TASTE Northern Utah
OGDEN MADE Locally crafted merchandise
Summer 2019
FARMERS MARKET OGDEN Fresh local produce
GARAGE GREENS
Mom starts urban farm
Menchie’s On 24th is a family owned and operated frozen yogurt shop in the downtown area. We strive to offer an exceptional experience for all of guests and offering treats with the highest quality ingredients available. We capture the taste of your favorite treats and magnify them into exceptional flavors that include the healthful attributes of live and active cultures. We also offer other options such as non-dairy and low sugar flavors. At Menchie’s our mission is simple: We Make You Smile!
www.facebook.com/MenchiesOn24th 2 TASTE Summer 2019
Born in the Philippines and raised in Hawaii. Come try the ono grindz (tasty food). Hawaiian and Filipino food served in Hawaiian plate lunch style. A combination from the best of both worlds. Your mouth will be happy you tried it and your stomach will be completely satisfied. Restaurant, food truck & catering.
Hawaiian - Filipino Restaurant & Catering 808-495-5932 2465 N Main St, 11A Sunset, UT 84051 DakineGrindzRestaurant.com
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Table of Contents Ogden Made
Wearing locally made merchandise is a badge of honor for residents
6
Publisher Scott Blonde General Manager, Advertising Director Jim Konig
Garage greens South Ogden mom starts urban farm in her garage
10
Managing Editor Jordan Carroll Design Heather Marcus
12
Small town Better Foods Farm
Advertising Manager Jared Bird
Ogden Publications, LLC 332 Standard Way, Ogden, Utah 84404 801-625-4425 for newsroom 801-625-4333 for advertising
Sprouted in thriving metropolis
Discover ...
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801-479-7717
Hours: Monday-Sunday | 10 am to 9 pm
1479 E. 5600 S. | South Ogden | www.mariasmexrestaurant.com
4 TASTE Summer 2019
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TASTE 5
Ogden-themed merchandise is a ’badge of honor’ for residents BY ANNA BURLESON Special to Standard-Examiner
OGDEN — He didn’t want to put words in anyone’s mouth, but Andy Blodgett said people who don’t live in Ogden usually don’t hold the city in very high regard. “I think Ogden has a reputation throughout the state for being just an armpit,” the born-and-raised Ogden resident said. “People who grow up in Ogden know that’s not true.” That’s why, Blodgett said, people are proud to buy and wear Ogden-themed merchandise. He runs Stone Mountain Press along with his siblings and designed the company’s “Greetings from Ogden” shirt, seen frequently around town and sold at the Farmers Market Ogden Series. He pulled the design from a vintage postcard. “It’s kind of like a badge of honor,” Blodgett said. “They’re not shy or sheepish about saying ’I’m from Ogden,’ They’ll wear a shirt about it. They like to say ’I’m from Ogden and I’m proud of it and you can make fun of us all you want, but you’re missing out.’” Stone Mountain Press’s designs are all based on something historic from the Ogden area. “It has kind of a dark ghostly past and you can kind of feel the ghosts when you dig deep,” Blodgett said. But Stone Mountain Press is far from the only vendor making and selling citythemed swag. Tim Sessions founded This is Ogden as an Instagram account in August 2012 and started selling merchandise online about three years ago, most of which has a humorous twist. For example, there are mugs and shirts that say “Ogden: Wake up & smell the dog food,” in reference to an odor that occasionally wafts through the town. His most popular piece is a shirt fea-
PHOTO COURTESY OF OGDEN MADE
Ogden Made is one of many companies that creates Ogden-themed merchandize, which can be purchased at the Farmers Market Ogden.
turing the Buddha-esque figure from the now-closed China Nite restaurant on Washington Boulevard. The restaurant was known for having arrows shot into the sign according to Standard-Examiner archives, so the shirt reflects that. “I think we can still kind of joke about Ogden and do it in confidence knowing Ogden is growing for the better,” Sessions said.
Location-themed products now come in a wide range of styles and are available easily online. Homesick Candles sells “specialized candles that tap into your sensory memory through nostalgic scents that can remind you of the place where you grew up.” The Utah candle has notes of cedar, sandalwood and cinnamon. See OGDEN MADE, PAGE 8
6 TASTE Summer 2019
Come Try Our Fajitas!
Voted Best Mexican Restaurant
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OGDEN MADE
continued from Page 6
The Home T, as seen on ABC’s “Shark Tank!” offers shirts depicting any state with the word “home” written inside. But local vendors are particularly thankful for the people buying Ogden-themed merchandise. “I appreciate anyone who has ever bought anything from me,” Sessions said. “It’s fun to see people take pride in Ogden.” Blodgett said he would like to design shirts around storied old restaurant logos from the Ogden area that have now closed, though he needs permission from the establishments first. He suggested the now-closed Pizza Runner and The Oaks restaurants as examples. “It would speak to all those people who lived in Ogden for years,” he said. Josh Stuart started working with Ogden Made in 2015 when the business was owned by Tamrac, a heavy-duty bag company. They sold Ogden Made gear from a kiosk in the Newgate Mall, which Stuart said became very popular that holiday season. He and some friends bought Ogden Made in 2016 and he subsequently bought his friends out in 2017, making him the current sole owner. He sells shirts, hats and even bags which are hand-sewn by a team in Ogden. “We push to highlight everything the city Ogden Made T-shirt. has to offer,” Stuart said. He said he sees his merchandise around town frequently and the company has more than 22,000 followers on Instagram. In the near future, Stuart said he plans to sell women’s tank tops and a heavy duty backpack with padded pockets ideal for carrying camera equipment. “This is my full-time love, my passion, for lots of different reasons,” he said. Sydnie Furton, the marketing and public relations manager for Visit Ogden, said they also sell Ogden swag from their office on Kiesel Avenue including hats, cups and water bottles. She said from a local perspective it’s about being proud of the city, but from a tourism perspective it’s about wanting to take a little piece of Ogden home. “When you’re wearing a hat or a shirt that says that destination on it … it creates conversations and gives you a little of that feeling back you had when you were there,” she said. Blodgett, Sessions and Stuart all remembered seeing shirts in the early and mid-2000s that said "Ogden is Awesome." They pointed to it as the start of Ogden-themed apparel. “That’s the key shirt that made people think we could be proud of this city,” Blodgett said. “We can show we like this city, that we love Ogden. It is awesome.”
PHOTO COURTESY OF OGDEN MADE
PHOTO COURTESY OF OGDEN MADE
Ogden Made backpack.
8 TASTE Summer 2019
3 Health Benefits of Bone Broth Bone broth is a nutrient dense and full of what our body craves: collagen, gelatin, bio-available minerals and amino acids.
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Bone broth contains valuable minerals that your body can easily absorb and use, including the body’s building blocks of muscle: calcium, magnesium, phosphorous and glucosamine.
2. Inhibits Icky Infections
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3. Combats Inflammation
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2550 Washington Blvd, Ogden
801-393-000 Hours: Tue-Fri: 11am-2pm, 5-9 pm Sat: 1-9 pm Sun 1-8 pm
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BEN DORGER, STANDARD-EXAMINER
Owner of Urban Prairie Agriculture Anne Dunaway grows herbs and vegetables in her South Ogden garage. She uses an aeroponic technique that sprays water on the plants roots from inside recycled barrels. She plans to sell her crops at the Ogden Farmers Market this summer.
Entrepreneurial South Ogden mom starts urban farm, grows a new career path BY MEGAN OLSEN Standard-Examiner
Before November 2018, Anne Dunaway was working 60-hour weeks at a Salt Lake nonprofit — and that’s not counting the sometimes 3-hour roundtrip commute from South Ogden to Salt Lake. As a result, she wasn’t seeing her two kids as much as she wanted to. “I just really felt like ’they need me, and this isn’t working to be gone all the time,’“ Dunaway said. She was a single mom and had her kids full time. “I just really wanted to be a pivotal part of their life,“ she continued. “Also, it wasn’t great for my performance at work.“
Come November, she had reached a point when she decided that she needed to leave her job before finding a new position, for the sake of her family. “I had to,“ she said. “Somebody had to raise these kids.“ Dunaway quit her job and started looking for positions in the Ogden area that fit her background. After a couple months spent looking for a new position, she wasn’t finding anything in the area that was the right fit and provided adequate compensation. “I had a hard reality check come February where I was like ... ’I think I have to do something else,’“ Dunaway said. “So that’s when I started talking about ’what can I do? What am I good at? What do I
have the support of my family in? ... I’ve always wanted to be a business owner anyway — maybe now’s the time.’“ As she contemplated her strengths, values and background, she began to seriously consider starting an urban farm and selling produce. Dunaway grew up in agriculture. Her family had a farm out in West Point when the area was just farm land. While the farm was focused on livestock and producing hay, the family also had a garden. She and her sister each had their own section of the garden. Dunaway’s specialty was growing herbs. In addition to having this background, Dunaway has had strong feelings about
10 TASTE Summer 2019
Owner of Urban Prairie Agriculture Anne Dunaway sells a product called "Garden in a Bag," a recycled burlap bag that comes pre-planted with seed. She plans to sell the bags along with other crops she is growing in her garage at the Ogden Farmers Market this summer.
reforming commercial agriculture for a long time. She says commercial approaches deplete soil and other resources and contribute to excessive emissions. She wants to find a different way forward. Dunaway’s sister is now a botany teacher at a high school in Idaho, and she said she’d help Dunaway throughout the process of starting a business. Dunaway also talked to her boyfriend — they started dating a few months before she took the leap of quitting her job — and he gave her his support. “I couldn’t be doing this without just his day to day encouragement,“ she said. With the support of her loved ones behind her, she got started. Now, the garage of her South Ogden townhome is empty of cars and full of plants — from tomatoes, to basil to microgreens. The garage keeps her plants — all organic and free from pesticides — protected from bugs. Besides buying some high-quality growing lights, Dunaway has built the equipment herself using “upcycled“ materials. Her goal is to make healthy food through processes that are also friendly to the environment. She builds her aeroponic units out of used plastic barrels she gets from the Pepsi plant in North Ogden. Because they’re from a beverage company, they’re made out of food safe material. Dunaway cuts holes out of side of the barrels big enough for each plant — she currently has some tomato vines, basil and romaine growing out of them — and runs tubing that has holes in it through the center of the barrel. As the solution of water and plant nutrients runs through the tubing, it mists the roots of the plants. “I can grow 127 plants in a 4 foot by 4 foot space once all these (barrels) are all mature and up and running,“ Dunaway said, referring to four barrels, stacked into two towers.
Anne Dunaway uses an aeroponic technique that sprays water on the plants roots from inside recycled barrels.
Dunaway’s business is called Urban Prairie Agriculture, and she sold her produce for the first time at today’s Ogden Farmer’s Market, the opening day of the season. In addition to selling produce, she sells a window sill herb garden, wheatgrass, flowers she grows at a greenhouse in Honeyville, and “gardens in a bag“ — upcycled burlap sacks filled with organic soil with plants growing out of the top. Each bag has a different combination of plants — and the “garden“ is ready to just throw out on a porch or lawn. All it requires is regular watering. Her kids also run a discovery corner at her booth at the farmer’s market, where they teach other kids about plants. She says the new business has allowed her the flexibility to be with them. While Dunaway’s current focus is growing her small business, in the long-term she wants to be involved in community education — and perhaps even fill some of Ogden’s empty buildings with plants, helping to feed the community. “I want everyone to do this. Why shouldn’t we be growing our own food? ... I’m in a 1640 square-foot house, and I’m doing it,“ she said. “We can take our lives into our own hands.“
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The seeds for small-town Better Foods Farm sprouted in a thriving metropolis BY MITCH SHAW Standard-Examiner
UINTAH — Tyson Lloyd left a well-paying corporate gig in America’s capital to become a farmer on a small plot of land in Weber County’s second smallest incorporated city. It’s a decision he didn’t come by lightly, he says, but one that he would make again, in a heartbeat. Originally from the Salt Lake Valley, Lloyd was working for LexisNexis in Washington, D.C. when he decided his life was in need of a major shift. “(In D.C.) I was doing the corporate thing and my wife was going to school, but I just wasn’t fulfilled,” he said.”I just knew I needed to do something different.” Something different, Lloyd decided, was farming. To kickstart his vision for the future, Lloyd started an internship growing vegetables at an outfit called the Bois d’Arc Farm in Marion, Alabama. After the hands-on agriculture tutelage, the Utah State University graduate decided to combine his newfound knowledge with his Masters degree in Business Administration. He and his wife Jacqueline moved back to Utah and began running the Better Food Farm on some land in Uintah, long owned by Jaqueline’s family. “It’s a pretty small space,” Lloyd says of his farm. “It’s in a neighborhood, but it’s a little more rural than your typical suburban area. The are remnants of an old orchard (grown by Jaqueline’s great-grandfather) and there’s a 100-year-old cherry tree, so it’s got some meaning for us.” Lloyd’s current operation, which involves roughly 1.5 acres of actual growing space, consists of locally grown vegetables, free of petroleum-based fertilizers and pesticides. He says his focus is on creating healthy soil where the most nutritious plants can thrive. Lloyd says the process results in produce that is tastier, more nutrient dense and more environmentally friendly than what comes from typical high-yield farming. “The taste (and higher nutrient content) is obviously important,” Lloyd said.” But environmentally, it’s better for the water supply, the air quality, the health of the farmer.” His crops take about 60 to 90 days to mature and he’s constantly rotating them to maximize yields in such a small space. Lloyd says he’s “not a zealot, by any means,” but believes having an abundant supply of local food sources is important for several reasons. “I think of the expression ‘in times of plenty,’" he said. “I think we always count on having ‘times of plenty’ — the money to buy the food, the resources to ship it all over, having good relationships with those that produce it. If we become overly dependent on a food supply that is thousands of miles away, that could eventually be a problem.”
BRIANA SCROGGINS, SPECIAL TO THE STANDARD EXAMINER
Megan Brandt of Ogden buys chard and green onions from Robert Lloyd, center, during the opening day of the Ogden Farmers Market on Historical 25th Street in downtown Ogden on Saturday, June 22, 2019. Robert’s son, Tyson Lloyd, left, of Uintah, moved to Utah last year and this is their first year at the farmers market. Tyson was working in Washington, D.C. and hated his job. So he and his wife moved to Utah to start Better Food Farm on land that has been in her family for generations.
Lloyd says local farming is also good for local economies. He says when money circulates through a community, more people in that community stand to benefit. “Don’t get me wrong, I’m all about free trade,” he says.” But when we’re sending money to California to buy produce there, we’re not doing all we can for the economy locally. In my ideal world, we’d have tighter communities where people support local farms, bakeries, butchers. I think we’d be much better off in so many ways.” But that dream probably won’t be achieved through traditional means, Lloyd said. He laments the accelerated disappearance of affordable, farmable land, particularly in Northern Utah. “We can’t produce much food in our subdivisions if we’re using all the space to grow grass,” he said. The University of Utah’s Kem C. Gardner Policy Institute predicts Utah’s population will increase from just over 3 million today to 5.8 million by 2065. As land once used to produce local food turns to subdivisions, Lloyd says smaller-scale farming similar to his operation, should be the wave of the future. “I think it will be better to have a 100 small farms than a handful of bigger ones,” he said. “Times are changing and we’ve got to get creative when it comes to sustainability. I hope we can kind of be an example of that.”
12 TASTE Summer 2019
RESTAURANTS/BREWPUB FAMILY FRIENDLY
Ogden
253 HISTORIC 25th STREET
Layton
748 W HERITAGE PARK BLVD
B Street Taproom 21+ OGDEN - 2353 B AVE
www.roostersbrewingco.com
union grill
an ogden tradition 314 24th Street uniongrillogden.com 801-621-2830 M-Th 11am–10pm | F-Sa 11am–10:30pm | Sun 2pm–9pm /uniongrillogden
@uniongrillogden
Standard-Examiner
TASTE 13
Food Finds at Farmers Market Ogden By Danielle Collier, Marketing & Communications Coordinator for Ogden Downtown Alliance
Check out these vendors and over 200 more at the awardwinning "Best Place for Family Fun," Farmers Market Ogden, every Saturday until September 14th from 9 am - 2 pm on Historic 25th Street in Ogden. Each week there is something new to enjoy, stay up to date with weekly happenings by following @FarmersMarketOgden on Facebook and Instagram.
The Peanut Brittle Lady Since the early 1980’s, The Peanut Brittle Lady has been crafting delicious peanut brittle and perfecting her recipe. The Peanut Brittle Lady encourages you to experience the flavors saying “each bite is a mouthwatering, peanutty, buttery, carmelly, crunchy, melt-in-your-mouth feeling of love and happiness.” @thepeanutbrittlelady Peanutbrittlelady.com
Schtele Sausage Co. Locally owned and operated in Ogden, Schtele Sausage Co. are bratwurst makers using an old-world recipe handed down through eight generations. The “old-world” recipe includes making the bratwursts by hand using all-natural ingredients such as pork, natural hog casings and different blends of spices. With no preservatives, MSG, gluten or high fructose corn syrup, Schtele Sausage Co. says of their ingredients, “basically no substance that has any business being in a normal, natural bratwurst.” @schtelesausageco schtelesausage.com
Smokin’ Dice BBQ “Sweet with a little bit of heat” is how Smokin’ Dice BBQ describes their homemade sauces. For the last six years, Smokin’ Dice BBQ has been carefully creating their sauce to ensure a rich blend of flavors that won’t overpower the meat but rather complement its natural flavors. Although they say their sauces taste great with all meats, they’ve recommended your first experience be lathering up smoked ribs. @smokindicebbq Smokindicebbq.com Sponsored Content 14 TASTE Summer 2019
Crumb Brothers Crumb Brothers bring a variety of freshly baked artisan breads and pastries to Farmers Market Ogden. Using time-honored techniques of preparation and baking, Crumb Brothers say they are “committed to using the finest organic flowers and using local providers for our ingredients.” Their motto is, “we make time for good bread.” @crumbbrothers Crumbbrothers.com
Beehive Cheese Founded in 2005, Beehive Cheese handmakes small-batch artisan cheeses using only local ingredients. With award winning cheeses and unique flavors, Beehive Cheese says “it melts like butter in your mouth - that’s because its made from some of the creamiest and cleanest milk in Utah.” Stop by their booth to “make friends with cheese.” @beehivecheese Beehivecheese.com
Credible Edibles Credible Edibles serves up edible cookie dough made using heat-treated flour and no eggs. Enjoy flavors such as chocolate chip, birthday cake bash, peanut butter love, chocolate explosion, monster rave and more. “It is our goal to show the community that with a little bit of love and creativity you can do and create anything” says Credible Edibles, “cookie dough is just the beginning!” @credibleediblesutah Credibleediblesutah.com
Farmers Market Ogden is produced and managed by the Ogden Downtown Alliance. Recently awarded 2019 Best of State in Community Development, the Ogden Downtown Alliance is a nonprofit organization committed to increasing economic vitality and community vibrancy throughout Ogden’s Central Business District. Visit ogdendowntown.com and follow @ OgdenDowntown on Facebook and Instagram for more information. Sponsored Content Standard-Examiner
TASTE 15
FARMERS
MARKET O G D E N
BUY FRESH
BUY LOCAL
PRODUCE, ARTISANS, LIVE MUSIC, YOGA, CULTURAL PERFORMANCES, COMMUNITY ORGANIZATIONS & MORE SATURDAYS, JUNE 22 - SEPTEMBER 14 9 AM - 2 PM | HISTORIC 25TH STREET @farmersmarketogden | farmersmarketogden.com PRODUCED BY
16 TASTE Summer 2019
Chile Verde Quesadilla with Rice & Beans
Chile Verde Burrito with Rice & Beans
Chile Colorado Quesadilla with Rice & Beans
Huevos Rancheros with Potatoes & Beans
2660 Washington Blvd. • Ogden, UT At Rosa’s Cafe!
801-648-8640
Open Tues.-Thurs. 9 am-3 pm • Fri & Sat 9 am - 6 pm • Sunday 9 am - 3 pm. Closed Monday.
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TASTE 17
Branzino Crudo
Sponsored Content
Beet and Arugula Salad
Tony plus Tina equals Tona: Ogden’s DINEamic restaurant duo By Haille Van Patten, Assistant Communications Coordinator at Ogden Downtown Alliance Partners in life and business, Tony Chen and Tina Yu have created one of Ogden’s most beloved eateries, Tona Sushi Bar and Grill. Recently awarded a Standard Examiner Best of Northern Utah Readers Choice Award for “Best Sushi”, Tona is a Historic 25th Street treasure enjoyed by tourists and locals. In 2004, Tony and Tina opened Tona after relocating to Ogden from San Francisco, California. Tony grew up an Ogdenite and even worked in a Japanese restaurant throughout college. When he left Utah to pursue a career in architecture, owning a restaurant in his hometown remained a constant thought in the back of Tony’s mind. “Cooking is Tony’s passion,” Tina stated. “He always wanted to have his restaurant in Ogden, where he grew up,” she continued. It took Tony 10 years of planning and research before deciding to officially enter the restaurant business with the help and support of his wife. Tony and Tina combined their names to form Tona. The unique and diverse menu at Tona quickly drew local attention. Known for creative sushi and classic Japanese plates, Tony uses his background in architecture to construct the
visually the appealing dishes on Tona’s menu. He also uses fresh, locally sourced ingredients to make each menu item a mouthwatering masterpiece. Tony sources his microgreens (pea shoots, basil and cilantro) from Arrowhead Urban Farms. Jon Contos of Arrowhead Urban Farms says he connected with Tona at Farmers Market Ogden (FMO), a 13-week summer market on Historic 25th Street. Tony takes every opportunity to support local, as he recognizes and understands the contributions of local farmers to the community. With that in mind, Tony uses different seasonal ingredients to keep Tona’s menu unique, exciting and tasty throughout the year. Tony and Tina’s chemistry as a couple adds to the “at home” atmosphere of Tona. When asked what it is like working with her spouse, Tina remarked, “It’s like working with a dream team when you can trust and count on each other.” Tony and Tina enjoy working together because each possesses their own strengths – balancing each other out. “Our different strengths make us a good team,” Tina stated. “There are times we disagree, but we keep it professional and don’t bring it home,” she continued. Tony and Tina want to remind couples interested in owning a
18 TASTE Summer 2019
Green Globe
business together that it is important to understand each other’s roles clearly. “You are being held accountable,” Tina remarked. “You are in this business together as a team. It doesn’t make you right when your partner is wrong,” Tony added. Connect with Tona online at www.tonarestaurant.com or on Facebook @tonasushi. Hours of Operation Lunch: Monday-Saturday, 11:30 a.m. to 2:30 p.m. Dinner: Monday – Tursday, 5 p.m. to 9:30 p.m. Friday and Saturday, 5 p.m. to 10 p.m. Closed Sundays For more information on local businesses and happenings in downtown Ogden, follow @OgdenDowntown on Instagram and Facebook or visit Ogdendowntown.com
TONA ton SU 2013 - 2018
BOSS 2016
25th Street, Ogden • (801) 622-8 TONA210 SUSHI BAR AND GRILL tonarestaurant.com
TONA tonarestaurant.com SUSHI BAR AND GRILL
TonaGrill_Devour_1908_4M.indd 1 2013 - 2018 9 Best Odgen Restaurant 2018
2018
BOSS
2013 - 2018
BOSS 2016 2016
Best Odgen Restaurant
2015--2018 2018 2015
2012 2012 - 2017
- 2017
210 25th Street, Ogden • (801) 622-8662 • facebook.com/tonasushi
210 25th Street, Ogden • (801) 622-8662 • facebook.com/tonasushi TonaGrill_Devour_1908_4M.indd 1
TonaGrill_Devour_1908_4M.indd 1
210 25th Street Ogden, UT 84401
7/8/2019 1:48:20 PM
801-622-8662
7/8/2019 1:48:20 PM
facebook.com/tonasushi Sponsored Content Standard-Examiner
TASTE 19
Heidi Harwood has owned The City Club and Brewskis since the early 1990’s. Photo submitted.
Clubs come and go, but The City Club and Brewskis have stood the test of time By Angie Erickson, Taste Contributor
Downtown 25th Street owns a part of Heidi Harwood’s heart. She lives on the upper east end of popular, historic street and has owned two very successful businesses on the west end, since the 1990’s. “It has been a great ride and I absolutely love 25th Street,” she said. We interviewed her to find out her secret to success and a little bit more about The City Club and Brewskis. The interview has been edited for length and content.
SE: Why did you decide to open a club? Harwood: I did that kind of thing all through college. I cooked, bartended and waitressed. I got my teaching degree and then realized teaching was not what I wanted to do. I had spent a little bit of time in Sun Valley learning some of my skills and had a cute aunt who was in the business and that’s when it happened, I told my husband that I wanted to open a bar with a small kitchen. SE: How have things on 25th Street changed over the years?
Harwood: I’ve seen the cycles. Lots of people have been in business and out of business, which is definitely not my favorite thing down here. The 200 block is pretty stable. But City Club has just been busy from day one and I am so grateful. SE: What is your secret to success? Harwood: I think the secret to success is hours of business, staff and consistency with pricing. There’s a lot of businesses downtown that I call hobby businesses because they open them at their whim. It’s important to be open
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Brewskis is the place for a pizza and beer. Photos submitted. when people get off work or are available to come to 25th Street. So my hours, even though they are very long hours, are part of my success. Another thing is my staff. They are incredible. I have many staff members that started with me. Consistency with food and pricing is also important. I don’t over price. SE: How do you feel about competition? Harwood: Competition is wonderful. We want everything full down here. We want all the store fronts open and people in business and being successful. Competition has never bothered me. SE: How did you come up with the name, The City Club? Harwood: We had a different name that was actually too close to something in Salt Lake and that was a last minute thing. That was even before we brought the Beatle collection in. It’s been the perfect name for it, right there close to the city offices. It’s definitely an icon and it has been so fun. SE: What are some of the signature menu items at The City Club? Harwood: The wings are definitely the first thing. We have Beatle Burgers and we have Beetle Drinks as well. There’s nachos, a couple signature menu items, but it’s just what we need. The state mandates kitchens in clubs so I have to serve food. City Club is my pub kitchen and Brewskis is my pizza kitchen. SE: So wait, do you also own Brewskis? Harwood: Oh, yes I do. I’m the owner of City Club and Brewskis. They are both on the same side of 25th Street and honestly Brewskis is the busiest draft house, which means draft beer, in Northern Utah. Brewskis has a younger crowd, much more beer than mixed drinks. It’s completely different than The City Club and that’s what I wanted. SE: When did Brewskis Open? Harwood: I opened it in 1994. It’s twice the size of City Club so of course it does twice the business. SE: What advice would you have for someone opening a restaurant? Harwood: I would say do your homework and start small. That’s the only way you are not going to lose your
The City Club is known for its wings and Beatles memorabilia.
The Yoko Burger is a signature item on the menu at The City Club.
A Fine Tradition Since 1945
RESTAURANT Cozy Relaxed Atmosphere
FEATURING
• Fresh Local • Oatmeal Pie Trout • Cinnamon • Prime Rib Rolls • Steak, Lamb • State Liquor • Chicken License 5 Miles Up Beautiful Ogden Canyon
Serving Dinner at 5 p.m. Sunday Brunch 10 a.m. - 2 p.m. Sunday Dinner 3 p.m. - 8 p.m. CLOSED MONDAYS
392-6775
508 Ogden Canyon Rd.
Golfers and Boaters Welcome • www.grayclifflodge.com
$10 OFF BRUNCH Purchase 2 Brunches and Get $10 OFF
With coupon only. Not valid with any other offer. One coupon per party. Expires 09/29/2019
1/2 OFF DINNER ENTREE Buy any Dinner Entree and receive a 2nd Dinner Entree Up to $20 1/2 OFF of equal or lesser value.
With coupon only. Not valid on Holidays. Not valid with any other offer. Expires 09/29/2019
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TASTE 21
ENCHILADA TUESDAYS
7
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ASK US ABOUT CATERING! Closed Mondays 2931 Washington Blvd. Ogden, UT
investment. Research what has happened, who has been in the space and what the neighborhood is like. People often come to me for advice. They will ask what I think of their ideas and there’s a lot of times I’ll say that’s already been tried down here. I’ve watched so many people and it’s been heartbreaking to see these wonderful ideas that don’t work. It’s very interesting what does work on 25th Street. Keep your prices in line with your customers. I could double prices downtown and that would do me absolutely no good, I’d lose half of my customers. The City Club is located at 264 25th Street and Brewskis is located at 244 25th Street in Ogden.
Get the best cuts of meat for your restaurant! Bonneville Meats 801-603-4534 1815 W 4000 S, Roy Sponsored Content 22 TASTE Summer 2019
Where coffee intersects International Relations perfecto dark Italian roast is another person’s speculation behind the fall of the Roman Empire. There are no right or wrong answers, just what’s right for you. In my 38 years of tasting coffees, and blending with cultures, whether in the combat zones of Afghanistan, imminent danger zones of the Balkans, or the hotbeds of unrest in the Levant, Caucasus, and Central Asia, you learn a few things about people and coffee, what works, what doesn’t, and how coffee, as a benign social beverage that serves as a catalyst to introductions, encounters, and friendships, intersects the relations of people of the world like few beverages do. Colonel Mike Seguin (Ret.) is the owner of The Mad Moose Café and Mad Moose Roasting Company, Home of “Rough Rider Coffee™”. You’ll find him there most mornings roasting Ogden Valley’s first and only Locally Roasted Specially Gourmet Ethiopian Coffee.
www.RoughRiderCoffee.com
By Colonel Michael Seguin, Owner, Mad Moose Cafe What does a former Embassy Diplomat and Army Colonel know about coffee? Plenty! Coffee, like peoples, come in many different types, colors, and blends – or, as we coffee nerds say “varietals.” Some are good, and some not so good. But all, broadly speaking, are basically the same - coffee is coffee and people are people, wherever they come from. So, the question is how do you decide what is good? The answer is, it depends. It depends on so many variables, too many to list here. But, just like the chemistry between personalities that cultivates international relationships, the numerous varieties of coffees and how they dance with the tastes of your buds, and circumstances, determines tastefulness. One person’s awesome Turkish coffee is another person’s gutter sludge. While another person’s
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TASTE 23
Bonneville Meats knows what to look for when buying beef By Angie Erickson, Taste Contributor
Bonneville USDA
We’ve all been there, standing in the Meats meat department of the local grocery store trying to choose the perfect beef. How do you know which one is going to be tender, juicy and full of flavor? Bo McDonald,owner of Bonneville Meats has been in the meat industry since 1995. He has some tips for choosing the best piece of meat. “The economy is very good right now and so people are buying better quality meat because they have more money in their pockets,” he explained. “But what meats are better? There are four different grades of meat and they’re all labeled on the package.” No-Grade Beef No-Grade Beef is the worst grade of meat. There will not be any grade level on the package. This type of beef is going to be a little bit tougher and price is going to be a little bit better. USDA Select Beef USDA is normally leaner than Prime or Choice. It can be tender, however it is not as juicy or flavorful as the high grades. It has less marbling and is also good for grilling. Select is mediocre. It’ll pass, but it’s not the best. USDA Choice Beef Next on the list is Choice beef. Choice is very good quality and people who are looking for something bet-
ter than Select and No-Grade, should choose Choice beef. Many of the bigger retailers sell Choice Beef, just remember to check the label on the packaging. Choice steaks and roasts come from the loin and rib and will be very tender, juicy and flavorful. They are great for broiling, roasting or grilling. USDA Prime Beef At the very top of the list is Prime Beef. This grade of beef is a lot harder to get because not too many animals will make it to the prime grade because it is really expensive to get them to fatten up to that point. Prime is starting to show up at some of the local grocery stores. Maybe 3% of all of the cattle are going to come out prime, so there’s just not a ton of it available. But Prime Beef is the best. It’s what you’re going to get from a nice, fancy steakhouse. There is a day and night difference between Choice and Prime. All Natural Grass Fed Beef There is a huge push now for Grass Fed Beef. The Millennials and many health experts feel there a great health benefits to this type of beef. We are now distributing All Natural Grass Fed Beef to selected retailers and restarants in Utah. This beef is typically more expensive and has a more natural flavor. We encourage wholesale customers interested in this type of beef to contact us. Bonneville Meats is a USDA choice, federally inspected meat plant in Ogden, UT.
Sponsored Content 24 TASTE Summer 2019
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2251 Grant Ave., Ogden UT • www.pieandfry.com
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TASTE 25
Bread. The Way it Ought to Be August 1989, Eric Zenger (my father) took a brave step forward opening his first from scratch bakery-Great Harvest Bread Co. He saw the potential, felt the history, & couldn't resist the beauty our Down Town Ogden Historic 25th street had to offer. He couldn't ignore the "could be" of this derelict location. Eric had discovered a product he was proud of, the leap had to be taken to bring the community this wondrous discovery. You see, back then Great Harvest was just getting started, it wasn't as well known as it is today. There were only two locations in the state at the time. There wasn't a large network nor name to bring attention and traffic to our neck of the woods, heck the fact that it was in lonely and abandoned Down Town Ogden didn't give it much hope. But (and that is a big but) the honey whole wheat, the cinnamon rolls, the oatmeal chocolate chip cookies .... Made from scratch! Kneaded by hand! Right in front of you! From 100% whole wheat flour milled in house! I think you know what I’m getting at. It all tastes great! Now comes my part. I’m Chris Zenger, Eric’s son. I have worked in the bakery since my teen years and have now owned it for 12 fun years. I reside on Ogden’s East Bench with my wife and 3 daughters (Polk Cougars!). We love Ogden and are proud to be a part of this awesome community. I have caught the vision, have fallen in love and am proud to serve our breads because of this principle. You see, we only use five ingredients to accomplish a rich nutty, perfect bread. Enter our ever famous and delicious honey whole wheat: 100% whole wheat flour, water, honey, yeast & Salt are what make up this staple of the home. And here’s a big did you know: We mill the wheat kernel in our bakery daily and take no part of its natural beautiful grain away from it. Not only that, but we have relationships with farmers in the Golden Triangle in Montana where the conditions are perfect to yield a consistent wheat kernel worthy of Great Harvest
standards. My crew and I are up early creating these great breads and are just as passionate about our made from scratch goodies such as: scones, cinnamon rolls, muffins, brownies, oatmeal cookies and so much more. We have made it a point to have different offerings each and every day. Let’s satisfy those taste buds! Don’t’ forget we make fresh tasty sandwiches too! Why wouldn’t we? We have the perfect foundation to start them with, perfected breads. This is a morning ritual for us as well, slicing fresh meats, cheeses, & veggies for our made to order sandwiches. I have put my whole heart into creating tasty one of a kind sandwiches. I wouldn’t put my family and friends names on these sandwiches if they weren’t tasty creations. Will you try the Josh is a Turkey, The Mighty Eagle, or Rodrigo’s Roast Beef next time you’re in? Gifts are another strength we possess. Anything that can be enjoyed right away, by many, & please many senses are a sure winner. If you want to make life easier, then you’ll have success with our gifting and catering options as well. We are eager and ready to help you get exactly what you need to pull it off. Forgo the grocery store and come see where and who has made your fresh healthy bread, while here you’ll learn how to eat and serve your bread, enjoy the Historic 25th ambiance, and rub shoulders with other locals. I have always used the expression “Best damn bread on planet earth”, and am proud to serve, along with my awesome crew, our phenomenal edible product. Here’s to 30 fantastic years down town, here’s to 30 years on Historic 25th street, here’s to 30 years in our home town of Ogden. My family and crew thank you. Great Harvest Bread Co. - Bakery Cafe. Bread. The way it ought to be.
Be sure to follow us on Instagram & Facebook @greatharvestogden www.GreatHarvestOgden.com
Sponsored Content 26 TASTE Summer 2019
T T T THANK
YOU FOR T T T
30 Years in Ogden!
Lots of giveaways, discounts, & fun the week of August 12-16!
272 Historic 25tH st. • Downtown ogDen • 801-394-6800 • www.greatHarvestogDen.com BUY ONE, GET ONE
FREE LOAF OF BREAD EQUAL OR LESSER VALUE 1 COUPON PER CUSTOMER. PER HOUSEHOLD. PER DAY. PER VISIT. EXPIRES: 09-21-19 25th St. Location
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CINNAMON ROLL Just for coming in! 1 COUPON PER CUSTOMER. PER HOUSEHOLD. PER DAY. PER VISIT. EXPIRES: 09-21-19 25th St. Location
BUY ONE SPECIALTY LOAF, GET A LOAF OF
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EQUAL OR LESSER VALUE
1 COUPON PER CUSTOMER. PER HOUSEHOLD. PER DAY. PER VISIT. EXPIRES: 09-21-19 25th St. Location
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Buy Any Full Sandwich, Get a FREE SANDWICH & FOUNTAIN DRINK (21 OZ.)
BUY A HALF-DOZEN GOODIES & GET A FREE LOAF OF HONEY WHOLE WHEAT
1 COUPON PER CUSTOMER. PER HOUSEHOLD. PER DAY. PER VISIT. EXPIRES: 09-21-19 25th St. Location
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Enter to Win 12 FREE LOAVES of Great Harvest Bread!
Enter your information on this form and drop it off at our store.
FREE GOODIE BEFORE 9:00 A.M.
1 COUPON PER CUSTOMER. PER HOUSEHOLD. PER DAY. PER VISIT. EXPIRES: 09-21-19 25th St. Location
FREE LOAF OF HONEY WHEAT WITH FULL SANDWICH PURCHASE
1 COUPON PER CUSTOMER. PER HOUSEHOLD. PER DAY. PER VISIT. EXPIRES: 09-21-19 25th St. Location
Your Name: Phone Number: Email Address:
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TASTE 27
Authentic Mexican food continues to live on at Taco Taco By Angie Erickson, Taste Contributor
Since 1994, Taco Taco located at 2931 Washington Boulevard, has been a popular hotspot for authentic Mexican food. Though the name might make one think they just have tacos, their menu has so much more. When Taco Taco made its debut to the busy boulevard, social media wasn’t a thing. So, like so many other businesses at the time, they relied on word of mouth to bring customers in and help with their success. The four owners Leon, Mara, Ray and Patty started the restaurant with simple and delicious homestyle recipes. Leon, who was an actor in Mexico in the Golden Era brought a lot of personality to the restaurant, along with Ray. Mara and Patty cooked in the kitchen. Nine years into the business, the owners split up. Ray and Patty continued to run the restaurant until both of them became disabled and unable to give the restaurant and its customers the attention that it needed. Thank goodness for a lady named Rosy. At the time, she had worked for Taco Taco for about 12 years and knew all the secret recipes, the customers and the ins and outs of the restaurant. So what did she do? She purchased the Taco Taco a few years ago, with the dream and the goal to keep the same delicious authentic Mexican food and a comfortable, fun atmosphere while meeting the needs of her customers.
“The customers know her and love her,” said 28-year-old Javier, about his mother, Rosy. “She’s a waitress, the cook, the manager, the one that runs the whole show.” But Javier also has history at the restaurant. At the age of 16 he started helping out by waiting tables and since then he hasn’t been able to leave. “For one reason or another I was always drawn back in,” he laughed. “It feels like home here.” Customers come from as north as Logan and as south as Spanish Fork for burritos, enchiladas, fajitas, beef tongue, homemade chips and salsa and so much more. Some even come for breakfast, which is served all day long and includes pancakes and eggs, steak and eggs, chilaquiles and huevos rancheros, just to name a few. “We’ve been nominated in the top 5 in Weber County and in the top 5 in the state of Utah for the best Mexican restaurant around,” he said. Taco Taco also caters many local events including weddings, baby and bridal showers, birthday parties, business lunches and dinners and more. Restaurant hours are Tuesday through Thursday 11 a.m. - 8 p.m., Friday 11 a.m. - 9 p.m., Saturday 9 a.m. - 9 p.m. and Sunday 9 a.m. - 3 p.m. View their full menu at tacotacoags.com. Taco Taco proudly offers law enforcement and EMS/firefighter discounts.
Sponsored Content 28 TASTE Summer 2019
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t Full Bar
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801-528-5131
TASTE 29
Enjoy Authentic
INDIAN CUISINE In Layton!
1664 N. Woodland Park Dr. • Layton
801-614-0107
x9
www.tasteofindiautah.com
HOURS: Mon-Fri: 11 am - 10 pm Saturday: 12 pm - 10 pm Closed Sunday
Order, Pay and Get Delivery Online at tasteofindia.com Monday-Thursday Only
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30 TASTE Summer 2019
Taste Of India - Layton By Jared Bird – Taste Contributer
You know how it is when you’re visiting a new town. You ask, where do the locals like to eat? Well, I’m not new to this town and I just found one of Northern Utah‘s best kept secrets. If you’re looking for something new. If you think you’ve tried everything and you think you already know where all the best local hangouts are. If you haven’t been to Taste of India you are in for a very pleasant surprise. I dare you to put it up against your current local favorite and see if you and your family don’t go away wanting to come back to try everything else on the menu. You have to try Taste of India! Yes, it’s that good! Oh, and did I mention they’ve won Best of State nine times and Best of Utah for several years running? There’s good reason for that. For the past 10 years, their owners have prided themselves in only buying the best and freshest meats and ingredients and will not compromise on service. Quality has to be the best! Their mission is to please every customer by giving them the best Indian food available and making it just the way you want it. Taste of India’s menu is very true to their roots. Appetizers include varieties of vegetable and meat samosa’s and pakora’s. Traditional meat dishes include cuts of lamb, chicken and shrimp made up into korma’s, masala’s and kebab’s. They also have a delicious variety of soups, salads and rice biryani. Indian food can typically be a little spicy for some tastes. Don’t be afraid. They insist on catering to every customer. Let them know if you prefer something a little more mild and they will make it exactly the way you
want it. If you like your food to have a little more heat, they can prepare it so it bites back. If you aren’t sure what your taste will be, try their regular house prepared dishes and you can always ask them to make it a little spicier the next time you visit. My experience was that it was flavored just right, and I may even ask for a little more heat next time I come. Some of their traditional favorites that come highly recommended are Chicken Tikka Masala, a chicken breast barbecued in a masala gravy with bell pepper and onion, Chicken Curry, made with tender chicken in a tomato sauce with ginger, garlic and spices, and Lamb Saag, which is a very tender dish of lamb chunks cooked in a smooth and creamy spinach gravy. All are seasoned to perfection and are nicely complimented with a side of rice and their most amazing Naan bread you have ever tasted. There are several cheesy or garlic Naan bread options to choose from. Taste of India also offers a wide variety of vegetarian and vegan dishes. There are wonderful selections of mixed vegetable combinations to tempt your taste buds. They come with potatoes, cauliflower, lentils, cheeses, green peas, herbs and are combined together with curry, gravy or cream sauces. Remember to compliment your meal with a uniquely satisfying appetizer and a tall glass of mango lassi, a cold yogurt fruit smoothie. And finish your experience off with a serving of pistachio ice cream, and Indian favorite called Kulfi. If you’ve tried every other place in town and food is all starting to taste the same, then this is for you. I fully recommend you take your family to Taste of India, right here in Layton, and see what new and exciting dish is about to become your new hometown favorite.
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TASTE 31
Bringing the Spirits of the Past Alive in Your GlassÂŽ
New World Distillery 4795 E 2600 N, Eden, UT Open Tuesday-Saturday 11am-6pm Tastings, Product Sales & Gift Shop
Book a tour and tastings on www.newworlddistillery.com
Utah’s favorite Farm-to-Bottle Liqueur: Wasatch Blossom Tart Cherry Liqueur. Replacing brandy with a blend of our own site-distilled agave and neutral spirits, we have created a balanced, versatile and 100% New World liqueur. We start with Montmorency tart cherries sourced from the last remaining tart cherry farm in Northern Utah and then sweeten with agave nectar instead of sugar. Enjoy as a stand-alone or as a complement to a cocktail.