Deer Valley hires on-site cheese maker
Five hand-crafted cheeses — made with cow and goat milk from Heber City and Ogden — is being produced at Deer Valley. The Park City resort recently hired Corinne Cornet-Coniglio, the former co-owner and manager of Roubideau Farm-to-You, a fromagerie in western Colorado near Aspen to make the artisanal products, which are served in all of the resort’s restaurants. The cheeses also can be purchased at Deer Valley Grocery~Cafe. Her first five offerings include:
Blue Bell » A blue, cow’s milk cheese that is aged more than 60 days.
Moon Shadow » Ash-ripened goat cheese with a bloomy white rind and firm texture.
Meadowlark » A double-cream, soft-ripened, cow’s milk cheese encased in a velvety white rind. Hand-made in the French moulé à la louche tradition.
The Provence Kid » Fresh goat cheese encrusted with Herbes de Provence.
Triple Truffle » Triple cream Camembert-style brie infused with black truffles from Umbria, Italy. Creamy and earthy.
Cornet-Coniglio grew up in Belgium, where her family was deeply rooted in the dairy industry. She spent several years in Europe learning the cheese-making craft before immigrating to the United States in 2002. Besides making cheese for Roubideau, she ran the on-site goat farm. Before being hired by Deer Valley, Cornet-Coniglio was the national sales director for a French cheese-making company.
Bulk-food market arrives in Utah
Zaycon Foods, a Washington-based mobile food market that specializes in meats sold by the case, is making stops in Utah. Founded in 2010 by a former meat department manager, Zaycon foods delivers bulk food to more than 1,000 locations in the lower 48 states. Customers register at zayconfoods.com, make their purchase, then pick up the order on the scheduled date and time. The company specializes in meat, namely chicken, beef, pork and fish, but produce and milk also are available. On Wednesday and Thursday, Feb. 26 and 27, the company is making chicken and milk stops in Salt Lake City as well as Centerville, Bountiful, Holladay, West Jordan, Sandy, Herriman, American Fork, Spanish Fork and Orem. Visit the website for more details.
UVU students in ‘Knowledge Bowl’
A team of four culinary students from Utah Valley University in Orem will put its brainpower to the test Tuesday, March 4, during the American Culinary Federation’s Western Region Culinary Knowledge Bowl in Oakland, Calif. The UVU team is one of six that will compete in the "Jeopardy!"-style tournament. The winning team will advance to the national competition held in Kansas City, Mo., July 25-29. The UVU team includes Chantelle Mott, Cameron Berg, Alexander Van Wagoner and Charlene Marquez. Alternate is Ashley Orr. Their coach is chef Todd Leonard, a chef and UVU culinary instructor.
Forage, High West are Beard semifinalists
Bowman Brown, chef and co-owner of Salt Lake City’s Forage restaurant, and Dave Perkins, owner of High West Distillery in Park City, are semifinalists in 2014 James Beard Foundation Awards, the culinary industry’s most prestigious recognition program. Brown is one of 20 semifinalists nominated in the Best Chef: Southwest category that includes chefs from Arizona, Colorado, New Mexico, Texas and Utah. Perkins is one of 20 nominated in the "outstanding wine, spirits or beer professional" category, with experts from around the country. The foundation will announce the finalist in each of the 20 restaurant and chef categories on March 18. The winners will be named May 5 at a ceremony in New York City. To see all the nominees, visit jamesbeard.org/awards.
Service award for Liberty Heights
Steven Rosenberg, founder, owner and "chief eating officer" of Liberty Height Fresh Market, has been raising the food consciousness of Salt Lake City for more than 20 years. For that reason — and because he has a stellar cheese selection and terrific sandwiches — he received the Community Service Award from Salt Lake Magazine. It was one of 18 awards handed out as part of the magazine’s annual Dining Awards. Among the other winners:Next Page >
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