Food & Drink Issue
Scaling Peaks of Flavor
Flavors to influence & savor life
Dear Neighbors,
Ever since I moved to Boston as a young 20-something, fall has become a favorite season. The vibrant colors cause my heart to just explode into a query of meaningful self reflection with subtle notes of adventure, softness and soul expansion. Leaning into the crisp evenings and that first hint of woodsmoke in the air make everything feel a little more magical. For me, it’s the perfect time to slow down, share a good meal, and savor a glass of something delicious with people I love. Food and drink have a way of doing that—reminding us that life’s sweetest moments are often found around the table.
In this issue, we’re celebrating the flavors and makers that make our community so special. Let’s start with our cover, the beautiful visionary of Second Summit Hard Cider. That’s right, Millcreek’s own, women owned, cider house. It quickly became a favorite not just for sipping but for some fun action on the pickleball courts. We’re also bringing you a taste of Utah’s heritage with a High West Whiskey pairing alongside local favorite Ritual Chocolate—a decadent duo made for cooler nights. And if you’ve ever craved the comfort of a steaming bowl of chowder, don’t miss the reimagined, coveted recipe for clam chowder from Market Street/Oyster Bar—a true classic with a new twist.
We’re also shining a spotlight on the newest dining destination in town: Sugarhouse Station by Scott Evans, a name many of you already know and love for creating some of Salt Lake’s most memorable restaurant experiences.
What is fall without a good book? I got you… our Fall Readers’ Book Guide will inspire that quiet evening your soul is calling you too. A non-profit highlight; if you're not familiar with Wasteless Solutions, oh friend… so blown away by their work. And finally… a wellness conversation by our bodywork educator, Jessa.
This October, I hope you’ll take time to enjoy the flavors, stories, and connections that make our community so vibrant. Cheers to a season of gathering, sharing, and savoring every bite and sip along the way.
Cheers!
October 2025
PUBLISHER
Julie Janke | julie.janke@citylifestyle.com
EDITOR
Aimee L. Cook | aimee.cook@citylifestyle.com
CONTRIBUTING WRITERS
Megan O'Brien, Aimee L. Cook, Jim Santangelo, Jessa Roche
CONTRIBUTING PHOTOGRAPHER
Erika Wiggins
Corporate Team
CEO Steven Schowengerdt
COO Matthew Perry
CRO Jamie Pentz
VP OF OPERATIONS Janeane Thompson
VP OF SALES Andrew Leaders
AD DESIGNER Josh Govero
LAYOUT DESIGNER Jamie Housh
QUALITY CONTROL SPECIALIST Marina Campbell
JULIE JANKE, PUBLISHER @MILLCREEKCITYLIFESTYLE
Pick and choose from a mix of 15 of our different massage, facial, and body treatment services for your monthly treatment, all designed to leave you relaxed and renewed.
technologically advanced facial that cleanses, exfoliates, extracts, and hydrates while addressing specific skin concerns.
Furnishing Millcreek’s Finest Homes
With one of the state’s largest collections of high-end furniture, Helm can help you find your style and design a home that’s uniquely you. Whether you’re a homeowner or a professional designer, we can help you select, ship, store, and place the perfect pieces from the world’s leading manufacturers, including Baker, Century, Bernhardt, Hickory Chair, Lexington, Massoud, and more.
city scene
1: Millcreek Farmers Market offers a variety of local produce, farm goods, foods, and crafts. 2: Millcreek Mayor & the City Council were issued a formal proclamation as a JustServe City. 3: Pacific Islander Skate Night on Aug.1st.- Celebration of Utah Pacific Islander Heritage Month. 4: Nacho Fries at Taqueria 27, yes, please! 5: Whiskers Ex. Director Jessica Vigos reunites Petunia with owner after Willow Glen fire. 6: A decade on The Other Side celebration. 7: Francis Lilly was featured on NPR’s Morning Edition to discuss affordable housing in Utah.
business monthly
Benefit Concert for Ritecare of Utah
Salt Lake City’s Halloween weekend is about to heat up as the Slickrock Drifters host a one-night-only Rock Show & Halloween Bash at the SLC Masonic Temple Auditorium on October 24, 2025. With powerhouse sets from Slickrock Drifters, Double D and the Dirty South, and Grey Star Ghost. The night kicks off at 4:30 PM with Devil’s Pit BBQ, plus cash bars, VIP seating, and a leather sofa lounge. Tickets: www.tickettailor.com/events/thetempleontemple/1822856
High West releases Bottled in Bond Bourbon
High West Distillery recently released its limited new spirit, Bottled in Bond Bourbon. This straight bourbon whiskey was created in accordance with the Bottled in Bond Act of 1897 standards. Those standards include one base spirit, crafted at a single distillery and distiller in a single distilling season. The flavor profile includes peach and cherry cobbler, gingersnaps, roasted marshmallow and more.
Salt Lake Culinary Education
At SLICE, our private events turn cooking into an unforgettable experience. Guests enjoy hands-on culinary classes, chef’s table experiences, and interactive dining adventures, learning from expert chefs while creating delicious dishes. Perfect for corporate events, team-building, birthdays, or intimate gatherings, every event is customized to entertain, educate, and delight. Bring your group and enjoy a unique, interactive culinary journey that leaves lasting memories. Check us out at SliceUtah.com or call (801) 464-0113.
Photography by High West Distillery
Photography by Salt Lake Culinary Education
WHOLE-HOME WATER PURITY, ONE ELITE UPGRADE AWAY
Advanced filtration, reverse osmosis, and UV protection — for cleaner, safer water at every tap.
Say goodbye to chemicals, hard water, and bottled water bills. The Elite Package delivers a powerful, all-in-one water treatment solution that removes contaminants, softens water, and even eliminates bacteria and viruses with UV light. Enjoy better-tasting water, healthier skin and hair, and peace of mind knowing your entire home is protected—especially for kids, seniors, and anyone with sensitive health needs.
September 25 | Alta View Hospital
October 2 | Riverton Hospital
October 7 | Intermountain Medical Center
October 9 | LDS Hospital
about
• Women’s heart health
• Labor and delivery services
• Pediatric care
• Mental health education
• Sports medicine programs
• Cancer care
• Nutrition programs and healthy recipes
• And, many more medical specialities
Water Softener + Activated Coconut Shell
SUGAR HOUSE STATION
THE ULTIMATE MENU MASHUP
ARTICLE BY AIMEE L. COOK
PHOTOGRAPHY BY REDIRECT & SUGAR HOUSE DISTILLERY
Sugar House Station is a gathering space and a haven for food enthusiasts, craft beer aficionados, and cocktail connoisseurs alike. As the first and only food and bar hall in Utah, Sugar House Station isn’t just a place to grab a bite— it’s a microcosm of culture and flavor, where locals and visitors come together to savor more than just food. In July, Sugar House Station obtained dual licensing, allowing it to operate the Publik Coffee space and the outdoor patio for all ages with a full-service restaurant license as well.
"Most food halls have brands that haven't existed before or are food trucks; ours are all local brands," said Scott Evans, operating partner for Pago Restaurant Group. "In addition, half of the hall space is a bar; to my knowledge, it is the first, definitely for Utah. At Casot, my vision here is to offer the most sparkling wines by glass in the state."
Taking up some of that large bar space are Sugar House Distillery and Waterpocket Distillery. Having a place where people can enjoy a cocktail with their spirits is a great advantage, especially since they only have a tasting room.
"Being part of this, especially with Scott, has been great," said James Fowler, founder of Sugar House Distillery. "It is nice to be able to send people who are doing a tasting up to Sugar House Station to have them taste cocktails. I really wanted to hit the classics on the menu."
Sugar House Distillery
A MASHUP OF FLAVORS UNDER ONE ROOF
Walking into the expansive venue, you’re met with the welcoming hum of chatter, the clinking of glasses, and the unmistakable aroma of meals being expertly prepared. With ten local businesses as tenants, each specializing in a distinct cuisine or beverage, this unique food hall offers something for every craving.
Craving a hearty chicken sandwich. Head to the Birdhouse and try the Malibu Barbie. Feeling a delicious burger? Try the Proper Style burger with zucchini pickles at Proper Brewing. Meeting some friends after work for a cocktail? Belly up to the center bar and order a classic Boilermaker Old Fashion with Sugar House spirits. There are three ways to enjoy offerings at Sugar House Station: traditional reservations with table service, table QR codes or ordering directly from the individual kiosks and having it delivered to your table.
“I was excited to have some of the older brands that were a part of Salt Lake City involved with this. It goes back to what we do at Sugar House Distillery, making everything from scratch. They have put so many years into their restaurants, doing it the right way.”
"Having our brand represented in a food hall has helped introduce Proper to people who may not have visited one of our other locations yet," said Jeffrey Springer, director of operations, Proper Brewing Co. "Food halls attract a variety of guests, so it’s a great way to broaden our awareness and recognition. With that said, our standalone locations are where the full Proper experience comes to life - the food, the beer, the hospitality, and the culture we’ve built. The food hall presence really complements that by acting as an entry point to the brand, while our brewpubs remain the heart of what we do."
— James Fowler
Other local flavors at Sugar House Station include Canella's, Greek Tyrant by Aristo, Santo Taco, and Pizza Bar.
Events happen several times a week, including live music performances and weekly wine tastings, so there’s always something exciting to enjoy. It’s the perfect place to unwind, connect with friends, and immerse yourself in local culture.
Exercise Smarter with MFR
Why Myofascial Release Deserves a Spot in your Fall Routine
ARTICLE BY JESSA MUNION, LMT, MOVEMENT EDUCATOR | PHOTOGRAPHY BY ROCKSTEADY
As Fall routines kick in and ski season approaches, many active adults in our community double down on training—but overlook the power of myofascial release (MFR) as part of their wellness strategy.
MFR is advanced, intentional bodywork that helps reduce chronic tension, improve mobility, and support nervous system regulation. It’s not about relaxation— it’s about real, functional change. By targeting fascia—the connective tissue surrounding muscles—MFR addresses compensation patterns and stiffness that limit performance and increase injury risk.
Aches and pains aren’t just a sign of aging; they often point to fascia that’s dehydrated, stuck, or overloaded from long-held patterns. Just like brushing and flossing support dental health, myofascial care supports the long-term health of your muscles and movement system.
The most effective approach is to work with a trained massage therapist or physical therapist who is skilled in advanced manual therapy techniques. However, you can also support your fascia through self-myofascial release (MFR), using foam rolling and massage balls. Some studios and gyms even offer MFR classes that blend movement with release techniques for a full-body reset.
Whether you are prepping for ski season or just want to move through daily life with less pain and more ease, MFR belongs in your routine—right alongside strength training and mobility work.
ARTICLE BY AIMEE L. COOK
Scaling Peaks
of Flavor
Vicki Bott and her son, Joe Bott, the founders of Second Summit Hard Cider Co. have crafted more than just a drink; they’ve cultivated an ethos. With its vibrant selection of ciders and steadfast support of the local community, Second Summit is redefining what it means to “drink responsibly.”
Second Summit Hard Cider Co.
PHOTOGRAPHY BY ERIKA WIGGINS
A PASSION BREWED AND BOTTLED
Second Summit’s journey began as an ambitious experiment for mother and son after Vicki was ready for a career change from 35 years in mortgage banking—a bold leap that set the stage for remarkable growth, in more ways than one.
A driving force behind Second Summit’s success is Vicki's son, Chief Operating Officer Joe Bott. With more than a decade of experience in the service industry, Joe has worked at breweries and craft beer bars before refining his expertise at a fast-growing cidery in Minnesota.
Second Summit’s name is a nod to the founders’ shared climbing adventures. Joe has summited Kilimanjaro, and Vicki has circumnavigated one of the most sacred mountains in Tibet. That spirit of challenge and perseverance is infused in everything they do.
"Joe and I talked about the cider business for over a year before deciding to open in June of 2023," Vicki explained. "We wanted something active; we have a half-acre lot with four pickleball courts. Active Community is a big part of our persona. We wanted a place where people could go, have a drink, but then do something active, vs just drinking."
AWARD WINNING CIDERS
The team at Second Summit Cider combines tradition and innovation, blending orchard-tobottle techniques with unexpected flavor pairings that capture attention. Brandon Baldridge, the head cider maker, enjoys creating flavor profiles that highlight seasonal flavors, such as the summer cider Blackberry Lime and, coming in fall, Spiced Peach with hints of cinnamon and allspice. Typically, there are 8-10 ciders on tap.
Cider cans with awards
Their bestseller, Off-Dry, is a tart cider with a green apple-forward profile. The second fan favorite is the Ginger-Sumac, a semi-dry cider with organic ginger and sumac flavors —a unique blend, to be sure, but it works. These two ciders are now available in Utah liquor stores.
"Ciders are considered wine, so we can serve over 5% on tap," Vicki explained. "Most of our ciders are 6.5%, we just have to serve them like wine We also have a variety of ciders ranging from 5% to 8.2% for those looking for lower or higher alcohol choices."
Their dedication to crafting exceptional ciders has earned them numerous accolades. Off-Dry received the 2024 Silver award from the North American Brewers Association and the 2025 Silver award at the Great Lakes International Cidery and Perry Competition (GLINTCAP). The unique Ginger Sumac cider was honored with a 2025 GLINT Gold award, while Cherry (with cherries sourced from Willard, Utah) also secured a 2025 GLINT Gold. Additionally, Hopped claimed a 2025 GLINT Silver award, with special limited releases of Heritage and Pommeau also receiving 2025 GLINT Silver awards, further showcasing their excellence in cider innovation and quality.
COMMUNITY IS AT THE HEART
The Second Summit’s mission extends beyond the pickleball courts and orchards it draws from. Its founders view their company as a pillar of the community, forming partnerships and supporting local initiatives wherever possible.
Every month, Second Summit supports a local nonprofit with 20% of the proceeds from the last bingo night of the month. Recently, they donated proceeds to the Rise Athletics Foundation, a nonprofit dedicated to making the game of soccer accessible to all. Next, they are raising funds to sponsor US Speedskater Mia Manganello in the 2034 Olympics.
“I am very into community and active spaces where people can get together, regardless of their background or lifestyle. This is absolutely a passion project for me," Vicki said. "In seeing people smile and be happy and have a light and bright place to go, I really believe this was what I needed to do; it is important for people to have a place like this to go."
Visitors flock to the taproom for relaxed weekend afternoons filled with flavorful flights, community conversation, and interactive games of bingo or trivia or take in some live tunes from a local band.
Stacy M Chamberlain, CFP® Financial Advisor
2889 East 3300 South Salt Lake City, UT 84109 801-463-4900
A CLASSIC REIMAGINED
How Market Street Grill is Making Waves Again in Utah’s
Dining Scene
After decades as a destination for fresh seafood in Utah, Market Street Grill is experiencing a bit of a renaissance; one that honors its tradition of having arguably the best clam chowder in the state, perhaps even beyond Utah's borders, depending on who you ask, while embracing a bold, new vision. Loyal patrons and newcomers are filling the polished booths, eager to rediscover a classic.
Opened in 1980, Market Street Grill quickly became synonymous with top-tier seafood and attentive service. With its fish market, oyster bar,
and Cape Cod décor, it has been the setting for everything from family reunions to first dates and business lunches. But as years passed and the culinary world evolved, the restaurant faced challenges that tested its staying power. Now, fueled by a passionate leadership from the director of operations, Dave Crabbs, an energized culinary team with Corporate Chef Tyson Bohling at the helm, and a focus on innovation, Market Street Grill and The Oyster Bar are roaring back to life.
ARTICLE BY AIMEE L. COOK | PHOTOGRAPHY
Director of Operations, Dave Crabbs
“I started at Market Street Grill 16 years ago, under the previous owners, Tom and John (Williams), I really fell in love with the concept, the policy and standards
they had put in place,” Dave said. “They truly figured out what makes a great restaurant. It was focusing on the guests, the staff and then the food.”
MARKET STREET GRILL TRADITIONAL CLAM CHOWDER
Ingredients:
• Potato Diced Cooked 40.00 LB
• Spice Thyme Leaves Whole 6.00 OZ-wt
• Pepper Bell Green 40.00 LB
• Onion Jumbo Yellow 40.00 LB
• Celery 40.00 LB
• French Leek 0.50 Case - 12/CT
• Clams Chopped 36.00, Can (51oz-fl)
• Soup Base Clam No MSG 1.00 LB
• Sherry Cooking 3.00 Gallon
• Salt Plain Table 52.00 OZ-wt
• Spice Pepper Black Cracked 10.00 OZ-wt
• Spice Clam Powder 8.00 OZ-wt
• Sauce Tabasco 12.00 OZ-fl
• Flour All Purpose 25.00 LB
• Margarine Blend 30.00 LB
• Bay Leaves 2.00 OZ-wt
**Chef’s Note: This recipe yields 400 gallons of chowder once it is mixed with cream. **
Directions:
1. Combine peppers, onions, celery, leeks, sherry, bay leaves, salt, black pepper, clam powder, clam base and tabasco and bring to a boil. Reduce heat to a simmer stirring frequently. Simmer until vegetables are softened.
2. In another pot, prepare the roux. Melt the margarine, add flour and mix thoroughly with whisk so there are no lumps.
3. Once roux is ready combine with cooked vegetables and stir
4. Add cooked potatoes and clams (drained) and simmer for 30 minutes, stirring frequently
5. Cool chowder base and refrigerate
6. To make the soup, mix the chowder base with half & half at a ratio of 1:1, bring to a boil, stir, reduce the heat and allow to simmer for 15 minutes until it starts to thicken, then remove from the heat. Serve hot with sourdough bread.
Classic Clam Chowder with sourdough
STAYING TRUE TO THE ROOTS
The transformation began with a reverent nod to the classics. Guest favorites, such as the original clam chowder—creamy and rich with tender clams—is still the time-honored recipe created by Tom Guinney, who passed away in 2019, during his Navy days. The signature Gulf shrimp platter, shucked oysters, and Colossal Alaska King Crab Legs now command their place at the center of the table as in years past.
But perhaps the biggest revival is in the service-Market Street’s hallmark. Dave's approach has been to refocus the staff on the golden rule of hospitality: treat guests like family. The servers remember your favorite wine, ask about your last meal, and always greet regulars with genuine warmth.
INNOVATION MEETS TRADITION
While the echoes of the past linger in favorite dishes, the Oyster Bar is not content to live on nostalgia alone. The revamped menu introduces new offerings — thoughtful innovations that blend classic flavors with a modern flair. Chef Tyson's Cobia Crudo, laced with pickled pepper and crispy shallot, offers a bright, refreshing contrast to heartier staples. There’s the Ahi Tartare, served with avocado on a crispy wonton; each bite strikes a perfect balance between freshness and contemporary culinary art.
“Years ago, the Oyster Bar had its own menu; we are actually going back to the days of old, with two separate concepts with a broader appeal,” Dave explained. “We wanted to give them something new, exciting, but still have the old favorites.”
Other standouts are the Calamari Steak Sliders and the Shrimp & Pork Bell Lettuce Wraps. I mean, the peanut sauce alone is worth it.
Walking through the doors at Market Street Grill and The Oyster Bar (21+) feels both familiar and exhilarating. The open kitchen, visible from certain vantage points, lets guests watch the rhythm of the line—seafood sizzling, sauces bubbling, and chefs delivering artistry on every plate.
Ahi Tartare Calamari Steak Sliders
ARTICLE BY JIM SANTANGELO
PHOTOGRAPHY BY JIM SANTANGELO, RITUAL CHOCOLATE
Whiskey and CHOCOLATE
Want to improve your whiskey? Don’t reach for ice, vermouth, or tincture. It’s chocolate!
That’s right, whiskey is more delicious when paired with high-quality chocolate.
Utah distilleries have been producing high-quality spirits since 2007, and Ritual Chocolate in Heber, Utah, has been crafting bean-to-bar, ethically sourced chocolate since 2010.
To pair whiskey with chocolate, first pour yourself a glass of whiskey. Then, unwrap and break the chocolate bar into small bite-sized pieces, and place a piece of chocolate on your tongue, savoring the flavors as it coats your mouth. Sip the whiskey and feel the pairing magic happen. Vanillas from the barrel, combined with the cocoa bean, emphasize nuances and create new flavors.
Two of my favorite food groups!
Jim SANTANGELO
Jim Santangelo is the owner of Wine Academy of Utah. Visit the website for a schedule of his upcoming events or to book him for a private party.
High West ‘Cask Collection’
Straight Whiskey Sauvignon Blanc Barrel, Wanship + Ritual Chocolate ‘Bourbon Barrel Aged’ Chocolate
Blended bourbon and rye aged 6-10 years in new oak and finished 10 months in barrels previously held Sauvignon Blanc wine! The chocolate is made with a blend of cacao nibs aged in High West bourbon whiskey barrels for several months. This pairing drives barrel flavors of vanilla pod, spiced clove, and dried apple.
Salt Flats Distilling Bonneville
Bourbon Whiskey, Salt Lake City + Ritual Chocolate ‘Honeycomb Toffee’ Dark Chocolate
A new Utah Bourbon with flavors of hard caramel candy, toffee, and dried apricot. The Honeycomb Toffee dark chocolate weaves together flavors of treacle, chocolate trifle, and butter cookie.
Sugar House Distillery
American Single Malt Whisky, South Salt Lake +
Ritual Chocolate S’Mores Bar
This whisky (no ‘e’) produces small batches of 100% malted barley aged between 3 and 5 years in new American oak casks, emphasizing the graham cracker sprinkle of the chocolate, making for the chocolate puff cereal you had as a kid.
Cozy Reads
Fall Into a Good Book
ARTICLE AND
PHOTOGRAPHY BY MEGAN O’BRIEN
Paranormal:
The September House
BY: CLARISSA ORLANDO
We follow Margaret after she and her husband move into their stunning new home, but with an unsettling discovery. Every September, the hauntings become more intense and unpredictable. Where most haunted house stories wrap up once the ghosts are revealed, this is where this story truly begins. Vivid and cinematic, the book unfolds like a horror movie in your mind. Blending dry humor, emotional depth, and bursts of graphic gore. It’s gripping, fresh, and impossible to put down. As a debut novel, it stands out for its originality, avoiding all the tried tropes usually found in haunted house stories.
Poetry:
A Mystery of mysteries. The Death and Life of Edgar Allen Poe
BY: MARK DAWIDZIAK
Edgar Allen Poe was best known for his haunting tales of horror, mystery, poetry, and literary criticism. This book weaves between timelines, alternating chapters that explore Poe’s life and those focused on the mysterious final days leading up to his death. The year is 1849, and after disappearing for several days, Poe was found wandering the streets of Baltimore in a strange, disoriented state. This book does a great job refuting some of the theories, but his death remains one of the greatest mysteries in literary history.
Books are making a comeback! A renewed appreciation for literature has risen globally, especially among the younger generations. In a noisy world, social media influence has made rereading a sought-after pastime. Offering readers depth, some quiet, and also a personal connection. Hotel
Monaco in Salt Lake City has aligned itself with the trend. Recently launched their “Pillow Talk & Paperbacks” package. Readers enjoy a night stay, paired with a surprise romance novel, a $25 in-home dining credit, a charming Tea Set and more!
Bingeable Fantasy Series:
The Empyrean Series
BY: REBECCA YARROS
You are drawn into an elite war college where survival is not guaranteed. Unlike the typical heroine, Violet isn't born strong, but she becomes strong. Just when you think you can breathe again, you're hit with an ending that demands you read the next book immediately. Strap in for high-stakes events, snarky banter (especially from the dragons) and romantic tension that explodes off the page.
Wonderful and Witchy:
The Very Secret Society of Irregular Witches
BY: SANGU MANDANNA
If you love the found family trope, this is one of the best you will ever read. This book is the perfect example of what cozy fantasy should feel like. Heartbreakingly, every witch is orphaned young, and Mika is no different. A witch herself, Mika is unexpectedly invited to teach three young witches living at the mysterious Nowhere House. What follows is a beautiful story of healing, belonging, and learning to embrace who you are.
Wasteless Solutions
Feeding the Community, Not Landfills
Did you know that in Utah, nearly 400,000 people experience food insecurity? Did you also know that, on average, individuals throw away up to 40% of the food they purchase, and that businesses and events often generate excess food that goes to waste? When this food waste ends up in landfills, it contributes significantly to environmental issues, accounting for approximately 14% of the United States’ methane emissions. What can be done, you ask?
Enter Alexx Goeller, Executive Director of WasteLess Solutions, a Utah-based nonprofit organization dedicated to reducing food waste and combating hunger through innovative community partnerships and initiatives, who has some ideas.
"We have brought on some new funders and partnerships, which has been exciting," Alexx said. "We have also created some new corporate partnership packages to help support specific parts of our mission."
The organization rescues surplus food from local businesses that would otherwise go to waste and rapidly redirects it to individuals and families in need. Volunteers, known as "food rescuers," use the Food Rescue US app to transport these fresh, edible items to partner organizations, such as Boys and Girls Clubs, YMCAs, and Rescue Missions, ensuring nutritious food reaches the community instead of the landfill. There is a waitlist currently for food receiving sites. Applications are located on the website for any organization that would like to get added.
"We did another huge pickup this year at the Salt Palace in July and rescued 20,000 pounds of food," Alexx said. "We also picked up from the Utah Arts Festival for the first time, and we have added several Intermountain Health Hospitals, which has been great."
In an effort to expand its impact even further, WasteLess Solutions recently launched the Mobile Market initiative with the support of a
ARTICLE BY AIMEE L. COOK PHOTOGRAPHY BY WASTELESS SOLUTIONS
grant from Whole Foods. This project utilizes a fully refrigerated electric van to deliver healthy food directly to partners such as Comunidades Unidas, enabling even broader access to fresh produce for underserved communities. Since its launch in May, the Mobile Market has strengthened the organization's mission to combat food waste and support food security across Utah.
Thanks to backing from the Park City Community Foundation, WasteLess Solutions recently extended its Zero Food Waste initiative into Summit County, marking an exciting step forward in its mission. This expansion is instrumental in advancing the vision of eliminating food waste from local landfills by 2030.
HOW YOU CAN MAKE A DIFFERENCE
• Volunteer as a Food Rescuer: Use the Food Rescue US app to complete quick, meaningful food pickups and deliveries. The app highlights opportunities that can fit into almost any schedule.
• Make a Donation: Your contributions help provide the resources necessary for ongoing food rescue operations and outreach. Mark your calendars to attend the annual Second Chance Dance fundraiser in August. All proceeds are reinvested in the organization to support its mission. This year, they raised $45,000 on August 25.
• Share Your Surplus Produce: Donating extra fruits or vegetables from your garden is a direct way to help fight hunger locally.
• Become a Food Receiver: If your organization serves people in need, consider partnering with WasteLess Solutions to distribute rescued food effectively.
• Learn Food Waste Prevention: Online course coming soon!
For more information, to support the cause, or to get involved, please visit the WasteLess Solutions website at Wastlesssoultions.org
MAYOR JEFF’S SPAGHETTI
ARTICLE BY AIMEE L. COOK/ RECIPE:JEFF SILVESTRINI PHOTOGRAPHY BY MILLCREEK COMMON/ MILLCREEK PUBLIC MARKET
Silvestrini Family Favorite
"My father, Tom Silvestrini, taught me how to make our family recipe for spaghetti sauce. He liked to use mild Italian sausage, but I like it hot. Either way it’s always been a crowd pleaser and a part of our heritage." —Mayor Jeff Silvestrini
ingredients:
• 1 pound ground beef or turkey
• 4-6 large Italian sausages, cut into half inch pieces
• 1 large onion, chopped
• 2 or more cloves of garlic, chopped
• Two to three 14 oz cans diced tomatoes
• One 28 oz can tomato sauce
• Tomato paste - start with half a 6 ounce can and add more if you like a thicker sauce
• More Italian seasonings than you’d ever think you’d need. I usually cover the surface of the meat and tomato mixture with ~ 1/4 inch
directions:
Step 1. Brown the meat, sausages and onions. Pour off fat.
Step 2. Add rest of ingredients, stir well, and heat to boiling.
Step 3. Put in 300° oven for 4 or more hours.
Mayor Jeff Silvestrini and his wife
events
OCTOBER 3RD
Friday Nite Food Trucks
Millcreek Common Plaza | 5:30 PM
Join in the delicious fun for Food Truck Night, where the best local eats roll right to you. From savory bites to sweet treats, there’s something for everyone. Bring your appetite, your friends, and your good vibes—this is a foodie fest you won’t want to miss.
OCTOBER 4TH, 5TH, 11TH, 12TH
Oktoberfest
Snowbird Ski & Summer Resort | 12:00 PM
It is time for Snowbird’s Oktoberfest, one of Utah’s largest festivals. Enjoy live music, traditional Bavarian food, over 50 beer varieties, and local vendors every Saturday and Sunday through October 12, 2025, plus Labor Day. Admission is free, and the festival hours are from noon to 6 pm. Complimentary shuttles starting at noon. Download the Snowbird App for live updates.
OCTOBER 6TH
Forty Three Bakery Dinner Service & Cooking Class
733 Genesee Ave, Salt Lake City, UT 84104 | 5:00 PM
Forty-Three Bakery recently announced its dinner menu, now served Wednesday through Saturday from 5 pm to 9 pm. In addition, sign up for an October cooking class. Choose from a pasta class or a charcuterie experience. Prices vary.
OCTOBER 7TH - OCTOBER 31ST
Asher Adams/Rouser
Josper Counter Experience
Rouser Restaurant, 2 South 400 West, Salt Lake City, UT 84101 | 5:00 PM
This unique experience brings guests close to our Josper oven, rotisserie, and grill with an exclusive menu featuring items cooked directly in the Josper. Guests will learn about traditional cooking techniques and interact with our culinary team as they enjoy four courses that truly represent the Rouser identity. $95per person | $50 cocktail pairing | Available Tuesday through Saturday
OCTOBER 10TH
A Decade on The Other Side Block Party
661 East 100 South, Salt Lake City, UT 84102 | 4:00 PM
Join The Other Side Academy in celebrating 10 years! There will be giveaways, music and food. The event is free, sober and a fun family event!
OCTOBER 14TH
From Bubble to Bliss
The Tasting Room, 357 W. 200 South, Salt Lake City, UT | 7:00 PM
Guests are invited to sample effervescent wines, enjoying selections from Spanish vineyards, followed by California's distinctive "Crunchy Rôastie" varietal. The tasting concludes with a late harvest wine renowned for its exceptional sweetness and complexity. This curated experience offers an opportunity to explore wines while appreciating their distinctive characteristics.
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