Salt Lake Magazine Nov- Dec 2018 by Salt Lake Magazine

CHEF'S HOLIDAYS SECRETS AND SHORTCUTS

WOOF! HELPER-DOGS BRING COMFORT AND HOPE

MAGAZINE OF THE MOUNTAINWEST

SALTLAKEMAGAZINE.COM

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Dec. 2018

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BEYOND GINGERBREAD An entirely edible City-County building replica P. 38

25274 76991

Successful Q1 through Q4?

Treat yourself to a Q5. Closer than you think; better than youâ&#x20AC;&#x2122;re used to. 801.438.8495 / AudiLehi.com / 3455 North Digital Drive, Lehi, UT 84043 / South of Adobe

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The new Cayenne. Starting at $65,700.

Porsche Lehi A KEN GARFF DEALERSHIP

Porsche Lehi 3425 North DIgital Drive Lehi, Utah 84043 Tel. 801.852.5400 www.PorscheLehi.com ÂŠ2018 Porsche Cars North America, Inc. Porsche recommends seat belt usage and observance of traffic laws at all times.

HANDCR AF T ED CHAIN & POWER ROCKS

Home

Holidays FOR THE

379 N Connecticut Lane, Salt Lake City 5 BD | 5 BA | 5,948 SF | $2,150,000

952 N Pioneer Fork Road, Salt Lake City 5 BD | 5 BA | 5,391 SF | $950,000

4101 S Hidden Ridge Circle, Bountiful 7 BD | 10 BA | 19,882 SF | $7,600,000

1616 E Federal Heights Drive, Salt Lake City 4 BD | 4 BA | 4,102 SF | $850,000

Liz Slager REALTOR 801.971.2252 liz.slager@sothebysrealty.com Â®

| summitsothebysrealty.com

1441 E South Temple, Salt Lake City 6 BD | 7 BA | 7,985 SF | $2,250,000

Warmest greetings, May the magic and the wonder of the holiday season stay with you throughout the coming year! LizSlager

801.971.2252

liz.slager@sothebysrealty.com | summitsothebysrealty.com

2411 E Walker Lane, Holladay 4 BD | 6 BA | 8,827 SF | $5,485,000

1031 E South Temple, Salt Lake City 3 BD | 2 BA | 2,985 SF | $895,000

1616 E Federal Pointe Drive, Salt Lake City 4 BD | 5 BA | 5,410 SF | $2,450,000

2962 E Benchmark Drive, Salt Lake City 7 BD | 6 BA | 8,203 SF | $1,550,000

1435 E Federal Way, Salt Lake City 6 BD | 4 BA | 5,393 SF | $1,275,000

This material is based upon information that we consider reliable, but because it has been supplied by third parties, we cannot represent that it is accurate or complete, including price, or withdrawal without notice; square footage is an estimate only. ©MMXVIII Sotheby’s International Realty Affiliates, Inc. All Rights Reserved. Sotheby’s International Realty® is a licensed trademark to Sotheby’s International Realty Affiliates, Inc. An Equal Opportunity Company. Each office is independently owned and operated. Copyright© Summit Sotheby’s International Realty 2018.

SELLING UTA H’S MOST D IST IN CT IVE P RO P E RT IES

LIKE NO OTHER Price Upon Request

4 BD | 5 BA | 3,573 SF | $2,450,000 Scott Maizlish 435.901.4309 3766 N Vintage East Street #1 Park City, Utah

14 Rooms | 5,802 SF | 0.51 Acres Ski-In/Ski-Out at Park City Mountain Resort

6 BD | 8 BA | 5,869 SF | $2,225,000 Marcie Davis 435.602.9577 7980 Glenwild Drive Park City, Utah

Glenwild Elegance at a Great Price

5 BD | 3 BA | 3,313 SF | $1,375,000 Ally VanRoosendaal 801.616.0294 1723 E Laird Avenue Salt Lake City, Utah

Laurel Simmons 801.718.4681 Orem, Utah

Studio | 1 BA | 481 SF | $450,000 Assisted Living Center

3 BD | 3 BA | 2,652 SF | $749,000 Scott Simpson 801.550.9328 967 South 1300 East Salt Lake City, Utah

Kerry Oman 801.369.2507 516 East 2800 South Mapleton, Utah

Nancy Tallman 435.901.0659 2001 Park Avenue #312 Park City, Utah

Rental Income and Carefree Ownership

5 BD | 3 BA | 3,062 SF | $848,000 Updated Yalecrest Bungalow

40 Acres | 7,300 SF | $7,900,000 Beautifully Designed Yalecrest Home

Hotel Park City

Leanne & Brynne Parry 435.659.9742 Updated 1986 E Yalecrest Avenue Harvard Yale Salt Lake City, Utah Charmer

6 BD | 6 BA | 8,072 SF | $1,725,000 Luxury Equestrian Estate

Kerry Oman 801.369.2507 753 East Sierra View Drive Mapleton, Utah

Stunning Mapleton Estate

View all of our listings at SummitSothebysRealty.com This material is based upon information that we consider reliable, but because it has been supplied by third parties, we cannot represent that it is accurate or complete, including price, or withdrawal without notice; square footage is an estimate only. ©MMXVIII Sotheby’s International Realty Affiliates, Inc. All Rights Reserved. Sotheby’s International Realty® is a licensed trademark to Sotheby’s International Realty Affiliates, Inc. An Equal Opportunity Company. Each office is independently owned and operated. Copyright© Summit Sotheby’s International Realty 2018.

5 BD | 3.5 BA | 4,315 SF | $1,200,000

4 BD | 5 BA | 4,405 SF | $1,999,999

Beautifully Updated Yalecrest Home

Jeff Justice 801.556.9563 1097 South 1500 East Salt Lake City, Utah

Cindy Corbin 949.903.3068 2382 Palomino Trail Park City, Utah

5 BD | 3 BA | 3,624 SF | $789,900 Panoramic Ski Views in Promontory

Your Own Michelle Mackelprang 801.815.6000 Private 1667 W Red Cloud Drive Resort St. George, Utah

Includes Fully Sponsored Golf Membership

4 BD | 5 BA | 6,395 SF | $3,425,000 Michael Swan 435.659.1433 8786 Promontory Ridge Drive Park City, Utah

4 BD | 5 BA | 4,670 SF | $2,795,000 Perfect Location, Better Views

Michael Swan 435.659.1433 9669 N Hidden Hill Loop Park City, Utah

3 BD | 5 BA | 3,600 SF | $1,750,000 Big Views and High-End Finishes

Michael Swan 435.659.1433 3379 Tatanka Trail Park City, Utah

Ranch Cabin Steps from All the Amenities

EXQUISITE ESTATE Conveniently Located 10 Minutes to Downtown, 15 Minutes to the Airport

686 Country Court, North Salt Lake

6 BD | 7 BA | 11,722 SF | $3,500,000 The perfect combination of indoor and outdoor living with large spaces Ronald Ogden Associate Broker, REALTOR ® for gathering and entertaining. Luxury master suite, chef's kitchen with high-end appliances, home theater, indoor basketball court, 801.891.1472 meandering mountain trails, two spring-fed water features, large ron.ogden@sothebysrealty.com summitsothebysrealty.com salt-water swimming pool, and close to Eaglewood Golf Course. This material is based upon information that we consider reliable, but because it has been supplied by third parties, we cannot represent that it is accurate or complete, including price, or withdrawal without notice; square footage is an estimate only. ©MMXVIII Sotheby’s International Realty Affiliates, Inc. All Rights Reserved. Sotheby’s International Realty® is a licensed trademark to Sotheby’s International Realty Affiliates, Inc. An Equal Opportunity Company. Each office is independently owned and operated. Copyright© Summit Sotheby’s International Realty 2018.

O U R S H O W R O O M S S T I M U L AT E A L L F I V E S E N S E S. S I X , I F YO U I N C L U D E Y O U R S E N S E O F A C C O M P L I S H M E N T.

Hear sizzling steak. Taste chef-made bites. See exceptional appliances. From cooking demos to product classes, you’re invited to discover the potential for your kitchen.

Salt Lake City • 1400 S. Foothill Drive, Suite 212, Salt Lake City, UT 84108 • 801-582-5552 • subzero-wolf.com /saltlakecity

COLDWELL BANKER

Single Level Luxury | 2/4 | $2,650,000 2414 E Oakhill Drive, Holladay

Wonderful Fairview Estate | 4/4 | $1,295,000 23710 N 10340 E, Fairview

9th & 9th Modern/Vintage | 6/3 | $650,000 942 Princeton Avenue, Salt Lake City

Mike Lindsay 801.580.5567 coldwellbankerhomes.com

Stacie Kimberley 505.660.6365 coldwellbankerhomes.com

Dawn Houghton 801.556.1990 coldwellbankerhomes.com

Stunning Views | 3/4 | $1,175,000 940 S Donner Way #470, Salt Lake City

Bonanza Acres | 4/3 | $1,200,000 11726 S Gold Dust Drive, South Jordan

A Jewel in the Avenues | 4/3 | $1,175,000 383 G Street, Salt Lake City

Mike Lindsay 801.580.5567 coldwellbankerhomes.com

Pat Melfi 801.792.6970 coldwellbankerhomes.com

Mike Lindsay 801.580.5567 coldwellbankerhomes.com

Majestic View | 4/6 | $2,385,900 8814 Parleyâ&#x20AC;&#x2122;s Lane, Park City

Impressive Rambler | 5/5 | $608,000 3247 W Clarkston Circle, South Jordan

Alta Retreat | 3/4 | $1,550,000 9070 S Blackjack Road #3, Alta

Shelly Tripp 801.573.6400 coldwellbankerhomes.com

Tricia Vanderkooi 801.652.7410 coldwellbankerhomes.com

Lori Khodadad 801.808.7429 coldwellbankerhomes.com

Salt Lake I 801.467.9000 Sugar House I 801.488.5300 Station Park I 801.295.2700 South Valley I 801.307.9400 Park City Newpark I 435.602.4800 Orem I 801.434.5100 Union Heights I 801.567.4000 Ogden I 801.479.9300 Layton I 801.774.1500 South Ogden I 801.476.2800 Tooele I 435.882.2100 Real estate agents affiliated with Coldwell Banker Residential Brokerage are independent contractor agents and are not employees of the Company. The property information herein is derived from various sources that may include, but not be limited to, county records and the Multiple Listing Service, and it may include approximations. Although the information is believed to be accurate, it is not warranted and you should not rely upon it without personal verification. ÂŠ2018 Coldwell Banker Residential Brokerage. All Rights Reserved. Coldwell Banker Residential Brokerage fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Operated by a subsidiary of NRT LLC. Coldwell Banker and the Coldwell Banker Logo are registered service marks owned by Coldwell Banker Real Estate LLC.

North Cove Estates 403 East Oak Forest Road, Salt Lake City, UT 84103 I Fran Hays 801.541.3858 4/7 | $8,595,000 Stunning original and breathtaking Villa Villagio is a rarely completed custom villa perched above the lights of Salt Lake City in the private and prestigious guard gated community of North Cove Estates. The informal, elegance of the home & grounds mimic the resort experience of the villas of Hawaii, coastal California & Italy. The 100-year-old oak trees, mountain shadows and breezes, and unhindered panoramic views across the valley serve as reminders of the homeâ&#x20AC;&#x2122;s private two & one half acre mountainside location.

Carrigan Cove Estate 3156 East Carrigan Canyon Drive, Salt Lake City, UT 84109 I Fran Hays 801.541.3858 3/4 | $1,500,000 Stunning, modern, architectural masterpiece nestled high on the East Bench above Lakeline in one of Salt Lake Cityâ&#x20AC;&#x2122;s most prestigious and private gated communities. This home sits on 1.91 acres that allow wildlife to wander through open spaces and provide spectacular city views and sunsets over the Salt Lake Valley in a canyon setting. Only minutes to downtown, U of U, six major ski resorts, and I-215 & I-80, while living in a private and secluded canyon.

Up close, every wing is a wonder. Some of nature’s greatest wonders happen on such a small scale, you wouldn’t even notice them unless you knew where to look. Thanksgiving Point’s all-new Butterfly Biosphere is all about taking a closer look at the small miracles that surround us. And it’s so much more than just butterflies. See a thriving ecosystem come to life in Lehi, starting January 2019. Tickets on sale now at thanksgiving point.org

{ CLASSIC HOMES OF UTAH }

RESPLENDENT ON ROOSEVELT

FEATHERED NEST ON FILLMORE

2254 E Roosevelt Avenue | Salt Lake City, Utah 4 Bed | 2 Bath | 2,424 SF | $595,000

2680 Filmore Street | Salt Lake City, Utah 3 Bed | 2 Bath | 1,988 SF | $550,000

UNOBSTRUCTED VIEWS & VERSATILE DESIGN

SWANK MARMALADE LOFTS TOWNHOME

SANDY SWEETHEART

1735 E Fort Douglas Circle | Salt Lake City, Utah 5 Bed | 7 Bath | 6,281 SF | $1,195,000

315 Reed Avenue #5 | Salt Lake City, Utah 2 Bed | 3 Bath | 1,682 SF | $369,000

1626 E Sego Lily | Sandy, Utah 4 Bed | 2 Bath | 1,665 SF | $355,000

CADILLAC ON EL DORADO

SKI-IN/SKI-OUT LUXURY MOUNTAIN CABIN

ROSY ON RAMONA

1905 E El Dorado Drive | Holladay, Utah 4 Bed | 2 Bath | 2,586 SF | $579,000

8521 S Snake Creek | Brighton, Utah 6 Bed | 3 Bath | 3,579 SF | $950,000

229 E Ramona Avenue | Salt Lake City, Utah 2 Bed | 1 Bath | 1,402 SF | $300,000

Stacy Wissman REALTOR®

stacywissman@gmail.com (801) 718-9671 stacywissman.com

Maura Powers REALTOR®

soldbypowers@gmail.com (801) 259-5490 soldbypowers.com Berkshire Hathaway HomeServices Utah Properties © 2018 BHH Affiliates, LLC. An independently owned and operated franchisee of BHH Affiliates, LLC. Berkshire Hathaway HomeServices and the Berkshire Hathaway HomeServices symbol are registered service marks of HomeServices of America, Inc.® Equal Housing Opportunity. Information not verified or guaranteed.

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Come see for yourself how a McGillis education is the beginning of your childâ&#x20AC;&#x2122;s love of learning. Call today to schedule your visit. mcgillisschool.org (801) 583-0094 668 South 1300 East, Salt Lake City, UT 84102

Best places to eat in town.

Furniture | Electronics | Appliances | Flooring | Mattresses Open 11 Hours A Day • 6 Days A Week Monday-Saturday 10am – 9pm • Closed Sundays Shop online at rcwilley.com.

Make our tradition part of yours. COME FOR THE SKIING. STAY FOR THE SKIING.

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2575 E PROVIDENCE COURT | HOLLADAY

11268 S EAGLE VIEW DRIVE | SANDY

11447 POLO CLUB COURT | SOUTH JORDAN

EXQUISITE WITH IMPRESSIVE DESIGN 8 BD | 13 BA | 24,401 SF | $6,250,000 LORI GEE (801) 891-8983

MODERN FLARE, WITH CITY VIEWS 5 BD | 5 BA | 7,268 SF | $1,600,000 LAURA ASTLE (801) 209-8956

EQUESTRIAN ESTATES ON ONE ACRE 6 BD | 6 BA | 8,947 SF | $1,599,000 DEBBIE NISSON (801) 739-5179

3660 CHOKE CHERRY DRIVE | SALT LAKE CITY

3307 E WASATCH PINES LANE | SANDY

5 E NORTHRIDGE LANE | SANDY

THE HIGH LIFE—ABOVE IT ALL! 3 BD | 3 BA | 4,850 SF | $1,493,000 DEBBIE NISSON (801) 739-5179

INESCAPABLE PRIVACY, MOUNTAIN VIEWS 5 BD | 4 BA | 6,,290 SF | $1,399,000 LORI GEE (801) 891-8983

BEAUTIFUL MANSION—THE HEART OF PEPPERWOOD 6 BD | 5 BA | .67 ACRE | $1,295,000 KEVIN JENSEN (801) 205-2505

13084 S FORT STREET | DRAPER

10425 S DIMPLE DELL ROAD | SANDY

9570 GLACIER LANE | SANDY

TWO HOMES ON ONE ACRE IN DRAPER 3 BD | 4 BA | 5,275 SF | $1,245,000 LORI GEE (801) 891-8983

ONE ACRE EQUESTRIAN ESTATE 5 BD | 4 BA | 4,780 SF | $1,200,000 LAURA ASTLE (801) 209-8956

ELEGANT CUSTOM HOME WITH SERENE YARD 5 BD | 3.5 BA | 6,128 SF | $1,175,000 PETER FELIS (801) 597-1229

12120 E BIG COTTONWOOD CANYON ROAD #901

1849 E HARVEST OAKS CIRCLE | DRAPER

7972 WILLOW CIRCLE | CTNWD HEIGHTS

SPACIOUS CROSSINGS TOWNHOUSE—SOLITUDE RESORT 4 BD | 4 BA | 3,029 SF | $1,099,000 HEIDI INGHAM (435) 901-9330

DRASTIC PRICE REDUCTION 6 BD | 4 BA | 5,675 SF | $999,000 CINDY WHITE (801) 815-5675

OPEN CONCEPT IN WILLOW CREEK 5 BD | 5 BA | 7,222 SF | $995,900 LORI GEE (801) 891-8983

ONLINE: BHHSUTAH.COM

VOICE: 801.990.0400

© 2017 BHH Affiliates | LLC. An independently owned and operated subsidiary of HomeServices of America | Inc. | a Berkshire Hathaway affiliate | and a franchisee of BHH Affiliates | LLC. Berkshire Hathaway HomeServices and the Berkshire Hathaway HomeServices symbol are registered service marks of HomeServices of America | Inc. Equal Housing Opportunity. Information deemed reliable but not guaranteed.

now.

1526 E TOMAHAWK DRIVE | SALT LAKE CITY

1439 W MIDWAY LANE | HEBER

729 E 3RD AVENUE | SALT LAKE CITY

STATELY RAMBLER IN ARLINGTON HILLS 4 BD | 4 BA | 4,374 SF | $969,900 STEPHANIE POULOS-ARRASI (801) 703-8780

20+ FLAT ACRES ON MIDWAY LANE (100 SOUTH) 20.35 ACRES | A20 ZONE | $915,000 CHUCK ZUERCHER (435) 901-1765

AVENUES HISTORIC DISTRICT–BEAUTIFULLY RESTORED 5 BD | 4 BA | 3,934 SF | $895,000 HEIDI INGHAM (435) 901-9330

8074 S MOUNTAIN OAKS DR | CTNWD HEIGHTS

3622 SOUTH 1100 EAST | SALT LAKE CITY

2149 PARK HILLS DRIVE | CENTERVILLE

COME LIVE ABOVE IT ALL! 7 BD | 3 BA | 4,270 SF | $759,900 JOHN BAQUE (801) 810-9459

METICULOUSLY RESTORED—HISTORIC REGISTER 3 BD | 4 BA | 3,688 SF | $715,000 MARLEY BRAMBLE (801) 347-4181

CUSTOM RAMBLER—GREAT LOCATION WITH VIEWS! 6 BD | 4 BA | 5,982 SF | $699,800 SOPHIE REECE (801) 330-2182

1163 SPRINGER VIEW DRIVE #6 | MIDWAY

1963 E FOREST CREEK LANE | CTNWD HEIGHTS

208 SOUTH 10450 EAST | HUNTSVILLE

MAIN LEVEL LIVING—CANYON VIEW 4 BD | 4 BA | 3,829 SF | $663,000 CHUCK ZUERCHER (435) 901-1765

CLASSIC BRICK TWO-STORY ON TREE-LINED LANE 4 BD | 5 BA | 4,800 SF | $560,000 DEBBIE NISSON (801) 739-5179

RUSTIC LOG HOME ON OVER THREE ACRES 4 BD | 2 BA | 3,102 SF | $500,000 KEN TURNER (801) 940-9000 ONLY 6 LEFT

2201 PINK CORRAL CIRCLE | CTNWD HEIGHTS STATELY REMODELED TWO-STORY IN COTTONWOOD 4 BD | 3 BA | 3,413 SF | $609,900 STEPHANIE POULOS-ARRASI (801) 703-8780

ONLINE: BHHSUTAH.COM

2293 SOUTH 800 WEST | WOODS CROSS

8901 SOUTH 660 EAST | SANDY

GORGEOUS HOME ON .45 ACRE LOT WITH 5-CAR GARAGE BRAND NEW TOWNHOMES—PRIVATE BACKYARD. LOADED 5 BD | 4 BA | 4,018 SF | $450,000 3 BD | 3 BA | 2,418–2,313 SF | $365,000 LAURA ASTLE (801) 209-8956 BETTINA KATZ (801) 368-7778

VOICE: 801.990.0400

contents

NOV EMBER /DECEMBER 2018 FEATURES

76 HOME FOR THE HOLIDAYS

BY MARY BROWN MALOUF

Chefs make their business keeping customer’s bellies full all year long, so what foods do they prepare for their loved ones over the holidays? We find out.

84 CANINE THERAPISTS BY SUSAN LACKE

Sure, they’re man’s best friend—but they may well be our best therapists, too. “Working dog” has a whole new meaning at libraries and hospitals all over Salt Lake.

92 POINTS OF VIEW S A LT L A K E M AG A Z I N E S TA F F

PHOTO ADAM FINKLE

We asked notable Utah photographers to sum up their vision of the season in a single image.

on the cover

A gingerbread City-County building created just for us by Elissa Barber (of Baking Hive) and Elly Carter (of Elly Carter Cakes).

98 FUR REAL... OR NOT STYLED BY JEANINE MILLER

It takes just a touch of fur—real or faux—to make a day, or outfit, extraordinary.

Photo by Adam Finkle

N O V / D E C 2 0 1 8 | S A LT L A K E M A G A Z I N E . C O M

contents

133

64 Worth a trip

The best parts of Maui are off the beaten path. BY JOHN THOMASON

71 outdoors 37

Use this shoulder season to download apps that can help you get the most of your chosen outdoor activity when the time comes.

37 the hive

Gingerbread, ice castles, a tiny cinema, the latest in cold weather tech, what’s old is new again in feminist art, our editor’s Christmas music picks, Mars right here in Utah, aromatherapy and handmade crafts

52 statewide

Public art is not chosen by the public. So, who chooses it? And how? BY STEPHEN DARK

54 #loveutah

Events and fundraisers that matter to you

105 a&e

A local folk singer, a local museum thinks outside-the-box, new Nutcracker costumes and local events you don’t want to miss

133 dining guide

The best of Salt Lake’s ever-growing and ever-changing dining scene. BY MARY BROWN MALOUF

168 bar fly

Two hip bars—Post Office Place and Alibi—are new, but behind them are faces familiar to downtown.

115

PARK CITY LIFE Opioids in Summit County, the best wines for your holiday celebrations, Television filmed in our mountain town, a side-byside comparison of mega-ski passes, a tour of rural taverns and more.

BY MARY BROWN MALOUF

63 biz

The best cheese you’ve never heard of is from Logan. BY ASHLEY SZANTER

176 my turn

Step—or ski—outside of your comfort zone this holiday season. BY JOHN SHUFF

volume 28 number 6 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 ($17.95); two years ($24.95); for shipping outside the U.S. add $45. Toll-free subscription number: 877-553-5363. Periodicals Postage Paid at Salt Lake City, Utah, and additional mailing offices. Copyright 2017, 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, PO Box 820, Boca Raton, FL 33429.

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PHOTOS: FOOD AND PORTRAIT, ADAM FINKLE; ICE CASTLES, VALOR PHOTOGRAPHY, COURTESY ICE CASTLES

BY TONY GILL

Discover more at SaltLakeMagazine.com

Holiday Cooking Tips from Utah’s Best Chef’s What about a chef’s holidays at home? A chef’s life is all about cooking, cooking, cooking so how is this a holiday? We wondered, so we asked local chefs: Once the restaurant cooking frenzy is over, do they just feel like ordering a pizza for the festive at-home holiday meal? Do they bring home leftovers? Or is it Netflix and chill?

Dining Guide

Salt Lake magazine’s dining guide offers up-to-date, independent dining reviews of local restaurants. saltlakemagazine.com/dining guide

Kate MacLeod was classically trained on the violin as a young child but now she plays the fiddle. “A fiddle costs a few hundred dollars and a violin costs a few thousand,“ she jokes. “It really comes down to style. There’s no difference between the instruments.” Find out for yourself with an exclusive intimate performance for our Small Lake City Concert series. Saltlakemagazine.com/small-lake

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MAGAZINE OF THE MOUNTAINWEST PRESIDENT & PUBLISHER

Margaret Mary Shuff

EXECUTIVE EDITOR

Mary Brown Malouf M ANAGING EDITOR

Christie Marcy PA R K C I T Y L I F E E D I T O R

Vanessa Conabee PA R K C I T Y L I F E A S S O C I AT E E D I T O R

Tony Gill WR ITING & E DITING CON TR IBU TORS

Stephen Dark, Tony Gill, Jeremy Pugh, Ashley Szanter, Susan Lacke ART DIRECTOR

Jeanine Miller SENIOR GR APHIC DESIGNER

Jarom West S TA F F P H O T O G R A P H E R

Adam Finkle PHOTOGR A PH Y CON TR IBU TOR

Natalie Simpson D I R E C T O R O F O P E R AT I O N S & P R O D U C T I O N

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Amanda Pratt AUDI E NCE DEV E LOPME N T M A NAGE R

Audrey Safman EVENTS DIRECTOR

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Danielle Hardy SALES & MARKETING EXECUTIVES

WARM UP IN THE HEART OF DOWNTOWN

Janette Erickson, Emily Lopez, Kara McNamara, Hannah Williams, Elizabeth Gorey

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Margaret Mary Shuff

GROUP EDITOR-IN- CHIEF

Marie Speed CON TROLLE R

T ur n He a ds

Jeanne Greenberg EXECUTIVE EDITOR O F L I F E S T Y L E P U B L I C AT I O N S

Brad Mee

PUBLISHERS OF

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

T his Hol iday

award s 2016 SPJ Utah Headliners Awards

Magazine Feature Story, “Chinese Road Trip!”

2014 SPJ Utah Headliners Awards

Magazine News, “Lies in the Land of Hope” Magazine Feature Story, “Lights, Camera, Polygamy”

2011 Utah’s Entertainment & Choice

Se a son.

Choice in Print Media

2010 Maggie Award

Western Publications Association Finalist, Best Regional/State Magazine

LO O KI N G TO H OST A WO R LD -

2008 Maggie Award

C L A S S W I N T E R PA RT Y ?

Western Publications Association Winner, Best Regional/State Magazine

W I T H A 3 0 -Y E A R H I S T O RY

2005 Maggie Award

O F C R E AT I N G U N R I VA L E D E X PER I EN CES DOWN TO TH E

RESORTS

F I N E S T D E TA I L , R M C W I L L DELIVER AN OCCASION

2003 Ozzie Award

MOUNTAINS

GUA R A NTEED TO DELIGHT YO U R G U ESTS .

RMCDMC.COM

S A LT L A K E M A G A Z I N E . C O M | N O V / D E C 2 0 1 8

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CITIES

Folio: Magazine for Magazine Management Silver Award

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Western Publications Association Winner, Best City & Metropolitan Magazine 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.

HERNO FABIANA FILIPPI HELMUT LANG DIANE VON FURSTENBERG ULLA JOHNSON CLOSED VERONICA BEARD PESERICO RAQUEL ALLEGRA NILI LOTAN INHABIT SALONI AUTUMN CASHMERE BROCHU WALKER THEORY JOIE MILLY FRANK & EILEEN MOTHER AMO DENIM MOUSSY DENIM TRANSIT ALBERTO FERMANI PEDRO GARCIA HENRY BEGUELIN MOU AQUATALIA LA CANADIENNE

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editor’s letter

HOLIDAY COMFORT Good luck with all that. I used to have a dog, back in the ‘70s, but he got run over and that was it. I never could make the commitment again. Frankly, going against today’s grain, I don’t like dogs as a rule. I don’t think they “are people too,” they annoy me at the Downtown Farmers Market, very few of them are trained to behave. I’m tired of passing plastic bags of dog poop on every trail and most dogs have no idea about personal space. I prefer a cat’s naturally polite limitations. But, at the photo shoot for this issue—surrounded by a room full of therapy dogs from a Bernese Mountain Dog the size of a pony, looking more like livestock than a pet, to a tiny something that looked like, if you stuck on an antler, he could pull the Grinch’s sleigh—I have to admit that the idea of therapy cats seems far-fetched (Stop, I know there are some.). Mostly, a cat’s attitude is, you need help? Go get some. But dogs seem to be truly happy to see people, although I’m not sure their happy-looking faces aren’t due to something else, much like flatulence inspires a baby’s first smile. But it doesn’t matter.

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At the airport recently, there were two therapy dogs by the gate. Everyone wanted to pet them, everyone smiled to see them. Anyone’s anxiety (unless it sprang from cynophobia) would be soothed by a few minutes communing with these calm and cheerful animals. And, you gotta face it. These are times when the world’s anxiety needs soothing in general—global warming, weather disasters, lying leaders, feuding families and lascivious men—it’s all distressing. For some reasons, the meant-to-be happy holidays ratchet up the stress instead. Comfort food helps (see our article about chefs’ holiday meals, p. 76), so does cuddling up with something furry, whether faux (see Fashion, p. 98) or a soft coat with a beating heart and a wagging tail. I just forego the wagging tail part and curl up with Joe. Stop. He’s my cat.

Mary Brown Malouf

PHOTO ADAM FINKLE

I’m a cat person.

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It’s time to celebrate the sights and sounds of the season at City Creek. Whether it’s a festive holiday concert at Abravanel Hall, a stroll with friends and family to see the lights or last minute shopping for gifts, when you live at City Creek you are in the middle of it all! Call today to schedule a tour of our designer model homes.

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Dish . . . . . . . . . . . . . . . Craft . . . . . . . . . . . . . . Ogden . . . . . . . . . . . . . Tech . . . . . . . . . . . . . . . Friendsgiving . . . . . . . . Buzz . . . . . . . . . . . . . . . Statewide . . . . . . . . . .

Ice Age

Wander through a winter wonderland. And don’t forget your mittens.

visit to the Ice Castle in Midway has become a winter tradition for many—the fairy-tale palace takes up one acre and is built by hand from hundreds of thousands of icicles hand-placed by professional ice artists. (Who knew there were ice artists?) Lit up like Disneyland with multi-colored LED lights embedded in the ice, the castle irresistibly invites you to wander through caves and tunnels, slide down ice slides and climb ice mountains—so go on and ice, ice baby. icecastles.com/midway

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the hive / DISH

Having your dream house and eating it, too. GINGERBREAD ARCHITECTURE is a Baking Hive specialty BY MARY BROWN MALOUF

Here are some tips if you want to try this at home: Make patterns out of parchment paper. (For the City-County Building, they actually took measurements of the building to make sure the proportions are correct.) Use a gingerbread recipe with no baking powder or soda because you want the dough to stay flat, not rise. Roll the dough really thin so it won’t be too heavy to stick together. Cut the pieces out according to the parchment pattern. Bake until the gingerbread is hard, not soft in the middle. Use royal icing to put everything together: just egg whites and confectioners sugar.

PHOTO ADAM FINKLE

lissa Barber (of Baking Hive) and Elly Carter (of Elly Carter Cakes) think big. Their intricately detailed, entirely edible gingerbread version of downtown’s beloved City-County Building is proof. But their talents are not limited to visionary baked architecture; the women, who have been friends since junior high school, bake cakes, pies and tarts for clients. And, what’s important to you this time of year, they love to bake with children. For many of us, the season of Christmas cookie baking just means a sugar-coated kitchen floor and a carpet full of sprinkles that will never surrender to a vacuum cleaner. My advice: Sign them up for one of Baking Hive’s kids classes and let them make gingerbread ornaments in a space you don’t have to clean. They offer classes for kids and adults, including one where the kids take home all the necessary elements to build a gingerbread house at home. Baking Hive, 3362 S 2300 E, Salt Lake City, UT 84109, (801) 419-0187

S A LT L A K E M A G A Z I N E . C O M | N O V / D E C 2 0 1 8

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Take a stab at it EMBROIDERY emerges as a form of modern female expression BY CHRISTIE MARCY

Go Ahead— Stab Something Ready to take a shot at your own stitching? Scribner teaches embroidery workshops for beginner-level students. Find out more on her Instagram @lady_srib

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PHOTO ADAM FINKLE

ove over, Granny. Embroidery is no longer the territory of prim and proper ladies armed with cutesy samplers. Instead, modern women have harnessed it as a form of artistic expression and self-care wrapped into one. Needles have become weapons in the hands of a new generation of women who are infusing “women’s work”—quilting, knitting, embroidering and cross-stitching—with a new meaning, and demanding respect for it. Kassie Scribner, from Salt Lake, says she learned to cross stitch from her grandmother when she was 10 and revisited it as an adult. “I’m able to calm down and I have this thing that has this really fluid motion. Then at the end I have something I’ve made,” she says. But she finds that the craft is often dismissed. “People will say, ‘Oh my grandma did this.’ Or, ‘I could do this myself,’” Scribner says. “And I think ‘Oh year you definitely could stitch. I could also draw someone who looks like they could be in a comic book, but it’s not going to look good.’ People devalue this art because they think it’s accessible. And it is accessible, but they don’t see how much time goes into each piece.” These samplers aren’t folksy—they’re feminist. Pithy comments about the patriarchy, pop culture references and politics are all in the (sometimes profane) mix.

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the hive / CINEMA

Fudging the Numbers For those wondering where the micro-cinema gets its name, Waelder (pictured above) says, “It’s a joke referencing the square footage of the space.” In reality, the space is even smaller at 476 square feet. Waelder felt this didn’t sound as nice as 502, even if it’s stretching the truth just a little bit.

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Ogden’s Indie Spot Local MIRCRO-CINEMA boasts small, indie features and hosts private parties. BY ASHLEY SZANTER

fter her son was born Lilliane Waelder didn’t have time to drive to Salt Lake to catch a movie. “I love all kinds of movies,” she says, “but I needed a way to access indie movies again.” So, she opened Cinema 502, a micro-cinema, in Ogden with co-owner William Carlson. While there are a few other micro-cinemas (those with fewer than 70 seats) in th e U.S., Cinema 502, with their minimal 27 seat set-up, is the only stationary single-screen micro-cinema in the country. “A lot of these micro cinemas have a little niche or gimmick. We have an Art Deco gimmick that really plays off of Ogden’s history,” she says. Waelder wants to bring more content to Utah and not show indie films with huge followings like Lady Bird or Napoleon Dynamite— though they did secure rights to Sundance 2018’s Death of Stalin.

But the bulk of Cinema 502’s business is private parties. “We’ve had bachelorette parties, birthdays, anniversaries, reunions, post-proms, anything really. The only caveat is that they have to provide the film, whether its their favorite Blu-ray or a home movie they made on their computer,” says Waelder. Popcorn is always included in the price, but you can buy other concessions like soda and candy. Not feeling a movie? You can host a video game party if you bring your own system. cinema502ogden.com

PHOTOS ADAM FINKLE

the hive / TECH EMBER MUGS

These ceramic mugs are Bluetooth-enabled for temperature control. That means your coffee can stay warm until lunch time. Available in a travel mug perfect for trips up the canyon, too. ember.com

ICESCREENS

So simple, we wonder why no one thought of this sooner—IceScreens attach to the outside of your car window with magnets preventing frost. That’s less time you’re idling in your driveway waiting for your car to deice. Better for the planet. Better for our lungs. Win/ win/win. icescreen.com

Go, Go Gadget Cold weather, HOT TECH BY CHRISTIE MARCY

LIGHTHOUSE 400 LANTERN & USB POWER HUB This Utah-made solar-powered lantern can run for 500 hours on a charge—and the onboard USB ports charge your other gadgets. goalzero.com

hether you’re a superoutdoorsy winter-type, or the kind of person who prefers to sty at home with a good book and a cup of tea when the snowflakes fall, we’ve got you covered with some high-tech gear that will make winter seem more bearable. From a self-heating jacket to a self-regulating temperature mug—the future of tech is now. And it’s hot.

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RAVEAN JACKETS

This heated down jacket, made in Utah, is powered by a rechargeable 12v battery, will keep you toasty—and as an added bonus: It will charge your cell phone, too. ravean.com

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Friendsgiving The reunion of family around a turkey can be fraught with tension. Many people are celebrating an alternative holiday based on friendship instead of a family tree.

JOSHUA JONES

“Thanksgiving for me was one little kid and two adults eating dinner—just like every other night, only I had to polish the silver. No wonder I developed an only-child’s fascination with big families. Years ago, my husband and I decided to stay here for Thanksgiving Day and invite a bunch of friends with no place to go. There were peace activists, music people from KRCL, friends from work and from all over (including Nigeria, Holland and the Sioux Nation). Now, the grandchildren of some of those people will join us for dinner. We have to cope with the absence of some irreplaceable people, but there’s been so much love and laughter, all we can do is go on.”

“I feel like our friends invented Friendsgiving, we’ve been doing it so long. It started a year or two after college. The first few years were more of a tasting of the year’s Beaujolais Nouveau, but came to have a ‘Lampoon’-style moniker: Pre-Thanksgiving, Thanksgiving Extravaganza, or, more commonly: PTTE. Most of the original group continues to come, and some travel from east and west coasts. The biggest change in 17 years (besides wrinkles) is our cooking skills have improved. A few years ago, Food & Wine had a multi-page spread of the “Perfect Thanksgiving Meal.” Being ambitious, we rented a house and made every single dish.”

SALT LAKE FILM SOCIETY

ASHLEY SZANTER FREELANCE WRITER

DIRECTOR OF COMMUNICATIONS FOR BALLET WEST

LYDIA MARTINEZ

SUITCASEFOODIST.COM “I always like to do a practice bird before the big day—just to make sure that whatever recipe I’m testing for our food blog works out well. So it is the perfect time to get people together for a turkey dinner in early November—before everyone gets too crazy with family holiday stuff. Our friends have learned that there is a benefit to being our recipe testers. I make a big bird and dessert and friends bring appetizers and sides. No stress. Little mess. Lots of fun. Zero drama.”

S A LT L A K E M A G A Z I N E . C O M | N O V / D E C 2 0 1 8

MELISSA GRAY

CO-OWNER OF HSL AND HANDLE RESTAURANTS

“Friendsgiving is the name of the game here in Park City because everyone is from somewhere else. One year we had so many guests we had to move the dinner to Handle because our house was not big enough. We switch it up every year to keep it fresh. Sometimes we go the traditional route and sometimes we pick a a country/region around the world. We research that place’s comfort/celebratory dishes—I nerd out on decor and details while Briar plans the menu.”

“The first time I saw a “Friendsgiving” it was actually on the show, Friends. But I didn’t have my own until I moved to Utah. Most people have a Friendsgiving as well as a traditional family thanksgiving because it’s less stressful and intimidating to spend time just sharing food and laughter with people you don’t feel the need to impress or perform for. I know this seems like a really pessimistic view of Thanksgiving, but, for a lot of people, it’s the truth of that particular holiday. I usually participate in a family Thanksgiving as well as a Friendsgiving in the days before the actual holiday. We always do a potluck and plan ahead who will bring what kinds of foods, and we always allow people to suggest favorite foods.”

PHOTOS ADAM FINKLE

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the hive / BUZZ

HOMEMADE HOLIDAYS Holiday Makers Market makes gift-giving easy

UTAH WEIRD

In the summer, finding local artists is easy—there are summer markets and countless art festivals to find the perfect one-of-a-kind gift. In the winter—aka gift-buying season— there are fewer options to get our local gift on. That is, until now. Salt & Homey Market, located in The Gateway, combines a retail shop experience with good old-fashioned artisans. A combination of local vendors converge on the space to sell their wares—fine art, jewelry, clothing, beauty products and even vintage items all have a space at Salt & Honey.

Martians in Utah? Some may see an uncanny resemblance between Southern Utah’s terrain and Mars. A group of enthusiasts and researchers took it to the next level and established the Mars Desert Research Station just outside of Hanksville. Built in the early 2000s, the station is owned and operated by the Mars Society—a space advocacy non-profit focused on promoting the human settlement of Mars. The MDRS allows the opportunity for intense field studies “under the constraints of a simulated Mars mission.” Sound like your cup of tea? MDRS takes annual volunteer applications for crew assignments and support staff positions.

A Maker’s Market, especially for holiday shopping, will be open from November 23-December 22. 12 S. Rio Grande St., SLC, saltandhoneymarket.com

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JOY TO YOUR EARS

Holiday music picks from the editors of Salt Lake

MARY BROWN MALOUF, EXECUTIVE EDITOR: A Christmas Gift for You from Phil Spector Spector used his “Wall of Sound” to recast Christmas classics by the Ronettes, Darlene Love and others. I know, I know, Spector was a creepazoid but even the Grinch managed to produce a beautiful Christmas moment.

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Go Tell it on the Mountain from The Blind Boys of Alabama with Richard Thompson and Chrissay Hynde. Until you’ve heard their version of Christina Rosetti’s simple poem, “In the Bleak Midwinter,” you might be missing the point of the whole season.

Nine Lessons and Carols is one of the most beautiful Anglican rituals and as it’s sung by the King’s College Choir of Cambridge, it’s nothing less than angelic, starting with the chillingly perfect boy’s solo of “Once in David’s City.”

PHOTO MELISSA LEAVITT PHOTOGRAPHY

BY CHRISTIE MARCY

Good for what ails you ANCIENT HELP FOR MODERN ILLS

PHOTOS ADAM FINKLE

BY MARY BROWN MALOUF

After a brief conversation in which I described my job pressures, money problems and the loneliness of widowhood, Bryan Lindquist led me into a room lined floor to ceiling with jars— it looked like the hugest spice shelf you’ve ever seen, every wall lined with herb-filled jars. “I think I have something that will help” he said, taking down four or five jars.

Using stainless steel, he started measuring parts of chamomile onto a scale with equal parts nettle leaf, milky oats, skullcap and a pinch of vervain. This is the recipe for “Nerve Tonic Tea.” Steep a tablespoon of the mixture in hot water for 6 minutes, then sip. The result is supposed to “support a a healthy stress system foundation.”

Lindquist, along with parter Josh Williams, a clinical herbologist, owns Greenthread Herbs, a tiny herb emporium in the back of Thyme & Place. Doctors, masseuses, doulas, nutritionists and therapists often refer patients to Greenthreads, says Lindquist. Greenthreads is careful to state that a doctor should be consulted before beginning a serious herbal regimen, and the owners are careful about sourcing their products, making sure they are organic, not infringing on other people’s resources and taking extreme care handling their products. Besides the herbs, Greenthreads provides a full line of skin care products and tinctures. Plus, someone is always on hand for consultations and to guide you through what is nearly the lost lore of herbology. 362 E. 900 South, SLC, 801-9182824. greenthreadherbs.com

CHRISTIE MARCY, MANAGING EDITOR: Holidays on Ice, David Sedaris: Yes, it’s technically an audiobook, but if listening to “The Santaland Diaries,” a true story about the winter Sedaris was an elf at the flagship Macy’s store in New York, isn’t one of your holiday traditions, it really ought to be.

A John Prine Christmas, John Prine: Holiday classics like “I Saw Mommy Kissing Santa Claus” mixed with Prine’s own “Christmas in Prison” is what gets this album heavy-rotation at my house each December.

Ultimate Motown Holiday Collection, various artists: Steve Wonder, Marvin Gaye, Smokey Robinson. Jackson 5. The Supremes. Need I say more?

BONUS SONG WE COULD NOT GET THROUGH THE HOLIDAY WITHOUT: “Merry Christmas From the Family” by Robert Earl Keen. It's the ultimate pokingfun-at-your-family holiday song.

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the hive / STATEWIDE

DRAWING A BLANK Just how hard is it to spend $2 MILLION on public art? BY STEPHEN DARK

S A LT L A K E M A G A Z I N E . C O M | N O V / D E C 2 0 1 8

Modern West gallery owner and arts advocate Diane Stewart

buildings into shops and offices, most as yet unoccupied. The revamping was part of former Mayor Ralph Becker’s efforts to revive downtown with the 2,500-seat Eccles Theater on Main that backs onto Regent Street. But despite its success as a theater, the fervent hopes of downtown boosters that it would lead to a downtown renaissance proved unfounded. Persuading

Eccles’ audiences to do more than visit the theater—to stick around and enjoy a bite or a drink—is something the city has to figure out, says Stewart, “Arts and culture are key to that.” Not that the city hasn’t tried. Becker’s administration commissioned a piece of art that would transform the Beehive capitol’s downtown identity in the same way the celebrated “Bean”

did for Chicago. But the city’s plans to spend $2 million of the $12.8 million city bond on Salt Lake City’s largest-ever public art installation has proved problematic. The city is now on its third attempt at designating an artist—if that third artist doesn’t work out, then, per bond tax regulations, they lose the money. In 2015, several dozen downtown and arts luminaries

PHOTOS ADAM FINKLE

On a hot morning (last July, so—very hot) art gallery owner Diane Stewart stood on the corner of Main Street and a downtown alley. She was asking passing tourists a simple question: What do you think of downtown SLC? The overwhelming response: It’s a cultural wasteland, Stewart says. Salt Lake’s downtown has been looking for a new life for decades, betting their hopes on various misguided efforts—the Main Street Plaza ( “a little bit of Paris,”) Gallivan Center, City Creek Mall, the Eccles Theater. But Stewart’s informal poll revealed, “People were in search of something that wasn’t there yet.” For the last few years, one much-anticipated answer to that “something” had been the street where she was standing. Regent Street runs parallel between Main and State, connecting City Creek Center with the Gallivan Center. Once called Plum Alley and home to brothels and the families of immigrant railroad workers, a $12.8 million city bond turned abandoned

53 were invited to review a short list of artists’ presentations, only to be told their votes didn’t count, infuriating some of the invitees. When asked why they were not told of their lack of a vote, a Salt Lake Arts Council official replied they thought they wouldn’t come. Internationally-renowned sculptor Janet Echelman beat out five finalists, but after confusion over the total budget for her work, the city rescinded the commission. To ensure smooth sailing for their second attempt, national arts consultant Renee Piechocki was hired. According to her 21-page report, locals yearned for “fewer free standing sculptures” and more digital and temporary art work. Her recommendation, to split the commission in half, using $1 million for a permanent installation, the rest for temporary or multiplepermanent works, was ignored. A selection committee including Regent Street property owners and multiple

Murals are part of Salt Lake City’s “cultural core” initiative, aimed at enlivening the city with art.

PEOPLE WERE IN SEARCH OF SOMETHING THAT WASN’T THERE YET. –DIANE STEWART city officials whittled down proposals from 182 artists to a winner and an alternate. That way, if something went wrong with the second anointed artist, and they had to yank the prize away once more, there would be a fallback. The committee’s first choice, Turkey-born, L.A.-based media artist Refik Anadol presented his idea to the seven-person Art & Design board. Machine depictions: Memories of SLC would use computer algorithms to translate photo and audio of Salt Lake’s history into fluid imagery on a 50 by 50 foot screen. “I’m

trying to look at history by imagining the future,” Anadol said, claiming the media wall “will be one of the world’s largest data sculptures.” Despite the vote of approval from the selection committee and the Art & Design Board, his proposal hit several obstacles, the biggest of which was maintenance and power costs. Rocky Mountain Power estimated the work would cost $90,000 a year in electricity (a figure Anadol and others disputed.) Among Salt Lake Mayor Jackie Biskupski’s commitments as she ramps up for her 2019 re-election bid is a 100 percent renewable energy by 2032, so art with a huge carbon footprint was a non-starter. She turned it down. The spring 2015 bond has a three-year time limit. The city’s attorneys said there was “wiggle room” to push it past fall 2018, but that’s a tight deadline. As of now, the city’s defining downtown art is still a blank canvas.

Rendering of Regent Street

The Runners Up So far, two artists with international reputations have been awarded Salt Lake’s largest public arts commission, only to then have it taken away. Is the third time the charm? Here’s a look at what you won’t see. Janet Echelman builds sensuous, vividly colorful netting pieces that elegantly adorn cities from Boston and Seattle to Singapore and Dubai with titles like Her secret is patience and Every beating second. Refik Anadol’s public art uses computer data and algorithms to create media sculptures that seek to draw out emotions from our world of tech.

And what what you might see, maybe: Ned Kahn, whose environmental exhibits use sunlight, wind, fire and fog to create ethereal patterns and textures.

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#loveutah A collection of photos from the many local events covered in greater detail on saltlakemagazine.com

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Eat, Drink SLC July 12, 2018, Tracy Aviary, Photos by Austen Diamond

1 Jessica Chindgren, Katie Van Riper and Caitlin Furin 2 Nancy McNally,Â Heidi Walz andÂ Beirne Chisholm 3 Jenny Andrus, Libby Knott, Laura Kramer and June Newman 4 Chris Barlow, Chelsea Nelson, Erik Ostling and Matt Aller

S A LT L A K E M A G A Z I N E . C O M | N O V / D E C 2 0 1 8

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Women in Business Diamond Education Night August 30, 2018, Diamonds Direct, Photos by Jaron Horrocks for Saans Photography Diamonds Direct, in partnership with Salt Lake magazine, hosted a diamond education night.

1 Kris Cappaert and Ed Primosic 2 Janica and Jared Horner 3 Anne-Marie Barton 4 Sydney Lambert, Sandi Hendry, Natalie Porter, and Desiree Kano 5 Tiffany Colaizzi and Marsha Holfeltz 6 McKenzie Rockwood and Cynthia Jensen

N O V / D E C 2 0 1 8 | S A LT L A K E M A G A Z I N E . C O M

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UMOCA’S SPECTACLE June 9, 2018, Utah Museum of Contemporary Art, Photos by Natalie Simpson

1 Brooke Hjorshe, Jamie Vieta and Lindsay Vieta 2 Steven Labrum 3 Steve DeBois 4 Kim Kienow and Eve Keener 5 Amy Leininger and Rheda Fouad 6 Actors were hired to represent the seven deadly sins—including lust, pictured here.

S A LT L A K E M A G A Z I N E . C O M | N O V / D E C 2 0 1 8

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PEOPLE | IDEAS | MONEY

PHOTO ADAM FINKLE

Gossner Foods . . . . . . 26

The Swiss cheese made by Gossner Foods is sold all over the country.

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the biz

The Best Medicine

Cold storage facility at Gossner Foods

The Big Cheese GOSSNER FOODS is one of the top 3 Swiss cheese producers in the country. BY ASHLEY SZANTER

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It won’t work. That was the conventional wisdom about making Swiss cheese in Cache Valley. Edwin Gossner, Sr. was a cheesemaker, and driving the family through the Logan area on the way to Yellowstone for a family vacation, he was struck by how much the landscape of Cache Valley reminded him of Switzerland. “I was born in Wisconsin and our family moved to California for a time where my dad worked for the Rumiano Cheese Company,” recalls CEO and President, Dolores Gossner Wheeler, Gossner’s daughter. “Locals told him Swiss cheese could not be made in the area because of the silage the cows ate.” Allegedly, the silage, a fermented and high-moisture cow feed, would affect the way Swiss cheese developed holes, commonly called “eyes.” Undeterred, Gossner Sr. felt he could make a go of it and formed a local co-op with Cache Valley farmers called Cache Valley Dairy.

PHOTOS ADAM FINKLE

Though Dolores Gossner Wheeler counts many blessings in her life, she has also faced great hardship: She lost her father, mother, brother, her husband, Allen, and other friends and family to cancer. Facing her own breast cancer diagnosis a few years ago, Wheeler has also helped her daughter battle and beat cancer. “The greatest legacy the Gossner Family can leave is that we gave all we could to help those who suffer from the tragic effects of cancer,” says Wheeler. The Gossner family donated two million dollars to help fund a 9,000 square foot addition to the Logan Regional Hospital cancer center, due to open in 2019. The expansion will allow the hospital to hire more oncologists and centralize all cancer services. For Northern Utahns, this revolutionizes cancer treatments as most patients in Cache Valley had to make the 90-minute drive to SLC for treatments, exacerbating an already grueling physical, emotional and psychological experience.

PHOTOS ADAM FINKLE (PORTRAIT COURTESY OF GOSSNER FOODS)

Unfortunately, just three years into his contract, he was fired from the co-op after helping establish the company as the largest Swiss cheese plant in the world. So one year later, in 1966, Edwin took the advice of his wife Josephine and started Gossner Foods using

just the milk from his family’s dairy farm. The business grew exponentially after Edwin brought back a shelf-stable milk process from a trip to Canada in 1982. “He knew this shelf-stable milk would be a way to the build the company and provide better prices for dairy farmers,” she says. From then on, Gossner Foods specialized in both cheese and milk, going on to open another production facility in Heyburn, Idaho in 2005. Between the two facilities, Gossner Foods produces 20% of all Swiss cheese in the United States as well as varieties of Swiss and muenster and their famous “squeaky” cheese curds. Though the business has exploded and now employs thousands, Wheeler still sees Gossner Foods as a family business with members of her extended family working in everything from sales to sitting on the board of directors. Wheeler says, “It is a true family-owned business.” You’d be hard-pressed to find the Gossner Foods brand in your supermarket, the cheese is mostly sold wholesale to restaurants and private brands. Their on-site store in Logan is your best bet for many varieties of fresh cheeses, cheese spreads, flavored shelf-stable milks and even house-made ice cream. Gossner Foods is proud to support local stores, restaurants, schools and county fairs. “It is a blessing to give back to the communities that give us so much.” gossner.com Above: Dolores Gossner Wheeler

SWEET AND SAVORY While you might eschew the idea of a long drive, the 90-minute trek up to Logan is well worth it so long as you visit Gossner’s on-site store. For the lactose-loving masses, you can find a wide variety of cheeses, flavored cheese spreads and various whipping creams. You can also find incredible housemade ice cream. But most people come for the shelfstable milk that comes in every flavor from regular to vanilla, chocolate to cookies & cream. For the adventurous, there’s also their renowned Root Beer Milk that tastes just like a root beer float. If you’re looking for something to to add to your holiday spread, keep an eye out for Gossner’s special “Super Sharp Cheddar” only released during the holidays. It’s specially-aged for about three years before they sell it and will make any sharp cheddar you’ve had before seem positively dull.

Left: Gossner Foods on-site store

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Mauiâ&#x20AC;&#x2122;s backroads . . . . 64 Outdoor apps . . . . . . . . 71

Aerial view of a waterfall on the road to Hana in Maui, Hawaii

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worth a trip

Upcountry Charm The welcoming sense of aloha pervades all of MAUI, including its rural outposts. BY JOHN THOMASON

On the slopes of a volcanic crater on Maui, at an elevation of 3,500 feet, Casey Shim wakes every morning for a long day of farming. As the 87-year-old owner and sole employee of Shim Coffee and Protea Farm, he hand-picks, sun-dries, weeds, processes and nurtures the coffee beans and decorative plants that comprise his seasonal business. He says the job is “25 hours a day and eight days a week,” entirely self-taught. As he explains to guests, “It’s a learn-asyou-go farm, and nature has always been my best teacher.” Shim is an Army veteran whose grandparents emigrated from China in the 1890s and bought the property he tills today. He points to a squat, single-room shack in the distance: “That’s where my grandparents raised eight children.” I visited Shim Farm on my first morning of a weeklong Maui trip. I saw Shim’s ripe coffee beans—up to 1,000 beans grow on each of his 1,500 trees—and alien-looking protea plants, with their bright yellow and red stamens bursting like frozen confetti from fuzzy pincushions before I saw a beach or a lei or a tiki hut. His modest farm did not fit the picture of Hawaii I had imagined. But this was not the picture-postcard beach trip that brings most tourists to Hawaii. Here, as in the rest of the world, agri-tourism has become the latest travel trend. Shim’s farm is in the upcountry town of Kula, and it’s one of a handful of the island’s ag-tourism options. Driving the slopes of the Haleakala crater, civilized trappings are scant, two-lane roads often converge into one, livestock

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Left: Casey Shim Above: Sunset on Pa’ako Beach in Maui

MUST-DO MAUI In between visits to upcountry, sprinkle your trip with these traditional diversions. THE ROAD TO HANA Maui’s most legendary drive is a 52mile stretch of hairpin, often single-lane highway that snakes through lush rainforest, with stops along the way for waterfalls, hikes, food stands and breathtaking arboretums. The trip takes two and a half hours without stops; reserve a full day to explore.

SNORKELING The waters of Molokini reef off the coast of Wailea are a prime snorkeling spot. I recommend sailing out on a 65-foot schooner with the affable crew of Kai Kanani, which provides lunch, drinks and two 40-minute snorkel sessions. On my journey, I spotted a moray eel, triggerfish, yellowfin surgeonfish, yellow tang and octopus.

wander rolling hills, and signs advertise roping grounds and horseback riding—a holdover of upcountry’s paniolo, or cowboy, tradition. Shim keeps a couple of horses too, grazing in a shady corner of his farm. “Horses are my psychiatrists,” he said. “You ride them, and all your problems go away.” Maui is Hawaii’s second-most-visited island, after Oahu. And tourist commerce is everywhere. At public outlooks offering postcard views of mountainous sunrises and sunsets, jewelry sellers ignore the “no vending”

signs and hawk wares from the back of their trucks. But the upcountry town of Makawao was a prime example of tourism’s positive encroachment. A tiny history museum in the blink-and-you-miss-it downtown preserves this onetime paniolo community. The curator described Makawao as “nearly a ghost town after World War II. Cowboys rode horses down the center of the street.” It was revived by tourism and by artists opening galleries and the heritage is kept alive each summer during a Fourth of July rodeo and parade.

KIHEI This prized beach town contains multiple parks ideal for sunset-gazing on the water, as waves lap against Maui’s ancient, jagged, volcanic rock. There’s a great nature trail at the end of one of the parks, and instead of a boardwalk, a sizable expanse of green fronts the beach, where plein air painters, sun-tanners, picnickers and dog walkers sprawl out for lazy afternoons. Maui is pretty much one giant photo op, but this is an especially vibrant place to snap a few memories.

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worth a trip

WHERE TO STAY THE COURTYARD MAUI KAHULUI MARRIOTT is a dependable link of the Marriott chain, with all the expected amenities (pool, Jacuzzi, fitness center) and some charming surprises (a fire pit, an on-site artisanal restaurant). It’s just minutes from the airport. 808-871-1800 KAMAOLE SANDS offers condo rentals for vacationers and residents alike, with full kitchens and living rooms fronting Kihei’s famed beach. There’s a pool, hot tub, gym and ping-pong table onsite, but you’re paying for the primo location steps from the water. 800-451-5008 If the area of Wailea is the Palm Beach of Maui, then the GRAND WAILEA is its Breakers. The sumptuous Waldorf Astoria resort radiates island luxury, from its grand, tropical lobby to its waterfall-and-koi pond to the bulging Boteros that dot the property. Its signature restaurant, Humuhumunukunukuapua’a, named after Hawaii’s state fish, offers majestic sunset dining and a menu bristling with creativity. The best part? You get lei’d upon arrival. 808-875-1234

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But as Shim Farm illustrates, there are still places in upcountry Maui to escape from city life and breathe in nature. Ali’i Kula Lavender Farm may be the most intoxicating example. On the morning of our visit, an impenetrable and very un-Hawaiian fog blanketed the farm. I overheard one shivering visitor comment, “This is like being in London.” Still, Ali’i Kula was an aromatherapist’s Eden, with row after row of more lavender strains than you knew existed. Spicy Spanish, tallstemmed English and braided French were among the 25 varieties, a battalion of faded purple wisps blowing in the wind as far as the eye could see. The 13 acres of farmland was about more than lavender, though, with tier after tier of protea plants, a chicken coop, a terraced vegetable garden and, every now and then, a flash of neon green as a Jackson’s chameleon darted among the lush rows of plants. Less than 10 miles away up twisty roads, is Surfing Goat Dairy, the island’s only outdoor goat dairy. Named after the surfboards that stud the property and decorate its buildings, this 42-acre

Top Left: Hibiscus Pool at the Grand Wailea. Above: Lavender fields at Ali’i Kula Lavender Farm

operation produces award-winning goat cheese for the entire state, along with mainland locations from Las Vegas to Nashville. On the 30 minute tour, we had the opportunity to pet and feed the animals on one of its 15 pastures, learned about the pasteurization process—16 hours from udder to shop—and sampled a few of its greatest hits. President Obama ordered 200 pounds for his inauguration, and once I tasted it, I saw why. The grandest agtourism destination on the island is Maui Gold Pineapple Company’s tour. From the bus— dubbed the Pineapple Express—we explored the

entire process, from field to factory, with frequent stops among the 1,000 acres of pineapple stalks sprawling in all directions, ending with a field tasting “We’re not going to run out of pineapple,” our guide Stephen Potter said, plucking a pineapple from a landscape of gold and green. He hacked off the spiny skin and cut chunks for each of us with a machete. There was something communal about sharing the fruit this way, in the raw, spitting out the inedible chunks, juice dribbling down our chins. Eating sloppy never felt so right, so natural.

Say hello to your brand new, bigger, better Salt Lake City International Airport (SLC), arriving in 2020. The new SLC will replace the three existing terminals with one large, modern terminal that has the capacity to meet the ever-growing demands of a major air transportation hub. To learn more, visit SLCairport.com

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outdoors

Unplug, but

donâ&#x20AC;&#x2122;t disconnect A wave of OUTDOOR APPS give you an excuse to never leave your phone at home. BY TONY GILL

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SILICON SLOPES

The great outdoors was our last bastion against the never ending onslaught of push notifications, text messages, email alerts and breaking news updates. Alas, we’ve succumbed to our technological overlords. The decline began with improved cell coverage, even deep in the backcountry. It was compounded when fitness trackers and smart watches buzzed every time you reached your target heart rate or Phil from accounting had a question about spreadsheets and the after-work drinks you were desperately trying to avoid. Who am I kidding? Our insatiable appetite for Instagramming our #bestlife sealed the deal. We have nobody to blame but ourselves, so we may as well lean-in and embrace an “enhanced” outdoor experience with some of the best apps out there. You’re only clicks away from upgrading your skiing, hiking and biking. Just remember to look up and enjoy the views every once in a while.

days, skiing and riding with friends is simply better than doing it alone. Snocru’s “Near Me” view lets you see where your posse is in real-time so you can shred together. Track every run you’ve skied on an interactive map, view trail maps, check resort conditions and share your stats with friends while challenging them to beat your personal bests. snowcru.com

HIGH- TECH HIKING

Ski Tracks

SKI TRACKS: This app turns your phone into an advanced telemetry recorder as you hurtle down the slopes. It tracks vertical feet, speed, altitude, slope angle and a bunch of other information that’s essentially meaningless when taken out of context, but the app’s low battery drain—it doesn’t require cellular data or a wifi connection to work— meaning you won’t miss out on any juicy info. It’s pretty fun to compare your stats to your buddy’s during a heated après conversation, but be aware things can get a little dicey when you’re chasing 70 mph down a groomer intersecting with a crowded cat track. corecoders.com/ ski-tracks-app/ SNOCRU: Despite that adage espousing the virtues of being antisocial on powder

features let you designate friends and family as safety contacts to see your planned route and expected return times, a reassuring thought for anyone who’s seen 127 Hours.

PEAK FINDER: Nothing ruins your credibility as an expert outdoorsman faster than mumbling and faking your way through an answer when someone asks, “Which mountain is that?” Just point your phone at a ridge of peaks, and Peakfinder will illustrate and label exactly what you’re looking at. It’s certainly helpful for navigating in a pinch, but the expert move is to take screenshots and study them at home, impressing your hiking compatriots with all your mountaintop knowledge. peakfinder.org

DIGITAL DIRT MAPS

All Trails

ALL TRAILS: Even the most persnickety hikers can’t complain with more than 50,000 trail maps at their fingertips. Start it off with detailed driving directions to even the most obscure trailheads. Hit the dirt with GPS tracking to aid navigation with real-time map overlays, and save your stats and favorite routes to share with friends. New safety

MTB Project

MTB PROJECT: MTB Project is the best routefinding tool when you ride

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get the get the gear gear

Smart Watches Nothing beats glancing at your wrist for real-time feedback on just how feebly you’re ascending that mountain while looking the part of a certified Alaskan mountain guide. Here are a couple of our favorite oversized fitnessbased watches.

BONUS APP Garmin Fenix 5x

The Fenix 5x is absolutely massive and it weighs enough to make your dedicated watch arm into a Popeye lookalike. A host of features from an integrated heart rate monitor and barometer to interactive route tools mean you’ll never be asking for more. garmin.com

Suunto Fitness 3

The Fitness 3 is a sleeker design without skimping on functionality. There’s still an onboard heart rate monitor and the adaptive training guidance helps you perform at your peak. At only $229, it doesn’t break the bank either. suunto.com

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into a new area on your mountain bike and have no idea what to expect or where to look. Browse the crowdsourced routes, pick from the top-rated matching your trail preferences and track your progress and navigation with an interactive map with GPS so you aren’t dependent on cellular coverage when encountering an unknown fork in the trail. mtbproject.com

TRAILFORKS: Trailforks allows you to get a little more creative when choosing your route. You can still see popular rides, but they don’t have the crowdsourced consensus of MTB project.

However, Trailforks has more trails, includes detailed quantitative and descriptive minutiae for every trail section and is constantly updated with new trails and conditions. The app was designed in cooperation with the world’s largest mountain bike media hub, Pinkbike. com, and is the tool of choice for emergency rescue crews in many locations, including Park City. The emergency feature dials out to emergency services and provides latitude and longitude coordinates. If you’re willing to take a few minutes to stitch together your own ride, Trailforks is the perfect partner. trailforks.com

STRAVA: How can you tell if someone’s a Strava user? They’ll tell you. Strava’s the app people use while trying to become their best selves, which is another way of saying it’s the calculable bragging app for hypercompetitive runners, bikers, skiers and hikers. Hey Strava users: A few of us are impressed, but we’re all irritated. We can see when you cheat by looking at your route maps, by the way. That said, as long as you keep your rides private it’s a pretty fun tool to challenge yourself. Just take it easy on verbalizing those #fitnessgoalz. strava.com

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IDAY MEAL L O H ’s f e h c ma can learn fro UF N MALO Y BROW BY MAR NKLE DAM FI S BY A PHOTO

ver heard the term 'busman’s holiday'? The old phrase dates from the 1880s, and refers to a bus-driver whose vacation involves driving to their holiday destination. That’s what the holiday season is like for chefs. The holidays are a crazy time—chefs’ concentration and culinary imaginations are focused on one of the busiest seasons of the year, making sure all their clientele have a delicious and merry holiday. Cooking, cooking, cooking.

But what about a chef’s holiday at home? It’s also based on cooking, cooking, cooking. How is this a holiday? We wondered, so we asked local chefs: Once the restaurant cooking frenzy is over, do you just feel like ordering a pizza for the festive at-home holiday meal? Do you bring home leftovers? Or is it Netflix and chill?

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“S

ometimes the holiday season in a restaurant can become a problem, not a joy,” says Chef Sebastian Lowery. Because Spencer’s is a hotel restaurant, it stays open through every holiday. “And more people are going out for their holiday dinners,” says Lowery. “Thanksgiving and Christmas are two of our busiest days. I think some families think there will be less drama if they’re eating in public. But my experience is everyone brings the same baggage to the restaurant dinner that they bring to the family table. And often take their frustration out on the servers.” So Lowery tries to do something

special for the restaurant staff for the holidays. He buys a giant turkey and serves all the same special dishes the restaurant guests are eating. As for his family Thanksgiving, it’s celebrated the next day. At Christmas, Chef takes the day off for a quick trip home to visit his big Italian family. “My mother, the youngest of eight children in a family with roots in Abruzzo, always served traditional American turkey for holiday dinners,” remembers Lowery. “But she also always made lasagne.” And still does.

Sebastian Lowery

Spencer’s Steak & Chops 255 S. West Temple, 801-238-4748, hilton.com

the

Takeaway

ring some of t heritage. B ou ab e ar s Holiday to the table. g memories those bondin

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lasagne

“W

e’re closed on Thanksgiving,” says Safranek. “It's the last hurrah before the season starts and the restaurant will be open seven days a week for the next few months.” 350 Main is even open Christmas Day. So that’s a non-starter. So Safranek makes his Thanksgiving holiday a holiday first and foremost,gathering together a Friendsgiving of friends and restaurant workers—usually feeding 8 to 12 people. It’s casual— sometimes people have to bring their own chairs, says Safranek. “I keep it pretty traditional, but mainly I keep it low-key. I’m not shy about taking shortcuts—this is my day off and I don’t want to be stressing out in the kitchen all day.” Safranek cooks a turkey (“the smallest I can find; I don’t want leftovers,” he says.) but he also does a beef rib roast. He likes those leftovers. Although he loves baking and has won prizes for his pies—open-topped and top-crusted—he buys his pies for

Thanksgiving, often from Smith’s. At the restaurant, his kitchen bakes their own bread, cuts their own fries, makes the pasta in house. But at home for Thanksgiving, Safranek makes the traditional green bean casserole, complete with all the shortcuts—canned cream of mushroom soup and Durkees canned fried onion rings. “I usually make a cranberry chutney but I also always have the canned cranberry jelly that you push out and keeps its canned shape. Everyone remembers that from their childhood Thanksgivings and it’s visually comforting.” “My whole goal is for it to be an easy, restful day. I want to serve a solid meal but don’t want anything to destroy the peace of the day with elaborate preparations.”

Matthew Safranek

350 Main, 350 Main St., Park City, 435-649-3140, 350main.com

the

Takeaway

, not a is is a holiday Remember th erie counts ad ar . The cam ce an m or rf pe ur guests the meal. Yo an th e or m r fo . fun if you do will only have

cranberry jelly N O V / D E C 2 0 1 8 | S A LT L A K E M A G A Z I N E . C O M

“W

e’ve lived all over,” says AJ Hubbard, “From Huntington Beach to Huntsville.” The couple’s wide-ranging food interests reflect their travels and their multicultural background. “The restaurant isn’t open on Thanksgiving,” says AJ. “But it is open for Thanksgiving dinners to-go the day before.” Last year, 150 people came to pick up their dinner the day before Turkey Day. (If you’re interested, check out the website.) “So, basically, we bring leftovers to Thanksgiving dinner with the family. We’re fortunate to have an extended family that loves to cook and is good at it.” The restaurant’s big business is off-premise catering at the holidays, so staying open for Christmas Day is counterproductive. Hearth on 25th is closed on Christmas and New Year’s Day.

“We do a big pairing dinner New Year’s Eve, then we sleep all New Year’s Day. Then we go to Mexico,” he says. Because of Shana’s Jewish heritage, the big celebration is Hanukkah, which the couple celebrates at home, so there is some flexibility as to which night to cook. For one of the eight nights, AJ cooks a lamb shank from Cross Quarter Circle Ranch and, of course makes latkes to go with it. “I put in leeks and thyme then fry them in a cast-iron skillet in orange-infused olive oil.” Hearth carries an exclusive selection of flavored oils and vinegars. House-made gravlax is served with sour cream, pomegranate and grapefruit drizzled with balsamic vinaigrette serves as salad. Homemade challah is made into bread pudding with caramel and apples.

Shana & d r a b b u H J A Hearth on 25th, 195 25th St #6, Ogden, 801-399-0088, hearth25.com

the

Takeaway

on the holidays ar—celebrate nd le ca e y. th til Forget rty most hear y you can pa whatever da

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lamb shank

“T

he trend is for families to eat out more on holidays,” says Ed Heath, chef at Martine. “We used to go out, too, when we lived in Napa." But that changed when he took charge at Martine. “For a little while, the combination of work and home holidays resulted in a totally overworked sense. We felt we were so pushed.” But family traditions changed. “Our family—both sides—love to cook. So a bunch of amazing family cooks, including some chefs, would cook for us. Instead of eating a traditional meal, we reinvent old

favorites, like from-scratch green bean casserole. We adapt an amazing salad on the Martine menu: Little Gem lettuce made an hour or so before with blue cheese, a variation on a soaked salad. Jenny’s family is in Illinois, so there are Midwestern dishes like Granny’s corn casserole (green chilies, eggs, bread crumbs, whole kernel corn), gooey butter cake and toasted ravioli.” And, says Heath, the family incorporates some really odd traditions: “ I love Stouffers Stove Top stuffing,” he admits. “It’s one of my favorite childhood memories.”

Ed Heath

Martine, 22 E. 100 South #200, SLC, 801-363-9328, martinecafe.com

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od based on a flo ls may be be ve ha t n’ do Holiday mea t they memories, bu e tim a is s of awesome e food. Thi fin of s ie or to be mem course. y is the main when memor

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“W

e—Harbor co-owner Randall Curtis and I— agreed from the beginning that we would not open the restaurant on holidays, but reserve that for time with family or to volunteer our time. Randall spends much of Thanksgiving and Christmas Day at the women’s shelter," says Harbor Chef Justin Jacobsen. "Yes, we miss out on business but we feel personal time is worth it.” Christmas Eve, however, is sold out. “We run about ten special dishes that time of year,” says Jacobsen. “We always offer cassoulet, a hearty French bean and sausage casserole, and we usually do something special with tuna—it’s a

meaty fish that has the heft of beef without the fat.” Holidays mean long hours for employees and Jacobsen and Curtis emphasize the importance of staff meals. “We sit down and eat together every day.” As for holidays at home, “I don’t cook myself. We alternate spending holidays with my family and my girlfriend’s family. She’s a good cook—she brines the turkey and cooks it in a bag with butter under the skin, and gets creative with the stuffing.” Often, people feel uncomfortable cooking for a chef, but it’s not the food that matters, it’s the act of cooking for someone.

Justin Jacobsen Harbor Seafood & Steak Co., 2302 Parleys Way, 801-466-9827, harborslc.com

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r at cooking fo Remember th . ve lo of t an ac someone is

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cassoulet

ennifer Gilroy, chef-owner of Meditrina, has a simple attitude towards the holiday season: “I don’t give up my own personal holiday for the business. Every year, we get more and more phone calls from people wanting reservations for Thanksgiving or Christmas. But there’s no dollar sign you can put on time with your family.” Last year, as her personal thanksgiving after a health scare, she did open the restaurant for the holiday—but only to her family. Grandparents, brothers-in-law, nieces, siblings all gathered for a big feast. “I always do a brined turkey, but last year I bought a whole picnic ham from Beltex Meats and brined it too.” It

was, she recalled, over the top. Gilroy also roasts Brussels sprouts with browned butter, roasted hazelnuts and a pomegranate demi-glace. But not every year is so elaborate. “Some of my favotite Thanksgivings have been spent at Stein Eriksen’s,” she says. “Zane’s [Chef Zane Holmquist] mashed potatoes and gravy is amazing.” We change things up every year, Gilroy says. “What is that Emerson quote? ‘Foolish consistency is the hobgoblins of little minds'? If I feel obligated to do the same rote thing every year, I don’t enjoy it.”

Jennifer Gilroy Meditrina, 165 W. 900 South, SLC, 801-485-2055, meditrinaslc.com

Find recipes from each of these chefs online at saltlakemagazine.com

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Benno, Dresden and Walter

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THERAPY DOGS are all too

happy to lend a helping paw. BY SUSAN LACKE PHOTOS BY ADAM FINKLE

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86 aleb Howard was only seven years old, and yet he was living a lifetime’s worth of pain all at once. As he lay in bed at the Intensive Care unit of Primary Children’s Hospital in Salt Lake City, no one knew how–or if–he’d ever fully recover. The same accident that Caleb survived had killed half of his family. In June of 2007, Caleb’s mom, Janine, was driving on Highway 89 in Layton when a distracted driver crossed the center lane and hit the family’s car head-on. Janine, 39, and Caleb’s brother Matthew, 11, were killed immediately. Eight-year-old Esther died the next day. Caleb and his sister, Rachel, 13, were the only survivors. Of the two, Caleb’s status was the most precarious. The force of impact caused Caleb’s brain to hurl forward, hitting the front of the skull, then the back. Millions of vulnerable brain cells were damaged. Doctors warned Caleb’s father, Ben, that if he did live, it was likely he would never be the same. With each passing

day, Caleb’s poor health remained stagnant and Ben lost a little more hope of a full recovery. Caleb doesn’t remember much about those days–only that he felt overwhelmed by the unfamiliar surroundings of the hospital and abrupt change from a fully functioning brain and body to one that was barely hanging on. He was sad and confused. He wanted his mom. Sensing a need for comfort and familiarity, Caleb’s doctor asked Ben a

FRED

the Standard Poodle

▼

ROSIE

BEIJO

the Portuguese Water Dog

the Goldendoodle

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87 question: Did his son like dogs? “Yes,” said Ben, incredulous. “What does that have to do with anything?” “It’s a long shot,” replied the doctor, “but I’ve got something in mind.” That “something” was a golden retriever named Colonel, an Intermountain Therapy Dog who roamed the halls of Primary Children’s with his handler, Susan Daynes. The first time Colonel entered Caleb’s room

BENNO

the Bernese Mountain Dog

▼ STARK

the Doberman

WALTER the Basset Hound

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was the first time since the accident Caleb had shown real awareness. His gaze tracked Colonel’s red fur as the dog lumbered across the room. A nurse lifted Caleb’s hand and helped him pet the dog. Caleb’s jaw dropped. “It was a boost to see such a substantial change in awareness,” says Ben. “It was a real turning point.” Each time Colonel returned to Caleb’s room, a little more progress was made. First, a wiggle of the fingers as Caleb motioned to indicate he wanted to pet his furry friend. Then a bend of the elbow. A turn of the neck. Whispered words. With help from his physical therapist, he started throwing the ball for Colonel to play fetch. Within a month,Caleb was walking and talking again. “Caleb just needed something motivating enough to get him to move,” says Primary Children’s physical therapist, Lisa Barnes, who oversaw Caleb’s rehabilitation, “You could see that motivation to open his hands to try to pet him, which was a really hard thing for him to do.” But the payoff of feeling Colonel’s fur was worth it. The dog became an anchor of normalcy in a grossly abnormal environment. Instead of yet another excruciating rehabilitation exercise, Caleb was simply playing fetch. While doctors poked and prodded him, Caleb was

PHOTO CREDIT TK

SUMO

the Shih Tzu

▲ LUNA

the Pitbull-mix

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Chassy the Great Dane and her handler Jenica Laws listen to Jodi Poppleton read.

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PHOTO (RIGHT) © THE CIRCLE-C, BEN COOK, COURTESY OF INTERMOUNTAIN THERAPY

89 Caleb and Colonel

getting wet kisses from a golden retriever. When Colonel was around, Caleb wasn’t an intensive care patient anymore—he was just a seven-year-old boy with a dog. Dogs have long been a source of comfort and companionship for humans. They’re loyal, devoted, and affectionate—indeed, man’s best friend. All it really takes to earn the trust and love of a dog is a scratch behind the ear and a coo: Who’s a good girl? You are. Yes, you are. It’s simple. It’s pleasant. It’s completely without condition. And it feels really good. That’s animal-assisted therapy, in a nutshell: enhancing the quality of life through the bond between humans and animals. The national animal therapy organization Pet Partners report more than 10,000 registered teams of volunteer handlers and dogs visit nursing homes, hospitals, schools and community settings each year. They comfort victims of tragedy and disaster, radiate calm to stressed travelers at airports, provide companionship to nursing home residents, bring joy to hospice patients, and teach children (and more than a few adults) how to be gentle and kind. “We send teams to more than 100 area facilities, which cover all ages, diagnoses and situations,” says Kathy Klotz, executive director of Intermountain Therapy Animals in Salt Lake City. “Whenever there is therapy going on, of whatever kind, adding an animal into the scene will encourage motivation and participation, harder and more enthusiastic work on their goals, and more fun.” Caleb Howard’s story is just one of many examples of the value of animal therapy. In his case, the dog served as a way to get the young boy excited about performing the tasks of an otherwise arduous rehabilitation. But in other settings, their role changes. On a therapist’s couch, the presence of a dog may help reluctant patients open up; in a support group for people with terminal illness, they model the joy of living in the moment; in a drug or alcohol abuse program, they foster a sense of responsibility. Simply petting a dog has been found to decrease levels of stress hormones, regulate breathing and lower blood pressure.

To some, the idea of animal therapy may seem too simplistic. But that very simplicity is what makes it so powerful. Unlike human interaction, which is rife with condition and complication, therapy dogs are just pleased to have a new best friend. For someone who’s having a tough time, that unconditional love is a nice reprieve. “The most powerful moments are the smallest ones,” says Preston Chiaro, who volunteers at the University of Utah Hospital with his standard poodle, Fred. “When you walk into a room in the burn unit and the nurses are huddled around a bed working on a small child, who is frightened and hurting, and all of a sudden the crying child sees the dog and smiles, you immediately know that the animal is making a difference. Or the look of relief on a nurse who has just dealt with some awful injury and who needs a few moments to gather herself and feel better by petting a dog. Or the harried parent at the airport traveling with small children who appreciates the short break they

THE MOST POWERFUL MOMENTS ARE THE SMALLEST ONES –PRESTON CHIARO get by having their young ones play with a dog for a few minutes. None of these moments are earth-shattering, but they each demonstrate the power of the animal-human bond to make an instant difference in someone’s life.” Under a table at the Whitmore branch of the Salt Lake County library, a young child is reading from Goodnight Moon. Her voice is high and halting, and she often starts a word, only to shake her head and try again. But Chassy, who’s listening intently with ears perked, doesn’t mind. She’s just happy to be at storytime—Goodnight Moon is one of her favorites.

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90 The Gladiator Dane and her handler, Jenica Laws, are a hot ticket at the library’s Reading Education Assistance Dogs (R.E.A.D.) program, in which the therapy animals support educational goals. Many of the children who take part in the program have difficulty reading, and often feel self-conscious about it. By reading to a dog, the fear of being judged is eliminated; after all, a dog doesn’t interrupt when a child takes too long to sound out a word. It’s a feeling Laws knows all too well. “When I was in elementary school, I did not enjoy reading at all. I had a hard time reading in front of the class, and was a little behind on my reading level,” says Laws. “When I found out about the R.E.A.D. program and how It helps children with reading confidence, I knew I wanted to do this. If Chassy and I could help one child gain that confidence and start to love reading, it would all be worth it. I wish they had this program when I was a child.” Chassy, along with the dozen other dogs in the R.E.A.D. program, help more than 1,000 Utah children each year get excited about reading, improving skills and sparking a lifelong love of books. The unique program has garnered international attention, with librarians from Taiwan and Mexico visiting the Salt Lake County Library in 2018 to learn how they can replicate the program in their home country.

ANYTIME WE CAN HELP KIDS IMPROVE THEIR READING, WE’LL ABSOLUTELY TAKE ADVANTAGE OF IT –TAVIN STUCKEY “Anytime we can help kids improve their reading, we’ll absolutely take advantage of it,” says Tavin Stuckey of the Salt Lake County Library. “I know a lot of times kids will come in and see the shiny electronics at a branch library, like the tablets or computers or 3D printers, which are also obviously great learning tools. But I’ve noticed kids are very excited and drawn into the chance to read with a dog, so they’ll sit down and actually read.” For Jim Pehkonen of Millcreek, each day volunteering at the Huntsman Cancer Center is a full-circle moment. Huntsman is where he was diagnosed with kidney cancer, and where he received the treatment that saved his life. Huntsman was also the place where Pehkonen saw the power of animal therapy, witnessing dogs provide comfort and joy to both first-day chemotherapy patients and those nearing the end of their lives. “After I beat cancer, I wanted to give back. I wanted to get and train a dog specifically to go up to Huntsman to assist

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Jim Pehkonen and Luna bring comfort to Frankie Marhsall and other patients at Huntsman Cancer Center.

those who were getting chemotherapy,” says Pehkonen. “That was important to me.” Pehkonen found Luna, a Red Heeler/Basenji mix who had been abandoned in a box and brought to Rescue Rovers shelter in Salt Lake City. Luna was bright, affectionate, and easy to train – in short, she was the perfect candidate for training as a therapy dog. After more than a year of training together, the two became members of Intermountain Therapy Animals. Today, Pehkonen and Luna celebrate their second chance at life by volunteering three times a week at the Huntsman Cancer Center.

HELPING AND HEALING

Though Pehkonen has first-hand familiarity with the program and how the patients are feeling, it’s Luna who possesses a keen ability to sniff out the patients who need her the most. “She always knows what each person needs,” says Pehknonen. “One day, we were in the infusion unit, and someone was in hysterics. Luna just sat down beside the infusion chair, and this person told me he had just been diagnosed and this was his first chemotherapy treatment. Within five minutes, he was calm, just for having Luna there and someone to talk to. Another time, we were in a patient room where a patient was in her last stage of life. Luna jumped up on the bed and just allowed the patient to pet her. There was such a sense of calm. It was so powerful.”

It’s important to note therapy dogs are not service dogs. A service dog is an animal trained solely to perform tasks for its owner. Service dogs provide specific support for individuals with disabilities, seizure disorders, mobility challenges, diabetes or other health conditions. They perform specific tasks, such as guiding a person who cannot see, retrieving dropped items, alerting a person to sound, standing guard over a person having a seizure or reminding a person to take medication. They are protected by federal law under the Americans with Disabilities Act. Therapy dogs are also not emotional support animals. This designation describes an animal whose role is to provide comfort and companionship to a person with depression, anxiety or certain phobias. They do not have to be trained for their role, nor are they covered by the ADA. The role of therapy dogs is much broader, as they are trained to react and respond to people and the environment. They are comfortable with a variety of people and able to adjust behavior and energy levels for each interaction. Each dog and handler must complete an intensive training period and several tests before being allowed to volunteer through an animal therapy organization. Membership in such groups often includes liability insurance, ongoing training and access to a dog training expert.

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THROUGH

the

LENS Beyond Temple Square’s twinkling lights, snowy mountains and busy shopping malls, there is a magic in Utah during the holiday season. We asked local notable photographers which of their images best encapsulates the holiday season through their eyes. These are their responses.

VALOR PHOTOGRAPHY

VALOR MCNEELY

“In its most practical form, light allows us to see in dark spaces. Light also evokes feelings, changes moods, and creates a sense of time and place. Harnessing a source of light is explored by scientists as well as artists—it ties emotional layers to every environment by familiarity and memories. Lamps represent our favorite space and individualism. The Brighton lamp represents one of my favorite places, bringing this particular place into our environment.” valorphotography.com

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LOUIS AREVALO PHOTOGRAPHY

CAT PALMER PHOTOGRAPHY

“I noticed this patch of open snow on my way home from work each night. Hanging above the streets, buildings and homes, it beckoned to be skied. After many weeks of daydreaming about skiing this spot, the thought of photographing it occurred to me. I immediately reached out to a few ski friends and they put me in contact with local skier Dimitri Littig. The day arrived cloudy. I held out some hope that the sun would make an appearance and told Dimitri we were a go. Luck was on our side. When we arrived to the spot the sun broke through the clouds.” louisarevalophotography.com

“The holidays are a time for loved ones and families to gather and celebrate. Being a queer mom, representation is important to me. Families can look like so many different things—they are whatever you want them to be. I was raised by my grandparents. I am currently a single mom. This family shown here is a blended family and one of my favorites. Whatever your family looks like, my hope is that there is love and joy this holiday season!” catpalmer.com

LOUIS AREVALO

CAT PALMER

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JOHN MCCARTHY PHOTO

TOM TILL PHOTOGRAPHY

“It takes a Cyclone Fence to contain the jubilation of this front yard enthusiast. This image conveys the excitement of an entire Christmas parade in 60 feet of yard space. He covers everything that Christmas represents, and sometimes duplicates the notion. Wonder what’s under his Christmas tree?”

“In 2015, I ended the year with one of my favorite shots. This is a very strange natural circle—one of the many—that occurs on the ice in the Great Salt Lake. I call them nature’s snow globes. I had to gingerly slip out on to the ice to get it. Since the windchill was about -5 degrees, I felt pretty safe.” tomtill.com

JOHN MCCARTHY

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TOM TILL

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FA N TA S T I C FUR M O D E L

CHLOE BENNETT

ART DIRECTION

JEANINE MILLER

PHOTOGRAPHY

ADAM FINKLE

PHOTO EDITING

JAROM WEST

Cotelac green dress ($337) Childrenâ&#x20AC;&#x2122;s Hour; Theory ivory fur jacket ($695) Panache; Christian Dior boots ($300) Name Droppers; diamond cupcake ring in 22K yellow gold from Arman Sarkisyan ($6,820) O.C. Tanner Jewelers

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Black beanie ($150) Cake Boutique; gray fur vest ($39) Name Droppers; pink tourmaline and diamond ring in 18K rose gold from Omi PrivĂ¨ ($14,800) O.C. Tanner Jewelers

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Black floral skirt ($80) Amy Boutique; black fur handbag ($87), Name Droppers; Rose de France, pavĂ¨ diamond, and blue topaz Nudo rings in rose gold from Pomellato ($2,350$5,700) O.C. Tanner Jewelers

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PHOTO CREDIT TK

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ALC lavender jacket ($595) Cake Boutique; cream bodysuit ($68) Flight Boutique; J Brand jeans ($278) Flight Boutique; leaf pendant and chain in 18K yellow gold from Ole Lynggaard Copenhagen ($2,650) O.C. Tanner Jewelers

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Ivory plaid coat ($100), Hip and Humble; sweater ($66), Hip and Humble; tote bag ($160) Fawn Design, faux fur pouf keychain ($20) Fawn Design, fawndesign.com; stackable symphony rings in 18K yellow gold from Roberto Coin ($650$790); pavĂ¨ diamond ring in 18K yellow gold from Roberto Coin ($11,100); Brilliance of the Sun rope bracelet in 18K yellow gold from Wellendorff ($21,800) O.C. Tanner Jewelers

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Roll neck sweater ($510) Panache; park skinny camo pants ($248) Panache; Sorel Joan of Arctic Wedge ll Lux ($300) sorel. com; Coach black clutch ($127) Name Droppers; square pavĂ¨ diamond ring in 18K white gold from Roberto Coin ($2,020) O.C. Tanner Jewelers

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Share Joy Season in the

of the

WITH THE

UTAH SYMPHONY

NOV. 24 – JAN. 5 MESSIAH SING-IN

HARRY POTTER AND THE PRISONER OF AZKABAN™ IN CONCERT

November 24 & 25 / 7:30 PM ABRAVANEL HALL

November 29, 30 & Dec 1 / 7 PM ABRAVANEL HALL

CONNER GRAY COVINGTON, conductor Kick off your holiday season with the Messiah Sing-In. This cherished tradition invites all to share in singing Handel’s masterpiece with the Utah Symphony. Bring your family, and your score, and join in on the majesty of Handel’s Messiah.

JUSTIN FREER, conductor / UTAH SYMPHONY Relive the magic of your favorite wizard in Harry Potter and the Prisoner of Azkaban™ in Concert. Based on the third installment of J.K. Rowling’s classic saga, fans of all ages can now experience the thrilling tale accompanied by John Williams’ score performed live by the Utah Symphony as Harry soars across the big screen. Signature Performance. HARRY POTTER characters, names and related indicia are © & ™ Warner Bros. Entertainment Inc. J.K. ROWLING`S WIZARDING WORLD™ J.K. Rowling and Warner Bros. Entertainment Inc. Publishing Rights © JKR. (s18)

CELTIC WOMAN: THE BEST OF CHRISTMAS WITH THE UTAH SYMPHONY December 18 / 7:30 PM ABRAVANEL HALL

PINK MARTINI’S JOY TO THE WORLD: A HOLIDAY SPECTACULAR WITH THE UTAH SYMPHONY December 21 & 22 / 7:30 PM ABRAVANEL HALL

UTAH SYMPHONY Celebrate this holiday season with the celestial voices of multi-platinum Irish singing sensation Celtic Woman as they present The Best of Christmas Tour with the Utah Symphony. Featuring music from the all-female ensemble’s most favorite Yuletide songs performed by them over the years. Prepare for an enchanting and festive evening filled with mesmerizing music, performance, and holiday cheer. Celticwoman.com. Signature Performance.

CONNER GRAY COVINGTON, conductor Portland’s favorite “little orchestra” joins the Utah Symphony in Abravanel Hall for a holiday celebration that features multicultural holiday songs from the band’s best-selling album Joy To The World alongside classic Pink Martini favorites.

HERE COMES SANTA CLAUS!

A NEW YEAR’S CELEBRATION

December 22

January 4 & 5

/ 11 AM & 12:30 PM ABRAVANEL HALL

/ 7:30 PM ABRAVANEL HALL

CONNER GRAY COVINGTON, conductor

XIAN ZHANG, conductor / MADELINE ADKINS, violin

Nothing sets the holiday scene like hearing your wintry favorites performed live by the Utah Symphony. Kids from one to ninety-two will enjoy the musical gifts on stage, with a joyful sing-along closing out the concert. There may even be a special appearance by the jolly man himself.

Ring in the New Year with guest conductor Xian Zhang, whose “incisive gestures elicit vivid performances” (The New York Times), as she leads the orchestra in six dazzling pieces, including well-known melodies from The Sleeping Beauty, Joan Tower’s Fanfare, and lively Viennese waltzes. The celebratory music is a clever juxtaposition to Szymanowski’s lush and mysterious Violin Concerto No. 1, performed by concertmaster Madeline Adkins. Let Utah Symphony launch you into 2019 with verve and vitality!

SEASON SPONSOR

For Tickets

VISIT UtahSymphony.org CALL

801-533-6683

a&e ARTS | ENTERTAINMENT

Small Lake City . . . . . 106 Outside UMOCA . . . . 108 Calendar . . . . . . . . . . 110

PHOTO BEAU PEARSON

Waltz on In CHRISTMAS JUST ISN'T Christmas without Ballet West's The Nutcracker—and it's got a fresh look, thanks to the newlydesigned sets and costumes that debuted at last year's performances. This year, the dance company is taking the show on the road to Washington, D.C.'s The Kennedy Center—resulting in fewer Salt Lake shows and a condensed show calendar. Dec 14-29, The Capitol Theatre, 50 W. 200 South, SLC, 801-255-2787, arttix.org

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saltlakemagazine. com/small-lake

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PHOTO NATALIE SIMPSON

MacLeod will host a book launch party for her new songbook featuring instrumental compositionsâ&#x20AC;&#x201D;with a music workshop and evening concert on November 10 at Pale Horse Recording Studio in Sugar House. More details can be found at katemacleod.com.

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Folk Fiddle KATE MACLEOD unites us with music. BY CHRISTIE MARCY

ate MacLeod was classically trained on the violin as a young child but now she plays the fiddle. “A fiddle costs a few hundred dollars and a violin costs a few thousand,” she jokes. “It really comes down to style. There’s no difference between the instruments.” MacLeod’s style is a unique Americanameets-Celtic, with a touch of her Quaker peace-making sensibilities thrown in for good measure. Fresh off an 11-week artist-inresidence program at the Pendle Hill Quaker Study, Retreat and Conference Center in Pennsylvania, where she created “peace motivating and inspirational music,” she’s more ready than ever to take on the folk tradition of uniting people through music.

To that end, the singer-songwriter-andcomposer has released songbooks containing sheet music so that others can learn to play her compositions. “I’m putting these pieces in a book so that people can play them themselves so that they can be part of music,” she says, “It’s living and breathing music.” MacLeod says her advice to anyone who wants to play or compose music is simple. Do it. “I create music based on what I see and feel around me right now and I believe people can create music in the space they are in,” she says, adding, “Don’t sit on the sidelines—create. Music is supposed to enrich your life.” The space MacLeod is in is Utah, so, many of her songs are inspired by the natural landscape and she is an outspoken proponent for public lands. But, she says, everyone is welcome at her performances, many of which are in more rural parts of the state. “Theres something about music that bridges differences,” she says, “I realize in my performances that in the same audience are people from all different sides of things. I don’t I tell them how I personally feel, or what I’m angry or frustrated about. What I say is ‘This land is so beautiful.’ I find more common ground. I want people to work it out.”

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A group felts at a recent UMOCA event at The Ruin.

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Books and Booze, Contemporary Art Building an art community OUTSIDE of a museum BY CHRISTIE MARCY

PHOTOS ADAM FINKLE

ne Sunday in August, a private room at Finca was packed. Nearly 30 people were chatting and laughing like old friends while holding cocktails created by Finca especially for the occasion. Was this a reunion of old friends? A celebratory brunch? Not quite. It was Brunch for Bibliophiles, a book club hosted by the Utah Museum of Contemporary Art. Everyone there was ready to discuss Tara Westover’s Educated, a buzz-worthy contemporary memoir about so-called “doomsday preppers” in rural Idaho. For an hour an a half the group engaged in a lively conversation, moderated by UMOCA’s executive director, Kristian Anderson, about the book, the Church of Jesus Christ of Latter-day Saints—which features prominently in the book—and about the cocktails at Finca. Says Anderson, a museum should get outside of its stuffy four walls and meet people where they congregate. So, earlier this year he and his staff started the “Cultural Interventions” series, hosting a free monthly book club open to the public at Finca and a monthly ticketed do-it-yourself art program (paint nights, artist-led drawings and sculptures, photography, etc.) at The Ruin in Sugar House. This is a notable departure for the institution, which historically has reserved time outside of the museum for its high-level donors, a group called “Level 31,” who are treated to monthly events— studio tours, dinners and, once, even a

pool party. Prior to the last year, UMOCA did not host entry-level arts programming outside of its building. Marketing from the programming is primarily online, via the museum’s webpage and social media, and according to Anderson, the events are reaching people who have never stepped foot into UMOCA. “It’s a very different crowd,” he says. “I do think there’s a handful of people who have come to the museum before but certainly a lot of people are coming to Cultural Interventions, and then coming to the museum afterwards.” But he cautions, this is not how

the museum has chosen to define the success of these programs. “I think there’s a danger in saying that we’re going out to do these events as a springboard and saying that it’s only worth the effort if these people then come to UMOCA. I think it’s an opportunity-building exercise in and of itself.” In fact, Anderson says if he had to sum up the motivation for creating the programs in one sentence, it would be this, “There’s a lot of hubris for me to say, ‘Come see me at my brick and mortar temple,’” he says, “Culture should be happening in the community, where the people are.” utahmoca.org

Find out more about events, inside and outside UMOCA, at utahmoca.org and on the museum’s Facebook page, facebook.com/ UtahMoCA.

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BY CHRISTIE MARCY

Calendar Nov/Dec

a&e

OCT. 26-NOV. 10

NOVEMBER 3

SWEENEY TODD

HARLEM GLOBETROTTERS

UTAH SYMPHONY GHOSTBUSTERS

EQUALITY UTAH DINNER

Go ahead and whistle along to their theme song. They’ve long abandoned the guise of playing another team but you can expect tricks, stunts and showboating when the decades-strong exhibition team and pop culture phenomenon Harlem Globetrotters—famously mixing athleticism with comedy—make their annual stop in Salt Lake.

There’s no Keymaster, but there are plenty of first chairs when the Utah Symphony performs the score of Ghostbusters while the full-length film plays on a screen behind them.

Fundraisers can be stuffy affairs, but the Equality Utah Allies Dinner never is. Between the entertainment—this year it’s talking head Ana Navarro and Imagine Dragons’ Dan Reynolds— the fun-loving crowd and the dressed-to-kill outfits it’s a party worth the ticket cost.

The villain and so-called “Demon Butcher of Fleet Street” may have never actually lived, but his name took on a new life when he jumped from the pages of Victorianera serials and onto Broadway, then the silver screen. Now he’s in Salt Lake. Beware. Pioneer Theatre, 300 S. 1400 East, SLC, 801-5816961, pioneertheatre.org

Abravenel Hall, 123 W. South Temple, SLC, 801533-6683, usuo.org

The Salt Palace, 100 S. West Temple, SLC, 801-3553479, equalityutah.org

Vivint Smart Home Arena, 301 S. Temple, SLC, 800653-8000, ticketmaster.com ILLUMINATE SALT LAKE

TRANS SIBERIAN ORCHESTRA

HARLEM GLOBETROTTERS

AIR SUPPLY

NOVEMBER 8-9

NOVEMBER 9-10

JEWISH ARTS FESTIVAL

ILLUMINATE SALT LAKE

CANDIDE!

Standup comedian Joel Chasnoff and Chef Lior Lev Sercarz headline the Jewish Community Center’s celebration of culture’s opening night, followed by a Musical Shabbat dinner the following night with entertainment provided by Tribeca Ensemble.

Now in its second year, the Utah Arts Foundation’s “light art and technology festival” is brighter than ever. Admission is free to the illuminated art located all over downtown Salt Lake, but you can buy tickets to the After-Glo party on Saturday.

I.J. & Jeanné Wagner Jewish Community Center, 2 N. Medical Dr., SLC, 801581-0098, slcjcc.org

Downtown Salt Lake, utaharts.org

S A LT L A K E M A G A Z I N E . C O M | N O V / D E C 2 0 1 8

Finishing off their year celebrating 100 years of Leonard Bernstein, Utah Symphony and Opera have teamed up for this satirical and comical operetta, written by the man himself for two nights only. Capitol Theater, 50 W. 200 South, SLC, 801-533-6683, usuo.org

NOVEMBER 10 BIG LEBOWSKI FEST This festival really pulls the town together, man. There’s a costume contest, bowling and, of course, a screening of the cult-favorite at Ogden’s Peery’s Egyptian Theater. The Dude would surely abide. 2415 Washington Blvd., Ogden, 801-689-8700, egyptiantheaterogden. com

111 NOVEMBER 15-18

NOVEMBER 16

NOVEMBER 18

NOVEMBER 19

NOVEMBER 20

DISNEY ON ICE

AIR SUPPLY

DAVID SEDARIS

NEIL GAIMAN

50 characters will skate into Salt Lake to celebrate 100 years of Disney. Old favorites like Mickey and Minnie will join new friends Anna, Elsa and Olaf and more for a sing-a-long of royal proportions—more than 30 songs long.

They perfected the late’70s and early ‘80s ballad with songs like “Every Woman in the World,” and “Even the Nights are Better.” Now they’re touring on their collection of soft rock hits. Air Supply isn’t “All Out of Love” after all.

Vivint Smart Home Arena, 301 S. Temple, SLC, 800653-8000, ticketmaster. com

Eccles Theater, 131 S. Main St., SLC, 801-355ARTS (2787), artsaltlake. com

It’s not often that authors fill rooms—let alone theaters. But David Sedaris is no usual author. The memoirist tours constantly, reading his short stories about his wacky family, his life with long-time partner, Hugh, and the state of the world. Bring a book—he’ll sign after the show until the line is gone.

This is another not-yourusual-author booking. The prolific Neil Gaiman, whose dark and expertlywoven short stories, novels and graphic novels have provided fodder for nightmares for years, will read/lecture. Added bonus: his charming British accent.

TRANS SIBERIAN ORCHESTRA

epic

FOR AN

Eccles Theater, 131 S. Main St., SLC, 801-355ARTS (2787), artsaltlake. com

HOUSE PARTY, WE ARE THE

fun

If you’ve ever wondered what would happen if Christmas music got the arena rock treatment— have we got the show for you. This show is a mainstay for many during the holidays, and nothing says “Have a holly jolly Christmas,” quite like lasers. Vivint Smart Home Arena, 301 S. Temple, SLC, 800653-8000, ticketmaster. com

EXPERTS!

ChangingLanesBand.com | 801-654-7349

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a&e

NOVEMBER 29

NOVEMBER 30

DECEMBER 1

ANDREA BOCELLI

STEVEN PAGE TRIO

METALLICA

JIM GAFFIGAN

It’s a rare thing for a classically-trained foreign language artist to top American record charts— but Italian singer Andrea Bocelli has done just that. Perhaps in part, because as Celine Dion once said, “If God would have a singing voice, he must sound a lot like Andrea Bocelli.”

The former Barenaked Ladies frontman’s new project mixes songs he wrote for his former band, new material and standards. Hs dry wit—once a staple of BNL shows—by all accounts, remains.

Love ‘em or hate ‘em, Metallica is a band that has stood the test of time. Many metal bands have come and gone in the nearly 40 years since they started and they’re still filling arenas with their wicked guitar riffs and dark lyrics.

It’s no surprise that Gaffigan is a hit in Utah— he performs clean comedy that is actually, well, funny. Observational in style, most of his jokes are about fathering his five children and food. Some things are just universal.

Vivint Smart Home Arena, 301 S. Temple, SLC, 800-6538000, ticketmaster.com

Vivint Smart Home Arena, 301 S. Temple, SLC, 800653-8000, ticketmaster.com

Vivint Smart Home Arena, 301 S. Temple, SLC, 800-6538000, ticketmaster.com

The State Room, 638 S. State St., SLC, 801-596-3560, thestateroom.com

BRIAN SETZER METALLICA ANDREA BOCELLI

WIZARD OF OZ

DECEMBER 1

DEC. 10-FEB. 2

DECEMBER 18

DECEMBER 21-22

THE PRICE IS RIGHT LIVE

THE WIZARD OF OZ

BRIAN SETZER ORCHESTRA CHRISTMAS ROCKS!

PINK MARTINI’S JOY TO THE WORLD

You know the television show, hosted by Bob Barker and later Drew Carey, that loves to give away major appliances and cars after contestants correctly guess the retail price of everything from food to vacation packages. It’s back (without its famous hosts) and you can be part of the fun. Come on down! Kingsbury Hall, 1395 President’s Cir., SLC, 801581-7100, tickets.utah.edu

S A LT L A K E M A G A Z I N E . C O M | N O V / D E C 2 0 1 8

Hale Center Theater will transform into Oz—twisters, Yellow Brick Road, Emerald City and all. Spoiler alert: Dorothy’s ruby slippers will get her, and you, home again at the end. Hale Center Theater, 9900 S. Monroe St., Sandy, 801-849000, hct.org

Brian Setzer combines rockabilly and swing—first with The Stray Cats and now with his orchestra. For the last 15 years he’s done a traveling Christmasthemed show, this year he’s stopping in Salt Lake. Eccles Theater, 131 S. Main St., SLC, 801-355-ARTS (2787), artsaltlake.com

Billed as “Portland’s favorite little orchestra” Pink Martini is a crowd-pleaser each time they’re in town. Just in time for the holidays, they’ll perform songs from their “nondenominational” Christmas album, Joy to the World, with the Utah Symphony. Abravenel Hall, 123 W. South Temple, SLC, 801-533-6683, usuo.org

Lythronax argestes

E V I L A S E M O C H A T U nhmu.utah.edu

CITY WIDE

Executive

e g en Chall

The City-Wide Executive Challenge invites leaders in our community to face the challenge of our state, nation and worldâ&#x20AC;&#x2122;s leading causes of death and preventable disability â&#x20AC;&#x201C; heart disease and stroke. These leaders committed to individually raise or donate $5,000 or more to create a healthier community for ourselves, our families and our employees to live, play and work, free of heart disease and stroke.

Alison Wistner CEO, UpWell Health, City-Wide Executive Challenge Chairwoman

Greg Summerhays

Brad Bonham

Marc Briggs

Frank Burns

President/CEO, Sandy Area Chamber of Commerce, 2018 Utah Heart & Stroke Walk Chairman

CEO, Walker Edison

CEO, UnitedHealthcare Medicare Plans

Associate Director, University of Utah Health

Ken Eliasen

Liv Sasaki

Laura Western

Vice President of Operations, Edwards Lifesciences

Business Development Director, American Heart Association

Executive Director, American Heart Association

Thank You! heartwalkutah.org

PARKCITYLIFE 115

PEOPLE | CULTURE | ATTITUDE

PHOTO VISIT PARK CITY

High Profile . . . . . . . . 116 5 Questions . . . . . . . . . 118 A&E . . . . . . . . . . . . . . 120 On the Street . . . . . . . 123 Talking . . . . . . . . . . . . 124 On the Town . . . . . . . 126 High Biz . . . . . . . . . . . 129 Back in the Day . . . . . 130

LET IT SNOW. PLEASE. As pretty as it is the rest of the year, Park City’s best season is winter, when the white blankets everything but the town’s charm. Encroaching development, parking problems and housing issues take second place when it’s powder time.

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PARKCITYLIFE // HIGH PROFILE

Olson's Law Attorney’s Office works with Law Enforcement to COMBAT OPIOID CRISIS In 2016, tragedy struck the Park City community when Treasure Mountain Junior High School students Grant Seaver and Ryan Ainsworth, 13, overdosed on the highly-potent synthetic opioid U-47700, commonly referred to as “Pink.” A 15 year-old boy was charged with reckless endangerment after ordering the substance on the dark web with a friend. In the summer of 2018, a communitywide alert notified residents that at least one of the teenagers who obtained the lethal dose of Pink in 2016 had again ordered overseas shipments of drugs. In addition to filing a lawsuit against opioid manufacturers on behalf of Summit County, newly appointed Summit County Attorney Margaret Olson has advocated for improved resources and services, working with law enforcement to combat an escalating public health crisis. Shortly after Olson was appointed, one of the minors involved in the 2016 tragedy was charged with obtaining another synthetic opioid with bitcoin via the dark web. “As soon as the case came into my office I wanted to go home and talk to my kids,” Olson explained. “I didn’t think that I should be alone in that privilege.” Olson took immediate action, issuing a community-wide alert to ensure families were aware of the danger. In addition to listing her phone number and email address on a press release, Olson helped facilitate a seminar on cybercurrency and the dark web this fall, heightening awareness for the methods involved in obtaining synthetic opioids. For Olson, who works on the opioid epidemic every day, education and

PARKCITYLIFE N O V / D E C 2 0 1 8

I WANTED TO GO HOME AND TALK TO MY KIDS –MARGARET OLSON awareness are only the beginning. “We need to encourage parents to view law enforcement as a resource. Right now we have parents who might not even know what they are looking for or where to find it, and law enforcement needs to be aware of which illicit substances are circulating in the community.” Summit County has limited options for detox, in-patient care or ongoing treatment. “We need better services and

resources for families and individuals,” Olson stressed, explaining that the County hopes to attract social workers and therapists who in the past haven’t been able to afford office space in the community. As for the future, Olson remains positive, citing that many health care facilities are already changing protocol regarding opioids. “Opioid manufacturers misled medical professionals and the public about opioid use and addiction. It is my hope with this lawsuit that we take any damages awarded and directly utilize them in treatment, abatement and long-term leases for professionals to provide treatment for substance abuse.”

PHOTO ADAM FINKLE

BY VA N ESSA CON A BEE

Direct Importers of the World’s Finest Rugs

This year, start generations of memories with a Hand-Woven Rug! Happy Holidays from the Adib’s Rug Gallery family to you and yours.

We are a full-service rug company, featuring the world’s finest rugs. We specialize in new, antique, and semi-antique hand-woven masterpieces from all over the world with one of the largest selections in the country. At the Historic Villa Theater

Adibs.com 3092 S Highland Dr, Salt Lake City 801-484-6364

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PARKCITYLIFE // 5 QUESTIONS

Wine Revelation Heavenly LIBATIONS for Utahns BY VA N ESSA CON A BEE

Whether you’re looking to up your wine profile,

HOW DO YOU CHOOSE YOUR WINE EACH WEEK? Justin: We make it our goal to highlight value wines that are super approachable. For some, drinking a particular bottle is about status. Others get really excited about the soil or climatic conditions during the grape’s growing season. We drink wine because it tastes good.

PARKCITYLIFE N O V / D E C 2 0 1 8

CAN YOU SHARE ANY TIPS FOR PAIRING FOOD AND WINE? Alexis: I’m not a no white pants after Labor Day kind of girl. Do what makes you happy. Most people drink how they eat, so they instinctively make good pairings, like big reds with heartier fare. The rule is you don’t want the wine and food to compete. So if you’re craving a Cab, but want a salad for dinner, beef it up with blue cheese or hearty protein to balance the wine.

Justin and Alexis enjoy a glass of Conundrum red with Spanish tuna empanadas

WHAT ARE YOUR TOP WINE PICKS FOR THE HOLIDAYS? Alexis: The Indigenous Prosecco has enough finesse to enjoy on its own, but is also great for creating champagne cocktails. Chalk Hill makes a classic, creamy Chardonnay that pairs nicely with traditional holiday food. The Conundrum red has a round, concentrated fruit I find so comforting during the holidays. And to power you through family drama... indulge in a bottle of the Obsidian Ridge Cabernet.

WHAT GUIDES YOUR DECISION MAKING WHEN DINING OUT? Justin: Since moving to town 14 years ago, the local scene has exploded. When our family of five dines out, we opt for share plates so we can try as many dishes as possible. It’s a fun and modern way to dine and a great way to explore new wines. The best small-plates restaurants also do a great job of educating their staff, so make sure to ask for by-the-glass recommendations.

WHAT IS YOUR GUILTY PLEASURE DURING THE HOLIDAY SEASON?

Alexis: Anything ginger. Gingerbread, ginger cookies, chocolate covered ginger, and especially Domaine de Canton ginger liqueur. I pour it in bubbly every chance I get. Add a strip of orange zest and you have an elegant cocktail that is a cinch to make.

PHOTO ADAM FINKLE

delight the next round of dinner guests or simply treat yourself to a great glass (or two) of something new and fabulous, Alexis and Justin Taylor have you covered. Each week the pair deliver an elegant e-newsletter detailing their favorite wine picks accompanied by seasonal recipes and insider tips. Their blog, The Vine Revelation offers that rare opportunity to reinvent oneself through a meal, aperitif, cocktail or glass of something sparkly—simply by providing intelligent suggestions and manageable recipes that neither break the bank nor your patience. Each newsletter details a featured libation available in Utah liquor stores with a recipe based on the season. Archives of past posts, organized by category (sparkling, white, rose, red, cocktails and food) and pairings (briny, clucky, fired, fresh, hoofed, rich, spiced, tart and umami) read like the cookbook you pick up because it is beautiful but actually end up using. For those of us without the time or energy required to maintain this level of sophisticated globally-inspired food and wine savoir, The Vine Revelation is practically required reading. Treat yourself: thevinerevelation.com

ON NEWSSTANDS NOW utahbrideandgroom.com

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PARKCITYLIFE // A&E

Mosaic, HBO

Sharon Stone stars in Mosaic.

Park City is ALL OVER your TV. Don’t miss it. BY TONY GILL

For a town annually overtaken by fabulously wealthy and influential creatives, Park City sure sputtered and flailed to get going on its own path to stardom. Sundance never seemed to translate to homegrown films, and Utah Film Studios, (formerly known as Park City Film Studio) suffered through growing pains. Those desperate for a television show or movie set outside of Los Angeles or New York waited patiently for signs of life. Blood and Oil’s 10-episode run on ABC hinted at a future, even if the show centered on a char-

PARKCITYLIFE N O V / D E C 2 0 1 8

acter named Hap Briggs wasn’t destined for a long life. A24’s horror film Hereditary was the surprise of Sundance 2018 on its way to becoming a commercial success and a critical darling. The floodgates are opening. Maybe it’s the rugged landscape and stunning backgrounds. Maybe it’s the state’s tax incentives. Maybe those fabulously wealthy creatives just like hanging out in Park City when they’re not working. Regardless, you don’t need to leave your couch to see your favorite mountain town now that it’s hit the big time.

The primary buzz around Mosaic is the show’s innovative filming structure that allows viewers to navigate the show’s mystery through the central characters’ individual points of view. The Steven Soderbergh-helmed project boasts an all-star cast including Sharon Stone, Garrett Hedlund, James Ransone and Paul—Pee-Wee Herman—Reubens, so it’s really saying something that Park City itself stands out as perhaps the show’s most iconic character. The opening episode of Mosaic contains immediately recognizable locations around town. For example, the dive bar scene is shot at O’Shucks—peanuts, schooners and all. The scenes where nefarious dealings go down are shot in Fletcher’s basement bar. The post-ski scenes prominently feature the Orange Bubble Express and ski beach at Canyons Village. The St. Regis gets more than its fair share of appearances as temporary home to a con-man. Even the Kimball Junction UPS Store, The Spur, Main Street Pizza & Noodle and No Name Saloon have cameos. The fictional town of Summit, Utah is so clearly Park City it’s a wonder the creators didn’t just call it what it is. Mosaic authentically nails Park City’s shoulder season drabness in a way that will appeal to anyone who’s experienced the town’s moodier vibes. watchmosaic.com

More Utah Television I know we’re supposed to be talking about Park City’s starring role, but this seems like a good time to mention a couple other players in Utah’s booming television and film industry. For those of you who’ve been living under a rock, HBO aired Westworld’s second season in June, which featured striking shots of Utah’s iconic desert landscapes. Little Women star Lucas Grabeel returned to the scene of his High School Musical fame for the film’s 2018 update. Horror film Behind You—recently released in theaters—is picking up where Hereditary left off after it wrapped filming in Utah County. film.utah.gov utahfilmstudios.com

Yellowstone, Paramount Network Where Mosaic zigs, Yellowstone zags. Trade claustrophobic shots of luxury, mountaincontemporary interiors for expansive helicopter shots of mountain landscapes. Exchange a convoluted whodunit for a theatrical melodrama in the mold of Days of Our Lives. Yellowstone’s production utilized all 45,000 feet of Utah Film Studios’ three sound stages during the first season, and many of “Montana’s” magnificent landscapes are actually shot in Utah. Kevin Costner’s leading turn as extraordinarily-wealthy rancher John Dutton can be campy fun at times, and when it’s not, at least Yellowstone’s film-quality cinematography complements fitting western themes of land use, corruption, exploitation and power. Paramount Network—also known as the rebranded Spike TV— has already announced a second season and internet sleuths have already hinted at Costner’s likely return as leading man. The drama returns to Park City, I mean Montana, in 2019. paramountnetwork.com/shows/yellowstone

THE ADDAMS FAMILY MUSICAL! November 16–24

FOGHAT

BLUES & BOOGIE

NOV 1–4

Kevin Costner stars in Yellowstone.

CHRISTMAS WITH THE CELTS December 19–20

MELISSA MANCHESTER NOV 9–11

328 Main Street

STAND-UP COMEDY NOV 30–DEC 1

KURT BESTOR

December 21–25

JAMES AND THE GIANT PEACH JR. DEC 7–9

ParkCityShows.com

PARK CITY HOLIDAY SPECTACULAR DEC 14–16

435.649.9371 N O V / D E C 2 0 1 8 PARKCITYLIFE

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PARKCITYLIFE // A&E

If You’re in the Mood, the Rhythm is Right FOGHAT ROCKS Park City BY TONY GILL

When Mitch puts his headphones and the opening chords of “Slow Ride” roar, I feel a rush of nostalgic dopamine that gives me goosebumps. The closing scene of Richard Linklater’s 1993 classic Dazed and Confused is a cultural touchstone for me—as I’d wager it is for many on both sides of the hotly debated Generation X and Millennial border—that introduced me to Foghat. A purchase of Foghat Live soon followed, which earned heavy rotation in my Discman and six-disc-changer car stereo. The band that so prominently stamped my embryonic popcultural sensibilities will be in Park City from November 1-4.

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The Egyptian Theatre will play host to Foghat’s four-night set of bluesy rock. Founding member Roger Earl is still leading the band nearly five decades after Foghat’s breakthrough, and the band hasn’t traded in any of the earth-shaking energy that defines their sound. Dust off your 8-track player and crank the dial to get ready for Foghat. Better yet, fire up your DVD player and listen to “Slow Ride” through the ears of Mitch, Pink, Wooderson and Slater. 328 Main St, Park City, 435-649-9371, egyptiantheatrecompany.org

ON THE STREET // PARKCITYLIFE

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Everybody Wants You Which pass is your destiny? BY VA N ESSA CON A BEE

We checked in with a few locals to see where they’ll be spending time this winter.

PHOTO ADAM FINKLE

Ever since Vail launched its Epic pass the industry giant has been gobbling up resorts, nearly tripling its original offering and completely redefining the nature of the ski pass in the process. With Alterra’s Ikon pass snatching up resorts left and right in Vail’s wake, skiers find themselves courted by two overwhelmingly attractive suitors. After the snow settles , quality, convenience and price will determine which pass wins out.

Rylee Melgoza

Nick Nile

“I work at the First Tracks

“I’m not sure yet. If I do it

Café part time to get the

will probably be Ikon be-

Epic pass. With the em-

cause I’m moving to Salt

ployee Triple Play program,

Lake and I’d rather ski those

you get to ski at Deer Valley

resorts than navigate the

and Solitude.”

madness that is Park City.”

Patricia Witt “I’m an Alta season pass holder. The Alta magic and diverse terrain is awesome—you can huck cliffs, ski trees or great groomers. I can’t get over the ambiance there. I also backcountry ski so that entire area is like a playground for me.”

Zach Novak

Laura Rojas

“I love Deer Valley because

“We have the Epic and ten-

it’s ski-only and they

punch pass at Deer Valley,

regulate ticket sales so you

so we do the combo. It’s

never have to wait in line.

the third year we’ve done it

I’ve skied all over at all the

and it really works out well

resorts and I think they

for our family.”

have the best snow.”

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PARKCITYLIFE // PC TALKING

There Will Be Blood BY TONY GILL

Epic. Ikon. Mountain Collective. Thanks to the latter for ruining an incredibly well-crafted joke about corporate ski area acquisitions and four letter words. Nevertheless, the shell entities homogenizing our skiing experience bring affordable season pass prices and impressive flexibilityâ&#x20AC;&#x201D;a welcome development in an age where lift ticket prices will melt your face like the Ark of the Covenant in Raiders of the Lost Ark. The Ski Pass Wars are here. Choose wisely.

PARKCITYLIFE N O V / D E C 2 0 1 8

PHOTO COURTESY SOLITUDE MOUNTAIN RESORT

The SKI PASS WARS are here. What side are you on?

PC TALKING // PARKCITYLIFE

AKA

The OG Overlord

Nouveau Riche Noblesse

Austere Aristocracy

COST

$899

$999

$449

Epic Local Pass (includes holiday blackouts): $669

Ikon Base Pass (includes holiday blackouts): $699

Utah Skiing: Unlimited days at Park City Resort.

Utah Skiing: Unlimited days at Solitude along with seven days each at Deer Valley, Brighton and Alta/Snowbird.

NUTS AND BOLTS

Nearby and Notable Skiing: Vail, Whistler, Breckenridge, Stowe and a whopping 61 other mountains.

Nearby and Notable Skiing: Squaw Valley, Jackson Hole, Steamboat, Sugarloaf and a cool 21 additional destinations.

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Utah Skiing: Two days at Alta, Snowbird and Snowbasin. Nearby and Notable Skiing: Two days at Jackson Hole, Squaw Valley, Sun Valley, Revelstoke and a choice of 10 farther-away resorts.

YOU’LL LOVE IT IF

The all-inclusive ski experience with superfluously weatherproofed lifts tickle your fancy, and you desire compatible ski areas from Wisconsin to Australia and everywhere in between.

Deep powder revs your engine and Alterra’s extravagant summer spending spree gives you wandering eyes from Vail’s value.

You’ve invested fantastic sums of money into a van conversion, have a flexible work schedule and aspire to live the nomadic dream.

STEER CLEAR IF

Jack-booted, yellowjacketed speed control thugs harsh your vibe and shameless vertical integration put an unbearable weight on your soul and pocketbook.

Leaving Park City to tackle the Cottonwoods’ Red Taillight Snake of Death gives you a panic attack.

Provincial pride or plebeian responsibilities keep you from hitting the road.

MORE INFO

epicpass.com

ikonpass.com

mountaincollective.com

N O V / D E C 2 0 1 8 PARKCITYLIFE

onthetown A collection of photos from the many local events covered in greater detail on saltlakemagazine.com

Nuzzles & Co. Barking Ball August 12, 2018, Waldorf Astoria Park City, Photos by Amber Schiavone, Eclectic Brew Productions

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Promontory’s Happiest Hour 1 3

August 17, 2018, The Outfitter’s Cabin, Park City In continuing Promontory members’ tradition of giving back to Park City and Summit County non-profits, The Promontory Foundation has raised $235,000 in grants this year. Names were provided by The Promontory Foundation.

1 Jaimie Mitchell and Amy Roberts. 2 Leanne Rohrbach 4 Cynthia Brown, Janis Moore, Susan Brewer, and Karen Seaman.

L neighborhood,

75 THAYNES CANYON DRIVE | PARK CITY 5 Beds | 5 Baths | 5,578 Approx Square Feet MLS 11803794 | Offered at $2,225,000

ocated in the desirable Thaynes Canyon this inviting home is an ideal gathering place for family and friends. Enjoy the romantic main floor master bedroom suite with private patio; the welcoming kitchen, dining and living area designed for entertaining; and the easy access to a beautifully landscaped patio and secluded lawn. There are two additional bedrooms and baths upstairs, one set-up as an office. The lower level has two bedrooms and shared bath, an attractive family room, its own kitchen, a workroom, and separate entry from the garage. Special touches include exquisite exterior stonework, distinctive interior woodwork, travertine and hardwood floors. The manicured private lawn is ideal for outdoor parties and family fun. Other amenities include radiant heat, generous storage, and a heated twocar garage. Enjoy enviable backway access to Park City Mountain Resort, golf, tennis, Nordic skiing, bike trails, dining and shopping.

JENNY ROBERTS

REALTOR®, MBA, ABR, ePro, SRS

(435) 901-0324 jroberts@bhhsutah.com ImagineParkCity.com

© 2018 BHH Affiliates, LLC. An independently owned and operated franchisee of BHH Affiliates, LLC. Berkshire Hathaway HomeServices and the Berkshire Hathaway HomeServices symbol are registered service marks of HomeServices of America, Inc.® Equal Housing Opportunity. Information not verified or guaranteed.

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Olympic Legacy Foundationâ&#x20AC;&#x2122;s Anti-Gala July 19, 2018, Utah Olympic Park, Photos by Eclectic Brew Productions

PARKCITYLIFE N O V / D E C 2 0 1 8

HIGH BIZ // PARKCITYLIFE

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TIMPANOGOS TAVERN

Timp Tavern has everything you need, and nothing you don’t. The walls are covered with dead animals and trophy fish, the beer is cheap and cold, the website is utter garbage—a positive in these rankings—and there’s a one-star review on TripAdvisor that says “Maybe locals like it. I don’t.” Well they do, and so do I. TL;DR: Best spot to cheer loudly against your least favorite NFL team with a Bloody Mary in-hand. 1320 S Daniels Rd., Heber, 435-654-0882, timpanogostavern.net

THE NOTCH

An institution around these parts, the Notch is famous for incredible burgers and a great cowboy bar sensibility with live music on the weekends. The under the radar highlight is the menu full of smoked meats from the Samak Smoke House, which is just down the road. I had the BBQ Pulled Pork Sandwich with a side of flashbacks to a full belly in Austin.

Timpanogos Tavern

The Search For My Own Roadhouse TOURING SUMMIT County’s Taverns BY TONY GILL

I love walking into a bar and feeling like someone might hit me with a pool cue because of my opinion on Major League Baseball’s designated hitter rule (it’s terrible, by the way). Maybe I’m hoping to find Patrick Swayze and Sam Elliott working as coolers while Jake and Elwood Blues croon from behind chicken wire. Maybe I’m just looking for some grit now that Park City has gone all in with luxurious pseudo-cowboy vibes. Whatever my motivation, I Uber-toured Summit County’s taverns and roadhouses searching for authenticity and returned with an epic expense report in the name of “journalism.” The Utah Legislature and DABC are continuing their war on alcohol with the impending .05 BAC law—be sure to utilize your ride share service of choice when embarking on your own tour.

TL;DR: Best place to pair a good meal with a rowdy feel. 2392 E. Mirror Lake Hwy., Kamas, 435-783-6244, thenotchpub.com

BUNNY’S BAR AND GRILL

I’ll admit to feeling like a bit of an imposter stepping out of a chartered Hyundai Santa Fe and into a bar filled almost entirely with motorcyclists, but nobody gave me a sideways glance. Feast on free popcorn and affordable brews, like I did, if you want to take it easy on the pocketbook. But they have an expansive menu if you want added fare to pair with friendly conversation. TL;DR: Best bar to break in your branded leather motorcycle jacket, whether you know how to shift or not. 36 S Main St, Coalville, 435-336-5373

BACK 40 RANCH GRILL

The 80-year-old ranch house right off US-40 isn’t some Podunk bar with banjo music in the background. Turns out it’s a farm-to-table restaurant that sources local ingredients from Circle Bar Ranch, Heber Valley Cheese and Westos Bakery, to name a few. I’m a meatloaf aficionado, and the one here didn’t disappoint. TL;DR: Not the first place I’d go looking for a drink, but there’s legitimately great food with a setting to match. 1223 US-40, Heber, 435-654-3070, back40utah.com *TL;DR = too long; didn’t read

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BACK IN THE DAY // PARKCITYLIFE

Handcrafted Holidays Humble but happy.

BY VA N ESSA CON A BEE

the holidays were celebrated with home-made gifts and humble fare. Decorations featured materials found in nature—evergreen, pinecones, holly, nuts and berries. Many miner’s cottages were too small for Christmas trees, but those who found the space decorated their trees with bits of foil and ribbon, berries, strings of popcorn and decorations made of straw and yarn. Children fashioned ornaments from cookie dough and gingerbread men. Holidays were a welcome respite for Park City’s hard-working population. None of the miners went to work on Christmas Day. Those far from home and family treated themselves to a soak in the local bath house and a hot meal, generally followed by a trip to the saloon. As Park City grew and more families established roots, bands played carols on Main Street and businesses decorated their windows and gifted bottles of whiskey to their favorite customers. Many stores ordered shipments of holiday provisions well in advance of the season to safeguard against deliveries delayed by snow. Local churches insured that no one went home empty-handed, hosting Christmas celebrations at which every child received a popcorn ball, bag of candy and present of some kind.

PARKCITYLIFE N O V / D E C 2 0 1 8

PHOTO PARK CITY MUSEUM

In the early days of Park City,

Steaks | Chops | Seafood

801.238.4748

255 S West temple

spencersutah

Reservations at opentable.com

spencerssaltlake

ON THE

table FOOD | DINING

PHOTO ADAM FINKLE

Trends: Pot Pie . . . . . . Creek Tea . . . . . . . . . . Tsunami . . . . . . . . . . . Citrus Pear . . . . . . . . . Coffee Newcomers . .

134 140 142 148 150

Creek Tea

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on the table

Above from left to right: Hub and Spoke’s vegetable pot pie, Garage on Beck’s chicken pot pie, Avenues Bistro on Third’s rabbit pot pie

HUB & SPOKE

ADDRESS: 1291 1100 East, SLC WEB: hubandspokediner.com PHONE: 801-487-0698 ENTREES: $$ (Moderate)

GARAGE ON BECK

ADDRESS: 1199 Beck St, SLC WEB: garageonbeck.com PHONE: 801-521-3904 ENTREES: $$ (Moderate)

AVENUES BISTRO ON THIRD

ADDRESS: 564 E. 3rd Ave, SLC WEB: thirdavenuebistro.com PHONE: 801-831-5409 ENTREES: $$ (Moderate)

TRENDS

A Pie in Every Pot Your grandmother’s standby is the latest table trend

aybe it was the cricket flour. It tasted good, and so did the puff pastry topping, and the fillings I tried were great. I loved the idea of the collaborative pie, created in partnership with another restaurant. Nevertheless, The Dispensary, whose menu was based on personal pot pies, is already closed. That doesn’t mean pot pies have disappeared from the trend wave. They’re still cresting. All of a sudden they’re everywhere. Like pork belly, chicken and waffles and sea bass before them, pot pies are the darlings on everyone’s menu. I’m not sure where or why the trend started (if you know, enlighten me, please) but I do know that while some of the pies are traditional, others are decidedly not. The best one we’ve tasted so far was not made with the traditional chicken—it was rabbit meat. But we’re still tasting.

High Expectations

The pie looked highly promising—crowned with a golden dome of puff pastry—and smelled delicious when it was brought to the table. Hub and Spoke serves a vegetable and a chicken version of pot pipe; they both come served in a hot iron skillet. I tried the chicken, and ended up fishing for the bits of chicken lost in an overabundant thick cream sauce, under the toughened crust. Reheated? Microwaved? Anyway, the vegetable pot pie was the winner, though it did seem a lot like the chicken pie, only without the pretense of chicken. The pastry was tenderer and the sauce was not as stiff.

S A LT L A K E M A G A Z I N E . C O M | N O V / D E C 2 0 1 8

Humble Pie

You don’t expect to find a complicated dish like pot pie in a garage-turned-bar but Garage on Beck’s kitchen is always surprising. Their version of CPP had great tasting filling, although like Hub & Spoke, the cream sauce was too thick, bordering on wallpaper paste. Corn kernels, carrot cubes, celery bits and chicken were all the same size and indistinguishable as individual tastes, although the melange blended into a savory mouthful. The top was draped with a square of conventional pie crust, which really works better than puff pastry—it kept its crispness and flavor.

Hop to It

Just forget about Thumper. Rabbit is—and has been—eaten all over the world, including the U.S., for centuries. The meat is mild, lean and usually farmed more sustainably than most cows, chickens or turkeys. It’s also extremely tasty. So stop thinking pet and start thinking pot when when you see rabbit on the menu. Steve Garner at Avenues Bistro on Third (which I wish would come up with a shorter name) braises rabbit in white wine with sage, makes a sauce (really a gravy) with chicken broth and tarragon and combines the meat with carrots, peas and potatoes before topping it with a lattice puff pastry crust. The result is comfort food at its most seductive.

PHOTOS ADAM FINKLE

134

136

State Liquor License

Handicap Accessible

Inexpensive, under

$10

Moderate, $10–25

Expensive, $26–50

ININ

2A 018 D WAR

2018 Salt Lake magazine Dining Award Winner

HAofLL

FA M E Dining Award Hall Of Fame Winner

ININ

HSL The initials stand for

“Handle Salt Lake”—Chef Bri2A 018 D

WAR ar Handly made his name with his Park city restaurant, Handle, and now he’s opened a second restaurant down the hill. The place splits the difference between “fine” and “casual” dining; the innovative food is excellent and the atmosphere is casually convivial. The menu is unique—just trust this chef. It’s all excellent. 418 E. 200 South, SLC, 801-539-9999. EGLLL – MLL

La Caille Utah’s original glamor girl

has regained her luster. The grounds are as beautiful as ever; additions are functional, like a greenhouse, grapevines and vegetable gardens, all supplying the kitchen and cellar. The interior has been refreshed and the menu

S A LT L A K E M A G A Z I N E . C O M | N O V / D E C 2 0 1 8

restaurant, the old log cabin is pretty in every season. Chef Dave Jones has a sure hand with American vernacular and is not afraid of frying although he also has a way with healthy, low-calorie, high-energy food. And he’s an expert with local and foraged foods. 6451 E. Millcreek Canyon Road, SLC, 801-272-8255. EGN – O

New Yorker Will Pliler has been in the 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 pretheater dining. 60 W. Market St., SLC, 801-363-0166. EO Pago Tiny, dynamic and food-driven, Pago’s ingredients are locally sourced and reimagined regularly. That’s why it’s often so crowded and that’s what makes it one of the best restaurants in the state. The list of wines by the glass is great, but the artisanal cocktails are also a treat. 878 S. 900 East, SLC, 801532-0777. EGM – N Pallet This low-profile warehouse-

chic bistro provides the perfect setting for lingering over cocktails (the bartender is one of the best in the city) or wine and seasonally inventive food, whether you’re in the mood for a nibble or a meal. 237 S. 400 West, SLC, 801-935-4431. EGM ININ

Quintessential Utah

Grand America Grand America Hotel’s Garden Cafe is one of the dinner stars of the city, and the kitchen makes sure other meals here are up to the same standard. The setting here is traditionally elegant but don’t be intimidated. The food shows sophisticated invention, but you can also get a great sandwich or burger. 555 S. Main St., SLC, 801-258-6708. EGN G

Very Expensive, $50+

Bambara Chef Nathan Powers makes decisions 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

HAofLL Log Haven Certainly Salt FA M E Lake’s most picturesque

GUIDE LEGEND

AMERICAN FINE DINING

by Chef Billy Sotelo has today’s tastes in mind. Treat yourself. 9565 Wasatch Blvd., Sandy, 801-942-1751. EGMM

Provisions With Chef Tyler

Stokes’ bright, fresh approach 2A 018 D

WAR to American craft cuisine (and a bright, fresh atmosphere to eat it in),

Listings

Provision strives for handmade and local ideals executed with style and a little humor. 3364 S. 2300 East, SLC, 801-410-4046. EGM – N ININ

Review visits are anonymous, and all expenses are paid by Salt Lake magazine.

SALT LAKE CITY & THE WASATCH FRONT

This selective guide has no relationship to any advertising in the magazine.

NOV/ DEC

A select list of the best restaurants in Utah, curated and edited by Mary Brown Malouf.

Table X A trio of chefs col-

laborate on a forward-think2A 018 D

ing thoroughly artisanal menu—vegetables are treated as creatively as proteins (smoked sunchoke, chile-cured pumpkin, barbecued cannelini beans,) bread and butter are made in-house and ingredients are the best (Solstice chocolate cake.) Expect surprises. 1457 E. 3350 South, SLC, 385528-3712. EGM – N WAR

AMERICAN CASUAL Avenues Bistro on Third This tiny antique storefront has new owners— Chef Mike Ritchie and Steve Garner, proprietors of Fireside on Regent. The place has been decluttered and the menu has been revamped, but the charm is intact. Rabbit pot pie, lobster beignets Moroccan-spiced duck andcrafted chicken hash are some of the upscale yet homestyle dishes om the menu. 564 E. Third Ave., SLC, 801-8315409. EGL

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

tables, linoleum floors, Elvis kitsch and tunes on the jukebox make this an all-American fave, along with comfort food classics like pancakes, patty melts and chicken-fried steak in sausage gravy over smashed potatoes and burgers. 2041 S. 2100 East, SLC, 801-463-1151. GL

s e t t e l a p r u o m o r F . s r u o to y , y l e r Since

540 Main Street, Park City | riverhorseparkcity.com

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on the table

Graceful tea service and healthy grain and greens at Creek Tea

NEWCOMER

Tea for All

“E

IF YOU GO

ADDRESS: 155 E. Harvey Milk Blvd., SLC WEB: creektea.com ENTREES: $

S A LT L A K E M A G A Z I N E . C O M | N O V / D E C 2 0 1 8

mma’s most favorite thing was to draw dogs. Well, one dog in particular...” It was 10 in the morning on a weekday at CREEK TEA, and I walked into a children’s reading circle. Half a dozen moms and their toddlers on their hips, or set loose and rearranging the coasters on a table, looking at their mom’s cellphones, climbing on the poufs. Some of them were even listening to the mom who was reading aloud about Emma’s passion for drawing. It was an unusually busy morning at this tea and book emporium—most days it has the serenity that just the idea of tea inspires. Comfy sofas and soft chairs and a wall of books make the room seem more like a living room than a coffee shop,

though there are the expected virtual workers isolated by their earphones and busy on their laptops, and several mid-century tables and cafe chairs. Pretty books—about artists from Rothko to Botticelli, biographies (Fred Rogers), children’s books and lots of books about tea—line the wall and are displayed in tidy stacks on a table. Order tea—white, green or black— and you’re given a wood tray with a pot, a mug and a timer so you can tell when the tea is finished steeping. In the mornings, there is a selection of pastries; for lunch or afternoon, the menu is hip and healthy: bowls of grains and greens like forbidden rice and spinach. Creek Tea is designed to be an experience, not a place to fuel up and go. It’s meant to be a place to chill, hang out, relax and take your time with your tea.

PHOTOS ADAM FINKLE

Plus grains, greens, books and peace.

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Citris Grill Most dishes come in either

Copper Kitchen A welcome addition to Holladay, Ryan Lowder’s Copper Kitchen reprises his downtown Copper Onion and Copper Common success with variations. The menu is different, but the heartiness is the same; the interior is different but the easy, hip atmosphere is the same, and the decibel levels are very similar. 4640 S. 2300 East, Holladay, 385-237-3159. EGL – N Copper Onion An instant hit when

it opened, constant crowds attest to the continuing popularity of Ryan Lowder’s

ININ

“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. 3977 S. Wasatch Blvd, SLC, 801-466-1202. EGM

Copper Onion. Though the hearty, flavorful menu changes regularly, some favorites never leave: the mussels, the burger, the ricotta dumplings. Bank on the specials. 111 E. Broadway, SLC, 801355-3282. EGL – N D

Cafe Niche Anytime is the best time to eat here. Food comes from farms all over northern Utah and the patio is a favorite in fine weather. 779 E. 300 South, SLC, 801-433-3380. EGL – N

Cucina Deli Cucina has

added fine restaurant to its 2A 018 D

WAR list of descriptors—good for lunch or a leisurely dinner. The menu has recently expanded to include small plates and substantial beer and wineby-the-glass lists. 1026 E. Second Ave., SLC, 801-322-3055. EGM

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 Housed in an old

Capitol Hill storefront with a valley view, much of Em’s appeal is its unique charm. For lunch, try the sandwiches on

ciabatta. At dinner, the kitchen moves up the food chain. If the weather’s fine, choose to sit on the patio at sunset. 271 N. Center St., SLC, 801-596-0566. EGM

Epic American food here borrows from other cuisines. Save room for pineapple sorbet with stewed fresh pineapple. 707 E. Fort Union Blvd., Midvale, 801-748-1300. EGM Hub & Spoke Scott Evans’ (Pago, Finca) diner serves the traditional three a day with an untraditional inventiveness applied to traditionall recipes. Like, artisanal grilled cheese with spiked milkshakes. And mac and cheese made with spaetzle. Breakfast is king here–expect a line. 1291 S. 1100 East, SLC, 801-487-0698. 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, meatloaf 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 South, SLC, 801-266-4322. EGL

TAKE A DIP? Remember artichoke dip? The Dodo does. Stop in and remind yourself how good hot mayo and canned artichokes can be.

TURNS OUT YOU CAN BOTTLE HOLIDAY CHEER.

MOUNTAINWESTCIDER.COM Now available in all State Liquor stores. Or, stop by our Tasting Room located at:

425 N. 400 W. SLC, UTAH 84103

N O V / D E C 2 0 1 8 | S A LT L A K E M A G A Z I N E . C O M

on the table

Tsunami Sake Ambassador Jill Watanabe with a selection of sakes

BEVERAGE

Sake Somm Sip and Learn

IF YOU GO

ADDRESS: Various locations WEB: tsunamiutah.com PHONE: 801-281-4852 ENTREES: $$ (Moderate)

veryone is an expert these days. You can’t just order a cup of coffee—best to order it from a barista who really knows their beans and brew. It’s all about certification—wine sommeliers and beer cicerones and certified cheese experts. Frankly, it can all get a little bit precious. But most of us do need help ordering one beverage that’s making its way into the culinary consciousness very quickly. Kris Bodeen and Scott Coulter, owner of Tsunami, and Drew Kawaguch, Director of Food Operations, insist on sake advisers on staff—their title is Sake Ambassador. Drew, Kris and

S A LT L A K E M A G A Z I N E . C O M | N O V / D E C 2 0 1 8

Scott travel to California at least once a year to sample new and different sakes, and depending on what they like, bring in these specialty sakes to Utah to be exclusively sold at Tsunami. Jill Watanabe, Drew Kawaguchi, Julie Hiatt and Shawn Pettry have been through the extreme training course—we spoke with Watanabe, who learned from the Sake School of America. “There’s just not a lot of selection through the DABC,” she says. (ed note: No surprise.) And a lot of what they do have on the shelves was originally brought in for Tsunami. Even though all sake involves just four ingredients—rice, water, yeast and a mold called koji-

king—there are dozens of sake variations, depending on the amount of rice polished away, the hardness of the water, what kind of yeast is used, the koji and whether or not the sake is aged or pasteurized. The folks at Tsunami are dedicated to bringing Americans’ sake knowledge at least up to the level of their sushi knowledge, which has finally progressed beyond California rolls. “We change out our sake lists at least four times a year. Guests can try a variety of sakes that they cannot get anywhere else. We offer sake flights so guests can compare different sake styles and understand how they pair with different dishes on the menu.”

PHOTOS ADAM FINKLE

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143 Little America Coffee Shop 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, 801596-5704. EGL – M

Lucky H Bar & Grille The classic

hotel restaurant is aimed at its clientele—generations of guests. Thus, the new menu is full of familiar dishes. Chef Bernard Gotz knows his diners and besides offering new items like housemade gravlax and escargots, the men includes plenty of meat and potatoes. Little America Hotel, 500 S. Main St., SLC, 801-596-5700. EGL – N

Martine One of downtown’s most charming spaces, the atmosphere here trumps City Creek’s new eateries. A new executive chef and chef de cuisine have updated the menu to great effect. 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. And their Wine Socials are a habit for convivial types. Check meditrinaslc.com for the schedule. 165 W. 900 South, SLC, 801-485-2055. EGLM

Moochie’s This itty-bitty eatery/

take-out joint is the place to go for authentic cheeses teaks 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, 801596-1350 or 364-0232; 7725 S. State St., Midvale, 801-562-1500. GL

Nomad Eatery Obviously, you need to keep the Nomad in mind when you’re near the airport, but it’s worth the drive anyway. Justin Soelberg has cheffed in a lot of local kitchens; his menu here reflects his faves. It’s fast and casual, but it’s also chef-driven—pizzas and burgers and salads, but all carefully crafted. Be sure to order one of the ice cream desserts from Normal. 2110 W. North Temple, SLC, 801-938-9629 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

Pig and a Jelly Jar Terrific break-

fasts, but southern-seasoned suppers are good, too. Great chicken and waffles, local eggs, and other breakfasts are served all day, with homestyle additions at lunch and supper on Thursdays through Sundays. 410 E. 900 South, SLC, 385-202-7366. 227 25th St., Ogden, 801-605-8400. GM

Porch A chef-owned restaurant in the New Urban community of Daybreak, this sleek little cafe was conceived by Meditrina owner Jen Gilroy and focuses on locally-sourced cuisine with Southern touches. 11274 Kestrel Rise Road, Building C, South Jordan, 801679-1066. EGM Porcupine Pub and Grille With 24

beers on tap available for only $2 every Tuesday, Porcupine has practically created its own holiday. Chicken noodle

DOUBLE THE REFRESHMENT Right by the tranquil dining room looking out on a lovely patio is Golden Braid books so when you’re done with your chef-cooked meal, browse through books and crystals and other objects designed to bring you peace of mind.

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on the table 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. 258 S. 1300 East, 801-582-5555. EGM

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 res-

TREAT YOURSELF

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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, 801-582-5807. ELM Rye The food rocks at this hip new

version of a diner connected to Urban Lounge. At breakfast (which lasts until 2 p.m.), the soft scrambles or the waffles with whiskey syrup are called for. At lunch try the shoyu fried chicken, the street dumplings and the lettuce wraps, which can make a meal or a nosh. Call to confirm hours—right now it’s open for weekend dinners. 239 S. 500 East, SLC, 801-364-4655 .EGLL

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-andcrafts-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 ININ

Hey, it’s the holidays, time to indulge, and there’s no better place for it than the dessert buffet at The Roof with its view of an angel.

taurants here: Little Nauvoo Café (801-539-3346) serves breakfast, lunch and dinner; Lion House Pantry (801-539-3257) serves lunch and dinner buffet-style (it’s famous for the hot rolls, a Thanksgiving tradition in many Salt Lake households); The Garden (801-539-3170) 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, which is open for dinner with a mammoth dessert buffet. 15 E. South Temple, SLC. GLM

Roots Café A charming little daytime cafe in Millcreek with a wholesome granola vibe. 3474 S. 2300 East, East Millcreek, 801-277-6499. EGLL

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Tin Angel From boho bistro,

Tin Angel has grown into one 2A 018 D

WAR of Salt Lake’s premier dining destinations, still with a boho touch. Chef J erry Liedtke can make magic

with anything from a snack to a full meal, vegetarian or omnivore. Bread pudding is famous. 365 W. 400 South, SLC, 801-328-4155. EGLL

Traditions Plan your meal knowing there will be pie at the end of it. Then snack on pigs-in-blankets (sausage from artisan butcher Beltex) and funeral potatoes. No, really. Entrees—fried chicken, braised pork, chicken and dumplings—are equally homey but novel—they call it “comfortable” food. Then, pie. 501 E. 900 South, SLC, 385202-7167. EGLL

350 Main Street Park City, Utah 84060 435-649-3140 For menus visit 350main.com

Zest Kitchen & Bar How 21st century

can you get? Zest’s focus is on vegan, vegetarian and gluten-free food (as locally sourced as possible) combined with a creative cocktail list. Forget the notion that hard liquor calls for heavy food— Zest’s portobello dinner with lemon risotto has as much heft as a flank steak. Try it with one of their fruit and veg-based cocktails. And Zest’s late hours menu is a boon in a town that goes dark early. 275 S. 200 West, SLC, 801-433-0589. EGLL

BAKERIES, COFFEE HOUSES & CAFÉS Amour Cafe The jammin’ duo John and Casee Francis have found a new home for their Amour Spreads business and are sharing the new space with a light-filled cafe with plenty of fresh pastry. Plus, gelato. 1329 S. 500 East, SLC, 801-467-2947. GL

Authentic crêpes ────

Bake 360 This family-owned Norwe-

gian bakery cafe specializes in scrumptious meals, but the star of the show is the bakery. Cases are packed with pastries you may not have heard of. Yet. 725 E. 123000 S, Draper, 801-571-1500. GL

French

experience

Bagel Project “Real” bagels are the

whole story here, made by a homesick East Coaster. Of course, there’s no New York water to make them with, but other than that, these are authentic. 779 S. 500 East, SLC, 801-906-0698. GL

Biscott’s An Anglo-Indian teahouse, Lavanya Mahate’s (Saffron Valley) latest eatery draws from intertwined cultures, serving tea and chai, English treats and French pastries with a hint of subcontinental spice. 1098 W. Jordan Pkwy., South Jordan, 801-890-0659. GL Caffe d’Bolla John Piquet is a coffee wizard—a cup of his specially roasted

────

Crêperie ────

MONSIEUR CRÊPES

Winter HOURS

1617 S 900 E SLC, 84105

Wed-Fri 9am-7:30pm Sat 9am-7pm Sun 9am-2pm

Food truck ────

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on the table siphon brews is like no other cup of coffee in the state. His wife, Yiching, is an excellent baker. 249 E. 400 South, SLC, 801-355-1398. GL

VISIONS OF SUGARPLUMS A rainbow of French macarons, lemon chiffon tarts, and elegant cookies. From croissants in the morning to gelato in the afternoon, La Bonne Vie’s treats are superlative. At holiday time, Grand America will get you in the spirit.

Carlucci’s Bakery Pastries and a few hot dishes make this a fave morning stop. For lunch, try the herbed goat cheese on a chewy baguette. 314 W. 300 South, SLC, 801-366-4484. GL Elizabeth’s English Bakery Serv-

ing oh-so-British 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, 801-422-1170. GL

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

Fillings & Emulsions This little West-side bakery is worth finding—its unusual pastries find their way into many of Salt Lake’s fine restaurants. Pastry Chef Adelberto Diaz combines his classical French training with the tropical flavors of his homeland. The results are startlingly good and different. 1475 S. Main St., SLC, 385-229-4228. GL Gourmandise This downtown main-

stay 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 Barba Owned by locally owned coffee roasters—a favorite with many local restaurants—this little cafe off of Finca serves coffee, tea, chocolate, churros and other pastries. 327 W. 200 South, SLC, 801-457-0699. GL

La Bonne Vie Cuter than a cupcake, Grand America’s 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

DO YOU KNOW OF SOMEONE WITH MS?

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1440 Foothill Drive, Suite 200, Salt Lake City, Utah 84108 MSutah.org 800-Fight-MS (344-4867) S A LT L A K E M A G A Z I N E . C O M | N O V / D E C 2 0 1 8

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, 801-3630608 GL

Pierre Country Bakery The classic

French bakery is a Salt Lake mainstay for pastry, petit dejeuner, lunch and catering. and 3239 E. 3300 South, Millcreek, 801-486-5550. GL

Publik A cool coffeehouse serving the latest in great coffee; an old-school java joint made for long conversations; a neo-cafe where you can park with your laptop and get some solo work done. Publik serves a multitude of coffeefueled purposes. 975 S. Temple, SLC, 801-355-3161; 638 Park Ave., Park City, 435-200-8693. GL

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Publik Kitchen See Publik above, only the Kitchen has a more extensive menu. Don’t miss the BLT, made with tomato jam. 931 E. 900 South, SLC, 385-229-4205. GL

WELCOME TO THE CANTINA...

Salt Lake Roasting Company At

SLC’s original coffee shop, owner John Bolton buys and roasts the better-thanfair-trade beans. 820 E. 400 South, SLC, 801-748-4887. GL

So Cupcake Choose a mini or a full cake, mix and match cakes and icings, or try a house creation, like Hanky Panky Red Velvet. 3939 S. Highland Dr., SLC, 801-274-8300. GL The Rose Establishment The Rose is a place for conversation as much as coffee–especially on Sunday mornings. Coffee is from Four Barrel Coffee Roasters. 235 S. 400 West, SLC, 801990-6270. GL

Tulie Bakery You can get a little

spiritual 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 but sides are notable here, too. Don’t miss “Burnt End Fridays.” 155 E. Commonwealth, SLC, 801-484-5963. EGL

1059 E 900 S SALT LAKE CITY, UTAH 84105 (801) 658-5859 www.alamexocantina.com

EVERY BITE CONSIDERED Grilled to your preferred temperature burger and tuna: rare, medium, well done, and anything in between.

R and R A brick-and-mortar restau-

rant owned by brothers Rod and Roger Livingston, winners on the competitive barbecue circuit. Ribs and brisket star, but fried okra almost steals the show. 307 W. 600 South, SLC, 801-364-0043. GL – M

The SugarHouse Barbecue Company This 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

BAR GRUB & BREWPUBS 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

6oz premium burger. All natural chicken breast. Turkey burger. Sushi grade ahi tuna steak. Made from scratch veggie burger.

On toasted brioche bun, on salad, in lettuce wrap, gluten free bun, or pretzel bun.

1202 E Wilmington Ave., Ste 120, SLC Restaurant: 801.487.6301 | Catering: 801.707.1957

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on the table

Above: A hands-on social experience is what sets Citrus Pear apart from other meal preppers—not to mention healthy and delicious meals.

HANDS ON

Don’t Do It Yourself

IF YOU GO

ADDRESS: Various locations WEB: citruspeardinners.com ENTREES: $$ (Moderate)

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ere’s the worst decision of every day: Where will we go to dinner? Because if you don’t go out, you have to cook. It’s common knowledge that starting with Gen-X, Americans have forgotten how to cook. First it was instant ramen, drive-thru meals and delivered pizza; now every menu is just a phone call away. And it’s not just kids who avoid the kitchen—meal prep

just seems like a monumental chore—almost anything is more appealing than chopping onions. Enter the advent of the meal preppers. Companies like Blue Apron deliver ingredients and instruction, but Citrus Pear offers companionship as well as cooking. Based in Smithsfield, Utah with locations in a dozen other small Utah and Idaho towns, Citrus Pear was dreamed up by

a Registered Dietitian with too little time. The solution: a class where people gather to assemble ingredients for meals to take home—with instructions and nutrition facts—store in your freezer then cook in your crock pot or pressure cooker. A series of 10 regular meals works out to $2.36 per meal. Choose from set menus like balsamic pot roast, chicken fajitas or black bean and sweet potato stew.

PHOTOS ADAM FINKLE

Meal prep gets real at Citrus Pear

Bohemian Brewery & Grill Bo-

hemian keeps a firm connection to its cultural 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

SINCE 1952

Fats Grill & Pool Keep Fats Grill in your brain’s Rolodex. It’s a familyfriendly pool hall where you can take a break for a brew and also get a homestyle meal of grilled chicken. 2182 S. Highland Dr., SLC, 801-484-9467. EGM MacCool’s Public House An Irish-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, 801728-9111. 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. 273 Trolley Square, SLC, 801-521-8917. EGM

SCANDINAVIAN & AMERICAN CUISINE Serving breakfast and lunch • Open 7 days a week 7:30 to 2:30 Located between Resorts and Airport • 1624 S. 1100 East, SLC

The Red Rock Brewing Company

Red Rock proves the pleasure of beer on its own and as a complement to pizzas, rotisserie chicken and chile polenta. Not to mention brunch. Also in Fashion Place Mall. 254 S. 200 West, SLC, 801521-7446. EGM

FROM THE DOCK TO YOUR TABLE,

WE BRING THE HARBOR TO YOU!

HAofLL Squatters Pub Brewery FA M E One of the “greenest” res-

taurants in town, Squatters brews award-winning beers and pairs them with everything from wings to ahi tacos. 147 W. Broadway, SLC, 801363-2739. EGLM

Wasatch Brew Pub Part of the same

mega “boutique” group that produces Squatters and Wasatch beers and runs the pubs in Salt Lake City and Park City with those names, this extension is everything you expect a brewpub to be— hearty food, convivial atmosphere, lots of beer and a great late-ish option. 2110 S. Highland Dr., SLC, 801-783-1127. EGLM

BREAKFAST/LUNCH ONLY

We specialize in fresh seafood and

GET YOUR SURF & TURF FIX!

Eggs in the City On the weekends, this

feature Wagyu, American Kobe beef

Add Lobster Tail, Canadian Red Crab or Maine

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

from Snake River Farms.

Scallops to any entree.

2302 E. Parley’s Way • (801) 466-9827 • harborslc.com Located on the corner of 2100 South & 2300 East in SugarHouse

Monday–Thursday 5p–9:30p | Friday–Saturday 5p–10p Sunday Brunch 10a–2p | Sunday 5p–8:30p

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NEWCOMERS

New Mornings

The latest Publik and the new Campos change up breakfast

Top: Publik Ed’s and totz Below: Campos burger and chips

PUBLIK ED’S

ADDRESS: 210 E. University St., SLC WEB: publikcoffee.com PHONE: 385-522-2487 ENTREES: $

CAMPOS

ADDRESS: 228 S. Edison St., SLC WEB: camposcoffee.com PHONE: 801-953-1512 ENTREES: $

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For generations of students at University of Utah, Ed’s God Awful was the standard hangover recipe: hash browns and eggs, covered with chili, cheese and onions and topped with sour cream. Whether or not this sounds appealing to you as an eye-opener, you have to agree its name is appropriate. And Big Ed’s—a definitive greasy spoon—was a go-to for students and alumni for 50 years before it suddenly, shockingly, closed a year ago. According to some stories, the reason behind the closure was a gambling problem in the owner’s family. Whatever the sad reason for the suddenly locked doors, it looked like it was the end of an institution. But thanks to Missy Greis, owner of Publik coffee shops, Big Ed’s, now called Publik Ed’s, is open again. Greis salvaged the original chairs, church pews and sign but you can’t really call the new Big Ed’s a greasy spoon anymore. It’s got the hipster look of all the Publik’s—and the good coffee. The God Awful is back on the menu as well as beer, but—a sure sign of how student population has changed— so is avocado.

Campos

Lots of people have had coffee revelations in the past few decades—recognizing that coffee is a more complicated beverage than Sanka, understanding the cultures and people who grow coffee, recognizing the unfair trade the world condoned for years. Australian Will Young had his coffee enlightenment at 1:40 p.m., July 12, 1997. It says so right on the Campos Coffee website. The realization that coffee was more than a wake up call and a subsequent trip to a coffee farm led to the founding principle of his business: “Cultivated by good.” Campos opened this year in Salt Lake City and yes, it serves a damn good cup of coffee, with lots of reassurances that besides growing coffee, Campos is building schools, funding health organizations and generally helping out in the communities where they source the beans. Besides coffee, Campos serves an all-day menu that’s out of the Utah ordinary: muesli, milk and honey panna cottta, superfood acai (with dragonfruit, cocoa nibs, goji berries, hemp, flax, chia and coconut); at lunch, the kitchen offers meat pies filled with vegemite-braised short rib and a Buddha Bowl with too many ingredients to mention. But, hey, you can also get avocado toast.

PHOTOS ADAM FINKLE

Publik Ed’s

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 (best pancakes in town), 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

BURGERS, SANDWICHES, DELIS 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 E. 2700 South, SLC, 801-906-0369. GL

J Dawgs All big and all natural,

whether you choose Polish or all-beef. The buns are made fresh daily. The special sauce is a family recipe. Opt for peppers, onions, sauerkraut and/or pickles, add a bag of chips; pour yourself a soft drink and that’s the full meal here, unless you want a T-shirt. 341 Main St,, SLC, 801-438-6111. GL

AMERICAN CUISINE ∙ CRAFT COCKTAILS DOWNTOWN SALT LAKE CITY HSLRESTAURANT.COM

Pretty Bird Chicken Chef Viet Pham’s long-awaited Nashville hot chicken spot is open, but chances are you’ll still have to wait. There is really only one thing on the menu—spicy fried chicken in various degrees of heat, on a bun or on a plate—but it’s worth standing in line for. Go early—Pretty Bird closes when the kitchen runs out of chicken. Buy a chicken quarter to take home 145 S. Regent St.,SLC, prettybirdchicken.com. EGL

Proper Burger and Proper Brewing Sibling to Avenues Proper, the new

place has expanded brewing and burger capacity, two big shared patios. And skiball. 865 Main St., 801-906-8607. EGM

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. GL

our

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on the table CENTRAL & SOUTH AMERICAN Braza Grill Meat, meat and more meat is the order of the day at this Brazilianstyle churrascaria buffet. 5927 S. State St., Murray, 801-506-7788. GM

DAILY DIM SUM This perennial favorite serves dim sum every day until 3 p.m. A good thing, since it will take you days to try everything on the menu.

Peru—the best selection of cebicha in town, plus other probably unexplored culinary territory deliciously mapped by this kitchen. 310 Bugatti Drive, SLC, 801-467-2890. EGM

Eklektik Yes, it is. The boutique in front sells handmade jewelry, clothes and home accessories. The walls are covered with whimsical original art. And the food has the soul and Latin American spice of the owners. Pay attention to the sauces and drink some hibiscus tea. 60. E. 800 South, SLC, 801-528-3675.

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 Drawing from their Thai and Chinese heritage, J. Wong’s menu allows you to choose either. Lunch—Chinese or Thai—isn’t a good deal. It’s a great deal. Don’t miss the ginger whole fish or the Gunpowder cocktail. Call ahead for authentic Peking duck. 163 W. 200 South, SLC, 801-350-0888. EGM

FRENCH/EUROPEAN Bruges Waffle and Frites The

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. EGM

original tiny shop 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) featuring merguez made by Morgan Valley lamb. The slightly larger Sugar House cafe has a bigger menu. 336 W. Broadway, SLC, 801-363-4444; 2314 S. Highland Dr., 801-486-9999; 541 E. 12300 South, Draper, 801-251-0152. GL

Texas de Brazil The Brazilian-style

Café Madrid Authentic dishes like

Rodizio Grill The salad bar offers

churrascaria offers all-you-can-eat grilled meat, carved tableside and complemented by a mammoth salad bar. City Creek Center, 50 S. Main St., SLC, 801-232-8070, EGN

CHINESE Asian Star The menu is not frighten-

ingly 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

Boba World This mom-and-pop place

is short on chic, but the food on the plate provides all the ambiance you need. Try the scallion pancakes, try the Shanghai Fat Noodles, heck, try the kung pao chicken. It’s all good. 512 W. 750 South, Woods Cross, 801-298-3626. GL – M

CY Noodle House Another Chinatown eatery, CY features an open kitchen and a choose-your-own menu that allows you to make up your own combination. No liquor license—indulge instead in a boba smoothie. 3370 State St., SLC, 801-488-2777. GM

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

Finca The spirit of Spain is alive

and well on the plate at this modern tapateria. Scott Evans, owner of Pago translates his love of Spain into food that ranges from authentically to impressionistically Spanish, using as many local ingredients as possible. The new location brings a hip, downtown vibe to the whole enterprise, larger now and with a cool lounge area. 327 W. 200 South, SLC, 801-487-0699. EGM – N

Franck’s Founding chef Franck

Peissel’s influence can still be tasted— personal 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., SLC, 801-274-6264. EGN

Monsieur Crepe This French-style creperie offering savory—Brie, prosciutto, tomato—and sweet—whipped

cream, fruit, chocolate—fillings for the famous Gallic pancake evolved from a food truck into a charming cafe with a pretty patio.1617 S. 900 East, SLC, 801259-5843. GM ININ

Del Mar Al Lago A gem from

Hong Kong Tea House & Restaurant Authentic, pristine and slightly

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Paris Bistro Rejoice in true

French cuisine via escargots, 2A 018 D

WAR 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

Trestle Tavern Another concept

from Scott Evans, owner of Pago, Finca, Hub & Spoke, etc., this restaurant in the former Fresco space, is built around Eastern European food—pierogi, cabbage rolls, beer and pretzels, along with the fine beer, wine and spirits list you can count on at all Evans’ restaurants. 1513 S. 1500 East, SLC, 801-532-3372. EGM

INDIAN Bombay House This biryani mainstay is sublimely satisfying, from the wise-cracking Sikh host to the friendly server, from the vegetarian entrees 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, 801-581-0222; 463 N. University Ave., Provo, 801373-6677; 7726 Campus View Dr., West Jordan, 801-282-0777. EGM – N 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, 801-328-2077. EGM

Kathmandu Try the Nepalese spe-

cialties, including spicy pickles to set off the tandoor-roasted meats. Both goat and sami, a kibbeh-like mixture of ground lamb and lentils, are available in several styles. 3142 S. Highland Dr., SLC, 801-466-3504. 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, 801-572-6123; 55 N. Main St., Bountiful, 801-292-1835. EGL – M Saffron Valley East India Cafe

Lavanya Mahate has imported her style of Indian cooking from South Jordan to SLC. Besides terrific lunch and dinner menus, East Indian Cafe offers regular celebrations of specialties like Indian street food or kebabs. Stay tuned. 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 Saffron Valley Yet another iteration of Lavanya Mahate’s vision of her homeland, this Saffron Valley location combines the best of her other three restaurants: Indian street foods, classic Indian and the Indian-Anglo bakery. 479 E. 2100 South, SLC, 801-203-3754. GL – M 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, 801486-4542. EGL – M

ITALIAN & PIZZA 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 jalapeño. 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. Be sure to check out the new big flavor small plates menu. 680 S. 900 East, SLC, 801-533-TRIO; 6405 S. 3000 East, Cottonwood, 801944-8476. EGM

Caffé Molise and Caffé Molise BTG This perennial restaurant favorite

has moved to fabulous new digs. We’ll miss the awesome downtown patio, but the old Eagle building promises outdoor

TUESDAY-THURSDAY 8AM-4PM FRIDAY-SATURDAY 8AM-10PM 216 EAST 500 SOUTH, SALT LAKE CITY N O V / D E C 2 0 1 8 | S A LT L A K E M A G A Z I N E . C O M

on the table

A Maine Event Freshie’s is flying its famous lobster rolls to Salt Lake City.

S A LT L A K E M A G A Z I N E . C O M | N O V / D E C 2 0 1 8

Cannella’s Downtown’s essential Italian-American comfort food spot, with takeout pizza shop Amore, next door. 204 E. 500 South, SLC, 801-3558518 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, 801531-8669; 1516 S. 1500 East, SLC, 801486-6615. EGL Cucina Toscana This longtime fa-

vorite turns out Italian classics like veal scaloppine, carbonara and a risotto of the day in a chic setting. A tiny cup of complimentary hot chocolate ends the meal. 282 S. 300 West., SLC, 801-3283463. EGM – N

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 ININ

t was a brave person who first decided they were hungry enough to eat a lobster. It’s still daunting to be presented with a whole lobster and have to plan your attack. Still more amazing are chopstick adepts who can eat hacked lobster with those slippery sticks. So many thanks to Perry’s, a restaurant in Milford, Connecticut, which supposedly served the first lobster roll as early as 1929. But even more thanks to Ben and Lorin Smaha’s Freshies, which recently opened a lcoation in Salt Lake City. Down East magazine named the lobster roll from Freshies in Park City, Utah, “The World’s Best Lobster Roll.” So the rolls at SLC’s own Freshie’s must be at least second best, right? They (yes, I’ve eaten several) are certainly the best lobster rolls I’ve had since my last trip to Maine. Served in a buttered and toasted top-slit bun, there’s not much more to these lobster rolls than lobster. Which is the point. Discernable claw and tail meat chunks overflowed the bun. Served simply with kettle chips, we found the Real Mainah (3.7 oz. lobster meat) not enough, so we went back and ordered the XL, eschewing the blueberry chicken, the lobster salad, the grilled cheese sandwich and lots of other stuff I’m sure is perfectly good. But, lobster. Be warned: Although way back in the day lobster was called a “poor man’s food,” it’s not now. Lobster rolls at Freshie’s are $12–$26. To me, they’re worth every cent—I can’t put a price on delicious. Beer and wine now available. 356 E. 900 South, SLC, 801-829-1032

dining space and so much more. Sibling wine bar BTG is under the same roof. Call for hours. 404 S. West Temple, SLC, 801-364-8833. EGM

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Fireside on Regent Chef

Michael Richey put his 2A 018 D

WAR money where your mouth is and invested in a state of the art Valoriani pizza oven, but the menu doesn’t stop at the stupendous pies. Inventive pastas, salads and other dishes come and go on the menu at this cool little place behind the Eccles Theater. Don’t miss it. 126 S. Regent St., 801-359-4011

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. GL Mia Sicilia A family-run restaurant with a huge number of fans who love the food’s hearty and approachable style, friendly service and touches of show biz—famous for its pasta carbonara, prepared in a wheel of Parmesan. 4536 Highland Dr., Millcreek, 801-2740223. GEL – M

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, 801484-0448. 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. 3005 S. Highland Dr., 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 cafeteria-style, 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

Pizza Nono Small, kick-started pizzeria in 9th and 9th neighborhood has a limited but carefully sourced menu, a small but good list of wine and beer and an overflowing feeling of hospitality. 925 E. 900 South, SLC, 385-444-3530 EGL 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 Settebello Pizzeria Every Neapol-

itan-style 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, 801322-3556. GEL – M

Sicilia Mia The third in a trio of

family-owned restaurants. They all recall Italian food of yesteryear 4536 S. Highland Dr., Millcreek, 801-2740223, EGM – N

Siragusa’s Taste of Italy 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

Th ive urs M day u -Su sic nd ay

TOP 10

Stanza Chef Jonathon LeBlanc, brings

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a happy flair to this Italianesque restaurant. And Amber Billingsley is making the desserts. Va tutto bene! 464 E. 300 South, SLC, 801-746-4441. EGM – N

Stoneground Italian

Kitchen The longtime pizza 2A 018 D

WAR joint has blossomed into a fullscale Italian restaurant with chef Justin Shifflet in the kitchen making authentic sauces and fresh pasta. An appealing upstairs deck and a full craft bar complete the successful transformation. Oh yeah, they still serve pizza. 249 E. 400 South, SLC, 801-364-1368. EGL – M

Tuscany This restaurant’s faux-

Tuscan kitsch is mellowing into retro charm, though the glass chandelier is a bit nerve-wracking. The doublecut pork chop is classic, and so is the chocolate cake. 2832 E. 6200 South, 801-274-0448. EGN

Valter’s Osteria Valter Nassi’s res-

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taurant overflows with his effervescent personality. The dining room is set up so Valter can be everywhere at once. New delights and old favorites include a number of tableside dishes. 173 W. Broadway, SLC, 801-521-4563. EGN

Veneto Ristorante This

small place, owned by Marco 2A 018 D

WAR and Amy Stevanoni, strives to focus on one of the many regional cuisines we lump under the word “Italian.” Hence the name; and forget what you think you know about Italian food except the word “delizioso.” 370 E. 900 South, SLC, 801-359-0708. EGN

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For reservations, call (801) 272-8255 or visit Log-Haven.com Open every night for dinner starting at 5:30pm Located 4 miles up Millcreek Canyon—just 20 minutes from downtown SLC. LH_SL Mag_MayJune18_Final.indd 1

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JAPANESE

Redeemable at any Market Street Restaurant or Fish Market!

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

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 Koko Kitchen This small, family-run restaurant is a genuine, low-key noodle shop. The ramen is outstanding. 702 S. 300 East, SLC, 801-364-4888. GL

Kobe Japanese Restaurant This

is Mike’s place—Mike Fukumitsu, once

Gift Cards can be purchased at any Market Street Restaurant, Online or Call: 801-239-2444 marketstreetrestaurants.com

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on the table 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, 801-581-0888. EGM – N

back is a great cafe and wine bar with a limited but delicious menu of panini, charcuterie, and other antipasti type dishes. 602 E. 500 South (in Trolley Square) SLC, 801-448-7489. EGL

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, 801-487-3525. EM

Café Med Get the mezzes platter

MEXICAN/CENTRAL AMERICAN

Shogun Relax in your own private

Layla Layla relies on family recipes.

Simply Sushi Bargain sushi. All-

you-can-eat sushi, if you agree to a few simple rules: Eat all your rice. No takehome. Eat it all or pay the price. 180 W. 400 South, SLC, 801-746-4445. GEL – M

HAofLL

Takashi Takashi Gibo

FA M E earned his acclaim by buy-

POP Check out our Bar Fly section for a look at Takashi’s stellar sibling bar, Post Office Place. There’s a little sibling rivalry here—the bar food from Chef Tommy Nguyen is seriously good.

Tosh’s Ramen Chef Tosh Sekikawa is our own ramen ranger. His longsimmered noodle-laden broths have a deservedly devoted following—meaning, go early for lunch. Now with a second location. 1465 State St., SLC, 801-466-7000. 1963 E. Murray Holladay Rd., SLC, GL 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, 801676-6466. EGM Yoko Ramen More ramen! Utahns

can’t seem to slurp enough of the big Japanese soup—Yoko serves it up for carnivores and vegans, plus offers some kinkier stuff like a Japanese Cubano sandwich and various pig parts. 472 E. 400 South, SLC, 801-876-5267. LL

MEDITERRANEAN HAofLL Aristo’s The best of local FA M E Greek eateries is also one

of the city’s best restaurants, period. Fare ranges from Greek greatest hits like gyros and skordalia

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HAofLL

Mazza Excellent. With

FA M E the bright flavor that is the

hallmark of Middle Eastern food and a great range of dishes, Mazza has been a go-to for fine Lebanese 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 ININ

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

The resulting standards, like hummus and kebabs, are great, but explore some of the more unusual dishes, too. 4751 S. Holladay Blvd., Holladay, 801272-9111. EGM – N

Manoli’s Manoli and Ka-

trina Katsanevas have created 2A 018 D

WAR a fresh modern approach to Greek food. Stylish small plates full of Greek flavors include Butternut-squashfilled tyropita, smoked feta in piquillo peppers and a stellar roast chicken. 402 E. 900 South, SLC, 801-532-3760. EGML

Olive Bistro This downtown cafe of-

fers light salads and panini, some tapas, a list of wines and beers. 57 W. Main St., SLC, 801-364-1401. EGM

Padeli’s One of Salt Lake’s original

Greek restaurants, Greek Souvlaki, has opened a contemporary version of itself. Padeli’s also serves the classic street fare, but these excellent souvlaki come in a streamlined space modeled after Chipotle, Zao and other fast-but-not-fast-food stops. The perfect downtown lunch. 30 E. Broadway, SLC, 801-322-1111. GL

Spitz Doner Kebab This California

transplant specializes in what Utahns mostly know by their Greek name “gyros.” But that’s not the only attraction. Besides the food, Spitz has an energetic hipster vibe and a liquor license that make it an after-dark destination. 35 E. Broadway, SLC, 801-364-0286 EGM We Olive It appears to be an extraordinary olive oil store, but tucked in the

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

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

at Kyoto, is the personality behind the sushi bar and the driving spirit in the restaurant. Perfectly fresh fish keeps a horde of regulars returning. 3947 Wasatch Blvd., SLC, 802-277-2928. EM

156

Alamexo A fresh take on Mex-

ican food from award-winning 2A 018 D

WAR chef Matthew Lake whose New York Rosa Mexicano was “the gold standard.” More upscale than a taco joint, but nowhere near white tablecloth, this 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

Alamexo Cantina Another version

of Chef Matthew Lake’s terrific Mexican cuisine, the Cantina is livelier than the downtown original but the family-style food is just as good. 1059 E. 900 South, SLC, 801-658-5859. EGM

Blue Iguana This colorful downtown

restaurant has a charming Downstairs location and patio, and has been a Salt Lake staple for decades. Enchiladas, tacos, combination plates and “jengo” nachos— piled high on a platter—are all good, as are the margaritas. A nifty addition: phone chargers on every table, so if you have one too many of the margaritas, you’ll always have enough power to call for a ride. 165 S. West Temple, SLC, 801-533-8900. EGM

Chile Tepin Instantly popular for its gen-

erous servings of not-too-Americanized Mexican food, this place usually has a line on Friday nights. Heavy on the protein— the molcajete holds beef, pork and chicken—but cheese enchiladas and margaritas and other staples are good, too. 307 W. 200 South, SLC, 801-883-9255. EGM

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 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

HAofLL Red Iguana All locations FA M E are a blessing in this City of

Salt, which 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

Rico Cocina y Cantina Some of the

best Mexican food in town, ranging from everyone’s favorites to more sophisticated Mexico City dishes. Flautas and enchiladas suisse are standouts, but the hidden treasure is the tequila bar in back. 545 W. 700 South, SLC, 801-983-6692. EGLLL

Rio Grande Café As bustling now as

it 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. EGL

Taco Taco A tiny, charming little taqueria, perfect for pick-up and sunny days. Owned by neighboring Cannella’s. 208 E. 500 South, SLC, 801-355-8518. EGL Taqueria 27 Salt Lake needs more Mexi-

can 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; 4670 S Holladay Village Plaza, Holladay 801-676-9706; 149 E 200 S, SLC 385-259-0940; 6154 S Fashion Blvd #2, Murray 801-266-2487. EGM

SEAFOOD Current Fish & Oyster House An

all-star team made this cool downtown restaurant an instant hit. Excellent and inventive seafood dishes plenty of nonfishy options. 279 E. 300 South, SLC, 801-326-3474. EGM - N

Harbor Seafood & Steak Co. A muchneeded breath of sea air refreshes this restaurant, which updates their frequently according to the availability of wild fish. A snappy interior, a creative cocktail menu and a vine-covered patio make for a hospitable atmosphere. 2302 Parleys Way, SLC, 801-466-9827. EGM - N

Kimi’s Chop & Oyster House Kimi

Eklund and Chef Matt Anderson are bringing a touch of glam to Sugar House with their high-style, multi-purpose restaurant: It’s an oyster bar, it’s a steakhouse, it’s a lounge. However you use it, Kimi’s makes for a fun change from the surrounding pizza and beerscapes, with dramatic lighting, purple velvet and live music. 2155 S. Highland Dr., SLC, 801-946-2079. EGLLL

Market Street Grill SLC’s fave fish restaurants: Fish is flown in daily and the breakfast is an institution. 48 W.

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158

on the table Market Street, SLC, 801-322-4668; 2985 E. 6580 South, SLC, 801-942-8860; 10702 River Front Pkwy., South Jordan, 801-302-2262. EGM

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, 801-363-7272. EGM

The Oyster Bar This is one of the

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

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, 801-531-6044; 2985 E. Cottonwood Parkway (6590 South), SLC, 801-942-8870. EGN

SOUTHEAST ASIAN 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

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

Mi La-cai Noodle House Mi Lacai’s 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 My Thai My Thai is an unpretentious

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 fla-

ONE MENU TO TEMPT THEM ALL Offering dishes to suit all diners—vegans, vegetarians, omnivores—this is a place for the family with varied food philosophies to gather around a table in peace.

vorful—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. 850 S. State St., 801575-8888; 3425 State St., SLC, 801-4676882; 1644 W. Town Center Dr. , South Jordan, 801-274-4111, 6093 S. Highland Dr., Holladay, 801-277-9888. EL

Pleiku This stylish downtown spot

serves a selection of Vietnamese dishes made from family recipes and served tapas-style. Note the pho, which is brewed for 36 hours and served in a full-bowl meal or a preprandial cup. 264 Main St., SLC, 801-359-4544. EGM

Sapa Sushi Bar & Asian Grill

Charming Vietnamese stilt houses

S A LT L A K E M A G A Z I N E . C O M | N O V / D E C 2 0 1 8

Skewered Thai A serene setting for

some of the best Thai in town—perfectly balanced curries, pristine spring rolls, intoxicating drunk noodles and a wellcurated wine list. 575 S. 700 East, SLC, 801-364-1144. EGL – M

SOMI Vietnamese Bistro But

there’s also Chinese food and a cocktail menu at this stylish Sugarhouse restaurant. Crispy branzino, pork belly sliders on bai and braised oxtail are some of the highlights to the menu, which also includes the standard spring rolls and pho. 1215 E. Wilmington, SLC, 385-322-1158. EGL – M

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

Thai Siam This restaurant is diminu-

tive, 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

Zao Asian Cafe It’s hard to categorize this pan-Asian semi-fast food concept. It draws from Thai, Vietnamese, Chinese and Japanese traditions, all combined with the American need for speed. Just file it under fast, fresh, flavorful food. 639 E. 400 South, SLC, 801-595-1234. 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

former bank 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. Service is excellent. Eat dessert, then linger in the cool bar. 275 S. West Temple, SLC, 801-363-2000. 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 Boltcutters Not just vegetarian, but vegan—the boltcutters refer to setting free the animals. Mexican flavors spice up the menu of tacos filled wiwth seitan or mushrooms and there’s a lit of agave spirit drinks. 57 E. Gallivan Ave., SLC, So hip there’s no listed phone. The same folks own the vegan ice cream place next door, Monkeywrench.EGL Omar’s Rawtopia Owner Omar

Abou-Ismail’s Rawtopia is a destination for those seeking clean, healthy food in Salt Lake—whether you’re a vegan, vegetarian or omnivore. Dessers are the amazingly indulgent—like chocolate caramel pie and berry cheesecake. 2148 Highland Dr., SLC, 801-486-0332. GL

Sage’s Café Vegan and organic food,

emphasizing fresh vegetables, herbs and soy. Macadamia-creamed carrot butter crostini is a tempting starter; follow with a wok dish with cashew-coconut curry. 368 E. 100 South, SLC, 801-322-3790. EL – M

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 world. Apex at Montage exudes luxury in the most understated and comfortable way. No need to tux up to experience pampered service; the classy lack of pretension extends to the menu—no unpronounceables, nothing scary or even too daring—just top-ofthe-line everything. Quality speaks for itself. 9100 Marsac Ave., Park City, 435-604-1300. EGN 350 Main Now being run by Cortney Johanson who has worked at the restaurant for 20 years, this mainstay cafe on Main Street is seeing another high point. With Chef Matthew Safranek in the kitchen, the menu is a balanced mix of old favorites and soon-to-be favorites like Five Spice Venision Loin in Pho. Amazing. 350 Main St., Park City, 435-649-3140. EGN

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The Farm Restaurant Food is at the forefront of the newly named Park City Mountain Resort, and the Farm is the flagship featuring sustainably raised and produced food. Resort Village, Sundial Building, North of the Cabriolet. 435-615-4828. EGO

An American Craft Kitchen | Wood Fired | Asian Inspired Local Organic Small Batch Cooking Dinner 7 nights a week from 5:00 Brunch Saturday & Sunday 10:30-2:00

| Reﬁned Casual Atmosphere

3364 S 2300 E slcprovisions.com 801.410.4046

WARM HOSPITAL ITY AND

SIZZLING STEAKS. BOTH SHOULD BE SERVED GENEROUSLY.

Firewood Chef John

Murcko’s new place on Main 2A 018 D

WAR Street is all about cooking with fire—his massive Inferno kitchen grill by Grillworks runs on oak, cherry and applewood, depending on what’s cooking. But that doesn’t mean flavors here are all about wood and char, each dish is layered and nuanced, with influences from all over the world. Definitely a new star on Main Street. 306 Main Street, Park City, 435-252-9900. EGN

Glitretind The service is polished, and the menu is as fun or as refined or as inventive as 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

Ruth had a certain way of doing things, like preparing the best prime steak of your life and serving it on a 500° sizzling plate.

Goldener Hirsch A jazzed up Alpine

Salt Lake City • 801.363.2000 • 275 S. West Temple Park City • 435.940.5070 • 2001 Park Ave.

theme—elk carpaccio with pickled

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on the table 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

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, and it’s not as expensive as the view from the patio leads you to expect. 2300 Deer Valley 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, 435645-6715. EGO

This charming European-style inn and restaurant is the ne plus ultra of quaint and comforting. Quaintness is especially sought after during the holiday season. Give yourself a break

Royal Street Café (Open season-

ally) 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 tomatoes. 7600 Royal Street, Silver Lake Village, Deer Valley Resort, Park City, 435-645-6724. EGM

Shallow Shaft A genuine taste of

Utah’s old-school ski culture—rustic and refined, cozy and classy. A classic. The excellent wine list offers thoughtful pairings. Alta, 801-742-2177. EN

Snake Creek Grill The setting is

straight outta Dodge City; the menu is an all-American blend of regional cooking styles. Corn bisque with grilled shrimp is 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

Tupelo Chef Matt Harris brings a

touch of the South and lot of excitement to Main Street. This is a far cry from greens and grits but the dishes that come out of his kitchen show a passion for full flavor and a rootsy approach to fine dining that signifies Southern style. A much needed shot of excitement for Main Street. 508 Main St., Park City, 435-615-7700. EG N

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by sleigh and settle in for a luxurious five-course meal. Reservations and punctuality a must. Park City Mountain Resort, 435-615-9878. EGO

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 award-winning brunch. 1235 Warm Springs Rd., Midway, 435-654-1400. EGN Eating Establishment Claiming

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 21stcentury customers. The menu features old-fashioned favorites for breakfast, lunch and dinner. 981 W. Weber Canyon Rd., Oakley, 435-783-3466. GL

Sammy’s Bistro Down-to-earth food in a comfortable setting. Sounds simple, but if so, why aren’t there more Sammy’s in our world? Try the bacongrilled shrimp or a chicken bowl with your brew. 1890 Bonanza Dr., Park City, 435-214-7570. EGL – M ININ

CHARMING, DEFINED

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 entrees. 890 Main St., Park City, 435-658-3975. EGO

Viking Yurt (Open seasonally) Arrive

160

Silver Star Cafe Comfort

food with an upscale sensibil2A 018 D

to be 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

WAR ity and original touches, like shrimp and grits with chipotle or Niman Ranch pork cutlets with spaetzle. The location is spectacular. 1825 Three Kings Dr., Park City, 435-655-3456. EGM

Fletcher’s on Main Street A fresh

Simon’s Grill at the Homestead

idea on Main Street, Fletcher’s has a casual approach designed to suit any appetite, almost any time. Talented Chef Scott Boborek’s carefully sourced dishes range from burgers to Beef Wellington—with lobster mac and Utah trout. 562 Main St., Park City, 435-649-1111. EGN

Gateway Grille Folks love the breakfasts, but you’re missing out if you don’t try the pork chop. Roasted until pale pink, its rich pigginess is set off by a port and apple sauce. 215 S. Main St., Kamas, 435-783-2867. EGL – M Handle Chef-owner Briar Handly of-

fers a pared back menu, mostly of small plates, with the emphasis on excellent sourcing—trout sausage and Beltex Meats prosciutto, for example. There are also full-meal plates, including the chef’s famous fried chicken. 136 Heber Ave., Park City, 435-602-1155. EGN

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, 435649-8300. EGML

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 Housemade 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 The Brass Tag In the Lodges at Deer

Valley, the focal point here is a wood oven which turns out everything from pizza to fish and chops, all of the superior quality one expects from Deer Valley. 2900 Deer Valley Drive East, Park City, 435-615-2410. EGM

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

Peace, Love and Little Donuts

Doughnuts all day long at this Park City outpost of an East Coast favorite. And you can choose your own toppings. 738 Main St., Park City, 435-731-8383. 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 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, 435647-0880. EGL – M

housemade pasta & pizza + wine & cocktails + convivial atmosphere lunch M-F / dinner 7 days a week / 249 East 400 South, SLC

BAR GRUB & BREWPUBS Burgers & Bourbon Housed in the

luxurious Montage, this casual restaurant presents the most deluxe versions of America’s favorite foods. The burgers are stupendous, there’s a great list of bourbons to back them, and the milkshakes are majorly good. 9100 Marsac Avenue, Park City, 435-604-1300. EGN

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

Gift Certificates Available

Squatters Roadhouse Everyone loves the bourbon burger, and Utah Brewers Co-op brews are available by the bottle and on the state-of-the-art tap system. Open for breakfast daily. 1900 Park Ave., Park City, 435-6499868. EGM Wasatch Brewpub This was the first brewpub in Utah, and it serves handcrafted beer and family-friendly fare without a hefty price tag. Everyone loves Polygamy Porter, and the weekend brunch is great, too. 240 Main St., Park City, 435-649-0900. EGL – M

Contemporary Japanese Dining

CONTINENTAL & EUROPEAN 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

LUNCH • DINNER • COCKTAILS

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on the table 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 cafégoers’ favorites. 424 Main St., Park City, 435-645-9555. EGM

Wahso Restaurateur Bill White is known

ITALIAN & PIZZA

MEXICAN & SOUTHWESTERN

Fuego Off the beaten Main Street track, this pizzeria is a family-friendly solution to a ski-hungry evening. Pastas, paninis and wood-fired pizzas are edgy, but they’re good. 2001 Sidewinder Dr., Park City, 435- 645-8646. EGM

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

Trio The third Trio changes the

winning formula slightly, but casual modern Italian is still the theme. Try the spinach agnolotti topped with pine nut crumble. And keep an eye out for their excellent wine dinnerss. 6585 N. Landmark Dr., Park City, 435-649-9654. EGM

INSIDER TIP Trio PC offers dinners to-go— choose a salad and a baked pasta, add protein for a surcharge and take home dinner for four for $25.

Vinto The only location of this chic pizzeria, Vinto has a great patio, as well as personal pizzas (try the Tuttabello), a nice wine list and a rotating selection of excellent gelato. A great PC deal. Don’t overlook the pasta specials. 900 Main St, Park City, 435-615-9990. EGM Ghidotti’s Ghidotti’s evokes Little

Italy more 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 Momo Haiku Mountain Asian fusion featuring all the current hot dishes—ramen, banh mi, steamed buns—at reasonable prices. And the inside is way cool. 1890 Bonanza Dr., Park City, 435-121-6942. EGM

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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 tea-smoked duck. 577 Main St., Park City, 435-615-0300. EGO

Billy Blanco’s Motor City Mexican. The subtitle is “burger and taco garage,” but garage is the notable word. This is a theme restaurant with lots of cars and motorcycles on display, oil cans to hold the flatware, and a 50-seat bar made out 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. EGM - N Chimayo Bill White’s prettiest place, 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 food in the state can be found in this family- owned 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

MIDDLE EASTERN & GREEK 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

SEAFOOD Freshie’s Lobster Co. After years as

everyone’s favorite summer food stop at Park Silly Market, Freshie’s has settled

into a permanent location selling their shore-to-door lobster rolls all year round. 1897 Prospector Ave., Park City, 435-631-9861. EGM

SOUTHEAST ASIAN Shabu Cool new digs, friendly service and fun food make Shabu one of PC’s most 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-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 Taste of Saigon Flavor is the focus here, 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

STEAK 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

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

Edge Steakhouse This beauti-

fully fills the beef bill at the huge resort, and the tasting menus take you through salad, steak and dessert for $45 to $60, depending on options. 3000 Canyon Resort Drive, Park City, 435-655-2260. EGO

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 Lespri Prime Steak A quiet treasure tucked away off the Main Street circus, Lespri’s forte is service as well as fine steak and sushi. That’s right, turf and surf. 1765 Sidewinder Dr., Park City, 435-649-5900.

NORTH SALT LAKE & BEYOND AMERICAN FINE DINING The Huntington Room at Earl’s Lodge Ski-day sustenance and fire-

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

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 Hearth The charming upstairs dining room is a great setting for some of the best and most imaginative food in Ogden. Handmade hearth bread, espresso-rubbed yak, killer stroganoff—too many options to mention here—this is really a destination restaurant. 195 Historic 25th St. Ste. 6 (2nd Floor), Ogden, 801-399-0088. EGN

LUNCH • DINNER • WEEKEND BRUNCH • CATERING

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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

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

Featuring Group Packages and Private Dining

BAR GRUB & BREWPUBS Beehive Grill An indirect offshoot

of Moab Brewery, the Grill focuses as much on house-brewed root beer as alcoholic suds, but the generally hefty food suits either. 255 S. Main St., Logan, 435-753-2600. EGL

BURGERS, SANDWICHES, DELIS Caffe Ibis Exchange news, enjoy sandwiches and salads and linger over a cuppa conscientiously grown coffee. 52 Federal Ave., Logan, 435-753-4777. GL

16 flame-grilled meats served tableside 50-item gourmet salad area Ultimate caipirinhas, award-winning wines and much more! City Creek Center 50 S Main St. | 385.232.8070 TexasdeBrazil.com

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on the table Maddox Ranch House

Angus beef 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

JOIN THE CELEBRATION Gregory Skedros started a party when he opened this popular Chinese restaurant—from the minute you enter the red and gold dining room, you feel festive and the celebration continues with the food. Take a break from the turkey

CHINESE Mandarin The rooms are filled with red 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

ITALIAN AND PIZZA 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

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

wiches, a regular schedule of cooking classes and a special menu of healthful dishes. 225 25th Street, Ogden, 801-475-7077. EGM – N

Rovali’s Ristorante This friendly family-owned place on Ogden’s main drag serves hearty Italian fare and housemade pastry, plus a creative bar menu and live music. 174 E. 2500 S., Ogden, 801-394-1070. EGM

Ramen Haus Sergei Oveson’s experi-

Tona Sushi The charming old space on Ogden’s main drag houses a meticulously top-notch sushi restaurant. Owner Tony Chen grows herbs and sprouts in the basement and the plates he presents show an artist’s touch. Ask about the secret menu. 210 25th Street, Ogden, 801-622-8662. EGM – N Zucca Trattoria Chef-Gerladine

Sepulveda’s 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 sand-

Listen every day.

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JAPANESE ence with ramen master Tosh and Shani Oveson’s at Naked Fish shows all over their restaurant in Ogden. Simple but stylish sums the space and terrific is the only word for the ramen. Do not leave without ordering the honey toast even if you think you don’t want dessert. 2550 Washington Blvd., Ogden, 801-393-0000. EGM

PROVO & CENTRAL UTAH AMERICAN FINE DINING Communal Food is focused on the

familiar with chef’s flair—like braised pork shoulder crusted in panko. Atten-

tion to detail makes this one of Utah’s best. 100 N. University Ave., Provo, 801-373-8000. EGM – N

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

AMERICAN CASUAL Chomburger Colton Soelberg (Com-

munal, etc.) has opened a low-key high-end burger place with an eye towards infusing high-quality ingredients into America’s favorite sandwich. Inexpensive, innovative and delicious burgers and shakes, as we have come to expect from Soelberg who has a knack for elevating comfort food. You’ll love the amazing Star Wars mural. 45 W. 300 North, Provo, 385-241-7499. GL

The Foundry Grill The café in Sundance Resort serves comfort food with western style—sandwiches, spit-roasted chickens and s teaks. 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 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 sister restaurants worthy to call family. 463 N. University Ave., Provo, 801-373-6677; 7726 Campus View Dr., West Jordan, 801282-0777; 2731 E. Parley’s Way, SLC, 801-581-0222. EGM – N

ITALIAN 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, but braised short ribs, local mushrooms and arugula on ciabatta are equally stellar. 320 S. State St., Orem, 801-623-6712. EGM

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on the table MEXICAN Mountain West Burrito A humble

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

VEGETARIAN Ginger’s Garden Cafe Tucked inside

JOIN THE FIGHT The recent feature in The New Yorker brought Utah’s treasure into the spotlight for taking a stance on public lands and serving amazing food.

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 W. Main St., Torrey, 435-425-3070. EGN

HAofLL

Hell’s Backbone Grill

FA M E Owners Blake Spalding and Jen Castle set 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, 435-335-7464. 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

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. All beer is brewed on site. 686 Main St., Moab, 435-259-6333. EGM

ST. GEORGE & SOUTHWEST UTAH AMERICAN FINE DINING

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

Painted Pony The kitchen blends culi-

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

Spotted Dog Café Relax, have some

nary trends with standards like sage-smoked quail on mushroom risotto. Even “surf and turf” has a twist—tenderloin tataki with chile-dusted scallops. 2 W. St. George Blvd., Ste. 22, St. George, 435-634-1700. EGN 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

JOIN THE NATIONAL ABILITY CENTER TO OUR NATION’S HEROES

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Experience the VikingYurt AMERICAN CASUAL

Come and Enjoy a Gourmet, Nordic Dining Adventure.

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, 435-772-3232. 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 Red Rock Grill at Zion Lodge Try

eating here on the terrace. Enjoy meltingpot 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

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 ecoconscious Kayenta. 815 Coyote Gulch Court, Ivins, 435-656-0165. EGM

BAKERIES & CAFÉS Twenty-five 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

Located at the top of PARK CITY RESORT

Your adventure begins with a snow-cat pulled sleigh ride up the mountainside, to a delicious six-course meal with imaginative presentation and entertaining twists.

Lunch Served 11:00 am daily. Ski-in-ski-out only. No reservations taken.

Dinner

6:00 pm. Reservations required. Enjoy your meal while listening to music from our baby grand.

Book online for dinner at VikingYurt.com

healthy. dairy free. gluten free.

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

Read Mary Brown Malouf’s Utah food blog

ON THE TABLE On saltlakemagazine.com.

@marymalouf

but it’s dairy and N O V / D E C 2 0 1 8 | S A LT L A K E M A G A Z I N E . C O M

21 & OVER BARS

bar

Forget about navigating the state’s labyrinth of liquor laws— the more than 20 bars and pubs 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 Utah, after all.)

FLY

LIBATIONS | BARS

All bars listed in the Salt Lake Bar Fly 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.

POP goes Takashi BY MARY BROWN MALOUF

Honestly, it seems like this bar should have always been here. There is always a wait at Takashi so the need for a nearby bar has been a missing necessity for a long time—the opening of POP in the space that was formerly Kristauf’s actually shares an entrance with Salt Lake’s favorite sushi spot. So what could be more natural? A door is not the only feature shared by the restaurant and its sister bar—the

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Takashi and Tamara GIbo at their new bar, Post Office Place. You can call it POP.

unerring style that has always been a hallmark at Takashi is seamlessly segued into the bar. Glass panels subtly divide the space into more intimate sections and everything is served with the same attention to presentation that Takashi gives to his sushi. The drinks menu includes a well-edited list of wines, a short list of sakes, lots of beers—both local and imported. And even though at this point I’ve had enough original

PHOTO ADAM FINKLE

Post Office Place.

come see what everyoneâ&#x20AC;&#x2122;s been whispering about...

a modern speakeasy

bar fly

AC The latest iteration of Marriott, a sleek downtown Euro-styled hotel, has a chic and welcoming bar in the lobby, a great bar manager, Tracy Gomez, and a secret menu of drinks inspired by movies filmed in Utah, like Dumb and Dumber, Sandlot and of course, Butch Cassidy and the Sundance Kid. Belly up. 225 W. 200 South, SLC, 385722-9600. achotels.marriott.com EGM Aerie Thanks to floor-to-ceiling win-

Post Office Place

craft cocktails to make me scream—largely because alcohol restrictions in Utah mean that cocktails are more soft than hard drinks—the ones concocted at POP tasted good. I was drawn to the King Ghidorah— Big Gin, Green Chartreuse, lime and yuzu Kosho (a fermented paste of chilies, yuzu peel and salt)—because King Ghidorah is my favorite Godzilla monster, so much so that used to top my Christmas tree with a gold Ghidorah instead of an angel. Lots of the cocktails have Japanese ingredients I’ve never heard of, and that also makes this list more interesting than most. And, of course, with Chef Tommy Nguyen in the kitchen, the “bar snacks” here are fantastic—pushing the limits (pig ear, tongue, beef heart) with ingredients and variety (ranging from simple ceviche and root chips to dumplings and pates. You might spend so much appetite exploring drinks and bar snacks at POP that you give up your place in line at Takashi. 16 W. Market St., SLC

dows, drinkers can marvel at nature’s magnificent handiwork while feasting from the sushi bar. The menu is global, and the scene is energetic—with live music some nights. Cliff Lodge, Snowbird Resort, 801-933-2160 EG O

Bar X 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 EGL Beer Bar Ty Burrell, star of ABC’s smallscreen hit Modern Family, is a co-owner of Beer Bar, which is right next to Burrell’s other SLC hipster success story, Bar X. It’s noisy and there’s no table service—you wait in line at the bar for your next beer and sit at picnic tables. But there are over 140 brews to choose from, not to mention 13 kinds of bratwurst. 161 E. 200 South, SLC, 801-355-2287 EGL

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 More than 200 beers—do-

Smoked tea salmon mousse

mestic, imported and local—with a long ice rail to keep the brew cold, the way Americans like ’em, are the outstanding features of this cozy downtown pub. Booths and tables augment the bar seating and downstairs there are pool tables. You can order food from Michelangelo’s next door, but this place is basically all about the beer. 128 S. Main St., SLC, 801-364-4268 EGL

BTG Wine Bar BTG stands for “By the Glass” and though BTG serves craft cocktails, specialty beer and good food, the pièces de résistance are the more than 50 wines by the glass. You can order a tasting portion or a full glass. 404 S W Temple, SLC, 801-359-2814 EGL Campfire Lounge Well, don’t go

expecting a real campfire. The laid-back

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feeling of sitting around a campfire, sipping and talking with friends, is what the owners were aiming for, with or without flames. And that’s what Campfire is—a relaxed neighborhood joint with affordable drinks. And s’mores. 837 E. 2100 South, 801-467-3325 EGL

Copper Common Sibling to hugely

popular restaurant The Copper Onion, Copper Common is a real bar—that means there’s no Zion curtain and you don’t actually have to order food if you don’t want to. But on the other hand, why wouldn’t you want to? Copper Common’s kitchen caters to every taste, whether you’re drinking cocktails, beer or wine (on tap, yet). And it’s real, chef-imagined food—a long way from pretzels and peanuts. 111 E. Broadway, SLC, 801-355-9453 EGM

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

East Liberty Tap House Tap House

is the creation of Scott Evans, who also owns nearby restaurant Pago. Half a dozen beers on draft and 20 or more by the bottle, and the rotation changes constantly. The menu does clever takes on bar food classics, like onion dip and potato chips. Note: It’s open noon to midnight, 7 days a week. 850 E. 900 South, SLC, 801-441-2845 EGM

Gibson Lounge Grand America’s

inimitable upscale style is translated into a gorgeously cushy but unstuffy bar, the antithesis of the current minimalist hipster style. You can actually wear a cocktail dress to this cocktail bar. 555 S. Main St, SLC, 801-258-6778. EGM

Good Grammar Gallivan Avenue is becoming a hipster hotspot. Proof: the crowds playing Jenga on the patio in front of Good Grammar. The decor, with a wall full of pop celebs and heroes, and a soundtrack of eclectic old- and alt-rock, creates a space that bridges old and young imbibers. House cocktails have names inspired by late greats. 49 E. Gallivan Ave., 385-415-5002 EGL High West Distillery The bartenders at Utah’s award-winning gastro-distillery concoct different cocktail menus for summer and winter, and briefer ones for the shoulder seasons. The focus is on High West’s award-winning spirits, although the bar stocks other alcohol. The food is whiskey-themed, too, and the space—a

PHOTOS ADAM FINKLE

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155 W 200 S SALT LAKE CITY, UT

801. 532.2068

EVERYDAY 11 A - 1 A

DISCOVER SALT LAKE’S BIG CITY BAR Lake Effect is, at it’s heart, a craft cocktail bar that excels in every beverage genre with over 90 different wines, 140 beers and the largest spirit selection in the state. Our ambiance is second to none with exquisite attention to detail and enticing comfortable décor on both the main level and the basement lounge. Our Latin infused menu will make your taste buds dance alongside the live music happening 5-7 nights a week. Lake Effect is located in the heart of downtown Salt Lake City. It is within walking distance of all major shopping destinations and hotels.

INQUIRE ABOUT PRIVATE EVENTS AT LAKEEFFECTSLC.COM

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bar fly former livery stable—is pure Park City. 703 Park Ave., Park City, 435-649-8300 EGM

Garage Everyone compares it to an Austin bar. Live music, good food and the rockingest patio in town. Try the Chihuahua, a chileheated riff on a margarita. 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

Open Bar Alibi Bar & Place

WHAT CAN I say? I love artist Dan Christofferson’s re-interpreted use of fraternal iconography and was delighted to see his designs in Alibi Bar & Place. Opened by a group that includes some “refugees from Bar X” Alibi adds another option to the strip of Main that again deserves its old moniker, “Whiskey Street.” Quieter, smaller, more of a talker’s bar than most of the places along Main, Alibi features expert bartenders, inexpensive wines by the carafe or glass, lots of beer, a few snacks and is already attracting a cool crowd. 369 Main St., SLC, @alibislc

S A LT L A K E M A G A Z I N E . C O M | N O V / D E C 2 0 1 8

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 Star Burger. 7300 E. 200 South, Huntsville, 801745-2002 EGL Oyster Bar The livelier nightlife side of Mar-

ket Street seafood restaurant, the Oyster Bar has an extensive beverage menu including seasonal drink specials. To begin or end an evening, have one of the award-winning martinis or a classic daiquiri, up, with a dozen oysters—half price on Mondays. 54 W. Market St., SLC, 801-531-6044 EGM

Quarters An arcade bar, nostalgic for all those Gen Xers and gamer geeks, Quarters features retro gaming pinball and Ms. Pac Man and regiments of other games that only accept quarters. (There’s a ATM, don’t worry.) The big draw is a game called Killer Queen and the bar specializes in slings—tall, fruity drinks, and you can order a La Croix with a shot poured into the can. 5 E. 400 South, SLC, quartersslc.com. EGM Spencer’s The cozy, wood-panelled bar

adjoining the steakhouse is a handy downtown watering hole with a classic city bar. The pro

PHOTOS ADAM FINKLE

Fernando Lazalde

The Rest and Bodega The neon sign says “Bodega,” and you can drink a beer in the phone booth–sized. But it’s better to head downstairs to the speakeasy-styled The Rest. Welcome to the underground. Order a cocktail, settle into the apparently bomb-proof booklined library, or take a booth and sit at the bar. The food is good, should you decide to blow off the dinner plans and stay here instead. 331 S. Main St., SLC, 801‑532‑4042 EGL

bartender can mix what you want; but visitors should want drinks based on local spirits like Beehive Gin and Sugar House Vodka. Hilton Salt Lake City Center, 255 W. Temple, SLC, 801-238-4748 EGM

Stanza The heart of the Italian restaurant is

the bar which remains from the space’s former incarnation and is now stocked with a great selection of Italian bitter liqueurs and wines. 454 E. 300 South, SLC, 801-746-4441 EGM

Tinwell An old dive bar resuscitated, now it’s a hipster haven with a cool interior, well-crafted cocktails. live music and a beer garden. 837 Main St., SLC, 801-953-1769 The Vault In the boutique Kimpton hotel, the Monaco, themed after the building’s original purpose as a bank, is a quintessential hotel bar, with big windows looking out on pedestrian traffic and long-aproned servers. Look for the special cocktails themed to what’s on stage across the street at Capitol Theatre. You can also order from the wine list of Bambara, the hotel restaurant. 202 S. Main St., SLC, 801-363-5454 EGL Undercurrent Bar Sister to seafood restau-

www.alpinedistilling.com @alpinedistilling Park City, UT 435.200.9537

rant Current Fish & Seafood, Undercurrent went to the top of the class the minute it opened, thanks to the expertise behind it: Amy Eldredge is one of Salt Lake’s best bartenders. Add in great bar snacks and you’ve got a hit. 270 S. 300 East St., SLC, 801-574-2556 EGL

Statement Required by 39 U.S.C. 3526 showing the Ownership, Management and Circulation of Salt Lake magazine, published six times a year. ISSN 1524-7538. Annual subscription price: $19.95

Water Witch Three of Utah’s leading bar-

3. The names and addresses of the publisher and editor are: Publisher: Margaret Mary Shuff, 515 S 700E Suite 3i, Salt Lake City, Utah 84102. Editor: Mary Malouf, 515 S 700E Suite 3i, Salt Lake City, Utah 84102.

tenders join forces in this charming tiny bar. Whether you want a classic drink, a draft or glass of wine, or a cocktail custom-designed to your taste, this is the place to belly up. 163 W. 900 South, SLC, 801-462-0967 EGL

Whiskey Street Back in the day, this

stretch of Main was dubbed “Whiskey Street” because it was lined with so many pubs and bars. Anchored by a 42-foot-long cherry wood bar and centered with a narrow stand-up table, booths, and cushy seats at the back, Whiskey Street is primarily a place to bend the elbow. Neo-cocktails, beer and whiskey pairings and a list of spirits, some rare, plus wine on tap and a big beer list. 323 S. Main St., SLC, 801-4331371 EGL

Zest Kitchen & Bar Besides the healthy dining, Zest offers hand-crafted fresh juice cocktails with the same emphasis on local and organic ingredients as the food—try an original concoction like the Straw-bubbly Lavender Martini, a Jalapeno Margarita or Summer Beet Sangria. There’s a special late-night menu of bar bites too. 275 S. 200 West, SLC, 801-433-0589 EGL

1. Location of known Office of Publication is 515 S 700E Suite 3i, Salt Lake City, Utah 84102. 2. Location of known Headquarters of General Business offices of the Publishers is 515 S 700E Suite 3i, Salt Lake City, Utah 84102.

4. The owner is Utah Partners Publishing LLC, 515 S 700E Suite 3i, Salt Lake City, Utah 84102. 5. Known bondholders, mortgages, and other security holders owning or holding 1 percent or more of total amount of bonds, mortgages or other securities are: None.

6. Extent and nature of circulation Average No. Copies No. Copies of Single Each Issue During Issue Published Preceding 12 Months Nearest to Filing Date 26,007 26,618

A. Total Number of Copies Printed

–– ––

B. Paid Circulation 1. Mailed Outside-County Paid Subscriptions.

10,710

2. Mailed In-County Paid Subscriptions.

4,923

3. Paid Distribution Outside the Mails including Sales Through Dealers and

2,232

12,872

6,216 2,998

Carriers, Street Vendors, Counter Sales, and Other Paid Distribution Outside USPS . 4. Paid Distribution by Other Classes of Mail. C. Total Paid Distribution D. Total Free or Nominal Rate Distribution 1. Free or Nominal Rate Outside-County Copies 2. Free or Nominal Rate In-County Copies 3. Free or Nominal Rate Copies Mailed at Other Classes 4. Free or Nominal Rate Distribution Outside the Mail

12,943

15,870

–– –– 1,016

141

778

280

8,606

9,249

E. Total Free or Nominal Rate Distribution

10,401 9,670

F. Total Distribution

23,343

25,540

2,734

1,499

H. TOTAL

26,077

27,039

I. Percent Paid

55.44% 62.14%

G. Copies Not Distributed

7. I certify that all statements made by me above are correct and complete.

N O V / D E C 2 0 1 8 | S A LT L A K E M A G A Z I N E . C O M

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my turn

Mountain Lessons PUSHING YOURSELF beyond what you think you can do is the key to growth and confidence. BY JOHN SHUFF

Margaret Mary and I came to Park City, at the invitation of a friend, for Autumn Aloft in the fall of 1988. During that visit, in an uncharacteristic moment of impulse, we bought a home. As it turned out, it’s one of the better decisions we have made in our married life. As a result, we started publishing Salt Lake magazine, have made new friends, marveled at the diversity of the landscape from the red rock of Arches and Zion National Parks to Bear Lake on the Utah-Idaho border with its intense turquoise waters. From the outset, baffled friends have asked questions like: “What are the Mormons really like?” or “Can you even get a drink in Utah?“ or “Why Utah? The answer is once you experience Utah’s culture, its history, its people and its scenic beauty you’ll begin to understand. But there is more to this story. In 1990, I made a decision that changed my life, and my attitude toward it. At that time I was in the fifteenth year of my now 43 years with multiple sclerosis. I won’t get into the details but suffice it to say: I was bored, lazy and an out-of-shape couch potato. When I was told Park City Resort had a handicapped sports program I decided I would drop by, get information and decide whether, at age 50, I should try something I’d never done before: ski. I rationalized that if President George H. Bush could parachute out of a plane at age 73, I could ski. As it turned out one of the best decisions I’ve ever made was to wheel through the doors of the Park City Handicapped Sports (now known as the National Ability Center) office in the winter of 1990. I was by then disabled, confined to a wheelchair, having

S A LT L A K E M A G A Z I N E . C O M | N O V / D E C 2 0 1 8

lost the use of my legs 15 years earlier. My odyssey began wrapped in a sit-ski tethered to my instructor, Peter, a veteran who had lost his right leg when he stepped on a land mine in Vietnam. I was nervous but the idea of becoming active and independent was compelling and overrode any fears of trying something so radically different and new. The ride up the lift was exhilarating: white-capped mountains against deep blue skies, pine and aspen trees bowing under mounds of snow, wind whipping my chapped lips and face as miniature skiers schussed the slopes below. The ascent was quiet and peaceful, the only sound my breathing as we neared the top. As we approached the lift station, Peter reminded me that the only way I could maneuver my sit-ski was with three-inch ski poles wrapped around my wrists; my arms and upper body were my new legs. As I looked down the mountain falling away before us, I began to question my judgment. For a moment I forgot I couldn’t walk; I wanted to abandon my ski and hot tail it back to the lodge. My blood pressure rose, my throat was like parchment and the adrenaline was pumping. So, I flipped over the run’s edge and began a heart-stopping experience—a rush that I had never felt, careening down the slope at what felt like

warp speed, the sled whipping and bumping past the tree line. After four hours, I was exhausted and delighted that I had put my toe in the water and done something that friends had considered risky for a novice. I continued the program for five years. During this time I learned that eliminating predispositions and jumping hurdles you believed too high builds a sense of accomplishment—a real boost in self-worth. I learned the magic key to building that self-confidence is to simply try. It took me 50 years to do what I truly believed was impossible. By overcoming my fears and discovering possibility instead, I gained more confidence and had a much better self-image. At the end of the day I came to the realization that handicapped or not, we all need to believe in ourselves. This holiday season give yourself the gift of extending yourself beyond your selfimposed limits. I promise you will be a better, healthier, more balanced person—one whose gyroscope will always point north. discovernac.org

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