Salt lake magazine Jan/Feb 2014 by Salt Lake Magazine

Utah’s Jewish Pioneers // 250+ Restaurant Reviews the magazine for Utah

saltlakemagazine.com

Prepped for Disaster

25 years

A look inside Utah’s doomsday industry

Utah’s Next Big Things Ideas and inventions for the near future

Wasatch Wonder Dog The only thing between you and a cold death could be Banjo the rescue dog.

December 2013

$4.95

Display until Feb. 28, 2014

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Winter White on

ice US Speedskaters model the latest fashions

Speedskater Sugar Todd at the Utah Olympic Oval 7

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porsche design

Porsche Design Salt Lake City | City Creek Center | 50 S. Main Street | 801 532 1017 www.porsche-design.com

”WELCOME TO OUR WORLD”

The seven pilots of the Breitling Jet Team belong to the international elite of aviation professionals. In performing their aerobatic figures at almost 500 mph, flying 7 feet from each other and with accelerations of up to 8Gs, errors are not an option. It is for these masters of audacity and daring exploits that Breitling develops its chronographs: sturdy, functional, ultra high-performance instruments all equipped with movements chronometer-certified by the COSC – the highest official benchmark in terms of reliability and precision. Welcome to the Breitling world.

AEROSPACE EVO

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January/February 2014 features

Zombies. nuclear war. earthquake. pandemic. the end is near.

B y s a lt l a k e e di t or s

by mary brown malouf

the next big thing Six of Utahâ&#x20AC;&#x2122;s cutting-edge inventions, from a steampunk java machine to smart insoles.

shades of pale US speed skaters take to the ice in hot, local winter threads.

By gl e n wa rchol

Utahâ&#x20AC;&#x2122;s disaster industry is booming, as locals prep for Armageddon.

on the cover

US speed skater Sugar Todd models winter white at the Olympic Oval. s a lt l a k e m a g a z i n e . c o m jan/feb 2014

contents 85

in This

issue

departments

travel

A Shore Thing

Get away to Oahu’s North Shore. by Marcie young cancio

dateline utah

Heeding the Call

Over a century ago, Jewish pioneers left their legacy in Central Utah. by glen warchol

outdoors

A Winter’s Jig

Unpack your gear and fish in one of Utah’s frozen lakes. by nate parkinson

true love

For Better or Worse

An opera of love and cancer. by mary brown malouf

on the table

Chocolate

Why Utah is the perfect place for chocoholics. by Vanessa Chang

24 up close

Avalanche dog Banjo on sniffing out humans. by glen warchol

26 Shop Red hot finds for Valentine’s Day from local boutiques. by val rasmussen

28 Style Lace up some Sorels, the unofficial boots of the Sundance Film Festival. by mary brown malouf

30 hot dish

What Sundance Film Festival stars are eating for the 30th anniversary of the salute to indie film. by mary brown malouf

32 At home

Chandeliers add a bit of elegance to your décor for the new year. by brad mee

34 Hot ticket

Blue notes from KRCL DJ and cigarbox guitarist Bad Brad Wheeler. by glen warchol

36 ahead Astrologer Christopher Renstrom charts the year ahead. by Jaime winston and glen warchol

52 faces Snowboarder Louie Vito gives us his view from the top, plus more locals making a buzz. by Jaime winston

58 a&e Artist Kat Martin adds sci-fi flair to old paintings and UMFA explores Utah’s forbidding landscapes. by glen warchol

85 dining guide

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

113 on the town

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

120 my turn

Sound advice for making 2014 a better year. by john shuff

volume 25 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.

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

PANACHE HANIA BRUNELLO CUCINELLI AQUATALIA ALBERTO FERMANI THEORY AUTUMN CASHMERE LES COPAINS RAQUEL ALLEGRA HERNO CALLEEN CORDERO DIANE VON FURSTENBERG THOMAS WYLDE MOTHER ELIZABETH AND JAMES HAUTE HIPPIE FRANK & EILEEN INHABIT PARK CITY 738 Lower Main Street (next to Atticus) 435.649.7037 SUN VALLEY The Sun Valley Village 208.622.4228 panacheparkcity.com

L’AGENCE

online extras

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

Reel Experience

Action! Just click the videos tab or visit youtube.com/SaltLakemag

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

Drink of the Week!

Get the scoop on the city’s best beer, wine and cocktails with Jimmy Santangelo.

Sundancing

Go on the red carpet at the Sundance Film Festival’s premieres.

Break the ice

This January, find our video of this issue’s speed skating models in the Olympic Trials.

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

Win these boots! Dining Awards Show us your Readers’ Choice best pics of Sorels in Action to win a pair of your own (contest runs Jan. 6–30).

Go online to vote for your favorite restaurants. Hurry, the polls close Jan. 15.

Best of Fest

Utah’s best Sundance Film Festival coverage, from film reviews to party pics.

Coolest Fashion

See more from our fashion shoot with speed skaters Brittany Bowe, Sugar Todd and Eddie Alvarez.

you said it

Taking a cue from our feature on Utah’s catastrophe industry (pg. 66), we asked our Facebook fans how they’re preparing for armageddon. Here’s what you told us: “Have a plan in place and stay positive!” —Kate Griffin

“One of the most probable scenarios for a disaster here in Utah is earthquakes . . . Have plenty of food and water storage. —Leslie Conners

“Don’t forget the can opener! A basement full of canned food does you no good if you can’t open it.” —Laura Berbusse

Join the conversation at facebook.com/SaltLakemag

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

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

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

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

Featuring

exclusively at Madison McCord

3232 South Highland Drive, Salt Lake City

801 484 2222

madisonmccordinteriors.com

the magazine for Utah p r e s i d e n t & p u b l i sh e r

Margaret Mary Shuff Executive editor

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

Glen Warchol web editor

Jaime Winston editorial interns

Amber Bennion, Derrick Gainsforth, Kevin Olsen, Ian Jamu A r t D i r e ct o r

Scott Cullins Designer

Taryn Katter staff p h o t o g r a p h e r

Adam Finkle

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

Katherine Dickinson, Sumner Fisher, Lucas Polanco D i r e ct o r o f O p e r at i o n s

Damon Shorter

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

Cynthia Yeo

writing & e diting con tribu tors

Marcie Young Cancio, Vanessa Chang, Austen Diamond, Derek P. Jensen, Brad Mee, Nate Parkinson, Val Rasmussen, John Shuff p h o t o g r a p h y co n t r i b u t o r s

Samuel Askins, Carla Boecklin, Rosanne Bruegmann, Shawnda Gillespie, Cami Niemi, Alyssa Vincent d i r e ct o r o f a d v e r t i s i n g

Kevin Jones

m a r k e t i n g & E v e n ts Ma n a g e r

Amanda Pratt

marketing interns

Cady Borchers, Sarah Stevens sa l e s a n d m a r k e t i n g e x e c u t i v e s

Trina Baghoomian, Janette Erickson, Danielle Holmes, Denise Janove, Janet Jorgensen, Kelsey Leach, Jewelya Lees p r o j e ct m a n a g e r

Bonnie Bell

c i r c u l at i o n r e p r e s e n tat i v e

Tanner Jones

contact

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publishing

p r e s i d e n t & p u b l i sh e r

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g r o u p e d i t o r - i n - ch i e f

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

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

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contributors marcie young cancio last visited Oahu and the bustling city of Honolulu as a seventh grader, touring popular sites from Pearl Harbor to Diamond Head. When she returned to the island to report this issue’s travel story (A Shore Thing, page 40), she bypassed the capital in favor of the North Shore and the Polynesian Cultural Center as it celebrated its 50th anniversary. “It’s just an hour across the island, but the North Shore is like a retreat from the bustle of Honolulu,” the freelance writer says. When not fantasizing about a return to the islands, Cancio can be found playing in SLC and the Wasatch Mountains with her husband, bambino and coonhound, Lola.

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

vanessa chang says a low alcohol tolerance turned her into a chocolate connoisseur. Using the same faculties, the freelance writer embarked on discovering Utah’s growing fine chocolate community for this issue’s On the Table story (page 62). When she’s not writing or nibbling on chocolate bars, she studies fine salumi as Marketing and Education Manager at Creminelli Fine Meats. Much to her mother’s embarrassment, she has not earned her law degree, focusing instead on the American Cheese Society Certified Cheese Professional designation she earned last summer. She eats and lives in Salt Lake City.

brad mee, editor of Utah Style & Design magazine, spends much of his time mingling with Utah’s top design pros and style-savvy homeowners across the state. “The breadth and depth of talent and strong design in Utah is amazing and is growing steadily,” he says. When Mee isn’t scouting and showcasing chic spaces, he’s reporting on the latest trends, products and decorating ideas for the home. In this issue, Mee focuses on showy chandeliers (page 32) and their power to shine in some of Utah’s most memorable mountain abodes.

DRIVE LESS LIVE MORE

Gracious condominium living in the heart of Salt Lake City. Tour designer models in available properties: 99 West | Richards Court | The Regent

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feedback Editor’s Note: In November, Kevin Olsen wrote on the locally-made Sweater Boys calendar, raising funds for the Women’s World Health Initiative, on saltlakemagazine.com. Readers liked the idea. Thanks for featuring this story, Salt Lake mag. It’s great to see locals turning a tradition into a creative way to help others. I’ll definitely be adding a Sweater Boys calendar to my wall in 2014. —LLL, via saltlakemagazine.com Editor’s Note: When we put Editor Mary Brown Malouf’s December 2013 story on Harmons online, we heard from this fan of the neighborhood grocer. I will always give my business to Harmons! Everytime I come in, I am asked if I need help. I notice that some of the staff have special needs. My son is autistic and I worry about his future everyday and every night. It gives me hope to know that people like the Harmons family are out there and support ALL people and give EVERYONE a chance. Thank you. —Christa, via saltlakemagazine.com

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

Thank you for the recent article about Palm Springs in the December issue—it is fantastic. A great overview of our destination and reflects how our city is going through a renaissance of attracting a new crowd while preserving our unique characteristics. —Hillary Angel, Palm Springs Bureau of Tourism Editor’s Note: Managing Editor Glen Warchol received this note on his online story about the Artes de México en Utah exhibit at Mestizo Gallery last October. I wanted to send a warm and heartfelt thank you for the great “Art West of the Border” write up for saltlakemagazine.com. I have been in Mexico the last couple of weeks, and I can’t tell you what a pleasant surprise it was to read this upon my return. Really, a big thank you for always being such great supporters, not just of me, but the arts in general. —Veronica Perez, local artist Editor’s Note: After an unfavorable review of the service at Annex by Epic, Chef Robert

Angelilli took full responsibility and wrote Editor Mary Brown Malouf. As you know, I don’t treat reviewers any different than the regular public, which means everyone probably got bad service and food [when you came in]. Time for a second impression. I’m doing a slight menu change . . . Come on down and give me some feedback. —Robert Angelilli, Annex by Epic Editor’s Note: Malouf did, and her impressions are on page 85.

talk to us

We want to know what you think: about Utah, your last meal, the last party you went to, your mother-in-law, whatever. e-mail: editor@saltlakemagazine.com web site: saltlakemagazine.com post to: Editor 515 S. 700 East, Suite 3i Salt Lake City, UT 84102 Include your name, address, email address and daytime phone number. Letters may be edited for length and clarity.

A MUSEUM AS DRAMATIC AS THE WONDERS IT HOLDS.

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editor’s letter

Hazy Shades of Winter anywhere else. And Utahns get out in it and love it. In fact, the landscape–and the recreation it allows–is one of the big reasons people choose to live here. That choice–for quality of life–means we have a surprisingly diverse bunch of Utahns, and they think outside the box when it comes to making a living and making our future a little bit better. (See our story on Next Big Things, p. 72) I hate to end my winter’s tale on a dirty note, but the very thing that makes Utah great–its weather and landscape–is also its most threatened quality. Our winter smog is as bad as air gets in America. Last year, Logan and the greater Salt Lake area–including Ogden and ProvoOrem–all ranked in the top ten cities with short-term particle pollution. So far the state has pretty much ignored the problem. In fact, in late November, the state approved a huge expansion of Holly Refinery and Marketing’s facility in West Bountiful. Utah Physicians for Healthy Environment and other earth-friendly groups are fighting, but we’ve never had a great track record when profit collides with the environment. Meaning that the biggest downside of winter in Salt Lake City is breathing. When are we going to do something about this?

Mary Brown Malouf

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adam finkle

Until I moved to Salt Lake City from Sonoma, I had no real concept of winter. I had never heard of Sorels. (See our story on the trendy boots on p. 28). My heaviest gloves were stretch velvet—cute but inadequate. (See our story on this year’s winter fashions on p. 78.) Snow was something to celebrate for a day, then remember as it melted under the next day’s blue skies. Now I have a coat called the Six Month Night Parka, five pairs of pac boots and my own snowshoes—in a cute anodized aqua. It’s a “marshmallow world” all right, and I’m used to the cold and to the season’s other up and downsides. An upside: A white Christmas is a wonderful thing–I saw my first here. A downside: The Utah legislature meets in February, clogging the streets in my Capitol Hill neighborhood and cluttering my brain with indignation at the stupidities proposed and expounded. Upside: Utah’s landscape, north and south, is always breathtaking, but red rock under snow takes on an eerie Martian weirdness seldom seen

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Living it up in utah

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25 years Better and better

Salt Lake magazine celebrates 25 years of evolving with Utah. For 25 years, Salt Lake magazine has been chronicling the culture of Utah—providing a gallery of “snapshots” of what is important, beautiful and fun in a community unique in the nation. To celebrate our silver anniversary (officially in November), we’re going to take looks back in 2014 at stories published during our first year. We want to see where we’ve been as a region and a publication (even if such anthropology means revisiting some horrible hairstyles, not to mention ‘80s fashion). The point, of course, is to move forward and, we hope, provide a more compelling and meaningful Salt Lake magazine. s a lt l a k e m a g a z i n e . c o m Jan/Feb 2014

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Up Close

Banjo 9-1-1 Because the unmitigated bummer of any ski season is avalanches, we interviewed a first responder who is on call when bad things happen to good skiers. Alta Ski Resort's Banjo is one of 30 avalanche dogs stationed on the Wasatch Front, trained to find snow-buried humans quickly and help dig them out.

Banjo’s handler: Banjo’s such a talker. Banjo: Don’t patronize me . . . please. SLM: So, how’d you become a member of the elite avalanche team? Banjo: I auditioned as a pup—part of a litter of promising yellow labs. I remember the day well. We were introduced to Jonathan [Morgan, Banjo’s Ski Patrol partner] who produced this intriguing—mesmerizing really—piece of nylon strap. I don’t know why, but I just wanted to chomp on it and pull. All my mates found it great fun, too. But I just wouldn’t let go. Even when Jonathan swung me off the floor—I just chomped harder. I guess I’m a bit obsessive. Anyway, Jonathan made quite a fuss about my “high drive,” and the rest, as they say, is history. SLM: Is an avalanche-dog’s training as rigorous as we’ve heard? Banjo: Only if you think flying miles on those noisy, smelly whirly things, then jumping out the door with 10–15 minutes to smell a human through a few feet of snow is rigorous. Then, in between missions, I’ve got to be Prince Charming to any human, dog or cat who happens by. Frankly, the PR aspect of the job is the most wearing—never a doggy treat, let alone a go at the TUG TOY. SLM: Didn’t you just do a fashion shoot for Sundance Catalog?

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

Banjo: Oh, that. I understand my human was paid well—but do you know there wasn’t even a GAME OF TUG in it for me. Same with this shoot, I suppose. SLM: If I may ask, what are you worth? Banjo: Embarrassing question—I suppose, with the training and all—$75,000. At 21 (dog years), I’m in my prime, with 49 years to retirement. SLM: Have you ever, you know, dug some poor sap out of a real avalanche? Banjo: Actually, no. It may be hard on the human ego, but that’s not what this is about. The real adrenaline rush is, well, this is a bit embarrassing—a GAME OF TUG! We dogs learn in training that if we find a smelly human under the snow, it will have a TUG TOY! We only get to play TUG if we sniff out a buried human. Do you have any idea, a glimmer, of the inexpressible joy there is in a GAME OF TUG? Impossible to explain to a human. SLM: Er, we’ll definitely have to try it sometime.

Adam finkle

Salt Lake magazine: Hi, Banjo (with a behind-the-ears scratch). Banjo: Throaty whine.

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shop

Seeing Red Sure, there are flowers and chocolates. But your love is unique, right? So find something original for your sweetheart. On February 14, red stands for love, and that means the skyâ&#x20AC;&#x2122;s the limit. Consider these heart-hued gifts.

2 1 5 6 4 3

11 7

1) Suunto Ambit2 watch/GPS/heart monitor, $400, Foothill Village Sports Den, SLC, sportsden.com; 2) The North Face Base Camp duffle, $125, Foothill Village Sports Den, SLC, sportsden.com; 3) Roses from the Archives of the Royal Horticultural Society, $19, Tabula Rasa, SLC, tabularasastationers.com; 4) Vance Kitira pear candle, $7, Every Blooming Thing, SLC, everybloomingthing.cc; 5) Damask kimono robe, $61, Golden Braid Books, SLC, goldenbraidbooks.com; 6) Black Diamond Craig jacket, $169, Black Diamond Store, Holladay,blackdiamondequipment.com; 7) Salomon X Pro 80 ski boots, $399, Foothill Village Sports Den, SLC, sportsden.com; 8) Venetian glass cherry, $14, Tabula Rasa, SLC, tabularasastationers.com; 9) 911 Porshe Carrera Cabriolet, $96,200, Porsche of Salt Lake City, SLC, www.strongporsche.com; 10) Ariat Alabama womenâ&#x20AC;&#x2122;s boot, $185, AA Callister, SLC, callisters.com; 11) Grow a Boyfriend toy, $3, Golden Braid Books, SLC, goldenbraidbooks.com

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

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style

sorel stylin’

These were the anti-Choo’s. Now they’re the Sundance must-haves.

Chunky—not to say clunky, bulky, low-to-theground and guaranteed to make your size 7 foot look like a men’s size 12—Sorels were not originally made with fashion in mind. Like the blues song says, they’re built for comfort, they’re not built for speed. After all, these are pack boots. Boots that work. Sorel, founded over 50 years ago in snowy Ontario, has become the genericized term (like “Kleenex” for “facial tissue”) for any heavy-duty, fur-lined, rubbersoled arctic boot, especially the top-selling “Caribou” style, introduced in 1972. But what’s this we see every January on the streets

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

of Park City? Sorel-wearing starlets, that’s what. And wannabe starlets, and celebrities and celebrity-sniffers, all wearing the fashion that’s most functional in a mid-winter ski-town: Sorels. But not the old clunkers. When Columbia Sportswear acquired the Sorel name, they began turning this quintessential butch boot into a women’s fashion accessory. Meet Cate the Great and Joan of Arctic (this year available with a wedge!) The newest Conquest Carly even comes with a little heel. All in all, the most beautiful boot for running around in icky weather. Or red carpet. Go to sorel.com for shops that carry Sorels in Utah.

adam finkle

Below: A pair of well-worn Caribous, the original Sorel. Right: Slimpack Riding Boot, Conquest Carly and Joan of Arctic fashion Sorel boots.

Shop Where the Locals Shop!

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hot dish

Film Food

In 30 years, Sundance fests have premiered some great food. Sundance Film Festival celebrates its 30th anniversary this year. In the past three decades the little independent festival up the hill has become an international destination for cinema lovers and a make-it-or-break-it venue for aspiring filmmakers. It has also become a great place to eat. There are hundreds of Sundance-related parties and the season is a high point for local caterers, inspiring some of their best work. For 17 years, Done to Your Taste catering has been serving the Sundance Film Festival, providing food for up to 90 events during the 10 days of the festival. In addition to smaller private events, for several years Cuisine Unlimited has produced the final Sundance Gala for more than 500 guests.

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For the 30th anniversary of the Sundance Film Festival the Artist at the Table program presents artist chef Giada De Laurentiis. The event on January 16 starts with cocktails and includes a Day One screening at the Eccles Center and dinner prepared by Giada at Stein Eriksen. Proceeds benefit the non-profit Sundance Institute. For information about tickets, go to sundance.org.

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

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at home

MADE IN UTAH

A light nickel finish and clear seeded glass give this contemporary Hammerton chandelier a sophisticated, clean-lined look that suits modern mountain abodes. hammerton.com

BRIGHT IDEAS Tips for choosing and hanging chandeliers SIZE Select an appropriately sized chandelier for the space in which it will be featured and ensure that the chandelier is scaled to complement nearby furnishings. Err on the side of an oversized fixture—you don’t want the piece to look skimpy.

Hand-blown to resemble vintage milk jugs, custom glass orbs hang from a bronze-finished steel plate in a Montage Deer Valley residence. Design by Beth Ann Shepherd

high lights

A chandelier doesn’t have to be all curlicues and faceted crystals. Here are some hanging lights with all the drama and none of the fuss.

SHINE Determine the amount of light needed in your room to ensure you purchase a fixture with enough “candle power.” Some designers supplement with halogen floodlights for additional ambient light and often aim them at the chandelier to amplify its form and sparkle.

In Heber, a rustic yet contemporary chandelier illuminates the dining area of the home’s great room with square, modern forms.

A Colony home’s entry glows beneath a chandelier bejeweled with raw crystals that complement the interior’s rustic décor. Design by Paula Berg.

For more design news & ideas go to

utahstyleanddesign.com

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

scot zimmerman

ACCESSORIES Choose the chains or means of suspension carefully. It strongly influences the look of the chandelier, and an unattractive chain or twist of wires can ruin the look of your investment.

michael spengler

For Park City’s Washington School House Hotel, Designer Paul Wehsener updated an elk antler chandelier with coats of white lacquer and dozens of sparking crystals.

POSITION Hang your chandelier as low as possible so it can be seen. When hanging any chandelier, hang it the absolute lowest you think it ought to go. Then, if it doesn’t look right, raise it link by link until you reach the optimum height. Over a table, your starting point should be 24 to 30 inches above the tabletop.

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Blues Man When you meet Bad Brad Wheeler on the rooftop of a downtown bar and hear him play his harmonica and cigar-box guitar, you think, maybe, just maybe, Salt Lake City’s got some soul. Wheeler, a one-time bartender with a degree in anthropology, is best known as the host of KRCL’s drive-time music show, but that’s just his day job. Wheeler’s true passion is performing the Blues. He jams with a few bands, including the Legendary Porch Pounders, Pink Lightnin’ and, on this chilly Monday night, the West Temple Taildraggers. “It doesn’t matter how many people are there—10 or 1,000—I’m there to play the gig,” the tall, good-humored Ogdenite says between harmonica riffs. His obsession for this wellspring of American music led Wheeler to cigar-box electric guitars. “I saw a couple at a Jazz festival in Clarksdale, Miss.,” he says. “I figured, if that’s how old bluesmen did it in the South in the ‘20s, a kid in Weber County could do it now [with electricity, of course].” He’s built more than 30 of the electrified “Diddley Bos,” from cigar boxes that friends give him, ax handles he buys at Home Depot and minor electrical parts. Wheeler has built guitars for Buddy Guy and, yes, for Bo Diddley, himself. He also has used the guitars to teach basic blues to elementary students. (He’s introduced about 12,000 kids to the harmonica.) “Building a guitar is liberating,” Wheeler says of the box on his lap. “You think about how much the electric guitar has influenced culture around the world. When you build your own guitar you pull the curtain back on the whole thing.” For more on local arts and entertainment, go to page 58.

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

Catch the West Temple Taildraggers most Monday nights at the Green Pig, 31 E. 400 South, SLC, and listen to Bad Brad's radio show weekdays, 2–6 p.m., on KRCL-90.9.

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ahead

future shock Astrologer Christopher Renstrom charts the future of Salt Lake City and Utah. After reading dozens of “top news stories of

For more predictions M

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GA A

S E V ISIT

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2013” lists and other looks backward, we thought you’d be ready for a look ahead to 2014 news you can use. We called on astrologer Christopher Renstrom to map Utah’s future, using a discipline he calls “the algebra of the planets.” Renstrom studied acting in New York, but found his groove as an astrologer—building a clientele in the artsy East Village in the ‘80s. Now, he lives in SLC’s east village, the Avenues, with his husband Adam Sklute, Ballet West ‘s artistic director. Renstrom writes on astrology for several publications, runs a private divination practice and is Millionaire Matchmaker star Patti Stanger’s personal astrologer. Because SLC and the state of Utah were both officially recognized (i.e. born) in the month of January, Renstrom treated them as Capricorns in drawing their charts for the coming year. Pop astrology would agree: Capricorns are hardworking (duh, the Beehive State) and good followers (ring a bell?), but bossy and materialistic (explains those multi-level marketing schemes). Disclaimer: Renstrom’s prophecies tend to follow the Oracle of Delphi pattern—they can be read a number of ways and possibly lead to tragic results. We wouldn’t bet the farm on any of this.

2014 PREDICTIONS Weird Science Utah researchers will likely make medical breakthroughs dealing with the brain and the origins of life. Alzheimer’s? Stem cells? Orrin Hatch cloning? Probably the first two, Renstrom says.

Sexuality Controversy over sexual civil rights will emerge sharply this year—Renstrom says you can mark it down on your calendar for April, May, September and October. Gay rights? Could be, unless Renstrom’s readings are being clouded by the sexual vapors of polygamy—always a problem in Utah.

Smart Girl Kidnap victim Elizabeth SmartGilmour will grow in stature as a media figure this year. “The way her

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

horoscope connects to the state and the city is very powerful,” Renstrom says. “It shows her coming to fruition as a voice and personality.” Unfortunately, she won’t be eligible to run for governor until 2024.

This controversy will affect SLC’s leadership. Unfortunately for scandal mongers, it will involve property or zoning issues, totally in keeping with Mayor Ralph Becker’s drab administration.

Political Scandal ...

Federal Tithing?

The GOP will continue to fragment over the next four years and that impact will trickle down to Utah’s mostly Republican Legislature. A guess: Liquor laws will either become even more draconian (Utah County bloc) or sales will be privatized (Tea Party).

... With a Twist Renstrom sees political controversy ahead. But usual suspects former Attorneys General John Swallow and Mark Shurtleff can relax.

Movements of Pluto and Uranus indicate upcoming changes in the U.S. tax system following a Utah model. Perhaps a 10 percent flat tax?

Just Say No

Renstrom sees illegal drugs in the city’s future—a decade-long upswing in the underground drug industry. Apparently, Pioneer Park’s crime problem won’t end anytime soon.

Beware Water

Utah’s chart emphasizes earth and water, Renstrom says. SLC

experienced its 1983 flood the last time the chart looked this way! Probably not another round of floods—but pay close attention to water and mining operations. The stars, unfortunately, are mum on when the inversion will end.

Utah Busts a Cultural Move Renstrom sees Utah as a “reluctant avant-garde artist” trapped inside a Tea Partying rube’s body. And he sees Utah’s arts scene advancing in 2014. “I see Salt Lake City actually setting an example, being emulated,” he says. Find more info on Renstrom and his astrology at rulingplanets.com.

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travel Prepare to downshift from Honolulu’s hectic pace when you reach Hawaii’s North Shore.

A Shore Thing Get beyond Honolulu for the real Oahu adventure. By marcie young cancio

ou've hiked to the top of Diamond Head, snorkeled at Hanauma

Bay, visited the gurgling remains of Pearl Harbor and walked barefoot on Waikiki Beach. Go ahead and check Honolulu off your bucket list. But don’t say farewell to Oahu quite yet—a trip to the famed North Shore and the 50-year-old Polynesian Cultural Center is an island must.

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

travel

A Surfer’s Paradise National Geographic Society named Oahu’s North Shore one of the “wonders of the world” for its 50-foot waves, about the height of a five-story building, along the Banzai Pipeline in Pupukea. It comes as no surprise that surfers from around the world flock to the shore to challenge these epic waves, which host some of the world’s premier competitions like the Vans Triple Crown of Surfing.

The North Shore

An hour’s drive across the island, the North Shore is a departure in mood and pace from the skyscrapers, freeways and crowded resorts in the capital city. Known for legendary swells, luring surfers from across the world, this seven mile stretch of white sand beaches offers a nature-rich environment on Hawaii’s most populous island. A volcanic mountain range separates the North Shore from the rest of Oahu, bringing with it a wealth of unparalleled scenery from waterfalls and ancient temples to tree-covered trails freckled with thousands of species of shrubs and flowers. There’s only one major hotel on the North Shore, the Turtle Bay Resort, which sits on a peninsula at the northernmost tip of the island, surrounded by crystal clear waters and crashing waves. The resort opened its doors 42 years ago and last spring underwent a major renovation to its guest rooms, restaurants and spa, upping the chic factor and embracing an ecoconscious environment. Flanked by Turtle Bay and Kawela Bay, the resort has also drawn the attention of Hollywood with films like Forgetting Sarah Marshall, Soul Surfer and the second installment of The Hunger Games using the resort as a backdrop.

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

If you’re a surfer, this is the place to be. Hardcore locals and surfers from around the globe dot the waters surrounding the resort as waves swell to 20, 30, 40 and, sometimes, 50 feet. If you’re not quite ready to get on the board, the North Shore is ripe with activities that put you in the center of the island’s beauty, from kayaking alongside giant sea turtles, shoreline horseback Turtle Bay Resort is the North Shore’s only resort.

It takes a village rides, Segway and helicopter tours, golfing on Turtle Bay’s two PGA courses and snorkeling amid brightly colored tropical fish in Shark’s Cove (named for the shape, not the inhabitants).

The LDS Church’s Polynesian Cultural Center meticulously re-creates the lifestyles, art and food of the Pacific’s many island cultures. 1

The Polynesian Cultural Center

Seven miles down the road, through the charming surfer town of Kahuku, in La’ie, the Mormon Church-owned Polynesian Cultural Center opens its carved, wooden gates to a world replicating the rich history and culture of the islands pin pricking 12 million square miles of the Pacific Ocean. Although the center may be considered an amusement park, that label detracts from the attention to detail put into the cultural accuracy of each village, the daily evening luau and the impressive nighttime show, “Ha, the Breath of Life,” which features more than 100 Polynesian natives from Samoa, Fiji, Hawaii, New Zealand, Tonga and Tahiti. The center recruits its performers and employees from the adjoining Brigham Young University-Hawaii, allowing students to share their island cultures with visitors. Though you won’t be aggressively proselytized, expect to be invited to learn more about the Mormon church. Spend at least a day roaming from one traditional village representing a nation of islands to the next. By the end of the day, you’ll be so well versed in each of the villages’ traditions— from fireknife dancing in Samoa to the bamboo drums of Fiji and Tahitian spear throwing to Aotearoan warrior games—that the evening show will seem like a grand finale showcase of the center’s most exciting activities.

5 3

Where to Eat

Spam, Hawaiian Ice and Other Treats The dining scene on the North Shore is just about as laid back as the surfer scene surrounding it. For breakfast: Hit local fave Hukilau Cafe (55-662 Wahinepee St., La’ie) for the egg-topped fried rice with a side of Spam. For Lunch: Stop at Kuhuku Grill (56-565 Kamehameha Highway, Kahuku) for the garlic shrimp or sister restaurant Seven Brothers (55-510 Palekana St., Laie) for the Poniolo Cowboy burger topped with grilled pineapple, bacon, BBQ sauce and onion rings.

For dinner: Head to Turtle Bay’s beachside restaurant, Ola (57-091 Kamehameha Hwy., Kahuku), and order the locally sourced Misoyaki Butterfish served with Hamakua Ali’i mushrooms and baby bok choy. For every day: Hawaiian shave ice from Aoki’s (66-117 Kamehameha Highway, Haleiwa) or Matsumoto (66-087 Kamehameha Highway, Haleiwa). Flavors range from cherry to papaya and pickled mango. Act like a local and get the ice cream and azuki on the bottom.

1 Basket weaving in the Tahitian village 2 Hawaiian dancer 3 A Samoan prepares a traditional dish 4 Statues of Rapa Nui

5 Marquesas dancer 6 Making tapa cloth in the Tongan village 7 The Figi village includes a lagoon 8 Maori warrior performs the Haka war dance

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

this is the place

Heeding the Call Once upon a time, 81 Jewish families looked for Zion in the Mormon Zion.

Immigrant urban Jews were greeted with a bleak landscape.

eryl Rosenstock of Philadelphia remembers the tales her father, Joe Levitsky, recounted about his pioneer days in Utah in the early 20th Century. “Ever since I was a little girl, my father would tell us stories about being a little kid in the West. How he went to school in a stage coach and was in a gang that collected beautiful stones and hid them in an abandoned shack,” she recalls. “I grew up at a time when there were a lot of cowboy TV shows. It sounded to me—in my mind—like my dad was a cowboy.” Her sister Sandi Levitsky Cohen also remembers being mesmerized by her father’s stories of a childhood “out West.” “He used to come in my room and tell me about his years in Utah,” she says. “It was the highlight of his life.” A favorite story was about a horse running off with a young boy in the wagon. “The kid fell off the wagon and into a pile of manure! My father thought that was very funny.”

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

photos Courtesy of Robert Goldberg

By Glen Warchol

this is the place

far Beyond the pale

Russian monarchs prohibited Jews from living outside the Pale of Settlement. The term refers to a pointed-stake (pale) enclosure. Even in the Pale, Jews were persecuted in the 19th Century, leading to an exodus to America. One group eventually found its way to Utah to start a new life on the land.

The Levitskys later learned that not only were the stones the Stoney Gang hoarded worthless rocks, but that their father had omitted the extremes of cold and heat, relentless work and painful hunger that dogged his family’s life in the West. “He never talked about the hardships,” Cohen says. Pioneer stories are not rare in Utah, but Joe Levitsky was part of something far different than the Mormon experience and equally unique. Early in the 20th Century, Joe’s father, Sam Levitsky and more than a million other Jews fled the Russian Pale of Settlement, which was roiling with poverty, religious bigotry and pogroms, seeking freedom and economic security. They came to America in ships’ steerage class, sometimes arriving in New York with a few dollars in their pockets to be greeted with the tenements and sweat shops of lower Manhattan and Philadelphia. Some, like Levitsky, continued to yearn for America’s promise of open space, fresh air and land of their own. They became a Back to the Soil movement that hoped to prove, given the opportunity, Jews could work the land as farmers and ranchers and contribute to the nation’s westward expansion. Ultimately, the movement founded more than 40 farming colonies in New Jersey, Louisiana, Kansas, the Dakotas, Colorado and Texas. It was a first step toward the kabbutzim, or collective farms, of Israel. “Key to it was leaving the city where life was incredibly hard,” says Bob Goldberg, a University of Utah history professor who has written the definitive

The Bernsteins made a home in Clarion.

book on the ill-fated Utah Jewish colony Clarion. “A larger goal was this call for a spiritual and physical renewal of Jewish life. They were the spearhead of a movement back to the soil.” An often fractious group of 200 Zionists, socialists, anarchists and dreamers led by Benjamin Brown settled in Sanpete County, near Gunnison, in September 1911. The leaders of the land movement were drawn across the continent by cheap land and the state’s promise of irrigation. “They had no idea how terribly barren this place was—a moonscape,” says Goldberg.

First colonists, including founder Benjamin Brown (far right) eat a communal meal in a tent.

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Utah’s Mormons, who believe they are descendants of ten lost tribes of Israel, felt a biblical kinship with the Jewish arrivals and welcomed them. In 1912, Gov. William Spry spoke at the colony’s first harvest celebration. But by the end of 1915, Clarion had failed agriculturally and was virtually a ghost town. It was the victim of the settlers’ almost total ignorance of dry-land farming, an irrigation canal that came far too late and infighting. Most of the settlers returned to eastern cities, others moved on to the West Coast. “Many of them felt shame,” says Goldberg. “There was a sense that they had let people down.” But Goldberg says the real impact of Clarion was on the settlers themselves, as individuals and families. “Their legacy is that they dreamed and struggled for a larger cause,” Goldberg says. “And their struggle has had a profound impact on their descendents.” In researching his book, Goldberg interviewed many of Clarion’s participants and met their families. “They would bring these things out—a piece of broken screen door or a shard of china— from a pilgrimage to the Clarion site. It was a very powerful legacy for their families.” When Goldberg interviewed a Clarion settler in Los Angeles, the man’s extended family crowded into the room. “I was in front of a rapt audience of 20 or 30 children, grandchildren and grand-nieces and nephews.” Morris Levin of Philadelphia is a proud descendant of great-grandparents Samuel and Rebecca Kristol, who left the Jewish Quarter of South Philadelphia for Clarion. In 1915, his grandmother Claire was born in Utah and named for the colony. “My father raised me to know how his grandparents set out for Utah to try and make it as farmers,” Levin says. “Now that I have children, it’s important to me that they know their family legacy. I talk about it with my 5-year-old and show her pictures of where my grandmother was born.” During Philadelphia’s Hidden City Festival last June, Levin, who has visited the Clarion site, gave a

Founder Benjamin Brown planning the first season.

presentation on South Philly’s connection with Utah. “When my children are older and able to appreciate it, I look forward to taking them to Clarion,” he says. Cohen and Rosenstock have also made the pilgrimage to Sanpete County. “We regard Clarion as something very special. It’s important to us as part of our family legacy,” says Cohen. “I find it very moving that my grandparents came to America, difficult enough, and then picked up again and started a life as pioneers. Even though it ultimately failed, we are all very proud of it.” Rosenstock says Clarion gives her a sense of her identity. “It’s incredible to me. To know your grandfather was a pioneer—how courageous to go there and try this experiment. I am proud of these people who had that kind of strength,” says Rosenstock. “I wish I could ask my grandfather, ‘What made you do this?’”

A Hard Land The novice farmers were unprepared for a high-altitude desert climate. When a promised irrigation ditch failed to materialize, Clarion colonists found themselves with an expanse of cheap land, but precious little water. With increasing internal friction between the colonists, who ranged from anarchists to devout Jews, the settlement was doomed.

Clarion’s one tractor regularly broke down.

Farming still depended on horse power.

To learn more about Clarion:

Photographs of Clarion and interviews with its settlers are stored at the Marriott Library at the University of Utah. You can read about the colony and the movement that spawned it in Robert Goldberg’s Back to the Soil: The Jewish Farmers of Clarion Utah and Their World, University of Utah Press.

Settlers’ clothing harkened back to Russia.

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outdoors At below freezing, having the right gear is not an option.

A Winter’s Jig Ice fishing stretches angling into a four-season affair.

By Nate parkinson

ishing is as bipolar as an electromagnet, which is oddly why it’s so appealing to so many. It was the preferred method of meditation for Hemingway and Thoreau, and still is for countless world-weary souls. It is silent, subdued, tranquil. Except when it’s not. Pro fishing tournaments are filled with NASCARsized personalities, landing a fish elicits raucous celebration, and fishing trips are often just elaborate schemes to see how much of the mobile mancave can

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

run on a gasoline generator. It is bright, loud, and crass—which also makes it a lot of fun. Fishing has a manic-depressive versatility that makes it universally enjoyable, and nowhere is this more apparent than with ice fishing. Winter fishing itself is relatively simple—use tip-ups if you want to focus on something other than the fish; work the rod manually if you want the jig effect—but beyond baits and tactics, the fact that your gear isn’t restricted to what you can fit on a boat allows for limitless potential to tailor your trip.

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Meet the Pro Justin Harding, is an outdoorsman, who loves to fish, mountain bike, and ski— but he became one of Utah’s preeminent fishing guides mostly by accident. A decade ago, a professionallyguided trip fell through for Harding’s friends. Knowing Harding is an angling enthusiast, they turned to Harding instead of trying to find a professional replacement. “I told them I didn’t know how to guide, but I saw an opportunity there and thought it might be fun. It ended up going really well, so I turned that experience into a career that I love.” It’s a business that goes by the names utahproflyfishing.com and utahicefishing.com. Harding’s service has since helped hundreds of people, from 6-year-olds to National Geographic travelers, land their first Utah trout. Harding’s success is partially driven by his ubiquitous online presence, but even more by word-of-mouth recommendations fueled by his contagious passion for the sport. “I love that feeling of success when you catch a fish, and it’s even better sharing it with others—seeing someone else click with the sport.” Harding’s theory behind ice fishing success is as refreshing as the chill mornings he spends behind a reel. “Everybody wants to catch a fish.” His tip for doing so: “Don’t be too active when you’re ice fishing. You’re not fishing parallel to the water anymore, you’re perpendicular, so just use an ice jig and relax a little.”

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

Mark and Michele bond over their icy catch. Below: Most of the angling action is in the reels.

Whether you crave the Bear Grylls Man vs. Wild experience of solitude with a touch of hypothermia, or prefer to bring the comforts of home (including kerosene heat and your new Xbox One) along with you, winter fishing is prepared to give you exactly what you want. If you need some extra incentive, here are a few tips for new recruits. Regular skiing attire and winter boots should be enough clothing when visiting any of Utah’s ice fisheries, but check with local authorities to be sure. Ice should be clear and at least four-inches thick before venturing out on it and a minimum of 12- to 15-inches of ice is required to take a truck out to a fishing hole. If you don’t have gear of your own, you can rent equipment from utahicefishing.com or even hire a guide through the site as well. Here are some of the top locations for ice fishing in Utah, leaving you little excuse not to get out the door and onto the ice. Have fun!

Strawberry Reservoir

While other fisheries suffer a number of seasonal ebbs and flows, the superb fishing at Strawberry is as constant and universal as gravity. Located east of Provo in central Utah,

Strawberry can support ice fishing from late December through February. The ice freezes unevenly, so anglers need to exercise caution early in the season. Anglers should fish in shallow areas over weed beds during the first few weeks, but move further out into deeper

utahicefishing.com

outdoors

Hyrum Reservoir

areas as the season progresses. By midseason the ice is typically thick enough to support heavy-duty ice shanties and snowmobiles. Expect to find rainbows, cutthroats and even the occasional kokanee salmon at Strawberry as well as various non-game fish. The cutthroat trout were introduced to quash less-savory populations, so anglers are not permitted to keep any trout of that species between 15- and 22-inches long. The overall trout limit is four fish. Colored jigs (feathered or plastic) and lures tipped with minnows or night crawlers do well here in the winter months.

Scofield Reservoir

Scofield is the watery home to several monster fish, including some of the most predacious in the state. Tiger trout and cutthroats patrol the reservoir like aging trophy wives at a pool boy convention—ready to pounce on everything from ordinary jigs and lures to ice flies tipped with bait. Scofield is roughly 100 miles from Salt Lake City, just southeast of Soldier Summit off Highway 6, and freezes earlier than all the other major reservoirs. The ice is typically solid underfoot from Thanksgiving into March, and the trout limit is eight fish with an accompanying slot limit—no tigers nor cutthroats between 15- and 22-inches.

A small reservoir found in Cache Valley near Logan, Hyrum doesn’t have the “Blue Ribbon” status of bigger fisheries like Strawberry and Scofield. What it lacks in official accolades, though, it makes up in convenience and allaround fun. The reservoir is so close to town, it’s as much a city park as state, and it’s one of the best places for winter perch fishing in Utah. Ice flies tipped with meal worms, or jigs and spoons, or power bait, or cheese, or salmon eggs, or wax worms, or moldy leftovers, or pretty much anything you dip into the water will attract the menagerie of fish species that call Hyrum home. The indiscriminate fisherman can hunt perch, bass, bluegill, salmon or trout at all depths of the 300-acre reservoir with the assurance that at least one species will find the setup interesting enough to strike.

Flaming Gorge

In 2006, park officials discovered burbot on the Utah side of Flaming Gorge. Since then, it’s been open season on the cod-like fish, and it’s actually illegal to put this invasive species back in the water if you hook one. One state’s environmental hazard is another’s recreation though, which explains events like the Burbot Bash: a 3-day fishing frenzy where teams of four compete for up to $20,000 in cash and prizes while trying to decimate the teeming burbot population. How does this make Flaming Gorge one of the premier ice fishing arenas? Because in the winter months, burbot feed like Kobayashi at a hot dog-eating contest. Slap some sucker meat on a glow jig and you’ll be pulling up burbot every other minute. Flaming Gorge is located on the east end of the state near the border of Wyoming and Colorado and is also Utah’s best kokanee salmon water. The ice fishing is limited on the Utah side of the lake, but very popular from mid December into March on the Wyoming end.

The Utah State Parks Trifishalon The first ever Trifishalon was hosted by Utah State Parks last year with the winner taking home an $800 gift card to Sportsman’s Warehouse. This year’s prize (and fish) will be even bigger, so study up on the dates and details below if you want to join in. The tournament is split between three reservoirs—Scofield,

Rockport, and Starvation—and participants must enter all three events to qualify for the grand prize. Cost is $50 per person for the full tournament, but anyone can compete in a single event for $15 ($10 if you’re under 16 years old). The competitor with the largest total measurement between all three reservoirs wins.

Registration deadlines Scofield: Dec. 3-26 Rockport: Dec. 3-Jan. 16 Starvation: Dec. 3-Feb. 6 Detailed rules can be found at the Utah State Parks website. stateparks.utah.gov/activities/ trifishalon.

get the gear

Eskimo FatFish 767 The wind is not your friend: A tent helps beat back the chill. $299.99, Cabelas, Lehi, cabelas.com

Eskimo Standard 8-inch Hand Auger You need a hole for ice fishing. This bores one big enough to haul Nessie through. $42.99, Sportsman’s Warehouse, Midvale, sportsmanswarehouse.com

Mr. Heater Big Buddy Portable Heater Warmth, courtesy of your camping stove‘s the propane bottles. $139.99, Sportsman’s Warehouse, Midvale, sportsmanswarehouse.com

Berkley Lightning Rod Ice Combo Designed to defy cliché, this combo is begging for multiple strikes. $24.99, Angler’s Den, Roy, 801-773-1166.

Humminbird Fishin’ Buddy 110 Fishing blind is for the bats. Everyone else uses a fish finder. $139.99, Fish Tech Outfitters, SLC, 801-272-8808

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

faces

making a difference

Louie Vito

Local Olympian, Louie Vito has taken the snowboard world by storm.

Louie Vito lives by his dad’s mantra: If you’re good enough, they can’t ignore you. But growing up in Ohio made showing off in the snow a bit of a challenge. “Most people who have been to the Midwest know it’s not the land of mountains,” he says, “but where I grew up, there was a small resort.” At the resort, Mad River Mountain, he and his dad discovered snowboarding together. “We tried it and fell in love with it,” he says. Vito later attended the Stratton Mountain School in Vermont, where he could really cultivate his talent. Today, he’s a pro, living in Sandy and snowboarding at local resorts. Vito has five X Games medals, competed in the 2010 Olympics, will be in the 2014 Olympics and recently took a one-two step out of his comfort zone for Dancing with the Stars. And whenever possible, he still snowboards with his dad.

Alexander Mattinson

It takes a former Buckingham Palace veteran to give St. Regis Deer Valley guests the royal treatment.

Marilee Allred

Marilee Allred’s website shows grown-ups with photos from the past to help kids today.

Growing up, Marilee Allred moved a lot—from Utah to Texas to Montana and back to Utah. If being the new girl wasn’t enough, frizzy hair, nerdy glasses and second-hand clothes made grades three to seven hell. “It was easy for me to become a target [for bullies],” she says. Now, 36, she’s a web designer, former Wasatch Roller Derby girl and has more confidence. Last April, she mentioned her childhood to a friend who asked for a photo as proof. “I had this idea to hold my picture—kind of a fun before and after,” she says. That sparked the idea for her

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All photos: Adam Finkle, except LouiE Vito, provided by NBC Olympics/USOC

Whatever it is you need, just ask. Alexander Mattinson, head butler at St. Regis Deer Valley and head trainer for the St. Regis Butler Service in North America, has been at the beck and call of the hotel’s guests for five years. Before St. Regis, he spent a decade working for the British Royal Family at Buckingham Palace, where he was store manager in the Royal Mews and valet to the crown equerry. “It was similar to the hotel in the sense that there’s a lot of running around behind the scenes,” he says. Serving guests, he once had shoes someone left behind personally flown and hand-delivered to the guest, who lived in Geneva, Switzerland.

website, The Awkward Years Project, featuring adults with photos from their childhoods and stories behind them. She hopes kids will relate to the stories and realize how great they are, despite what their bullies say. The average awkward age: 11. “We should have embraced our differences back then,” she says. “It just took us a long time to realize we’re great people.”

Donna McAleer

Politician Donna McAleer has earned her tough title.

Last spring, the Girl Scouts of Utah gave Donna McAleer their Tough Cookie Award, and as a West Point graduate and Army vet, the boot fits. She lives up to her tough reputation by fighting on behalf of military women. McAleer serves on the Defense Advisory Council on Women in the Service, has written on sexual assault in the military for national news outlets and was technical consultant for Invisible War, a film on rape in the military. “Sexual assault in any organization, particularly in the military, is a true violation of the sacred trust,” she says. In 2010, she released her book, Porcelain on Steel: Women of West Point’s Long Gray Line, about West Point’s female graduates. How tough is McAleer? She plans a second run as a Democrat against U.S. Rep. Rob Bishop. “Tough Cookie” Donna McAleer with daughter and Girl Scout Carlyn Ann.

Tyler Kirkham

Creating a new generation of super heroes.

Tyler Kirkham isn’t William Shatner or Adam West, but to the hard-core comic book fans at Salt Lake Comic Con last September, he was a bonafide celebrity. It’s no surprise—at the time, he was the artist of Action Comics, the series that introduced Superman to the world over 70 years ago. He currently draws Teen Titans, DC’s popular teenage superheroes who are also featured in cartoons. A Utah native, he started collecting comic books with his brother as a kid growing up in the ‘90s. “My brother ended up getting out if it, and he gave me his whole collection. I just kind of stayed into it,” he says. Now living in Kaysville, he’s also known for his work on DC’s Green Lantern characters and projects for Top Cow and Marvel Comics. At Comic Con, several girls promoted his work by dressing as Anne, the protagonist in the series he created, Screwed, about a girl who undergoes a Frankenstein-type operation. “Not only is her life screwed up, but she’s essentially screwed together,” he says. “I’m a fan of the strong female character.” When asked what characters he’d still like to draw, he lists the usual: Wolverine, Hulk, Batman. After a few seconds he adds, “Actually, Wonder Woman would be pretty fun, too.”

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

true love

For Better and Worse Love is what survives the bad times.

Mike and Melia Tourangeau

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

Adam Finkle

By mary brown malouf

Love is all you need... We’ll help you navigate the rest.

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true love

he is a high-powered CEO–a cultivated pianist, with a passion for classical music and fine cooking. He is a former market researcher and avid outdoorsman from Michigan, who spent his weekends hunting and fishing. eHarmony would never have seen this coming. Still, Melia and Michael Tourangeau dated, got engaged, planned a wedding between chemo treatments, and forged a love story that would culminate in the kind of commitment most people never have to test. But it all started with a mundane meeting. “I had never lived in a place with fewer single men.” Melia, née Peters, had moved to Grand Rapids, Mich., for a job as Education Director for Grand Rapids Opera; she was in her early 20s. So when a friend told her she had just met with some market research guys who were “not wearing rings,” Melia decided her nonprofit organization was in dire need of some market research. She asked a man named Mike Tourangeau to take a meeting with her. “I used to spend my lunch hour playing hockey, and our meeting was right after lunch,” says Mike. “Even though I’d showered and all I was still nervous about body odor and sweat.” “He sat halfway across the room,” remembers Melia. Even at that distance, the two hit it off and Mike asked Melia to join him and some friends for after-work drinks. “We got to the bar at 5:30 and didn’t leave until 2 a.m.,” says Melia. “The next day, a bunch of us went canoeing and fly fishing. And the day after that we went ice skating. I had never done any of those things before.” And Melia wasn’t the only one learning new things. Mike had never been to a symphony. “We went to hear Mahler’s

“One day, when I was talking to my mother about Mike, she said, ‘You really love this guy, don’t you?’” First Symphony–the third movement is really slow and soothing. Mike fell asleep. But the fourth movement starts with a giant bang,” says Melia. So Mike had a rude awakening. When spring came, Mike invited Melia to go mountain biking. “I envisioned something leisurely,” says Melia. “No, this was serious, rocky mountain biking. A half-mile in, I started crying.” Still they were having a lot of fun. “One day, when I was talking to my mother about what Mike and I had been doing, she said, ‘You really love this guy, don’t you?’ I had never thought about it that way. But she was right.” Three months after they’d started seeing each other regularly, Mike traveled to Kansas City to speak at a Hallmark convention. “The room was full of people and I was at the lectern when I started to feel a little weird,” Mike recalls. “The next thing I knew I woke up in a hospital. The doctor told me I had a brain tumor the size of a grape.”

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When it was removed, the biopsy showed that Mike’s tumor was a grade III anaplastic astrocytoma. Mike called Melia from the hospital and she flew out to be with him. Together, they faced a devastating prognosis. The doctor at the Mayo Clinic told Mike he had about three years to live. Most people would have ended it right there–they had only been seeing each other for three months. “Mike was noble, and we broke up for about a day,” says Melia. But Mike was strong, 30 years old and in exceptional health. When he recovered from the surgery, he went back to work until he was strong enough to undergo 35 rounds of radiation. When he finished radiation the tumor would probably grow back, the doctors said, but he’d bought himself about seven years. “It sounds terrible, but I remember calculating,’’ Melia says, “thinking, I’ll be 32 in seven years. I could stick with Mike and still have time for a whole new life.” By January, the treatment was over. Against doctors’ wishes, Melia and Mike went ahead with a ski trip they had planned. “The first day, I think I went down the mountain twice,” she says. “Mike was skiing circles around me. At one point, he was skiing beside me and he lay all the way down on his back on the skis. “Who needs a nap when you’re skiing with Melia?” he teased. The holiday over, they returned to work and regular doctor visits. Almost immediately, an MRI showed that Mike’s tumor was growing back. “Eventually, it was the size of a racquetball,” says Melia. The doctors offered three options, three different courses of chemotherapy. They tried each one and all three failed. The tumor continued to grow, Mike’s 140-pound frame swelling to 200 pounds from the massive amounts of steroids necessary to control inflammation. Money was tight. He was sick all the time. He could feel himself slipping. He couldn’t work. At this point, Mike’s choices had narrowed drastically. “He had two options,” Melia says. The doctors could remove 70 percent of the tumor, a procedure that would buy some time. But it would grow back. Or, another round of chemo had about a 10 percent chance of being effective. Mike’s parents were pushing for the surgery. Mike had reservations. “The first operation was horrible,” he says. “I didn’t know who I was for awhile. The pain was unbelievable.” And for this second surgery to remove the larger tumor, Mike would have to be awake. The surgeons would remove part of the tumor, then test to see which part of Mike’s brain was affected, then remove a little more, inching their way around inside Mike’s skull until they had removed as much of the growth as they dared. In addition, the amount of chemotherapy required was enormous. Because of the blood-brain barrier, Michael was receiving 10 times the usual dosage of the drugs, a dangerous course of treatment at best.

Adam Finkle

Mike, Melia and the kids clown at Abravanel Hall.

Ultimately, Mike gambled on the 10 percent round of chemo option. After his first treatment, “He cashed out his 401K, we went to Vegas with friends and partied like rock stars,” says Melia. In six months, the tumor was growing again. “At this point, the doctors sort of threw up their hands. They told us they didn’t know what to do.” But Mike’s dad had been digging around online. He’d heard of a drug, primarily used to treat colon cancer, that had been reported to work on astrocytoma, and he asked Mike’s doctors to give it a try. Finally, the tumor started shrinking. On Christmas, 2000, Mike asked Melia to marry him. Mike and Melia were married in June, 2001. A week later, he went in for his last chemo treatment. After that, he went in for an MRI every three months, then every six months. Now it’s every year and they talk about Mike’s tumor in the past tense. Melia and Mike had two children–something they had once thought impossible. Melia was offered the top position at Utah Symphony/Utah Opera in 2008. You could say their story had a happy ending.

Except that Mike is permanently disabled. Between the chemo and the surgery, the damage to his brain is evident. The strapping man who once played ice hockey after lunch tires easily these days. He is thinner now, new lines etching his face. His short term and sequential memory is gone. He can’t remember names or numbers. He can’t remember the names of his children. “When they were babies, we had name tags on their cribs,” recalls Melia. He reads at a first-grade level because by the time he reaches the end of a page, he’s forgotten how it started. Going back to his former career is impossible. Now he is the primary caregiver for the children. He enjoys working with his hands, for Habitat for Humanity and on the family’s own home. He still enjoys hunting and fishing. He is taking powerful anti-seizure drugs, which he will need for the rest of his life. Sitting with his wife in their home in Salt Lake City, however, there is no sense of anguish, or palpable regret. Married now for 13 years, the couple’s story may be less a happy ending than a new beginning. s a lt l a k e m a g a z i n e . c o m Jan/Feb 2014

arts & entertainment By Glen Warchol

A quartet of exhibits at the UMFA explore the landscape around us through contemporary and traditional art, and a digital â&#x20AC;&#x153;landscanâ&#x20AC;? of the Great Salt Lake.

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spectacular Desolation A group of exhibits explore the connections between Utah’s landscape and its people. ritish artist Tacita Dean was challenged by late author J.G. Ballard (Empire of the Sun) to solve a mystery: What is the meaning of Robert Smithson’s land sculpture Spiral Jetty? Ballard and Smithson were fascinated with each other’s work. The literary cult figure’s New Wave science fiction story Voices of Time was found in Smithson’s library after the artist died in a plane crash in 1973. The themes of the short story and Spiral Jetty are uncannily similar. “Ballard believed the Jetty was a clock and Smithson was bringing time to Utah—which I think is a wonderful idea,” Dean told a British interviewer last year. In her JG video installation at the Utah Museum of Fine Arts, Dean ponders Smithson’s iconic 1,500-foot spiral of black basalt on the remote northwest shore of the Great Salt Lake. Like the Jetty, Dean’s film in itself plays with time and spirals. Captured on 35mm film, her story unspools and re-loops through a pre-digital-age projector. (JG required the Utah Museum of Fine Arts build a sound-proof projection room.) JG is one of a quartet of UMFA exhibits exploring the interaction between Utah’s forbidding landscape and humans. “The lake is an aesthetic object as well as an experiential one,” says Matt Coolidge, of the L.A.-based Center for Land Use Interpretation. Coolidge directed the UMFA-commissioned Great Salt Lake Landscan. The landscan is a gyro-stabilized high-definition video portrait shot from a speeding helicopter. “The lake looks and feels like a place that precedes human existence and probably will follow it,” Coolidge says. “It’s remote, it’s hard to get to. You have this huge body of water that is off the radar.” Unlike most contemporary art, Landscan doesn’t interpret. It simply unblinkingly

captures the stark landscape and its human exploitation. Coolidge explains CLUI’s intent: “We would like people to be compelled to think about the lake—be inspired or amazed. Maybe just confused.” Another work in the series, The Savage Poem Around Me is more conventional. As a teenager in 1866, Alfred Lambourne trekked the Mormon Trail to become an artist, studying with Albert Bierstadt and Thomas Moran. In 1887, Lambourne became Utah’s answer to Henry David Thoreau when he spent a solitary year on Fremont Island. “Ghostly, wrapped in its shroud of snow, my island stands white above the blackness of unfreezing water,” Lambourne wrote. “What have I done? … I realized at once, and with a strange sinking of the heart…the savage poem around me.” The most timely exhibit in the series is Creation and Erasure: Art of the Bingham Canyon Mine. Artists have sought meaning in our immense hole in the Oquirrh Mountains. The exhibit offers paintings, drawings, and prints of the copper mine from 1873 to photographs of the massive landslide last year. “It’s a crazy, uniquely Utah story,” says Gretchen Dietrich, UMFA director, of the exhibits. She and Contemporary Art Curator Whitney Tassie share the fascination with the lake. The UMFA watches over Spiral Jetty in an agreement with owner New York-based Dia Foundation. “I like the idea of having our visitors rethink the place they live,” Dietrich says. “They’ll see the traditional art of Lambourne, then stumble onto a contemporary art take on the land. It may force them to come to terms with this landscape.”

Check it Out

Where we live The Savage Poem Around Me: Alfred Lambourne’s Great Salt Lake Utah’s Thoreau Through June 15 The Great Salt Lake Landscan: The Center for Land Use Interpretation The view from 4,000 feet Jan. 24–May 4 Creation and Erasure: Art of the Bingham Canyon Mine Is the earth’s largest man-made hole art in its own right? May 30–Sept. 28 JG: a film by Tacita Dean Exploring three artists’ thoughts on time, space and the Spiral Jetty Jan. 24–May 4 Utah Museum of Fine Arts University of Utah campus 801-581-7332, umfa.utah.edu Explore the savage poem yourself Antelope Island State Park 801-725-9263, stateparks.utah.gov

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

arts & entertainment

The Big See Three events you can’t miss

Animal Instincts

Salt Lake Acting Company has a reputation for taking chances (Saturday’s Voyeur is the least of it). But staging Elizabeth Diggs’ play about the friendship between the sardonic humorist Mark Twain and Civil War hero and flat-broke former president Ulysses S. Grant? At the end of 1800s, Grant and Twain were the most famous Americans alive. And they were BFFs, no less. When Grant learns he has terminal cancer, the two men race to publish his memoirs to save his family from destitution. Salt Lake Acting Company, Feb. 5–March 2, 168 W. 500 North, SLC, 801-363-7522, saltlakeactingcompany.org.

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

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Every year, the Hogle Zoo pays homage to the top wildlife artists of Utah with a spectacular art show. Besides honoring the artists, the exhibit offers the public an opportunity to experience a distinct art form brought to its apex locally by the likes of Juule DeHaan, Karen Bunkowski, Howie Garber and Carel Brest van Kempen. If you can’t afford original art, pick up a poster illustrated by an award-winning artist. (Funny thing: None of the art depicts animals in zoos.) Feb. 1–March 16, 2600 E. Sunnyside Ave., SLC, 801-582-1631, hoglezoo.org.

Step Off the Edge No matter if your taste is more in tune with Debussy or David Byrne than an obscure band out of Barstow, it’s worth stopping by Kilby Court occasionally to keep your finger on the pop-culture pulse. A tiny ramshackle venue on the bad side of town, Kilby calls itself the “longest-lasting all-ages venue in SLC.” Despite the dearth of alcohol, wild stuff happens in the Granary District when Kilby books an artist on the bloody edge of rock, folk or rap. Gavlyn, for instance, a 20-something L.A.-based rapper, roots her work in “Old School, ‘70s Funk and ‘60s music.” She performs with Cannibal Jay and FukwitMe Committee. March 8, 741 S. Kilby Court (330 West), 801-364-3538, kilbycourt.com

Clockwise from bottom: Kilby Court; Salt lake acting company; hogle zoo.

A Bromance to Remember

Artist kat martin finds fame in all the wrong circles. ive years ago, Kat Martin’s husband Jimmy, whom she describes as a “full-on geek,” talked her into painting a zombie figure into the background of a mundane landscape to hang in his mancave. “I was pretty resistant at first, because it was so far from the art I was doing, which was more for mothers who wanted a beautiful pastel of their baby,” Martin says. “In the back of my mind, I thought, ‘It isn’t my work.’ But everyone loved the zombie painting.” That Christmas, Jimmy gave her a dozen hackneyed landscapes that needed her macabre touch. “Landscapes are not hard to find” Martin says. “They’re at every DI [Deseret Industries] and thrift store in town. It’s gotten to the point that people dump them on my porch.” Her nerdy spouse had innocently inspired an art niche that Martin now calls “Retro Interventions” or “Altered Landscapes.” More than 200 paintings later, with a list of customers around the world, Martin is only beginning to embrace what she has created—let alone accept her growing underground fame. “I don’t know if it’s art. I am by no means a great artist. It started just for fun—I try not to think deeper into it,” Martin says. “I’m happy that people are getting excited about it. And I tell myself, ‘OK, maybe I’m cool.’ Or am I just turning into a geek?” About a third of the images on which she “intervenes” are original oils. “Paintings that someone’s grandmother did, then gave to them,” she explains. “When I find an original, I get excited because I get to paint oil on oil.” Neither Martin nor the people who dug Granny’s original out of a closet think her unworldly additions deface or disrespect the paintings. “They tell me, ‘This is an ugly painting, but if you did something cool with it, I’d hang it on my living room wall.’” Still, some of the paintings brought to her are so awful that they are beyond hope even for her twisted artistic

Adam Finkle

vision. “The whole Bob Ross movement was that anyone can learn how to paint. It didn’t work.” An ironic turnabout came for Martin three years ago when she stumbled onto one of her altered landscapes at a yard sale. She had donated the painting to a Girl Scouts fundraising auction and the winner, obviously, was not smitten. “The woman who was selling it was so upset and apologetic when I told her I was the artist,“ Martin says. “I didn’t care. If I really liked it, I wouldn’t have given it away.”

Need an art intervention?

“He Came. He Saw. He Blasted: A sweet beer burp” - print, 8.5“x11”

zombie intervention If you’ve got a landscape in need of an abominable snowman, Darth Vader, zombies, Dr. Who’s Tardis or Breaking Bad’s RV, Kat Martin’s your artist. Starting at $50, up to $500—depending on the work involved, she’ll make it happen. 2225 S. 500 East, Suite 207 (text first), 801-403-7342, artistkat.com.

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

on the table

Chocolate

Fine chocolate is one of Utah’s secrets-along with powder snow, great microbrews and a vibrant gay culture. But, it’s time to let the cat out of the reusable shopping bag. Forget what you’ve heard about Utah’s low-brow sweet tooth-Salt Lake City is all about making and appreciating exceptional chocolate. By Vanessa Chang

mano Chocolate of Orem was the first local chocolate-maker to hit the big time. Founded in 2006 by Art Pollard and Clark Goble, within three years it was named one of the top eight bean-to-bar chocolate companies in the world by Martin Christy, founder of both SeventyPercent.com and the Academy of Chocolate. Before it burst onto the American fine-chocolate scene, Amano Chocolate debuted on Caputo Market’s shelves in downtown SLC.

Founding chocolate artisan Pollard is a bit of savant when it comes to beans and sourcing. His were the first American-made bars to be taken seriously, outranking (and ruffling the feathers of) French, Belgian and Italian powerhouses in competitions. It’s because of that singleminded dedication that Pollard has produced some of the most talked about bars in the chocolate world, including Dos Rios (Dominican Republic beans)–a chocolate taste that hits the tongue with blueberries and cream, some woodsy spices, and a wallop of white blossoms like honeysuckle. He just says, “Utah always has had an affinity for chocolate. When we started we were the only bean-to-bar company but now there’s a couple new small ones. We’re honored to be the ones who paved the way.” Now Utah also has Mill Creek Cacao, coffee roaster turned cacao roaster; Chocolate Conspiracy, makers of organic raw chocolate; Mezzo Chocolate, which takes it from beans to brew, and, most recently, Solstice Chocolate, a single-origin producer. To celebrate these and fine international chocolate, Caputo’s hosts a Chocolate Festival every year, inviting local pastry chefs to dream up desserts inspired by chocolate. But we’re not talking Mars Bars here. “Chocolate” on the label doesn’t always mean chocolate– one of the major points of enlightenment on the road to becoming a chocolate snob. The snob’s term for what we grew up thinking was chocolate is “mockolate,” meaning candy products made with cocoa solids, but no cocoa butter. Instead, this stuff is made with vegetable oil or some other fat. Legally, it can’t even be called “chocolate;” it has to be labeled “chocolate candy.” When a cacao bean is crushed, the butter and solids are separated. In fine chocolate, they’re mixed back together, along with sugar and vanilla.

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Photo Right Adam Finkle

What’s the diff?

on the table

Art Pollard of Amano Chocolate s a lt l a k e m a g a z i n e . c o m Jan/Feb 2014

on the table

Matt Caputo teaches all about fine chocolate at Caputo’s Deli & Market.

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

alchemy. It’s usually dark (no milk products, 50-100 percent cocoa), but never bitter. The texture is usually fine (with some exceptions, especially among raw chocolate makers). The chocolate section at Caputo’s Market dazzles emerging chocolate snobs and is a key source for established ones. It’s also the headquarters from which Matt Caputo conducts chocolate-tasting classes and hosts meetings for the Chocolate Society. Here, you can browse, taste and be bowled over by the flavor of something as simple as ground cocoa beans, sugar and vanilla. The Chocolate making, like winemaking, is a combination of art, taste and technology.

Adam Finkle

Top: Scott Querry made chocolate at home before founding Solstice Chocolate, which makes organic chocolate bars. Bottom: Topher Webb, owner of Mezzo Drinking Chocolate.

And even though you may like the flavor of mockolate just fine, remember it doesn’t have any of the health properties associated with true theobroma. Genuine fine chocolate is made with cocoa solids and cocoa butter from beans from a single country, district or even farm. Depending on its origin and who makes it, the same high-quality bean can yield vastly different flavors. Yes, we’re talking terroir, a concept fundamental to the wine business and equally important to chocolate. One of the growing concerns of fine chocolatiers is the chocolate plant itself. As the Fine Chocolate Industry Association says on its website, “The best tasting chocolates in the world are poised for extinction.” Their point is, growers are removing and replacing rare cacao trees with higher-yielding, disease resistant but less flavorful hybrids. When he first started Amano, Pollard says, “Bad cocoa was everywhere. But there was great cacao to be had–fine quality stuff. To get it and use it you had to pay way more than even fair trade and have a personal relationship with the farmers. We always try to have that personal relationship and to be involved. Most of these farmers who make great cacao have never tasted the final product, so I make it a point to bring the finished bar to these producers and have them taste it.” Pollard recalls, “After working side by side all day with these farmers, I had a bunch gathered and I had them taste the Amano Cuyagua farm. One crusty old farmer came up and told me one of the most profound things. He said, ‘This chocolate is like a river–the flavor of the chocolate goes on and on, it take you to all these wild and wonderful places.’” The chocolate makers transform the raw beans into gorgeous bars through tricks of science, sweat and possibly,

on the table young staff is freakishly knowledgeable. Caputo has curated one of the foremost fine chocolate selections in the world according to his peers, i.e. national chocolate experts and the National Association for the Specialty Food Trade which cited Caputo’s chocolate as one of the reasons they named the store one of its “Outstanding Retailers” in 2009. Utah is also forging ahead in another category: drinking chocolate. Topher and Shannon Webb of Mezzo Chocolate have created a luscious, rich drinking chocolate that puts the insipid instant stuff to shame. Their secret: They make shavings from single-origin bars they’ve crafted themselves. The result is drinking chocolate that is as interesting and fruity as a well-made Spanish Rioja wine. Like other fresh foods, chocolate has a season, and we are in the middle of it. Granted, the season doesn’t have to do with Mother Nature. It’s determined by human appetite and the mail. From Halloween through Easter is chocolate season, from cool to cool. When the weather warms, chocolate melts quickly and quality is compromised. Of course, the zenith of chocolate season is February 14.

Tips from the Chef

Chocolate

Master

“I use tons of chocolate.”

It sounds illegal, but Montage Deer Valley Executive Pastry Chef Raymond Lammers enrolled in pastry school at the age of twelve. A native of Holland, Lammers is a graduate of the prestigious College of Food and Beverage in Amsterdam and there’s not a lot about pastry–or chocolate–he doesn’t know. He’s “ambassador” for Callebaut, the largest chocolate maker in the world. “I was brought up with Callebaut,” he says. But in the kitchen, he doesn’t stick to a single choco-source. “I like to use the local chocolate,” he says. “Currently, I’m using Mill Creek and Amano. I also have some Peruvian chocolate and Cacao Barry, a French chocolate. Every application could have a different chocolate.” Lammers makes all the desserts at Montage, from the high-end confections served at Apex to more casual concoctions at Vista Lounge, like the Mill Creek chocolate fondue. Or the chocolate tasting, where he presents Amano and Mill Creek bars beside desserts made from those chocolates–Amano crème brulee and Mill Creek pots de crème. “Bean to bar chocolate is a big trend now, like the cupcake a few years ago. But the chocolate trend won’t go away— we’ll see more and more farm to bar chocolates,” he says. “Learning about chocolate has changed the way Americans eat chocolate.”

The Natural History of Chocolate Coming soon to a museum near you.

Chocolate is a gift of the New World and has a long and dramatic history and culture, as well as interesting nutritional properties and a lot of mythology. The exhibit “Chocolate” at Natural History Museum of Utah explores chocolate through the lenses of science, history and popular culture. Chocolate and its national tour were developed by The Field Museum, Chicago. This exhibition was supported, in part, by the National Science Foundation; major sponsor: Sweet Candy Company. February 8–June 1 at Natural History Museum of Utah, Rio Tinto Center, 301 Wakara Way, SLC, 801-581-4303

I am a snob. Here’s why.

I’m comfortable with the label “chocolate snob,” though it takes more education and explanation even than being a wine or cheese snob. Even beginning foodies can discern a Chateau Margaux from Two Buck Chuck. Or Velveeta from Gold Creek. When it comes to chocolate though, the popular scale is limited, with Snickers bars on one end and sugary bonbons on the other. Let’s be clear: This is candy. There’s a time and a place for that. The chocolate I and other choco-geeks the world over proclaim with such passion holds its place in the epicurean realm with the finest wine and cheese. It’s made by artisans who obsess over the origins of the raw materials. They research and invent techniques for transforming beans into pristine bars and rich drinking concoctions. Their dedication drives family and friends crazy. But their creations are far more complex, gratifying and joyful than even an Almond Joy (one of my favorite candies). We call this fine chocolate. And an increasing amount of it is made and appreciated right here in Utah. We’ve got all the components for a vibrant chocolate community. First, there’s a population that’s already familiar with chocolate by way of confections and love of sugar (it could be said it’s our only acceptable vice in lieu of alcohol). Second, there’s a concentration of local chocolate producers ranging from raw and vegan varieties like Chocolate Conspiracy to Millcreek Cacao to the new artisan makers at Solstice. And finally, there are a growing number of places where you can get your fix of local and artisan chocolate wares, including Liberty Heights Fresh and Harmons. SLC might have a struggle ahead to achieve the status of a chic wine hub, but the rising number of world-class local chocolate–and the inevitable chocolate snobs–indicates we’ve got a shot of being a legitimate center of fine chocolate not only in America, but the world.

Local Chocolate Amano Chocolate (single-origin, bean-to-bar)

450 S. 1325 West, Orem 801-318-9644 amanochocolate.com

Chocolot

Solstice Chocolate (single-origin, bean-to-bar)

Crio Bru

(single origin cacao brew)

Scott Querry, 850 S. 400 West #117, SLC, 801-871-5935 solsticechocolate.com

1386 W. 70 South, Lindon 801-462-2377

Mezzo Chocolate

Retailers

(single origin, bean-to-bar drinking chocolate)

Caputo’s Market

6169 S. 2900 East, Ogden 801-475-5050

990 S. 700 West, Suite 8, SLC 801-915-0009 mezzochocolate.com

314 W. 300 South, SLC 801-531-8669; 1516 S. 1500 East, SLC, 801-486-6615 www.caputosdeli.com

Chocolate Conspiracy

Millcreek Cacao

Harmons

(single origin, bean-to-bar; cacao brew)

Liberty Heights Fresh

(filled chocolates/truffles)

(single origin, bean-to-bar, flavored)

900 S. 265 East, SLC 435-313-3519 eatchocolateconspiracy.com

651 S. Main Street, SLC 435-513-1769 millcreekcacao.com

Various locations 1290 S. 1100 East, SLC 801-467-2434, libertyheightsfresh.com s a lt l a k e m a g a z i n e . c o m Jan/Feb 2014

Zombies. Nuclear war. Earthquake. Pandemic. One way or another, the end is near. And business is booming. Utah is ground zero for disaster â&#x20AC;&#x2DC;preppersâ&#x20AC;&#x2122; and the industry that profits from them. by Glen Warchol

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

End of Days fears are nothing new. They inspired artist Hans Holbein in the 16th Century. s a lt l a k e m a g a z i n e . c o m Jan/Feb 2014

urnetta Knudsen, a single mother of two and business owner, has driven 200 miles to learn how to prepare for catastrophe. The petite blonde is obviously a bit overwhelmed as she enters Utah Valley University’s Event Center. The stark concrete basketball arena is hosting the Great Utah Family Preparedness Expo. About 500 people are milling among booths offering courses in wilderness and urban survival, long-term food storage, herbal medicine, gold-and-gem investment and emergency midwifery. Vendors are offering “bug-out” kits, solar ovens, fighting knives, tasers, massive water tanks, military-quality tents and below-ground greenhouses. “I’m just learning about prepping,” says Knudsen as she examines a selection of arcane medicinal herbs. “I need all the information I can get in my little head.” On a continuum that begins with kits to get by for a few days without public utilities to long-term food storage and preparing for a full-on End of Days scenario, Knudsen falls in the moderate range. “I’m just starting with the basics. I’m worried about natural disasters and pandemics.” A little farther out, she plans to add firearms training. “I’m not scared, I just want to be prepared. Am “I’m not scared, I just I worried about a want to be prepared. Am Zombie Apocalypse? Nope,” she says smiling. I worried about a Zombie “I’m a pretty down-toApocalypse? Nope.” earth girl.” But it’s not just savvy Mormon moms who are joining the ranks of preppers. Mike Butler, 24, is shopping for bug-out supplies at an Emergency Essentials store in Murray. The muscular, tattooed, construction worker is looking at a Trekker II 72-hour food pack to keep in his car trunk. It will allow him and his girlfriend to escape into the boonies. “If everything goes to hell for real, it’s better to be prepared,” Butler says. So far, he’s got the weapons end covered with a AR-15 assault rifle and a .45 cal. pistol. “I want to be able to travel off the radar with tactical gear and fighting skills. There’s been times in history when things have gotten bad. My military buddies are telling me it’s coming.”

Money to be made

Utah has become a haven not only for preppers, but for businesses that cater to them—a quick count finds at least 100 companies dealing specifically in emergency preparation and survival goods and services. That’s not counting gun stores and recreational outlets like REI and Cabela’s that sell freeze-dried food, cooking, shelter, navigation equipment and weaponry that would come in handy in a civil meltdown.

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“A lot of national manufacturers are headquartered here,” says Bill Moon, a salesman for Salt Lake-based Wise Company, which offers compact food packages that have a 25-year shelf life. “We’re growing rapidly.” Moon and others in the industry give credit to the Church of Jesus Christ of Latter-day Saints for its tradition of preaching preparation for hard times. It’s nearly a Mormon cultural imperative to stock a two-year supply of food and many Utah homes have storage rooms built in. “I link it back to the LDS church and its strong counsel to be prepared,” Moon says. “Lately, with Katrina and the flooding in Colorado, we’ve seen what a good idea that is. Who would have thought that could have happened?” In fact, Wise Company’s products are endorsed by Mormon entertainment icon Marie Osmond and, Moon says, you’ll soon be seeing the company’s products in Kmart and Bed, Bath & Beyond. Wise also is a sponsor of the reality TV show Doomsday Preppers. “Utah seems to have more of a market per capita than other states,” says Tim Pedersen, a preparedness consultant at Orem-based Emergency Essentials, which sends out 100,000 catalogs a month in addition to its extensive website. “But our strongest business [in total revenue] is out of state.” “Prepping, whatever you want to call it, has been around for centuries. It used to be a rural thing, now it’s moving into urban environments,” he says. “Emergency Essentials is a preparedness supermarket—we carry much more than food. We try to make sure we have something for everyone.” They even offer survival bundles for pets. The prepper business, whether it’s aimed at weathering an electrical outage or nuclear holocaust, is booming. Emergency Essentials began in 1987 to provide powdered milk for home storage, but has expanded to meet the survivalist twist to prepping. “It used to be solely about families preparing to shelter in place,” Pedersen says. “Survivalists are about being able to defend yourself in a lawless land. Often it’s about getting to a place where you can defend yourself.” The question of course is why are so many people adopting a lifestyle premised on predictions of civil collapse? “It’s the unrest our customers are feeling,” says Pedersen. “More and more, there’s a mindset of ‘I have to do something in case a disaster happens.’ ” At the Great Utah Family Preparedness Expo it isn’t hard to find experts to offer any number of unsettling reasons for the urgency to preparing—range fires, monetary collapse, divine retribution, civil war, terrorist attack, meteor collisions. Much of the information has a strong tang of Tea Party and even more extreme right-wing ethos. Utah John Birch Society star Ken Bowers offers a workshop titled “Powers Behind the Thrones” and LDS author Roger K.

Adam Finkle

Utah Shelter Systems’ Paul Seyfried ships survival shelters to preppers nationwide.

Burying yourself alive If you know anything at all about apocalyptic preppers, you know the ultimate “bug-out” plan is pinned on retreat to the boonies where an underground shelter, stocked with several months worth of food, diesel fuel, guns, ammunition and a few board games, awaits. Connoisseurs of bomb shelters go to Utah Shelter Systems in Salt Lake for the “Cadillac” of bunkers that the company has been building and shipping nationwide since 1986. And demand for the tubular shelters that range in price from $50,000 to $120,000 is bigger than ever. “After 9/11, I had no life,” says Utah Shelter Systems President Paul Seyfried, who has his own shelter hidden in central Utah. On a sunny day, a crane is loading one of the company’s 12-foot diameter, 50-foot-long corrugated steel citadels on a flat-bed truck bound for Tennessee. There workers will finish it out,

installing granite countertops to match its suburban interior décor, then several months worth of food, water and medical supplies will be stored beneath the floor hatches. In a separate bunker 50 feet away a diesel generator will be buried with ample fuel to power the main shelter in style. “They won’t even hear the generators running,” Seyfried says. More importantly, the shelter is also fitted with Swiss-made, state-of-the-art blast valves, which will automatically seal during a nuclear shockwave, and air-scrubbers to remove toxins. USS is the North American distributor for installation of the Swiss-made equipment. The shelter entrance is protected by a steel blast door designed by USS to withstand the heat and pressure at the center of a nuclear blast—not to mention the pounding of hungermaddened humans.

Seyfried says people who are not preparing for a major disaster—he personally leans toward a nuclear attack or a rogue nation’s electromagnetic pulse strike that would disrupt most electronic devices—are “living in denial of technical reality.” “I’m not a conspiracy theorist,” Seyfried says. “I’m only doing everything the U.S. Government is doing in pre-positioning stocks of water, food and medical supplies. Except I’m doing it for my family.” He scoffs at expecting government help in a catastrophe. “When it’s least expected, you’re elected,” he quips. “I don’t lie awake and worry about what might happen. I can feed my family for many years without having to go to a store,” Seyfried says. “The skeptics have to be right every day—I only have to be right once. I sleep good.” s a lt l a k e m a g a z i n e . c o m Jan/Feb 2014

A shopping list for the End of Days Everything you need to thrive after the Apocalypse.

1 A crank/solar-powered radio/flashlight: $15 2 Official Bear Grylls survival knife: $60

3 Medical kit: $25-$100 (Depending on how badly you’ll cut yourself with the survival knife.)

4 Fish penicillin: 500 doses (A plague will put antibiotics in demand and fish meds work on humans): $300

5 Assault rifle and ammo: $400 (Chinese made); $1,000 (U.S. Made), ammo: $300

6 5,000 rounds of .22 cal. rimfire ammunition: For hunting and as “ballistic wampum” which will become the postapocalyptic monetary system. (market price)

7 2 cases of whiskey: For emergency surgery, barter or when the zombies breach the final bunker door. $1,200, Why scrimp?

8 55-gallon barrels for water: Enough for one gallon, per person, per day. $50 each

6 11

9 Water filter: For when the clean water runs out: $15-$200 10 One-year supply of food: $800 (basic) to $4,500 (“gourmet”)

11 Grain mill: If you go with “basic” food: $85

13 Bunker: It just might come to that. $50,000-$120,000

13 3 10

12 Fire striker: For when the last match fails. $25

14 The Road by Cormac McCarthy (for right wingers) Loot from book store. 15 The Handmaid’s Tale by Margaret Atwood (for left wingers) Liberate from ruins of library. * Everything on this list, including the books, was recommended by a genuine survival expert.

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

Smith will speak on “The Sequence of the Events of the Last Days as Outlined in the Scriptures & the Prophesied Future War in America.”

Preparanoia

Rumors are flying that the Federal Emergency Management Agency will buy up (or seize) all private emergency food stocks. Several booths are offering get-rich opportunities to buy and sell gold, silver and jewels. “There is an influence from the political side. A high percentage of people here are fearful of total economic collapse,” says Moon. (Ironically, several vendors represent multi-level marketing plans that depend on an optimistic future to enrich participants.) Not surprisingly, Utah’s Constitutional Party is prominent at the exposition. For sale on the tables, alongside Shelf Stable Recipe Book and Cooking with Powdered Milk are titles such as Promises of the Constitution and Awakening to Our Awful Situation and popular treatises on the threat of one-world government. Neither the Utah Democratic Party nor Sierra Club rented tables. Jerry “The Cob” Cobb, an instructor for St. George-based onPoint Tactical survival school, has one of the more cohesive explanations for the impending breakdown of society: a civil war between America’s conservatives and its progressive-dominated government. Obama and his supporters are not about to let democracy play out, he says. “Liberals will do whatever it takes to hang on to power. It’s a basic principle of survival,” Cobb says. “It would be the same if conservatives were in power. People will do anything to survive.” OnPoint trains civilians in urban escape, survival and “exiting the grid.” “If an event comes—it could be anything—everyone will want to get out of the cities,” Cobb says. In this desperate dog-eat-dog scenario, onPoint’s training departs from most disaster plans. “FEMA’s 72-hour kits help you hold it together in the Superdome,” Cobb says. “We teach: Don’t go to the Superdome—you will die there. The veneer of civilization is thin. When people are hungry they will do anything. ” Instead, for $800, onPoint will put you through three days of training in the arts of defense, evasion, disguise, lock-picking and hot-wiring vehicles. You’ll leave with a lock-pick kit complete with bobby pins. When it’s pointed out that the skills onPoint offers could be used for nefarious purposes, Cobb solemnly explains, “We emphasize that if you take these measures, you have to live with yourself. If you take someone’s car, you may have taken their only means of escape.” Cobb agrees with the signs around the hall announcing this gathering is likely the “last” Utah preparedness expo—a reference to the unrest around the

globe, congressional paralysis and what some call the Barackalypse. “My paranoid side says the government doesn’t like these expos,” says Cobb. “They like people to be passive.”

“My paranoid side says the government doesn’t like

these expos...they like people to be passive.”

It’s important to point out that every prepper— whether they own a food freeze-drier or are building a bunker—emphasizes: “I’m not a conspiracy nut.” Amid this boom is the Utah Division of Emergency Management, trying to carry out its charge to prepare for major disaster. “People need to be aware. We know Utah is at risk for wildfire, flood and earthquake,” says Utah DEM spokesman Joe Dougherty. “We know help will come, but we don’t know how long it will be before it arrives.” The division works closely with prepper businesses, particularly Emergency Essentials, which co-sponsored the 2013 Great Utah ShakeOut earthquake-awareness drill. “We have a really good relationship with a lot of these companies. They have been beneficial to get our message out,” Dougherty says. But to many survival experts, the DEM is at best hapless and its guidance may even be harmful in the case of a complete societal meltdown. “We know there are what we would call extreme preppers out there—who have taken it to another level,” Dougherty says. “We’re trying to reach a common denominator.” The UDEM would be delighted if every Utahn wrote out an emergency plan and pulled together a 72-hour emergency kit.

The happy few

One of the counterintuitive aspects of the prepper movement is that everyone—vendors and buyers— seem upbeat about this business of apocalypse. Despite the horrific scenarios they predict of inferno, pestilence, destruction, dismemberment, death—not to mention subsisting on really awful food–no one, not even The Cob, seems particularly downbeat. Sometimes, it even seems they are looking forward to using all their training and equipment. Tim Pedersen, of Emergency Essentials laughs when asked if he has a career based on destruction, darkness and the ultimate of bummers. “We are an education business,” he says. “Peace of mind comes from information and the darkness shrinks as the light comes in.”

Government Dupe’s List The Utah Division of Emergency Management would be delighted if you just had this in your closet. An emergency plan—where to meet the kids, how to escape if house burns, etc.: Free A three-day emergency kit: About $30 More information at: beready.utah.gov

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

The Next

Big Thing

Mechanical feet put pressure on inventor Stacy Bambergâ&#x20AC;&#x2122;s smart insoles.

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

The world is full of giant problems— war, peace, pollution—needing solutions. But many inventions solve not-so-dire, human-sized problems. Where would we be without the safety pin? Or Velcro? Here are some Utah creations that take us one step to a better world. By Salt lake Magazine editors

Solutions for Impairment: One Step at a Time

Photo Adam Finkle

As our population ages, technology can provide solutions to prolong seniors’ independent living. Like this chip that helps people with disabilities— or the elderly—to walk properly. Walking upright is one of the basics of being human, but that doesn’t mean it’s simple. A faulty gait can cause all kinds of health problems. And for an amputee with a prosthetic, it’s a difficult skill to regain. Stacy Bamberg embraces the challenge. An associate professor in mechanical engineering at the University of Utah, she’s commercializing insoles for amputees through her own company Veristride with a $150,000 grant from the National Science Foundation and two $40,000 grants from the Utah Governor’s Office of Economic Development. She says a sneaker’s forbidding interior is a challenging place to put sensitive equipment, but it didn’t stop her from innovating “smart” insoles to help amputees lose their limps. “A shoe is a really hostile environment—it gets warm, it gets really humid,” she says. “In addition, most places you put sensors [are stationary], but here, the shoe is moving through space.” Sensors inside the insoles collect info on how much pressure is being put on the foot as the wearer paces, gambols or sashays. Through a Bluetooth connection, that data is sent to a smartphone app to give the user

immediate feedback on how to improve their stride. Bamberg says the force in each step is what leads to medical consequences, but people are better at adjusting by time rather than by force. So, on the phone, the user hears a tone signaling how long each step should take. “Our hypothesis is that if we give people feedback based on time, the force will follow,” she says. “Even with a big gait abnormality, like what might follow after an amputation, people can make pretty big changes quickly.” Along with amputees, Bamberg wants to market the technology to runners to check their performance and to older adults to help prevent falls. “There are too many people out there who would like to be more active or change how they’re walking, but it’s just too hard to do on your own,” she says. “I would love to get it so you can just buy it in the drug store and put it in your shoe.” This January, Bamberg is holding a research study for an updated version of the insole. This summer, she hopes to conduct a bigger study where users actually walk out with the insoles. –Jaime Winston s a lt l a k e m a g a z i n e . c o m Jan/feb 2014

Quick Quality: The Alpha Dominche Project We have developed a dependence on fast food; now we want it to be good as well. This machine, invented in Utah, delivers great coffee, the way you like it, right now. Every 7-Eleven should have one.

Above: Alpha Dominiche in action. Below: Bombeck with his brainchild.

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American coffee-drinking habits have grown up: A scoop of harsh robusta beans boiled in a percolator pot used to be fine; now we want fresh-ground estate beans pressed or poured over to make a single cup. In that evolution, Bombeck saw a gaping niche. But it’s not a simple matter of quality beans. The instant coffee of the ‘50s and the Starbucks explosion of the ‘90s had one thing in common: Both are based on the idea that when Americans want a cuppa coffee, they want it now. Unlike the slow-sipping coffeehouse culture in Europe, Americans don’t want to wait for their perfect cup, and many times they don’t want to linger over it either. But still, we demand really good coffee. Enter Alpha Dominche—its name translates as “first of its kind.” “It’s hard to brew single cups for people in a busy cafe,” explains Bombeck. “People get impatient when they have to wait.” But brewing high-quality single cups of coffee takes time. “My idea was simple,” says Bombeck. “I thought I could hook up a siphon brewer to an espresso boiler.” Bombeck, in his button-up shirt and blackrimmed glasses, looks like the kind of guy who

would invent things. He spent four years developing the Alpha Dominche, the last two years in Salt Lake City; last March, he sold his first one. Depending on bells and whistles, a machine costs $12,000 to $16,000. “The whole first run was sold before I finished making them,” says Bombeck, and he’s continued to pre-sell them. There are now Alpha Dominche coffeemakers in Japan, New Zealand, Taiwan, Australia and, of course, Utah. There are several advantages of the AD: It gives the barista control over several cups at once, so a small cafe can serve more customers. It’s easier to train a barista on the machine than to teach all the different techniques necessary for a hand-brewed cup of coffee. The barista can adjust volume, temperature, time and agitation, as well as extraction styles—everything from French press (a thicker, denser cup of coffee) to the clarity of a pour-over style.

''It's hard to brew single cups for people in a busy cafe . . . people get impatient'' Does it eliminate the art of the barista? Emphatically, “No,” says Bombeck. “It’s like printmaking for an artist,” he says. “It still depends on the hand of the maker.” –Mary Brown Malouf

Photo Left: Adam Finkle. Upper Left: Tymer Tilton

Christian Bombeck—yes, he’s related to Erma— worked in Bozeman, Mont., for a small coffeehouse and roastery from 2007 until 2010. He was thinking of the future the whole time.

Gaming Education: Entertainment & Engineering We want kids to get educated; kids want to play video games. EAE, the Entertainment Arts & Engineering program at University of Utah, uses one to accomplish the other. Bob Kessler, a professor in the University of Utah School of Computing, had a problem to solve after the 2000 dot-com implosion. He had a department full of computer engineers who needed jobs. “As engineers do, I did some research,” Kessler says. He asked video game industry leaders what they wanted in programmers. The told him they needed engineers who could work with artists. “Video game development is an interdisciplinary science in which you have computer engineers and artists working together all the time,” Kessler says. “But engineers don’t understand how artists work— what their thought processes are.” That old left brain, right brain thing. Kessler reached across the great divide to the U’s Fine Arts Department. An idea emerged: Give engineers some art education and introduce artists to programming. Then throw them together on realworld projects. “We hijacked their electives.” Kessler says. “Our students take all their classes as a computer scientist, but also a set of classes with artists.” The result was the U’s wildly successful Entertainment and Arts Engineering Program, ranked No. 1 in the nation by the Princeton Review. “For four years you have artists and engineers working together,” says Kessler, EAE’s executive director. “Engineers are learning how to talk to people who are not like them. Having the skills to talk to non-engineering or non-nerds is so important.” EAE started producing students with the skills the computer game industry pays well for. The students not only had proven they could work effectively with artists in large groups, but they had a senior project to show for it: a video game. “The game companies loved this,” Kessler says. “They’re talking to people who can go all the way through the publishing process.” Then something surprising started happening. EAE began researching the use of games for purposes other than pure entertainment. One result is a therapy for children with cancer. “We created a game for these kids that has two elements to it, physical activity and patient empowerment—if you think you can get better, you will get better.”

In the Patient Empowerment Game, a superhero is gravely ill and finds himself battling a robot crab– representing cancer. The superhero gradually gets stronger and the crab weakens. “The patient relates to that and they, in essence, are defeating their disease.” EAE students are putting their game programming skills to other challenges, including a game that encourages diabetes patients to check their glucose levels, one that gets spinal-injury patients exercising

and a virtual card game that uses autistic children’s uncanny symbol recognition skills to improve their social skills. EAE is even working with a local company to increase the connectivity between the left and right sides of the brain. “It could help athletes perform better and help ADD patients,” Kessler says. If patient improvement can be measured, video games could be prescribed as bonafide medical therapies. “And insurance companies would pay for it,” Kessler says. “It opens up a fascinating arena.” –Glen Warchol

Photo Adam Finkle

''The key is that engineers have to learn how to work with artists.''

EAE takes computer science beyond entertainment.

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

New Energy: Electrical power with a heart Finding and using alternate sources of energy may be the number one problem looking for a solution in the next decade. Goal Zero takes a step in the right direction. While working in the Congo with his own humanitarian nonprofit Teaching Individuals and Families Independence through Enterprise or TIFIE, Robert Workman was struck by the lack of reliable power.

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

Workman returned to Utah to form Goal Zero and devise a portable power source that looked halfbowling pin, half-coffee pot. Funneling solar power to a battery pack, the gadget also had AC and USB ports so was able to power lights and charge cell phones. Suddenly, children could read at night, modern communication was ensured and villagers could charge 25 cents to $1 for a recharge at their seemingly miraculous docking station. “They’d use that money to go buy corn or goats or whatever they needed,” explains Lisa Janssen, Goal Zero’s public relations director. “It created a selfsustaining business model within these villages.” Goal Zero, launched in 2009, could have been a purely humanitarian venture. It first provided power packs to

''Our main value system is empowering human potential.''

Courtesy Goal Zero

Goal Zero’s portable solar panel is popular for charging personal electronics when you are off the grid.

developing-world aid efforts organized by the LDS Church. The goal—zero illiteracy, zero poverty and zero hunger—spawned the company name. But Goal Zero’s adrenaline-loving executives discovered another, more lucrative, market among the streams of Subarus zipping through Utah’s mountains. Between smartphones, tablets, laptops, digital cameras and GPS units, weekend hikers and thrillseekers lug as many electrical-powered gadgets as tent stakes. And they all need a charge. “Our main value system is empowering human potential,” say James Atkin, the company’s director of community marketing, “whether that’s in a tent in the Uintas or a wooden hut in the Congo.” So Goal Zero came up with a compact charging combo, easy to stuff into a pack, that is durable and under three pounds. The Sherpa 50 charging kit and Nomad 13 solar panel can charge anything from a headlamp to a laptop in the time it takes for a day hike. A growing range of devices are tested on Workman’s ranch near Morgan. To prove their worth off the grid, Goal Zero products also have supported National Geographic photo shoots from Kyrgyzstan to Antarctica. But plenty of regular recreation lovers—bluewater sailors, river runners and backpacking families—also are buying into portable power. For sale at Cabela’s and COSTCO, Goal Zero has taken its Third World product mainstream. In 2012, Goal Zero earned more than $33 million in revenue, according to Janssen. And Inc. put it at No. 9 among its 500 fastest-growing private companies. Yet, the trailblazer has not lost track of its humanitarian roots. Last month, Goal Zero launched Share the Sun, a program Atkin says will put the Congo “on steroids.” Under Share the Sun, people who buy Goal Zero products earn money to donate to international projects including disaster relief. Goal Zero updates its buyers through pictures and progress reports on social media. “The bigger we get,” Atkin adds, “the more we can do to change the world.” –Derek P. Jensen

Cheap Green Architecture: Thinking Inside the Box Answering a double need, for cheap buildings and a use for the huge surplus of shipping containers, container architecture is going mainstream.

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per unit. We sourced them locally, had them here in a day and rehabbed them within a week.” As an inanimate object, a shipping container has a fairly appealing life—traveling the world over, by land and sea, packed with exotic wares. However, after two decades, most are laid to rest—and rust. Jeff White, a designer, contractor, realtor and handyman is among several Utah-based developers

''We sourced them [shipping containers] locally, had them here the next day...''

You don't expect corporate America to set a greening trend. But the Starbucks drive-through in South Salt Lake (3300 S. West Temple), is the third location in the nation built from recycled shipping containers. It would look at home at Granary Row, an experiment in urbanism that stretched along the center strip of 700 South between 300 West and 400 West last summer. Granary Row demonstrated a sustainable option for revitalizing Salt Lake City’s industrial west side. (The units have been stored to be reused when Granary Row reopens again spring. ) The Row included a performance stage, pop-up retail shops, galleries and a beer garden. Nearly everything was housed in recycled containers. Community advocates promote Granary Row as a glimpse of a sustainable inner-city design—walkable, affordable and innovative. Using shipping containers just made sense for James Alfandre, executive director of the Kentlands Initiative, a nonprofit urban planning group. “All in all, with buying these and building them out, it was $10,000

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For our Next Big Thing Story on Utah’s solution to lice, the AirAllé. who are modifying shipping containers into affordable, green-minded housing and commercial spaces for so-called micro venture businesses. “This isn’t for everyone,” he says. “It’s something for green-minded people, those of us—55 percent of Americans—living by themselves and for [housing] the underserved in our community.” These small shipping container dwellings will sell for $135,000 to $150,000, White says, which stands in stark contrast to LEED-certified homes ranging from $400,000 to $600,000. White looks to the future of green architecture, and he sees the viability of modular construction with shipping container homes to save money and as temporary housing in disaster relief situations. He hopes for varied uses for the structures throughout the city as public restrooms in public spaces like parks, along with commercial projects like Granary Row. With the wheels rolling on this green architecture trend, the low cost of entry and local expertise on the rise, this sustainable innovation will be around longer than the typical 20-year “useful” life of a shipping container. –Austen Diamond

Above: A Starbucks drive-through built from used shipping containers. Below Left: The twin spires of Granary Row.

s a lt l a k e m a g a z i n e . c o m JAN / F e b 2 0 1 4

pale Shades of

by Mary Brown Malouf

Photography by Adam Finkle

Cold weather

inspires us to nestle into rich, warm colors—jewel tones and fiery hues. But this year, fashion has taken on the color of winter itself. Winter white, icy cream, frosted taupe. Utah members of the U.S. Speedskating Team show us how beautiful winter can look.

About the Ice In January 2014, Brittany Bowes, Eddie Alvarez and Sugar Todd will be competing in the Olympic Trials, long and short track skating, at Utah’s Olympic Oval. Tickets are $8 (kids $4). Go to saltlakemagazine.com for full coverage of the event. Built a decade ago for the Winter Olympics in Salt Lake City, the Utah Olympic Oval in Kearns is still regarded as one of the best tracks in the world. “There are only a few indoor long tracks in the country,” says Brittany. “The Oval is so light and bright. And you can feel the energy left in the space from 2002.” Call for public hours. 5662 S. 4800 West, Kearns, 801-968-6825.

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

Sugar Todd wears a Winter White Merino Wool Turtleneck Sweater, $325, Brooks Brothers; Winter White Boiled Wool Coat, $975, Utah Woolen Mills; M2F White Cotton Pants, $118, Palette at Waldorf Astoria; Fur Frenzy Smart Scarf with Hood, $98, Flight Boutique in Park City; Handmade Precious Stone Necklace, $297, Lanny Bernard Gallery; Citrine Quartz Ring, $136, Prospect in Park City. s a lt l a k e m a g a z i n e . c o m Jan/Feb 2014

Eddie Alvarez wears Under Armor Mock Neck Long Sleeve Shirt, $49.99, Lift House; Sport Half Zip 100% Elastain Top, $220, Porsche Design; G-Star Raw Down Vest, $240, Prospect in Park City; Zenfari Chocolate Brown Pant, $98, Shops at Grand America; Brown Leather Pewter Buckle Belt, $110, D. Grant Ltd.

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

Brittany Bowe wears Merino Wool and Cashmere Bland Fair Isle Crew Neck Sweater, $248, Brooks Brothers; Winter White Hue Leggings, $40, Macyâ&#x20AC;&#x2122;s; White Teck Down Jacket, $980, Porsche Design; Marmot Furry Gloves, $75, Lift House. s a lt l a k e m a g a z i n e . c o m Jan/Feb 2014

Brittany Bowe, Long Track

Like winter, an ice rink is surprisingly quiet— just the sound of the soft slap of the clap skates as skaters round each corner. “It’s a peaceful sound,” says Brittany Bowe. A native of Florida, Brittany grew up skating competitively—on roller skates. An inline champion from a young age, her dreams changed after watching the Vancouver Olympics in 2010. “I knew I wanted to be an Olympian.” After earning a degree in sociology from W. Florida University, Brittany joined the Olympic Committee’s Wheels to Ice training program and moved to Park City.

Sugar Todd, Long Track

Sugar grew up with the cold and on blades, not wheels. Born in Nebraska and raised in Milwaukee, Wis., she tells her Southern teammates, “Utah’s not that cold.” Though the team travels frequently—to Beijing, Korea, and other exotic locales, the world of competitive skating is small, she says, and she has known many of her teammates, including Eddie and Brittany, since she was very young. Sugar participated in the 2010 Olympic trials, she says, but without sufficient training. In 2014, she’s dead serious.

Eddie Alvarez, Short Track

Like Brittany, Eddie started out as an inline skater in Florida. In fact, the teammates have known each other since Brittany was 8 years old and they were both on wheels. He switched to blades from wheels and moved to Salt Lake City to join the national team, but he took a brief hiatus while a student at SLCC to play baseball. Now he’s back on the ice full-time, and as a short track skater, that means full time. “I practice six to 10 hours a day, six days a week,” says Eddie, a first-generation American. The move to Utah “was a huge culture shock,” he says. “It’s quiet, compared to Miami. But for me, it’s perfect.”

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On Eddie: Gant Winter White Cashmere Cable Knit Sweater, $370, Shops at Grand America; Robert Graham 100% Cotton Pants, $200, Waldorf Astoria Hotel Boutique; Brixton Brown Jacket, $80, Prospect in Park City; Marmot Yukon Hat, $40, Lift House; 100% Cashmere Scarf, $95, Utah Woolen Mills; Cashmere Mid Grey Gloves, $42, Shops at Grand America. On Sugar: Winter White Wool Crew Neck Sweater, $345, Chalk Garden Co-Op; Estelle & Finn Winter White Trouser, $200, Paletti; Megel Preston Camel Coat with Blue Fox Fur Trim, $4,080, Panache in Park City; Calvin Klein Winter White Knit Scarf, $38, Macy’s; Jeffrey Campbell Bootie, $205, Mary Jane’s Boutique in Park City; Camel Deerskin Wool Lined Gloves, $79, Lift House; Citrine Quartz Ring, $136, Prospect in Park City. On Brittany: Merino Wool and Cashmere Blend Cable Knit Sweater, $298, Brooks Brothers; Winter White Hue Leggings, $40, Macy’s; Brown Suede Vest with Faux Fur Trim, $85, Mary Jane’s Boutique in Park City; Frye Melissa Boot, $299, Mary Jane’s Boutique; Winter White Cashmere Tam, $140, Panache in Park City; Michael Kors Winter White Knit Fingerless Mittens, $45, Macy’s; Petrified Wood Ring, $56, Prospect in Park City.

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For more speedskater fashion shots at the Utah Olympic Oval

Art direction: Scott Cullins Wardrobe styling: Marcus Gardner Shot on location: Utah Olympic Oval, Kearns, Utah s a lt l a k e m a g a z i n e . c o m Jan/Feb 2014

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Not your same old tamale ¡Viva Alamexo! In one of the most impressively smooth restaurant transitions ever, ZY became Alamexo almost overnight. Over four nights, to be precise. “We made the changeover really fast because I love the team working with me and I didn’t want to lay anyone off,” says chefowner Matthew Lake. The thing is, he knows the cuisine so well that creating a menu came easily, and the minimalist decor of Zy lent itself to an easy re-do. So, presto—ZY closes and 72 hours later, Alamexo opens. Lake made his name with Mexican food in New York—at one point, Zagat called the restaurant where Lake cheffed, Zona Mexicano, the “gold standard” for Mexican food in New York. He graduated at the top of his class at the Culinary Institute of America, worked with superstar cooks like pioneer Southwestern chef Mark Miller at Red Sage, Roberto Santibanez, chef at Fonda San Miguel in Austin for several years and of Rosa, and cooked alongside legendary Diana Kennedy, the queen of Mexican cuisine. Let’s just say he’s qualified to run a top-notch Mexican restaurant like the one he just invented in SLC. I for one am glad—despite Frida Bistro and Red Iguana, top-notch Mexican remains an underrepresented cuisine here, if you don’t count taco joints. And Alamexo deserves to be mentioned alongside these local south of the border stars: I’ve been there several times and been happy every time. Guacamole is made tableside in a molcajete by your server and it tastes like fresh avocado, a flavor lost in pre-made preparations. I would add a squeeze of lime if I were making it at home, but a dollop of the house salsa adds the missing acid. Speaking of salsa, | Annex by Epic | Qaderi Reviews: Almexo + Listings>> BTG | Bistro 222 | Copper Onion 250

In this issue

Finca | The Rest’s | Ruth’s Chris

A curated guide to dining in Utah

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

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 thin, green tomatillo concoction is unlike any other salsa in town and it’s entirely addictive, as good salsa should be. You can judge the quality of a salsa by how hard it is to stop eating it. Several baskets of chips later, we called a halt. You could call Alamexo upscale, but only in comparison to most Utah Mexican restaurants. Zy’s white tablecloths are gone, the walls have been colorized and hung with Aztec masks and photographs of candelaria and the whole place feels livelier. The list of tacos includes pork cooked in banana leaf Guatemalan style, as well as more usual beef or chicken available in crisp or soft tortillas. A delicious deal is the flautas plate, chicken-stuffed fried tortillas with cotija and salsas verde and gajillo, for seven dollars. The enchiladas suizas are folded, not rolled and there is an enchilada del dia—crab-stuffed on one visit. Full entrees of salmon, shortribs, bone-in chicken and steak are hefty and well-seasoned and sided with chilies (an intelligent use of many types), corn, cotija and plantains in coastal and inland Mexican styles. And every dinner ends with complimentary churros. I haven’t talked about the margarita list or the queso fundido, but there’s only so much room. Literally and figuratively. So bienvenidos, Alamexo. 268 S. State Street, SLC, 801-779-4747

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

Handicap Accessible

Inexpensive, under $10

Moderate, $10–25

Expensive, $26–50

� Very Expensive, $50+

Quintessential Utah 2013

DINING AWARD WINNER

2013 2013DINING Salt Lake AWARD magazine Dining WINNER HALL AwardOF Winner DINING AWARDS

FAME DINING AWARDS

HALL OF FAME

Dining Award Hall Of Fame Winner

The

diningguide

Salt lake city & the wasatch front American Fine Dining

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

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 2013 DINING

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 HALL OF isFAME 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 AWARD WINNER

DINING AWARDS

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 2013 reputation. Treat yourself. 9565 Wasatch DINING AWARD WINNER Blvd Sandy, 801-942-1751.EGMM

Log Haven Certainly Salt Lake’s most picturesque restaurant, the old log cabin is pretty in every season. Chef Dave Jones has a sure hand with American vernacular and is not afraid of frying. He also has a way with healthy, low-calorie, highenergy food. 6451 E. Millcreek Canyon Road, SLC, 801-272-8255. EGN – O DINING AWARDS

HALL OF FAME

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. The list of wines by the glass is great, but the HALL OF artisanal cocktails are also a treat. 878 S. 900 FAME East, SLC, 801-532-0777. EGM – N 2013

DINING AWARD WINNER

DINING AWARDS

2013

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. HALL OF 237 S. 400 West, SLC, 801-935-4431. EGM FAME DINING AWARD WINNER

DINING AWARDS

Shallow Shaft Sauces are supreme: Try

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

American Casual

Avenues Bistro on Third This tiny antique storefront offers an experience larger than the square feet would lead you to expect. The food is 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 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-asusual. 55 W. South Temple, SLC, 801-3282583. 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 chicken-fried steak in sausage gravy over smashed potatoes and burgers are comfort food at its best. 2041 S. 2100 East, SLC, 801-463-1151. GL 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 northern Utah. In the morning, try homeHALL OF made FAMEEnglish muffins. End your evening with the brilliant grapefruit brulee. 779 E. 300 South, SLC, 801-433-3380. EGL – N

Such a Deal

Three courses for $45–choose from a select list of classics.

2013

DINING AWARD WINNER

DINING AWARDS

Citris Grill Most dishes come in either

“hearty” or “petite” portion sizes. This means s a lt l a k e m a g a z i n e . c o m Jan/Feb 2014

dining guide you can enjoy a smoked salmon pizzetta or fried rock shrimp appetizer and then a petite order of fire-roasted pork chops with adobo rub and black bean-corn salsa. Expect crowds. 2991 E. 3300 South, SLC, 801-4661202. EGM 2013

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 HALL OF salt) and with the recent rejiggering of FAME 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, 801355-3282 EGL – N DINING AWARD WINNER

Wednesday nights feature a menu of small plates designed to complement a special wine list. Call for reservations.

Martine One of downtown’s most charming

Roots Café A charming little daytime cafe in Millcreek with a wholesome granola vibe, three meals a day. 3474 S. 2300 E. East Millcreek, 801-277-6499, GL – M HALL

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

2013

DINING AWARD WINNER

DINING AWARDS

OF FAME

Meditrina Meditrina has secured its place

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

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

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. GL

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

Em’s Restaurant Em’s is committed to the

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

Sostanza The menu bridges the familiar

Piñon Market and Café Piñon is a break-

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

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, 801-7481300. EGM Faustina Chef Billy Sotelo tweaks the menu here according to his award-winning sensibilities. Lobster pot pie still makes an appearance as an appetizer, and blueberry souffle is still the grandest finale. 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, 801-3647166. 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

is open for dinner, with a mammoth dessert buffet. 15 E. South Temple, SLC. 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

DINING AWARDS

Wine Socials

coffee shop. 500 S. Main Street, SLC, 801596-5704. EGL – M

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

fast and lunch mainstay, but remember it for dinner too. It’s the perfect place to pick up a picnic for an outdoor concert or day hike and check out their healthy menu. 2095 E. 1300 South, SLC, 801-582-4539. GM

Porcupine Pub and Grille With 24 beers on tap available for only $2 every Tuesday, Porcupine has practically created its own holiday. Chicken noodle soup has homemade noodles and lots of chicken; burgers and chile verde burritos are good, too. 3698 E. Fort Union Blvd., SLC, 801-942-5555. EGL – M

Red Butte Café This neighborhood

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

Restaurants at Temple Square

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

(fried everything) with the innovative (fennel oil). There’s a dance floor, and everyone, including chef Steven Berzansky, is having fun. 29 N. Main St., Tooele, 435-882-4922. EGLL – ML

Stella Grill A cool little arts-and-crafts-

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, 801746-5565. EGL – M

Bakeries, coffee houses & Cafés

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

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dining guide Elizabeth’s English Bakery Serving ohso-British pasties, scones, sausage rolls and tea, along with a selection of imported shelf goods for those in exile from the Isles. 439 E. 900 South, SLC, 801-422-1170. GL

Eva’s Boulangerie A smart Frenchstyle cafe and bakery in the heart of downtown. Different bakers are behind the patisserie and the boulangerie, meaning sweet and daily breads get the attention they deserve. Go for classics like onion soup and croque monsieur, but don’t ignore other specials and always leave with at least one loaf of bread. 155 S. Main St., SLC, 801-359-8447. GL Gourmandise This downtown mainstay has cheesecakes, cannoli, napoleons, pies, cookies, muffins and flaky croissants. And don’t forget breads and rolls to take home. 250 S. 300 East, SLC, 801-328-3330. GL

La Bonne Vie Cuter than a cupcake, Grand America’s new pastry shop has all the charm of Paris and all the talent of Jeffrey de Leon, lately of Bouchon. The pretty windows alone are worth a visit. 555 S. Main St., SLC, 800621-4505. GL

gastro-pub

Beer and its allies Annex by Epic After a stumbling start–mainly due to general inattention–Epic’s Annex seems to have found its way. From the start, fearless chef Robert Angellili presented a menu with the potential to match up with Epic’s big beers–all 36 and counting. Duck fat fried almonds, fried chicken and potato fritters, mac and cheese with pancetta and fish and chips are some of the more traditional items on the menu, all robust and hearty. Despite the beet and goat cheese salad, cauliflower dip and the roasted veg and farro nod to the vegetarians, this is by necessity a hefty menu. It’s easy for the food to be overwhelmed by the beer, so unless you’re a real Epic aficionado, be sure to call in an expert to help with the pairing process. I ordered blind one night, not realizing that the brew I ordered was made with coffee and chocolate–flavors that didn’t do a thing for my chicken. But the beer-braised shortrib can hold its own against anything, and weary as I am of the usual parboiled shortribs finished in the pan or oven, these genuinely slow-braised beauties were a delight. Properly cooked, the lamb chops were kicked up with an unexpected salsa verde risotto and the pork schnitzel was still sizzling when it reached the table. Angellili pulls from all kinds of beer-friendly cuisines, from English fish and chips to Indian-influenced yogurt-marinated chicken to Korean double-fried wings, so the Annex is a welcome change from the German-heavy and American pub food usually offered in beer-centric eateries. And, though sweets and beer can argue with each other, spicy dark chocolate pot de crème and the incredible porter gingerbread are natural mates for brew. 1048 E. 2100 South, SLC, 801-742-5490

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

Les Madeleines The kouign aman still reigns supreme among Salt Lake City pastries, but with a hot breakfast menu and lunch options Les Mad is more than a great bakery. 216 E. 500 South, SLC, 801-355-2294. GL Mini’s Leslie Fiet has added 7-inch pies to her bakery’s repertoire of cupcakes. (“Breakfast at Tiffany’s” has Tiffany-blue icing.) Don’t forget the box lunches. 14 E. 800 South, SLC, 801-363-0608; 1751 S. 1100 East, SLC, 801-746-2208 GL Salt Lake Roasting Company At SLC’s

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

So Cupcake Choose a mini or a full cake, mix and match cakes and icings, or try a house creation, like Hanky Panky Red Velvet. 3939 S. Highland Dr., SLC, 801-2748300. GL The 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 Tulie you can be just as uplifted by a Wednesday lunch. 863 E. 700 South, SLC, 801-883-9741. GL

dining guide 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

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

Q4U The owner’s known as “T,” and his award-winning ’cue is why you come here. Try the baby back ribs with hot barbecue sauce or deep-fried catfish with coleslaw. 3951 W. 5400 South, Kearns, 801-955-8858. GL – M

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.

R and R Fresh from a winning turn on the

Beerhive A great downtown beer bar with

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, 801364-0043. GL – M

The Sugarhouse Barbecue Company

This place is a winner for pulled pork, Texas brisket or Memphis ribs. Plus killer sides, like Greek potatoes. 880 E. 2100 South, SLC, 801463-4800. GM

Bar Grub & Brewpubs

Avenues Proper Publick House It’s a restaurant and brewpub, with the emphasis

EGM

great food as well. The ice bar keeps things chill. Don’t forget about it. 128 S. Main St., SLC, 801-364-4268. EGL

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

Cotton Bottom Inn Remember when this was a ski bum’s town? The garlic burger and a beer is what you order. (Over 21 only.) 2820 E. 6200 South, SLC, 801-2739830. EGL

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, 801-4849467. EGM Garage Everyone compares it to an Austin

bar. Live music, good food and the rockingest patio in town. 1199 N. Beck St., SLC, 801-5213904. EGL

Gracie’s Play pool, throw darts, listen to live music, kill beer and time on the patio and upstairs deck. Plus, Gracie’s is a gastropub—you don’t see truffled ravioli in a vodkapesto sauce on most bar menus. 326 S. West Temple, SLC, 801-819-7563. EGM Green Pig Green Pig is a pub of a differ-

ent color. The owners try to be green, using eco-friendly materials and sustainable kitchen practices. The menu star is the chili verde nachos, with big pork chunks and cheese. 31 E. 400 South, SLC, 801-5327441. EGL

Monday Blues

Most Monday nights, you can catch Bad Brad Wheeler and the West Temple Taildraggers at the Pig. See p. 34.

MacCool’s Public House An American

gastropub, MacCool’s emphasizes its kitchen, but Guinness is still front and center. 1400 S. Foothill Dr., Suite 166, SLC, 801-582-

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

dining guide 3111; 855 W. Heritage Park Blvd., , Layton, 801-728-9111. EGL

or your yen for knishes. 2005 E. 2700 South, SLC, 801-906-0369. GL

The Pub’s Desert Edge Brewery Good pub fare and freshly brewed beer make this a hot spot for shoppers, the business crowd and ski bums. Beer classes are run by brewmaster Chris Haas. 273 Trolley Square, SLC, 801-5218917. EGM

Good Dog Part of the national hot dog

The Red Rock Brewing Company

Red Rock proves the pleasure of beer as a complement to pizzas, rotisserie chicken and chile polenta. Not to mention brunch. Now open in Fashion Place Mall. 254 S. 200 West, SLC, 801-521-7446. EGM 2013

Squatters Pub Brewery One of

the “greenest” restaurants in town, Squatters brews award-winning beers and pairs them with everything from wings HALLto ahi tacos. 147 W. Broadway, SLC, OF 801-363-2739. EGLM FAME DINING AWARD WINNER

DINING AWARDS

Breakfast/LUNCH ONLY

Eggs in the City On the weekends, this

Chef’s Special

Take a bite from the wild side and try the Hong Tue prawns, flashfried with a soy reduction.

Guzzi’s Vintage Burgers & Fries The renaissance of the garlic burger is the huge news at this little not-so-fast burger joint, but if you’re not in the mood for that much fragrance, the blue and bacon or the Maui burgers are also terrific. An honest little hole-in-the-wall where potatoes are fried while you wait and so are the bacon and eggs in the breakfast sandwich. 180 E. 800 South, SLC, 801-364-4541. GL Grilla Bites This quick downtown lunch

spot with healthy and vegetarian options is tucked below gallivan Center. 49 E. Gallivan Ave., SLC, 801-456-2425. GL

RedHot Hot dogs so huge you have to eat

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

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

Finn’s The Scandinavian vibe comes from

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

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, 801467-4000. 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 2013

Pig and a Jelly Jar Breakfast

and lunch only, except for Sunday supper. Great chicken and waffles, local eggs, and other breakfasts are served all day, with home-style additions at lunch and HALL OF aFAME single menu supper on Sunday evenings. Beer only. 410 E. 900 South, SLC, 385-2027366. GM DINING AWARD WINNER

DINING AWARDS

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

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

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

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 Isle This place probably does as much takeout as full-service business—traffic is heavy, but the dining room is tiny. The diner gets to mix and match proteins and sauces for the stir-fries; there is also a list of pan-Asian noodle dishes. 488 E. 100 South, SLC, 801-363-8833. GL

Asian Star The menu is not frighteningly authentic or disturbingly Americanized. Dishes are chef-driven, and Chef James seems most comfortable in the melting pot. 7588 S. Union Park Ave., Midvale, 801-5668838. ELL Hong Kong Tea House & Restaurant

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

J. Wong’s Asian Bistro This is one of the only elegant Chinese restaurants in town, but that doesn’t mean lunch—Chinese or Thai— isn’t a good deal. It’s a great deal. Note the HALL OF specialty Chinese menu: Don’t miss the FAME ginger whole fish. Call ahead for authentic Peking duck. 163 W. 200 South, SLC, 801350-0888. EGM 2013

DINING AWARD WINNER

DINING AWARDS

Little World It’s a definite dive, but its followers are faithful. If you don’t like the ambience, drive through. 1356 S. State St., SLC, 801-467-5213. GL – M Plum Alley A pan-Asian delight, low-key but high-style, chic but funky, with chef’s invention laid over Asian classics. Kimchi stew is a wonder and don’t miss the steamed buns. 11 E. 300 South, HALL OF SLC, 801-355-0543. EGM FAME 2013

DINING AWARD WINNER

DINING AWARDS

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

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 2013

Finca The spirit of Spain is alive

and well on the plate at this modern tapateria. Scott Evans, owner of Pago, and chef Phelix Gardner translate their love of Spain into food that ranges HALL OF from authentically to impressionistically FAME Spanish, using as many local ingredients as possible. 1291 S. 1100 East, SLC, 801-4870699. EGM – N DINING AWARD WINNER

DINING AWARDS

Franck’s Chef Franck Peissel struts his own stuff here—personal interpretations of continental classics. Some—like the meatloaf—are perennials, but mostly the menu changes ac-

dining guide cording to season and the chef’s whim. 6263 S. Holladay Blvd., 801-274-6264. EGN

La Caille Utah’s showplace has been

revived and renewed. The extravagant setting and grounds are as impressive as ever, but the kitchen has taken on new life and commitment to fresh, local ingredients (take a look at the gardens, greenhouse and vineyard) and inventive, French-influenced cuisine. 9565 Wasatch Blvd., Sandy, 801-9421751. 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 c arnivore’s delights. No wonder it’s been Salt Lake’s favorite subcontinental restaurant for 20 years. 2731 E. Parley’s Way, SLC, 801-581-0222; 463 N. University Ave., Provo, 801-373-6677; 7726 Campus View Dr., West Jordan, 385-2592014. EGM – N

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 Curry in a Hurry The Nisar family’s res-

taurant 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

East India Cafe Lavanya Mahate has impo

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

Himalayan Kitchen SLC’s premier

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

Kathmandu Try the Nepalese specialties, including spicy pickles to set off the tandoor-roasted meats. Both goat and sami, a kibbeh-like mixture of ground lamb and lentils, are available in several styles. 3142 S. Highland Dr., SLC, 801466-3504. 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 2013

Saffron Valley Highlighting

South Indian street food, one of the glories of subcontinental cuisine, Lavanya Mahate’s restaurant is a cultural HALL as well as culinary center, offering OF cooking FAME classes, specialty groceries and celebration as well as great food. 1098 W. South Jordan Parkway, South Jordan, 801438-4823. GL – M DINING AWARD WINNER

DINING AWARDS

Candy Crush

End your meal with an exotically flavored and decorated fine chocolate truffle made especially for Himalayan Kitchen.

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., 801-9309855. EGM – N

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dining guide Tandoor Indian Grill Delicious salmon tandoori, sizzling on a plate with onions and peppers like fajitas, is mysteriously not overcooked. Friendly service. 733 E. 3300 South, SLC, 801-833-0994. EGL – M

Italian & Pizza

Amore by Cannella’s A pizza-only off

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

Arella’s Chic pizza in Bountiful. Arella’s pies appeal to pizza purists, traditionalists and adventurers, with wood-fired crusts and toppings that range from pear to jalapeno. 535 W. 400 North, Bountiful, 801-294-8800. EGL

Café Trio Pizzas from the wood-fired brick oven are wonderful. One of the city’s premier and perennial lunch spots; in Cottonwood, the brunch is especially popular. 680 S. 900 East, SLC, 801-533-TRIO; 6405 S. 3000 East, Cottonwood, 801-944-8476. EGM 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 Cannella’s Downtown’s essential ItalianAmerican comfort food spot. 204 E. 500 South, SLC, 801-355-8518 EGL – M Caputo’s Market and Deli A great selection of olive oils, imported pastas, salamis and house-aged cheeses, including one of the largest selections of fine chocolate in the country. The deli menu doesn’t reflect the market, but is a reliable source for meatball sandwiches and such. 314 W. 300 South, SLC, 2013 801-531-8669; 1516 S. 1500 East, SLC, 801-486DINING AWARD WINNER 6615. EGL DINING AWARDS

HALL OF FAME

market

The World in the Bag

Qaderi Sweetz & Spicez opens a second store

Our increasing taste for what used to be considered exotic spices has inspired a second store from Qaderi Sweetz & Spicez. The new space offers foodstuffs from India, Pakistan, Nepal, Burma, Bhutan, Iran, Iraq, Bangladesh, Tibet, Sri-Lanka, Afghanistan, Bosnia, Armenia, Persia and Saudia Arabia, along with Middle-eastern, European, African and southeast Asian countries. 1785 S. State Street, SLC, 801-484-0265

Cucina Toscana Cucina Toscana

provides all the convivial pleasure dining can bring. An energetic, not an elegant, environment, it’s white-tablecloth in its intentions. 307 W. Pierpont Ave., SLC, 801-328-3463. EGN

Cucina Vanina A marinara-tinged taste of

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

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 buca-

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

tini tossed with romanesco sprigs, cherry tomatoes, kalamata olives, grana padano and olive oil. Desserts are amazing and the place, behind a locally owned bookstore, is utterly charming. 1513 S. 1500 East, SLC, 801-486-1300. EN

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, 801-2777700; 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, 801-484-0488. EGL Per Noi A little chef-owned, red sauce Italian spot catering to its neighborhood. Expect casual, yourhands-on service, hope they have enough glasses to accommodate the wine you bring and order the spinach ravioli. 1588 E. Stratford Ave., SLC, 801-4863333. GL The Pie Pizzeria College students can live, think and even thrive on a diet of pizza, beer and soft drinks, and The Pie is the quintessential college pizzeria. (There are other locations.) 1320 E. 200 South, SLC, 801-582-0193. EL Pizzeria Limone The signature pie at this new local chain features thinly sliced lemons, which are a terrific addition. Service is cafeteria-style, meaning fast, and the pizza, salads and gelato are remarkably good. 613 E. 400 South; 1380 E. Fort Union Blvd., SLC, 801-733-9305. EGL Rino’s The sedate pink walls and knick-knacks remind

you of decors gone by, and the Italian fare is from the same era. The kitchen makes a mean Bolognese, and the pasta is NOT overcooked. 2302 E. Parley’s Way, SLC, 801-484-0901. EGLM

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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 2013

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 HALL OF soul, and while we have lots of good pizza in Utah, Sea FAME Salt’s ranks with the best. 1700 E. 1300 South, 801-3401480. EGN DINING AWARD WINNER

DINING AWARDS

Settebello Pizzeria Every Neapolitan-style pie here

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is hand-shaped by a pizza artisan and baked in a woodfired oven. And they make great gelato right next door. 260 S. 200 West, SLC, 801-322-3556. GEL – M

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

dining guide 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, 801274-0448. EGN Valter’s Osteria Valter Nassi is back and

his new restaurant overflows with his effervescent personality just like Cucina Toscana did. The dining room is beautifully Italianate and set up so Valter can be everywhere at once. Besides your favorites from the old restaurants, there are new delights, including a number of tableside dishes. 173 W. Broadway, SLC, 801-521-4563. EGN 2013

Vinto This easy-to-use trattoria

features American-style wood ovenfired pizza, great special pastas and salads. Desserts, made by Amber Billingsley, are perfect. 418 E. 200 South, SLC, 801-539HALL OF 9999. FAMEEGM DINING AWARD WINNER

DINING AWARDS

HALL OF FAME

Takashi Takashi Gibo earned his

acclaim by buying the freshest fish and serving it in politely eye-popping style. Check the chalkboard for specials like Thai mackerel, fatty tuna or spot prawns, and expect 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 cocktails and sake. 2223 S. Highland Drive, SLC, 801-467-5545; 7628 S. Union Park Ave., 2013 Sandy, DINING 801-676-6466. EGM AWARD WINNER

mediterranean 2013

DINING AWARDS

HALL OF FAME

Aristo’s The best of local

Japanese

Café Med Get the mezzes platter for some

Vivace From the full cena to the

DINING AWARDS

DINING AWARD WINNER

DINING AWARDS

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

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.

Dojo In our sushi-saturated city, this loungelike restaurant offers a range of Japanese cuisine—tempura, wagyu, sashimi and rolls. 423 W. 300 South, SLC, 801-328-3333. EGN

Layla Layla relies on family recipes. The

Ichiban Sushi Sushi with a twist—like the spicy Funky Charlie Roll, tuna and wasabifilled, 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 Naked Fish Gorgeous fresh, sustainably sourced fish is the basis of the menu, but the superlatives don’t stop there. The richest Kobe beef around is another HALL highlight, and so is the yakitori grill OF and the sake collection. 67 W. 100 South, SLC, FAME 801-595-8888. GEL – M 2013

DINING AWARD WINNER

DINING AWARDS

Shogun Relax in your own private room, while you enjoy finely presented teriyaki, tempura, sukiyaki or something grilled by a 2013 chef before your eyes. 321 S. Main St., SLC, DINING AWARD WINNER 801-364-7142. GM

carpaccio bar, Cucina Toscana’s new casual sister restaurant is like no other Italian restaurant in Utah—modern, stylish HALL and very Italian. 300 S. 300 West, OF SLC, 801-328-3463, EGM FAME

2013

Desserts here are spectacular. Be sure to split the banana split with someone.

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

Greek eateries is also one of the city’s best restaurants, period. Fare ranges from Greek greatest hits like gyrosHALL and skordalia to Cretan dishes like OF the chicken braised with okra, but the grilled FAME Greek octopus is what keeps us coming back for more. 224 S. 1300 East, SLC, 801-581-0888. EGM – N

DINING AWARD WINNER

Don’t Miss the Dulce

Pipa Asian Tapas & Sake Bar Another

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

EGM

HALL OF FAME

Frida Bistro Frida is one of the finest things to happen to Salt Lake dining, ever. This is not your typical tacos/tamales menu—it represents the apex of still too little-known Mexican HALL OF cuisine, FAME elegant and sophisticated and as complex as French. Plus, there’s a nice margarita menu. 545 W. 700 South, SLC, 801-983-6692. EGM 2013

DINING AWARD WINNER

DINING AWARDS

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, 801-9442300. 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 and pork. Plus margaritas. 2013E. 6200 South, Holladay, 801-9443158 DINING AWARD WINNER 5862. EGL DINING AWARDS

HALL OF FAME

Red Iguana Both locations are a

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

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 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. HALL OF S.FAME Foothill Dr., SLC, 385-259-0712. EGM 2013

resulting standards, like hummus and kebabs, are great, but explore some of the more 2013 dishes, too. 4751 S. Holladay Blvd., unusual DINING AWARD WINNER Holladay, 801-272-9111. EGM – N DINING AWARDS

cate masa tortillas with chopped pineapple, onion and cilantro. 180 S. 900 West, SLC, 801-328-4421. GL

Mazza Excellent, with the bright

flavor that is the hallmark of Middle Eastern food and a great range of dishes, Mazza has been a go-to for fine 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

Olive Bistro This downtown cafe offers

light salads and panini, some tapas, a list of wines and beers. 57 W. Main St., SLC, 801364-1401. EGM

Mexican

Chunga’s These tacos al pastor are the

real deal. Carved from a big pineapplemarinated hunk, the meat is folded in deli-

DINING AWARD WINNER

DINING AWARDS

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

SEAFOOD

Market Street Grill SLC’s fave fish

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

The Oyster Bar This is the best selection of fresh oysters in town: Belon, Olympia, Malpeque and Snow Creek plus Bluepoints.

dining guide 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

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 S. 2100 South, SLC, 801-906-0908. GL

Indochine Vietnamese cuisine is underrepresented 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, 801-5820896. 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 2013

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., HALL OF SLC, 801-467-6882. EL FAME DINING AWARD WINNER

DINING AWARDS

Pawit’s Royale Thai Cuisine Curries 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. MurrayHolladay Rd., SLC, 801-277-3658. ELL Sapa Sushi Bar & Asian Grill Charming Vietnamese stilt houses surround the courtyard. Sapa’s menu ranges from Thai curries

to fusion and hot pots, but the sushi is the best bet. 722 S. State St., SLC, 801-363-7272. 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

Thai Garden Paprika-infused pad thai, deep-fried duck and fragrant gang gra ree are all excellent choices—but there are 50-plus items on the menu. Be tempted by batter-fried bananas with coconut ice cream. 4410 S. 900 East, SLC, 801-266-7899. EGM Thai Lotus Curries and noodle dishes hit a precise procession on the palate—sweet, then sour, savory and hot—plus there are dishes you’ve never tried before and should: bacon and collard greens, red curry with duck, salmon with chili and coconut sauce. 212 E. 500 South, SLC, 801-328-4401. EGL – M

Sit Down

The Sugarhouse location offers a new 3-course menu, not just takeout combos.

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

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dining guide plates, a triple Thai tasting that’s one of the best deals in town. 1435 S. State St., SLC, 801-474-3322. GL

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

Steak

Christopher’s The menu is 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

wine

Finally, a wine bar for all of us BTG

Vegetarian

The imaginary shortage of club licenses (which allow a restaurant to serve drinks to customers not ordering food) continues. I am glad that BTG got one. BTG (By the Glass), a wine bar owned by Caffe Molise owner Fred Moesinger, is one of the most civilized places ever to open in Salt Lake City, which means all of Utah: Its 50-bottle wine storage system allows patrons to order tasting portions of high-quality wine, elevating the drinking experience to a civilized level our legislature and the DABC are incapable of comprehending. Initially. BTG had only a seasonal license, but finally it obtained the real club license, meaning BTG is here to stay, as long as we support it. Please do. Drinking in Utah has been stereotypically defined for everyone by the dominant abstinent culture—that is, the over-riding consideration about any alcohol, even wine, is how drunk it makes you for how little money. It’s the same attitude we used to have about food—the ideal meal was one that left you overstuffed for the least money. Doggie bags for all. We’ve learned a lot about appreciating quality over quantity of food. It’s time we learned more about wine—the pleasure it can bring and the artistry with which it’s made and its near-infinite variety. And a place like BTG can help us all do that, by allowing us to sip, compare and discuss. Here’s to that! Of course, if you must, beer and cocktails are also available. 63 W. 200 South, SLC, 801-359-2814

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

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

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 One World Café Surely, this is the oddest business plan in Utah—no prices and no menu. Choose your meal, decide what it’s worth, and pay just that. 41 S. 300 East, SLC, no phone. L Sage’s Café Totally vegan and mostly

organic food, emphasizing fresh vegetables, herbs and soy. Macadamia-creamed carrot butter crostini is a tempting starter; follow with a wok dish with cashew-coconut curry. 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, sandwiches and breakfasts. Plus organic wines and coffees. 2290 S. West Temple, SLC, 801484-8378. EGL

Restaurant Guide

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

ARISTO’S

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

2011 DINING AWARDS WINNER

2013

2010 DINING AWARDS WINNER

2009 s a lt l a k e m a g a z i n e . c o m Jan/Feb 2014

dining guide Park City & The wasatch back American Fine Dining

Apex Enjoy fine dining at the top of the

world. Apex at Montage exudes luxury in the most understated and comfortable way. No need to tux up to experience pampered service; the 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

Fried & True

Fried chicken is back in vogue at trendy restaurants but it’s always been a star here.

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, 435-6456455. 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, 435649-7770. EGO

J&G Grill Jean-Georges Vongerichten

lends his name to this restaurant at the St. Regis. The food is terrific, the wine cellar’s inventory is deep, and it’s not as expensive as the view from the patio leads you to expect. 2300 Deer Valley Drive East, Park City, 435940-5760. 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, 435-6583975. EGO

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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

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

Silver Star Cafe Chef David Bible serves

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

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

Royal Street Café (Open seasonally)

Jupiter Bowl Upscale for a bowling alley,

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, 435645-6724. 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, blackbottom banana cream pie is still on the menu. 650 W. 100 South, Heber, 435-6542133. EGM–N 2013

Talisker On Main The food is

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

DINING AWARDS

Viking Yurt (Open seasonally) Arrive by

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

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- 6582695. 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

Simon’s Grill at the Homestead The

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

Spin Café House-made gelato is the big

EGO

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

American Casual

Zermatt Resort The charming, Swiss-

Blind Dog Grill The kitchen offers

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

The Blue Boar Inn The restaurant is reminiscent of the Alps, but serves fine American cuisine. Don’t miss the award-winning brunch. 1235 Warm Springs Rd., Midway, 435-654-1400. EGN Eating Establishment Claiming to be the oldest, this restaurant is one of Park City’s

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

bakeries & cafés

Park City Coffee Roasters The town’s fave house-roasted coffee and housemade pastries make this one of the best energy stops in town. 1680 W. Ute Blvd., Park City, 435-647-9097. GL Wasatch Bagel Café Not just bagels, but bagels as buns, enfolding a sustaining layering of sandwich fillings like egg and bacon. 1300 Snow Creek Dr., Park City, 435645-7778. GL

Bistro 222

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

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

BRIO TUSCAN GRILLE

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

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

Fireside dining Empire Canyon Lodge 9200 Marsac Avenue (435) 645-6632 deervalley.com/fireside

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 imported beer to complement each course. 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.

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dining guide Windy Ridge Bakery & Café One of

Park City’s most popular noshing spots— especially on Taco Tuesdays. The bakery behind turns out desserts and pastries for Bill White’s restaurants as well as take-home entrees. 1250 Iron Horse Dr., Park City, 435647-0880. EGL – M

Bar Grub & Brewpubs

Red Rock Junction The house-brewed

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

Squatters Roadhouse Everyone loves

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

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

downtown

Bistro-volution Bistro 222 The first thing you know about B222 (because it’s the main thing they’ve publicized) is that it’s aiming to be a LEED-certified restaurant. Technically, that can mean lots of things; as I understand it, there are many levels to LEED certification. The general take-away: This is a place that wants to be thought of as energy-efficient and sustainable. So don’t get the wrong impression from all those glass walls. The glass walls are supposed to meld indoors with outdoors and give the diner a view of the street scene. Let’s hope there is one, street scene, that is—after all, SLC, is still a city that tends to roll up and die after dark. But 222, like its sisters Boulevard Bistro and Toscano Italian Bistro, is a sleek and pleasant place to eat, whether there are any passersby or not. Service was exceptional—both because manager Miles Broadhead (formerly of ZY) recognized us and because only a few tables were taken. Spying on other diners to try to get an unbiased view of service (I fully realize the futility of this), I’d say they seemed happy. The chef de cuisine is Justin Soelberg,

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cousin to Colton Soelberg, owner of Heirloom Restaurants, and his menu, though well within Utah’s comfort zone, has ample touches signaling kitchen creativity. Like, beet gnocchi. The little red dumplings were dressed in brown butter and came with roasted halved brussels sprouts, bits of feta, mushrooms and pecans. We declined this dish despite our server’s urging—instead splitting a perfectly grilled ribeye. Not to be denied, he brought it to the table, gratis, because everyone in the kitchen was so excited about it. With reason, as it turns out. The beets in the dough made the gnocchi slightly sweet and gave them that distinctively earthy aftertaste. Next time, we tried the saffron pasta with seafood and the shortrib lasagne. The express lunch is designed for the Goldman-Sachs minions upstairs who only get 15 minutes at noon to bolt and run (Broadhead, no fool, offers a grab-and-go sandwich). We’d take the time for the full deal: pizza from the wood-fired oven, or pork belly lettuce cups, or pork belly “BLT.” 222 is good news and we need to go out of our way to welcome places like this. 222 S. Main, SLC, 801-456-0347

Continental & European

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

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

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

Italian & Pizza

Cisero’s High altitude exercise calls for calories to match. The private club features live music and DJs. 306 Main St., Park City, 435-649-5044. EGM Fuego Off the beaten Main Street track, this pizzeria is a family-friendly solution to a ski-hungry evening. Pastas, paninis and wood-fired pizzas are edgy, but they’re good. 2001 Sidewinder Dr., Park City, 435- 6458646. 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

Franck’s

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

A hidden gem in the Knudsen Corners area of Holladay, Franck’s is the home of Chef Franck Peissel, named “Best Chef” by Salt Lake Magazine and Best of State. Here, Franck’s incredible cuisine takes center stage in an intimate and whimsical atmosphere. This cozy 50-seat restaurant provides great charm and professional service. A menu of beautifully true French dishes joins Chef Franck’s favorite dishes from around the world. The flavorful, award-winning cuisine is extremely approachable, yet bears subtle nuances of incredible depth and complexity of flavors.

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

A secluded neighborhood treasure attached to an independent bookstore, Fresco is a local favorite featuring fresh, hand-crafted Italian specialties, house made pastas, and an exceptional wine list. Enjoy dinner in an intimate candle-lit dining room, perfect for a special occasion or just a night out.

2010 DINING AWARDS WINNER

GRACIES

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

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

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dining guide 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, 435-6450636. EO

Japanese/pan-asian

Sushi Blue Find the yin and yang of

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

with the degree of heat in your control. Try the specials such as lemongrass beef and rice noodle soup. 580 Main St., Park City, 435-6470688. EM

Steak

EGO

Grub Steak Live country music, fresh

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 Chimayo One of Bill White’s prettiest

places, this restaurant is reminiscent of Santa Fe, but the food is pure Park City. Margaritas are good, and the avocado/shrimp appetizer combines guacamole and ceviche flavors in a genius dish. 368 Main St., Park City, 435-6496222. EGO

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

Tarahumara Some of the best Mexican

food in the state can be found in this 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

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

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

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

salmon, lamb and chicken, and a mammoth salad bar. Order bread pudding whether you think you want it or not. You will. 2200 Sidewinder Dr., Prospector Square, Park City. 435-649-8060. EGN

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

Prime Steak House Prime’s recipe for

BURGERS, SANDWICHES, DELIs

success is simple: Buy quality ingredients and insist on impeccable service. Enjoy the piano bar, and save room for molten chocolate cake. 804 Main St., Park City, 435-6559739. EGN

Caffe Ibis Exchange news, enjoy sand-

north Salt lake & beyond

Mandarin The rooms are filled with red

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

American Casual

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

chinese

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

italian and pizza

The Italian Place A great sandwich is about proportion, not quantity, and these balance filling and bread, toasted until the meld is complete. 48 Federal Ave., Logan, 435-753-2584. GL Marcello’s Eat spaghetti and meatballs without wine—this is truly Utah-style Italian food. 375 N. Main St., Bountiful. 801-298-7801. GL – M

Reef’s Lamb chops are tender, falafel is

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

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

Jasoh! Part pub, part fine dining,

Southeast asian

pure Ogden. Lamb two ways was a standout—braised shank risotto and rosy-rare loin. White bean succotash with vanilla HALL reduction was brilliant. 195 25th St., OF Ogden, FAME 801-399-0088. EGM – N

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

Middle eastern & greek

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, 435-6580323. EGM

Shabu Cool new digs, friendly service and fun food make Shabu one of PC’s popular

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Taste of Saigon Flavor is the focus here,

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

Mexican & Southwestern

Jasoh! a longtime fave, just reinvented itself. Look for a review of the new Hearth soon.

Shabu Shabu House The second shabustyle eatery in PC is less grand than the first but offers max flavor from quality ingredients. 1612 W. Ute Blvd., Park City, 658-4355829. EGLL

Wahso Restaurateur Bill White is known

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

Alert!

spots: make reservations. A stylish bar with prize-winning mixologists adds to the freestyle feel. 442 Main St., Park City, 435-6457253. EGM – N

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2013

DINING AWARD WINNER

DINING AWARDS

Keys on main

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

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

legends

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

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

LOG HAVEN RESTAURANT

4 miles up Millcreek Canyon (3800 South), SLC (801) 272-8255 · log-haven.com Serving dinner every night beginning at 5:30 VOTED AMERICA’S MOST ROMANTIC RESTAURANT—TRAVEL & LEISURE Innovative cuisine, featuring local produce and game MOST ROMANTIC RESTAURANT IN U.S.—OPEN TABLE FOURTH CONSECUTIVE YEAR 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

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dining guide classes and a special menu of healthful dishes. 1479 E. 5600 South, Ogden, 801-4757077. EGM – N

steak

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 Utah’s HALL best. 100 N. University Ave., Provo, OF 801-373-8000. EGM – N FAME 2013

DINING AWARD WINNER

DINING AWARDS

The Tree Room The resort’s flagship is

eating for two

Split It

The arrival of the big plate Whatever you call them—tapas, pinxhos, botanas—small plates now have infiltrated just about every menu. Therefore, the opposite is trending too. Plates designed for two are showing up on menus all over town. Copper Onion cooks the beef long and slow in broth. Then they cook the housemade pasta in the broth, toss it with some vegetables and cheese and that’s your first course. Second course is the beef itself, a hunk cooked to pot-roast tenderness. You can’t eat this alone. Or at least you probably shouldn’t. 111 E. Broadway, SLC, 801-355-3282 There are as many kinds of paella in Spain as there are enchiladas in Mexico, so the paella at Finca is always changing. One night it’s rabbit and sausage, another night it’s chicken and eggplant with black garlic aioli. Every night it’s terrific and plenty for two. 1291 S. 1100 East, SLC, 801-487-0699 The Rest’s honey-glazed beer can chicken arrives whole, perched on its

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can, then it’s whisked off to the kitchen for carving. The random act of connoisseurship here: the oysters, that little bit of meat between the breast and the back and the best parts of the bird, are carefully cut into their own glorious separate sections. 331 S. Main St., SLC, 801-532-4452 The porterhouse at Ruth’s Chris is a meat monster: 40 ounces of prime beef on the bone. When you consider that an adequate portion of protein is four ounces, the porterhouse is enough for two–several times. When you’ve eaten all you can of the 400-degree buttersizzled steak, you’ll still have plenty to take home for steak and eggs and a steak sandwich the next day. 275 S. West Temple, SLC, 801-363-2000 The ribeye at Bistro 222 comes sliced for two off the bone. It’s rubbed with miso, and accompanied by roasted brussels sprouts and incredibly rich gratin potatoes. Plenty for two, plus a bone for the dog. 222 S. Main St., SLC, 801-456-0347

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 Mark Mason enjoyed in his youth. But the 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 the cactus pear margarita. 19 N. University Ave, Provo, 801-607-2485. EGM – N The Foundry Grill The café in Sundance

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

Station 22 Ever-hipper Provo is home to

some cutting-edge food now that the cutting edge has a folksy, musical saw kind of style. Station 22 is a perfect example of the Utah roots trend—a charming, funky interior, a great soundtrack and a menu with a slight Southern twang. Try the fried chicken sandwich with red cabbage on ciabatta. 22 W. Center St., Provo, 801-607-1803. EGL – M

Indian

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

THE MARIPOSA

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

NAKED FISH JAPANESE BISTRO

naked fish

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

JAPANESE BISTRO

BEST JAPANESE RESTAURANT 2010, 2012, 2013 — 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

ROYAL STREET CAFÉ 7600 Royal Street (435) 645-6724 deervalley.com/royalstreet

Located in Silver Lake Lodge, this restaurant offers Deer Valley’s award-winning 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. – 8 p.m. Fine wines, beer and specialty cocktails available. Free validated parking is available. Reservations are recommended.

2010 DINING AWARDS WINNER

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dining guide Italian/pizza

Pizzeria 712 The pizza menu

2013

reaches heights of quality that fancier restaurants only fantasize about. Not only are the blister-crusted pizzas the epitome HALL of their genre, but braised short ribs, OF local mushrooms and arugula on ciabatta are FAME equally stellar. 320 S. State St., Orem, 801623-6712. EGM DINING AWARD WINNER

DINING AWARDS

Mexican 2013 DINING

Mountain West Burrito A

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

truly garden-fresh, bright-flavored, mostly vegetarian dishes. 188. S. Main St., Springville, 801-489-4500. GL

Moab & Southeast Utah American dining

Café Diablo (Open seasonally) This café offers buzz-worthy dishes like rattlesnake cakes and fancy tamales. Save room for 2013 599 W. Main St., Torrey, 435-425dessert. DINING AWARD WINNER 3070. EGN

DINING AWARDS

Tortilla Bar Chef-owner Sam Oteo

2013

Hell’s Backbone Grill

Owners Blake Spalding and Jen Castle set the bar for local, organic food in Utah. Now the cafe has gainedHALL national fame. They garden, OF forage, raise chickens and bees, and offer FAME breakfasts, dinners and even picnic lunches. 20 N. Highway 12, Boulder, 435-335-7464. EGM – N DINING AWARD WINNER

DINING AWARDS

presents tacos in a whole new and lovely way—his tiny Tortilla Bar kitchen uses local, sustainable healthful ingredients and puts them together with a sophisticated but still earthily Mexican touch. Beets on a tortilla? Believe it. 1454 S. State Street, Orem, 385259-2014. GL

vegetarian

DINING AWARDS

HALL OF FAME

Ginger’s Garden Cafe Tucked inside Dr. Christopher’s Herb Shop, Ginger’s serves

Capitol Reef Inn & Café This family spot

strives for a natural and tasty menu—and dishes like fresh trout and cornmeal pancakes achieve it. Be sure to look at the great rock collection and the stone kiva. 360 W. Main St., Torrey, 435-425-3271. EGL – M

Eklectic Café This is what you hope Moab

will be like—vestigially idealistic, eccentric and unique. Linger on the patio with your banana pancakes, then shop the bric-a-brac inside. 352 N. Main St., Moab, 435-259-6896. GL

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

Bar Grub & Brewpubs

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

St. George & Southwest Utah American Fine Dining

Painted Pony The kitchen blends culinary trends with standards— sage-smoked quail on mushroom risotto. Even “surf and turf” has a twist—tenderloin HALL tataki with chile-dusted scallops. 2 W. OF St. George Blvd., Ste. 22, St. George, 435-634FAME 1700. EGN 2013

DINING AWARD WINNER

DINING AWARDS

10 TH A N N I V E RS A RY

MARCH 6-8, 2014 2014

THURSDAY

MARCH 6 FRIDAY

MARCH 7

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

UNCORKED

An intimate evening tasting of over 30 vintners’ favorite wines and hors d’oeuvres.

To reserve seats or for more information, visit

WINE ON THE MOUNTAIN

www.redwhiteandsnow.org

A slope side tasting and lunch on the Astor Terrace at St. Regis Deer Valley.

VINTNER DINNERS

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

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GALA DINNER & AUCTION

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

or call (435) 200-0990.

SEAFOOD BUFFET

2250 Deer Valley Drive South (435) 645-6632 deervalley.com/seafoodbuffet 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, fresh salads, hot and cold seafood appetizers and entrées, glazed duck breast, pasta and prime rib, plus fabulous desserts. Fine wines, beer and cocktails available. Located in the Snow Park Lodge. Open 6:15 – 9 p.m., Thursday through Sunday. Free parking is available. Reservations are recommended.

SQUATTERS PUBS

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 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 AWARDS WINNER

2010

2009 DINING AWARDS WINNER

2008 DINING AWARDS WINNER

TAKASHI

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

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

Contemporary Contemporary Japanese Japanese Dining Dining 109 eb c 2 0k 1 4ta l u n c h • d i n n e r • s u s h i • s a k e •J a nc/ Fo i ls s a lt l a k e m a g a z i n e . c o m

18 west market street • 801.519.9595

dining guide Parallel Eighty-Eight Chef Jeff Crosland heads the kitchen. Comfort food with the panache of haute cuisine and one of the most gorgeous views of the Watchman. 1515 Zion Park Blvd., Springdale, 435-772-3588. EGN Spotted Dog Café Relax, have some vino and enjoy your achiote-braised lamb shank with mint mashed potatoes on top of rosemary spaghetti squash. 428 Zion Park Blvd., Springdale, 435-772-0700. EGN

American Casual

Oscar’s Café Blueberry pancakes, fresh eggs, crisp potatoes and thick bacon. We love breakfast, though Oscar’s serves equally satisfying meals at other times of day. 948 Zion Park Blvd., Springdale, 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 American dishes like smoked trout salad with prickly pear vinaigrette. And you can’t beat the red rock ambience. Zion National Park, 435-7727700. EGL – M

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Whiptail Grill Tucked into an

erstwhile gas station, the kitchen is little, but the flavors are big—a goat cheese-stuffed chile relleno crusted in Panko HALL and the chocolate-chile creme brulee. OF 445 Zion Park Blvd., Springdale, 435-772FAME 0283. EGL – M DINING AWARD WINNER

DINING AWARDS

Xetava Gardens Café Blue corn pancakes

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

Check out sLMAG.com

Read Mary Brown Malouf’s Utah food blog

Bakeries & Cafés

On the Table

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

Do you Tweet?

25 Main Café and Cake Parlor With

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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TUSCANY

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

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

The Viking YurT

Park City Mountain Resort (435) 615-YURT (9878) vikingyurt.com “Most Romantic Places to Propose in America”– The Today Show, NBC #2 of 10 Choice Tips on the “to do” list in Utah – Outside Magazine Embark on a Nordic dining experiernce unlike any other in the world. A spectacular sleigh ride, venturing up 1,000 vertical fee on the ski runs, provides incredible views of the city lights below. Inside the cozy yurt, candlelight reflects off the pewter dinnerware and live music from the baby grand piano creates an elegant backdrop. Indulge in a Norwegian rendition of a gourment, six course menu with imaginitive presentation and entertaining twists. For lunch, ski in for a hot spiced wine, beer or spirits. Warm by the fire or take in amazing views outside while savoring apple strudel with warm vanilla sauce, skiied in daily by the Viking Yurt pastry chef. Reservations required for dinner. Book on line at vikingyurt.com

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Marketplace The Chocolate Conspiracy

900 South 265 East, SLC 385.212.4474 | eatchocolateconspiracy.com

The healthiest and most ambrosial chocolate possible!

Loveland Living Planet Aquarium

12033 South Lone Peak Parkway, Draper 801.355.FISH (3474) | thelivingplanet.com EXPLORE, DISCOVER, LEARN.

Our chocolate products are free of refined sugar, soy, gluten, artificial ingredients, chemicals, and preservatives--anything not beneficial for one’s health. We create irresistible chocolates and confections by hand with the highest quality ingredients.

Classic Optical

The Loveland Living Planet Aquarium showcases ecosystems from around the world; from endangered species in Utah, to the creatures of the ocean, to the rainforests of South America, which together form one global ecosystem; the living planet. We invite you to explore our new 136,000 square foot location in Draper.

Touché Gifts

saltlakemagazine.com/marketplace

Amtrak

340 South 600 West, SLC 1-800-872-7245 or 1-800-USA-RAIL | Amtrak.com Enjoy the Journey The California Zephyr® takes you through the prairies of the Great Plains and up into the magnificent Rocky Mountain Range, through Salt Lake City, and on to California. No matter what your final destination is, this Amtrak train allows you to truly experience the spirit of the American West. Amtrak, California Zephyr and Enjoy the journey are service marks of the National Railroad Passenger Corporation.

Retrospect Water & Light

192 East 4500 South, Murray 801.261.2020 | ClassicOptical.net

116 South Main St, Bountiful 801.299.8372 | facebook.com/touchebountiful

68 East 700 South, SLC 801.517.3876 | retrospectwaterandlight.com

Utah’s first choice in eyecare!

Utah’s largest selection of Vera Bradley products.

Classic Fixtures for Classic Homes….Like Yours!

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

Touché features Vera Bradley products, including totes, purses, baby bags, travel pieces, accessories, stationery and more. You’ll find the perfect gift for any wedding, birthday, holiday and any special occasion or no occasion at all!

Since 1998 we have specialized in high quality lighting and plumbing fixtures with classic American styling. We also have a great selection of Cabin-Rustic and Retro-Industrial lighting that you won’t find at the big box stores. Our products are in many of the finer restored homes and commercial buildings in Salt Lake City’s historic areas as well as in newer homes from Logan to St. George. Whether your classic home is 100 years old or currently under construction, we’ve got something for you!

Vera Bradley - New Winter Colors introducing Venetian Paisley, Cranberry Magenta and Clementine.

Special Advertising Section

onthetown Covering the stateâ&#x20AC;&#x2122;s top galas, festivals, fundraisers and events YWCA LeaderLuncheon Grand America Hotel Sept. 27, 2013

Photos by Samuel Askins

Christine Arthur, Lynne Ward

Jeanine Davis, Joni Davis Gunst, Denise Davis Matson

YWCA Utah raised over $90,000 at its LeaderLuncheon to honor remarkable women in the community, held at the Grand America Hotel. Along with an awards ceremony, the evening featured a keynote speech by attorney Anita Hill, who, in 1991, alleged that U.S. Supreme Court nominee Clarence Thomas made harassing sexual statements to her, turning national attention to the issue of workplace sexual harassment. Among those awarded, local philanthropist and community volunteer Mary Schubach McCarthey received this yearâ&#x20AC;&#x2122;s YWCA Heart and Soul Award.

Anita Hill

Chuck Malone, Jenny Mackenie

Alan Smith, Heather Trecker, Allan Ainsworth

Pam Perlich, Marilynn Paine

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on the town

A model takes the Fall Fashion Fusion runway.

Fall Fashion Fusion fashion place mall Sept. 6, 2013

Photos by Samuel Askins

An artist creates a fashion sketch at the event.

Fashion Place Mall celebrated Fall Fashion Week with Fall Fashion Fusion—four fashion shows featuring styles from Fashion Place retailers. SLCC Fashion Institute also took to the runway with the “Ready to Wear” and “Vintage Masquerade Ball” fashion shows. Between shows, a silk aerialist performed and guests bid on fashionable gifts in a silent auction benefiting the Fashion Institute scholarship fund. In partnership with Art Meets Fashion, the mall featured 10 local fashion photographers’ work in a gallery inside the VIP lounge. VIP guests enjoyed Godiva desserts and preferred seating for the shows. All guests were treated to red carpet arrival photos, the Fashion Cam photo booth and complimentary sketches by SLCC Fashion institute artists.

An aerialist performs above the runway.

Kathy Gailey, Kim Rogers

A model stops to pose for cameras on the runway.

Samantha Larsen, Jamie Johnston

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on the town

Mariam Paul and Sarah Welker investigate Chalk Garden Co-op’s dressing rooms.

Kathleen Johnston

Jodi Miller and Cassie Richardson

Women in Business Chalk Garden Co-op Sept. 19, 2013

Photos by Carla Boecklin

Salt Lake magazine honored local businesswomen featured in the Women in Business section of the October 2013 issue at Chalk Garden Co-Op on Sept. 19. The Women’s Business Center at the Salt Lake Chamber, which provides entrepreneurs and small business owners with skills, tools and support, sponsored the event. Along with networking opportunities, guests enjoyed swag bags, giveaways from Chalk Garden Co-op and food from Eva’s bakery.

Debra Hoyt, Pam Okumura, Stacy Drew

Greeters Cady Borchers and Kelly McArthur check in the attendees.

Linnea Bentz

Anne Burkholder

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on the town

Jake Cline and Ryan Simmons as a Scout Trooper and Stormtrooper from Star Wars

Salt Lake Comic Con Salt Palace Convention Center Sept. 5â&#x20AC;&#x201C;7, 2013

Ailis Laughlin as a weeping angel from Doctor Who

Fan Kell Padgett came dressed as a ninja turtle.

Photos by Samuel Askins

The crowd for William Shatnerâ&#x20AC;&#x2122;s panel

Actor Noah Hathaway

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More than 50,000 fans bought tickets and lined up for Salt Lake Comic Con, making it the largest inaugural comic and sci-fi convention ever. The convention gave fans a chance to meet their favorite celebrities, including William Shatner, Lou Ferrigno, Stan Lee and Adam West. Fans also met comic book creators and novelists and shopped for sci-fi merchandise. Many fans came costumed as their favorite sci-fi or fantasy character, known as cosplay. Plans are being made for the 2014 convention.

A group of fans dressed as superheroes and supervillains pose for cameras at Salt Lake Comic Con.

William Shatner answers fan questions at his panel.

on the town

Silver Hope Award recipients, the Harmon family and event chair, Phil McCarthey

Kim Cloward, Above and Beyond Award winner Dennis Thoen, Mitchell Johnson

Dinner of Champions La caille Sept. 18, 2013

Photos by Cami Niemi and Shawnda Gillespie Philip G. McCarthey, a longtime supporter of the National MS Society and event chair

Kim Harper, Ali Wilkinson

The National MS Society Utah-Southern Idaho Chapter held its Dinner of Champions, presented by the McCarthey family at La Caille restaurant on Sept. 18. An awards ceremony honored individuals and groups from the community, sports teams and individuals living with multiple sclerosis. Tyrone Medley, a retired NBA player and judge, was given the Lifetime Achievement Award; the Harmon family, owners of Harmons Grocery, was presented with the T.K. McCarthey Silver Hope Award; and artist L.D. Artman was honored with the Living with Hope Award.

Female High School Athlete of the Year, Malia Nawahine

Guests gather beside La Cailleâ&#x20AC;&#x2122;s pond and on the patio before the dinner and ceremony.

T.J. and Ralph Waws

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on the town

Pam Okamura, Julie Jacob, Candice Vacher

Kathy Ricci, Cathy Anastman, Kathleen Boyd

The Business Women’s Forum Summer Social upstairs at the gallivan Aug. 15, 2013

Photos by Rosanne Bruegmann of R2 Images Photography

Ann Marie Thompson, Tiffany Graham

Lia Peterson, Bette Taylor, Michelle Lewis, Vilia Van Tonder

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The Salt Lake Chamber Women’s Business Forum raised $23,819 for the Women’s Business Center at the Women in Business Summer Social. Prominent women from all over the Salt Lake valley came together to network, while enjoying hors d’oeuvres and bidding in a silent auction. Twentytwo local businesses set up booths, including a large selection of food vendors. This year’s event will be held the second week of August.

Spinning Mountain America’s wheel of fortune

Rose and Gary Neeleman, Sonia Thomas

Michelle Lewis, Laurel Bartmess, Cassidy Warren

on the town

Emily Ballstaedt, Chris Ruud, Katie Critchlow, Liz McGrath, Adrian Fry, Denise Begue

Imagine That! Gala

Mary Crafts-Homer, Barbara Barrington Jones, Scott Altman

thanksgiving point Aug. 15, 2013

Photos by Alyssa Vincent

Tami and Jay Roberts, Dane and Stacy Runia

Kelsi Mellor, Syd Olsen, Janae Moss

Thanksgiving Point hosted its Imagine That! Gala and Discovery Cup Golf Challenge from Aug. 15-16. The fundraising events raised more than $300,000 for the non-profit’s mission of transformative family learning and the forthcoming Museum of Natural Curiosity, scheduled to open in spring 2014. Mary Crafts-Homer of Culinary Crafts served as the gala’s honorary chair and emceed the evening. Charlie Todd, founder of Improv Everywhere, entertained the crowd of more than 400 with behind-the-scenes stories of his popular YouTube videos and gave guests an exclusive look at his new video series.

Charlie Todd, founder of Improv Everywhere, at the Imagine That! Gala

Guests mingle and browse the evening’s silent auction.

Shelli and Sterling Gardner

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my turn

Facing a New Year United A few ideas for making 2014 a year with a purpose.

he last few years have been real downers, maybe not enough to blow your brains out, but agonizing nonetheless; even the Woodstock revival a few years ago was a bust. This year, the political discord in this country is unparalleled. The American people are nervous about where our partisanship is leading us; our government is so divided ideologically you could navigate a battleship through it. Symbolic of Washington’s great divide, of course, is the maligned and glitch-ridden roll-out of the Affordable Care Act, a law so tangled that when congressional members wanted to make a point by extending Obamacare to themselves and their staffs, they were sucked into a

employee benefits quagmire. Many of them would agree with P.J. O’Rourke’s comment: “If you think healthcare is expensive now, wait until you see what it costs when it’s free.” The American people, understandably, are nervous about where this partisanship is leading us. This was the year that New York’s Mayor Michael Bloomberg also decided to get into the get-healthy game by banning anything over a 16-ounce soft drink. New Yorkers said goodbye to the “Big Gulp” until this edict was overturned by the courts a few months later. Another mayor was also in the news—San Diego’s Bob Filner—who drew the ire of more than a dozen women who he allegedly groped; he resigned from office under the caveat that San Diego taxpayers pay his legal expenses. Other things notable about the year 2013 was that it was the first year since 1994 that the Beehive State was not represented in the NCAA postseason basketball tournament. And another first: For the first time in history, NPR reported that 20 percent of Americans say they are religiously unaffiliated and a third of our young people say they don’t belong to any religion. National Geographic reported that the average American consumes 22.7 teaspoons of sugar daily, or 77 pounds of added sugar each year. No wonder we are a nation of obese people with diabetes, heart disease and high blood pressure. The message is clear: As a nation, we need to get our act together. We need to communicate more, eat less sugar and start believing in the future again. Here are a few resolutions that might help as we start the New Year: Never go to bed mad. When you and your spouse have a disagreement, regardless of who’s wrong, apologize and say you are sorry. Never underestimate the power of love. Don’t waste an opportunity to tell someone you love him or her. Never forget that a person’s greatest emotional need is feeling appreciated. Don’t be afraid to say, “I made a mistake” or “I need help.” Tell the truth. Nothing so weakens influence as inaccuracy and exaggeration. Remember, your reputation is your most precious asset. Create smiles. Our priest, Father Bryan Dalton, often says, “Remember the most beautiful thing is to see a person smiling; and even more beautiful is knowing that you’re the reason behind it.” For more advice on having a happier, healthier New Year, visit saltlakemagazine.com

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