It also happens to have a winning apple pecan vinaigrette as one of its salad dressing choices.

"The dressing is wonderful and I would love the recipe," wrote Lou James, of Sandy.

General Manager Jeffery Swanson was happy to oblige.

Requests:

Margo Parry wants a recipe for the Gumas pan-fried shrimp. The battered entree was a favorite from the now-closed Bratten's seafood restaurant.

Robin Schick wants an apple bread recipe, similar to what is sold at Great Harvest Bread Co., which does not give out recipes.

Michelle Crowther would like two recipes, one for carrot cake and the other for chocolate brownies like those made by Kneaders Bakery in Midvale. Owners Gary and Colleen Worthington won't give out their secrets.

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* Send requests or responses to Cuisine Quest, c/o The Salt Lake Tribune, 90 S. 400 West, Suite 700, Salt Lake City, UT 84101, or kathys@sltrib.com.

Skybox apple pecan vinaigrette

3 1/2 cups vegetable oil, divided

1/4 cup minced red onions

1 tablespoon minced jalapeños

1 cup red apples, diced into 1/4 -inch pieces

1/4 cup plus 1 tablespoon minced cilantro

1/4 cup red wine

1/2 cup butter

1/2 cup brown sugar

1 cup pecan pieces

1/2 cup rice vinegar

Heat 1/2 cup oil in a skillet. Add onion, jalapeños and apples, sauté until limp. Add 1/4 cup cilantro, and sauté for 30 seconds. Add red wine to "deglaze" pan, scraping any browned bits off the bottom of skillet. Add butter and brown sugar and bring to a boil. Boil for one minute. Remove pan from heat and let cool to room temperature.

Pour mixture into a bowl, cover and refrigerate until mixture reaches 40 degrees. Remove from refrigerator and stir in pecan pieces and rice vinegar. While mixing vigorously with a wire whip, slowly drizzle in the remaining oil in a small, steady stream until mixture is completely incorporated.

Stir in remaining tablespoon of cilantro.

Source: The Skybox Sports Grille