Salt Lake Magazine January February 2015 by Salt Lake Magazine

of Temple Square

More Than 250 Curated

e rk ife Issu Pa y L ery t v Ci in E

10 Secrets

ow N

Art & Science A Modern Love Story

Dining & Bar Reviews

the magazine for Utah

saltlakemagazine.com

SLC Lives!

Meet the New Downtowners A Tasting:

21 Local

Winter Beers

Sundance Fashion Walk Like an Egyptian

And the food that goes with them

Master Brewer Kevin Crompton

Special Report:

If Utah is So Great, Why are we Killing Ourselves?

February 2015

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Fully Furnished/updated 2470 e deer Valley dr #B-11 park City, ut 2Bd | 3Ba | 1,500 sF | #1263362 | $995,000 scott Maizlish 435.901.4309

Views FroM Gated north CoVe 350 e Capitol oaks lane, salt lake City, ut 5Bd | 7Ba | 7,962 sF | #1266817 | $2,100,000 linda wolcott 801.580.3962

rare Bird at alta ski resort 9871 e peruvian acre road, alta, ut 5Bd | 3Ba | 2,886 sF | #1265168 | $1,800,000 Brad Jensen 435.901.8333 lisa karam 801.791.8801

Chalet in historiC old town 940 empire avenue, park City, ut 2Bd | 2Ba | 2,081 sF | #1235222 | $965,000 Jennifer wilde 801.915.9403

CharMinG updated ski Chalet 950 empire avenue, park City, ut 2Bd | 2Ba | 2,081 sF | #1240548 | $895,000 Jennifer wilde 801.915.9403

Mountain Modern–BaCkyard GolF 8840 silver spur road, park City, ut 5Bd | 5Ba | 3,510 sF | #1262280 | $799,000 stacy wissman dock 801.718.9671 Maura powers 801.259.5490

inVitinG proMontory hoMe 8609 n Marmot Cir lot 92, park City, ut 5Bd | 7Ba | 6,985 sF | #1262090 | $3,395,000 Colleen Gillis 435.640.0604

exquisite in willow Creek estates 4707 pace drive, park City, ut 5Bd | 7Ba | 6,097 sF | #1240229 | $2,690,000 kathie Manangan 435.647.7143 Marny schlopy 435.640.5660

two-story in priMe loCation 522 south 1300 east, salt lake City, ut 6Bd | 8Ba | 5,898 sF | #1265074 | $785,000 stacy wissman dock 801.718.9671

MMXIV Sotheby’s International Realty Affiliates LLC. All Rights Reserved. Sotheby’s International Realty® is a licensed trademark to Sotheby’s International Realty Affiliates LLC. Equal Housing Opportunity. Each Office is Independently Owned & Operated. Information deemed reliable, but not guaranteed. Square footage is an estimate only.

Summit Sotheby’s International Realty® 2014 BEST OF STATE WINNER for Real Estate Services

Modern-day oasis 3712 south 200 east, south salt lake, ut 3Bd | 3Ba | 2,166 sF | #1264346 | $239,000 stacy wissman dock 801.718.9671

Getaway to Capitol reeF nat’l park 250 pine drive, torrey, ut 19.5 acres | three Buildings | $1,250,000 8Bd | 9Ba | 6,600 sF | #1266854 nancy tallman 435.901.0659

leGaCy ski hoMe 7958 Big Cottonwood Canyon road, slC, ut 4Bd | 4Ba | 4,584 sF | #1259249 | $1,600,000 stacy wissman dock 801.718.9671 Maura powers 801.259.5490

ski resort and olyMpiC park Views 3206 saddleback ridge drive lot 21, pC, ut 4Bd | 6Ba | 6,972 sF | #1257819 | $2,695,000 Colleen Gillis 435.640.0604

Views with year ‘round Blue skies 15467 winged trace Court, draper, ut 5Bd | 7Ba | 7,065 sF | #1235775 | $899,000 debbie nisson 801.739.5179

FaMily retreat with Guest hoMe 2458 silver Cloud drive, park City, ut 6Bd | 10Ba | 12,848 sF | $3,575,000 Bill ligety 435.647.6700 Mary leader 435.714.0533

Modern liVinG with park City Feel 25 Marilyn Court, park City, ut 6Bd | 8Ba | 8,600 sF | $7,000,000 scott Maizlish 435.901.4309

serene liVinG on the weBer riVer 5799 weber Bend lane, oakley, ut 3Bd | 3Ba | 2,200 sF | $749,500 Jillene Cahill 435.513.1200

812 aCre riVer ranCh MorGan Co. 550 e woods Creek road, Morgan, ut 1/2 Mile river Front | #1258953 | $4,995,000 Marc Coulam, MBa 801.243.2002

contents January/February 2015

Park e New C starts itYLIF E on

70 features

page

winter’s brews

by Mary Brown Malouf and Scott Cullins

Utah breweries put their best winter beers forward.

star quality

by Mary Brown Malouf

Sundance-worthy fashion lights up The Egyptian Theatre.

Death by elevation by Gl e n Wa rchol

Suicide in Utah is scaling new heights.

Downtown is Risen. b y J e r em y P u g h

Meet five urbanites giving SLC its “new vibe.”

Every January during the Sundance Film Festival, Main Street Park City becomes a fashion runway. The best of mountain style struts its stuff as the town swells to three times its usual size. See our preview shots at the legendary Egyptian Theater on page 78.

on the cover

Brewmaster Kevin Crompton of Epic Brewing Company

On Stage: Black Halo sweater dress, $355, Apt. 202, SLC; White belt, $19, Mary Jane’s, Park City; Nigel Preston and Knight Shearling fur coat, $4,080, Panache, Park City; Collarbone earrings, $60, Farasha, Park City; Krysia Renau crystal ring, $138, Farasha, Park City; RKNY fold over snake clutch, $390, Farasha, Park City; Ribbed fold over socks, $18, Nordstrom, SLC; Eric Michael boots, $219, Mary Jane’s, Park City s a lt l a k e m a g a z i n e . c o m jan/feb 2015

contents

departments

23 the hive

DIY jewelers, poutine at the New Yorker, up close with Stein Eriksen and 10 things you never knew about Temple Square

41 A&E

The trio behind rock venue Urban Lounge’s sister-restaurant, songwriter Ryan Tanner’s take on Nashville and winter’s coolest shows. By Jamie Gadette, Dan nailen and Glen Warchol

49 Outdoors

Get swept into curling, the smoothest sport in town. By Nate Parkinson

129 38

53 travel

Los Angeles’ latest oasis for out-of-the-box thinkers By West Brown

63 True love

For Robin and Nassir, science and art go hand-in-hand.

By Glen Warchol

67 faces

A sibling duo builds an empire on gently-used clothes, a former O.C. Tanner exec brings hope to Latin America and Utah Film Center’s founder speaks out. By Glen Warchol and Sara Guggisberg

129 dining guide

Utah’s best guide to eating out and eating well by mary brown malouf

165 on the town

SLC’s top fundraisers, festivals and more by jaime winston

168 my turn

Take a breath, and lighten up.

“I’ve been living off the fat of the land for the last 30 years. It’s now time for me to lend the things I’ve learned, experiences I’ve had, contacts I’ve made to a organization that will help me give back.” –Curtis Bennett

by john shuff

volume 26 number 1 Salt Lake magazine (ISSN# 1524-7538) is published bimonthly (February, April, June, August, October and December) by Utah Partners Publishing, Ltd. Editorial, advertising and administrative offices: 515 S. 700 East, Suite 3i, SLC, UT 84102. Telephone 801-485-5100; fax 801-485-5133. Subscriptions: One year ($19.95); two years ($24.95); for shipping outside the U.S. add $45. Toll-free subscription number: 855-276-4395. Periodicals Postage Paid at Salt Lake City, Utah, and additional mailing offices. Copyright 2014, JES Publishing Corp. No whole or part of the contents may be reproduced in any manner without prior written permission of Salt Lake magazine, excepting individually copyrighted articles and photographs. Manuscripts accompanied by SASE are accepted, but no responsibility will be assumed for unsolicited contributions. POSTMASTER: Send address corrections to Salt Lake magazine, 1745 Greens Road, Houston, TX 77032-9945.

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BRUNELLO CUCINELLI HELMUT LANG DONNA KARAN DIANE VON FURSTENBERG FABIANA FILIPPI HERNO L’AGENCE THEORY ALBERTO FERMANI AQUATALIA NILI LOTAN RAQUEL ALLEGRA MOTHER CASMARI HANIA INHABIT

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online extras

Worldwide, anytime Access videos, photo galleries and everything we couldn’t fit in print on saltlakemagazine.com.

On the Table Get interactive with our fully digital On the Table issue, where you’ll find restaurant reviews, recipes, videos and links to much more. Find the link at slmag.com. The best part: It’s free. (If you’re craving more foodie news and reviews, visit Mary Brown Malouf’s daily On the Table blog.)

you said it

For a chance to win FOUR free pizzas from Pieology Pizzeria, we asked readers to tell us what goes on their ultimate pizza pie. Here’s what you said:

Now Showing on SLmag.com Behind the Scenes Backstage photos from our fashion shoot at The Egyptian Theatre are online.

Wine Theater Food

Read up on SB Dance’s WTF! (page 38), then hit slmag.com for the event pics.

sorel giveaway

Get the Sundance look by entering to win a pair of Sorel boots.

reader’s choice

Vote for your favorite restaurants in this year’s Dining Awards Reader’s Choice on our website before Jan. 14. Winners will appear in our March/April issue.

s a lt l a k e m a g a z i n e . c o m jan/feb 2015

“Pepperoni, sausage, crispy bacon, red onions, and oh, did I mention crispy bacon? A little red pepper mixed into the crust is always good, too.” —Amir Nojoumi

“I like basil and fresh mozzerella. Although, for dessert, some caramalized apples adorned with some shredded mozzerella is delectable.” —Lisa Flinders

Getting Social

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

@SLmag

Join the conversation at SLmag.com

Sundancing

Reviews, videos, pics and more from Sundance Film Festival can be found at slmag.com.

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youtube.com/saltlakemag

facebook.com SaltLakemag

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Stay up to date on our web content with the SL Scoop newsletter. Sign up now at SLmag.com.

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Margaret Mary Shuff Executive editor

Mary Brown Malouf M A N A G IN G e d i t o r

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Jaime Winston editorial interns

Sara Guggisberg, Adrienne Knight Art Director

Scott Cullins

Ultherapy is a nonsurgical, noninvasive ultrasound procedure to tighten and lift skin on the face, brow, chin, neck and decollete.

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West Brown, Emi Clarke, Jamie Gadette, Dan Nailen, Nate Parkinson, Jeremy Pugh, John Shuff

OUR AMERICA THE LATINO PRESENCE IN AMERICAN ART February 6–May 17, 2015

p h o t o g r a p h y co n t r i b u t o r s

Alex Adams, Melissa Richardson Banks, Paige Holmstrom, Shauna Raso, Wittney Shipley, Logan Sorenson di r ector of a dv e rt isi ng

Trina Baghoomian

ma r k e t i n g & p r o d u c t i o n M a n ag e r

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ma r k e t i n g i n t e r n

Jen Amitoelau

Opening party thursday, February 5 SPONSORS:

p r o j e c t & e v e n t s ma n ag e r

S. J. and Jessie E. Quinney Foundation Ray, Quinney & Nebeker Foundation

Olga Albizu, Radiante, 1967, oil, Smithsonian American Art Museum. Gift of JPMorgan Chase.

MARCIA AND JOHN PRICE MUSEUM BUILDING umfa.utah.edu

“Our America: The Latino Presence in American Art” is organized by the Smithsonian American Art Museum. Generous support for the exhibition has been provided by Altria Group, the Honorable Aida M. Alvarez; Judah Best, The James F. Dicke Family Endowment, Sheila Duignan and Mike Wilkins, Tania and Tom Evans, Friends of the National Museum of the American Latino, The Michael A. and the Honorable Marilyn Logsdon Mennello Endowment, Henry R. Muñoz III, Wells Fargo and Zions Bank. Additional significant support was provided by The Latino Initiatives Pool, administered by the Smithsonian Latino Center. Support for “Treasures to Go,” the museum’s traveling exhibition program, comes from The C.F. Foundation, Atlanta.

s a lt l a k e m a g a z i n e . c o m jan/feb 2015

s a l e s & ma r k e t i n g e x e c u t i v e s

Kristie Buehner, Janette Erickson, Ozzie Feo, Danielle Holmes, Denise Janove, Emily Lopez, Michelle Royer Cady Borchers

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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.

contributors EMI CLARKE was born and raised in Salt Lake City, but her family has its roots in Melbourne, Australia. She has a passion for fashion that she expresses through “Fashion Friday” blogs on saltlakemagazine.com. Clarke’s eye is evident in her exploration of metallics and fur in Style (page 28). “I believe that the purpose of fashion is to make each of us feel unique, comfortable and confident through our own individual expression,” she says. Along with forecasting trends and piecing together creative clothing combos, she enjoys hot yoga and playing the violin.

s a lt l a k e m a g a z i n e . c o m jan/feb 2015

JAMIE GADETTE remembers a time when satisfying late-night cravings after a show at The Urban Lounge required a drivethru and an iron stomach. So it was a relief for her to profile the power trio behind Urban Lounge’s sister restaurant, Rye (page 42), an oasis for great post-concert food—even when post-concert stretches to brunch. Gadette co-hosts Saturday program Afternoon Delight at KRCL 90.9. Follow her music-obsessed and comedy nerd posts on Twitter @JamieSLC.

WEST BROWN stalked the streets of Los Angeles’ Arts District to highlight the textures and treasures of one of the city’s freshest and most fashionable new neighborhoods (page 53). A native Texan and 15-year Angeleno resident, he works in the music industry in various creative capacities—playing in a global-touring band, producing and writing about music and culture. Brown’s music endeavors can be tracked at notnotfun.com.

feedback Editor’s Note: This exchange came in response to our profile of SLPD Chief Chris Burbank. They are edited for space—read full texts and updates at SLMag.com. Some 700 rape kits have sat for more than a decade in Salt Lake City Police evidence rooms awaiting a simple trip to the State Crime Lab for analysis. Salt Lake City Police Chief Chris Burbank has had six months to come on board with many other Utah police agencies and rape victim advocates in supporting the move to test all kits—past and present. Meanwhile, he continues to peddle a falsehood to reporters and to the public that the cost of DNA analysis for these kits would strap his police department budget. This is nonsense. The chief’s quip to Salt Lake magazine’s Glen Warchol “why should the city bear the expense of testing all these kits just for a feel good” is simply not true. Nor is that quote the least bit sensitive toward 700-plus survivors of sexual violence who wait, year after year, for attention to their cases. Too many feel judged and abandoned. Many have long since given up on any disposition of their

tor to vet evidence, take and corroborate statements from victims, suspects and witnesses, to bring a case to prosecutors. We are where we are today due to collaboration with many stakeholders, including the Rape Recovery Center. Changing the status quo is always a challenge. Let’s remember that we accomplish a great deal more together than we do by throwing stones at one another, be that in the media or public meetings. That is not to say that we haven’t learned a great deal from public conversation. To this end, more than 530 Code R Kits and evidence from other person’s crimes are in process with the State Crime Lab, while investigators are working through the process to submit another 90 kits, as requested by the State Crime Lab, to the National Institute of Justice. —Chief Chris Burbank, Salt Lake City Police Department

case. When the capital city’s police chief talks so derisively and dishonestly about this issue, is it any wonder only one in 10 rape victims will ever report the crime? How can they trust SLCPD to take their trauma seriously? —Holly Mullen, Executive Director, Rape Recovery Center It’s time to end the feud on who cares more. Everyone agrees that sexual assault is a horrible crime, perpetrators should be held accountable, and each victim should receive justice. However, we must remember that DNA, in and of itself, is not evidence of a crime, and that investigators must take great care to safeguard constitutional rights—of victims and suspects— in the vigorous pursuit of justice. Fact: there has been significant expense incurred by the police department, in the past, associated not only with processing Code R Kits from sexual assault cases but DNA evidence from all types of crime. The police department has worked diligently to process evidence but more importantly to solve associated crimes. Again, DNA, in and of itself, is not evidence of a crime—it takes an investiga-

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Photo: Sarah Brunson/U.S. Snowboarding

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editor’s letter

Spreading the Word

Josh Rosenthal, Mary Brown Malouf, Robert Angelilli and Scott Evans at Wasatch Brew Pub

s a lt l a k e m a g a z i n e . c o m jan/feb 2015

journalist, storyteller and resident of Park City, and a regular reporter, Tony Gill, a snow sports aficionado and bon vivant. Meet Vanessa and Tony on page 98. We also launched parkcitylifemag.com, a section of our website dedicated exclusively to the Park City Life content and news from the Wasatch Back. Our regular Salt Lake staff will continue to be on the scene in Summit County. And of course, we hope that you, our readers, will be helping us out too, letting us know about the events, issues and people that interest and involve you—food, entertainment, history, growth and development and the future of our shared communities. Let us know what you’re doing and what you think of what we’re doing. We’re easy to contact: editor@saltlakemagazine.com. And editor@ parkcitylifemag.com. But enough about us. On to the issue at hand, which includes a thorough tasting of Utah’s winter brews. As you can see, we work hands (and mouths) on to bring you the real inside info.

Mary Brown Malouf

photo adam finkle

Sometimes I’m afraid the name of our magazine can be a bit misleading—we’ve never confined our coverage or interest solely to Salt Lake City. We have always written about the entire state of Utah. You could think of our name as an adventure base camp: a point of entry to the varied landscapes and cultures of the Beehive—the western desert, the mountains and the otherworldly red rock, as well as introduction to the historical culture, the powder hounds, the hikers, bikers and river runners, the gourmets, urbanists and small-town dwellers. They can all be found in the pages of Salt Lake magazine. And as Utah grows and embraces the Web, so grows our coverage. So this year, 25 years after our first issue, we’re pleased to announce that we’ve expanded. The second issue of our interactive digital edition, On the Table, is out this month. (Go to slmag.com) This first series covers one of our favorite topics, food, and in the future we’ll be adding more titles covering fashion, outdoors and more. We’re also launching an expanded version of Park City Life, a mini-mag which will be part of every issue of Salt Lake magazine and dedicated entirely to our vital sister community up the hill. The new Park City Life has its own editor, Vanessa Conabee, an experienced

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Check out all the ways locals can score tickets to Sundance Film Festival this January and catch the latest artists and films. Donâ&#x20AC;&#x2122;t wait, view your options today.

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Living it up in utah

inside The Hive Up Close. . . . . . . . . . . . . . . . 24

By The Numbers. . . . . . . . . 32

Homestead. . . . . . . . . . . . . . 26

Hot Dish. . . . . . . . . . . . . . . . 34

Style . . . . . . . . . . . . . . . . . . . 28

Health. . . . . . . . . . . . . . . . . . 36

Shop. . . . . . . . . . . . . . . . . . . 30

The Ticket. . . . . . . . . . . . . . . 38

hive

the

ski and the city Photographer: Steve Lloyd; Athlete Luke Perin; Shot at Solitude Mountain Resort.

There’s a Music City, there’s a Surf City, and

now there’s Ski City. Last September, with a view of the Cottonwood canyons in the background, Visit Salt Lake President Scott Beck and Salt Lake County Mayor Ben McAdams held a press conference to announce Visit Salt Lake’s new moniker for the Salt Lake Valley. “What we realized was we just didn’t have a great way to talk about the singular assets that our destination has,” Beck says. “Alta, Brighton, Snowbird and Solitude all have this incredible connection to the base community, and that’s Salt Lake.” By “assets,” Beck’s talking about the valley’s 1,700 restaurants, 120 hotels and 140 bars, all within about a half hour of each of the front’s world-class ski resorts. At first, the Visit Salt Lake branding was for Ski City, USA, but that met with a legal complaint from Steamboat Ski & Resort Corporation, which owns rights to Ski Town, USA. Now simply Ski City, the nickname aptly describes our après-ski playground. After your next ski day, head down the canyon for lodging, drinks, or even an opera—Utah Symphony Utah Opera sells discounted tickets when you show a same-week ski pass. And find out what Ski City’s neighborhoods have to offer at skicity.com.

Visit SLmag.com for more photos from last season’s Ski Salt Lake Shootout, a photo contest that pairs local pro athletes with professional photographers.

s a lt l a k e m a g a z i n e . c o m jan/feb 2015

hive

the

up close / jeremy pugh

SKi like stein A celebration of Stein Eriksen melds high-tech and old-school. You can trace skiing’s popularity in America

back to one sentence: “Ski like Stein.” In 1952, Stein Eriksen won gold in alpine skiing for his native Norway. The Olympics were televised that year and Stein’s winning smile and distinctive “lay it down” ski stance made him an instant star. He took his pearly whites and Scandinavian good looks on tour to resorts across the States. Suddenly, thousands of Americans wanted to “ski like Stein.” Flash forward to 2015. Skiing is a multibillion dollar industry and the backbone of Utah’s tourism economy. No wonder Stein Eriksen bet big on Utah three decades ago, lending his name and fame to the venerable Stein Eriksen Lodge at Deer Valley. The five-star, ski-in, ski-out luxury hotel is the haute spot to stay, see and be seen at Deer Valley. Stein’s place is accessed by its own lift and the patio outside the Troll Hallen Lounge overlooks the hoi polloi mingling below on Silver Lake’s ski beach. The Stein burger is delish. This season the lodge is bringing the world of 1952 into the 21st Century. With Stein’s help, local gear manufacturers RAMP, Soul Pole and Limited Optics have created a limited edition set of skis, goggles, poles and accessories that pair modern ski tech with the classic designs of gold-winning 1950s gear. steinlodge.com, 435-659-6197

photo courtesy of stein eriksen

Visit SLmag.com for more photos of Stein Eriksen’s skiing past.

s a lt l a k e m a g a z i n e . c o m jan/feb 2015

hive

the

homestead / Mary Brown Malouf

Magic Carpets The 2,000 year old art thrives today at Utah Rugs.

Oriental rugs, as they are known in Europe and the

West, are an ancient art—the oldest known pile rug in the world, the Pazyryk carpet, is more than 2,000 years old. “Most people now don’t have an appreciation of heritage and tradition,” says Hamid Bashir, owner of Utah Rugs. In the digital era, it’s hard to comprehend the history, time and skill that go into a handmade rug. So Bashir educates new buyers, explaining the three steps of rug making (warp, weft and weave, or knot.) He flips over a rug to show more clearly the tightness of the weave, actually a knot around the warp thread. (Rugs are measured by knots per square inch (KPSI); the more knots, the better the rug.) Bashir not only understands the ancient art of rug weaving. He practices it. Bashir is one of the only rug artisans in the United States. Understanding the nature of each particular rug’s wool or cotton fibers, the type and

s a lt l a k e m a g a z i n e . c o m jan/feb 2015

method of dyes used and the origin of the design, Bashir can recreate the original where it has been frayed or damaged, knot by tiny knot. Rug weaving is painstaking and low-tech; Bashir started working with rugs at the age of 17 in his native Pakistan. The areas where these rugs have traditionally been made are the political hotspots of the planet. “These rugs come from Nepal, India, Pakistan, China, Afghanistan, Iran and Turkey,” Bashir says. The U.S. has embargoed rugs from Iran for years now, and no one is making rugs in Afghanistan. In the 1980s, when Russia occupied Afghanistan, Utah Rugs helped support a United Nations initiative assisting Afghan refugees in Pakistan by purchasing in advance carpets made the traditional way with vegetable dyes and handspun wool. So Bashir bridges his roots and his future and preserves his culture via the ancient art of rug weaving. 2876 S. Highland Dr., SLC, 801-359-6000

Photo Adam Finkle

Hamid Bashir uses age-old skills to mend Oriental rugs in his shop, Utah Rugs.

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style / emi clarke

Itâ&#x20AC;&#x2122;s elemental The seasonâ&#x20AC;&#x2122;s glint of gold and touch of fur evoke wintry luxury with a hint of Yukon wildness.

3 4

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1) Sam Edelman bib chain necklace, $100, Apt. 202 2) French Connection silver sequin top, $168, Apt. 202 3) WAYF grey faux fur jacket, $125, Nordstrom 4) Metallic velvet skirt, $168, Anthropologie 5) Alice + Olivia Blue Fox fur scarf, $597, Nordstrom 6) Miss Albright black textured clutch, $48, Anthropologie 7) Grey drop earrings, $38, Anthropologie 8) Tia Necklace, $268, AllSaints 9) Black and white button up, $78, Madewell 10) Lucy Paris gold crop sweater, $69, Nordstrom

s a lt l a k e m a g a z i n e . c o m jan/feb 2015

photos adam finkle

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shop / jaime winston

The Jeweler Next Door Think small and give handcrafted jewelry for Valentine’s Day. West Jordan, Morse learned origami as a kid and started selling her work as jewelry four years ago. “Cranes are the most popular,” she says, “and they sell fast, so I feel bad when people ask for cranes and I don’t have any left.” Morse’s workspace is set with washi paper ready to be folded and a Japanese TV show playing on her laptop. She coats her origami in two types of liquid (which she keeps secret) to make the paper hard. “This is my therapy,” says Morse, who also works at a therapeutic preschool for children who have behavior and emotional issues. “This is what I do to relax and be in my own world.” And if her break from reality doesn’t result in what you like, she’ll make it. “When I get custom orders, I want to make what my customers want, and I want to make sure they are paying for what they really like,” Morse says. “A lot of sellers have their customers pay right when they order, but I don’t make my customers pay until they see photos of the finished products. If they want to cancel the order after I make stuff, I don’t mind.” Find Morse’s work at etsy.com/shop/KumikosOrigami. Left: Kumiko Morse dresses in her traditional Japanese yukata and wears her own origami flower hairpin. Below left: A sampling of Morse’s jewlery includes her popular origami crane.

More local Craft jewelry

It’s like this: You’re at the mall, you see something shiny,

and you revert to your pubescence. “OMG, it’s so cute!” You know it’s a waste of money, you know it’s junk, but it’s so you—and cheap. Two months later, every stone on your once-shiny chunky necklace has fallen off. Instead, this Valentine’s Day, shop local and small (like one-person small) for jewelry. DIYers cut the mall (and cheap plastic) out of low-price jewelry purchases. You’re also guaranteed one-of-akind pieces, sans snot-nosed teen mall employees pushing feather earrings. Kumiko Morse, a Craft Sabbath regular, draws on her Japanese heritage for her line of origami earrings, bracelets, rings and more. Originally from Hiroshima, now living in

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Widening the holes in your ears has somehow caught on. Fill the gap with a stunning piece from PeachTreats, which makes earrings specifically for gages. etsy.com/ shop/PeachTreats

Asana Natural Arts Butterflies flaunt

some of nature’s finest artwork, and Zell Lee uses their wings for necklaces, earrings and more. If butterflies aren’t your thing, she’s also been known to use beetle wings, four leaf clovers and porcupine quills. Unlike many other handcrafters, she

has a brick-andmortar shop. 907 E. 7905 South, Sandy, sananaturalarts.com

Oh My Good

Aubri Pearson sells jewelry that will be the talk of your next dinner, like this necklace, which she upcycled from two antique necklaces. etsy.com/shop/ ohmygood

Photo: Top Left, Adam Finkle

PeachTreats

3960 South Highland Drive, Salt Lake City

801 277 5555

madisonmccordinteriors.com

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By the numbers / Glen warchol

Holy Moroni!

10 things you didn’t know about Temple Square. Five million annual visitors have made the 35-acre

Temple Square the 16th most-visited tourist site in the United States, according to Forbes, but many of us who live here can’t help but take it for granite, er, granted. Seriously, you may think you’ve heard it all about the symbolic heart of the Church of Jesus Christ of Latter-day Saints and the home field of its Tabernacle Choir, but in the words of the TV pitchman: Wait, there’s more!

The Temple has more oddball symbols on it than a Yakuza has tats—suns, moons, stars, Masonic allseeing eyes and mysterious handshakes. But not one smiley face! The abundance of symbols even befuddled Dan “da Vinci Code” Brown. The answer is simple, many early Mormons were also Freemasons. As to what it all the graffiti means, you’re on your own.

Let there be light

Anyone who has been dazzled by holiday-lit Temple Square will be surprised to learn the dazzling Christmas-light displays didn’t begin until 1965 because Mormons used to downplay Christmas. But they played catch-up spectacularly on Dec. 9, 1965, when 15,000 people showed up to see the switch thrown on 40,000 colored light bulbs. It’s been a tradition since, except that now they use energy saving LDS LEDS.

Beauty is skin deep

The beloved 250 flower beds on the square are as shallow as four-inches deep because of the parking garages, tunnels and whatnot excavated below. The 165,000 flowering plants thrive in a shallow but complex bed of peat moss, compost and utelite, a material that holds moisture (Think: kitty litter). Five garden stewards and a handful of paid staff command 40 volunteer gardeners. But in May and October, 5,000 to 8,000 volunteers pour in to work the beds.

s a lt l a k e m a g a z i n e . c o m jan/feb 2015

On top of the Conference Center is a rooftop garden that was supposed to be a park for all the citizens of SLC. Citing security concerns, however, the church requires you visit it with a tour group led by a missionary. Frisbees are discouraged. The roof replicates the mountains, with pines, spruces, quaking aspens and a prairie garden with native plants. In a gaffe when it opened in 2000, an LDS spokesman described the garden as a “mountain meadow,” leading mean people to speculate it would be a stage for exciting historical re-enactments.

An Angel’s Guts

Moroni, the trumpeting angel atop of the Temple’s spire is 14-feet tall and impaled on a steel rod that plunges 27 feet through the tower and into a two-ton anchor that keeps Moroni from taking flight in a storm. He’s also a huge lightning rod. Fun Fact: In the 1980s, workmen who were restoring Moroni’s gilt coating found an appalling number of bullet holes.

Sacred doodles

Christmas tree farm in the sky

“Angels” of Temple Square

Nearly all the missionaries working Temple Square are young women, who, In an almost unAmerican take on marketing, dress hyper-modestly. Expect to be encouraged to sign up for a home visit from missionaries. It’s considered cruel to write in your boss or ex-spouse’s address.

Best religious SFX

The Christus Statue in the Visitor Center towers against a dome of swirling planets, stars, and galaxies. It can be a spooky shock to the uninitiated, including one otherwise dutiful child who balked at climbing the spiral ramp heavenward. His mother reassured him, “It’s not scary, honey. It’s Jesus.”

Subterranean scenery

Temple Square is not on top of a gargantuan ant-farm, but it does have a network of tunnels down there to allow Mormon leaders to shuttle hither and thither. Journalists touring the Conference Center before it was completed described them as well-lit, blandly carpeted and wide enough for a couple golf carts to pass (or race!).

Take my wives. Please!

Just outside Temple Square stands a monument to a historic (and extremely stale) Mormon joke. Setup: A statue of Brigham Young faces southeast with his hand extended toward Zion’s Bank. The gag: “Brigham stands with his back to the church and his hand out to the bank.” Groans ensue.

Anyone can see the inside of the Temple

It’s true. Simply get baptized. Meet with your new bishop and pass a series of questions about your worthiness, including your drinking, smoking and sexual habits. Pledge 10 percent of your income to the church. Done! You’ll get a temple “recommend” good for two years of visits.

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Hot Dish / mary brown malouf

Visit SLmag.com for Mary’s On The Table blog and a poutine recipe.

canadian comfort Canada’s questionable contribution to world cuisine, poutine, began as a Quebecois fast food, served in greasy spoons north of the border. But it has found its way onto trendy restaurant menus here in Utah, where our appetite for heavy, cheesy, rich dishes is sharpened by the same cold Canadian fronts that originally inspired this hearty, if homely, glop. Here, the basic dish—

s a lt l a k e m a g a z i n e . c o m jan/feb 2015

french fries topped with gravy and cheese curds—has been gentrified and localized. Chef Will Pliler’s overthe-top version at the swanky New Yorker is made with the kitchen’s house-cut crispy fries topped with duck confit, chicken gravy and Beehive white cheddar cheese chunks. The sunny-side up egg is, um, optional. 60 W. Market St., SLC, 801-363-0166

photo adam finkle

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Health / Jaime winston

Training Day Hit your New Year’s res for once with help from a personal trainer. hitting gyms for years without reaching the fitness level she wanted. But Shumway knew she couldn’t reach her goal without help along the way. As a client of The Gym, which has a location at City Creek Center and one at Station Park in Farmington, Shumway showed the photo to her personal trainer, who told her “you can totally do that.”

Visit SLmag.com for our Q&A with personal trainers Taylor Empey and Phillip Despain

Advanced Training Other personal training programs to check out

s a lt l a k e m a g a z i n e . c o m jan/feb 2015

Greg Marshall: coaching makes the difference.

SLC Fit Collective

Former “Bridal Bootcamp” blogger for our sister-pub Utah Bride & Groom, Carrie Cox offers runs and group personal training, along with ladies-only sessions and co-ed boot camps. Her gym, SLC Fit Collective, also offers belly dancing, yoga and more. 1597 S. 1100 East, SLC, 801-889-7530

Age Performance

Paul Holbrook started Age Performance for those of us in our 50s and 60s to get in the shape of our lives—or at least in a long time. He’s joined by a team of certified strength and conditioning specialists and has plenty of air driven exercise machines that are easier on the joints. 1300 S. 1100 East, SLC, 801-467-6554

“In my opinion, everyone needs coaching,” says Greg Marshall, The Gym’s head trainer. He earned his personal training certification through Free Motion and National Sports Trainers Association, along with a physical education degree from Southern Utah University. Keep in mind, Shumway’s sculpted arms, abs, back and legs (she’s working on her glutes) didn’t come from a casual workout and diet—she took on The Gym’s Extreme Lifestyle Transformation. “It’s a 12-month program,” Marshall says, “where we take progress photos of you, you get nutritional challenges, you’re meeting with a trainer three times a week or more, and we document everything you’re doing.” Over time, the training gets intense. After weight training one day, in the middle of an hour-long cardio session, trainee Mike Scott was told to do box jumps wearing a 50-pound weight vest. “And it was a pretty high box,” he says. On top of membership, $49–69 per month (priced to keep The Gym less crowded), ELT is $45 per session. But if those box jumps sound too scary, Marshall still recommends training at a gym. “No matter what gym,” he says. “Make fitness part of your lifestyle.” 51 S. Main St., SLC, 801-656-2088; 320 N. Station Park Way, Farmington, 801-934-3975

By the Book

Greg Marshall’s book Body Fit is for fitness newbies. “The book’s designed to give people a breakdown of how to set goals and the mental aspect of it,” he says. “Then it goes into weight training, nutrition, cardio and how to put together your own workout plan.” An accompanying app is available on iTunes.

photo adam finkle

Wendy Shumway’s inspiration for her rockin’ bod was a photo she found while browsing Facebook. “It’s of a woman, and I’m sure she probably competes, but she had just completely toned every muscle, and that’s what I wanted to look like for once in my life,” says Shumway, a 44-year-old mom of two who had been

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the ticket / glen Warchol

two who tango The fast footwork of Tracey Thompson and Stephen Brown SB Dance has been bringing edgy

choreography and athletic dancers to the stage for longer than decent people like to remember. But like any group of passionate artists, ticket sales alone don’t keep them solvent. That’s where founder Stephen Brown’s wife Tracey Thompson comes in. As owner of Vine Lore Wine, she joins the company at the annual WTF! (Relax. It stands for Wine, Theater, Food) fundraiser where she pairs interesting wines with SB Dance’s unsettling, but beautiful performances. This year Church & State Spirits’ mixologists will be shaking a signature WTF cocktail “Social Lubricant.” WTF!, Jan. 17, Rose Wagner Center, 138 W. 300 South, SLC, 801-355-ARTS or arttix.org.

photo adam finkle

Visit SLmag.com for photos of this year’s WTF! and Tracey and Stephen dancing at our photo shoot.

s a lt l a k e m a g a z i n e . c o m jan/feb 2015

Yo uâ&#x20AC;&#x2122;re in th e r i g ht n ei g h bor h ood, l et us hel p you create th e r i g ht h om e.

Architecture for L I

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TAKE EVERYWHERE YOU GO

iPhone | iPad | Android

By Glen Warchol

Second City

What do Tina Fey, Stephen Colbert, Steve Carell and Bill Murray have in common? Chicago’s legendary improv theater troupe Second City. Second City Hits Home is more than a traveling laff riot. The troupe will improvise comedy from local subjects. (That shouldn’t be hard in Utah, America’s go-to state for absurdity.) The comedians will deconstruct our politics, religious and cultural foibles. But even they may run into material too weird to parody. Jan. 17, Kingsbury Hall, University of Utah, 1395 Presidents Cir. SLC, 801-581-7100

a&e

The Pearl Fishers

Bizet’s The Pearl Fishers (written 10 years before his blockbuster Carmen) is set on India’s coast, where the friendship of two men is tested by a beautiful woman who draws them into a love triangle and lays bare an old rivalry. Opera ensues. Local bars will be offering libations based on the opera. (See page 162). Capitol Theatre, 50 W. 200 South, SLC

Genre Assassin

clockwise from top right: provided by capitol theatre; townsquare media; provided by cache arts; provided by second city

Eric Church bent half the country- and pop-music geeks in America out of shape when he announced that genre is an “outdated concept.” Even more shocking than a country star uttering words like “concept” and “genre,” Church flat out proclaimed, “Genres are dead. There’s good music. There’s bad music.” It’s an earthshattering idea that would make music-award shows very, very short indeed. Church will promote his album The Outsiders, which he forbade fans to put on shuffle, warning, “Anybody puts it on shuffle, I”ll come kill them myself. Jan. 31, EnergySolutions Arena, 801-355-SEAT

Visit SLmag.com for more information on Second City and other great events.

More about Seven Brides on page 45

s a lt l a k e m a g a z i n e . c o m jan/feb 2015

arts & entertainment

Three for all

The triumvirate that makes urban lounge and rye rock. izza or drive-thru Mexican? Once, that was the only choice Will Sartain and Lance Saunders could offer bands at the Urban Lounge, the downtown club they co-own with Chris Wright. As booking agents and promoters, Sartain and Saunders made it their business to ensure bands were happy, from Wrightâ&#x20AC;&#x2122;s sound engineering to lining up post-show meals. After purchasing Urban in 2008, they found themselves wishing for a restaurant open past midnight.

s a lt l a k e m a g a z i n e . c o m jan/feb 2015

The solution to their food problem came attached to a bigger problem: Salt Lake City passed a 2014 ordinance limiting the size of clubs in residential areas. The law passed just before Saunders, Sartain and Wright took over the space next to Urban Lounge, squashing their plan to expand the club. It forced them to creatively rethink their options and the late-night diner Rye was born. Unlike Urbanâ&#x20AC;&#x2122;s former restaurant neighbors, who thought a live-music venue next door ruined the dining

photos: left, adam finkle; opposite, Charissa che

From left, Lance Saunders, Chris Wright and Will Sartain

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experience, Rye embraces the action by televising the club’s performances. And Rye offers hungry musicians a wide range of menu options no matter how late they step offstage. Rye also forced Wright, Saunders and Sartain to step up their management game. “After six years as business partners we can 100 percent trust each other’s judgment,” Sartain says. “We can step back and say, ‘You’re really good at this—why don’t you run with that?’ It’s really liberating. I don’t have to be involved in every single decision because I have really good people on my team.” Sartain jokes that Wright must have been crazy to partner with him when they started Urban. “I was 24 and Chris was 34–can you imagine this grown man taking a chance on someone as young as I was? A lot of things I did were pretty childish.” But Wright disagrees. “Don’t undermine yourself. You were very mature for your age.” Wright got to know Sartain and Saunders when he manned sound at Urban while they booked talent. Then, in 2008, the lounge faced closure. “When we heard Urban was going out of business– we knew we couldn’t let this amazing, energetic location that was so important to us and the community fail,” Wright says. So they bought it. In addition to Urban and Rye, Saunders and Sartain co-own the all-ages venue Kilby Court as well as a booking company, S&S Productions. Each day, Saunders follows an ever-evolving to-do list while Sartain manages critical correspondence on his laptop. That leaves Wright as the de facto CFO. Rye is Wright’s priority, but he still checks the sound at Urban. Wright, Saunders and Sartain recognize how lucky they are to make a living without abandoning their creative interests. As Saunders says, “It’s an exciting time to be developing Salt Lake City, having a small impact by building things that you’re passionate about.” —Jamie Gadette

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s a lt l a k e m a g a z i n e . c o m jan/feb 2015

arts & entertainment

Making moves ream fulfillment doesn’t always come in one dramatic swoop. Sometimes it’s a slow, step-by-step process more methodical than magic. That doesn’t make the ultimate end any less significant, though. If anything, reaching the dream can be all the more satisfying for the work put in to get there. Utah songwriter Ryan Tanner is putting that theory to the test in Nashville, where he moved two years ago to follow his passion. Just making the leap to Music City was the culmination of years of work on the Utah music scene, where Tanner spent time as a member (at various points) of Atherton,

s a lt l a k e m a g a z i n e . c o m jan/feb 2015

Paul Jacobson and the Madison Arm and The Lower Lights, as well as playing as a solo artist. His style can be best described as bluesy American roots, with a dash of Mormon hymns. “The way everyone talks about the music business, it seems daunting when you look at all the things that need to happen, or think about the way things are supposed to happen, or how you want things to happen,” Tanner says. Even so, Tanner is doing everything possible to make his dream a reality. He hits open mic nights regularly, and in Nashville, that can lead to being heard by all manner of industry folks, from producers to label executives to performers. “You never know who is going to be there,” Tanner says. “What you DO know is that the people there are going to be listening.” Tanner is amazed by the passionate musicians he meets every day, players steeped in the history of American roots music—everything from folk to bluegrass to old-time country. For a guy who loves that music, the chance to learn the history firsthand on stages where that history was made is invaluable. “I still feel like I’m on an endless scavenger hunt, trying to put pieces together,” Tanner says of his ongoing education. Last year, Tanner made his first album since moving to Nashville, bringing a bunch of his Utah friends to town to record the brilliant Together is Where We Belong. He recorded at a famous old Nashville studio, the Sound Emporium. “As soon as we walked in, I knew I had to make the record there,” Tanner says. “There have been some amazing records made there. You go through the log book and you see Johnny Cash’s name, you see Gillian Welch. You think, ‘Hopefully, if we stand in this place long enough, we’ll get a little of the residue of what’s been done there.’” The resulting recording shows he captured some of that studio magic, and now Tanner feels like he’s closer to his dream than ever. “You hear about finding your voice, and I feel like I’m getting closer,” Tanner says. “I feel like I can get in front of a room of people and play these songs and be proud. I hope I can play for people and that I can make more records. What I always wanted to do was write and sing songs. This feels like a big step in the right direction for me.” —Dan Nailen

photo jed wells

Utah songwriter Ryan Tanner is taking on Nashville.

arts & entertainment

Flabbergast Ririe-Woodbury Dance Company offers a performance for all ages created by circus director and choreographer Tandy Beal. Beal’s mystery tour will include You and the Space Between, a dance that promises to unhinge your notions of space and time. Capitol Theatre, Jan. 30 and 31, 138 W. 300 South, SLC, 801-2974241, ririewoodbury.com

Time for 7 Brides for 7 Sisters?

Strings of Fire Though classical music and heavy metal fans may ridicule it, the ukulele, woefully underrated as an instrument, is making comeback. Resistance is futile, so embrace The Ukulele Orchestra of Great Britain, who describe themselves as “all-singing, all-plucking superstars.” Obviously, once you’ve committed to the uke, genres mean nothing—these guys cover Lady Gaga, Ride of the Valkyries and Voodoo Chile. Jan. 26, Kingsbury Hall, University of Utah, 1395 Presidents Cir, SLC, 801-581-7100

photos: top left, provided by cache valley center for the arts; top right, by tandy beal; bottom, by Kirill Semkow

Utah’s all-time favorite musical, Seven Brides for Seven Brothers, in which a gang of rascally hillbillies kidnap seven women to make them their brides (after a hoedown with axes), may have to be recast in light of last summer’s overturning of the ban on same-sex marriages. And why not? The musical, based on The Rape of the Sabine Women, is a weird—not to mention politically incorrect—idea for a romcom. Jan. 31, Ellen Eccles Theatre, 43 S. Main, Logan, 435-752-0026, utahfestival.org

s a lt l a k e m a g a z i n e . c o m jan/feb 2015

arts & entertainment

Beating the odds in a Digital Age How one small video rental shop is making it happen.

Top Hat offers a DIY Sundance Fest.

s a lt l a k e m a g a z i n e . c o m jan/feb 2015

ee and Lona Earl’s Top Hat Video is about more than movies. “See this child,” says Lona, pointing out a mother and daughter browsing the store’s family section. “She gets to look at all the family and children’s movies, and look, she’s got three in her arms now.” The mother-daughter scene is proof that despite Netflix and digitally downloaded movies, many families still prefer the experience of an old-fashioned video rental shop. During this year’s Sundance Film Festival, pick up Top Hat’s copies of past festival faves that have gone mainstream, like Little Miss Sunshine, Nowhere Boy and Whale Rider. For the families Top Hat depends on, the Earls recommend Young Frankenstein, Mamma Mia and their favorite film Showboat. “It’s a fun romance with lots of good music,” Lee says. “We used to just play it when we were changing posters or cleaning the store.” The Earls got into the business three decades ago with an Adventureland Video franchise. When Adventureland went out of business, they helped

form a Top Hat Video Co-op. “We started as a beta/ VHS store. Then we gave up beta and went just VHS, and we were probably two years ahead of any national chain doing DVD,” Lee says. “Now, we’re way ahead in Blu-ray.” Along with format changes, the Earls saw major chains like Blockbuster and Hollywood Video close shop. Now, they’re the only video rental store in Bountiful. “When we first opened, we had our kids working for us, and now our grandkids are working here,” Lee says. Aside from offering a wider selection than Red Box, Lee says it’s Top Hat’s customer service that keeps it afloat—that, and the now old-fashioned magic of a video store. “You can stream a movie as a family, but it’s not the same. There’s something about looking through thousands of titles and finding something. There’s something about picking it up and looking at it.” Top Hat Video, 521 W. 2600 South, Bountiful, 801-292-2221 —Jaime Winston

arts & entertainment

Hell’s Belles

adam finkle

photo by devin true

When is a tribute band better than the original? Well, Hell’s Belles may not be better than the original AC/DC, but weirder, yes. As an all-female AC/DC tribute band, the Seattle-based group certainly puts some metaphoric meaning into AC/DC, and, it could be argued, higher voltage. Hell’s Belles earned their chops performing at the Winter and Summer X-Games, Beerfest in Singapore and 2007 Sundance Film Festival. As rhythm guitarist Lisa Brisbois said: “We want women to be empowered by this. It makes me proud to be in a band with all women, rock as hard as we do and stay as true to AC/DC as we can.” Jan. 23, Urban Lounge, 241 S. 500 East, SLC, 801-746-0557, theurbanloungeslc.com

A MODERN VISION OF THE NEW AMERICAN WEST BEN STEELE, THE OLD WEST, OIL ON CANVAS, 55” X 50

MODERNWESTFINEART.COM • 177 E 200 S • SLC, UT • 801.355.3383

s a lt l a k e m a g a z i n e . c o m jan/feb 2015

photo adam finkle

outdoors

Lanny Derby and his daughter Madeline Derby make curling a family affair at the Utah Olympic Oval.

Stone-cold Thrills

Curling is winter’s strangest sport, and it might be the most fun. By nate parkinson

Let's start by acknowledging the obvious. Curling is odd.

Born in Scotland, “Chess on Ice” is the acne-riddled cousin to golf and the dainty younger brother of the highland bullies, caber toss and stone put. It’s a team and individual sport, but its most analogous competition is

darts. Unless it’s horseshoes. Or shuffleboard. Or skeeball. It requires brooms and sweepers, and conjures thoughts of Quidditch rather than Olympic glory because curling fits better in a fictional sporting universe than a real one. But that’s all just part of the fun. s a lt l a k e m a g a z i n e . c o m jan/feb 2015

outdoors

In Manitoba, curling was one of Debbie Basrak’s mandatory high school PE classes. “I enjoyed the exercise, camaraderie with my teammates, and occasionally getting to play coed with the boys,” she recalls, “and I still like it for the social aspects today.” Basrak was forced to hang up her broom for nearly 10 years after moving to balmy southern states. Basrak migrated to Park City in 1994 for her love of skiing, biking, hiking, and camping. Then in 2005, Park City built an ice arena and looked for curlers. Basrak was quick to sign up. “When I arrived at the PC Ice Arena they were looking for volunteers to start a club. So I put my hand up along with three others and the journey began.” The Park City Curling Club’s first season started the following year with Basrak and her husband accounting for 50 percent of the founding membership. In a familiar tale, the staggering upfront costs of curling initially stymied the club. As a workaround, the PCCC borrowed equipment from their compatriots in Ogden, but Basrak eventually approached the Park City Municipal Athletic and Recreation Center about sponsoring the club and secured $30,000 to pay for equipment and ice time. “My reasoning was that they could sell curling to companies for corporate events [team-building stuff] and this would pay for the equipment in no time,” she says. It did. Now the club is stable with 50 active members, but Basrak and the PCCC are facing their next goals, “Utah needs a curling Olympian,” she says. If they happen to come from the Park City Ice Arena, so be it.

s a lt l a k e m a g a z i n e . c o m jan/feb 2015

placements, or have a go at the button yourself (the very best curlers manage to do all three at once). The opposing team will do the same, traveling end-to-end alongside you as each team delivers eight stones per end. Whoever places a stone closest to the center wins the end, and the total number of stones that team has nestled in the house will be added to the winners’ score. Simple right?

The Ogden Curling Club

You won’t find them on a float during the Days of ’47, but the Ogden Curling Club (OCC) pioneered curling in Utah. Founded by Tim Irish in 1998, the OCC predates even the 2002 Olympic furor, but they’re not just the first; they’re also typically the best. The OCC routinely wins intrastate bonspiels (that’s what they call curling tourneys) and is the only club to win a MOPAC event, the regional tournament that ultimately feeds into the national Olympic team. The Ogden club is happy to share their success, however, and has supplied equipment (a single set of stones, which are harvested from the Scottish isle of Ailsa Craig or a quarry in Wales, costs $10,000), training, or both to help jumpstart every club in the state. They’re a friendly, competitive crew epitomized by board member Lucinda

photos (2) provided by Park City Curling Club

Meet the Founder

Make no mistake, curling isn’t a sport for outcasts—disciples laud the social nature of the game—nor does it lack for competitive spirit. But it is undoubtedly quirky, and in 2002 it descended from the frozen north to Utah, a state so heaven-bent on homogeny it has chosen the beehive as its brand. Curling is the perfect remedy for athletic monotony. And given curling’s intrinsic otherness, it makes sense that each of Utah’s existing clubs has developed a personality all their own and a history they’re eager to share. The Roaring Game, named for the sound stones make as they rumble gracefully towards their intended target (the house), is simple at its core: Get more stones close to the center of the house than your opponent. Adding specialized curling brooms gives players limited control over how far the rocks travel, while gently rotating the handle on a rock causes it to arc or curl. Throw in over 450 years of evolution and you’ll be introduced to hammers, hoglines, hacklines, backlines, bonspiels, buttons, and Teflon-coated shoes. But despite the added complexities and delightfully Scottish jargon, the simplicity remains. Your team of four will each take turns throwing stones, attempting to guard previous throws, attack the opposition’s

Lower Left: Park City Curling club members apply their brooms to control the speed and direction of the curling stone. Right: Lanny Derby coaches Oval Club members on the sublties of sweeping at the Utah Olympic Oval.

Tutterow, who admonishes every new recruit with the sportsmanlike words, “Always cheer a good shot, but never, never a bad one.”

The Oval Curling Club

Lanny Derby formed the Oval Club in 2009 from the defunct Wasatch Curling Club and the club has recently had a growth spurt. Using grant money and a special agreement with the Utah Olympic Oval, Derby and his wife, Cammie have grown the Oval Club from an eight-man embarrassment to a roster with over 60 members. “We had some serious fence mending to do with the Oval,” she recounts, “so we jumped in with both feet.” That meant adjusting the Learn to Curl program (the only one offering advanced lessons) to make it more appealing to newcomers and, more recently, putting together the only all-girls team in the state. Organized and Vice’d by Cammie Derby, the team will compete in this year’s MOPAC event in Arizona (and hopes to even up the 10:1 ration of men to women in curling clubs by doing so).

The Park City Curling Club

The Park City Curling Club (PCCC) is subject to all the banes and blessings of resort towns. The winter influx of tourists means there’s no shortage of willing participants at Learn to Curls, but the bulk of their club is less experienced and their membership roster suffers from the transient population. Despite those hurdles, the Park City Club still boasts five dedicated teams and roughly 50 active members. Greg Basrak, current president of the club, attributes that success to Park City itself, “PC is an athletic crowd so the whole population can pick up a broom and play, and we’re not a huge community so the camaraderie between participants is high.”

photos: top, adam finkle; below, provided by park city curling club

The Cache Valley Stone Society

An aberration among outliers, the Stone Society (CVSS) is sustained almost completely by Utah State students and professors. Doug JacksonSmith, a sociology professor who started curling as a joke, teaches a curling course each Fall Semester and organizes an un-institutionalized league with roughly 10 teams every spring. The CVSS may lack the accolades and stability of other clubs, but they are highly regarded (in and out of state) for having the best T-shirts. More importantly, the club will also soon be responsible for fielding the first high school team in the state when Jackson-Smith’s daughter Rose takes to the ice as skip (captain).

Learn to Curl Want to freeze up stones without burning them? Or drop a hammer on your foes without hurting them? Support your local curling clubs and learn how to throw stones with the best of them by attending a Learn to Curl event. All equipment, including stones and brooms, will be provided, so all you need to bring is some loose, warm clothing and sneakers. Oval Curling Club

Ogden Curling Club

Park City Curling Club

Fridays 7:30–9:30 p.m. $14 registration fee

Sundays 2:30–4:30 p.m. $10 (walk ins welcome)

Monday, Dec. 29 8–10 p.m. $15 registration fee

Utah Olympic Oval 5662 Cougar Lane, Kearns

Dee Events Center 4390 Harrison Boulevard, Ogden

Park City Ice Arena 600 Ice Arena Gillmore Way, Park City

s a lt l a k e m a g a z i n e . c o m jan/feb 2015

A CULINARY, WINE AND SKI FESTIVAL 2015 TO BENEFIT THE NATIONAL ABILITY CENTER

March 5-7, 2015

THURSDAY

MARCH 5

UNCORKED STEIN ERIKSEN LODGE

| 6:00 PM

An intimate tasting of over 30 vintner’s favorite wines and hors d’oeurves. Trade tasting from 3:00 - 4:00 p.m.

WINE ON THE MOUNTAIN ST. REGIS DEER VALLEY | FRIDAY

MARCH 6

12:30 PM

A slopeside tasting and lunch on the Astor Terrace at St. Regis Deer Valley. Guests can ski, walk or snowshoe into this casual, snow-covered event for both skiers & non-skiers alike with a ‘rock the retro’ costume theme.

VINTNER DINNERS PRIVATE HOMES | 7:00 PM

Premier chefs and vintners craft exquisite meals in the beautiful homes of Park City and Deer Valley.

SATURDAY

MARCH 7

GALA DINNER & AUCTION MONTAGE DEER VALLEY | 6:00 PM

A one of a kind evening ﬁlled with culinary delights, sophisticated libations and exclusive auction items.

AFTER PARTY MONTAGE DEER VALLEY

| 10:00 PM

Gala Attendees and others round out the evening with entertainment and dancing in the Vista Lounge.

REGISTRATION OPENS JANUARY 5, 2015 (Many Events Sell Out!)

www.redwhiteandsnow.org | (435) 200-0990

The National Ability Center empowers individuals of all abilities by building self-esteem, confidence and lifetime skills through sport, recreation and educational programs. www.discovernac.org

travel

Los Angeles reinvents itself, again The smog-choked, cancerously tanned flower of Los Angeles retains a miraculous ability to re-bloom in unexpected waysâ&#x20AC;&#x201D;and in unexpected terrain. By west brown

Photography by Melissa Richardson Banks

Welcome to the LA Arts District. Since the days of talkies, tourists have been flocking to star-dusted Hollywood, to elegant Santa Monica, to the fabled beaches of Malibu and to the luxury shops of Rodeo Drive. But thereâ&#x20AC;&#x2122;s more to Los Angeles than the city immortalized in cinema and on TV.

Beyond the spin is a real community, populated by artists, outof-the-box thinkers and edgy creatives who drive the real LA. When I first moved to the city around 2000, downtown was where you served jury duty, made an annual visit to the Museum of Contemporary Art and otherwise avoided. s a lt l a k e m a g a z i n e . c o m jan/feb 2015

travel Concrete corridors of skid row shelters and cheap electronics shops held little appeal in a vast metropolis surrounded by sea, sun and sloping hills. But few who come to Los Angeles do it to become suburbanites, and a collective hunger for a true city center gradually gelled into a full-scale downtown renaissance that continues. A major beneficiary of this urban revival is the Arts District, an eclectic neighborhood nestled just east of Little Tokyo, on the edge of downtown proper. It earned its name for its historical role as home to many of the city’s artists (not surprising—in the 1960s rent dipped as low as a nickel per square foot). The area has experienced several waves of sustained growth over the last decade, retrofitting its vintage architectures as shops, cafes, curiosities and offices. For a city whose patron saint might as well be the automobile, the Arts District offers visitors a rare opportunity to explore on foot. Ringed by the Hollywood Freeway to the north, Santa Monica freeway to the south, and the LA River to the east, the entire neighborhood spans only 10 by five blocks. Even more unusual, parking spots are not an extinct species here. So, ditch the car and take a walking tour.

Let a microcosm become your macrocosm.

Above: Brunch at Zinc Cafe Right: Artist Alex Schaefer paints “en plein air” for his next show documenting the Arts District.

MUSE-ings: Snapshots from the Arts District, Downtown Los Angeles features on-the-fly images captured and shared by Melissa Richardson Banks daily through her award-winning Downtown Muse blog and social media (Instagram, Tumblr, Twitter). Collectively, her images reveal an insider’s glimpse into her urban neighborhood transformed by artists in the early 1980s and now quickly gaining widespread popularity. Amazon.com, $24.99

s a lt l a k e m a g a z i n e . c o m jan/feb 2015

The cultural hub is clustered along Traction Avenue, which feels like a glimpse into an LA that never was— quaint, urban, local. Multi-story murals adorn the sides of many buildings, while writers, models, and other semiemployed types sip iced Americanos and pet neighborhood dogs in sidewalk cafes. It’s a vibe savvy entrepreneurs have leapt to capitalize on, as evidenced by nearby “21st century Mom and Pop community food store,” Urban Radish. Essentially a cozier, non-corporate Whole Foods, the market embodies an ethos of chic localism, sourcing its produce, meat and alcohol from “beyond organic” farms and vineyards. The area’s more recent eateries reflect a similarly progressive stance, from much-lauded “contemporary artisanal bakery,” Bread Lounge, to the sleek, light-filled Zinc Cafe & Market, to the beloved, hidden institution The Black Fig (sequestered inside the Southern California Institute of Architecture). The Arts District’s proximity to downtown’s Fashion District makes it a convenient location for flagship stores of offbeat brands and curators and, thus, is a shopper’s delight. Among the area’s most crucial offerings: 12345 Clothing, which carries an immaculately arrayed selection of boutique contemporary designers ranging from Henrik Vibskov to Assembly New York; Apolis, a trés moderne storefront for the “socially motivated lifestyle brand” that

travel

Outside Art In LA’s Arts District, artwork is not confined to galleries and studios; it’s also on the walls and sides of warehouses.

Map Illustration by C. Ohara Hale, oharahale.com

The Arts District is trapped between downtown and the Los Angeles River.

sells social change along with chicly simple clothes and accessories and Cerre, retail headquarters for the artful, upscale, leather-heavy womenswear accessories line (recently relocated from Beverly Hills, tellingly). In keeping with the Arts District’s aura of intimacy, lodging is best sorted through Airbnb, a website where users can rent out their spaces. While downtown is dense with high-priced hotels both trendy and stodgy, they can’t keep pace with the legions of inventive, passionate hosts sprinkled throughout the city. For $130 a night, you can stay in a two-person condo in Little Tokyo; $165 provides a 1,000-square-foot loft complete with a roof deck and salt water Jacuzzi. Accommodations range from high-design to simply high up: a romantic 1952 rooftop trailer/RV with panoramic views is just $300 per unforgettable night. Other than traffic, the most common complaint about Los Angeles is its sheer overwhelming sprawl. But the simple trick of living here—and visiting here—is to subdivide—to zoom in, and let a microcosm become your macrocosm. Few Southern California metropolitan boroughs are more worthy of a close up than the Arts District.

PLACES TO STAY

Airbnb options: $130 for a 1 bed/1 bath condo in Little Tokyo $165 for a 1,000-square-foot Arts District loft with a roof deck and saltwater Jacuzzi $260 for a 1,600-square-foot three-bedroom mega loft $300 for a 1952 rooftop vintage trailer, sleeps two

PLACES TO EAT Bread Lounge Urban Radish The Pie Hole Urth Caffe Zinc Cafe & Market

PLACES TO SHOP 12345 Clothing Apolis The Artform Studio Poketo Cerre

s a lt l a k e m a g a z i n e . c o m jan/feb 2015

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Getaways great

20 15

Your winter destination guide

Featured Advertisers Cottonwood Meadow Lodge Lakeside Resort Properties Wyndham Vacation Rentals Utah State Parks

Great Getaways

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Lakeside Resort Properties

6486 E. Highway 39 | Huntsville, Utah Toll Free: 866.745.3194 | Local: 801.745.3194 lakesideresortproperties.com

ne of Utah’s few lake-front escapes, Lakeside Resort Properties located in pristine Ogden Valley, 10 minutes from Snowbasin Ski Resort, offers clean cool mountain air on the shore of Pineview Reservoir. Enjoy stunning panoramic views from each room and easy access to hiking and snowshoeing trails, ice fishing and snowmobiling. Escape to fresh powder and the mountains of Lakeside just 45 minutes north of Salt Lake City. All condos feature a private hot tub, luxurious linens, community pool and lake access. Offering on-site massage, in-room grocery and liquor delivery as well as access to seasonal privately guided fly-fishing, rock climbing, mountain biking, boating and horseback riding options, our accessible and knowledgeable local team is here to help make your stay memorable. With 5 out of 5 on Tripadvisor, Lakeside is the perfect getaway for family reunions, a weekend escape or holiday traditions. Bring a group and stay with us for corporate retreats and weddings hosted at Snowbasin. Enjoy weekend concerts, mountain biking, dining experiences and Snowbasin’s famous Sunday Brunch. Snowbasin Ski Resort partners with Lakeside Resort Properties to help make your ski vacation memorable, beautiful and hassle free. Ski Packages and Specials are available throughout the year. With all Lakeside accommodation packages, kids 17 and under SKI FREE* at Snowbasin when they ski with an adult on a multi-day pass and stay with Lakeside Resort Properties. Let us build a vacation to suit your needs in the beauty of Lakeside in Huntsville.

Hot Deals Kids Ski Free at Lakeside - Book now for your 2014/2015 Snowbasin ski vacation where kids 17 and under staying Lakeside ski Snowbasin FREE with the purchase of an adult multi-day pass. Lakeside, where memories begin. $999 Locals Weekend Deal Family of 4, 3 nights luxury lodging and 3 days skiing Snowbasin Resort, only $999. Same Utah snow. No lift lines. Luxury accommodations. Value: $1518.82 Book now! Restrictions Apply.

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Wyndham Vacation Rentals Park City, Utah

WVRParkCity.com 855.228.6659

itch the hotel room and experience the vacation rental difference. Spend your next Park City getaway in the comforts of home away from home. Vacation rentals enhance the travel experience by offering plenty of space for the whole crew, a full kitchen so you can dine in if you choose and more privacy than a hotel room. Bring the whole family, plan a friends’ getaway or have a romantic weekend for two. Whatever your plans, Wyndham Vacation Rentals has a property to meet your needs. Our rental properties are located throughout the Park City area, including Canyons Resort, Historic Old Town, Deer Valley Resort and everywhere in between. Don’t worry about getting around town as most properties are located within walking distance to Park City’s free transit line. There are plenty of reasons to make a trip to Park City this winter. There’s the obvious skiing or snowboarding at three world-class resorts, tubing at Gorgoza Park, sleigh rides, live shows, art galleries and more. Dine at your choice of over 200 restaurants, many that are nationally recognized for their culinary prowess. Do some people-watching during the Sundance Film Festival, or get tickets and take in a film or two. Check out the FIS Freestyle World Cup at Deer Valley Resort or the U.S. Snowboarding Grand Prix at Park City Mountain Resort. Needless to say, there’s never a dull moment in Park City. If you need help planning your trip to Park City, call one of our local reservation agents to get the inside scoop and find the perfect property for your stay. Or visit our website to start browsing properties today.

Get Snowed In Get Snowed In this winter in Park City! Save up to 15%*† on lodging throughout the Park City area. Use promo code SNOWEDIN to redeem this offer! LAST MINUTE LODGING DEALS Visit our website to view Last Minute Deals and save! Call or click today! *Must be booked between December 2, 2014 and February 17, 2015 with travel to occur between January 1, 2015 and April 12, 2015 with a minimum night stay ranging from four to six nights for up to 25% off condos or homes using promo code SNOWEDIN. Offer excludes stays January 21-February 1, 2015. Additional restrictions apply. †Destinations and travel times are subject to availability and confirmed on a first come, first served basis. Offer includes accommodations only and specifically excludes travel costs and other expenses that may be incurred. Taxes, additional fees and charges may apply.

Great Getaways

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photo by Bret Edge

Dead Horse Point State Park

State Route 313 32 miles from Moab, Utah stateparks.utah.gov 435.259.2614

photo by Bret Edge

ead Horse Point State Park has an unforgettable view of the Colorado River as it meanders through the canyon 2,000 feet below. If you’re looking for a unique, adventurous weekend in a cozy, home away from home, Dead Horse Point’s new yurts are perfect for a family or romantic getaway. These circular tents are nestled among a high desert forest of juniper and pinyon trees. Open yearround, the yurts are equipped with a propane fireplace for cold winter nights and air conditioning for hot summer days. Each yurt sleeps six people on a full-over queen bunk bed and full-sized futon. Cook up a perfect dinner on the grill as you relax on the deck and soak in the sunset. Ride up to 16 miles of scenic, single track mountain bike trails from your yurt. The Intrepid Trail System winds through the high desert forest, over slickrock and mixed terrain and offers spectacular views toward the La Sal Mountains and into the canyons below. The mountain bike trails are of moderate difficulty and can be enjoyed by beginners, families and expert riders. Hike four miles on the east and west rim trails along the canyon edge to experience desert solitude and breathtaking scenery. Watch for mule deer and black-tailed jackrabbits along the way. Drive the scenic roadway and walk out to the overlook at Dead Horse Point and see the canyon walls light up at sunrise. However you choose to experience Dead Horse Point State Park, the yurts offer a comfortable night’s stay with a backyard full of adventure and solitude. Reserve your yurt stay today at www.stateparks.utah.gov or by calling 1-800-322-3770.

photo by Bret Edge

Hot Deal Reserve online at www.stateparks.utah.gov and get $5 off your reservation with promo code DHP.

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photo by Bret Edge

Cottonwood Meadow Lodge Bryce Canyon, Panguitch, UT

cottonwoodmeadowlodge.com 435.676.8950

se Cottonwood Meadow Lodge as your hub to visit the many nearby National Parks, outdoor recreation areas, hiking and fishing destinations. Here serene accommodations and thrilling recreation converge for the ultimate family vacation experience in scenic Southern Utah. Surrounded by mountains and Red Rock Canyon on fifty acres of meadows and waterways, Cottonwood Meadow Lodge offers breathtaking views and abundant outdoor activities. Whether itâ&#x20AC;&#x2122;s hiking in nearby Bryce Canyon or Zion national parks, fly-fishing in our two-acre pond or simply taking in the spectacular landscape from your front porch, Cottonwood Meadow Lodge is your destination for adventure and tranquility alike. Cottonwood Meadow Lodge is close to many major cities, but distant enough that youâ&#x20AC;&#x2122;ll forget about anyplace else.

Special Events Limited only by your imagination, Cottonwood Meadow Lodge in Southern Utah can become a beautiful backdrop for your once in a lifetime experience. Cottonwood Meadow Lodge gives you fifty acres of ranch terrain to make your event extra special. Perfect for a unique rustic wedding! Cottonwood Meadow Lodge is also the perfect place to host a corporate retreat or family reunion. Email events@cottonwoodmeadowlodge.com for more information! Follow us on Facebook for more specials throughout the year (facebook.com/ CottonwoodMeadowLodge)

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true love

PHOTO adam finkle

The Art and Science of the Heart Robin and Nassir Marroucheâ&#x20AC;&#x2122;s differences make a powerful couple. By Glen Warchol

s a lt l a k e m a g a z i n e . c o m jan/feb 2015

PHOTO adam finkle

true love

From the beginning it was an improbable match-up of implausible lovers who met in a unlikely place. Nassir Marrouche, a cardiologist and researcher, was in Park City to confer with other scientists at Stein Eriksen Resort in 2003. At the end of a day’s meetings, the Lebanese-born, German-educated doctor headed to Main Street to unwind. He wound up

“She’s opened my eyes to other things and changed the way I look at research and, especially, patient care.” 64

s a lt l a k e m a g a z i n e . c o m jan/feb 2015

in The Spur. “I noticed this woman at the end of the bar,” Nassir says. The woman was Robin Rankin, a Park City-based business consultant and a Canadian, who would go on to become the executive director of the Kimball Art Center. Robin had just returned from a humanitarian trip to Mexico on water-quality issues. “The people there lived their lives so joyfully. I was still in that mindset.” She walked over and began talking to the stranger at the end of the bar. “He was clearly not from around here and he looked so interesting,” Robin recalls. “There was something dynamic about his presence that drew me to him.”

true love “We talked for two or three hours,” Nassir recalls. “Then, later, we talked for hours every day on the phone. But we connected in the first 10 minutes. To me, that’s magic.” A scientist who believes in magic and an art-lover destined to guide the aesthetic vision of a mountain town meet in a cowboy bar: It sounds like a plot for a romcom that would require a serious suspension of disbelief. The improbability was not lost on their friends. When Nassir and Robin were married in 2009, Nassir’s former professor who officiated at the wedding told the gathered family and friends: “It’s the old story of the Canadian girl who met the Lebanese boy in a cowboy bar in Utah.” Robin and Nassir’s different orientations on life have become a powerful bond. “He’s my left brain,” Robin says as Nassir simultaneously says, “She’s my left brain.” “No,” the art maven explains to the heart researcher. “I’m your right brain.” Right or left, they agree that it’s the differences that make their relationship work.

“He looks at things through an analytical lens. He’s a real future thinker.” Since the cowboy bar encounter, Nassir has joined the University of Utah, where he created the Comprehensive Arrhythmia Research and Management Center. CARMA is a team of physicians and researchers trying to find ways to predict and prevent strokes and improve the diagnosis and treatment of heart-beat arrhythmia. Despite the technical jargon, Nassir says there’s art to heart science. “Research has a lot of human components to it,” he says. “Robin is involved in everything I do. She’s opened my eyes to other things and changed the way I look at research and, especially, patient care.” Robin has been director of the Kimball Art Center for the last seven years. The nonprofit Kimball showcases national traveling exhibits and the work of Utah artists as well as offering art workshops and classes. It also hosts the annual Park City Kimball Arts Festival. The Kimball is going through some tumultuous times as plans progress to build a new facility, possibly away from town’s historic Main Street. The Art Center’s future will require business and planning acumen as much as people skills and a passion for art. Being associated with Nassir’s scientific discipline helps ground Robin in the job ahead. “He looks at things through an analytical lens. He’s a real future thinker,” she says. “That helps me on thinking about where to take the art center.”

The Science With his brother Karim, Nassir Marrouche developed a smart-phone app, ECG Check (available from iTunes), that is taking personalized medicine to another level. By pressing fingers against two metal pickups embedded in the IPhone’s case, ECG Check monitors the user’s heart and gives a cardiac read-out (ECG) on the phone’s screen that can be emailed to a cardiologist. It also is programmed to detect possible abnormalities and advises when to alert your cardiologist.

The Art Robin and Nassir Marrouche discovered intellectual common ground in their passion for collecting contemporary art. Robin, as director of the Kimball Art Center, introduced him to artists and shared her life-long passion for collecting. “We have the exact same taste,” Nassir says. “We like very contemporary art. Scary contemporary.” Nassir’s passion kicked in after face-to-face meetings with artists. “Art is a personal thing for me. I like to meet the artists.” The couple’s growing collection includes works by Tracey Snelling, R. Nelson Parrish and Utahn Andrew Smith.

The Marrouches own 16 of R. Nelson Parrish’s sleek 10”x10” pieces (lower and upper left), Susan Swartz’s Nature’s Mirage 8 (middle left) and Justin Wheatley’s 320 North Main (above), mixed media and collage.

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photo adam finkle

faces

Chelsea Sloan Carroll and Scott Sloan For this sibling duo, success is a family affair. By Sara Guggisberg

Minutes before opening Uptown Cheapskate’s new Sugar House location, brother and sister co-founders Chelsea Sloan Carroll and Scott Sloan rushed around the store, getting those tiny scuff marks scrubbed off a wall and that purse, ever-soslightly askew, straightened. “It all comes down to customer service,” Carroll says. This attention to detail from hands-on CEOs is one of the many secrets to Uptown Cheapskate’s success—the Sugar House store is one of 45 opened since the franchise firm’s launch five years ago. Franchises can be found from California to New York. It also helps that thrifting has become “a preferred way to shop now,” Carroll says. The hip and thrifty alike know that

beyond the usual challenge to find the right size, style and color, there’s an extra dose of triumph when you add cheap to the list. Each Uptown franchise uses proprietary software to determine how much cash to offer for customers’ used, name-brand clothes, then resells the items for at least 70 percent less than retail price. This business model seems to be a natural fit for Sloan and Carroll, who come from a family of six kids—all too familiar with hand-me-downs—and whose parents own the popular Utah secondhand store Kid-to-Kid. Carroll and Sloan learned to transfer the skills of being the oldest in a large family to co-founding a business. “We didn’t have the best relationship growing up,” Sloan says. “We’ve [always] looked at things differently, but now that works for us.” s a lt l a k e m a g a z i n e . c o m jan/feb 2015

faces

Geralyn Dreyfous

Seeking the artful, beautiful view By Glen Warchol

From diamonds and luxury to piñatas and hope. By Glen Warchol

It’s not a business story you read every day: Successful luxury retail executive leaves Utah’s top jeweler to help impoverished Latin Americans start micro businesses that recycle propane tanks, repair cell phones and, yes, make piñatas. Curtis Bennett, former vice president of retail operations at Salt Lake’s ultraluxury jeweler OC Tanner has left behind the world of Rolexs, David Yurman and high-karat diamonds to become executive director of Cause for Hope, a Utah-based organization with a mission to help impoverished Latin Americans become permanently self-reliant. “I felt it was time for me to look for a new adventure in life.” Though Bennett, who grew up in Arizona, is a gemologist and has worked for decades promoting the highest level of luxury, it wasn’t always that way. “The decision goes back to my roots,” he says. “I grew up on welfare for the first 18–19 years of my life. The gracious, kind and generous contributions of a lot of people helped me through my adolescent years.” He and his wife Sheri decided the time had come to return that generosity. “I’ve been living off the fat of the land for the last 30 years. It’s now time for me to lend the things I’ve learned, experiences I’ve had, contacts I’ve made to a organization that will help me give back.” Cause for Hope provides participants with a mentor, to help them develop a business plan, establish a savings account and get training. Says Bennett: “My motivation has always been to take raw talent to something incredibly great.”

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photos adam finkle

Curtis Bennett

As founder of the Utah Film Center, Geralyn Dreyfous is looking for a few good women—female directors anyway—to bring their sensibility and vision to a worldwide audience. “Only 16 percent of films are directed by women,” Dreyfous says. And only 5 percent of directors of the top-100 grossing films in the past 20 years were women. “We still haven’t figured out exactly why.” that is wasted when it could be making money for investors. To tap that vast resource of creativity, Dreyfous helped found Gamechanger Films that funds movies directed and written by women. Gamechanger hit an alternative-film jackpot with theSundance hit Land Ho!, co-directed by Martha Stephens. Dreyfous also has a leading role in Impact Partners that findsfunding for documentaries that make a differencey—not necessarily exposés, but also non-fiction films that offer what she describes as an “artful and beautiful view.” Dreyfous hopes to see several Impact films at Sundance, including a a documentary about campus sexual abuse by the directors of the acclaimed Secret War that exposed rampant rape in the military.

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Lindsay Berk serves a cold one at Uinta Brewing Companyâ&#x20AC;&#x2122;s private tasting room.

s a lt l a k e m a g a z i n e . c o m jan/feb 2015

Utah’s cold-weather beer bounty By Mary Brown Malouf

A snow-blown day and a cold beer. It’s not the sun-splashed cliché of “lite” beer advertising, but think about it: Brewing’s chilly heartlands, Belgium, England, Germany and Ireland, are not bikini destinations, but they are historic beer environments. Hearty, full-flavored beer is a natural companion to long-simmered winter foods like stews, soups and chili. Utahns know that a powder run followed by a beer is as perfect a combo as a six pack chilling in a trout stream. Craft beer is catching up with the national lagers (adios, Clydesdales) and Utah’s craft beer scene is booming. That means we have more styles of beer than ever to choose from. Pop open a cold one, and read what Utah’s brewers have to say about winter beer. And the food that goes with them.

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Kevin Crompton has deep roots in the Salt Lake City beer scene. He worked at Uinta Brewing and Bohemian before signing on with Epic Brewing Company, and he’s a true brewmaster, earning the designation from the Master Brewers Association of America. Beer is what he does. “No one beer fits all,” he says. “In winter, stout production goes up 80 percent because you want the extra weight and more complex flavors of a heavier beer.” Heavy—in mouthfeel, flavor and alcohol— beers come into their own when the weather turns white. Utah’s embrace of cold-weather recreation—some would argue that the Wasatch Front doesn’t come alive until the powder falls—inspires creativity in local brewers and their winter beers add to Utah’s nascent reputation as a foodie destination. On the other hand, Trent Fargher, owner and brewer at Shades of Pale, doesn’t make heavy beers yet.

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Nevertheless, his business is booming, summer and winter. He recently moved his brewery from an unbelievably tiny space in Park City to a respectably large former warehouse in South Salt Lake. Americans overwhelmingly prefer lighter, lager beers, whatever the season, and over the last few years have fallen in love with IPA (India Pale Ale), a traditionally hoppy brew. Hops lend balance to the sweet toastiness of malt, either with a citrus stress or a complex bitterness. Breweries have responded with a deluge of hop-forward beers—even beyond reason, says Moab Brewery’s Scott Davis. “The human palate can only detect about 100 IBUs (International Bitters Units), but some brewers pack their bottles with up to 1,200 IBUs.” The result is a hops shortage, according to Davis. “We buy our hops in advance to ensure we can get the ones we want.”

Far Left: Chad Allen prepares oak barrels at at Epic Brewing Company. Left: This past October, Uinta Brewing Company canned its Yard Sale Winter Lager for the first time. Below: Uinta Brewing Company head brewer Kevin Ely inspects the brewery’s state-ofthe-art brewhouse.

Most of us have some understanding of the sommelier program in the wine industry, but fewer of us have heard of the cicerone program that certifies and educates beer professionals. There are three levels of certification, starting with Certified Beer Server and increasing in expertise from Certified Cicerone to Master Cicerone. There are only six master cicerones in the United States (none in Utah), but there are three certified cicerones in Utah, including Epic Brewing Company’s Matthew Allred. To learn more about the program, or to find a cicerone near you, visit www.cicerone.org

But traditionally, dark months call for darker beers. Kevin Ely has been the head brewer at Salt Lake’s biggest brewery, Uinta Brewing Company, for eight years. “Breweries still follow the old monastic calendar of beer brewing,” he says. “Lighter beer in the summer, then the ‘festival beers,’ then moving to darker beers in the winter. Doppelbocks come out right before the holidays. Brewing has been done in these seasonal cycles for hundreds of years.” Whatever the season, beer’s basic ingredients—barley , hops, yeast and water remain the same. But all these flavors have different flavor ranges; this is where beer making, or zymurgy, gets as geeky as wine. Instead of the citrusy taste prevalent in today’s super-hoppy beers, winter beers tend to balance another quality of hops—bitterness—with the sweetness of malt. “But really, winter beers are just more of everything,” Ely says. s a lt l a k e m a g a z i n e . c o m jan/feb 2015

“More malt, more hops, more flavor, more alcohol. And lots more calories.” Uinta’s winter beers range from the relatively light Yard Sale, an amber-colored winter lager, to Labyrinth, the blackest of black beers and part of Uinta’s Crooked Line of high point beers. “Labyrinth involves fresh beer mixed with beer aged in rye whiskey barrels with brewer’s licorice (a concentration of licorice root) thrown in for extra blackness. It’s four times as dark as Guinness.” Playing with a larger palette of flavors is part of the fun of winter beer for brewers like Jason Stock at Squatters Pub Brewery. He and Justin Kingsford, his counterpart at Wasatch Pub in Park City, brew beer for the pubs and in a way, act as test brewers for the larger Cooperative. Outer Darkness, Squatters’ Russian Imperial Stout, started as a pub brew, then went into general production. At Red Rock Brewing,

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one of brewmaster Kevin Templin’s star creations is the Secale Rye Barrel Aged Doppelbock, a strong lager made with rye (secale) instead of barley, then aged in rye whiskey barrels from High West Distillery for a year. Winter beers, particularly, bring out another element of brewing: tradition. Modern concepts like “light” are less important in winter beers, meaning many of them are more like old-fashioned, pre-refrigeration beer. Brian Erickson, brewer at Bohemian, which specializes in lagers, points to two seasonal offerings. Inspired by the town of Dusseldorf, which has a long brewing tradition, comes Dusseldorfer Altbier. “‘Alt’ means ‘old’ and this beer is actually a lager made from ale, which is fermented at higher temperatures than lager—without modern refrigeration,” Erickson says. “It has the richness of malt

Utah has an abundance of pubs that brew on premise and serve food to match.

Avenues Proper Restaurant & Publick House 376 8th Avenue, SLC, 385-227-8628

Bohemian Brewery & Grill 94 E. 7200 South, Midvale, 801-566-5474

Desert Edge Brewery 273 Trolley Square, SLC, 801-521-8917

Hoppers 890 Fort Union Blvd., Midvale, 801-566-0424

Red Rock Brewery 254 S. 200 West, SLC, 801-521-7446

Roosters Ogden 253 Historic 25th Street, Ogden, 801-627-6171 748 W. Heritage Park Blvd, Layton, 801-774-9330

Squatters Pub Brewery 147 W. Broadway, SLC, 801-363-2739

Vernal Brewing Company 55 S. 500 East, Vernal, 435-781-2337

Wasatch Brew Pub 94 250 Main St., Park City, 435-649-0900 2010 Highland Dr., SLC, 801-783-1127

Above Left: Redrock Brewingâ&#x20AC;&#x2122;s brewmaster Kevin Templin extracting the mash from the kettle. Left: Red Rock Brewing ages its Secale, Bavarian-style Doppelbock, in High West Whiskey barrels. Above: Squatters Brewpub head brewer Jason Stock testing his beer. s a lt l a k e m a g a z i n e . c o m jan/feb 2015

Left: Justin Kingsford, head brewer for Wasatch Brewery, checks on a copper kettle at the Park City pub location. Above: Trent Fargher dials in his recently acquired bottling line at Shades of Pale’s new brewery in South Salt Lake. Below: Brian Erickson, head brewer at Bohemian.

plus the elegance of lager.” The introduction of refrigeration, along with new malting techniques, led to lighter beer, immediately popular because of its quaffability, and now by far the most popular beer on the planet. But, says Erickson, “The nitty-gritty people of Dortmund still preferred an old-fashioned brew with more heft, so they crafted beer a shade bigger, a shade darker, with deeper malt and stronger hops. It was their export to the rest of the beer-drinking world. Bohemian’s Dortmunder Export Lager is that beer.” The extra weight feels right in cold weather, of course, but also these beers are made for sharing, for community, for enjoying with food. Winter brews are not generally session beers. “Many Americans don’t know how to drink this kind of beer,” Crompton says. “They order a bottle the way

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they’d order a bottle of PBR. It should be shared and savored.” He recalls a chef’s food pairing—a thin brownie topped with a scoop of raspberry sorbet, covered in chocolate ganache and sprinkled with raspberry snow—with Epic’s Big Bad Baptist Imperial Stout. “Besides the Big Bad Baptist, guests were served a glass of Brainless on Raspberries, so it became an interactive tasting. Chefs love the complexity of this type of beer and find all kinds of secondary flavors that inspire dishes to go with it.” Bigger, winter beers are slower pleasures, according to Crompton. His favorite way to enjoy Epic’s Belgian-style ale Smoked & Oaked is to pour it into a small snifter, invest in a good cigar and find a fireplace where he can take his time with both.

and the food that goes with them Beer has outgrown its old role as everyman’s refresher and is now regarded as solemnly as wine—with all the attendant snobbery. Cicerones, the hops-and-malt equivalent of a sommelier, are becoming common. Because if you can’t keep score, what’s it all about? Along with beer’s status as a “serious beverage,” has come the pairing dinner, where chefs match food and beer to the benefit of both. Salt Lake magazine drafted four tasters to try the winter offerings from local breweries and suggest complementary food. Scott Evans: The owner of award-winning restaurants Pago and Finca, Evans recently opened the East Liberty Tap House (page 160). His earlier restaurant experience was at Squatters Pub Brewery.

REDROCK BREWING Frohlich Pils 5.5% alcohol

This traditional German style Pilsner is well-suited for “lighter dishes” suggested Evans. Shorter and Angellili agreed, but when one of them suggested this was a great beer to accompany chicken and waffles, unanimity was reached. Editor's note: Get your chicken and waffles at Pig & A Jelly Jar.

WASATCH BREWERY

Devastator Double Bock Lager 8.5% alcohol

The panel agreed that the lemony marinade found on gyros or Greek lamb would be a good match for this heavy-duty beer, which requires heft to balance it but citrus to cut it. Editor's note: Aristo's lamb tacos topped with tangy feta, would be perfect. But you still may not be able to finish this industrial-weight beer.

SQUATTERS PUB BREWERY

Robert Angellili: The consulting chef at Spice Kitchen Incubator, Angellili was the opening chef for Epic’s Brew pub and has headed the kitchens at Avenues Bistro on Third, Vinto and a score of other local restaurants. Josh Rosenthal: Owner of Charming Beard Coffee and co-owner of the blog Vintage Mixers co-authored with his wife Becky a cookbook, Chef’s Table, featuring Utah chefs. Josh is also a native Texan, which some might argue means he was born with a beer palate. Damon Shorter: Home brewer, beer-lover and Salt Lake magazine Operations Director in dire need of an afternoon break, Shorter served as our “everyman” on the panel.

coffee-like linger to the finish, so coffee-rubbed steak sounded like a perfect pairing. Editor's note: The Liberty Heights Fresh website has a great recipe for a coffee rub made with Blue Copper Roasters Gold Brew Coffee Concentrate. Libertyheightsfresh.com

s’mores, smoked rabbit and Tennessee-style barbecue with vinegar. Editor’s note: How about Sugar House Barbecue’s Tennessee Tangoes, smoked rib ends with a citrus dipping sauce? Or make it simple and toast some artisanal marshmallows

BOHEMIAN BREWING

SHADES OF PALE BREWING

5.3% alcohol

4% alcohol NEW

A “mellow” ale with a “malt nose,” this traditional German style brew called to mind traditional dishes like choucroute and bundnerfleish. Editor’s note: There’s really only one place to get real choucroute in Salt Lake City and that’s the Paris, when they have it.

At this point, the panel veered into the history of the country’s favorite specialty beer, wondering whether the hops added to preserve the beer on its voyage from England to India survived the journey. They were sure that fish and chips doused with vinegar would be perfect with this beer. Editor’s note: As it happens, the fish and chips at the new Wasatch Brew pub–where we conducted this tasting—are some of the best.

Dusseldorfer Altbier

EPIC BREWERY

Smoked & Oaked Belgian Strong Ale

Misdirected Pale Ale

10.3% alcohol

“A sipper,” said the panel, envisioning their feet up around a fireplace. Their recommendation for toasty flavors included

Visit SLmag.com for taste and food pairing advice for all 21 of the Utah craft beers we tasted for this story.

Wee Peat Scottish Ale 5.6% alcohol

The smoky, peaty taste of this ale matched with barbecue for the panel's palate. Then Angellili went into a chef's trance and envisioned pork tenderloin stuffed with dried fruit, marinated in the ale, served with spaetzle. Editor's note: That made me think of Caffe Molise's famous Pork Arista, spice-rubbed pork with a Mission fig compote.

UINTA BREWING

Yard Sale Winter Lager 4% alcohol

“Were you to mow your lawn in winter, this is the beer you'd want,” Evans said. Others more concretely recommended roasted squash and crostini with goat cheese. Editor's note: The grilled bread with goat cheese appetizers at Vinto would be as good with this beer as with the usual wine.

MOAB BREWERY Scotch Ale 8.6% alcohol

Panelists' comments ranged from “PineSol” to “need a pretzel,” but all agreed there was a

More than 20 beers were tasted by our panel, at the new Wasatch Bewpub in Sugar House.

s a lt l a k e m a g a z i n e . c o m jan/feb 2015

Photog

rpahy b y Adam

Finkle

The stars come in Park City durinout the Sundance F g Festival. Sudde ilm everyone is bea nly, Center stage is t utiful. historic Egyptia he Theater where n Sundance starte d in 1978.

s a lt l a k e m a g a z i n e . c o m jan/feb 2015

At the Ticket Office: Wai Ming Sally Top, $240, Farasha, Park City; Blaque Label sequin skirt, $174, Flight, Park City; Aztec scarf, $28, Koo de Ker, SLC; Oky Coky leather belt, $65, Farasha, Park City; RJ Design silver ring, $110, Mary Janeâ&#x20AC;&#x2122;s, Park City; Uno de 50 leather silver cuff, $145, Panache, Park City; Uno de 50 silver and leather cuff, $145, Panache, Park City; Uno de 50 silver and leather wrap around cuff, $185, Panache, Park City; The Parlor Salem fedora, $145, Flight, Park City; Elizabeth James crossbody mini, $445, Panache, Park City; Krysia Renau earrings, $218, Farasha, Park City; Sunglasses, modelâ&#x20AC;&#x2122;s own s a lt l a k e m a g a z i n e . c o m jan/feb 2015

In The Theater: Lucky Love Almost Famous hat, $42, Flight, Park City; Mink Pink maxi dress, $106, Flight, Park City; Linda Richards Golden Isle fur coat $2,002, Farasha, Park City; Cotton socks, $18, Nordstrom, SLC; Dolce Vita combat boots, $99, Flight, Park City; Krysia Renau ring, $378, Farasha, Park City; Krysia Renau earrings, $236, Farasha, Park City

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In The Prop Room: Ulla Johnson ski sweater, $405, Panache, Park City; Demobaza Crystal Cube pants, $342, Tempest Couture, SLC; Jungle Tribe leather fingerless gloves, $140, Tempest Couture, SLC; Dolce Vita leopard suede booties, $124, Flight, Park City; Inverni ribbed fur pom pom hat, $355, Panache, Park City; RKNY Spiked messenger bag, $950, Farasha, Park City s a lt l a k e m a g a z i n e . c o m jan/feb 2015

During Intermission: J Brand skinny jeans, $198, Koo de Ker, SLC; Current Elliott Perfect denim shirt, $198, Panache, Park City; Aztec cardigan, $68, Koo de Ker, SLC; Leather braid belt, $48, J.Crew, SLC; RKNY Spike convertible crossbody, $620, Farasha, Park City; Silk scarf, $39, Mary Janeâ&#x20AC;&#x2122;s, Park City; Necklace, $36, Tempest Couture, SLC; Krysia Renau Druzy earrings, $118, Farasha, Park City

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At the Back Stage Door: Elle Sasson Izadora Penguin dress, $896, Panache, Park City; Renamed duster coat, $78, Flight, Park City; Aquaitalia black suede over-the-knee boots, $765, Panache, Park City; Canadian shadow fox head wrap, $100, Norsk Fur and Leather, Park City; Uno de 50 silver bracelet, $239, Panache, Park City; Silver Hot Ring of Death, $160, Tempest Couture, SLC; Katiana custom made crocodile skin top handle purse, price upon request, Farasha, Park City Art Director: Scott Cullins Wardrobe Styling: Vanessa Di Palma Wright, Farasha Hair & Makeup: Flavia Carolina Model: Dani Braun, McCarty Talent s a lt l a k e m a g a z i n e . c o m jan/feb 2015

Death by Elevation The West is famous for its quality of life. Then why are we killing ourselves? By glen warchol

It's been 12 years, but Taryn Aiken still hurts. On Oct. 5, 2002, her fa-

ther Terry Aiken killed himself, ending his agony brought on by chronic pain, prescription-drug addiction, three failed marriages and a lost career, followed by theft, jail and shame. Despite his family confronting him in a desperate intervention, he took his own life at 54 with the prescription drugs that had begun his downhill tumble. It was Terryâ&#x20AC;&#x2122;s second suicide attempt and his last.

s a lt l a k e m a g a z i n e . c o m jan/feb 2015

His pain ended, but his family’s anguish had just begun. “You replay it over and over,” Taryn says of her father’s suicide. “You never get over it.” Taryn, a lanky brunette, still second guesses herself on having done more for her father. “The only thing I could have done at that point was report him for a parole violation [drug abuse]. But I was his daughter. I couldn’t do it.” Tears well up in her eyes. “Yep,” she whispers. “I should have done it.” Taryn herself faces her father’s same demons, but she has grown to recognize it is a hereditary predisposition

to depression and addiction. As a teen, she did her own dance with darkness. “I tried to kill myself twice,” she says. “The second time, I was hospitalized and when I woke up, I was pissed because I had lived.” The Aiken family’s struggle is one tragedy in a growing plague in the American West, where suicide rates have been soaring. In Utah, 2012, 545 Utahns committed suicide, up from 456 in 2011. At 18 suicides per 100,000 over the last decade, Utah jockeys for position with other mountain states but is always in the top 10 for suicides, consistently triple the U.S. average. Yet, in what researchers call the Utah paradox, the state gets high marks for livability and “happiness.” Last year, the Utah Department of Health Services belatedly launched a suicide-prevention initiative that included appointing a suicide-prevention “czar,” Kimberly Myers. In her role as suicide prevention coordinator for the DHS, Myers has to change entrenched attitudes about suicide, ignorance and a

“Our culture here is not forgiving and accepting. You’re expected to be perfect. If you aren’t, there’s not a lot of tolerance.” –Taryn Aiken spectrum of cultural and religious factors that play a role in the high self-inflicted death rate. “Everyone is recognizing it’s an interaction of risks,” Myers says. Among the top problems in the rural West is the distances to mental illness facilities and a reluctance to admit weakness. “In small towns, people don’t want to be seen in going into mental health clinics to get help.” Add into the mix abundant firearms ownership. “Guns are very lethal when it comes to suicide,” Myers says. “In Utah, more than half of suicides involve firearms.” But over and over, the one thing that stands out culturally is the deep shame attached to suicide or even admitting to a struggle with depression. “My father saw depression as a character flaw. It was a moral issue in our community—’You’re weak,’” Aiken says. “Religion gives people hope, but unfortunately it can be part of the problem. Our culture here is not forgiving and accepting. It’s very judgmental. You’re expected to be perfect and if you aren’t there’s not a lot of tolerance.”

s a lt l a k e m a g a z i n e . c o m jan/feb 2015

I’m OK; You’re at High Altitude Living High but Feeling Low

What if the West’s high rates of depression and suicide were caused by forces that are as intrinsic to our environment as, well—the mountains? Utah mental-health workers are finding hope in ground-breaking research being done at the University of Utah’s Brain Institute that connects depression and suicide to living at high altitude. The research, still in its early phases, indicates that a significant factor in the high rates of depression in the West is directly tied to decreased oxygen at higher altitudes. In a mind-boggling irony, the mountains and canyons, to which we attribute our vaunted “quality of life,” appear responsible for many of the suicides that plague the West. Researchers are finding that for gentically predisposed people, the higher altitude, the deeper their depression spirals, increasing their risk for suicide. Researchers are finding even mild oxygen deprivation causes serotonin levels, critical in stabilizing mood, to plummet in many individuals, resulting in higher rates of clinical depression and suicide. Perry Renshaw, a psychiatrist at the University of Utah’s Brain Center, spreads out two maps. One shows the elevations of counties across the United States—with dark red indicating the highest altitudes. The other map shows the rates of suicide across the nation; again the highest rates are in dark red. The almost perfect overlap of high altitudes and high suicide rates is uncanny. On both maps, the Mountain West and West Virginia are in red. “The effect [of serotonin reduction] increases the risk of suicide by a third beginning at 2,000 feet above sea level,” Renshaw says. “Twenty-five percent of the variation of suicide rates could be explained by altitude alone.” All the Wasatch Front’s cities are above 4,000 feet. Utah, has the third-highest average altitude in the nation at 6,364 feet above sea level and a suicide rate of 18 per 100,000, three times the national average. About 23 million westerners are in the danger zone, Renshaw says. The onset of the effect can occur in as little as 24 hours.“Neuro-chemical change can happen quickly. When you’re visiting the mountains, keep in mind your mood may shift,” he says. “At 10,000 feet, for instance, a bi-polar person would be at extreme risk for suicide.” Research has yet to find out exactly why altitude has this effect on mood, Renshaw says, but “The relationship between altitude and suicide is well established.” Kimberly Myers, Taryn Aiken and other suicideprevention activists are following the research closely. “Obviously, you can’t tell people to move to a lower altitude,” Myers says. “But there’s obviously something going on between altitude and depression.” Myers and Renshaw caution that other important factors in suicide, particularly widespread gun ownership, remain. Fortunately, the research may lead to solutions less drastic than uprooting and moving to the

coast. It could change how depression is treated. “It’s a big answer for the Intermountain West,” Renshaw says. “The most prescribed anti-depressant in Utah is the fluoxetine (Prosac) family of drugs. But at altitude it just doesn’t work.” Renshaw hypothesizes that fluoxetine fails because, at altitudes above 2,000 feet, at-risk individuals simply aren’t producing enough serotonin for the fluoxetine to act on. “It might be that doctors should be prescribing a different kind of anti-depressant that isn’t altitude dependant.” On the other hand, some very preliminary research done by the Brain Institute in conjunction with universities in South Korea has found that serotonin levels can be increased through the use of a common over-the-counter amino acid

“The relationship between altitude and suicide is well established.” –Perry Renshaw supplement, L-5-Hydroxytryptophan. Researchers have found that 5-HTP could increase serotonin levels enough for fluoxetine to have a positive effect. “We need money for more research,” Renshaw says. “There’s a lot of exciting work to be done.” s a lt l a k e m a g a z i n e . c o m jan/feb 2015

Suicide prevention also runs up against the Legend of the West, recounted in thousands of Western movies. The hero is strong and stoic in the face of personal anguish. To commit suicide is to take “the coward’s way out” or, worse—to punish loved ones. On the flip side, some see suicide as the ultimate

“We have had dedicated pockets of suicide prevention...but it’s really only been in the last two years that we have come together for a coordinated state effort” –Kimberly Myers 88

s a lt l a k e m a g a z i n e . c o m jan/feb 2015

libertarian example of personal choice: It’s nobody else’s business how you end your life. Taryn Aiken says that doesn’t hold true with a person suffering chronic depression. “It’s not that my father wanted to die—he just didn’t know how to live.” She recalls the loneliness of her own depression within an otherwise close-knit Mormon community. “If I were physically sick, I would be getting casseroles and green jello. But when I’m at home, paralyzed with depression— where’s the casseroles?” Taryn’s depression wasn’t entirely a genetic predisposition. She was sexually assaulted by a family friend when she was 8, shortly after she was baptized into the LDS Church. “They told me baptism washed me clean of sins. Then I was molested,” she recalls. “I felt so dirty. By age 12, I hated myself.” After her suicide attempts, Aiken was assigned a counselor. “I needed to learn how to talk. No healthy

10 Warning Signs You Need to Know 1. Talks about wanting to die or being a burden

3. Loss of interest in usual activities

2. Preoccupation with death or dying

4. Extreme mood swings

5. Giving away prized possessions and making arrangements for unfinished business

8. Increased drug use

6. Difficulty with appetite and sleeping too little or too much

9. Acting anxious or agitated

7. Taking excessive risks

10. Withdrawn– isolated

To reduce suicides, Utahns need to change attitudes about chronic depression, learn suicide warning signs, reach out to those who are struggling and when necessary call the prevention hotlines. Utah Crisis Line: 801-587-3000. National Suicide Prevention LifeLine: 800-273-TALK. Counseling is confidential.

person sees killing themselves as a solution. I know now that when I have those thoughts—I find help.”

A Plan to End the Pain

To change attitudes and throw lifelines to potential suicides, Myers and activists are trying to stitch together a state-wide safety net. The state developed a comprehensive suicide-prevention plan in 2013. “We have had dedicated pockets of prevention throughout the state, but it’s really only been in the last two years that we have come together for a coordinated state effort,” Myers says. The plan will involve educating the public, with a special emphasis on teens, on how to overcome attitudes about suicide and effectively deal with chronic depression that could lead to suicide. Advocates are also pushing for “a healthcare system that is better able to screen and assist,” potential suicides, Myers says. But she acknowledges, “It’s one of the tricks of prevention that it’s difficult to measure its effectiveness. There isn’t any one approach to get us there. But we really do think it is going to make a difference.” In 2013, the state’s ever-climbing suicide rate leveled off a bit at 575, Myers says. “But it’s still more than one a day and that’s really troubling.” And Taryn Aiken says that the numbers for the fall of 2014 appeared better than the same period in 2013. “We are seeing change, but it’s going to take time,” she says. “I have to keep reminding myself of that.”

Holland spoke from the pulpit about his personal struggle with depression. Holland said mental illnesses or emotional disorders “are some of the realities of mortal life, and there should be no more shame in acknowledging them than in acknowledging a battle with high blood pressure or the sudden appearance of a malignant tumor.” As the mother of two teenagers, the hairstylist instructor and a student in social work at Utah Valley University, accepts her own struggle against depression is ongoing. She finds relief in leading the Utah County chapter of the American Foundation for Suicide Prevention, though the work is a constant reminder of suicide and her father’s death. “It’s hard to hear about all the death, especially of young people. But I have to live in a solution,” Aiken says. “It’s the only thing that helps.”

Suicide Rate 2000-2006, United States

Age-adjusted Death Rates per 100,000 Population

A Slow Thaw

It’s time for the community to get past the taboo of discussing suicide, Aiken says. “Suicide is a choice made by a sick mind. Healthy people never think ending their lives is a solution. Suicides just want to the pain to stop. And it’s devastating for a family. It’s a mind fuck. But the person thinks they’re doing their family a favor by dying.” Taryn recently has been lifted by signs of change in the Mormon culture’s understanding of depression and suicide. At an LDS Conference in 2013, Elder Jeffry R.

5.23-10.70

10.71-11.82

Note: Reports for All Ages include thoses of unknown age.

11.83-14.18

14.19-20.08 Data courtsey of CDC

s a lt l a k e m a g a z i n e . c o m jan/feb 2015

Salt Lakeâ&#x20AC;&#x2122;s urban center welcomes the next wave of cool.

Downtown is Risen By Jeremy Pugh

Photography by Adam Finkle

s a lt l a k e m a g a z i n e . c o m jan/feb 2015

Lisa Elin Craighead and Erik Steen Craighead have found a vibrant alternative to NYC and LA in urban Salt Lake. s a lt l a k e m a g a z i n e . c o m jan/feb 2015

It seems like everyone is talking about the “new vibe” in downtown Salt Lake City. Of course, it

could simply be that after more than half a decade of construction and cranes, the “vibe” is just a sense of completion and relief at the re-occupation of the city’s center. All those mixed-use, live-work places we’ve been hearing about for so long are finally on line. All the urban housing we were promised has been built, much of it the last four years. And people who 10 years ago would never, ever, have considered anything less than that big house and yard in the ’burbs are actually considering living downtown. The Urban Land Institute, a national organization that tracks trends toward more urban-centric living, found in a 2013 survey that three out of four members of America’s youngest generation put a high priority on public transit and living in “walkable” communities that offer shopping, dining and are near their work. That walkable urban community thinking, not coincidentally, has been promoted by Mayor Ralph Becker who has seen 20,000 residents move into downtown in the last decade and Trax ridership skyrocket. We decided to check it out with fresh eyes and meet the new downtowners face to face.

A Salt Lake State of Mind Who:

Lisa Elin Craighead, 39, Erik Steen Craighead, 37

What they do:

Rebranding Creative Director & Writer, Magazines & Advertising; President of Video Army, a digital marketing agency

Lisa Elin Craighead calls Salt Lake City home, at

least home base. The bi-coastal citizen of the world is originally from NYC. When the 39-year-old embarked on her career as a creative director and writer, she and her husband Erik did the flyover thing back and forth between the Big Apple and LA. Preferring the sunny winters of the West Coast, she figured LA worked for her base of operations. But then–skiing. “Erik tricked me,” she laughs. “We wanted a place near the mountains in Utah where we found ourselves

skiing every season. The original plan was to get an apartment that we could use just for that but we ended up staying.” The couple originally looked at homes near the canyons’ mouths and in Park City and found expansive properties that didn’t really fit the bill as a base lodge for ski trips. Then they met Cody Derrick from the City Home Collective. “These real estate guys we were meeting with just didn’t get us,” Lisa says. “Cody gave us the once over

Live at: 3rd and 3rd

Own or rent? Own

Footprint: 1,000 square feet

The Craigheads dicovered living small is better; Opposite top: The good life’s necessities are steps away.

s a lt l a k e m a g a z i n e . c o m jan/feb 2015

and said we needed to think downtown. Now I’m a NYC girl. I didn’t want some half-assed downtown, but once we started looking at places, he was right.” They bought a condo in the area around 300 East and Broadway (300 South) and, although she can still complain like a New Yorker (“I’d like to shoot the mayor for what he’s done with parking;” downtown, she says, just makes sense.

Access to Little Cottonwood and the airport are underscored with an emerging city life just out the condo’s door. “No one is going to compare it to the East Village,” she says. “But SLC is actually turning into something cool. We go up to Park City for charity events and it’s so old fashioned. Some dude crooning into a microphone in a banquet room. The people living downtown are doing cool shit. There’s a buzz here. I can see it exploding. People are making things happen here.” And the word is out. “This town is on the global radar,” she says. “That’s going to be big for Utah. Everything else is hitting a saturation point, being over taken by money. But here I like seeing the independent spirit and seeing people doing things on their own terms. Salt Lake City enables creative people to do that and we love it.”

Who:

Jenny Evans

What she does: Technical Writer

Live at: Pierpont Area

Own or rent?

Reverse Commuter

Rent

Each day, Salt Lake’s City center fills up with the

commuter crowd, who pile into town from up and down the north-south 1-15 corridor to occupy their cubicles and corner offices and then trek home to their spacious boxes, eat dinner from a box, watch a box, turn out the lights then and wash, rinse and repeat, day in, day out. But there are a growing number of people who choose downtown’s smaller living spaces in favor of its spacious cultural opportunities, night life and food scene, even, if they too, have to suffer the commute. Take Jenny Evans. She works at Hill Air Force Base and, sure, this single gal could opt to live in one of Utah’s largest employer’s neighboring bedroom communities. But a quick drive to the base and lights-off-at-10 lifestyle is not for Evans. “I like to interact with people in a community,” she says. “Everything I want to do is downtown.” And indeed she does do. The 40-year-old technical writer spends her evenings volunteering at the opera and symphony and the Utah Film Society, walking across the street from her rented Pierpont area loft to the farmers market and summer concerts and Sundancing around Salt Lake come winter. Her community is everywhere she goes, always on foot, around Utah’s urban center. “There is a small town feel,” she says. “No matter who I meet, inevitably they know someone I know and all those connections keep growing.” Getting up at 4:30 a.m. to catch the Frontrunner north every day is a small price to pay. Even in those early morning hours she finds pleasure. “I catch the train at 5:28 but before that I wander through the city with a coffee and take it in,” she says. “Nobody is out and I have this sneak peek of the city before it wakes up—the city nobody sees when they are driving by.”

Footprint: 500 square feet

Downtowner Jenny Evans reverse commutes to Weber County.

s a lt l a k e m a g a z i n e . c o m jan/feb 2015

Who:

Sara Payne, 31, Zach Pendleton, 31, and Madeline, 1

What they do:

Entertainment and Intellectual Property Lawyer, Software Manager

Sara Payne and Zach Pendleton and baby Madeline. Below: Enjoying the backyard.

Live at:

City Creek Landing, City Creek Center

Own or rent? Rent

Footprint: 1,000 square feet

s a lt l a k e m a g a z i n e . c o m jan/feb 2015

The Urban Family Sara Payne moved here from San Antonio to attend law school, met her husband Zach Pendleton, a Utah boy, and found herself loving him and his home state. After marriage, the couple decided they wanted to live downtown. They rented an apartment in early 2013 at City Creek Landing, right in the heart of Salt Lake City, enjoying the salad days of their marriage exploring the city as residents rather than visitors. Still they figured, as their family grew, they’d eventually opt for the white picket fence, big yard, barbecue on the deck—the whole schtick. But when their first child was born they discovered they had no desire to leave their urban abode. “Now that we have a daughter, I have fallen in love with downtown and the ease of doing things with a child downtown,” she says. “I thought I’d be living in the suburbs but there are so many benefits to living downtown.” Sara cites the convenience of shops and access to events. Instead of loading up Madeline in a car seat, driving into town and fighting for parking, she

throws on the Baby Bjorn and walks downstairs to enjoy the farmer’s market, concerts, parks, museums and, with a TRAX stop literally on her doorstep, the entire valley is a rail ride away. She shops at the farmer’s market in season and is so close to the downtown Harmon’s that she’ll often run out with food on the stove to pick up a forgotten ingredient.

“If we go out at night, we don’t have to leave early like our friends who live in the suburbs,” she says. “They have to drive home, unload, get their kids to bed. Most often, Madeline falls asleep on the walk home afterwards. We can have a night on the town and get in early because we’re already home.” And size matters. In their 1,000-square-foot apartment at City Creek Landing, Sara and Zach are joining ranks with other young couples who see large living spaces as a burden instead of an asset.

A chapter’s end Ken Sanders’ rare book store becomes a threatened species.

They prefer acquiring experiences, she says, rather than material goods. “My father grew up in a 1,200 square foot house with five people,” she says. “I remember going there when I was a child and it never felt tiny. People have gotten used to 3,000 square-foot homes and it’s kind of preposterous. We have all the space we need to live, entertain and feel comfortable. Living in a small space lends itself to choosing the most important things to acquire and not filling your life up with stuff you don’t need.”

Be Here Now

Cody Derrick’s crusade: Live connected.

City Home Collective’s Founder talks about opting out of the suburbs, living smaller and making Salt Lake City amazing

It was out of the blue: The owners of the building that has been home for 17 years to Ken Sanders Rare Book Store leased the property to a developer who plans to raze the landmark for a highrise. Though he’s resigned to the move two to three years down the road, the 62-year-old collector of Utah lore and ephemera finds it an increasingly common paradox: If a developer wants to build in a cool area of downtown to exploit that coolness, will it still be cool after all the stuff that made it cool is razed? “We have been an anchor for a lot of what’s made Salt Lake interesting,” Sanders says. “And now the market has responded.” He can’t help wonder why the urban planners and economic-development hot shots don’t do more to protect cultural contributors like himself and fellow East Broadway tenants. “They offer all these incentives, tax breaks to places like Ebay or Adobe who come to town,” Ken says. “Where’s them valuing what small businesses provide? How about something to help keep Salt Lake interesting?”

It was driving Cody Derrick nuts. He would talk to people about moving to Salt Lake and how awesome the city was and all they could see was mountains. “They’d say ‘we love the mountains but we don’t think it has the cultural scene,’” he says. “They’d just picture these cabins in the woods. I’d tell them over and over again what was truly happening here. And finally I was like ‘we have to start writing this down.’” That was the beginning of City Home Collective, first an online collection of people showing off what they are doing to make Salt Lake amazing through design, art and more, and second, a boutique real estate firm that has found itself at the center of Salt Lake’s changing, urban vibe. Derrick has become one of Salt Lake’s most vociferous evangelists. And, although the 30-year-old self-described “Gay ex-Mormon” would most likely cringe at the use of the term evangelical, he certainly pounds the pulpit pretty hard when it comes to SLC. “People live the most satisfied life when they are connected and contributing to where they live,” he says. “There’s no room for haters anymore. If you aren’t contributing, helping to move Salt Lake forward, I really don’t have time to have a conversation with you. Too many people are here with like-minded enthusiasm for this place. If you talk shit on Salt Lake, you don’t see it and you should go somewhere else.” Derrick believes that Salt Lake is finally realizing its potential as a city because people are realizing that community is important in their lives. “When I ask people when they are most happy, when they feel the most joy, the answer is when they feel connected to family and friends and other like-minded people. And the answer to finding those moments is to create a place where they can connect and create with others. That doesn’t happen when you just wave to your neighbor as you drive into your garage.” Derrick says he is watching a cultural shift happen before his eyes. Salt Lakers, he says, are choosing experiences over square footage. “People are asking, ‘Why do I need this much space? Why do I need a home theater?’ Yeah. Don’t just watch a movie in your basement and then go upstairs and go to bed. Go see a movie with other people then go out and have dinner or a drink and talk about it. The amenities aren’t in your home, they are outside your doorstep.” “I feel like every generation figures it out,” he says. “But it’s louder and bigger because of the Internet and social media. Everyone is giving everyone else permission to do what they want. Open a rad little coffee shop. Be artistic. Be creative. Open a Zen center. Whatever. Be bigger and better at being who you are. In Salt Lake it is rampant and that’s why I’m here.”

s a lt l a k e m a g a z i n e . c o m jan/feb 2015

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ParkCitYLIFE Utah’s High Country

What’s Up High Profile Five questions Faces Arts & entertainment shop outside the look home dining on the town back in the day

The People, Culture and Attitude

101 104 106 107 110 112 113 114 117 119 122 126

Nothing compares to the rush of carving fat turns, gliding down a slope covered in fresh powder. And with adaptive equipment ready to go, Park City’s National Ability Center helps thrill seekers with physical limitations experience that excitement. But it’s more than just skiing and snowboarding; we’re talking snowshoeing, sled hockey, biathlon, Nordic skiing, an equestrian program and more—much more. This winter, with an over $100,000 grant from the US Dept. of Veteran Affairs, the NAC is reaching out to wounded veterans and their families. The nonprofit is also inviting more specialneeds students to learn snow sports, and while Park City Mountain Resort is still the NAC’s home base, expect more activities elsewhere. “We’re looking to increase programming at Deer Valley, Canyons and Brighton,” says Ellen Adams, program director. The NAC is active all winter, including during the Sundance Film Festival when the mountains are quieter than usual. If you’re an NAC newbie, catch a screening, then hit the slopes. 435-649-3991, discovernac.org Imbibe and support the NAC at Red, White & Snow, celebrating all things wine, March 5–7. redwhiteandsnow.org Join NAC for the Halti Ability Snow Challenge, featuring local ski legends, at Park City Mountain Resort on March 23. discovernac.org/abilitysnowchallenge —Jaime Winston

photo Courtesy National Ability Center

Snow sports for all

National Ability Center alpine athletes Jason Sauer and Anna Beninati participate in the adaptive Nordic ski program.

ParkCityLife Jan/Feb 2015

ParkCitYLIFE

contributors Vanessa Conabee, a Maine native, was a competitive Nordic skier at St. Lawrence University in New York before heading to graduate school in Chicago, but a spring ski trip to Park City convinced her Utah was where she belonged. Her writing has appeared in Catalyst, Park City magazine, and Witness: Utah Writers on Open Space (2013). Conabee is a mountain host at Deer Valley Resort and a Nordic coach for Park City Nordic. She and her husband Chris live in Park City with their three children.

Tony Gill is a freelance writer and editor with a passion for using language to connect with the people, environments and adventures that inspire him. His work has been featured in numerous magazines and online publications throughout the country. Gill came to Park City to spend an enjoyable winter in a tight-knit mountain community after graduation from Maine’s Colby College. That was eight years ago. Look for his arts and outdoors coverage on parkcitylifemag.com.

on the web

Stephanie Nitsch explores Summit County to discover the places and faces behind the highaltitude constituency. This issue’s stories on Anna Germanidi, Slamdance Film Festival festival director, and Lynn Fey, a supporter of Park City’s non-profits and world traveler, are two examples. The Pacific Northwest native is quick to call Park City home, even when she’s living or traveling abroad. Her work has also appeared in Bike, Forbes, ESPN and a slew of lifestyle publications.

The Best of Life at Altitude

now on parkcitylifemag.com

President/Publisher

Margaret Mary Shuff

Visit Park City Life online for news on food, fashion and fun in the Wasatch Back, along with articles from this issue and everything we couldn’t fit in print.

Sundancing All of our Sundance Film Festival coverage, from film reviews to celeb interviews, is online.

Ski School Get back to basics with skiing and snowboarding—all of the info on Learn to Ski and Snowboard Month is online. Then check out our story on Park City’s low-key winter sports (page 113).

Sorel Giveaway Kick off Sundance season with a new pair of Sorels. We’re giving a pair away.

When you see This graphic in the mag, visit ParkCityLifemag.com for the rest of the story. Visit ParkCityLifeMag.com to check out all the exclusive stuff we have online.

ParkCityLife Jan/feb 2015

EXECUTIVE EDITOR

Mary Brown Malouf Editor

Vanessa Conabee Contributing Writers

Tony Gill Stephanie Nitsch

ONTRIBUTING EDITORS

Glen Warchol Jaime Winston Art Director

Scott Cullins Director of operations

Damon Shorter designer

Taryn Nielsen Staff Photographer

Adam Finkle

Park City Life is a publication of Utah partners publishing, ltd. 515 S. 700 East, Ste. 3i Salt Lake City, UT 84102 801-485-5100

Tell us what you think We want to hear from you about people, events and activities in Park City and the Wasatch Back. Loop us in at editor@ParkCityLifeMag.com and visit us online at ParkCityLifeMag.com.

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ParkCitYLIFE

Photo courtesy Park City Chamber/Bureau.

What’s up

After a bitter dispute, Utah’s lofty ski kingdom has new rulers. The ramifications for the community will unfold over the next year.

Darkness into Light

The pc ski industry’s feud ends in a big win for skiers. By Vanessa R. Conabee

Park City’s skiing community has gone through the most tumultuous year in its history. An ugly dispute between Vail Resorts, backed by Talisker Land Holdings, and Park City Mountain Resort dragged through last summer with threats of eviction, a lawsuit and vindictive bullheadednessss. A shred of dark humor was found in the cataclysm that was triggered when a PCMR executive somehow forgot to renew PCMR’s annual sweetheart lease with Talisker: It’s been called “the ski industry’s most costly clerical error.” ParkCityLife Jan/feb 2015

101

ParkCitYLIFE

Courtesy Solitude Mountain Resort

what’s up By summer’s end the nasty dispute hit bottom with national speculation that the iconic ski resort at the heart of Park City would be shuttered this winter—bringing economic catastrophe upon not only Park City, but Utah as a whole. Then in September, Park City’s clash of giants climaxed dramatically with Vail buying PCMR for $182.5 million. In an exceptionally generous gesture, Vail kept most PCMR staff in place. (No word on the absent-minded PCMR executive) If that wasn’t surprising enough, a few weeks later, Deer Valley purchased the family owned Solitude resort in Big Cottonwood Canyon. Park City, built on the foundations of a boomand-bust mining town, bounced back from the scare in a matter of weeks. Vail has showered money on the arts and charitable communities. And, more to the point, skiers are seeing the outcome as an enormous opportunity.

As a result of the recent acquisition, Deer Valley pass holders will now receive four ski days at Solitude Mountain Resort, left.

New man on the mountain Blaise Carrig, president of the Mountain Division of Vail Resorts, will lead the largest ski resort in the United States after Park City Mountain Resort and The Canyons are linked as early as next summer. Carrig, who spent nearly a decade in Park City from 1997–2002 as head of Canyons for American Skiing Company, says Vail is sensitive to the transformation looming over Park City. “Maintaining the quality of life with growth is one of the challenges. We take that responsibility very seriously as mountain stewards.” Carrig will serve as president until August, when senior executive Patricia Campbell, chief operating officer at Breckenridge Ski Resort, will step in as part of a planned leadership succession. “We are a publicly traded company, so we are very conscious of strategic planning, and there had to be an exit plan,” Carrig said. After August, Carrig will continue as a senior advisor to Vail, providing strategic vision and direction to Chief Executive Rob Katz and Campbell until his retirement in 2017. “I’ll continue to be very heavily involved in Park City, probably more so than other resorts, because of my history here,” Carrig said. Raised in upstate New York, Carrig learned to ski at tiny Royal Mountain Ski Area in the Adirondack Mountains. “All it had was a T-bar. It was do or die—if you managed to make it up that T-bar, you could ski down,” he says. In 1979, Carrig began his career on the Ski Patrol at Sugarbush Resort in Warren, Vermont, ultimately working his way up to president and managing director. When Carrig left Vermont to join American Skiing Company in Park City in 1997, his family’s horses and goats came with

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him. “Part of the deal was that they had to move the goats,” Carrig jokes. The goats, who have kept his wife’s horses company and provided the family with milk and cheese, have followed him across the country from Vermont to Park City to Lake Tahoe to Boulder, Colorado. Carrig and wife Shelly’s three children attended Park City elementary schools and high school while he was director of Canyons. “They really feel like they grew up in Park City—those were core years of their lives,” he says. When Carrig was appointed senior vice president and chief operating officer of Lake Tahoe’s Heavenly Mountain Resort in 2002, his youngest son stayed behind with family friends so he could finish out his senior year at the Winter School, Park City’s elite high school for winter athletes. The best part of moving back to Park City, Carrig says, is the weather. “My friends in Vermont aren’t going to like this, but I have to say it was really the weather and everything that went with it—the quality of the snow and bigger mountains. My wife and I have a term for it—we call it ‘nature’s Prozac’ because you wake up every day and it’s always sunny and you feel great. We’d both vacationed and skied in the West but once you live here it really hits you—the reliability of the snow and the big-mountain skiing. Particularly in a town like Park City, where there is a recreational ethos that is really the center of the social fabric—it’s a lot more prevalent here than other towns.” Park City and Summit County have created a task force to anticipate and handle issues expected from the combining of PCMR and Canyons. An important part of Vail’s role in Park City’s future, Carrig says, will be preserving the town’s identity. “In a community like this, the town is as much a draw and important part of the vacation as the mountain. We aren’t out to influence the character of town—there are issues to tackle and we want to be a positive partner for Park City and the county on those issues.”

Photo Adam Finkle

Vail’s Blaise Carrig wants to protect Park City’s character.

In a nutshell: Vail Resorts bought PCMR for $182.5 million in early September, ending all litigation between Talisker Land Holdings, LLC and PCMR. Vail has retained all PCMR employees in their current roles, so far. After PCMR President Jenni Smith resigned, Vail appointed Bill Rock, previous chief operating officer of Northstar California Resort, as the new chief operating officer of PCMR and Canyons Resort. Mike Goar will continue as general manager of Canyons Resort until he moves in August to Keystone Resort in Colorado.

Need to Know for Skiers: PCMR and the Canyons will operate separately for the 2014–2015 season. PCMR is now part of the Epic Pass, the Vail Resorts season pass that features 22 ski areas. All Park City Mountain Resort passes for the 2014–2015 ski season will continue to be honored and can be exchanged or upgraded for a season pass that will also be valid at Canyons.

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PCMR will still offer free night skiing to Epic pass holders. PCMR will still sell Fast Tracks and Parking for the 2014–2015 season. PCMR will continue to sell the 6 and under ski free season pass this year only. It will only have access to PCMR. Solitude will operate under the direction of the DeSeelhorst Family, as usual, for the 20142015 season. Deer Valley Resort and Solitude Mountain Resort full season pass holders will receive four ski days at each respective resort.

What this means for the future: Vail Resorts has indicated they may connect PCMR and the Canyons via a chairlift in the summer of 2015, making it the largest ski resort in the United States with 7,000 skiable acres. The success of the Epic Pass has spurred other resorts to create partnerships. After Vail Resorts added the Canyons to the Epic pass last year, Snowbird, Alta, Deer Valley and PCMR added skier days at reciprocal resorts. Select Deer Valley staff plans to work alongside Solitude staff over the next six months to gain resort knowledge before taking full ownership of Solitude Mountain Resort on May 1, 2015. Deer Valley plans to continue allowing snowboarding at Solitude and keep the Brighton connection in place.

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Ultimately, Vail Resort’s acquisition of PCMR and Deer Valley’s purchase of Solitude should accelerate ONE Wasatch–the long discussed idea of connecting the seven central Wasatch ski areas using chairlifts and a network of ski runs. ParkCityLife Jan/feb 2015

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high profile

Making a difference in a small community Between skiing, cycling and doing good, Lynn Fey has deep roots in park city. By Stephanie Nitsch

Lynn Fey packs a glass-half-full outlook that never runs dry. Lynn, along with husband Tom and her three children, moved to Park City more than 20 years ago, bringing with her an insatiable appetite for adventure and community philanthropy. As a couple, Lynn and Tom have traveled extensively and worldwide. Racking up more than a million frequent flyer miles, it’s easier for Lynn to list the countries she hasn’t visited than the ones she has. (“I haven’t been to

Poland or Lithuania,” she freely admits.) Last summer, while cycling through Budapest together, Tom sustained a severe bike injury, requiring a longer-than-anticipated stay in Hungary. So with two extra weeks, Lynn flew in one of her daughters from the U.S. to explore the Central European country and celebrate Tom’s eventual discharge from the hospital. Stateside, she’s likely to find adventure in other areas, having served on various non-profit boards like the National Ability Center, Park City Museum, Utah Museum of Fine Arts, Kimball Art Center and Utah Heritage Foundation—just to name a few. And the 72-year-old is only just getting started. On staying active I love to ski all over the place. I heli-ski. I’m older, but I ski with younger people because they love to do what I love to do. Tom and I love to take bike trips. We did Croatia last year and did 600 miles from Germany to Vienna. We love everything Park City has to offer recreationally. On making a local impact In life, you have very few opportunities to truly make a difference. But in Park City, you really can make a difference in a small community. I feel amazingly fortunate to be part of the Egyptian, the museum, everything else. How many times do you have that opportunity? Very, very few. On preserving Park City’s past I fell madly in love with the Historic District. I used to be a Historic District commissioner, so I was the one who adhered to all the [city] guidelines. We were the safeguards for the Historic District. We don’t have that anymore. There are lots of beautiful, historic homes that have been torn down and called a preservation. It’s not. It makes me sad.

On seeing the world from two wheels On a bike, you see the world in a different way. You go through all the little towns and have a coffee or a beer and stuff you just wouldn’t do when you’re flying or taking the train.

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photo adam finkle

On investing hard-earned money When I was a physical therapist, I used to save my money, work a year-and-a-half or two and then travel. At 23, I went to South America with a backpack for six months, spent $1,000 and lived hand-to-mouth. I went all over Europe. Went to Africa. Lived with tribes for three months. Rode bikes down the coast of Vietnam. I’ve had some phenomenal adventures. PT is a wonderful profession because it allows you to travel.

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ParkCitYLIFE

5 questions 1 what’s your favorite event at slamdance?

AG: The Filmmaker Welcome on the first day of the festival. Everyone in the room stands up and introduces themselves and their projects. It’s very intimate and we are all really excited for this journey to begin, which creates the best energy. This is the first time we get to put faces to all our favorite films and the hundreds of emails that were sent before the festival. I love getting to know all the filmmakers, who, by the end of the week, will be my close friends. 2 in what ways do slamdance’s films and festival culture differ from sundance?

AG: Slamdance is a smaller, more intimate community of independent filmmakers. All our films are selected from blind submissions. We don’t look at other festivals in order to find films, and we don’t care who you are, what you’ve done before or who you know. There are no early acceptances and everything is decided at the same time by our programmers, who are filmmakers themselves. We’re a festival of discovery which means for most of our filmmakers, Slamdance is their first festival experience. And we’re very proud and excited to see many of our alumni move on to Sundance or other big festivals after Slamdance. 3 what are the three movies in your personal collection you watch the most?

anna germanidi

Reel talk with slamdance film festival’s new festival director by Stephanie Nitsch

The Slamdance Film Festival has been a counter-culture option to the Sundance film scene since 1995, when Slamdance founders established an alternative celebration for the rejected filmmakers of Robert Redford’s marquee event. (Remember when Sundance was the alternative film fest?) Entering its 21st year this January, upwards of 5,000 submissions will be weeded down to a manageable seven-day binge of independent cinema, screened at Treasure Mountain Inn. The prep work is a daunting undertaking for a small organization, but Slamdance festival director Anna Germanidi is unfazed by the prospect. The Los Angeles-based cinephile has spent over a decade immersing herself in film culture and production around the world. As she enters her first Slamdance as head honcho, we put her through the ringer with some of our toughest film questions, including, popcorn or Milk Duds?

4 Where do you go to escape the festival crowds?

AG: I go to Karleen’s Uptown Fare for lunch everyday. It’s next door to the Treasure Mountain Inn, where our festival offices are located, and has great homemade food, lovely people and a relaxing atmosphere. I love going over there to take a break from the festival madness. 5 what is your favorite movie snack?

AG: Popcorn, no butter. I love movie theaters and I love popcorn. These two go perfectly together, and there’s no better way to watch a movie. Slamdance will be held Jan. 23–29. Visit slamdance.com for more info.

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photo jason porter

Visit ParkCityLifemag.com for our exclusive coverage of the Slamdance and Sundance Film Festivals.

AG: Eternal Sunshine of the Spotless Mind by Michel Gondry, because it’s an amazing story that I have a very strong reaction to every single time I watch it. Vicky Cristina Barcelona by Woody Allen, because the moment the movie starts I want to be in Barcelona, and Penélope Cruz’s performance in this film is one of my all time favorites. Laurence Anyways by Xavier Dolan, because it’s not every day you find an almost three-hour movie you want to watch over and over again. Powerful, heartbreaking love story, absolutely beautiful cinematography and a soundtrack that gets my blood flowing.

ParkCitYLIFE

photo adam finkle

faces

Sam Harris Comfort food connoisseur by Tony Gill

Park City has a tradition of culinary excellence and a culture friendly to those with budgetary restraints, but rarely have the two facets intersected. Sam Harris, a Parkite since age 4, aims to change that. The former competitive skier made a splash in 2011 when he opened Sammy’s Bistro, and he recently established his second restaurant, Bird and Barley, a few doors down. The catalyst for the new eatery was community driven. “We were doing a Fried Chicken Friday Special at Sammy’s,” he says, “and we listened to the overwhelmingly positive response.” ParkCityLife Jan/feb 2015

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faces

Shaun Raskin Guide to the backcountry by Tony Gill

The call of the mountains was too much to resist for Shaun Raskin. The New York native was drawn to Boulder, Colorado for college and ultimately to Park City where she pursued a career as a professional telemark skier. Raskin’s passion now lies in sharing her love for the outdoors with others. “I want to create experiences for clients where I can share with them a healthy, mindful mountain lifestyle.” In addition to guiding backcountry skiers with Park City Powder Cats, Shaun started her own outdoor wellness guiding service, Inspired Summit Adventures.

Randi Jo Taurel Yoga for local kids by Tony Gill

The Park City Women’s Business Network 2013 Woman of the Year isn’t what you might expect. You won’t find Randi Jo Taurel in a power suit wielding a laser pointer. Her award-winning business is teaching yoga to children in the Park City School District. Taurel cites word-of-mouth support as key to her business’s success. “People here really lift up and support each other,” Taurel says. “Of course they’re healthy and active, but more than that they are open to trying new things spiritually and physically to find what works for them and their kids.”

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kirsten fox Wining and dining by Tony Gill

If an “educational happy hour” sounds more entertaining than your typical high-brow wine-learning experience, then Kirsten Fox’s Fox School of Wine is for you. Fox, a California native, and her husband moved to Park City to raise a family and found the town very receptive to wine education and entertainment. Fox opened the school in 2008 where she and her colleagues now offer classes for all levels of wine aficionados. “It’s great helping people understand wine so they can be more confident at a restaurant, but the school is really about fun and tasting first.” Fox also works with restaurants like Grub Steak Restaurant and Butcher’s Chop House & Bar to improve their wine programs through the Culinary Wine Institute and is writing her second book, “23 Easy Ways to Screw Up Your Restaurant’s Wine Program.”

PC P ower Couple

Matt and Maren Mullin Making an impact in Park City’s art, homes and culture

photos adam finkle

by Stephanie Nitsch

Matt and Maren Mullin are driven by managing their own businesses and sitting on the board of numerous local non-profits. Together, the 30-something-year-olds are one of Park City’s young power couples. Maren always aspired to run her own business from a young age, and in 2007, she opened Gallery MAR on Main Street. “Connecting people with fine art in a gallery setting has been an ideal fit,” Maren says. “Art is a reflection of our time, of our memories, of our experiences.” And it’s a philosophy that she’s extended to other arenas such as Style MAR, a personal styling business for the fashion-challenged, or infused into the frequent fundraisers and benefits she hosts. “There’s always another business idea in the pipeline,” she says. Matt is one of Park City’s top residential real estate agents. “Knowing why and how families use their homes in a ski town is kind of second nature to me,” says the Vail, Colo. native. Matt’s penchant for mountain sports—and all the gear that goes with it, has led to a new business—a hip take on leased storage space. Matt and a few partners launched ManCaves, off-site storage units for gear and toys that double as hangout spots for friendly gatherings. The couple’s personal lives took a different direction after the birth of their 14-month-old daughter, Jane. “We spend our free time together as a family, hiking, exploring our town and, we hope,” says Maren, “taking Jane skiing this winter.” ParkCityLife Jan/feb 2015

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arts & entertainment OAR rocks out during the 2014 Sundance Film Festival.

Into the fire

Getting hands on at the Kimball Art Center’s ceramics studio

it might get loud

park city live is bringing music back to main street. by Tony Gill

Park City’s Main Street is an epicenter of Utah nightlife. Between the plethora of bars, restaurants and clubs, the town is hardly lacking options for those seeking entertainment after hours, and the thoroughfare’s vitality during the Sundance Film Festival each January is staggering. Despite this, there was one niche that desperately needed to be filled: live music performances. Park City Live opened its doors in 2011 with one goal, to “Bring live music back to Main Street,” according to marketing coordinator Jenny Reichhold. “The venue is just the perfect place to hold a concert. It has a decent capacity and the right atmosphere to bring in some bigger acts.” There are numerous places in Park City to catch a live gig, but Park City Live is the only one with the scale necessary to deliver premier artists to Summit County. They’ve certainly succeeded in doing so, bringing in a diverse range of big-name performers such as Snoop Dogg, Stevie Nicks and The Foo Fighters. The range of genres is by design. “We aim

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for as much variety as possible when booking shows. Hip hop, reggae, jam bands, everything. We’ve been doing a lot of electronic show recently,” Reichhold explains. Don’t expect the growth and development to stop any time soon, as the folks at Park City Live plan on marketing the venue as a premier location not just in Summit County, but throughout the Intermountain West. The venue has recently received upgraded production tools and capabilities, including the addition of an enormous LED screen to display large-scale, high-resolution images, further cementing its place as the locale’s foremost concert setting. Of course, the highest-profile shows are booked during Sundance and other peak tourist times, but special attention is paid to the most loyal subset of supporters. “We love our locals,” Reichhold says. “We want to provide them with great performances throughout the year.” Keep a lookout for upcoming shows. Whatever your taste, Park City Live will have something right up your alley.

photos: left, provided by Park City live; right, mark maziarz

Visit ParkCityLifemag.com for our article on comedy at The Egyptian Theatre.

“I love how sneaky ceramics can be,” Kristen McDermaid says while sitting in the Kimball Art Center’s ceramics studio. “Clay can be anything. There is very little difference between a fine art concept and something you touch that was made by someone’s hand. It’s a very intimate connection, and there’s a kind of beauty in that.” McDermaid has a palpable and infectious passion for ceramics, and it’s hard to avoid being taken in when she speaks about the art form. She recently took charge of the Kimball’s studio after completing her master’s degree in ceramics at the University of Utah, and Kristen is now in charge of running all the Art Center’s ceramics classes. There are offerings for all ages and ability levels, from introducing young children to the imaginative process of creating something to teaching seasoned adults the finer point of mastering layers and surface textures. But every level of class is aimed at “getting more people exploring and playing with clay.” The studio is open for people to come work on their own time, and McDermaid is regularly on hand to “facilitate creativity.” Access to the studio is included with classes, and for the DIY type, monthly memberships are available for only $35. The cost includes firing and glaze, and aspiring artists can get all their clay directly from the Art Center. “We’re hoping to do a raku firing in the spring, where you pull the pieces out while they’re glowing hot, and then place them in a container with newspaper,” McDermaid says. “The flames produce an amazing finish. It’s like Las Vegas on a pot.”

ParkCitYLIFE

outside get the gear Equipment lists vary for every winter sport, but here are a few essentials that will pull their weight no matter what you put it through.

Columbia Prime Peak Softshell Jacket

Windproof on the outside, breathable on the inside, this versatile softshell stretches for unrestricted movement in the outdoors. $99.99, backcountry.com

Black Diamond Pilot Glove

A lightweight, technical glove with a touch of weather protection, it’s built for cold-weather aerobic activity and maintaining nimble dexterity. $54.95, blackdiamondequipment.com

Smartwool PhD Outdoor Sock

With these cushioned socks, you’ll never undervalue the importance of warm toes and merino wool again. $23.95, jans.com

Snow Happy

Celebrate January’s Learn to ski and snowboard Month in Park City. by Stephanie Nitsch

At 400 resorts across the country, January is Learn to Ski & Snowboard Month, an open challenge encouraging newbies to pick up a snow passion. Utah’s 15 ski resorts offer incredible ski or snowboard packages for aspiring snow sliders and more than 10,000 kids. “Humans were never meant to hibernate,” says Raelene Davis, Ski Utah director of marketing. “Our goal is to get kids off the couch during the winter.” Biathlon Combine Nordic skiing with a rifle and you have biathlon, a popular international sport that has been slow to catch on in America. Soldier Hollow in Midway offers the only high-altitude biathlon venue in the US—a thrilling, one-of-a-kind course for biathletes of all abilities. “It’s very challenging from a physical and mental standpoint,” says Richard Hodges, executive director of Soldier Hollow. “The mental calmness it takes to shoot accurately while your heart is racing [from skiing] is amazing. It’s incredibly fun to do.” A modified course allows participants as young as six years old to sign up for a lesson in a controlled shooting environment. $35, adults; $23, juniors for a 1-hour lesson, rentals and ammo. Visit soldierhollow.com. Skeleton If you love an adrenaline rush and facing danger eye-to-eye you’ve got the makings of a skeleton athlete. The G-Force Skeleton Fantasy Camp at the Utah Olympic Park is a crash course in skeleton sliding.

Visit ParkCityLifemag.com for more info on Learn to Ski and Snowboard Month, and turn to page 49 for info on the Park City Curling Club.

(Though we’ve been assured that actual crashes are rare.) Using the same elite curriculum taught by the US Bobsled and Skeleton Federation, participants can test their cojones on the UOP’s twisted ice track from the 2002 Games. With a few hours of training from an Olympic skeleton coach, you’ll learn to hurl down the high-speed track headfirst from the junior start (curve 6). “There’s only two places in the US that you can even do this,” says Val Fleming, UOP head bobsled and skeleton development coach. “To say that you’ve driven a skeleton sled is a unique experience, especially if you like the speed and rush.” $600 for a one-day introductory course; Jan. 3 or Feb. 14. Register at utaholympiclegacy.com. Nordic Skiing A classic staple of mountain recreation, Nordic skiing is arguably winter’s oldest sport. With nearly 80 kilometers of groomed trails in Park City, most free to the public, Nordic skiing is accessible, affordable and downright fun—not to mention a great aerobic workout. “For folks who are winter minded, it’s the ultimate offset for alpine skiing,” says Patrick Coffey, director of the White Pine Nordic Center. “When it’s been sunny and cold for a week and the crud has been skied off of the hill, the Nordic track is firm, groomed and beautiful.” Start with an introduction to the classic technique before progressing to skate skiing, both of which are offered through the Nordic Center, seven days a week. $45 for a 1-hour lesson, track pass and rentals. For more information, visit whitepinetouring.com. ParkCityLife Jan/feb 2015

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The look

A world of fashion in 400 square feet Farasha boutique is more than that by Mary Brown Malouf

Far asha boutique is small — only 400 square feet on Park City’s Main Street. But its tiny size holds huge possibilities. In fact, Farasha owner Vanessa di Palma Wright doesn’t quite define Farasha as a store, despite the racks of edgy outfits. “We’re really a fashion consulting company— we’ve been doing this for quite some time, but we haven’t promoted it that way.” Farasha concentrates on emerging designers from around the world, offering a shopping experience totally different from other boutiques. An avid traveler, Wright sets aside time on every trip to meet with new designers. “I work with 75 showrooms, but there are so many more than I could stock at Farasha in the traditional way.” Wright used to handle the wealth of goods by opening pop-up shops. Now Farasha functions as a permanent pop-up, rotating designers on display and even sharing the wealth with other retailers. “Some lines may not be the best fit for us but could work well for another retailer,” Wright says. So Farasha is a kind of wholesale showroom as well as a boutique. The concept worked well for Wright in Sun Val-

ley before she moved to Park City (She is working on similar projects in Jackson Hole and Europe). Wright also consults with other locations, hotels and resorts, to set up pop-up boutiques. “Rotating designers in a store keeps it fresh and new, and creates an urgency to buy because the merchandise is only available for a limited time,” she says. “For new brands and designers, it gives them accessibility to target demographics and also gets them feedback, almost like a focus group, without a huge investment.” Wright credits the Sundance Film Festival for giving Park City an international identity. “When I say I work from Park City, Utah, many people in Asia and Europe are bewildered. Then I say, ‘home of the Sundance Film Festival’ and they know where that is. We started our pop-ups during Sundance and still do our best business during the festival.” Wright also does photo styling (see page 78 in Salt Lake magazine) and produces runway fashion shows, so she sees herself not so much a competitor with other boutiques in town but as an ambassador. “We all succeed together,” Wright says.

Vanessa di Palma Wright makes her fashion popup permanent.

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Home

The room

logging on

stacked wood serves as art in a boldly designed park city home. by Brad Mee

photos by phillip k. erikson

For most of us, getting firewood involves pulling an armload of logs from a pile in the backyard. No sooner do you bring some in than it burns down and you’re out trekking through the snow to fetch more. Designer Kristin Rocke had a better idea for her Park City clients Todd Mandel and Skylar Grey. As part of the design of their Promontory home’s dynamic living room space, Rocke created an eyecatching, 18-inch-deep metal clad niche in which she artfully stacked logs 14 feet high. “We needed something to balance the weight of the windows on the other side of the room,” Rocke says. Because pulling wood from the top of the soaring stack required a ladder and a dose of daring, the designer inset a small, easy-to-reach box within the box from which the homeowners can pull wood with ease. Mandel and Grey love Rocke’s stacked-log wall feature so much that they kept it even after converting their fireplace from wood-burning to gas.

Kristin Rocke

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Home

The real estate

minutes from stardom

it’s location, location, location for this old town home by Jaime Winston

It’s all about location for this early 1910 Park City home, which is only a five minute walk to Sundance Film Festival premieres at the Egyptian Theatre. While the three-bed, two-bath home was renovated in 2007, it still retains its historic charm while offering dramatic architecture and exquisite finishes. Entertain in the gourmet kitchen or hold your own Sundance hot-tub after party on the back deck. While it’s clearly smaller than other Old Town homes, it’s also just steps from Park City Mountain Resort’s Town Lift. —For more info contact Heidi Gatch, Berkshire Hathaway HomeServices Utah Properties, 435-647-8023, heidi@BHHSutah.com 539 Park Avenue 1,729 square feet Listing Price $1,250,000

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Mobile Salt Lake where to eat, what to do, how to get there

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ParkCitYLIFE

Dining

photos adam finkle

by mary brown malouf

One Big Night

Sparkle & Shine at Silver

Visit ParkCityLifemag.com for more restaurant news and reviews online.

Silver gets shinier during Sundance. The swankiest restaurant in Park City—cobalt mohair walls adorned with silver chains, silver-rubbed floors, arty lighting, silver leather chairs—Silver is a natural setting for star-studded parties and is booked up from “A-lister” weekend, when the festival starts, all the way beyond the final awards night. “Our ‘can’t-say’ policy about famous guests is part of what keeps us popular with the Hollywood people,” says manager Shawn Hyer. But big entities like B.E.T., Comcast and the Human Rights Campaign that host their parties at Silver year after year guarantee a notable guest list. Still, the bar and lounge are open to the public most days. And even if you dine at Silver after the stars are gone, you’ll have a good time, worth wearing high heels if you’re inclined. Besides one of the coolest bars in town, Silver has a kitchen that keeps changing for the better. For instance, “We decided to invest in last summer’s bounty,” Hyer says. “We bought hundreds of pounds of tomatoes and canned them ourselves. We put up Utah cherries in brandy and preserved pears, peaches and corn. Our larder is stocked with kim chee we made. We’ll be able to pull out those summer flavors all winter long.” Silver’s menu changes several times a week, but some dishes, like baby octopus, venison carpaccio and brussels sprouts with pomegranate seeds, you can count on. Watch out for the short-rib ravioli with butternut squash, chevre and, a surprise plebeian touch, turnips. And the Niman Ranch pork cheeks with smoked shallots and bourbon apples. 508 Main Street, PC, 435-940-1000 ParkCityLife Jan/feb 2015

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dining

Three Easy Places

So Not Main Street

1) Bird & Barley

3) Sammy’s Bistro

The L-shaped Bonanza Drive strip is becoming Plan B when it comes to eating out in PC. Never mind Main Street if you crave quick, delicious food. The latest addition to the food bonanza on Bonanza is Bird & Barley, a tiny place that specializes in fried chicken and beer. But such fried chicken! 1890 Bonanza Dr., Park City, 435-602-1170

Sammy’s could easily be dubbed “stick-toyour-ribs cafe”—that’s the specialty here. Even the salads are hearty and the specialties—vodka penne, roast chicken, mahi tacos, etc.—are a globe-trotting sampler of fill’er up plates. 1890 Bonanza Dr., Park City, 435-214-7570

Everyone who knows anything goes to El Chubasco for Mexican food–lacking any Main Street frills, the no-nonsense cafe serves cheesy (that’s a good thing) classics like enchiladas and tamales backed by a world-famous-in-PC salsa bar. 1890 Bonanza Dr., Park City, 435-645-9114

(See our profile on the owner of Sammy’s Bistro and Bird & Barley on page 107.)

Your Club for Your Life

Located just minutes from historic Main Street, Park Meadows Country Club is Park City’s   only in-town country club. Our members enjoy private access to a renowned golf course,   award-winning cuisine and spectacular views. And our newly introduced pricing program   makes a membership more aﬀordable than ever. Golf, Social and Dining Memberships available.

CONTACT JOSH CARR, Membership Services Manager jcarr@parkmeadowscc.com 435.649.2460 x202

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2014 Best of State  Fine Dining: Private Club

PARKMEADOWSCC.COM

photos adam finkle

2) El Chubasco

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Dining

On the Road

Road Island Diner The very cool vintage Streamline Moderne Art Deco diner has been established in Oakley for several years, but in the past the place itself (on the National Register of Historic Places) has been the main draw— food quality and service was erratic. Now the diner is being run by chef/restaurateurs Steve and Ginny Butler and the menu reflects their experience. Local lamb is used in the lamb sandwich, and besides the expected diner dishes like meat loaf and burgers, there is a beet and grapefruit salad and a hummus wrap that wouldn’t have made the 1939 menu. The diner is an obvious attraction in the summer when motorcyclists and car enthusiasts rally here, but even though the winter hours are shorter, there’s a coziness about a hot cup of coffee and a stack of buttermilk hotcakes that’s hard to beat. Winter Hours: Thursday–Sunday 8 a.m.–8 p.m. 981 W. Weber Canyon Rd., Oakley, 435-783-3467

For a complete list of our favorite Park City restaraunts, turn to page 148 of our Dining Guide.

Eric Schramm

What are you craving? www.ParkCityRestaurants.com Your complete guide to Park City area dining

Ghidottis, Deer Valley Resort, Chimayo

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ParkCitYLIFE

on the town

Jans winter welcome Stein Eriksen Lodge, October 25 Photos by Carla Boecklin

1. Park City Ski Team Coach Dar Hendrickson dressed to impress at the Youth Sports Allianceâ&#x20AC;&#x2122;s sold-out gala, which helped support winter sports activities for youth in Summit and Wasatch counties. 2. Olympians Taylor Fletcher, Emily Cook, Derek Parra, Bryan Fletcher, Joss Christensen, Maddie Bowman, Devin Logan and Shannon Bahrke Happe 3. Guests enjoyed a seated dinner, auction and dancing, along with a chance to mingle with local Olympic medalists. 4. Founder of JANS, Jan Peterson, and Amanda Peterson 5. USA Luge Western Regional Program Director Jon Owen, 1988 Olympic team member 6. YSA Executive Director Aimee Preston and Event Manager Christy Dias

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Visit ParkCityLifemag.com for hundreds of photos from many other local events.

Kimball Arts Festival Opening Night Gala and Fashion Show Stein Eriksen Lodge, July 12 Photos by Blake Peterson

1. The kick off gala for the Park City Kimball Arts Festival featured a fashion show styled by Vanessa Di Palma Wright from Farasha. Guests also enjoyed a reception, silent and live auctions, dinner and pop-up boutiques. 2. Ann MacQuoid, Geralyn Dreyfous and Val Chin 3. Larry Warren, Carol Murphy Warren and Randy Barton

late summersun dance party World Famous, August 30 Photos by Shauna Raso

4. #SocialMediaLyte Productions held the Late SummerSun Dance Party, featuring DJ Motiv8 with Krystyn Leigh Banks and Chris Cri$talz 5. Alma Neiswinter, DJ Motiv8, Scott Swaner, Joel Erickson

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ParkCitYLIFE

on the town

habitat for humanity overall ball Canyons Grand Summit Ballroom, October 4 Photos by John Craigle

1. Mayor Jack Thomas and his wife Margarethe enjoy Habitat for Humanity’s sold-out event, which raised over $100,000 to help bring people together to build homes, communities and hope. 2. Mercedes Betemps and Rodrigo Carasco, Habitat home owners 3. Mrs. Bryner’s second grade class from Morningside Elementary show off their drawings with the theme “With My Own Two Hands I Can...” 4. Kappie Bliss, Tracy Hausman

autumn aloft hot air balloon festival Above Park City, September 20-12 Photos by Paige Holmstrom

5. Karen Flinn, Monique Beeley and Kelley Coates prep to pack up a balloon after a flight. 6. Balloon owners from around the U.S. brought their massive hot air balloons to fly across the Summit County sky.

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ParkCitYLIFE

on the town

park silly sunday market Historic Main Street, June 8-September 21 Photos by Lakota Gambill

1. Zach Baca creates balloon art for kids at Park City’s weekly open-air market and street festival featuring non-profits, kids’ activities, music, food and more. 2. Hannah Kanaan, Zac Tihey, Kim Semple 3. Musician Dan Flynn 4. The market took over Park City’s Historic Main Street 5. Artist Pamela Flynn 6. Hula hoop performer Jaecey Adams

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back in the day

AN up lifting Past

History of Park City Mountain Resort’s Jupiter Chairlift By Stephanie Nitsch

When the experiment came to an end, resort ownership swapped hands a few times and Park City Ski Area began eyeing the Jupiter area for its skiing potential. So in the summer of 1976, Lift Engineering installed a new haul system at the base of Shadow Lake, opening access to some of the resort’s most acclaimed ski terrain on a powder day. In a twist of irony, the inaugural season of the Jupiter Lift proved to be the driest winter in history, the resort unable to open until Jan. 5, 1977. Nevertheless, Jupiter Lift was a sleek upgrade to Park City’s lift system, its angular and rigid architecture a hallmark of Lift Engineering’s “cutting edge” style that quickly became the chairlift design standard across North America in the 1970s and 80s. Although Lift Engineering went bankrupt in 1995, the company’s resilient design was built for the long haul (pun intended), with many of their 200 fixed-grip chairlifts still in operation throughout North America, including Motherlode and Thaynes lifts at Park City Mountain Resort.

Photo provided by park city mountain resort

Jupiter Lift was once cutting edge tech.

On any given powder day, snow-hungry skiers and snowboarders at Park City Mountain Resort anxiously wait in line to rip up the bowls and faces encompassing Jupiter Peak. As 136 double-seat chairs crank around the bullwheel, Jupiter Lift sags under the weight of its maximum capacity as 1,200 people per hour hitch a ride on its fixed-grip haul rope. With the trend of high-speed six- and eight-seater lifts at resorts, these slow chairlifts are quickly becoming a relic of skiing’s history, but it wasn’t long ago that Jupiter Lift was the inspiration for modern chairlift design. Like so much in Park City, Jupiter Lift has a link to the mining industry that predates any significant ski development. In 1968, a team of physicists from the University of Utah installed a half-million dollar subterranean science experiment in the Jupiter area. Scientists built a testing facility some 2,000 feet underground in an old Silver King Mine, to detect the presence of neutrinos, an elusive cosmic ray particle that could give scientists a better understanding of the universe.

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Cast Your Vote Readersâ&#x20AC;&#x2122; Choice

Coming in May, 2015:

Tastemakers V, your pass to Utah dining.

Vote for your favorite restaurant for a chance to win two tickets to the 2015 Dining Awards Scan this QR code with your mobile phone QR reader to vote on our website

Or click on the rotating home image on saltlakemagazine.com NO PURCHASE NECESSARY TO ENTER. MUST BE 21 YEARS OR OLDER TO WIN. CONTEST ENDS JAN 14, 2015

Mary Brown Malouf

diningout

Orange is the New Kale Provision As I pointed out in the last issue re-

garding Handle’s move into Jean-Louis’s old space, it’s tremendously hard to open a new restaurant in another restaurant’s longtime location. Greg Neville’s Lugano set the bar for Italian in this town for a long time—the dark, woody, country Italian look had apparently settled in the space permanently. It was a brilliant stroke for Tyler Stokes, in designing his new restaurant, Provisions, to choose bold orange and bright white for the dominant colors. It’s the first thing you notice as you enter and a definite signal that Things Have Changed. And they have. Paint out any lingering taste memories that go with the location. Stokes is calling this an American restaurant with a craft kitchen. Here’s the gist, as he put it: “Everything homemade, sourced locally if possible, always cooking with the seasons, the menu will change every season, every month, every day. We will be a casual fine dining restaurant, very formal service but relaxed at the same time, very non-pretentious. We want to be accessible to everyone. We will be serving adventurous food as well as comfort food, all plated beautifully and very thoughtfully.” Can kale be comfort food? Of course it’s on the menu, along with all the other requisite ingredients of the day: shishito peppers, kimchi, beets, brussels sprouts– you know the list. At Provision, yes, kale is comfort food. It’s given the hearty flavors of traditional Caesar with lots of white anchovies and the addition of Utah’s favorite salad ingredient, candied nuts. And it stars on a wood-fired pizza alongside Beehive cheese—an unorthodox combination that works beautifully. Some of you may remember the spinach pizzas so popular in the ‘80s;

Reviews: In this issue

Tyler Stokes

250+ Listings>> A curated guide to dining in Utah

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dining guide The Salt Lake Dining Guide is edited by

Mary Brown Malouf

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

Guide Legend

State Liquor License

this is like that, only the kale crisps a little. I love to see quail on a menu, even though eating it makes me feel like a T. Rex. Here the tiny things are semiboned, grilled and served as one of the small plates. Provision offers a list of those, a list of pizza, some salads and a select few full plates including fried chicken—what a comeback that comfort food has made!—and Korean ribs (with less than stellar kimchi) plus a terrific duck ragu over pappardelle. For dessert, a seasonal apple crisp topped with the old New Orleans classic, cream cheese ice cream. You’ll recognize some of the servers from the old Lugano, smooth, professional and friendly, and see some fresh faces who seem more interested in chatting among themselves than keeping an eye on the dining room. But we visited when Provision was very new, and considering the newness, this colorful new restaurant has what it takes to achieve the longevity of its predecessor. Orange you glad? 3364 S. 2300 East, SLC, 801-410-4046

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Handicap Accessible

Inexpensive, under $10

Moderate, $10–25

Expensive, $26–50

� Very Expensive, $50+

Quintessential Utah DINING

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

Hall Fame SLM OF

Dining Award Hall Of Fame Winner

The

diningguide

Visit SLmag.com to search restaurants by cuisine, type, price and location.

DINING

2014 AWARD

Salt lake city & the wasatch front American Fine Dining

Bambara 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

Forage Young star chef/owners Viet Pham

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

Grand America The brunch buffet at Salt

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

La Caille Utah’s original glamor girl is re-

gaining her luster. The grounds are as beautiful as ever; additions are functional, like greenhouse, grapevines and vegetable gardens, all supplying the kitchen. The interior has been refreshed and the menu, rethought by Chef Brandon Howard with today’s tastes in mind. The Common Wealth menu, served several times a week, offers three courses for $36, dispelling the no-expense-spared reputation. Treat yourself. 9565 Wasatch Blvd Sandy, 801-942-1751.EGMM

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

log cabin is pretty in every season. Chef Dave Jones has a sure hand with American vernacular and is not afraid of frying. He also has a way with healthy, low-calorie, highenergy food. 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 pre-theater dining. 60 W. Market St., SLC, 801-363-0166. EO Pago Tiny, dynamic and fooddriven, Pago’s ingredients are locally-sourced and re-imagined regularly. That’s why it’s often so crowded. Hall OF The list of wines by the glass is great, but the Fame SLM artisanal cocktails are also a treat. 878 S. 900 East, SLC, 801-532-0777. EGM – N DINING

2014 AWARD

Pallet As Portlandia as SLC gets, this

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

Shallow Shaft A genuine taste of Utah’s

ski culture–rustic and refined, cozy and classy. A classic. The excellent wine list offers thoughtful pairings. Alta, 801-742-2177. EN

American Casual DINING

2014 AWARD Hall Fame SLM OF

Avenues Bistro on Third This tiny antique storefront offers an experience larger than the square feet

would lead you to expect. The food is more interesting than ever, breakfast, lunch and dinner. Nosh, listen to music and relax with a drink in the bottle-lined speakeasy. 564 E. Third Ave., SLC, 801-831-5409. EGL

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

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

Blue Plate Diner Formica tables, linoleum floors, Elvis kitsch and tunes on the jukebox make this an all-American fave. Pancakes, patty melts and chickenfried steak in sausage gravy over smashed potatoes and burgers are comfort food at its best. 2041 S. 2100 East, SLC, 801-463-1151. GL Caffe Niche Anytime is the best time to eat here—the house smoked salmon is good three times a day. Chef Ethan Lappe sources food all over Hall OF northern Utah. In the morning, try homeFame SLM English muffins. End your evening made with the brilliant grapefruit brulee. 779 E. 300 South, SLC, 801-433-3380. EGL – N DINING

2014 AWARD

Gibson Girl Glamor Grand America’s Gibson Lounge channels the charm of the cocktail’s golden age.

Citris Grill Most dishes come in either

“hearty” or “petite” portion sizes. This means you can enjoy a smoked salmon pizzetta or s a lt l a k e m a g a z i n e . c o m jan/feb 2015

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dining guide fried rock shrimp appetizer and then a petite order of fire-roasted pork chops with adobo rub and black bean-corn salsa. Expect crowds. 2991 E. 3300 South, SLC, 801-466-1202. EGM

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

new

Mix and Match

Harbor Seafood & Steak Co. A friend calls it hermit crabbing—the way new restaurants move into old restaurant spaces. The best way to do it is to completely remake the old shell; otherwise, things can get awkward. I remember a Vietnamese restaurant in Dallas that moved into an old continental restaurant’s longtime space. So you sucked down your pho looking at a mural of the Alps and a bunch of fake wine casks. A bit of a cultural jolt. Harbor, which has taken over the former Rino’s space, has done it the smart way. The clean, bright new décor is completely different from the dim old Italian pink dining room: white, wood and a hint of the nautical—appropriate with the seafood-centric menu. And about the menu: Part of it’s based on a mix-and-match principle I haven’t seen in a restaurant in years. Choose a fish (halibut, salmon or tuna), a steak (filet, New York or hanger) or duck. Then choose your sauce: pesto, chimichurri, bearnaise, peppercorn, etc. You can add shrimp, lobster or crab to your meat for a surf and turf. The “standards” list includes burgers, seafood linguine, fish and chips and a chowder and mash combo, and the specials change—we had a choice of roast chicken, cassoulet, lamb shank or a Mexican shrimp skewer. But things get really interesting in the sides and starters categories. You could make a meal right here. Blue cheese and smoked bacon potatoes au gratin, spicy green beans, caramelized cauliflower with romesco sauce, mac and cheese with crab meat. There’s no better test of a restaurant’s dedication to freshness than raw oysters; the ones we had (provenance varies) were wild, briny and sweet. Salt Lake City has a dearth of seafood restaurants right now—there are the Market Streets, of course, and Del Mar al Lago does wonders with ceviche, but otherwise, unless you want raw tuna, salmon or anything fried, most restaurants seem to be earthbound. Harbor is a rededication to sustainable food from the sea. 302 Parleys Way, SLC, Justin Jacobsen 801-466-9827

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The Dodo It’s hard even to update the review of this venerable bistro: So much stays the same. But, like I always say, it’s nice to know where to get quiche when you want it. And our raspberry crepes were great. Yes, I said crepes. From the same era as quiche. 1355 E. 2100 South, SLC, 801-486-2473. EGM Em’s Restaurant Em’s is committed to the highest quality ingredients and preparation. For lunch, try the sandwiches on ciabatta. At dinner, the kitchen moves up the food chain. 271 N. Center St., SLC, 801-596-0566. EGM Epic Chef/owner Ken Rose’s American food borrows from other cuisines. Save room for pineapple sorbet with stewed fresh pineapple. 707 E. Fort Union Blvd., Midvale, 801-748-1300. EGM Faustina Inventive, modern food for lunch and dinner. A longer list of intriguing small plates can make and Hillary Merrill’s wine list is always interesting. 454 E. 300 South, SLC, 801-746-4441. EGN Lamb’s Grill Café They say it’s

the oldest continually operating restaurant in Utah. Breakfasts include oatmeal, trout and nearly extinct dishes like finnan haddie. For dinner: spaghetti, barbecued lamb shank or grilled liver. 169 S. Main St., SLC, 801-364-7166. EGM

Left Fork Grill Every booth comes with its

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

Little America Little America has been the

favorite gathering place of generations of native Salt Lakers. Weekdays, you’ll find the city power players breakfasting in the coffee shop. 500 S. Main Street, SLC, 801-596-5704. EGL – M

Martine One of downtown’s most charm-

ing spaces, the atmosphere here trumps City Creek’s new eateries. Eat at your own pace, the full meal deal or the tapas—Moroccan shredded beef on gingered couscous, smoked Utah trout

dining guide with caperberry sauce. For dessert, the caramelsauced gingerbread, or the dessert wine tasting. 22 E. 100 South, SLC, 801-363-9328. EN

Meditrina Meditrina has secured its place

as a great spot for wine and apps, wine and supper or wine and a late-night snack. And their Wine Socials are a habit for convivial types. Check meditrina.com for schedule. Try the Oreos in red wine. 1394 S. West Temple, SLC, 801-503-0362. EGLM

Moochie’s This itty-bitty eatery/take-out

joint is the place to go for authentic cheesesteaks made with thinly sliced steak and griddled onions glued together with good ol’ American cheese and wrapped in a big, soft so-called French roll. 232 E. 800 South, SLC, 801-596-1350 or 364-0232; 7725 S. State St., Midvale, 801-562-1500. GL

Oasis Cafe Oasis has a New Age vibe, but

the food’s only agenda is taste. Lots of veg options, but meat, too. The German pancakes are wonderful, but the evening menu suits the space—imaginative and refreshing. 151 S. 500 East, SLC, 801-322-0404. EGL – M

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

and The Roof (801-539-1911), a finer dining option eye-to-eye with Moroni on top of the Temple, is open for dinner, with a mammoth dessert buffet. 15 E. South Temple, SLC. GL – M

Porcupine Pub and Grille With 24 beers on tap available for only $2 every Tuesday, Porcupine has practically created its own holiday. Chicken noodle soup has homemade noodles and lots of chicken; burgers and chile verde burritos are good, too. 3698 E. Fort Union Blvd., SLC, 801942-5555. EGL – M

Roots Café A charming little daytime cafe

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 restau-

rants here: Little Nauvoo Café (801-5393346) 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);

in Millcreek with a wholesome granola vibe, three meals a day. 3474 S. 2300 E. East Millcreek, 801-277-6499, GL – M

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 EL – M Rye The food rocks at this hip new version of a diner connected to Urban Lounhge. At breakfast (which lasts until 2 p.m.), the soft scrambles or the waffles with whiskey syrup are called for. At dinner (which can last until midnight) try the shoyu fried chicken, the street dumplings and the lettuce wraps can make a meal or a nosh. 239 S. 500 East, SLC, 801-364-4655

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dining guide lunch meet with billy yang

An Informal Conversation About Utah Food and Dining Mikel Trapp at Caffe Niche Mikel Trapp had just graduated from high school when he started working as a cook at the Park Café in the mid-80s. It was this job slinging breakfast in a fast-paced environment that sparked his love for the restaurant industry. It’s a humble beginning for a guy who now owns five restaurants scattered throughout the Salt Lake Valley including Fresco Italian Cafe, both Trios, Luna Blanco and his most recent venture with his business partner, Joel LaSalle, Current Fish and Oyster. In between checking up on his restaurants and his ritual afternoon hike, I had a chance to meet up with Trapp for lunch at Caffe Niche. He ordered the roasted heirloom carrots and smoked salmon to start and the spinach and chicken salad as an entrée. Both Trapp and our server insisted that I try the turkey dip.

BY: Why did you choose Caffe Niche? MT: My kids love to come here. They love the brunch. They’re big foodies. Ethan [Lappé] has done such a great job. It’s always solid.

BY: Let’s talk about Current. Why bring a seafood restaurant to a landlocked state? MT: I love seafood. So does Joel. We just think Salt Lake is ready for a different type of seafood restaurant. I lived in Maine for a number of years and worked with fishermen directly and that whole scene. Seafood is all about working with a purveyor who’s going to have super fresh products. We want consistent, reliable, sustainable seafood. There are numerous places on the West Coast where you can get that. You place an order at 4 today and it’ll be here tomorrow morning. The freshness is not an issue at all.

BY: What’s the ambiance you’re going for at Current? MT: It’s going to be comfortable. It’s definitely not going to be on the fine dining end. It’s an old [Ford] Model T dealership with barrel roofs. There’s a lot of wood, a lot of glass—kind of a warehouse type feel. It’s a beautiful building. No linen. Wood tables. It’s going to be a comfortable spot.

BY: How do you like to dine? Are you a fine dining person? MT: I’ve traveled a lot and there are great restaurants all over the place. I don’t particularly like fine dining. I used to—I’ve eaten at Charlie Trotter, Joel Robuchon, you know, all the big places. I still enjoy that, but it’s not my go-to because it’s usually two to three hours for dinner. I just like spots like this—it’s casual, good food, local and a good wine list like, Caffe Niche and Pago. I think that’s what everybody’s gravitating towards.

BY: What’s your typical workday? MT: I check every single restaurant every day. I usually do a walk through. I’ll look at reservations to see who’s coming in that night. I try to work in the kitchen—there are times I have to do that. I’ll do production and prep. I like to do it. I like to be involved with the food. I’m still heavily involved with menu planning. I’m very very hands-on, which can be good or bad if you ask my employees. I have a couple who’ve worked for me a long time that’ll tell me, “You need to go home.” Visit SLmag.com for more of Billy Yang’s interview with Mikel Trapp

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dining guide Silver Fork Lodge Silver Fork’s kitchen handles three daily meals beautifully. Try pancakes made with a 50-year-old sourdough starter. Don’t miss the smoked trout and brie appetizer. No more corkage fees, so bring your own. 11332 E. Big Cottonwood Canyon, Brighton, 888-649-9551. EGL – M Stella Grill A cool little arts-and-crafts-

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

Tiburon Servings at Tiburon are large and rich: Elk tenderloin was enriched with mushrooms and demi-glace; a big, creamy wedge of St. Andre came with pork belly. In summer, tomatoes come from the garden. 8256 S. 700 East, Sandy, 801-255-1200. EGLLL Tin Angel From boho bistro, Tin Angel has grown into one of Salt Lake’s premier dining destinations. Chef Jerry Liedtke can make magic with anything from a snack to a full meal, vegetarian or omnivore. 365 W. 400 South, SLC, 801-328-4155. EGLL The Wild Grape Troy Greenhawt bases his

business on super-convenient flexibility—it’s open for weekend brunch, lunch, dinner, Sunday supper and late-night noshing. Bartender

Sean Neves is one of the city’s best. 481 E. South Temple, SLC, 801-746-5565. EGL – M

Zest Kitchen & Bar How 21st century can

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

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, like the Zest Sugar Snap. And Zest’s late hours menu is a boon in a town that goes dark early. a 275 S. 200 West, SLC, 801-433-0589

Eva’s Boulangerie A smart French-style cafe and bakery in the heart of downtown. Different bakers are behind the patisserie and the boulangeHall OF rie, meaning sweet and daily breads get the Fame SLM 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

Bakeries, coffee houses & Cafés

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

Caffe d’Bolla John Piquet is a coffee

wizard and a cup of one of his specially roasted siphon brews is like no other cup of coffee in the state. And his wife Yiching is an excellent baker. 249 E. 400 South, SLC, 801-355-1398. GL

Carlucci’s Bakery Pastry and a few hot

dishes make this a fave morning stop, but desserts are showstoppers. For lunch, try the herbed goat cheese on a chewy baguette. 314 W. 300 South, SLC, 801-366-4484. GL

Elizabeth’s English Bakery Serving oh-so-British pasties, scones, sausage rolls

DINING

2014 AWARD

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

Coffee Guru If you ever doubt John Piquet’s status as King Coffee, read his blog on specialtycoffee.com

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

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dining guide Mini’s Leslie Fiet has added 7-inch pies to her bakery’s repertoire of cupcakes. (“Breakfast at Tiffany’s” has Tiffany-blue icing.) Don’t forget the box lunches. 14 E. 800 South, SLC, 801-363-0608; 1751 S. 1100 East, SLC, 801-746-2208 GL Publik A super-cool cutting-edge coffeehouse serving the latest in great coffee, an old-school java joint made for long conversations, a neocafe where you can park with your laptop and get some solo work done, Publik serves a multitude of coffee-fueled purposes. Plus, they have a great toast menu and cold-brewed iced coffee. 975 S. Temple, SLC, 801-355-3161; 638 Park Ave., Park City, 435-200-8693.

Epic News A new chef and a new license means a fresh menu, but you don’t have to eat to drink.

Tulie you can be just as uplifted by a Wednesday lunch. 863 E. 700 South, SLC, 801-883-9741. GL

Barbecue & southern food

Pat’s Barbecue One of Salt Lake City’s best, Pat’s brisket, pork and ribs deserve the spotlight. Don’t miss “Burnt End Fridays.” 155 E. Commonwealth, SLC, 801-484-5963. EGL R and R Fresh from a winning turn on the competitive barbecue circuit, twin brothers Rod and Roger Livingston have settled down into a bricks and mortar restaurant with great success. Ribs and brisket are the stars here, but the handbreaded fried okra almost steals the spotlight. 307 W. 600 South, SLC, 801-364-0043. GL –M

Bohemian Brewery & Grill Bohemian 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 Fats Grill & Pool Keep Fats Grill in your brain’s Rolodex. It’s a family-friendly pool hall where you can take a break for a brew and also get a home-style meal of grilled chicken. 2182 S. Highland Dr., SLC, 801-484-9467. EGM MacCool’s Public House An American

Salt Lake Roasting Company At SLC’s original coffee shop, owner John Bolton buys and roasts the better-than-fairtrade beans. Baker Dave Wheeler turns out terrific baked goods, and lunch here is your secret weapon. 320 E. 400 South, SLC, 801-748-4887. GL

The Sugarhouse Barbecue Company

gastropub, MacCool’s emphasizes its kitchen, but Guinness is still front and center. 1400 S. Foothill Dr., Suite 166, SLC, 801-582-3111; 855 W. Heritage Park Blvd., Layton, 801-728-9111. EGL

Bar Grub & Brewpubs

The Pub’s Desert Edge Brewery Good pub fare and freshly brewed beer make this a hot spot for shoppers, the business crowd and ski bums. Beer classes are run by brewmaster Chris Haas. 273 Trolley Square, SLC, 801-521-8917. EGM

So Cupcake Choose a mini or a full cake,

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

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. But coffee is from Four Barrel Coffee Roasters, and the cinnamon toast is killer. 235 S. 400 West, SLC, 801-990-6270. GL

Tulie Bakery You can get a little spiritual about pastries this good on a Sunday morning, but at

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

Annex by Epic This is Epic Brewing Com-

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

The Red Rock Brewing Company

Red Rock proves the pleasure of beer as a complement to pizzas, rotisserie chicken and chile polenta. Not to mention brunch. Now open in Fashion Place Mall. 254 S. 200 West, DINING 2014 SLC, 801-521-7446. EGM AWARD

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

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

Asian

Bowling for Lunch Zao's multipurpose menu This Asian variation on a burrito bar seems to be what everyone wants for lunch. Fortunately, the line moves fast. Choose a bowl (rice or noodles), a wrap, a salad or a bun. Choose a protein: chicken, meatballs, tofu or beef. Top it with green beans, carrot daikon, ginger scallions, crispy shallots, crushed peanuts and your choice of sauce: sweet soy, green curry or chili lemongrass. (I generally choose the bowl and a blend of the curry and chili sauces by asking for “super sauce.” ) Serve yourself a Maine Root, Thai iced tea or Vietnamese iced coffee. There’s no claim to authenticity at Zao—witness the beverage selection. This food is an Americanized amalgam of generically Asian flavors. Look, you get veg, protein and flavor in one fresh dish for a reasonable price. What more do you want for a working lunch? Oh, that’s right: speed. Like I said, the line here moves fast, faster than the line at In N Out. 639 E. 400 South, SLC, 801-595-1234.

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Breakfast/LUNCH ONLY

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

Finn’s The Scandinavian vibe comes from the heritage of owner Finn Gurholt. At lunch, try the Nordic sandwiches, but Finn’s is most famous for breakfast, served until the doors close at 2:30 p.m. 1624 S. 1100 East, SLC, 801-467-4000. GM Millcreek Café & Egg Works This spiffy neighborhood place is open for lunch, but breakfast is the game. Items like a chile verde–smothered breakfast wrap and the pancakes offer serious sustenance. 3084 E. 3300 South, SLC, 801-485-1134. GL

Burgers, Sandwiches, Delis

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

2014 AWARD Hall Fame SLM OF

Contemporary Japanese dining and more… 18 WEST MARKET STREET, SALT LAKE CITY | 801.519.9595

RedHot Hot dogs so huge you have to eat them with a

fork. Made by Idaho’s Snake River Farms from 100 percent Kobe beef, they are smoked over hardwood and come in out-there variations, like the banh mi dog. 165 S. Main St., SLC, 801-532-2499. GL

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

Central & South American

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

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

Chinese

Asian Star The menu is not frighteningly authentic or disturbingly Americanized. Dishes are chef-driven, and Chef James seems most comfortable in the melting pot. 7588 S. Union Park Ave., Midvale, 801-566-8838. ELL

Boba World Worth seeking out in the suburbs of Bounti-

ful, 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

#1 UPSCALE DESIGNER CONSIGNMENT SINCE 1995 #1 UPSCALE DESIGNER CONSIGNMENT SINCE 1995 3355 S. HIGHL AND DRIVE / OPEN 7 DAY S A WEEK / 801-486-1128

3355 S. HIGHLAND DRIVE / OPEN 7 DAYS A WEEK / 801-486-1128 {OUTLET} 2350 E. PARLEYʼS WAY / MON-FRI 11-7, S AT 10-6 / 801-474-164 4 {OUTLET} 2350 E. PARLEY’S WAY / MON-FRI 11-7, SAT 10-6 / 801-474-1644

S H O PS N E EDDRR OOP P SM. C O M H OA P NM AM P EPRE S .R CO

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dining guide the kung pao chicken. It’s all good. 512 W. 750 South, Woods Cross, 801-298-3626.

Hong Kong Tea House & Restaurant

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

2014 AWARD

J. Wong’s Asian Bistro This

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

FRENCH/European

Bruges Waffle and Frites The original tiny shop on Broadway turns out waffles made with pearl sugar, topped with fruit, whipped cream or chocolate. Plus frites, Belgian beef stew and a gargantuan sandwich called a mitraillette (or submachine gun). The new, slightly larger Sugar House cafe has a larger menu. 336 W. Broadway, SLC, 801-3634444. 2314 S. Highland Dr., 801-486-9999. GL Café Madrid Authentic dishes like garlic Chef Toshio “Tosh” Sekikawa

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

Noodle House

The Ramen Ranger of Salt Lake City Chef Tosh's Ramen Maybe you remember the finest food movie of them all: Tampopo. The 1985 Japanese comedy was billed as a “ramen Western” (as opposed to a “spaghetti Western”) and told of the quest for perfect ramen by a widowed noodle house owner and a mysterious truck driver/ ramen savant. It has always seemed to me that Chef Toshio “Tosh” Sekikawa should have had a role in this movie. He’s been an evangelist for great Japanese food in Utah since his days at Latitude’s Mikado where he set a standard for sushi. He helped pioneer fusion at Hapa Grill and he continued his ornery insistence on excellence at Naked Fish where he convinced owner Johnny Kwon to invest in an authentic yakitori grill that cooks at a temperature that approaches the surface of the sun. Now he’s opened his own place, Tosh’s Ramen, a straight-up, no-nonsense noodle house. The austere strip mall space is small and intensely focused on ramen, although rumor has it Tosh is planning to get his own yakitori wonder grill, which will flesh out the menu considerably. Meanwhile, you can lose yourself in a bowl of deep-flavored, long-cooked (overnight) broth. Ramen is one of those foods, like beer, chili, barbecue, wine and tea, that inspires serious geekdom. I am not one of these. To me, Tosh’s ramen is simply, miraculously wonderful. You can taste the amount of time invested in the intense broth—time that few kitchens can afford to devote to a dish that costs less than ten bucks a bowl. We loved the traditional tonkotsu with its surprise sweet mushrooms, and the karai with its rich color and spice from the pork sausage. There’s also shoyu and curry ramen, and even a vegetarian broth with vegan yam noodles. Start your meal with Korean wings or plump gyoza. End your meal with a full belly and a soup-satisfied soul. 1465 State St., SLC, 801-466-7000

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DINING

2014 AWARD

Finca The spirit of Spain is alive

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

Franck’s Founding chef Franck Peissel’s influ-

ence 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., 801-274-6264. EGN

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

Indian

Bombay House This biryani mainstay is sublimely satisfying, from the wise-cracking Sikh host to the friendly server, from the vegetarian entrées to the tandoor’s carnivore’s delights. No wonder it’s been Salt Lake’s favorite subcontinental restaurant for 20 years. 2731 E. Parley’s Way, SLC, 801-581-0222; 463 N. University Ave.,

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MEXICAN KITCHEN Alamexo provides authentic Mexican cuisine in a spirited atmosphere with top shelf tequilas and warm hospitality all found in downtown Salt Lake City. We feature Niman ranch meats, responsible seafood, and buy from local farmers in season.

Best New Restaurant and Best Mexican – 2014, Salt Lake magazine

268 South State Street Suite #110, SLC • (801) 779-4747 • alamexo.com

MEXICAN KITCHEN

Aristo’s is simple but elegant, offering a taste of authentic southern Greek Cuisine. Live Bouzouki Music every Thursday night. Serving lunch and dinner Mon - Sat For reservations and information: aristosUT.com

2011 DINING AWARDS WINNER

2013

2010 DINING AWARDS WINNER

2009 224 S. 1300 East, SLC • (801) 581-0888 • aristosUT.com

AvenueS ProPer reStAurAnt & PubLiCk HouSe “The Proper” derives its name from our location in the heart of one of Salt Lake City’s oldest neighborhoods. Our from-scratch pub fare emphasizes the use of local and regional ingredients, with a focus on dishes that either incorporate beer into the cooking process or pair well with our selection of house brews. In utilizing quality ingredients and classic techniques, we take traditional pub fare influences and elevate them to create our handcrafted meals. The Proper houses Utah’s smallest craft brewery, producing small-batch artisan beers with a focus on quality and creativity. We are open Tuesday-Sunday for lunch and dinner, and are now serving Sunday brunch. Lunch | Dinner | Brunch | Late Night 376 8th Ave, Suite C, SLC • (385) 227-8628 • avenuesproper.com

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dining guide Provo, 801-373-6677; 7726 Campus View Dr., West Jordan, . 801-282-0777 EGM –N

cooked. Friendly service. 733 E. 3300 South, SLC, 801-833-0994. EGL – M

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

Italian & Pizza

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 specialties,

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

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 DINING

2014 AWARD

Saffron Valley East India Cafe

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

Bigger and Better Not only has Caputo’s added another store— it’s expanding its cheese cases downtown. 4673 S. 2300 East, Holladay, 801-272-0821

Saffron Valley Highlighting South Indian street food, one of the glories of subcontinental cuisine, Lavanya Mahate’s restaurant is a cultural as well as culinary center, offering cooking classes, specialty groceries and celebration as well as great food. 1098 W. South Jordan Parkway, South Jordan, 801-438-4823. GL – M Spice Bistro India meets the Rat Pack in this

restaurant, but the food is all subcontintental soul–spicy curries, Nepalese momos, chicken chili, goat and lots of vegetarian options. A number of American dishes are on the menu, too. 6121 S. Highland Dr., 801-930-9855. EGM–N

Tandoor Indian Grill Delicious salmon tandoori, sizzling on a plate with onions and peppers like fajitas, is mysteriously not over-

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Amore by Cannella’s A pizza-only off shoot of the neighborhood Italian spot; you can buy it by the slice. 208 E. 500 South, SLC, 801-532-3562. GL Arella’s Chic pizza in Bountiful. Arella’s pies appeal to pizza purists, traditionalists and adventurers, with wood-fired crusts and toppings that range from pear to jalapeno. 535 W. 400 North, Bountiful, 801-294-8800. EGL Café Trio Pizzas from the wood-fired brick

oven are wonderful. One of the city’s premier and perennial lunch spots; in Cottonwood, the brunch is especially popular. 680 S. 900 East, SLC, 801-533-TRIO; 6405 S. 3000 East, Cottonwood, 801-944-8476. EGM

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

2014 AWARD

Cannella’s Downtown’s essential ItalianAmerican comfort food spot, with a takeout pizza shop, Amore, next door. 204 E. 500 South, SLC, 801-355-8518 EGL – M

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

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

2014 AWARD

Granato’s Professionals pack the store

at lunch for sandwiches, bread, pasta and sauces. 1391 S. 300 West, SLC, 801-486-5643;

4040 S. 2700 East, SLC, 801-277-7700; 1632 S. Redwood Rd., SLC, 801-433-0940; 4044 S. 2700 East, Holladay, 801-277-7700. GL

Nuch’s Pizzeria A New York–sized eatery, meaning tiny, offers big flavor via specialty pastas and wonderful bubbly crusted pizzas. Ricotta is made in-house. 2819 S. 2300 East, SLC, 801-484-0448. EGL

Per Noi A little chef-owned, red sauce Ital-

ian spot catering to its neighborhood. Expect casual, your-hands-on service, hope they have enough glasses to accommodate the wine you bring and order the spinach ravioli. 1588 E. Stratford Ave., SLC, 801-486-3333. GL

The Pie Pizzeria College students can live, think and even thrive on a diet of pizza, beer and soft drinks, and The Pie is the quintessential college pizzeria. (There are other locations.) 1320 E. 200 South, SLC, 801-582-0193. EL Pizzeria Limone The signature pie at this new local chain features thinly sliced lemons, which are a terrific addition. Service is cafeteriastyle, meaning fast, and the pizza, salads and gelato are remarkably good. 613 E. 400 South; 1380 E. Fort Union Blvd., SLC, 801-733-9305. EGL Roma Ristorante Don’t be deterred by

the strip mall exterior. Inside, you’ll find dishes like prosciutto-wrapped pork tenderloin and chocolate cake with pomegranate syrup. 5468 S. 900 East, SLC, 801-268-1017. EGM

Salt Lake Pizza & Pasta And sandwiches and burgers and steak and fish… the menu here has expanded far beyond its name. 1061 E. 2100 South, SLC, 801-484-1804. EGL – M Sea Salt The food ranges from ethereally

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

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

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

Tuscany This restaurant’s faux-Tuscan kitsch is mellowing into retro charm, though the glass chandelier is a bit nerve-wracking. The double-cut pork chop is classic, and so is the chocolate cake. 2832 E. 6200 South, 801-274-0448. EGN

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

2013 645 S. State Street, SLC • (801) 961-8400 • utahbayou.com

BoBa World Authentic Shanghai Cuisine Enjoy BoBa World. Homemade and family-served authentic Chinese food, big smiles and a warm welcome from owner Xiao Hong. Our fat noodles, juicy dumplings, scallion pancakes and bubble drinks are the favorite of local food writers. Come taste why they love it.

512 W. 750 South, Bountiful • (801) 298-3626

Eating at Bombay House is about much more than just food. It is a complete cultural submersion for all five of your senses. The rich aroma of exotic spices; the rhythms and songs of an ancient culture; warm, intimate lighting; vibrant murals portraying scenes from Indian life and legend; oven-toasted flat bread warming your fingers as you tear a piece to eat; the exquisite flavor of sumptuous food cooked to perfection and served with the same care and courtesy extended to family and guests of the highest honor. Bombay House is about providing you with a truly exceptional experience.

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2731 E. Parley’s Way, SLC • (801) 581-0222 • bombayhouse.com 7726 Campus View Dr., #120, WJ • (801) 282-0777 463 North University Ave, Provo • (801) 373-6677

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dining guide Valter’s Osteria Valter Nassi is back and his

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

Vinto This easy-to-use trattoria features

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

Japanese

Matt Anderson and Kimi Eklund

Seafood & steaks

Sugar House Rising Kimi's Chop & Oyster House

Kimi Eklund was happy with her new career with Sotheby’s real estate. Then, last spring, she was searching for a property for a client when she happened to drive by the old Sugar House post office. “Oh no,” she remembers saying. “It was calling my name.” Six months later, she called her old friend, former chef and longtime cohort Matt Anderson and asked him to come work with her at Kimi’s Chop & Oyster House. Now the space has a new life; in the middle of the maelstrom that is the remaking of Sugar House, this one beautiful old building survives. This is a city that prefers destruction to re-use and seems in a hurry to rebuild itself in the likeness of Anywhere, U.S.A., so the remake here is a valiant contrariness. Then again, valiant contrariness is a good description of Kimi, too. Her C.V. is filled with offbeat successes, starting with Absolute!, a big hit during the 2002 Olympics, and Kimi’s Mountain Bistro at Solitude. Now the same team is behind Kimi’s Chop & Oyster House. We happened to dine at Kimi’s for the first time when the restaurant was unexpectedly crowded, especially since it had just opened 10 days before with very little fanfare. The kitchen was clearly in the weeds and combined with some freshman servers and absentees, this made for a bumpy evening. Kimi was working the dining room herself, filling water glasses, at one point breaking into a little run, and delivering food. Ours was delivered (not by Kimi) erratically, with appetizer oysters (terrific, both kinds) arriving long after cocktails were gone and crab cakes and salmon cakes had been consumed. The extensive list of seafood bites—oysters, mussels, crab and shrimp, ceviches and tartars, escargots, calamari, clams and cakes—has a refreshingly European flair, although the flavor difference between the salmon cakes and the crab cakes we tried was minimal. Less bread, more seasoning? And though the menu entrees are basic, these are full-plate steaks and the sides have style. “When I first drafted the menu,” Anderson says, “It was full of shishito peppers and pork belly. Then I thought, everyone is doing that, and came up with some different things.” Like succotash, which comes stuffed in a roast pepper and alongside roast chicken. Kimi’s white tablecloths pronounce this a civilized dining room, a big leap from the pizza-pizza-pizza menu mostly found in the neighborhood. Purple velvet sofas, an elegant oyster bar under a musician’s balcony and huge oil paintings give the space an L.A. kind of glamor, a welcome change from the sticks-and-rocks mountain décor of nine out of 10 Utah restaurants. But it’s still Utah, and purple velvet doesn’t mean you can’t dine in full Ute red regalia and wear your baseball hat throughout the meal. 2155 S. Highland Dr., SLC, 801-946-2079

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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 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

Koko Kitchen Small, family-run restau-

rant is a genuine, low-key noodle shop–the ramen is outstanding. 702 S. 300 East, SLC, 801-364-4888.

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

2014 AWARD

Pipa Asian Tapas & Sake Bar Another

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

Shogun Relax in your own private room, while you enjoy finely presented teriyaki, tempura, sukiyaki or something grilled by a chef before your eyes. 321 S. Main St., SLC, DINING 2014 801-364-7142. GM AWARD

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

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

Tsunami Besides sushi, the menu offers crispy-light tempura and numerous house

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NEW! The Brass Tag features Deer Valley-inspired brick oven cuisine and is located in the Lodges at Deer Valley in the Snow Park area. Indulge in flame kissed comfort food while enjoying the full bar, beer and wine selections. It’s the perfect place to meet friends after a day on the hill. Open 3 - 10 p.m. nightly; serving the full dinner menu 5:30 - 9 p.m. Free parking is available. Reservations are recommended.

2900 Deer Valley Drive East, Park City • (435) 615-2410 • deervalley.com/thebrasstag

Café Trio serves simple, fresh italian food in an intimate neighborhood setting. Enjoy delicious small plates, pizzas, pastas, entrees and more while indulging in a decadent dessert or creative cocktail in our cozy dining room. Our Cottonwood location boasts more than 1,500 square feet of private dining space; the perfect location for your next business meeting or special event! Saturday and Sunday Brunch at both locations. Lunch: Mon-Fri - Dinner: Sun-Sat - Brunch: Sat-Sun 680 S. 900 East, SLC • (801) 533-TRIO (8746) 6405 S. 3000 East, SLC • (801) 944-TRIO (8746) slcprovisions.com

Experience our winter menu and hand-crafted cocktails. Niche is a true neighborhood eatery serving breakfast, brunch, lunch and dinner. Niche emphasizes supporting local farms for the best ingredients around. Our preparation is simple, timeless and healthful, highlighting the essence of the ingredients.

2013 779 East 300 South, SLC • (801) 433-3380 • caffeniche.com

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dining guide cocktails and sake. 2223 S. Highland Drive, SLC, 801-467-5545; 7628 S. Union Park Ave., Sandy, DINING 801-676-6466. EGM

2014 AWARD mediterranean

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

restaurants, period. Fare ranges from Greek greatest hits like gyros and skordalia to Cretan dishes like the chicken braised with okra, but the grilled Greek octopus is what keeps us coming back for more. 224 S. 1300 East, SLC, 801-581-0888. EGM – N

Café Med Get the mezzes platter for

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

2014 AWARD

Layla Layla relies on family recipes.

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

Hall Mazza Excellent, with the bright

flavor that is the hallmark of Middle Fame SLM OF

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

Taco Boom Look for a third Taqueria 27 coming to downtown SLC.

Lone Star Taqueria Lone Star serves a burrito that’s a meal in itself, whether you choose basic bean and cheese or a special. 2265 E. Fort Union Blvd., SLC, 801-944-2300. GL Luna Blanca Mikel Trapp (owner of Trio and Fresco) owns this sleek little taqueria at the foot of the canyon and serves untraditional versions of tortilla-wrapped meals— involving quinoa and portobello, as well as chipotle DINING and pork. Plus margaritas. 3158 E. 2014 6200 South, Holladay, 801-944-5862. EGL AWARD

Hall Red Iguana Both locations are a blessing in this City of Salt, which Fame SLM OF

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

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

Taqueria 27 Salt Lake needs more Mexican

Ekamai Thai The tiniest Thai restaurant

in town is owned by Woot Pangsawan, who provides great curries, to go, eat there or have delivered, plus friendly personal service. 336 W. Broadway, SLC, 801-363-2717 and 1405 E. 2100 South, SLC, 801-906-0908. GL

Indochine Vietnamese cuisine is under-represented in Salt Lake’s Thai-ed up dining scene, so a restaurant that offers more than noodles is welcome. Try broken rice dishes, clay pots and pho. 230 S. 1300 East, 801-582-0896. EGM Mi La-cai Noodle House Mi La-cai’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 flavorful— that sums up this little banh mi shop that’s taken SLC by storm. Pho is also good and so are full plates, but the banh mi are heaven. 3425 State St., SLC, 801-467-6882. EL Pawit’s Royale Thai Cuisine Curries

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

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, 385259-0712; 4670 Holladay Village Plaza (2300 E.), 801-676-9706. EGM

Spitz Doner Kebab This California

SEAFOOD

Sapa Sushi Bar & Asian Grill Charming

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

Market Street Grill SLC’s fave fish

Mexican

The Oyster Bar This is the best selection

DINING

2014 AWARD

Alamexo A fresh take on Mexican

food from award-winning chef Matthew Lake whose New York Rosa Mexicano was “the gold standard.” More Hall OF upscale than a taco joint, but nowhere near Fame SLM tablecloth, this bright inviting cafe offers white 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

Chunga’s These tacos al pastor are the real

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

Frida Bistro Frida is one of the finest things

to happen to Salt Lake dining, ever. This is not your typical tacos/tamales menu—it represents

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the apex of still too little-known Mexican cuisine, elegant and sophisticated and as complex as French. Plus, there’s a nice margarita menu. 545 W. 700 South, SLC, 801-983-6692. EGM

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

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

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

are fragrant with coconut milk, and ginger duck is lip-smacking good. The dining room conveys warmth via tasteful décor using Thai silks and traditional arts. 1968 E. Murray-Holladay Rd., SLC, 801-277-3658. ELL

Vietnamese stilt houses surround the courtyard. Sapa’s menu ranges from Thai curries to fusion and hot pots, but the sushi is the best bet. 722 S. State St., SLC, 801-363-7272. EGM

Sawadee Thai The menu goes far

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

Skewered Thai A serene setting for some of the best Thai in town–perfectly balanced curries, pristine spring rolls, intoxicating drunk noodles and a well-curated wine list. 575 S. 700 East, SLC, 801-364-1144. Thai Garden Paprika-infused pad thai, deep-fried duck and fragrant gang gra ree are all excellent choices—but there are 50-plus items on the menu. Be tempted by batter-fried bananas with coconut ice cream. 4410 S. 900 East, SLC, 801-266-7899. EGM Thai Lotus Curries and noodle dishes hit a

precise procession on the palate—sweet, then

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The Chef’s Table, is not just for your Grandmother anymore! Having Won Best of State 4 years running in American Traditional, and Triple A 4 Diamond four years running, our goal is to continue the tradition. All chefs are classically trained at Le Cordon Bleu or locally at UVU. So you can imagine the creativity of flavors that’s bursting out of one kitchen. Our menu changes seasonally so you get the best ingredients earth has to offer in all of our recipes. Our new executive chef and owner, Chad Pritchard, not only graduated from Le Cordon Bleu he also taught there for three years. So you might say we know a thing or two about pleasing even the most refined pallets. We invite you to come join us at our table, The Chef’s Table.

2005 South State Street, Orem • (801) 235-9111 • chefstable.net

ESCAPE AT DEL MAR AL LAGO. Our Peruvian cebicheria serves classic Peruvian cuisine, hand-crafted cocktails–try our Pisco Sour–and amazing homemade desserts. Reservations highly recommended.

310 West Bugatti Dr., SLC • (801) 467-2890 • delmarallago.com

Catering and Wholesale Bread Cafe serving Breakfast and Lunch Local, Organic and Sustainable Products Beer, Wine, Sunday Brunch

155 South Main Street, SLC • (801) 355-3942 • evasbakeryslc.com

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dining guide 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

Tasty Thai Tasty is a family-run spot,

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

Chef de Cuisine Christian Lopez and owner Ryan Lowder

Holladay

Ryan Lowder is Turning the Town Copper Copper Kitchen opens in Holladay Following the big success of The Copper Onion and Copper Common comes Copper Kitchen, in the new center of Holladay, Holladay Village Plaza. Taqueria 27 and a branch of Caputo’s have already opened to enthusiastic crowds in this new development and although the building itself looks like any shopping center in suburbia, USA, there’s no doubt the new businesses have shocked life back into the heart of Holladay. Copper Kitchen is another hit for Lowder and his team. It’s got the same convivial cocktail-party atmosphere as the other coppers, and though the menu is different at all three restaurants (I know, Copper Common is supposed to be a bar, but the food makes it a restaurant) Chef Lowder’s signature heartiness and robustness—which some translate as “fat and salt” continues to be the hallmark here. It’s true that Lowder doesn’t shy away from animal and dairy fats and salt, ingredients many have been conditioned to eschew, but it’s also true that fat carries flavor and under-salted food is an abomination. At any rate, this is not a place for those who love light food and arty sauce swishes on the plate. Consider for instance, just one gilded-lily appetizer: shreds of duck confit formed into croquettes, deep fried and served on a small pond of orange aioli. No, really. Opt for something lighter, say, a salad, and you receive a dinner-sized plate piled with Asian pear slices, fennel root and leaves and broad cuts of celery with thumb-sized nuggets of gorgonzola. Chicken soup is made with roasted chicken, giving it a rich depth of flavor Campbells never considered and in the brown broth bob puffy dumplings a Jewish mother could envy. Rachel Hodson, who designed the other Coppers, was in charge of this space, too, with its long open kitchen, reclaimed bullseye glass windows and wall of aspen-patterned paper. Despite the copper ceiling specially engineered to absorb sound, this is not a quiet place. Favorite dishes: Mary’s chicken, a fried breast and a grilled drumstick, with roasted roots given a jolt with mustard vinaigrette; lamb shank brilliantly livened with celeriac puree; monkfish with butter bean mash; steak frites. 4640 S. 2300 East, Holladay, 385-237-3159

Steak

Christopher’s The menu is straightfor-

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

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

building has inner beauty. Stick with classics like crab cocktail, order the wedge, and ask for your butter-sizzled steak no more than medium, please. Eat dessert, then linger in the cool bar. 275 S. West Temple, SLC, 801-363-2000. EGN

Spencer’s The quality of the meat and the ac-

curacy of the cooking are what make it great. Beef is aged on the bone, and many cuts are served on the bone—a luxurious change from the usual cuts. 255 S. West Temple, SLC, 801-238-4748. EGN

Vegetarian

Living Cuisine Living food (never heated

over 116 degrees) is an increasingly popular cuisine. Here it is pulled it off with great flair and served with kindness. The raw tacos and pizza are particularly good. 2144 Highland Dr., SLC, 801-486-0332. L

Sage’s Café Totally vegan and

mostly organic food, emphasizing fresh vegetables, herbs and soy. Macadamiacreamed carrot butter crostini is a tempting starter; follow with a wok dish with cashew-coconut curry. 900 S. 234 West, 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, sand-

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Join us for local favorites from the European Alps. Fireside Dining features four courses served from our stone fireplaces. Enjoy warm raclette cheese, cured meats, salads, specialty entrées, hearty sides, fire-roasted leg of lamb, fresh baked breads and dessert fondues. A full bar is available, as well as specially selected wines and beer. Horse-drawn sleigh rides are available for hire or consider an adventurous snowshoe trek before dinner. Open 5:45 - 9 p.m., Wednesday through Saturday. Free parking is available and reservations are highly recommended. Empire Canyon Lodge, 9200 Marsac Avenue • (435) 645-6632 • deervalley.com/fireside

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

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

A secluded neighborhood treasure, Fresco is a local favorite featuring fresh, hand-crafted Italian specialties, house made pastas, and an exceptional wine list. Fresco offers a cozy dining room with a fireplace that is perfect for the winter months. Serving dinner Monday-Saturday. Closed Sunday

2010 DINING AWARDS WINNER

1513 South 1500 East • (801) 486-1300 • frescoitaliancafe.com

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dining guide wiches 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

Hi Ho Silver, Away! Read about news at Silver in Park City Life, page 119.

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

350 Main The kitchen has taken on new life

under a new chef, Carl Fiessinger breathes some Southern soul into the menu, but stays within the New West framework, so longtimers will be happy and every tummy satisfied. 350 Main St., Park City, 435-649-3140. EGN

The Farm at Canyons Food is at the

forefront of the re-imagined Canyons, and the Farm is the flagship featuring sustainably raised and produced handmade food. Resort

Village, Sundial Building, North of the Cabriolet. 435-615-4828. EGO

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

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

2014 AWARD

J&G Grill Jean-Georges Vong-

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

Mariposa at Deer Valley (Open seasonally) Try the tasting menu for an overview of the kitchen’s talent. It’s white tablecloth, but nothing is formal. 7600 Royal St., Park City, 435-645-6715. EGO

Mustang A duck chile relleno arrives

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

Silver Main Street got its glitter back at

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

Royal Street Café (Open seasonally) Don’t

miss the lobster chowder, but note the novelties, too: In a new take on the classic lettuce wedge salad, Royal Street’s version adds baby beets, glazed walnuts and pear tomatoes. 7600 Royal Street, Silver Lake Village, Deer Valley Resort, Park City, 435-645-6724. EGM

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 was a creamy golden wonder. Yes, black-bottom banana cream pie is still on the menu. 650 W. 100 South, Heber, 435-654-2133. EGM – N

16th Annual

McCarthey Family

foundation

Grand America Hotel Salt Lake City Champagne Reception & Boutique - 10:00 a.m. Luncheon & Fashion Show - 11:30 a.m. For tickets or information visit MSutah.org or call 800-344-4867 option 2 A Stylish Event for Men & Women ®

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RESTAURANT – Offering scratch seasonal dishes, with focus on live fire cooking, our HEARTH is the ‘heart’ of our kitchen. We support local farms and ranches by incorporating their most beautiful products into our menu to offer a dining experience that is unrivaled in the area. LOUNGE – Our Title 32B Lounge, named after Utah’s post-prohibition liquor law, features handcrafted cocktails based on classic templates from a scratch bar, with hand cut ice and premium spirits. PANTRY – Our pantry retails the finest ingredients from our scratch kitchen and abroad, such as our fresh and dried house made pasta, and over forty flavors of the freshest extra virgin olive oils and aged balsamic vinegar, complete with a tasting bar! Utah’s Winner - Top 50 Restaurants in the U.S. Worth Traveling For – Trip Advisor

2013 195 Historic 25th Street, 2nd Floor, Ogden • (801) 399-0088 • hearth25.com

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

The St. Regis Deer Valley 2300 Deer Valley Dr. East, Park City • (435) 940-5760 • jggrillparkcity.com

Salt Lake Magazine Dining Award Winner 2010, 2011, 2012, 2013, 2014 Fresh, sophisticated Thai & Chinese cuisine in a stylish, contemporary setting. Full service bar with specialty cocktails. Private dining & banquet room. Take-out orders welcome/delivery available. Free valet parking on Friday and Saturday nights. Open Monday-Saturday for lunch; Monday -Sunday for dinner.

2010 DINING AWARDS WINNER

200 S. 163 West (south of Salt Palace), SLC • (801) 350-0888 • jwongs.com

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dining guide Talisker On Main The food is locally

American Casual

Blind Dog Grill The kitchen offers imagina-

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

tive 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

Viking Yurt (Open seasonally) Arrive by sleigh and settle in for a luxurious fivecourse meal. Reservations and punctuality a must. Park City Mountain Resort, 435615-9878. EGO

Brass Tag In the Lodges at Deer Canyon, 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

Joe Cannella

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 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 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 set off by a port and apple sauce. 215 S. Main St., Kamas, 435-783-2867. EGL – M

Handle Chef-owner Briar Handly made

his name at Talisker on Main; in his own place he offers a pared back menu, mostly of small plates,with the emphasis on excellenct sourcing: Koosharem trout sausage and Beltex Farms prosciutto, for example. There are full-meal plates including the chef’s famous fried chicken. 136 Heber Ave., Park CIty, 435-602-1155

High West Distillery Order a flight of whiskey and taste the difference aging makes, but be sure to order plenty of food to see how magically the whiskey matches the fare. The chef takes the amber current theme throughout the food. 703 Park Ave., Park City, 435-649-8300. EGML Jupiter Bowl Upscale for a bowling al-

Chef Alberto Higuera

Tiny Places

Size doesn’t matter. Flavor does. Taco Taco. We loved the little pizza by the slice walk-in, Amore, that Cannella’s had tucked in under its wing. Why doesn’t Salt Lake have more by-the-slice stops anyway? If we’re going to be this thriving, urban, walkable city that Mayor Becker envisions (see p. 90), we should have some walk-away pizza joints. Anyway, Amore is gone and in its place is the equally adorably scaled Taco Taco–it seats 15, max–not big enough to be much more than a get it to go place except in the summertime, when the little patio out front is open and you can take your tacos and margaritas outside. Longtime Cannella’s chef, Alberto Higuera, is in charge of the menu–the food he grew up with–and excels at naturally–tacos, burritos and (perhaps the best idea) breakfast until noon. 208 E. 500 South, SLC, 801-355-8518

ley, but still with something for everyone in the family to love. Besides pins, there are video games and The Lift Grill & Lounge. In Newpark. 1090 Center Dr., Park City, 435- 658-2695. EGM

Road Island Diner An authentic 1930s diner refitted to serve 21st-century customers. The menu features old-fashioned favorites for 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 bacon-grilled shrimp or a chicken bowl with your brew. 1890 Bonanza Dr., Park City, 435-214-7570. EGL – M DINING

2014 AWARD

Silver Star Cafe Comfort food

with an upscale sensibility and original touches, like shrimp and grits with chipotle or Niman Ranch pork cutlets Hall OF with spaetzle. Morning meals are also tops, Fame SLM and the location is spectacular. 1825 Three Kings Dr., Park City, 435-655-3456. EGM

Simon’s Grill at the Homestead The

décor is formal, the fare is hearty but refined— salmon in a morel cream, or pearl onion frit-

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Welcome to Kimi’s Chop & Oyster House, European influenced fine dining and elegant social atmosphere, now in Commons at Sugarhouse. We promise an intimate and relaxed dining experience that offers something different to local and foreign patrons and ensures you enjoy a memorable food experience every time. Lunch: Monday - Saturday 11:30 am - 3 pm Dinner: Monday - Thursday 5 pm - 9 pm, Friday & Saturday 5 pm - 9:30 pm CLOSED SUNDAY 2155 S Highland Dr, SLC • (801) 946-2079 • kimishouse.com

Classically trained Pastry Chef Romina Rasmussen has been capturing the attention of food lovers near and far since 2003 with her innovative take on the classics, from her beloved Kouing Aman (Utah’s original) French macarons (buttons), and a wide variety of éclairs that change monthly. Breakfast, including sandwiches on house-made English muffins, and lunch are not to be missed either.

216 East 500 South • (801) 355-2294 • les-madeleines.com

A modern American steakhouse with a cosmopolitan twist. Lespri serves up only the freshest sushi and USDA Prime Steaks. An extensive wine & spirits list filled with favorites and unique bottle pairs well with locally sourced seasonal entrees that highlight modern riffs on classic ski town fare. A favorite of locals for our intimate dining spaces and off-Main location making parking a snap. Enjoy our supper club inspired dining room, lively lounge space, or outdoor garden patio in the warmer weather. Private dining and event space available.

1765 Sidewinder Drive, Park City • (435) 645-9696 • lespriprime.com

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dining guide ters dusted with coarse salt. 700 N. Homestead Dr., Midway, 888-327-7220. EGN

of sandwich fillings like egg and bacon. 1300 Snow Creek Dr., Park City, 435-645-7778. GL

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

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

Zermatt Resort The charming, Swiss-

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

Bar Grub & Brewpubs

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

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

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

Wasatch Bagel Café Not just bagels, but

Red Rock Junction The house-brewed

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

bakeries & cafés

Park City Coffee Roasters The town’s fave

bagels as buns, enfolding a sustaining layering

beers—honey wheat, amber ale or oatmeal

Continental & European

Adolph’s Park City locals believe the steak

Chili Beak For Jason and Giselle McClure, a little spice goes a long way.

Café Terigo This charming café is the

Chili Beak is a tiny company with big, spicy dreams.

In their small North Salt Lake commercial kitchen, owners Jason and Giselle McClure roast, mix and bottle chili oil daily, but they’re working toward a bigger operation, with employees, a distributor and a warehouse. “We’re going to be hiring people, hopefully soon,” Jason says. Luckily, the product’s not too complicated, and the couple can turn out about 500 bottles per week. “It’s chile de árbol (a pepper resembling a bird’s beak, hence Visit SLmag.com the name), sunflower oil, toasted sesame seed oil, and for our recipe using Chili Beak. we put in Redmond Real Salt and garlic powder,” Giselle says. “And two other chilies we keep secret,” Jason adds. The hard part for the couple, who discovered chili oil in Mexico and noticed a dearth of the Mexican-style oil in the states, was perfecting the recipe—a seven-month quest. “There was a lot of crying, coughing and sneezing along the way,” Jason says. They must have got it right. The recipe was finalized last January and sales only started in September, but already over a dozen local stores have Chili Beak on their shelves including Liberty Heights Fresh, Caputo’s and Pirate O’s. Like hot sauce, the chili oil is used to give food a kick, particularly Mexican food, and the McClures have been surprised by ways Utahns have used it: mixing with Bloody Mary’s, clam chowder and even vanilla ice cream. “My favorite is with popcorn,” Giselle says. To find more ways it’s being used, the McClures hold Facebook contests, where chili eaters submit recipes and photos of themselves enjoying their creations with friends for a chance to win gift baskets of local foods. Available at Liberty Heights Fresh and chilibeak.com —Jaime Winston

s a lt l a k e m a g a z i n e . c o m jan/feb 2015

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

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

Hot Stuff

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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

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

Italian & Pizza

Cisero’s High altitude exercise calls for calories to match. 306 Main St., Park City, 435-649-5044. EGM 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, 435645-8646. 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

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VOTED AMERICA’S MOST ROMANTIC RESTAURANT—TRAVEL & LEISURE Innovative cuisine, featuring local produce and game MOST ROMANTIC RESTAURANT IN U.S. – FIFTH CONSECUTIVE YEAR Open Table, Open Table Diners’ Choice Awards: Best Overall, Best Ambiance, Best Romantic FEATURING LIVE MUSIC Local pianists perform Friday thru Sunday, beginning at 6:30 p.m. To make reservations, view our full menu, offers and promotions, visit us online at www.log-haven.com

2013 4 miles up Millcreek Canyon (3800 South), SLC • (801) 272-8255 • log-haven.com

Rated #1 in Utah by the Zagat Restaurant Guide for food and service, The Mariposa’s intimate setting and crackling fireplace set the mood for an elegant dinner at Deer Valley’s premier restaurant. Savor a variety of dishes and explore the world of flavors from our small plates menu. Each item is a tasting size portion, inviting you to comfortably enjoy multiple selections. The wine list consistently receives the Wine Spectator Award of Excellence. Beer and cocktails are also available. Open 5:45 - 9 p.m., Tuesday through Sunday. Located in the Silver Lake Lodge. Free parking is available. Reservations are recommended.

7600 Royal Street • (435) 645-6715 • deervalley.com/mariposa

naked fish JAPANESE BISTRO

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

2010 DINING AWARDS WINNER

67 W. 100 South, SLC • (801) 595-8888 • nakedfishbistro.com

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dining guide house-made kimchi. 1571 W. Redstone Center Dr. Ste. 140, Park City, 435-575-4272. EGM – N

Wahso Restaurateur Bill White is known

combines guacamole and ceviche flavors in a genius dish. 368 Main St., Park City, 435-649-6222. EGO

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

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

El Chubasco Regulars storm this restau-

rant 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

Taste of Saigon Flavor is the focus here, with

Mexican & Southwestern

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

Steak

Middle eastern & greek

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

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

Billy Blanco’s Motor City Mexican The sub-

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

Chimayo 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

Reef’s Lamb chops are tender, falafel is

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

Southeast asian

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

pick up a copy at your favorite shop

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

Butcher’s Chop House & Bar The

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

Grub Steak Live country music, fresh salmon,

Edge Steakhouse This beautifully 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 Resortd Drive, Park City, 435-655-2260 Prime Steak House Prime’s recipe for

success is simple: Buy quality ingredients

// Salt Lake City //

Carlucci’s Bakery 314 W. Broadway Coffee Garden 878 East 900 South Copy Stop 1451 South 2100 East Cummings Studio Chocolates 679 East 900 South Details 1993 South 1100 East Every Blooming Thing 1344 South 2100 East Golden Braid Books 151 South 500 East Grove Market 1906 S. Main Street Jolly’s Corner Pharmacy 1676 East 1300 South Liberty Heights Fresh 1242 South 1100 East Medicine Shop 2036 East 6200 South Meier’s Chicken 4708 S. Holladay Blvd. Snider Brothers Meats 6245 S. Highland Dr. The Store 2050 East 6200 South The Store Too 4695 Holladay Blvd. Tony Caputo’s Gourmet Market 314 West 300 South Wildwood Hutch 122 W. South Temple

// Park City //

Atticus Books & Tea House 738 Main Street Dolly’s Bookstore 510 Main Street

Salt Lake and Utah Style & Design are available at these locations:

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// Midway //

The Store Midway 142 W. Main Street The Store Midway Express 51 W. Main Street

// Plus //

Bed Bath & Beyond, Whole Foods, Barnes & Noble, and Local Grocery Stores & Retailers

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At Provisions we believe in carefully executed, regional, ingredient driven delicious cooking, produced in partnership with responsible farming and animal husbandry. We love to cook, it’s our passion and we respect the ingredient’s by keeping it simple, preparing it the best way we know how and plating in a fun and creative way to showcase and honor what we have here in Utah. We cook and eat with the seasons, the way it was meant to be. We change our menu often to maintain the highest quality experience for our guests. We have created an elegant, casual environment for our food and libations to be enjoyed. We have a very eclectic, thoughtful wine, beer and cocktail list meant to compliment the seasonal menus. We are currently open for dinner Tuesday thru Sunday from 5 -10pm. Lunch and brunch coming soon. 3364 South 2300 East, SLC • (801) 410-4046 • slcprovisions.com

Located in Silver Lake Lodge, Royal Street Café serves award-winning American and international casual cuisine in a contemporary lodge setting, featuring creative appetizers and salads, panini sandwiches, Deer Valley Turkey Chili, specialty burgers and entrées. Take-out and kids menus available. Open daily with sit-down service for lunch, après-ski and dinner from 11:30 a.m. to 8 p.m. Fine wines, beer and specialty cocktails available. Free validated parking is available. Reservations are recommended.

7600 Royal Street • (435) 645-6724 • deervalley.com/royalstreet

Ruth had a certain way of doing things. How to run a restaurant. How to treat people. How to prepare the best steak of your life. When people would ask her how she made her food so good, she’d simply say “Just follow the recipe.” Come in tonight and experience how Ruth’s timeless recipe is alive and well to this day.

Salt Lake City • (801) 363-2000 • 275 S West Temple • ruthschrisprime.com Park City • (435) 940-5070 • 2001 Park Ave • ruthschris.com

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dining guide sweets

italian and pizza

The Truffle Cottage's sci-fi chocolates.

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

My Geeky Valentine Gazing upon The Truffle Cottage’s selection of Star Wars, Doctor Who, Han Solo trapped in chocolate “carbonite” and other nerdy chocolates at Salt Lake Comic Con is enough to make a geek feel like Angel doting over Buffy, or Spider-man falling for Mary Jane or... Well, you get the idea. “We make chocolates, we make truffles, and specifically, we do novelty chocolates,” says owner Jennie Hales. “We buy molds from all over the world, and we’re starting to make our own molds so we can expand our creativity.” This Valentine’s Day, ask Hales about butter rum Iron Man and mint-cookies-and-cream Boba Fett truffles or Harry Potter-style chocolate golden eggs and 11.5-inch wands. If your lover doesn’t know Darth Vader from the Dark Knight, The Truffle Cottage has normal-shaped chocolates, too, many decked out for Valentine’s Day. 119 E. 200 South, Pleasant Grove, 801-230-2706 —Jaime Winston

The Italian Place A great sandwich is

Marcello’s Eat spaghetti and meatballs

without wine—this is truly Utah-style Italian food. 375 N. Main St., Bountiful. 801298-7801. 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, 801399-0637. EGM Zucca Trattoria Chef-owner Elio Scanu’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 sandwiches, a regular schedule of cooking classes and a special menu of healthful dishes. 1479 E. 5600 South, Ogden, 801-475-7077. EGM – N

steak and insist on impeccable service. Enjoy the piano bar, and save room for molten chocolate cake. 804 Main St., Park City, 435-655-9739. EGN

north Salt lake & beyond American Fine Dining

Bistro 258 Everything from burgers served on ciabatta bread to the evening’s California Ahi Stack, a tall cylinder of tuna, crab, avocado, rice and mango salsa. 258 25th St., Ogden, 801-394-1595. EGLL The Huntington Room at Earl’s Lodge Ski-day sustenance and fireside dinner for the après-ski set. In summer, dine at the top of the mountain. 3925 E. Snowbasin Rd., Huntsville, 888-437-547. EGLL DINING

201 4 AWARD

Hearth Much of the menu is in-

spired by the wood-fired oven–the pizzas, the flatbreads and the hearth breads, all made with the same basic dough Hall OF and baked in the wood oven. There were Fame SLM several elk dishes on the menu and some yak. Try it. 195 Historic 25th St. Ste. 6 (2nd Floor), Ogden, 801-399-0088 EGN

ered 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

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

Roosters Choose from specialty pizzas,

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

BURGERS, SANDWICHES, DELIs

Caffe Ibis Exchange news, enjoy sand-

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

American Casual

chinese

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

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

The Bluebird The ornate soda

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Prairie Schooner Tables are cov-

s a lt l a k e m a g a z i n e . c o m jan/feb 2015

Mandarin The rooms are filled with red

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

Provo & Central Utah American Fine Dining

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

2014 AWARD

The Tree Room The resort’s flagship

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

American Casual

The Black Sheep This is probably the most “American” restaurant in town—the cuisine here is based on the Native American dishes Chef Hall OF Mark Mason enjoyed in his youth. But the Fame SLM fundamentals—like Navajo fry bread and the “three sisters” combo of squash, corn and beans—have been given a beautiful urban polish by this experienced chef. Don’t miss DINING

2014 AWARD

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The Zagat Restaurant Guide lists the Seafood Buffet in “America’s Top Restaurants.” A favorite of locals and visitors alike, a vast array of fresh seafood is served including sushi, chilled shellfish, hot seafood appetizers and entrées, roast duck, prime rib, vegetable specialties and fabulous desserts. Fine wines, beer and cocktails are available. Located in Snow Park Lodge. Open 6:15 – 9 p.m., Thursday through Sunday. Free parking is available. Reservations are recommended.

2250 Deer Valley Drive South • (435) 645-6632 • deervalley.com/seafoodbuffet

CELEBRATING 25 YEARS OF LEGENDARY BEERS Salt Lake’s original brew pub since 1989, serving award-winning fresh brewed beers and an eclectic menu filled with pub favorites like fish and chips, bacon wrapped meat loaf and our famous veggie burger. Salt Lake City Serving Lunch, Dinner, Weekend Brunch. Private event space for groups from 30 – 200. Park City Serving Breakfast, Lunch, Dinner & Weekend Brunch. Airport Serving Breakfast Anytime, Lunch & Dinner.

2010 DINING

2010

AWARDS WINNER

2009 DINING AWARDS WINNER

Salt Lake City • 147 W. Broadway • (801) 363-2739 Park City • 1900 Park Avenue • (435) 649-9868 Salt Lake International Airport • (801) 575-2002 • squatters.com

Fancy tacos and fine tequilas served seven days a week in a warm, modern atmosphere. Brunch Menu Saturday and Sunday 11am-2pm. Private dining space available at both locations.

NEW downtown location coming soon! Visit us at www.taqueria27.com, twitter @taqueria27 or Facebook Taqueria27 for more information.

2013 1615 South Foothill Drive Suite G, SLC • (385) 259-0712 4670 Holladay Village Plaza Suite 108, Holladay • (801) 676-9706 taqueria27.com

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dining guide the cactus pear margarita. 19 N. University Ave, Provo, 801-607-2485. EGM – N

The Foundry Grill The café in Sun-

dance 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 main-

stay has several restaurant sisters worthy to call family. 463 N. University Ave., Provo, 801-373-6677; 7726 Campus View Dr., West Jordan, 801-282-0777; 2731 E. Parley’s Way, SLC, 801-581-0222. EGM – N

Italian/pizza DINING

2014 AWARD

Winter Brews

See more about Moab’s beer on page 70.

Pizzeria 712 The pizza menu

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

Mexican DINING

2014 AWARD

Mountain West Burrito A hum-

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

vegetarian

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

Moab & Southeast Utah American dining

Café Diablo (Open seasonally) This

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

Hall Hell’s Backbone Grill Owners Blake Spalding and Jen Castle set Fame SLM OF

the bar for local, organic food in

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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

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

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

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

Eklectic Café This is what you hope

Xetava Gardens Café Blue corn pan-

Sunglow Family Restaurant This pit

Bakeries & Cafés

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

stop is famous for its pinto bean and pickle pies. Yes, we said pickle. 91 E. Main St., Bicknell, 435-425-3701. GL – M

Bar Grub & Brewpubs

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

St. George & Southwest Utah American Fine Dining

Painted Pony The kitchen blends culinary trends with standards—sage-smoked quail on mushroom risotto. Even “surf and turf” has Hall OF aFame twist—tenderloin tataki with chile-dusted SLM scallops. 2 W. St. George Blvd., Ste. 22, St. George, 435-634-1700. EGN DINING

2014 AWARD

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

American Casual

Oscar’s Café Blueberry pancakes,

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

cakes for breakfast and lunch are good bets. But to truly experience Xetava, dine under the stars in eco-conscious Kayenta. 815 Coyote Gulch Court, Ivins, 435-656-0165. EGM

25 Main Café and Cake Parlor With

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

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

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

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@marymalouf

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Top 10 Best Ski-Town Sushi Restaurants – Ski Magazine The food at Tona is meticulously prepared and attractively arranged. Tona combines local seasonal ingredients and fresh seafood from around the world to provide guests a new level of culinary dining experience. Its innovative usage of global ingredients sets Tona apart from its peers. Chefs’ endless creativity brings new surprises to guests that both please the eyes and the palate. The combination of traditional Japanese cooking with modern techniques and ingredients is what guests can find at Tona.

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210 25th Street, Ogden • (801) 622-8662 • facebook.com/tonasushi

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

2832 East 6200 South, SLC • (801) 277-9919 • tuscanyslc.com

ALL NEW VIEW, SAME GREAT FOOD AND WICKEDLY DELICIOUS BREWS! The Wasatch Brew Pub has been a legend in Park City since 1986, and now you can enjoy the same legendary beers and pub fare at our new location in the heart of Sugar House. Pouring both Wasatch and Squatters hand-crafted brews, as well as dishing up delicious pub favorites such as Whiskey Salt Tater Tots, Loaded Wasatch Nachos and Classic Burgers, Wasatch Brew Pub Sugar House promises to be a wickedly good time! Serving lunch, dinner and weekend brunch. Private event space available for large groups, summer patio dining and a full liquor license. Misbehaving in Utah since 1986! 2110 South Highland Drive • (801) 783-1127 • wasatchbeers.com

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barguide

A curated guide to the best bars in Utah

Neighborhood Bar East Liberty Tap House

The neighborhood pub is a time-honored institution, once as essential to a community as a grocery. Prohibition, the automobile and the ensuing suburbs changed all that, but these days cities are trying to reclaim a sense of neighborhood from urban sprawl. In Salt Lake City, there’s no better example of a successful neighborhood than 9th and 9th. Small, friendly restaurants, locally owned stores, a great ice cream shop, all within walking distance of quaint bungalows. All that was missing was a neighborhood bar. Now Scott Evans, owner of Pago at 9th and 9th, has filled that gap. Opening a bar is not an easy proposition in Utah— Evans has been working on East Liberty Tap House for nearly a year. “This is my vision of the ideal neighborhood

bar,” Evans says. “I want a bar that’s comfortable, not too loud, well lit. I think there should be a well thought-out beverage list from cocktails to wine to beer. The breadth at the Tap House is beer—about six on draft and 20 by the bottle.” That list will rotate frequently; Evans has hundreds of international brews on order. And the final touch: “My ideal bar has good food if you want it,” adds Evans. “Not just heavy bar food. The Tap House’s menu includes things like a great chop salad as well as a great burger.” Think classic, but better. Like from scratch onion dip made with house-smoked onions, crème fraiche and cream cheese with house made sea-salted potato chips. 850 E. 900 South, SLC, eastlibertytaphouse.com

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

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21 & over Bars

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

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

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

Beer Bar Food & Wine darling, Food Net-

work regular and owner of award-winning Forage restaurant Viet Pham conceived (though he doesn’t cook) the menu. And Ty Burrell, star of ABC’s small-screen hit Modern Family, is a co-owner. Together, they lent their flatscreen luster to pre-opening coverage in Food & Wine magazine and then all over the Twitterverse and Blogosphere. Beer Bar is right next to Burrell’s other SLC hipster success story, Bar X. And make no mistake, this is a hipster beer joint. 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 to choose from, not to mention 13 kinds of wurst. 161 E. 200 South, SLC, 801-355-2287 E

The Bayou This is Beervana, with 260 bottled beers and 32 on draft. The kitchen is an overachiever for a beer bar, turning out artichoke pizza and deep-fried Cornish game hens. 645 S. State St., SLC, 801-961-8400. EGM

Beerhive Pub An impressive list of over 200 beers—domestic, imported and local—and a long ice rail on the bar to keep the brew cold, the way American’s 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 the tenacity which Fred Moesinger (owner of next-door Caffe Molise) pursued the audacious-in-Utah idea of a true wine bar deserves kudos. There are craft cocktails and specialty beer, and you can order food from Caffe Molise, but the pieces des resistances are the more than 50 wines

by the glass. You can order a tasting portion or a full glass, allowing you to sample vintages you might not be inclined to buy by the bottle. 63 W. 100 South, SLC, 801-359-2814 E

Campfire Lounge Well, don’t go expecting a

real campfire, although patio firepits have been “in the works” for awhile now. But the laid-back feeling of sitting around a campfire, sipping and talking with friends, is what the owners were aiming for, with or ut flames. And that’s what Campfire is–a relaxed neighborhood joint with affordable drinks. And s’mores. 837 E. 2100, 801-467-3325 E

Club Jam The city’s premier gay bar has all that’s

peanuts. Oddly, reservations are recommended and thankfully, there are no TVs. 111 E. Broadway, SLC, 801-355-9453 E

High West Distillery The bartenders at Utah’s award-winning gastro-distillery concoct two full and completely different cocktail menus, one each for summer and winter, and briefer ones for the shoulder seasons. Obviously, the focus is on whiskey-based drinks featuring High West’s award-winning spirits, although the bar stocks other spirits. The food is whiskey-themed, too, and the space in a former livery stable is pure Park City. 703 Park Ave., Park City, 435-649-8300 E

necessary: DJs, drag queens and drinks. It rocks out Wednesday through Sunday, with karaoke on Wednesday and Sundays at 9. 751 N. 300 West, SLC, 801-382-8567 E

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

Copper Common Sibling to hugely popular

Garage Everyone compares it to an Austin bar. Live music, good food and the rockingest patio in town. 1199 N. Beck St., SLC, 801-521-3904 EGL

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, chefimagined food—a long way from pretzels and

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

Good ideas

Why Not Wine on Tap Install now. In a land of beer and cocktails, some of us prefer wine. Not only that, but some of us prefer white wine before a meal and red wine during. The whole preference can get expensive and much as I love BTG, there aren’t many other bars where you can get a decent glass of wine. It doesn’t make economic sense for bars which don’t sell a lot of wine to tie up dollars in bottles that once opened, may not get finished. It’s obviouos that throwing away wine is in no one’s best interest. But there is a solution–one in use at Market Street restaurants and at Copper Common: wine on tap. The temperaturecontrolled stainless steel keg and tap system uses inert gas to replace the airspace left as the wine is drunk, meaning the last glass from the tap is as fresh as the first. Wine selections can vary; Market Street offers two white and two red varieties. This isn’t Thunderbird–it’s good quality vino from respectable winemakers. So: Take note, Utah bars and restaurants. Wine on tap–already popular in the rest of the country–could be the answer for you. And me.

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bar guide

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

Kristauf’s Martini Bar One of the first straight-up classy bars in the city, Kristauf’s opened in sync with the martini craze and has survived long enough to have competition. A gin martini is the purist’s cocktail but most of us of us savor all kinds of concoctions in a martini glass—just ask owner Cody Frantz, who changes his menu annually. 16 W. Market St., SLC, 801-366-9490 E Market Street Oyster Bar The livelier, night-life side of Market 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, up daiquiri with a dozen oysters— half price on Mondays—or settle in for the night and order from the full seafood menu downtown or upstairs at the Broiler location near the U. 260 S. 1300 East, SLC, 801-583-8808. Downtown: 54 W. Market St., SLC, 801-531-6044 E

The Rest and Bodega The neon sign says “Bodega” and you can drink a beer in the phone booth-sized corner bar. But it’s better to head downstairs to the speakeasy-styled the Rest. Welcome to the underground. Order a cocktail, settle in the apparently bomb-proof book-lined library or take a booth or sit at the bar where you can examine local artist Jake Buntjer’s tiny sculptures in the niches on the wall—sort of a Tim Burton meets Dr. Who aesthetic. The food is good when you decide to blow off the dinner plans and stay here instead. 331 S. Main St., SLC, 801‑532‑4042 E The Shooting Star More than a century old, this is gen-you-wine Old West. The walls are adorned with moose heads and a stuffed St. Bernard. Good luck with finishing your Starburger. You must be 21 to eat and drink here. 7300 E. 200 South, Huntsville, 801-745-2002 EGL The Vault In the boutique Kimpton hotel The Monaco, The Vault is themed after the building’s original purpose as a bank. A quintessential hotel bar, with big windows looking out on pedestrian traffic and longaproned servers, this is a favorite place for

locals and visitors. There is a list of original concoctions, but look for the special cocktails themed to what’s onstage 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 E

Whiskey Street Before it was named Main Street, this stretch of road dubbed “Whiskey Street” because it was lined with so many pubs and bars. Hence the name of this drinking (and eating) establishment. Anchored by a 42-foot long cherry wood bar backed with bottles and centered with a narrow stand-up table, with a row of booths and some cushy seats at the back, Whiskey Street serves food but this is primarily a place to bend the elbow. There’s a selection of neo-cocktails, a classic list of beer and whiskey pairings and a jaw-dropping list of spirits, some rare for SLC. Wine on tap and an extensive beer list round out the imbiber’s choices. You definitely can’t try it all on one visit. 323 S. Main St., SLC, 801-433-1371 E

In The Glass Now

Cocktails That Sing Libretti & Libations

The Bizetini 1 1/2 oz. Aviation Gin or Chopin Vodka 1/2 oz. Ransom Vermouth dash Angostura bitters Put everything in a shaker with ice and shake vigorously. Strain into a martini glass and garnish with pearl onions and a twist.

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The cocktail scene is a heady blend of classics and creativity, with bartenders returning to the roots of the mixed drink and embracing new techniques at the same time. The Utah Opera (experts at presenting classics), challenged downtown bartenders to take inspiration from the 2014–15 season of operas in their promotion Libretti & Libations. In November, Takashi created the Cio-Cio San from Hibiki 12-year-old whisky, Luxardo Cherry liqueur, Choya Lime liqueur, Nigori Sake, cranberry, lemon and simple syrup in honor of the tragic Madame Butterfly. Coming up, Rye will be presenting a spicy, creamy cocktail using only ingredients native to Ceylon at the time of the Pearl Fisher’s tale: Batavia Arrack, coconut milk, lime, allspice and cinnamon. Bizet’s The Pearl Fisher also inspired Bambara’s Austin Craig to create the Bizetini of Chopin Vodka or Aviation American gin and Ransom Dry Vermouth garnished with—what else?—pearl onions. Try them all. Other opera-themed cocktails can be found at BTG/Caffe Molise, Finca, Takashi, Bar X, Pallet and Martine. utahopera.org

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onthetown Photos from local events For more, go to SLmag.com

Zoo Rendezvous

Sept. 4, Utahâ&#x20AC;&#x2122;s Hogle Zoo, Photos by Shauna Raso

1 Kimi Adamson gives her Hogle Zoo donation via airmail. Along with animal encounters, guests enjoyed food from some of SLCâ&#x20AC;&#x2122;s best restaurants. 2 Owen Hogle, Danielle Hogle 3 Taylor Thompson 4 Wendee Kassing, Jason Kassing, Kip Watanuki and Amber Watanuki 5 Judy L. Nielson 6 Julie Jakob, Janice Boes, Katie Layton 6

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onthetown

Craft Lake City DIY Festival Aug. 9-10, Gallivan Center, Photos by Alex Adams

1 Bob Plumb, Karamea Puriri and Cheree Plumb enjoy the VIP Patio at the DIY Fest, which highlighted local vendors and exhibitors specializing in handcrafted art. 2 Cindy Rae and Megan Whittaker of Noisette

Women in Business Celebration Sept. 23, Salt Lake Chamber, Photos by Shauna Raso

3 Marsha Holfeltz of Madison McCord Interiors and Tiffany Colaizzi of Name Droppers show off their pages from the Women in Business section of Salt Lake magazine’s October 2014 issue. The evening also highlighted services provided by the Women’s Business Center. 4 Kelly Lake, Melissa Mathews, Chantell Dale, Emily Lawn, Katherine Kimmel 5 Monica Gayden, Lauren DeBoalt

NAWBO Chicks with Sticks Sept. 18, River Oaks Golf Course, Photos by Wittney Shipley

6 Jayme L. McWidener and Rebecca Ritchie take part in the National Association of Women Business Owners’ women-only golf tournament. NAWBO awarded prizes to the day’s top golfers. 5

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onthetown

Visit SLmag.com for photos from hundreds of local events 6

Rising from Ashes Private Screening

July 30, Home of Marcia and John Price, Photos by Logan Sorenson

1 Jeff Johnson, Mariah Mellus, Galina Perova and Nancy Johnson before Utah Film Center’s screening. 2 Megan Hillyard, Neil Webster, Zeke Dumke IV, Arlyn Bradshaw, Nichole Dunn

Salt Lake Greek Festival

Sept. 5-7, Holy Trinity Cathedral, Photos by Paige Holmstrom

3 Dancers take the stage at the Salt Lake Greek Festival. Every year, the event showcases Salt Lake City’s vibrant Greek culture. 4 Greek dancers in traditional attire.

Salt Lake Comic Con

Sept. 4-6, Salt Palace Convention Center, Photos by Wittney Shipley

5 Fans came to Utah’s nerd fest dressed as sci-fi and fantasy characters, including Dan Haskell as Iron Man. 6 Susan Sorensen, Eric Sorensen, Jon Stoffer s a lt l a k e m a g a z i n e . c o m jan/feb 2015

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my turn

Penny For Your Thoughts The worrier’s lesson: Reduce the stress and lighten up. By john shuff

ost parents really know their children. They know their moods, their fears, their ups and downs. This private sixth sense—the radar trained on their child’s emotional development—is paired with the kind of unconditional love and support that helps launch a child into the future. My mom was a classic example; sometimes I think she knew me better than I did. For example, she knew I was a worrier. She knew the frown, the look that said there was

something on my mind. She invariably said, “A penny for your thoughts,” and I invariably remained mute. No sale. And I always have worried about many things, some inordinately. This kind of stress weighs me—and everyone around me—down. The longer I carry it, the heavier it becomes, emotionally and physically. That kind of baggage isn’t healthy and I’m thinking I want a whole new approach this year. I’d like to think I can start working on making things more positive, recognizing how unproductive worrying is, how it drains energy, how paralyzing it can be. In fact, the better we can manage our emotional burdens, the sooner we can rid ourselves of them, leading to a more vibrant and refreshed life. So whatever worries you have, whatever burdens you are carrying, put them on the back burner. Relax, take a deep breath and enjoy every day that God gives you. To coin an old saying, “Life is short but it sure beats the alternative.” My dad kept the following list on a yellow tablet in his desk. When he shared it with me, he said it brought a smile to his face and helped him deal with his particular burdens: Drive carefully. It’s not only cars that can be recalled by their maker. If you can’t be kind, have the decency to be vague. No one cares if you can’t dance well; just get up and dance. In other words, get in the hunt. We could learn a lot from crayons. Some are sharp, some are pretty and some are dull. Some have weird names, and all are different colors, but they all have to live in the same box. Always make right turns, thus avoiding crossing in front of traffic. Always keep your words soft and sweet just in case you have to eat them. Celebrate those birthdays. The more you have, the longer you’re around. Accept that some days you’re the pigeon and some days you’re the statue. A truly happy person is one who can enjoy the scenery on a detour.

John, center, with his younger brothers, Paul, left, and Tom and their mother Mary.

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And dad’s favorite from Will Rogers: “Never squat with your spurs on.”

In retrospect, my mom was trying to tell me to lighten up. And it’s taken more than 70 years for that to sink in. Better late than never.

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