Taste of Utah Valley - Fall 2017

DIALING UP DINNER IS

SELL SERVICE: A SMART PHONE CALL

DEJA VIEW:

A SECOND LOOK AT LOCAL RESTAURANTS

ISSUE NO 2 | FALL 2017

GUIDE TO DINING

FIRST-DEGREE

"Burger'lary" RANKING UTAH COUNTY’S 10 MOST WANTED BURGERS

www.heraldextra.com

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From the editor:

A

s summer comes to an end, our taste buds switch gears from snow cones and watermelon to the harvest of family gardens’ veggies and food vendors at football stadiums.

Fall flavors tend to have a cult following, but you won’t find any pumpkin spice or cinnamon here. We’ll leave that to the grocery stores to overwhelm you with the latest pumpkin-infused product.

Instead, much of our second issue this fall is dedicated to something I believe Utah County residents, and all Americans, appreciate year-round: a very good burger. The widespread popularity of these delectable meals on a bun could be seen as less than a century old, but nevertheless hamburgers and America are a synonymous combo to the rest of the world.

And why would we dispute it? Hamburgers rank right alongside pepperoni pizza, peanut butter and jelly sandwiches and chocolate chip cookies as the most beloved, American favorites among our cuisine.

As a young college student I remember returning to the States after several adventurous months abroad. My family picked my two suitcases and I up from the airport after 20 hours of flying. I was exhausted and jet-lagged. But, I also had priorities. We headed to my first American meal in quite some time. My request?

A hot-off-the-grill bacon cheeseburger.

The variations, or the simplicities, are countless. I’ve sampled some delicious artisan burgers myself, atop buns made from a dozen different kinds of bread.

Toppings are just as diverse and plentiful as burgers themselves. Personally, I love mustard or aioli, lettuce, grilled onions (or better yet balsamic caramelized onions), and thick and sugary bacon.

With so many local restaurants to sample from, our reporter Court Mann took on the oh-so-difficult assignment of dining on more than a dozen burgers.

I doubt I will ever make another assignment so well received.

His rankings are, of course, subjective and based on his own personal taste buds and checklist. However, many of the burgers he references (page 3) were repeatedly advocated for by readers and our staff as the best burger they’ve eaten in our area.

So, we hope you will enjoy this steal, an insider’s guide to where you can find some of Utah County’s most truly mouthwatering burgers.

TEAM www.heraldextra.com

RHETT LONG Publisher + Advertising Director

EDITORIAL JORDAN CARROLL Managing Editor + Digital DOUG FOX Features Editor STACY JOHNSON Digital Editor

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DAVID REVILLA Graphic Designer

ADVERTISING CRAIG CONOVER Retail Manager

CIRCULATION MORGAN BASSETT Circulation Manager Creative Services Manager

WRITERS DOUG FOX COURT MANN DERRICK CLEMENTS

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JORDAN CARROLL

SAMMY JO HESTER DOMINIC VALENTE ISAAC HALE @UtahValleyDailyHerald @TheTicket @dailyheraldutah

On the Cover The Utah Bacon Burger is pictured Friday, Aug. 11 at Asado Argentinian Grill in Orem.

F O O D BY Asado Argentinian Grill P H O T O G R A P H E D BY Isaac Hale

If you love eating local as much as we do and are looking for a more in-depth scoop on restaurants than what Yelp’s basics have to offer, you can also search for local places to eat by city and meal type and find hundreds of detailed recommendations – down to the dish.

Full reviews and stories on Utah County restaurants can be found on our website at heraldextra.com/dining.

TASTE OF UTAH VALLEY MAGAZINE 86 N. University Ave. #300 Provo, UT 84601 801-373-5050 • 800-880-8075

2 | Taste of Utah Valley

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Mann vs Burger FINDING AND RANKING THE 10 BEST BURGERS IN UTAH COUNTY

W R I T T E N BY Court Mann P H O T O S BY Isaac Hale / Courtesy

T

hanks to the Daily Herald’s dining reporting, I’ve carved out a new niche for myself.

That niche is consuming more food than any human should.

In April I spent five straight hours in downtown Provo, eating 10 different desserts from 10 restaurants. It pushed my body to its gestational limits. We’re continuing this unwise new tradition, with me as the

guinea pig. I’m not necessarily proud of it, but here we are.

My task this time: finding the best burger in Utah County. This was undertaken over a period of weeks — I didn’t dare eat them all in one night, as I did the desserts. The following 10 burgers are the best ones I tried. (Yes, I ate more than 10.) For your convenience, I’ve scored and ranked them.

Happy (and hungry) reading.

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CHOM Burger CHOM BURGER, PROVO PRICE: $5.75

CHOM Burger has more imaginative burgers than this titular offering, but I’m sticking to the basics here.

The CHOM, while pretty standard in most respects, has some nice flourishes. This is more of a fast food-type burger — thin beef patty, standard fixings, etc. — so it’s all about the execution. And they execute it quite well.

Thin patties tend to get overcooked, and CHOM avoids that mistake here.

Of particular note was the CHOM’s toasted potato bun: light and fluffy but not flimsy, keeping all the fixings contained. Nothing really jumps out at you with this burger, but I think that’s kind of the point. Overall, a harmonious and pleasant burger.

7 6.5

Lemon & Sage Artisan Kitchens, Bakery & Market Keeping it local, fresh & delicious!

151 S. Main St., Springville, UT 84663

Utah Cheeseburger CHUBBY’S NEIGHBORHOOD CAFE PRICE: $7.29 (SERVED WITH CHOICE OF ONE SIDE)

On first bite, the Utah Cheeseburger tastes like a burger-flavored cloud. Everything — from the buttery golden bun to the medium-cooked patty — is astoundingly soft and fluffy. This offering also includes lettuce, tomato, pickles,

fry sauce and a heap of melted cheese. This softness was nice at first, I will admit. After a while, though, I needed more contrast.

Some additional crunch would have been nice. If crunch isn’t your thing, by all means, chow down.

Lemon & Sage offers a unique approach to the food industry.

We rent commercial kitchen space to small businesses, as well as to private individuals. Have a large event, or just trying to get your business off the ground? We’re here to help.   

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Pop-up Restaurants Lunches Local Specialty Food

Don’t miss our Holiday Market November 17-18 with fun, local vendors!

WWW.LEMONANDSAGEMARKET.COM

4 | Taste of Utah Valley

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Goat Burger BLACK SHEEP CAFE, PROVO P R I C E : $ 1 5 C U R R E N T LY S E R V E D O N LY AT LUNCH, (SERVED WITH CHOICEOF FRIES OR MEXICAN STREET CORN)

A few friends insisted I try Black Sheep’s Goat Burger. It has people talking, and hey, I’m nothing if not a man of the people.

This burger takes more risks than any other on this list. With great risk (and a hefty price tag) comes great responsibility. Its ambition goes thusly: a beef patty cooked medium-rare, garlic goat cheese, Portobello mushrooms, roasted red bell pepper, arugula and chipotle mayo sauce (the latter served on the side), all housed in a large piece of nanniskadii flatbread. Whoa, this is a big ol’ burger. Unlock your jaw.

The Goat Burger has the makings of something legendary — bold flavors, surprising combinations, top-notch presen-

7.5

tation. Getting this many flavors and textures to harmonize isn’t easy. Therein lies this burger’s problem: too much dissonance.

The ratios are all off. The red bell pepper and Portobello mushrooms are way too thick, there’s too much arugula, and opting for low-profile flatbread instead of a traditional bun sacrifices the fluffy texture this burger sorely needs. The crucial taste of bread and meat just gets lost. And if those get lost in a burger, what do you even have? The Goat Burger’s biggest upside — its potent and wonderfully pungent garlic goat cheese — can’t save it. I applaud what the Goat Burger is attempting, but it needs to be recalibrated.

7.25

Bacon, Egg & cheese Burger A R T C I T Y T R O L L E Y, SPRINGVILLE PRICE: $11 (SERVED WITH CHOICE OF ONE SIDE)

If this were a good looks contest, Smokehouse BBQ’s Bacon, Egg & Cheese Burger would vie for the top spot. The burger is picturesque, with a large pretzel bun, slices of bacon, melted American cheese and an egg fried over easy. (Plus lettuce and a pickle slice on the side.) It’s unmistakably American. This burger’s individual components are pretty good — good enough to bump it up a few spots on this ranking. However, they just don’t transcend themselves. It’s not perfectly executed — the cheese overpowers some of the other flavors, the bacon seems more hammy than bacon-y — but it still tastes like there’s something else missing, and I don’t know what it is. I needed something to grab me, like a signature flavor or texture, but nothing did.

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Dragonslayer CUBBY’S, PROVO P R I C E : $ 6 . 9 9 S I N G L E PA T T Y, $ 9 . 9 9 D O U B L E PA T T Y

I don’t know if this one slays dragons, but my taste buds? Consider them slayed.

The Dragonslayer balances a bunch of standout flavors. Condiments include bleu cheese, smoked bacon, spring mix lettuce, tomatoes, grilled onions and a special buffalo sauce, all resting on a medium-sized top sirloin patty. The creamy buffalo sauce is the defining flavor here — its sweet profile and tangy kick immediately grab your attention on the first bite. This burger isn’t too messy, but keep it in the Cubby’s wrapper as you chow down. The Dragonslayer’s patty, cooked medium while retaining its softness/chewiness, isn’t an overflowing patty like some of the online photos make it seem. Instead, it’s more on the smaller side of medium, fitting snuggly between the Dragonslayer’s soft, doughy buns. It’s balanced, fresh and flavorful; an ultimately satisfying burger.

8 7.75

Quarter Pounder RIPPLE’S DRIVE-IN, PROVO PRICE: $3.90

When it comes to messy, fast food-type burgers, Ripple’s has a lot of practice. The restaurant has been in Provo for more than 60 years. I’m no historian, but that probably makes Ripple’s the city’s oldest burger joint. In this case, practice practically makes perfect.

The Quarter Pounder at Ripple’s does all the simple things amazingly well. There’s its juicy quarter-pound patty, its soft and succulent tomato slice, its slightly toasted bun, all gradually falling apart in a handy wrapper. This burger doesn’t boast any tricks, it’s just really good.

Leslie’s Family Tree Restaurant 77 W Main Santaquin, UT 84655 • 801-754-3499 www.lesliesfamilytreerestaurant.com

Great American Food • Traditional Home Cooking • Famous for the Scones • Live Music on the Weekends

Monday - Thursday & Sunday 9am - 9pm Friday & Saturday 9am - 10pm

6 | Taste of Utah Valley

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My criteria Jack Kerouac & guidelines Burger

SELECTING THE BURGERS: This was not a scientific process. I solicited recommendations from friends, perused menus from local restaurants and saved a few slots for my own favorites. Utah County has a lot of restaurants; there are praiseworthy burgers I haven’t tried, I’m sure.

Consider this list a starting point.

GRADING SCALE: Ever watched the NBA’s slam dunk contest? Even when a dunk is missed, a judge’s lowest possible score is 6/10. Why? Because an attempted dunk is still better than no dunk at all. I treated these burgers similarly.

I’m scoring these burgers on a 10-point scale, with a perfect burger scoring 10/10. (There’s no such thing as a perfect burger, but we eat in search of it.) Listen, all of these burgers are pretty good — to a degree, they’re all winners. The lowest-ranked burger still gets a 6.5/10. Sometimes, a fraction of a point is all that separates them.

NO NATIONAL CHAINS: Yes, I know In-N-Out and Five Guys are wonderful, but I had to narrow the playing field. The restaurants I visited are specific to Utah. Some have multiple locations, some don’t.

NO NOVELTY BURGERS: Burgers are bound only by our imaginations. Some have barbecue sauce, or grilled pineapples, or who knows what.

I didn’t want to compare metaphorical apples to oranges. For the sake of consistency, I ruled out what I’d consider “novelty burgers.” No barbecue sauce (barbecue burgers need a contest all their own), no fruits, etc. Flourishes are allowed here, but the burgers in this Top 10 keep the patty and bun as their central focus.

TAKE EACH ON ITS OWN TERMS: A fast foodtype burger isn’t trying to be gourmet, and vice versa. You’ve got to take it on its own terms.

Does a burger accomplish what it’s attempting?

HOW DOES IT AGE?: A burger’s lifespan starts on your first bite, carries into the last bite, and continues on in the days, weeks and months that follow. It isn’t just about how good it tastes in the moment, but how it’s remembered. It’s enjoyed differently at each stage, and each of those stages matter.

IS IT MORE THAN THE SUM OF ITS PARTS?: All burgers have good components, but even stellar components don’t guarantee a good burger. The best burgers transcend their individual pieces.

Do the flavors and textures create something new? Do they make a statement?

MY HEART HAS FINAL SAY: I’m analytical. I categorize and compartmentalize most aspects of my life. I’m analyzing these burgers. But in the end, food is a matter of the heart, not the head.

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S TAT I O N 2 2 , P R O V O PRICE: $12.99 (SERVED WITH CHOICE OF ONE SIDE)

First off, this is a fantastic burger. The Jack Kerouac starts with the burger basics (patty, tomato, lettuce, onion, pickle), and takes things to another level with a slice of melted Brie cheese, bourbon sauce and applewood bacon. The key to this burger’s brilliance is the dance between the bourbon sauce and Brie. Melting the Brie eases — but doesn’t sacrifice — its earthy, slightly sour taste. Then that bourbon sauce comes sliding in with the casual sweetness. Have mercy! I prefer my burgers medium-rare, and Station 22 accidentally cooked it medium (though they’ve gotten it right in the past). It’s tough to properly lubricate a burger: Those juices need to be apparent, but not so dominant that the burger falls apart. With the bourbon sauce and a smidge of aioli, The Jack Kerouac nearly nailed it. I just needed a bit more, and might have gotten it if my patty was cooked medium-rare. The Jack Kerouac is a subtle but undoubtedly ambitious burger.

8.5

8.5

Blue Bacon Burger A R T C I T Y T R O L L E Y, S P R I N G V I L L E PRICE: $11 (SERVED WITH CHOICE OF ONE SIDE)

In life, there are sensations you know you want, and others you never knew you always wanted.

Burgers are no different. The best ones simultaneously comfort and surprise you. With its Bleu Bacon Burger, Art City Trolley delivered both in abundance. There was the comfortable: a 1/3-pound grass-fed patty; mixed greens; a large, buttery pretzel bun that truly glistened; slices of honey-cured bacon. Then there was the surprising: balsamic vinegar, caramelized onions, bleu cheese spread and Gorgonzola crumbles. The addition of sweet balsamic vinegar was virtuosic — it counteracted the sharpness of the cheeses, with the sweet-and-savory bacon (honey-cured — remember?) fusing the flavors in blissful harmony. Bravo, Art City Trolley.

Take a bow.

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Utah Bacon Burger ASADO ARGENTINIAN GRILL AND CAFE, PROVO PRICE: $12 (SERVED WITH FRIES)

A last-minute addition to the list, Asado’s Utah Bacon Burger should be taught in Burger Theory 101. (You know, at burger college.) It checks off so many boxes that any score less than 9/10 would be unfair. Bring your appetite for this one — it includes a BIG patty (of 100 percent chuck beef, not ground beef) cooked medium rare, lettuce, tomatoes, onions, cheddar cheese and some remarkable thick-cut bacon, served on a toasted ciabatta bun. That bun was a stroke of genius: perfectly airy and flaky, but sturdy enough to keep everything together, you can see the crisscross grill marks charred on its underside. Why don’t more burgers use ciabatta? The Utah Bacon Burger utilizes a triple threat of ciabatta, medium-rare chuck beef and thick, flavorful bacon slices that are both chewy and sturdy. This is how you balance flavors and textures.

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Artisan Burger A N T O N E L L A’ S A R T I S A N B R E A D C A F E , O R E M P R I C E : $ 7 . 3 9 ( S E R V E D W I T H P O TA T O C H I P S )

I’ve had this burger more times than any other on this list. Indeed, the burger at Antonella’s is what keeps me coming back. Just know I tried to be impartial this time around. Even with a calm head and stomach, though, this burger is still among the best I’ve had in Utah County. Here’s why: its counterintuitive approach to bread and fresh toppings.

Antonella’s does not hold back, loading up its burger with an enormous heap of fresh greens, tomatoes and red onions.

And the bun! My goodness. Bread is the restaurant’s specialty — the owner comes from a family of bread makers — and that expertise is put on display

here. The burger’s bun is huge, fluffy and flavorful — opting for boldness where most restaurants choose a smaller, tamer option. The big bun and abundant toppings don’t overwhelm the actual patty, which is covered in melted cheese. Instead, these supporting players soak up the extra juices that would overwhelm a less fortified burger, without taking the spotlight away from the patty. Like I said, counterintuitive. This burger is just different than the rest. It’s nearly perfect — I’d prefer the patty be cooked medium-rare instead of medium — but man, this burger gets really close.

8 | Taste of Utah Valley

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Offbeat orders

UNCONVENTIONAL FOOD DELIVERY OPTIONS IN UTAH COUNTY W R I T T E N BY Derrick Clements

e’ve all felt it: the hunger, uncoupled from any human willpower to get up and go from the couch to the kitchen. If we’re going to get up at all, we only want it to be to the front door. Fortunately, in those moments, there’s deliverance: that is, there’s delivery.

But food delivery nowadays is more than the traditional pizza or Chinese options. In Utah County, you can order in everything from cookies, sushi, pretzels and more.

We talked to the founders and owners of several different local companies to hear the stories behind some of the most unique plates that have been delivered to Utah County doorsteps.

Jacob Chung, one of the founders of Five Sushi Brothers, which delivers late-night sushi orders in Provo, said part of the goal was to bring more unique options to Provo’s food delivery menu.

“We came out in about May 2016 with the hopes of kind of starting something in Provo that hadn’t been done before,” Chung said.

“We wanted to really revolutionize Provo and bring something to its culture that was very unique. And we knew that it was only a matter of time before this would be happening all over Provo.”

The idea of offering unconventional dining options on delivery has taken off.

“I know that it kind of started a while back, this whole delivery thing, with Five Brothers Sushi, and then there’s Chip (which offers cookies), and then there’s us,” said Todd Sparks, co-founder of Ellen’s Pretzels, which delivers soft pretzels and dips. “I love it. I think it’s fun, and people love the idea.”

W

A touch of the personal Both Five Sushi Brothers and Ellen’s Pretzels have names that speak to the personal lives of the respective owners — but both also have a bit of a twist of what you might expect.

“We have five brothers in our family, but actually it’s only two who started the company,” Chung said.

As for Ellen’s Pretzels, the name doesn’t refer to Sparks or to his co-founder wife (whose name is Amanda). Turns out, the name sake is another member of their family.

“As crazy as it is, it’s actually our French bulldog,” he said.

“We chose to go with that, because, you know, French bulldogs are adorable.

They’re fun and spunky and we

thought, ‘You know what, we’ll do it.’ ” Sparks said he also hopes that after the business starts growing, it can generate enough money that can be donated to humane societies.

Unconventional flavors on your doorstep

Chung said that having an unconventional delivery food like sushi presents some challenges. Customers, upon hearing about the idea, have expressed worries about freshness, and it sometimes strikes people as strange to take sushi out of the contexts with which they normally associate the food.

“People are a little skeptical about delivering sushi, because people usually have a connotation (with sushi) of a very upscale food, and delivery kind of brings down the connotation in their mind, as far as quality,” Chung said. “And so we have definitely dealt with that problem, but as people try our sushi, a lot of times they are quickly turned around in their opinion.”

He said that as soon as his brother and co-founder, Ammon, pitched him the idea, he knew it would work — and it has, despite their age. The two were 22 and 25 years old at the time.

“There was one day when my brother woke me up from a nap, and he’s like, he just got very excited, he was like, ‘Bro — what if we did a late-night sushi delivery company?’ “ Chung said. “And my eyes just widened, and I was completely awake, just from hearing that, and I knew from then on that this could be a real hit.”

And there’s a kind of fun in bringing food to people that they don’t normally get on their front doorsteps.

“Making pretzels is not easy, and nor is it exceptionally fun. But the enjoyment is that people love it,” said Sparks. “People love pretzels, and when you show up and people are beyond excited, you hand them a box of four pretzels, and they’re still a little bit warm, there’s some goods in there, people are just beyond excited. And it’s bizarre, and we love it.”

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“Life is a combination of magic and pasta.”

- Fredrico Fellini

HOURS Tuesday - Thursday Friday Saturday

11am-2pm & 5pm-9pm 11am-2pm & 5pm-10pm 3pm-10pm

223 W Center St, Provo • 801-788-4185 SP1_09102017_A_010.indd 10

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223 W. Center St., Provo

Chad Pritchard, owner of and executive chef at Oregano Italian Kitchen

Local French-trained chef offers Italian cuisine Local chef Chad Pritchard grew up in the restaurant business, working in his father’s bakeries. Eventually he decided to make restaurants his career and left college to attend the Le Cordon Bleu school in Austin, Texas, to learn traditional the French style of cooking.

His first job after graduating from Le Cordon Bleu was at an Italian restaurant, however, and it was there that his love for Italian food developed. “I really love the versatility with it, the things you can do with Italian food,” he said. Ten years ago, when he opened his first restaurant in his hometown of Killeen, Texas, it offered Italian cuisine.

The economic crash in 2008 led that restaurant to close, and Pritchard worked at other restaurants and even taught at Le Cordon Bleu before a job in Utah Valley University’s culinary program drew him to Utah.

Later he ran operations at the Chef’s Table, a high-end restaurant formerly located in Orem.

Then an opportunity to open his own Italian restaurant came up, and he opened Oregano Italian Kitchen in downtown Provo where he serves as executive chef.

“We do fine dining in a casual dining atmosphere with an upscale casual attitude,” Pritchard said. The concept is to offer delicious, made-from-scratch food at an affordable price so customers can come anytime - not just on special occasions - and have a great experience. This is achieved through keeping the menu small so detailed attention can be given to creating each dish.

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What would be your last meal on Earth?

Fried chicken with Rice-A-Roni. “I was born and raised in the South, and so I think for me I have this kind of love affair with fried chicken, specifically my mother’s fried chicken, the way that she does it,” Pritchard said. His mother fries her chicken in shallow oil, requiring her to stand over the chicken and constantly turn it for up to an hour as she prepared it for her eight children. She always serves it with Rice-A-Roni, so it’s the required side dish.

8/29/17 5:05 PM

Tepanyaki chef entertains while he cooks

Chef Abi Adnyana cooks up a meal at Lehi’s Tepanyaki Japanese Steakhouse & Sushi Bar.

Chef Abi Adnyana loves to cook, but his favorite part is seeing the customers’ happy reactions as they watch him prepare their food and then eat the results.

Adnyana can be found creating great dishes with theatrical flair at Tepanyaki Japanese Steakhouse & Sushi Bar in Lehi.

He cooks up steak, chicken and seafood on a large, flat-top grill while customers sit around the grill observing his culinary skills. His performance includes the Volcano where a stack of onion slices and some oil result in an impressive spurt of flame.

“I love to entertain people and I enjoy the talk, the connection with people,” he said.

Originally from the island of Bali in Indonesia, Adnyana came to the United States to attend school, then got married and stayed. He worked in the restaurant industry, including as a chef on a cruise ship, before moving to Utah to work as a Tepanyaki chef. He has been working at Tepanyaki for 10 years and his family has grown to include four children.

Adnyana proudly describes his restaurant’s commitment to serve the best quality meat and seafood. Most popular on the menu is the steak. The grill performances are most in demand in the evening, but customers can enjoy them at lunchtime or choose the all-you-can-eat sushi option.

Learning to cook to entertain took Adnyana “a couple of weeks” and since then it’s been experimenting and finding out what works. “It’s all practice.

It’s just create your own entertainment for people,” he said.

His favorite moment is when he gets to flip shrimp into the waiting mouths of the customers surrounding his grill.

What would be your last meal on Earth? As a child in Bali, Adnyana ate a lot of seafood, and he currently enjoys cooking on his outdoor grill with his family. For his last meal, he’d prepare lobster and king crab on the grill, then dip them in garlic butter and add a squeeze of lemon.

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8/29/17 4:39 PM

of lehi

Voted Best Sushi and Hibachi in the State

Your personal chef will delight in performing for you the skill and art in which he has trained for years. Perfect Setting for Family or Business Gatherings

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Fall 2017 | 13

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1750 West 596 S., Springville

Food and beer are art at Strap Tank Brewing Co. Creating craft beers and delicious food is art to the sous chef and brewmaster at the Strap Tank Brewing Co. in Springville. Both men are bringing their creative talents and spirit to their jobs at the restaurant.

Brewmaster Michael Dymowski For Dymowski, crafting beer is both an art and a career. It brings together his interest in chemistry and science and his experience in music as a guitarist and drummer. “That’s what beer is to me,” he said. “It is the microcosm that the rest of the world makes sense through.”

Understanding the intricacies of beer brewing process and flavor creation give him a feeling of connection with the long history of beer. “I like to stick to tradition and style and drinkability and approachability,” he said. As a result, he ensures Strap Tank diners will find familiar flavors as well as new brews on tap at all times.

What would be your last glass of beer on Earth? Dymowski said it would likely be his Sergeant Holtz Dry Stout. Despite being a stout, the

beer is very light and drinkable and the brewing process gives it the body of a light American lager with the flavor of a chocolate-covered espresso bean.

Sous Chef Michael Coppieters A graduate of Springville High School, Coppierters has worked in restaurants throughout his life, but he also spent 10 years doing hand-drawn animation for studios in California. On his return to Utah, he worked at Baer Bronze Fine Art Foundry.

“Really, I’m an artist at heart. I sculpt, I paint,” he said, adding that he sees the creation of food as an art form as well. “Once you kind of have an understanding of food as a palette, then you can artistically mix and match,” he said.

What would be your last meal on Earth?

Coppieters would keep it simple. “I’d probably just go traditional surf and turf, just a really nice ribeye steak and a really nice lobster,” he said, with the steak seasoned with sea salt and cracked pepper and topped with a little melted butter. The lobster would be served with clarified butter.

14| Taste of Utah Valley

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8/29/17 4:42 PM

The Drought is over...

Utah County’s first brew pub since prohibition is waiting for you!

Family Friendly Atmosphere Full Menu with something for everyone

Tuesday $3 pint night, Wednesday Geeks Who Drink Pub Trivia, Sunday Brunch Buffet served 10-2

Mon-Thurs.

11 a.m. - 10 p.m.

Fri & Sat 11 a.m. - 11 p.m.

Sun 10 a.m. - 9 p.m.

1750 West 596 South, Springville 385-325-0262

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Feel right at home at La Casita in Springville

B

W R I T T E N BY Jordan Carroll

eing a salsa snob has its benefits and drawbacks.

The benefits? The appreciation of deliciously good salsa. The ability to live off said deliciously good salsa — whether on a day-to-day basis or the wild hypothetical of being trapped on an island where that’s all you could consume (a.k.a. heaven).

The drawbacks? I judge and remember a restaurant on its salsa and sometimes that brings initial disappointment (sometimes warranted and sometimes not), because some people prefer main dishes over salsa. Pardon the blasphemy, fellow salsa devotees.

However, I realize that the majority of the world only sees salsa as a precursor to a meal, so I will briefly acquiesce on this front because while Springville’s La Casita doesn’t haven’t salsa to rave about — fresh cilantro, lime and salt please! — it does have some other menu items that are unique when it comes to local Mexican fare.

La Casita is a staple in Springville. I’ve heard coworkers routinely talk about it. The restau-

L A C A S I TA

333 N. Main St., Springville (801) 489-9543 facebook.com/La-CasitaMexican-Restaurant,

Relleno and One Beef Tamale.

Though initially skeptical of the Crab Enchiladas listed under the specialties section, they surpassed quizzical expectations. Filled with real crab meat and avocado, these seafood enchiladas are a different twist on what you might typically find. The Enchilada Ranchera, however, is much more traditional and is made with pork and served with the Salsa Ranchera that is made with various chilies, tomatoes and cilantro. My enchilada was stuffed with generous helpings of meat, though the tortilla encasing it all was a bit on the stiff side for my own taste.

As for the beef, my friend commented that the meat in her Beef Enchiladas tasted like her mom’s pot roast with an accompanying “mmm.”

The Beef Tamale, covered in salsa, somehow still remained a little dry.

The Chile Relleno surprised us with its hint of sweet flavors — to which I’m not sure what to attribute — coupled with the mild spiciness of a cheese-stuffed poblano chile. All of this was accompanied with heaping sides of rice and refried beans that will satisfy anyone with a hankering for Mexican food.

Perhaps the best part of the dinner was the general hometown feel of a longstanding diner with its walls plastered in old, faded photos of customers and hand-painted murals with friendly staff that are quick and eager to be of any service.

rant’s tables are consistently packed during mealtimes. After decades of operation, devotion to it seems unwavering. Perhaps it’s the handful of unique menu offerings, the friendly, prompt service or maybe it’s its entrenched place of tradition within the community. Take your pick.

Our picks during a recent dinner started with the famous Rice Dip, which was indeed better than the salsa. While I’m not 100 percent sure what it was fully comprised of, it did have plenty of cheese, rice, sour cream and shredded pork.

Between myself and two friends, we came nowhere close to putting a dent in it, as it was filled to the brim of quite a large appetizer bowl.

As for our entrees, we took the advice of our friendly waitress and ordered the customer favorites: Crab Enchiladas and No. 39 Enchilada Ranchera & Chile Relleno. My friend also was eager to try the relleno and a tamale, so she set- This review originally appeared in the Daily tled on No. 20: One Beef Enchilada, One Chile Herald on May 18, 2017.

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Springville-Mapleton Area Chamber Business of the Year 2017

I DA

TH E

LY H E R ALD

BEST O F

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CHOICE

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2017

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UTAH VALLEY AW

La Casita Mexican Restaurant has been serving great food for 39 years. Carne asada, nachos, chile rellenos, enchiladas, tacos, kid’s meals and lunch specials.

Open Monday - Saturday Lunch & Dinner

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Marley’s Jr. sets down kickstand in Provo location

I

W R I T T E N BY Kari Kenner

f you spend any time at all in downtown Provo, you may have witnessed the evolution of a tiny little shop located just off Center Street on 100 West.

Once home to a burger joint called Sammy’s, the building later evolved into a pretty delicious dive-style diner called Zeek’s Pieshake Parlour. The burgers were good and the namesake Pieshakes even better, but it unfortunately wasn’t too long until the restaurant changed hands once again, this time becoming Marley’s Jr. If the name sounds familiar, well, it should.

Marley’s Gourmet Sliders is a classic (and highly popular) biker-style restaurant located inside Timpanogos Harley-Davidson in Lindon, with a second location at The Shops at Riverwoods in Provo.

It’s similar to other Marley’s locations, but if you’re expecting all the same options, don’t. The menu features four areas drastically simplified from the original Marley’s menu to serve as a perfect junior option for a bite-sized store.

All-day breakfast options include bottomless French toast with buttermilk syrup ($6), a loaded breakfast burrito ($6) and perfectly crisped breakfast potatoes ($2.50), while the lunch menu features a classic slider ($3.50),

a Handsome Rob (essentially a burger with cheese, bacon, grilled onions and buffalo sauce priced at $3.50), chicken tenders ($6) and shoestring or sweet potato fries ($2.50).

The menu finishes up with a variety of shakes and, as a token of the restaurant’s predecessors, a sampling of Pieshakes, including Banana Cream Pie, Chocolate Cream Pie and Peach Cobbler.

One of the first things we tasted was the chicken strips, and it’s safe to say we have a new favorite place to get them. As opposed to the traditional, thick breading found on chicken strips in most restaurants, Marley’s Jr.’s strips were more lightly breaded and cooked to just the right level of crispness on the outside to allow for some moisture inside.

As per standard for Marley’s, the shoestring fries really are shoestring thin, which can be frustrating for quick eating, but that made for perfect finger food for the toddler in the group. They were seasoned and cooked well enough that size really didn’t matter.

The breakfast potatoes were well made, and everyone in our group who sampled the sweet potato fries ranked them as some of the best.

On par with those served at the full-size Marley’s restaurants, the slider patties were well-cooked and topped with a full-size burger portion of decorations.

We loved both the regular and Handsome Rob varieties, though if you’re looking for

MARLEY’S JR 27 N. 100 West, Provo (801) 373-0718 marleys.com

extra flavor, we’d definitely point you toward the latter. Think melty cheese, flavorful grilled onion, crisp bacon and just the right amount of sauce, and you’ll glimpse how good it really was.

The highlight of our French toast experience was by far the gooey buttermilk syrup, which coated our thick, Texas toast-style bread. Though I’m more a fan of flavorful cinnamon French toast, there’s no denying the bottomless option of French toast at Marley’s is worth the $6.

We topped off our meal by sharing a Peach Cobbler Pieshake and a Banana Nutella and Toasted Marshmallow regular shake. At $6, though our Pieshake was good – legitimate, delicious cobbler in my shake? Yes, please! -- it really wasn’t more wonderful than our other two shakes, which came in at $4 each. Packed with real ingredients and full flavor, unless you’re really craving a Pieshake, we might recommend one of the other fantastic flavors that come in the same size.

To wrap up, seeing as sliders are smaller, and generally more flavorful versions of a burger, it only makes sense that Marley’s Jr. is a smaller, and definitely flavorful version of Marley’s.

This review originally appeared in the Daily Herald on July 14, 2016.

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Down-home comfort served up at Molly’s Despite the restaurant’s limited hours, a decent line of customers and packed parking lot are the norm. y family and I headed to Molly’s Molly’s runs a little like a cafeteria, with a wall in Provo for lunch; it was definite- menu followed by a serving line where you can ly not the first time we’ve been, decide what entrée and sides you’d like before and it most certainly won’t be the heading to a cash register. Though some menu last for a few key reasons. items are a fixture, others rotate as daily specials.

First: The food really is just that good. I Our group decided to divide and conquer thought that describing it “home-cooked” or so we could sample as much of the day’s menu “comfort food” would be too kitschy, but then, as possible, starting with the BBQ Brisket after checking out the Molly’s website and seeing bowl. Each bowl comes with Dutch oven the restaurant’s offerings touted as the kind spuds or mashed potatoes. of food that will “flood you with memories of I’ve mentioned in columns before my love Grandma’s freshly home-cooked meals,” well, for potatoes and my Idaho roots, but I’ve that’s honestly what it did. never had Dutch oven potatoes quite like Second: The prices, for what you get, are Molly’s. Soft, well-seasoned and accompanied actually really fantastic. I keep a tight fist on my with a hearty helping of cheese and onion, I’d wallet, but I find myself frequently compelled to recommend these spuds as a side to any of throw my money at any employee at Molly’s that Molly’s traditional entrees. will take it because, though I’m steadily improvThe biggest thing our entire group appreciated ing my culinary skills, I still can’t make that kind about the brisket and all the meats we sampled is of deliciousness at home. how moist and tender they were.

As some background, Molly’s was established Next on the flavor festival menu was Molly’s in 2010 as an offshoot of the Marvellous CaTurkey Meat Loaf, which was not only soft and tering Company that, though pretty marvelous moist, but probably some of the best meatloaf itself, is named after the Marvellous family who I’ve had, and I’m not usually a fan of the stuff. established it.

The helpings were so generous, we even had a

M

W R I T T E N BY Kari Kenner

M O L LY ’ S

753 Columbia Lane, Provo (801) 374-0879 molly.marvellouscatering.com

little leftover to take home.

The final entrée we dove into was a big time Molly’s favorite: the French Chicken.

The dish has definitely earned its reputation, pairing a creamy sauce with soft carrots and moist chicken.

The flavor combinations in the sauce were perfect, and I secretly found myself wishing it WAS a recipe from my grandma’s kitchen so I could attempt to make it for myself at home.

Sides at Molly’s include bread (Shirley’s rolls, wheat artisan bread and cheddar biscuits, all of which are great in their own respects), salad, traditional soups (ours was a tasty take on Tomato Basil), salads, green beans, baked beans, mashed potatoes and Dutch oven potatoes, almost all of which are noted for guests as gluten-free options.

Topped off with a Molly’s homemade lemonade and a scrumptious cookie (we sampled sea salt chocolate caramel and Peanut Butter Snickers), and you have the ultimate comfort food meal.

I’d be lying if I said I wasn’t a fan of comfort food, but there’s also nothing quite like comfort food well-made, and that’s the coup that Molly’s can readily claim.

This review originally appeared in the Daily Herald on Aug.. 18, 2016.

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is a

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MARVELLOUSCATERING.COM/ MOLLYS 801.374.0879 SP1_09102017_A_021.indd 21

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If you love your popcorn with a sweet and crunchy twist, Rocky Mountain Chocolate Factory has Rocky Pop Caramel Popcorn, with crisp caramel coating, pecans and almonds.

Outlets at Traverse Mountain 3700 Cabela’s Blvd, #252, Lehi • 801-901-1323 www.rmcf.com Just when you think those little balls of chocolatey wonder can’t be better, the geniuses at Rocky Mountain Chocolate Factory go and add eggnog to them. Eggnog truffles are wonderful, and are a need in your holiday traditions.

The caramel apples of Rocky Mountain Chocolate Factory are something of legend. With more flavors than anyone can probably list, and sweet, crunchy apples on every stick, there are few things better.

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Outlets at Traverse Mountain 3700 Cabela’s Blvd #252, Lehi, UT • (801) 901-1323

Purchase

Exp. 11/30/17 Valid only at Traverse Mountain location. Phone 801-901-1323.

Not valid with any other offers.

Fall 2017 | 23

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24| Taste of Utah Valley

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• We went in on a Friday date night and I enjoyed the banana nutella ice cream. My wife got the salted pretzel caramel, it was awesome as well!

The atmosphere was fun and upbeat. The staff was friendly and very helpful. Great place!

Dominic N. Ventura, CA. • Awesome concept! Great experience!

Roll With It Creamery isn’t your typical ice cream shop. First, Roll With It creates your ice cream from scratch right in front of you. Second, the ice cream is served rolled up (thus the name). It’s a unique way to satisfy your sweet tooth.

Pistachio was da bomb diggity.

Ryan S. Santa Clara, CA

Utah’s First and Only Thai Rolled Ice Cream!

Ice Cream Made Right in Front of Your Eyes!

At Roll With It we offer a build your own style menu with tons of different permanent and seasonal options! Build your own amazing creation or pick one of our custom made flavors! We offer gluten free, dairy free, and even vegan options! Below listed are a few of our choices and toppings. Come in and see even more!

Cookies and Cream, Banana Nutella, Mocha, Raspberry Cheesecake, Salted Pretzel Caramel, Lemon Sorbet, Seasonal Sorbet, Lavender, Heath, Piña Colada, Smores, Rocky Road

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Ride along with goodness at Sidecar Cafe W R I T T E N BY Derrick Clements

have to be a drinker to appreciate Strap Tank Brewing’s menu, my mouth was watering for everything at Sidecar — and it was all ’m a firm believer that side projects delicious. born of passion are always worth paying I live my life based on the wise philosophy attention to. that if one has access to delicious breakfast Sidecar Cafe in Springville is just foods, no matter what time of day or what else such a place. Attached to Legends Mo- is on the menu, there is really only one option: torcycles in Springville and across the street That is, eat the breakfast foods. from Strap Tank Brewing Company, all three So I ordered the Waxer Waffle, which was share the same owners, and at our recent visit downright heavenly. It was beautiful, flaky, to Sidecar, the server told us all of this is just buttery and cooked to perfection. The divots the passion-born side-gig: The owners also in the waffle make holding syrup easier, and if run a real estate company, where most of their I could only recommend one thing from our time is spent. whole visit, that would be it.

Legends Motorcycles touts more than 150 We also ordered a Sidecar Omelet, which antique and vintage motorcycles on display, comes loaded with veggies and cheese and including a 1907 Harley-Davidson strap tank seems to have been made from approximate(the connections are starting to become ly 400 eggs. We ended up taking most of it clear). home, and even the leftovers held up. The I loved Strap Tank when I reviewed it earlier omelet came with a buttery pancake, which in the year, so I was eager to try the American tasted great. style dining at Sidecar. I’m not much of a Because we were being responsible, we motorcycle enthusiast, but just like I didn’t didn’t only order the breakfast foods (We aim

I

SIDECAR CAFE

1715 W 500th S., Springville (801) 806-0863 facebook.com/thesidecarcafe

to give you the broadest perspectives at Herald Dining!), and our meal started with chips and salsa — a snack that is hard to do wrong, but which was nevertheless tasty as ever here.

We also ordered a side of guacamole, which tasted fresh.

My dining companion was thrilled with the Steak Tortilla Salad, especially for how conveniently small the pieces of steak were cut.

After so much food, we surprised the server by ordering the dessert, which is a huge oatmeal cookie topped with ice cream, and we somehow found we still had room for it. The dessert came out on a little, hot pan, and it was nice — not Waxer Waffle nice, but solid.

The other nice thing about Sidecar Cafe is the option to sit outside or inside. Either choice also gives the benefit of being near cool motorcycle-types, who no doubt all know about their little corner in Springville, and must be pretty satisfied by it.

This review originally appeared in the Daily Herald on May 11, 2017.

26 | Taste of Utah Valley

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LEGENDARY FOOD featuring a rustic, local, fresh menu

Turkey Club Sliced turkey, crispy bacon, lettuce and avocado on a toasted bun. Includes fries or a side salad

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Steak Salad

Tender steak, mixed greens, tomato, corn, green onion, tortilla strips, avocado, cilantro lime vinaigrette and jalapeno ranch dressing

Dutch Baby Pancakes Topped with lemon, blueberries and our incredible buttermilk syrup with a side of bacon, ham or sausage

1715 WEST 500 SOUTH SPRINGVILLE UTAH 84663 801.806.0863 HOURS:

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Fall 2017 | 27

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Pique your palate at Summit Inn Pizza

SUMMIT INN PIZZA

salads. Take our advice, in addition to whatever else you order, definitely add a plate of Doodles to your plan. These are kind of an offshoot of knew Summit Inn Pizza would be my cheesy bread, except in the shape of smaller cinkind of place when the first song I heard namon rolls. (You can in fact order a cinnamon blaring over the dining room sound sys- roll version — called Cinnadoodles.) They tem was “I Want You (She’s So Heavy)” can be dipped in either a super creamy ranch by the Beatles. dressing or marinara sauce. When paired with It’s hard to go wrong with a combination of the ranch dressing, the Doodles were simply good pizza and great tunes. amazing. Not only that, but when we ordered a The original Summit Inn Pizza opened up in dozen Doodles, our plate showed up with 14.

Kamas in 1989. The brand is now spreading its What would that be — a baker’s dozen plus wings, and debuted a new restaurant in Decem- one? I know another apt description for it: ber in the bustling new shopping, dining and entrapment! business district on Traverse Parkway in Lehi.

Oh yeah, we did try several pizzas, too. We There’s a lot of diverse, intriguing restaurants ordered the Dan’s Request (named after the opening up in that area, and Summit Inn Pizza owner), the Chicken Ranch Pizza and the Taco is the latest to draw our attention.

Pizza. Our favorite of that trio was the Dan’s ReThere are large menus on the side wall, which quest. (Hey, want a pizza named after yourself? proved very helpful, especially for first-time Start your own restaurant!) The Dan’s Request visitors like ourselves. You place your order at featured a nice, fluffy crust topped with pepthe front and then pick a table — there are 13 peroni, Italian sausage, green pepper and red of them with a total seating capacity of near 80 onion. This one was quite popular among our inside — and wait for your food to arrive. Staff party of five. was courteous and very friendly.

We also enjoyed the Chicken Ranch Pizza, Summit Inn specializes in, of course, pizza, which came with its titular ingredients as well but also offers a variety of sandwiches and as mushrooms, red onion, bacon, and cheddar

and mozzarella cheese. The pizza seemed just a tad dry after it came out of the oven, but we simply dipped it in the leftover creamy ranch dressing (from the Doodles) and it had just the right amount of ranch zing after that. The Taco Pizza includes a taco sauce with beef, red onion and mozzarella. After it is baked, it is topped with fresh lettuce, tomato and cheddar cheese.

Just for a little balance, we tried out the Turkey Bacon sandwich. This was a great choice, featuring turkey, bacon, lettuce, tomato, Havarti cheese and apple cider vinaigrette. It even came with a pickle spear on the side. Delicious!

Most of our party just ordered waters — those healthy imbibers! But, seeing a selection of specialty bottled sodas, I just had to opt for a Jackson Hole Soda root beer. I’m pretty sure I eyed several members of my party looking to slip a sip when they thought I wasn’t looking.

We found Summit Inn Pizza to be delightful all the way around — from the Beatles to our final bite. When it comes to Summit — if you’re up for the clime, then your curiosity should indeed be piqued.

I

W R I T T E N BY Doug Fox

1873 W. Traverse Parkway, Suite F (385) 352-8272 facebook.com/summitinnpizzalehi/

This review originally ran in the Daily Herald on May 14, 2017.

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OUR DOUGH AND SAUCE ARE MADE FROM SCRATCH DAILY USING OUR VERY OWN RECIPES.A DIFFERENCE YOU CAN TASTE.

1873 W TRAVERSE PKWY, SUITE F • LEHI MONDAY-THURSDAY 11AM TO 9PM FRIDAY & SATURDAY 11AM TO 10PM 385-352-8272 SP1_09102017_A_029.indd 29

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Café 300 next best place to being at home

medium girth (think smallish steak fries), perfectly seasoned, slightly crispy on the outside but nice and soft on the inside, and hot, but not so hot that it burns your tongue.

While we’re on the topic of side dishes, let’s discuss Café 300’s onion rings. In my first visit, my friend swore by them — and W R I T T E N BY for good reason. How often do you bite into CAFE 300 Court Mann an onion ring only to pull out the entire 465 S. University Ave., Provo onion from its deep-fried casing? Not with ny time I review a restaurant, I (801) 607-2174 Café 300, though. The melding of onion try to be inconspicuous. I don’t holygrillrestaurant.com and flaky, breaded crust was perfect. Maybe want the restaurant owners to onion rings aren’t your thing. It doesn’t know what I’m there for. To which the menu accurately described as matter. Get theirs anyway. preserve the authenticity of “generous slices of juicy, oven-roasted turMy space on this page is far spent, but let it. If they knew, they’d probably pull out all key breast and gravy,” served with salad, a the stops. (Come to think of it, that sounds potato, vegetable and roll. It was the closest me briefly mention the other food we ordered. The Bacon Cheese Burger was hefty pretty nice.) thing I’d had to a home-cooked meal in Going to Café 300, though, I think I blew quite some time. The gravy and the mashed — a one-third-pound patty with sliced bacon, your choice of cheese and other my cover. It might have something to do potatoes and the juicy turkey ... my goodhamburger fixings, served on a toasted bun. with my friend bringing his high-end camness. So good. era to snap photos. Or maybe it was that our We ordered the Pork Chops, which came In a word, tasty. We also got the pasta salad group of four got way more food than we with the same sides as the Hot Turkey. The and a variety of Italian sodas. All delicious could possibly eat: appetizers, Italian sodas, pork chops weren’t as juicy as the turkey. If options.

It has a small staff, and it takes a while to five separate dinner meals. anything, they were a tad dry. Still, though, get you your food after the order has been Listen, I never said I was good at being it had plenty of home-cooked charm. placed. This isn’t a place to go if you’re in discreet.

For those who aren’t so meat-inclined, a rush. Go to Café 300 to relax. And if you I had been to Café 300 once before. The might we recommend the Herbed Cream bring a camera with you, who knows? You restaurant, located at 465 S. University Ave. Cheese Sandwich? It comes with herbed in Provo, follows many other restaurants cream cheese, red onion, thin-sliced cucum- might get some special treatment. that used to reside at the spot, including ber and tomatoes, served on your choice Winger’s, Norma Jeane’s Diner and Taco of bread. It came with two sides, picking Riendo. My first visit to Café 300 did not from ranch beans, French fries, onion rings This review originally appeared in the Daily disappoint. I got the Hot Turkey meal, and greens. Café 300’s fries are top notch: Herald on May 29, 2014.

A

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Cafe300gt@gmail.com 801-607-2174 465 S. University Ave, Provo, UT 84601 NEW HOURS Tues, Wed, Thur 7:00 am - 3:00 pm Fri & Sat 7:00 am - 9:00 pm Sun 7:00 am - 2:45 pm

We’re not fast food, we’re fresh food

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e l b a s n e Indisp

D N A l a i t n e ess

STIR EVERYDAY RECIPES UP BY COOKING WITH ESSENTIAL OILS W R I T T E N BY Doug Fox

W

hen cooking at home, pretty much all of your favorite creations contain essential ingredients — you know, those items that make or break a recipe with either their addition or subtraction.

Chef Greg Prososki faces the same issue as he prepares menu items for 500 to 600 people daily, except his indispensable ingredients are more often than not a variety of essential oils.

That’s because Prososki is the corporate chef at Cafe TERRA, the in-house restaurant at doTERRA’s global headquarters in Pleasant Grove. When it came to our questions about including essential oils in everyday recipes at home, we figured who better to ask than the main man behind the ladle in

P H O T O S BY Dominic Valente

doTerra’s own corporate kitchen?

“A lot of people ask me about recipes with oils,” Prososki said during a recent visit to Cafe TERRA. “I always ask, ‘What is your favorite recipe?’ Then you can add an appropriate oil (to that).”

Prososki, who has almost 30 years of chef experience, including three and a half in his current position, prepared several different recipes for sampling during our visit. These were both to show off some of the favorite items on the restaurant’s menu and to explain how to best incorporate essential oils into your own everyday recipes at home.

We started things off with a strawberry mango smoothie, which was extremely delicious.

“Some of the smoothies are healthy,” Prososki said, “and some are really decadent.”

We’re guessing that the strawberry mango smoothie — which uses real fruit but adds in some wild orange essential oil — is a little bit of both. As a family that thrives off of doit-yourself smoothies at home, I recognize it would be extremely easy to take advantage of adding several drops of select essential oils.

Some of the more popular additives would include peppermint, lime, lemon, ginger, grapefruit and wild orange.

Cafe TERRA serves breakfast and lunch five days a week — and as one might imagine, the smoothies, in all their varieties, are a favorite option.

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“A lot of people ask me about recipes with oils, I always ask, ‘What is your favorite recipe?’ Then you can add an appropriate oil (to that).”

“We go through 800 pounds of ice for a single day,” Prososki said.

Next up was a pair of salads, a Greek Salad with Lemon Dressing and a Waldorf Salad.

The real star of this segment was the Lemon Dressing, which was developed by a former sous chef at the restaurant.

“Of all the things we make, this is the one I get asked about the most,” Prososki said. “It’s just wonderful stuff. ... You could drink it.”

Indeed — the lemon flavor was perfectly vibrant in both salads, but not overpoweringly so. When branching out with essential oils for your own recipes at home, there’s a bit of an experimentation process to find that balance point.

Prososki offered a few tips toward that end.

First take note of the concentrated nature of the oils — and the overall strength of the oil flavor itself.

“There can be a few drawbacks because of concentrations,” he said, especially when it comes to oils like oregano and cilantro. A few extra drops of lemon, for example, likely would not alter a recipe drastically. Too much oregano, however, would be a much different quandary.

Prososki, for example, cited one example where an employee added too much oregano to a smaller sauce recipe. They ended up having to turn it into a 10-gallon batch to get the oregano balance correct.

When adding stronger oils to smaller recipes, Prososki advised dipping a toothpick in the oil bottle first and then swirling the pick around in the recipe mixture. That will help prevent the oil from overpowering everything else.

Next up in our tasting adventure was a

dynamic red sauce that Prososki uses for three different menu items: pizza, a meatball hoagie, and spaghetti and meatballs. In addition to Escalon 6 in 1 crushed tomatoes (a specialty vine-ripened brand from California), garlic, sugar, salt and pepper, the recipe calls for four different essential oils: oregano, thyme, basil and rosemary.

The sauce is especially flavorful and robust, and would certainly pair well atop your favorite style of noodle.

“If you’re going to put it on bland noodles, you need it to be strong,” Prososki said. “You make it strong on purpose, that way you get (the flavor) you want.”

The No. 1 favorite menu item at Cafe Terra?

That would be the Teriyaki Chicken. Another favorite is Thai Basil Chicken.

“This morning we cooked 40 pounds of chicken just for one day,” Prososki said.

This brings up another preparation tip.

When it comes to adding essential oil to a recipe, later is better.

“If cooking, you want to add it absolutely last,” Prososki said. “So that it’s in (the mixture) the least amount of time, so it has the most flavor.”

We finished our visit samplings which what can only be described as some of the most mouth-watering granola I have ever enjoyed.

By the time store-bought granola usually reaches our house, it is always hard and crunchy. But the Cafe TERRA blend was remarkable soft and chewy. It was unbelievably tasty both by itself and added into a cup of yogurt.

When asked about its soft and chewy texture, Prososki said, “”That’s very much on purpose. It has quite a bit of honey to accomplish that.”

In addition to oats, almonds, Craisins and a few other ingredients (see accompanying recipe), the granola makes use of cinnamon bark and wild orange essential oils.

“All of these are easily made at home,” Prososki said of all the menu items he’d prepared for our visit. “We do have folks who eat here every day. People are kind of captive here, so we change the menu once a quarter. (But) we have to keep our favorites.”

Those ready to begin experimenting at home with essential oils — and there are other companies that manufacture oils other than doTERRA, Young Living in Lehi being another prominent provider — can do so in several different ways. First, there are general recipes online. Second, you can check out doTERRA-specific recipes at https://www. doterra.com/US/en/blog/recipes.

Third, and perhaps easiest, you can take a look at some of your own favorite family recipes and find ways to add essential oils to the mix. My wife, for example, found a general recipe online that she liked and simply converted it for personal preference and for the inclusion of a trio of essential oils. (One drop of lime essential oil, for example, replaced the juice of one full lime.) The end result was fantastic, and we now have a new keeper in the family menu rotation.

If you want to get a personal taste test before going your own route, then you might consider stopping by Cafe TERRA. It may primarily serve employees of the company, but it is also open to the public. The restaurant has been such a popular addition to the company’s headquarters, that it was also scheduled to undergo an expansion facelift, slated to begin near the end of August.

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