Editor’s note: In this special edition you’ll find articles related to all things food.
As the city of Draper continues to grow and change, two of its restaurants offer diners an opportunity to take a look back at the city’s past. Montauk Bistro and The Pines, formerly known as The Charleston, are both located in historic homes that were originally constructed by pioneers in the 19th century. Both establishments celebrate their links to the past by preserving the historic character of their locations and offering unique dining experiences.
Montauk Bistro
“I love old buildings,” Bryan Lang
said. Lang, who partnered with his wife, Phayvanh Lang, to establish Montauk Bistro at 12449 S. Fort Street, explained that they were drawn to the house known as the Nielsen-Rideout Home.
According to the plaque placed on the property by the Draper Historic Preservation Commission, the original two-room portion of the Nielsen-Rideout Home was built by Peter Anton Nielsen, a pioneer and stonemason
Montauk Bistro, located at 12449 Fort Street, is situated in the historic Nielsen-Rideout Home. (Photo by David J. Weinstein)
CARRY OUT + DINE IN + DELIVERY
It’s showtime! Draper Arts Council presents ‘Beetlejuice Jr.’
Draper Arts Council presents “Beetlejuice Jr.,” a version of “Beetlejuice: The Musical” for young actors, Aug. 1 through 11 at Draper Amphitheater.
By Katherine Weinstein k.weinstein@mycityjournals.com
No need to say his name three times. Beetlejuice, the striped-suit wearing, mischievous spirit himself will come to life on the stage of Draper Amphitheater this month in Draper Arts Council’s production of “Beetlejuice Jr.” The show is a version of “Beetlejuice: The Musical” performed by teen actors.
Based on Tim Burton’s 1988 cult film, “Beetlejuice: The Musical” opened on Broadway in 2018. Director Cassidy Ross explained the differences between the film and the musical. “There’s a lot more music,” she said. “It’s just got a little more pizazz, it’s a little more fun than the movie but tells the same basic story.”
The plot revolves around self-described “strange and unusual” teen Lydia Deetz, who is mourning the death of her mother. She moves with her dad and stepmom into a house haunted by its previous owners, the Maitlands. Lydia is able to interact with the recently deceased couple as well as Beetlejuice, a powerful ghost. While Lydia wants Beetlejuice to help her reconnect with her mom, the spirit has his own plan to use her to escape the Netherworld and unleash chaos in the process.
Actor Ezekiel Binkerd, a recent graduate of Westlake High School, described the role of Beetlejuice as “a nice narcissist.” “He’s trying to help Lydia, but everything he does is to help himself,” Binkerd said. “His goal is to come back to life. To do that he has to marry someone so he’s try-
ing to marry Lydia.”
“It’s fun to play a big, over-the-top, fun character,” he added. “It’s a challenge to play.”
On the one hand, “Beetlejuice Jr.” is filled with comedy and spectacle. The production includes the well-known scene from the original movie in which Lydia’s dad, stepmom and their guests perform Harry Belafonte’s “Day-O (The Banana Boat Song)” while possessed. At another point, Beetlejuice unleashes a giant striped sandworm, brought to life on stage as a huge puppet.
Yet behind the show’s zany musical numbers lies a poignant message. Trinity Roberts, who plays Lydia, explained, “Lydia’s grief for her mom is very outward. But her dad’s attitude is, ‘let’s not even talk about it, it’s too painful.’ At the end of the show, Lydia and her dad are finally able to talk about their loss and come together again.”
Roberts, a senior at Skyline High School, said that playing Lydia is a longtime dream come true. “I have a strong personal connection to this show,” she said, explaining that she lost her own mother four years ago. “I want to help people have a better understanding of their grief.”
In the heavily-layered plot, each character has their own trajectory. In the song “Barbara 2.0,” Barbara and Adam Maitland sing about how being ghosts has been a liberating experience. Playing the roles has been an opportunity for actors Leah Memmott and Taylor Fairbourn, seniors at Alta High School, to grow as well.
“Adam is a very simple character,” Fairbourn said. “You have to search a little to find him.”
“This is my first lead role with Draper Arts Council,” Memmott said. “I’m really grateful for it, but it’s kind of scary. I’ve
never been the one with the solo. It’s a big theater!”
Director Ross remarked that the whole cast has shown themselves to be more than capable of handling their challenging roles. Junior versions of Broadway musicals often have somewhat streamlined plots and simplified musical arrangements. “We’re doing the same versions of the songs that Broadway does, not the junior versions,” Ross said. “All of these kids are so talented.”
The cast is comprised of teens from all over the valley. “We had 120 kids audition,” she said, explaining the difficulty of
Connect social media
cutting down the cast list to 45.
“One of my favorite things about being in the show is watching people and see how they grow,” Memmott said. “It is so cool how people can connect through theater.”
Draper Arts Council’s “Beetlejuice Jr.” will be presented Aug. 1, 2, 4, 8, 9 and 11 at Draper Amphitheater. Gates open at 8 p.m. and the show starts at 8:30 p.m. Tickets must be purchased online in advance. For more information and the link to purchase tickets, visit www.draperutah.gov/ events-programs/draper-amphitheater/ beetlejuice-jr. l
In the Draper Arts Council production of “Beetlejuice Jr.,” Beetlejuice, played by Zeke Binkerd, leads an army of clones; in the back row, from left to right are actors Brock Davies, Cohen Telford, Boston Smith, Hannah Zumbrunnen, Sophia Benites and Drako Woodland. In the front row from left to right are Aubrey Baker, Jayden Larsen, Eva Valadez, Chloe Hohenshelt and Liam Holland. (Photo by Erin Forchuk/ Draper Arts Council)
from Denmark, in 1880.
Lang explained that he did extensive historical research on the property. “Peter Anton Nielsen built many of the historic homes on Fort Street,” he said.
The home was acquired by David O. Rideout Jr. around 1906. Rideout, who established a general store in Draper in addition to other business interests, was elected to the Utah Legislature in 1912. The Rideout family remodeled the home adding fine woodwork, handcrafted leaded glass windows and a massive fireplace.
The Nielsen–Rideout Home passed through many different hands into the 21st century and sat vacant for a time as a property of Draper City. When the Langs purchased the home in 2004, it had been partially renovated and was being used as a business. “We re-did the plumbing and re-wired about 95% of it,” Lang said.
Preserving the historic character of the home has been a labor of love for the Langs. “The architectural work is stunning,” Lang said. “The windows are original, leaded glass in handbuilt frames. We have the original hardwood floors which are refinished and sanded every few years. The woodwork is really the star of the show. We wanted to take what was there and make it shine.”
At first, the Langs operated a salon and day spa in the home, but later felt that they were ready for a change. “My wife went home to Laos where she helped her sister open a bakery,” Lang explained. “She came back and said, ‘Why don’t we open a restaurant?’”
After a few years of research and preparation, Montauk Bistro opened on May 30, 2019. “We opened very busy and stayed very busy,” he said. The option to dine outdoors helped the establishment thrive through the pandemic.
A trip to the East Coast inspired Lang to name the restaurant after Montauk, New York. “As I was driving along the Long Island shore-
line, I saw a lot of quaint old homes that looked like this house,” he said. “The old homes that the fishermen lived in dot the coastline.”
Montauk Bistro’s menu, which reflects the Lang’s respective cultural backgrounds, features dishes from Southeast Asia as well as classic American burgers and sandwiches. Phayvanh, who is the chef, is usually in the kitchen early on most mornings preparing for the day. Montauk Bistro is open for lunch and dinner.
“The pad Thai is the best seller on the menu,” Lang said. “It’s phenomenal. We’re a made-from-scratch type of restaurant. We roast our own beef and make our own sauces, the teriyaki and aiolis.”
“We buy local ingredients,” he continued, explaining that while some of the cheeses come from Europe, their buns and meats come from local purveyors.
The Langs are enjoying the success of the restaurant and plan on many more years in the lovingly restored home.
The Pines
“How often can you eat in a historic home in such a beautiful landscape?” Greg Castro, co-owner of The Pines, asked. “It is so unique.”
The Pines, at 1229 Pioneer Road, is situated in the Zemira Draper-Joshua Terry Home which dates back to the pioneer era. The plaque installed on the property by the Draper Historic Preservation Commission explains that Zemira Draper and his brother William, for whom Draper was later named, built a small adobe home on the site in the early 1850s.
In 1878, Joshua Terry, a mountain man and Native American interpreter for Brigham Young, built the two-story brick home that still stands today. Terry and his wives raised 17 children in the home.
Its next owner was the farmer C. H. Carlquist who purchased the property in 1929. As detailed in the book, “People of Draper,
1849-1924,” published by the Draper Historical Society, Carlquist was a prominent member of the community who helped put Draper on the map as a major producer of eggs.
The Sundquist family took ownership of the home in the 1990s, carefully restoring its 19th-century charm. For a time, the family operated it as a bed and breakfast.
The Zemira Draper-Joshua Terry Home entered its current era as a fine dining destination when Executive Chef Marco Silva purchased it eight years ago and established The Charleston on the premises. With its French-American menu and white tablecloths, The Charleston offered a refined experience for diners both indoors and under the shade of the property’s massive trees.
Re-branded as The Pines just two months ago, the restaurant is beginning a new chapter. Restaurateur Greg Castro has partnered with Silva who will remain as co-owner and Executive Chef. “The idea is to allow Chef to go back to cooking,” Castro said, explaining
Art in the Barn showcases the work of local artists
Draper Visual Arts Foundation’s Art in the Barn art show and sale will be held Aug. 15 and 16 at the Day Barn.
By Katherine Weinstein k.weinstein@mycityjournals.com
Draper Visual Arts Foundation is holding its annual Art in the Barn art show and sale Aug.15 and 16 from 10 a.m. to 7 p.m. at the Day Dairy Barn, 1166 E. Pioneer Road. Art in the Barn provides a unique opportunity for Utah artists to display their work and mingle with prospective buyers. This year, approximately 55 artists are participating.
Painter and longtime Draper Visual Arts Foundation board member Deb-
orah Shurtleff said, “Art in the Barn is a community event in which we showcase local artists in different genres such as painting, pottery and photography, all of the fine arts. It’s celebration of art in our community.”
“It’s growing every year,” she added. Artists display their work both in the Day Barn and in tents set up just outside. The event includes food trucks, live music and an art activity for kids. “We want to educate and encourage young people to show them what they can do,” Shurtleff said.
“It’s a great way to bring people together.”
Art in the Barn is also an opportunity for artists to connect with potential buyers.
“We don’t just show, we sell,” Shurtleff said, stating that making art is both a passion and a livelihood for some. “It can be good to support artists.”
Art in the Barn is just one of the ways in which Draper Visual Arts Foundation helps to conserve, promote and celebrate art in Draper. Founded by three retired school teachers in 1993, the nonprofit organization has commissioned works of art for public display in addition to caring for the Reid and Willda Beck Art Collection and sponsoring the annual Art Scholar Competition for high school seniors.
For more information about Draper Visual Arts Foundation and Art in the Barn, visit www.drapervisualartsfoundation.org. l
Members of the public browse the art work for sale at Draper Visual Arts Foundation’s Art in the Barn event held at the Day Dairy Barn. (Photo by Deborah Shurtleff)
that he will oversee aspects of the business such as budgeting and hiring. “It’s the perfect partnership.” Plans are underway to improve the property and expand into lunch and more outdoor offerings.
Castro spoke of preserving the storied nature of the home while inviting guests to make their own memories at the restaurant. “Every room tells a story,” he said, mentioning the historic fireplace downstairs, the handmade brickwork and the refinished hardwood floors.
He feels that the cuisine offered at The Pines, which includes steaks, chicken, pasta dishes, salads and more, matches the blend of old and new elements in the space. “We blend historic French cooking techniques with contemporary American,” Castro said.
“What we like to tell guests is that it’s not just about eating,” he said of the dining experience offered at The Pines. “It’s about slowing down, savoring the moment and connecting with the restaurant environment.” l
The historic Zemira Draper-Joshua Terry Home, at 1229 Pioneer Road, is the current premises of The Pines restaurant. (Katherine Weinstein/City Journals)
From curiosity to creativity, Canyons kids discover by doing
By Julie Slama j.slama@mycityjournals.com
This summer, around 250 Canyons School District students each week are exploring creativity and curiosity through hands-on camps. They're building robots, launching rockets and uncovering science
with magic. Art sessions spark imagination, while soccer drills and dance routines keep kids active. Crochet offers a calming break and wildlife encounters — like meeting an alligator snapping turtle — add a sense of adventure. The camps, like after-school classes, are offered through community education.l
Canyons School District summer campers rehearse their routine to songs from “Wicked.” (Julie Slama/ City Journals)
Lavender, landmarks and language: A taste of France for Oak Hollow families
French Night returns with food, music and immersive activities to share the joy of language and culture.
By Julie Slama j.slama@mycityjournals.com
Fifth-grader Lily Streiff, a student in Oak Hollow Elementary’s French dual language immersion program, had just finished making a lavender sachet and was on her way to prepare a take-home sample of herbes de Provence.
“I like all the activities in DLI and it’s fun doing some of these I learned about in class,” she said, adding she planned to sample French cheeses yet. “I wanted to speak another language, learn about the culture and traditions. Turns out, I really like French; it’s fun.”
Lily was among the hundreds of students and family members who gathered at Oak Hollow Elementary for the school’s second annual French Night. The event offered a wide array of hands-on cultural experiences, from drawing the Eiffel Tower and exploring Francophone countries, to creating mini candy skewers and enjoying traditional French music. Participants even took part in a language fair and French competition.
“As a French dual immersion school, we want to share the French culture with our whole community,” said Principal Julie Mootz. “Only two classes in each grade are learning French, but we wanted the whole community to learn about France. Madame Babin and the French teachers at Oak Hollow were responsible for organizing this interactive night. You could try French cheese, enjoy a crepe at the food trucks or learn to draw like Monet. It was fun for the whole family. We even had a former student, Maya Urungaray, organize a French contest for
our students. For the month before the event, Maya organized students into different competition categories such as French speaking, French art and French skits.”
Fourth-grade teacher Shauna Jensen said the event was designed for all students and their families to enjoy and learn together.
“We are doing French night to introduce the school to French culture. Students and their families are learning about the food they eat, famous landmarks and having different opportunities to learn about the culture. The best part of it all is getting to see the families all together and having that interaction so they get to know each other and build a community.”
Nearby, third-grade teacher Blandine Choux explained the
use of herbes de Provence while sharing samples with families.
“We use it a lot in soups and to season meats and vegetables in our cooking; we use it instead of salt in France,” she explained. “It’s important to give something different or new a try.”
While many favorite activities returned from the previous year, new additions helped keep the celebration fresh.
“It’s important that others who aren’t in the French program learn our culture,” she said. “We’ve had a lot of volunteers — parents, former students, other teachers — come and help create this community event.”
Parent Brittany Thorsen volunteered.
“My kids are part of the French program, and I saw how hard these teachers work to get the night pulled together so I thought it would be fun to help with it,” she said. “It’s a unique opportunity for families to come to this free event.”
Thorsen added her children are enjoying the DLI program and she hopes they continue through high school so they can not only speak French, but they also can earn college credit. The family wants to visit France so the kids can use the language and explore the culture firsthand.
Fifth-grader Eli Vasquez was excited to learn about the French culture.
“I like to try new things and learn about cultures and traditions,” said the non-dual language immersion student. “It’s fun doing different activities, like learning with VR (virtual reality).”
His mother, Lana, was with 2-year-old Dre.
“It’s a wonderful opportunity for everyone to learn about the French culture and he can see what his friends are studying,” she said. “It’s a way to unite our community and to celebrate learning and acceptance.” l
With the help of French teachers and parent volunteers during Oak Hollow’s French night, students made and took samples of herbes de Provence to use when seasoning their cooking at home. (Julie Slama/City Journals)
Summit Academy builds vibrant art culture
“It's in the way we walk, it's the way we interact, it's what we wear. It's what makes life vibrant and energetic. It's how we can express ourselves,” Brunisholz said.
By Julie Slama j.slama@mycityjournals.com
Three students—sixth-grader Cadence Bartholomew, fifth-grader Henry Nielsen and second-grader Jack Tracy—each took first place in their grade levels during the first round of the Veterans of Foreign Wars Auxiliary National Illustrating America art contest. They will represent Summit Academy in the state-level contest, with winners to be announced this summer.
“This is a neat opportunity for our students to be able to participate in a national art competition,” said Summit Academy art teacher Missy Brunisholz who is developing the school’s art program. “The students have been so excited and through entering it, they’re exploring the theme of patriotism and what it is and what it looks like.”
Students submitted artwork from 9/11 and Iwo Jima to Martin Luther King Jr. and the moon landing.
“We had a lot of red, white and blue, veterans, landscapes, voting and eagles. It was just impressive to see where each of their minds went when you give them kind of free rein with the theme,” she said.
This contest was one of many experiences firstyear teacher Brunisholz brought to kindergarten through eighth-grade students at Summit. In late April, the Utah Museum of Contemporary Art’s art truck visited campus.
“I tell every group what contemporary means and about our collection as we’ve existed since 1931,” said UMOCA Educational Coordinator Nakita Shelley. “My goal is teaching and expanding their views on contemporary art.”
She introduced the work of local artist Jean Richardson, who creates 3D art from recycled materials such as sticky notes, straw wrappers, envelopes and shredded paper.
“She manipulates her mediums to create something new. I’m wanting to open their eyes to what art can be, how it can be fun,” Shelley said.
UMOCA also joined the school’s STEAM night.
“Our STEAM night also tied into careers so they explored art careers,” Brunisholz said. “Art is a staple for everyone, whether it's a hobby or a profession. It's fun to learn how artists create their art, distribute it or have their art on display.”
Her goal this year was exposing students to diverse art forms and opportunities. Her theme: “Art is Everywhere.”
Supported by the Beverley Taylor Sorenson art program, she teaches weekly 30-minute art sessions, often tying in cross-curricular lessons. For instance, when teaching about Bob Ross, she dressed up as the artist and led themed lessons across grade levels.
“The students were laughing the entire time, but they had a better understanding of this man who said anyone could paint. That's one of the biggest struggles I have as an art teacher, is hearing, ‘I can't do this.’ They need to celebrate learning and not perfectionism. We take the approach, ‘let's just try something out, and see how this works and if it doesn't work, that's also a win,” she said.
During “Bob Ross Day,” most students used a palette knife and painted on canvas for the first time.
“It was fun for them to try something different and new. For half of them, it was their first canvas they've ever done,” Brunisholz said.
Students studied artists such as Frida Kahlo (watercolor), Pablo Picasso (oil pastels), Vincent van Gogh (mixed media), and even tried sewing and sculpting. They explored the physics of Jackson Pollock’s splatter art, connecting it with science lessons on pulleys and marbles.
While learning about Michelangelo, students made clay gnomes after handling a marble slab.
“They were just blown away he made tendons and veins in this hard marble,” she said.
A favorite recurring activity involves drawing or painting Brunisholz’s miniature Schnauzer.
“They’re using the techniques with their ideas, so it’s challenging yet fun,” she said. “I encourage them with compliments on their work as well as suggest ways to improve so they’re doing their best. Many, when they’re done, they say, ‘this is going to be framed.’”
Brunisholz also partnered with other teachers, including Natalie Sluga’s photography class, to enhance projects, including middle schoolers’ 3D masks.
“They had fun dressing up for a photo shoot and doing whatever the photographer said to capture the feeling of the mask,” she said.
Summit students also participated in monthly art shows at the Draper Library.
“Many of the kids went over to see their work on display; they know their value and what they do matters,” Brunisholz said. “This coming year, I would love to have some community artists share their work. I feel we’ve gotten a good basic brush stroke of art throughout this year; now, I want to keep growing this program next year.” l
Summit Academy middle schoolers wear the masks they created as part of the school’s art program.
(Missy Brunisholz/Summit Academy)
Utah Museum of Contemporary Art’s Educational Coordinator Nakita Shelley explains use of recycled materials to Summit Academy students during a recent art truck visitation. (Julie Slama/City Journals)
Spoil your pet at these top 5 dog bakeries
From gourmet biscuits to birthday pizzas, local dog bakeries serve up tail-wagging treats.
By Peri Kinder peri.k@thecityjournals.com
Dogbakeries are popping up all over, catering to man’s best friend. If you’re looking for something as simple as a healthy, organic treat or as elaborate as a birthday cake for your furry friend, these local bakeries will help show your fourlegged bestie how much you love them.
Dela’s Doggy Desserts, 1538 W. 7800 South (West Jordan)
Your canine companion will love the selection of yummy treats at Dela’s Doggy Desserts. The problem is, you’ll want to buy them all! The Doggy S’more features a peanut butter and pumpkin cookie with carob and yogurt topping. Or try the Doggy Donut Pack with four doughnuts made from sweet potato and oats, topped with cream cheese, peanut butter and carob.
Dela’s also offers a unique outdoor space, which includes a grass play area and a covered patio, to host your pup’s birthday or other special occasion. The shop’s pet boutique sells adorable collars, leashes, bandanas, food bowls and accessories. Plus, there are fun gifts for dog parents including picture frames, key chains and glasses. Visit online at DelasDoggyDesserts.com.
Rebel Paw, 7681 S. Main St. (Midvale)
The popular dog food truck has found a permanent home on Midvale’s Historic Main Street, where pups and their owners can browse for the perfect treat or toy. The bakery features healthy dog-friendly snacks like cupcakes, cinnamon rolls, peanut butter sandwich cookies, dog pies and more. Rebel Paws
makes elaborate cakes in an assortment of designs for adoption day celebrations or any other event.
Pup parents can also customize a bandana, choosing from a variety of fabrics, sizes, colors and patterns. If you’re hosting a dog party, the Rebel Paw food truck is available to book so your puppy and all his friends can enjoy delicious treats. For more information, visit RebelPaw801.com.
Ma & Paws Bakery, 1227 E. 3300 South (Millcreek)
Featuring natural, holistic, organic foods, Ma & Paws Bakery hopes to alleviate many problems affecting pets, including allergies, joint issues, digestive ailments and kidney troubles. The bakery has 20 different flavors of gourmet dog biscuits in four biscuit sizes to suit any dog. One of the bakery’s best-selling items is the custom-made birthday pizza that includes whole wheat dough, tomato sauce, shredded chicken and parmesan cheese.
Ma & Paws also has an assortment of natural dog foods, vitamins, supplements, toys, collars and chews. For bath days, use the self-serve dog wash for less than $20 or give Fido a Theraclean Dogbubbles bath that deep-cleans her fur. Visit MaAndPawsBakeryInc.com for more info.
Jake’s Bakes Dog Treats (Online)
Kerri Cooper creates fun and original pup snacks with superfoods like pumpkin, turmeric, sweet potato, oats, hemp hearts, flax seeds and blueberries. Doggy favorites include the Bacon & Cheddar Woofles with eggs, the canine cannoli featuring Greek yogurt and cinnamon and Pup Tarts in strawberry or blueberry.
Jake’s Bakes is an online-only shop but Cooper frequently attends farmers markets in Salt Lake, Weber and Davis County,
where her fans can pick up a bag of treats for their furry friends. Follow her Instagram page @JakesBakesTreats for her summer schedule. For a complete list of treats, snacks and chews, visit JakesBakesLLC.com.
The Dog’s Meow, 2047 E. 3300 South (Millcreek), 866 E 12300 S. (Draper)
The winner of several Best of State awards, The Dog’s Meow has been operating for nearly 30 years. Now, with two locations, the shop is a pioneer in the healthy dog and cat food industry, bringing quality products to furry friends across the state.
The Dog’s Meow only carries the highest quality products, so customers know the food, treats, supplements and toppers they buy will support their pets’ healthy growth. Pet owners can also purchase safe toys, dental and grooming products, biodegradable poop bags and more. Plus, the DIY dog wash stations help keep puppies clean for an affordable price. Learn more at DogsMeow.com. l
Show your sweet pup some love with homemade treats, healthy foods and fun cakes from dog bakeries in the area. (Canva stock)
Favorite local eats for every mood and moment
By Holly Curby hello@hollycurby.com
Whether it's the sizzle of hibachi flames, the comfort of pasta inside a vintage trolley, or sharing fondue by candlelight, the way we dine shapes our memories just as much as the food itself. In a world that increasingly values experience as much as flavor, eating out has become more than a necessity or luxury— it's a ritual of connection.
According to the National Restaurant Association, more than 60% of Americans dine out at least once a week, and 45% of adults say restaurants are essential to their lifestyle. From special occasions to everyday indulgences, here’s a roundup of my personal favorite local spots, categorized by the kind of meal and mood you might be in.
Sometimes, the best side dish is fresh air. When the weather’s kind, there’s nothing like dining al fresco:
• Trellis Café – My personal go-to for patio dining. Nestled among greenery, the ambiance is as fresh as the seasonal dishes. Ideal for a relaxed summer lunch, but be sure to make reservations and tell the amazing hostess, Jenn, I say hello.
• Cafe Molise – With an elegant courtyard downtown, it's perfect for Italian fare under the open sky. Try the penne di caprino and creme brulee.
• Silver Fork Lodge – Up Big Cottonwood Canyon, this spot offers rustic charm, a wooden deck and mountain air that makes everything taste better.
• The Terrace Cafe at St. Regis (Deer Valley) – Elegant, upscale and offering panoramic views, their patio is a destination in itself. Guests are transported up to the restaurant in the complimentary funicular which is an experience in itself.
• The Cliff Dining – True to its name, you’ll dine perched above scenic terrain. Great food and even better sunsets.
• Ruth’s Diner – Escape the city into the serene ambience of Emigration Canyon. Check out their website for a schedule of live music on the patio.
If you’re after a unique setting, these places deliver delicious food with a side of novelty:
• Spaghetti Factory – Where else can you enjoy classic spaghetti and meatballs while sitting inside an old trolley car? It's quirky, nostalgic and surprisingly cozy.
• Prairie Schooner – Steak and hearty American fare served in covered wagons under dim lantern light. A nod to Utah's pioneer past, this one’s both tasty and theatrical.
• Billy Buncos – A fun, funky place where you dine under cars suspended above you. The food? Equally creative and satisfying.
If your meal is also a game night or show, these places turn dining into entertainment:
• Good Move Café – Board games and bistro-style eats? Count me in. It’s the perfect spot for casual hangouts, family nights or a low-key first date.
• Benihana or Bonsai – Teppanyaki chefs cook right in front of you with flair and fire. It’s dinner and a show, seasoned with soy sauce and laughter.
• Desert Star Playhouse – Family-friendly musical parodies in a western-themed saloon. Get ready to cozy in with your neighbor as you share a pizza or enjoy a good old-fashioned root beer float.
Whether it's a taste of Israeli cuisine or a club sandwich, here are a couple more must-visits:
• Feldman’s Deli – A standout for East Coast-style deli fare with an Israeli twist. Their pastrami sandwich is legendary, and every entree ordered brings a much-anticipated bite.
• The Coffee Shop at Little America Hotel – Sure, it's the sister hotel to the luxurious downtown Grand America, but their club sandwich? Perfection. Pair it with a walk around the manicured grounds of their neighboring sister hotel for a surprisingly affordable treat in an upscale setting.
Dining out isn't just about convenience. It’s about atmosphere, ritual and the pleasure of sharing space with others—whether that’s with strangers gathered around a teppanyaki grill or loved ones sharing dessert under a starlit patio.
As Julia Child once said, “People who love to eat are always the best people.” And luckily, our local food scene is full of places that let you eat well—and live fully.
Want to learn more about how to up your dining at home experience? Check out Holly’s Highlights podcast Season 3 Episode 14. Available wherever you listen to podcasts. Have a favorite dining spot or want me to come visit your restaurant? Connect with me at www.hollycurby.com. l
Patio dining at Thanksgiving Point’s Trellis café. (Holly Curby/City Journals)
Larkin Mortuary’s dedication to the Utah community is deeply rooted in its history and family values. For over 140 years, spanning seven generations, the Larkin family has proudly served Utah families in their time of need. This commitment extends beyond providing funeral services; Larkin Mortuary actively engages with the community by hosting events and giving back through various service initiatives such as the annual Memorial Day Program, golf tournament, Trunk or Treat and Live Nativity.
Savor the finer things at a La Caille wine and cheese tasting
With its lush gardens and château vibes, La Caille makes every tasting feel like a mini French vacation.
By Peri Kinder peri.k@thecityjournals.com
Imagine sitting in a French château on a warm summer evening, surrounded by beautiful gardens and a majestic mountain view. You’re sampling exquisite wines and delightful cheeses, taking the time to sip, savor and enjoy the moment.
That dream can be a reality when you attend one of La Caille’s popular wine tastings. If you have a deep appreciation for wine, or maybe you’re a curious beginner, the tastings offer a mix of education and indulgence.
Angela Eltzholtz is La Caille’s wine specialist. She fell in love with wine during the time she spent working at a winery in Temecula, California. Eltzholtz’s favorite thing is introducing people to the wines at La Caille which include two estate wines made with grapes grown, picked fresh, fermented and bottled at La Caille.
“People are very surprised to find out we have a vineyard here and we produce a great product,” she said. “We have the
Seyval Blanc and our beloved Dornfelder grapes. Those are the two varietals that we grow.”
La Caille’s estate Enchante wine is defined as “Liquid sunshine in a glass.” It carries the aromas of melon, honeysuckle and subtle florals, with a palate of citrus flavors. The estate Château Rosé features a blend of the vineyard’s grapes, with the flavors of blueberry, strawberry and a dash of spice.
Three red wines are also produced at La Caille, using juice from other wineries, but aged, blended and bottled on site. The Napa Valley Cabernet Sauvignon, the Russian River Valley Pinot Noir and the Choix Evident are all bottled under the Château La Caille label.
“I’m a seasonal wine drinker, so right now I’m loving the estate rosé because that’s just what goes with the season,” Eltzholtz said. “I love it because it’s ours. We make it 100%. I love drinking a wine where I see the grapes grow throughout the year.”
The tasting features five La Caille wines, paired with Caputo’s cheeses, including Laura Channel goat cheese, blue and fig mostarda, and tartufo.
Wine and cheese tastings are held every Wednesday and Friday at 6 p.m., and Saturdays at 4 p.m. Seats must be reserved and only those 21 and older can attend. The cost is $29 for wine, plus $16 for the cheese pairing experience. Each attendee also receives a souvenir wine glass. To register for a wine tasting, or to order wine for pick-up from the estate, visit LaCaille.com. The wines are not available at the liquor store or in other restaurants.
“The experience lasts 60 to 75 minutes but since everybody is always welcome to have a glass of wine after the tasting, sometimes that takes a little longer,” she said. “They’ll hang out and enjoy their favorite wine and go out on the patio.”
Located near the mouth of Little Cottonwood Canyon at 9565 Wasatch
Blvd., La Caille is celebrating 50 years of fine dining and magical experiences. While the restaurant offers upscale elegance, the wine tastings can be a more casual affair.
“I talk to them about the wine, the cheese and La Caille. We often walk outside and see the peacocks,” Eltzholtz said. “The wine tasting brings them in but everybody’s so interested in this property, its history about what we do here. So we talk a lot about that, too.
“People will enjoy it wherever they are, from beginners who don’t know anything about wine, to people who already know a lot about wine. So really, I have the full spectrum. I will meet you, where you’re at.” l
La Caille’s wine specialist, Angela Eltzholtz, hosts wine and cheese tastings three days a week, educating and enlightening people about the restaurant’s vineyard and products. (Photo courtesy of La Caille)
How the Food Truck League changed Utah’s dining culture
More than 250 trucks serve up vibrant menu items at thousands of events each year.
By Peri Kinder peri.k@thecityjournals.com
It’sbeen 10 years since the Food Truck League held its first event at Sugarmont Plaza in Salt Lake County. Organizers didn’t know what to expect but figured they’d be lucky to get 500 people to attend. When 2,000 people showed up, Food Truck League Founder Taylor Harris realized he might be on to something.
A decade later, food trucks have transformed Utah’s culinary landscape, introducing cultural fare, fusion meals and unique twists on old favorites. More than 250 food trucks are registered with the Food Truck League in Utah, each serving vibrant, bold and palate-pleasing menu items at approximately 10,000 events annually.
“As far as small companies coming up, Utah is an entrepreneur-friendly place,” said Eliot Steimle, Food Truck League general manager. “For anyone who wants to get into a restaurant, a food truck is a nice half-step in that direction, where they can get experience, find something they can experiment with and build a following.”
Food trucks like Cupbop, Waffle Love and Salt Lake Barbecue have taken their menus into brick-and-mortar locations or food halls where they can expand their customer base. Other chefs like the ability to travel across the county, sharing their food with new communities.
Successful members of the Food Truck League utilize savvy marketing strategies and leverage social media platforms to cultivate loyal fans. Whether it’s behind-the-scenes content, interactive videos, daily location updates, tailored hashtags, curated photos or exclusive items sold only at specific events, creative brand-building is an important part of a food truck’s story.
“It’s fun to watch them come into their own,” Steimle said. “Most of the time, it’s a chef who starts their food truck, but that marketing element of trying to figure out what
their brand is and their identity, that part is really fun.”
As the state’s food truck industry evolved, catering everything from office lunches and corporate events to weddings and concerts, chefs have learned that flexibility and collaboration are some of their best tools. Being able to adapt to weather conditions, listening to customer feedback and pivoting when needed can help a food truck owner stand the test of time.
Legislation and permitting for food trucks have also improved over the last few years. When food trucks first appeared on the scene, every city had different regulations and licensing requirements that owners had to deal with. Often, food trucks had to obtain health permits, fire inspections and business licenses for each city they visited.
“Two or three years ago, the state legislature passed a bill that essentially got rid of all of the secondary permits and licenses,” Steimle said. “That was a huge game changer for the food trucks.”
Not only do food trucks introduce new foods to residents, but food truck events bring the community together, turning parking lots into social gatherings and encouraging inclusion through global flavors. Mexican foods, pizza and barbecue seem to be the most requested trucks, but Hawaiian fare, dessert and breakfast items are also popular.
Several cities host food truck nights and Midvale recently opened a plaza built for food trucks next to City Hall. The idea of connecting people is a prevalent theme of the Food Truck League, whether it’s foodies, neighbors or city residents. The League is also dedicated to building a community for food truck owners and offers coaching and feedback to help them improve.
“We try to host an event every year where all the food truck owners get together, network and talk, outside of having to work in the food truck,” Steimle said. “That’s a lot of fun and creates a great opportunity for them.”
To browse the selection of food trucks, book trucks for a special occasion or to search for events where food trucks will attend, visit foodtruckleague.com or follow @foodtruckleague on Instagram. l
Since its first event in May 2015, the Food Truck League has grown to include more than 250 food trucks, serving thousands of people across Utah each year. (Courtesy of the Food Truck League)
From $300 dreams
Rainy days can be a food truck’s biggest villain.
By Shaun Delliskave s.delliskave@mycityjournals.com
WhenKenneth Hunt rolled into Utah in the summer of 2019, he brought with him a weathered smoker, years of culinary experience and an unwavering Texas pride. Now, six years later, he’s the owner and sole operator of Hunt’s Texas BBQ, a mobile barbecue operation serving slow-cooked brisket and pulled pork to hungry customers across the Salt Lake Valley. But behind the smell of mesquite smoke and the sizzle of meat is a oneman production fueled by grit, consistency and a love for the craft.
“My wife and two kids moved down here from Houston in June of 2019,” Hunt recalled. “After living in the Houston area for 40-plus years, I’ve had my fair share of hurricanes and storms and whatnot…we were just at the point to where we were tired of redoing a house and dealing with floods and everything that came along bad—the chemical plants and everything like that.”
Utah, with its mountain views and considerably less humidity, offered a fresh start.
“I’ve always enjoyed barbecuing for friends and family and coworkers and stuff like that, so I figured I’d take a shot. We bought this trailer, added some pits, and that was 6 years ago. Been going strong since then,” he said.
But “going strong” doesn’t mean it’s easy. Hunt runs the truck solo, managing the entire operation from purchasing to prep to service. His wife, a schoolteacher, is busy during the academic year, leaving Hunt to wear every hat in the business.
“I pretty much do all my shopping and scheduling and whatnot,” he said. “So it gets a little hectic and crazy trying to juggle every hat to wear and still put out some great Texas barbecue.”
The day often begins before sunrise. The raspy voiced entrepreneur still maintains his friendly Texas drawl.
“I start cooking about six in the morning. And of course, these briskets—shoot—they go 10 to 12 hours at least, so nothing’s really served day-of. I’m smoking briskets constantly and pork butts. But with barbecue, there is no exact time. When they’re done, they let you know they’re done.”
That intuition—listening to the meat— comes from experience, not a recipe book. Once cooked, meats are wrapped and refrigerated until serving.
Unlike a brick-and-mortar restaurant, a food truck requires strategy: site scouting, setup and building a customer base from scratch. Hunt wasn’t sure if Utah was going to be a permanent home, so the trailer offered flexibility.
“With the price of real estate for a storefront, you gotta put a big investment into that and really, really, really want to stay here and put down roots. With that being said, it’s a lot
to $1,000
realities—barbecue ain’t for the faint of heartburn
easier to chase the money, per se, with the food truck,” he said.
His livelihood was temporarily derailed as vandals hit his trailer one night. It took several days to get it in operating order.
And chasing the money means learning the terrain. Not every event is a winner.
“I remember my first year or so—if I could go out anywhere and make $300, I thought I was doing something really good,” Hunt said. “Now, six years later, those times have changed drastically.”
He’s learned which locations and partnerships are profitable, and which aren’t. For example, events with the local Food Truck League can be a double-edged sword.
“They’re great for starting out and stuff like that, but they do charge us food trucks 10%,” Hunt explained. “So always having to pay somebody money to do your own stuff is not really the best choice. You go out with 10 different trucks and some days it’s hard to make $1,000—you might only do $300 or $400. And for me, that’s not really sustainable.”
There’s also the logistical gamble of having too much food left over—a cardinal sin in Hunt’s book.
If he does bring anything back, it usually doesn’t excite his family. “After six years, my family really doesn’t care to dine on barbecue for dinner any longer.”
When the weather cooperates, business is better. “The rain is the only thing that'll stop me from serving. Nobody really wants to come out in the rain,” he said. “The snow—there’s no real problem here in Utah with the snow. People are used to it.”
Running the truck isn’t just about cooking—it’s also about customer service. And sometimes, that requires quick triage.
“There’s some people that want to be catered to when they come to you,” Hunt said. “And if there’s 20 people in line, you don’t always have that extra four minutes to sit and chat. Some people might get upset that I have to rush you through the line, but if it’s snowing outside, nobody really wants to wait 40 minutes to get their plate.”
Still, he makes time when he can. “If
you still want to chat when I’m done, more than happy to come outside the trailer and talk to you.”
Some days, he runs the truck five or six days a week. Other weeks, only twice. That’s the balance he tries to strike between work and life.
“My wife is a teacher and she’s off for summer, so there are times that I want to spend a couple days with her. We’ll take a vacation. I might cancel some events just so I can spend more time. Because it’s not always just about work.”
Even after six years, the flame hasn’t gone out.
“I still enjoy doing it,” he said. “I don’t know what else I’d do right now. After six
years of doing this—I still love it.”
You can find Hunt’s Texas BBQ trailer next location on Facebook or Instagram.l
Kenneth Hunt stands between his barbecue smokers and equally large Texas flag. (Shaun Delliskave/City Journals)
Kenneth Hunt checks on his smokers before serving some fresh brisket. (Shaun Delliskave/City Journals)
Kenneth Hunt goes over the menu with a customer. (Shaun Delliskave/City Journals)
Savor the last days of summer with local foods and festivals
Eat up everything summer has to offer with festivals and events celebrating beloved local ingredients, rich cultural cuisine and skilled culinary artisans.
By Jet Burnham j.burnham@mycityjournals.com
Indian
Food Fair
Aug. 2, 11 a.m.-8 p.m. at Liberty Park
Spice up your summer with the fragrant flavors of Indian cuisine featured at the sixth annual Indian Food Fair. Enjoy authentic food, music, dance and culture.
Festival Gastronomico Mexicano
Aug. 2, 4-9 p.m. at Centro Civico Mexicano, 155 S. 600 West
Utah’s first Mexican Food Festival will feature authentic dishes, drinks and desserts highlighting the culinary diversity of the several regions of Mexico. Local restaurants, food trucks and traditional cooks and chefs will showcase the traditional and contemporary dishes that celebrate Mexico’s culinary cultural heritage.
Bear Lake Raspberry Days
Aug. 7-9 in Garden City
Bear Lake Raspberry Days celebrates all things raspberry to eat, drink and buy. Come for the famous Bear Lake raspberry shakes and stay for the nighttime Boat Light Parade and fireworks. The three-day celebration includes the traditional Main Street parade, boat parade, craft fair, carnival rides, group Zumba, live music, rodeo and fireworks. Dive into the fruity fun of the raspberry pie eating contest or delight in the razzle dazzle of the talent show. Compete for prizes and bragging rights by joining the kid’s fishing tournament, 5K fun run, golf scramble or cornhole and pickleball tournaments.
Lemon Bash
Aug. 15, 4-9 p.m. at Ken Garff University Club at Rice Eccles Stadium
This sweet event turns lemons into
lemonade by raising money for childhood cancer research through Alex’s Lemonade Stand Foundation. Cool down with refreshing lemonade and appetizers provided with free admission. Step into the casino room, place a bid at the silent auction or enjoy family-friendly activities and access to the field.
2025 Utah Cheese Awards Tasting Reception and Medal Ceremony
Aug. 24, 2-5 p.m. at 2Row Brewing in Midvale
A buffet of locally made cheese, fruit, honey, hot sauce, sweet sauce and more will celebrate this year’s top Utah cheesemakers and makers of cheese plate foods. Tickets to taste the buffet of the winners’ wares are $20, online or at the door.
Payson City Golden Onion Days
Aug. 29-Sept.1 in Payson
For 96 years, the people of Payson have celebrated their agricultural heritage with an onion festival. The many layers of the event offer something for every interest including a historic children’s parade, soap box derby, baby contest, talent show and car show. Residents compete for the prize of the biggest homegrown onions at the art and flower show. And, of course, there are food vendors selling onions of the “bloomin’ onion” variety to hungry festivalgoers.
Hooper Tomato Days
Aug. 30-Sept. 1 in Hooper
Hooper Tomato Days is bursting with tomato-town charm and themed activities such as the 5K Tomato Chase, Cherry Tomato Baby Show and Miss Pink Tomato pageant. With all the fixings of a traditional community spirit festival—barbecue competition, pancake breakfast, rodeo, live music, parade and fireworks—this year will honor its milestone 100th year by including features from the earliest years of the event such as a traveling band riding around town to rouse residents for the first day of the festival. The event also features unique smalltown sport with its dog race, cow drop contest, kids sawdust scramble and trash fishing.
Salt Lake Greek Festival
Sept 5-7, Friday and Saturday 11 a.m.10 p.m., Sunday noon to 8 p.m.
Journey to the land of rich food, lively music and charming culture at the 49th annual Greek Festival. Sweet and savory Greek delicacies and traditional bouzouki music are as close as the north parking lot of Holy Trinity Cathedral at 279 S. 300 West in SLC.
11th annual Eat Drink SLC
Sept. 10 and 11, 5-8 p.m. at Tracy Aviary
Enjoy an elevated culinary experience sampling food and drink from locally owned restaurants, craft breweries and artisan purveyors while enjoying live music and dance performances.
SLC VegFest
Sept. 13, 12-8 p.m. at Library Square
Sample vegan dishes from local restaurants or discover your new favorite vegan baked goods at the ninth annual SLC VegFest. This local celebration of veganism and plant-based eating is family friendly, with a kids area and live music. An adults-only beer garden features all vegan varieties.
Festa Italiana
Sept. 13 and 14, Saturday 11 a.m.10 p.m., Sunday 11 a.m.-7 p.m. at The
Gateway Plaza
Slurp, swallow and savor a variety of region-based Italian cuisines, beer and wine as proud Italian-Americans celebrate their roots. Watch cooking demos and explore arts and crafts booths, or compete in the pizza or pasta eating contests. Learn about Italian culture through historical displays, live music, street performers, vintage bike show and exotic Italian car displays.
Brigham City Peach Days
Sept. 19 and 20 in Brigham City
Have a peachy keen time celebrating with a community proud of its produce. Peaches are the highlight of the event but the two days of festivities also include music concerts, car show, Harley and Custom Bike Show, quilt show and two different parades. Don’t miss the Brigham’s Beard Competition with categories for best mustache, best goatee, longest beard and best peach fuzz.
Melon Days Festival
Sept. 19 and 20 in Green River
For 119 years, Green River has celebrated their famously tasty melons and their growers with a parade and craft fair. Enjoy a slice of smalltown enthusiasm for melons at this year’s breakfast in the park, melon carving, photo contest, pony/unicorn rides, softball tournament, Fun Shoot, Melon Run, junior entrepreneur market and golf scramble. l
Watermelons are featured prominently in the annual Melon Days parade. (Photo courtesy Robin Hunt)
Tips and tricks for lunch remix
Help for parents looking for healthy and fun school lunch ideas.
By Jet Burnham j.burnham@mycityjournals.com
Ultra-processed foods, sugar and synthetic food dyes are the latest antitheses of healthy childhood nutrition. The USDA has called for changes to school breakfast and lunch menus that limit sugars and utilize locally sourced products. And the Utah Legislature just passed a bill to ban synthetic dyes and certain additives in foods served in Utah schools.
“There's definitely a big trend moving towards the more natural side of things, or trying to move away from that processed food and the artificial dyes,” Sharon Turner, a certified nutritionist, said.
Healthy food not only fuels kids’ physical development but it also boosts their ability to learn, said Turner, who works at the Utah State Board of Education.
“Students need to show up nourished and healthy to learn and perform their best, so it's important that they're getting a good breakfast and a good lunch, and they're able to pay attention in class and socialize and get the full benefit of their educational experience,” she said.
Keeping track of what kids should and shouldn’t be eating can leave parents feeling overwhelmed and unsure about what to pack in school lunches. Turner suggests three tips to
ensure kids have healthy, appealing and safe food to fuel their learning as they head back to school.
1. Pack a variety. Kids should eat an assortment of foods from wholesome food groups—fruits for fiber, carbs and natural sugars, and vegetables for nutrients such as iron, beta carotene and antioxidants. Whole grains and proteins complete the meal.
Try this: Charcuterie boards are a healthier reinterpretation of the Kraft Heinz Lunchables, which have always been popular with kids. Create your own by mixing and matching different ingredients from a variety of food groups and arranging them in a compartment-style container. Punch up the appeal with whimsical shapes created by cookie cutters or food molds.
2. Pack protein. “The best thing to do would be to pack something protein rich to keep the student satiated throughout the day,” Turner said. Options include hard boiled eggs, nuts, seeds, jerky, cheese, chicken salad, hummus, beans, peanut butter or protein pancakes, quinoa granola bars, edamame and overnight oats.
Try this: A protein-packed, crunchy alternative to potato chips is easy-to-make roasted chickpeas. Rinse and drain a 15.5 oz can of chickpeas/garbanzo beans. Let dry on a paper towel for 15 minutes. Toss with 1 tablespoon of olive oil, 1 teaspoon garlic salt and ½ cup finely grated parmesan cheese. Spread sea-
soned chickpeas on a baking sheet and bake for 25-30 minutes at 400 degrees or until crunchy. Recipe by Pretty Providence.
3. Pack ice. Send foods containing mayo, meat, dairy or eggs in insulated bags with an ice pack. “Not only are you making good choices, but the food is stored properly and safely as well, and it's not going to heat up and make the child sick,” Turner said. If that’s not an option, stick to foods that are shelf stable and appealing at room temperature such as crackers, muffins, freeze dried fruits and vegetables, trail mix or unpeeled whole apples or bananas.
Try this: Laura Fuentes of the website MOMables suggests ice packs should be placed directly by the foods that need to remain cold. However, ice packs can add to the weight of an already heavy backpack and can also sometimes go missing. Her solution is to substitute ice packs with frozen food items that will keep foods cold but eventually thaw to become part of the menu. Foods you can freeze as an alternative for an ice pack include a juice box, bottled water, yogurt tube, applesauce pouch, banana (peeled), berries, grapes, pineapple or mango chunks, mini muffins and cheese sticks. l
Containers with compartments creates a colorful charcuterie-style lunch. (Adobe stock photo)
Garage Grill shifts the local dining experience into high gear
By Peri Kinder peri.k@thecityjournals.com
Partracing museum, part local hangout, the Garage Grill in Herriman provides the perfect pit stop for auto enthusiasts and foodies. Fast cars literally line the walls of the restaurant, provided by Steve Pruitt, Garage Grill’s owner and race team owner.
One of the most popular auto-themed dining establishments in the country, Garage Grill revs up the county’s dining scene, providing menu items that keep fans racing back for more. General Manager Robin Shields said people come to Garage Grill to see the cars but stay for the fabulous food options.
“The main attraction is the experience itself because so many of the cars you just can’t find anywhere else,” she said. “You see people walking around all the time with their cameras out and it’s really fun.”
Customers can view more than a dozen cars displayed in the dining area and browse vintage memorabilia found throughout the restaurant. Popular cars include Jimmy Buffett’s 1963 Ford Falcon Spirit, a 1983 Porsche 911 Turbo Kremer, a 1995 Lamborghini Diablo and a McLaren MP4-24 F1. Cars are rotated frequently, so there’s always something new to experience.
Open seven days a week, Garage Grill serves lunch and dinner, along with brunch on Saturday and Sunday until 2 p.m. The bar menu includes products from Salt Flats Brewery, sold exclusively at the restaurant. Save the Lake Pilsner, Deuce Coupe Copper Lager and the award-winning Bonneville Bourbon are just a few of the beers and spirits offered at Garage Grill.
“Since we focus on our Salt Flats spirits and beers, we do weekend specials,” Shields said. “We switch off between our two locations, on which chef gets to create the special. I would say our High Octane Bloody Mary is probably my favorite cocktail.”
The food menu is an ode to racing terms with start-your-engines appetizers that include McLaren spinach dip, Piston Rings (onion rings with sriracha aioli) and the customer favorite Enzo sushi nachos with crab salad, ahi tuna, habanero-eel sauce and spicy mayo.
For lunch or dinner, Garage Grill offers sandwiches, like the Apex BBQ brisket or Formula 1 grilled cheese. Wood-fired burgers include the spicy Hot Lap and the favored Mustang.
“I would say our Mustang burger is by far the most popular burger,” Shields said. “It includes our BBQ brisket and an onion ring, and it’s delicious.”
Entrees include Top Gear mac and cheese, Pit Wall pistachio salmon, Hairpin Thai coconut pasta and the Quarter-Mile
shrimp tacos. There’s also a selection of sushi, salads, bowls and desserts, like the Layin’ Rubber lava cake or Autocross bread pudding.
For those over 21 looking for some fun, Garage Grill opens its club floor on Thursday through Sunday nights. The club features TVs, shuffleboard and the chance to meet new friends.
“It’s got a whole different atmosphere
up there,” Shields said. “Weekends are fun because you get that whole buzzy energy going on in the restaurant and the club is open as well. It adds a whole different level to the experience.”
Garage Grill is located at 12547 Herriman Auto Row but has a second location in Draper at 1122 E. Draper Pkwy. For a full menu or
more information, visit TheGarageGrill.com.
“One of my favorite parts is when people come in and they’ve never been here before, and they get so excited,” Shields said. “People should come to the Garage Grill for the experience and the service. Plus, the food is great.” l
Turbo Kremer is suspended over the host stand at the Garage Grill in Herriman, an
Community Hero: Max Elliott Celebrates 65 years of dedicated service to Davis County
By Becky Ginos becky.g@thecityjournals.com
It’s
been 65 years since Max Elliott started his career in the Davis County Surveyor’s Office and he’s still going strong. Elliott was just reelected as Davis County Surveyor for another three years – so retirement is in the distance.
“Surveying is kind of a unique line of work,” said Elliott. “You’re more outside than inside.”
It was more or less luck that brought him into the field, he said. “I worked under Don Davis then worked under Glenn Austin. When he retired I served the remainder of his term.”
Elliott served as the elected surveyor for eight terms and in 2021 started his ninth term. During that time he had only one challenger for his position.
“If there was an election and they found out he was running nobody was willing to run against him,” said Administrative Secretary Louise Miller. “Everybody respects him. He knows everything about Davis County. If you ask a question he’ll know where to find the material.”
Max is wonderful to work for, she said. “He lets us do our job but he’s there if needed. I’ll be working on something and he'll ask if I need to sit down or suggest I need time off. He cares about us.”
He treats everyone with respect and kind-
ness, Miller said. “If the public comes in and needs something he’ll give the answer but if he doesn’t know the answer he’ll search until he finds it.”
“I have known and worked with Max for many years,” said Chief Deputy Surveyor, Kyle M. Corbridge. “One day we were surveying in an open field and we were using a 300 foot metal chain to measure distances with. Max took the front end of this metal tape and I held onto the rear end of the chain.”
Corbridge said Max went out about 295 feet from him to set a point in the ground. “I was standing next to an electrical fence the farmer had to keep his livestock in. I was holding onto the reel of this tape secured onto a wooden handle. I somehow ‘accidentally’ made contact with this fence and about 300 feet away I heard a commotion. It took some time before he was able to laugh about that.”
“I’ve seen a lot of changes in 65 years,” said Elliott. “I used to work with steel tapes that were 300 feet long. Now we’ve got global system positioning. It can tell within a dime in an area if it’s done right.”
There’s satisfaction in keeping the real map (which is the earth itself) in place, said Elliott. “It’s quite a job keeping those points in place with all of the growth.”
Elliott said surveyors are concerned that in a few years there won’t be enough people interested in the field to follow in their footsteps.
“Most surveyors are in their 50s, 60s or 70s. I know if they got involved in doing it they’d be excited to come into the profession. I don’t think you can meet anyone who would say they don’t enjoy it.”
“I know him as a man of integrity,” said Corbridge. “As a surveyor he is thorough, en-
suring the work is being done in an accurate and precise manner. He has been a great leader, teacher and mentor through his examples and patience.”
“I thoroughly enjoy this profession,” said Elliott. “I got into it and stayed.” l
August is National Self Awareness Month
Max Elliott stands on Frary Peak. Elliott has three more years in his term as Davis County Surveyor (Courtesy photo)
Bridging the gap: Making farm-to-fork products affordable
By Peri Kinder peri.k@thecityjournals.com
Local farmers markets are welcome events, recognized for delivering fresh, seasonal produce and food items. But for some families, the price of farm-fresh products seems to be too high, creating a nutritional divide for lower-income households.
Natalie Loots wants to change that narrative. She is the Community Food Security Program manager with the Utah Department of Health and Human Services and said there are several programs available to make farmers markets accessible and affordable.
“Our main goal is to make local foods, like fruits and vegetables and other high-nutrition foods more affordable for low-income folks,” Loots said. “Our main program that we operate is called the Double Up Food Bucks program, which has been around since 2015.”
With Double Up Food Bucks, people enrolled in the SNAP program can get up to $20 of free Utah-grown produce with every visit to a participating market. The program offers a dollar-for-dollar match, up to $20, matching SNAP benefits.
“If folks go to the information booth at the farmers market, they swipe their SNAP card and they’ll get tokens for SNAP and then tokens for Double Up to use at the different vendors at the market. There’s no paperwork they need to fill out. All they have to do is have a valid SNAP card that is currently active.”
Loots said the CFSP works to eliminate barriers that limit access to nutritionally-dense foods. Initiatives like the Senior Farmers Market Nutrition Program offers low-income seniors a $50 farmers market voucher to use throughout the season. Utah Produce Rx partners with local healthcare clinics to create a $300 fruit and vegetable prescription patients can use at participating farmers markets.
Caroline Hargraves serves as the marketing director for the Utah Department of Agriculture and Food’s economic development division. She said while prices might be higher on some items at farmers markets, the food quality and nutritional value is much better than what can be found in many grocery stores.
“I think a lot of people don’t understand that it takes time, energy and labor to produce food. We have such a culture in America of expecting food to be cheap but people who produce it deserve a living wage,” Hargraves said. “Farmers get such a small portion of the dollar that the average consumer pays at the grocery store and
I think people don’t understand that. But when you buy directly from farmers at a farmers market, that money is going directly to them.”
Utah’s DHHS operates a local food purchasing assistance program to help socially disadvantaged farm owners. Since the spring of 2022, the program has purchased food from local farmers to distribute to families experiencing food insecurity.
More than 60,000 individuals have re-
ceived farm fresh food at nearly 600 distribution events across the state. This will be the last summer the program will be utilized, as federal funding has been cut, but organizers are looking for additional funding sources.
A 2025 Utah State University study, Cultivating Community and Commerce: A Summary of the Statewide Social and Economic Impacts of Utah Farmers Markets, found that farmers markets offer more than
just fresh produce. Communities hosting farmers markets fostered community connection, empowered small businesses and contributed to the state’s economy.
The study also found food deserts are prevalent in the state. These areas have limited access to nutritious food, affecting more than 800,000 Utah residents. Farmers markets address this dire need, so affordability is key.
“We have several initiatives at the Department of Agriculture and Food to encourage people to support local farmers and ranchers,” Hargraves said. “It does make a difference, both for that individual, like a farmer or business owner, and for the community. The more dollars we can keep circulating in our local economy, the better. But also it tastes better. With local foods, you can taste the difference.”
For more information about farmers markets affordability programs, or to find participating markets, visit uah.org/get-help.
“Our work is aiming to make food security accessible in a way that it functions as a social determinant of health,” Loots said. “Farmers markets are for everybody, and we try to make eating local produce accessible to everybody…Access to healthy foods affects chronic disease outcomes or health outcomes, longevity and quality of life. Those are so deeply connected.” l
Locally produced food has better health benefits and can be more affordable than people realize. (Canva stock)
Working in the food industry? Look to see if this certification is needed.
By Julie Slama j.slama@mycityjournals.com
Whetheraspiring of becoming a sous chef, planning to serve street tacos from a food truck or seeking a part-time restaurant job — one thing is almost always required first: a food handlers permit.
Many states, including Utah, require food service workers to complete food safety training before receiving their permit. This applies to those who prepare, serve or handle food for public consumption from restaurant staff and caterers to food truck operators and others whose roles involve direct contact with food.
In Utah, earning a food handlers permit means completing a 75-minute training course focused on food safety. The course teaches how to prevent food and surface contamination, use proper time and temperature controls to avoid foodborne illnesses, and maintain a clean and sanitary environment for food preparation and service, explained Cassandra Fairclough, program specialist at the Utah Department of Health and Human Services.
“It shows you understand the basics of food safety,” she said. “There are five or six things that are very concerning for food protection that can cause illness so those are some of the things taught in the training classes, like handwashing hygiene, cross contamination
Before handling food, handle this
Health Department)
in food, temperature control — holding at the right temperature for the correct amount of time and those factors.”
Another significant focus is proper chemical usage, said Jeff Oaks, food protection bureau manager for Salt Lake County’s health department.
“There's a component of dishwashing that has to be done,” he said. “You have to learn how you wash dishes in a restaurant because that's different than in your house with a triple sink and not a double sink.”
After the training, participants take a 40-question exam and must score at least 75% to pass. In Salt Lake County, those who pass will receive a temporary permit; the official Utah Food Handlers Permit will be mailed within 30 days. The permit is valid for three years. The course must be retaken for renewal.
Since 2013 the Utah Department of Health has approved third-party agencies to conduct
the training, although local health departments can provide training as well and they are responsible for issuing the permits. From July 1, 2023 to June 30, 2024, Salt Lake County Health Department issued 41,240 of the state’s 109,865 food handlers permits.
To find a certified provider, visit the state’s approved training list: www.epi.utah.gov/ wp-content/uploads/foodHandler_list.pdf. Providers may offer in-person or online options, sometimes in multiple languages. Check to ensure the online courses are compatible with all devices and operating systems.
The base cost of the training is $15, though agencies may include additional processing or administrative fees. In some cases, employers may cover the cost or offer group discounts.
Additional licenses, permits or certifications may be required for specific roles — such as serving alcohol, being a food manager, running a food truck or operating a booth at a farmers market.
“Different agencies will have requirements,” Oaks said. “In Salt Lake County, all restaurant workers have a food handlers permit, but for example, there are companies that package produce locally, like a bag of carrots or lettuce, and they are regulated by the state’s agriculture and food department. But within their facilities, they require food handlers permits or some other certification. Some companies may say, we still want you to get a food handlers permit. We have almost 5,500 restaurants (and others that serve food) so all their employees either have managers’ certificates or food handlers
permits. Usually, the grocery store employees have food handlers permits if they're working in the deli or the butcher shop or the produce, where they're cutting and doing food preparation and established concessioners such as the (University of Utah) Utes or Utah Jazz have food handlers permits.”
“It’s best to check with your local health department to get specific conditions and information on the type of food service that is being provided so they can help people learn what is required,” Fairclough said.
She said the food handlers training and certification program is regularly reviewed by state officials, local health departments and industry professionals to ensure it aligns with the latest (2022) version of the FDA Food Code, along with Utah-specific amendments. The Food Code is designed to protect public health and provide a standardized approach to food safety across various service environments.
Oaks, who has taught food handlers permit classes, said he had parents who would bring their kids to get a food handlers permit.
“It’s good knowledge and they wanted their kids to know; it had nothing to do with employment,” he said. “If you want to up your game for food safety, food preparation or food serving at home or wherever you might be, it's not a bad idea to get it. Not all states require a food handlers permit, but I’m glad Utah does. I'm glad our legislature and our state health department see the value in it, so there's at least a minimum standard for food workers.” l
Have you ever wondered what Salt Lake County actually does? If you live in one of the 23 cities in our area—like Murray, West Valley, South Jordan or Millcreek—you might think the county doesn’t affect your daily life. But the truth is, Salt Lake County helps all of us in big and important ways. Everyone who lives in the Salt Lake Valley is part of Salt Lake County.
Salt Lake County is like the glue that holds many parts of our community together. While cities take care of things like neighborhood parks and snow plowing on local streets, the county provides services that work best when shared by everyone. These regional services save money and help us all live better.
What Services Does Salt Lake County Provide?
Let’s break it down. Salt Lake County helps in areas like:
- Public Safety and Criminal Justice: The county runs the jail, provides prosecutors and public defenders, and helps with emergency response. In fact, public safety is the county’s biggest responsibility—it makes up over 74% of the county’s general fund.
- Elections: The county clerk makes
sure elections are fair and secure. Cities contract with the county clerk for their municipal elections.
- Health Department: The county helps keep our community healthy by inspecting restaurants, giving vaccines, and cleaning up unsafe places like abandoned camps.
- Senior Services: Through programs like Meals on Wheels and senior centers, the county helps older adults stay active and connected.
- Mental Health and Addiction: The county leads programs for people who need support with mental illness or substance abuse, partnering with other groups to reach more people.
- Libraries: The Salt Lake County Library system serves most of the area (Mur-
ray and Salt Lake City have their own), giving people access to books, computers and classes.
- Parks and Recreation: From big parks and trails to swimming pools and rec centers, the county helps families stay active both indoors and outdoors.
- Arts and Tourism: The county owns facilities like Abravanel Hall and the Capitol Theatre, and brings in out-of-state visitors through conventions and tourism, which boosts our economy. The county owns the Salt Palace and Mountain America Expo Center.
- Property Tax and Land Records: The county collects property taxes (even for cities and schools) and keeps track of land ownership and real estate records.
A Government That’s Smart With Your Money
Salt Lake County has a budget of about $2 billion. While that sounds like a lot, only part of it is under the County Council’s full control. About $500 million of the total budget is what we call “pass-through” taxes— meaning the county collects it and passes it to others, like UTA or cities.
To stay financially strong, the Salt Lake County Council keeps a close eye on
spending. They’ve helped the county keep a AAA bond rating—the highest possible score, showing the county is careful with its money. The council also does stress tests and checks each department regularly to look for savings and to improve services.
Utah law doesn’t let counties collect more money just because home values rise. Instead, counties can only collect more if there’s new growth, like a new building. That keeps taxes fair, but it also means the council has to plan ahead and budget wisely. One County. Many Communities. One Mission.
Salt Lake County doesn’t replace cities—it supports them. Whether your city needs help with road signs, snow removal or mapping, the county can step in with expertise and resources. It’s about teamwork.
The county’s job is to serve, support and strengthen every community in the region. By managing big services, using your tax dollars wisely, and working across city borders, Salt Lake County makes life better for all of us.
So next time you vote, enjoy a park, visit the library, or call for help—remember, Salt Lake County is there for you. l
Obtaining a food handlers permit may be a good idea to work in the food industry profession in Utah. (Photo courtesy of Salt Lake County
When the cafeteria closes: The harsh reality of summer hunger for kids
By Lizzie Walje l.walje@mycityjournals.com
The Utah Food Bank has historically dubbed summer as the official season of hunger. To some, this might come as a surprise. However, when schools shut down for the summer, so do breakfast and lunch programs, which students often rely on to ensure they’re receiving meals throughout the day.
According to Feeding America, the country’s largest nonprofit organization dedicated to combatting hunger, one in five children in the United States are currently facing food insecurity. In Utah specifically, the ratio is one out of eight people for adults, and one out of six for children. In Utah alone, roughly 220,000 kids rely on school lunch and breakfast programs for their daily nutrition.
The effects of hunger have long been studied and documented, showcasing that regardless of age, missing even one meal can result in a slew of negative consequences, both chronic and acute. Feeding America explains why food insecurity is particularly dangerous for our youngest residents:
“For children, food insecurity is par-
ticularly devastating. Not having enough healthy food can have serious implications for a child’s physical and mental health, academic achievement and future economic prosperity. Research shows an association between food insecurity and delayed development in young children; risk of chronic illnesses like asthma and anemia; and behavioral problems like eating disorders, hyperactivity, anxiety and aggression in schoolage children.”
Who you are can also have bearing on your potential to face food insecurity. While food insecurity is an issue that effects people of all backgrounds and circumstances, Black and Latino children are twice as likely to face hunger compared to their white counterparts. Another common risk factor for childhood food insecurity is growing up in a single parent household. In 2022, children who lived in a single income household, typically led by single mothers, were 33% more likely to experience hunger.
Historically speaking, summer is always a difficult season for reconciling hunger. However, 2025 has presented new challenges, especially following budget cuts implemented by the U.S. Department of Agriculture. Back in March of this year, two federal programs were cut, resulting in a combined loss of nearly $1 billion in funding for schools and food banks to buy directly from local farms, ranchers and producers. At
or your neighbors.”
After the success of the Feed Utah event, it was time again for the food bank to start tackling its most critical season: summer. Preparations for summer often begin as early as Thanksgiving and Christmas of the prior year, and with the added stress of federal budget cuts looming, it was imperative to get a handful of programs and events on the docket.
the time, the agency claimed it was a decision that would help “return [the agency] to long-term, fiscally responsible initiatives.”
The decision was made by the Trump Administration and Elon Musk’s Department of Government Efficiency or DOGE. At the time, they claimed the decision to cut funding was a means to slash federal spending, and therefore, reduce government waste. Previously, the USDA programs in question were funded through the agency's Commodity Credit Corporation, a Depression-era fund created to buy products directly from farmers. The cuts resulted in a loss of about $660 million in funding this year for the Local Food for Schools program, which is active in 40 U.S. states, including Utah.
Despite the jarring budget cuts, the Utah Food Bank sprang into action, as they are accustomed to doing ahead of the summer months. Back in March, they held an event called Feed Utah which was lauded for its convenience. Ahead of the event, pamphlets were left on residents’ front doors which explained how they could participate by either gifting a financial donation or leaving a bag of nonperishable food on their doorstep, which would then be picked up by Food Bank volunteers and employees.
“So it’s really hard for families who have a fixed budget to have money left for food. Do they choose to pay the rent? Do they choose to pay the power bill so they have heat?” said Utah Food Bank CEO and President Ginette Bott. “We recognize that not everyone can [donate] at this time. But at some point, in the future, please help us,
Incidentally, the USDA will still be providing funds for the Utah Food Bank’s Summer Food Service Program (SFSP). This program expands upon the food bank’s Kid’s Café program, which focuses on bringing meals to children 18 and under during the summer months. The program runs through Aug. 8 and includes two means of operation. Children can either go to an open site, where anyone under 18 will receive a meal, or they can access a closed enrolled site if they’re participating in specific activities.
Each site will offer either individual daily meals or a weekly box containing seven breakfasts and seven lunches. Meal types and schedules vary by location, but all sites will be closed June 16, July 4 and July 24 in observation of state and federal holidays.
To find a meal site near you, visit www.UtahFoodBank.org/SummerMeals, text “SUMMER” to 914-342-7744, or call the USDA National Hunger Hotline at 1-866-3-HUNGRY. More than 300 sites are available statewide, with Utah Food Bank operating 60 of them. Children must be present to receive a meal.
Another helpful program children can utilize this summer is SUN bucks or summer EBT. Eligible families will receive a $120 credit for each school-aged child in the household. To learn all about the SUN bucks program, who qualifies, how to apply, and more, visit www.jobs.utah.gov/customereducation/services/sebt/index.
For adults in need of food assistance, the Utah Food Bank is a great place to start locating resources. Visit www.utahfoodbank.org/get-help/. This link can also be used by adults who are wishing to donate or volunteer at the food bank. l
Bank)
There was no “gentle parenting” in the ’70s, especially at the dinner table. You either ate what was prepared for you, or you were labeled a sniveling, spoiled brat who didn’t care if children in China starved because you wouldn’t eat your meatloaf.
One time, I was forced to stay at the table until I’d eaten all my potatoes. I blame my dad. He had told me that potatoes have eyes and then lost his mind when I refused to eat mashed potatoes. I was convinced the lumps were eyeballs and I was not about to eat potato eyeballs.
I wasn’t trying to be picky, I just didn’t like things that were mushy, smelly, runny, squishy, eggy or slathered in mayo.
Grandma Stewart considered me the most coddled child in history. She could not fathom how I could reject her slimy bowl of lima beans, which included (if memory serves) onions, ham, shampoo and arsenic.
“If you don’t eat your lima beans, it just means you're spoiled,” she huffed when I put my head on the table to cry. She said the same thing when I refused to eat bread crust, cottage cheese, tuna fish or canned beets.
Side note: Grandma loved Jordan almonds, the only food she refused to share. She’d hide them from the grandkids because she knew we’d eat them. We scoured the cabinets until we found them and devoured every last one. I think that’s called a self-ful-
Foods that ruined my childhood
Peri Kinder Life and Laughter
filling prophecy, Grandma.
As a kid, terrible food was everywhere. If I wasn’t being subjected to a disgusting recipe Mom found in a McCall’s magazine, I was being betrayed by school lunch ladies. They’d slide a quivering square of delicious cherry Jell-O, topped with whipped cream, onto my lunch tray. But the joke was on me when I took a big bite of the tasty dessert only to learn it was sour cream, not whipped cream. Who does that to a child? Sadists, that’s who!
While eating dinner at a friend’s house, her mom shamed me for not eating the disgusting canned peas. So, I ate it and cried. It was just another meal I was forced to eat, like a hostage.
Sometimes, I’d take a proactive approach when it came to avoiding foods I didn’t like. Mom often made chicken pockets, which were shredded chicken mixed with cream cheese, baked into crescent roll dough. I hated cream cheese (mushy,
smelly). When I saw it in the fridge, I cried. I hid the box of cream cheese behind the wilted lettuce in the vegetable bin, but Mom always found it.
Other ploys included acting sick (rarely worked), “forgetting” about dinner while playing outside (never worked), pretending to sleep on the couch (sometimes worked) and throwing a fit at the dinner table (never worked, plus I lost dessert).
I don’t know why Mom refused to accommodate my delicate palate. I was only repulsed when it came to sauces, dressings, mustard, canned foods, Vienna sausages, tuna, cottage cheese, sour cream, maple syr-
up, vegetables, macaroni salad, yogurt, the textured vegetable protein popular in the ’70s or anything slathered in mayo. It didn’t matter. I was expected to “Learn to like it, or else!” Or else, what? A grateful digestive system? A lack of nightmares? A healthy relationship to food? With four daughters, I understand how hard it is to make meals for ungrateful children. I’ve had daughters who refused to eat pizza, spaghetti, meat, dairy products, lasagna, hamburger casserole or anything with onions. They probably have their own list of foods that ruined their childhood. That’s what therapists are for. l
