Dining notes: Dine O' Round deals in Salt Lake City; Chile Fest at Z'Tejas

Published September 8, 2009 6:00 pm
This is an archived article that was published on sltrib.com in 2009, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.

Enjoy 17 days of dining deals during the 7th annual Fall Downtown Dine O' Round, which starts Friday and continues through Sept. 27. During the promotion, 31 restaurants in downtown Salt Lake City will offer three-course dinners for $15 or $30 per person. Some eateries also will offer a two-course lunch for $10. Food options include Asian, Italian, Lebanese, American, Austrian and Mexican cuisines, as well seafood, steak and vegetarian fare. For a list of participating restaurants, visit http://www.dineoround.com" Target="_BLANK">http://www.dineoround.com

Chile Fest at Z'Tejas

More than 1,000 pounds of famous New Mexico chile peppers are being roasted through Sept. 27 for Chile Fest, now underway at Z'Tejas Southwestern Grill, at The Gateway. The peppers will be used in a special menu items such as Barbacoa tacos, green chile burgers, green chile pork rellenos and hazelnut chile cheesecake brownies. The brownie recipe comes from Natalee Thomas, of Salt Lake City resident, Natalee Thomas, the winner of this year's Z'Tejas recipe contest. For information, call 801-456-0450 or visit http://www.ztejas.com" Target="_BLANK">http://www.ztejas.com (See recipe at bottom).

Save at clothing swaps

Exchange unworn clothes during three Clothing Swaps being held in September. The swaps, sponsored by Utah State University Extension, will be Sept. 10, , Sept. 17 and Sept. 24, from 5 to 8 p.m., during the Utah Botanical Center's Farmers Market, 920 S. 50 West, Kaysville. Interested participants should bring a grocery bag full of washed and usable clothes. Once there, participants can fill a bag with donated clothes. Any items remaining at the end of the swap will be donated to Salt Lake City homeless shelters or consignment shops. For questions, contact Michael Dietz, 435-797-3313, michael.dietz@usu.edu" Target="_BLANK">michael.dietz@usu.edu, or Jen Abraham, jen.abraham@aggiemail.usu.edu" Target="_BLANK">jen.abraham@aggiemail.usu.edu.

New market opens

Pella Mediterranean Market recently opened at 940 W. 1700 South (behind Apollo Burger), in Salt Lake City. The market has a selection of Mediterranean cheeses, olives, pastas, spices, jams and frozen specialties, including spanakopita and tiropita. The market also makes made-to-order sandwiches and a loaded Greek salad with hubcap bread (each $6.95). The market is open Monday through Saturday from 10 a.m. to 5 p.m. For information, call 801-975-4052.

Breakfast benefit

Purchase sausage, eggs, milk and several other specially-marked breakfast items at Harmons grocery stores between Sept. 14 and 27, and a portion of the sales will be donated to the Utah Lions Clubs' sight-preservation programs. Members of the Lions Club will be in the stores on Fridays and Saturdays during the promotion to encourage participation.

Harvest market

The Sundance Resort 2009 Harvest Market will be Sept. 26 from 10 a.m. to 4 p.m. The market features musical entertainment and hand-crafted jewelry, as well as barbecued food and baked treats. For information, call 801-223.6000

Deals for students

Every Thursday in September, the Sunflower Market in Orem will offer all university students, faculty and staff 20 percent off their entire purchase if they show a valid school identification card at checkout.

Hazelnut chile cheesecake brownies

Brownie layer:

2 cups sugar

1 1/2 cups all purpose flour

1/3 cup baking cocoa

1 3/4 tablespoons New Mexican red chile powder

1/2 teaspoon baking powder

1 1/2 teaspoons salt

1 teaspoon cinnamon

1/2 cup vegetable oil

2 eggs

2 tablespoons light corn syrup

1/4 cup Frangelico liqueur

1 teaspoon vanilla extract

Cheesecake layer:

1 (8-ounce) package cream cheese softened

3 tablespoons butter, softened

1/2 cup sugar

2 eggs

2 tablespoons flour

1 tablespoon Frangelico

Chocolate layer:

9 ounces worth of chocolate bars with hazelnut (such as Milka or Ritter Sport brand)

Vanilla bean gelato, optional

For brownies, preheat oven to 350 degrees. In a mixing bowl, combine sugar, flour, cocoa, chile powder, baking powder, salt and cinnamon.

In a separate bowl, combine oil, eggs, corn syrup, Frangelico liqueur and vanilla; add to dry ingredients and mix well. In a well-greased glass baking dish, spread brownie mixture and set aside.

Beat cream cheese, softened butter, sugar, eggs, flour and Frangelico in a bowl until well blended. Pour over brownie mixture and bake 35 minutes (or slightly longer, as needed).

Break chocolate bars into big chunks and place evenly on top of brownies that are fresh out of the oven. Once chocolate has melted, spread evenly. Once brownies have cooled, refrigerate to store. Cut brownies in to large squares and then each square diagonally. Serve with a scoop of vanilla bean gelato.

Servings » 12 to 14

Source: Natalee Thomas, Salt Lake City, Z'Tejas 2009 Chile Fest Dessert recipe contest winner

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