Salt Lake has worst tippers, survey says
The results from Food & Wine magazine’s "America’s Favorite Food Cities" poll are in, and diners have determined that Salt Lake City has the fewest pompous foodies but also has the worst tippers. For the survey, Food & Wine invited the public to vote in 25 categories from the city with the best food truck scene (Los Angeles) to the town with the best coffee (Seattle). The results are revealed in the magazine’s September issue, now on newsstands. New York City had the best chefs, Chicago won for best service and Portland was dubbed the best place for healthy food. The poll also shows that New York City diners couldn’t be more different from those in Salt Lake, as the Big Apple won for most pretentious foodies and best tippers.
Vote for Salt Lake’s Beerhive Pub
The Beerhive Pub in Salt Lake City is a finalist in the 2014 Great American Beer Bars competition. To win the national honor, fans need to vote for the pub at CraftBeer.com. Deadline is Friday, Sept. 5, at noon. The Beerhive, at 128 S. Main St., is one of 10 bars nominated in the Mountain West Region. It is competing against bars from Arizona, Colorado, Idaho and Nevada. Once the voting has ended, the top three craft beer establishments from each of the five regions will be recognized, as will three national winners.
New Copper Caputo cheese is born
Two of Salt Lake City’s favorite eating establishments — Caputo’s Market and the Copper Onion restaurant — have combined forces to create a new cheese. Copper Caputo is made by enrobing large wheels of young Asiago cheese in a reduction of brandy and Montmorency cherries made by the Copper Onion. It is aged 14 months in a way that makes it similar to gouda, said Matt Caputo. The result is a cheese with toasty toffee notes, but with zing from cherries and woodiness from brandy. It will be available beginning Saturday for $24.99 a pound at all Caputo’s Markets and the Caputo’s booth at the downtown Salt Lake City farmers market at Pioneer Park. Initially, the Copper Onion Restaurant will include it on its cheese plate, but eventually chef Ryan Lowder hopes to include it in other desserts.
Salem raspberry farm receives grant
Cornaby’s Farm, a 20-acre raspberry farm in Salem, has received a $75,000 Value-Added Producers Grant (VAPG) from the U.S. Department of Agriculture. Cornaby’s will use the money to determine the feasibility of producing dried raspberries and chocolate-coated dried raspberries as a specialty food product. Cornaby’s already sells fresh raspberries by the crate and makes a low-sugar freezer jam mix. Cornaby’s is one 247 farm businesses from 46 states to receive the grant. In all, $25 million was handed out in 2014.
Annual Feast of the Five Senses benefit
Tickets for the 10th annual Feast of Five Senses, a fundraiser for Slow Food Utah, are on sale. The event features food from some of Utah’s most popular restaurants, including Bambara, Caffe Niche, Caputo’s Market, Chaia Cucina, Del Mar al Lago, Em’s, Finca, Liberty Heights Fresh, Meditrina and Vinto.
When » Sunday, Sept. 21, 5 p.m.
Where » Memorial House in Memory Grove, 485 N. Canyon Road, Salt Lake City
Cost » $100 for Slow Food members, $125 others. Optional wine and beer pairings are an additional $25.
Details » slowfoodutah.org or by mail Slow Food Utah, P.O. Box 581213, Salt Lake City, UT 84158-1213.
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