Are you looking for a new wine, cocktail or micro-brewed beer? In this column, we ask a Utah expert for a recommendation. This week we talked to:
Christopher Cox » Wine manager at Fleming's Prime Steakhouse and Wine Bar, Salt Lake City.
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Who among us doesn't love a chunk of warm bread, right out of the oven, to accompany our meals on these chilly November evenings? But, of course, bread takes time -- the mixing, the kneading, the rising.
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$11.95; $19.95 » The fondue at Franck's is a gorgeously molten mass of Gruyère, Emmentaler and Swiss cheeses. Big cubes of fluffy artisan bread, sans crusts, await a thorough dunking.
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Thanks to a global marketplace, Utahns can enjoy many different cheeses. This week we explore: burrata.
What it is? » A southern Italian specialty made from fresh cow's milk.
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