Taste of Utah Valley Fall 2019

GUIDE TO DINING | ISSUE NO. 6 | FALL/WINTER 2019

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Gourd-ness gracious 'Tis the season for your favorite pumpkin-flavored treats, drinks and breads

BY STACY JOHNSON

Daily Herald

It’s that time of year.

Everywhere you look, you will see pumpkin — pumpkin treats, pumpkin spice and pumpkins themselves.

Going far beyond just a simple pumpkin pie, Utah County restaurants offer pumpkin-themed treats in a wide variety of forms from drinks to breads or even tasty desserts.

Here are 17 places to enjoy the fall favorite right here in Utah County.

Pumpkin Breads

Kneaders’ Pumpkin Sweet Bread

One of the most popular fall seasonal items in the area is Kneaders' Pumpkin Sweet Bread. Kneaders goes so far as to call it legendary. The pumpkin bread is lightly spiced with cinnamon, nutmeg and clove.

You can also pick up a Pumpkin Latte or Pumpkin Steamer to go with your bread.

Locations: 1960 N. State St., Orem; 1384 E. State Road 92, Lehi; 4833 Edgewood Drive, Provo; 295 W. 1230 North, Provo; 1484 N. Redwood Road, Saratoga Springs

Location: 1620 N. Freedom Blvd., Provo

Gluten Free Pumpkin Chocolate Chip Cookies at New Grains If you need gluten-free items for your fall menu, head to New Grains Great Harvest’s Pumpkin Gluten Free Bakery in Provo to snag Chocolate Bread their Pumpkin Chocolate Chip CookWhat better place to go during fall ies. They also offer online ordering. harvest than Great Harvest? In the Location: 1281 W. 200 North, fall, they will serve pumpkin chocolate Provo bread, pumpkin bread, pumpkin cookBrick Canvas Cafe's Pumpkin Peies and pumpkin pie. can Pancakes Locations: 1774 N. University Along with pumpkin, another traParkway, Provo; 101 N. 1200 East, Lehi ditional fall flavor is pecan, and at Brick Canvas Cafe, you can get both flavors Provo Bakery’s Pumpkin Spice in one dish. The Cafe seasonally serves Cake Donuts Pumpkin Pecan Pancakes — pancakes Fall brings back two of Provo topped with pecans and warm maple Bakery’s seasonal menu favorites — syrup. They are also gluten free.

Chocolate Chip Pumpkin Bread and You can also get a pumpkin spice Pumpkin Spice Cake Donuts. latte or steamer on the side.

The bakery also typically brings Location: 2455 W. Executive back chocolate chip pumpkin cookies Parkway, Lehi each year.

Location: 190 E. 100 North, Provo The Chocolate’s Pumpkin Spiced Cookie Cup Pumpkin Desserts A chocolate cookie cup sounds Lehi Bakery’s Pumpkin Chocolate great, but in the fall, you can get it Chip Cookies with pumpkin.

The Chocolate Dessert It may be hard, but for fall, you can Cafe’s Pumpkin Spiced Cookie Cup is a take a step back from Lehi Bakery’s chocolate cookie cup filed with pumpfamous square doughnuts and switch kin spiced pastry cream and topped to Pumpkin Chocolate Chip Cookies — with whipped cream. or let’s be honest, just get both.

You can also snag a Pumpkin CookLocation: 172 W. Main St., Lehi ie with spiced cream cheese frosting, Cravings Alisha’s Cupcakes’ Pump- Maple Pumpkin Cake and Pumpkin Cheesecake Bars. kin Better than What Cupcake Location: 212 S. State St., Orem Cravings Alisha's Cupcakes in

Pleasant Grove has almost a full menu of pumpkin items, including a fall twist on one of their most popular cupcakes Shirley’s Bakery’s Pumpkin Spice with their Pumpkin Better Than What Bread with Cream Cheese cupcake.

From September through January, Their pumpkin run-down also Shirley’s Bakery in Provo serves several includes pumpkin chocolate chip types of pumpkin spice bread, including cupcakes, pumpkin cupcakes, pumpkin a few that go beyond the traditional. bread, pumpkin chocolate chip bread For a sweet treat, you can get their and pumpkin cheesecake trifle.

Pumpkin Spice Bread with Cream Location: 93 S. Main, Pleasant Cheese topping or get it with chocolate Grove chips.

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Ginger’s Garden Cafe’s Raw Chocolate Pumpkin Pie For a healthy twist on dessert, Ginger’s Garden Cafe serves Raw Chocolate Pumpkin Pie made by Fresh Melissa.

Location: 188 S. Main St., Springville Rockwell Ice Cream Co.’s Pumpkin Spice Ice Cream Fall will bring special seasonal

For a full list of local pumpkin treats and drinks, as well as apple dishes and other fall activities, view the Daily Herald’s Fall Bucket List online at heraldextra.com/fall

flavors to Rockwell’s lineup, including a Pumpkin Spice Ice Cream, which comes with fudge brownie chunks and toasted marshmallow swirls.

They will also have a Brown Butter Pumpkin flavor with rum caramel swirl and candied hazelnuts.

Location: 43 N. University Avenue, Provo Startup Candy Company’s Pumpkin Caramels Candy and pumpkin are a great combination and at the Startup Candy Company in Provo this fall, you can pick up Photo courtesy of Kneaders some pumpkin caramels.

Pumpkin Chocolate Chip Cookies are Location: 534 S. 100 West, pictured at Kneaders Bakery and Cafe.

Provo chip’s Pumpkin Cookies chip serves their signature chocolate chip cookies and a featured Chip of the Month flavor that changes each month. Last November, chip brought out the Pumpkin Chocolate Chip and Nutella cookie, and corporate sources say this fall they will have pumpkin flavors in a Chip of the Month as well.

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Photos by Craig Conover

The pastrami burger and fries are pictured at left.

Below, Antonella’s artisan bread is made by hand daily.

Antonella’s Artisan Bread Cafe

For a touch of Italy right here in Utah County, you need to go visit Antonella’s Artisan Bread Cafe, as they feature some of the greatest and most authentic Italian food around.

For a family that has lived most of its life in California, moving to Orem, Utah has been a big change, one they felt was necessary to raise a family in a good environment -- and one that is good for the whole county, as they have brought their food here to share with everyone.

Owner Hugo Trejo explained that the recipes and the starter for their sourdough bread came from his grandfather and are now over 20 years old. The loaves of bread they bake each day are formed by hand and come from that original starter. They never have to add yeast to the new bread, with each new loaf proofing for 6 to 8 hours each day before being baked.

The only machine that is involved at all is a mixer to help them be able to make enough bread for each new day. It comes down to the traditions of their fathers that help to make every loaf unique, with all the homemade love they can add.

Antonella’s Artisan Bread Cafe is located at 154 South State Street in Orem and the menu includes all types of artisan breads, all made fresh every day and cooked on site. These artisan breads are very crusty and make for a unique experience when dining.

The many sandwiches can be had on ciabatta bread, a baguette, or even focaccia bread and are as delicious as can be. They can be had hot or cold depending on one’s liking.

Antonella’s is open for breakfast, lunch and dinner, with many offerings for each. Along with different breakfast sandwiches they also have a Belgian waffle on the menu. I would love to try out the pastrami and cheese sandwich for breakfast. It just sounds awesome.

For lunch or dinner they also have some great salad options, along with hamburgers that are to die for that come, of course, on different artisan buns made just for their burgers.

The dinner menu branches out to include pizza made on Antonella’s own version of pizza dough and features some very unique offerings including prosciutto pizza, a lemon chicken pizza and a pesto pizza.

For a very unique dining experience and a chance to get some awesome Italian flavors, Antonella’s Artisan Bread Cafe is the place to sit down and enjoy some great homemade food.

Antonella's cafe

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Kerri Kenner, Daily Herald file photo

The Cobb Salad is pictured at Doc Brundy’s Delectable Diversions in Spanish Fork.

Patience restored at Doc Brundy's Delectable Diversions leaving, drawn to the restaurant by its bold exterior sign lighting. And to think I thought we It was nearly 9 p.m. on a Monday evening and would miss it.

The interior is a unique combination of we were exhausted. updated modern and vintage retro, with a pretty It had been a ridiculously long day (aren’t Mondays always long, though?) and we had just impressive expanse of tables along the center and comfy booths along the side for guests to survived not only a full day of work, but a buschoose between. In the back of the large room tling school carnival with so many people. The is the fun Duckpin bowling setup, with a massive grown-ups were hungry, the kids were hungry, no one wanted to cook, and we definitely didn’t room to the right of the door housing dozens of vintage game machines in pretty much every want to hit up a drive-through yet again. style imaginable from Flintstones, Arabian We knew there had to be a perfect someNights and Hobbit to AC/DC, Star Trek and where to go, but where that was? We didn’t Captain Fantastic. It was a pretty cool experiknow. Cue Google. A quick search for new ence roaming through the machines as I made restaurants in the area unveiled a curiosity, and my way to the bathroom, and though we came one we couldn’t resist. Open until 10 p.m. on for food this time around, I can definitely imagweeknights and 11 p.m. weekends? YES! What ine heading back to Doc Brundy’s soon to check in the world was Doc Brundy’s Delectable Diout the gaming and more of the menu (a limited versions? And how quickly could we get there?

As we drove, we checked out the website, menu is offered after 9 p.m. since it closes at 10 to see if we could get an idea of what we were and everything is made fresh in-house). in for. The first thing we read was intriguing We were able to choose where we wanted enough. to sit, and as we settled in, we scoured over “’Eight hours sleep, eight hours work, eight the menu, which ranged from salads (dubbed hours recreation.’ That’s what ‘Doc’ Brundy is “Restorative Greens”) to burgers, soups, pizza, said to have heard Brigham Young exclaim one comfort food favorites (meatloaf, mac and day, and we live by it,” the site read. “Whether cheese, chicken and waffles) and snacks (like enjoying our boutique Duckpin bowling, unique meatballs, nachos, chicken strips and wings). retro game room, or scratch-made five-star Unfortunately, we learned that the grill items menu, you and your peeps will be refreshed by weren’t available after 9 p.m., so we’ll be back Doc’s preparations!” to try the full menu soon, but we took a hearty We read about the scratch-made comfort sampling of the rest of the menu, and were defood, the unique Duckpin bowling and the lighted with what we had, how quickly it came, 50-plus retro pinball and classic arcade games of- and how great the employees were. fered at the venue and were hooked on the idea.

After such a long day, our kids were crazier According to the Doc Brundy’s site, “There’s than crazy, and uncharacteristically so. I was no relaxation without great food,” and that’s trying hard to contain them, and questioning an idea I can get behind. Adding in the fact the our decision to not go home when our server menus are allergen-friendly and anything can showed up with a treasure chest and small toys be made gluten-free upon request at no extra that offered just enough motivation to help them charge, by the time we got there, we were won- mostly calm down through dinner. Another dering who WOULDN’T want to check it out. benefit was how prompt the food came, and we We arrived just as the previous guests were all dug quickly into a family-size portion of Pulled KARI KENNER

Daily Herald

Pork nachos which included delicious, homemade chips, BBQ glazed pork, chipotle crème, pico de gallo, cheese sauce and cilantro.

It was fresh, it was crisp, and it was flavorful, with the cheese sauce and chipotle cream accenting the pork and the natural flavor of the chips. I was a huge fan, and would go back for those alone.

Our order also included “Not Your” Funeral Potato Soup, which was creamy, flavorful, and accented with a crisp topping that gave it variety. It was the perfect kind of meal for a cold night.

As we soaked in the environment of the quiet dining hall, which offered us some needed moments of peace after a hectic day, we also dove into Doc Brundy’s Cobb Salad. Topped with red onion, egg, cucumber, cheese, tomato, bacon, radish, chicken and ranch, it was a salad smorgasbord, and gave definite credit to the fresh nature of Doc Brundy’s food.

Though we were already pretty full from our hefty meal, we decided to check out the dessert menu before we left, which boasts “Ice Cream Elixir” which are essentially shakes, but something called “Ice Cream Alchemy,” and “Doc’s Delights” which are an array of other sweet goodies centering on homemade ice cream.

We had a Cookie “Dough” Monster Sandwich, which includes blue cookie dough ice cream heaped between two chocolate chip cookies. It was delightful, and everyone dug in, impressed by the rich, sweet flavor.

Doc Brundy’s provided us with a delightful end to a difficult day – from a relaxed atmosphere to fresh-made comfort food and a definite pleasant diversion. It’s only been open in Spanish Fork for three months, and just barely held the grand opening, but I can see it becoming a community hotspot for years to come.

This review originally appeared in the Daily Herald on October 18, 2018.

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Sammy Jo Hester, Daily Herald file photo

Chili chicken, chicken tikka masala and light orange coconut curry are offered at India Palace in Provo on July 28, 2015.

India Palace provides feast for the senses peppered seasonings.

Thin mango slices in the sauce had soaked up the color of the red curry laying among Walk into India Palace in Provo and your large pieces of chicken. When I added a mansenses are confounded with sounds and go slice to my spoonful of Mango Chicken aromas of a familiarly foreign culture. the pepper-sweet combination balanced out Soft Indian music fills the silence in benicely. tween tables set in a dining area divided by The other mango chicken dish, Mango decorative partitions. I was greeted and seated quickly and mentally perused menu items Chicken Korma, is comprised of a mango pulp in a yellow curry sauce that is less based on the sweet, spiced smells wafting sweet-and-sour and far more sweet than through the air. the red-colored mango chicken dish. I would When I think of Indian food, I resort recommend the yellow curry-based version. to thinking of curry — and justifiably so, I I’ve had Indian food a number of times suppose. However, it’s the complex blend but was surprised not to find other treats in of specific spices that actually trigger this knee-jerk association. One cannot taste it all the curry sauces. Ingredients like potatoes, carrots and other add-ins were absent from in one bite, but after three or four spoonfuls the two curry entrees I had just tried. They you know what you’re getting yourself into. merely had the meat and curry sauce with India Palace specializes in authentic some traces of diced onion.

Northern Indian cuisine, and I began with I ventured on and found my desire in a Chicken Shorba (chicken soup). It’s served wonderful Shrimp Pineapple Curry in the in a teacup-sized dish with a tomato base and plenty of diced chunks of chicken. Green seafood specialties menu section.

Large, quartered potatoes and vegetables peas and minced onions tie in a mild blend of with canned pineapple chunks and plump deIndian spices that went down smooth. tailed shrimp stared up at me. They were all After turning to the entrees, I noticed bathing in a sweet yellow curry touched with two different mango chicken menu items. I ordered the Mango Chicken entree from the a hint of coconut milk. Like I said, wonderful.

There are three spice levels available: traditional chicken specialties section and mild, medium and hot for most entrees. I was surprised at what I was served — red typically go with mild so the hotness doesn’t curry? overwhelm the subtle flavors of good curry.

I swallowed my presumed expectation However, I went for medium this time, and it of seeing orange mangoes and cautiously was time for a breather. dipped my spoon into the scarlet mixture.

India Palace has a drink menu that’s full of First I tasted a definite tomato flavor, but tropical fruit titles, so I went with a Mango then it gave way to a spirited spectrum of CASEY ADAMS

Daily Herald

Lassi, which consisted of mango puree mixed with a smooth homemade yogurt. It’s just what I needed to cool the taste buds and cleanse my tingling palate.

Diners can also take a break by choosing from a small variety of ice cream and rice pudding dessert items ranging from $2.95$3.95.

I had ordered some garlic naan, unleavened bread cooked in a clay oven, to go with my entrees, and I still had a good portion left.

There is a whole menu section devoted to lamb specialties and I just had to try something from there to finish off my Indian bread before heading out.

I targeted Lamb Madras and hoped for the best. It didn’t disappoint. This too, was a yellow curry with only onions and a main meat.

The lamb pieces were generous, savory and seemed to hint of mint a little bit.

Each entree is served with rice that’s speckled with a tasteless but brightly colored orange sort of rice confetti. It was a nice touch and added a little character to what otherwise would be ordinary white rice.

On my way out, the host motioned to a small clay dish at the counter filled with raw seeds and tiny, colored candies. Apparently, you take about a half tablespoon of these seeds and candies and palm them into your mouth as a breath mint. I did so, and was delighted with a crunchy sort of licorice flavor.

A nice little touch, I thought.

This review originally appeared in the Daily Herald on July 30, 2015.

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Photos by Derek Mathavongsy, the son of mother, Sek Daoheuang.

Silver Dish Thai Cuisine’s Pad Thai with shrimp is pictured at left.

Below, the dish on the left is Papaya Salad and on the right is Larb Gai (ground chicken salad).

Silver Dish Thai Cuisine CRAIG CONOVER

Just over 18 months ago, a new Thai restaurant made an appearance on west Center Street in Provo called Silver Dish Thai Cuisine. The Daoheuang family, who own the new establishment, had worked for many years for others at a Thai restaurant and decided it was time to open their own spot, so when the old Rice King location became available they jumped at the chance to show Utah County their own version of Thai food.

Silver Dish is definitely a family operation with parents and kids working together every day to be successful, keeping the food fresh and their customers’ experiences exceptional. Mom, Sek Daoheuang, has worked in Thai restaurants for most of her life and is extremely well versed in the dishes from her home country.

After meeting with son Derek, it quickly became very evident that he has a passion, not only for his family but for the business they have created in Provo. He pointed out that most all of the dishes can be made very mild or very spicy as they do it in Thailand.

Family is really the key here, with all dishes meant to be served family style, with everyone at the table being allowed to have a dinner with different flavors. I have always liked this type of arrangement, where you don’t have to ask for extra plates and are expected to try each other’s entrees. It just makes more sense when eating out.

They have come to discover that we really like our curries here in the Utah County area, with those quickly becoming their most popular dishes.

With everything from Pumpkin Curry to Mango Curry and everything in-between, it would take many days to sample them all, or a very large family!

Their Tom Kha soup has also been a favorite among locals, which translated is a boiling soup made from a root. Coming with various vegetables, any number of proteins can also be added to get even more from this simple Thai dish.

Not to worry, they have all the great stir fry dishes that I would also have expected from a Thai eatery, including such things as fried rice, sweet and sour chicken and Pad Thai noodles. All of their entrees are very reasonably priced from $8.99 to $12.99, making them even more family friendly.

Derek was also quick to point out that they have some very popular dessert items that are sure to be on anyone’s after dinner list. A mango sticky rice had me asking what all was in the dessert. It is a mango infused rice served with fresh mango, coconut syrup and caramel on top, and sounded fantastic.

Another option that I noticed on the menu was a deep fried ice cream, something I definitely would not have expected in a Thai restaurant. This is a very frozen ball of ice cream dipped in a coconut or banana batter, fried and then topped with chocolate and caramel syrup and strawberries!

For a huge dose of family friendly atmosphere and some great Thai food be sure to check out the new Silver Dish Thai Cuisine restaurant located at 278 West Center Street in Provo.

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278 West Center Street, Provo, UT 801-373-9540 | www.silverdishthaicuisine.com Fall 2019 | 13

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Photo by Craig Conover

MCKenzie Ezola and Jacob Peterson make crepes at the Crepery.

The Crêpery The new crêpe restaurant and cafe in The Shops at Riverwoods started out as a spark in the imagination of creator, Gabriel Anderson.

Having spent a summer studying interior design and architecture in Paris, Anderson fell in love with the Parisian street vendor style food. It was something that was different than what he had experienced in America, and he felt that it was something that he would love to share with the people of Utah.

While finishing his graduate studies in interior design in 2009, Gabriel and his wife, Brooke, discovered that they would not be able to have children on their own, and set out to make money to adopt children in order to create a beautiful family of their own. Brooke had heard all about Gabriel’s experience in Paris and suggested opening his very own crepe restaurant, and so, The Crêpery was born. They have since brought three beautiful children into their lives.

The Andersons wanted to create a space that was comfortable and inviting to all, and a place that customers would feel relaxed and enjoy the ambiance, while experiencing a new style of cuisine or a cafe style beverage. They provide free Wi-Fi in order to create a space where customers can do homework, work, and share funny videos from the internet with their friends.

We noticed the design immediately upon entering the building, and it was very clear the Gabriels had a knack for creating a unique style. It felt almost European, while being very modern and somewhat different.

While The Crêpery started in Logan, it amazed the Andersons with how quickly it grew in popularity. After a few years in business, they realized that they might be able to expand to more cities across Utah. They partnered with Jacob Peterson, a recent graduate and then

general manager of their location in Logan, to open another location in St. George. The citizens of the Dixie area promptly fell in love with the Paris style crepes, and after their success there, they thought that it could be time to bring The Crêpery to the citizens of Utah County.

Staying true to how crepes are made on the streets of Paris, the crepes are served in a wax paper wrap, and are intended to be eaten as a finger food, just like they are served from street vendors. The owners have made it a goal to continue to be as authentic as possible with their product.

In Paris, the crepe is a staple, and can be wrapped around just about anything. The Crêpery offers a variety of both sweet and savory crepes. These range from the classic Nutella and strawberry to more decadent sweet options like a cheesecake, strawberry, and chocolate crepe. The savory options have popular options like a chicken, bacon, fresh avocado, mozzarella cheese, and their house cream cheese dill sauce, to lighter options like a mozzarella, basil pesto,

and fresh roma tomato crepe.

Fresh food is something that Jacob was very passionate about. He was quick to emphasize that everything is prepared to order, so it is as fresh as possible when being served. He pointed out that foods like tomato, avocado, strawberry, and bananas must be sliced to order to retain a full, fresh flavor.

They prepare batter fresh every morning, and make each crepe as it is ordered. Ingredients are sourced as locally as possible, as the seasons permit, in order to keep food as delicious and fresh as possible.

Though this process may take slightly longer, after seeing the pleasure on the faces of those that ordered, we decided that this was a very important process.

The Crêpery’s menu also features three salads, as well as all sorts of cafe style drinks, ranging from a Nutella hot chocolate, to Italian sodas, a full espresso menu, and two very unique methods of brewed coffee for both hot and cold brewed coffee.

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