Devour Utah December 2017

vol . 3 no. 12 • DE C E M BE R 2 017 • G I V E

Simple Gifts p. 19

It’s time to

Deck the Bars p. 46

The Tastiest Gifts p. 10 Feeding the Needy p. 29

Gift Giveaway p. 42 Utah Restaurant

Association p.160 Devour Utah • December 2017

2 Devour Utah • December 2017

Devour Utah • December 2017 3

C10 ontents 27 The Tastiest Gifts

14 19 22

The Deconstruct

Giving the gift of food

BY HEATHER L. KING

A Grand Affair Grand America’s Afternoon Tea

BY MOLLIE MCCONAHAYSNIDER

Simple Gifts

Meaningful artisan gifts for the holidays

BY MERRY HARRISON

The Spread

Soy’s Sushi Bar & Grill

BY AIMEE L. COOK

4 Devour Utah • December 2017

28 40 46

Mandarin’s Mediterranean Lamb

BY TED SCHEFFLER

Giving Back

No empty bellies this Christmas

BY JEN HILL

Salt Lake Supper Club

Giving back with glam

BY DARBY DOYLE

Deck the Bars

Go local for home bar gifting

BY DARBY DOYLE

66

Last Bite

The gift of your presence

BY JOANNE MILLER

Devour Utah • December 2017 5

DEVOUR

Contributors STAFF Publisher JOHN SALTAS Editorial Editor Copy Editor Proofreader Contributors

Photographers

TED SCHEFFLER SARAH ARNOFF LANCE GUDMUNDSEN AIMEE L. COOK, DARBY DOYLE, MERRY HARRISON, JEN HILL, HEATHER L. KING, MOLLIE MCCONAHAY-SNIDER, JOANNE MILLER NIKI CHAN, JOHN TAYLOR, JOSH SCHEUERMAN

An urban farm, slow-food enthusiast and mother of five, Jen Hill is an SLC transplant from Bloomington, Ind. In her second season growing for a local CSA business Stagl Organics, if she’s not instructing a Pilates class or teaching at Highland High, you’ll most likely find Jen in the garden without shoes— her hands in the dirt!

Production Art Director Assistant Art Director Graphic Artists

DEREK CARLISLE BRIAN PLUMMER JOSH SCHEUERMAN, SOFIA CIFUENTES VAUGHN ROBISON

Business/Office Accounting Manager Office Administrator Technical Director

PAULA SALTAS ANNA KASER BRYAN MANNOS

Writer and recovering archaeologist Darby Doyle highlights hip SLC as a cityhomeCollective contributor. She also blogs about boozy experiments at abourbongal.com.

Marketing Marketing Manager

JACKIE BRIGGS

Circulation Circulation Manager

ERIC GRANATO

Sales Magazine Advertising Director Newsprint Advertising Director Digital Operations Manager Senior Account Executives Retail Account Executives

JENNIFER VAN GREVENHOF PETE SALTAS ANNA PAPADAKIS DOUG KRUITHOF, KATHY MUELLER LISA DORELLI, PAULINA KNUDSON, ALEX MARKHAM, JEREMIAH SMITH

Heather L. King writes about food, travel and culture in Utah and beyond. She is the founder of Utah Ladies Who Lunch and a proud Great Dane owner.

Cover Photo: Vince Burrows Distribution is complimentary throughout the Wasatch Front. Additional copies of Devour are available for $4.95 at the Devour offices located at 248 S. Main, Salt Lake City, UT 84101 • 801-575-7003 • DevourUtah.com Email editor at Ted@DevourUtah.com Advertising contact: Sales@DevourUtah.com

Copperfield Publishing Copyright 2017. All rights reserved

@DevourUtah

6 Devour Utah • December 2017

@DevourUtah

@DevourUtah

Aimee L. Cook writes for several local publications.

She enjoys reviewing all things art, entertainment and food related.

A family of restaurants with

SOMETHING FOR EVERYONE!

Chabaar Beyond Thai

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Bottom floor in bldg. 1 in IMC Hospital

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Glow

The Giving

‘T

is the season for giving and the joy that comes with sharing.

Whether in the form of holiday gifts, hospitality, breaking bread with others, sharing holiday cheer, “being there” for family and friends or just the gracious act of listening, we all have something to give to one another.

I’m too old to really care much about receiving holiday gifts. However, I do delight in thoughtful presents like the ones Merry Harrison writes about in her “Simple Gifts” essay for this Give issue of Devour Utah. For Harrison, olive oils, a basket of assorted teas or a selection of artisan cheeses all make for fine, personalized gifts.

For Jen Hill, the focus is on organizations and their supporters who give in order to help alleviate hunger in Utah. Even Stevens and Food Not Bombs are two such groups dedicated to the cause of “no hungry bellies for Christmas.”

If you’re looking for a serene respite from holiday shopping, Mollie McConahay-Snider suggests visiting The Grand America and indulging in their Grand Traditions Tea service. It’ll help calm the craziness of the holidays. And speaking of holiday shopping, Heather L. King offers up some of the “Tastiest Gifts in Town,” with suggestions for gift giving that include panettone, pies, Christstollen and cookies.

Imbibers will delight in Darby Doyle’s gift suggestions for stocking the home bar, ranging from locally made bitters and Utah-crafted wine, to bottles recycled into glassware, botanical syrups and stone wine racks.

For us here at Devour, this (free) magazine is our gift to you, and one that wouldn’t be possible without the generosity of our advertisers. When you finish, give it to someone else in need of a good read. ❖ —Ted Scheffler Editor

8 Devour Utah • December 2017

Devour Utah • December 2017 9

The

Tastiest Gifts Give the gift of food.

BY HEATHER L. KING PHOTOS BY JOHN TAYLOR

winter cookie assortment $ 24

10 Devour Utah • December 2017

Panettone $ $ 5- 6 $ 21- $24

ith the holiday season upon us, you’ll likely find yourself shopping for gifts—hostess gifts, teacher gifts, coworker gifts and the like. Instead of another trinket or lotion—or the dreaded fruitcake—how about a delicious taste of the holidays made locally with lots of love (and probably butter!)? Here are four gift-worthy treats from around the valley.

Winter Cookie Assortment

The winter cookie assortment from Bubble & Brown Bakery includes two dozen of the bakery’s most popular artisan cookies in a decorative tin suitable for display. Inside, you’ll find the spicy Mayan chocolate cookie, the chewy ginger molasses cookie, the meltin-your-mouth matcha green tea shortbread, the butter biscuit with caramel and sea salt and the vegan and wheat-free coconut snickerdoodle. It’s a perfect gift for families and coworkers.

Orders can be placed online via the Bubble & Brown Bakery holiday shop Dec. 2-20, for pickup on Thursday, Friday or Saturday only. A limited number are available for purchase at the Winter Market at Rio Grande on Saturday, Dec. 9, 16 and 23.

Les Madeleines chef and owner Romina Rasmussen is particularly excited about her housemade panettone this season, which comes in mini and regular sizes. “We have a new-to-us starter [levito] from Spain that is more than 40 years old and what a difference it makes in the flavor and texture,” she explains. Les Madeleines also candies their own orange peel and offers several flavors: orange and Valrhona chocolate chip and the traditional orange and raisin.

Both sizes of panettone are in stock throughout the holidays. Larger quantities should be special ordered one week in advance. The mini versions make great corporate or hostess gifts while the regular size are perfect for sharing.

Bubble & Brown Bakery 925 Jefferson St., SLC 385-212-4998 bubbleandbrownbakery.com

Les Madeleines 216 E. 500 South, SLC 801-355-2294 lesmadeleines.com

Panettone

Devour Utah • December 2017 11

Christstollen

The connection between Christmas and stollen dates back to the 14th century in Germany. And Vosen’s Bread Paradise keeps the tradition alive each year by making loaves and loaves of this special Christmas fruit bread. The seasonal favorite is filled with raisins, almonds and spices, which are baked together and then rolled in butter and covered with powdered sugar for just the right amount of sweetness.

Its special preparation helps it stay fresh for shipping to out-of-state relatives or picking up in advance of a party.

Christstollen can be ordered online or purchased in-store at Vosen’s throughout the holiday season.

Christstollen $ .99 15

Vosen’s Bread Paradise 328 W. 200 South, SLC 801-322-2424 vosen.com

Farm Girl Pies

Farm Girl Pies $ .99 8 $

16 .99

Who doesn’t love homemade pie? The bakers at Urban Farm & Feed whip up fresh fruit and cream Farm Girl pies daily.

From French apple pie with a crumb crust to silky chocolatecream-and-pecan pie to tangy key lime—plus a dozen other varieties—each handmade option will satisfy a whole family or group of coworkers in one sitting.

Six-inch deep-dish options and traditional 9-inch pies are sold at the farm store in Sandy and also at The Store in Holladay. To guarantee the flavors you want, place a special order through Urban Farm & Feed. ❖ Urban Farm & Feed 8767 S. 700 East, Sandy 801-910-0511 urbanfarmandfeed.com

12 Devour Utah • December 2017

STILL BEAUTIFULLY BLOOMING AFTER 40 YEARS!

Flowers, Gifts & Gallery

Dear Traditions... Not Forgotten 1344 S. 2100 E. | 801.521.4773 everybloomingthing.com Devour Utah • December 2017 13

C

ome the morning of Jan. 1—as long as I have been an adult—I don’t chide myself into choosing a resolution I won’t keep. Rather, I reflect on the recent holidays. Did I enjoy them?

Did I make any lasting memories? Did I at least remember to take pictures?

Or, did I run around like a maniac shopping, cooking and hyper-planning or some other “only during the holidays” act that I perform in hope of pleasing others? The answers to my self-posed questions are usually a mixed bag; some good, some tedious. Of course, I love the holidays: the decorations, the parties, the music, family-time, etc. However, after every 14 Devour Utah • December 2017

gift box has been put away, I struggle with the same feeling.

Was I happy this holiday-time or just busy? Selfish? Maybe.

Just ask yourself this: When was the last time you did something just for you to celebrate the merriment and joy of the holidays? The answer for me is an ideal escape from the holiday madness that happens year after year. I found that escape in the daily Afternoon Tea at the beautiful Grand America Hotel.

You can feel yourself begin to slow down as soon as you walk through the hotel lobby: the grandness of your surroundings; people speaking in soft, happy voices; the elegance of the china and Murano glass chandeliers;

A Grand Affair at the Grand America Afternoon Tea offers a sophisticated escape from the holiday bustle.

COURTESY GRAND AMERICAN HOTEL

COURTESY GRAND AMERICAN HOTEL

BY MOLLIE MCCONAHAY-SNIDER

Devour Utah • December 2017 15

16 Devour Utah • December 2017

SUSANNA REPPERT BRILL SUSANNA REPPERT BRILL

SUSANNA REPPERT BRILL SUSANNA REPPERT BRILL

the welcoming servers. Everything about this experience feels special, civilized and calming.

The professional tea service, now in its 14th year, is so well executed it almost feels choreographed. When first seated, you’re greeted with an introductory sweet—during my visit, a gorgeous parfait made of caramelized strawberries and Chantilly cream. I was delighted to be allowed to just savor the parfait and settle in. My husband and I enjoyed discussing our menu options. Having time to savor the room—and, as we seem to do more of at the holidays—smile politely at the other guests.

We decided to indulge in the more pricey Grand Traditions Tea, which includes a domestic and international cheese plate as well as a glass of sparkling wine. Our cheeses were a nice combination of styles ranging from semi-soft Brie to aged cheddar, served with fresh fruits and an array of crackers. Word to the wise: If you plan to make the Grand Traditions Tea part of your experience, be sure to bring an appetite. By the time the final sweets arrive, you’ll be stuffed.

Our server then helped my husband and me choose tea.

I opted for the White Petal, a combination of Chamomile

petals paired with osmanthus and white tea that results in a toasty, slightly sweet flavor and a liquid the color of butterscotch. My husband chose the more robust Lord Bergamot tea from the oolong and black tea menu section.

The next course was a scrumptious and generous sampling of tea sandwiches and English scones. The scones were dotted with red currants and accompanied by the traditional yellow lemon curd, clotted cream and strawberry jam. The tea sandwiches included cucumber sandwiches, a Wagyu beef panini on ciabatta with sun-dried tomatoes, and blackpepper macarons with pineapple jam and goat cheese among other marvelous selections.

The nearly two-hour afternoon ended, as it should, with sweets. Chocolate mousse, lemon tarts with whipped cream cheese, moist pound-cake madeleines and impossibly airy coconut macarons.

All in all, it was the best “stop and smell the roses” holiday afternoon I’ve spent in years—a magnificent room, beautiful music by a talented harpist, surrounded by grandmothers and grandkids, multi-generation families and couples on dates. On this particular afternoon, Food and Beverage

SUSANNA REPPERT BRILL

Manager Roberto Martinez discretely pointed out that six NBA players were among the patrons.

The Grand America offers two seatings for Afternoon Tea daily in the Lobby Lounge: 1 p.m. and 3:30 p.m., major holidays excluded. Reservations are required and must be made no later than 24 hours in advance.

Afternoon Tea is $28 per adult and $20 per child 12 years and younger, while the Grand Traditions Tea is available for $47 per adult. Menu items vary seasonally. Call the hotel or go online to make reservations. â?– The Grand America 555 S. Main, SLC 801-258-6707 grandamerica.com

Devour Utah • December 2017 17

Pictured: Costine di maiale

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18 Devour Utah • December 2017

Gifts Simple

Local artisans make holiday shopping a breeze.

BY MERRY HARRISON

“S

imple Gifts” is a sweet and familiar American song that was written by Joseph Brackett in 1848. It begins, “’Tis the gift to be simple, ‘tis the gift to be free.” Brackett was a member of a Shaker community in Gorham, Maine. Who better to inspire us with the call to simplicity and gratitude, which are hallmarks of his faith? After a stressful year of political, national, environmental and global upsets and disasters, the idea of offering simple yet meaningful gifts this holiday season is most appealing.

An abundance of such gifts can be found at the Downtown Winter Market at the gorgeously restored Rio Grande historic train station. Every Saturday, the place is filled with fabulous, high-quality offerings that are all locally produced. Hard-working ranchers haul in freezers of grassfed beef and well-trimmed pork and lamb. Charcuteries offer sausage, ham and pâté. Or perhaps create gift baskets with crisp apples, Persian pears and unique cheeses from Caputo’s vast selection.

For the sweets lover, stock up on Chocolate Conspiracy’s certified organic, fair-trade, non-GMO bars and rich hot chocolate mix. It makes a great stocking-stuffer and the kids love it. A collection of hand-crafted caramels would surely please folks at the home or office, and fresh-baked sweet

breads and pastries from Tuli’s or Crumb Brothers are just right for that special addition to breakfast or brunch. Select local honey and pick up a few sweet-smelling, slow-burning, pure beeswax candles while you’re at it.

For the health enthusiast, give energy-improving herbal Thrive Tonic from Millcreek Herbs. And, who wouldn’t want a gift certificate to Vive Juicery for fresh, cold-pressed, super healthy juice blends? All of these offerings can be obtained at the Winter Market on Saturdays from 10 a.m.-2 p.m.

Be on the lookout for high-quality Utah cheeses like Beehive Cheeses’ Fully Loaded, Whiskey Fortified Promontory and Barely Buzzed, Expresso and Lavender Rubbed. Gold Creek Farms from Kamas, Gossner Foods and Heber Valley Artisan Cheese from Midway are other delicious, awardwinning Utah brands.

For those who appreciate good whiskey and spirits, High West Distillery in Park City offers award-winning bourbons and ryes. The Hive Distillery and Sugar House Distilling source Utah-grown fruits and grains for their products.

Simple does not mean boring! Vintage shops are chock full of unique objects that can add style or whimsy at all price levels. Pottery and glass are fun for gift-giving since there is so much variety. Consider serving dishes such as platters, trays, a tureen, even smaller items for condiments, olive-oil dipping and salsa. Serving utensils like long-handled, silver-

Devour Utah • December 2017 19

plated spoons or carving knives with unique handles can be quite reasonably priced.

Bowls are a simple gift. There’s something just right—even perfect—when you dine from a correctly proportioned bowl: a thick, deep one for stews and chilis; a wide, shallow one for pasta dishes; and a broad and deep one for Asian noodle dishes like Pho. Whether you shop at IKEA, Crate and Barrel, locally owned Spoons ’n Spice or craft boutiques, keep an eye open for fun shapes and sizes in bowls.

Gift baskets with a theme are fun to create and assemble.

If someone has recently become interested in grilling, for example, gather together the kinds of utensils they need along with marinades, rubs, cookbooks—and a very good set of fireproof hot mitts! A trip to an Asian market to collect ingredients for Thai ingredients like kaffir lime leaves, galangal, lemongrass and fish sauce will help stock someone’s pantry. Buy top-quality spices or herb blends such as star anise, cardamom, nutmeg or different kinds of pepper like white, tricolored or lemon. A basket of quality teas would 20 Devour Utah • December 2017

delight many. Mountain Rose Herbs offer varieties of black, green, white, red, chai, mate, herbal and flowering teas.

Have fun and make some memories to brighten the season. Plan to enjoy the must-see, festive light displays with the crowds at Temple Square or Hogle Zoo, and then head to a warm eatery. Many offer special holiday meals. Get your blood moving with spicy fare from the growing number ethnic restaurants for flavors from Mexico, Peru, Tibet, China, the Middle East, Thailand, India or elsewhere. Anticipate a fun evening out by taking a class on holiday entertainment at the Salt Lake Culinary Center or give a gift certificate for other classes there. Topics include International Cuisines, Date Night and Baking and Indian Nights. For a really special get together, invite friends to the lavish Afternoon Tea at the Grand America Hotel.

The lyrics to “Simple Gifts” declare “’Tis the gift to be simple. Tis the gift to be free.” Keep simplicity in mind to be free to enjoy the giving and receiving of this holiday season, so at the end you’ll find yourself “in the place just right” of “love and delight.” ❖

Devour Utah • December 2017 21

pread S The

22 Devour Utah • December 2017

Soy's Sushi Bar & Grill

H

ailing from Mongolia, Ariunbold Batsaikhan, aka “Soy,” knows his way around a restaurant; it’s pretty much the only job he has ever done.

After working for several eateries over the years—from dishwashing in Las Vegas to a gig as a private chef in Park City—Soy has now brought all that knowledge under his own roof, Soy’s Sushi Bar & Grill in Murray.

From the restaurant décor, which is bright and lively, to menu items both unique and familiar, Soy has created an eatery that is filled with good energy and great food.

“I have jumped around restaurants a lot; I wanted to learn how to do it, “Batsaikhan says. “After Rice Basil [his previous employer] closed, I realized that this could be my shot.

I created our sushi menu. Now I’ve started on desserts and cocktails. It is really fun.”

Batsaikhan prides himself on being cutting edge. His mantra is, “We are working on it,” and that can mean anything from new sushi rolls to creative desserts.

For example, the Wagyu beef appetizer is served on a hot rock accompanied by house sauces, a technique he came across online and just had to have. Not only is the presentation stunning, but the flavors are amazing. Besides, it’s kind of fun to cook your own food at your table.

Not one to shy away from a challenge, Batsaikhan receives a unique assortment of fresh fish every Wednesday. Having no idea what is going to come in that day’s shipment, Batsaikhan and his head sushi chef, Jeremy Tugsuu, lay out their seafood options—some of which require a Google search for clarification—and come up with a game plan.

“The fish on Wednesday comes in without even an English name on it,” Batsaikhan states. “It is really a fun challenge; we serve it up as sashimi after figuring out what we have.” ❖

Soy’s Sushi Bar & Grill 4923 S. State, Murray 801-278-8682 soysushiutah.com —Words and photos

by Aimee L. Cook Devour Utah • December 2017 23

24 Devour Utah • December 2017

Devour Utah • December 2017 25

TONA tonarestaurant.com SUSHI BAR AND GRILL 2013 - 2016

BOSS 2016

Best Odgen Restaurant

2015 & 2016

2012 - 2016

210 25th Street, Ogden • (801) 622-8662 • facebook.com/tonasushi

801.355.2294 | 216 East 500 South, SLC 26 Devour Utah • December 2017

B

ountiful’s venerable Mandarin restaurant celebrates its 40th anniversary this year, complete with a remodel and a Readers’ Choice win for “Best Chinese” in Salt Lake City Weekly’s Best of Utah. Four decades of longevity is quite an accomplishment for any business, but seems especially remarkable for a Chinese restaurant owned and operated by a Greek family. The eatery was founded by Gregory Skedros and his wife, Jeni, and while Greg is still involved, Mandarin is mostly run these days by his daughter Angel and her husband.

Along with classics like Peking duck, chow fun and mu shu pork, the Mandarin menu also offers contemporary Asian fusion dishes like Mediterranean lamb. Thin-sliced pieces of tender lamb are stir-fried with green beans, onion, carrots, water chestnuts and fresh tomatoes in a mushroomsoy flavored sauce, all topped with crumbled feta cheese.

China and Greece make for a delicious international partnership! ❖ —Ted Scheffler Photos by Niki Chan

Mandarin

Mediterranean Lamb 348 E. 900 North, Bountiful 801-298-2406 mandarinutah.com

The Devour Utah • December 2017 27

D

Holiday Gift

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Fort Union 6981 S. Park Centre Drive Salt Lake City, UT 84121

ecember represents something very meaningful for most of us—and for good reason.

In our holiday celebrations, passed-down recipes create lovingly prepared food for family and guests. All is calm; all is bright.

December can also mean assessing of the year past: From devastating hurricanes to mass shootings, sharp emotions have been running in every direction.

Many have shared feelings of disheartenment. Our continued abundance, yet seeming inability to carry compassion and freely give to others, is something that is both troubling and alien to the “Give me your tired, your poor,” creed of our nation.

Sticking to a skinny budget and not always witnessing compassion or empathy from others doesn’t diminish our own responsibility to leave our comfort zones and actively see what’s really happening with regards to hunger—an uncomfortable reality in our community.

ive G ack B It’s time to

Help two organizations fill empty bellies this Christmas.

By Jen Hill

The Hungry Truth in Utah (From Utahns Against Hunger)

1 in 10 Utahns, and 1 in 8 Utah children, lives in poverty.

An impoverished family of four makes about $22,000 a year to cover health care costs, shelter, food and other household expenses.

Utah is ranked fourth in the nation for the highest rate of very low food security. About 350,000 Utahns risk missing one meal every day.

More than 134,000 Utahns receive food stamps, and 63,000 eat dinner at a soup kitchen.

1 in 7 Utah children is at risk of hunger, and nearly 40 percent receive free or reduced school lunch.

So, what is being done in our community to help feed the hungry?

From the Utah Food Bank to outstanding faith-based organizations, many wonderful outreach programs exist to help feed our needy community members. Among these, Food Not Bombs and Even Stevens are two unique groups you can share the love with this Christmas. Both are dedicated to helping end hunger, albeit in very different ways.

Devour Utah • December 2017 29

foodnotbombs.net

30 Devour Utah • December 2017

ERIC RICH

The Objective of Food Not Bombs (FNB) is to make available food that would otherwise be thrown out in grocery stores due to expiration dates and imperfections (blemishes, bruises, etc.). With the strong belief that the scarcity of food in this world is a myth, Eric Rich, coordinator for the two FNB Salt Lake chapters declares: “Our country wastes 50 percent of its food, and that amount puts the U.S. in the lead as being the biggest food waster. Ask any seasoned Dumpster diver and they’ll tell you unbelievable stories of the quantities of very edible and delicious food that’s landfillbound. When FNB chapters pop up around the world, we not only chip away at the alarming mass of food waste, but by distributing free food in neighborhoods, we are providing an opportunity for people to eat healthy food that they otherwise may not have access to.”

FNB has been a part of SLC for 16 years, and many of its patrons are retired, elderly or low income.

Something Rich believes sets FNB apart from other food organizations is that it takes a more personal approach to food distribution. “We are self-organizing from the ground up, we learn the names of many of the regular people who come and actually become a part of that community as well,” he says.

One of Rich’s friends was able to save enough money from collecting free food to purchase a van, dramatically improving his quality of life.

“I would like to see a systematic change to prevent waste to begin with, thereby eliminating hunger and supporting local farmers,” Rich continues. “I want to challenge others to take a hard look at the standards for what food should look like in the grocery store, and make buying choices that reflect our looser aesthetic standards that see food as naturally grown, that take on strange shapes, and get beat up in transportation.”

How can we get involved?

Says Rich, “Our chapter has connected with the Blue Sky Institute who supports us, and without their willingness to work with us, many pickup points would not be possible. I’d like to encourage more established non-profit organizations to consider helping Food Not Bombs, and see people get more invested in building community through food.”

ERIC RICH

Food Not Bombs: Waste Not, Want Not

Food Not Bombs Pickups: FNB East: Richmond Park 440 E. 600 South, SLC Tuesday, Thursday, Saturday at 11 a.m.

FNB West: 17th South River Park, 1150 W. 1700 South, SLC Sunday at 11 a.m.

To volunteer or donate, contact Eric Rich: eric.pocock.rich@gmail.com

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Devour Utah • December 2017 31

Multiple locations evenstevens.com 32 Devour Utah • December 2017

AUSTEN DIAMOND PHOTOGRAHY

Even Stevens is helping to provide an easy way for people to give back to their community—just by buying a sandwich. Each purchase goes toward providing a sandwich for someone in need. While they don’t supply the actual pre-made sandwiches, Even Stevens allocates a monthly budget to their partners to purchase over 100-plus sandwich-making ingredients from Sysco. This allows carefully selected nonprofit entities like the YWCA, Utah Food Bank and Catholic Community Services of Utah to reallocate funds that would have been spent on food toward other programs and services. The founding Even Stevens team gives each organization autonomy to receive exactly what they need, with minimal waste.

“The buy-local movement is an important one as it asks customers to spend their dollars with local shops and services rather than chains that move in,” Co-founder and Cause Director Sara Day explains.

“We are excited that we can be that hybrid of local and ‘corporate’ by donating to local non-profits, sourcing locally as much as possible and hiring local musicians and artists to perform in our shops. It feels awesome trying to do something a little different!”

One of Even Stevens’ early success stories was with Catholic Community Services, which serves an average of 200 people every lunch hour. To feed such a crowd, easy hot meals like casseroles are preferred.

“They let me know that when they made a tuna casserole using tuna fish ordered from our program, it normally would have taken them a year to save up that much tuna,” Day says.

After Even Stevens reached a huge milestone—hitting 1 million sandwich donations—Catholic Community Services of Utah responded enthusiastically: “The partnership between us and Even Stevens has been invaluable in our fight against hunger in Utah. Between our St. Vincent de Paul Dining Hall in Salt Lake and our Joyce Hansen Hall Food Bank in northern Utah, Even Stevens has donated thousands of sandwiches so that Utah’s most vulnerable do not go hungry. We are proud to work with so many incredible organizations dedicated to helping those in need and congratulate Even Stevens on reaching 1 million donated sandwiches.”

The YWCA has also benefited from the sandwich shop’s generosity. “Even Stevens contributions have broadened the menu for women and children at the YWCA,” Director of Food Services Laura Dalton says.

“They get to taste foods that they never would have had a chance to try before; things like different kinds of cheeses and deli meats (beyond baloney). It’s been great to see a company succeed that’s not just out to make money—they make a difference.”

AUSTEN DIAMOND PHOTOGRAHY

Even Stevens: Sandwiches for a Cause

One donated and redistributed food item at a time, one sandwich at a time, we can most definitely feed those who hunger. We can all sleep better at night by taking action and giving back. However you choose to celebrate this December, let’s challenge ourselves to take a closer look at what needs to be done in our community. May all bellies be full this Christmas. ❖

Devour Utah • December 2017 33

Cottonwood: 3698 East Ft. Union Blvd.

34 Devour Utah • December 2017

University: 258 South 1300 East

Scheff’s Table:

Yaki-Mein Recipe and photos by Ted Scheffler

T

here are two stir-fry Asian noodle dishes that my family and I really love: yakisoba and lo mein. Chances are, you’ve had one or both at Japanese or Chinese restaurants. They are very similar.

Yakisoba, in Japanese, literally means “fried buckwheat,” but has come to more generally refer to a fried Japanese noodle dish made with soba (buckwheat) noodles and stir-fried with veggies and protein.

Similarly, lo mein means “stirred noodles” in Chinese and has come to refer to wheat flour noodles stir-fried with protein (typically pork) and vegetables such as carrots and cabbage.

I like both yakisoba and lo mein, but I sometimes find the former to be a bit cloying, especially when it’s overly sauced. On the other hand, lo mein can be a little bland. So, I’ve melded the two noodle dishes together to create one I especially enjoy. I’m calling it Yaki-Mein.

This recipe calls for beef, but you could easily substitute chicken, pork, tofu, shrimp or other proteins.

Similarly, you could add veggies like shredded Napa cabbage, bok choy, broccoli, bean sprouts, snow peas and such. I just tried to keep the recipe simple here; feel free to expand on it and make it your own.

Note: The cooking of this dish is very rapid. The stirfrying usually take less than 5 minutes, so be sure you’ve got all of your ingredients prepped and ready to go before you turn on the stove.

Ingredients: 1 pound fresh lo mein style Chinese wheat flour noodles 1-2 tablespoons sesame oil ¼ cup soy sauce 2 tablespoons oyster sauce ½ teaspoon ground white pepper 1 tablespoon peanut, canola or vegetable oil ½ pound beef such as sirloin,

flank or ribeye, sliced very thin into pieces or strips ½ cup julienne carrots 1 small white or yellow onion, halved and thinly sliced 3-4 scallions, white and green parts sliced (ends trimmed) 2 tablespoons minced garlic 2 teaspoons grated or minced fresh ginger

Method: Begin by cooking the noodles in boiling water according to package directions—usually only 2-3 minutes.

Drain the noodles in a colander and toss with 1 or 2 tablespoons of sesame oil and set aside.

In a small bowl, combine the soy sauce, oyster sauce and white pepper.

In a wok or large, deep skillet, heat 1 tablespoon of cooking oil over medium-high heat.

When the oil begins to smoke slightly, add the beef, stirring continuously until it’s mostly browned.

Add the carrots, onions and scallions to the wok and continue stir-frying until the veggies soften a little.

Next, add the garlic and ginger to the wok and stir-fry another minute or so, but don’t burn the garlic!

Add the noodles and the bowl of sauce to the wok and stir-fry until well blended and warmed through, another 2-4 minutes.

I hope you enjoy my Yaki-Mein!

Devour Utah • December 2017 35

SU

SH

I B A R & G RI

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4927 S. State St. Murray I 801.278.8682 36 Devour Utah • December 2017

Scheff’s Table:

Turkey-Oatmeal Meatballs Recipe and photos by Ted Scheffler

I

really love Italian-style meatballs. But if you’re looking to cut down on the fat in most traditional meatballs, here’s a relatively low-fat alternative, using turkey in the place of beef and/or pork.

These turkey meatballs are also a little unusual in that they have oatmeal, which gives the meatballs an interesting texture and helps bind the meat in lieu of bread crumbs.

Although the recipe is simple and requires few ingredients, these turkey meatballs are really flavorful.

Ingredients: 1 ½ pounds lean ground turkey 3/4 cups oatmeal 1 teaspoon minced garlic ½ teaspoons oregano 2 tablespoons minced fresh parsley

1 teaspoon chili powder ½ teaspoon Worcestershire sauce Ground black pepper, to taste 1 egg 2 tablespoons canola or olive oil

Method:

Combine all of the ingredients except the olive oil in a large mixing bowl.

Mix well until the ingredients are thoroughly blended.

Shape the mixture into meatballs of your favorite size.

This recipe makes 14-16 medium-sized meatballs. Place the meatballs on a cooking sheet or platter lined with wax or parchment paper.

Heat the oil over medium heat in a large skillet. I highly recommend using a non-stick pan since the turkey has a tendency to stick to regular pans.

Cook the meatballs, turning occasionally, until lightly browned on all sides.

Note: The meatballs will not be cooked through at this stage, but will finish cooking in sauce.

Transfer the browned meatballs to a platter for later use.

Finish cooking the meatballs in your favorite sauce for 2530 minutes to cook through. ❖ Devour Utah • December 2017 37

2

Love Things We

BY TED SCHEFFLER

3 1

4 A terrific holiday gift, Cherry Bombe: The Cookbook by Kerry Diamond and Claudia Wu, features 100 recipes from 100 women chefs, bakers, writers, bloggers, food stylists and others, compiled by the cult indie magazine Cherry Bomb team. The charred pineapple margarita recipe alone is worth the book’s price. $35

1

38 Devour Utah • December 2017

The bread selection at the new Macey’s supermarket in Murray is a deliciously tempting place to shop. We’re especially fond of Beehive Bread & Pastry Co. Rosemary & Olive Oil Filone, a rustic, Italian-style artisan loaf that’s terrific for sandwiches and paninis, but also delish by itself. $4.49

2

With the holidays at hand, where would we be with our beloved Utah State Wine Stores? Although the byzantine liquor laws here get a justifiably bad rap, thanks to what’s called a “small winery exemption,” wines from smaller producers are discounted in Utah and are often less costly than at the wineries.

Who knew?

3

Sit down for a meal at the new Sugar House Saffron Valley restaurant and you’ll be greeted with a gratis serving of crunchy, scrumptious papadum chips. For dipping, there’s a duo of chutneys—mint and tamarind. Betcha can’t eat just one. saffronvalley.com

4

2 01 7

Prost!

serving breakfast, lunch and dinner

bagels, bagel beignets corned beef hash, blintzes fried egg & taylor ham sandwiches from 8:00 am - 10:30 am 2005 E. 2700 SOUTH, SLC FELDMANSDELI.COM @ FELDMANSDELI OPEN TUES - SAT TO GO ORDERS: (801) 906-0369

20 W. 200 S. SLC

(801) 355-3891 • siegfriedsdelicatessen.biz

Devour Utah • December 2017 39

SALT LAKE SUPPER CLUB Giving back with a generous side of glam.

By Darby Doyle Photos by Renata Stone

O

ctopus tentacles, pork belly with kimchi vinaigrette, olive caramel and cured egg yolk is one of the savory courses. Spun ricotta mousse with plum Dippin’ Dots, pickled stone fruits and sassafras comprise a sweet-tart dish later in the evening. Like Beetlejuice-esque incantations, each plate of the multiple courses served by chefs Evan Francois and Alexa Norlin at their underground fundraiser supper clubs pushes culinary boundaries. “We get it,” awardwinning pastry chef Norlin says, “They’re weird. These are dishes no one would ever choose to order from the menu at a restaurant.” Yet each of these artistic examples ended up being successful dishes, as dozens of satisfied guests at the sold-out events will attest.

Challenging themselves to think outside the culinary box— 40 Devour Utah • December 2017

and by extension asking guests to embrace more than a bit of gastronomic audaciousness—has been the primary goal of Francois and Norlin’s Salt Lake Supper Club. “I’ve been wanting to do a pop-up event with a savory chef forever,” Norlin says. “Evan reached out to me with the same idea after I did the desserts for a Utah Chocolate Society event,” which was hosted by Harmons where Francois is executive chef. He concentrates on food education, appearing as a guest chef on numerous local television shows and teaching cooking classes. “We worked well together,” Francois adds. “Alexa’s work is so organized and beautiful.” Formerly pastry chef at prestigious venues Current Fish & Oyster and the Handle restaurants in Park City and SLC, Norlin is currently the creative genius dishing up soft serve iterations from her classic food truck, Normal Club ice cream.

Shop Redford Jewelers this Holiday season in-store and online!

We specialize in custom design, engagement rings, jewelry sales and repair.

801-583-2700 | 1346 S. 2100 E. SLC, UT www.redfordjewelers.com

The morning after the chocolate event, Francois texted Norlin: “Let’s do it!” And so, they started planning their first dinner, which was in June 2017.

A more subtle, but no less important, component of each dinner is the chefs’ desire to support causes near and dear to their hearts, appealing to their guests’ pocketbooks (or Venmo accounts). “We have great food and amazing wine,” selected by worldtravelling sommelier Ty Richchouyrod and vinophile Bryan Hinschberger of Bon Vivant Imports, Francois says. “But we’re not doing this to make money Devour Utah • December 2017 41

Stone and Downer transformed their garden into a luxurious culinary wonderland for the event, gratis.

for ourselves.” After covering food and beverage costs and basic overhead for the events, all proceeds go toward a charitable organization announced when the Supper Club invitations are distributed quarterly. Norlin elaborates on their charitable giving choices so far, “Both Planned Parenthood and the National Parks Conservation Association are organizations we both care deeply about on a personal level.” Going forward, the chefs plan to collaborate with the event-location host to pick a local beneficiary.

This model of giving likewise extends

42 Devour Utah • December 2017

to the way Norlin and Francois have organized the events. In order to keep costs low (and have more to give back) they hosted the first supper club at the home of friends Renata Stone and Jess Downer. In addition to being professional photographers and rather famous in media circles for their style, Stone and Downer transformed their garden into a luxurious culinary wonderland, gratis.

When weather threatened the second Supper Club event in late September—originally slated on the iconic salt flats—local event venue U

West provided last-minute access at a steeply reduced nonprofit rate. Stone, along with long-time friend of both chefs Kim Fearick, have donated their time and talents with floral design and innovative staging for pennies on the dollar. “Renata and Kim do amazing, beautiful work with almost nothing,” Francois says. “And we have more friends who pitch in with planning, setting up and serving. Alexa and I can focus on the food and they take care of everything else.”

Bon Vivant’s Hinschberger is thrilled to see the concept continue to grow and

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View our menu, story and make a reservation at www.thetinangel.com

GIFT CERTIFICATES AVAILABLE

Devour Utah • December 2017 43

Doing things they love to help groups in need, or to further that group’s cause, is admirable and fantastic.

bring new guests to the table, although Francois and Norlin are committed to keeping the events intimate, with no more than 40 people (they sell out within days of being announced). “It shows a lot about the two people that are behind it all,” Hinschberger says.

“Doing things they love to help groups 44 Devour Utah • December 2017

in need, or to further that group’s cause, is admirable and fantastic. It gives more reason to the guests, as well, to partake and enjoy in a lovely evening of food, wine and company.”

The next supper club is Feb. 24 at 6 p.m. “Most likely, we will have a cocktail hour with passed apps followed by a

sit-down six-course meal,” Francois says, with wine pairings by Richchouyrod and Hinschberger. To be added to the private-event invitation list, email supperclubsaltlake@gmail.com. ❖

@supperclubsaltlake

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Devour Utah • December 2017 45

Bars “U

nless it’s a casual ‘stop by’ invitation with your closest friends, never, ever arrive empty handed to a party,” advises Cody Derrick, owner of boutique real estate company and interior design house CityhomeCollective. Derrick and I agree that it’s a good idea to plan ahead for dozens of gift-giving opportunities between Thanksgiving and toasting the New Year in style. Hosts shouldn’t expect every guest to bring a gift (after all, a gift isn’t a gift if it’s required), but it’s a thoughtful custom acknowledging the effort the host has made, and thanks for the invitation. It doesn’t need to be extravagant or expensive, nor something intended for the festivities. Flowers, small houseplants or fresh herbs are lovely, as long as they are already in a pot or vase. “Rule No. 1 for the host(ess) gift,” Derrick says, “is never offer anything that creates more work for the hosts when you arrive,” like loose flowers.

Some of our favorite gifts help a host stock their home bar or supplement a party-ready pantry: a bottle of wine or local whiskey, coasters and cocktail napkins, charcuterie, cheese, a pot of homemade jam or Utah-made artisan chocolates. Derrick appreciates it when guests include a personal note with the gift, or maybe a favorite cocktail recipe jotted down to accompany a bottle of spirits. With those suggestions in mind, I canvassed local purveyors and creators to curate a list of booze-friendly gifts. From stockingstuffers to host gifts or big-ticket gifting, we’ve got you covered.

A decade ago, who would’ve thought a list of Utahbased liquor brands would now include a baker’s dozen and growing? Co-owner and head distiller of newly founded Holystone Distilling, Ethan Miller says choosing a bottle that’s hard to find or outside the box makes for thoughtful gifting. “Be sure to use locally distilled liquors when possible,” he recommends, which shortens our list significantly.

46 Devour Utah • December 2017

COURTESY WATERPOCKET DISTILLERY

BY DARBY DOYLE

COURTESY HONEST JOHN

Go local for home -bar gifting.

COURTESY WATERPOCKET DISTILLERY

Deck the

I

COURTESY WATERPOCKET DISTILLERY

asked the cocktail connoisseurs at the Whiskey Drinker’s Union: Utah 801 Local to recommend some of their favorites. Jeff Thompson, founder and president of the group says, “If you’re talking cocktails, try Waterpocket Distillery—craft, local, delicious, weird, fun, interesting.” Group member Ranae Zauner echoes that sentiment: “Waterpocket Distillery: How to set your home bar apart and impress your friends.” Pick up a bottle of their Toadstool Notom Amaro No. 1 ($28.99) and you’ll be on the holiday invite A-list forever after.

Waterpocket 2084 W. 2200 South West Valley City 385-202-5725 waterpocket.co

COURTESY BITTERS LAB

COURTESY HONEST JOHN

COURTESY BEEHIVE BITTERS

COURTESY WATERPOCKET DISTILLERY

T

hree nationally distributed bitters companies call Utah home, and we couldn’t be more thrilled to see their products in a cocktaillovers gift box. Try Downtown Farmers Market favorite Bitters Lab charred cedar-and-blackcurrant bitters or zippy habanero lime (1-ounce bottle, $12; 4-ounce bottle, $22). Beehive Bitters Co. has become a bartender go-to, especially their Frutta Blu bitters made with blueberry and Greek myrtle berry (1 ounce, $13.50) or bourbon-barrel aged caramelized orange bitters (5 ounces, $27.95).

Honest John Bitters Co., a brand started at downtown speakeasy The Rest, offers a changing roster of flavors and a beautiful blackwalnut gift box option containing three of their most popular bitters (three bottles, ½ ounce each of orange, aromatic and NOLA bitters in a handcrafted travel box, $42). bitterslab.com beehivebitters.com honestjohnbitters.com

Devour Utah • December 2017 47

Proudly serving locally produced beers & spirits — 40+ local beers available — LOCATED AT THE BASE OF THE CANYONS FRIDAY & SATURDAY LIVE MUSIC 6PM - 9PM DJ’S 9PM - CLOSE

COURTESY RUTH LEWANDOWSKI WINES

O

ne of the world’s top young winemakers specializing in naturally fermented wine hails from Utah: Ruth Lewandowski Wines. Like many of us, Evan Lewandowski has created a professional niche out of doing what he loves, adapted so that he can keep skiing and mountain biking the Wasatch. While he patiently (and notso patiently) awaits a groundswell of quality grapes to ripen here, he scours sources from the Alexander Valley to Walla Walla to make truly distinctive wines sold at prestigious international stores, and it’s all bottled in South Salt Lake. The subtle outline of the Beehive State on every label also makes for lovely Utah-style gifting. ruthlewandowskiwines.com

FULL DINING MENU FROM CAFE TRIO

6405 s. 3000 e. Holladay | 801.943.1696 | elixirloungeslc.com 48 Devour Utah • December 2017

COURTESY RUTH LEWANDOWSKI WINES

BRUNCH PARTY EVERY 1ST & 3RD SUNDAY EACH MONTH 11AM - 3PM

25

$

10 DAYS

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Give me 30 days, I’ll change your body.

Give me 60 days, I’ll change your life!

-Bikram Choudhury

Come Turn Up The Heat 1924 S 1100 E | 801-488-4681 www.bikramyogaslc.com

4670 S. 2300 E. HOLLADAY MONDAY-FRIDAY 6AM-8PM SATURDAY 6AM-9PM SUNDAY 7AM-6PM

www.3cups.coffee 385-237-3091

Devour Utah • December 2017 49

W

COURTESY VAN KWARTEL FLAVOR SCIENCE

ant to add a little Caribbean kick to the party? Van Kwartel Flavor Science: to the rescue! Their original kick-ass hot sauces have been a hit at farmers markets, and a couple of shakes of their Smoky Red Pepper sauce ($10) mixed in Clamato makes for a wowworthy bloody mary. We’re also big fans of their housemade traditional Caribbean tonics available in oneliter bottles; great for accompanying a bottle of white rum, vodka or gin.

Similar to the shrubs you’ll see on craft cocktail menus, Van Kwartel’s tonics like sorrel and hibiscus ($20 and up) are refreshing in mocktails with soda or coconut water and in adult beverages. Grab one at the winter market or order online.

Salt Lake Downtown Winter Market Saturdays, 10 a.m.-2 p.m.

Rio Grande Depot 300 S. Rio Grande St., SLC blog.vankwartel.com/shop/

Sugar House Distillery 2212 S. West Temple, Unit 14, SLC 801-726-0403 sugarhousedistillery.net

50 Devour Utah • December 2017

COURTESY SUGAHOUSE DISTILLERY

U

tah wine and booze guru Francis Fecteau recommends trying local brand Sugar House Distillery, which sources grains for their bourbon and rye whiskies from farmers within 120 miles of SLC and ferments, distills and bottles all of their products to proof on site. For a friend who loves whiskey and beer in equal measure, pick up a bottle from SHD’s new Boilermaker Series, featuring whiskey finished in barrels formerly containing beer from brewers including Uinta and Epic ($64.99 in limited release, only available for sale at the distillery package store). “It’s been three years in the making,” Fecteau says. “All Utah grain, custom yeast. It’s an ambitious whiskey.”

10off%

entire order and free holiday shipping code: dec17

Handmade Products Made in Eden Utah Store: 801.745.5033 2612 N. HWY 162, Eden, Utah Simply-eden.com

801.485.1031 | 2057 East 3300 South finecandies.com

Devour Utah • December 2017 51

COURTESY JODI MCRANY

H

ave a surplus of bottles you’d like to convert to supremely satisfying gifts? DIY-ers have a home-grown resource right in Sugar House. Glass artist Jodi McRany Rusho of Glass With a Past has all of the supplies, tutorials and inspiration you’ll need to transform your glassrecycling bin into one-of-a-kind drinking glasses, jewelry, coasters and other giftables sure to please. glasswithapast.com

PROUDLY ROASTED IN PARK CITY, UTAH

1794 OLYMPIC PARKWAY (Inside the visitor’s center) PARK CITY, UTAH 435 - 655 - 5015 hugo.coffee 52 Devour Utah • December 2017

COURTESY JODI MCRANY

ADD A LITTLE HUGO TO YOUR LIFE

STORE

★★★★★

Open 7 am to 3 pm Daily. Closed Tuesdays 2305 S Highland Dr SLC, UT 84106 801.359.6035

GIFT CERTIFICATES TO UTAH’S FINEST

DEVOURUTAHSTORE.COM

Devour Utah • December 2017 53

Thai Siam Gift Cards Make the Perfect GIFT 12147 S. State St., Draper I 801-981-8389 www.thaisiam.com

GIFTS, CIGARS, AND FINE TOBACCOS.

C

GLUHWEIN MULLING

Let us Cater your next event!

oming home after a day on the slopes to a steaming pot of mulled wine or apple cider is one of the world’s most comforting gifts. Spread the joy with festively packaged Austrian Gluhwein spice packets from Aimee’s Home Cookin ($5.99 each). Owner Aimee Toner names many of her products—like spice blends, cocktail rimming salts and sugars, and cocktail mixes—after Utah landmarks and ski runs at her favorite hills, Snowbird and Alta. She’s also put together the pretty nifty Bloody Mary Party Pack, which includes a 6-ounce resealable pouch of dry bloody mary mix, one Baconator Johnson soy bacon-infused rim salt, one savory rim salt and a pair of recipe cards ($26).

Aimee’s Home Cookin’ 2157 E. 2100 South, Ste. B, SLC aimeeshomecookin.com

188 E WINCHESTER STREET | 801-268-1321 OPEN 7 DAYS A WEEK 54 Devour Utah • December 2017

GLUHWEIN MULLING

OLD SCHOOL SHAVING AND GROOMING SUPPLIES

Healthy Pets

SALT LAKE CITY & MOUNTAIN WEST

Wishing you and your pets a natural, holistic and healthy holiday NATURAL & RAW PET FOOD HEALTHY TREATS SUPPLIES SELF-DOG WASH & GROOMING 1790 S. 1100 E. 801.467.2822 2352 E. FORT UNION BLVD. 801.844.7353

Devour Utah • December 2017 55

JOHN TAYLOR

I

f you only have time for one stop on your mission to outfit the cocktail-crazy cousin in your life, head to Boozetique. Conveniently located just around the corner from the top-flight downtown SLC wine store on 300 South, Boozetique owner Ivy Earnest has accumulated accouterments for any wine, beer or cocktail occasion.

She’s got everything from recycled Utah brewery labels repurposed as tile coasters by SLC-based 2nd Hand Coast ($9 and up) to cocktail mixers from local brands Fizzbloom Botanical Syrups ($12.99) and Garwood’s Ginger Beer ($4 and up). Ruby Belle is represented with a big selection of mugs, glasses and flasks featuring Beehive State icons like the LDS Temple, Angel Moroni and Prohibition-era scenes ($24.99). For a truly original statement piece, Uinta Rock Co. makes stand-alone wine racks and bottle chillers crafted from honeycomb calcite traced with veins of onyx, all mined in Duchesne County ($89 and up). For all purchases over $75, Earnest puts together a custom wood gift box with all the finished wrapping details included; you just need to sign the card. ❖ Boozetique 315 E. 300 South, SLC 801-363-3939 boozetiqueslc.com 56 Devour Utah • December 2017

1/2 Price Tacos 11am - 4pm Monday - Friday Brunch Saturday + Sunday 11:00 - 4:00 155 w. 200 S. 801.532.2068 lakeeffectslc.com Open Daily 11:00am - 1:00am

Carmine’s Welcome to

Make Your Holiday Reservations Today!

6926 S. Promenade Dr. Cottonwood Heights 801.948.4468 carmines.restaurant Devour Utah • December 2017 57

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3

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1. We Olive & Wine Bar

Private olive oil tasting and sensory experience for 10 people at We Olive & Wine Bar. Taste the newest extra virgin varietals, learn about perfect pairings. Customized gift to commemorate your event. 10 percent discount on any purchase in the store.

We Olive’s retail store has gourmet foods to recreate the experience at home. For the foodie, we create custom gift baskets to ensure the perfect gift.

602 E. 500 South, SLC 801-448-7489 weolive.com

2. Soulstice Day Spa & Salon

Give the gift of pampering this holiday season with a day at the spa! Soulstice Day Spa & Salon offers a variety of services to fit your needs.

From our full-body sugar scrubs, spa pedicures, a fullservice hair studio and two locations across the valley, Soulstice Day Spa & Salon is your one-stop holiday shop!

Multiple locations 801-255-3655 soulsticedayspa.com

58 Devour Utah • November December 2017 2017

3. Redford Jewelers

Join Redford Jewelers this holiday season for unique, handmade gifts that will truly dazzle! We specialize in custom jewelry, engagement rings and jewelry sales. Our pieces are one-of-a-kind, and our friendly service will make your holiday shopping a breeze!

1346 S. 2100 East, SLC 801-583-2700 redfordjewelers.com

4. Belle’s Bakery

Classically trained pastry chef, Kayleigh Morton brings traditional baked goods to the Heber area! All fresh, local ingredients. Croissants, Kouign-Amann’s, specialty pastries, cookies, cakes and more! Breakfast and lunch sandwiches including house smoked bacon. Great patio area to enjoy the beautiful Wasatch Mountains.

734 W. 100 South, Heber City 435-300-0393 bellesbakeryheber.com

5. City Cakes

Not your average café, City Cakes found its niche specializing in Vegan and Vegan Gluten Free baked goods, including Café fare.

While offering a wide variety of options from breakfast, lunch and gourmet desserts to customized celebratory cakes for any occasion. And City Cakes gift certificates are a sure way to warm up your loved ones this holiday season!

Multiple locations 801-359-2239 citycakescafe.com

7

HOLIDAY GIFT GUIDE AND GIVEAWAY

During the months of November and December you can enter to win beautiful prizes from local shops and restaurants featured here in our special Gift Guide section. Visit devourutah.com and sign up for Devour Utah’s newsletter to get weekly updates on prizes.

READER GIVEAWAYS NOV. 1 THRU DEC. 15

8

6. Rawtopia

Surprise a loved one with a gift card from Rawtopia this holiday season. Rawtopia provides the highest quality, organic, sustainable, glutenfree, NON GMO foods available and exclusively use low temperatures to preserve vital enzymes and nutrients. Good food, good energy!

3961 S. Wasatch Blvd., Millcreek 801-486-0332 rawtopia.com

9

7. Hugo Coffee Roasters

Hugo Coffee Roasters is a friendly, small-batch roastery located in the high altitudes of Park City, Utah inspired to elevate the coffee experience through highest quality beans, meticulous roasting and hands on customer care.

Coffee, retail items, and gifts are available at the Hugo Coffee Shop in the Park City Visitor Center.

1794 Olympic Parkway, Park City 435-655-5015 hugo.coffee

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8. Healthy Pets

Give the pets in your life the gift of natural, holistic & healthy pet food and treats this holiday season and all year round.

Located in the heart of Sugar House we specialize in high quality, natural products for optimum pet health. Featuring many family-owned and planetfriendly brands, Healthy Pets offers natural and raw food, herbal remedies, healthy treats and fun toys. In addition to great natural products, the independent pet boutique has self-service dog wash and grooming!

9. Thai Siam

Treat yourself or loved one with a gift certificate from THAI SIAM this holiday season. Fantastic, awardwinning Thai food, in an informal setting. THAI SIAM serves all of your traditional favorites from coconut soup, Salt Lake’s Best Pad Thai to our delicious curries. Let us cater your next event!

12147 S. State, Draper 801-528-4987 thaisiam.com

10. Tinder Box

Pick up a Tricia & Milo flask for your friends this holiday season. They are only $26.99 and each flask is 8 ounces. All the images area available on shakers too.

188 E. Winchester, Murray 801-268-1321 facebook.com/tinderboxut

8014672822 healthypetsslc.com 1790 S 1100 E, Sugarhouse

Devour Devour Utah Utah •• November December 2017 59

Content provided by Utah Restaurant Association

S

easons Greetings!

Restaurants are at the center of giving during December. Whether it’s friends and family gathering to exchange gifts and seasons greetings while noshing a local Utah favorite for lunch, the thoughtful purchase of a gift certificate for a stocking stuffer, or getting festive with coworkers at the annual office or company holiday party hosted at a Utah restaurant — restaurant professionals and our Utah restaurant community offer limitless options. For many restauranteurs, owners, chefs and other restaurant professionals it’s important for restaurants to give during the holidays but it’s not only during the holiday season, the give-back happens year round. Continue reading in the following pages for a few examples of the many ways that expand our community and industry growth through — The Give Back.

60 Devour Utah • December 2017

Content provided by Utah Restaurant Association

Chef Peter Hodgson CEC of Chartwells Catering Services — University of Utah

Michael McHenry TeenChef Pro Host:

Michael McHenry is the President & CEO of Even Stevens Sandwiches and knows all about the give back. His company is definitely on the rise thanks to its very own give model. For every sandwich that is purchased from Even Stevens they give a sandwich to a local non profit partner. They give to the communities by becoming a part of the neighborhoods they move in to and celebrating the local culture.

For the last two years Michael, along with his three MentorChefs and numerous GuestJudges, generously donates his time — which by the way, he has very little of as Even Stevens begins to expand to several states outside of Utah; to host the 13 episode series TeenChef Pro. Production mornings are early for the cast and crew and for the non-actor who each week steps into the huge role of guiding the 12 TeenChefs, 3 MentorChef and GuestJudges of TCP all while steering his Even Stevens team to new heights. Michael will work around the production schedule even going so far as to jump on a flight to Seattle one day after taping an episode only to turn around at 6:00 AM the next morning to be back on set in SLC for the next day of filming. He alongside many busy Utah restaurant owners and chefs donate their time to engage year round with the Utah ProStart Program teachers and students serving as competition judges, classroom mentors and industry guides.

Chef Peter Hodgson is one of the Utah ProStart program’s masterful Chef Mentors. Chef Peter has worked exclusively with the Utah Restaurant Association as a mentor for Utah ProStart for over ten years. He has been an advocate of grooming the next generation of chef professional for much of his professional career. He is a beloved and trusted mentor as well as a respected and honored member of Utah’s chef community. He works with ProStart students and teachers year round, helping advise and guide the annual summer teacher and fall student trainings as well as serving as MC for Utah ProStart state championships. Chef Peter spends countless hours as he trains and gives pointers to our Utah state championship culinary teams as they prepare to compete at the National ProStart Invitational.

Under his tutelage every year, ProStart students and Chartwells spend three days and Thanksgiving morning preparing and cooking the Thanksgiving day meal offered by the Salvation Army, so those in need may have a warm, homemade turkey dinner with all the fixings.

Chef Russ Barker CEC of Younique Cosmetics Lehi, Utah

Chef Russ has been diligently committed to the Utah ProStart program from the very beginning. While working for Sysco Intermountain, who understood right away the incredible opportunity this industry created school-to-career program provides high school students passionate about a profession in the culinary world, Chef Russ also understood the value and began working with the Utah Restaurant Association. Over the many years he has guided numberous students toward successful careers as cooks and chefs.

He is vigorously dedicated to seeing the students who he works with excel as professional chefs and adhere to the professional code of conduct and standards that premier industry chefs do.

Even when Chef Russ was transferred to work in California he still helped train and support the Utah National ProStart Invitational teams. Chef Russ advises the ProStart culinary and management state champions as they prepare for Nationals as well as teaching classes at student trainings. His big heart and kind advisements create an environment of collaboration and growth as he helps empower teen chefs to have a strong work ethic, a keen knowledge base and live their dreams.

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Content provided by Utah Restaurant Association

Utah ProStart

F

or the past several years, the Utah Restaurant Association has collaborated with the Salvation Army and Chartwell’s Dining Services to provide over 1,000 families in Utah with Thanksgiving dinner. The partnership brings together juniors and seniors in high school from the URA’s Utah ProStart program along with mentor chef’s and ProStart educators to help prepare and cook the Thanksgiving Day meals in the kitchen of Chartwell’s Dining Services located on the campus of the University of Utah.

The ProStart students spend Tuesday and Wednesday preparing and peeling over 350 pounds of potatoes, dicing, chopping and mincing over 400 pounds of onions, celery and carrots along with other ingredients in preparation for the cooking that will begin at 6:00 AM on Thursday, November 23, 2017, Thanksgiving morning. “These students get an opportunity to be a part of the Utah Restaurant Industry at it’s finest.”, says Melva Sine, President of the URA. “They are learning the fundamentals of nourishing people in a way that all restaurant professionals aspire to. They get the chance to help feed people who might not

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get to have a Thanksgiving otherwise. It’s really what restaurant professionals do and what we take the most pride in. We don’t just feed people, we get serve them.” Sine goes on to say, “Not only with food but with an incredible amount of care.”

The URA’s ProStart program is an extraordinary two-year program, providing high school juniors and seniors with the culinary techniques and hospitality training necessary to enter the restaurant industry in management level positions. This fall the URA trained over 1000 students and are gearing up for regional competitions in February. “ProStart is more than just a food course.”, says Sine, who implemented the pilot program in Utah in 1996. “It helps inspire and educate our future generation of restaurateurs, chefs, managers and culinary professionals.

Through our Thanksgiving Day partnership with the Salvation Army,” she continues, “these students are able to implement the skills they’re learning and contribute in a really incredible way.

We even have ProStart educators who are choosing to spend their holiday helping those in need. These are really incredible teens and teachers and an amazing program we offer to teens passionate about food in Utah high schools.”

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Content provided by Utah Restaurant Association

Dave Parrish

McDonald’s Owner/Operator and Intermountain McDonald’s Intermountain Co-operative Association board president Running is Dave Parrish’s passion. In addition to running 11 McDonald’s restaurants stretching from Provo to St. George, Parrish leads the local McDonald’s co-operative, a group of 27 franchisees representing 126 restaurants. During his tenure, Utah restaurants were among the first to offer customers in-restaurant kiosks, table service, mobile ordering, McDelivery through UberEats and fresh beef quarter pounders. As an employer, he enthusiastically offers McDonald’s Archways to Opportunity, giving eligible employees an opportunity to earn a high school diploma, receive upfront tuition assistance for college courses, access

The year was 1917. Utah was only 21 years into statehood and had a population of about 444,000 people who were adjusting to the United States’ entry that year into World War I. 1917 was also the year the Utah Legislature created what was then called the state Industrial Commission, later renamed the Utah Labor Commission.

The functions of the Utah Labor Commission have undergone some changes since then, but its basic mission remains the same- achieve safety for employers and employees in the state’s workplaces and ensure fairness in employment and housing through services that include consultation, education,

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academic advising courses, and learn English as a second language.

“Giving back is a core value of the way we operate every day,” said Parrish. “I am most proud of our support of Ronald McDonald House Charities of the Intermountain Area.” He hosts his own fundraisers along with supporting McDonald’s campaigns for the Salt Lakebased Ronald McDonald House and Family Room at Primary Children’s Hospital which will raise over $400,000 for the local charity this year. In 2018, this avid runner, who logs 35 miles a week and averages four marathons a year, is thrilled his two greatest passions will meet as Parrish was tapped to join the 2018 Ronald McDonald House Boston Marathon team. Running to raise funds which will provide essential accommodations an d support to children and families who’ve been affected by childhood cancer or other life-threatening illnesses. Thank you for for making a difference Dave, one stride at a time!

inspections, compliance, and mediation.

The Utah Labor Commission prefers to work with businesses to create a safe, healthy, and fair work environment rather than assess penalties for noncompliance with state and federal laws and regulations. The same approach applies to landlords and other housing providers to ensure places to live are available without discrimination.

Contact the commission for free on-site consultations, training sessions, and additional outreach efforts, including booklets and other materials. The Labor Commission can be reached at 801-538-6800, toll-free at 1-800-530-5090, or visit laborcommission.utah.gov.

Content provided by Utah Restaurant Association

WE’VE MOVED! TEENCHEF PRO AND TASTE UTAH HAVE MOVED

BEGINNING SAT. OCTOBER 7, 2017 AT 11AM -11:30AM

3CHEFS

OF UTAH’S HOTTEST

2 BURNERS 1 DREAM

ZERO ELECTRICITY Twelve teens compete on the Emmy award winning series TeenChef Pro for a four year scholarship to Johnson & Wales University and the ultimate title of TeenChef Pro champion. Beginning October 7, 2017 on Utah’s CW 30 at 11:00AM.

CAN YOU TAKE THE HEAT?

Behind every good food story, is a great people story.

Join your hosts Katy and Jami as we take a bite out of Utah’s food culture with this food forward weekly series. Each episode is a road trip across our state where we discover unique Utah dining destinations, chefs, farmers and the stories behind their craft.

Season 3 of Taste Utah begins January of 2018 on Utah’s CW 30 at 11:00AM

Get Tasting With Us! Devour Utah • December 2017 65

LAST BITE:

Stow away the smartphone at your holiday table.

The Gift of Your Presence

By Joanne Miller

W

e’re amidst the festive season, and social etiquette is nearing its demise in certain circles. We’re deluged by streaming stimulation and infotainment via ubiquitous “smart” devices—detaching ardent users from their former bright and authentic selves.

Our wired society is infused with justification for our attachment to our clever devices, leaving us limp-wristed, dead-eyed and nursing “text neck” while staring blankly into screens, growing impatient for supposedly critical data to keep us informed.

Urgent calls, emails, reports and spreadsheets aside, does your grimy device warrant its own place at someone’s thoughtfully arranged holiday table, or even on your person? Granted, the temperature has dropped, but do you want to “simmer” your posterior or crotch via electromagnetic radiation?

So it’s timely to consider your holiday responsibilities as invitations drop. The late Duchess of Windsor implores the entertainer in us all with her enduring, paraphrased, party advice: “Show up and amuse, to ensure repeat summonses.”

The duchess urges us to embrace every occasion with gusto. The French-to-English translation of the culinary term, amuse-bouche is literally “party in your mouth.” We Devour Utah foodies appreciate a creative amuse-bouche, so be the human equivalent at your next gathering and draw an appreciative crowd.

Playing with a device in a social setting is an obvious faux pas. “Eat and scroll” is excused if dining solo at home, although Zen masters take exception to such behavior,

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cautioning “multi-tasking”— eating and reading is a slippery spiral to expanded girth via mindless reloading of the spork. Stop and smell the rose-infused delicacy that’s loaded or twirled around that spork!

The to-do list can wait 15 minutes.

Assuming devices are surrendered or banned at a social gathering, let’s reflect on your personal skill set. Do you listen, or are you in perpetual soliloquy mode, primed to deliver your next monologue? Are you unable to stop, breathe and allow others to speak? Are you present in mind and body, already at your next event; or mentally replaying yesterday’s goings on? How’s your facial and body language? Do you have a tendency to adopt a glacial stare over shoulders, seeking an escape? Cease and desist all if you’d like a recurring place at any communal table.

Former New York “Knickerbocracy” social climber, swiftly turned pariah, Ward McAllister, offers this nugget: “A dinner invitation, once accepted, is a sacred obligation. If you die before the dinner takes place, your executor must attend.” Social norms were severe in the 1890s, but it’s still advisable—and appreciated—to seek common, courteous ground. Are you guilty of the last-minute better offer or cancellation? Remember karma and reconsider your approach, especially if you’d welcome a standing invitation, or if you plan on hosting your own soirée.

Your authentic presence is your gift to your gracious host, as well as the chocolate, flowers, wine and/or cheese that you bestow. Your gift goal is to avoid being the office Scrooge equivalent—cold, cheap, thoughtless and typically regifted in a heartbeat. Be the gift that keeps on giving with your heartfelt presence. ❖

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