Food - The Salt Lake Tribune http://www.sltrib.com/cat/Food Stories from The Salt Lake Tribune &copy; 2014 The Associated Press, The Salt Lake Tribune. All rights reserved. This material may not be published, broadcast, rewritten or redistributed. Learn more about our privacy policy: http://www.sltrib.com/pages/privacy. en-us webmaster@sltrib.com (Webmaster) Dish of the Week: Even Stevens' Sloppy Joe http://www.sltrib.com/sltrib/entertainment2/58301549-223/sloppy-joe-sandwich-stevens.html.csp $6.95 • Sloppy Joe If you’re sealing that big business deal after lunch, The Sloppy Joe ($6.95, or vegan Sloppy Tina for $6.75) is probably an unwise choice. This sandwich more than lives up to its name, happily unleashing its tasty contents of beef, spicy chorizo and “slopp sauce” at the slightest nudge of the kaiser roll it comes stuffed in. Don’t fret, though; unlike most sandwich shops, Even Stevens opens for dinner every day except Sunday. That means you can swing by after work and enjoy ... $6.95 • Sloppy Joe If you’re sealing that big business deal after lunch, The Sloppy Joe ($6.95, or vegan Sloppy Tina for $6.75) is probably an unwise choice. This sandwich more than lives up to its name, happily unleashing its tasty contents of beef, spicy chorizo and “slopp sauce” at the slightest nudge of the kaiser roll it comes stuffed in. Don’t fret, though; unlike most sandwich shops, Even Stevens opens for dinner every day except Sunday. That means you can swing by after work and enjoy ... <img src="http://mngislctrib.112.2O7.net/b/ss/mngislctrib/1/H.17--NS/0?&pageName=RSS" height="1" width="1" border="0" alt=""/> 58301549@www.sltrib.com Fri, 22 Aug 2014 07:53:00 MDT Utah woman will be contestant on next season of ‘Top Chef’ http://www.sltrib.com/sltrib/entertainment2/58317295-223/chef-weinner-culinary-utah.html.csp The upcoming season of “Top Chef” will finally include a Utah contestant. Katie Weinner, a 35-year-old culinary instructor at the Art Institute of Salt Lake and the co-owner of recently closed SLC POP eatery, is one of the 16 cheftestants selected to compete on the 12th season of the award-winning culinary reality show, officials from Bravo announced Wednesday. The 12th season takes place in Boston and premieres Wednesday, Oct. 15. Weinner is believed to be the first chef with Utah ties to com... The upcoming season of “Top Chef” will finally include a Utah contestant. Katie Weinner, a 35-year-old culinary instructor at the Art Institute of Salt Lake and the co-owner of recently closed SLC POP eatery, is one of the 16 cheftestants selected to compete on the 12th season of the award-winning culinary reality show, officials from Bravo announced Wednesday. The 12th season takes place in Boston and premieres Wednesday, Oct. 15. Weinner is believed to be the first chef with Utah ties to com... 58317295@www.sltrib.com Fri, 22 Aug 2014 07:53:00 MDT Restaurateur impressing Salt Lake with good food, hard work http://www.sltrib.com/sltrib/entertainment2/58294190-223/nguyen-lake-salt-business.html.csp Like a keen sailor on the changing sea, Mai Nguyen knows the ebb and flow of the restaurant business. Over the past two decades, she and her family have owned several Utah eateries, seeking new concepts to entice diners, but unafraid to change direction if a business no longer proves profitable. “We fail many, many times,” Nguyen said of her family that now operates four Salt Lake Valley restaurants. “It’s part of success for me.” It is that fearless, internal strength that recently earned Nguye... Like a keen sailor on the changing sea, Mai Nguyen knows the ebb and flow of the restaurant business. Over the past two decades, she and her family have owned several Utah eateries, seeking new concepts to entice diners, but unafraid to change direction if a business no longer proves profitable. “We fail many, many times,” Nguyen said of her family that now operates four Salt Lake Valley restaurants. “It’s part of success for me.” It is that fearless, internal strength that recently earned Nguye... 58294190@www.sltrib.com Thu, 21 Aug 2014 19:18:20 MDT Survey says Salt Lake City has worst tippers http://www.sltrib.com/sltrib/entertainment2/58321660-223/lake-salt-cities-diners.html.csp The results from Food & Wine magazine’s “America’s Favorite Food Cities” poll are in, and diners have determined that Salt Lake City has “the fewest pompous foodies” but also has “the worst tippers.” For the survey, Food & Wine invited the public to vote in 25 different categories from the city with the “best food truck scene” (Los Angeles) to the town with the “best coffee” (Seattle). The results are revealed in the magazine’s September issue, now on newsstands. New York City had the “best che... The results from Food & Wine magazine’s “America’s Favorite Food Cities” poll are in, and diners have determined that Salt Lake City has “the fewest pompous foodies” but also has “the worst tippers.” For the survey, Food & Wine invited the public to vote in 25 different categories from the city with the “best food truck scene” (Los Angeles) to the town with the “best coffee” (Seattle). The results are revealed in the magazine’s September issue, now on newsstands. New York City had the “best che... 58321660@www.sltrib.com Thu, 21 Aug 2014 11:50:56 MDT 4 Utah restaurants call it quits http://www.sltrib.com/sltrib/entertainment2/58300751-223/restaurant-com-cucina-dojo.html.csp In recent weeks, four Salt Lake Valley restaurants have closed; and the owners of Cucina Vanina, Dojo Restaurant and Sushi Bar, Gusto and Lugano all have seemingly different reasons for calling it quits. Cucina Vanina, 1844 E. Fort Union Blvd., Cottonwood Heights • After spending time with family in her native Italy, owner Vanina Pirollo said she has decided to close her Italian restaurant and change direction. She will now offer personal chef services and private cooking classes. “At this time... In recent weeks, four Salt Lake Valley restaurants have closed; and the owners of Cucina Vanina, Dojo Restaurant and Sushi Bar, Gusto and Lugano all have seemingly different reasons for calling it quits. Cucina Vanina, 1844 E. Fort Union Blvd., Cottonwood Heights • After spending time with family in her native Italy, owner Vanina Pirollo said she has decided to close her Italian restaurant and change direction. She will now offer personal chef services and private cooking classes. “At this time... 58300751@www.sltrib.com Thu, 21 Aug 2014 11:50:55 MDT Food briefs: Squatters celebrates 25th anniversary with specials http://www.sltrib.com/sltrib/entertainment2/58294207-223/aug-sept-available-wine.html.csp Squatters celebrates 25th anniversary Salt Lake City’s Squatters Pub Brewery, 147 W. 300 South, has planned several specials leading up to its 25th anniversary on Friday, Sept. 5. Here are the details: Wing Wednesdays • Get 10 wings for the 1989 price of $4.99. Available Wednesday, Aug. 20, Aug. 27 and Sept. 3. Throwback Thursday • Buy a pint of Squatters draft beer for the 1989 price of $2.50. Available Aug. 21, Aug. 28 and Sept. 4. Blood Sundays • Build Your Own Bloody Mary Bar, featurin... Squatters celebrates 25th anniversary Salt Lake City’s Squatters Pub Brewery, 147 W. 300 South, has planned several specials leading up to its 25th anniversary on Friday, Sept. 5. Here are the details: Wing Wednesdays • Get 10 wings for the 1989 price of $4.99. Available Wednesday, Aug. 20, Aug. 27 and Sept. 3. Throwback Thursday • Buy a pint of Squatters draft beer for the 1989 price of $2.50. Available Aug. 21, Aug. 28 and Sept. 4. Blood Sundays • Build Your Own Bloody Mary Bar, featurin... 58294207@www.sltrib.com Thu, 21 Aug 2014 09:48:43 MDT Review: Even Stevens Sandwiches makes altruism delicious http://www.sltrib.com/sltrib/entertainment2/58294198-223/sandwich-sandwiches-stevens-restaurant.html.csp Who among us doesn’t enjoy the warm glow of turning a good deed for another? I know I do. I mean, is there a job more vital to humanity than the restaurant critic? Note: That was rhetorical. I like to imagine that the wasted calories, time and money I’ve saved countless diners have, at least in some small part, made our world a better place. I tell myself every overcooked egg I self-importantly shovel down is valuable work — I’m giving back to the local community, on matters of obviously grave i... Who among us doesn’t enjoy the warm glow of turning a good deed for another? I know I do. I mean, is there a job more vital to humanity than the restaurant critic? Note: That was rhetorical. I like to imagine that the wasted calories, time and money I’ve saved countless diners have, at least in some small part, made our world a better place. I tell myself every overcooked egg I self-importantly shovel down is valuable work — I’m giving back to the local community, on matters of obviously grave i... 58294198@www.sltrib.com Thu, 21 Aug 2014 09:46:52 MDT Recipe: Keep Labor Day healthy with grilled chicken salad http://www.sltrib.com/sltrib/entertainment2/58301579-223/chicken-salad-cup-fat.html.csp Labor Day, summer’s last hurrah, is a feast day. And mostly — Tell the truth! — we tend to overdo it. Ribs, steaks, burgers and hot dogs? Check, check, check and check! Allow me to propose an alternative — a dish that’s simultaneously light and refreshing and substantial: chicken paillard. Paillard is a French culinary term referring to a piece of meat pounded thin, then grilled or sauteed. In this case, we’re going to marinate and grill chicken breasts, then top them off with a peach and arugul... Labor Day, summer’s last hurrah, is a feast day. And mostly — Tell the truth! — we tend to overdo it. Ribs, steaks, burgers and hot dogs? Check, check, check and check! Allow me to propose an alternative — a dish that’s simultaneously light and refreshing and substantial: chicken paillard. Paillard is a French culinary term referring to a piece of meat pounded thin, then grilled or sauteed. In this case, we’re going to marinate and grill chicken breasts, then top them off with a peach and arugul... 58301579@www.sltrib.com Wed, 20 Aug 2014 10:03:51 MDT Here are 5 tips for back-to-school lunch duty http://www.sltrib.com/sltrib/entertainment2/58301696-223/lunch-easy-cold-gear.html.csp Ready for another 180? Sure, you’ve braced your kids for the early mornings. You’ve bought them their shoes and shirts and binders and book covers. You’ve even scheduled their haircuts and made sure their backpacks can handle another year of abuse. But have you prepared yourself for another 180 school days of packed lunches? And what about your own lunches? We always say we’ll pack our own because it’s so much cheaper and healthier, yet somehow... Fact is, there’s not a lot you can do to change... Ready for another 180? Sure, you’ve braced your kids for the early mornings. You’ve bought them their shoes and shirts and binders and book covers. You’ve even scheduled their haircuts and made sure their backpacks can handle another year of abuse. But have you prepared yourself for another 180 school days of packed lunches? And what about your own lunches? We always say we’ll pack our own because it’s so much cheaper and healthier, yet somehow... Fact is, there’s not a lot you can do to change... 58301696@www.sltrib.com Wed, 20 Aug 2014 10:03:51 MDT Recipe: Classic frozen pop from childhood remade as a pie http://www.sltrib.com/sltrib/entertainment2/58301754-223/cream-orange-ice-pie.html.csp Let’s get one thing clear — I am not proud of this recipe. And if it weren’t so ridiculously good, I’d be too humiliated to share it. But it is and so I am ... It all came about because I was chasing a childhood taste memory. I wanted the creamy-sweet richness of a Creamsicle, but I wanted it as a beverage. I did — albeit only momentarily — consider melting the real deal, then pouring it over ice, perhaps adulterating it with an adult beverage. But that seemed kind of gross. After a few misfire... Let’s get one thing clear — I am not proud of this recipe. And if it weren’t so ridiculously good, I’d be too humiliated to share it. But it is and so I am ... It all came about because I was chasing a childhood taste memory. I wanted the creamy-sweet richness of a Creamsicle, but I wanted it as a beverage. I did — albeit only momentarily — consider melting the real deal, then pouring it over ice, perhaps adulterating it with an adult beverage. But that seemed kind of gross. After a few misfire... 58301754@www.sltrib.com Wed, 20 Aug 2014 10:03:51 MDT Salt Lake City’s mid-week Harvest Market at Pioneer Park today http://www.sltrib.com/sltrib/entertainment2/58312854-223/market-lake-salt-300.html.csp The Tuesday Harvest Market continues today from 4 p.m. to dusk at Pioneer Park, 300 S. 300 West, Salt Lake City. The show goes on, even if its raining, according to Nick Como, spokesman for the Downtown Alliance, which sponsors the event. This laid-back produce market features about 30 vendors who sell locally-grown produce as well as baked goods, salsas and other treats. New this year is a live music program beginning at 6 p.m. and featuring local musicians performing everything from bluegrass... The Tuesday Harvest Market continues today from 4 p.m. to dusk at Pioneer Park, 300 S. 300 West, Salt Lake City. The show goes on, even if its raining, according to Nick Como, spokesman for the Downtown Alliance, which sponsors the event. This laid-back produce market features about 30 vendors who sell locally-grown produce as well as baked goods, salsas and other treats. New this year is a live music program beginning at 6 p.m. and featuring local musicians performing everything from bluegrass... 58312854@www.sltrib.com Wed, 20 Aug 2014 10:03:51 MDT Park City chef to appear on ‘Today’ show http://www.sltrib.com/sltrib/entertainment2/58297365-223/adams-chef-riverhorse-appear.html.csp Seth Adams, the executive chef at the Riverhorse on Main in Park City, is scheduled to appear on NBC’s “Today” show on Monday. Adams will cook crab cakes with Utah sweet corn and avocado. “This is such an exciting opportunity for me and for Riverhorse,” Adams said. “ ‘Today’ is watched by millions of people every morning — it’s going to be a great way to get our name out there.” Riverhorse On Main was one of 152 restaurants in the world to be named a Four-Star destination by Forbes, and it is on... Seth Adams, the executive chef at the Riverhorse on Main in Park City, is scheduled to appear on NBC’s “Today” show on Monday. Adams will cook crab cakes with Utah sweet corn and avocado. “This is such an exciting opportunity for me and for Riverhorse,” Adams said. “ ‘Today’ is watched by millions of people every morning — it’s going to be a great way to get our name out there.” Riverhorse On Main was one of 152 restaurants in the world to be named a Four-Star destination by Forbes, and it is on... 58297365@www.sltrib.com Mon, 18 Aug 2014 09:54:15 MDT Pizza maker ponders adding marijuana to sauce http://www.sltrib.com/sltrib/entertainment2/58304455-223/pizza-marijuana-vowler-idea.html.csp Denver • The president and CEO of a Pittsburgh-based pizza chain has an idea for a cannabis-infused sauce, but he’s not sure the product will fit his family-oriented business model. Unique Pizza and Subs Corp. CEO Jim Vowler said interest in weed-laced pizza and pizza sauce infused with marijuana extract is especially high in Canada, where courts on Thursday ruled unconstitutional a prohibition on the use of pot-infused foods, salves, oils and creams for medical purposes. The company’s largest ... Denver • The president and CEO of a Pittsburgh-based pizza chain has an idea for a cannabis-infused sauce, but he’s not sure the product will fit his family-oriented business model. Unique Pizza and Subs Corp. CEO Jim Vowler said interest in weed-laced pizza and pizza sauce infused with marijuana extract is especially high in Canada, where courts on Thursday ruled unconstitutional a prohibition on the use of pot-infused foods, salves, oils and creams for medical purposes. The company’s largest ... 58304455@www.sltrib.com Mon, 18 Aug 2014 09:54:15 MDT Food is up to par, or better, at many Utah golf courses http://www.sltrib.com/sltrib/entertainment2/58271402-223/golf-course-mountain-ridge.html.csp I am going to admit it right off the top: I’ve had worse assignments over the course of my career as a sportswriter at The Salt Lake Tribune. Much worse, although this particular one hasn’t been good for the ol’ waistline, and this article obviously isn’t in the sports section. My task was simple, sort of: Find which of Utah’s many wonderful, public-access golf courses serve up the best food. It was a toughie, but somebody had to do it, right? So which course won in our very non-scientific resea... I am going to admit it right off the top: I’ve had worse assignments over the course of my career as a sportswriter at The Salt Lake Tribune. Much worse, although this particular one hasn’t been good for the ol’ waistline, and this article obviously isn’t in the sports section. My task was simple, sort of: Find which of Utah’s many wonderful, public-access golf courses serve up the best food. It was a toughie, but somebody had to do it, right? So which course won in our very non-scientific resea... 58271402@www.sltrib.com Thu, 14 Aug 2014 10:00:13 MDT Renowned Mexican chef visits Salt Lake City http://www.sltrib.com/sltrib/entertainment2/58284958-223/lake-salt-chef-mexican.html.csp Carlos Gaytán, the chef and owner of the Michelin-starred restaurant, Mexique, in Chicago, will visit Salt Lake City this week. Utahns may recognize the even-keeled, photogeneic Gaytan, because he placed fourth on a recent season of Bravo TV’s “Top Chef.” But Gaytan’s star was on the rise before being cast on the show. In 2011, he was named “Chef of the Year” by the American Culinary Federation and in 2013 his restaurant received its first star in the Michelin Guide. Gaytan opened Mexique in M... Carlos Gaytán, the chef and owner of the Michelin-starred restaurant, Mexique, in Chicago, will visit Salt Lake City this week. Utahns may recognize the even-keeled, photogeneic Gaytan, because he placed fourth on a recent season of Bravo TV’s “Top Chef.” But Gaytan’s star was on the rise before being cast on the show. In 2011, he was named “Chef of the Year” by the American Culinary Federation and in 2013 his restaurant received its first star in the Michelin Guide. Gaytan opened Mexique in M... 58284958@www.sltrib.com Thu, 14 Aug 2014 09:50:28 MDT Food briefs: Cheese winners, Bluegrass and BBQ and new farm stand http://www.sltrib.com/sltrib/entertainment2/58247413-223/cheese-produce-utah-ikea.html.csp Utah cheesemakers win awards Utah cheesemakers brought home four awards from the 2014 American Cheese Society (ACS) competition, the largest contest for artisan and specialty cheeses makers in North and South America. Gold Creek Farms in Woodland was a double winner, earning first place in the smoked cheddar category and a third place for its truffle butter. The Oolite Cheese Company in Manti and its Old Yeller cheese won second place in the blue-veined with rind category. And Beehive Cheese Co... Utah cheesemakers win awards Utah cheesemakers brought home four awards from the 2014 American Cheese Society (ACS) competition, the largest contest for artisan and specialty cheeses makers in North and South America. Gold Creek Farms in Woodland was a double winner, earning first place in the smoked cheddar category and a third place for its truffle butter. The Oolite Cheese Company in Manti and its Old Yeller cheese won second place in the blue-veined with rind category. And Beehive Cheese Co... 58247413@www.sltrib.com Wed, 13 Aug 2014 11:28:00 MDT Recipes: Holding on to tomato season with a spicy-sweet jam and more http://www.sltrib.com/sltrib/entertainment2/58251182-223/cheese-tomato-tomatoes-calories.html.csp Slice ‘em and salt ‘em. That’s really all a seasonally delicious tomato needs. Though if you really want to gussy it up, you could add a bit of pepper, a splash of olive oil, maybe a sprinkle of balsamic vinegar. Just enough of each to highlight the sweetly acidic flavor of the juicy tomato flesh. Still, summer tends to bring an abundance of tomatoes, and after a while we find ourselves hankering for something with a little more oomph. And a salad just isn’t cutting it. So we couldn’t help bu... Slice ‘em and salt ‘em. That’s really all a seasonally delicious tomato needs. Though if you really want to gussy it up, you could add a bit of pepper, a splash of olive oil, maybe a sprinkle of balsamic vinegar. Just enough of each to highlight the sweetly acidic flavor of the juicy tomato flesh. Still, summer tends to bring an abundance of tomatoes, and after a while we find ourselves hankering for something with a little more oomph. And a salad just isn’t cutting it. So we couldn’t help bu... 58251182@www.sltrib.com Wed, 13 Aug 2014 11:28:00 MDT Recipe: Grill on-the-vine tomatoes for stunning summer starter http://www.sltrib.com/sltrib/entertainment2/58251185-223/tomatoes-vine-burrata-grill.html.csp Often, the best dishes are the simplest. A common feeling among chefs is that if you use the best-quality ingredients and treat them lightly, you will be rewarded. I couldn’t agree more. This is illustrated perfectly by this recipe for grilled tomatoes on the vine with burrata. Tomatoes with mozzarella is one of my favorite combinations, and I love it even when the tomatoes are less than perfect and the mozzarella is a little bland. But take a bunch of cherry tomatoes on the vine, grill them and... Often, the best dishes are the simplest. A common feeling among chefs is that if you use the best-quality ingredients and treat them lightly, you will be rewarded. I couldn’t agree more. This is illustrated perfectly by this recipe for grilled tomatoes on the vine with burrata. Tomatoes with mozzarella is one of my favorite combinations, and I love it even when the tomatoes are less than perfect and the mozzarella is a little bland. But take a bunch of cherry tomatoes on the vine, grill them and... 58251185@www.sltrib.com Wed, 13 Aug 2014 11:28:00 MDT Recipe: A salsa that needs no tomatoes, no chopping http://www.sltrib.com/sltrib/entertainment2/58279072-223/grapefruit-salsa-corn-add.html.csp We generally assume two things about salsa that we shouldn’t. First, that it must involve tomatoes. Second, that the ingredients should be chopped. Because while chopped tomato salsas are delicious, you don’t want those to be your only experience. There are so many other delicious ways to enjoy fresh salsa. To prove the point, I offer this shaved grapefruit and corn salsa that gets its bite from jalapeno chilies and red radishes. The shaving — best done by a mandoline, though a food processor al... We generally assume two things about salsa that we shouldn’t. First, that it must involve tomatoes. Second, that the ingredients should be chopped. Because while chopped tomato salsas are delicious, you don’t want those to be your only experience. There are so many other delicious ways to enjoy fresh salsa. To prove the point, I offer this shaved grapefruit and corn salsa that gets its bite from jalapeno chilies and red radishes. The shaving — best done by a mandoline, though a food processor al... 58279072@www.sltrib.com Wed, 13 Aug 2014 11:28:00 MDT Recipe: Corn adds sunny side to dinner omelet with salmon http://www.sltrib.com/sltrib/entertainment2/58279075-223/corn-omelet-zucchini-lemon.html.csp For the first couple weeks of corn season, my family is content to eat plain old corn on the cob day after day. And why not? It’s perfect as is. But even perfection gets boring after a while, which is why I tend to fancy up our corn-centric preparations as we get deeper into the season. In this case, I dreamed up a large, family-style, open-faced dinner omelet. I was inspired by my own dear son, Sam, who likes to toss leftover corn into his morning omelet. Before diving into the recipe, let’s sp... For the first couple weeks of corn season, my family is content to eat plain old corn on the cob day after day. And why not? It’s perfect as is. But even perfection gets boring after a while, which is why I tend to fancy up our corn-centric preparations as we get deeper into the season. In this case, I dreamed up a large, family-style, open-faced dinner omelet. I was inspired by my own dear son, Sam, who likes to toss leftover corn into his morning omelet. Before diving into the recipe, let’s sp... 58279075@www.sltrib.com Wed, 13 Aug 2014 11:28:00 MDT