Devour March 2016

Page 8

LOOK YOUNGER FEEL YOUNGER

Collagen Induction Facial Aesthetics Hyaluronic Acid, Growth Factors or PRP

Creation The Story of

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rofessional chefs and cooks have a lot in common with toddlers. No, I’m not referring to throwing temper tantrums or making big messes in the kitchen. I’m talking about creativity. Kids are nothing if not creative. Great cooks must learn the essential rules and techniques of cooking—the “chops” as it were—only to, if talented enough, break those rules in the name of creativity. In that, they are brothers and sisters of artisan food producers, farmers, craft bartenders and such-like. Creativity is their calling card. And, truth be told, most of them are kids at heart. In this issue of Devour Utah, we turn to the topic of creativity: Joanne Miller documents the creative synergy between Park City’s award-winning High West Distillery and the new Blue Sky Ranch in Wanship, while Amanda Rock picks the brain of Brooke Woffinden, founder and owner of the very creative Salt Lake City catering company, Urban Pioneer Foods. Darby Doyle unearths the motives and methods behind Salt Lake’s urban Frog Bench Farms; Chelsea Nelson—our resident cocktail queen—scours the bars for some of Utah’s most inventive cocktails; and Katie Eldridge learns the secrets of great hummus and “Good Karma” from chef, restaurateur, TV personality and educator Houman Gohary. As for me, I spent part of a morning with one of my favorite restaurateurs— Ali Sabbah of Mazza—learning lots about Middle Eastern cuisine, operating successful restaurants (which his are) and getting to know the ins and outs of making Mazza’s most popular dish: Chicken & Potatoes Mutabbak for The Deconstruct. Always the contrarian, Vanessa Chang makes a case for less creativity, suggesting that some of the best meals are also the simplest. That’s great news for a not-so-creative amateur cook like me! ❖ —Ted Scheffler Editor

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