Food briefs: Utah-made whiskey and gin making a splash, food safety tips for the holidays

Sugar House malt whiskey sells fast

Sugar House Distillery sold out of its new 100% Malt Whiskey in a single day last week, said distillery owner James Fowler.

The next 150-bottle batch will be available in mid-January at the distillery in South Salt Lake. A 750-ml bottle costs $44.

Fowler said the distillery will release 150 bottles each month until June or July, when the product will be available in state liquor stores.

It's the second spirit for Sugar House, which launched a vodka earlier this year.

The new whiskey is made with barley and three types of malt and has been aged for about six month in 10- and 15-gallon barrels made of New American oak. Fowler said the smaller barrel size — most spirits are aged in 53-gallon barrels — allows the whiskey more contact with the wood and speeds the flavoring process. Whiskey aged six months in a 10-gallon barrel has the same flavor profiles as whiskey aged in a full-size barrel for two to three years, he said.

Where • 2212 S. West Temple, Unit #14, South Salt Lake; 801-726-0403

Open • Monday-Saturday, 11 a.m. to 7 p.m., or sugarhousedistillery.net

Sneak peek at 13th Street Market

The new 13th Street Market near the University of Utah doesn't open until 2015. But residents can get a sneak peek at the new store during an indoor farmers market and fundraising event on Thursday. Purchase food from area producers; enjoy live music and art. There will be free hot drinks, popcorn and grocery discounts. Guests also can sign up for the market's next-day grocery delivery service, something that owner Jenny Zemp has done for several years through The Community Co-op.

When • Thursday, 3 to 8 p.m.

Where • 13th Street Market, 216 S. 1300 East (next to Graywhale), Salt Lake City

Details • startthemarket.com

Chef's Table cookbook now available

Some of Utah's most popular restaurant chefs share their recipes in "Salt Lake City Chef's Table: Extraordinary Recipes from the Crossroads of the West." The cookbook includes 76 recipes and more than 200 color photographs of favorites, including Tin Angel's bread pudding, The Copper Onion's stroganoff and Gourmandise cookies. The cookbook is available online and in bookstores for $26.95. It was written by Becky Rosenthal, who blogs at SLCfoodie and Vintage Mixer, and her husband, Josh, who is part-owner and CEO of Charming Beard Coffee.

Beehive's Barrel Reserve Gin

Beehive Distilling's first batch of barrel-aged gin — which has been maturing for about eight months in charred oak — is now available in Utah liquor stores for $38.99 for a 750-ml bottle. For many years, makers of whiskey have aged their distilled spirit in charred oak barrels before bottling, a technique that creates rich, complex flavors and a caramel color. Now, producers of gin — including Salt Lake City's Beehive Distilling ­— are following in whiskey's fiery footsteps. The new Barrel Reserve gin is the Salt Lake distillery's second product. Earlier this year, Beehive released Jack Rabbit Gin, believed to be the state's first legally made gin in more than a century. Beehive's head distiller, Chris Barlow, said the barrel-aged gin — much like whiskey — has hints of honey, butter and vanilla, making it perfect for winter sipping.

Food safety tips for the holidays

Make sure your holidays are magical, not miserable, by following these food safety tips from the Salt Lake County Health Department.

Clean • Wash hands and sanitize food preparation surfaces often.

Separate • Keep raw meat and poultry — and their juices — away from other foods, especially fruits and vegetables that will be eaten raw.

Cook • Use a food thermometer to ensure that all meats are cooked to the proper temperature: Whole turkeys should reach an internal temperature of 180 degrees; chicken should be cooked to 170 degrees; quiche and other egg dishes to 160 degrees; and roasts to 145 degrees.

Chill • Thaw your turkey and other meats in the refrigerator, never on the kitchen counter. Also, once the meal is over, refrigerate prepared foods within 2 hours of cooking.

If you suspect you may have food poisoning, report it to the Salt Lake County Health Department at 385-468-8888 (option 1) or slcohealth.org (click "File a Report").