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Food briefs: Slide Ridge fundraiser

Published June 25, 2013 9:31 pm

This is an archived article that was published on sltrib.com in 2013, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.

Slide Ridge fundraiser

Slide Ridge Honey is hoping to raise $26,000 by July 17 through a Kickstarter campaign to purchase mechanical bottling equipment. The owners of the family business, located in Mendon, have been bottling honey wine vinegars by hand. In addition to the fundraising campaign, the company also is releasing a new Harvest Apple vinegar, made with apple cider from Utah fruit and raw honey. An 8.5-ounce bottle sells for $21 online. To contribute to the Kickstarter campaign visit: http://www.kickstarter.com/projects/1462799141/slide-ridge-creates-new-harvest-apple-honey-wine-v

Provo recipe a winner

Cecily Asplund's recipe for "Lucky Lettuce Cups" was the Utah winner in First Lady Michelle Obama's contest to promote healthy lunches. The 10-year-old from Provo was inspired to create the dish from her Mandarin immersion classes, where she ate Chinese dumplings. "I love how the crunchy lettuce, peanuts and veggies go with the tender rice. I like to have it with a side of grilled pineapple, Greek honey yogurt, and a good old glass of water," she wrote in her entry.

Asplund, along with the winners from each state, territory and Washington D.C., is invited to a kids' "State Dinner" at the White House hosted by Obama on July 9. A free, downloadable e-cookbook of the winning recipes will be available in July at http://www.letsmove.gov.

The Healthy Lunchtime Challenge invited children ages 8 to 12 to create a healthy, affordable and original recipe, as part of the First Lady's efforts to combat childhood obesity. Some 1,300 children competed.

New Belgium in Utah

New Belgium Brewery of Fort Collins, Colo., is making plans to bring its beers to Utah.

A brewery spokesman confirmed Tuesday that Fat Tire, Ranger and possibly Rampant and more will be sold here, perhaps by the end of August. While the Utah Department of Alcoholic Beverage Control says the brewery hasn't submitted any products to be evaluated to be listed in the state, the brewery spokesman said the company is interviewing distributors.

A commemorative new label for Fat Tire — made for each state New Belgium enters — shows a red bicycle and says "Sharing beers and borders with the Beehive State."

Summer cocktail class

Learn to mix the perfect summer cocktail from bartenders Matt Pfohl from Pallet, Scott Gardner from Finca and Jimmy Santangelo from Copper Onion. Drink them with summer tapas from Caputo's cheese cave, butcher shop and store shelves.

When • Tuesday, July 2, 7:15 p.m.

Where • Caputo's Market and Deli, 314 W. 300 South, Salt Lake City

Cost • $25 for the class, plus $25 for cocktails.

Register • http://www.caputosdeli.com/products/summer-cocktails-tapas.html

Luna Blanca Taqueria opens

The owners of the Trio restaurants have ventured into Mexican food with the opening of Luna Blanca Taqueria, located in the new retail development near the mouth of Big Cottonwood Canyon. The restaurant, which uses local and organic ingredients, specializes in street tacos — from carne asada with local steak to the quinoa and grilled portobello. Most cost $3 each. Luna Blanca, which has a full liquor license, also serves appetizers such as charred corn slathered in chipotle butter and sprinkled with queso fresco, soup, salads, quesadillas, burritos and house-made sodas.

Where • 3158 E. 6200 South, Holladay; 801-944-5862

Open • Monday-Thursday, 11 a.m.-9 p.m., Friday-Saturday, 11 a.m.-10 p.m.

Details • lunablancataco.com

Free beer class

Learn how to brew great beer to enter in home-brew competitions during the 90-minute "Brewing for Competition" class. It is sponsored by Salt Lake City's Epic Brewery and the organizers of Grace Lutheran Church's Oktoberfest Bier Brauen.

When • Thursday, June 27, 7 p.m.

Where • Salt City Brew Supply, 750 E. Ft. Union Blvd., Midvale

Cost • free, but registration required. Call 801-849-0955.

Wasatch Mountain Table

Eat at a communal table along Big Cottonwood Creek and visit with local farmers and ranchers during Solitude Mountain Resort's Wasatch Mountain Table events. They take place on various Saturdays throughout the summer. The menu includes an appetizer reception and four-course meal prepared by chef Michael Richey, former executive chef at Pago in Salt Lake City and sous chef at the Treeroom at Sundance.

When • Saturday, June 29, July 3, Aug. 3 and 17, and Sept. 7

Where • Solitude, Big Cottonwood Canyon

Cost • $79 per person, $110 with wine pairings. Reservations required: 801-536-5722

hmay@sltrib.com

Lucky lettuce cups

2 tablespoons safflower oil

3/4 pound boneless, skinless chicken breasts, cut into 1-inch cubes

4 scallions, thinly sliced, plus 2 scallions sliced diagonally, for garnish

1 (2-inch) piece fresh ginger, peeled and grated

2 large cloves garlic, minced

1 cup zucchini, cut into 1-inch cubes

1 cup red bell pepper, cut into 1-inch dice

1 cup yellow bell pepper, cut into 1-inch dice

1 cup lightly salted roasted peanuts

1 cup cooked short-grain brown rice

1 tablespoon brown sugar

1 tablespoon soy sauce

1 1/2 teaspoons rice wine vinegar

1/2 teaspoon salt

1/4 teaspoon hot chile sauce (optional)

1 head butter lettuce, washed and separated

In a large sauté pan over moderate heat, warm 1 tablespoon oil. Add chicken and sauté, stirring occasionally, until cooked through and brown, 5 to 7 minutes. Transfer to a plate. Do not wash the pan.

In the same pan over moderate heat, warm the remaining 1 tablespoon oil. Add 4 thinly sliced scallions, along with the ginger and garlic. Sauté, stirring occasionally, for 1 minute. Add zucchini, red and yellow bell peppers, peanuts, and rice. Cook, stirring occasionally, for 3 minutes. Add brown sugar and cook, stirring occasionally, for 3 minutes. Add cooked chicken, along with the soy sauce, vinegar, salt, and hot chile sauce, if using.

Mound the rice and vegetable mixture in the middle of a large serving plate and garnish with diagonally sliced scallions. Surround rice with lettuce cups.

To serve, spoon the rice and vegetable mixture into lettuce cups and eat with your fingers, taco-style.

Serves • 4

Source: Cecily Asplund