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 This material may not be published, broadcast, rewritten or redistributed.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: Pork belly lettuce wraps from Rye http://www.sltrib.com/sltrib/entertainment2/58298260-223/pork-rye-belly-dish.html.csp $11 • Good pork belly has the perfect ratio between fat and meat, and this dish gets the math right at Rye. Encased in soft butter lettuce, the pork melts slowly in your mouth, prolonged by the crunch of daikon, shredded carrot and chile pickles. Rye • 239 S. 500 East, Salt Lake City; 801-364-4655; ryeslc.com. Breakfast/brunch: Monday-Thursday, 8 a.m. to 2 p.m; Saturday, 9 a.m. to 2 p.m.; Sunday, 9 a.m. to 3 p.m. Dinner: Monday-Thursday, 6 p.m. to midnight; Friday-Saturday, 6 p.m. to 2 a.m. Ann... $11 • Good pork belly has the perfect ratio between fat and meat, and this dish gets the math right at Rye. Encased in soft butter lettuce, the pork melts slowly in your mouth, prolonged by the crunch of daikon, shredded carrot and chile pickles. Rye • 239 S. 500 East, Salt Lake City; 801-364-4655; ryeslc.com. Breakfast/brunch: Monday-Thursday, 8 a.m. to 2 p.m; Saturday, 9 a.m. to 2 p.m.; Sunday, 9 a.m. to 3 p.m. Dinner: Monday-Thursday, 6 p.m. to midnight; Friday-Saturday, 6 p.m. to 2 a.m. Ann... <img src="http://mngislctrib.112.2O7.net/b/ss/mngislctrib/1/H.17--NS/0?&pageName=RSS" height="1" width="1" border="0" alt=""/> 58298260@www.sltrib.com Fri, 29 Aug 2014 01:01:02 MDT Restaurant review: Rye rocks in space next to Urban Lounge http://www.sltrib.com/sltrib/entertainment2/58298211-223/rye-urban-diner-service.html.csp A lot of people who visit Salt Lake City for the first time don’t know where to get drinks and dinner. Some don’t even know if you can drink in Utah’s capital city. So let’s give props to the owners of Rye for clearing up the confusion, at least for musicians who visit Salt Lake to play at Urban Lounge. The owners of Rye — Chris Wright, Lance Saunders and Will Sartain — also own the adjacent Urban Lounge and thought a diner was a natural extension, not only for their musical acts but for those... A lot of people who visit Salt Lake City for the first time don’t know where to get drinks and dinner. Some don’t even know if you can drink in Utah’s capital city. So let’s give props to the owners of Rye for clearing up the confusion, at least for musicians who visit Salt Lake to play at Urban Lounge. The owners of Rye — Chris Wright, Lance Saunders and Will Sartain — also own the adjacent Urban Lounge and thought a diner was a natural extension, not only for their musical acts but for those... 58298211@www.sltrib.com Thu, 28 Aug 2014 13:07:40 MDT What to serve with your Labor Day burgers and dogs http://www.sltrib.com/sltrib/entertainment2/58301713-223/salad-shrimp-squash-calories.html.csp Burgers. Dogs. Steaks. Maybe some sausages. We know you’ve got the grilling part of your Labor Day cookout covered. So rather than mess with that, we’ll offer up some delicious sides that will complement whatever else you have on the menu. Start with the salad. In place of the classic potato salad, we created a squash and apple lookalike. The inspiration for this was the Waldorf salad, which dresses a mix of chopped apples, celery and walnuts with a mayonnaise dressing. We kept all of that, but ... Burgers. Dogs. Steaks. Maybe some sausages. We know you’ve got the grilling part of your Labor Day cookout covered. So rather than mess with that, we’ll offer up some delicious sides that will complement whatever else you have on the menu. Start with the salad. In place of the classic potato salad, we created a squash and apple lookalike. The inspiration for this was the Waldorf salad, which dresses a mix of chopped apples, celery and walnuts with a mayonnaise dressing. We kept all of that, but ... 58301713@www.sltrib.com Thu, 28 Aug 2014 08:51:29 MDT Food briefs: Salt Lake has worst tippers, survey says http://www.sltrib.com/sltrib/entertainment2/58310445-223/lake-salt-caputo-cheese.html.csp Salt Lake has worst tippers, survey says 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 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... Salt Lake has worst tippers, survey says 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 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... 58310445@www.sltrib.com Thu, 28 Aug 2014 08:51:29 MDT Are you a locavore? Utah food is the star during Eat Local Week http://www.sltrib.com/sltrib/entertainment2/58323017-223/local-sept-market-utah.html.csp Eat Local Week, which takes place Sept. 6-13, is a chance for Utahns to be part of the locavore movement. They can sign up for the Eat Local Challenge (www.eatlocalweek.org) or participate in one of several events and activities about foods grown or produced close to home. For the challenge, hard-core locavores will try to eat only food produced within a 250-mile radius of where they live. If you’re not ready for that, there are other levels of participation. Sign up at eatlocalweek.org. Here a... Eat Local Week, which takes place Sept. 6-13, is a chance for Utahns to be part of the locavore movement. They can sign up for the Eat Local Challenge (www.eatlocalweek.org) or participate in one of several events and activities about foods grown or produced close to home. For the challenge, hard-core locavores will try to eat only food produced within a 250-mile radius of where they live. If you’re not ready for that, there are other levels of participation. Sign up at eatlocalweek.org. Here a... 58323017@www.sltrib.com Thu, 28 Aug 2014 08:51:29 MDT Healthy recipe: Turning your zucchini abundance into no-fry fries http://www.sltrib.com/sltrib/entertainment2/58326581-223/zucchini-sticks-cheese-flour.html.csp Those darn zucchini! There’s an army of them occupying your garden right now and each one is as big as a blimp. What if I told you there’s a way to transform the whole lot of them into a delicious dish resembling french fries, but without all the calories? The secret involves cutting your zucchini into fry-like sticks, then cooking them in a way that delivers that signature crunch, but without the deep-frying. To start, you toast up some panko breadcrumbs in a dry skillet, which ensures that t... Those darn zucchini! There’s an army of them occupying your garden right now and each one is as big as a blimp. What if I told you there’s a way to transform the whole lot of them into a delicious dish resembling french fries, but without all the calories? The secret involves cutting your zucchini into fry-like sticks, then cooking them in a way that delivers that signature crunch, but without the deep-frying. To start, you toast up some panko breadcrumbs in a dry skillet, which ensures that t... 58326581@www.sltrib.com Thu, 28 Aug 2014 08:51:29 MDT Recipe: Is it worth it to chop your own burgers? You bet! http://www.sltrib.com/sltrib/entertainment2/58326583-223/beef-burgers-burger-chop.html.csp I’m not going to tell you how to dress your burger. I’m not going to tell you what sort of bun to put your burger on. I’m not really even going to tell you very much about how to cook your burger. But I am going to tell you how to make the best burger. Ever. And you start by avoiding the ground beef at the grocer at all costs. So let’s start there. Ground beef tends to be overworked during processing. And overworked beef is tough beef. Instead, you want to grab yourself sirloin steak tips, which... I’m not going to tell you how to dress your burger. I’m not going to tell you what sort of bun to put your burger on. I’m not really even going to tell you very much about how to cook your burger. But I am going to tell you how to make the best burger. Ever. And you start by avoiding the ground beef at the grocer at all costs. So let’s start there. Ground beef tends to be overworked during processing. And overworked beef is tough beef. Instead, you want to grab yourself sirloin steak tips, which... 58326583@www.sltrib.com Thu, 28 Aug 2014 08:51:29 MDT Recipe: An easy 2-step process to get more from eggplants, tomatoes http://www.sltrib.com/sltrib/entertainment2/58326603-223/tomatoes-eggplants-minutes-onions.html.csp Want to get the most out of your late summer tomatoes and eggplants? Try the simple two-step prep we use for these easy crostini. We start by salting and draining the eggplants and tomatoes. This removes excess water, which not only makes for a meatier texture, it also concentrates the flavors. After the draining, the vegetables are roasted, which caramelizes their natural sugars, further deepening the flavors. The result is incredibly rich and naturally sweet. The whole thing gets tied together... Want to get the most out of your late summer tomatoes and eggplants? Try the simple two-step prep we use for these easy crostini. We start by salting and draining the eggplants and tomatoes. This removes excess water, which not only makes for a meatier texture, it also concentrates the flavors. After the draining, the vegetables are roasted, which caramelizes their natural sugars, further deepening the flavors. The result is incredibly rich and naturally sweet. The whole thing gets tied together... 58326603@www.sltrib.com Thu, 28 Aug 2014 08:51:29 MDT Just how big is Utah’s new record-breaking tomato? http://www.sltrib.com/sltrib/entertainment2/58323177-223/tomato-thurber-record-tomatoes.html.csp Let’s hope Dale Thurber enjoys bacon, lettuce and tomato sandwiches. On Monday, the West Valley City farmer officially broke the state record, growing a tomato that weighed 3.75 pounds. The previous record — also held by Thurber — was 3.4 pounds. “It’s not as big as I was hoping, but it’s still a record” said Thurber, after taking the tomato to the Utah Department of Agriculture and Food’s Weights and Measures office in Salt Lake City for an official weigh-in. When the tomato was on the vine — ... Let’s hope Dale Thurber enjoys bacon, lettuce and tomato sandwiches. On Monday, the West Valley City farmer officially broke the state record, growing a tomato that weighed 3.75 pounds. The previous record — also held by Thurber — was 3.4 pounds. “It’s not as big as I was hoping, but it’s still a record” said Thurber, after taking the tomato to the Utah Department of Agriculture and Food’s Weights and Measures office in Salt Lake City for an official weigh-in. When the tomato was on the vine — ... 58323177@www.sltrib.com Tue, 26 Aug 2014 11:32:04 MDT Copper Caputo cheese a merger of two Salt Lake City favorites http://www.sltrib.com/sltrib/entertainment2/58321966-223/caputo-copper-cheese-onion.html.csp Two of Salt Lake City’s favorite eating establishments — Caputo’s Market and the Copper Onion restaurant — have combined forces to create a new cheese. Copper Caputo is made by enrobing large wheels of young asiago cheese in a reduction of brandy and Montmorency cherries made by the Copper Onion. It is aged 14 months in a way that makes it similar to gouda, said Matt Caputo. The result is a cheese with toasty toffee notes, but with zing from cherries and woodiness from brandy. It will be availab... Two of Salt Lake City’s favorite eating establishments — Caputo’s Market and the Copper Onion restaurant — have combined forces to create a new cheese. Copper Caputo is made by enrobing large wheels of young asiago cheese in a reduction of brandy and Montmorency cherries made by the Copper Onion. It is aged 14 months in a way that makes it similar to gouda, said Matt Caputo. The result is a cheese with toasty toffee notes, but with zing from cherries and woodiness from brandy. It will be availab... 58321966@www.sltrib.com Tue, 26 Aug 2014 10:38:14 MDT Bacon Bash celebrates all things bacon at Thanksgiving Point http://www.sltrib.com/sltrib/entertainment2/58323087-223/bacon-thanksgiving-bash-www.html.csp Thanksgiving Point celebrated all things bacon Saturday with its Bacon Bash. Participants were able to have their picture taken with Bacon Man and play the life-size board game, Mister Bacon’s Big Adventure, in which they make their way through meat land to the frying pan. For future Thanksgiving Point events, go to www.thanksgivingpoint.org/. Thanksgiving Point celebrated all things bacon Saturday with its Bacon Bash. Participants were able to have their picture taken with Bacon Man and play the life-size board game, Mister Bacon’s Big Adventure, in which they make their way through meat land to the frying pan. For future Thanksgiving Point events, go to www.thanksgivingpoint.org/. 58323087@www.sltrib.com Mon, 25 Aug 2014 17:49:51 MDT Here’s where to find 7 days of dining deals in South Salt Lake http://www.sltrib.com/sltrib/entertainment2/58318903-223/south-free-state-lake.html.csp During the second annual Restaurant Week in South Salt Lake, 15 restaurants — serving everything from American and Asian to Greek and Pakistani cuisine — will offer special deals for diners. The seven-day event kicks off Sunday, Aug. 24, and continues through Saturday, Aug. 30. “We are thrilled to celebrate our city through Restaurant Week — a taste of what makes South Salt Lake a great place to live!” says Mayor Cherie Wood. “We hope the community will invite their co-workers, families, neighb... During the second annual Restaurant Week in South Salt Lake, 15 restaurants — serving everything from American and Asian to Greek and Pakistani cuisine — will offer special deals for diners. The seven-day event kicks off Sunday, Aug. 24, and continues through Saturday, Aug. 30. “We are thrilled to celebrate our city through Restaurant Week — a taste of what makes South Salt Lake a great place to live!” says Mayor Cherie Wood. “We hope the community will invite their co-workers, families, neighb... 58318903@www.sltrib.com Sun, 24 Aug 2014 21:15:29 MDT 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 ... 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