea pigs earlier this year, and based on their reactions, your kids will go nuts when the Museum of Natural Curiosity opens. “The first thing kids see when they come is a giant monkey head,” says Britnee Johnston, Thanksgiving Point communications manager. “There’s a slide inside the monkey head the kids go down, and the interesting thing is the adults were doing it, too.” The $28 million, 45,000-square-foot museum boasts 150 exhibits in five galleries: Rainforest, where you’ll find the giant monkey head (actually made to look like an ancient stone idol) and sturdy rope bridges, along with other Indiana-Jones-ish displays where kids solve mysteries and learn about ecosystems, cultures and healthy lifestyles. Kidopolis, a pint-sized town with a health clinic, bank, art studio and more. Waterworks, a red rock desert watering hole for kids to splash in and learn about energy and weather. Children’s Discovery Garden, which includes a Noah’s Ark replica, hedgerow maze, caves and playground that actually teaches kids about motion and physics. A space for traveling exhibits provided by San Francisco’s Exploratorium (the first exhibit, titled Motion Matters, arrives June 16). Another cool part of the museum is the Key Tree, where you and the kids can be the exhibit for future guests. Bring a key (from a home, car, whatever) that means a lot to you, then talk about it on camera, making a film for others to watch.

“We tried to create a space for intergenerational activity—where kids, parents and grandparents can interact,” says Lorie Millward, curator of curiosity. Thanksgiving Point, 3003 N. Thanksgiving Way, Lehi, 801-768-2300. Pre-register for opening day tickets at thanksgivingpoint.org

EXTRA: You can also sign kids up for Thanksgiving Point’s day camps, with themes like Dr. Seuss Day, Angry Birds and Diggin’ Up Dinos.

Built it, Bob!

A huge kids’ celebrity comes to Discovery Gateway May 17–Sept. 7 Discovery Gateway is known for bringing VIPs like Olympians, Paralympians and Radio City Rockettes through its doors to meet and inspire kids. Now, they’re welcoming a bonafide celebrity—at least in your kids’ world. Bob the Builder has inspired kids to work together and take on challenges since his TV show first aired in 1999. Now, he’s setting up shop at Discovery Gateway. Bob the Builder—Project: Build It is a 2,000-squarefoot multimedia exhibit, giving kids a chance to flip through Bob’s construction blueprints and design their own, drive pint-sized building vehicles and even fit pipes together to fix a sink. Produced by HIT Entertainment and The Children’s Museum of Indianapolis, the exhibit also teaches kids about sustainability, including solar panels and water conservation. “It’s a very current exhibit,” says Kirsta Albert, Discovery Gateway development and external relations director. “Bob is such a part of their childhood.” Bob’s co stars, including Wendy and Farmer Pickles, are also part of the exhibit. Kids can

decorate Wendy’s trailer or work in her vegetable and flower gardens and visit Farmer Bob’s water pump to bring water to Sunflower Valley. And Bob will appear in person to meet his fans throughout the run of the exhibit. While at the museum, visit the exhibit on the terrace, featuring an actual Life Flight helicopter and kid-sized Primary Children’s Medical Center, the new toddler playground and the museum’s interactive family farm. Project: Build It is included with museum admission. The Gateway, SLC, 801-456-5437, discoverygateway.org

EXTRA: Register now for Discovery Gateway kids camps and don’t miss the Bumble Bee Bash Children’s Festival on June 21.

All in the Family

Family Art Saturdays, Utah Museum of Contemporary Art May 10, June 14 Why should kids have all the fun? You can show off your art skills, too. Every second Saturday, UMOCA hosts Family Art Saturdays, where kids AND grown-ups drop by to make free take-home projects, anytime from 2 to 4 p.m.

Free Comic Book Day Be your kids’ superhero on May 3, and take them out for a free stack of summer reading material—complete with splash panel explosions.

Participating local shops: Black Cat Comics 2261 Highland Dr., SLC Dr. Volt’s Comic Connection 2043 E. 3300 South, SLC Night Flight Comics 6222 S. State Street, SLC Game Haven 1609 W. 9000 South, West Jordan Hastur Games & Comics 6831 S. State Street, SLC Dark Soldier Comics 8585 S. State Street, Sandy —Doridé Uvaldo

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dateline utah The Culture Club

Above: Kids show off their UMOCA art projects; Below Right: The audience joins dancers on stage at Red Butte Garden

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Visit SLmag.com for a peek at Living Planet Aquarium’s new digs, a schedule of summer movies in the park and other events.

“We generally tie the project to whatever exhibition we have running,” says Jared Steffensen, curator of education. Through May 31, the exhibit is do it, where 12 artists developed instructions for other artists to interpret their own ways to create new artwork. So even though it’s a traveling exhibit, the art is different each time. On May 10, make your own do it masterpiece by creating a painting based on a set number of colors in a set number of blocks on a sheet of paper. June’s project, also based on do it, will give kids and parents the chance to create their own art instructions, and then swap to see how those instructions are interpreted. Once you’ve got your creative fix, take the kids through the exhibit to see the pros’ work. “It brings up a nice conversation between parents and kids,” Steffensen says. “You can say ‘These are the instructions, how would you do it differently?’ And they’ll start to think about what it means to be creative within instructions.” Starting June 27, you can bring the kids to learn about another culture, as UMOCA debuts Bikuben, a contemporary exhibit featuring Danish artists. If you have toddlers or babies, take them on a Stroller Tour, the second Wednesday of the month starting at 9:30 a.m. “We open the museum to parents with young children before we’re actually open,” Steffensen says. “That way, they don’t have to worry about kids crying or being upset or if they need to leave or feed them.” Utah Museum of Contemporary Art, 20 S. West Temple, SLC, 801-328-4201, utahmoca.org

EXTRA: UMOCA is teaming up with Discovery Gateway in July and August for artsy camps for your second/third grader or fourth/fifth grader.

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Monday Family Night Concerts, Red Butte Garden June–August Utah’s a surprising and colorful blend of cultures. For proof, grab a blanket, pack a picnic and take the kids to experience Utah’s cultural mosaic on stage at Red Butte Garden’s Monday Family Night Concerts. When Family Night started about 15 years ago, magicians and puppet troupes entertained small crowds in the courtyard. Now, performers draw big crowds in the Garden Amphitheatre—the same stage Sheryl Crow plays this August. And the acts have changed to include Native American storytellers, Maori dancers, Bollywood dancers, Scottish bagpipers and Japanese Taiko drummers. “Before, it was for straight entertainment value,” says Patrick Newman, director of programs. “But we really wanted something educational, so we made the move toward highlighting Utah’s cultural richness and diversity.” Kids also learn a bit of botany. Each performance includes free crafts or projects highlighting a plant tied to the performers’ culture. “We often see the same families at each of the Monday Family Nights,” says Newman. “It’s kind of a summer tradition.” Concerts are held June–August and are included with admission to the garden. Red Butte Garden, 300 Wakara Way, SLC, 801-585-0556. For specific dates and performers, visit redbuttegarden.org

EXTRA: Red Butte holds family summer campouts, where the fam can sleep under the stars and wake up to eggs and pancakes in the garden. Kids day camps are also available. Visit redbuttegarden.org for info.

Zaniac, Sugar House campus

Happy Campers Need a break from the kids, but want to smother them with kisses at the end of the day? Local day camps have rolling registration for weeklong sessions, so you can choose the ones that work best for your family.

Little Green Thumbs

Get kids away from the screens and into the dirt. City Sprouts Camps will keep kids busy with gardening, science experiments and cooking. Wasatch Community Gardens, 824 S. 400 West, SLC, 801-359-2658, wasatchgardens.org

Do it All

With activities for kids ranging from pre-K to 10th grade, Rowland Hall’s Summer Works includes museums, swimming, music and more. Find the camp that fits your kids best—they’ll thank you later. Rowland Hall, 720 Guardsman Way, SLC, 801924-2972, rowlandhallsummer.org

Nature Lovers

Whether you want to keep kids busy half the day or all day, Canyons Resort has you covered. Kids learn about the environment through hikes, swimming and crafts. Canyons Resort, 4000 Canyons Resort Dr., Park City, 435-615-8036, canyonsresort.com

Kid Einstein

Sneak some learning into summer and foster their inner genius with Zaniac’s camps for Minecraft, chess and computer programming. Zaniac, 1045 E. 2100 South, SLC, 801-997-8580; 6030 N. Market Street, Park City, 435-5757737, zaniaclearning.com —Doridé Uvaldo

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outdoors arts & entertainment By Glen Warchol

Tory Baker, executive director of the Salt Lake Film Society, welcomes cinephiles to a digitally upgraded Tower Theatre.

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truly moving pictures

The Salt Lake Film Society is more than subtitles and film geeks. f “art-house cinema” conjures up thoughts of sticky floors, the reek of rancid popcorn oil and insufferable film nerds huddled in a shabby theater, Tori Baker, executive director of the Salt Lake Film Society, wants to talk to you. “For people who have never set foot in an art house, they think it’s a bunch of film geeks who are going to make you feel stupid,” Baker says. “We’re anything but that.” The film society operates the Tower Theatre at Ninth and Ninth (the group was founded in 2001 to save the crumbling landmark) and Broadway Film Centre downtown. Despite the film society’s recent successful $700,000 campaign to upgrade its equipment to cutting-edge digital projectors, too many Utahns, Baker fears, cling to the idea that art theaters are elitist, foreign-film havens that have no relevance to their lives. But, if the movie-awards season says anything about popular appeal, SLFS is offering the best and liveliest of movies. Her (an Oscar for Best Writing – Original Screenplay), Dallas Buyers Club (Oscar for Best Actor), the Coen brothers’ Inside Llewyn Davis (Golden Globe for Best Motion Picture–Comedy or Musical), Philomena (Oscar nominations for Best Picture and Best Actress), 12 Years a Slave (Best Film Oscar) and Nebraska (nominated for six Academy Awards, including Best Picture, Best Director and Best Actor) were on SLFS screens simultaneously. But possibly worse for the film society as a non-profit (it relies on grants such as the Zoo, Arts, and Parks Program), are Salt Lake residents who have difficulty separating SLFS’s mission from that of a commercial megaplex. The film society prides itself on offering movies that go

beyond Hollywood’s often bizarre idea of “mainstream” to present thoughtful glimpses into other cultures and lives. “The core purpose of an art house hasn’t changed,” Baker says. “It’s always been about access.” Out of the 235 films shown in a year on the film society’s screens, about 210 aren’t anywhere else. “Many of them are the top critically reviewed films of the year,” she says. “People in Salt Lake would have no access to these films except for us.” Thanks in part to the high profile of the Sundance Film Festival, Baker says she’s seeing a growing appetite for art films in the state and an appreciation for SLFS’s mission. “We’re in an education phase that started with the digital conversion,” she says of SLFS’s efforts to define itself. “It’s a new conversation and it’s exciting to be in it.” With with more than 1,000 members and an annual audience of 250,000—one of the largest arts audiences in Utah— SLFS theaters pump $8 million into the state’s economy. That the film society is making headway with its image is apparent in a recent survey that found that nine out of 10 Utahns say Salt Lake’s art houses “make life more enjoyable,” “provide opportunities to think and learn,” and “spark my curiosity.” Eight out of 10 said that the the theaters “serve as an anchor for the community” and attending their films “makes me a more well-rounded person.” “Everyone has an ‘Apocalypse Now moment’ with a great film that changes the way you look at the world,” says SLFS board member Brian Rivette. “It really happens to people. They talk about life-changing moments with film. Film has the ability to be the bridge art, a transitional gateway to other cultural and ethnic experiences.”

Digital era begins In what is considered the biggest advance since “talkies,” movies have undergone a digital revolution. Instead of shipping reels of 35mm film to theaters, films now arrive on hard drives to be “ingested” by high-tech servers, then projected in glorious high def. Downside? Salt Lake Film Society had to turn to lovers of great cinema for $700,000 for digital conversion or be left behind.

s a lt l a k e m a g a z i n e . c o m m ay / J u n e 2 0 1 4

arts & entertainment

The Big See Three events you can’t miss

With new competition, The Gateway has been forced to get creative. A winner is the Urban Arts Gallery on the ground level near the megaplex. Billing itself as “the premier gallery for city inspired art,” the gallery specializes in raw street art by Utah artists. It’s a highprofile outlet that these edgy artists seldom get. May through June, the gallery will host Blonde Grizzley’s annual Star Wars Art Exhibit that will include costume contests and screenings of the films. But the art, by Darrell Driver, Anthony Granato, Chris Madsen, Dasarae Lee, Cat Palmer, Tai Taeoalii, Timm Paxton, is what it’s really about. Gateway Mall (south), 137 S Rio Grande St., 801-6513937, urbanartsgallery.org

For more happenings around Salt Lake City and the state, visit our events calendar at slmag.com

s a lt l a k e m a g a z i n e . c o m M ay / j u n e 2 0 1 4

Best Fest For many Utahns, this is the single best thing that happens in Salt Lake City all year. In fact, for about 85,000 folks, Utah Art Festival marks the true beginning of summer. You can browse—and please buy—visual art from more than 200 artists—ranging from fine-art oil paintings to funky lawn ornaments. But the real draw of the UAF is its crazy mix of entertainment—from national bands such as Brave Combo to street theater to bungee-strung dancers who insanely shimmy on the vertical face of the Downtown Library. June 26-29, Library Square, 200 E. 400 South, 801-3222428, uaf. org

Fender Bender Anyone who has hung out with the likes of Miles Davis, Joni Mitchell, John Scofield, George Harrison and KISS is indubitably worth a listen. And Robben Ford, all by himself, is one of the best electric guitarists around, with five Grammy nominations under his belt for jazz, blues and rock. If that and his craggy face aren’t proof enough, Musician magazine placed Ford among the “100 Greatest Guitarists of the 20th Century.” May 17, Capitol Theatre, 50 W. 200 South, SLC, 888-451-2787

Clockwise from TOP: cat palmer; Bryan Kwon; Mascha muenzesheimer.

Art and the City

viva mestizo

Gallery’s new curator wants to reconnect new Americans with their history.

enato Olmeda-Gonzalez, the new director and curator at Mestizo Institute of Art and Culture, remembers life in Jalisco growing up with centuries of culture and public art. “I grew up with Mexican culture everywhere around me. It shaped me as a child,” says the lanky and serious University of Utah graduate. “I’ve always loved and appreciated artists—but I’m not an artist. I really don’t like to do things with my hands,” Olmeda-Gonzalez says seriously. Still, Mexico’s tremendous cultural heritage, nor even art in general, ever made much of an impression on him until he immigrated to Utah with his mother. As a student at Taylorsville High School—not exactly a center for Latino cultural scholarship—OlmedaGonzalez needed to fill his class schedule and reluctantly took an elective in art history. “I fell in love with art,” Olmeda-Gonzalez recalls. “And I immediately found myself attracted to Mexican art. You learn about yourself through art. I learned my history.” The high school’s superficial art-history course, which spent a day on muralists (Diego Rivera!) and a only few minutes on surrealist Frida Kahlo, spun Olmeda-Gonzalez’s head around and left him hungry. He graduated from the U of U in spring 2014 with degrees in Latin American Studies and Art History. As a university student, Olmeda-Gonzalez connected with the city’s vibrant Latino art community through helping on the Artes de Mexico en Utah’s ¡Viva Frida! exhibit. Some of Utah’s leading Latino artists, including curator, contemporary artist and DJ Jorge Rojas, mentored him. “I’ve learned so much from Jorge; fortunately, he’ll be continuing to mentor me at Mestizo,” Olmeda-Gonzalez says. “I plan on growing with this opportunity.” Olmeda-Gonzalez, aware of his inexperience, is throwing energy into leading the Institute’s gallery. “Mestizo is very important to this community. My goal is to make Mestizo even more respected.” Many of Utah’s immigrants were forced here by economic necessity, he explains. As the parents work long hours and the children enter American schools, they lose touch with their culture. “Soon the kids have no clue who they are. Pancho Villa, Zapata? They have no idea. But they yearn for Mexico,” he says. “They aren’t accepted here, yet they don’t know anything about where they’ve come from.”

Olmeda-Gonzalez’s first curation project opened earlier this spring with two mixed media installations, Pentz’s Ithaka 12 and Rea Morales’ Zacuanpapalotls. Both installations explore cultural migration, memory and transformation—through the Monarch butterfly that migrates between United States and Mexico, a trip that takes place over three to four generations. “Mestizo’s a space not just for art but for discussion of social justice and inclusion,” OlmedaGonzalez says. “It represents a community that is under-represented.” And by that, he doesn’t just mean the Latino community. Mestizo explores through art the beauty and challenges of all marginalized cultures, including gay. “Art makes you want to get up and change things,” Olmeda-Gonzalez says. “It can start a conversation that people don’t want to have, but when they are forced to have it—it’s good.”

Check it Out

Coffee, tea or culture Mestizo Institute of Culture and Arts began in 2003 to enrich and celebrate Utah’s many cultures. Since then it has injected vibrancy into the Salt Lake’s art scene. Despite its awe-inspiring name, MICA is one of the state’s least-intimidating art galleries; its space on West North Temple is shared with its namesake coffeehouse. Yet, the institute has set a Quixotic goal to connect Salt Lake’s dominant culture and its emerging immigrant communities. Its related programs include Mestizo Arts & Activism Collective, a leadership program for Westside youth in collaboration with University Neighborhood Partners and NeighborWorks Salt Lake. 631 W. North Temple, 801596-0500, mestizoart.org

Renato OlmedaGonzalez with Sonia Pentz’s Proyecto Mariposa that celebrates monarch butterflies, a beloved migrant. s a lt l a k e m a g a z i n e . c o m m a y / jJ u n e 2 0 1 4

outdoors

Trail Through Time Dino tracks give way to singletrack in Eastern Utah’s newest mountain biking mecca. By stephanie nitsch

Yann Ropars

or more than a century, Vernal in Uintah County has been an

Riding the Dry Fork Flume Trail, in Flaming Gorge National Recreation Area outside of Vernal, Utah.

epicenter of geology and paleontology. Pass through town and you’ll find roadside dinosaur statues that pay homage to the area’s beloved Jurassic Period homeboys. But while its prehistoric past has been fossilized in time, a growing network of mountain bike trails—20 years in the making—has quickly become embedded in the minds of fat-tire fanatics.

s a lt l a k e m a g a z i n e . c o m m ay / J u n e 2 0 1 4

outdoors in modern amenities. “If you’re self-contained, you can’t find a better place to camp and ride,” said Lupcho. Still, it’s hard to talk about Vernal without comparing it to the vast, high desert turf of nearby Fruita, Colo., an observation that’s not lost on Lupcho. “It’s a lot like 18 Road,” he said referring to the popular Colorado trail system. “We’ve got that wide, open, undulating singletrack that you can see for miles.” And whatever your experience, “Vernal offers such a unique blend of trails for everyone.” With nearly a 10-month bike season spanning March through December, Vernal dries out well before a typical Wasatch winter comes to an end. So when the summer itch creeps up, head to Vernal and explore the 100-plus miles of trail in these four distinct hubs. If you’d rather leave the navigation to someone else, Dinosaur River Expeditions offers guided day trips throughout the summer (dinosaurriverexpeditions.com, 800-345-RAFT).

McCoy Flats

Explore Vernal’s most popular trails and you’ll find yourself in McCoy Flats, an open BLM range just off of Highway 40. It’s the site of Vernal’s first established trail, Squat Drop, and an area that’s shared among target shooters, equestrians

Left: Yann Ropars; upper left: J. Stephen Conn

Above: A typical landmark shows Vernal hasn’t forgotten its roots. Below: From alpine terrain, to the high-desert sandstone of the Handsome Cabin Boy Trail, in the Red Fleet area, Vernal offers a full range of two-wheeled challenges.

Originally inspired by cattle (not dinosaur) paths, Vernal’s trails were built to work with the contours of the high desert foothills and funnel through slalom-like drainages. Even as more trails were mapped, they remained little-known, overshadowed by the lure of Southern Utah hotspots. But once a few mountain-bike magazines featured Vernal as Utah’s up-and-coming singletrack mecca, “it was done,” says Troy Lupcho, owner of Altitude Cycles. “Vernal became a destination.” (altitudecycle.com, 435-781-2595) Well, relatively speaking. Lupcho, who’s been instrumental in building the local trails over the past two decades, doesn’t believe the Uintah Basin will ever become a lure like Moab or Fruita, Colo., where two-wheeled adventure has changed the face of the local economy and gentrified it with brew pubs, gear shops and après digs. “That’s not what the people in Vernal want,” he said. “This community will never allow it.” So far, Lupcho is right. Vernal’s economy is rooted in the gas and oil industry, preserved in a rural lifestyle that makes outdoor adventure seem like an afterthought. “You kind of take a step back in time here,” said Lupcho. A healthy influx of blue-collar businessmen, employed in the energy industry, drive up mid-week rates, and most of Main Street goes dark on Sundays. But recreational visitors don’t come here to indulge

s a lt l a k e m a g a z i n e . c o m Ma7/june 2014

meet the pro

FOSSIL VALLEY FIELD TRIP

Eons before tires laid track to Vernal dirt, dinosaurs regularly left their mark. Peep at some of the prehistoric creatures inside the Utah Field House of Natural History, an interactive museum that brings the Jurassic journey of Earth to life. There you can examine and identify skeletal remains before heading to the Dinosaur National Monument, a paleontologist’s dream located 13 miles outside of Vernal. Craggy and fragmented rocks are embedded with thousands of dino bones from 149 million years ago, making the park one of the biggest fossil quarries in the world. On a human scale, the red canyon walls along the wild Yampa River are riddled with petroglyphs, rock art and geological lore from the region’s ancient Indian tribes. Numerous outfitters in Vernal offer multi-day rafting trips through the undammed tributary, which swells with bubbling class IV whitewater when the high mountain snowpack melts in late spring. Utah Field House of Natural History, 496 E. Main, Vernal, 435-789-3799, stateparks.utah.gov

Red Fleet

Located just past the Red Fleet State Park, the Red Fleet trail system is surrounded by sandstone amphitheaters buffed smooth by prehistoric glacier melt and ridgelines dense with stringy junipers and sagebrush. Rock piles and limited sight distances add technical thrills to the small handful of well-worn trails, including a halfmile stretch of manmade features for advanced freeride flavor. With the support of bike-happy BLM land managers, expect the quantity of trails to increase over the next few years.

Lapoint

Technically, there are only two trails in the Lapoint system recognized by land officials, but like the Red Fleet system, the area is ripe with fat tire potential. With forgiving soil and serpentine turns—like those found on the aptly named Corkscrew trail—the modest singletrack in Lapoint is optimal for beginner cruisers, yet it begs skilled riders to whip through fast straightaways and snappy corners.

Flaming Gorge

While Flaming Gorge often snags the attention of fishermen and boaters, the 43-mile drive from Vernal rewards fat tire pursuits with a combination of roly poly doubletrack and panoramic singletrack. Nearly a dozen trails wiggle along the Flaming Gorge plateau, with technical obstacles appearing in the form of loose rock and equestrian traffic. A low-consequence rim trail hugs the south side of Red Canyon for a scenic, out-and-back tour that’s arguably better on bike than boat. Club Ride’s Bolt button-up jersey combines post-ride style with summer-ready performance like UPF 30 protection and lightweight, moisture-wicking fabric. $90, clubrideapparel.com

Get the Gear

Hot sun and exposed terrain will have you sucking down plenty of water. Stay hydrated with the Osprey Zealot 16 backpack, featuring a 3-liter water capacity plus a roll-out tool pouch. $150, ospreypacks.com

Stephanie Nitsch

Courtesy Utah Field House of Natural History

and RVers. But with nine non-motorized trails, cyclists can loop together more than 60 miles of fast desert dirt that squiggle and snake their way through swollen hills. As McCoy Flats is public domain, camping is free and plentiful, giving you the freedom to establish basecamp out in the boonies or along any trail’s edge.

Troy Lupcho Lupcho is the voice of Vernal singletrack. But to simply call him an avid mountain biker would be an understatement. Growing up as a BMX racer in Vernal, Lupcho vowed to never return after graduating from high school. Ten years later, on a visit back home, he unexpectedly found himself signing a lease for Vernal’s first bike shop, Altitude Cycles (altitudecycles. com, 435-781-2595). It was an impulse decision solely based on the area’s untapped potential for great mountain biking. “There was literally nothing to ride back then,” he recalls. That slowly changed as Lupcho and a few local friends started etching out trails by hand (and foot), scuffing new paths with the soles of their bike shoes. As the trail network grew, so did the people who came into Lupcho’s shop. He’d happily give turn-by-turn directions to the trailheads. Lupcho also provides a homemade trail guide and detailed topo maps. Altitude Cycles is as well stocked with bikes, parts, paraphernalia and rentals, but Lupcho tends to open late or close early if it means having more time in the saddle. “I’m just really passionate about what I do.”

Designed with a flexible “walking” sole, the Pearl iZumi X-Project 3.0 clipless shoes easily conquer technical hike-a-bike sections but with the pedaling efficiency of carbon construction. $160, pearlizumi.com Mount the Light & Motion SECA 1500 lamp to your handlebars or helmet and continue riding well past sunset with six different modes and up to 1500 lumens. $399, lightandmotion.com s a lt l a k e m a g a z i n e . c o m m ay / J u n e 2 0 1 4

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outdoors

photo courtesy visit bend

Relax and recreate— with style—in the middle of nowhere.

An Oregon Oasis Pronghorn Resort and Bend

ou've heard of the middle of nowhere?

By mary brown malouf

This is it. Bend is a town of less than 100,000 people smack in the middle of Oregon. On the other hand, it’s so close to so many outdoor delights that it’s known as “Gateway Country.” And somehow, this little city has become a craft beer mecca, and a thriving artisanal food scene has grown up along with it. It’s a 16-mile drive from Bend, the nearest town, to Pronghorn’s (an Auberge Resort) main clubhouse—almost half that drive is on the resort’s own property. This isn’t the

lush rainforest of Western Oregon; the central and eastern part of the state is a high desert at the base of the Cascades, a gently rolling land dotted with junipers and sagebrush. With the snowcapped mountains in the distance, the vista is a perfect pattern of western landscape. Pronghorn Resort is an oasis in the middle—an ideal base for exploring that wild country, for fishing, hiking, rock climbing, whitewater rafting and mountain biking. And Pronghorn itself is perfect for more urbane pursuits. Like golfing. And dining. And luxe chilling out. s a lt l a k e m a g a z i n e . c o m m ay / J u n e 2 0 1 4

Salt Lake magazine’s guide to exploring

Bend, Oregon Play it as it Lays

Bend is famous for golf courses and Pronghorn’s 7,379-yard, par-72, 18-hole signature course, designed by master golfer Jack Nicklaus, welcomes players at all skill levels. The Tom Fazio course—a first in Oregon—is a challenging7,456-yard, par-72, 18-hole course incorporating water features and lava outcroppings. And you know the old joke about the golfer who played in the mid-eighties? (He wouldn’t play if it got any hotter than that.) He could play every day at Pronghorn.

The Lava Tube Hole

The par-three eighth hole on Pronghorn’s Fazio course has been called the most unique hole in the world: It includes a 45-foot canyon and an exposed lava tube, discovered when the course was being built. Lava tubes are series of caves formed by ancient lava flows and the Horse Lava Tube System in Deschutes County is a favorite destination for spelunkers and explorers.

Big Chill Out

While the golfers “chase their quinine pill through the cow pasture,” to paraphrase Winston Churchill, the rest of the family can enjoy the pool, fitness center, full-service 5,000-square-foot spa and all the amenities of the new $20 million Huntington Lodge (finish date: 2015), named after a historic wagon trail that ran through Deschutes County.

Pronghorn Resort

Cook

Mount Bachelor

With nearly 3,700 acres of lift-accessible terrain just 22 miles from Bend, Mt. Bachelor ski season lasts from November to May. Many of the hotels in Bend and area resorts like Pronghorn offer shuttle service to and from the mountain. mtbachelor.com

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Every summer, Pronghorn hosts a chef’s series featuring the stars of other Auberge Resort kitchens—like Hotel Jerome in Aspen, Esperanza in Cabo San Lucas and Auberge du Soleil in Napa Valley. The visiting chef teaches cooking classes and serves a dinner of specialties from his or her home kitchen, giving Pronghorn visitors a chance to get up close and personal with culinary greatness.

travel Pedal Faster

First Fridays

Bend has over 300 miles of mountain bike trails and is the home to the Cascade Cycling Classic, the nation’s longest running stage race for road bicycle racing. Bend was recently named the top mountain bike city in Mountain Bike Action magazine. And Bend’s Pole Pedal Paddle—a relay race held each spring with six legs that include alpine skiing/snowboarding, cross-country skiing, biking, running, canoeing/kayaking and sprinting—is one of the Pacific Northwest’s premier athletic events. cascade-classic.org

Downtown Bend is small, quaint and walkable. One of the best ways to see it is on the Art Walk, held the first Friday of each month. Shops, restaurants, bars and galleries in the historic center blocks around the old Tower Theatre stay open late, featuring local musicians, food and wine for browsing shoppers.

In Bend Beer Town, U.S.A.

“Farewell Bend”

The city of Bend was named for a fordable place in the Deschutes River early pioneers called “Farewell Bend.” In 1910, the Bend Water, Light & Power Company dammed the river to form Mirror Pond, now the centerpiece of Drake Park. The park is a community gathering place, hosting summer concerts, balloon launches and festivals. Sun Country Tours offers standup paddleboard and float rentals Memorial Day to Labor Day. bendparksandrec.org, Sun Country Tours, 541-382-6277

Yes, it’s called this too. Bend’s Deschutes Brewery is the 5th largest microbrewery in the nation and the largest in this city, but there are over a dozen craft breweries in Bend and the city hosts many annual events celebrating its brewing culture including: The Bend Oktoberfest, The Little Woody Barrel Aged Brew and Whiskey Fest, Bend Brewfest, and Central Oregon Beer Week. Beer aficionados will also want to tour The Bend Ale Trail. deschutesbrewery.com

Dogtown, U.S.A.

We didn’t come up with the sobriquet— Dog Fancy magazine named Bend “Dogtown.” It’s hard to tell which Benders love most: their beer or their dogs. Besides one of the highest per capita dog populations anywhere, Bend has 40 restaurants that accommodate you and Fido together, plus lots of dogfriendly businesses, 51 miles of urban trails, 13 off-leash areas and several dog-friendly breweries. There’s even an organic, non-alcoholic brew called Dawg Grog available from Boneyard Beer. boneyardbeer.com

The Fork in Bend

Beside its brew culture, Bend has a terrific local food culture—bakeries, butchers, food trucks, artisanal food products, small farms, chef-run restaurants— the works. A great way to see it all is to take a guided food tour organized by The Well Travelled Fork. welltraveledfork.com s a lt l a k e m a g a z i n e . c o m m ay / J u n e 2 0 1 4

#idahowines

8th

Tickets $45

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Great

Getaways Your summer destination guide

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Great Getaways

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Blue Sky Adventures Wanship, UT

blueskyadventures.com

lue Sky Ranch is located in a beautiful mountain setting just 15 minutes east of Park City, Utah. Our 3,300 acre ranch features mountain peaks, rolling meadows, scenic canyons and abundant wildlife to create the perfect landscape for year-round adventures. Privately owned and operated, Blue Sky offers the highest level of guest experience and quality programs. Our highly trained staff will make your time at the ranch unforgettable. Blue Sky Adventures is your home for year-round mountain recreation offering trail riding, trap shooting, kayaking, rafting, fly-fishing, hiking, mountain biking, snowshoeing, dog sledding, snow-cat tours, and yoga adventures. Also take advantage of our customized adventures like Raft & Reins and Trap and Trail. Whether it’s a business group, family gathering or just an intimate couples getaway; Blue Sky Adventures can make it a wonderful experience. Any day on the ranch is a great day. For a unique camping experience look no further than the Antelope Yurt at Blue Sky. Located in a secluded mountain meadow the yurt offers breathtaking views and access to great hiking and biking trails right out your door. The yurt is equipped with many conveniences including solar power, a wood burning stove, bunk beds and a wrap around porch so you’ll be able to enjoy the

Blue Sky Ranch is the perfect getaway for a western adventure you will never forget.

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incredible views from a 360 degree vantage point. In the summer enjoy the reservoir within short walking distance of the yurt, and in the winter there are snowshoeing and snow cat tours to keep you busy. Use our charcoal grill or opt for our yurt room service prepared by High West Distillery & Saloon. The yurt is the perfect place to escape from it all whether with your family, friends or a romantic couples getaway. Blue Sky Ranch will turn any event into an extraordinary western experience. Our unique and rustic indoor arena is 8,000 square feet of customizable space. From a mechanical bull, built in sound system and stage to guided line dancing, we will make every event one you’ll never forget. The indoor arena is complete with adjacent large outdoor patio with fire pit and outdoor kitchen. The patio is the perfect place for smaller events and for enjoying the beautiful surroundings. For a true western affair we offer a Blue Sky Rodeo complete with bucking broncos, barrel racing and bull riding. Always dreamed of a wedding in the old west? Blue Sky provides the perfect location for a unique and rustic event. We will customize every detail for your dream day. The patio

is a beautiful backdrop for your ceremony with the mountains, green hills and horses enjoying their surrounding pastures. After your ceremony you and your guests will enjoy dinner and dancing in the indoor arena. For the perfect intimate setting come to Tavern Blue Sky. Located in a high mountain meadow, the tavern is nestled in a grove of beautiful aspen trees and offers stunning views of the surrounding mountains. Tavern Blue Sky is a historic 1800’s log cabin that has been renovated into an authentic western bar. Enjoy some whiskey in front of the wood burning stove or on the porch with a fire crackling in the fire pit.

Cowboy for a Day Our signature program Cowboy for a Day will make all of your cowboy and cowgirl dreams come true. You’ll get to spend a day on the ranch learning the ropes of modern day cowboys. Your day as a “cowhand” begins with a hearty cowboy breakfast catered by High West Distillery and Saloon. You will then be introduced to your horse for the day and guided through grooming and tacking up with Blue Sky’s professional wranglers. After saddling up, you’ll learn some basic horsemanship to connect with your horse, cut and sort cattle from the rodear, and drive the cattle up through the pastures. Next will be a scenic trail ride through meadows, canyons and streams. We will end the day at Tavern Blue Sky for some well deserved cocktails and fixins’.

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Carbon County Rawlins, WY

wyomingcarboncounty.com 307.324.3020

Visit Cheyenne

Cheyenne, WY cheyenne.org

ive the Legend of Cheyenne. Cheyenne, Wyoming is perfect for getaway weekends with an abundance of attractions and great summer events! In one visit, you can go horseback riding, visit a bison herd, tour town in a historic trolley, see a cowboy dinner show, explore several museums, and enjoy great western shopping. Or you can truly kick up your heels at Cheyenne Frontier Days™, the world’s largest outdoor rodeo and western celebration. The event includes daily rodeos, concerts, an Indian Village, parades, pancake breakfasts, a carnival, and more. The 118th Frontier Days takes place July 18-27, 2014.

here is a gem waiting to be discovered in southeast Wyoming. Hike a mountain trail along the Continental Divide. Fish an angler’s paradise along the North Platte River. Take a leisurely stroll through the autumn color that is Aspen Alley. Be inspired by mountain panoramas, spectacular sunsets, vivid wildflowers and the abundant wildlife. Revisit the great American West showcased in numerous museums and historic places. Tour the Wyoming Frontier Prison in Rawlins for a peek into life behind bars 100 years ago. Finish your days’ exploration with a soak in the famous Hobo Hot Springs in Saratoga.

Summer 2014 Events Depot Plaza Friday Night Concerts Cheyenne Depot Days May 16 -18 Peppers on the Plaza Chili Cookoff June 7 Wyoming Brewer’s Festival June 20 & 21 Celtic Festival June 13 - 15 Cheyenne Ribfest August 15 - 17 Greek Festival September 12 & 13

Discover Carbon County, a getaway you’ll want to keep to yourself.

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DoubleTree Suites

110 W 600 S | Salt Lake City, UT

saltlakecitysuites.doubletree.com 801.359.7800

o you want to curl up with a good deal? Begin your stay at the DoubleTree Suites by Hilton in Salt Lake City with a smile and delicious walnut chocolate chip cookie upon arrival. The DoubleTree Suites is the only all-suite full-service hotel, located in downtown Salt Lake City. The downtown location is ideal for shopping and attractions yet only seven miles from Salt Lake City International Airport (SLC). Visit Historic Temple Square or explore the fascinating Family History Library. The hotel is within blocks of Energy Solutions Arena, City Creek Shopping Center and Gateway Mall. Salt Lake City TRAX Station, only one block away, provides easy and complimentary transportation to all downtown attractions. Don’t worry about hidden costs when you stay with us because the WiFi, parking and airport shuttle are all provided free of charge. Join us in Stephen’s American Bistro and choose from tempting menu creations in the hotel’s inviting dining venue or stay in the comforts of your suite and take advantage of in-room dining. Our restaurant provides an excellent hot breakfast buffet, lunch and dinner. Menus include freshly prepared favorites ranging from colorful salads to tasty fish and chips to grass fed beef. Bar 110 West, located on our main level, offers a relaxing spot to unwind at the end of a busy day. With 6,000 sq. ft. of banquet space and a large garden atrium we can host and cater your next special event, whatever it may be, at the Salt Lake DoubleTree Suites!

Each of our stylish two room suites features modern decor and is rich in comforts. Enjoy modern amenities such as LCD TVs, high-speed WiFi, refrigerator, coffee maker and microwaves. Stay active in the fitness center and swim in the heated indoor swimming pool.

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Bear Lake Wine Country Inn

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Nwind in the Vines at our romantic, 80-room, Victorian-style boutique hotel set in 21 acres of working vineyards adjacent to two wineries and close to almost two dozen more winery tasting rooms. Explore the wineries, distillery, brewery, orchards and art galleries. Sample Wine Country Inn private label wines, cocktails and delicious small bites in our cozy Tapestry Lounge. Savor classic farm-to-table cuisine and a wide selection of International, American and Colorado wines in our elegant Caroline’s Restaurant.

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Idaho

Visitidaho.org

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rom scenic beauty to outdoor recreation to resort pampering, if you’re looking for some excitement, Idaho has an adventure for you. From a quick day trip driving a scenic byway to spending 6 days on a guided river trip, an Idaho itinerary can look quite different. Here’s a list of some of our favorite excursions and places to visit. Byways

With 31 byways, Idaho is the Nation’s Byway State. Reaching into every region and community, these scenic roadways provide unparalleled access to some of Idaho’s most picturesque landscapes and natural attractions.

Craters of the moon

to Stanley, Sun Valley and Ketchum for some of the best mountain biking and fly fishing in the world. Wrap up your Idaho stay with travels to Harriman State Park and relax at the Teton Springs Lodge and Spa where you can marvel at the beauty of the Teton Valley and Mesa Falls.

Described as a “weird and scenic landscape,” Craters of the Moon certainly lives up to its reputation. It was established in 1924 to preserve the unique volcanic features of this enormous lava field. The 750,000-acre monument contains a diverse array of volcanic features including volcanic rifts, cinder cones, spatter cones, shield volcanoes and lava tube caves.

Yellowstone Bear World

Destinations

With the most whitewater in the lower 48, Idaho is the Whitewater State. From half-day trips on the Main Payette in Boise to multiple day outings on the Middle Fork of the Salmon, if you crave an adrenaline rush, there’s a river trip in Idaho for you.

We’re a big state, so depending on your itinerary, be sure to check out Sandpoint and Coeur d’Alene for boating and lake adventures, Riggins for whitewater and jetboating fun, then drive to Boise and McCall for rest, relaxation and fine dining. Once you’re ready to hit the road, it’s off

Yellowstone Bear World is Greater Yellowstone’s only drive-through wildlife preserve, located conveniently on an Eastern Idaho highway which leads to Yellowstone National Park. Enjoy seeing grizzly bear, black bear, and many other North American wildlife all in their natural habitat.

Whitewater

Plan your Idaho adventure and order a free travel guide

visitidaho.org/publications

Great Getaways

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United States

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et away from the heat downtown , or fly into Salt Lake International Airport, only a quick 40 minute drive to Park City. As the locals say, “come for the winter and stay for the summer.” See what the buzz is about in Park City, and experience the wealth of summer activities this ski-town has to offer. Look no further for the perfect accommodations when you arrive. From one-bedroom condos to six-bedroom luxury residences, we can accommodate nearly any budget and any type of traveler. Our vacation rentals are located throughout the Park City area, many within walking distance to local attractions, or just steps from the free city-wide transit line, making getting around town a breeze. Visit Historic Main Street, explore miles and miles of gold-rated biking and hiking trails, shop on Main Street or at the nearby Tanger Outlet stores, dine at one of over 100 exquisite restaurants, or just sit back and relax. Whether it’s a family outing, a girls’ getaway, or a romantic weekend for two, we have the perfect lodging for your stay.

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on the table

Luxe is back on the bun. By Mary Brown Malouf

s of this writing, the most expensive hamburger in the world costs $332,000. That’s because the patty was made of billions of lab-grown beef cells. Unfortunately, critics called it “dry and tasteless.” Ridiculously expensive burgers abound in Las Vegas, of course—the Fleurburger, served at Hubert Keller’s Fleur, costs $5,000: Wagyu beef, foie gras, black truffle and “special sauce.” Oh, but it comes with

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a bottle of Chateau Petrus and Ichendorf Brunello glasses. That’s kind of cheating. Still, it makes the point that the burger is no longer just Guy Fieri food—beef on a bun has moved up the food chain. Now every fine-dining restaurant worth its pink Himalayan salt has to have a deluxe burger on its menu. And Utah is right on trend. Here they are in no particular ranking: Burgers, Elevated.

Shoestring Fried Onions

Adds a tasty, crispy texture

Gold Creek Cheddar Cheese Adds depth to aroma and flavor

House-made burger bun

Shredded Iceberg Lettuce

Fresh and toasted to perfection

Retains crunch but easy to bite

Scratch Burger From Scratch, 62 East Gallivan Ave., SLC, 801-538-5090

Following its eponymous philosophy, From Scratch makes its own burger buns and as much of the rest of its burger as possible. (Note: They do not raise their own beef. There is, and should be, a limit to everything.) The smoked Gold Creek cheddar adds depth to the aroma and flavor nicely offset by the sweet crispness of a mound of shoestring fried onions. Shredded iceberg lettuce is a nice touch, as the iceberg retains its crispness and doesnâ&#x20AC;&#x2122;t pull out and slap you against the chin, as whole leaves are wont to do. $13 s a lt l a k e m a g a z i n e . c o m m ay / J u n e 2 0 1 4

on the table

House-pickled onion

Apple wood smoked Bacon

Gouda cheese black garlic aioli

J&G Cheeseburger J&G Grill, St. Regis Deer Valley Resort, 2300 Deer Valley Drive East, Park City, 435-940-5760

It takes longer to valet park, go upstairs to the funicular boarding station, ride the leisurely lift contraption and get seated in the bar than it does to eat this burger, but sometimes, setting is everything. Keeping it simple, the world-famous chef Jean-George Vongerichten and his local chef de cuisine, Shane Baird, offer an understated version of the U.S. classic on the lunch menu and in the bar: a thick patty of medium rare beef topped with beehive cheddar. Lettuce, tomato and pickles on the side. $18 black angus beef Beehive Cheddar

Lettuce, Tomato and pickle

Pago Burger Pago, 878 S. 900 East, SLC, 801-532-0777

Pago’s burger is globally famous but very local. The towering construction— the patty layered with bacon, Gouda cheese, pickled onion and black garlic aioli — follows the restaurant’s philosophy of local, artisanal and sustainable. And it’s so large it’s hard to open wide enough to take a unified bite that includes all that local goodness. Actually, you kind of have to squeeze the buns to get the thing between your teeth, which causes juices to leak out, which can cause Soggy Bun Syndrome. What can I say? Open wide and eat fast. $14

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House Ground 9 oz. Burger Bambara, 202 S. Main St., SLC, 801-363-5454

The presence of two different gourmet versions on one lunch menu—and none at dinner—gives some indication of how important burgers have become in the world of fine dining. The “regular” burger, a 9-ounce patty of house-ground beef, comes with grilled onions, white cheddar and horseradish creme fraiche, which raises the question of horseradish altogether. As in, where did it go? Horseradish is a perfect offset to the metallic protein taste of rare beef, but we don’t see it much anymore. It’s aioli, aioli, aioli. (See Hot Dish, p. 28) This basic Bambara burger is actually deluxe. $11 The upgrade is based around a patty of American Wagyu, the domestic strain of the famous Japanese cattle breed known for their alleged genetic predisposition to marbling and therefore flavor and juice—well, it adds up to five more dollars. $16

Pitfalls of the Pimpburger Luxurious indulgence always runs the risk of becoming tasteless ostentation, especially with luxe burgers because you can taste the tastelessness. Here are some things to beware of when going luxe:

Degrees of Doneness

One-handed burgers don’t have this problem, but once your patty exceeds a quarter pound, how it’s cooked becomes an issue. Your server should ask how you’d like your burger cooked—this is, after all a “nice” restaurant—but it usually doesn’t matter. Even the most haute kitchens seem to have two degrees of doneness for ground beef: cooked or not. Maybe they believe all that health department tripe about the dangers of undercooked proteins. Still, rare, medium-rare and medium all come out that vague pinkish gray color in the center. The problem is the meat continues cooking once it’s off the griddle.

House-made Ketchup

If and when you want ketchup, that’s what you want. Whether you’re a Heinz or a Hunts fan, the flavor you’re seeking can only be found in an industrial blend of white vinegar, corn syrup, tomato concentrate, salt and other flavorings. Let’s be honest: Small-batch, all-natural concoctions may be a good sauce, but it’s not what you want, if you want ketchup on your burger. In short, keep your artisanal hands off my ketchup.

Truffle Oil

Truffle oil is the ketchup of the rich. An equally industrial condiment, composed of a mosh of synthetic and natural flavors, none of which are actual truffles, truffle oil is the bane of the luxe burger, because just by adding the word “truffle” to the menu description you can add $5 to the price.

Soggy Bun Syndrome

Again, one-handed burgers don’t have this problem. But with a patty weighing one third a pound or more, the meat juices are bound to leak out and into the bun, causing the dreaded S.B.S., where the lower bun turns to papier mâché paste in your hand. That’s anything but luxurious. Solution: The burger needs to rest a few minutes before sandwiching it on the bun.

American Wagyu Beef Aged Gruyere Cheese

Excessively Artisanal Buns

Sauteed Mushrooms

horseradish creme fraiche

For the majority of burgers, the bun is just a puffy taco shell—a container for the mess inside. But for a luxe-burger, the bun becomes a real artistic collaborator. The problem comes when the bun is considered separately from the patty. We’ve all experienced oral lacerations from overly artisanal buns that you can hardly bite through. Yes, we want a more substantial bread than Wonder, but in this case, moderation is luxury. s a lt l a k e m a g a z i n e . c o m m ay / J u n e 2 0 1 4

on the table

Stein’s Burger Glitretind Restaurant, Stein Eriksen Lodge, 7700 Stein Way, Park City, 435-645-6455

Chef Zane Holmquist has been making Stein’s Burger the same way for years, and there’s no reason to change a thing: This was one of the first high-dollar burgers on the scene and it remains a classic, with all the components top quality and no oddball frills. Just eight ounces of Angus, cooked reliably to order, topped with aged white cheddar and a pile of crispy fried onions, all on a sheepherder roll. Really, what more do you want? $19

Sheepherder Roll

Angus Beef

Aged White Cheddar

Fried Onions

Roasted Onions

Iceberg Lettuce Potato Roll

Pleasant Creek Ranch wagyu Beef

The Copper Onion Burger Copper Onion, 111 E Broadway, SLC, 801-355-3282

The Copper Onion Burger is made from Pleasant Creek Ranch wagyu topped with roasted onions and iceberg lettuce. And speaking of leaves on burgers, iceberg is the lettuce foodies love to hate–”watery” and “tasteless” are commonly used adjectives, but they neglect to mention “sturdy.” Butter and Bibb lettuce and most other more highly regarded lettuces give up the ghost the minute they come in contact with hot meat. Iceberg retains its crunch. Copper Onion puts the arugula on the side, as an option to the thick steak fries. This kitchen also makes its own potato rolls. We like to eat this burger at the bar with a glass of the El Jamon Tempranillo. $13

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Le Paris Cheeseburger Paris Bistro, 1500 S. 1500 East, SLC, 801-486-5585

Aaaaah, le hamburger. In France, they are threatening the MVP status of the traditional baguette sandwich: Burger sales in traditional French restaurants have risen 40 percent over the past two years, according to Bloomberg Businessweek. So Eric Debonis, local defender of French cuisine, can rest easy on his claims of authenticity. The truth is, the expected Gallic attention to detail makes Le Paris Cheeseburger one of the best burgers in town. The bun is toasted, so there’s no Soggy Bun Syndrome. The eight-ounce Utah grass-fed, open-range sirloin beef patty is raspberry red inside—cooked but not raw—and barely charred without. It’s topped with Gruyere, naturellement, and comes with all-American sides, like pommes frites. Because no one can ever leave well enough alone, this burger lily can be gilded with duck foie gras and caramelized shallots. Just add 14.95 to the original $15.95 tab.

“I love burgers. My life has the tendency to fall apart when I’m hungry.”

Gruyere Cheese

How Papa Hemingway Pimped his Patty Ernest Hemingway’s favorite hamburger recipe, part of the Hemingway Letters Project, recently was shared in digital form by the John F. Kennedy Presidential Library. We may have an image of Hemingway as a man’s man with a palate as simple as his prose, but evidently the great writer liked to mix it up, at least when it came to his ground meat. To one pound of beef, his fourth wife Mary added (according to her typed recipe): minced garlic, chopped green onion, India relish, capers, sage, Spice Islands Beau Monde seasoning, an egg, dry red or white wine, Spice Islands Mei yen powder… and suggested other additions, like ground almonds, piccalilli sauce and minced mushrooms.

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Toasted Bun

Utah grass-fed, open-range sirloin beef

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And how do you pimp?

We’re sure you add your own magical, luxe ingredients to make your burger reach the apex. Go to saltlakemagazine.com to enter our Pimp Your Burger contest for a chance to win two deluxe burgers from Burgers & Bourbon at Montage. s a lt l a k e m a g a z i n e . c o m m ay / J u n e 2 0 1 4

on the table

Winter Hearth Burger Hearth on 25th, 195 Historic 25th Street, 2nd floor, Ogden, 801-399-0088

We tried the Autumn Hearth Burger last fall–a bison patty, with Beehive Seahive cheddar, wild mushrooms, caramelized onion, apple bacon, chutney. But Hearth on 25th creates a new burger for each season, so this spring get your mouth around this: a patty of Cross Quarter Circle Ranch Tunis Lamb and Red Angus Veal with a lemongrass-mint gastrique, lemon basil pesto, a pretzeldough bun (no sogginess possible), a schmear of goat cheese, a salad of seabeans, watercress, and red onion, a fried egg and—just for the sheer visual drama of it—a cross of charred spring onion. $18.00

PretzelDough BUN

Cross Quarter Circle Ranch Tunis Lamb and Red Angus Veal Fried Egg

Goat Cheese

House-made Ricotta

Pepperonatta

Butter lettuce

Deluxe Burger Garden Cafe, Grand America, 555 S. Main Street, SLC, 801-258-6000

It would be a miss indeed, if a hotel calling itself Grand America didn’t have the national sandwich on its menu. The Grand’s Deluxe burger is on the menu at lunch, absent at dinner, but the GA is a true service establishment: If you want a burger for supper, you can have a burger for supper. It comes, uniquely, topped with house made ricotta, which gives the same creamy mouthfeel as mayonnaise or aioli but with a more delicate texture. Tomato, pickle chips and butter lettuce are on the plate, but the cooked-to-order patty itself features “pepperonatta”, a mix of sautéed red-and-yellow pepper strips. A nice accompaniment is a glass of the lovely Simmonet Febvre Brut rose. Its color sort of ties the burger to the decor. $13

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Royal Street’s Maple Bacon BBQ Bison Burger

Lux Burger Burgers and Bourbon, 9100 Marsac Ave., Park City, 435-604-1300

This new addition to the lineup of restaurants at Montage Deer Valley serves what’s in its name: Lots of burger variations are on the menu (organic turkey, free-range bison, seared tuna, black and brown rice), but the star of the show is the beef blend, a proprietary mix of Niman Ranch chuck, ground in-house by the chef and served on a potato roll with Gold Creek cheddar and an assortment of special toppings. The most special? The Lux burger, topped with a slab of foie gras, bourbon caramelized onions, arugula and shaved truffle, for $32. When you see the size of the foie, the price tag seems reasonable. And amazingly, the extravagant flavors were balanced and the bun was not soggy. Do get a whiskey-spiked shake to go with or come after, even if you’re not into bourbon. $32

Royal Street, 7600 Royal St., PC, 435-645-6724. The Maple Bacon BBQ Bison Burger starts with a house-ground natural bison patty. It’s topped with smoked habañero cheddar, sautéed onions, guacamole, barbeque sauce, smoked habañero aioli,all on a “Tuscan” bun, sided with garlic~herb~parmesan shoestring fries. Good luck with that. $18

GoldCreek cheddar

foie gras Niman Ranch Beef chuck

The Farm at Canyons, 4000 Canyons Resort Dr., PC, 435 649-5400. The impressively named “Apocalypse Now Burger” piles confit, house-fermented kimchi, hashbrowns and yellow cheese between the buns. Add foie gras for $12 surcharge to the base price of $18.

Shallow Shaft, Alta, The Shaft’s American Kobe Burger comes on a brioche bun with Beehive aggiano, wild mushrooms, black truffle butter and a pile of super-skinny pommes frites. $18

Black Sheep Cafe,19 N University Ave, Provo, 801-607-2485. There are several burgers on Black Sheep’s menu but our favorite is the “Goat.”Don’t worry—this goat burger is not made of goat meat. It’s a half-pound beef patty stuffed with goat cheese and roasted garlic, topped with portobello mushroom slices as well as fire-roasted red bell pepper, arugula, and adobo mayo, on homemade nanniskadii bread. And what is that, you may wonder. It’s a soft flatbread folded like a taco around the burger. $13

Butcher’s Chophouse, 751 Main St., Park City, 435647-0040. The house burger is a gussied-up classic, topped with cheddar (aged white), pickles and onions, bacon aioli, arugula and tomato, served on a kaiser. $16

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Vote for your favorite luxe burger online AND discover Salt Lake magazine’s top burger picks. s a lt l a k e m a g a z i n e . c o m m ay / J u n e 2 0 1 4

Our Porn

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Addiction Utah’s all about modesty, morality and self control, right? Guess again. by Heather May Illustrations by Blain Heffner Photos Adam Finkle

the bottom of his downward spiral, Brian couldn’t stop himself from going online in search of pornography. It started in grad school. He’d watch porn to escape the stress of his studies. Later, even after he married, he’d sneak online to search out “artistic nudes” on flickr after his wife went to work. Brian, fearing ostracism, asked his real name not be used in this article. And he says he mostly viewed “teaser” videos of sex acts and wet T-shirt contests—soft porn or T&A. He also read descriptions of sex acts. It sounds tame, but his church, many therapists, thousands of Utahns—and Brian himself—consider him a pornography addict, desperately fighting the allure of ever harder-core porn, self-degradation and even sexual perversity that threatens to destroy his family and his life.

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The

Witherspoon Institute in Princeton, N.J., cites research that porn has led to bankruptcy, divorce and ironically, sexual dysfunction. Pornography, the think tank says, celebrates the things that destroy marriage: disrespect, detachment, promiscuity and even sexual abuse. Porn use leads men, some experts say, into extramarital affairs and makes them more aggressive, putting spouses in physical danger. A study found teens exposed to porn are more likely to sexually harass peers. The broader American culture considers watching porn healthy eroticism, a privacy issue or, at worst—“just stuff guys do.” But Brian lives in Utah—a semi-puritanical subset of America where alcohol, watching pornography, masturbation, even wearing revealing clothing, falls into the category of “sin” according to the still-dominant LDS religion. In this culture, Brian labels himself an addict because he compulsively sought out porn to deal with stress. The time he spent surfing for it undercut his studies, his work and social life. He deceived his wife about it. “I was depressed. I couldn’t get things done. It was a lead weight, dragging me down—I didn’t want to do it, yet I kept finding myself doing it,” he says. Porn addiction fighters say he was addicted to the flood of dopamine, endorphins and adrenaline

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released during sexual arousal and the release afterward. “Unfortunately, these women were tools,” Brian says. “They were objects to get me to this place where I was excited and have the rush.” Though he says he never touched another woman, Brian believes he was having a sexual affair. “If you look at the word ‘fidelity,’ it’s to be true to someone, your heart is theirs, your affection and sexual interests are theirs. To turn that sexual interest to something else, an image or video, or even to turn it to yourself and masturbate—it’s infidelity,” he says. Brian sought help from his LDS bishop and eventually joined the Mormon church’s 12-step meetings to treat porn addiction. He says it helped to share his burden and meet others going through the same struggles, but after four years of being “sober,” Brian still considers himself an addict. “I know that pretty quickly I could go right back to it. It’s a pattern of behavior my body knows very well and likes a lot in terms of the chemical rush,” he says. “I do have to be vigilant about ‘eye-bouncing’ —not looking at women’s magazines at the check-out aisles,” which, he says, could lead back to online porn. “I didn’t have hope before, but I have it now,” he says. “I’m a lot more open and honest. I’ve got a very healthy marriage.”

This Place of Porn

Utah’s stereotype nationally used to be its conservative politics, large families, prudish culture and its labyrinth liquor laws. And, of course, its legacy of polygamy. Now Utah’s claim to shame may be its Internet-porn click rate. According to a recent map depicting what each American state is the worst at, which recently ran on washingtonpost.com: Utahns subscribe to online pornography at higher rates than any other state. Harvard economics professor Benjamin Edelman found 5.47 of every 1,000 Utah households with broadband access had paid for online pornography. Montana had a national low-libido rating of 1.92. Edelman notes that, ironically (or perhaps not), porn subscriptions are higher in places with more married and young residents, people who regularly attend church and agree with the statement: “I have old-fashioned values about family and Benjamin marriage.” Basically a Edelman definition of Utah.

There’s no need to tell Dan Gray something’s amiss in Utah. The clinical director and founder of LifeSTAR Program, a network of therapists dedicated to helping Utahns get a grip on their sexual desires, calls the several thousand clients LifeSTAR has treated for porn addiction, “humble Dan Gray warriors.” “It’s hard not to feel you’re in a battle when people are struggling so hard to heal, to get better,” Gray says. “These are good, wonderful people who found themselves trapped in this bondage. It takes a warrior attitude to overcome.” But even as Utah therapists and church leaders build practices or Sunday talks around fighting the “plague” of pornography addiction, the American Psychiatric Association avoids using the “addiction” label for frequent porn viewing. All of which leaves most Utahns with a question: Do we really have a porn problem? Or, like many other issues in Utah, is the problem a puritanical culture that defines pornography over-broadly to encompass even risque advertising and edgy art, and considers any erotic exploration a sinful addiction?

DIY Sex Ed

If looking at online porn is a mental illness, it’s a worldwide epidemic. It’s also a multi-billion dollar business—porn sites, such as xvideos.com, pornhub.com and xhamster. com outrank usatoday.com, Buzzfeed and walmart.com.

Why do you think they call ‘em dopamines? Intriguing research shows online pornography “reprograms” brain chemistry, causing changes similar to those found in heroin addicts. Internet pornography uses dopamines to hook the viewer who then requires ever larger doses of hard-core.

Scarlet Letter Some social scientists argue the “porn plague” is not an addiction, but the mass hysteria of a puritanical culture terrified by any sexuality.

Stop Obsessing! American Psychiatric Association cites a lack of physical withdraw symtoms to argue against “porn addiction.” They prefer to call it “problematic” behavior.

And every advance in information technology—from Gutenberg’s printing press to VCRs to smartphones— has been embraced by the porn industry as a business opportunity. Google Glass is seen as the next portal for porn—there’s even a pioneering app called Tits & Glass. Members of the Utah Coalition Against Pornography, one of many organizations springing up to fight pornography, argue it’s a national problem and Utah’s high online use results from a lack of brick-and-mortar sex shops forcing Utahns to the Internet for smut. “Another theory is that young kids perhaps are not having access to sex education,” says Pamela Atkinson, a leading advocate for the poor who also is chairwoman of UCAP. “We were appalled to find a lot of people were learning about sex ed in the backseat—to put it bluntly.” Instead of asking their parents or teachers about sex, she surmises, kids now turn to Google. And Anne Lin, a child, Pamela adolescent and adult Atkinson psychiatrist at the University of Utah, says she and a colleague who trained out of state never encountered “porn addiction” until they started working in Utah. “It could be because of the culture here,” Lin says. “They could be more sensitive to pornography use or abuse or possible addiction.” Even if porn viewing is a true addiction, she adds, “I don’t know if Utah has a bigger problem.”

Weird Science

Understanding so-called porn addiction is hurt by lack of research. Neuroscientists are joining in, but most of the evidence remains anecdotal.

“These are good, wonderful people who found themselves trapped in this bondage. It takes a warrior attitude to overcome.” –Dan Gray

Obsession vs. Addiction The American Society of Addiction Medicine is open to obsessions, such as gambling, sex and pornography, being treated as addictions.

WWJD? Recent studies at Case Western Reserve University found “religious” people and therapists are more likely to see porn use as an addiction.

Is it a cigar? Moralistic porn definitions hamper diganosis: Images that “arouse sexual feelings” = most advertising.

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Vauna Davis, executive director of UCAP, sees another complicating trait in the Utah character: “I don’t believe we have a bigger problem than other states as far as usage. But people here generally feel more guilty. More people here believe that it’s wrong.”

Fighting the ‘Plague’

Do we really have a porn problem? Or, like many other issues in Utah, is the problem a puritanical culture that defines pornography over-broadly?

Billboards on I-15 have beckoned porn addicts to seek help, including one reading “Real Men Don’t Use Porn.” Mormon leaders in Salt Lake frequently intone against the “plague” of pornography in church conference talks that are broadcast worldwide and Vauna Davis the Utah Coalition Against Pornography’s annual conferences are packed with attendees hoping to learn how to safeguard their homes and hearts against online sex. A milestone of sorts in the addiction battle came when the LDS church-owned college BYU-Idaho released a 4-minute video comparing watching pornography and masturbating (the church also teaches that masturbation is a sin) to a war. “The temptations of the great war are many,” intones college president Kim B. Clark while on screen a young man’s face is illuminated by a notebook computer. Then the video, which encourages snitching on porn-watching friends, cuts to a battlefield, showing a soldier aiding a wounded comrade. “Tell someone who can do something that you have a friend in trouble,” Clark implores. “Don’t leave the wounded on the battlefield.” Online porn makes viewers “curiouser and curiouser,” Atkinson says. “It starts to get them aroused because of the release of various chemicals in the brain. They start with this very soft porn, but it becomes insufficient for them. Gradually they move into the hard porn and even the hard porn sometimes becomes insufficient to satiate them, so they start acting out.” She says it can destroy marriages, and she believes it can lead to exploiting children. Not all researchers believe that pornography use follows this addiction-based model of needing more to get the same effect. And anti-porn crusaders’ definitions of “hard” porn (Victoria’s Secret ads are considered a gateway to addiction) would make the Motion Picture Association of America’s R ratings look libertine. UCAP measures its success in the number of people who attend its annual conferences, recently more than 1,000. “Have we decreased the use of pornography in Utah? I don’t think we can say that,” Atkinson admits. But, she says, UCAP’s goal has never been to stop people from looking at porn. “That’s intruding into people’s private lives,”

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Atkinson says. “There are people who feel that viewing simple pornography or soft pornography is part of their everyday lives. (Though she believes it can lead to ever harder porn.) That is their business. I feel strongly that we have succeeded in helping people understand the dangers of pornography, how to have age-appropriate discussions with their children, how to prevent it from occurring in their own homes and families and what to do if it is occurring and where to go to get help.”

A Business Model

An industry has emerged in Utah to to treat sex, pornography and masturbation “addictions,” terms often used interchangeably. LifeSTAR’s Gray says his therapy business took off in the mid-1990s, when nearly everyone started using the Internet. Now, LifeSTAR has 10 Utah offices, and 35 in 17 other states, where therapists busily run group therapy for individuals and couples, individual counseling sessions and a program for teens. Children, he says, are being exposed to porn by age 9. The same problems that lead some to turn to drugs and alcohol —depression, loneliness, rejection, anger, past trauma—sends his clients to pornography, he says. Porn is more appealing than vodka or cocaine, he says, because it’s free and can be easily hidden. And it feels good. Therapists aren’t exploiting a new hysteria, says Gray, who warns against getting “hung up” on whether it’s an addiction. “We’re responding to clients who come in and tell us they’re addicted. People believe their lives are being affected, in some ways destroyed, because of a person’s inability to control and manage their behavior.” Therapy for porn addiction typically lasts at least a year. Besides limiting their use of computers and getting rid of smartphones, clients learn to find better ways to deal with their underlying problems and to avoid reliving the porn images embedded in their brains, Gray says. There’s even a residential treatment center for addicted boys, ages 13–17, called Oxbow Academy in rural Wales, Sanpete County, which provides individual, group, family and an equine therapy program. LDS Family Services offers counseling and recently created a website, called Overcoming Pornography, as a one-stop shop for members at risk. Local churches hold weekly 12-step meetings where individuals and couples can talk about pornography addiction. Ben Erwin, a marriage and family therapist in charge of the church’s Overcoming Pornography initiative, describes the trajectory of the typical client: A 12- or 13-year-old at the height of puberty stumbles onto pornography and his hormones go wild. “He thinks, ‘that was awesome.’ He probably feels a little guilt, too and shame if he’s LDS.” By age 16, Erwin says, “He might be very addicted, unable to stop looking at it, fantasizing about women or masturbating.” A two-year Mormon mission only delays the worst of the addiction. When the

young man returns and gets married, he secretly falls back into the clutches of addiction. Years later, the wife finds out. “She feels betrayed and hurt. There’s a rift in the relationship and then they come see me,” Erwin says.

Porn POV

The LDS church defines porn broadly, as any material “depicting or describing the human body or sexual conduct in a way that arouses sexual feelings.” Looking at pornography is considered a sin, akin to adultery. The LDS church definition, of course, would also encompass much fashion advertising, television and Cosmo. A challenge for Mormons in battling this plague is to encourage members of a culture that emphasizes modesty to talk openly about sex. Apostle M. Russell Ballard advises fathers to have “open and frequent discussions” about the evils of promiscuity. “We’re trying to get away from one ‘Big Talk’ to a lifetime of conversations around sexuality,” Erwin says. “If parents aren’t teaching their children, the world is.” Russ Gaede, executive director at Life Enhancement Center, which has counseling clinics in Utah County, agrees the taboo against talking about sex only fuels interest in pornography. “Call a penis a penis. Don’t call it ‘little Willy,’” Gaede says. “Then it becomes, ‘Oh, I can’t use the proper name, it must be something bad. If it’s bad, I can’t talk about it.’ It spirals down from there.” But Gaede says the anti-pornography emphasis in Utah cannot be written off as Russ Gaede priggishness. “This isn’t just a Utah thing. This isn’t a Mormon thing,” Gaed says. “Society at large is starting to wake up. “ Lin, president of the Utah Psychiatric Association, says there simply isn’t enough scientific evidence for pornography addiction to be classified a mental health disorder. The American Psychiatric Association does not include it in its latest diagnostic manual. “Pornography obsessions” like any obsession, can negatively affect peoples’ lives. And she says, “People arrested for child pornography on their work computers—at that level it probably is some sort of addiction.” The danger, Lin says, is that people (think of curious teenage boys) who simply browse pornography could be labeled “addicts” and find themselves in a treatment program. “It may not be addiction, but it’s porn use and it attracts a lot of attention because of the culture here,” she says. “It gets hard for me to recommend any level of treatment [for behavior] that may not be a disorder and possibly at some level it might be even kind of normal.”

What’s art got to do with it? One of the stickiest problems in fighting pornography is the question of art. Simply put, for millennia artists have creatively used naked people to make statements on the human condition. Before Kim Kardashian took selfies in the shower, there was the Venus of Willendorf. Deep Throat has nothing on the murals of Pompeii. Finally, what is Perseus with the Head of Medusa, but a proto-snuff flick starring a buff, naked dude? Adam Bateman, executive director of CUAC gallery in Salt Lake City, says discussions about pornography and the use of nudity in art can be charged. He should know. CUAC recently settled a First Amendment lawsuit with its former landlord Ephraim City after some of its exhibits included nudity. Generally, Bateman says, pornography “commodifies nudity and sex.” Artists, he says, don’t exploit sexual images simply for money, but to explore aspects of aesthetics and culture. “A contemporary artist might use nudity to explore the culture and implications of pornography, much like a sociologist.” When encountering nudity in galleries, Bateman hopes viewers “take time to try to understand it in the context of art, before jumping to a conclusion [that it’s pornography].” The Brigham Young University Museum of Art, which has one of the best contemporary art programs in the state, had an infamous clash over art nudes in 1999 when the university refused to uncrate four traveling Rodin sculptures, including The Kiss and Monument to Balzac, which BYU’s President Merrill J. Bateman said, “depicted a nude male in the act of self-gratification.’’ The issue remains a minefield at BYUMOA where officials declined to be interviewed or even respond to the written questions they requested concerning art and pornography. Jann Haworth, internationally known artist and creative director at The Leonardo museum, says the Internet has only made what was ‘once secret and under brown covers’ readily available. Besides, she says, attempts to protect humans from erotic images and so-called porn are probably futile. “As a hat can be mistaken for a wife, according to Oliver Sacks, defining what isn’t porn might be a place to start,” Haworth says. “Freud found mischief everywhere. We’d need to ban lipstick in its present form, bollards, orchids— actually all flowers. What would be safe? It’s hopeless. We are naked apes with brains that no external force can edit.” — Glen Warchol s a lt l a k e m a g a z i n e . c o m m ay / J u n e 2 0 1 4

You show off your inner style in the clothes you wear and the cars you drive. Letâ&#x20AC;&#x2122;s go for a springtime ride. by Mary Brown maoluf Photography by Adam Finkle

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Girlfriend! They say the road goes on forever and the party never ends—spring is time to kick off the boots, put the black back in the closet and take off into the sunset with the top down. Style yourself to suit your carefree mood in bright florals, zany prints and comfy shoes. Just remember to hold on to your hats. CLOTHES ON Driver: Lace dress by Baraschi, Anthropologie, $298; White moto jacket by Seven For All Man Kind, Chalk Garden Co-Op, $298; felt hat, Christy’s, Chalk Garden Co-Op, $48; sunglasses by Spitfire, Chalk Garden Co-Op, $48; Passenger: Tribal print dress by Plenty by Tracy Reese, Anthropologie, $178; royal blue cardigan, Banana Republic, $60; sunglasses by Spitfire, Chalk Garden Co-Op, $48; Porsche White Twin bag–special art edition, Porsche Design City Creek, $3,500. Car: 2014 911 Carrera 4 Cabriolet, exterior Agate Grey Metallic, interior Agate Grey/Pebble Grey. Porsche of Salt Lake City, MSRP $124,025.

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Perfect match. The only things sleeker than the lines of your car are the lines of your dressâ&#x20AC;&#x201D; shape-hugging, minimalist, but with a touch of glam. And, between us, perfectly practical and comfortable. CLOTHES: Knit dress by BCBG, Chalk Garden Co-Op, $338; stone square purple drop earrings, Lanny Barnard Gallery, $48; Car: 2014 911 Carrera 4S, exterior white, standard interior black, Porsche of Salt Lake City, MSRP: $123,495.

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Business class. To go smoothly from board meeting to soccer game, flexibility is key. As in classic functionality and ease of movement meets modern convenience and contemporary style. Lace meets leather. SUV meets sports car. CLOTHES: Color block dress, Banana Republic, $140; laser cut-out white leather blazer by Dolce Vita, Anthropologie, $198; Car: 2014 Cayenne Diesel Platinum Edition, exterior black, interior black, Porsche of Salt Lake City, MSRP: $73,410. s a lt l a k e m a g a z i n e . c o m m ay / J u n e 2 0 1 4

Fun or what? Bees games, Red Butte concerts and craft beerâ&#x20AC;&#x201D;Utah recreation has its own style: fearlessly fun, inevitably casual with an impeccable balance of daring and fashion. Put your pedal to the metal and go places. CLOTHES on Left: Denim button up, Banana Republic, $80; Made & Crafted Levi jeans, Chalk Garden Co-Op, $179; Leopard multi-colored scarf, Chalk Garden Co-Op, $45; sunglasses by Spitfire, Chalk Garden Co-Op, $48; shoes by Damien Navy, Zuriik, $159 on Right: Black jeweled top by Funktional, Apt 202, $129; black track pant by Vince, Chalk Garden Co-Op, $325 Car: 2014 Cayman, exterior guards red, interior leather package in black, Porsche of Salt Lake City, MSRP $68,085

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The Strong Family Story In the mid 1950s, Roy Strong drove from Los Angeles to Salt Lake City in a Volkswagen. He liked the car so much he purchased a franchise. A few years later, Salt Lake, like the rest of America, fell in love with the Volkswagen Beetle. Strong’s was one of the first VW dealerships in the country. L.H. “Roy” Strong had always been a believer in automobiles. In the middle of the Great Depression, betting on the country’s budding love affair with the road, he bought a Studebaker franchise in Logan; later he moved to Ogden to operate a Packard dealership. The 1940s found him in downtown Salt Lake City selling Hudson autos—by this time, his son Dave was working for his dad. When Roy retired for health reasons, Dave left school to run the business. By then, Packards, Hudsons and Studebakers were no longer being built, but Roy had ensured his son had an ace up his sleeve: the VW. By 1960, the Strong family—his wife Merle worked alongside Dave—had added a Porsche franchise and in 1969 went into the Audi business as well. Sons Brad and Blake grew up in the car business, starting out washing cars like their Dad had. Now they own the VW, Audi and Porsche dealerships which have won awards for sales, service and loyalty. Recently, Strong Porsche remodeled the old Checker Cab showroom on State St. to showcase “the greatest sports car in the world” and changed its name to Porsche of Salt Lake City. But the family remains strong.

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Sitting pretty. Bold enough to go it alone, and you’ll be the first one in a palazzo pantsuit while the others stick with minis. You know what you want and they know you’re in the driver’s seat—even with your high heels on. CLOTHES: Black pantsuit by BCBG Max Azria, Apt 202, $250; Gladiator cuff, Lanny Barnard Gallery, $239. Car: 2014 Panamera S E-Hybrid, exterior black, interior in black/cream, Porsche of Salt Lake City, MSRP $118,985.

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Own it. Other styles may come and go but leopard print, trench coat, red sports carâ&#x20AC;&#x201D;these are forever classics. Get them now and keep them always. CLOTHES: Leopard dress by Diane Von Furstenberg, Bastille, $398; trench coat, Banana Republic, $225. Car: 1958 Porsche 356 1600 Super, exterior red, interior black, not for sale.

Art Direction: Scott Cullins Wardrobe Styling: Penny Goodwin & Heather Carlos Hair & Makeup: Paula Dahlburg Shot on location: Porsche of Salt Lake City s a lt l a k e m a g a z i n e . c o m m ay / J u n e 2 0 1 4

By mary brown malouf and glen warchol

regon-born Gary Ernest Smith didn’t mean to send down roots in Utah. “I came to Utah as a student and didn’t intend to stay,” he says. But decades later, Smith is still here. “I was seduced by the landscape.” Smith, a nationally known landscape artist, lives in a rolling wooded ravine near Highland where he has a panoramic northern view from his spacious studio. He points to the horizon, covered with tract houses. Dusk at Wasatch, oil on canvas, 30”x48” by Gary Ernest Smith.

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Above: Green River Residential, acrylic on panel by Mark Knudsen

“None of that was there when I built this house,” he says. “It’ll look like Los Angeles out there before we know it.” Smith’s work is notable for showing the hand of man upon the land—freshly plowed fields, a hogan nestled in a red rock canyon, farmers with gimme caps set against the mountains. But it’s obvious he doesn’t find the suburban explosion around him charming. Smith’s canvases, like Utah’s landscape, are big and they depict a detailed emptiness. Furrows in the mud of a field, dusted with snow, flow toward the horizon. “When it comes to landscape, I search for the essence,” Smith says. “It’s about the all-encompassing. When you look to the details, you miss it.”

Although many contemporary art critics and curators have pronounced painting “dead” and landscape painting even deader, artists like Smith—and Mark Knudsen and Scotty Mitchell and Trent Call—continue to find their inspirational wellspring in Utah’s red rocks, high mountains and miles of free and tilled fields. Phillips Gallery, the oldest gallery in the Intermountain West, shows contemporary art of all kinds: landscapes, figurative and abstract. “But a lot of what we sell is landscapes,” says Hadley Rampton, the gallery’s fine art consultant and an artist herself. She estimates half the gallery’s sales are landscapes. “There’s a tradition of landscape painting in the West and now you have a lot of different ways to paint a landscape. Landscapes can

Utah’s L andscape Art Through History 4,000 BC-500 AD

The ancient Anasazi responded to the landscape with haunting pictographs.

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1853-1854 Solomon Nunes Carvalho, an artist on explorer John Charles Frémont’s last expedition, was one of the first white artists to depict Utah’s landscape. His panoramic daguerreotypes of Western landscapes, painstakingly preserved during the journey, were later destroyed in a fire.

1860s

Alfred Lambourne, an English-born American artist, walked with his family to Utah with the Mormon pioneers.

parks. But the land compelled even early painters to try to convey more than just what they were looking at. “Bierstadt, for example, exaggerated everything,” says Donna Poulton, former curator of Art of the West at the Utah Museum of Fine Art. “The early artists didn’t just want you to know what it looked like—they wanted you to know what it felt like to be there.” Moran, she says, changed the scenery in his paintings to convey the feeling of claustrophobia in the Narrows of Zion. Maynard Dixon’s paintings show the “inherent modernism of the Utah landscape.” A young modern art curator recently complained that good contemporary art was hard to find in Utah because the overwhelming scenery turns everyone into landscape artists. The anecdote amuses Smith, but he agrees: “You cannot not be influenced by what you are seeing in Utah.” Still, he says, “Good landscape art is intellectual. You cannot be sensitive to your environment and not see the

A dema nding l a nd be representational but often they’re just the starting point, the inspiration.” Utah’s grip on artists’ imaginations is nothing new. Since the 1850s (and long before, if you include Anasazi pictographs) the canyons and mountains have compelled a response from artists like Thomas Moran, Everett Ruess, LeConte Stewart and Maynard Dixon. Many of the early landscape paintings were representational, but as Rampton points out, “Every artist sees and feels something different in a landscape and that comes through in the art.” Every painting shows the relation of the human to the landscape. Early painters like Moran and Frederick Dellenbaugh were explorers as well artists; their depictions of the wonders of the West were instrumental in the creation of national

1874

Landscape artist Thomas Moran, famous for his huge paintings of Yellowstone, also captured Utah’s Great Salt Lake.

A new western art gallery in downtown Salt Lake City is proof that landscape painting is alive and well in Utah. Donna Poulton, former curator of western art at the Utah Museum of Fine Arts, has joined forces with local collector Diane Stewart to open a gallery offering “a modern vision of the new American West.” Poulton, who grew up on a ranch in Montana, revels in western art’s sense of place. “I’ve been interested in what makes us special—what makes us regional,” she says. “For me it’s about living an authentic life. And I want our art to be authentic to this place.” The new gallery will represent more than 15 artists, including: Tony Abeyta, David Jonason, Ed Mell, Annette Lemeiux, Billy Schenck, Logan Hagege, Jann Haworth, Bale Creek Allen, Ben Steele,

1874

Frederick S. Dellenbaugh, a map maker on John Wesley Powell’s second Colorado River expedition, visited Zion Canyon in the summer of 1903 to illustrate a 17-page article in Scribners Magazine.

Donna Poulton

Frank Buffalo Hyde, Tracy Felix, Woody Shepherd and Kevin Red Star and others. Modern West Fine Art, 177 E. 200 South, 801-355-3383, modernwestfineart.com

1914

John Heber Stansfield was born in Mt. Pleasant in 1878 and taught at Snow College. When he died at the age of 75, he left over 2,000 paintings through four Utah decades.

1926 LeConte Stewart created realistic portrayals of Utah’s rural and urban landscape. In a 75-year career, he created thousands of works like Farmington in Winter.

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Above: Union Overpass, oil on canvas, 30”x48” by Gary Ernest Smith. Right: Smith in his studio near Highland, Utah.

1930-34

Everett Ruess was an artist, poet and writer who explored the West until he mysteriously disappeared in southern Utah’s canyons in 1934.

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1930s-40s

Utahn Minerva Bernetta Kohlhepp Teichert depicted Western and Mormon subjects, including a collection of murals depicting scenes from The Book of Mormon.

1937

Georgia O’Keeffe, most famous for painting New Mexico, regularly visited Monument Valley and southern Utah.

1946

Maynard Dixon, one of the first to recognize the modernism in Utah’s landscape, as in Lonesome Journey, made his home in Mt. Carmel.

patterns” and “have a philosophic reaction to it.” Some artists’ paintings emphasize their reaction more than the landscape itself. Utah-born Doug Snow, successful in New York as a modern artist, retreated to Utah to create a unique abstract take on the land. Judges considered Snow’s powerful landscape Conflict and Resolution on the wall of the Utah Supreme Court so disturbing that they ordered it covered with a curtain during hearings. Snow told another artist, “This place is it. Art in this country would be a more meaningful force if more artists took advantage of where they are planted.” Poulton says the Utah landscape can be frustrating to modern artists because “it’s already abstracted.” She recalls that before Robert Smithson created Spiral Jetty, the legendary land artist flew in a small plane over Southern Utah searching for a place to make an artistic mark. He came back dejected, telling his wife, “It’s all so spectacular, there’s nothing for me to do.” In the end, he got over it to bulldoze 7,000 tons of black basalt into his iconic jetty, shaped in a spiral that echoes Anasazi pictographs. The land had a similar impact on German surrealist Max Ernst. “If you look at Ernst’s normal work, it is so bizarre,” says Poulton. “But when he went to Bryce Canyon, he must have looked at this landscape and thought, ‘I can’t make this more abstract than it already is.’ He was forced—in spite of himself—to paint a representational painting.”

1946

Artist Mark Knudsen says, “The best of Western landscape painters don’t paint the desert because it is spectacular. They paint it because it is transcendent. The landscape of the West is, not just for artists but for many others as well, a key part of our existential answer. It is our passage to a world undivided.” Rampton herself is an artist who has been seduced by the landscape. An avid plein air painter, she says that painting is always a three-way dialogue between the painter, the subject and the painting itself. The landscape has a lot to say. And, as Smith says, “It demands a response.”

1955 Surrealist Max Ernst found surrealism in the red rocks of Bryce Canyon, which he painted for Time Magazine.

Left: Phillips Gallery consultant Hadley Rampton paints plein air a few times a week. Below: Yellow Truck, acrylic on panel by Mark Knudsen

20tk

2007

Mark Knudsen’s Rolling into Moab confronts the human impact on the landscape. Utah Landscape by V. Douglas Snow, a nationally known artist, drew inspiration from the Utah landscape, filtered through abstract expressionism.

Trent Call’s series of pinup-girl graffiti artists painting out the landscape evokes Utah’s landscape painting legacy and Call’s origins as a street artist. s a lt l a k e m a g a z i n e . c o m m ay / J u n e 2 0 1 4

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Authentic wood-fired pizza, fresh bagels, and homemade meatballs. Cafe Galleria is known for its thin crust Italian style pizza made with San Marzano sauce and a variety of fresh local cheese. Enjoy live music from local musicians while dining on our outdoor patios at both locations. Now serving full breakfast. Best of State Local Pizza 2010, 2011, 2013.

Located in downtown Salt Lake City, Caffé Molise and BTG Wine Bar offer Italian cuisine in an upscale & relaxed environment. Enjoy the beautiful garden patio at Caffé Molise or find a new favorite sip in the comfortable BTG Wine Bar. Daily specials include fresh fish, pastas, grilled meats, and salads. Join us today!

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Cebicheria Peruana

10720 Holiday Park Drive · Sandy 801/572.5177 · carverssteaksofutah.com

214 West 600 South, Suite A · SALT LAKE CITY 801/532.2322 · copper-bowl.com

310 Bugatti Dr · SALT LAKE CITY 801/942.1751 · delmarallago.com

Join us by the fire and allow our caring, knowledgeable staff create a delicious and memorable evening for you. At Carvers Steaks and Seafood we feature perfectly aged, hand cut steaks, fresh seafood, creative appetizers, a full bar and an extensive wine list. We have four private dining rooms, banquet menus and catering to satisfy all your dining needs

Copper Bowl brings together authentic Indian flavors using traditional Indian recipes from the Deccan region of India. Copper Bowl reinvents traditional Indian recipes using local ingredients and is known for its contemporary presentation. Copper Bowl offers exceptional cocktails with spices, fresh fruit and wines that blend well with our dishes' divergent flavors.

Del Mar al Lago is known as Salt Lake's best kept secret, Del Mar al Lago serves fine Peruvian cuisine and are well known for our Peruvian style cebiche. Our cuisine, house made desserts, hand crafted cocktails and ambience allows a chance for our guest to escape from the ordinary.

TASTING

Crab and Panko Stuffed Shrimp

Samosa Chole Chat & Chicken Trio

Choritos Rellenos

Fresh crab, red peppers, onion, celery and egg tossed together ; stuffed into a large shrimp and topped with panko bread crumbs, parmesan cheese and Bearnaise sauce.

Samosa Chat is a popular Indian street food. It is tangy, spicy and sweet and made with garbanzo beans and crushed samosa. Chicken Trio: Malai chicken, Haryali chicken and chicken Tikka are three types of boneless chicken breast marinated in yogurt, mint and cilantro sauces.

Fresh Seafood Stuffed Mussels

EXCLUSIVE OFFER

Free Chocolate Decadence or Turtle Cheesecake

25% off ticket

A free Dessert of your choice off our Menu

With purchase of entrée. Offer expires July 31, 2014.

Must present Tasting Pass. Offer expires August 31, 2014.

From Scratch

frida

Grand America

american

mexican Gastronomy

American

42 East Gallivan Avenue · SALT LAKE CITY PizzaFromScratch.com

545 West 700 south · SALT LAKE CITY 801/983.6692· fridabistro.com

555 South Main Street · SALT LAKE CITY 801/258.6708 · grandamerica.com

From Scratch serves simple, classic American dishes, such as hamburgers and pizza, with food components made ‘From Scratch’. The restaurant uses an in-house flourmill to form the base for pizza and pasta dough.

Like Frida Kahlo’s passion for art, our passion at Frida Bistro is food sophisticated Mexican gastronomy. To us, each dish should be a memorable experience. One to take pleasure in, to relish, to indulge and to savor.

Whether you’re looking for afternoon tea, delicious desserts or an exquisite sit down dinner, the Grand America Hotel has dining options to cover all your cravings. The Grand America’s signature restaurant, the Garden Café, is known for its award-winning and imaginative cuisine, including the local favorite, Sunday brunch. La Bonne Vie, a Frenchstyle patisserie, features handcrafted desserts, while the Lobby Lounge offers continental breakfast, a light lunch menu, and traditional English Afternoon Tea.

TASTING

Thin Crust Pizza

Huevos Benedictos

Lobster & Shrimp | Baby Éclairs

Rotating selection of all pizzas on the menu. Wood fired pizza with a sourdough crust, complete with house pulled mozzarella and from scratch sauces.

Eggs Benedict with a Mexican makeover. The dish is prepared with a choice of ham, house-smoked salmon, home-made chorizo or veggies. Perfectly poached eggs sit atop beautiful blue corn biscuits, finished off with an olive green cilantro cream sauce.

Lobster and Shrimp with herb aioli, mache, and citrus vinaigrette. Baby Éclairs in assorted seasonal flavors; fresh berries, key lime, and coconut.

EXCLUSIVE OFFER

Buy one pizza, get the 2nd $5 off

Free Appetizer

No cash value. Must present Tasting Pass. Offer expires August 31, 2014.

Fresh, flavorful, festive and sexy Check us out in the VIP tent.

Buy one appetizer get one free in the Lobby Lounge. Must present Tasting Pass. One per pass. Available for dine in only. Offer expires August 31, 2014.

J. wong's

joffee's coffees

Just organic juices

chinese & Thai

COFFEE

Health

163 WEST 200 SOUTH · SALT LAKE CITY 801/350.0888 · jwongutah.COM

2121 S. McClelland St. Suite 103 · SALT LAKE CITY 801/415.1988 · joffeescoffees.com

44 west Broadway · SALT LAKE CITY 801/953.0112 · justorganicjuices.com

Using only the freshest ingredients, cooking everything to order, J Wong’s has balanced the unique flavors of traditional Chinese and Thai cuisine. Our banquet room is also available for special occasions. We also offer a full bar, satay grill, catering, take out and delivery.

Since 1994, we have been meticulously selecting our first grade 100% organic Arabica coffee beans to deliver a complete coffee experience. Our gourmet coffee roasts are some of the smoothest and most flavorful in the industry. We roast everything from simple and mellow to the boldest and most complex flavors you will find. A single sip and we promise that you’ll taste the difference. Check out our new location in Sugarhouse!

A certified organic juice company that presses organic fruits and vegetables into raw, surprisingly tasty, and undoubtedly healthy juices. JOJ also sells 1-, 3-, and 5-day juices cleanses for people who want to reboot metabolism, refocus energy, lose weight, or simply feel great. JOJ also offers their juices a la carte and via juice subscriptions.

TASTING

Honey Glazed Walnut Shrimp

Hungers End Blend

Variety of Juices

A gluten free favorite of lightly battered crispy shrimp in a sweet creamy sauce, topped with house roasted candied walnuts

With a robust and full-bodied profile, this award winning dark roast provides you with the finest attributes from our high elevation grown, organic Chiapas beans and our cool climate grown Peruvian beans—creating a lively flavor with a crisp and delicious finish.

Green Envy, Greatfruit-n-Mint, Fountain of Youth, Just Beet It.

EXCLUSIVE OFFER

Free Dessert with purchase of two entrées

50% off Cup of Coffee

10% discount off Juice

Must present Tasting Pass. One time offer at Joffees Coffees. Offer expires August 31, 2014.

Limit one per person. Must present Tasting Pass. Offer expires August 31, 2014.

Must present Tasting Pass. Offer expires August 31, 2014.

Maccools

market st

New Yorker

Irish pub style family restaurant

Seafood

Fine Dining American Fare

1400 Foothill Dr #166, Foothill Village · SALT LAKE CITY 801/582.3111· maccoolsrestaurant.com

48 Market Street · SALT LAKE CITY 801/322.4668 · marketstreetgrill.com

60 Market Street · SALT LAKE CITY 801/363.0166 · newyorkerslc.com

Authentic and welcoming; an Irish pub style family restaurant built in Dublin and reconstructed in Utah! An eclectic gathering place where food has been influenced by the Irish, yet directed towards American traditional pub cuisine. House created and house roasted selections yield home cooking comfort - light and seasonal. “There are no strangers here; only friends who have not met”!

Market Street Grill has been rated as Utah’s most popular seafood concept serving an expansive variety of contemporary dishes, along with Angus Beef steaks and a delicious array of nonseafood choices. Open daily, for breakfast, lunch, dinner and Sunday brunch.

The New Yorker, is “the place to dine” in Salt Lake City. The New Yorker has consistently been rated as Utah’s dining establishment of choice. The delectable menus that change with the seasons and the exceptionally gracious service contribute to their many awards.

TASTING

Lamb Riblet

Crab Cakes

Glazed Pork Rib

Slow roasted lamb riblet with rosemary; char grilled while basted in our very special BBQ sauce and finished with a drizzle of house created buttermilk bleu cheese sauce complemented by the earthiness of a gold beet and a roasted potato wedge.

Maryland lump style crab cakes with tartar sauce.

Five Spice-Hoisin Glazed Baby Back Pork Rib with Asian Slaw.

EXCLUSIVE OFFER

2 for 1 entrée

complimentary bay shrimp cocktail

complimentary crème brule

Select any sandwich, burger, one of our SEVENTEEN salads and the lower priced entrée is free! Must present Tasting Pass. Offer expires August 31, 2014.

*Purchase of entrée required. No cash value. Must present Tasting Pass. Offer expires July 31, 2014.

Rodizio Grill

Ruth’s Chris

silver

Brazilian Steakhouse

Steak House

modern American

600 south 700 east · SALT LAKE CITY 801/220.0500 · rodiziogrill.com

275 South WEST temple · SALT LAKE CITY 801/363.2000 · ruthschris.COM

508 main Street · PARK CITY 435/940.1000 · silverrestaurant.com

Rodizio Grill is America’s First Brazilian Steakhouse. A Salt Lake City staple for over 15 years, Rodizio Grill features a parade of three-foot meat skewers, perfectly season and carved table side by Brazilian gauchos. Unlimited appetizers, gourmet salads and traditional homemade desserts make for an unforgettable dining experience!

Ruth’s Chris Steak House serves only the finest USDA Prime beef available. The steaks are hand-selected from the top 2% of the country’s beef and served the Ruth’s Chris signature way: “sizzling” on a 500 degree plate so that every last bite stays hot and delicious. While Ruth’s Chris is the largest fine dining steak house in the world, our Salt Lake location is locally owned and operated - you know us!

Silver, a vibrant restaurant, bar and lounge in Park City, fuses the excitement and experience of a metropolitan lounge with the flair and fine cuisine of a world class culinary destination. The tasty Modern American cuisine grounded in traditional Mediterranean methods appeals to all palates. Silver’s wine cellar swells with over 3,000 bottles of fine wines along with an amazing cocktail program, and the sophisticated lounge gets lively with a DJ on the weekends.

TASTING

Peru com Bacon & Abacaxí

Prime Slider

Provincial Duck Cassoulet

Try our famous Turkey Wrapped in Bacon which features flavorful turkey breast cubed and wrapped in honey cured bacon and grilled to perfection. End with our guest favorite, fresh glazed and grilled pineapple. Both a Rodizio Grill must try!

Prime tenderloin filet topped with our signature BBQ butter and served on a fresh baked roll.

Provincial duck cassoulet with duck confit, cannellini beans, herbed and toasted baguette.

EXCLUSIVE OFFER

Complimentary Dessert

complimentary appetizer or dessert*

2 for 1 entrÉe

Valid with the purchase of an Adult Rodizio. Cannot be combined with any other offer. No Cash Value. Must present Tasting Pass. Offer expires August 31, 2014.

*Purchase of entrée required. Valid only in Salt Lake City location. No cash value. Must present Tasting Pass. Offer expires July 31, 2014.

*Purchase of entrée required. No cash value. Must present Tasting Pass. Not valid with any other offer. Offer expires August 31, 2014.

squatters

Texas De Brazil

zucca trattoria

Brew pub

Brazilian Steakhouse

Contemporary Italian

147 WEST 300 SOUTH · SALT LAKE CITY 801/363.2739 · squatters.COM

50 South main Street · salt lake CITY 385/232.8070 · texasdebrazil.com

1479 East 5600 South · SOUTH ogden 801/475.7077 · myzucca.com · facebook.com/myzucca

2014 marks Squatters 25th anniversary of brewing legendary beers. The first Squatters beers were poured on September 5th, 1989, and while much has changed in the past two and a half decades, Squatters remains dedicated to creating delicious craft beer and providing tantalizing pub fare in a vibrant, high energy, urban environment. Squatters is open for lunch, dinner and weekend brunch and also offers banquet space for private events.

Texas de Brazil, the nation’s premier Brazilian steakhouse, features extensive meat selections of beef, lamb, pork, chicken and sausage all deliciously seasoned and carved table side by the restaurant’s authentically costumed “gauchos.” The restaurant also features a fresh gourmet salad area containing more than 50 items.

Zucca Trattoria features authentic Italian Regional Cuisine with a modern approach. Chef Geraldine Sepulveda’s organic, sustainable menu is diverse and delicious—and changes seasonally. Zucca’s wine list showcases classic Italian wines, and the new generation of Italian, Latin American & North American winemakers.

TASTING

Black and Tan Brownie:

Churrasco Flank Steak

Sous Vide Pork Tenderloin

Luscious chocolate brownie layered with stout and topped with strawberry glaze and a dollop of fresh cream. The perfect pairing is our clean, crisp and refreshing Strawberry Kolsch-style German ale. Real strawberries are added to the fermenter, lending both flavor and aroma, along with a pink hue, that perfectly complement the featured dessert.

Steak topped with chimichurri sauce and accompanied with horseradish mashed potatoes.

Sous Vide Pork Tenderloin with apricot brandy sauce, served with a classic caprese salad with a modernized twist. For dessert, a vanilla panna cotta shot served with blueberry compote.

EXCLUSIVE OFFER

10% OFF

$25 off 2 regular dinners

Present Tasting Pass for a 10% discount on food and non-alcoholic drinks. *Good at all Squatters locations; not valid with any other offer. Offer expires August 31, 2014.

One certificate per table/reservation. Valid for use Mon-Thurs. Not valid on restaurant holidays or with any other offer/discount. Alcoholic and/ or non-alcoholic beverages, desserts, salad-area only dinner, discounted children’s prices, tax and gratuity are NOT included. No cash value. Must present Tasting Pass. Offer expires July 31, 2014.

Buy one pasta entree or pizza, receive second pasta entree of equal or lesser price free Not valid with any other offers or coupons Offer expires August 31, 2014.

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Mary Brown Malouf

diningout

Eat. Drink. Be Merry. Copper Common Ryan Lowder rode into town four years ago with

all the brashness of a born New Yorker. But he was born in Utah. Nevertheless, he had the chutzpah (kind of a New Yorky word) to open a downtown restaurant aiming to please everyone, which it did, then to open a real fusion restaurant (though that was not really a Utahn concept), make it a big success—and then shutter it. Sayonara, Plum Alley. Who, anywhere, closes a successful restaurant? Someone who knows what he wants, that’s who. You see, Ryan Lowder wanted a bar. A real bar. The kind that may be familiar to residents in many U.S. cities (actually, ALL U.S. cities, because who didn’t see Cheers?), but, sadly, is still a novelty in Utah. He opened Plum Alley because he couldn’t get the right license. Two years later, the DABC red tape was unsnarled and now Lowder has the bar he wanted: license, stock and barrel. In many places, “A New Bar in Town” doesn’t exactly constitute news. But here, it’s a pretty big deal. Copper Common, miraculously transformed from a funky Asian mythology to a classic Anglo-American pub with a hipster tinge by Rachel Hodson, designer extraordinaire and co-owner of Edible Wasatch, was a big hit before it opened. Family and friends packed it on the preview nights. Bartenders were shaking each drink with a rapidity and enthusiasm that could only exist in a town where the act of shaking a cocktail for all the world (within the walls of the bar) to see is practically insurrection. Right there, in front of everyone. No Zion curtain. Because Copper Common is a real bar, for grownups. That means you don’t have to order food if you don’t want to, but on the other hand, why wouldn’t you want to? Drink and food are inevitable partners; one allows you to enjoy the other so much more. And Lowder’s menu runs the gamut of sophistication from his version of Yankee bar classics like chicken wings and deviled eggs to more continental selections like smoked pork rillets, Gran Biscotto ham and tuna tartare. The relevant word is nosh. It originally meant just “eat” but has come to mean “eat on a whim,” “eat what you feel like,” “eat in the moment.”

common | Lugano | ramen Reviews: copper 250+ Listings>> Chef Sully’s Coats | whisKey street

In this issue

pulp | Spice Kitchen Incubator | Scoop

A curated guide to dining in Utah

s a lt l a k e m a g a z i n e . c o m m ay / J u n e 2 0 1 4

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dining guide The Salt Lake Dining Guide is edited by

Mary Brown Malouf

All restaurants listed in the Salt Lake Dining Guide have been vetted and chosen based on quality of food, service, ambience and overall dining experience. This selective guide has no relationship to any advertising in the magazine. Review visits are anonymous, and all expenses are paid by Salt Lake magazine.

Guide Legend

State Liquor License

I would say, “eat what the drink makes you feel like eating.” Copper Common’s kitchen caters to every taste, whether you’re drinking cocktails, beer or wine (on tap, yet). Like: meatballs, given a Middle Eastern twist with pine nuts and currants. Or a dish of warmed ricotta with mignonette and apple chutney. Lobster spaghetti, the sweet shellfish lumps tangled in chile cream. Yes, it’s a long way from peanuts, nachos and the ever-tiresomely-present PBR. The point of a real bar is that it offers a temporary sanctuary. A place to create your own reality with your own friends, your own choice of beverage, menu and company. One night, it’s beer and fried chicken; another it’s a Fourth Regiment (High West Double Rye, Carpano Antica Vermouth and three bitters—Peychaud’s, celery and orange) with smoked portobellos. There are no TVs (talk about subversive!) at Copper Common. The experience is what you make it. All the raw materials are there. Enjoy your freedom. No. Revel in it. 111 E. 300 South, SLC, 801-355-0543

Handicap Accessible

Inexpensive, under $10

Moderate, $10–25

Expensive, $26–50

� Very Expensive, $50+

Quintessential Utah DINING

201 4 AWARD 2014DINING Salt Lake Hall magazine OF Dining 2014 AWARD Fame Award Winner SLM

Hall Fame SLM OF

Dining Award Hall Of Fame Winner

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The

diningguide

Salt lake city & the wasatch front

reputation. Treat yourself. 9565 Wasatch DINING 2014 Blvd., Sandy, 801-942-1751. EGMM

American Fine Dining

Hall Log Haven Certainly Salt Lake’s most picturesque restaurant, the Fame SLM

Bambara Nathan Powers makes decisions

AWARD

about food based on sustainability and the belief that good food should be available to everybody. Using a Burgundian imagination, he turns out dishes with a sophisticated heartiness three times a day. 202 S. Main St., SLC, 801-363-5454. EGLLL – MLL

old log cabin is pretty in every season. Chef Dave Jones has a sure hand with American vernacular and is not afraid of frying. He also has a way with healthy, low-calorie, high-energy food. 6451 E. Millcreek Canyon Road, SLC, 801-272-8255. EGN – O

Forage Young star chef/owners Viet Pham

New Yorker Will Pliler has been in the

and Bowman Brown have made their mark already. Although Forage belongs to both of them, its kitchen is currently dominated by Brown while Pham is becoming famous on TV. Solo, Brown is serving some of the most exciting food in the state, with every dish presented like a small, scrupulously composed sculpture. Dining here is a commitment and an event. 370 E. 900 South, SLC, 801-708-7834. EGO

Grand America The brunch buffet at Salt

Lake’s AAA Five Diamond Award-winning Grand America Hotel is one of the stars of the city, but Chef Phillip Yates makes sure other meals here are up to the same standard. 555 S. Main St., SLC, 801-258-6708. EGMM

La Caille Utah’s original glamor girl is

regaining her luster. The grounds are as beautiful as ever; additions are functional, like greenhouse, grapevines and vegetable gardens, all supplying the kitchen. The interior has been refreshed and the menu, rethought by Chef Brandon Howard with today’s tastes in mind. The Common Wealth menu, served several times a week, offers three courses for $36, dispelling the no-expense-spared

New Yorker’s kitchen since the get-go. His cooking is a mix of traditional flavors and modern twists—a good example is the BLT salad which had us scraping the plate most inelegantly. Café at the New Yorker offers smaller plates—perfect for pre-theater dining. 60 W. Market St., SLC, 801-363-0166. EO

Pago Tiny, dynamic and fooddriven, Pago’s ingredients are locally-sourced and re-imagined regularly. That’s why it’s often so crowded. Hall OF The list of wines by the glass is great, but the Fame SLM artisanal cocktails are also a treat. 878 S. 900 East, SLC, 801-532-0777. EGM – N DINING

2014 AWARD

Pallet As Portlandia as SLC gets, this

warehouse-chic bistro provides the perfect setting for lingering over cocktails or wine and seasonally inventive food at brunch, lunch, dinner or in between. 237 S. 400 West, SLC, 801-935-4431. EGM

Shallow Shaft Sauces are supreme: Try

a kiwi-tomato salsa on marinated chicken breast or ancho-chili sauce on a Utah rack of lamb. The excellent wine list offers thoughtful pairings. Alta, 801-742-2177. EN

American Casual

Avenues Bistro on Third This tiny antique storefront offers an experience larger than the square feet would lead you to expect. The food is Hall OF more interesting than ever, breakfast, lunch Fame SLM and dinner. Nosh, listen to music and relax with a drink in the bottle-lined speakeasy. 564 E. Third Ave., SLC, 801-831-5409. EGL DINING

2014 AWARD

Bistro 222 One of a trio of local bistros, this

one is sleek and urbanely stylish as well as being LEED-certified. You can feel good about that and about the food, graciously served under the direction of Miles Broadhead, one of our city’s finest hosts. Fare ranges from classic ribeye for two to unusual but delicious beet gnocchi. 222 S. Main, SLC, 801-456-0347. EGM–N

Blue Lemon Blue Lemon’s sleek interior and high-concept food have city style. Informal but chic, many-flavored but healthy, Blue Lemon’s unique take on food and service is a happy change from downtown’s food-as-usual. 55 W. South Temple, SLC, 801-328-2583. GL – M

Sup with your pup Log Haven’s Dog Days of Summer start on May 25. Bring your pooch to the patio.

Blue Plate Diner Formica tables, linoleum floors, Elvis kitsch and tunes on the jukebox make this an all-American fave. Pancakes, patty melts and chicken-fried steak in sausage gravy over smashed potatoes and burgers are comfort food at its best. 2041 S. 2100 East, SLC, 801-463-1151. GL DINING

2014 AWARD

Caffe Niche Anytime is the best

time to eat here—the house smoked salmon is good three times a day. Chef Ethan Lappe sources food all over Hall OF Northern Utah. In the morning, try homemade Fame SLM English muffins. End your evening with the brilliant grapefruit brulee. 779 E. 300 South, SLC, 801-433-3380. EGL – N s a lt l a k e m a g a z i n e . c o m m ay / J u n e 2 0 1 4

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dining guide Citris Grill Most dishes come in either

“hearty” or “petite” portion sizes. This means you can enjoy a smoked salmon pizzetta or fried rock shrimp appetizer and then a petite order of fire-roasted pork chops with adobo rub and black bean-corn salsa. Expect crowds. 2991 E. 3300 South, SLC, 801-466-1202. EGM

Copper Onion An instant hit when it opened, Ryan Lowder’s Copper Onion has improved steadily: Specials are more special, the menu is more balanced (a little less fat, a little less salt) and with the recent rejiggering of space, the space is even more welcoming. Drop in, have one of Jimmy Santangelo’s seasonal cocktails and food to sate anytime hunger pangs. 111 E. Broadway, SLC, 801-355-3282 EGL –N

The Dodo It’s hard even to update the review of this venerable bistro: So much stays the same. But, like I always say, it’s nice to know where to get quiche when you want it. And our raspberry crepes were great. Yes, I said crepes. From the same era as quiche. 1355 E. 2100 South, SLC, 801-486-2473. EGM Em’s Restaurant Em’s is committed to the highest quality ingredients and preparation. For lunch, try the sandwiches on ciabatta. At dinner, the kitchen moves up the food chain. 271 N. Center St., SLC, 801-596-0566. EGM

Epic Chef/owner Ken Rose’s American food borrows from other cuisines. Save room for pineapple sorbet with stewed fresh pineapple. 707 E. Fort Union Blvd., Midvale, 801-748-1300. EGM Faustina Inventive, modern food for lunch and dinner. A longer list of intriguing small plates can makea meal and Hillary Merrill’s wine list is always interesting. 454 E. 300 South, SLC, 801-746-4441. EGN

Dressing the part

Hail to the chef Sully's Jackets The chef’s uniform—black checked pants, toque and white double-breasted jacket—is as recognizable as a fireman’s hat or a surgeon’s scrubs. Famous chef Marie-Antoine Careme is credited with developing the outfit in 19th century France and, of course, Auguste Escoffier brought it to England. The jacket’s heavy cotton cloth protects the wearer from kitchen hazards like flame or boiling splatters. The knotted buttons endure multiple washings. White signifies cleanliness, and the coat is double breasted and reversible so the chef can look presentable at a moment’s notice and go from kitchen to dining room in style. Of course, almost as soon as American chefs started wearing it, they changed it. Superstar chef Wolfgang Puck is known for his designer chef coats and these days, you can buy chef coats in any color you want. Locally, Master Chef Robert “Sully” Sullivan of Utah Food Services is known for his collection of chef’s coats. You can probably catch sight of some of them as he cooks at the Utah Arts Festival in June.

Lamb’s Grill Café They say it’s the oldest continually operating restaurant in Utah. Breakfasts include oatmeal, trout and nearly extinct dishes like finnan haddie. For dinner: spaghetti, barbecued lamb shank or grilled liver. 169 S. Main St., SLC, 801-364-7166. EGM Left Fork Grill Every booth comes with its

own dedicated pie shelf. Because no matter what you’re eating—liver and onions, raspberry pancakes, meat loaf or a reuben—you’ll want to save room for pie. Tip: Order your favorite pie first, in case they run out. Now serving beer and wine. 68 W. 3900 S., SLC, 801-266-4322. EGL

Little America Little America has been the favorite gathering place of generations of native Salt Lakers. Weekdays, you’ll find the city power players breakfasting in the coffee shop. 500 S. Main Street, SLC, 801-596-5704. EGL –M Martine One of downtown’s most charming spaces, the atmosphere here trumps City

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USDA PRIME, DRY-AGED BEEF Flip up the lid, turn on the flames and crank up the heat. Itâ&#x20AC;&#x2122;s time to cook those juicy steaks to perfection. And when you finally bite into that dry-aged, prime-grade cut of beef, what you taste is the perfect balance of time, temperature and true passion.

YOUR FOOD. OUR PASSION.

dining guide

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dining guide Creek’s new eateries. Eat at your own pace, the full meal deal or the tapas—Moroccan shredded beef on gingered couscous, smoked Utah trout with caperberry sauce. For dessert, the caramel-sauced gingerbread, or the dessert wine tasting. 22 E. 100 South, SLC, 801-363-9328. EN

Meditrina Meditrina has secured its place as a great spot for wine and apps, wine and supper or wine and a late-night snack. Try the Oreos in red wine. 1394 S. West Temple, SLC, 801-503-0362.

EGLM

Chef Barney Northrop

Transition

New chef, new owner for old favorite Lugano I couldn’t help hearing the conversation at the next table. A woman asked her server, “Is there a new chef here? What happened to the old one?” “Yes,” the server answered, the former chef-owner has gone on to other things and a former chef, Jonah Hornsby, is now running Lugano with another alum, Barney Northrop, in the kitchen. I forget how food-centric my point of view is. In my world, hearing several months ago that Greg Neville had left the restaurant he founded and made famous was huge news. Shocking. Portentous of a seismic shift in the Salt Lake City restaurant landscape. But many customers, even regulars, aren’t that tuned in to what goes on behind the kitchen doors as long as the dining room setting, menu and servers remain pretty much the same. Lugano doesn’t look any different. The braised lamb shank and the wood-fired pizzas are the same, and Teague is still waiting tables. But a change of ownership and kitchen leadership is fundamental and this won’t be the same Lugano’s for long. Some changes are cosmetic: Carpaccio now comes on a square plate. Other dishes will reveal the new palate behind the pasta pots. Our special starter of diver scallop crudo with blood orange was garnished with tiny spheres of balsamic, a wise use of one of Ferran Adria’s more famous molecular tricks. A recent pasta special featured tonkatsu style pork. Neville is a master of Northern Italian food and that’s what customers expect from Lugano—penne with sausage, mushrooms and tomato sauce is a standard, as is the simple rigatoni al’pomodoro, topped with a scoop of basil ricotta. The new chef, Northrop, worked at Lugano with Neville for more than three years before leaving to do a sushi apprenticeship at local sushi bar Tsunami, and while he is planning mostly to build on the base of the well-loved menu, we can expect a more experimental touch in the specials. “I also want to re-emphasize local sourcing,” says Northrop. Meanwhile, Lugano is a restaurant in transition—one evening the kitchen got lost in the weeds and it was 45 minutes before our entrees arrived, one with seriously overcooked pasta. But another night everything was smoothly professional and the roasted chicken breast with greens and griddled polenta, was perfection of that simple, flavorful kind that is quintessential Italian. We’ll call this a developing story. 3364 S. 2300 East, SLC, 801-412-9994

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Moochie’s This itty-bitty eatery/take-out joint is the place to go for authentic cheesesteaks made with thinly sliced steak and griddled onions glued together with good ol’ American cheese and wrapped in a big, soft so-called French roll. 232 E. 800 South, SLC, 801-596-1350 or 801-364-0232; 7725 S. State St., Midvale, 801562-1500. GL Oasis Cafe Oasis has a New Age vibe, but the food’s only agenda is taste. Lots of veg options, but meat, too. The German pancakes are wonderful, but the evening menu suits the space—imaginative and refreshing. 151 S. 500 East, SLC, 801-322-0404. EGL – M Piñon Market and Café Piñon is a breakfast

and lunch mainstay, but remember it for dinner too. It’s the perfect place to pick up a picnic for an outdoor concert or day hike and check out their healthy menu. 2095 E. 1300 South, SLC, 801-5824539. GM

Porcupine Pub and Grille With 24 beers

on tap available for only $2 every Tuesday, Porcupine has practically created its own holiday. Chicken noodle soup has homemade noodles and lots of chicken; burgers and chile verde burritos are good, too. 3698 E. Fort Union Blvd., SLC, 801-942-5555. EGL – M

Red Butte Café This neighborhood place

emphasizes Southwestern flavors and premium beers. Try the portobello with mozzarella and caramelized onions or beef with ancho jus. 1414 S. Foothill Blvd., SLC, 801-581-9498. EGL

Restaurants at Temple Square

There are four restaurants here: Little Nauvoo Café (801-539-3346) serves breakfast, lunch and dinner; Lion House Pantry (801-5393257) serves lunch and dinner buffet-style (it’s famous for the hot rolls, a Thanksgiving tradition in many Salt Lake households); The Garden (801539-3170) serves lunch and dinner (don’t miss the fried dill pickles); and The Roof (801-539-1911), a finer dining option eye-to-eye with Moroni on top of the Temple, is open for dinner, with a mammoth dessert buffet. 15 E. South Temple, SLC. GL – M

Roots Café A charming little daytime cafe in Millcreek with a wholesome granola vibe, three meals a day. 3474 S. 2300 E. East Millcreek, 801277-6499, GL – M

dining guide Ruth’s Diner The original funky trolley car is almost buried by the beer garden in fine weather, but Ruth’s still serves up diner food in a low-key setting, and the patio is one of the best. Collegiate fare like burgers, BLTs and enchiladas in big portions rule here. The giant biscuits come with every meal, and the chocolate pudding should. 2100 Emigration Canyon, SLC, 801582-5807. EL – M Silver Fork Lodge Silver Fork’s kitchen handles three daily meals beautifully. Try pancakes made with a 50-year-old sourdough starter. Don’t miss the smoked trout and brie appetizer. No more corkage fees, so bring your own. 11332 E. Big Cottonwood Canyon, Brighton, 888-649-9551. EGL – M Stella Grill A cool little arts-and-crafts-

style café, Stella is balanced between trendy and tried-and-true. The careful cooking comes with moderate prices. Great for lunch. 4291 S. 900 East, SLC, 801-288-0051. EGL – M

Tiburon Servings at Tiburon are large

and rich: Elk tenderloin was enriched with mushrooms and demi-glace; a big, creamy wedge of St. Andre came with pork belly. In summer, tomatoes come from the garden. 8256 S. 700 East, Sandy, 801-255-1200. EGLLL

Tin Angel From boho bistro, Tin Angel has

grown into one of Salt Lake’s premier dining destinations. Chef Jerry Liedtke can make magic with anything from a snack to a full meal, vegetarian or omnivore. 365 W. 400 South, SLC, 801-328-4155. EGLL

The Wild Grape Troy Greenhawt bases his business on super-convenient flexibility—it’s open for weekend brunch, lunch, dinner, Sunday supper and late-night noshing. Bartender Sean Neves is one of the city’s best. 481 E. South Temple, SLC, 801-746-5565. EGL – M

Bakeries, coffee houses & Cafés

Carlucci’s Bakery Pastry and a few hot dishes make this a fave morning stop, but desserts are showstoppers. For lunch, try the herbed goat cheese on a chewy baguette. 314 W. 300 South, SLC, 801-366-4484. GL Elizabeth’s English Bakery Serving oh-soBritish pasties, scones, sausage rolls and tea, along with a selection of imported shelf goods for those in exile from the Isles. 439 E. 900 South, SLC, 801422-1170. GL DINING

2014 AWARD

Eva’s Boulangerie A smart French-style cafe and bakery in the heart of downtown. Different

bakers are behind the patisserie and the boulangerie, meaning sweet and daily breads get the attention they deserve. Go for classics like onion soup and croque monsieur, but don’t ignore other specials and always leave with at least one loaf of bread. 155 S. Main St., SLC, 801-359-8447. GL

Gourmandise This downtown mainstay has cheesecakes, cannoli, napoleons, pies, cookies, muffins and flaky croissants. And don’t forget breads and rolls to take home. 250 S. 300 East, SLC, 801-328-3330. GL

La Bonne Vie Cuter than a cupcake, Grand America’s new pastry shop has all the charm of Paris. The pretty windows alone are worth a visit. 555 S. Main St., SLC, 800-621-4505. GL Les Madeleines The kouign aman still

reigns supreme among Salt Lake City pastries, but with a hot breakfast menu and lunch options Les Mad is more than a great bakery. 216 E. 500 South, SLC, 801-355-2294. GL

Mini’s Leslie Fiet has added 7-inch pies to her bakery’s repertoire of cupcakes. (“Breakfast at Tiffany’s” has Tiffany-blue icing.) Don’t forget the box lunches. 14 E. 800 South, SLC, 801-363-0608; 1751 S. 1100 East, SLC, 801-746-2208. GL

Meal in a Glass A slider, a prosciuttowrapped shrimp and a big bloody mary—you’re ready for Sunday at Tin Angel.

Hall Fame SLM OF

Only the best goes between our bread. The Kneaders Sandwich Collection

We start with bread baked from scratch using just a handful of ingredients. Then we add the little touches that really count, like juicy turkey that’s slow roasted every day. Stop in today for dine-in, take-out or drive-through.

k neaders.com

pictured Club, Turkey ArT i Choke PAnini, Turkey CrAnberry CroissAnT, Turkey rAn Ch on h AZelnu T 12 GrAin

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dining guide Salt Lake Roasting Company At SLC’s

original coffee shop, owner John Bolton buys and roasts the better-than-fair-trade beans. Baker Dave Wheeler turns out terrific baked goods, and lunch here is your secret weapon. 320 E. 400 South, SLC, 801-748-4887. GL

So Cupcake Choose a mini or a full cake,

Sweet Stuff More attention to the pastry section—muffins look like little panettone— makes the Rose more appealing than ever.

R and R Fresh from a winning turn on the

competitive barbecue circuit, twin brothers Rod and Roger Livingston have settled down into a bricks and mortar restaurant with great success. Ribs and brisket are the stars here, but the handbreaded fried okra almost steals the spotlight. 307 W. 600 South, SLC, 801-364-0043. GL–M

mix and match cakes and icings, or try a house creation, like Hanky Panky Red Velvet. 3939 S. Highland Dr., SLC, 801-2748300. GL

The Sugarhouse Barbecue Company This

The Rose Establishment The Rose is a

Bar Grub & Brewpubs

Tulie Bakery You can get a little spiritual

Company’s brewpub, though the main brewery is on 300 West. The menu of beer-friendly food was conceived by chef Robert Angellili and stands up to the considerable heft of the beers. 1048 E. 2100 South, SLC, 801-742-5490. EGM

place for conversation as much as coffee. But coffee is from Four Barrel Coffee Roasters, and the cinnamon toast is killer. 235 S. 400 West, SLC, 801-990-6270. GL about pastries this good on a Sunday morning, but at Tulie you can be just as uplifted by a Wednesday lunch. 863 E. 700 South, SLC, 801-883-9741. GL

Barbecue & southern food

Pat’s Barbecue One of Salt Lake City’s best, Pat’s brisket, pork and ribs deserve the spotlight. Don’t miss “Burnt End Fridays.” 155 E. Commonwealth, SLC, 801484-5963. EGL

place is a winner for pulled pork, Texas brisket or Memphis ribs. Plus killer sides, like Greek potatoes. 880 E. 2100 South, SLC, 801-463-4800. GM

Annex by Epic This is Epic Brewing

Avenues Proper Publick House It’s a restaurant and brewpub, with the emphasis on small plates and late hours. The food is inventive, the beer is good and—big plus— they serve cocktails as well as brew at this neighborhood hot spot. 376 8th Ave., SLC, 385-227-8628. EGM

Bohemian Brewery & Grill Bohemian keeps a firm connection to its cultural

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history—so to go with the wonderful Czech beer, you can nosh on potato pancakes, pork chops and goulash. There’s also plenty of American beer fare. 94 E. Fort Union Blvd., Midvale, 801-566-5474. EGM

Fats Grill & Pool Keep Fats Grill in your brain’s Rolodex. It’s a family-friendly pool hall where you can take a break for a brew and also get a home-style meal of grilled chicken. 2182 S. Highland Dr., SLC, 801-484-9467. EGM MacCool’s Public House An American gastropub, MacCool’s emphasizes its kitchen, but Guinness is still front and center. 1400 S. Foothill Dr., Suite 166, SLC, 801-582-3111; 855 W. Heritage Park Blvd., Layton, 801-728-9111. EGL The Pub’s Desert Edge Brewery Good pub fare and freshly brewed beer make this a hot spot for shoppers, the business crowd and ski bums. Beer classes are run by brewmaster Chris Haas. 273 Trolley Square, SLC, 801-5218917. EGM The Red Rock Brewing Company

Red Rock proves the pleasure of beer as a complement to pizzas, rotisserie chicken and chile polenta. Not to mention brunch. Now open in Fashion Place Mall. 254 S. 200 West, SLC, 801-521-7446. EGM

51 SOUTH MAIN STREET | SUITE 132 SALT LAKE CITY | 801.355.3701 MADE IN AMERICA WITH LOVE® WWW.ALEXANDANI.COM

dining guide

DINING

201 4 AWARD Hall Squatters Pub Brewery One of the “greenest” restaurants in town, Fame SLM OF

Squatters brews award-winning beers and pairs them with everything from wings to ahi tacos. 147 W. Broadway, SLC, 801-363-2739. EGLM

Breakfast/LUNCH ONLY

Eggs in the City On the weekends, this

place is packed with hipsters whose large dogs wait pantingly outside. It’s a good place to go solo, and the menu runs from healthy wraps to eggs florentine. 1675 E. 1300 South, SLC, 801-581-0809. GM

Finn’s The Scandinavian vibe comes from the

heritage of owner Finn Gurholt. At lunch, try the Nordic sandwiches, but Finn’s is most famous for breakfast, served until the doors close at 2:30 p.m. 1624 S. 1100 East, SLC, 801-467-4000. GM

Millcreek Café & Egg Works This spiffy neighborhood place is open for lunch, but breakfast is the game. Items like a chile verde–smothered breakfast wrap and the pancakes offer serious sustenance. 3084 E. 3300 South, SLC, 801-485-1134. GL Pig and a Jelly Jar Breakfast and lunch

only, except for Sunday supper. Great chicken and waffles, local eggs, and other breakfasts

are served all day, with home-style additions at lunch and a single menu supper on Sunday evenings. Beer only. 410 E. 900 South, SLC, 385-202-7366. GM

terrific. An honest little hole-in-the-wall where potatoes are fried while you wait and so are the bacon and eggs in the breakfast sandwich. 180 E. 800 South, SLC, 801-364-4541. GL

Burgers, Sandwiches, Delis

RedHot Hot dogs so huge you have to eat them with a fork. Made by Idaho’s Snake River Farms from 100 percent Kobe beef, they are smoked over hardwood and come in out-there variations, like the banh mi dog. 165 S. Main St., SLC, 801-532-2499. GL

Cucina Deli Cucina is a café, bakery

and deli—good for dinner after a long day, whether it’s lasagna, meatloaf or a chicken pesto salad. The menu has recently expanded to include small plates and surprisingly substantial beer and wine lists. 1026 E. Second Ave., SLC, 801-322-3055. EGM DINING

2014 AWARD

Feldman’s Deli Finally, SLC has a

Jewish deli worthy of the name. Stop by for your hot pastrami fix, or to satisfy your latke craving or your yen for knishes. 2005 Hall OF E. 2700 South, SLC, 801-906-0369. GL Fame SLM

Good Dog Part of the national hot dog

revival, gourmet doggery Good Dog serves Nathan’s and Sabrett’s wieners, with your choice of toppings. Try the excellent chili. 30 E. Broadway, SLC, 801-364-4217. GL

Guzzi’s Vintage Burgers & Fries The

renaissance of the garlic burger is the huge news at this little not-so-fast burger joint, but if you’re not in the mood for that much fragrance, the blue and bacon or the Maui burgers are also

Siegfried’s The only German deli in town

is packed with customers ordering bratwurst, wiener schnitzel, sauerkraut and spaetzle. 20 W. 200 South, SLC, 801-355-3891. EGL

Tonyburgers This home-grown burger house serves fresh-ground beef, toasted buns, twice-fried potatoes and milkshakes made with real scoops of ice cream. No pastrami in sight. 613 E. 400 South, SLC, 801-410-0531;1917 W. 1800 North, Clinton, 801-825-6544; 84 W. Parrish Lane, Centerville, 801-298-0473 GL

Central & South American

Braza Grill Meat, meat and more meat is the order of the day at this Brazilian-style churrascaria buffet. On the lighter side are plated fish entrées and a salad bar. 5927 S. State St., Murray, 801-506-7788. GM

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dining guide Rodizio Grill The salad bar offers plenty to eat,

but the best bang for the buck is the Full Rodizio, a selection of meats—turkey, chicken, beef, pork, seafood and more—plus vegetables and pineapple, brought to your table until you cry “uncle.” 600 S. 700 East, SLC, 801-220-0500. EGL –M

Taste Test

Ramen Roundup Kobe, Naked Fish, Koko Salt Lake magazine’s Web Director Cynthia Yeo is a Japanophile. She carries a Hello Kitty thermos and her dream vacation, which she recently took, is to the Land of the Rising Sun. So as ramen works its way up the ladder of contemporary culinary consciousness, we turned to Cynthia for her opinion. She tasted ramen all over SLC, and based on these criteria, she came up with her list of faves. 1. Variety of broths 2. Presentation 3. Noodle Ratio 4. Taste 5. Noodle Quality Kobe Japanese Restaurant 3947 Wasatch Blvd., SLC, 801-277-2928 “Kobe was the best ramen that I tried—I went back three times just to be sure. The variety was impressive; they serve

Tonkotsu Ramen (creamy pork based), Miso Ramen, Shoyu Ramen (soy sauce based) and Shio Ramen (salt base). This is the only restaurant I have found in Salt Lake to have a shio broth. The presentation is beautiful and more than half the bowl is noodles. The pork melts in your mouth. This was the closet to tasting like the ramen we had in Tokyo station; they also were the only ones to offer a smaller straight noodle and a kimchi option.” Naked Fish 67 W. 100 South, SLC, 801-595-8888 Unfortunately, Naked Fish serves ramen at lunch only—rumor has it they are opening a ramen shop near the restaurant. “Variety was good—Shoyu, Veggie, Spicy Tonkotsu and a Regular Tonkotsu are served beautifully, with a wooden ladle for the broth. The noodle to broth ratio was good; the broth was less salty than Kobe’s but not quite as flavorful. The pork wasn’t as tender but the tonkatsu noodles were fresh.” Koko Kitchen 702 S. 300 East, SLC, 801364-4888 “This was the only place where I saw a chicken option. Beef, tofu and pork were also available in a chasyu or miso broth. Koko was the most traditional shop I visited—like a true Japanese place, there are statues of Buddha, lots of plants and a huge menu with pictures of the food. The presentation here is no-frills, but all the elements are here: nori, sprouts, bamboo shoots and naruto (little fish cakes) and the noodle-tobroth ration is perfect.

Chinese

Asian Isle This place probably does as much takeout as full-service business—traffic is heavy, but the dining room is tiny. The diner gets to mix and match proteins and sauces for the stir-fries; there is also a list of pan-Asian noodle dishes. 488 E. 100 South, SLC, 801-363-8833. GL Asian Star The menu is not frighteningly authentic or disturbingly Americanized. Dishes are chef-driven, and Chef James seems most comfortable in the melting pot. 7588 S. Union Park Ave., Midvale, 801-566-8838. ELL Hong Kong Tea House & Restaurant

Authentic, pristine and slightly weird is what we look for in Chinese food—Tea House does honorable renditions of favorites, but it is a rewarding place to go explore. 565 W. 200 South, SLC, 801-531-7010. GM

J. Wong’s Asian Bistro This is one of the only elegant Chinese restaurants in town, but that doesn’t mean lunch— Chinese or Thai—isn’t a good deal. It’s a great Hall OF deal. Note the specialty Chinese menu: Don’t Fame SLMthe ginger whole fish. Call ahead for miss authentic Peking duck. 163 W. 200 South, SLC, 801-350-0888. EGM DINING

2014 AWARD

Little World It’s a definite dive, but its followers are faithful. If you don’t like the ambience, drive through. 1356 S. State St., SLC, 801-467-5213. GL – M

FRENCH/European

Bruges Waffle and Frites The original tiny shop on Broadway turns out waffles made with pearl sugar, topped with fruit, whipped cream or chocolate. Plus frites, Belgian beef stew and a gargantuan sandwich called a mitraillette (or submachine gun). The new, slightly larger Sugar House cafe has a larger menu. 336 W. Broadway, SLC, 801-363-4444. 2314 S. Highland Dr., 801-486-9999. GL Café Madrid Authentic dishes like garlic soup

share the menu with port-sauced lamb shank. Service is courteous and friendly at this family-owned spot. 5244 S. Highland Dr., Holladay, 801-273-0837. EGM DINING

2014 AWARD

Finca The spirit of Spain is alive and well

on the plate at this modern tapateria. Scott Evans, owner of Pago, and chef Phelix Gardner translate their love of Spain into food that Hall OF ranges from authentically to impressionistically Fame SLM Spanish, using as many local ingredients as possible. 1291 S. 1100 East, SLC, 801-487-0699. EGM–N

Franck’s Founding chef Franck Peissel’s influence can still be tasted—personal

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dining guide interpretations of continental classics. Some—like the meatloaf—are perennials, but mostly the menu changes according to season and the current chef’s whim. 6263 S. Holladay Blvd., 801-274-6264. EGN

Paris Bistro Welcome the return of true French cuisine via escargots, confit, duck, daube and baked oysters, steak and moules frites and a beautifully Gallic wine list. The Zinc Bar remains the prime place to dine. 1500 S. 1500 East, SLC, 801-486-5585. EGN

Indian

Curry in a Hurry The Nisar family’s

restaurant is tiny, but fast service and fair prices make this a great take-out spot. But if you opt to dine in, there’s always a Bollywood film on the telly. 2020 S. State St., SLC, 801-467-4137. GL

Himalayan Kitchen SLC’s premier

Indian-Nepalese restaurant features original art, imported copper serving utensils and an ever-expanding menu. Start the meal with momos, fat little dumplings like pot-stickers. All the tandoor dishes are good, but Himalayan food is rare, so go for the quanty masala, a stew made of nine different beans. 360 S. State St., SLC, 801328-2077. EGM

Bombay House This biryani mainstay is sublimely satisfying, from the wisecracking Sikh host to the friendly server, from the vegetarian entrées to the tandoor’s carnivore’s delights. No wonder it’s been Salt Lake’s favorite subcontinental restaurant for 20 years. 2731 E. Parley’s Way, SLC, 801-5810222; 463 N. University Ave., Provo, 801-3736677; 7726 Campus View Dr., West Jordan, 385-259-2014. EGM – N

Kathmandu Try the Nepalese specialties, including spicy pickles to set off the tandoorroasted meats. Both goat and sami, a kibbehlike mixture of ground lamb and lentils, are available in several styles. 3142 S. Highland Dr., SLC, 801-466-3504. EGM

Copper Bowl Another excellent Indian restaurant, Copper Bowl is a chic restaurant, upscale and classy, with a full bar and an adventurous menu compared with most local Indian eateries. The buffet is the prettiest in town. 214. W. 600 South, SLC, 801-532-2232. EGM

Royal India Northern Indian tikka masalas and Southern Indian dosas allow diners to enjoy the full range of Indian cuisine. 10263 S. 1300 East, Sandy, 801-5726123; 55 N. Main St., Bountiful, 801-292-1835. EGL – M

DINING

2014 AWARD

Saffron Valley East India Cafe

Lavanya Mahate has imported her style of Indian cooking from South Jordan to SLC. Besides terrific lunch and Hall OF dinner menus, East Indian Cafe offers regular Fame SLM celebrations of specialties like Indian street food or kebabs. Stay tuned. East India Cafe, 26 East St., SLC, 801-203-3325. EGM – N

Saffron Valley Highlighting South

Indian street food, one of the glories of subcontinental cuisine, Lavanya Mahate’s restaurant is a cultural as well as culinary center, offering cooking classes, specialty groceries and celebration as well as great food. 1098 W. South Jordan Parkway, South Jordan, 801-438-4823. GL – M

Spice Bistro India meets the Rat Pack in this restaurant, but the food is all subcontinental soul–spicy curries, Nepalese momos, chicken chili, goat and lots of vegetarian options. A number of American dishes are on the menu, too. 6121 S. Highland Dr., 801-930-9855. EGM – N Tandoor Indian Grill Delicious salmon tandoori, sizzling on a plate with onions and peppers like fajitas, is mysteriously not overcooked. Friendly service. 733 E. 3300 South, SLC, 801-833-0994. EGL – M

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dining guide Italian & Pizza

Amore by Cannella’s A pizza-only off

shoot of the neighborhood Italian spot; you can buy it by the slice. 208 E. 500 South, SLC, 801-532-3562. GL

Arella’s Chic pizza in Bountiful. Arella’s pies appeal to pizza purists, traditionalists and adventurers, with wood-fired crusts and toppings that range from pear to jalapeno. 535 W. 400 North, Bountiful, 801-294-8800. EGL Café Trio Pizzas from the wood-fired brick oven are wonderful. One of the city’s premier and perennial lunch spots; in Cottonwood, the brunch is especially popular. 680 S. 900 East, SLC, 801-533-TRIO; 6405 S. 3000 East, Cottonwood, 801-944-8476. EGM

Whole Foods Creamery

Real Ice Cream Scoop In the ever-expanding universe that is Whole Foods, every new store tends to have something new. In the case of the latest Utah Whole Foods, located in Draper, the new thing is something old—ice cream. Real ice cream has been shoved to the back of the freezer in recent years: Frozen yogurt, and then gelato, has eclipsed the appeal of plain old ice cream. But Scoop Creamery, slated to open in the new Whole Foods in May, will be serving and selling ice cream, by the cone, by the cup and by the pint, as well as in concoctions like sundaes, ice cream sandwiches made with house-baked cookies and banana splits. The ice cream’s custard base will be made from organic milk and cream, egg yolks and sugar. “Our ice cream will contain about 14 percent butterfat,” says Catherine Trujillo, Whole Foods regional bakery coordinator and ice cream queen. (Just for reference, gelato usually has about five to eight percent butterfat.) Whole Foods held a Local Producer Summit in March where coordinators met with over 30 Utah food artisans, growers, ranchers and farmers whom the team hopes to work with to source ice cream ingredients like honey, fruit and chocolate. 11479 S. State St., Draper, wholefoodsmarket.com (no phone at press time)

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Caffé Molise The menu is limited, but excellent. Our penne al caprino tasted as if it had been tossed on the way to our table. 55 W. 100 South, SLC, 801-364-8833. EGM Caffe Molise BTG A sibling of the Italian restaurant above, BTG is really a wine bar; because the food comes from Caffe Molise’s kitchen, we’re listing it here. Hall OF The draw, though, is the selection of more than Fame 50SLM wines by the glass (hence the name). Beer, cocktails and specialty spirits also available. 67 W. 200 South, SLC, 801-359-2814. EGM DINING

2014 AWARD

Cannella’s Downtown’s essential ItalianAmerican comfort food spot. 204 E. 500 South, SLC, 801-355-8518 EGL – M Caputo’s Market and Deli A great selection

of olive oils, imported pastas, salamis and house-aged cheeses, including one of the largest selections of fine chocolate in the country. The deli menu doesn’t reflect the market, but is a reliable source for meatball sandwiches and such. 314 W. 300 South, SLC, 801-531-8669; 1516 S. 1500 East, SLC, 801-486-6615. EGL

Granato’s Professionals pack the store at lunch for sandwiches, bread, pasta and sauces. 1391 S. 300 West, SLC, 801-486-5643; 4040 S. 2700 East, SLC, 801-277-7700; 1632 S. Redwood Rd., SLC, 801-433-0940; 4044 S. 2700 East, Holladay, 801-277-7700. GL Nuch’s Pizzeria A New York–sized eatery, meaning tiny, offers big flavor via specialty pastas and wonderful bubbly crusted pizzas. Ricotta is made in-house. 2819 S. 2300 East, SLC, 801-484-0448. EGL Per Noi A little chef-owned, red sauce Italian spot catering to its neighborhood. Expect casual, your-hands-on service, hope they have enough glasses to accommodate the wine you bring and order the spinach ravioli. 1588 E. Stratford Ave., SLC, 801-486-3333. GL The Pie Pizzeria College students can live, think and even thrive on a diet of pizza, beer and soft drinks, and The Pie is the quintessential college pizzeria. (There are other locations.) 1320 E. 200 South, SLC, 801-582-0193. EL Pizzeria Limone The signature pie at this

new local chain features thinly sliced lemons, which are a terrific addition. Service is cafeteriastyle, meaning fast, and the pizza, salads and gelato are remarkably good. 613 E. 400 South; 1380 E. Fort Union Blvd., SLC, 801-733-9305. EGL

Roma Ristorante Don’t be deterred by the strip mall exterior. Inside, you’ll find dishes like prosciutto-wrapped pork tenderloin and chocolate cake with pomegranate syrup. 5468 S. 900 East, SLC, 801-268-1017. EGM Salt Lake Pizza & Pasta And sandwiches and burgers and steak and fish… the menu here has expanded far beyond its name. 1061 E. 2100 South, SLC, 801-484-1804. EGL – M

Sea Salt The food ranges from ethereally

Southern Italian foods—pasta alla matriciana, pasta e polpette, chicken cacciatore— reminding you what a delight correctly cooked pasta can be. 1844 Fort Union Blvd., Cottonwood, 801-938-9706. EGM

(baby cucumbers with chili flakes and lemon) to earthily (the special ricotta dumplings) scrumptious. Pappardelle with duck ragu and spaghetti with bottarga (Sardinian mullet roe) show pure Italian soul, and while we have lots of good pizza in Utah, Sea Salt’s ranks with the best. 1700 E. 1300 South, 801-340-1480. EGN

Este Pizza Try the “pink” pizza, topped with ricotta and marinara. Vegan cheese is available, and there’s microbrew on tap. 2148 S. 900 East, SLC, 801-485-3699; 156 E. 200 South, SLC 801-363-2366. EGL

Settebello Pizzeria Every Neapolitanstyle pie here is hand-shaped by a pizza artisan and baked in a wood-fired oven. And they make great gelato right next door. 260 S. 200 West, SLC, 801-322-3556. GEL – M

Cucina Vanina A marinara-tinged taste of

DINING

2014 AWARD

Fresco The kitchen continues

the trend of excellence greater than size. Try bucatini tossed with romanesco sprigs, cherry tomatoes, kalamata Hall OF olives, grana padano and olive oil. Desserts Fame areSLM amazing and the place, behind a locally owned bookstore, is utterly charming. 1513 S. 1500 East, SLC, 801-486-1300. EN

Siragusa Another strip mall mom and pop

find, the two dishes to look out for are sweet potato gnocchi and osso buco made with pork. 4115 Redwood Rd., SLC, 801-268-1520. GEL – M

Tuscany This restaurant’s faux-Tuscan kitsch is mellowing into retro charm, though the glass chandelier is a bit nerve-wracking.

The double-cut pork chop is classic, and so is the chocolate cake. 2832 E. 6200 South, 801-274-0448. EGN

Valter’s Osteria Valter Nassi is back and his new

restaurant overflows with his effervescent personality just like Cucina Toscana did. The dining room is beautifully Italianate and set up so Valter can be everywhere at once. Besides your favorites from the old restaurants, there are new delights, including a number of tableside dishes. 173 W. Broadway, SLC, 801-521-4563.

DOES YOUR CLOSET

NEED LIPO?

EGN

Vinto This easy-to-use trattoria features American-

style wood oven-fired pizza, great special pastas and salads. Desserts, made by Amber Billingsley, are perfect. 418 E. 200 South, SLC, 801-539-9999. EGM

Japanese

Ahh Sushi!/O’shucks The menu features classic sushi, plus trendy combos. Try the Asian “tapas.” Then there’s the beer bar side of things, which accounts for the peanuts. 22 E. 100 South, SLC, 801-596-8600. EM Dojo In our sushi-saturated city, this lounge-like

restaurant offers a range of Japanese cuisine—tempura, wagyu, sashimi and rolls. 423 W. 300 South, SLC, 801328-3333. EGN

Ichiban Sushi Sushi with a twist—like the spicy

Funky Charlie Roll, tuna and wasabi-filled, then fried. 336 S. 400 East, SLC, 801-532-7522. EM

Kyoto The service is friendly, the sushi is fresh,

the tempura is amazingly light, and the prices are reasonable. Servings are occidentally large, and service is impeccable. 1080 E. 1300 South, SLC, 801487-3525. EM

Naked Fish Gorgeous fresh, sustainably sourced fish is the basis of the menu, but the superlatives don’t stop there. The richest Kobe beef around is another highlight, and so is the yakitori Hall OF grill and the sake collection. 67 W. 100 South, SLC, 801Fame SLM 595-8888. GEL – M DINING

2014 AWARD

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801-486-1128

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801-474-1644

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Just add water. FOUNTAINS AND

Pipa Asian Tapas & Sake Bar Another Pan-Asian

fusion menu—this time, in a westside strip mall, with the list of small plates fortified by a list of sake cocktails. 118 N. 900 West, SLC, 801-326-3639. GEL – M

BIRDBATHS

FROM

WARD & CHILD

Shogun Relax in your own private room, while you

THE GARDEN STORE.

enjoy finely presented teriyaki, tempura, sukiyaki or something grilled by a chef before your eyes. 321 S. DINING 2014 Main St., SLC, 801-364-7142. GM AWARD

Hall Takashi Takashi Gibo earned his acclaim by buying the freshest fish and serving it Fame SLM OF

in politely eye-popping style. Check the chalkboard for specials like Thai mackerel, fatty tuna or spot prawns, and expect the best sushi in the city. 18 W. Market St., SLC, 801-519-9595. EGN

There’s magic in the dirt.®

Tsunami Besides sushi, the menu offers crispy-light

tempura and numerous house cocktails and sake. 2223 S. Highland Drive, SLC, 801-467-5545; 7628 S. Union Park Ave., Sandy, 801-676-6466. EGM

678 South 700 East

801.595.6622

Monday – Saturday 10:00 am – 6:00 pm

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dining guide DINING

2014 AWARD mediterranean

Hall Aristo’s The best of local Greek eateries is also one of the city’s best Fame SLM OF

restaurants, period. Fare ranges from Greek greatest hits like gyros and skordalia to Cretan dishes like the chicken braised with okra, but the grilled Greek octopus is what keeps us coming back for more. 224 S. 1300 East, SLC, 801581-0888. EGM – N

Café Med Get the mezzes platter for some of the best falafel in town. Entrées range from pita sandwiches to gargantuan dinner platters of braised shortribs, roast chicken and pasta. 420 E. 3300 South, SLC, 801-493-0100. EGM DINING

2014 AWARD

Layla Layla relies on family recipes.

The resulting standards, like hummus and kebabs, are great, but explore some ofDINING the more unusual dishes, too. 4751 S. Holladay Hall OF 2014 Blvd., FameHolladay, 801-272-9111. EGM – N AWARD SLM

Hall Mazza Excellent, with the bright flavor that is the hallmark of Middle Eastern food Fame SLM OF

and a great range of dishes, Mazza has been a go-to for fine food in SLC before there was much fine food at all. 912 E. 900 South, SLC, 801-521-4572; 1515 S. 1500 East, SLC, 801-484-9259. EGM–N

Global

New flavors in Salt Lake City Spice Kitchen Incubator Persecution, war, violence—these are the reasons refugees flee their homelands. In search of a better life, many leave their possessions behind, arriving in SLC with no marketable skills. But culture is rarely left behind, and with a strong culture comes great food. Utah’s refugees have brought culture and food from Burma, Iraq, Bhutan, Somalia, Eritrea, Cuba, Iran, Democratic Republic of Congo, Sudan, Afghanistan, North Korea, Sri Lanka, Burundi and Russia. And when the culture shock wears off a little, the food business is a natural place to start a new life. To help refugees learn how to turn their kitchen knowledge into a sustainable business, the International Rescue Committee and Salt Lake County have started Spice Kitchen Incubator. Based on a model created by La Cocina in California, Spice Kitchen will provide refugees and other disadvantaged locals with access to a commercial kitchen and training to become successful entrepreneurs. “All disadvantaged populations, no matter who they are, have assets,” says Zee Min Xiao, the county’s refugee liaison, “and many of those assets are cooking skills.” Local architect Kin Ng is building the kitchen pro bono. The goal is to raise 75 percent of the funds by the beginning of July and open the kitchen by the end of 2014. “These are the people who will bring life to our city,” he says. “Food is the one thing that transcends all cultures and socioeconomic backgrounds.” For more information about Spice Kitchen Incubator, or to volunteer as a mentor, lead a workshop or provide other support call 801-883-8455. —Linsy Hunsaker

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Olive Bistro This downtown cafe offers light salads and panini, some tapas, a list of wines and beers. 57 W. Main St., SLC, 801-364-1401. EGM

Mexican

Alamexo A fresh take on Mexican food from award-winning chef Matthew Lake whose New York Rosa Mexicano was “the gold standard.” More upscale than a Hall OF taco joint, but nowhere near white tablecloth, this Fame SLM bright inviting cafe offers tableside guacamole; the rest of the menu, from margaritas to mole, is just as fresh and immediate. 268 State St., SLC, 801-779-4747. EGM DINING

2014 AWARD

Chunga’s These tacos al pastor are the real

deal. Carved from a big pineapple-marinated hunk, the meat is folded in delicate masa tortillas with chopped pineapple, onion and cilantro. 180 S. 900 West, SLC, 801-328-4421. GL

Frida Bistro Frida is one of the finest things

to happen to Salt Lake dining, ever. This is not your typical tacos/tamales menu—it represents the apex of still too little-known Mexican cuisine, elegant and sophisticated and as complex as French. Plus, there’s a nice margarita menu. 545 W. 700 South, SLC, 801-983-6692. EGM

Lone Star Taqueria Lone Star serves a burrito that’s a meal in itself, whether you choose basic bean and cheese or a special. 2265 E. Fort Union Blvd., SLC, 801-944-2300. GL Luna Blanca Mikel Trapp (owner of Trio and Fresco) owns this sleek little taqueria at the foot of the canyon and serves untraditional versions of tortilla-wrapped meals—involving quinoa and

dining guide portobello, as well as chipotle and pork. Plus margaritas. 3158 E. 6200 South, Holladay, DINING 2014 801-944-5862. EGL AWARD

Hall Red Iguana Both locations are a

blessing in this City of Salt, which Fame SLM OF

still has mysteriously few good Mexican restaurants. Mole is what you want. 736 W. North Temple, SLC, 801-322-1489; 866 W. South Temple, SLC, 801-214-6050. EGL – M

SEAFOOD

Market Street Grill SLC’s fave fish

restaurants: Fish is flown in daily and the breakfast is an institution. 48 W. Market Street, SLC, 801-322-4668; 2985 E. 6580 South, SLC, 801-942-8860; 10702 River Front Pkwy., South Jordan, 801-302-2262. EG

W. Broadway, SLC, 801-363-2717 and 1405 E. 2100 South, SLC, 801-906-0908. GL

Indochine Vietnamese cuisine is under-

represented in Salt Lake’s Thai-ed up dining scene, so a restaurant that offers more than noodles is welcome. Try broken rice dishes, clay pots and pho. 230 S. 1300 East, 801-582-0896. EGM

Rio Grande Café As bustling now as it

The Oyster Bar This is the best selection of fresh oysters in town: Belon, Olympia, Malpeque and Snow Creek plus Bluepoints. Crab and shrimp are conscientiously procured. 54 W. Market St., SLC, 801-5316044; 2985 E. Cottonwood Parkway (6590 South), SLC, 801-942-8870. EGN

noodles rise above the rest, and their pho is fantastic—each bowl a work of art. The beautiful setting is a pleasure—it’s even a pleasure to get the bill. 961 S. State St., SLC, 801-322-3590. GL

EGL

Southeast Asian

My Thai My Thai is an unpretentious

was when it was still a train station, this is a pre-Jazz favorite and great for kids, too. Dishes overflow the plate and fill the belly. 270 S. Rio Grande St., SLC, 801-364-3302.

Taqueria 27 Salt Lake needs more

Mexican food, and Todd Gardiner is here to provide it. Artisan tacos (try the duck confit), inventive guacamole and lots of tequila in a spare urban setting. 1615. S. Foothill Dr., SLC, 385-259-0712. EGM

Chanon Thai Café A meal here is like a casual

dinner at your best Thai friend’s place. Try curried fish cakes and red-curry prawns with coconut milk and pineapple. 278 E. 900 South, SLC, 801-532-1177. L

East-West Connection Pork and shrimp

Z’Tejas A link that has loosened its chain

rolls, curry shrimp and the “Look Luck” beef (beef in a caramel sauce) are popular. 1400 S. Foothill Dr., Ste. 270, SLC, 801-581-1128. EGM

EGM

Ekamai Thai The tiniest Thai restaurant in town is owned by Woot Pangsawan, who provides great curries, to go, eat there or have delivered, plus friendly personal service. 336

and developed its own personality, Z’Tejas serves faithful versions of Tex-Mex, probably as good as you can get it outside the lone star state. 191 S. Rio Grande, SLC, 801-456-0450.

Mi La-cai Noodle House Mi La-cai’s

Go Fish Three Market Street locations have fish markets with seafood flown in daily. Go grill some.

mom-and-pop operation—she’s mainly in the kitchen, and he mainly waits tables, but in a lull, she darts out from her stove to ask diners if they like the food. Yes, we do. 1425 S. 300 West, SLC, 801-505-4999. GL

Oh Mai Fast, friendly and hugely flavorful— that sums up this little banh mi shop that’s taken SLC by storm. Pho is also good and so are full plates, but the banh mi are heaven. 3425 State St., SLC, 801-467-6882. EL

Pawit’s Royale Thai Cuisine Curries are fragrant with coconut milk, and ginger

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dining guide duck is lip-smacking good. The dining room conveys warmth via tasteful décor using Thai silks and traditional arts. 1968 E. MurrayHolladay Rd., SLC, 801-277-3658. ELL

Sapa Sushi Bar & Asian Grill Charming Vietnamese stilt houses surround the courtyard. Sapa’s menu ranges from Thai curries to fusion and hot pots, but the sushi is the best bet. 722 S. State St., SLC, 801-3637272. EGM

Sawadee Thai The menu goes far outside the usual pad thai and curry. Thai food’s appeal lies in the subtleties of difference achieved with a limited list of ingredients. 754 E. South Temple, SLC, 801-328-8424.

EGM

Eat Green The iconic old Jade Cafe building is home to Sage’s.

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Thai Garden Paprika-infused pad thai, deep-fried duck and fragrant gang gra ree are all excellent choices—but there are 50-plus items on the menu. Be tempted by batter-fried bananas with coconut ice cream. 4410 S. 900 East, SLC, 801-266-7899. EGM Thai Lotus Curries and noodle dishes hit a precise procession on the palate—sweet, then sour, savory and hot—plus there are dishes you’ve never tried before and should: bacon and collard greens, red curry with duck,

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salmon with chili and coconut sauce. 212 E. 500 South, SLC, 801-328-4401. EGL – M

Thai Siam This restaurant is diminutive,

but the flavors are fresh, big and bold. Never expensive, this place is even more of a bargain during lunchtime, when adventurous customers enjoy the $6.95 combination plates, a triple Thai tasting that’s one of the best deals in town. 1435 S. State St., SLC, 801-474-3322. GL

Tasty Thai Tasty is a family-run spot, absolutely plain, in and out, but spotless and friendly, and the food is fresh and plentiful. And it’s so close to a walk in the park. 1302 S. 500 East, SLC, 801-467-4070. GL

Steak

Christopher’s The menu is

straightforward chilled shellfish and rare steaks, with a few seafood and poultry entrees thrown in for the non-beefeaters. 134 W. Pierpont Ave., SLC, 801-519-8515. EGN

Fleming’s Prime Steakhouse This

local branch of a national chain has a famously impressive wine list. With more than 100 available by the glass, it has selections that pair well with anything you order. 20 S. 400 West, The Gateway, SLC, 801-355-3704. EGO

Ruth’s Chris Steakhouse This Ugly Betty building has inner beauty. Stick with classics like crab cocktail, order the wedge, and ask for your butter-sizzled steak no more than medium, please. Eat dessert, then linger in the cool bar. 275 S. West Temple, SLC, 801363-2000. EGN Spencer’s The quality of the meat and the accuracy of the cooking are what make it great. Beef is aged on the bone, and many cuts are served on the bone—a luxurious change from the usual cuts. 255 S. West Temple, SLC, 801-238-4748. EGN

Vegetarian

Living Cuisine Living food (never heated over 116 degrees) is an increasingly popular cuisine. Here it is pulled off with great flair and served with kindness. The raw tacos and pizza are particularly good. 2144 Highland Dr., SLC, 801-486-0332. L Sage’s Café Totally vegan and mostly organic food, emphasizing fresh vegetables, herbs and soy. Macadamiacreamed carrot butter crostini is a tempting starter; follow with a wok dish with cashewcoconut curry. 900 S. 234 West, SLC, 801322-3790. EL – M

Restaurant Guide

Utah’s culinary landscape is as diverse and exciting as the state’s terrain, dining ranging from lofty culinary landmarks to down-home cafés. Check out some of our favorites.

guide

Utah’s culinary landscape is as diverse and exciting as the state’s terrain, ranging from lofty culinary landmarks to down-home cafés. Check out some of our favorites.

ARISTO’S

224 S. 1300 East, SLC (801) 581-0888 aristosUT.com Aristo’s is simple but elegant, offering a taste of authentic southern Greek Cuisine. Live Bouzouki Music every Thursday night. Serving lunch and dinner Mon - Sat For reservations and information: aristosUT.com

2011 DINING AWARDS WINNER

2013

2010 DINING AWARDS WINNER

2009

Avenues ProPer restAurAnt & Publick House 376 8th ave, suite C, SLC (385) 227-8628 avenuesproper.com

“The Proper” derives its name from our location in the heart of one of Salt Lake City’s oldest neighborhoods. Our from-scratch pub fare emphasizes the use of local and regional ingredients, with a focus on dishes that either incorporate beer into the cooking process or pair well with our selection of house brews. In utilizing quality ingredients and classic techniques, we take traditional pub fare influences and elevate them to create our handcrafted meals. The Proper houses Utah’s smallest craft brewery, producing small-batch artisan beers with a focus on quality and creativity. We are open Tuesday-Sunday for lunch and dinner, and are now serving Sunday brunch. Lunch | Dinner | Brunch | Late Night Patio Now Open!

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dining guide Vertical Diner Chef Ian Brandt, of Sage’s

Café and Cali’s Grocery, owns Vertical Diner’s animal-free menu of burgers, sandwiches and breakfasts. Plus organic wines and coffees. 2290 S. West Temple, SLC, 801-484-8378. EGL

Park City & The wasatch back American Fine Dining

Apex Enjoy fine dining at the top of the

Mountain High The snow is gone but the Goldener is still here. How about an apréshike lunch? Watermelon and burrata?

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world. Apex at Montage exudes luxury in the most understated and comfortable way. No need to tux up to experience pampered service; the assumption is you’re here to relax and that means not having to worry about a thing. The classy lack of pretension extends to the menu—no unpronounceables, nothing scary or even too daring—just top of the line everything. Quality speaks for itself. 9100 Marsac Ave., Park City, 435-604-1300. EGN

350 Main The kitchen has taken on new life under a new chef. Carl Fiessinger breathes some Southern soul into the menu, but stays within the New West framework, so longtimers will be happy and every tummy satisfied. 350 Main St., Park City, 435-6493140. EGN

s a lt l a k e m a g a z i n e . c o m M ay / j u n e 2 0 1 4

The Farm at Canyons Food is at the

forefront of the re-imagined Canyons, and the Farm is the flagship featuring sustainably raised and produced handmade food. Resort Village, Sundial Building, North of the Cabriolet. 435-615-4828. EGO

Glitretind The service is polished, and the menu is as fun or as refined or as inventive chef Zane Holmquist’s mood. The appeal resonates with the jet set and local diners. The wine list is exceptional. But so is the burger. 7700 Stein Way, Deer Valley, 435-645-6455. EGO Goldener Hirsch A jazzed up Alpine theme—

elk carpaccio with pickled shallots, foie gras with cherry-prune compote and wiener schnitzel with caraway-spiked carrot strings. 7570 Royal St. East, Park City, 435-649-7770. EGO DINING

2014 AWARD

J&G Grill Jean-Georges

Vongerichten lends his name to this restaurant at the St. Regis. The food is terrific, the wine cellar’s inventory is deep, Hall OF and it’s not as expensive as the view from the Fame SLM leads you to expect. 2300 Deer Valley patio Drive East, Park City, 435-940-5760. EGO

Mariposa at Deer Valley (Open

seasonally) Try the tasting menu for an overview of the kitchen’s talent. It’s white

tablecloth, but nothing is formal. 7600 Royal St., Park City, 435-645-6715. EGO

Mustang A duck chile relleno arrives in a

maelstrom of queso and ranchero sauce. Braised lamb shank and lobster with cheese enchiladas share the menu with seasonal entrées. 890 Main St., Park City, 435-658-3975. EGO

Silver Main Street got its glitter back at

Silver. Black kale caesar is an amazing salad, the alternate greens adding an earthy chew to balance the heavy dressing and the rabbit and black garlic pappardelle is terrific. Silver is a fun place to shed the hiking boots and break out your Blahniks. 508 Main St., Park City, 435-940-1000. EGO DINING

2014 AWARD

Silver Star Cafe Comfort food with

an upscale sensibility and original touches, like shrimp and grits with chipotle or Niman Ranch pork cutlets with Hall OF spaetzle. Morning meals are also tops, and the Fame SLM location is spectacular. 1825 Three Kings Dr., Park City, 435-658-1570. EGM

Royal Street Café (Open seasonally)

Don’t miss the lobster chowder, but note the novelties, too: In a new take on the classic lettuce wedge salad, Royal Street’s version adds baby beets, glazed walnuts and pear

dining guide The Bayou

645 S. State Street, SLC (801) 961-8400 utahbayou.com

“The beer connoisseur’s paradise” – GQ Magazine Sept. 2009 A 2009 “Best Bars in America” Winner – Esquire.com A “100 best places to drink beer in America” Winner – Imbibe Magazine Enjoy our award winning Cajun and creole influenced food, paired with a 200 + beer list

2013

Bistro 222

222 S. Main St, SLC 801-456-0347 bistro-222.com

Great meals in great settings - one of life’s simple pleasures. Bistro 222 offers the City’s most cosmopolitan dining experience offering a contemporary American menu tended by service professionals. Full bar and extensive wine list. Curbside or covered valet parking. Relive a memory or create a new one. Full Service or Express Lunch @ 11:00am Dinner Service @ 5:00pm

BRIO TUSCAN GRILLE

FASHION PLACE MALL · (801) 262-6500 6173 South State Street, Murray CITY CREEK CENTER · (801) 359-4401 80 South Regent Street, SLC BrioItalian.com

BRIO!, (meaning “lively” or “full of life”) is a casual restaurant serving authentic, northern Italian food. BRIO brings the pleasure of the Tuscan country villa to Salt Lake City. Gather around our table and enjoy premium quality steaks, chops, seafood and made-to-order pastas. At BRIO our motto is fashioned after the Tuscan philosophy- “TO EAT WELL, IS TO LIVE WELL.” Buon Appetito! Weekend Brunch · Light Menu With Entrees 550 Calories or Less Full Bar Available With Extensive Wine List · Outdoor Terrace Dining Reservations · Catering To-Go · Online Ordering · Private Dining for Groups

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dining guide tomatoes. 7600 Royal Street, Silver Lake Village, Deer Valley Resort, Park City, 435645-6724. EGM

breakfast, lunch and dinner. 981 W. Weber Canyon Rd., Oakley, 435-783-3466. GL

Snake Creek Grill The setting is

comfortable setting—sounds simple, but if so, why aren’t there more Sammy’s in our world? Try the bacon-grilled shrimp or a chicken bowl with your brew. 1890 Bonanza Dr., Park City, 435-214-7570. EGL – M

straight outta Dodge City; the menu is an all-American blend of regional cooking styles. Corn bisque with grilled shrimp was a creamy golden wonder. Yes, black-bottom banana cream pie is still on the menu. 650 W. 100 South, Heber, 435-654-2133. EGM – N

Talisker On Main The food is locally sourced and classically wonderful, with only a little moderno foam spritz to prove we’re in the 21st century. Famous for its chef’s tasting menu, which ranges from adventurous to classic. 900 Main St., Park City, 435-658-5479. EGO

Viking Yurt (Open seasonally) Arrive by sleigh and settle in for a luxurious fivecourse meal. Reservations and punctuality a must. Park City Mountain Resort, 435-6159878. EGO

Healthy Food

Juicing It Pulp Utah usually ranks high on the list of healthiest states in the country. Maybe part of the reason is the local food businesses that help us out. Like Pulp, a smoothie and juice bar that opened its doors at the first of the year. It’s in The Gym at City Creek but it’s open to the public. Owned and operated by Mary Runolfson, Thomas Kreitlow, and Josh Marans, all formerly with Rico Brand/ Frida Bistro, Pulp’s name is inspired by its specialty, “Original Blends” smoothies–all natural, made with fresh juices, real fruits and veggies, no concentrates or syrups. Serious patrons can boost their smoothies with a free supplement such as chia and flax seeds, whey, egg white, hemp protein or shredded coconut. But they also might get a smile from some of the names: “Drop da Beet” (mango, strawberry, kale, apple and beet juice), “Jolly Green” (kale, spinach, banana, apple, agave and coconut water) and “Monkey Bidness” (freshlyground peanut butter, banana, cocoa powder and almond milk). And smiles are healthy, too. In addition to smoothies and juice, Pulp has partnered with local artisans such as Laziz Middle Eastern Foods, Mamachari Kombucha, Rimini Coffee, and Butcher’s Bunches to offer other healthy options. All food options are vegetarian or vegan. 51 S. Main Street, SLC, 801-656-2088.

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American Casual

Blind Dog Grill The kitchen offers imaginative selections even though the dark wood and cozy ambience look like an old gentlemen’s club. Don’t miss the Dreamloaf, served with Yukon gold mashed potatoes. 1251 Kearns Blvd., Park City, 435-655-0800. EGM–N

The Blue Boar Inn The restaurant is reminiscent of the Alps, but serves fine American cuisine. Don’t miss the awardwinning brunch. 1235 Warm Springs Rd., Midway, 435-654-1400. EGN

Sammy’s Bistro Down-to-earth food in a

Simon’s Grill at the Homestead

The décor is formal, the fare is hearty but refined—salmon in a morel cream, or pearl onion fritters dusted with coarse salt. 700 N. Homestead Dr., Midway, 888-327-7220. EGN

Spin Café House-made gelato is the big

star at this family-owned café, but the food is worth your time. Try the pulled pork, the salmon BLT or the sirloin. 220 N. Main St., Heber City, 435-654-0251. EGL – M

Zermatt Resort The charming, Swissthemed resort is big on buffets—seafood, Italian and brunch. 784 W. Resort Dr., Midway, 866-643-2015. EGM – N

bakeries & cafés

Park City Coffee Roasters The town’s fave house-roasted coffee and housemade pastries make this one of the best energy stops in town. 1680 W. Ute Blvd., Park City, 435-647-9097. GL Wasatch Bagel Café Not just bagels, but

bagels as buns, enfolding a sustaining layering of sandwich fillings like egg and bacon. 1300 Snow Creek Dr., Park City, 435-645-7778. GL

the oldest, this restaurant is one of Park City’s most versatile. On weekend mornings, locals line up for breakfasts. 317 Main St., Park City, 435-649-8284. M

Windy Ridge Bakery & Café One of Park City’s most popular noshing spots—especially on Taco Tuesdays. The bakery behind turns out desserts and pastries for Bill White’s restaurants as well as take-home entrees. 1250 Iron Horse Dr., Park City, 435-647-0880. EGL –M

Gateway Grille Folks love the breakfasts,

Bar Grub & Brewpubs

Eating Establishment Claiming to be

but you’re missing out if you don’t try the pork chop, roasted until pale pink, its rich pigginess set off by a port and apple sauce. 215 S. Main St., Kamas, 435-783-2867. EGL – M

High West Distillery Order a flight of whiskey and taste the difference aging makes, but be sure to order plenty of food to see how magically the whiskey matches the fare. The chef takes the amber current theme throughout the food. 703 Park Ave., Park City, 435-649-8300. EGML Jupiter Bowl Upscale for a bowling alley, but still with something for everyone in the family to love. Besides pins, there are video games and The Lift Grill & Lounge. In Newpark. 1090 Center Dr., Park City, 435- 658-2695. EGM

Road Island Diner An authentic 1930s diner refitted to serve 21st-century customers. The menu features old-fashioned favorites for

Burgers & Bourbon Housed in the

luxurious Montage, this casual restaurant presents the most deluxe versions of America’s favorite food. The burgers are stupendous, there’s a great list of bourbons to back them, and if you’re not a bourbon imbiber, have one of the majorly good milkshakes. 9100 Marsac Avenue, Park City, 435-604-1300.

Red Rock Junction The house-brewed

beers—honey wheat, amber ale or oatmeal stout, to name a few—complement a menu of burgers, brick-oven pizzas and rotisserie chicken. 1640 W. Redstone Center Dr., Ste. 105, Park City, 435-575-0295. EGM

Squatters Roadhouse Everyone loves the bourbon burger, and Salt Lake Brewers Co-op brews are available by the bottle and on the stateof-the-art tap system. Open for breakfast daily. 1900 Park Ave., Park City, 435-649-9868. EGM

dining guide Franck’s

6263 South Holladay Blvd, SLC 801-274-6264 francksfood.com

A hidden gem in Holladay where exquisite cuisine takes center stage in an intimate and whimsical atmosphere. This cozy 50-seat restaurant exudes elegance and charm. French at heart, with a contemporary and original twist, the cuisine is guaranteed to please the most discriminating palate. The flavorful, award winning fare is extremely approachable,yet bears subtle nuances of incredible depth and a complexity of flavors. The gracious, world class service is part of the allure and appeal of a dining experience you are sure to enjoy.

FRESCO ITALIAN CAFÉ 1513 South 1500 East (801) 486-1300 frescoitaliancafe.com

A secluded neighborhood treasure attached to an independent bookstore, Fresco is a local favorite featuring fresh, hand-crafted Italian specialties, house made pastas, and an exceptional wine list. Fresco also offers outdoor dining at its best on beautiful vine covered patio. Serving dinner nightly.

2010 DINING AWARDS WINNER

GRACIES

326 South West Temple, SLC 801-819-7565 www.graciesslc.com

Salt Lake’s first and only “Gastropub” specializing in food a step above the more basic “pub-grub”. Serving lunch and dinner daily and an amazing brunch every Saturday and Sunday. At Gracie’s our bar is fully stocked with an extensive collection of beer, top shelve liquors, and a comprehensive wine selection. Come settle in and enjoy our award winning patio.

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dining guide

stuffed with chicken, sour cream, tomatoes, onions, cheddar-jack cheese and guacamole. Park City Resort Center, 1284 Lowell Ave., Park City, 435-649-2252. EGM

Continental & European

Billy Blanco’s Motor City Mexican The

Adolph’s Park City locals believe the steak sandwich is the best in town. You’ll also find classics like wiener schnitzel, rack of lamb and steak Diane. 1500 Kearns Blvd., Park City, 435-649-7177. EGO

Bistro 412 The coziness and the low wine

markups make you want to sit and sip. Mainstays here are classic French favorites like beef bourguignon. 412 Main St., Park City, 435-649-8211. EGM

Café Terigo This charming café is the

spot for a leisurely meal. Chicken and bacon tossed with mixed greens and grilled veggies on focaccia are café-goers’ favorites. 424 Main St., Park City, 435-645-9555. EGM

Italian & Pizza

Cisero’s High altitude exercise calls for calories to match. The private club features live music and DJs. 306 Main St., Park City, 435-649-5044. EGM

Don’t forget the take-out option here, including the fab tres leches cake.

subtitle is “burger and taco garange” but garage is the notable word. This is a theme restaurant that hearkens back to the ‘70s heyday of such places—lots of cars and motorcycles on display, oil cans to hold the flatware, and a 50-seat bar made our of toolboxes. If you’ve ever dreamed of eating in a garage, you’ll be thrilled. 8208 Gorgoza Pines Rd., Park City, 435-575-0846

Chimayo One of Bill White’s prettiest places,

this restaurant is reminiscent of Santa Fe, but the food is pure Park City. Margaritas are good, and the avocado/shrimp appetizer combines guacamole and ceviche flavors in a genius dish. 368 Main St., Park City, 435-649-6222. EGO

El Chubasco Regulars storm this restaurant

for south-of-the-border eats. Burritos fly through the kitchen like chiles too hot to handle—proving consistency matters. 1890 Bonanza Dr., Park City, 435-645-9114. EGL – M

Tarahumara Some of the best Mexican

this pizzeria is a family-friendly solution to a ski-hungry evening. Pastas, paninis and woodfired pizzas are edgy, but they’re good. 2001 Sidewinder Dr., Park City, 435- 645-8646. EGM

Ghidotti’s Ghidotti’s evokes Little Italy more

Middle eastern & greek

than Italy, and the food follows suit—think spaghetti and meatballs, lasagna and rigatoni Bolognese. Try the chicken soup. 6030 N. Market St., Park City, 435-658-0669. EGM –N

Grappa Dishes like osso buco and grape salad with gorgonzola, roasted walnuts and Champagne vinaigrette are sensational, and the wine list features hard-to-find Italian wines as well as flights, including sparkling. 151 Main St., Park City, 435-645-0636. EO

Japanese/pan-asian

Sushi Blue Find the yin and yang of

Asian-American flavors in Bill White’s sushi, excellent Korean tacos, crab sliders and other Amer-Asian food fusions, including the best hot dog in the state, topped with bacon and house-made kimchi. 1571 W. Redstone Center Dr. Ste. 140, Park City, 435-575-4272. EGM – N

Wahso Restaurateur Bill White is known for

his eye-popping eateries. Wahso is his crown jewel, done up with lanterns and silks like a 1930s noir set. Don’t miss the jasmine teasmoked duck. This is what “fusion” promised. 577 Main St., Park City, 435-615-0300. EGO

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Baja Cantina The T.J. Taxi is a flour tortilla

food in the state can be found in this familyowned cafe in Midway. Don’t be fooled by the bland exterior; inside you’ll find a full-fledged cantina and an adjoining family restaurant with a soulful salsa bar. 380 E. Main St., Midway, 435-654-34654. EGM – N

Fuego Off the beaten Main Street track,

Mexican to Go

Mexican & Southwestern

Wasatch Brewpub This was the first brewpubs in Utah, and it serves beer- and family-friendly fare without a hefty price tag. Everyone loves Polygamy Porter, and the pool tables upstairs are equally popular. 250 Main St., Park City, 435-649-0900. EGL – M

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Reef’s Lamb chops are tender, falafel is

crunchy, and the prices fall between fast food and fine dining. It’s a den of home cooking, if your home is east of the Mediterranean. 710 Main St., Park City, 435-658-0323. EGM

Southeast asian

Shabu Cool new digs, friendly service and fun food make Shabu one of PC’s popular spots: make reservations. A stylish bar with prizewinning mixologists adds to the freestyle feel. 442 Main St., Park City, 435-645-7253. EGM–N Shabu Shabu House The second shabu-

Grub Steak Live country music, fresh salmon, lamb and chicken, and a mammoth salad bar. Order bread pudding whether you think you want it or not. You will. 2200 Sidewinder Dr., Prospector Square, Park City, 435-649-8060. EGN Prime Steak House Prime’s recipe for success is simple: Buy quality ingredients and insist on impeccable service. Enjoy the piano bar, and save room for molten chocolate cake. 804 Main St., Park City, 435-655-9739. EGN

north Salt lake & beyond American Fine Dining

Bistro 258 Everything from burgers

served on ciabatta bread to the evening’s California Ahi Stack, a tall cylinder of tuna, crab, avocado, rice and mango salsa. 258 25th St., Ogden, 801-394-1595. EGLL

The Huntington Room at Earl’s Lodge

Ski-day sustenance and fireside dinner for the après-ski set. In summer, dine at the top of the mountain. 3925 E. Snowbasin Rd., Huntsville, 888-437-547. EGLL

Hearth on 25th This used to be Jasoh!—the quirky upstairs restaurant which has been introducing Ogdenites to fine flavors for years. Gone is the awkward Hall OF concept of two separate concepts under one Fame SLMNow, as our server rejoiced (in a bit of roof. oversharing), he doesn’t have to wear a tie on the job to learn about wine. Hearth’s centerpiece is a wood-fired oven, and much of the menu is inspired by that—the pizzas, the flatbreads and the hearth breads, all made with the same basic dough and baked in the wood oven but shaped in different thicknesses with varying textures. There were several elk dishes on the menu and some yak. Try it. 195 Historic 25th St. Ste. 6 (2nd floor), Ogden, 801-399-0088. EGN DINING

2014 AWARD

American Casual

The Bluebird The ornate soda fountain, tile floors and mahogany tables are the setting for daily specials and soups, milkshakes and sundaes. 19 N. Main St., Logan, 435-752-3155. M

Taste of Saigon Flavor is the focus here,

Prairie Schooner Tables are covered wagons around a diorama featuring coyotes, cougars and cowboys—corny, but fun. The menu is standard—but kids love it. 445 Park Blvd., Ogden, 801-621-5511. EGM

Steak

Union Grill The cross-over cooking offers sandwiches, seafood and pastas with American, Greek, Italian or Mexican spices. Union Station, 2501 Wall Ave., Ogden, 801-621-2830. EGM

style eatery in PC is less grand than the first but offers max flavor from quality ingredients. 1612 W. Ute Blvd., Park City, 658-435-5829. EGLL

with the degree of heat in your control. Try the specials such as lemongrass beef and rice noodle soup. 580 Main St., Park City, 435-647-0688. EM

Butcher’s Chop House & Bar The draws are

prime rib, New York strip and pork chops—and the ladies’ night specials in the popular bar downstairs. 751 Main St., Park City, 435-647-0040. EGN

Bar Grub & Brewpubs

Beehive Grill An indirect offshoot of

Moab Brewery, the Grill focuses as much on

dining guide The Grille aT Jeremy ranch

8770 N. Jeremy Rd, Park City (435) 649-2700 · (801) 531-9000 thejeremy.com

Come enjoy the Grille at Jeremy Ranch Golf & Country Club. Experience delicious cuisine, incredible mountain views and great prices only 20 minutes from Salt Lake. Social Memberships available for only $25 annually! Open Thursday – Saturday 11am – 9am and Sunday 8am – 3pm. Let us Host Your Next Party, Banquet, Meeting, Wedding or Event. Events can be booked 7 days a week, call and see what we can do for you!

J&G GRILL

The St. Regis Deer Valley 2300 Deer Valley Drive East, Park City (435) 940-5760 jggrillparkcity.com J&G Grill offers a tantalizing selection of chef Jean-Georges Vongerichten’s greatest recipes including refreshing salads, fine locally-raised meats, and the freshest seafood flown in from both coasts. Come enjoy Seasonal Tasting Menus and favorites like Maine Lobster, Grilled Clark’s Farm Lamb Chops, Black Truffle Pizza and our famous Mussels Mariniere. Outdoor dining slope-side, intriguing house-made cocktails and the largest wine collection in Utah. Easy access via the St. Regis Funicular! Breakfast, lunch, après, dinner and private events. Rated the number one restaurant in Park City – Trip Advisor

Keys on main

242 S. Main St., SLC (801) 363-3638 keysonmain.com

Keys On Main is a full service Dueling Piano club located in the heart of Downtown Salt Lake. We offer a full bar, and a food menu featuring sandwiches, salads, wraps, appetizers and desserts. We are open Tuesday through Saturday, with live entertainment nightly, featuring our all request Dueling Piano show Thursday through Saturday. For information about reservations or private parties go to www.keysonmain.com, or call 801.363.3638. Keys On Main is 21 and over.

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dining guide house-brewed root beer as alcoholic suds, but the generally hefty food suits either. 255 S. Main St., Logan, 435-753-2600. EGL

Roosters Choose from specialty pizzas, baked sea scallops and herb-crusted lamb at this fixture on the historic block. 253 25th St., Ogden, 801-627-6171. EGM

“...and Pub” ends the full name of this riverside pizza joint with the great beer menu. No wonder.

Zucca Trattoria Chef-owner Elio Scanu’s

Caffe Ibis Exchange news, enjoy

sandwiches and salads, and linger over a cuppa conscientiously grown coffee. 52 Federal Ave., Logan, 435-753-4777. GL

menu features regional Italian dishes—check out the specials. But that’s only part of Zucca— there is also a great Italian market and deli, selling salumi and cheese and sandwiches, a regular schedule of cooking classes and a special menu of healthful dishes. 1479 E. 5600 South, Ogden, 801-475-7077. EGM – N

chinese

steak

and gold dragons. Chefs recruited from San Francisco crank out a huge menu; desserts are noteworthy. Call ahead. 348 E. 900 North, Bountiful, 801-298-2406. EGM

steaks, bison chicken fried steak and burgers have made this an institution for more than 50 years. Eat in, drive up or take home. 1900 S. Highway 89, Perry, 435-723-8545. GL –M

italian and pizza

Provo & Central Utah

BURGERS, SANDWICHES, DELIs

A River Runs By It

Slackwater Pizza The pies here are as good as any food in Ogden. Selection ranges from traditional to Thai (try it), and there’s a good selection of wine and beer. 1895 Washington Blvd., Ogden, 801-399-0637. EGM

Mandarin The rooms are filled with red

The Italian Place A great sandwich is about

proportion, not quantity, and these balance filling and bread, toasted until the meld is complete. 48 Federal Ave., Logan, 435-753-2584. GL

Marcello’s Eat spaghetti and meatballs without wine—this is truly Utah-style Italian food. 375 N. Main St., Bountiful, 801-298-7801. GL–M

American Fine Dining

Communal Food is focused on the familiar with chef’s flair—like braised pork shoulder crusted in panko. Attention to detail makes this one of Utah’s best. 100 N. Hall OF University Fame Ave., Provo, 801-373-8000. EGM–N DINING

2014 AWARD

SLM

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Maddox Ranch House Angus beef

The Tree Room The resort’s flagship

is known for its seasonal, straightforward menu and memorable decor, including Robert Redford’s kachina collection. Try the wild game—spice-rubbed quail and buffalo tenderloin. Highway 92, Sundance Resort, Provo Canyon, 801-223-4200. EGN – O

American Casual DINING

2014 AWARD

The Black Sheep This is

probably the most “American” restaurant in town—the cuisine here is based on the Native American Hall OF dishes Chef Mark Mason enjoyed in his Fame SLM But the fundamentals—like Navajo youth. fry bread and the “three sisters” combo of squash, corn and beans—have been given a beautiful urban polish by this experienced chef. Don’t miss the cactus pear margarita. 19 N. University Ave, Provo, 801-607-2485. EGM – N

The Foundry Grill The café in Sundance

Resort serves comfort food with western style—sandwiches, spit-roasted chickens and steaks. Sunday brunch is a mammoth buffet. Sundance Resort, Provo, 801-223-4220. EGM

Station 22 Ever-hipper Provo is home to some cutting-edge food now that the cutting-edge has a folksy, musical saw kind of style. Station 22

dining guide legends

677 South 200 W, SLC (801) 355-3598 whylegends.com

A lively gastropub in the heart of Salt Lake City, we pride ourselves on fine food and great service. Watch our giant screens while you enjoy an awesome meal and full bar. Stop by any time for the best food and sports in town, or call ahead to reserve space for your group. We have a FREE VIP/Banquet Room for your special events. No food purchase necessary to order alcohol, and minors are welcome with an adult 21or older.

LOG HAVEN RESTAURANT

4 miles up Millcreek Canyon (3800 South), SLC (801) 272-8255 · log-haven.com Serving dinner every night beginning at 5:30 ROMANTIC WILDERNESS DINING VOTED AMERICA’S MOST ROMANTIC RESTAURANT—TRAVEL & LEISURE Innovative cuisine, featuring local produce and game. FEATURING LIVE MUSIC - Local pianists perform Friday thru Sunday, beginning at 6:30 p.m. DOG DAYS OF SUMMER BEGINS MAY 7 - Wagging tails welcome at our hillside amphitheater. MOTHER’S DAY SUPPER, MAY 11 - Hand-crafted, 4-course menu, noon to 5:00 p.m.. To make reservations, view our full menu, offers and promotions, visit us online at www.log-haven.com

2013

LugAno

3364 S. 2300 East, SLC (801) 412-9994 luganorestaurant.com Spring is in full swing and exciting things are happening at Lugano! Come enjoy the changes of season with the new culinary team of Executive Chef/Owner Tyler Stokes and Chef de Cuisine Barney Northrop. Explore the new seasonally inspired menu featuring modern revisions of Italian flavors and classic Lugano favorites, always fresh, always seasonal, and always supporting local farmers whenever possible. There has never been a better time to visit Lugano and let our expert staff guide you through our new wine and cocktail list to help create an exceptional dining experience that will remind you why Lugano has remained such a neighborhood favorite and that it’s only getting better! Open Monday - Saturday 5-10 PM and Sunday 5-9 PM

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dining guide is a perfect example of the Utah roots trend—a charming, funky interior, a great soundtrack and a menu with a slight Southern twang. Try the fried chicken sandwich with red cabbage on ciabatta. 22 W. Center St., Provo, 801-607-1803. EGL –M

Indian

Bombay House Salt Lake’s biryani mainstay has several restaurant sisters worthy to call family. 463 N. University Ave., Provo, 801-373-6677; 7726 Campus View Dr., West Jordan, 385-259-2014; 2731 E. Parley’s Way, SLC, 801-581-0222. EGM – N

Italian/pizza DINING

2014 AWARD

More Hell to Love The grill is now open for lunch— how about a smoked trout quesadilla?

Pizzeria 712 The pizza menu reaches

heights of quality that fancier restaurants only fantasize about. Not only are the blister-crusted pizzas the epitome of their genre, Hall OF but braised short ribs, local mushrooms and Fame SLM arugula on ciabatta are equally stellar. 320 S. State St., Orem, 801-623-6712. EGM

Mexican DINING

2014 AWARD

Mountain West Burrito A

humble burrito place with highflown belief in sustainably raised meats, locally-sourced vegetables and Hall OF community support. Result: everything you’d Fame SLMwant in a burrito joint, except a beer. ever 1796 N. 950 West, Provo, 801-805-1870. GL

Tortilla Bar Chef-owner Sam Oteo presents tacos in a whole new and lovely way—his tiny Tortilla Bar kitchen uses local, sustainable healthful ingredients and puts them together with a sophisticated but still earthily Mexican touch. Beets on a tortilla? Believe it. 1454 S. State Street, Orem, 385-259-2014. GL

vegetarian

Ginger’s Garden Cafe Tucked inside Dr. Christopher’s Herb Shop, Ginger’s serves truly garden-fresh, bright-flavored, mostly vegetarian dishes. 188. S. Main St., Springville, 801-489-4500. GL

Moab & Southeast Utah American dining

Café Diablo (Open seasonally) This café

offers buzz-worthy dishes like rattlesnake cakes and fancy tamales. Save room for dessert. 599 DINING W. Main St., Torrey, 435-425-3070. EGN 2014 AWARD

Hell’s Backbone Grill Owners

Hall Blake Spalding and Jen Castle set Fame SLM OF

the bar for local, organic food in Utah. Now the cafe has gained national fame. They garden, forage, raise chickens and bees, and offer breakfasts, dinners and even picnic lunches. 20 N. Highway 12, Boulder, 435-3357464. EGM – N

Capitol Reef Inn & Café This family spot strives for a natural and tasty menu— and dishes like fresh trout and cornmeal pancakes achieve it. Be sure to look at the great rock collection and the stone kiva. 360 W. Main St., Torrey, 435-425-3271. EGL – M Eklectic Café This is what you hope Moab will be like—vestigially idealistic, eccentric and unique. Linger on the patio with your banana pancakes, then shop the bric-a-brac inside. 352 N. Main St., Moab, 435-259-6896. GL Sunglow Family Restaurant This pit stop is famous for its pinto bean and pickle pies. Yes, we said pickle. 91 E. Main St., Bicknell, 435-425-3701. GL – M

Bar Grub & Brewpubs

Moab Brewery A beloved watering hole for river-runners, slick-rock bikers, red-rock hikers and everyone who needs a bite and a beer, which is nearly everyone in Moab. Some beer is brewed on-site. 686 Main St., Moab, 435-259-6333. EGM

St. George & Southwest Utah American Fine Dining DINING

2014 AWARD Hall Fame SLM OF

Best Dam Bike Ride

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BIKEMSUTAH.ORG JUNE 28-29, Logan, UT

Painted Pony The kitchen blends culinary trends with standards— rack of lamb with squash fritters.

dining guide naked fish JAPANESE BISTRO

NAKED FISH JAPANESE BISTRO 67 W. 100 South, SLC (801) 595-8888 nakedfishbistro.com

BEST JAPANESE RESTAURANT 2010, 2012-2014 — Salt Lake magazine BEST OF STATE AND BEST OF THE BEST 2012, FINE DINING - JAPANESE We are proud to be Utah’s first sustainable sushi restaurant. It is our goal is to provide both inspired and environmentally responsible meals. We are dedicated to using sustainable seafood and high quality ingredients that emphasize peak freshness and natural flavors.

2010 DINING AWARDS WINNER

TAKASHI

18 W. Market Street, SLC (801) 519-9595

Best Restaurant, Best Japanese, and Best Sushi — Salt Lake magazine Dining Awards Pushing the envelope of contemporary Japanese cuisine, Takashi presents unrivaled sushi, sashimi, hot entrees and small plates in a memorable downtown setting. Premium sake, wine, imported beer and signature cocktails. Lunch Monday through Friday Dinner Monday through Saturday

Taqueria 27

1615 South Foothill Drive Suite G, SLC (385) 259-0712 taqueria27.com

Fancy tacos and fine tequilas served seven days a week in a warm, modern atmosphere on the east bench. Brunch Menu Saturday and Sunday 11am-2pm. Private dining space available. Look for our 2nd location in Holladay this Spring. Visit us at www.taqueria27.com, twitter @taqueria27 or Facebook Taqueria27 for more information.

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dining guide Even “surf and turf” has a twist—tenderloin tataki with chile-dusted scallops. 2 W. St. George Blvd., Ste. 22, St. George, 435-6341700. EGN

Spotted Dog Café Relax, have some

vino and enjoy your achiote-braised lamb shank with mint mashed potatoes on top of rosemary spaghetti squash. 428 Zion Park Blvd., Springdale, 435-772-0700. EGN

American Casual

Oscar’s Café Blueberry pancakes, fresh

eggs, crisp potatoes and thick bacon. We love breakfast, though Oscar’s serves equally satisfying meals at other times of day. 948 Zion Park Blvd., Springdale, 435772-3232. GL

Mom’s Café Mom’s has fed

travelers on blue plate standards since 1928. This is the place to try a Utah “scone” with “honey butter.” 10 E. Main St., Salina, 435-529-3921. GL

Check out sLMAG.com

Whiptail Grill Tucked into an erstwhile gas station, the kitchen is little, but the flavors are big—a goat cheese-stuffed chile relleno crusted in Panko and the chocolate-chile creme brulee. 445 Zion Park Blvd., Springdale, 435-772-0283. EGL – M

Xetava Gardens Café Blue corn pancakes for breakfast and lunch are good bets. But to truly experience Xetava, dine under the stars in eco-conscious Kayenta. 815 Coyote Gulch Court, Ivins, 435-6560165. EGM

Read Mary Brown Malouf’s Utah food blog On the Table Log on and join the conversation.

Bakeries & Cafés

25 Main Café and Cake Parlor With

its hip graphic design, ever-so-cool servers and a loyal cupcake following, this simple sandwich spot could be at home in Soho, but it’s in St. George. 25 N. Main St., St. George, 435-628-7110. GL

Do you Tweet?

Can we crash at your place? TRY FOSTERING! Red Rock Grill at Zion Lodge Try

eating here on the terrace—melting-pot American dishes like smoked trout salad with prickly pear vinaigrette. And you can’t beat the red rock ambience. Zion National Park, 435-772-7700. EGL – M

Mexican

The Bit and Spur The menu stars Southwestern cuisine—ribs, beef and chicken—as well as chili verde. A longtime Zion favorite; there’s almost always a wait here, but it’s almost always a pleasant one with a view and a brew in hand. 1212 Zion Park Blvd., Springdale, 435-772-3498. EGM

Follow Mary on Twitter.

@marymalouf

Can we crash at your place? TRY FOSTERING!

bestfriends.org/utah

Please email utahfoster@bestfriends.org or call 801-574-2417 bestfriends.org/utah 136

Please email utahfoster@bestfriends.org or call 801-574-2417

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dining guide CAFÉ TRIO

680 S. 900 East (801) 533-TRIO (8746) 6405 S. 3000 East (801) 944-TRIO (8746) www.triodining.com Voted Reader’s Choice Best Lunch & Best Neighborhood Restaurant —Salt Lake Magazine 2010 Voted Best Patios —City Weekly Magazine 2010 Café Trio serves simple, fresh italian food in a contemporary setting. Enjoy delicious pizzas, pastas, entrees and more while indulging in a decadent dessert or creative cocktail on our award winning patios. Our Cottonwood location boasts more than 1,500 square feet of private dining space; the perfect location for your next business meeting or special event! Saturday and Sunday Brunch at both locations. Lunch: Mon-Fri - Dinner: Sun-Sat - Brunch: Sat-Sun

2010

TUSCANY

2832 East 6200 South, SLC 801-277-9919 tuscanyslc.com Nestled in the foothills of the Wastach Mountains lies the accessible seclusion of Utah’s finest dining experience, Tuscany Restaurant. Conveniently located a short drive from downtown Salt Lake, allow Tuscany to engage all of your senses. Earthly aromas from the valley’s most beautiful dining patio mingle with the scents of traditional Tuscan cuisine. The beautiful variety of delightfully themed rooms easily accommodates any occasion. Our attentive, professional staff is on hand to provide service beyond expectations. Join us for large gatherings and intimate moments with that special someone. We invite you to experience the most elegant dinners in our Wine Reserve room.

Valter’s Osteria 173 West Broadway, SLC 801-521-4563 valtersosteria.com Valter’s Osteria is synonymous of hospitality, quality and simplicity delivered with true sincerity. Let me tell you something, if you have never been one of Valter’s guests yet, than you really should take care of that straight away. For us at Valter’s, hospitality is our motto, quality our goal, and simplicity our belief. Salt Lake My City, Valter Nassi

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Marketplace Just organic Juice

Salt Lake City Golf

saltlakemagazine.com/marketplace

Silver Star Ski & Sport

46 West Broadway, SLC 801.953.0112 | JustOrganicJuices.com

2375 South 900 East, SLC 801.485.7730 | slc-golf.com

1825 Three Kings Drive, Park City 435.645.STAR | silverstarskiandsport.com

Lose weight the healthy way

Where You Want To Play!

We sell FUN!!

Save big on golf with the Salt Lake City LoyalTee Discount Card. The card is just $45 and gets you 10 to 30% off green fees at eight great courses. Save big at courses like Bonneville, Mountain Dell, Wingpointe and Glendale. Earn rewards points each time you play to get free range balls, cart rentals and pro shop discounts. Purchase the card at any Salt Lake City golf course. Visit slc-golf.com for more information.

As summer rapidly approaches, Silver Star Ski & Sport will get you ready for the upcoming season. We’re your source for a ton of recreational equipment— everything from bike and paddleboard rentals and sales to tune and repair services and clothes. We carry Schwinn and GT bicycles, Naish and Hobie paddleboards, and apparel from Dakine, Club Ride, Danny Shane, Billabong, O’Neill and more. We also have great deals on winter gear. Come see us!

Classic Optical

Sweet Cake Bake Shop

Paj Furniture

192 East 4500 South, Murray 801.261.2020 | ClassicOptical.net

457 East 300 South, SLC 801.478.6830 | sweetcakebakeshop.com

6357 S Redwood Road, Suite F, SLC 801.590.9288 | pajfurniture.com

Utah’s first choice in eyecare!

We Make Gluten-Free Taste Great!

One-of-a-Kind Furniture, Unique Area Rugs, Handcrafted Accents & Soulful Art. Local & Imported

A friendly, local optometry practice providing personal service and focus on your vision needs. Visit us for cutting edge techniques, complete eye health care, digital optical lens design, anti-glare, and the most advanced custom contact lens designs and materials. We specialize in low-vision, pediatrics, and ocular disease. Come in for custom fittings, eyewear adjustments, and evaluation of your current prescription.

Made from the finest ingredients, baked fresh, delicious, and always gluten-free. Because everyone deserves something sweet! Our mission is simple: to provide the best gluten-free products and service to our customers at the lowest prices possible. We take great pride in our company, our commitment to customer service and in the products we sell.

Special Advertising Section

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barguide

A curated guide to the best bars in Utah

Whiskey Street Redux Before it was named Main Street, this stretch of road was dubbed “Whiskey Street” because it was lined with so many pubs and bars. Hence the name of this drinking (and eating) establishment. Anchored by a 42-foot-long cherry wood bar backed with bottles, centered with a narrow stand-up table, with a row of booths and some cushy seats at the back, Whiskey Street serves food but this is primarily a place to bend the elbow. If you are a fan of the neo-cocktail movement, try a “Ward Eight” from the specialty list—Bulleit Rye, orange and lemon juice, grenadine and a cherry—but there’s a classic list, including the bar’s Sazerac, Negroni and Moscow Mule; for purists, a list of beer and whiskey pairings and a jaw-dropping (and therefore mouth-opening) list of spirits, some rare for SLC. Wine on tap and an extensive beer list round out the imbiber’s choices. You definitely can’t try it all on one visit. 323 S. Main St., SLC, 80-433-1371

21 & over Bars

Forget about navigating the state’s labyrinth of liquor laws—all the places listed here prioritize putting a drink in your hand, although most of them serve good food, too. Restricted to 21 and over (be prepared to show your I.D., whatever your age.) This is still Utah.

Aerie Thanks to floor-to-ceiling windows, diners can marvel at nature’s magnificent handiwork while feasting from the sushi bar. The menu is global, and the scene is lively— with live music some nights. Cliff Lodge, Snowbird Resort, 801-933-2160. EGO Bar X This drinker’s bar is devoted to

cocktails and the shakers prefer the term “bartenders.” A survivor of the ups and downs of Utah liquor laws, this was the vanguard of Salt Lake’s new cocktail movement, serving classic drinks and creative inventions behind the best electric sign in the city. 155 E. 200 South, SLC, 801-355-2287. E

The Bayou This is Beervana, with 260 bottled beers and 32 on draft. The kitchen is an overachiever for a beer bar, turning out artichoke pizza and deep-fried Cornish game hens. 645 S. State St., SLC, 801-961-8400. EGM Beerhive Pub A great downtown beer bar with great food as well. The ice bar keeps things chill. Don’t forget about it. 128 S. Main St., SLC, 801-364-4268. EGL BTG Wine Bar BTG stands for “By the

Glass.” There are craft cocktails and specialty beer, and you can order food from Caffe Molise, but the pieces des resistances are the more than 50 wines by the glass. Order a tasting portion or a full glass; sample vintages you might not want by the bottle. 63 W. 100 South, SLC, 801-359-2814. E

Copper Common The Copper Onion’s new sibling, Copper Common, recently opened. See the full review on page 107. E

Cotton Bottom Inn Remember when this was a ski bum’s town? The garlic burger and a beer is what you order. 2820 E. 6200 South, SLC, 801-273-9830. EGL Garage Everyone compares it to an Austin bar.

Live music, good food and the rockingest patio in town. 1199 N. Beck St., SLC, 801-521-3904. EGL

Gracie’s Play pool, throw darts, listen to live music, kill beer and time on the patio and upstairs deck. Plus, Gracie’s is a gastropub— you don’t see truffled ravioli in a vodka-pesto sauce on most bar menus. 326 S. West Temple, SLC, 801-819-7563. EGM Green Pig Green Pig is a pub of a different color. The owners try to be green, using ecofriendly materials and sustainable kitchen practices. The menu star is the chili verde nachos, with big pork chunks and cheese. 31 E. 400 South, SLC, 801-532-7441. EGL

High West Distillery Obviously, the focus is on whiskey-based drinks featuring the gastrodistillery award-winning spirits, although the bar stocks other spirits. The food is whiskeythemed, too, and the space—in a former livery stable—is pure Park City. 703 Park Ave., Park City, 435-649-8300. E

Kristauf’s Martini Bar One of the first straight-up classy bars in the city, Kristauf’s opened in sync with the martini craze and has survived long enough to have competition. A gin martini is the purist’s cocktail but most of us of us savor all kinds of concoctions in a martini glass—just ask owner Cody Frantz. 16 W. Market St., SLC, 801-366-9490. E

Market Street Oyster Bar The night-life side of the seafood restaurant, the Oyster Bar offers a full bar menu and seasonal drink specials. To begin or end an evening, have a real martinis or a classic, up daiquiri with a dozen oyster—half price on Mondays. 260 S. 1300 East, SLC, 801-583-8808. Downtown: 54 W. Market St., SLC, 801-531-6044. E

The Rest and Bodega The neon sign says “Bodega” and you can drink a beer in the phone booth-sized corner bar. But better to go underground to the speakeasy-styled the Rest. Enjoy a cocktail in the apparently bomb-proof library, take a booth or sit at the bar and dine in. 331 S. Main St., SLC, 801‑532‑4042. E The Shooting Star More than

a century old, this is gen-you-wine Old West. The walls are adorned with moose heads and a stuffed St. Bernard. Good luck with finishing your Starburger. You must be 21 to eat and drink here. 7300 E. 200 South, Huntsville, 801-745-2002. EGL

All bars listed in the Salt Lake Bar Guide have been vetted and chosen based on quality of beverage, food, atmosphere and service. This selective guide has no relationship to any advertising in the magazine. Review visits are anonymous, and all expenses are paid by Salt Lake magazine.

The Vault In the boutique downtown

Hotel Monaco, The Vault is themed after the building’s original purpose as a bank. Besides classics, sip from a list of original concoctions, some of them winners from past Oscar cocktail contests, or order from the wine list of Bambara, the hotel restaurant. 202 S. Main St., SLC, 801-363-5454. E

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onthetown Covering the state’s top galas, festivals, fundraisers and events Sundance Film Festival red carpets Park City Jan. 16–26, 2014

Photos by Carla Boeklin and Natalie Simpson

Rachel McAdams (A Most Wanted Man)

Paul Rudd, Jason Mantzoukas, Michael Showalter, Christopher Meloni (They Came Together)

Every year, the Sundance Film Festival brings filmmakers, film stars and film lovers to Utah for a 10-day salute to independent film. Salt Lake magazine covered all aspects of this year’s fest, from reviewing the films to interviewing the stars. We were also on the scene of red carpet premieres at Park City’s Eccles and MARC Theatres for films A Most Wanted Man, Song One, They Came Together and Wish I Was Here.

Amy Poehler (They Came Together)

Anne Hathaway (Song One)

Actor Philip Seymour Hoffman (A Most Wanted Man), who passed away soon after the Sundance Film Festival

Mandy Patinkin, Kate Hudson, Zach Braff, Joey King, Josh Gad, Pierce Gagnon (Wish I Was Here)

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Mac MacQuoid, Ann MacQuoid, Val Chin, Steve Chin

Silver Queen Ball Tom Laursen, Daniel Keating

Mark and Kimberly Haroldsen

Stein Eriksen Lodge Dec. 28, 2013

Photos by Patrick Cone

Stein Eriksen

Susanna Bransford, partner in Park City’s Silver King Mine 100 years ago, earned a huge fortune and travelled the world as Utah’s “Silver Queen.” Park City Museum honored her legacy and promoted the city’s history and heritage at the Silver Queen Ball. Along with dinner and an auction, guests grooved to music by original Beach Boys Al Jardine and David Marks with the Surf City Allstars. The museum also held a tribute to Stein Eriksen, who spoke about his 40-yearskiing history in Park City.

Park City Museum Director Sandra Morrison

Sabrina Rayney, Larissa Rayney, Sam Clay, Jessica Clay

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on the town

Giada De Laurentiis, Salt Lake magazine editor Mary Brown Malouf

Aaron Paul (Hellion); producer and actress Anne Oâ&#x20AC;&#x2122;Shea

An Artist at the Table Stein eriksen lodge jan. 16, 2014

Photos by Natalie Simpson

Dawn director Rose McGowan

The 30th anniversary of the Sundance Film Festival kicked off with An Artist at the Table, where indie film supporters mingled with more than 30 Sundance Institute-supported artists. A cocktail reception preceded a screening of Whiplash at the Eccles Theatre followed by dinner hosted by actor Mark Ruffalo with food by celebrity chef Giada De Laurentiis and an artist at every table.

Glee co-creator Ryan Murphy

Boyd Holbrook (The Skeleton Twins)

Sundance Institute Executive Director Keri Putnam, God Loves Uganda director Roger Ross Williams

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EXPERIENCE A Contemporary Museum merging science, technology & creativity

Xiaoming Dong, President of Chinese Association for Science and Technology of Utah

Dancers performed the lion dance for Chinese New Year Celebration guests.

Children create crafts to celebrate the Chinese New Year.

Blockbuster Exhibits: Opening May 10

Chinese New Year Celebration Salt Lake City Public Library feb. 1, 2014

Photos by Chelsea Folkerts

The City Library welcomed the Year of the Horse with the Chinese Association for Science and Technology in Utah at their Chinese New Year Celebration. The family event featured a lion dance and other traditional dances, music, crafts and a chance to have names written in Chinese characters. In conjunction with the festival, a Chinese calligraphy exhibit was on display at the library from Jan. 28-Feb. 1. Teagan, Harper and Jennifer Oâ&#x20AC;&#x2122;Neil with their names in Chinese characters

Tickets: TheLeonardo.org Info: animalinsideout.com

> Play in the Leo Labs > Unique Programs and Activities > Events at The Leo >Galas >Private Parties >Birthday Parties >Corporate Field Trips >Group Discounts (15+) > Grab a bite to eat at

> Shop the unique in

.org Solo peacock dance, performed by Leah Xiao

209 East 500 South | SLC 801.531.9800

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my turn

John Shuff and his son David, circa 1973

Falling Far From the Tree The best gift to a child is a sense of self. By john shuff

“You are the bows from which your children as living arrows are sent forth.”

arenting is all about understanding the differences

between you and your children, appreciating their ambitions and giving them high-fives of encouragement for their accomplishments, no matter the magnitude. Being a good parent is a tough job. When I look back, I can see all the things I would have done differently. I would have been a better listener; I would have tried not to swear so much; I would have worked harder to camouflage my anger. Oh, I could go on, but I know I did the best I could at the time. There is no tried-and-true formula for raising kids, although I do believe the greatest gift a parent can give society is a young adult with a wonderful sense of self and an undaunted spirit for the life ahead of him or her. I watched my son, David, as a young man, pursue a lifelong dream: working in Japan and being a part of that country’s culture. As a 22-year-old, I never would have considered this, but he did—and spent five years there. We are as different as night and day. I didn’t like comic books as a kid; he devoured them. As a youngster he read everything he put his hands on. I never read anything but the sports pages of the Cincinnati Enquirer. The first ball I threw him is still in the spot where it landed.

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—Kahlil Gibran

As an adolescent he was infatuated with karate; I collected baseball cards. He won writing awards in high school, I shot baskets. And when David took Asian studies in college that included courses in learning the Japanese language, I cringed, because for me a major in business was the only thing that made sense. We are polar opposites on almost everything. Even given all these differences—this total incompatibility—I have always respected his interests. After all, David had a vision, a dream—and by dogged persistence, it became a reality. Margaret Mary and I have always understood that our children were not possessions. David and our daughter, Molly, were only “leased” to us. We were merely the conduits that helped them spring forward into this uncertain world. Most parents who nurture, lead, listen and maintain a supportive relationship with their kids will send them into this life well adjusted and ready to cope. As Gibran says, “Let your bending in the archer’s hand be for gladness; for even as he loves the arrow, so he loves the bow that is stable.” Happy Mother’s and Father’s Day.

SEEK

2014 FESTIVAL SEASON SUN VALLEY WELLNESS FESTIVAL May 22-26 RIDE SUN VALLEY June 26-July 5 SUN VALLEY CENTER SUMMER CONCERT SERIES Jul through Aug KETCHUM ARTS FESTIVAL July 11-13 SUN VALLEY CENTER ANNUAL WINE AUCTION July 17-19 SUN VALLEY WRITERS’ CONFERENCE July 19-22 SUN VALLEY SUMMER SYMPHONY Aug 04-19 SUN VALLEY CENTER ANNUAL ARTS AND CRAFTS FESTIVAL Aug 08-10 WAGON DAYS Aug 27 –Sep 1 SUN VALLEY HARVEST FESTIVAL Sept 18-21 WOOD RIVER VALLEY STUDIO TOUR Sept 22-28 6TH ANNUAL ERNEST HEMINGWAY SYMPOSIUM Sept 26-27 TRAILING OF THE SHEEP Oct 9-12 SUN VALLEY JAZZ JAMBOREE Oct 15-20

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