Buddy and Lori Jefferson could have celebrated their eighth wedding anniversary at a pricey steakhouse, an elegant French bistro or even a tiny Italian cafe while visiting Salt Lake City recently.

Instead, the Idaho Falls couple chose a place that feeds the Utah soul - historic Temple Square.

Their choice is not unusual.

Each year more than 120,000 people of all faiths - from all over the world - dine at one of the four restaurants on the 10-acre site that serves as headquarters for The Church of Jesus Christ of Latter-day Saints.

"This is just the top of the world to come here," said Lori Jefferson as she gazed out the picturesque window of The Roof restaurant, located on the 10th floor of the Joseph Smith Memorial Building at 15 E. South Temple.

The Roof is Temple Square's fine dining establishment. It offers an expansive buffet with a one-of-a-kind view of the Salt Lake Temple, the LDS Tabernacle and the city's western skyline.

The Garden Restaurant, also on the top floor of the Smith Building, has a more casual atmosphere - as does the Nauvoo Cafe, on the building's ground floor, and the Lion House Pantry, the cafeteria-style restaurant in the basement of Brigham Young's historic three-story home to the east.

All four restaurants serve classic comfort food that is a trademark of the Mormon culture, says Neil Wilkinson, Temple Square Hospitality's marketing director.

"No matter where they travel, guests want to come and experience the food of the area," said Wilkinson. "When you are in Amish country, you want an Amish experience. And when you are in Mormon country, you want a Mormon experience."

Mormon food. While Texas is synonymous with barbecue and Louisiana is famous for gumbo, Mormon cuisine is more difficult to define. It requires an understanding of the people and their history.

Members of the LDS faith typically have large extended families, all of whom devote significant amounts of time to church callings. Often only one spouse works and 10 percent of that lone income is tithed to the LDS church.

While members today come from all over the world, the pioneers that settled Utah were mostly from Scandinavian countries, not necessarily known for their use of exotic spices or ingredients.

All combined, that means Mormon meals - whether it is a weeknight dinner or a church pot luck - must be easy to prepare, economical and feed the multitudes. While that can include any number of foods from baked ham to spaghetti and meatballs, two foods have come to represent Utah culinary culture - Jell-O and cheesy "funeral" potatoes.

Those stereotypes often overlook the baking skills of Mormon cooks. Many parents - mostly mothers - teach their children at an early age how to bake bread, rolls, cakes, cookies and pies, often using old-fashioned recipes that link them to their pioneer heritage.

At a Temple Square restaurant, that means a gourmand will be disappointed. But for those who yearn for pot roast with mashed potatoes and gravy, turkey pot pie or homemade rolls, this is the place.

Tourist favorite. Wilkinson said Temple Square Hospitality's busy season starts in April with LDS General Conference and continues through September, when dining peaks.

In June, for example, 18,000 people ate at one of the restaurant or banquet facilities. Of those, at least 50 percent were tourists, he said. The Lion House Pantry, famous for its fluffy dinner rolls, handled the bulk of the traffic, serving about 11,000 people.

The numbers are not surprising when one considers that Temple Square is the capital city's biggest tourist attraction. Guests come to tour the immaculate gardens, hear the renowned Mormon Tabernacle Choir sing or search their genealogy. In between, they have to eat.

Mary Ellen Elggren, owner of Clawson Shields Tours, said the Temple Square restaurants are a "double attraction" for tourists.

"You can combine a meal with a historic building," she said.

Because tour groups are often on a tight schedule - and budget - fast-food and chain restaurants are often where guests eat. Temple Square offers a more gratifying meal and satisfies the curiosity many have of the Mormons.

"I really didn't know what to expect," admitted tourist Marge Lambert, a Wisconsin resident who ate at The Roof during a recent tour. "But I was looking forward to the experience."

Tourists who purchase the Connect Pass or Connect Pass City Tour, through the Salt Lake Convention & Visitors Bureau, also get a free meal at the Lion House, said Shawn Stinson, the director of communications.

The passes allow tourists to pay one price and visit several city attractions. About 60 percent of those who buy the pass take advantage of the free meal. The comfort food is just part of the draw.

"It's the epicenter of a world church and it's interesting to visitors," said Stinson, likening Temple Square to touring Vatican City, home to the Roman Catholic Church.

Except, at St. Peter¹s Basilica, there isn't a restaurant next door that serves heavenly rolls.

Kathy Stephenson writes about food and dining. Contact her at kathys@sltrib.com or 801-257-8612.

Beyond Jell-O and funeral potatoes

Mormon food is comfort food at its best. It is economical and will feed a large group. It includes baked goods, mostly old-fashioned recipes for breads, cakes, cookies and pies that link families to their pioneer heritage. Here are a few favorites on the Lion House's menu in July:

Soups:

Cream of broccoli

Corn chowder

Swiss potato

Main dishes:

Chicken with bread stuffing (Lion House chicken)

Turkey pot pie

Chuck roast

Desserts:

Rice pudding

Cinnamon rolls

Apple pie

Lion House chicken

Chicken:

5 to 6 cups cubed bread, for stuffing

1 medium yellow onion, diced

3 stalks celery, diced

1 cup sliced fresh mushrooms

1 cup (2 sticks) unsalted butter

1 tablespoon chopped sage

3 cups chicken broth

Salt and pepper to taste

2 cups bread crumbs, for coating chicken

8 to 10 (7 ounces each) boneless, skinless chicken breast halves

Honey dijon sauce:

1/2 cup honey

1/3 cup Dijon mustard

2 cups mayonnaise

Heat oven to 300 degrees. Toast bread cubes in oven until crisp and lightly browned. Remove from oven and place in a large bowl. Set aside.

Saute onion, celery and mushrooms in butter until onion is translucent. Add sage and chicken stock and bring to a low boil. Season with salt and pepper to taste.

Toss hot mixture with bread cubes in the bowl, adding enough liquid to make cubes soft but not soggy. Divide stuffing into 8 to 10 equal parts.

Place chicken breast between sheets of plastic wrap and pound to an even 1/2 inch thick. Bread one side of each chicken breast with bread crumbs. Place chicken breaded side down, in one hand. Put on portion of stuffing on top of the bread, fold over and secure toothpick. Place on a rimmed baking sheet or pan. Repeat with remaining chicken breast and stuffing portions.

Increase heat to 350 degrees. Bake stuffed chicken breasts 15 to 20 minutes or until the internal temperature registers 155 degrees. Remove from oven. Cover with foil and let rest, 5 to 10 minutes.

Meanwhile, in a bowl, mix honey, mustard and mayonnaise. Chill. When chicken is cooked, drizzle with sauce and serve.

Makes 8 to 10 servings.

Source: Lion House Classics

Pioneer bread

1 (1/4 ounce) package yeast

2 tablespoons sugar

1/2 cup warm water

1 cup hot milk, not boiling

2 teaspoons salt

1/2 cup dark molasses

1/2 cup (1 stick) unsalted butter

1 cup cold milk

1 egg, beaten

5 1/2 cups whole wheat flour

Heat oven to 350 degrees. Spray two loaf pans with non-stick cooking spray. Dust with flour.

In a small bowl, mix together yeast, sugar and warm water. Let rise until foamy.

In a separate, large bowl, combine hot milk, salt, molasses and butter until dissolved. Add cold milk, beaten egg and yeast mixture. Stir. Add flour and stir until well blended. Divide dough into two equal portions. Place in loaf pans. Cover and let rise for one hour or until doubled in size. Bake for 35 minutes. Remove from oven and cool slightly. Best when served warm.

Makes 2 loaves.

Source: The Essential Mormon Cookbook

Nauvoo green beans

1 (14-ounce) package frozen French-style green beans

4 slices bacon

2 stalks celery, sliced

1 onion, diced

1 (8-ounce) can hearts of palm

1/4 cup mayonnaise

Salt and pepper to taste

Heat oven to 350 degrees. Spray a 1-quart casserole dish with non-stick cooking spray. Set aside.

Steam beans until just tender. Fry bacon until crisp, reserving fat. Crumble bacon into small pieces and set aside. Saute celery pieces and onion in bacon fat until transparent. Mix all ingredients together and pour into prepared dish. Bake 20 minutes.

Makes 6 servings.

Source: Kathleen Barnes, as published in Five Star Recipes from Well-Known Latter-day Saints