This is an archived article that was published on sltrib.com in 2016, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.

Martine chef leaves for catering adventure

Tom Grant, the longtime chef at Martine, has left the Salt Lake City restaurant to focus on catering. Grant, who has worked for the Pub Group for 30 years and has been the Martine chef since it opened in 1999, said he will be working with The Blended Table catering, a project that has operated out of the Martine kitchen for several years. The catering business, which also includes co-owners Emery Lortsher and Colour Maisch, has been growing at a "pretty good pace" over the past few years and it was no longer sustainable to continue it at Martine, Grant said. "Running the restaurant and doing catering was too overwhelming for me," he said.

The transition has been in the works for several months, as The Pub Group recently hired chef Brandon Mowbrary to be Grant's co-chef at Martine. Mowbrary will continue in the head chef position now that Grant is gone.

The Blended Table, which caters corporate events and fundraisers including the American Cancer Society's Hope Gala, plans to build a Salt Lake City catering kitchen at 925 Jefferson, Grant said. Until then, it will operate out of Salt Lake City's Spice Kitchen incubator.

Jafflz continues to expand in Park City

Jafflz, a fast-casual sandwich shop, has opened two locations at the Park City Mountain Resort. The eatery, which specialize in jaffles — or toasted pocket sandwiches with savory or sweet fillings — is now at The Shack at the Three Kings Lift and The Red Pine Outpost, adjacent to the newly renovated Red Pine Lodge. Chef/owner Meryl van der Merwe, who enjoyed the sandwiches as a child growing up in South Africa, opened her first Jafflz store last February at the junction of I-80 and U.S. Highway 40. Six months later, she opened her second shop near Park City's Main Street. The portable sandwiches are made using a long-handled metal skillet or jaffle iron. When folded shut, the iron cuts off the bread corners and seals in the filling. The iron is then placed over a hot stove, toasting the bread and warming the filling.

WTF! Wine Theater Food

A live performance by SB Dance, Utah's live theater-art circus clan, paired with food and cocktails from some of Salt Lake City's favorite restaurants, is what you'll find at "WTF! Wine Theater Food." Participating restaurants: The Annex, Avenues Bistro, Copper Onion, Manoli's, Mazza, Provisions, Rocky Mountain Chocolate Factory, Takashi, 3 Cups, Whiskey Street and Zest. Must be 21 or older to attend.

When • Saturday, Jan. 16, 6:30 to 11 p.m.

Where • Rose Wagner Center, 138 W. 300 South, Salt Lake City

Admission • Before Jan 8: adults, $70 per person or $125 for two. After Jan. 8: $90 per person or $160 for two. Buy six or more tickets for $60 each. Admission includes two drink tickets.

Details • Arttix.com; 801-355-ARTS or SBDance.com