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Bite by Bite
Kathy Stephenson
Kathy Stephenson has been the food writer at The Tribune since 2000. A Utah native, Stephenson's first job was picking zucchini on her grandparent's Kaysville farm. Every Christmas, Stephenson's neighbors and colleagues look forward to getting a plate of her baklava. Last year, she gave away nearly 300 pieces.

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(Paul Fraughton | The Salt Lake Tribune) Creme brulee French Toast at La Caille.
Inspiring changes at La Caille in Sandy

After so much sad news about La Caille, I’m inspired by all the recent changes that have taken place at the Sandy restaurant.

In January, the new owners hired Brandon Howard as the restaurant’s new executive chef and director. Howard spent the last 13 years at The Point, the scenic restaurant on the top floor of the Huntsman Cancer Institute.

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Two months ago, wine specialist and educator Wendy Caron, was hired to work on marketing and outside sales. Most recently, Caron worked as the Front of the House specialist for Nicholas & Company.

Since taking over, Howard as overseen a $200,000 remodel of the kitchen and has revamped the menu. He called it "modified French" to make it more seasonal and approachable to customers, but it still keeping with the restaurant French-country theme.

Howard said he also has lowered prices — entrees range from $27 to $56. Items are now available in an a la carte format which includes first and second courses, entrees and desserts.

Other changes on the horizon — a community garden for the Utah Food Bank, pond improvements and new vine stock — could winemaking return to in La Caille?

Keep your fingers crossed.

Copyright 2014 The Salt Lake Tribune. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

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